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                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No a of fresh sage
                                                                  • Yes No streaky bacon
                                                                  • Yes No 1 bulb of garlic, cloves
                                                                  • Yes No medium 4 red onions
                                                                  • Yes No celery
                                                                  • Yes No a handful large a big of breadcrumbs
                                                                  • Yes No handful a of dried apricots
                                                                  • Yes No pork
                                                                  • Yes No 1 lemon
                                                                  • Yes No a pinch nutmeg
                                                                  • Yes No large organic egg
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No small 12 fresh rosemary sprigs
                                                                  • Yes No organic
                                                                  • Yes No 2 carrots
                                                                  • Yes No large 1 orange
                                                                  • Yes No olive oil
                                                                  • Yes No 2 tbsp 2 tablespoons plain flour
                                                                  • Yes No 2 pint vegetable stock
                                                                  • One of the biggest challenges when cooking a turkey is the legs take longer than the breasts. The breasts dry out in the oven while you’re waiting for the legs to cook. I like to push stuffing between the turkey’s skin and breasts, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!Preheat the oven to maximum. Heat a saucepan until medium hot and drop in the butter, sage leaves and 6 of the pancetta or bacon strips. Peel and chop 2 garlic cloves and 1 onion. Add the garlic, celery and onion to the saucepan and fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, chop the apricots roughly and stir them in. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of salt and pepper, and mix everything together well. Slice the remaining strips of pancetta or bacon in half and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This’ll give your turkey thighs a fantastic flavour and will keep them moist while they cook.Chop the remaining onions in half and slice the carrots thickly. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes! Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions, remaining garlic, cover with tinfoil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4, and roast for the calculated time, or until the juices run clear from the thigh if you pierce with it a knife or a skewer. Remove the tinfoil for the last 45 minutes to brown the bird. Carefully lift the turkey out of the tray and rest on a board that’s covered loosely with foil for 20 minutes while you finish off the veg and gravy. Skim the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl. Carve your turkey, serve with the gravy and dig in! • from Cook With Jamie
                                                                  Yields: 7
                                                                    Steps:
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                                                                    foil

                                                                  Ground almonds thicken this lively herb sauce. The pesto is also good as a spread for burgers and sandwiches, or as a pizza sauce. Most of the fat here is monounsaturated.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup cilantro
                                                                  • Yes No 2 tbsp slivered almond
                                                                  • Yes No 1 tbsp chopped jalapeño chili pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 tbsp non-fat yogurt
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No cilantro
                                                                  • Prepare grill.
                                                                  • Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.
                                                                  • Grill steak 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak with pesto. Garnish with cilantro sprigs, if desired.
                                                                  Yields: 4servings (serving size: 3 ounces steak and about 1 tablespoon pesto)
                                                                    Steps:
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                                                                  Brown the pork tenderloin on all sides before baking-this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1/3 cup quick apricot chutney
                                                                  • Yes No salt and pepper
                                                                  • If necessary to keep the tenderloin in a compact piece, tie meat at several intervals with cotton string.
                                                                  • Melt butter in an ovenproof 10- to 12-inch nonstick frying pan over high heat. Add pork tenderloin and turn as needed to brown well on all sides, 5 to 6 minutes total.
                                                                  • Add apricot chutney and 1/3 cup water to pan and stir to incorporate meat drippings. Baste tenderloin with some of the sauce, and then put it in a 450° oven.
                                                                  • Roast pork, basting often with sauce, until meat is 150° to 155° in center of thickest part, 12 to 14 minutes. If sauce starts to scorch, stir in water, 2 tablespoons at a time.
                                                                  • Transfer the tenderloin to a platter. Pour the apricot chutney sauce over pork, or serve the sauce in a small bowl and add to taste. Slice tenderloin and season to taste with salt and pepper.
                                                                  Yields: 4servings
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 1/2 cup hazelnut
                                                                  • Yes No 2 lb bittersweet chocolate
                                                                  • Yes No 6 oz unsweetened chocolate
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 2 3/4 tsp baking powder
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1/2 cup salted pistachios
                                                                  • Yes No 1/2 cup chopped dried cherry
                                                                  • Preheat the oven to 350°. Toast the hazelnuts in a pie plate for 12 minutes, until the skins blister. Transfer to a towel and rub to remove the skins. Coarsely chop the nuts.
                                                                  • In a large bowl set over a pan of simmering water, melt 1 pound of the bittersweet chocolate with all of the unsweetened chocolate. Let cool completely.
                                                                  • In a small bowl, whisk the flour, baking powder and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter at medium speed until creamy. Beat in the sugar until sandy. Beat in the eggs, then beat in the melted chocolate. At low speed, beat in the dry ingredients. Fold in the pistachios, cherries, hazelnuts and the remaining bittersweet chocolate.
                                                                  • For each cookie, scoop 2 tablespoons of dough onto a parchment-lined baking sheet and roll into a ball; space them about 1 1/2 inches apart. Bake in batches for 15 minutes, just until the tops are lightly cracked; shift the sheets from top to bottom and front to back halfway through for even baking. Transfer the sheets to racks to cool slightly, then transfer the cookies to a rack. Serve warm or at room temperature.
                                                                  Yields: 12cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  Variations of this dish make frequent appearances at the Linkery, a San Diego restaurant known for its craft beers and farm-to-table cooking.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp minced ginger
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 1 lb asparagus, bottom halves and saved
                                                                  • Yes No 3/4 lb striped bass
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • In a blender, combine soy sauce, 1 tbsp. lemon juice, the sugar, fresh and powdered ginger, and red pepper flakes and blend to combine. With the machine running, slowly pour in canola oil and continue blending until emulsified, about 30 seconds. Spread asparagus on a rimmed pan, pour half the marinade over it, and toss to coat. Reserve remaining marinade.
                                                                  • Prepare a gas or charcoal grill for direct high-heat grilling (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Rinse fish; pat dry. Season on both sides with salt and pepper and drizzle with olive oil and the remaining lemon juice.
                                                                  • When grill is ready, lightly oil the cooking grate and put fish on grate skin side down. Grill 3 minutes, then turn and continue grilling until fish is no longer translucent inside (cut to test), 2 to 3 minutes longer. Transfer to a clean plate and tent with foil to keep warm.
                                                                  • Grill asparagus spears, turning once or twice, until tender and browned, about 5 to 6 minutes. Divide fish among 6 plates and top each with several asparagus spears. Use a spoon to drizzle with some of the reserved marinade.
                                                                  • Nutritional analysis is per first-course serving.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 6as a first course (or 3 as a main course)
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil

                                                                  Savory biscotti are great for dipping into chili. Make these a couple days ahead, and store in an airtight container.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 3/4 3 oz cup shredded extrasharp cheddar cheese
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/4 cup non-fat milk
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a large bowl. Combine milk, oil, and eggs; stir with a whisk. Add milk mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Turn out onto a lightly floured surface; knead 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls, 6 inches apart, on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 350° for 30 minutes. Remove from baking sheet; cool 10 minutes on wire rack.
                                                                  • Reduce oven temperature to 325°.
                                                                  • Cut each roll diagonally into 12 (2/3-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn biscotti over; bake an additional 10 minutes (biscotti will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12(serving size: 1 biscotto)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook

                                                                  To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup sliced almond
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast in oven until lightly browned and fragrant, 7 to 9 minutes. Remove from oven; let cool.
                                                                  • Combine almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.
                                                                  • Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from oven, and immediately transfer to a wire rack to cool completely.
                                                                  Yields: 20
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something the monks I visited at the Abbazia di Farfa, just outside Rome, have every Sunday as a special lunch. I?m pleased to say my faith in this dish has been restored, as I did fall out of love with it recently (as a result of trying to cook it in schools over the last year on a budget, using the cheapest pasta in the world). When I was in Altamura, in Puglia, I visited a school where they were eating baked pasta for their school lunch, bizarrely enough! However, Italian government laws state that the schools must use organic pasta and extra virgin olive oil, and they also had freshly made mozzarella! When made properly like this, it?s absolutely delicious. This was the recipe that was made for one thousand kids at the school I visited and it was very, very good.

                                                                  Ingredients
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 white onion
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No 2 dried red chili pepper
                                                                  • Yes No 3 lb plum tomato
                                                                  • Yes No handful, large a of fresh basil leaves
                                                                  • Yes No 1 tbsp 1 tablespoon red wine vinegar
                                                                  • Yes No 14 oz 14 oz dried orecchiette
                                                                  • Yes No 4 large 4 big handfuls of parmesan
                                                                  • Yes No cheese
                                                                  • Yes No 5 oz 3 5 oz balls of mozzarella
                                                                  • This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something the monks I visited at the Abbazia di Farfa, just outside Rome, have every Sunday as a special lunch. I’m pleased to say my faith in this dish has been restored, as I did fall out of love with it recently (as a result of trying to cook it in schools over the last year on a budget, using the cheapest pasta in the world). When I was in Altamura, in Puglia, I visited a school where they were eating baked pasta for their school lunch, bizarrely enough! However, Italian government laws state that the schools must use organic pasta and extra virgin olive oil, and they also had freshly made mozzarella! When made properly like this, it’s absolutely delicious. This was the recipe that was made for one thousand kids at the school I visited and it was very, very good.Preheat your oven to 400°F and put a large pot of salted water on to boil. Heat a couple of glugs of extra virgin olive oil in an appropriately sized pan. Add your onion, garlic, and chili and slowly fry for about 10 minutes on a medium to low heat until softened but without any color. If you’re using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat. Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your fresh or canned tomatoes to the onion and garlic, with a small glass of water. Bring to a boil and simmer for around 20 minutes. Now put them through a food processor or blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper, and a little swig of red wine vinegar. When the sauce tastes perfect, bring the water back to a boil. Add the orecchiette to the water and cook according to the package instructions, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan, and a sliced-up mozzarella ball, then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top. Pop the dish into the preheated oven for 15 minutes or until golden, crisp, and bubbling. Italians seem happy to eat this dish at room temperature or quite cold, but I prefer to eat mine hot.
                                                                  Cuisine:YesNorome
                                                                  Yields: 4
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Just like in the US, there is no set birthday cake recipe, per se, but a birthday cake is expected to be more festive than your regular cake. Germans especially delight in decorating the cake with flowers and edible garnishes and always serve it with whipped cream. Hand-made cakes are highly regarded in German culture, no matter how amateur. This recipe starts with a simple base-layer and jazzes it up with a mascarpone-quark cream, flavored with cinnamon. For a finishing touch you may also want to add the marzipan flowers for your special someone. Makes 12 pieces

                                                                  Ingredients
                                                                  • Yes No 1 single layer chocolate cake, prepared from 1/2 of cake mix
                                                                  • Yes No 2 granular gelatin
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup mascarpone cheese
                                                                  • Yes No 1/2 cup cream cheese
                                                                  • Yes No 1 cup quark cheese
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1 14 oz fruit
                                                                  • Yes No 2 oz marzipan
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No several drops food coloring
                                                                  • Yes No 1 oz chocolate chip
                                                                  • Yes No 1 tbsp cream
                                                                  • Take baked and cooled cake layer and place in a springform pan (bake in pan, remove and wash ring and replace). Cut a strip of waxed paper to fit around cake and place between cake and sides of springform.
                                                                  • Soften 1 package of gelatin in 1/4 cup water for 5 minutes. Heat and stir until dissolved by microwaving for 20 to 25 seconds. Do not boil!
                                                                  • Mix cream cheese with 1/3 cup sugar until well blended. Add mascarpone, quark, lemon juice and cinnamon and beat well. Remove 1/4 of the mixture to a clean bowl.
                                                                  • Beat whipped cream into stiff peaks in a separate bowl, adding the rest of the sugar towards the end. Remove 1/4 of the whipped cream to the bowl with the reserved mascarpone cream.
                                                                  • Using a rotary mixer, slowly pour the slightly cooled gelatin into the mascarpone cream. Fold in the whipped cream. Spread the mixture onto the cake, smooth the top and refrigerate for 1 hour.
                                                                  • Purée the drained fruit with 1/2 cup of its liquid, slowly add the second package of prepared gelatin (Soften 1 package of gelatin in 1/4 cup water for 5 minutes. Heat and stir until dissolved by microwaving for 20 to 25 seconds. Do not boil!) and and stir well. Fold the fruit into the reserved 1/4 of the mascarpone and whipped creams. Pour fruit cream over mascarpone cream layer, smooth top and refrigerate for at least 1 hour.
                                                                  • Knead marzipan together with powdered sugar and yellow (or other color) food coloring. Roll out thinly on a powder sugar-covered board. Cut out flower shapes (or other shapes as desired) with a cookie cutter or free-hand. Roll left-over marzipan into little balls for flower centers.
                                                                  • Melt chocolate chips with cream, stir and let cool slightly. Spoon lukewarm mixture into the corner of a sandwich bag and cut off a very small corner. Outline flowers and attach centers with chocolate. Allow to harden.
                                                                  • Right before serving: Whip the other cup of whipping cream into stiff peaks and sweeten with sugar or vanilla sugar to taste. Fill a cake decorating bag with fancy tip with the whipped cream. Remove parchment paper from cake, squeeze whipped cream into little pillow shapes, and decorate top with flower. Add candles and serve.
                                                                  • Tip 1: When you place the cake base on the serving plate, cut strips of parchment paper 2 inches wide and place under cake rim. When it’s serving time, you just remove paper and presto, a clean cake plate!
                                                                  • Tip 2: This cake can be made with fresh fruit instead of canned. Substitute about 12 ounces prepared fresh fruit purée for the canned and proceed as above. Decorate with remaining fresh fruit and whipped cream.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 3 hours
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    knox
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Knox

                                                                  Impress your family with homemade onion rings that taste just as good as the ones from the local diner. See our full collection for more fried favorites.

                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb large onion
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/3 cup flat beer
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Preheat oven to 400°.
                                                                  • Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings; reserve remaining onion for another use. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick). Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a jelly-roll pan. Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings. Coat the onion rings with cooking spray. Bake at 400° for 10 minutes or until crisp. Serve rings with ketchup.
                                                                  Yields: 4servings (serving size: 4 onion rings and 1 tablespoon ketchup)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  What’s lasagne without ricotta, mozzarella, and Parmesan? To an Italian, it’s a travesty. But to a vegan or those with food allergies, it’s a delicious, healthy, one-pot pasta dish that is bound to also please the meat- and dairy-lovers among us. This recipe was featured as part of our Vegan Comfort Food photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb eggplant
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 4 tbsp extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tsp diced flat leaf parsley
                                                                  • Yes No 1/2 tsp red wine vinegar
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 2 28 oz whole tomatoes in can
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No kosher salt
                                                                  • Yes No 12 oz dried lasagna noodles
                                                                  • Yes No 2 lb soft tofu
                                                                  • Yes No 1/3 cup diced flat leaf parsley
                                                                  • Yes No 3 tbsp nutritional yeast
                                                                  • Yes No 2 tsp finely grated lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup loosely packed basil
                                                                    For the eggplant:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Cut the eggplant(s) lengthwise into 1/8-inch-thick slices. Place in a single layer on a flat surface or 2 baking sheets, overlapping slightly as needed, and sprinkle evenly with 1 teaspoon of the salt. Flip the eggplant and sprinkle evenly with the remaining 1 teaspoon salt; let sit until water beads form on the surface, at least 30 minutes. Meanwhile, prepare the sauce.
                                                                    For the sauce:
                                                                  • Using a food processor fitted with a blade attachment, pulse the tomatoes and their juices, in batches as needed, until coarsely chopped (about 10 pulses). Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
                                                                  • Push the onions and garlic to one side of the pan and add the tomato paste to the empty side of the pan. Cook the paste slightly to remove the raw flavor, stirring occasionally, about 1 to 2 minutes. Stir the onions and garlic into the paste to incorporate. Add the chopped tomatoes, bay leaf, red pepper flakes, and a few pinches of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to meld the flavors.
                                                                  • Add the capers, taste, and season with additional salt and red pepper flakes as needed; set aside.
                                                                    To finish the eggplant:
                                                                  • Using paper towels, pat the eggplant slices dry on both sides. In a large nonstick frying pan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add just enough eggplant to sit in a single layer in the pan and sear on both sides, about 4 minutes total. Taste and season with salt and pepper as needed. Transfer to a plate and repeat, in batches, with another 1 1/2 tablespoons of the oil and the remaining uncooked eggplant.
                                                                  • While the eggplant cooks, place the remaining 2 tablespoons olive oil, parsley, vinegar, red pepper flakes, and a pinch of salt in a large bowl and stir to combine. Transfer the seared eggplant to the oil-vinegar mixture and toss. Taste and season with additional salt as needed.
                                                                    For the noodles:
                                                                  • Bring a large pot of heavily salted water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, until al dente, about 7 minutes. Drain. When cool enough to handle, lay the pieces flat on a lightly oiled baking sheet.
                                                                    For the filling:
                                                                  • Place the tofu, parsley, nutritional yeast (if using), lemon zest, lemon juice, and measured salt and pepper in the bowl of a food processor fitted with a blade attachment and process until smooth, about 30 seconds. Taste and season with more lemon juice, salt, and pepper as needed; set aside.
                                                                    To assemble the lasagne:
                                                                  • Spread a thin layer of tomato sauce in the bottom of a 13-by-9-inch baking dish. Place a single layer of noodles on top of the sauce, about 3 regular-sized noodles. Top the noodles with a quarter of the tofu filling (about 1 cup) and spread evenly. Lay a quarter of the eggplant slices over the filling. Spread about 1 cup of sauce over the eggplant and sprinkle with about 1/4 cup of the basil leaves. Make three more layers of noodles, filling, eggplant, sauce, and basil, omitting the basil from the top layer.
                                                                  • Cover with foil and bake for 50 minutes. Uncover and bake until bubbling, about 10 minutes more. Let cool at least 10 minutes before cutting. Sprinkle with the remaining 1/4 cup basil. Serve with any remaining tomato sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10servings
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  ? Well, this was it. A little off-the-beaten-path for us, but it's an old family recipe that we'd been wanting to make...

                                                                  Ingredients
                                                                  • Yes No 1 to large medium artichoke
                                                                  • Yes No 1 2 oz anchovy fillets in oil
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup bread crumb
                                                                  • Preheat the oven to 350 degrees.
                                                                  • Cut off the stem of each artichoke so that it sits flat on a counter. Cut off the top 3/4 to 1 inch of each artichoke, then use kitchen shears to trim the tip off of each leaf. They should look like this:
                                                                  • While the artichokes are boiling, prepare the stuffing. In a sauté pan, combine the garlic, anchovies, including the oil in the anchovy can, and a tablespoon of olive oil. Heat over medium heat, stirring the mixture until the anchovies are broken down and the oil is heated through.
                                                                  • Add the breadcrumbs, stirring to combine. You want the mixture to look like wet sand. If it's too dry, add another tablespoon of oil. If the oil is not well incorporated, add more breadcrumbs. It should look like this:
                                                                  • Place the artichokes in a baking dish and gently "fluff" or separate the leaves so you have room to add stuffing. Use a small spoon to tuck stuffing in between each leaf, and mound a bit on top at the end.
                                                                  • Bake the artichokes for about 15 minutes, until the stuffing browns on top. To eat, pull of the leaves and scrape the meat off with your bottom teeth. When you get to the artichoke heart, use a knife to cut out the clump of soft spikes that make up the choke, then slice and eat the heart with any remaining stuffing scattered on your plate.
                                                                  Yields: 1artichoke
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake

                                                                  Two kinds of beans add visual appeal; you can also use two cans of one type of bean.

                                                                  Ingredients
                                                                  • Yes No 2 cup arugula
                                                                  • Yes No 1 1/2 cup cubed simple roasted leg of lamb
                                                                  • Yes No 1 cup chopped yellow bell pepper
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1/2 2 oz cup cubed fresh mozzarella cheese
                                                                  • Yes No 1/4 cup thinly sliced shallot
                                                                  • Yes No 1 15.5 oz great northern beans
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Combine first 8 ingredients in a large bowl; toss well. Combine vinegar and remaining ingredients; drizzle over salad. Toss gently to coat. Cover and chill.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  For a nonalcoholic version, skip the tequila and add a little water to help blend the mixture.

                                                                  Ingredients
                                                                  • Yes No 1 6 lb seedless watermelon
                                                                  • Yes No 3/4 cup lemon juice
                                                                  • Yes No 2 cup silver tequila
                                                                  • Cut melon into chunks and discard rind. Purée chunks in batches in a food processor. Pour mixture through a strainer into a bowl. Pour 4 cups into another bowl; whisk in lemon juice. Save any remaining watermelon juice for another use. Pour juice mixture into 4 ice cube trays* and freeze until firm, at least 3 hours or overnight.
                                                                  • Make drinks: Whirl half the watermelon cubes in a food processor until broken up, then add 1 cup tequila and whirl until blended. Pour into a pitcher and repeat with remaining ingredients.
                                                                  • *A standard ice cube tray has 14 cube slots.
                                                                  • Note: Nutritional analysis is per drink.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    blend
                                                                  Chicken Pot Pie
                                                                   1 h 5 m

                                                                  When you serve chicken pot pie for dinner, your kids may not even notice that they’re eating veggies when the spoon into in the creamy chicken mixture topped with tender biscuits. The budget-friendly feature of this recipe is that you make your own biscuits from pantry basics instead of buying canned or frozen biscuits.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 cup low sodium, nonfat chicken broth
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 2 carrot
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Make filling: Warm oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and cook, stirring often, until softened, about 7 minutes. Add flour and stir for 1 minute. Pour in broth and bring to a boil, scraping browned bits from bottom of skillet, until mixture is thick and creamy.
                                                                  • Reduce heat to medium-low and stir in milk. Add chicken and cook, stirring, until firm and opaque, about 7 minutes. Stir in peas and carrots. Season with salt and pepper. Pour into a 2-quart baking dish.
                                                                  • Make topping: Preheat oven to 425°F. In a food processor, pulse flour, baking powder and salt. Add butter and pulse until mixture resembles coarse meal. With processor on, add oil and 1 cup milk. Process just until dough forms a ball. Turn out onto floured work surface; knead for 10 seconds. Roll dough to 1/2-inch thickness. Use a 2-inch cookie cutter to form 16 biscuits. Place biscuits on top of filling and brush with remaining milk.
                                                                  • Bake pot pie until filling is bubbling and biscuits are lightly browned on top, about 25 minutes. Serve hot.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 medium shallot
                                                                  • Yes No 2 1/2 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 medium parsnip
                                                                  • Yes No 4 large turnip
                                                                  • Yes No 4 medium carrot
                                                                  • Yes No 2 large leek
                                                                  • Yes No 2 1/2 cup low-sodium chicken stock
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1/2 small lb red potato
                                                                  • Preheat the oven to 350°. Put the shallots on a large piece of foil and top with 1/2 tablespoon of the butter. Season with salt and pepper and seal the shallots in the foil. Bake for about 30 minutes, or until tender.
                                                                  • In a large saucepan, combine the parsnips, turnips, carrots, leeks, chicken stock, thyme and the remaining 2 tablespoons of butter. Bring to a boil over moderately high heat, then reduce the heat to low and add a pinch each of salt and pepper. Cover and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes. Discard the thyme sprig.
                                                                  • In a medium saucepan, cook the potatoes in boiling salted water until tender, about 10 minutes. Drain the potatoes and cut them into 2-inch cubes. Add the potatoes and roasted shallots to the vegetable stew, season with salt and pepper and serve.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3/4 cup rice vinegar
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 2 tbsp crunchy peanut butter
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 2 oz cup shredded reduced fat, reduced sodium swiss cheese
                                                                  • Yes No 1/4 1 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1 12 inch basic pizza crust
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Preheat oven to 500°.
                                                                  • Combine first 8 ingredients in a bowl; stir well with a whisk.
                                                                  • Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.
                                                                  • Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)
                                                                  • Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.
                                                                  Cuisine:YesNomalaysian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 4 cup chopped sweet onion
                                                                  • Yes No 1/2 cup long grain rice
                                                                  • Yes No 2/3 cup 2% reduced fat milk
                                                                  • Yes No 1/2 2 oz cup shredded gruyère cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 1 1/3 oz cup grated parmesan cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Preheat oven to 325°.
                                                                  • Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Place onion in a large bowl.
                                                                  • Cook rice in a large pot of boiling water 5 minutes. Drain.
                                                                  • Stir rice and next 5 ingredients (through allspice) into onions. Spoon onion mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 325° for 40 minutes. Uncover and bake an additional 5 minutes. Top with parsley, if desired.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 6servings (serving size: about 2/3 cup)
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover

                                                                  As a lover of good steak, I had quite a few conversations with people in LA about how they liked to eat theirs. This dish is a result of me soaking up all those vibes. I?m pairing a cooked sauce, made with peanuts and spices, with a fresh green salsa that is going to send your tastebuds into orbit. If you notice that your peanut sauce is lighter than mine, don?t worry. The peanuts I used in LA were just darker. It will still taste delicious.

                                                                  Ingredients
                                                                  • Yes No beef rib-eye steak
                                                                  • Yes No olive oil
                                                                  • Yes No a of fresh rosemary
                                                                  • Yes No 1 of garlic
                                                                  • Yes No roasted monkey nuts
                                                                  • Yes No sesame seeds
                                                                  • Yes No 1 tsp 1 teaspoon dried oregano
                                                                  • Yes No 1 tsp 1 teaspoon cumin seeds
                                                                  • Yes No a few sprigs thyme
                                                                  • Yes No 1 smoked chipotle chilli
                                                                  • Yes No 3 cloves of garlic
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a swig of rum
                                                                  • Yes No 1 lime
                                                                  • Yes No 1–2 fresh green chillies, stalks, seeds left in
                                                                  • Yes No salt and pepper
                                                                  • Yes No small a of fresh coriander
                                                                  • Yes No small a of fresh mint
                                                                  • Yes No 1 of garlic
                                                                  • Yes No green chili pepper
                                                                  • Yes No 4 spring onions
                                                                  • Yes No 2 tomatoes
                                                                  • Yes No 1–2 limes
                                                                  • As a lover of good steak, I had quite a few conversations with people in LA about how they liked to eat theirs. This dish is a result of me soaking up all those vibes. I’m pairing a cooked sauce, made with peanuts and spices, with a fresh green salsa that is going to send your tastebuds into orbit. If you notice that your peanut sauce is lighter than mine, don’t worry. The peanuts I used in LA were just darker. It will still taste delicious.Take your steaks out of the fridge and let them get up to room temperature while you make your peanut sauce. Put a dry frying pan on a medium heat and toast the nuts and sesame seeds for a few minutes until lightly browned. Add the oregano, cumin seeds, thyme, chipotle chilli and garlic and cook for another minute or so. Tip into a liquidizer with the extra virgin olive oil, rum, lime juice, fresh chilli, salt and pepper, and 200ml of water. Whiz until shiny and smooth, then have a taste and adjust with a bit more salt, chilli or lime juice if needed. Put to one side.To make your salsa, get yourself a good knife and a big chopping board. Set aside a few of the coriander leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chilli, spring onions and tomatoes until it’s all very fine – watch your fingers here! Sprinkle over a generous pinch of salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with more salt, pepper, lime juice or chilli, and put it into a bowl ready to go.Get a frying pan, griddle pan or barbecue screaming hot and season both sides of your steaks with salt, pepper and a good drizzle of olive oil. Add the steaks to the pan or barbecue. Turn every minute and cook to your liking. I’m going to give you some rough timings, but use your intuition: a 200g steak about 2cm thick wants about 2 minutes each side for medium rare and 3 minutes each side for medium. As it cooks, whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavour.When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes. Cut them into 1cm-thick slices, spread the peanut sauce all over a large serving platter or divide between your plates, and gently place the slices of steak on top. Finish with a few dollops of salsa, and scatter over your remaining coriander leaves. Drizzle over any resting juices and let everyone tuck in. This goes beautifully with the Mexican street salad.Wine suggestion:French red – a Syrah such as Crozes Hermitage or Saint-Joseph from the northern Rhône ValleyFind out more about Jamie’s American Road Trip tv show and Jamie’s America Book
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup packed basil
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/3 cup walnut
                                                                  • Yes No 1/4 cup finely grated pecorino romano cheese
                                                                  • Yes No 1/4 cup finely grated parmesan cheese
                                                                  • Yes No 2 sun dried tomatoes in oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No salt and pepper
                                                                  • Process basil, oil, walnuts, pecorino, parmesan, tomatoes, and garlic in a food processor until finely chopped; season with salt and pepper.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    chop

                                                                  This classic peppermint bark candy makes a great homemade gift for the holidays.

                                                                  Ingredients
                                                                  • Yes No butter parchment
                                                                  • Yes No 2 lb bittersweet chocolate
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 2 lb peppermint candy
                                                                  • Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds bittersweet chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.
                                                                  • Meanwhile, place 2 pounds peppermint candy in a heavy zip-lock plastic bag; pound with a mallet or rolling pin to crush. Transfer 1 1/4 cups crushed peppermint to a fine strainer; hold over melted chocolate and knock side to sift fine dust into chocolate. Reserve candy in strainer.
                                                                  • Stir remaining unsifted peppermint into chocolate mixture. Using a flexible spatula, scrape onto parchment and spread 1/4 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with reserved peppermint from strainer; gently press into chocolate.
                                                                  • Let stand at cool room temperature until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 1 month.
                                                                  • Nutritional analysis per ounce.
                                                                  Yields: 4pounds
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle

                                                                  This recipe is used to make our Snow-Swept Gingerbread Cottage.

                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No molasses gingerbread cookie dough
                                                                  • Yes No caramel syrup
                                                                  • Yes No royal icing
                                                                  • Yes No clear rock candy
                                                                  • Yes No sanding sugar
                                                                  • Preheat oven to 350 degrees. On a lightly floured surface, roll out gingerbread dough to about 1/8 inch thick. Chill until firm, about 1 hour. Lightly dust top of dough with flour. Place templates on top, and cut out shapes with a paring knife. (Use a small utility knife to cut out the windows.) Transfer to parchment-lined baking sheets. Bake, rotating sheets halfway through, until just beginning to brown, about 15 minutes. Let cool completely.
                                                                  • Working with one piece at a time, frost
                                                                  • chimney shapes with royal icing; sprinkle with
                                                                  • rock candy while still wet (leave all but top
                                                                  • part of one side free for attaching to house).
                                                                  • Set aside to dry.
                                                                  • To make windows, line a baking sheet with a Silpat. Make caramel syrup. Place a gingerbread section on prepared sheet, flat side down; pour caramel syrup into window spaces. Let syrup cool and harden on baking sheet before turning over and decorating.
                                                                  • Using a pastry bag with a fine plain tip (No. 1),
                                                                  • pipe royal icing around windows and doors
                                                                  • and down side edges of house. While icing is
                                                                  • still wet, sprinkle with sanding sugar. Gently
                                                                  • shake off excess sugar, and let dry.
                                                                  • Pipe windowpanes, door-frame details, and Christmas-tree edging with the #1 tip. Switch to an open-star tip (No. 16) to accent the corners of the windows and doors.
                                                                  • When decorations have dried, assemble house, roof, and chimney pieces, following our step-by-step how-to. When assembling chimney, attach two side pieces to front at the base, then attach sloped sides; finish with top two side pieces. Brush edges at top of assembled chimney with caramel; secure top piece in place. To attach chimney, pipe icing on side without candy; quickly press onto house, holding firmly until set. Use the No. 16 tip to create shingle pattern on roof and eaves.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 1house
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    accent
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Accent

                                                                  A wave of Portuguese came to Hawaii in the late 1800s to work the sugarcane fields, and over time their cooking traditions fused with those of other cultures in the islands, including Chinese and Japanese. Greg Boyer picked up this recipe from a Hawaiian-Portuguese acquaintance some 30 years ago. Prep and Cook Time: 4 to 5 hours, plus 2 days to marinate. Notes: Boyer starts with a frozen turkey and marinates it for 3 days; our version starts with a thawed or fresh bird. If your arms aren't strong, it's helpful to have a friend or relative help you ease the turkey on and off the grill. This recipe goes with Hawaiian-Portuguese Turkey Gravy, Portuguese Sausage Dressing

                                                                  Ingredients
                                                                  • Yes No 1 18 to 20 lb turkey
                                                                  • Yes No 1 tbsp coarsely chopped ginger
                                                                  • Yes No 1 tbsp coarsely chopped garlic
                                                                  • Yes No 4 tbsp minced garlic
                                                                  • Yes No 4 tbsp minced ginger
                                                                  • Yes No 4 cup soy sauce
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 2 tbsp turbinado sugar
                                                                  • Yes No 6 cup hickory chips
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 2 large onion
                                                                  • On day 1 (2 days before Thanksgiving), remove giblets from turkey and rinse turkey inside and out. Set turkey, breast side down, in a large disposable roasting pan set on a rimless baking sheet. Add giblets to pan (discard neck). Into cavity of turkey, sprinkle coarsely chopped ginger and garlic. In a bowl, whisk together minced garlic, minced ginger, soy sauce, vinegar, and brown sugar; pour over turkey. Cover turkey with plastic wrap and marinate 2 days, basting 3 to 5 times a day.
                                                                  • On day 3 (Thanksgiving Day), remove giblets and 1 cup marinade from pan and set aside for Portuguese Sausage Dressing. About 4 hours before serving, remove turkey from refrigerator. Let stand for 30 minutes in pan; meanwhile, soak hickory chips in water 30 minutes.
                                                                  • Remove turkey from pan and pour marinade into a bowl; add chicken broth and set aside. Return turkey to pan, breast side up, and add onions (put 2 or 3 quarters inside turkey). Truss turkey, tying drumsticks together tightly with kitchen twine; truss wingtips together the same way. Cover wingtips and drumsticks with heavy-duty foil "caps," molding them snugly to prevent scorching. Cover entire pan loosely with a double layer of foil, extending foil beyond turkey like an umbrella.
                                                                  • Prepare a charcoal or gas grill, large enough to hold turkey, for indirect cooking: On charcoal grill, ignite about 60 charcoal briquets. When coals are spotted with ash (about 20 minutes), mound equally on opposite sides of firegrate. To each mound, add 5 unlit briquets and 1/2 cup drained soaked wood chips now and every 30 minutes during smoking. If using gas grill (with at least 11 in. between indirect-heat burners), put 1/2 cup drained soaked wood chips in a drip pan directly on heat in a front corner and add 1/2 cup chips through grate every 30 minutes during smoking. Turn heat to high and adjust gas for indirect cooking. Close lid and preheat grill 10 minutes.
                                                                  • Carefully slide pan with turkey from baking sheet onto center of grill. Pour in marinade and broth. Close grill lid. (If your grill has a lip on it, rest pan at an angle on grill, then carefully slide pan onto grill.) Smoke turkey, basting every 1/2 hour, until an instant-read thermometer inserted straight down through thickest part of breast to bone registers 150°, about 2 1/2 hours (begin checking after 2 hours). Ladle marinade from pan into a heatproof bowl and reserve for Hawaiian-Portuguese Turkey Gravy and Portuguese Sausage Dressing.
                                                                  • Slide baking sheet under turkey pan, ease baking pan onto sheet, and lift pan with turkey off grill. Let turkey rest, covered with foil, at least 20 minutes (internal temperature will rise to 160°) before carving.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 1turkey (18 to 20 lbs.)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    smoke
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    charcoal

                                                                  Empanadas, a Latin American favorite, just got so much easier with the use of refrigerated pizza dough. This dish is great to serve at parties.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1 lb refrigerated pizza dough
                                                                  • Yes No flour
                                                                  • Yes No 1 16 oz refried beans
                                                                  • Yes No 1 1 pint fresh salsa
                                                                  • Yes No 1 8 oz cheddar
                                                                  • Yes No sour cream
                                                                  • Heat oven to 400° F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface. On half of each round, spread some of the beans, then top with 1 1/2 tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet. Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Simplicity reigns in this salad of butter lettuce and pumpkin seeds. The roasted garlic and apple juice in the vinaigrette add a welcome twist. What to buy: If you want to intensify the pumpkin flavor, make the vinaigrette with pumpkin seed oil. Game plan: We roast garlic a few times a week and keep it around to add a subtle layer of flavor to dishes. Put a whole head of garlic in a 400°F oven and roast until the cloves are soft when pressed. Pull off a clove as needed and pinch it between your fingers until the roasted clove comes out. The vinaigrette develops a more complex flavor as it sits. It can be made up to 5 days ahead, refrigerated, and warmed to room temperature before using. Top romaine, iceberg, or butter lettuce with it. This recipe was featured as part of both our Moktoberfest! menu and our menu celebrating 100 days of the Obama White House.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup hulled, salted pumpkin seeds
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp unfiltered, unsweetened apple juice
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 2 head butter lettuce
                                                                  • Toast pumpkin seeds in a medium frying pan over medium heat until golden brown, about 5 minutes. Remove from heat and reserve.
                                                                  • Combine garlic, cider vinegar, and apple cider in a small nonreactive bowl. Season well with salt and freshly ground black pepper. Whisk continuously while slowly adding olive oil in a thin stream until fully incorporated. Season again as necessary with salt and pepper.
                                                                  • Put lettuce in a large salad bowl, coat with dressing, and toss to combine. Garnish with toasted pumpkin seeds and serve immediately.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup poppy seed dressing
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 2 avocados
                                                                  • Yes No 4 cup loosely packed arugula
                                                                  • Yes No 2 cup seedless green grape
                                                                  • Yes No 1 mango
                                                                  • Yes No 1 cup diced strawberry
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Whisk together dressing and grated ginger in a large bowl. Cut avocado slices in half crosswise; gently toss with dressing mixture. Add arugula and remaining ingredients; gently toss to coat. Serve immediately.
                                                                  • Pair with: Tramin Gewürztraminer, Italy or Vouvray.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9appetizer servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Tamil Chicken Wings
                                                                   1 h 35 m

                                                                  Elagupillai Mageswari seasons chicken wings with a fragrant Sri Lankan paste and serves them with a refreshing cucumber salad. Prep and Cook Time: about 35 minutes, plus at least 1 hour to marinate.

                                                                  Ingredients
                                                                  • Yes No 3 strip lemon peel
                                                                  • Yes No 3/4 cup cilantro
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 1 3/4 lb chicken wings
                                                                  • Yes No cucumber salad
                                                                  • Remove stem end and tough outer leaves from lemon grass. Cut inner stalk into chunks; put in a food processor with cilantro, garlic, salt, turmeric, and pepper. Whirl until finely minced. Pat mixture over chicken wings. Cover and chill at least 1 hour or up to 1 day.
                                                                  • Lay chicken wings on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook chicken, turning occasionally, until no longer pink at the bone (cut to test), about 15 minutes total. Transfer to a platter. Serve with Cucumber Salad.
                                                                  Cuisine:YesNosri lankan
                                                                  Yields: 4servings
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Typically, in this popular Acadian classic, it's chopped chicken livers and ground meat that make the rice look "dirty." For our special version, we've left out the livers and added shrimp but kept the rest of the usual lineup—onion, celery, bell pepper, and garlic.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 2 scallion
                                                                  • In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add the pork and cook until the meat is no longer pink, about 2 minutes.
                                                                  • Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion, celery, bell pepper, and garlic. Cover and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in the cayenne, paprika, oregano, bay leaf, salt, black pepper, and rice. Cook for 1 minute, stirring. Add the broth. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes.
                                                                  • Raise the heat to moderate and stir in the shrimp. Cover and cook for 2 minutes. Remove the pan from the heat and let stand, covered, until the rice and shrimp are just done, about 5 minutes longer. Remove the bay leaf. Stir in the scallions.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup clam broth
                                                                  • Yes No big pinch saffron
                                                                  • Yes No one thick of peasant bread
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 piquillo pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 head fennel
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/2 cup Pernod
                                                                  • Yes No 1 1/4 cup clam broth
                                                                  • Yes No 4 lb mussel
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No salt
                                                                  • MAKE THE ROUILLE In a microwave*#150;safe bowl, heat 2 tablespoons of the fish stock at high power. Crumble in the saffron and let cool. In a large bowl, soften the bread in the remaining 1/4 cup of fish stock.
                                                                  • In a food processor, puree the soaked bread, egg yolk, piquillo, garlic and lemon juice until smooth. With the machine on, slowly pour in 1/4 cup of the oil and the saffron fish stock. Slowly pour in the remaining 1/4 cup of oil. Season with cayenne and salt.
                                                                  • PREPARE THE MUSSELS In a large pot, heat the oil. Add the diced fennel, onion and garlic and cook over moderately high heat, stirring, until softened, 7 minutes. Add the red pepper and cook for 30 seconds. Add the Pernod and boil over high heat for 2 minutes. Add the fish stock and bring to a boil. Add the mussels, cover and cook, shaking the pot, until they open, 5 minutes. Pile the mussels in a bowl; discard any that don't open. Stir the butter into the broth, add the fennel fronds and parsley; season with salt. Pour the broth over the mussels and serve with the rouille.
                                                                  Yields: 10
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp hoisin sauce
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 3 cup sugar snap peas
                                                                  • Yes No 1 1/2 cup red bell pepper
                                                                  • Yes No 1 cup chopped scallion
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Combine first 4 ingredients in a small bowl; set aside. Snap off tough ends of asparagus; cut into 3-inch pieces, and place in a large bowl. Add peas, bell pepper, and onions; set aside.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add ginger, salt, and garlic; stir-fry 30 seconds. Add vegetable mixture; stir-fry 3 minutes.
                                                                  • Add hoisin sauce mixture; stir-fry 1 to 2 minutes or until thick and vegetables are crisp-tender. Remove from heat, and stir in cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry

                                                                  This is a great cocktail for any celebration throughout the year.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp red currant puree
                                                                  • Yes No champagne
                                                                  • Place red currant puree in a Champagne flute. Slowly pour over Champagne to fill. Serve immediately.
                                                                  Yields: 1
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup lentil
                                                                  • Yes No 3 1/3 cup water
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 4 scallion
                                                                  • Yes No 2 turnip
                                                                  • Yes No 3 carrot
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3/4 lb brussels sprout
                                                                  • Yes No 1 10 oz frozen cut green bean
                                                                  • In a medium saucepan, combine the lentils, 2 cups of the water, and 3/4 teaspoon of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are just tender but not falling apart, 25 to 30 minutes. Drain if necessary, cover, and set aside.
                                                                  • Meanwhile, in a large nonstick frying pan or a wok, heat 1 tablespoon of the oil over moderately high heat. Add half of the ginger and scallions and cook, stirring, for 30 seconds. Add the turnips and carrots and cook, stirring, for 2 minutes. Add 1 cup of the water, 3/4 teaspoon of the salt, and the vinegar. Boil until the vegetables are tender and no liquid remains in the pan, about 10 minutes. Transfer the vegetables to a large bowl.
                                                                  • In the same pan, melt the butter with the remaining 2 tablespoons of oil over moderately high heat. Add the remaining ginger and scallions and cook, stirring, for 30 seconds. Add the Brussels sprouts and cook, stirring, for 2 minutes. Add the green beans and the remaining 1/3 cup of water and 1 teaspoon salt. Reduce the heat and simmer until the vegetables are just tender, about 5 minutes. Stir in the carrot mixture and the drained lentils and toss gently to combine.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir

                                                                  This Chinese favorite can be on your table in a flash using traditional sweet-and-sour ingredients. Add crunch, not fat, by coating shrimp and tofu with cornstarch, and then pan-fry.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 oz boil in rice
                                                                  • Yes No 8 oz firm light tofu
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 8 large oz shrimp
                                                                  • Yes No 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 1 tbsp chili paste
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 1/2 cup prechopped green bell pepper
                                                                  • Yes No 1 tbsp ginger powder
                                                                  • Yes No 1 8 oz pineapple chunks in juice
                                                                  • Cook rice according to package directions, omitting salt and fat; set aside.
                                                                  • Place tofu between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu, 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.
                                                                  • Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; sauté 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute. Serve over rice.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings (serving size: 1 cup shrimp and 1/2 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve a seafood stew loaded with shrimp, mussels, and fish. Pair with a bright lemon-dressed salad to accent the fresh flavor of the seafood.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 cup cubed red potato
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 1/2 cup diced fennel bulb
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/8 tsp saffron
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 petite, 14.5 oz diced tomato in can
                                                                  • Yes No 1 8 oz clam juice
                                                                  • Yes No 1 1/2 lb mussel
                                                                  • Yes No 1/2 large lb shrimp
                                                                  • Yes No 1 8 oz cod fillet
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add potatoes and next 5 ingredients (through saffron); sauté 5 minutes or until vegetables start to soften. Stir in wine, tomatoes, and clam juice; bring to a boil. Cover and cook 15 minutes.
                                                                  • Add mussels, shrimp, and cod to pan; cover and cook 6 minutes or until cod is done and mussel shells open. Discard any unopened shells. Stir gently to break cod into chunks. Sprinkle with basil.
                                                                  • Lemon-dressed salad: Combine 1 1/2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon sugar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 minced garlic clove, stirring with a whisk. Combine 6 cups gourmet salad greens, 1 cup halved cherry tomatoes, and 1/2 cup slivered red onion. Drizzle dressing over salad; toss gently to coat.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 4servings (serving size: about 1 3/4 cups stew and 10 mussels)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    coat

                                                                  Serve with rice dusted with salt-free Creole seasoning and a simple tomato salad dressed with vinaigrette.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup non-fat sour cream
                                                                  • Yes No 1 tsp adobo sauce
                                                                  • Yes No 1 15.8 oz no salt added black eyed peas
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Yes No 1 tbsp diced onion
                                                                  • Yes No 1/2 tsp bottled minced garlic
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1/4 cup shredded monterey jack cheese
                                                                  • Combine sour cream and adobo sauce in a small bowl.
                                                                  • Place beans in a medium bowl; partially mash beans with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white). With floured hands, divide pea mixture into 4 equal portions, shaping each portion into a 1/2-inch-thick patty.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 2 minutes on each side or until golden and thoroughly heated. Remove from pan; top each cake with 1 tablespoon cheese. Serve with sour cream mixture.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4servings (serving size: 1 patty and about 1 tablespoon sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/3 cup pecan halves
                                                                  • Yes No 2 tsp organic egg white
                                                                  • Yes No 1 tsp organic maple syrup
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1 pinch coarse salt
                                                                  • Preheat oven to 350 degrees. Toast pecans on a rimmed baking sheet, shaking pan occasionally, until fragrant, 3 to 4 minutes.
                                                                  • Whisk together egg white, syrup, oil, and salt in a small bowl. Add pecans; toss to coat. Toast on sheet, stirring occasionally, 8 minutes. Let cool completely.
                                                                  Yields: 1/3cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat

                                                                  This is a fantastic and really unusual salad that was inspired by a friend of mine called Das who runs the most terrific Indian restaurants in London, called Rasa. Although I have called it ?Keralan?, it isn't really a true salad from there as you'd never find cress in Kerala! In Rasa, Das uses a lot of fresh coconut ? which really is one of the most incredible flavors for making dishes like curries, or mixed into rice, breads, desserts and salads. You can now buy coconuts from most supermarkets, but if you can't find one, feel free to make this salad without it ? it will still be pretty good but it won't have that special edge to it. Only make this when the mangoes are silky smooth and not at all stringy. You should be able to cut through them like butter.

                                                                  Ingredients
                                                                  • Yes No 1 coconut
                                                                  • Yes No peppers
                                                                  • Yes No 4 punnets of cress
                                                                  • Yes No 1 of spring onions
                                                                  • Yes No 2 ripe mangoes
                                                                  • Yes No a thumb sized piece of fresh ginger
                                                                  • Yes No zest and 3–4 limes
                                                                  • Yes No 8 tbsp 7–8 tablespoons extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • This is a fantastic and really unusual salad that was inspired by a friend of mine called Das who runs the most terrific Indian restaurants in London, called Rasa. Although I have called it ‘Keralan’, it isn't really a true salad from there as you'd never find cress in Kerala! In Rasa, Das uses a lot of fresh coconut – which really is one of the most incredible flavors for making dishes like curries, or mixed into rice, breads, desserts and salads. You can now buy coconuts from most supermarkets, but if you can't find one, feel free to make this salad without it – it will still be pretty good but it won't have that special edge to it. Only make this when the mangoes are silky smooth and not at all stringy. You should be able to cut through them like butter.First of all you need to crack open the shell of the coconut. I normally do this by placing it on a tea towel on a hard surface and then giving it a wallop with a rolling-pin or a hammer. Once you've cracked it open you can pull it apart (being careful not to spill the milk everywhere!), discarding the hard outer shell. The dark skin on the outside of the coconut's flesh doesn't bother me, especially if I'm grating it. But if you want to remove it, a speed peeler works quite well.Once you've got into your coconut, cut the peppers into quarters, remove the stalks and seeds, then finely slice. Trim your cress directly from its punnet (the easiest way to do this is to take the cress out of the punnet, wash the leafy end and stalks under a tap, then slice the stalk end off and discard it). Trim your spring onions and finely slice them. Cut the mango flesh off the stones and finely slice it (there is a knack to doing this properly – if you look at the shape of the mango, the flat stone always lies the same way, parallel with the flattest sides, so you should be able to slice the flesh off with not too much wastage). Get your pieces of coconut and grate them finely. Put all these ingredients into a large salad bowl.Lime and ginger work together really well in the dressing. Finely grate the ginger and lime zest into a small bowl, then add the lime juice and olive oil. Season to taste, and add more oil as necessary to balance the flavors of your dressing. Limes can be different strengths depending on their juiciness and size.Dress the salad just before serving, saving any extra dressing for another day, and eat straight away. Great just as it is, or with some grilled prawns or satay chicken. Also lovely as a snack inside a wrap or flatbread. So even though the coconut may be a pain to prepare it's well worth it...• from Jamie's Dinners
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup sliced baking potato
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 3/4 tsp chopped thyme
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup duxelles
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Preheat oven to 375°.
                                                                  • Combine first 6 ingredients in a medium saucepan over medium heat; bring to a boil. Reduce heat, and simmer 10 minutes, stirring frequently. Drain potatoes through a sieve over a bowl; reserve potatoes and liquid.
                                                                  • Arrange half of potatoes in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread Duxelles evenly over potatoes; sprinkle with 1/4 cup cheese. Top with remaining potatoes. Pour the reserved cooking liquid over potatoes; sprinkle with remaining 1/4 cup cheese. Bake at 375° for 50 minutes or until cheese begins to brown. Let stand 5 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 10servings
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour

                                                                  Cooking meat loaf in single-serving portions cuts the cooking time in half and keeps the ground turkey moist. Be sure to gently shape the turkey mixture into loaves—overworking the mixture will make them tough. For a hearty meal, serve with green beans and mashed potatoes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground turkey
                                                                  • Yes No 1 cup shredded apple
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 2 tbsp minced sage
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No onion and cider gravy
                                                                  • Preheat oven to 425°.
                                                                  • Combine first 6 ingredients in a large bowl. Divide turkey mixture into 6 equal portions, shaping each into an oval-shaped loaf. Place loaves on a broiler pan coated with cooking spray. Bake at 425° for 25 minutes or until a thermometer inserted in center registers 165°.
                                                                  • While meat loaves bake, prepare Onion and Cider Gravy. Serve meat loaves with gravy.
                                                                  Yields: 6servings (serving size: 1 meat loaf and about 1/4 cup gravy)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Kiwi Smoothie
                                                                   25 m

                                                                  Sweet Kiwi fruit pairs nicely with nutty flavored tahini in this fruit smoothie recipe. As always, how much sweetener to add comes down to individual taste - feel free to vary the amount of honey as desired.

                                                                  Ingredients
                                                                  • Yes No 1 banana
                                                                  • Yes No 2 kiwi
                                                                  • Yes No 1 cup non-fat yogurt
                                                                  • Yes No 2 tbsp chinese sesame paste
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 ice cube
                                                                  • Wash the kiwi fruit, cut off the stem and remove the peel ( Note: the easiest way to remove the peel is to insert a small spoon between the skin and flesh and go around the kiwi, loosening the peel. Here are instructions with pictures showing how to peel kiwi. Cut the kiwi into quarters and spread out with the banana slices on a baking sheet and freeze for at least 15 minutes. Process the yogurt and frozen fruit in a blender until smooth. Add the honey and vanilla extract and process again. Add the ice cubes if using and process. Serve immediately or chill until ready to serve. Serves 2 to 3 *Chinese sesame paste will give the smoothie a darker color than if tahini is used, and a stronger flavor but with a bitter aftertaste.
                                                                  Cuisine:YesNochinese
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  There's nothing more comforting than a warming bowl of cabbage soup. Ours conjures up memories of beloved, slow-cooked Eastern European versions; yet it's quick to make.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb bacon
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 turnip
                                                                  • Yes No 1 1/2 tsp caraway seed
                                                                  • Yes No 1 1/2 lb green cabbage
                                                                  • Yes No 7 cup homemade stock
                                                                  • Yes No 1 2/3 cup diced tomato in can
                                                                  • Yes No 1 1/2 tbsp brown sugar
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Yes No sour cream
                                                                  • In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. Add the onion, carrots, celery, and turnip and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
                                                                  • Stir in the caraway seeds, cabbage, and chicken broth and bring to a simmer. Reduce the heat and simmer, covered, until the cabbage wilts, about 5 minutes. Stir in the tomatoes, brown sugar, salt, pepper, vinegar, and raisins. Cover and simmer for 30 minutes.
                                                                  • Stir the bacon and the dill, if using, into the soup. Serve the soup topped with a dollop of sour cream, if using.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 8 oz carrot
                                                                  • Yes No 3 cup vanilla buttercream
                                                                  • Preheat oven to 350°F. Line a muffin tin with paper liners; set aside.
                                                                  • Using an electric mixer, combine dry ingredients. Beat in eggs, oil and carrots.
                                                                  • Spoon batter into prepared cups. Bake for 25 minutes. Let pan cool.
                                                                  • Frost with buttercream and decorate as desired.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Category Finalist: Family Dinners. "When I met my husband three years ago, he suggested I try cooking albondigas, a traditional Mexican soup with meatballs and vegetables. His mother taught me how to prepare her authentic version. My children wouldn't eat chunks of vegetables, so I needed to re-create the dish. I pureed a package of stir-fry vegetables, fresh carrots, and canned tomatoes with the broth mixture and added yellow squash to the meatballs. Now I take pleasure in knowing that my children are eating a colorful dish of 'hidden' vegetables." —Emily Almaguer, Fort Worth, Texas

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 16 oz frozen pepper stir fry
                                                                  • Yes No 3/4 cup diced carrot
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 1 4 oz green chilies in can
                                                                  • Yes No 2 32 oz carton fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 32 oz carton fat-free, reduced sodium beef broth
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 1/2 cup shredded yellow squash
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 3/4 cup long grain rice
                                                                  • Yes No 1/2 cup chopped sweet onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Heat oil in a large Dutch oven over medium-high heat. Add pepper stir-fry to pan; cook 5 minutes, stirring occasionally. Add carrot; sauté 5 minutes. Stir in tomatoes, chiles, and broths; bring to a boil. Reduce heat, and simmer 15 minutes or until carrot is tender.
                                                                  • Place one-third of broth mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broth mixture. Return to pan.
                                                                  • Combine chicken, pork, squash, cilantro, 1/4 cup rice, onion, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and egg in a food processor; process 30 seconds or until blended. Bring broth mixture to a boil. Drop meat mixture by rounded tablespoonfuls (about 45 meatballs) into broth mixture. Add remaining 1/2 cup rice to pan; reduce heat, and simmer 45 minutes or until meatballs are done. Stir in remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir in juice.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12servings (serving size: about 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 3 1/2 oz 3 1/2 oz dried cannellini beans
                                                                  • Yes No 3 1/2 oz 3 1/2 oz dried cranberry beans
                                                                  • Yes No 1 tomato
                                                                  • Yes No 1 potato
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No onion
                                                                  • Yes No 4 anchovy fillets
                                                                  • Yes No 1—2 fresh red chillies
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No really good dark yellowfin tuna steaks
                                                                  • Yes No zest and 2 lemons
                                                                  • Yes No 3 handfuls of mixed fresh herbs
                                                                  • Feel free to use a couple of cans of beans if it’s more convenient. Canned beans aren’t bad these days — they have gotten much better for some reason. But if you’re using dried, which still taste better, soak them overnight in water. They’ll double in size. You then just need to drain them and put them into a pan with fresh water to cover. Bring to a boil, then simmer them for around 40 minutes, or until tender — sometimes I put a squashed tomato and a potato in the water with them, as it helps to soften the skins. When done, drain them, discarding the tomato and potato, and put them in a large bowl with 8 tablespoons of peppery olive oil, the red onion, anchovies and chillies. Season with salt and pepper and the lemon juice — for a bit of a tang.Preheat your griddle pan until really hot. Season the tuna steaks with salt and pepper, sprinkle over the lemon zest and pat a little olive oil on both sides. Sear the steaks for a minute on each side. While the fish is searing, get your guests around the table. Throw the herbs into the dressed beans, mix up and divide between the plates. Take the tuna off the heat, tear it up and place on top of the warm beans. Nice with some cold white wine.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    tear
                                                                    Equipment:
                                                                  • Yes No
                                                                    tang
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Tang
                                                                  • Yes No
                                                                    Minute

                                                                  Serve cold or at room temperature with toothpicks.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 inch lb extrafirm reduced fat water packed tofu, and cubes
                                                                  • Yes No 1 1/2 tsp vegetable oil
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.
                                                                  • Heat oils in a large nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes or until browned. Place in a bowl. Drizzle with soy sauce and vinegar; toss gently to coat. Cover and chill at least 1 hour, stirring occasionally.
                                                                  Yields: 6servings (serving size: 1/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Poor cabbage has a bad rap and we can’t figure out why. Prepared this way, it’s savory and delicious—a fabulous side dish. What to buy: Red cabbage is classic in this dish, but our preparation will work with any variety. Game plan: You can make this dish up to one day ahead; it gets better as it sits. For a vegetarian option, omit the bacon and substitute low-sodium vegetable broth for the chicken broth. This recipe was featured as part of our Moktoberfest story.

                                                                  Ingredients
                                                                  • Yes No 1 medium red cabbage
                                                                  • Yes No 6 thick slice applewood smoked bacon
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 tbsp packed dark brown sugar
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.
                                                                  • Place bacon in a large Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and cook, stirring occasionally, until browned and most of the fat has rendered.
                                                                  • Add onion and stir to coat in the bacon fat. Season with salt and freshly ground black pepper and cook until the onion softens and the edges begin to brown, about 4 to 5 minutes.
                                                                  • Add the reserved cabbage, stir to coat in bacon fat, and cook until the cabbage begins to wilt, about 4 minutes. Stir in the brown sugar and mustard.
                                                                  • Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula. Add the chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring to a simmer, then reduce the heat to medium low and cover the pan tightly. Simmer, stirring occasionally, until the cabbage is soft and soupy and the bacon is tender, about 45 minutes. If the cabbage begins to look dry, add more broth or water.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood

                                                                  This recipe has super-healthy omega-3s and isoflavones. Garnish with edible flowers, such as nasturtiums. You can find wasabi and miso at Asian grocery stores and some natural-foods stores. Per serving: 258 calories; 28 g protein; 10 g fat; 9 g carb; 1 g fiber.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp red miso paste
                                                                  • Yes No 1/4 cup soy milk
                                                                  • Yes No 1 1/2 tsp sesame seed
                                                                  • Yes No 1 1/2 tbsp ginger
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 cup sake
                                                                  • Yes No 2 tbsp tamari
                                                                  • Yes No 2 tbsp wasabi paste
                                                                  • Yes No 4 4 oz salmon fillet
                                                                  • Yes No edible flowers
                                                                  • In a small bowl, combine miso paste, soy milk, and sesame seeds. Stir until the miso is completely dissolved. Set aside.
                                                                  • Combine ginger, cayenne pepper, sake, tamari, and wasabi in a zippered plastic bag; blend well.Add salmon; seal and toss to coat. Marinate for 1 hour.
                                                                  • Preheat oven to 400 degrees. Place salmon on a greased baking sheet, discarding marinade. Bake until fish flakes easily with a fork, about 13 minutes.
                                                                  • Remove salmon. Transfer to a warm serving plate. Drizzle miso sauce over fillets. Garnish with flowers. Serve warm.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Get grilling! This barbecue recipe makes a wonderful appetizer. Sweet, juicy prawns and asparagus spears are marinated in lemon and olive oil, barbecued to perfect and then served with a tangy lemon pepper mayonnaise.

                                                                  Ingredients
                                                                  • Yes No 30 large medium green prawns, leaving tails intact
                                                                  • Yes No 30 asparagus spears,woody
                                                                  • Yes No 2 tbsp lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No a pinch salt
                                                                  • Yes No mayonnaise
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 tsp mustard
                                                                  • Yes No 150 mls vegetable oil
                                                                  • Yes No 1 tsp white vinegar
                                                                  • Yes No 3 tsp lemon juice
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 30 special equipment, 30 bamboo skewers
                                                                  • Yes No 150 mls makes approximately
                                                                  • Place the prawns and asparagus in separate shallow glass or ceramic dishes. Whisk together 2 tablespoons of lemon zest, 2 tablespoons of lemon juice and 2 tablespoons of oil in a small bowl. Season with a pinch of salt. Divide among the dishes. Toss to coat. Cover and place in the fridge for 30 minutes to marinate.
                                                                  • Place the prawns and asparagus in separate shallow glass or ceramic dishes. Whisk together 2 tablespoons of lemon zest, 2 tablespoons of lemon juice and 2 tablespoons of oil in a small bowl. Season with a pinch of salt. Divide among the dishes. Toss to coat. Cover and place in the fridge for 30 minutes to marinate.
                                                                  • Meanwhile, make the mayo.
                                                                  • Have all your ingredients ready. Combine the egg yolks and mustard in a clean bowl. Whisk vigorously for 30 seconds. Slowly add the oil a few drops at a time, while continuing to whisk vigorously. The mixture will thicken and become creamy like store-bought mayo.
                                                                  • When you've added about 80 mls of the oil to the yolks, add the vinegar to the mixture and continue to whisk. This will lighten the color of the mayo. Season with 1/2 tsp of salt and add add remaining oil slowly while continuing to whisk.
                                                                  • Now you have basic mayonnaise. Add the lemon zest, lemon juice (to taste) and freshly ground black pepper. Whisk well to combine. Cover and refrigerate until needed.
                                                                  • Drain the prawns. Thread, tail-end first, onto the skewers.
                                                                  • Drain the asparagus. Preheat a char-grill or barbecue on high. Spray the prawns and asparagus with a little olive oil spray to lightly grease.
                                                                  • Cook the prawns and asparagus on grill, turning once, for 5-6 minutes or until the prawns change colour and the asparagus is bright green and tender crisp. The asparagus may take slightly longer to cook than the prawns.
                                                                  • Divide prawn skewers and asparagus skewers among serving plates and serve with lemon pepper mayo.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp ancho chile powder
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz blanco tequila
                                                                  • Yes No 2 oz watermelon juice
                                                                  • Yes No 1/2 oz lime juice
                                                                  • MAKE THE CHILE SALT In a small bowl, mix the kosher salt, sugar and ancho chile powder.
                                                                  • MAKE THE COCKTAIL Moisten the outer rim of a highball glass with the lime wedge and coat lightly with chile salt. Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well. Fill the highball glass with ice and strain the drink into the glass.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/2 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 3/4 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 2 cup frozen baby lima beans
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No 2 lb catfish fillet
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large pot, heat the oil over moderate heat. Add the onion, celery, and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the thyme, oregano, mustard, Tabasco sauce, pepper, and 1/2 teaspoon of the salt. Add the wine and cook until almost evaporated, about 4 minutes.
                                                                  • Add the tomatoes and broth to the pot and bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. Add the lima beans and simmer for 3 minutes. Stir in the corn and simmer 4 minutes more. Add the catfish and the remaining 1/2 teaspoon salt, bring back to a simmer, and cook until just done, about 2 minutes. Serve topped with the parsley.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 1 lb beef
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 1 lb broccoli
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/2 cup beef broth
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 cup mung bean sprout
                                                                  • Combine beef, garlic, ginger and soy sauce in a bowl and let stand.
                                                                  • Wash broccoli thoroughly and cut into florets. Trim and peel stems and cut into 1/4-inch thick slices.
                                                                  • Heat 1 Tbsp. oil in a large nonstick skillet or wok over high heat, add broccoli florets and stems, then stir-fry for 2 minutes. Add 1/2 cup water and stir until water evaporates. Transfer broccoli to a plate.
                                                                  • Add remaining oil to pan, add beef mixture and stir-fry for 3 minutes. Stir together broth and cornstarch, add to meat and stir-fry until sauce is thickened, about 3 minutes longer. Add broccoli and bean sprouts, then cook, stirring, until heated through, about 2 minutes.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook

                                                                  This is the classic soup at its most basic, yet the flavorful stock makes it satisfying and surprisingly memorable. Add leftover roast chicken for a heartier version.

                                                                  Ingredients
                                                                  • Yes No 5 cup brown chicken stock
                                                                  • Yes No 1/4 lb vermicelli
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Bring Brown Chicken Stock to a simmer in a medium saucepan. Add pasta; cook 8 minutes or until al dente. Stir in salt and pepper.
                                                                  Yields: 4servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb portobello mushroom cap
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/4 cup homemade stock
                                                                  • Yes No 1 5 1/2 oz pepper boursin cheese
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 3/4 medium lb pasta shells (conchigglie)
                                                                  • In a large frying pan, melt the butter with the oil over moderate heat. Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms are tender and well browned, about 8 minutes. Add the chicken broth and Boursin cheese and bring to a simmer while stirring.
                                                                  • Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2-inch pieces. In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes. Add the asparagus and cook until it and the pasta are just done, about 4 minutes longer. Drain. Toss with the mushrooms and sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    boursin
                                                                    Brands:
                                                                  • Yes No
                                                                    Boursin
                                                                  Ingredients
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2/3 cup crème fraiche
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 lb white chocolate
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 1/3 cup heavy whipping cream
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup corn syrup
                                                                  • Yes No 6 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 1 lb unsalted butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No bittersweet and white chocolate
                                                                  • MAKE THE CAKE Preheat the oven to 350°. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium saucepan, melt 6 ounces of the chopped chocolate with the butter and vanilla over very low heat, stirring gently. Remove the chocolate mixture from the heat and let cool slightly.
                                                                  • In a small saucepan, combine the cocoa with the water and bring to a boil, whisking constantly. Let cool slightly, then whisk the mixture into the melted chocolate. Whisk in the crème fraîche.
                                                                  • In a large bowl, using an electric mixer, beat the whole eggs, egg yolks and both sugars at medium speed until pale and fluffy, about 5 minutes. Beat in the chocolate mixture. In a medium bowl, whisk the flour with the baking soda, baking powder and salt and transfer to a sifter or a sieve. Sift the dry ingredients and fold into the cake batter with a large spatula until fully incorporated.
                                                                  • Spread the batter evenly between the prepared pans and sprinkle with the remaining 4 ounces of chopped chocolate. Bake the cakes in the lower and middle third of the oven for 25 to 30 minutes, until the centers spring back when lightly pressed; shift the pans halfway through baking. Let the cakes cool completely in the pans.
                                                                  • MEANWHILE, MAKE THE WHITE CHOCOLATE GANACHE In a medium bowl set over a medium saucepan of simmering water, melt the white chocolate. Remove from the heat. Pour off the water in the saucepan and wipe it out. Add the heavy cream and butter to the saucepan and heat until the butter is melted and small bubbles appear around the edges. Whisk the hot cream mixture into the white chocolate. Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.
                                                                  • MAKE THE DARK CHOCOLATE GANACHE In a medium saucepan, heat the cream until small bubbles appear around the edges. Put the chopped chocolate in a heatproof bowl and pour the hot cream on top. Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until smooth. Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.
                                                                  • MAKE THE CHOCOLATE FROSTING In a medium saucepan, melt the chocolate over very low heat, stirring frequently. In a small saucepan, whisk together the granulated sugar, corn syrup, cocoa and water and bring to a boil, whisking constantly. Remove from the heat and whisk in the brandy and melted chocolate. Let cool completely, about 30 minutes.
                                                                  • In the bowl of a standing electric mixer fitted with a wire whisk, beat the butter at medium speed until light and fluffy. Add the cooled chocolate mixture. At low speed, beat in the confectioners' sugar.
                                                                  • ASSEMBLE THE CAKE Cut out a 5-by-11-inch cardboard rectangle. Place a sheet of parchment or wax paper over each cake and top with a flat cookie sheet or cutting board. Invert the cakes and remove the pans. Keeping the paper attached, trim each cake to an even 15-by-11-inch rectangle, then cut each cake into three 5-by-11-inch rectangles; you will have 6 rectangles.
                                                                  • Spoon a small dollop of the chocolate frosting onto the cardboard rectangle and transfer one cake rectangle to it; peel off the paper. This will be the base. Spread half of the white chocolate ganache on the base and top with another cake rectangle; peel off the paper. Spread half of the dark chocolate ganache on the cake and top with another cake layer, peeling off the parchment. Spread with 1 1/4 cups of the chocolate frosting. Repeat with 2 more layers, peeling the parchment off the cake rectangles and spreading them with the remaining white chocolate ganache and dark chocolate ganache. Keep the sides even as you build the cake by smoothing them out with a metal cake spatula. Top with the final cake rectangle and peel off the parchment. Coat the sides and top of the cake with a smooth layer of chocolate frosting; refrigerate briefly to set the frosting. Spread the remaining frosting over the cake and garnish with the chocolate shavings. Carefully transfer the cake (on its cardboard base) to a platter and refrigerate until firm. Using a hot knife, cut the cake into slices while cold and let come to room temperature before serving.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 16
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    cardboard

                                                                  The Gin Rickey was the first in a long line of Rickeys—long dry cocktails over ice, usually made without sweeteners. Washington DC is known for its movers, mixers, and shakers, but rarely are drinks named for them. Lobbyists are known to kick back a few with members of Congress, and Joe Rickey was no exception. After Rickey ordered seconds of a new gin drink at Shoemaker’s Restaurant, the bartender named the cocktail the Gin Rickey. It may not be so coincidental, then, that Rickey became the first major U.S. importer of limes. You never need to shake a Rickey. Merely pour your ingredients into the glass. If you substitute ginger ale for club soda, the cocktail becomes a Buck.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz gin