loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  There's nothing like a hot, steaming muffin and a cup of tea to get us out of bed in the morning. Muffins are portable and endlessly flexible; nearly any quick bread or cupcake recipe can be made into a muffin. They can be sweet, nutty, refined, or whole grain. These muffins were born out of our love of tea - especially tea with citrus and spices - and a packet of dried peaches. More pictures and recipe below...

                                                                  Ingredients
                                                                  • Yes No 1 heaping tbsp loose tea
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup chopped dried peaches
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp
                                                                  • Yes No 1/2 cup oil
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 lemon
                                                                  • Heat the oven to 400°F. Prepare two muffin pans with liners or just set out 18 souffle cups like we did.
                                                                  • Boil a kettle of water. Pour 1/4 cup of boiling water over the tea leaves in a small saucepan. Let them steep for three minutes, then add the milk and simmer for about 10 minutes. Pour more boiling water over the dried peaches and let them soften while the tea is steeping.
                                                                  • Meanwhile, mix the dry ingredients, including the crushed tea leaves. In a separate bowl beat the oil, brown sugar, egg, vanilla and lemon zest. Take the tea milk off the heat and strain. Mix the milk in with the other wet ingredients. Then drain off all the water from the peaches; they should be very soft and spongy. Mix them into the wet ingredients.
                                                                  • Pour the wet ingredients into the dry and fold together just until combined. Using a big tablespoon (the utensil, not the measuring spoon) drop heaping spoonfuls into the muffin cups. Bake at 400°F for 15 minutes then lower the heat to 325°F and bake for another 10-15 minutes.
                                                                  • Let cool on a rack for at least 15 minutes before eating.
                                                                  Yields: 18muffins
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake

                                                                  Deep and sweet, this cocktail is an ideal vehicle for summer's juicy red plums.

                                                                  Ingredients
                                                                  • Yes No 1 ripe plum, pitted, half and half
                                                                  • Yes No 5 large basil
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 1 oz simple syrup
                                                                  • Yes No club soda
                                                                  • Yes No wedge lime
                                                                  Ingredients
                                                                  • Yes No 16 slice cinnamon raisin bread
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No powdered sugar
                                                                  • Yes No summer berries
                                                                  • Preheat the oven to 350°. Butter a 9-by-13-inch glass or ceramic baking dish. Brush both sides of each bread slice with melted butter. Arrange the bread in the prepared dish in 2 even rows.
                                                                  • In a large bowl, whisk the whole eggs with the egg yolks until blended. Whisk in the granulated sugar, milk, heavy cream and vanilla. Strain the milk mixture over the bread, pressing on the slices to make sure they're evenly moistened.
                                                                  • Place the baking dish in a larger roasting pan and pour enough warm water into the pan to reach halfway up the side of the dish. Bake in the upper third of the oven for about 25 minutes, or until the top is lightly browned and the custard is set. Transfer the baking dish to a rack and let the custard rest for 15 minutes. Sift confectioners' sugar over the custard and cut into squares. Serve with berries.
                                                                  Yields: 7
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This is a chicken casserole reminiscent of the classic dish (just like the one Mom used to make), with a few added luxuries, like artichoke hearts and Emmentaler cheese. What to buy: While we love the fresh ones, using frozen artichoke hearts makes this dish much easier to prepare—just mix them into the dish straight from the freezer. This recipe was featured as part of our Modern Potluck story.

                                                                  Ingredients
                                                                  • Yes No 2 qt low-sodium chicken broth
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 medium fennel
                                                                  • Yes No 2 large yellow onion
                                                                  • Yes No 1 7 lb chicken
                                                                  • Yes No 1 3/4 stick butter
                                                                  • Yes No 2 lb crimini mushroom (baby portobello)
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 medium leek
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1/4 1/2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 2 1/2 oz cup grated emmentaler cheese
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 9 oz, 3 cup artichoke heart
                                                                  • Yes No 1/2 cup plain dry bread crumb
                                                                  • Place chicken broth, salt, fennel, onions, and chicken in a large pot and bring to a boil over high heat. When it boils, reduce heat to low, cover, and simmer until chicken is tender and completely cooked, about 1 hour. Remove chicken from liquid and place on a cooling rack set on a baking sheet to cool. Reserve the cooking liquid for another use.
                                                                  • Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add 1/4 of the mushrooms. Cook, stirring occasionally, until mushrooms are golden brown, about 10 minutes. Remove from pan, season well with salt and freshly ground black pepper, and set aside. Cook remaining mushrooms in 3 more batches, using 1 tablespoon of butter per batch.
                                                                  • When the chicken is cool enough to handle, remove skin and cut meat into 1-inch cubes. Discard skin and bones, and reserve meat.
                                                                  • Heat oven to 375°F and arrange rack in middle. Combine half-and-half and milk in a medium saucepan and bring to a simmer over medium-low heat. Once mixture simmers, reduce heat to low to keep warm.
                                                                  • Melt 10 tablespoons of butter over medium heat in a large Dutch oven or heavy-bottomed pot that is wider than it is tall. When it foams, add leek and garlic, and cook until softened, about 2 minutes. Season with salt.
                                                                  • Sift flour over the leek mixture and stir to combine. Cook, stirring constantly, until flour is well incorporated and has lost its raw flavor, about 3 minutes. Remove from heat; slowly add warm half-and-half and milk, stirring constantly until smooth. Return to stove over medium heat and cook sauce until it simmers and begins to thicken, about 3 minutes. Remove from heat and add the hot sauce, Parmiggiano-Reggiano, Emmentaler, and chopped thyme; stir until cheese melts.
                                                                  • Stir in the reserved chicken and mushrooms mixture and the frozen artichoke hearts; taste mixture and adjust seasoning if necessary.
                                                                  • Butter a 13-by-9-inch baking dish. Spread the chicken-and-artichoke mixture in an even layer then evenly sprinkle breadcrumbs over top. Bake, uncovered, until the edges are bubbling, breadcrumbs are browned, and casserole is heated through, about 30 minutes. Allow casserole to sit for 5 minutes before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 11servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    brand

                                                                  Prep: 25 min.

                                                                  Ingredients
                                                                  • Yes No 3 large pink grapefruit
                                                                  • Yes No 2 large white grapefruit
                                                                  • Yes No fresh citrus sauce
                                                                  • Yes No 1/4 cup chopped pistachio
                                                                  • Yes No garnish, baby lettuces
                                                                  • Cut grapefruit into 1/2-inch-thick slices. Arrange pink and white grapefruit slices alternately on a serving platter. Just before serving, drizzle grapefruit slices with 2/3 cup Fresh Citrus Sauce, and sprinkle with pistachios. Serve with remaining Fresh Citrus Sauce. Garnish, if desired.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This unusual cheese ball recipe uses toasted pecan halves and rosemary sprigs for a creative presentation that's sure to delight party guests.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz garden vegetable cream cheese
                                                                  • Yes No 1 8 oz roasted garlic cream cheese
                                                                  • Yes No 1 4 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 3 scallion
                                                                  • Yes No 2 cup pecan halves
                                                                  • Yes No rosemary
                                                                  • Stir together first 4 ingredients. Shape into an oval; chill 2 hours.
                                                                  • Arrange pecan halves over cheese oval in overlapping rows beginning at bottom and working upward. Arrange rosemary sprigs at top of pinecone. Serve with crackers.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 scallions, white and light green parts, dark greens
                                                                  • Yes No 3 lemongrass
                                                                  • Yes No 1/4 cup minced ginger
                                                                  • Yes No 1/2 cup asian fish sauce
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup mirin
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1 lb pad thai rice noodles
                                                                  • Yes No 1 1 lb small jicama
                                                                  • Yes No 1/4 lb mung bean sprout
                                                                  • Yes No peanuts, cilantro and lime
                                                                  • In a soup pot, combine the dark scallion greens with the lemongrass, 2 tablespoons of the ginger and 2 tablespoons of the fish sauce. Add 8 cups of water and bring to a boil. Simmer for 20 minutes. Add the chicken and simmer over low heat just until cooked, about 10 minutes. Remove the chicken. Strain the liquid into a heatproof bowl and let cool. Shred the chicken, add it to the liquid and refrigerate overnight.
                                                                  • In a small bowl, combine the chiles, garlic, sugar, mirin and vinegar with the remaining 2 tablespoons of ginger and 6 tablespoons of fish sauce. Refrigerate overnight.
                                                                  • Bring a large pot of water to a boil. Cook the noodles until al dente, about 6 minutes. Drain and cool under running water. Cut into 6-inch lengths and pat dry, shaking the colander occasionally. Transfer the noodles to a bowl along with the jicama, bean sprouts, sliced scallions and the dressing. Drain the chicken and add it to the salad. Serve with peanuts, cilantro and lime wedges.
                                                                  Cuisine:YesNothai
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve

                                                                  Make sure you get hold of good-quality canned Spanish anchovies for this, otherwise it?s not worth making it.

                                                                  Ingredients
                                                                  • Yes No 4 anchovy fillets
                                                                  • Yes No 1/2 a fresh red chili
                                                                  • Yes No 1 tsp 1 teaspoon capers
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No zest and 1/2 a lemon
                                                                  • Yes No 3 tbsp 3 tablespoons tomato sauce
                                                                  • Yes No 3 oz 3 oz mozzarella
                                                                  • Yes No 1 tbsp 1 tablespoon fresh flat leaf
                                                                  • Yes No parsley
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Make sure you get hold of good-quality canned Spanish anchovies for this, otherwise it’s not worth making it.Cut the anchovy filets in half lengthwise and add to a bowl with the sliced chili – feel free to use as much as you like – the capers, a couple of tablespoons of extra virgin olive oil, and the lemon zest. Squeeze a little lemon juice on as well and mix up. Let the anchovies sit in the marinade for 15 minutes. Smear the tomato sauce evenly over the pizza base and scatter torn-up pieces of mozzarella over the top. Evenly lay on the anchovy fillets, scatter over the capers and chili, and sprinkle with a little parsley and seasoning. Drizzle with the leftover marinating oil and cook until crisp and golden.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook

                                                                  Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 1/3 cup canned crushed tomatoes in thick puree
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No cooking oil
                                                                  • Yes No 4 1 1/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 egg
                                                                  • Yes No 4 6 inch small hero
                                                                  • In a shallow bowl, combine the bread crumbs, Parmesan, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
                                                                  • In a large saucepan, heat 1 tablespoon of the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and stir for 30 seconds. Stir in the tomatoes, red-pepper flakes, and the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, reduce the heat, and simmer, stirring occasionally, until thickened, about 20 minutes. Remove from the heat and cover to keep warm.
                                                                  • Meanwhile, in a large frying pan, heat 1/4 to 1/2 inch of cooking oil over moderate heat until very hot. Dip each chicken breast into the eggs and then into the bread crumbs, coating well. Fry in the hot oil, turning once, until golden brown and just cooked through, about 15 minutes in all. Drain on paper towels.
                                                                  • While the chicken is cooking, heat the broiler. Brush the remaining 2 tablespoons olive oil over the cut-side of the rolls and toast under the broiler until golden, about 2 minutes.Spoon half the tomato sauce onto the bottom half of the rolls. Top with the chicken, the remaining sauce, and the other half of the rolls.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 lb chicken liver
                                                                  • Yes No 2 oz bacon
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 golden delicious apple
                                                                  • Yes No 1/4 cup brandy
                                                                  • Yes No salt and pepper
                                                                  • Yes No 24 slice baguette
                                                                  • Yes No small sage
                                                                  • In a large skillet, melt 2 tablespoons of the butter in the olive oil until foaming. Add the chicken livers and cook over high heat, turning once or twice, until browned all over, about 3 minutes. Transfer the livers to a small bowl.
                                                                  • Add the bacon to the skillet and cook over moderate heat, stirring, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
                                                                  • Add the onion to the skillet and cook over moderate heat, stirring frequently, until softened and lightly browned, about 10 minutes. Add the apple, reduce the heat to low and cook, stirring, until very soft and just beginning to break down, about 10 minutes longer. Add the brandy to the skillet and carefully ignite with a long match; let the alcohol burn off.
                                                                  • Add 1/4 cup of the apple mixture to the bacon. Add the remaining apple mixture to a blender along with the chicken livers and blend until smooth. With the machine on, add the remaining 4 tablespoons of butter and puree until creamy. Pass the chicken liver mousse through a fine strainer into a bowl (omit this step for a chunkier mousse). Season with salt and pepper and refrigerate until firm, at least 30 minutes.
                                                                  • Spread the chicken liver mousse on the baguette toasts. Garnish with a little of the bacon-apple mixture and the sage leaves and serve at once.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 24crostini
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup dry bread crumb
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No eight 1 1/4 lb thick veal cutlets
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 cup watercress
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1/4 cup tarragon
                                                                  • Yes No 1/4 long, 1 inch cup chives
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Put the flour, eggs and bread crumbs in 3 shallow bowls. Season the bread crumbs with salt and pepper. Season the veal cutlets with salt and pepper and dust them with flour, tapping off the excess. Dip the cutlets in the beaten eggs and then in the bread crumbs, pressing to help the bread crumbs adhere.
                                                                  • In a very large skillet, heat 1/4 cup of the olive oil. Add half of the cutlets and fry over high heat, turning once, until golden and cooked through, about 3 minutes. Transfer the cutlets to a paper towel-lined plate to drain. Repeat with another 1/4 cup of the olive oil and the remaining cutlets.
                                                                  • In a medium bowl, toss the watercress with the parsley, tarragon and chives. Add the remaining 2 teaspoons of olive oil and the red wine vinegar, season the herb salad lightly with salt and pepper and toss well. Transfer the cutlets to plates, top with the herb salad and serve immediately.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This simple recipe for grilled salmon is easy to make and tastes truly heavenly. The special Thai marinade is a perfect match for the richness of salmon, enhancing and bringing out all of its naturally succulent taste. This recipe will show you how to cook salmon easily and quickly, and includes lots of cooking tips to help you get your salmon just right. For best results, look for wild fillets of salmon, or salmon steaks. Finish this dish with a no-cook coconut sauce, and you have the perfect salmon recipe for your barbecue or cookout!

                                                                  Ingredients
                                                                  • Yes No 4 salmon fillet
                                                                  • Yes No 4 tbsp thai sweet chili sauce
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/2 1 cup good quality coconut milk
                                                                  • Yes No 1/2 tsp dried chili
                                                                  • Yes No 1/2 ginger
                                                                  • Yes No 1/2 tbsp lime juice
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Make the marinade by combining all marinade ingredients together in a bowl. Note that the fresh coriander will gradually soften and meld with the other ingredients.
                                                                  • Rinse and pat dry the salmon fillets or steaks. Be sure to leave the skin on.
                                                                  • Place them in a large or long flat-bottomed dish and pour the marinade over.
                                                                  • Turn the salmon several times in the marinade. Allow to marinate in the refrigerator for 10-15 minutes while you warm up the grill.
                                                                  • Prepare the grill by brushing with a little vegetable oil to prevent sticking.
                                                                  • To make the coconut sambal, simply stir all the sauce ingredients together in a bowl. Stir until the sugar has dissolved, then do a taste-test for salt and sweetness. Add more fish or soy sauce if not salty enough, or more sugar if too sour for your taste. You can also add more chili if not spicy enough. If too spicy, add more coconut milk. Set aside.
                                                                  • Grill the salmon fillets or steaks, allowing fish to cook at least 2 minutes before turning (to prevent tearing the skin). Baste with some of the left-over marinade from the bottom of the bowl. Salmon is cooked when light pink in color and inner flesh is no longer translucent.
                                                                  • Serve the grilled salmon with plain rice and the coconut sambal on the side. ENJOY!
                                                                  Cuisine:YesNothai
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  This is a variation on the Long Island Iced Tea.

                                                                  Ingredients
                                                                  • Yes No 1/2 oz vodka
                                                                  • Yes No 1/2 oz gin
                                                                  • Yes No 1/2 oz bourbon
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1/2 oz triple sec
                                                                  • Yes No lemon-lime soda
                                                                  • Yes No wedge lemon
                                                                  • Shake the vodka, gin, bourbon, lemon juice, and triple sec with ice; then strain into a chilled collins glass filled with ice. Add soda to fill, gently stir, and garnish with a lemon wedge.
                                                                  Cuisine:YesNolong island
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1 lb rhubarb
                                                                  • Yes No small mint
                                                                  • MAKE THE RICE PUDDING: Fill a medium saucepan with water and bring to a boil. Add the rice and cook over high heat for 3 minutes. Drain the rice and return it to the saucepan. Add the milk, cream, vanilla bean and seeds. Bring to a simmer and cook over low heat until the rice is very tender, about 25 minutes. Stir in the sugar and remove from the heat. Discard the vanilla bean. Scrape the pudding into a 9-by-13-inch glass dish, press a sheet of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, about 3 hours.
                                                                  • MEANWHILE, MAKE THE POACHED RHUBARB: In a large saucepan, combine the water with the sugar, wine, lemon juice, cinnamon stick, vanilla bean and seeds. Bring to a simmer and cook over moderate heat for 10 minutes. Add the rhubarb and simmer until tender, about 15 minutes. Pour the rhubarb and its poaching liquid into a glass or plastic bowl and refrigerate until chilled, about 3 hours.
                                                                  • Spoon the rice pudding into bowls. Using a slotted spoon, top with some of the rhubarb. Sprinkle with mint leaves and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 20 min., Cook: 8 min.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped basil
                                                                  • Yes No 2 cup mayonnaise
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 2 tbsp grated lemon rind
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 lb asparagus
                                                                  • Yes No 2 lb green bean
                                                                  • Yes No basil
                                                                  • Whisk together first 5 ingredients until blended. Cover and chill.
                                                                  • Snap off tough ends of asparagus. Cook asparagus in boiling water to cover 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
                                                                  • Cook beans in boiling water to cover 3 to 5 minutes or until crisp-tender. Plunge into ice water to stop the cooking process; drain.
                                                                  • Cover and chill vegetables until ready to serve with dip. Garnish dip with fresh basil, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 25servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  The mayonnaise-based sauce in this hearty vegetable and cheese sandwich from Pasquale Hermanos, chef Gastón Acurio's chain of sandwich shops based in Lima, Peru, is flavored with ground fresh rocoto, a spicy South American chile. This recipe first appeared in our April 2011 special Sandwich Issue with the article Chef's Special.

                                                                  Ingredients
                                                                  • Yes No ¼ cup mayonnaise
                                                                  • Yes No ¼ cup rocoto paste
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 1 banana pepper
                                                                  • Yes No 6 button mushroom
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1 ripe tomato, and kosher salt and freshly ground black pepper, to taste
                                                                  • Yes No 4 slice monterey jack cheese
                                                                  • Yes No 2 rectangular ciabatta buns, and toasted
                                                                  • Yes No 1 cup arugula
                                                                  • Yes No ¼ cup cilantro
                                                                  • Whisk together mayonnaise, rocoto, and lime juice in a small bowl; set aside. Heat oil in a 14″ wok or skillet over high heat. Add onion, bell pepper, and ají amarillo; cook, stirring constantly, until soft and blistered at edges, about 8 minutes. Transfer to a large bowl. Place mushrooms in wok and cook, stirring constantly, until browned, 2–3 minutes. Add garlic and ginger; cook for 1–2 minutes. Add soy sauce and vinegar, cook for 30 seconds, and transfer to bowl with onions and peppers. Add tomatoes to bowl, season with salt and pepper, and toss to combine.
                                                                  • Place 2 slices of cheese on the bottom half of each bun, and top with half the vegetable mixture. Pour rocoto sauce over vegetables, and top with arugula and cilantro. Cover with top buns.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover

                                                                  You don't need to bring out the canning equipment for this jam. Store in a plastic container in the refrigerator for up to a month.

                                                                  Ingredients
                                                                  • Yes No 4 cup organic strawberry
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 2 tsp organic lemon juice
                                                                  • Combine strawberries and sugar in a medium saucepan, and bring to a simmer over medium-high heat, stirring frequently. Reduce heat to medium, and simmer 1 hour or until thick, stirring occasionally. Remove from heat, and stir in lemon juice. Cool to room temperature.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 2cups (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  Green sauce, the spicy avocado cream sauce that is originally from Ninfa's in Houston, is a Texas standby. The recipe for this dish is based on one that appears in The Tex-Mex Cookbook by Robb Walsh (Broadway Books, 2004).

                                                                  Ingredients
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup pineapple juice
                                                                  • Yes No 1/4 cup sherry
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 3 whole dried chiles de árbol
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 lemon
                                                                  • Yes No 2 3 lb beef skirt steak
                                                                  • Yes No 6 tomatillo
                                                                  • Yes No 2 small serrano chili pepper
                                                                  • Yes No 2 ripe avocados
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No salt
                                                                  • Yes No 6 tbsp canola oil
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 yellow onion
                                                                  • Yes No flour tortilla
                                                                  Cuisine:YesNomexican
                                                                  Yields: 7

                                                                  Serve this smoky relish with steak, chicken, or grilled striped bass. Refrigerate for up to three days. This recipe goes with Grilled Chicken Breast, Grilled Flank Steak

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 cup chopped shallot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 cup corn kernel
                                                                  • Yes No 2 cup cherry tomato
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Heat oil in a large cast-iron skillet over high heat. Add shallots and garlic; sauté 1 minute. Add corn; sauté 5 minutes or until corn is lightly browned. Add tomatoes; sauté 2 minutes. Remove from heat. Place corn mixture in a medium bowl; cool to room temperature. Stir in basil, vinegar, and salt.
                                                                  Yields: 10servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The dough for these biscuits, also from Ana Sortun of Oleana, is very moist. You'll need to use plenty of flour when you pat the dough out for cutting.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup mashed yam
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Yes No 1/3 1 1/2 oz cup crumbled stilton blue cheese
                                                                  • Yes No cranberry sauce
                                                                  • Preheat the oven to 450°. In a medium bowl, sift the flour with the baking powder, sugar and salt. In a small bowl, combine the squash with 2/3 cup of the milk and the melted butter. Stir the squash into the dry ingredients until a soft, wet dough forms.
                                                                  • Turn the dough out onto a generously floured surface and pat it into a 10-inch disk about 1/4 inch thick. Generously dust the dough with flour. Using a 2-inch biscuit cutter, cut out 12 rounds. Gather the dough scraps, pat them out into another disk and cut out 4 more rounds, using more flour if necessary.
                                                                  • In a small bowl, blend the 3 tablespoons of softened butter with the Stilton. Spoon the Stilton butter onto 8 of the rounds and top with the remaining 8 rounds. Transfer the biscuits to a heavy baking sheet and brush the tops with milk. Bake for about 15 minutes, or until golden and firm. Serve warm, with cranberry sauce.
                                                                  Yields: 8two-inch biscuits
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 oz organic butter
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Whisk flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy. Beat in egg and vanilla, until just combined. Reduce speed to low, and slowly add flour mixture, beating until just combined. Shape into a disk, wrap in plastic, and refrigerate until firm, about 30 minutes (or up to 2 days).
                                                                  • Preheat oven to 325 degrees. Cut dough in half. On lightly floured parchment, roll out each piece slightly thicker than 1/8 inch. Using scallop-edged or fluted cutters, cut out cookies, and place on a baking sheet 1 inch apart. Freeze until firm, about 10 minutes.
                                                                  • Remove from freezer, and cut out doily patterns in centers of cookies using aspic cutters; discard scraps. (If dough softens, return to freezer until firm.) Bake until edges begin to turn golden brown, 12 to 15 minutes. Let cool on a wire rack.
                                                                  Yields: 25cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze

                                                                  Ask a Wisconsin purist -- tradition demands that these sausages be served on a toasted hard roll (not a hot dog bun), with butter, spicy mustard (not ketchup), sweet pickles (not lettuce), and sauerkraut.

                                                                  Ingredients
                                                                  • Yes No oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 14 oz sauerkraut
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 3 oz bratwurst sausages
                                                                  • Yes No 4 hard rolls
                                                                  • Yes No 1/4 cup spicy brown mustard
                                                                  • Yes No 1/2 cup bread and butter pickles
                                                                  • Yes No potato chips
                                                                  • Heat grill to medium-low; lightly oil grates. In a medium saucepan, heat butter over medium. Add onion, and cook, stirring occasionally, until soft, 4 to 5 minutes. Add sauerkraut, sugar, caraway seeds, and 1/2 cup water; season with salt and pepper. Simmer until sauerkraut is heated through, 3 to 5 minutes; set aside.
                                                                  • Grill sausages, turning frequently, until golden brown and warmed through, 10 to 12 minutes.
                                                                  • Grill rolls, cut side down, until warm, 1 to 2 minutes. Spread lightly with butter, if using, and mustard. Halve sausages lengthwise; fill each roll with 2 halves and pickles. Serve with sauerkraut and potato chips.
                                                                  Cuisine:YesNomidwestern
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 cup non-fat yogurt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 2 1/2 tbsp non-fat milk
                                                                  • Yes No 1 tsp cocoa powder, unsweetened
                                                                  • Preheat oven to 375°.
                                                                  • Combine first 5 ingredients in a medium bowl; beat at medium speed of a mixer until well-blended. Combine flour, 1/3 cup cocoa, salt, and baking powder; stir well. Add flour mixture to sugar mixture, beating just until blended.
                                                                  • Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 375° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
                                                                  • Combine powdered sugar and milk; beat at low speed until smooth. Spread 1/2 cup powdered sugar glaze over top of cake. Add 1 teaspoon cocoa to remaining sugar mixture, stirring with a whisk until blended. Spoon into a small zip-top plastic bag. Snip off 1 corner of bag, making a small hole. Starting in center of cake, pipe frosting in 4 concentric circles. Starting at center circle, pull a wooden pick or tip of a knife through circles at regular intervals to edge of cake to form a "web" design.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb sweet potato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1 1/4 cup panko bread crumb
                                                                  • Yes No 3 1 1/2 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2/3 cup honey mustard
                                                                  • Preheat oven to 400°F. In a large bowl, toss sweet potatoes with oil, salt and cumin. Spread on an oiled baking sheet.
                                                                  • Place bread crumbs in a shallow pan or pie plate. In a large bowl, toss chicken chunks with salt and pepper. Stir in honey mustard to coat thoroughly. Place chicken chunks, several at a time, into panko and press on all sides to adhere. Spread on an oiled baking sheet.
                                                                  • Bake sweet potatoes and chicken about 20 minutes, turning occasionally with a metal spatula. Increase heat to 450°F. Remove chicken after 5 minutes, once it's golden and cooked through; tent with foil to keep warm until ready to serve. Cook sweet potatoes until golden brown and crisp, 10 to 15 minutes longer.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 cup water
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 1/2 qt vegetable oil
                                                                  • Yes No powdered sugar
                                                                  • In a saucepan, combine the butter, water, salt and 1 1/2 teaspoons of the granulated sugar; bring to a boil. Remove from the heat. Add the flour and stir with a wooden spoon until combined. Return the saucepan to high heat and cook the dough, stirring until very smooth, 1 minute. Transfer the dough to a bowl. Using a handheld electric mixer, beat in the vanilla, then beat in the eggs, one at a time.
                                                                  • In a saucepan, heat the oil to 375°. Line a baking sheet with paper towels. Scoop 10 scant tablespoons of the dough into the oil and fry, turning, until golden and puffed, 6 minutes. Transfer the beignets to the baking sheet and poke a small hole in the side of each to release steam. Repeat with the remaining dough.
                                                                  • Pour the 1 1/2 cups of granulated sugar into a bowl. Toss the hot beignets in the sugar; transfer to a platter. Dust with confectioners' sugar and serve.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 50beignets
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The Champagne cocktail, once deemed sweet and silly, is back. The sugar and bitters balance the natural acidity of sparkling wine, and the cocktail pairs very well with both creamy cheese and earthy mushrooms.

                                                                  Ingredients
                                                                  • Yes No 6 sugar cubes
                                                                  • Yes No 3 tsp aromatic bitters
                                                                  • Yes No 1 750 milliliter sparkling wine
                                                                  • Put a sugar cube into each of 6 Champagne flutes or wineglasses. Douse each cube with 1/2 tsp. bitters. Top with Champagne and serve immediately.
                                                                  • Note: Nutritional analysis is per cocktail.
                                                                  Yields: 6cocktails
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tsp dried herbes de provence
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 6 oz halibut fillet
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 tsp chopped parsley
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp diced pitted kalamata olive
                                                                  • Yes No 1 6 oz gourmet salad greens
                                                                  • Combine herbes de Provence, 2 teaspoons juice, and 1/4 teaspoon salt. Rub over tops of fillets. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; sprinkle with parsley and thyme.
                                                                  • Heat remaining 7 teaspoons oil in skillet over medium-high heat. Add shallots; sauté 2 minutes or until tender. Remove from heat; stir in remaining 4 teaspoons lemon juice, remaining 1/4 teaspoon salt, mustard, honey, and pepper. Gently stir in olives.
                                                                  • Combine greens and dressing in a large bowl, tossing well to coat. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet.
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fillet

                                                                  Old Bay is a wonderful seasoning that is often used in southern cooking, particularly Cajun cooking. It gives deviled eggs an extra zing! This recipe is for four people, with 2 deviled egg halves per person. Increase the recipe if you would like more than this amount.

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tbsp minced scallion
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Using Leftover Hard-Cooked Eggs, Ideas and How to Hard-Cook Eggs
                                                                  • Creole Egg Sandwich with Fresh Basil and Pancetta
                                                                  • Egg and Chive Pâté with Cayenne Toasts
                                                                  • Cayenne Toasts for Egg and Chive Pâté
                                                                  • Golden Eggs in Creole Cream Sauce
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 thin slice country ham
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 cup sliced shallot
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 1/2 lump lb crabmeat
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 1/2 lb dried angel hair pasta
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a deep skillet, heat the oil. Add the ham and cook over moderate heat, tossing, until hot; using tongs, transfer to a plate.
                                                                  • Melt 1 tablespoon of butter in the skillet. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the garlic and cook until fragrant. Add the wine and boil until reduced by half, 2 minutes. Add the crab and thyme and toss until hot.
                                                                  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 2/3 cup of the cooking water.
                                                                  • Add the ham, pasta, reserved cooking water and remaining 2 tablespoons of butter to the skillet; toss. Season with salt and pepper. Garnish the pasta with the parsley and serve in bowls.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinoxto, a tapas counter in La Boqueria, Barcelona?s covered market.

                                                                  Ingredients
                                                                  • Yes No pairing note
                                                                  • Heat oil, garlic, and chiles in a 12" skillet over medium heat. Cook, swirling pan occasionally, until garlic is pale golden brown, about 6 minutes. Increase heat to high, add razor clams and wine, and cook, covered, until clams are just cooked through, about 3 minutes. Add parsley and season with salt; toss razor clams to coat with sauce.
                                                                  • Transfer clams to a serving platter and drizzle with remaining sauce.
                                                                  • SERVES 2 – 4
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Grab a beer to make these potatoes; it will steam them while imparting a yeasty flavor. You can drink the leftovers as dinner cooks.

                                                                  Ingredients
                                                                  • Yes No 1 lb new yukon gold potato
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Place potatoes on a sheet of parchment-lined foil, and season with salt and pepper. Fold and crimp edges to seal, leaving an opening at the top. Pour in 1/2 cup beer (you'll have some left over). Crimp remaining edges to seal. Cook pack set over a campfire or on a medium-high grill (or nestled near coals) until potatoes are tender, 20 to 25 minutes. Top potatoes with butter.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 4 artichoke
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 large egg
                                                                  • Yes No kosher salt and freshly ground white pepper
                                                                  • Yes No water
                                                                  • Yes No 3/4 cup frozen fava beans
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp chopped sage
                                                                  • Yes No 1/2 tsp chopped rosemary
                                                                  • Yes No 1 tomato
                                                                  • Preheat the oven to 325°. Butter six 4-ounce ramekins and set them in a medium baking dish. Fill a bowl with cold water and squeeze the lemon juice into it. Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1 inch of the stem. Cut off the remaining leaves at the top of the heart and peel the base and stem. Halve the artichoke and scoop out the furry choke. Add the heart to the lemon water and repeat.
                                                                  • In a saucepan of boiling water, cook the artichokes until tender, 10 minutes; drain and transfer to a food processor. Add 2 tablespoons of the cream; puree until smooth. Press the puree through a fine-mesh sieve into a bowl. Whisk in the remaining cream along with the eggs and season with 1/2 teaspoon of salt and a pinch of white pepper.
                                                                  • Pour the custard into the ramekins. Fill the dish with enough boiling water to reach halfway up the sides of the ramekins. Bake the custards for 45 minutes, until a knife inserted in the centers comes out clean. Remove the ramekins from the water.
                                                                  • Meanwhile, in a small saucepan of boiling water, cook the fava beans for 5 minutes. Drain, reserving 1/4 cup of the water. Transfer the favas and the reserved water to a food processor and puree until smooth.
                                                                  • In a skillet, heat the oil. Add the garlic, sage and rosemary and cook over moderate heat for 1 minute. Add the tomato and cook, stirring and mashing, for 5 minutes. Add the puree and cook until heated through. Season with salt and white pepper.
                                                                  • Run the blade of a thin knife around each custard and invert onto plates. Spoon the sauce around the custards and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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

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

                                                                  Prep: 5 min., Grill: 16 min., Stand: 5 min.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb beef flank steak
                                                                  • Yes No 1 tbsp montreal steak seasoning
                                                                  • Yes No radish salsa
                                                                  • Yes No slice garnishes, lime, fresh cilantro sprigs, radish, cucumber slices
                                                                  • Preheat grill to 350° to 400° (medium-high) heat. Sprinkle both sides of steak with seasoning. Grill steak, covered with grill lid, 8 minutes on each side or to desired degree of doneness. Remove from grill, and cover steak with aluminum foil; let stand 5 minutes. Uncover and cut steak diagonally across the grain into thin slices. Serve with Radish Salsa. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.
                                                                  • Note: Nutritional analysis includes 1/3 cup salsa, not garnishes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 21 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick
                                                                  Ingredients
                                                                  • Yes No organic, skin on, each
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No plain flour
                                                                  • Yes No olive oil
                                                                  • Yes No chorizo
                                                                  • Yes No slice streaky bacon
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No 2 liter 2 litres chicken stock
                                                                  • Yes No 2 pinch 2 pinches of saffron
                                                                  • Yes No 1 tsp 1 teaspoon smoked paprika
                                                                  • Yes No paella rice
                                                                  • Yes No flat leaf parsley
                                                                  • Yes No 2 handfuls peas, fresh
                                                                  • Yes No 10 king prawns
                                                                  • Yes No 500g mussel
                                                                  • Yes No 2 squid
                                                                  • Preheat the oven to 190ºC/375ºF/gas 5. Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. Place the pieces on a baking tray and into the oven for 30 minutes.Put the pan back on the heat. Add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Then add the onion and garlic and cook until soft. Meanwhile infuse half the hot chicken stock with the saffron. Add the smoked paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time.After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, prawns, and the mussels and squid if you are using them. Place a lid on the pan and cook for 10 minutes more.Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop

                                                                  If you love the rich combination of coffee and chocolate, you'll find these brownies irresistible!

                                                                  Ingredients
                                                                  • Yes No butter flavored cooking spray
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/8 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 14 1 oz semisweet chocolate
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1/4 cup strongly brewed french roast coffee
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No 6 oz milk chocolate
                                                                  • Coat a 13" x 9" pan with cooking spray. Line pan with aluminum foil, allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides. Coat foil with cooking spray; set pan aside.
                                                                  • Combine flour and next 3 ingredients in a small bowl. Place chopped semisweet chocolate in a large bowl; set aside.
                                                                  • Combine sugar and next 3 ingredients in a saucepan; cook over medium heat, stirring constantly, until sugar and butter melt and mixture comes to a rolling boil. Remove from heat, and pour over chopped chocolate in bowl; let stand 2 minutes (do not stir).
                                                                  • Beat mixture at low speed of an electric mixer until chocolate melts and mixture is smooth. Add eggs, one at a time, beating well after each addition. Add flour mixture; beat at medium speed until well blended. Stir in vanilla, walnuts, and dark chocolate.
                                                                  • Spoon batter into prepared pan, spreading evenly. Bake at 325° for 45 to 48 minutes. Cool completely in pan on a wire rack. Cover brownies with overlapping foil; chill at least 2 hours.
                                                                  • Carefully invert brownies from pan, using overlapping foil as handles; remove foil. Invert brownies again onto a cutting board; cut into squares or diamonds.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    ghirardelli
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Ghirardelli

                                                                  The hot caramel mixture needs to be poured immediately after stirring in vanilla, so be sure to butter your pan ahead of time.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup dark corn syrup
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 12 oz semisweet chocolate morsels
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No waxed paper
                                                                  • Yes No crystallized ginger
                                                                  • Yes No coarse sea salt
                                                                  • Bring first 3 ingredients to a boil in a 3-qt. saucepan over medium heat; cook, without stirring, 7 minutes.
                                                                  • Stir in condensed milk, and bring to a boil over medium heat; cook, stirring constantly, until a candy thermometer registers 238° to 240° (soft ball stage), about 20 to 25 minutes.
                                                                  • Remove from heat, and stir in vanilla. Pour into a buttered 8-inch square pan. Let stand at room temperature 8 hours.
                                                                  • Invert caramel onto a cutting board; cut into 1-inch squares using a bench scraper or knife.
                                                                  • Cook chocolate and shortening in a saucepan over medium heat 3 to 5 minutes until melted and smooth. Remove from heat. Toss caramels in chocolate mixture, in batches, until thoroughly coated, using a fork. Transfer to wax paper. Sprinkle with crystallized ginger or coarse sea salt, if desired. Chill 1 hour. Let stand at room temperature 30 to 45 minutes before serving. Store leftovers in refrigerator up to 5 days.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Total Time: 10 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  Celebrate a child's first birthday by making a smash cake and a cake the rest of the group can enjoy-- all from one recipe! By dividing the cake batter between two pans, this recipe allows you to make an individual cake for baby and a larger one for adults to enjoy.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 1/4 cup non-fat sour cream
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 13 1/2 oz all purpose flour
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 3/4 6 oz cup less fat cream cheese
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 2 tbsp non-fat milk
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 4 1/2 cup powdered sugar
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, coat bottom of a 13 x 9-inch baking pan and an 8-inch square baking pan with cooking spray (do not coat sides of pans); line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust pans with 1 1/2 tablespoons flour. Set aside.
                                                                  • Combine 3/4 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 1 tablespoon vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add eggs and egg whites, 1 at a time, to sugar mixture, beating well after each addition.
                                                                  • Weigh or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups; level with a knife. Combine 13.5 ounces flour, baking soda, and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
                                                                  • Pour about two-thirds of batter into 13 x 9-inch pan; pour remaining batter into 8-inch square pan. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
                                                                  • To prepare frosting, place cream cheese, 6 tablespoons butter, and 1 1/2 teaspoons vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until blended. Gradually add powdered sugar, beating until well combined.
                                                                  • To prepare baby cake, cut 2 (4-inch) circles out of 8-inch square cake. Place 1 cake layer on a small plate; spread with 3 tablespoons frosting. Top with remaining cake layer. Spread 3/4 cup plus 1 tablespoon frosting over top and sides of cake.
                                                                  • To prepare adult cake, place 13 x 9-inch cake on a serving platter; spread 2 cups frosting on top and sides of cake. Store cakes loosely covered in refrigerator.
                                                                  Yields: 1baby cake and 1 adult cake (serving size: 1/16 of adult cake)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  The blue-curaçao hue of the Na’vi people in the 2010 Oscar-nominated film Avatar may look a little frightening, as does this cocktail at first glance. But a few sips and the spiced Velvet Falernum will give you enough courage to travel by dragon. What to buy: If you can’t find Velvet Falernum, a clove- and lime-infused liqueur, try making your own. We think this recipe is a great stand-in. This Flying Blue Dragon recipe was featured as part of our Best Picture Cocktails story.

                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz blue curaçao
                                                                  • Yes No 1 oz light rum
                                                                  • Yes No 3/4 oz velvet falernum
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 2 dash orange bitters
                                                                  • Yes No orange
                                                                  • Fill a shaker halfway with ice and add all remaining ingredients except the orange twist. Shake vigorously for about 20 seconds. Strain into a rocks glass over ice. Garnish with an orange twist if desired.
                                                                  Yields: 1drink
                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 5 tbsp fat skimmed chicken broth
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Yes No 1/2 tsp butter
                                                                  • In a bowl, beat eggs to blend. In a 1- to 3-quart pan (depending on amount being cooked), blend broth with cornstarch. Stir over high heat until boiling. Let cool slightly (or cover and chill up to 1 day). Whisk broth mixture into eggs.
                                                                  • Set a frying pan (see below for size) over medium heat. Add butter; when melted, pour in the egg mixture. With a heat-resistant flexible spatula, or a wide metal one, push cooked eggs from pan bottom and sides, letting liquid mixture flow against hot pan; for creamiest texture, don't stir. Cook until eggs are firm but still moist and shiny on top (they must be at least 160° for egg safety), 3 to 20 minutes.
                                                                  • large eggs; 5 tablespoons fat-skimmed chicken broth; 1/2 teaspoons cornstarch and butter (or margarine), each; frying pan, 8 to 10 inches wide
                                                                  • large eggs; 2/3 cup fat-skimmed chicken broth; 1 tablespoon cornstarch and butter (or margarine), each; frying pan, 10 to 12 inches wide
                                                                  • large eggs; 1 cup fat-skimmed chicken broth; 1 1/2 tablespoons cornstarch and butter (or margarine), each; frying pan, 12 to 14 inches wide
                                                                  • large eggs; 1 1/2 cups fat-skimmed chicken broth; 2 tablespoons cornstarch and butter (or margarine), each; frying pan, 12 to 14 inches wide
                                                                  • large eggs; 1 3/4 cups fat-skimmed chicken broth; 2 1/2 tablespoons cornstarch and butter (or margarine), each; frying pan, 12 to 14 inches wide
                                                                  • large eggs; 2 cups fat-skimmed chicken broth; 3 tablespoons cornstarch and butter (or margarine), each; frying pan, 14 to 16 inches wide
                                                                  • Nutritional analysis per egg.
                                                                  Yields: 21servings; 1 to 2 eggs per person
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour

                                                                  Pan-roasted potatoes make a hearty side dish for this savory tart. Take care not to stretch the dough while you are fitting it into the tart pan as this will cause it to shrink and fall away from the sides of the pan as it bakes.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated piecrust
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 10 oz, giant frozen spinach and butter sauce
                                                                  • Yes No 1/2 cup chopped roasted red peppers
                                                                  • Yes No 1/2 cup reduced fat feta cheese
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 400°.
                                                                  • Unroll dough, and roll into a 12-inch circle. Fit dough into a 9-inch round removable bottom tart pan coated with cooking spray; press dough against sides of pan. Pierce bottom and sides of dough with a fork. Place pan on bottom rack in oven. Bake at 400° for 14 minutes or until golden.
                                                                  • While crust bakes, combine spinach, peppers, and cheese in a bowl. Combine egg substitute, salt, and pepper in another bowl.
                                                                  • Remove crust from oven; sprinkle spinach mixture over bottom of crust. Pour egg substitute mixture over spinach mixture. Return tart to bottom rack. Bake 37 additional minutes or until crust is golden brown and custard is set. Cut into 8 wedges.
                                                                  • Serve now or later
                                                                  • This dish can easily be prepared the night you serve it or prepped up to a day ahead. To prep this recipe ahead of time, fit the dough in the tart pan, prepare the egg mixture, and store separately in the refrigerator.
                                                                  Yields: 4servings (serving size: 2 wedges)
                                                                  • Prep Time: 4 minutes
                                                                  • Cook Time: 51 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    green giant
                                                                    Brands:
                                                                  • Yes No
                                                                    Green Giant

                                                                  Cook shrimp just until they appear opaque and turn pink. Overcooked shrimp will be tough and rubbery.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp light butter
                                                                  • Yes No 1 1/2 tbsp chopped rosemary
                                                                  • Yes No 2 tsp chopped oregano
                                                                  • Yes No 2 tsp chopped basil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Combine first 7 ingredients in a large bowl; stir well with a whisk. Add shrimp; toss to coat. Place in an 8-inch square baking dish. Cover and marinate 4 hours.
                                                                  • Microwave, uncovered, at HIGH 6 minutes or until shrimp are done, stirring after 3 minutes.
                                                                  Yields: 4servings (serving size: 1/4 of shrimp mixture)
                                                                  • Prep Time: 9 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    microwave
                                                                  Ingredients
                                                                  • Yes No 2 lb vine ripened tomato
                                                                  • Yes No 3/4 lb salted fresh mozzarella
                                                                  • Yes No 1 1/4 cup chopped basil
                                                                  • Yes No 1/2 cup pitted black olive
                                                                  • Yes No 4 tsp balsamic vinegar
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 3 clove garlic
                                                                  • In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.
                                                                  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.
                                                                  • Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  To save time, you can use bottled roasted red bell peppers.

                                                                  Ingredients
                                                                  • Yes No 24 asparagus spears
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 1/2 tsp honey
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1/4 cup light mayonnaise
                                                                  • Yes No 4 8 inch flour tortilla
                                                                  • Yes No 4 romaine lettuce
                                                                  • Yes No 8 1 oz slice turkey breast
                                                                  • Yes No 2 cup alfalfa sprouts
                                                                  • Preheat broiler.
                                                                  • Snap off the tough ends of asparagus. Steam asparagus, covered, 2 minutes or until crisp-tender.
                                                                  • Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel. Place the bell pepper, honey, juice, salt, and ground red pepper in a blender; process until smooth. Combine bell pepper mixture and mayonnaise in a small bowl.
                                                                  • Warm the tortillas according to the package directions. Spread 1 tablespoon of the mayonnaise mixture evenly over each tortilla. Layer each tortilla with 1 romaine leaf, 2 turkey slices, 1/2 cup sprouts, and 6 asparagus spears; roll up. Serve with remaining mayonnaise mixture.
                                                                  Yields: 4servings (serving size: 1 wrap and about 1 tablespoon of mayonnaise mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  "Rocky road" gets its name from the combination of chocolate, miniature marshmallows and nuts.

                                                                  Ingredients
                                                                  • Yes No 11 oz peanut butter and milk chocolate chips
                                                                  • Yes No 2 tbsp creamy peanut butter
                                                                  • Yes No 1 cup crispy rice cereal
                                                                  • Yes No 1 cup miniature marshmallow
                                                                  • Yes No 3/4 cup unsalted roasted peanuts
                                                                  • Microwave peanut butter and milk chocolate chips in a large glass bowl on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended.
                                                                  • Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups. Chill one hour or until firm.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 12.
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 3/4 cup long grain brown and wild rice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 tbsp chopped walnut
                                                                  • Melt butter in a small saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently. Stir in water, rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat; stir in 1/4 teaspoon salt, parsley, chives, juice, and oil. Sprinkle each serving with walnuts.
                                                                  Yields: 4servings (serving size: 2/3 cup rice mixture and 1 1/2 teaspoons walnuts)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This salad of string beans, endive, honey-baked pecans, and tart dried cranberries is a perfect side dish for any fall feast.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 1/2 cup pecan
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 3/4 tsp coarse salt
                                                                  • Yes No 1/2 cup walnut oil
                                                                  • Yes No 2 lb string bean
                                                                  • Yes No 3/4 cup dried cranberry
                                                                  • Yes No 2 head belgian endive
                                                                  • Yes No black pepper
                                                                  • Heat oven to 350 degrees. Place honey and cayenne in a small saucepan; heat until warm. Stir in nuts. Line a baking pan with a Silpat (a French nonstick baking mat). Pour mixture onto Silpat. Bake until dark-golden brown, about 25 minutes. Set aside to cool.
                                                                  • In a small bowl, whisk together vinegar, mustard, and salt. Slowly drizzle in walnut oil, whisking constantly, until mixture is emulsified. Set aside.
                                                                  • Fill a large bowl with ice water; set aside. Bring a medium stockpot of water to a boil. Add string beans; cook just until tender, about 2 minutes. Drain immediately; immerse in ice water. Remove,
                                                                  • pat dry; place in a large bowl. Toss with reserved dressing. Add reserved nuts, dried cranberries, and sliced endive. Add pepper to taste; toss gently. Serve immediately.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  Chicken-fried steak is a homestyle favorite featuring cubed steak that's coated in a crispy crumb mixuture, cooked in a skillet, and topped with creamy gravy.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 tsp salt
                                                                  • Yes No 1 3/4 tsp black pepper
                                                                  • Yes No 4 4 oz steaks
                                                                  • Yes No 38 saltine cracker
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 4 3/4 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 1/2 cup peanut oil
                                                                  • Yes No garnish, fresh parsley
                                                                  • Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
                                                                  • Pour oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
                                                                  • Whisk together remaining 4 cups milk, 1/4 cup flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved drippings in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened. Serve gravy with steaks. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 19 minutes
                                                                  • Total Time: 29 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Drink this herbal tonic half an hour before exercising, or have a glass with a light lunch. The green herbs are packed full of nutrients such as beta carotene, chlorophyll, and B vitamins. I find this to be a soothing, almost addictive tonic.

                                                                  Ingredients
                                                                  • Yes No 1/2 lime
                                                                  • Yes No 4 cup still water
                                                                  • Yes No 1 tbsp parsley
                                                                  • Yes No 4 fresh peppermint leaves
                                                                  • Yes No 2 basil
                                                                  • Yes No 5 mustard seed
                                                                  • Add the lime juice and 3 cups of water to a large pitcher.
                                                                  • Place the parsley, peppermint, basil, and mustard seeds in a blender with the remaining 1 cup water. Purée until smooth, for about 1 minute.
                                                                  • Strain the puréed mixture through a fine-mesh sieve into the pitcher. Refrigerate for at least 1 hour before serving.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A simple mix of sesame seeds and salt, gomashio is used mostly in Japan and Korea. Traditionally, it is made using a suribachi, a Japanese grooved ceramic mortar with a wooden pestle.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp fine sea salt
                                                                  • Yes No 2 cup unhulled sesame seeds
                                                                  • Toast 3 tablespoons fine sea salt in a cast-iron skillet until it turns gray. Remove from the pan and set aside. In the same pan, toast 2 cups unhulled sesame seeds over low heat until crisp and browned, stirring often. Process the salt and seeds in pulses in a food processor. The gomashio should be light and sandy-textured, not mushy or pasty. Store in an airtight glass jar in a cool, dry place up to 1 month.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 2 ½cups
                                                                  Yes No
                                                                  By:

                                                                  reader recipe contest is Julia from Washington D.C. Her lasagna was a special treat for me to make. Why? She cleverly bypasses the usual ricotta filling and instead purees butternut squash into a creamy, colorful sauce. This lasagna is layered up with this squash sauce, as well as browned mushrooms and tasty chard. It's absolutely delicious, and it is a healthier, lighter take on the lasagna we all know and love.

                                                                  Ingredients
                                                                  • Yes No
                                                                  • Yes No a packed turkey sausage to the mushroom layer, finally, it's really, really delicious
                                                                  • Yes No small cream that are included in a traditional bechamel based lasagna, also, the amount of low fat cheese helps up the protein
                                                                  • Yes No 1 lb lasagna noodle
                                                                  • Yes No 2 lb butternut squash
                                                                  • Yes No olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large bunch chard
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 tsp grated nutmeg
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tsp minced thyme
                                                                  • Yes No 1 1/2 cup shredded parmesan and mozzarella cheese mix
                                                                  Cuisine:YesNoitalian

                                                                  Darina Allen shares a cool trick for creating a hearty dinner with fewer dirty dishes to clean. Her method calls for roasting chicken thighs while your pasta water boils. The chicken is deboned and then tossed back into the roasting pan with the cooked pasta, sweet raisins, and pine nuts. The browned pan juices form a rich, meaty sauce. This recipe was part of our Featured Cookbook series.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 8 3 lb drumsticks
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp diced rosemary
                                                                  • Yes No 1 tbsp smoked paprika
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No 3/4 cup pine nut
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Place raisins in a small heatproof bowl and cover with hot water. Set aside to plump while you prepare and roast the chicken.
                                                                  • Drizzle olive oil (about 2 tablespoons) into a roasting pan. Place chicken in the pan, season generously with salt and pepper, and sprinkle with rosemary and paprika. Rub chicken all over to coat in the seasonings, then arrange skin side up in a single layer. Roast until the skin is crisp and the juices run clear when the chicken is pierced with a knife, about 30 to 35 minutes. Remove chicken to a cutting board to cool; set the pan aside.
                                                                  • Meanwhile, bring a large pot of heavily salted water to a boil. Add pasta, stir, and cook until al dente, about 7 to 8 minutes; drain.
                                                                  • When the chicken is cool enough to handle, remove the meat from the bones. Cut the meat and skin into bite-size pieces and return to the roasting pan; discard the bones. Drain the raisins. Add them to the pan along with the toasted pine nuts. Place the pan over low heat, add the drained pasta, and toss until coated with the pan drippings and warmed through, about 2 minutes.
                                                                  • Remove from heat and season with lemon juice and plenty of freshly ground black pepper. Taste and adjust seasoning as desired. Sprinkle with parsley and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Commercial wild mushroom mixes (usually a combination of shiitake, cremini and oyster mushrooms) are a godsend: Some invisible helper has already cleaned, stemmed and sliced the mushrooms for you. In this recipe, they are mixed with spinach and cream, then baked in a luscious gratin under smooth rounds of precooked polenta until bubbling hot.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 12 oz wild mushroom
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 8 oz prewashed baby spinach
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 3/4 cup chicken stock
                                                                  • Yes No 1/2 cup cream
                                                                  • Yes No one 18 oz prepared polenta
                                                                  • Yes No 3 oz gruyère cheese
                                                                  • Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook over moderately low heat for 3 minutes. Add the spinach, thyme and nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and pepper. Spread the spinach evenly in a 2-quart baking dish.
                                                                  • In a small saucepan, melt the butter. Whisk in the flour over moderately high heat. Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach. Arrange the polenta slices on top of the spinach in overlapping concentric circles, pressing to submerge the polenta slightly. Sprinkle the Gruyère on the polenta, cover with foil and bake for 40 minutes.
                                                                  • Preheat the broiler. Uncover the polenta and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for 10 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Honeyed vodka or krupnik, served hot or cold, is a favorite among Poles. And, since it's steeped in aromatic spices, less than top-shelf vodka will do just fine. Krupnik is the only alcoholic beverage served at the solemn wigilia or Christmas Eve dinner. No matter what temperature it's served at, krupnik warms the body from the inside out. Perfect for the holidays! Makes about 1 quart Krupnik

                                                                  Ingredients
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1/4 vanilla bean pod
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 small cinnamon stick
                                                                  • Yes No 10 black peppercorn
                                                                  • Yes No 20 whole allspice berry
                                                                  • Yes No 1 1/3 cup honey
                                                                  • Yes No 2 cup vodka
                                                                  • In a large saucepan, combine cold water and sugar and heat until it dissolves. Add boiling water, vanilla bean, nutmeg, cloves, cinnamon stick, peppercorns and allspice. Bring to a boil, cover, reduce heat and simmer 5 minutes. Strain the simple syrup you've just created through cheesecloth or a coffee filter and return to the saucepan. Add the honey and zest, and heat, stirring, until the honey has completely dissolved. Bring to a boil and immediately remove from heat. Gradually stir in vodka. Serve hot. If serving, cold, let honeyed vodka come to room temperature, transfer to a lidded jar and refrigerate, covered, until ready to serve.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 12 oz spaghetti
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 6 plum tomato
                                                                  • In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions;
                                                                  • drain. Rinse with cool water.
                                                                  • Wipe pasta pot dry; heat remaining 2 tablespoons oil over medium-high heat. Add garlic;
                                                                  • cook, stirring, until soft, about 1 minute. Add tomatoes, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tomatoes are saucy, 2 to 3 minutes.
                                                                  • Return remaining pasta to pot; cook, tossing occasionally, until heated through, 1 to 2 minutes.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  What I?m giving you here is really more of a suggestion because the amount of Christmas pudding you?ll have leftover will really depend on how greedy your guests were on Christmas day. But personally, I love Christmas pudding and I think it?s almost worth having another pudding stashed away so you can make this as an after-Christmas treat.

                                                                  Ingredients
                                                                  • Yes No leftover christmas pudding
                                                                  • Yes No 6 tbsp 6 tablespoons cranberry sauce
                                                                  • Yes No mulled wine
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 x good quality vanilla ice cream
                                                                  • Yes No a of almonds, toasted
                                                                  • Yes No 1 x good quality dark chocolate
                                                                  • What I’m giving you here is really more of a suggestion because the amount of Christmas pudding you’ll have leftover will really depend on how greedy your guests were on Christmas day. But personally, I love Christmas pudding and I think it’s almost worth having another pudding stashed away so you can make this as an after-Christmas treat. Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn’t catch. In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. If your sauce is too tart for your liking, add a teaspoon or two of sugar. If you’ve made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry. Once your pudding is warm and slightly crispy and the sauce has heated up, divide half of your pudding between your four glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds. Divide the remaining Christmas pud between your glasses and layer again with ice cream, cranberry sauce and flaked almonds. Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    grate

                                                                  Yellow squash and Swiss cheese make a mild-mannered side dish that complements roast turkey and all the trimmings.

                                                                  Ingredients
                                                                  • Yes No 8 1/2
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 4 lb yellow squash
                                                                  • Yes No 2 small onion
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 1 tsp seasoning salt
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 tsp white wine worcestershire sauce
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 1 1/2 6 oz cup shredded swiss cheese
                                                                  • Place baguette slices on an ungreased baking sheet; spread evenly with 1 tablespoon butter. Bake at 400° for 5 minutes or until crisp and golden. Let cool. Process in a blender or food processor until crumbs form. (This will yield about 1 1/2 cups crumbs.) Set aside.
                                                                  • Place squash, onion, and bay leaves in a Dutch oven with a small amount of water. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until squash is tender. Drain, discarding bay leaves. Sprinkle squash with salt and pepper.
                                                                  • Melt 6 tablespoons butter in a 4-quart saucepan over medium heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in seasoned salt and next 3 ingredients. Gradually stir about one-fourth of hot white sauce into yolks; add to remaining hot white sauce, stirring constantly. Stir in 1 cup cheese.
                                                                  • Combine squash and cheese sauce. Spoon into a greased 2-quart baking dish. Combine remaining 1/2 cup cheese and reserved breadcrumbs; sprinkle over squash. Bake, uncovered, at 350° for 40 minutes or until browned.
                                                                  • Note: If you can't find fresh yellow squash, substitute frozen sliced squash.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Browning butter (as opposed to just melting it) is one of those simple adjustments that make the ordinary extraordinary. We changed the classic butterscotch pie by letting the butter and sugar cook longer and therefore give the whole pie a toasty, nutty flavor that balances the sweetness of the caramel. What to buy: Take the time to make the dough from scratch, as it will lend a flaky butteriness to the dish. Of course, if you are time-constrained (and we understand that), go ahead and use store-bought crust. Just try to get the best you can find. You’ll need parchment paper or aluminum foil and pie weights to line and weigh down the crust so that it doesn’t puff up while cooking. If you don’t have pie weights or forgot to get them, just use some dried beans. Game plan: The dough can be made and baked up to a day ahead of time. In fact, the whole pie can be made up to a day ahead of time and, after it has cooled to room temperature, it can be covered and put in the refrigerator until ready to serve. Just bring it to room temperature and then serve it with some whipped cream or ice cream. This recipe was featured in our 2006 Thanksgiving, Southern Style menu.

                                                                  Ingredients
                                                                  • Yes No 1 recipe basic pie dough, refrigerated
                                                                  • Yes No 1 vanilla bean and, seeds
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 cup packed dark brown sugar
                                                                  • Yes No 9 large egg yolk
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Heat oven to 350°F. Lightly flour a work surface and roll the dough out into a round approximately 12 inches in diameter and 1/4-inch thick. Line a 9-inch, deep-dish pie plate with the dough and trim off excess. Pierce the base of the crust with a fork, line with a piece of parchment paper, and fill with pie weights or dried beans.
                                                                  • Bake until it starts to set, about 15 minutes. Remove the pie weights and parchment paper, and continue to bake until dry and slightly brown, another 10 to 15 minutes. Remove from oven and keep oven at 350°F. (For a short tutorial on making pie crust, check out our video.)
                                                                  • Combine vanilla bean and seeds (or vanilla extract, if using) with whole milk and heavy cream in a medium saucepan, and bring to a simmer over medium-high heat. Once simmering, remove from heat.
                                                                  • Meanwhile, in a medium pot over medium heat, melt butter and add 1/2 cup of the dark brown sugar. Mix briefly and cook until mixture bubbles and there is a toasted smell (the butter should be brown but not burnt), about 5 minutes. Carefully whisk in hot milk mixture and remove from heat to cool slightly, about 5 minutes.
                                                                  • Whisk together 1/4 cup dark brown sugar with egg yolks and cornstarch until it is well blended and whisk leaves a trail when lifted out of mixture, about 3 minutes. Scrape down bowl and, whisking constantly, slowly pour in 1/3 of milk base to egg yolks until well combined. Add egg mixture back to remaining milk and return the pot to stovetop over medium-low heat. Cook, whisking constantly, until mixture coats back of a spoon, about 7 to 10 minutes. Set aside. (If custard filling is done before crust is ready, place in a clean bowl and set over an ice water bath to cool.)
                                                                  • Fill parbaked pie crust with the butterscotch mixture and bake until edges are set and middle still moves slightly, about 25 minutes. Remove from oven and set on a cooling rack until room temperature. Serve at room temperature or cold.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(9-inch) pie
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt