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                                                                  Chef Louis Lambert believes that the best way to finish off a spicy meal is with a cool and creamy custard. He combined his grandmother's tapioca recipe and his own recipe for crème brûlée to make this super-rich pudding.

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup quick cooking tapioca
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 qt half and half
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • In a medium, heavy saucepan, whisk the eggs with the sugar, tapioca and vanilla bean and seeds until the mixture is pale yellow. Add the half-and-half and bring to a simmer over moderately high heat, whisking constantly. Simmer, whisking, until the mixture is very thick, about 10 minutes. Discard the vanilla bean. Whisk in the vanilla extract.
                                                                  • Pour the pudding into a heatproof dish and let cool for 2 hours before serving. Alternatively, cover the pudding and refrigerate overnight, then serve chilled.
                                                                  Yields: 6
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 2 28 oz canned crushed tomatoes
                                                                  • Yes No 5 tbsp tomato paste
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1/2 cup vegetable broth
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 10 large basil
                                                                  • Yes No sour cream
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 8 slice sourdough bread
                                                                  • Yes No 10 oz fontina cheese
                                                                  • Yes No 6 oz canadian bacon
                                                                  • In a large sauce pot, heat oil over medium heat. Add onion and cook for 4 minutes. Stir in tomatoes, tomato paste and sugar. Puree mixture in a blender or food processor. If necessary, blend in 2 batches.
                                                                  • Return puree to pot and add milk, vegetable broth, salt and pepper. Cover and simmer over low heat while preparing sandwiches.
                                                                  • Butter one side of each bread slice. On unbuttered side of 1 slice, distribute about 1/4 cup cheese. Top with 2 slices Canadian bacon and another 1/4 cup cheese. Top with another slice of bread, unbuttered side down. Repeat step 3 to make 4 sandwiches.
                                                                  • Place a large grill pan or skillet over medium heat. Place sandwiches in pan and cook until golden, about 5 minutes per side. Cover sandwiches with foil to keep warm.
                                                                  • Just before serving, stir basil into soup and spoon into bowls. Top with sour cream, if desired. Slice each sandwich diagonally and serve alongside soup.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  While roasting brings out the sweetness in carrots, this easy make-ahead side goes one step further to blend sweet and savory flavors. Large chunks of carrot are roasted with olive oil, cumin, and cinnamon and then tossed with raisins and parsley. Substitute baby carrots if you'd like.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 lb carrot
                                                                  • Yes No 1/4 cup white raisins 1 lemon
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Heat oven to 400º F. Combine the oil, garlic, sugar, cumin, salt, cinnamon, and carrots in a shallow baking pan. Roast 20 minutes or until fork-tender. Remove from oven and add the raisins, lemon juice, and parsley. Toss well. (Can be made up to 1 day ahead. Cover and refrigerate.)
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 6 oz water packed marinated artichokes
                                                                  • Yes No 8 oz goat cheese (chèvre)
                                                                  • Yes No 3 tbsp chopped ultramoist recipe ready sun dried tomatoes
                                                                  • Yes No 1 tbsp chopped green olive
                                                                  • Yes No 1 tbsp diced pickled jalapeño pepper
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 2 tsp garnish, 2 teaspoons sun dried tomatoes and 1 teaspoon parsley
                                                                  • Place artichokes and goat cheese in a food processor; process until smooth. Scoop into a bowl; add 3 tablespoons chopped sun-dried tomatoes, chopped green olives, diced pickled jalapeño peppers, 2 tablespoons chopped Italian parsley, and sea salt, stirring well. Garnish with 2 teaspoons chopped sun-dried tomatoes and 1 teaspoon parsley; serve with your favorite crackers.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1/4 cup dip)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  This is a basic pizza dough recipe.

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1 cup water, 110° f
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 2 1/4 tp 2 1/2 cups all purpose flour
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Put warm water in a cup; sprinkle yeast over water and stir in sugar; let stand for about 10 minutes, or until it begins to bubble. Combine 2 1/4 cups flour and salt in a large bowl; pour in oil and yeast mixture and stir until a stiff dough is formed. Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as needed to keep from sticking to hands and board. Place in a large bowl greased with shortening or butter; turn dough over to coat the dough well. Cover with towel and let rise in a warm place for about 30 minutes. Dough should double in bulk. Punch down the dough and shape to fit a lightly greased pizza pan which as been sprinkled lightly with cornmeal. Keep dough slightly thick around the edges. Fill with favorite filling and toppings and bake for about 15 to 20 minutes at 425°. More Pizza Recipes and Related Zucchini Pizza Stuffed Pizza Bread Pizza Dough Recipe Pizza Dip Creole Pizza Pizza Sauce Recipe Pizza Recipe Bean and Bacon Pizza Bread Recipes Bread Machine Recipes Pizza Recipe Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    slow cook

                                                                  Most of us Brits are in love with good old roast lamb with all the trimmings ? mint sauce, roast potatoes, you know the story! But life is too short to be eating the same thing all the time, so I wanted to show you a fantastic, classic Italian way of cooking lamb with aubergines. The lamb bit is dead simple; what I want you to concentrate on is the seasoning of the aubergines and you?ll be laughing.

                                                                  Ingredients
                                                                  • Yes No 1 x 2kg leg of lamb
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 3 round purple aubergines
                                                                  • Yes No onions
                                                                  • Yes No 1 tbsp 1 tablespoon dried oregano
                                                                  • Yes No a of fresh rosemary
                                                                  • Yes No 2–3 cloves of garlic
                                                                  • Yes No a of fresh flat leaf parsley
                                                                  • Yes No olive oil
                                                                  • Yes No 400g 2 x tins good quality plum tomatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No red wine vinegar
                                                                  • Yes No 1 dried red chilli
                                                                  • Yes No 3 good quality anchovy fillets in oil
                                                                  • Yes No good quality extra virgin olive oil
                                                                  • Most of us Brits are in love with good old roast lamb with all the trimmings – mint sauce, roast potatoes, you know the story! But life is too short to be eating the same thing all the time, so I wanted to show you a fantastic, classic Italian way of cooking lamb with aubergines. The lamb bit is dead simple; what I want you to concentrate on is the seasoning of the aubergines and you’ll be laughing.Preheat the oven to 220ºC/425ºF/gas 7. Rub your leg of lamb all over with olive oil and salt and pepper and place in a roasting tray. Roast for 30 minutes in the preheated oven. While it’s cooking, cut the aubergines in half and then into 5cm erratic wedges. Toss them with the onion wedges in a little olive oil with a sprinkling of salt and pepper and the dried oregano.When the lamb has come out of the oven, pour away most of the fat and sprinkle the chopped rosemary on to the lamb. Scatter the aubergine and onion pieces around the lamb in the tray and put it back in the oven for an hour.Meanwhile, make your tomato sauce. In a saucepan, fry the garlic and chopped parsley stalks in a splash of olive oil for a minute, then add the tomatoes, a pinch of salt and pepper, a good swig of vinegar, the dried chilli and the anchovy fillets. Simmer for 30 minutes. Make a point of checking the veg and lamb after 20 minutes. Turn the lamb over and stir the veggies, making sure they don’t go dry – add a splash of water if you need to. Look after them and they’ll be fantastic.When the lamb is cooked, remove the tray from the oven, put the lamb on to a platter with a carving knife and fork and cover loosely with foil. Leave to sit for 10 to 15 minutes. Pour away any excess fat and then pour your tomato sauce over the roasted aubergines and onions. Place the baking tray on a medium heat, and using a wooden spoon, scrape loose all the sticky bits at the bottom but try not to break up the veg too much. You want it to be a chunky sauce, not a pulp. Add most of your parsley leaves and simmer for a couple of minutes on a gentle heat.Now taste the sauce – it should be slightly sweet and slightly sour, so it may need another little swig of vinegar. Take a little bit of time and you’ll get it just perfect. When you’re really happy with the aubergines, and you have the same sauce consistency as in the picture opposite, pour the sauce either on to a separate platter or on to the same one as the lamb. Chop your remaining parsley leaves, drizzle with extra virgin olive oil and sprinkle over the parsley. Serve the lamb at the table as is, with delicious warm bread and a little salad.• from Cook With Jamie
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use this recipe as a crust for our Apple-Blackberry Pie.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup organic all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp organic sugar, granulated
                                                                  • Yes No 8 oz organic unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Pulse flour, salt, and sugar in a food processor until
                                                                  • combined. Add butter, and pulse until mixture
                                                                  • resembles coarse crumbs with some larger pieces
                                                                  • remaining, about 10 seconds.
                                                                  • Evenly drizzle 1/4 cup water over mixture. Pulse until
                                                                  • mixture just begins to hold together (it should not be
                                                                  • wet or sticky). If dough is too dry, add more water, 1
                                                                  • tablespoon at a time, and pulse. Divide dough in half.
                                                                  • Place each half on a piece of plastic wrap, and wrap.
                                                                  • Press dough into 2 disks using a rolling pin. Refrigerate
                                                                  • until firm, about 1 hour or overnight. (Dough can
                                                                  • be frozen for up to 1 month; thaw before using.)
                                                                  • Roll 1 disk of dough to 1/8-inch thickness on a floured
                                                                  • surface. Fit dough into a 9-inch pie dish. Trim edge
                                                                  • flush with rim. Freeze until firm, about 30 minutes.
                                                                  • Roll remaining disk to 1/8-inch thickness on a floured
                                                                  • surface. Transfer to a piece of parchment. Cut out 18
                                                                  • leaves, rerolling scraps if needed, using 3 1/2-inch leaf-shaped
                                                                  • cutters (<a href="http://sugarcraft.
                                                                  • com" target="_blank">sugarcraft.com ). Transfer leaves to
                                                                  • another piece of parchment; chill if needed. Gently
                                                                  • press the dull edge of a paring knife into leaves to
                                                                  • create veins. Freeze until firm, about 30 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 19-inch double crust
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 2 tbsp diced rosemary
                                                                  • Yes No 2 tbsp diced thyme
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 lb beef skirt steak
                                                                  • Yes No 1 parsley leaves
                                                                  • Yes No 1 basil leaves
                                                                  • Yes No 1 mint leaves
                                                                  • Yes No 2/3 cup caper
                                                                  • Yes No 2 large oil packed anchovy fillets
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No hot smoked paprika
                                                                  • MARINATE THE STEAK: In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil. Spread the mixture all over the steak. Cover and refrigerate on a platter for at least 4 hours or overnight.
                                                                  • PREPARE THE SALSA VERDE: In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. With the machine on, slowly pour in the olive oil. Season with salt and black pepper.
                                                                  • Light a grill. Scrape most of the marinade off the steak and season the meat with salt and black pepper. Grill over high heat for about 3 minutes. Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within. Transfer the steak to a cutting board and let rest for 3 minutes. Thinly slice the steak against the grain and sprinkle with smoked paprika. Pass the salsa verde at the table.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoked
                                                                  Ingredients
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 2 thick cup watercress
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 lb skinless red snapper fillet, 1/8 inch thick
                                                                  • Yes No maldon salt
                                                                  • Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for about 3 minutes, until golden brown. Let cool completely. In a food processor, combine the 2 cups of watercress with the toasted pine nuts, garlic and 1 teaspoon of the lemon juice and process to a coarse puree. With the machine on, gradually stream in 1/4 cup of the olive oil and process until smooth. Season the pesto with kosher salt.
                                                                  • Spread 1 tablespoon of the watercress pesto in the center of each plate. Arrange the red snapper slices over the pesto, overlapping them slightly. In a small bowl, toss the small watercress sprigs with the remaining 1 teaspoon each of lemon juice and olive oil and season with kosher salt. Mound the watercress salad on the plates next to the snapper. Lightly drizzle the snapper with olive oil and sprinkle with Maldon salt. Serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  In this recipe, the watermelon is blended with honey, vinegar, and olive oil to make a sweet dressing for the greens and fruit. In addition to all the nutrient benefits from the watermelon, the salad greens, strawberries, and almonds also offer plenty of disease-fighting power.

                                                                  Ingredients
                                                                  • Yes No 1 cup diced watermelon
                                                                  • Yes No 1 1/2 tbsp honey
                                                                  • Yes No 1 tbsp raspberry wine vinegar
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 5 cup salad greens
                                                                  • Yes No 1 1/4 cup sliced strawberry
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 1/3 cup sliced almond
                                                                  • Yes No black pepper
                                                                  • Combine first 5 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.
                                                                  • Place 1 cup greens on each of 5 individual salad plates. Top evenly with strawberries, red onion, and almonds. Drizzle 2 tablespoons dressing over each salad. Sprinkle with pepper. Serve immediately.
                                                                  Yields: 5servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  The pork loin is stuffed with and baked atop apples. The apple wedges that the pork cooks over are discarded, but they contribute lots of flavor. The double-butterfly method used to flatten the pork for stuffing creates an attractive pinwheel pattern, evident when the pork is sliced.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 1 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup diced granny smith apple
                                                                  • Yes No 1 1/2 cup corn bread stuffing mix
                                                                  • Yes No 1 1/3 cup apple juice
                                                                  • Yes No 1 1/2 tsp sage leaves, dried
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 4 lb boneless center cut pork loin roast
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3 granny smith apple
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Preheat oven to 450°.
                                                                  • Heat a nonstick skillet coated with cooking spray over medium heat. Add onion, celery, and 1/8 teaspoon pepper; cover and cook 10 minutes or until tender, stirring occasionally. Add diced apple; cook 1 minute, stirring constantly. Place apple mixture in a large bowl, and cool slightly. Stir in the stuffing mix, 1/3 cup juice, 1/2 teaspoon sage, and egg; set aside.
                                                                  • Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butterflied portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to 1-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 teaspoon salt.
                                                                  • Spread stuffing over pork, leaving a 1/2-inch margin around outside edges. Roll up pork, jelly-roll fashion, starting with a long side. Secure at 2-inch intervals with twine. Combine 1 teaspoon pepper, 1 teaspoon sage, and 1 teaspoon salt; rub over pork.
                                                                  • Arrange apple wedges in a single layer in bottom of a broiler pan coated with cooking spray; place pork on apples. Bake at 450° for 20 minutes. Reduce oven temperature to 325° (do not remove the pork from oven). Bake an additional 1 hour and 15 minutes or until a thermometer registers 155°. Remove pork from pan; cover and let stand 10 minutes. Discard apple wedges.
                                                                  • Combine 1 cup juice, cornstarch, and broth in a small saucepan; stir with a whisk. Bring broth mixture to boil. Reduce heat, and simmer 5 minutes. Stir in 1/8 teaspoon black pepper. Cut pork into 1/2-inch- thick slices, and serve with sauce.
                                                                  Yields: 12servings (serving size: about 5 ounces stuffed pork, and about 2 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 8 oz white chocolate
                                                                  • Yes No 2 tbsp orange marmalade, very
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Preheat the oven to 350°. Butter and flour two 9-inch round cake pans.
                                                                  • Sift the flour with the baking powder and salt. In a large bowl, using an electric mixer, beat the butter at low speed until smooth. Add the sugar and beat until fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. At low speed, alternately beat in the dry ingredients and the milk in 2 additions. Add the melted white chocolate and beat just until incorporated. Scrape the batter into the prepared cake pans and smooth the surfaces.
                                                                  • Bake the cakes in the center of the oven for 35 minutes, or until golden brown and a toothpick inserted into the centers comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack and let cool completely.
                                                                  • In a small bowl, using a handheld electric mixer, beat the orange marmalade and the confectioners' sugar into 1 cup of the White Chocolate Buttercream. Set 1 cake layer on a cake plate, right side up, and spread the filling on top. Cover with the second cake layer. Frost the sides and top of the cake with the remaining White Chocolate Buttercream. Garnish with the white chocolate-dipped Candied Orange Peels and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1/2 seedless cucumber
                                                                  • Yes No salt
                                                                  • Yes No 1 cup plain low fat greek yogurt
                                                                  • Yes No 2 tsp chopped dill weed
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 garlic clove
                                                                  • In a strainer, toss the cucumber with 1/2 teaspoon of salt and let drain for 30 minutes; squeeze dry. In a bowl, mix the yogurt, cucumber, dill, zest and garlic; season with salt. Serve with the lamb.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 6 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Spicy Popcorn
                                                                   15 m
                                                                  Ingredients
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 cup popping corn
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Combine chili powder, paprika and salt in a small bowl. In a large covered pot over medium-high heat, warm oil. Add a few kernels of corn and shake until they pop. Add remaining kernels, cover and cook, shaking pot often, until 4 to 5 seconds lapse between pops. Remove from heat and shake until popping stops. (Time varies depending on how fresh the corn is, what size pot you use and amount of heat. Watch carefully to prevent scorching.)
                                                                  • Immediately pour popped corn into a large bowl and toss with melted butter. Place spice mixture in a small sieve and sift over buttered popcorn. Toss and serve.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve

                                                                  For this dish, Corey Lee sources lamb from the Northern California coast that feed predominantly on salty grasses. He likes cooking the meat in a salt crust to echo its naturally briny edge, then garnishing the dish with succulents like sea grapes and sea beans. Baking any good-quality leg of lamb in an herby salt crust at home makes it deliciously tasty and tender, without the need for garnishes.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No one 3 lb boneless leg of lamb
                                                                  • Yes No black pepper
                                                                  • Yes No 5 cup kosher salt
                                                                  • Yes No 2 tbsp thyme
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 2 tsp dried lavender leaves
                                                                  • Yes No 8 large egg white
                                                                  • Yes No 2 lb yukon gold potato
                                                                  • Preheat the oven to 375°. In a large skillet, heat 1/4 cup of the oil until shimmering. Add the lamb and cook over moderately high heat, turning occasionally, until browned, 8 minutes. Transfer to a medium baking dish. Season with pepper; let stand for 10 minutes.
                                                                  • Meanwhile, in a medium bowl, combine the 5 cups of kosher salt with the thyme, rosemary and lavender. Add the egg whites and stir until the salt is evenly moistened.
                                                                  • Pack the salt all over the lamb in the baking dish, leaving no cracks. Roast in the center of the oven for about 50 minutes, until an instant-read thermometer inserted (through the crust) in the roast registers 120° for medium-rare. Let the lamb rest for 10 minutes, then crack the crust and remove it.
                                                                  • Meanwhile, in a large skillet, heat the remaining 1/2 cup of oil. Add the potatoes, season lightly with salt and cook over moderate heat, turning occasionally, until thoroughly softened but not browned, about 8 minutes. Using a slotted spoon, transfer the potatoes to a platter; season with pepper.
                                                                  • Remove the strings and carve the meat into thin slices. Serve with the potatoes.
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No butter
                                                                  • Yes No large 1 onion
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a thumb sized piece of fresh ginger
                                                                  • Yes No 1 tbsp 1 tablespoon garam masala
                                                                  • Yes No 6 parsnips, and chunks
                                                                  • Yes No milk
                                                                  • Yes No 1 liter 1 litre vegetable stock
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No a of fresh coriander leaves
                                                                  • Yes No crusty bread
                                                                  • Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on. After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.Serve with a sprinkling of sliced red chilli, a few coriander leaves if you like, and a good chunk of crusty bread.Tip: Use coconut milk instead of regular milk for a twist.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  Peach Jam
                                                                   1 h 40 m
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb peach
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • In a nonreactive saucepan, toss the peaches with the sugar and let stand, stirring, until the sugar is mostly dissolved, 1 hour.
                                                                  • Add the lemon juice to the peaches and bring to a boil, stirring until the sugar is dissolved. Simmer over moderate heat, stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam.
                                                                  • Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 31/2-pint jars
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  Use this brown sugar buttercream on our Triple-Layer Apple Cake. If the mixture seems to have separated after all the butter is incorporated, beat on medium-high until smooth. Reduce speed to low; beat 3 minutes more.

                                                                  Ingredients
                                                                  • Yes No 4 large organic egg white
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup organic unsalted butter
                                                                  • In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
                                                                  • Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes.
                                                                  • Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated.
                                                                  Yields: 4cups
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 1/2 tsp hot sauce
                                                                  • Yes No 1 1/2 cup crumbled blue cheese
                                                                  • Yes No 2 small iceberg lettuce
                                                                  • Yes No 16 bamboo or wooden skewer
                                                                  • Yes No 2 cucumber
                                                                  • Yes No 16 cherry tomato
                                                                  • Yes No 1 pumpkin
                                                                  • Whisk together mayonnaise, sour cream, lemon juice, pepper and hot pepper sauce until blended. Stir in blue cheese. Cover dip and refrigerate until ready to serve. (Dip can be made up to 2 days in advance.)
                                                                  • Cut lettuce heads in half and quarter each half, keeping some core attached. (Peel away some outer layers to make all wedges roughly the same size.) Thread each of 16 wooden skewers with a lettuce wedge, piercing wide part first and keeping wedge close to tip of skewer. Add a cucumber slice to each skewer and top each with a cherry tomato. Insert "stakes" into pumpkin (left), if desired, and serve with blue cheese dip.
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  The chicken stock and sour cream both serve a dual purpose here: They moisten the biscuits and enrich the thick, luscious sauce.

                                                                  Ingredients
                                                                  • Yes No 2 lb boneless skinless chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 2 1/2 cup chicken stock
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp hot hungarian paprika
                                                                  • Yes No 3/4 tsp caraway seed
                                                                  • Yes No 1 tsp thyme
                                                                  • Preheat the oven to 425°. Season the chicken with salt and pepper and dust lightly with flour. In a large, deep skillet, melt 1 tablespoon of the butter in the olive oil. Add the chicken and cook over high heat, turning once, until browned, about 7 minutes. Using a slotted spoon, transfer the chicken to a plate.
                                                                  • Meanwhile, in a food processor, pulse the flour, baking powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse in the remaining 4 tablespoons of butter until the mixture resembles coarse meal. Whisk 1/2 cup of the stock with 1/2 cup of the sour cream and drizzle over the dry ingredients; pulse until a dough forms.
                                                                  • Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, about 3 minutes. Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds. Add the remaining 2 cups of chicken stock and 1/2 cup of sour cream and stir until smooth. Add the thyme leaves and bring to a boil.
                                                                  • Scoop twelve 3-tablespoon-size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for 20 minutes, until the sauce is bubbling and the biscuits are cooked. Turn on the broiler and broil for 2 minutes, until the biscuits are golden. Serve the goulash in bowls, spooning the biscuits on top.
                                                                  Cuisine:YesNohungarian
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  These golden breadsticks are both pretty and delicious. Keep the recipe in mind throughout the season--a batch makes a fine hostess gift.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Dissolve sugar and yeast in warm milk in a bowl; let stand 5 minutes. Stir in olive oil.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour, cornmeal, and salt in a large bowl. Add yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Line 2 baking sheets with parchment paper. Punch dough down; turn out onto a lightly floured surface. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining portions to prevent drying), shape each portion into a 9-inch rope. Twist two ropes together; pinch ends to seal. Place on prepared baking sheets. Repeat with remaining dough. Cover dough, and let rise 30 minutes or until doubled in size.
                                                                  • Preheat oven to 425°.
                                                                  • Combine water and egg white in a small bowl. Combine fennel seeds and kosher salt in another bowl. Brush the breadsticks with egg white mixture, and sprinkle evenly with fennel seed mixture. Bake at 425° for 15 minutes or until puffed and lightly golden. Cool on a wire rack before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 1 breadstick)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No pomodorino tomatoes
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and • ground black pepper
                                                                  • Yes No good quality balsamic vinegar
                                                                  • Yes No 500g penne
                                                                  • Yes No black olives
                                                                  • Yes No small a of fresh basil
                                                                  • Yes No a of pecorino cheese
                                                                  • Preheat oven to 200°C/400°F/gas 6. Throw the tomatoes into a large roasting tin, drizzle them with olive oil, season with some salt and pepper and pop them in the preheated oven for 20 minutes. Once they’re roasted, squash the tomatoes with a fork to get the juices going and drizzle over some balsamic vinegar. Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions until al dente. Drain the pasta and add the roasted tomato sauce and the olives. Tear over most of the basil leaves and toss everything together. Season and serve with the reserved basil leaves scattered over and some freshly grated pecorino.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate

                                                                  This Polish strawberry sorbet - lody truskawkowy - is more like a granita or fruit ice than a true sorbet. Only the fruit juices are used. Reserve the actual strawberries for Strawberry Soup or Strawberry "Dumpling" Dessert. The beauty of this dessert is it can be churned in an ice cream maker OR frozen in the freezer, and it's egg- and dairy-free, allowing the true strawberry flavor to come shining through. Makes 4 to 6 servings of Polish Strawberry Sorbet

                                                                  Ingredients
                                                                  • Yes No 2 qt organic strawberry
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 2 tbsp organic lemon juice
                                                                  • Place the sliced strawberries in a colander with a large bowl underneath to catch the juices. Cover with plastic wrap and store overnight in the refrigerator. In a medium saucepan, place collected juices (add additional water if necessary to make 4 cups), reserving berries for Strawberry Soup or Strawberry "Dumpling" Dessert. Add 1/2 cup water, sugar and lemon juice to saucepan. Bring to a boil, stirring until sugar is dissolved, about 2 minutes. Remove from heat, cool in an ice water bath and place in an ice cream maker, following manufacturer's directions. Alternatively, place cooled mixture in a stainless-steel container and freeze until semi-frozen. Beat with an electric mixer and return to the freezer until solid. Serve in an ice cream bowl or martini glass garnished with a sprig of mint.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 lb plum
                                                                  • Yes No 1/2 cup turbinado sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 8 oz cup mascarpone cheese
                                                                  • MAKE THE CAKE Preheat the oven to 325°; butter a 10-inch cast-iron skillet. In a bowl, toss the plums with 2 tablespoons of the sugar and the lemon juice.
                                                                  • In a food processor, pulse the flour with the baking powder, salt, cinnamon, cardamom and the remaining 1/2 cup of sugar. Add the butter and process until finely chopped. Add the eggs and vanilla and process until incorporated. With the processor on, gradually add the milk in a thin stream and process until the batter is smooth. Add the batter to the plums, gently folding them in.
                                                                  • Transfer the batter to the prepared skillet and smooth the surface. Bake the cake for about 1 hour, until the top is golden and a toothpick inserted in the center comes out clean. Let cool in the pan.
                                                                  • MAKE THE HONEY MASCARPONE In a medium bowl, beat the heavy cream with the honey at medium-high speed until softly whipped. Beat in the mascarpone at medium-low speed.
                                                                  • In a food processor, pulse the Hazelnut Brittle until coarsely chopped.
                                                                  • Cut the cake into wedges and transfer to plates. Spoon a dollop of the honey mascarpone on top, sprinkle with the chopped nut brittle and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  It's easy to make your own super nutritious granola bars. Quinoa has a very complete array of amino acids for a grain, and is rich in iron. Quinoa is usually sold in its natural state (see picture here ) - it resembles tiny seeds - which can be cooked in water into a rice-like pilaf. But you can also buy quinoa flakes (I buy them at Whole Foods), in which the grain is processed to look like oatmeal. Quinoa flakes can be substituted for oatmeal in any baked good. Add whatever dried fruits or nuts you like to these granola bars - your dry ingredients should total 3 to 4 cups.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup quinoa
                                                                  • Yes No 2 cup old fashioned oats
                                                                  • Yes No 1/2 tree nut
                                                                  • Yes No 1/2 cup shredded coconut meat
                                                                  • Yes No 1/2 cup chocolate chip
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 cup chocolate chip
                                                                  • Yes No 1/2 cup chopped dried fruit
                                                                  • Preheat the oven to 350 degrees. Line a 9x9 or 9x13 inch pan (depending on how thick you like your granola bars) with foil or parchment paper, letting the paper overhang the sides. Spread the oatmeal, quinoa, and chopped nuts on a baking sheet and toast in the oven until golden and fragrant, about 10 minutes. Melt the butter over low heat with the honey and brown sugar until the butter is melted and the sugar is dissolved. Remove from heat and stir in the vanilla and the salt. Stir the butter/sugar mixture into the toasted oats and nuts. Stir in the eggs, chocolate chips, and dried fruit. Spread mixture into the baking pan and press firmly into pan. Bake for about 20 minutes, until golden brown. Let cool completely, then lift from pan using parchment, and cut into bars. Store granola bars in an airtight container.
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  This super-simple sauce was inspired by the tarragon tang and beautiful color of green goddess dressing. It's rich yet has a sharp bite and highlights the briny sweetness of crab. Prep Time: 15 minutes (plus 30 minutes resting time).

                                                                  Ingredients
                                                                  • Yes No 2 ripe avocados, pitted
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup diced chives
                                                                  • Yes No 2 tbsp diced tarragon
                                                                  • Yes No 2 dungeness crab
                                                                  • Whirl avocados, olive oil, vinegar, 1/2 tsp. salt, and 1/2 cup water in a blender until smooth. Stir in chives and tarragon. Cover and let sit 30 minutes at room temperature to let flavors blend.
                                                                  • Season sauce with salt to taste and serve with crab.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  This traditional steamed Chinese New Year cake, known in Mandarin as nian gao (“higher year”), is flavored with almond extract and Chinese brown sugar. It’ll bring you good luck in the new year! After a few days, the chewy cake will harden up; Grandma Ruby, who gave us this recipe, dips hardened leftover slices into beaten egg and pan-fries them in vegetable oil to soften the inside and crisp up the outside. ( Watch Grandma Ruby make jai, a healthy Chinese New Year stew.) For a less traditional approach, try our baked coconut Chinese New Year cake. What to buy: Chinese brown sugar is made from unrefined cane sugar. It can be found in the dried goods section of Asian markets and is sold in 1-pound bricks that separate into slabs. Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is actually gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results. Dried Chinese red dates, also known as jujubes, are olive-sized, sweet, and prunelike, and are used in both savory and sweet dishes. They can be found in the dried goods section of Asian markets. Special equipment: If you don’t have a large bamboo steamer, create your own steamer. Take two 24-inch-long pieces of aluminum foil and loosely roll and crumple each one widthwise into a 1-inch-thick... read more This traditional steamed Chinese New Year cake, known in Mandarin as nian gao (“higher year”), is flavored with almond extract and Chinese brown sugar. It’ll bring you good luck in the new year! After a few days, the chewy cake will harden up; Grandma Ruby, who gave us this recipe, dips hardened leftover slices into beaten egg and pan-fries them in vegetable oil to soften the inside and crisp up the outside. ( Watch Grandma Ruby make jai, a healthy Chinese New Year stew.) For a less traditional approach, try our baked coconut Chinese New Year cake. What to buy: Chinese brown sugar is made from unrefined cane sugar. It can be found in the dried goods section of Asian markets and is sold in 1-pound bricks that separate into slabs. Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is actually gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results. Dried Chinese red dates, also known as jujubes, are olive-sized, sweet, and prunelike, and are used in both savory and sweet dishes. They can be found in the dried goods section of Asian markets.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 1 lb chinese brown sugar
                                                                  • Yes No 1 lb sweet rice flour
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 tsp almond extract
                                                                  • Yes No 10 dried seedless chinese red dates, also known as jujubes
                                                                  • Yes No 1/2 tsp sesame seed
                                                                  • Place the measured water and brown sugar in a medium saucepan. Set over medium heat and stir occasionally until the sugar has completely dissolved, about 10 minutes. (Do not let it boil.) Remove from heat and let cool until warm to the touch.
                                                                  • Meanwhile, fill a 14-inch wok with about 1 1/2 inches of water and place a 12-inch bamboo steamer inside. (The water should not touch the bottom of the steamer.) If you don’t have a wok and a bamboo steamer, use a large frying pan and foil as described above in “Special equipment.” Bring the water to a simmer over medium heat. Coat a 9-inch round cake pan with vegetable oil; set aside.
                                                                  • Place the rice flour in the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low speed, slowly pour in the sugar-water mixture, beating until smooth, about 2 minutes. If needed, stop to scrape down the sides of the mixer with a rubber spatula.
                                                                  • Add the measured oil and continue beating on low speed until the batter is smooth and the oil is incorporated, about 5 minutes. Add the almond extract and beat until just incorporated. Pour the mixture into the prepared pan.
                                                                  • Carefully place the pan in the bamboo steamer or on top of the foil coils. Cover the bamboo steamer with its lid or cover the wok or frying pan with a tightfitting lid or a sheet of aluminum foil. (Do not cover the cake pan directly with a lid or foil.) Steam until the cake is very firm to the touch, about 3 hours, checking every hour and replenishing the wok or pan with hot tap water as needed. While the cake is still warm, garnish with the dates (if using) and sesame seeds. Let cool on a rack to room temperature. Run a knife around the outside of the cake, then slip a thin spatula under the cake to lift it out. Serve it sesame seed side up.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Time: 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 lahvosh flatbread
                                                                  • Yes No 1 cup pesto
                                                                  • Yes No 12 oz fresh mozzarella cheese
                                                                  • Yes No 6 cup loosely packed arugula
                                                                  • Lay lahvosh on a work surface with longest sides parallel to surface edge and smooth, lighter sides up. Spread each with 1/2 cup pesto. On each sheet, place half of cheese slices on two-thirds of pesto, leaving 2 in. uncovered at top edge for sealing. Cover cheese with arugula. Starting with bottom edge, roll up each lahvosh and press to seal edge, securing with toothpicks if needed.
                                                                  • Slice each roll into 1-in. pieces, remove toothpicks if used, and arrange on a platter. Makes about 32 pieces.
                                                                  • *Substitute 4 flour tortillas (10 in. wide).
                                                                  • Note: Nutritional analysis is per appetizer serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  Prep and Cook Time: about 1 1/4 hours. Rich spice flavors shine in this tender, cakelike bread. Notes: You can store this bread airtight at room temperature up to 3 days or freeze up to 3 months.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/4 cup firmly packed dark brown sugar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup coarsely chopped walnut
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 1/4 tsp nutmeg, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp cloves, ground
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 3/4 cup mashed pumpkin
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Preheat oven to 350° (325° convection).
                                                                  • In a large bowl, mix flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice, and ginger until well blended.
                                                                  • In another bowl, whisk together eggs, Mashed Pumpkin, and oil until well blended.
                                                                  • Add wet ingredients to flour mixture and stir just until well blended. Pour equally into two oiled 8 1/2- by 4 1/2-inch loaf pans (with 2 2/3-cup capacity each).
                                                                  • Bake until bread pulls from pan sides and a wooden skewer inserted in center of thickest part comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack for about 15 minutes. Cut around outside edges of bread and invert onto racks. Cool thoroughly.
                                                                  Yields: 2loaves, about 10 servings each
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 8 oz string bean
                                                                  • Yes No 8 oz sugar snap peas
                                                                  • Yes No 1 10 oz broccoli floret
                                                                  • Yes No 1 1 lb asparagus
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 small shallot
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/2 cup frozen peas
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Bring a large pot of salted water to a boil over high heat. Place some ice cubes in a large bowl and fill with water; set aside. Cook string beans and sugar snap peas in boiling water until bright green and crisp-tender, 4 to 5 minutes. Transfer with a slotted spoon to ice bath. Repeat blanching process with broccolini, then asparagus, cooking for about 3 minutes. After all vegetables have been blanched, drain them well and pat dry with paper towels.
                                                                  • Warm oil in a skillet over medium-high heat. Add shallots and crushed red pepper; sauté until soft and starting to brown, 2 to 3 minutes.
                                                                  • Add all blanched vegetables to sauté pan, along with peas, and toss with shallot mixture until heated through, about 4 minutes. Remove pan from heat and stir in butter, salt, pepper, parsley and chives. Serve immediately.
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    paper

                                                                  Many New Englanders have freezers stocked with venison from autumn hunting expeditions. If venison is not available, substitute ground sirloin. Garnish with reduced-fat sour cream and/or reduced-fat shredded cheddar, if desired. You can make the chili a day ahead and refrigerate; reheat in the microwave or on the stovetop.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb ground venison
                                                                  • Yes No 1 cup chopped sweet onion
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 15 oz red kidney beans
                                                                  • Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
                                                                  • Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Add red kidney beans; cook, uncovered, 15 minutes.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones: one for high, direct heat (over the coals) and one for low, indirect heat (away from the coals).

                                                                  Ingredients
                                                                  • Yes No 4 cup buttermilk (1% fat)
                                                                  • Yes No 15 garlic clove
                                                                  • Yes No 1 cup rosemary
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 whole chicken
                                                                  • Yes No safflower oil
                                                                  • Combine buttermilk, garlic, herbs, 2 tablespoons salt, and 2 teaspoons pepper.
                                                                  • Divide chicken between 2 baking dishes. Cover with marinade, turning to coat. Refrigerate for at least 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
                                                                  • Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels. Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for 10 minutes. Flip, move to indirect heat, and grill, covered, until an instant-read thermometer inserted into the thickest part of thighs registers 165 degrees, 10 to 15 minutes. Grill wings over direct heat, flipping often, until cooked through, about 15 minutes.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Fresh fruit hits the dessert table in this delicious, colorful July 4th cake. It's beautiful on display and delicious after a hearty dinner.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1 oz red food coloring
                                                                  • Yes No 1 tsp vinegar
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp cocoa powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3 cup heavy whipping cream
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 3 pint strawberry
                                                                  • Yes No 2 cup blueberry
                                                                  • Preheat oven to 350°. Beat butter and sugar together in a large bowl; beat in eggs. Stir in buttermilk and next 3 ingredients.
                                                                  • Combine flour and next 3 ingredients in a medium bowl. Add flour mixture to butter mixture, stirring until well blended. Pour batter into 2 greased and floured 8-inch round cake pans.
                                                                  • Bake 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on a wire rack. Cut each cake layer in half horizontally to make 4 layers.
                                                                  • Beat whipping cream and powdered sugar until soft peaks form. Spread one-fourth whipped cream mixture over 1 cake layer; top evenly with one-fourth berries. Repeat with remaining cake layers, whipping cream mixture, and berries.
                                                                  Yields: 1(8-inch) cake
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  For an easy, satisfying, and healthy chicken casserole dinner, check out this lightened up version of one of our most popular chicken dishes of all time.

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup chopped cooked chicken breasts
                                                                  • Yes No 1 10 oz fat free cream of chicken soup
                                                                  • Yes No 1 10 oz fat free cream of mushroom soup
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Yes No 1 8 oz reduced fat cheddar cheese
                                                                  • Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
                                                                  • Stir in chicken and next 6 ingredients; remove from heat.
                                                                  • Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
                                                                  • Bake at 350° for 30 to 35 minutes or until bubbly.
                                                                  • Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup cake flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/2 lb milk chocolate
                                                                  • Yes No milk chocolate
                                                                  • Preheat the oven to 325°. Butter and flour two 9-inch-square cake pans.
                                                                  • In a medium bowl, whisk the cake flour, cocoa and baking powder. In a medium saucepan, melt the butter in the milk over low heat. Transfer to a large bowl and let cool slightly. Whisk in the egg yolks and 1/2 cup of the sugar. Add the dry ingredients and whisk until smooth.
                                                                  • In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat at medium-high speed until the whites are stiff and glossy. Fold the beaten whites into the batter until no streaks remain. Divide the batter between the pans and bake for 25 minutes, until the cakes are springy and a toothpick inserted in the centers comes out clean. Transfer the cakes to a rack and let cool completely.
                                                                  • Meanwhile, in a medium saucepan, bring the cream to a simmer. Put the chocolate in a heatproof bowl and pour the hot cream on top. Let stand for 3 minutes, then whisk until smooth. Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.
                                                                  • Turn the cakes out of the pans and put one layer on a plate. Top with 1 cup of the frosting, spreading it to the edge. Top with the second layer and spread the remaining frosting over the top and sides. Let the cake stand at room temperature for about 30 minutes before cutting into squares.
                                                                  Yields: 19-inch-square layer cake
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Stuffed mushrooms have been a cocktail party favorite for years; this recipe uses our leftover Thanksgiving stuffing as the filler. This recipe was featured as part of our Thanksgiving Leftovers photo gallery.

                                                                  Ingredients
                                                                  • Yes No 24 1 1/2 lb large button mushroom
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 cup leftover stuffing
                                                                  • Heat oven to 400°F. Wipe mushrooms clean with a damp paper towel or pastry brush; trim ends. Remove stems from mushrooms and finely chop stems; set aside. Oil a baking sheet; set aside.
                                                                  • Melt 2 tablespoons of the butter in a medium frying pan over medium heat until foaming. Add mushroom caps and season with salt and freshly ground black pepper. Cook until tender and golden brown, about 5 minutes. Remove caps from the pan and place top down on prepared baking sheet; set aside.
                                                                  • Return the frying pan to medium heat and melt remaining tablespoon of the butter until foaming. Add mushroom stems, season with salt and freshly ground black pepper, and cook until tender and slightly browned, about 5 minutes. Place stems and leftover stuffing in a medium bowl and mix to combine.
                                                                  • Fill mushroom caps with about 2 heaping teaspoons stuffing each. Bake, stuffing side up, until lightly browned and toasted, about 10 minutes.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Cherries and duck are usually paired on menus at white-tablecloth restaurants, but here we layer them in a crusty baguette with peppery greens and sweet cheese for a more relaxed, portable version. What to buy: Smoked duck can be found at the meat or deli counter of most gourmet markets and butchers. If you’re having a hard time finding it, your favorite smoked and/or cured meat would substitute beautifully. Game plan: This is a somewhat messy sandwich to eat because the cherries tend to fall out. We like the bursts of flavor that come from halving the cherries, but you could chop them finely if you’d like to lower the mess factor. This recipe was featured as part of our Most Delicious Sandwiches photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup bing cherries, pitted
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup baby arugula leaves
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 6 inch sweet french roll
                                                                  • Yes No 2 oz smoked duck breast
                                                                  • Yes No 1 oz sweet blue cheese
                                                                  • Heat a grill pan or an outdoor grill to medium (about 350°F).
                                                                  • Combine the cherries and vinegar in a small, nonreactive bowl and season well with salt and pepper. Toss to combine and set the mixture aside to macerate for at least 10 minutes. In a separate small bowl, toss the arugula leaves with the olive oil, season with salt and pepper, and set aside. Slice the roll in half horizontally and pull out the interior of the bottom half to create a pocket.
                                                                  • When the cherries have macerated and the grill pan/grill is heated, prepare your sandwich. Fill the bottom half of the roll by layering the arugula, duck breast, and cheese, then top with the cherry mixture, including any juices in the bowl. Close the sandwich with the top piece of bread, press down until it’s flattened, and wrap it in aluminum foil.
                                                                  • Place the sandwich in the heated pan or on the grill and weight it down with a heavy object (a filled teapot or a frying pan works well). Grill until the bread is toasted and the cheese is melted, turning over halfway through, about 10 minutes total. Let rest in the foil 3 to 4 minutes before slicing and eating.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1sandwich
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe for Polish Christmas Eve beet soup or barszcz wigilijny is from chef Marek (Mark) Widomski, founder and director of the Culinary Institute in Cracow, Poland. Chef Mark and his staff offer classes in everything from peasant food to gourmet cuisine, tailoring them to the individual's needs, in Polish, English and other languages. Here is a larger photo of Polish beet soup. The soup is made with a beet sour that must ferment for at least three days before using. The traditional way to eat barszcz wigilijny is with mushroom uszka. Here are more beet recipes.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb beet
                                                                  • Yes No water
                                                                  • Yes No 1 slice rye bread
                                                                  • Yes No 1 lb beet
                                                                  • Yes No 1/2 lb and soup vegetables
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 cup beet sour
                                                                  • Yes No 1/4 cup strained liquid from soaking a dried mushroom
                                                                  • Yes No salt and pepper
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • To make the beet sour: Place 3 1/2 pounds prepared beets in a large crock or ceramic bowl. Cover with pre-boiled, lukewarm water. Add the rye bread slice, pushing it under the water. Cover the crock or bowl with cheesecloth and let stand at room temperature for three days. Then strain through cheesecloth, pour into a glass jar and seal it. Store in the fridge. You may eat the strained beets or discard them. To make the beet soup: Place prepared vegetables in a large stockpot. Add 6 cups cold water and 1 teaspoon butter. Bring to a boil, reduce heat and simmer until vegetables are tender. Strain, pressing on vegetables to extract every last ounce of goodness. Return the strained liquid to the pot and add garlic, beet sour, mushroom soaking liquid, salt and pepper, and sugar to taste. Bring to a boil, reduce heat and simmer 30 minutes. Before serving, stir in remaining 1 teaspoon butter and chopped parsley. Ladle into hot bowls and serve with mushroom uszka.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 6servings christmas eve barszcz
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 4 stick margarine
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 6 large egg
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 cup chocolate syrup
                                                                  • Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
                                                                  • Add flour to butter mixture alternately with milk, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in vanilla.
                                                                  • Combine 1 cup batter and chocolate syrup, stirring until blended.
                                                                  • Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan. Spoon half of chocolate batter on top; repeat layers. Gently swirl batter with a knife.
                                                                  • Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(10-inch) cake
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Tortilla chips heated in a quick-cooking chile sauce and topped with feta, onion, sour cream, cilantro, and chicken make a particularly tasty version of this popular Mexican dish. Don't let the idea of softened chips put you off. This recipe is a winner.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 tbsp paprika
                                                                  • Yes No 2 1/2 tbsp chili powder
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 1 1/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 lb tortilla chip
                                                                  • Yes No 1/4 lb feta cheese
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1/2 cup cilantro
                                                                  • In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and 1/4 teaspoon of the salt.
                                                                  • In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the flour and cook, whisking, until golden, about 3 minutes. Add the garlic; cook for 30 seconds. Add the paprika and chili powder mixture and then add the broth slowly, whisking, until smooth. Bring to a simmer. Simmer, covered, until thick enough to coat a spoon, about 25 minutes.
                                                                  • Meanwhile, in a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the pepper and cook until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into slices.
                                                                  • Add the tortilla chips to the chile sauce and cook, stirring, until the chips are soft but not falling apart, about 2 minutes. Put the sauce on plates and top with the feta, sour cream, onion, cilantro, and chicken.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry

                                                                  No time to cook? Pick up a rotisserie chicken and try one of these quick, tasty meals. There's nothing more convenient than having half the preparation done for you before you even start making dinner. These ethnic-inspired dishes use rotisserie chicken as the starting point and are ready in less than 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 8 oz rice noodle
                                                                  • Yes No 3 cup diced cooked chicken
                                                                  • Yes No 1 cup mung bean sprout
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/3 cup chopped unsalted, dry roasted peanuts
                                                                  • Whisk together fish sauce, sugar, lime juice, garlic, red pepper flakes and, last, water. Set aside.
                                                                  • Place noodles in a large bowl in sink; cover them with hot water and let stand for 10 minutes. Meanwhile, bring a large pot of water to a boil. Drain noodles and add to pot; cook, stirring, until tender, 3 to 4 minutes. Drain and rinse with cold water until cool.
                                                                  • Transfer noodles to a large salad bowl. Add chicken and remaining ingredients; toss well. Pour half of dressing on salad and toss again. Add more dressing as desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour

                                                                  This recipe for salty (savory) Serbian gibanica is a blend of cream cheese, cottae cheese and feta cheese between layers of filo dough that is baked until golden brown and crispy. Read this Gibanica Tell-All. Makes 6 to 8 servings of Salty Serbian Gibanica #2

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 9 large egg
                                                                  • Yes No 2 1/2 lb large curd cottage cheese
                                                                  • Yes No 1/2 lb feta cheese
                                                                  • Yes No 1 lb phyllo dough
                                                                  • Yes No 8 oz butter
                                                                  • In a large bowl, beat cream cheese until fluffy. Add 3 eggs at a time, beating well after each addition. Add cottage cheese and feta cheese and mix well. Set aside. Heat oven to 350 degrees. Fold 2 sheets filo dough in half and place in a lightly buttered 13x9-inch pan. Lightly brush filo with butter. Spread with about 1/2 cup filling. Continue in this manner until all but 3 sheets of filo are left. Top with last 3 sheets filo and brush with remaining butter. Place on a sheet pan to catch any drips and bake about 1 hour or until golden. Let sit 15 to 20 minutes before cutting into squares and serving warm.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Leave Santa a note to reheat this aromatic punch in the microwave.

                                                                  Ingredients
                                                                  • Yes No 4 cup cranberry raspberry drink
                                                                  • Yes No 2 cup orange strawberry banana juice
                                                                  • Yes No 1 tsp whole allspice berry
                                                                  • Yes No 2 orange and spice tea bags
                                                                  • Yes No 5 3/4 inch lemon rind strips
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1/4 cup sweetened dried cranberry
                                                                  • Yes No 1/4 cup diced dried apricots
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No cinnamon stick
                                                                  • Combine first 6 ingredients in a large saucepan; cook mixture 30 minutes over medium-low heat. Remove from heat; let stand 30 minutes. Strain mixture; discard solids. Return juice mixture to pan; stir in cranberries, apricots, and sugar. Cook over medium-low heat 30 minutes, stirring occasionally. Pour into mugs; serve with a cinnamon stick, if desired.
                                                                  Yields: 8servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 lb baking potato
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 1/4 cup hot cheddar cheese sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No dash paprika
                                                                  • Preheat oven to 350°.
                                                                  • Place the potato slices and garlic cloves in a saucepan, and cover with water. Bring to a boil, and cook 8 minutes or just until tender. Drain.
                                                                  • Combine the Cheddar Cheese Sauce, salt, and pepper.
                                                                  • Arrange half of the cooked potatoes and garlic in a 2-quart baking dish coated with cooking spray. Pour half of the sauce mixture over potatoes. Repeat the procedure with remaining potatoes and garlic and remaining sauce mixture. Sprinkle with Parmesan cheese and paprika. Bake at 350° for 25 minutes or until bubbly.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle

                                                                  For our Super Bowl party, we wanted a dessert that guests could put together on their own (so the host wouldn’t be pulled away from the game) yet would still fit into the Tex-Mex theme of the menu. We created a sundae inspired by flavors found in many Tex-Mex desserts. The Caramel Ice Cream is a bit salty, the chocolate sauce is slightly bittersweet, and the Cinnamon-Sugar Chips are a riff on the churros commonly seen in Mexican markets. Game plan: For a slacker solution, you can use any good-quality, store-bought caramel or dulce de leche ice cream. You could also use good-quality store-bought chocolate sauce and, in place of the cinnamon-sugar chips, broken-up churros or snickerdoodle cookies. For a party, set out the ice cream (on ice, of course), chocolate sauce, and chips, then have people help themselves. This recipe was featured as part of our Super Bowl for a Crowd menu.

                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1 vanilla bean, and seeds
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 2 cup vegetable oil
                                                                  • Yes No 10 8 inch flour tortilla
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 2 tbsp corn syrup
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                    For the caramel ice cream:
                                                                  • Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Combine the cream, half-and-half, and vanilla seeds in a large bowl and set aside.
                                                                  • Combine the sugar and water in a large saucepan and stir until the mixture resembles wet sand. Place over medium-high heat and bring to a boil. Let boil until the mixture turns dark amber in color and smells toasted, about 5 to 7 minutes. Immediately remove from heat and slowly add the cream mixture, whisking until evenly incorporated. Return the saucepan to the stove and place over medium-low heat to keep warm.
                                                                  • Meanwhile, whisk the egg yolks in a large bowl until pale yellow, about 5 minutes. Whisking constantly, slowly pour about 1 cup of the caramel sauce into the eggs. Pour the egg mixture back into the saucepan with the remaining caramel sauce, stir in the salt, and cook over low heat, stirring constantly, until the mixture is as viscous as melted ice cream and coats the back of a spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
                                                                  • Remove from heat and strain through a fine-mesh strainer into a large heatproof bowl. Place the bowl over the ice water bath to chill, about 10 to 15 minutes, stirring occasionally.
                                                                  • Once the ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once it’s chilled, freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for up to 1 week.
                                                                    For the cinnamon-sugar chips:
                                                                  • Combine the sugar and cinnamon in a small bowl and set aside.
                                                                  • Heat the oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking, or until it registers 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line a baking sheet with paper towels and set aside.
                                                                  • Once the oil is hot, add a handful of tortilla wedges, being careful not to crowd them, and fry until golden brown, about 1 to 2 minutes per side. Remove the chips with a slotted spoon to the prepared baking sheet and sprinkle with generous amounts of the cinnamon-sugar mixture. Repeat with the remaining tortillas. (Check the oil temperature in between batches and adjust the heat accordingly.) Sprinkle any remaining cinnamon-sugar mixture over the chips and serve.
                                                                    For the bittersweet chocolate sauce:
                                                                  • Combine the cream, milk, water, cocoa powder, corn syrup, and salt in a medium saucepan. Bring to a simmer over medium heat, whisking until the cocoa powder has completely dissolved.
                                                                  • Remove from heat and add the chocolate, butter, and vanilla, stirring until the chocolate has melted and the sauce is smooth. Serve warm.
                                                                    To make a sundae:
                                                                  • Place 2 scoops of the ice cream in a bowl, then break up 4 or 5 of the chips and scatter them over top. Drizzle with 1 tablespoon of the chocolate sauce and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9servings
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No one 6 inch, 5 oz pepperoni
                                                                  • Yes No one 2 oz chorizo
                                                                  • Yes No 15 chowder clams
                                                                  • Yes No 1 lb sweet italian sausage
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/2 cup minced onion
                                                                  • Yes No 1/2 cup minced celery
                                                                  • Yes No 1/2 cup minced green bell pepper
                                                                  • Yes No 6 cup dry bread
                                                                  • Preheat the oven to 350°. Put the pepperoni and chorizo in a food processor and pulse until crumbly. Transfer to a bowl..
                                                                  • In a large pot, bring 2 inches of water to a boil. Add the clams, cover and steam over high heat until they open, about 5 minutes. Transfer the clams to a bowl. Pour the broth into a glass measuring cup, stopping when you reach the grit at the bottom. Remove the clams from their shells. Separate the shells and reserve. Discard the round muscles on both sides of each clam; quarter the clams. In a food processor, coarsely chop the clams.
                                                                  • In a large nonstick skillet, cook the Italian sausage over moderate heat, breaking up the clumps; stir until no pink remains, about 5 minutes. Scrape the sausage into a large bowl.
                                                                  • Melt the butter in the skillet. Add the onion, celery and bell pepper and cook over moderately high heat, stirring occasionally, until the vegetables are softened and browned, about 5 minutes. Add the reserved pepperoni and chorizo and cook, stirring, until heated through, about 2 minutes. Scrape the mixture into the large bowl. Add the diced bread and the clams and stir in 2 cups of the reserved clam broth. Lightly pack the stuffing into the shells.
                                                                  • Arrange the stuffed clams on 2 large baking sheets and cover with foil. Bake for 30 minutes. Uncover and bake for 5 minutes longer, or until lightly browned and crisp on top. Serve.
                                                                  Yields: 30stuffed clams
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup tomato juice
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No salt and pepper
                                                                  • Yes No hot sauce
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 1/2 lb squid
                                                                  • Yes No 2 lb tomato
                                                                  • Yes No 2 hass avocados
                                                                  • Yes No 4 scallions, white and tender green parts only
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No plantain chips
                                                                  • Bring a large pot of salted water to a boil and fill a large bowl with ice water. In another large bowl, whisk the lime, orange and tomato juices with the tomato paste. Season with salt, pepper and hot sauce.
                                                                  • Cook the shrimp in the boiling water just until curled and pink, about 1 minute. Using a slotted spoon, transfer the shrimp to the ice water. Return the pot of water to a boil and add the squid. Cook for 30 seconds, until firm but tender. Drain immediately and add to the ice water.
                                                                  • When cool, drain the shrimp and squid and pat dry. Add to the bowl with the juices and toss to coat. Transfer the mixture to a large resealable plastic bag. Close the bag, pressing out the air. Refrigerate overnight, turning the bag occasionally.
                                                                  • Transfer the seafood salad to a bowl and stir in the tomatoes, avocados, scallions, onion, cilantro and parsley; season with salt, pepper and hot sauce. Refrigerate for at least 30 minutes or up to 2 hours. Using a slotted spoon, scoop into martini glasses and serve with the plantain chips.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Peruvian tejas are artisan candies that are traditionally produced in the in and around the town of Ica (near the Nazca lines ) on the south central coast of Peru. Tejas have a center of firm manjar blanco candy (dulce de leche), which is topped with a dried fruit and/or nut, and then dipped in fondant. These tejas are "chocotejas" - dipped in chocolate rather than fondant. Tejas are traditionally wrapped in foil, and then placed inside fringed paper wrappers.

                                                                  Ingredients
                                                                  • Yes No 2 cup dulce de leche
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 cup chocolate chip
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 50 large pecan halves
                                                                  • Place the dulce de leche and butter in your heaviest pot. Heat over low to medium heat, stirring constantly, until candy reaches 210 degree fahrenheit on a candy thermometer. Remove from heat, stir in vanilla, and let cool overnight in the refrigerator. Use a melon baller to scoop small balls of the candy, then shape them with your hands into a cylinder. Press the dulce de leche between 2 pecan halves. Place candies in the freezer while you prepare the chocolate. Bring an inch of water to a boil in a saucepan. Place the chocolate chips in a heat proof bowl that fits over the top of the saucepan without touching the water (or use a double boiler). Place the bowl on top of the saucepan and turn off the heat. Stir the chips until they are melted. Dip the candies with the pecans in the chocolate, and set aside to harden. Keep melted chocolate warm by leaving the bowl over the pot of hot water. Once chocolate has set, dip the candies a second time. Chill until firm. Wrap candies in foil, then in white papers cut with a fringe. Store candies in the refrigerator, in an airtight container. Serve at room temperature.
                                                                  Cuisine:YesNoperuvian
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Pair these spuds with a green salad. We tested this recipe with hot-smoked salmon fillets, but the canned variety will work fine.

                                                                  Ingredients
                                                                  • Yes No 4 large baking potato
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1/3 cup non-fat milk
                                                                  • Yes No 3 1/2 tbsp butter
                                                                  • Yes No 3 tbsp prepared horseradish
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 4.5 oz hot smoked salmon
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Preheat oven to 450°.
                                                                  • Bake potatoes at 450° for 50 minutes or until done; cool slightly.
                                                                  • Reduce oven temperature to 400°.
                                                                  • Cut each potato in half lengthwise, and scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onions, and next 7 ingredients (through salmon) in a large bowl, stirring until blended. Spoon potato mixture into shells. Sprinkle cheese evenly over potatoes. Bake at 400° for 15 minutes or until thoroughly heated.
                                                                  Yields: 4servings (serving size: 1 potato)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle

                                                                  The name of this cocktail probably tells you everything you need to know about drinking shooters.

                                                                  Ingredients
                                                                  • Yes No 1 part vodka
                                                                  • Yes No 1 part triple sec
                                                                  • Yes No 1 part rose's lime juice
                                                                  • Shake all ingredients with ice; then strain into a large shot glass.
                                                                  Yields: 1drink

                                                                  Scones, like biscuits, are most tender when handled minimally. So have your ingredients ready, and use a soft touch when mixing and patting the dough.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp cardamom, ground
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 10 tbsp buttermilk (1% fat)
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup chopped dried pears
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 large egg white
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, salt, and cardamom in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
                                                                  • Combine buttermilk, rind, vanilla, and egg in a medium bowl; stir in dried pears. Add buttermilk mixture to flour mixture, stirring just until moist (dough will be sticky).
                                                                  • Turn the dough out onto a lightly floured surface. Dust top of the dough with 2 teaspoons all-purpose flour, and pat into an 8-inch circle. Cut dough into 8 wedges; arrange wedges 1/2 inch apart on a baking sheet coated with cooking spray. Brush egg white over wedges. Bake at 350° for 25 minutes or until golden. Serve warm.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 2 5/8 10 1/2 oz stick unsalted butter
                                                                  • Yes No 7 oz unsweetened chocolate
                                                                  • Yes No 2 3/4 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 chunk cup milk chocolate
                                                                  • Preheat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray. Line the bottom of baking sheet with parchment paper. Coat parchment with cooking spray; set aside. Whisk together flour, baking powder, and salt; set aside.
                                                                  • Heat butter and unsweetened chocolate in a medium heatproof bowl set over a pan of simmering water until almost melted. Remove from heat. Whisk until mixture is smooth and slightly cool.
                                                                  • Transfer chocolate mixture to the bowl of an electric mixer fitted with the whisk attachment. Add sugar. Beat on medium speed until smooth, about 3 minutes. Beat in eggs, 1 at a time. Add vanilla; beat 3 minutes more. Reduce speed to low. Gradually add flour mixture; beat until just combined. Stir in chocolate chunks.
                                                                  • Spread batter evenly into prepared pan. Bake until brownie has just set but still feels soft, about 20 minutes. Let cool on a wire rack. Cut into squares.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  One way to serve these tassies (miniature tarts) during the holidays is on a dessert bar, with an assortment of winter fruits and hot drinks.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No dash salt
                                                                  • Yes No 1/4 2 oz cup less fat cream cheese
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp non-fat milk
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup diced pecan
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/3 cup light colored corn syrup
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Preheat oven to 350°.
                                                                  • To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Press flour mixture into a ball.
                                                                  • Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers.
                                                                  • To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup.
                                                                  • Bake at 350° for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack.
                                                                  Yields: 12tassies (serving size: 1 tassie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake

                                                                  Play up the buffalo theme with a side of celery sticks and light ranch dressing.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 8 bone in chicken thighs
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 tbsp hot sauce
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 375°.
                                                                  • Combine first 4 ingredients in a heavy-duty zip-top plastic bag; seal. Shake to blend. Add half of chicken to bag; seal. Shake to coat. Remove chicken from bag, shaking to remove excess flour mixture. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add flour-coated chicken to pan; sauté 4 minutes on each side or until browned. Transfer browned chicken to a jelly-roll pan. Repeat procedure with the remaining uncooked chicken, flour mixture, and oil. Discard remaining flour mixture. Bake chicken at 375° for 8 minutes or until done.
                                                                  • Combine hot sauce and butter in a microwave-safe dish; microwave at HIGH for 30 seconds or until butter melts, stirring to blend. Place chicken in a shallow dish; drizzle with butter sauce. Toss to coat.
                                                                  Yields: 4(serving size: 2 thighs)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave

                                                                  . They are simple, airy biscuits that include yeast, baking powder and baking soda. They may be the perfect dinner roll, with the light lift of a yeast roll, and the rich, tender crumb of a biscuit. Also? They are foolproof, easy to make, and perfect for making ahead of time.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 tsp active dry yeast
                                                                  • Yes No 2 cup low-fat milk
                                                                  • Yes No 1 lemon
                                                                  • Yes No 5 cup flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Stir the yeast into 1/2 cup tepid water in a small bowl. Stir to dissolve. In a large measuring cup, measure out the milk and add the lemon juice. Set aside.
                                                                  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the lemon zest and rub it through the dry mixture with your fingers. Cut the butter into about 16 small cubes and add to the flour. Use your fingers to work the butter through the dough until it resembles large crumbs. (Alternatively, you can blend the flour mixture with the butter in the food processor.) Add the yeast mixture and the milk with the lemon juice. Quickly stir to combine. Stir just until moist, folding the flour mixture up from the bottom to thoroughly combine.
                                                                  • Cover and refrigerate the dough for at least 2 hours, and up to 24 hours.
                                                                  • Heat the oven to 450°F. Turn the refrigerated dough out onto a heavily floured surface. Knead lightly just a few times, or until the dough becomes smooth enough to pat out easily. Pat the dough out to a 3/4-inch thickness and cut into rounds with a glass or a biscuit cutter.
                                                                  • Place on an ungreased baking sheet and bake at 450°F for 12 minutes or until golden.
                                                                  • Serve warm with jam, butter, or a braised chicken.
                                                                  Yields: 12biscuits. adapted from abbie at
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    braise
                                                                  Coconut Flan
                                                                   1 h 20 m

                                                                  Flan is a favorite treat throughout the islands and there are many versions. Here is a simple recipe for coconut flan.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 5 egg
                                                                  • Yes No 1 14 oz coconut milk
                                                                  • Yes No 1 cup milk
                                                                  • Yes No shredded coconut
                                                                  • Heat oven to 350 Fahrenheit and get the baking pans ready. You will need an 8-inch square baking pan and a large roasting pan. 2. Put 1/2 cup of sugar and the water in a small saucepan over medium-high heat. Bring to a boil, swirling pan until sugar melts. Boil for approximately 3 minutes or until syrup turns an amber color. 3. Immediately pour into square baking pan. Tilt the pan to coat the bottom completely. It is all right if the syrup hardens. 4. In a large bowl, beat eggs and coconut milk until well blended. 5. Beat in remaining sugar and the milk then pour the mix into baking pan. 6. Place the square baking pan inside the roasting pan. 7. Add hot water to roasting pan until it comes halfway up the sides of smaller pan. 8. Bake 55 minutes to 1 hour; until a knife inserted near center comes out clean. 9. Remove the square pan from the water and let cool completely. 10. Cover and refrigerate at least 4 hours before serving. 11. When ready to serve, run a knife around the edges of custard. 12. Place an inverted rimmed serving plate over pan. Holding plate and pan together, carefully turn both over. 13. Lift the pan and let they syrup run onto plate. 14. Garnish with coconut and/or pineapple. Serves: 6 people.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve