loading


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

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

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

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

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

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  This classic dish is breakfast fare in Costa Rica, but in the States it's definitely for the main course.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 cup chopped sweet onion
                                                                  • Yes No 3/4 cup chopped red bell pepper
                                                                  • Yes No 3/4 cup chopped yellow bell pepper
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No tangy tamarind sauce
                                                                  • Yes No pickapeppa sauce
                                                                  • Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); sauté 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This delicious seafood pasta features a homemade alfredo sauce and fresh shrimp, sea scallops, and crab.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1 cup chopped scallion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1 lb sea scallop
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 lump lb crabmeat
                                                                  • Yes No 3/4 3 oz cup grated parmesan cheese
                                                                  • Yes No 8 cup fettuccine
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium-low.
                                                                  • Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat. Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons cheese and 1 1/2 teaspoons parsley.
                                                                  Yields: 8servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 20 tbsp unsalted butter
                                                                  • Yes No 1 cup creamy peanut butter
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 5 large egg
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Preheat oven to 350ºF. Line a 13-by-9-inch baking pan with foil; mist foil with cooking spray. In a small saucepan over low heat, melt chocolate with 2 sticks butter, stirring until smooth. Pour into a large bowl and let cool to room temperature.
                                                                  • In a bowl, using an electric mixer, cream peanut butter, brown sugar, cream cheese and remaining 1/2 stick butter until well combined, about 3 minutes. Beat in 1 egg.
                                                                  • Whisk 4 eggs, sugar and vanilla into bowl with melted chocolate; mix well. Stir in flour and salt. Pour batter into baking pan. Spoon reserved peanut-butter mixture on top and use a sharp knife to swirl mixtures together. Bake until a toothpick inserted into center comes out with a few moist crumbs attached, about 50 minutes. Let cool in pan on a wire rack.
                                                                  • Stir 1 to 2 tsp. cold water into confectioners' sugar until mixture forms a thick, smooth paste. Spoon into a pastry bag fitted with a small plain tip. Using a 1- to 2-inch cookie cutter, cut 12 football shapes out of brownie. Pipe laces onto brownies and allow to set before serving.
                                                                  Yields: 8
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick

                                                                  To get half-inch veal chops, the butcher will have to cut two chops per rib rather than just cutting between ribs. Half of the chops will have a rib bone and half won't. Ask the butcher to pound the chops for you to an eighth of an inch thick, or do the flattening at home with a meat pounder or the bottom of a heavy frying pan.

                                                                  Ingredients
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3/4 cup fine dry bread crumb
                                                                  • Yes No 1 tsp sage leaves, dried
                                                                  • Yes No 4 1/2 thick inch veal rib chops, chops
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1 lemon
                                                                  • Beat the egg to mix with the salt and the pepper. Combine the bread crumbs and the fresh or dried sage. Dip the veal chops (including the rib bone if the chop has one) into the beaten egg and then into the bread crumbs. Shake off the excess bread crumbs.
                                                                  • In a large nonstick frying pan, melt the butter over moderately low heat. Put the coated veal chops in the pan and cook until golden, about 4 minutes. Turn and cook until golden and just done, about 3 minutes longer. Serve with the lemon wedges.
                                                                  Cuisine:YesNomilanese
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1 3/4 lb rib roast, bone in
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • With a sharp paring knife, cut 12 slits just under the fat of the roast and insert the garlic slices. Season the roast with the salt, pepper, and oregano. Place it, fat-side down, on a roasting rack. Place rack in a roasting pan and fill with water, just skimming the bottom of the roast. Heat grill to medium high. If using a charcoal grill, build a very hot fire. When the coals are white hot, add another layer of charcoal. This will ensure the grill stays hot enough to cook the meat. Place pan directly on grill. Cover grill and allow the roast to cook slowly. Cook about 20 minutes per pound for medium rare or until a meat thermometer reads about 130° F. Halfway through, turn the roast and add more water if needed. Let rest about 10 minutes before carving.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup unsalted roasted peanuts
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 3/4 cup sweetened condensed milk
                                                                  • Yes No 2 tbsp instant coffee
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 pint vanilla ice cream
                                                                  • Lightly grease a baking sheet. In a small saucepan, combine 1 cup of the sugar with the water and bring to a boil. Cook over moderately high heat, undisturbed, until an amber caramel forms, about 12 minutes. Remove the saucepan from the heat and stir in the roasted peanuts, cinnamon and salt until the peanuts are evenly coated. Scrape the caramel mixture onto the prepared baking sheet and spread in an even layer. Let stand until the brittle is hardened, about 20 minutes.
                                                                  • Break off 4 medium-size pieces of peanut brittle. Place the remaining brittle in a resealable plastic bag and roll with a rolling pin to crush the brittle into small pieces.
                                                                  • In a medium bowl, whisk the sweetened condensed milk with the dissolved instant coffee. In another medium bowl, using an electric mixer, beat the heavy cream with the remaining 1 tablespoon of sugar at high speed until softly whipped.
                                                                  • Scoop the ice cream into 4 bowls and drizzle with the milky coffee. Sprinkle with the crushed peanut brittle and top with a generous dollop of whipped cream. Garnish with the reserved pieces of peanut brittle and serve at once.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Fricassee often refers to a thick and chunky meat-based stew. Tempeh stands in for the meat in this recipe.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 oz tempeh
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 4 cup thinly sliced leek
                                                                  • Yes No 2 cup sliced button mushroom
                                                                  • Yes No 2 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 2 cup diced shiitake mushroom cap
                                                                  • Yes No 2 4 inch portobello mushroom cap
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/3 cup celery leaves
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 parsley
                                                                  • Yes No 1/2 cup thinly sliced garlic
                                                                  • Yes No 1 14 1/2 oz vegetable broth
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp fine sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; saute 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
                                                                  • Add leek and mushrooms to pan; saute 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie the celery leaves, thyme sprigs, and parsley sprig together securely with string. Add herbs, garlic, and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat, and simmer 15 minutes.
                                                                  • Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt, and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 12 oz cup french green lentils
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup dry red wine
                                                                  • Yes No 1 2 oz baby spinach
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 tbsp crème fraiche
                                                                  • Yes No 4 2 oz arugula
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No black pepper
                                                                  • In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.
                                                                  • Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley and cilantro and cook until barely wilted, about 2 minutes. Season with salt and pepper and serve warm.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe from "Gale Gand's Brunch!" (Clarkson Potter/Publishers, 2009) has all the elements that Eastern Europeans love -- goat cheese, quinces and cream cheese. It is equally comfortable on the appetizer table as on the dessert table. Here's a larger picture of Goat Cheese Cake. Makes 8-10 servings of Gale Gand's Goat Cheese Cake with Slow-Cooked Quince

                                                                  Ingredients
                                                                  • Yes No 4 quince
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 1 lb goat cheese (chèvre)
                                                                  • Yes No 1 lb cream cheese
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 8 large egg
                                                                  • Place quinces in a large saucepan with 2 cups water, 2 cups sugar and cinnamon sticks. Cover partially and simmer gently until quinces are tender and pink, about 2 hours. Chill in their cooking liquid. Note: Quinces can be poached up to 5 days in advance and refrigerated. Heat oven to 325 degrees. Grease an 8-inch springform pan with unsalted butter. In a large bowl or stand mixer, mix goat cheese with cream cheese until thoroughly combined. Add 1 1/2 cups sugar and mix in briefly. Add eggs and blend thoroughly. Pour mixture into prepared pan. Wrap the bottom and sides of the pan in foil so no water will seep in. Place it in a roasting pan and fill the roaster with enough hot water to come halfway up the sides of the foil-covered springform pan. Bake about 90 minutes or until cheesecake is puffed up and light golden brown around the edges. Remove pan from the water and let the cheesecake cool for 2 hours on a wire rack. Then cover, and chill the cake in the pan for at least 4 hours or overnight. To serve, remove the springform sides. Slice the cake and serve with the quince on the side. Source: "Gale Gand's Brunch!" (Clarkson Potter/Publishers, 2009)
                                                                  Cuisine:YesNoeastern
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Tough, sinewy cuts of meat like brisket beg for slow, low cooking. But lean, tender cuts like filet mignon just need a quick pan-sear and a smear of peppery butter. Though a drizzle of Béarnaise sauce doesn’t hurt. This dish was featured as part of our Valentine’s Day All-Star Recipes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 1 tbsp green peppercorns
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 6 oz, 1 1/2 inch thick filet mignon steaks
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Crack the peppercorns on a work surface with a mallet until broken into small pieces but not pulverized. Place in a medium bowl, add the butter, and mix until combined.
                                                                  • Season the steaks all over with salt. Divide the peppercorn butter among the filets and rub to evenly coat both sides.
                                                                  • Heat the oil a large frying pan over medium-high heat until shimmering, about 3 minutes. Add the steaks and cook undisturbed to the desired doneness, about 4 minutes per side for medium rare. Transfer the steaks to a cutting board to rest for at least 5 minutes before serving.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No pinch sea salt
                                                                  • Yes No 1 1/2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup shredded gruyère cheese
                                                                  • Preheat the broiler and position a rack in the center of the oven. In a large bowl, using a whisk or a handheld electric mixer, beat the egg whites until soft peaks form.
                                                                  • In a small bowl, whisk the egg yolks with the salt and one-fourth of the beaten egg whites. Fold the yolk mixture into the remaining beaten whites until no streaks remain.
                                                                  • In an 8-inch ovenproof skillet, melt the butter. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 minutes, until lightly browned and very puffy. Carefully slide the omelet onto a plate, folding it in half. Serve right away.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 18-inch omelet
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Time: 30 minutes, plus at least 2 hours to chill. There are few treats in this world better than a smooth, chocolaty, decadent morsel of fudge, and this recipe is one of the best we've tried.

                                                                  Ingredients
                                                                  • Yes No 1 lb bittersweet chocolate
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 3 tbsp instant espresso powder
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn syrup
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 2 cup chopped almond
                                                                  • Line a 9- by 13-in. pan with foil, letting foil hang over edges. Set aside. In a bowl, combine chocolate, butter, and espresso.
                                                                  • In an 8- to 10-qt. pan, combine sugar, corn syrup, and milk, then bring to a boil over medium heat. Cook, stirring often with a wooden spoon to prevent boiling over, until mixture reaches 235° on a candy thermometer, about 15 minutes.
                                                                  • Remove pan from heat and pour chocolate mixture into hot milk. Stir until smooth. Add almonds, stir just until combined, then pour fudge into prepared pan, smoothing top with spoon. Chill at least 2 hours.
                                                                  • Invert fudge onto a cutting board and peel off foil. Cut fudge into 1-in. squares.
                                                                  • Make ahead: Up to 1 week, chilled airtight, or up to 2 months, frozen.
                                                                  • Note: Nutritional analysis is per piece.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 36pieces (1 in. square)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Homemade Harissa Paste also pairs well with this dish. Serve it on the side. Prep: 20 minutes; Cook: 40 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 link lamb sausage
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 12 oz small pumpkin
                                                                  • Yes No 4 carrot
                                                                  • Yes No 2 turnip
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No 5 cup chicken stock
                                                                  • Yes No 1 1/2 lb zucchini
                                                                  • Yes No 1 15.5 oz chickpeas in can
                                                                  • Yes No 1 10 oz couscous
                                                                  • Yes No mint
                                                                  • Heat oil in a large heavy pot over medium heat. Add sausage, and cook about 5 minutes. Add onion and garlic; sauté 5 minutes. Add 3/4 teaspoon salt and next 7 ingredients; stir well. Add stock, and bring to a boil; reduce heat, and simmer 20 minutes or until pumpkin is tender when pierced with a fork. Stir in zucchini and chickpeas; simmer about 10 minutes more or until zucchini is tender but not falling apart.
                                                                  • Cook couscous according to package directions with remaining 3/4 teaspoon salt. Fluff with a fork; keep warm until ready to serve.
                                                                  • Pile warm couscous on a large platter. Remove sausage and vegetables from pot with slotted spoon, and place around couscous. Garnish, if desired. Pour broth into a serving bowl. Invite guests to serve themselves individual portions of couscous, vegetables, and broth.
                                                                  • *Substitute 1 butternut squash or large sweet potato, if desired.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 1 lb boneless pork shoulder
                                                                  • Yes No 3 cup chopped onion
                                                                  • Yes No 1 3/4 cup chopped green bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 cup lager style beer
                                                                  • Yes No 3 tbsp chili powder
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 6 tomatillo
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 14 1/2 oz plum tomato in can
                                                                  • Yes No 1 15 oz no salt added pinto beans
                                                                  • Yes No 1 7 3/4 oz mexican hot style tomato sauce
                                                                  • Yes No 1 8 oz smoked ham hock
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup diced cilantro
                                                                  • Yes No 1/2 cup diced scallion
                                                                  • Yes No 1/2 2 oz cup crumbled queso fresco cheese
                                                                  • Yes No 8 lime
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker.
                                                                  • Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.
                                                                  • Recoat pan with cooking spray. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves and ham hock; discard. Stir in sugar. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge.
                                                                  • Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings
                                                                  • Total Time: 5 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    budweiser
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Budweiser
                                                                  • Yes No
                                                                    Minute

                                                                  Fluffy herb-flecked dumplings, tender vegetables, and rich dark-meat chicken combine in this soul-satisfying classic. Garnish with parsley sprigs, if desired.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 oz boneless skinless chicken thigh
                                                                  • Yes No 3/4 cup celery
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/8 tsp thyme leaves, dried
                                                                  • Yes No 3 parsley
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 1/4 oz all purpose flour
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup 1% low-fat milk
                                                                  • Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
                                                                  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/3 cup hazelnut
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/3 cup golden brown sugar
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 oz bittersweet chocolate
                                                                  • Preheat the oven to 350°. Spread the hazelnuts on a rimmed baking sheet and toast for 7 minutes, or until deeply browned; let cool slightly. Transfer the hazelnuts to a kitchen towel and rub vigorously to remove the skin. Let the nuts cool completely. In a food processor, pulse the hazelnuts until coarsely ground.
                                                                  • Butter 2 large, heavy baking sheets. In a medium bowl, whisk the ground hazelnuts with the flour and salt. In a large bowl, using an electric mixer, beat the butter with the light brown and granulated sugar until light and fluffy. Beat in the egg and vanilla. At low speed, beat in the dry ingredients just until combined. Stir in the chopped chocolate.
                                                                  • Drop rounded teaspoons of the batter about 3 inches apart on the prepared baking sheets. Using the back of a spoon, spread the batter into 1 1/2-inch rounds. Bake for 10 minutes, or until the edges are golden. Using a thin metal spatula, quickly transfer the tuiles to a rack or drape them over a rolling pin until cool. Repeat with the remaining batter.
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll

                                                                  The bright flavor of lemons and the mellow smoothness of cream blend together perfectly in this scrumptious lemon cream tartlet recipe. Serve these special tartlets with coffee or tea for a relaxed teatime. Cook’s note: Buy store-bought pastry cream or make homemade lemon pastry cream for a special touch.

                                                                  Ingredients
                                                                  • Yes No 1 single crust portion pate sucree
                                                                  • Yes No 1 cup lemon pastry cream
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Preheat an oven to 400F. Line 12 standard muffin tins or 24 tartlet molds with the pate sucree. Prick the bottom of the tartlets with a fork and weight them down with pie weights, dried beans, or uncooked rice. Bake the pastry for 8 to 12 minutes, until it becomes a very light, golden brown. Cool the tartlet shells on a wire rack.
                                                                  • To prepare the tartlets, fill a piping bag with the lemon pastry cream and pipe 1 1/2 tablespoons of cream into each large (muffin-size) shell, or slightly less than 1 tablespoon of cream into each miniature shell.
                                                                  • Garnish the top of each pastry with a small dollop of sweetened whipped cream. Serve the pastries immediately or chill for later use.
                                                                  • This lemon cream tartlets recipes makes 12 servings.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  This traditional Mexican breakfast requires only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup thinly sliced onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 2 cup shredded cooked chicken breast
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 7 3/4 oz salsa de chile fresco
                                                                  • Yes No 15 6 inch corn tortilla
                                                                  • Yes No 1 cup shredded queso blanco
                                                                  • Preheat oven to 450°.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
                                                                  • Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 tsp green tea
                                                                  • Yes No 6 mint
                                                                  • Combine all ingredients in a medium bowl; cover and steep 5 minutes. Strain tea mixture through a fine sieve into a bowl; discard solids.
                                                                  • Note: When you get loose tea from tea bags, one regular green tea bag will yield 1 teaspoon loose tea leaves.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 2servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  Ingredients
                                                                  • Yes No 4 1/2 oz all purpose flour
                                                                  • Yes No 3/4 cup yellow cornmeal
                                                                  • Yes No 1/2 2 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 slice center cut bacon slices
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in bacon and jalapeño; make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
                                                                  • Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.
                                                                  Yields: 12servings (serving size: 1 muffin)
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1/4 cup prepared low fat chocolate pudding
                                                                  • Yes No 8 mini phyllo shells
                                                                  • Yes No 1/2 tsp storebought light cream
                                                                  • Yes No cinnamon, ground
                                                                  • Spoon 1/4 cup prepared low-fat chocolate pudding into 8 packaged mini phyllo shells (such as Athen's); top each with 1/2 teaspoon storebought light whipped cream. Dust with ground cinnamon.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1mini pie
                                                                    Steps:
                                                                  • Yes No
                                                                    dust

                                                                  This dessert, topped with crushed peppermint candies, is one of many versions of kola, a kind of semisoft toffee adored all over Sweden.

                                                                  Ingredients
                                                                  • Yes No 4 oz hard peppermint candies
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Yes No 1 cup caster sugar
                                                                  • Yes No 6 tbsp golden syrup
                                                                  • Yes No 3 tbsp dark corn syrup 3 tbsp, honey
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Put peppermint candies into a plastic bag and crush them coarsely with the flat side of a meat mallet. Using a large sieve, sift candy pieces, discarding powder; set candy pieces aside.
                                                                  • Line the bottom of an 8" x 8" baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside.
                                                                  • Heat cream, sugar, syrup, and honey in a 6"-diameter 2-qt. saucepan over medium heat; stir until sugar dissolves, about 5 minutes. Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring, until mixture reaches 250°, about 45 minutes. Remove pan from the heat and add butter. Using a wooden spoon, stir until smooth, about 3 minutes.
                                                                  • Pour sugar mixture onto prepared baking pan and sprinkle evenly with peppermint candy pieces, pressing them lightly into toffee with the back of a spatula. Let cool completely; cut into 64 squares to serve.
                                                                  • MAKES 64 CANDIES
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Kombu, a kind of kelp, gives this pickle a certain velvety umami character, especially when it's allowed to sit for a few days. The pickle also gets spicier with time.

                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 2 cup rice vinegar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 6 small arbol
                                                                  • Yes No 1 tsp pink peppercorns
                                                                  • Yes No 3 long inch kombu
                                                                  • Yes No 1 lemon
                                                                  • Bring a medium pot of water to a boil and blanch green beans until tender-crisp, 2 to 3 minutes. Drain and put in a large heatproof bowl.
                                                                  • Bring 2 1/2 cups water to a boil in another medium pot with vinegar, sugar, salt, chiles, peppercorns, and kombu. As soon as liquid boils, pour over beans and add lemon. Let cool to room temperature. Slit 3 of the chiles to let seeds spill into liquid. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week.
                                                                  • *Find in grocery stores' Asian foods aisle.
                                                                  • Note: Nutritional analysis is per 1/4-cup serving.
                                                                  Cuisine:YesNothai
                                                                  Yields: 8cups
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Take a margarita from cocktails to dessert by using limes and tequila in a chocolate-crusted frozen pie. Cheers!

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup loosely packed marshmallows, regular sized
                                                                  • Yes No 2/3 cup half and half
                                                                  • Yes No 1 tsp grated lime
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 cup tequila
                                                                  • Yes No 20 2 inch, 5 oz thin chocolate wafer cookies
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • In a 3- to 4-quart pan over medium heat, stir marshmallows with half-and-half until melted, about 5 minutes.
                                                                  • Nest pan in ice water; stir often until cool, about 3 minutes. Add lime peel, lime juice, and tequila; stir occasionally until cold, 8 to 10 minutes.
                                                                  • In a food processor, whirl cookies until finely ground. Add butter and whirl until mixed. Press cookie mixture evenly over bottom and halfway up sides of a 9-inch cake pan with removable rim.
                                                                  • In a bowl with a mixer on high speed, whip cream with sugar until it holds soft peaks. Fold in marshmallow mixture, blending well.
                                                                  • Pour filling into crust and spread level. Freeze until firm to touch in the center, about 1 hour, then wrap airtight and freeze until solid, at least 2 hours longer or up to 2 weeks.
                                                                  • Unwrap pie, run a thin knife between crust and pan rim, and remove rim. Set dessert on a flat plate. Let stand at room temperature about 10 minutes to soften slightly, then cut into wedges.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze

                                                                  got me thinking about what I'm craving: pesto. The fact that basil isn't growing anywhere near New York City, at least not directly out of the earth, is one reason why pesto just isn't in season for me. The other is that emotionally, spiritually, pesto just isn't in season until we're padding around in our sandals. That's just the way it is.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dried mushroom
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/2 lb so greens in season
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup tree nut
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 lemon
                                                                  Cuisine:YesNoitalian
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Portonic
                                                                   5 m
                                                                  Ingredients
                                                                  • Yes No 2 oz white port
                                                                  • Yes No dash lime juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz tonic water
                                                                  • Yes No 1 slice cucumber
                                                                  • Combine the port and lime juice in a wineglass with ice. Add the tonic. Garnish with the bitter melon or cucumber and grapes.
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Time: 2 hours, plus freezing time. Store-bought ice cream works fine here, or you can make your own.

                                                                  Ingredients
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 cup packed golden brown sugar
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 pint ice cream
                                                                  • Preheat oven to 350°. In a medium pot, bring 1 in. water to a simmer. Put chocolate and butter in a medium metal bowl and set bowl over pot, being careful not to let bottom of bowl touch water. Heat until chocolate is almost completely melted, then add sugar and eggs and mix thoroughly. Sift together flour, cocoa, and salt, then add to chocolate mixture, stirring well. Pour batter into a greased 10- by 15-in. baking pan. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Let cool completely.
                                                                  • Invert brownie sheet onto a work surface and cut into 1 1/2-in. squares; arrange on pan. Freeze brownies 30 minutes. During last 5 minutes, remove ice cream from freezer to soften.
                                                                  • Working in batches, scoop 1 heaping tbsp. ice cream onto half of brownie squares. Set remaining squares, shiny side up, on top of ice cream and press gently.
                                                                  • Freeze until firm, at least 2 hours. Straighten tops of brownies and trim oozing ice cream with a paring knife if you like. Freeze, covered, up to 1 week.
                                                                  • Note: Nutritional analysis is per sandwich.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 35
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Toss earthy beets in a bright lemon vinaigrette, then add some salty capers, nutty walnuts, sweet fennel, and a drizzle of zesty crème fraîche, and you have a well-balanced salad that, when served over greens, is a filling lunch. Game plan: If you’re using a combination of yellow or orange beets and red beets, you can opt to place the red beets in a separate bowl and toss them with dressing so as not to let the red color bleed into the other ingredients. Toss the yellow or orange beets with the remaining dressing and ingredients. To plate, place the red beets around the rest of the salad. This dish was featured as part of our Recipes for Fall Ingredients.

                                                                  Ingredients
                                                                  • Yes No 2 medium lb beet
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 4 tbsp lemon juice
                                                                  • Yes No 1/4 cup minced chives
                                                                  • Yes No 1/4 tsp dijon mustard
                                                                  • Yes No 1 tbsp champagne vinegar
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 cup thinly sliced fennel
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 4 oz smoked trout
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup). Drizzle the beets with olive oil and sprinkle with salt and pepper. Cover the dish tightly with aluminum foil. Bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 1 hour 10 minutes (for small beets start checking after 40 minutes; large beets may need even longer than 70 minutes).
                                                                  • Meanwhile, make the crème fraîche dressing and the vinaigrette. Place the crème fraîche, lemon zest, 1 tablespoon of the lemon juice, and half of the chives in a small, nonreactive bowl and stir to combine. Taste and season with salt, pepper, and more lemon juice as needed; set aside.
                                                                  • For the vinaigrette, whisk together the mustard, remaining 3 tablespoons lemon juice, vinegar, shallots, and a pinch each of salt and pepper in a small, nonreactive bowl. Let sit for 15 minutes, then whisk in the measured olive oil in a slow and steady stream; set aside.
                                                                  • When the beets are ready, carefully remove the foil and let them sit until cool enough to handle. Peel and cut the beets into bite-sized wedges about 1/3 inch wide. Immediately place them in a large bowl and add the fennel, capers, and remaining chives. Add the reserved vinaigrette and toss to combine. Taste and season with salt and pepper as needed.
                                                                  • Just before serving, top with the walnuts and smoked trout, if using. Drizzle with the crème fraîche dressing.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chile and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they?ll never forget it!

                                                                  Ingredients
                                                                  • Yes No 4 corn on the cobs
                                                                  • Yes No 1 fresh red chile
                                                                  • Yes No 7 oz sheep’s cheese
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 2 limes
                                                                  • I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chile and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they’ll never forget it!For this recipe you'll need a barbecue with a lid. About an hour before you want to cook, get your barbecue on to heat up - you want one side to be a bit hotter than the other so stack your coals higher on one side. While your barbecue is heating up, put all your corn on the cobs in a big bowl, cover with cold water and leave to soak.Once your barbecue is nice and hot drain your corn – make sure you shake off any excess water. Keeping the husks on the corn, pop them on the cooler side of the barbecue then put the lid on and leave to cook for about 20 minutes. The corn husks will act like a natural layer of greaseproof paper, allowing the kernels inside to steam and smoke beautifully.After 20 minutes, any water will have evaporated and the skins will be blackened – there should be a wonderful sweet and smoky smell. Using tongs, carefully peel back the papery husks and discard, then transfer the corn cobs to the hotter side of the barbecue. This time leave the lid open. The corn husks will start to burn off but this is exactly what you want – keep turning them for 5 to 10 minutes until all of the kernels are lightly charred.While your corn is cooking, scatter your chopped chile onto a large chopping board then grate the cheese over the top. Pop to one side for now.Once you’re happy with the corn, remove from the barbecue then chop off the papery end and discard. Pop your butter into a deep dish or platter and use tongs to place the cobs onto the butter – the heat from the corn will start to melt the butter. Roll the corn around in the butter until it's glossy and coated all over, then one by one, roll the cobs in the cheesy chile mixture, making sure they are evenly coated.Serve them lovely and hot with wedge of lime for squeezing over. Genius!
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    York
                                                                  Ingredients
                                                                  • Yes No one 16 to 18 lb to 18 pound smoked ham on the bone
                                                                  • Yes No one 4 1/2 lb pineapple and, 1 half sliced crosswise 1/3 inch thick and 1 half
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 cup dry marsala
                                                                  • Yes No 2 cup dry riesling
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/4 cup whole grain mustard
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 large jalapeño chili pepper
                                                                  • Preheat the oven to 450°. Cut off the ham skin, leaving a thick layer of fat. Lightly score the fat in a diamond pattern. Arrange the pineapple rings in a roasting pan. Add the onions, bay leaves, Marsala, Riesling, water and nutmeg. Set the ham on top, fat side up. Cover with parchment paper, then tightly cover the pan with foil. Bake the ham for 40 minutes. Turn the oven to 325° and bake for 2 hours and 30 minutes longer, or until an instant-read thermometer inserted in the thickest part without touching the bone registers 120°.
                                                                  • Meanwhile, in a food processor, puree the chopped pineapple, then blend with the mustards.
                                                                  • Remove the ham from the oven. Turn the oven to 400°. Spread the pineapple mustard all over the ham and arrange the jalapeño rings on top in even rows. Bake the ham for 15 minutes, or until nicely browned. Transfer to a cutting board and let rest for 20 minutes.
                                                                  • Meanwhile, strain the pan juices into a saucepan and boil over high heat until reduced to 3 cups, about 20 minutes. Skim off the fat and pour the juices into a warmed gravy boat. Carve the ham in thin slices and serve with the pan juices.
                                                                  Yields: 12
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond

                                                                  Shrimp salad is an easy make-ahead meal. For a kid-friendly twist, substitute diced red bell pepper for the chiles.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 3 tbsp canola mayonnaise
                                                                  • Yes No 1 tbsp chopped chipotle chile, canned in adobo sauce
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 8 boston lettuce leaves
                                                                  • Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
                                                                  • Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 1 1/2 tbsp ginger
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 1/2 tsp dry sherry
                                                                  • Yes No 1 1/2 tsp chinese black bean sauce
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 3/4 tsp corn starch
                                                                  • Yes No 1 head greens
                                                                  • Yes No 1 large carrot, on a grater
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1/4 cup shredded mint
                                                                  • In a medium bowl, toss the diced chicken thighs with the garlic, ginger, crushed red pepper and 1 tablespoon of the oil and season with salt and pepper. Let the chicken stand for 10 minutes.
                                                                  • Meanwhile, in a small cup, combine the soy sauce with the dry sherry, black bean sauce and sugar. Stir in the dissolved cornstarch.
                                                                  • Heat a large skillet or wok until very hot to the touch. Add the remaining 2 tablespoons of vegetable oil and heat until smoking, swirling the skillet to coat with the hot oil. Add the marinated chicken and stir-fry over high heat until browned all over, about 10 minutes. Stir the sauce and add it to the chicken, stirring to coat; cook just until the sauce is thickened and glossy, about 1 minute.
                                                                  • Arrange the lettuce leaves, shredded carrot, sliced scallions and shredded mint in separate serving bowls and serve with the chicken.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These delicious no-bake cookies can be assembled quickly and then stored in the refrigerator for up to three days.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sweetened shredded coconut
                                                                  • Yes No 3 drop almond extract
                                                                  • Yes No 3 3/4 oz semisweet chocolate
                                                                  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely.
                                                                  • In a medium bowl, combine toasted coconut, almond extract, and melted chocolate. Stir gently until combined. Press about 1 tablespoon coconut mixture onto a parchment-lined baking sheet. Repeat with remaining mixture. Place in the refrigerator until cookies are set, about 20 minutes. Keep in refrigerator until ready to serve.
                                                                  Yields: 20
                                                                  • Prep Time: 8 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is Annie Wayte's healthy rendition of the classic British dish of bangers and mash. Instead of pork sausages, she uses chicken ones, and she replaces mashed potatoes with fiber-rich lentils.

                                                                  Ingredients
                                                                  • Yes No 1 7 oz cup french green lentils
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1 cup baby spinach
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 3/4 lb chicken sausages
                                                                  • Yes No 1 1/2 tbsp balsamic vinegar
                                                                  • In a medium heavy soup pot, combine the lentils with the chicken stock. Cover and bring to a boil.
                                                                  • In a food processor, pulse the carrot, celery, quartered onion and the garlic until finely chopped. In a large skillet, heat 1 tablespoon of the oil. Add the vegetables and the thyme and cook over moderately high heat until softened, 3 minutes; scrape into the lentils, cover and cook over moderate heat until the lentils are tender, 20 minutes. Stir in the spinach; season with salt and pepper.
                                                                  • Meanwhile, heat the remaining 1 tablespoon of oil in the skillet. Add the onion wedges and sausages and cook over moderate heat, turning occasionally, until the onions are softened, 8 to 10 minutes. Add the balsamic vinegar and cook for 1 minute.
                                                                  • Thickly slice the sausages. Stir the sausages, onions and any accumulated juices into the lentils; discard the thyme sprigs. Spoon the lentils and sausages into bowls and serve.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This slow-cooker pulled pork recipe makes budget-friendly homemade barbecue a breeze! 7 ingredients and 10 minutes of prep time are all you need to get this dish cooking for dinnertime.

                                                                  Ingredients
                                                                  • Yes No 1 3 lb boneless pork shoulder, skin
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 2 cup homemade barbecue sauce
                                                                  • Yes No 2 tbsp mustard
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No salt and pepper
                                                                  • Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add broth, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.
                                                                  • When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Skim excess fat from liquid in slow cooker.
                                                                  • Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low. If desired, serve with hamburger buns and sides of pinto beans, corn, tomatoes and coleslaw.
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 9 hours
                                                                  • Total Time: 9 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 6 to 8 oz apple
                                                                  • Yes No 14 oz soft caramels
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • Yes No 1 cup sweetened, dried coconut
                                                                  • Rinse and dry 5 apples (we prefer Granny Smith and Fuji varieties, 6 to 8 oz. each). Insert a craft or popsicle stick halfway into the stem end of each apple. Line a baking sheet with plain parchment paper or wax paper that has been generously coated with butter.
                                                                  • In a bowl set over a pan of simmering water, combine 14 ounces (about 50 pieces) unwrapped soft caramels (such as Kraft) and 2 tablespoons water. Stir frequently until melted and smooth.
                                                                  • Holding the stick, dip each apple one at a time into the caramel about three-quarters of the way. Swirl to coat evenly.
                                                                  • Hold stem side up and use a knife to scrape excess caramel off the bottom of apple back into bowl. Place apples on the parchment paper or buttered waxed paper and refrigerate until caramel is firm, about 5 minutes.
                                                                  • Return pan of water to a boil; remove from heat. Place 10 ounces semisweet or bittersweet chocolate in another bowl and set over pan. Stir frequently until chocolate is melted and smooth.
                                                                  • Dip the bottom half of each apple in chocolate, turning to coat evenly. Hold stem side up and use a knife to scrape excess chocolate off bottom of apple and back into bowl. Place each coated apple on the parchment paper or buttered waxed paper and refrigerate until chocolate is slightly set, about 10 minutes.
                                                                  • Place 1 cup sweetened, shredded dried coconut on a plate. Roll bottom third of each apple in coconut to coat. Refrigerate until chocolate is firm, about 15 minutes.
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    kraft
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Kraft

                                                                  Notes: "When we took our California Thanksgiving to the French countryside last year, our French hosts were fascinated by this traditional American side dish," says Bonvechio. "Leftovers were a prized item." The sauce can be made up to 3 days ahead; cover and chill.

                                                                  Ingredients
                                                                  • Yes No 2 1 lb bosc pear
                                                                  • Yes No 1 8 oz orange
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 star anise
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 3 cup frozen cranberry
                                                                  • Rinse, peel, and core pears; cut into about 1/2-inch cubes. Grate enough peel (orange part only) from orange to make 1 1/2 teaspoons. Ream juice from orange; measure, and add enough water to make 1/2 cup.
                                                                  • In a 3- to 4-quart pan over high heat, stir orange juice mixture, grated peel, sugar, star anise, and cinnamon stick until sugar is dissolved, 1 to 2 minutes. Stir in honey and pears and bring to a boil; reduce heat to medium and stir occasionally until edges of pears are barely tender to bite, about 3 minutes.
                                                                  • Stir in cranberries. Cook, stirring occasionally, until cranberries begin to pop and pears are tender when pierced, 6 to 8 minutes. Let cool. Pour into a bowl. Serve cool or cold.
                                                                  • Nutritional analysis per 1/4 cup.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 3 cup dried lima beans
                                                                  • Yes No kosher salt
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No one 16 oz whole tomatoes in can
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No 1 6 1/2 oz cup crumbled feta cheese
                                                                  • Yes No 2 coarse cup fresh bread crumbs
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No kosher salt
                                                                  • PREPARE THE LIMA BEANS In a large saucepan, cover the lima beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until the limas are just tender but still al dente, about 2 1/2 hours; add water as needed to keep the limas covered by 2 inches. Season the limas with salt and let stand at room temperature for 5 minutes. Drain the limas, reserving 1 1/2 cups of the cooking liquid.
                                                                  • In a medium saucepan, heat 3 tablespoons of the olive oil. Add the onion and garlic and cook over moderately low heat until softened, about 8 minutes. Add the tomatoes, oregano and the reserved bean cooking liquid and simmer over low heat, stirring occasionally, until the sauce has reduced to 1 1/2 cups, about 1 hour. Season the tomato sauce with salt.
                                                                  • MEANWHILE, MAKE THE PESTO In a mini food processor, combine the olive oil with the oregano, parsley and garlic and pulse to a coarse puree. Season the oregano pesto with salt.
                                                                  • Preheat the oven to 425°. In a 9-by-13-inch baking dish, mix the limas with the tomato sauce and sprinkle the feta on top. Bake in the upper third of the oven for about 40 minutes, until the beans are bubbling and the cheese is browned. Remove the baking dish from the oven and let stand for 10 minutes.
                                                                  • Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until toasted, about 3 minutes. Season with salt.
                                                                  • Top the beans with the bread crumbs, dollop with the oregano pesto and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 3 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  An omelet with sautéed mushrooms, fresh thyme, gooey fontina cheese, and a splash of sherry makes a tasty breakfast. Add a side of Pan-Crisped Pancetta for good measure. Special equipment: You will need an 8-inch nonstick frying pan. See more easy omelet recipes.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 tbsp diced shallot
                                                                  • Yes No 4 oz button mushroom
                                                                  • Yes No 1/4 tsp diced thyme
                                                                  • Yes No 2 tsp dry sherry
                                                                  • Yes No 6 large egg
                                                                  • Yes No 4 tsp milk
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup shredded fontina cheese
                                                                  • Melt 1 tablespoon of the butter in an 8-inch nonstick frying pan over medium-high heat until foaming. Add the shallot and cook, stirring occasionally, until softened, about 2 minutes.
                                                                  • Add the mushrooms and thyme, season with a pinch each of salt and pepper, and cook, stirring rarely, until the mushrooms are golden brown, about 4 to 5 minutes. Add the sherry and cook until evaporated, about 1 minute. Transfer to small heatproof bowl and set aside. Wipe out the frying pan with a paper towel; set the pan aside.
                                                                  • Whisk the eggs, milk, and measured salt and pepper in a large bowl until pale yellow and the egg yolks and whites are evenly combined. Set 2 serving plates aside.
                                                                  • Melt 1 tablespoon of the butter in the reserved frying pan over medium heat until foaming. Add half of the egg mixture (about 3/4 cup) to the pan and stir constantly with a rubber spatula, moving the eggs around until they form small curds, about 2 to 3 minutes.
                                                                  • Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency. Sprinkle with half of the cheese. Spread half of the mushroom mixture down the middle third of the egg mixture.
                                                                  • Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself, making sure to fold it over the filling. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over one of the serving plates and roll the omelet onto the plate, seam side down.
                                                                  • Repeat with the remaining tablespoon of butter, eggs, fontina, and mushroom filling. Serve immediately.
                                                                  Yields: 2omelets
                                                                  • Active Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use the curls to decorate our Devil's Food Cupcakes. This recipe is from "Martha Stewart's Cupcakes."

                                                                  Ingredients
                                                                  • Yes No 1 good quality chocolate
                                                                  • Use a vegetable peeler to slice strips from a slightly warm block of good-quality chocolate (heat in microwave for 5-second intervals, checking after each, until just warm to the touch; do not overheat). To produce tight curls, start from the far edge of the chocolate and move the peeler toward you. The delicate curls are best used immediately; you can even shave the curls right onto a cupcake.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    shave

                                                                  Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 9 oz cup unsalted roasted cashews
                                                                  • Yes No 1/2 large cup unsweetened coconut flakes
                                                                  • Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.) Add cashews, and toss to coat using a rubber spatula.
                                                                  • Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake for 15 minutes. Remove from oven, stir, and sprinkle with coconut. Bake until cashews and coconut are golden, 6 to 7 minutes more.
                                                                  • Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 2cups
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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

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

                                                                  This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 5 tbsp sherry vinegar
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 bosc pear
                                                                  • Yes No 8 shallot
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 large frisee, leaves
                                                                  • Yes No 2 head belgian endive, leaves
                                                                  • Yes No 3/4 3 oz cup walnut
                                                                  • Preheat oven to 400 degrees. In a medium bowl, whisk together honey, 3 tablespoons vinegar, and 2 tablespoons oil; season with salt and pepper. Arrange pears and shallots in a single layer in a small roasting pan; pour honey mixture on top, and toss well to coat. Cook until pears and shallots are easily pierced with the tip of a paring knife, about 30 minutes, turning them over halfway through.
                                                                  • Meanwhile, make vinaigrette: In a small bowl, whisk together remaining 2 tablespoons vinegar, 3 tablespoons oil, and mustard; season with salt and pepper.
                                                                  • Remove roasted pears and shallots from roasting pan. Place pan over high heat; add the water, and cook, scraping up any browned bits from bottom of pan with a wooden spoon, until liquid is reduced by half. Whisk mixture into vinaigrette.
                                                                  • Combine frisee and endive in a large bowl; toss with vinaigrette. Divide among plates, and arrange pears, shallots, and walnuts alongside.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 1 ripe banana
                                                                  • Yes No 1 cup frozen blueberry
                                                                  • Yes No 1 cup non-fat yogurt
                                                                  • In a blender, combine banana, blueberries, and yogurt.
                                                                  • Blend on high speed until smooth. Pour into two glasses; serve immediately.
                                                                  Yields: 2
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 5 min., Grill: 6 min.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tsp prepared horseradish
                                                                  • Yes No 6 firm, ripe peaches
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Whisk together first 3 ingredients. Brush half of honey mixture evenly over cut sides of peaches.
                                                                  • Coat a cold cooking grate with cooking spray, and place on grill over medium heat (300° to 350°). Arrange peach halves, cut sides up, on grate; grill, covered with grill lid, 3 minutes on each side or until tender and golden. Remove from grill, and brush cut sides of peaches evenly with remaining honey mixture.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  Greek chicken
                                                                   2 h 15 m

                                                                  My favorite "go-to" dish, Greek chicken is a perfect family or entertaining meal. It has a few parts to it but each is straight-forward and easy. Tender chicken thighs are marinaded in yogurt, spices and garlic and then roasted on a fragrant bed of fennel. The chicken is served with a side of pilaf rice and a side of Greek salad and tzatziki sauce.

                                                                  Ingredients
                                                                  • Yes No chicken
                                                                  • Yes No 1 kg boneless, skin on chicken thighs
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tbsp dill weed
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1/2 tbsp coriander seed
                                                                  • Yes No 1/2 tbsp fennel seed
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1/2 tbsp black pepper
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 1 lemon
                                                                  • Yes No pilaf rice
                                                                  • Yes No 1/2 tbsp butter
                                                                  • Yes No 1.5 cup basmati rice
                                                                  • Yes No 3 cup vegetable stock
                                                                  • Yes No 1 tsp dill weed
                                                                  • Yes No greek salad
                                                                  • Yes No iceberg lettuce, leaves, dried
                                                                  • Yes No 10 cherry tomato
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Yes No 1/2 cup kalamata olive
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No tsatziki sauce
                                                                  • Yes No 1 large cucumber
                                                                  • Use a mortar & pestle to grind the coriander, fennel seeds and pepper.
                                                                  • In a large bowl, combine chicken with half the garlic, dill, olive oil, yogurt, chili flakes, ground spices, salt and lemon juice. Mix well to combine. Cover and refrigerate for 1 hour.
                                                                  • Preheat oven to 150C. Slice the fennel into 1 inch thick rounds.
                                                                  • Place fennel rounds on the bottom of a baking dish. Place the chicken thighs on top of the fennel, skin side up. Add 2 cups of chicken stock and add any liquid from the marinade. Cover with foil and bake for 1 hour. Remove foil and turn heat up to 200C. Bake for a further 15 minutes until the tops of the chicken are golden. Remove from oven and arrange chicken and fennel on a serving platter with lemon for squeezing.
                                                                  • PREPARE WHILE CHICKEN IS COOKING. Meanwhile, prepare the rice while. Wash and drain the rice well.
                                                                  • Melt the butter in a pot over a medium heat. Add rice and stir well to coat the grains. Add the chicken stock to rice and bring to the boil. Cover and turn heat to low. Cook for 10 to 15 minutes or according to packet instructions. The rice should be light and fluffy.
                                                                  • Once rice is ready, stir through the dill and keep warm until the rest of the meal is ready.
                                                                  • Prepare the tzatziki sauce by combining ingredients in a small bowl. Mix well then cover and refrigerate until needed.
                                                                  • Prepare the Greek salad just before serving the chicken. Place the lettuce leaves on a large serving platter. Whisk together the olive oil and vinegar in a small jug. Season with salt and pepper. Set aside.
                                                                  • Arrange the feta, olives, tomato and onion on the lettuce.
                                                                  • Serve chicken on a platter along with a serving bowl of rice and tzatziki on the side.
                                                                  • Drizzle dressing over salad. Serve immediately with chicken.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  This variation on the Cosmopolitan shakes things up with the help of a little Rose’s Lime Juice.

                                                                  Ingredients
                                                                  • Yes No 2 oz absolut kurant vodka
                                                                  • Yes No 1/2 oz rose's lime juice
                                                                  • Yes No 1 oz cranberry juice
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No slice lime
                                                                  • Shake the vodka, Rose’s Lime Juice, cranberry juice, and fresh lime juice with ice; then strain into a chilled cocktail glass. Garnish with a slice of lime.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  A combination of sweet Braeburns and tart Granny Smiths gives this applesauce a pleasant balance. Mashing the apples creates a chunky sauce; for a smoother version, process part or all of the apple mixture in a food processor or blender. Crème fraîche gives the sauce a smooth, rich finish; substitute full-fat sour cream if your market doesn't carry it.

                                                                  Ingredients
                                                                  • Yes No 4 cup cubed pink lady apple
                                                                  • Yes No 4 cup cubed granny smith apple
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No dash salt
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Combine first 8 ingredients in a Dutch oven over medium heat. Cook 25 minutes or until apples are tender, stirring occasionally.
                                                                  • Remove from heat; mash to desired consistency with a fork or potato masher. Stir in crème fraîche. Serve warm or chilled.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 7servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 lb tomatillo
                                                                  • Yes No 1 small onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No salt
                                                                  • In a large saucepan, cover the tomatillos, onion, garlic and jalapeño with water. Bring to a boil and simmer until the tomatillos lose their bright green color, 8 minutes. Drain, transfer to a blender and let cool.
                                                                  • In a small, dry skillet, toast the cumin seeds over moderate heat until fragrant, shaking the pan, about 2 minutes. Transfer to a spice grinder and let cool slightly.
                                                                  • Grind the cumin to a powder and add it to the blender along with the cilantro and sugar; puree until smooth. Season the salsa with salt and serve chilled.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 121/4-cup servings
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 2 1/4 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup sliced almond
                                                                  • Yes No 1 1/3 cup armagnac
                                                                  • Yes No 1 cup dried pears
                                                                  • Yes No 1 cup dried apples
                                                                  • Yes No 1 3/4 cup dried pineapple
                                                                  • Yes No 1/3 cup golden raisin
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 tsp grated lemon zest
                                                                  • Yes No 3 tbsp candied ginger
                                                                  • Yes No 7 large egg
                                                                  • Yes No 1/4 cup apricot jam
                                                                  • Yes No corn starch
                                                                  • Yes No 2 1/2 lb rolled fondant
                                                                  • Yes No royal icing
                                                                  • Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan, and dust with flour, tapping out excess; set aside. Stir flour, baking powder, cinnamon, salt, and almonds in a medium bowl; set aside.
                                                                  • Cook Armagnac and fruit in a medium saucepan over medium heat, stirring occasionally, until liquid has absorbed, 15 to 18 minutes. Let cool completely. Chop fruit into 1/2-inch pieces; set aside.
                                                                  • Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until pale and fluffy. Mix in zest and ginger. Mix in eggs, 1 at a time. Transfer to a large bowl. Fold in flour-nut mixture with a rubber spatula. Stir in fruit.
                                                                  • Spoon batter into prepared pan. Bake until a cake tester inserted into center comes out with only a few moist crumbs, about 1 hour 40 minutes. If cake browns too quickly during baking, loosely tent with foil. Transfer to a wire rack; let cool.
                                                                  • Trim cake level with a serrated knife. Bring apricot jam and 1/4 cup water to a simmer in a small saucepan over medium-low heat; strain into a small bowl. Lightly brush cake with the jam syrup.
                                                                  • On a work surface lightly dusted with cornstarch, roll 2 pounds fondant to 1/4 inch thick, brushing off excess cornstarch as needed. Drape fondant over rolling pin; center and place on cake. Starting at top, smooth fondant onto cake with your hands. Trim with a pastry wheel.
                                                                  • On a work surface lightly dusted with cornstarch, roll remaining 1/2 pound fondant to a scant 1/4 inch thick. Cut out 4 small, 4 medium, and 4 large snowflakes. Brush underside of each snowflake with a damp pastry brush, and gently press onto cake. Decorate snowflakes with royal icing.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  were reaching their peak on my kitchen counter. What's a canning geek to do? The three-day jam method, of course!

                                                                  Ingredients
                                                                  • Yes No 6 # i apricots
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Cut the apricots in half, pop out the stone and cut the halves again to quarters. Place in a glass bowl and add the sugar and lemon juice. Give a gentle stir, cover and refrigerate overnight. The next day, place the apricots and sugar in a large pan (I use an enameled steel Le Creuset dutch oven) and bring to a gentle simmer. Cook for about 10 minutes, or until the fruit starts to break down. Turn off the heat, cover and let cool on the stove. Before going to bed, return the pot to the refrigerator.
                                                                  • The following day, bring the pot to a gentle simmer again and cook the jam until it sets. This can take another 20-30 minutes of simmering. Put your waterbath water on the flame so it comes to a boil in time for the canning. Meanwhile, sterilize 10-12 pint-sized jam jars by placing them in the oven on a cookie sheet (without their lids) at 250˚ for 30 minutes. Pour boiling water over the lids to sterilize them. Drain and keep nearby.
                                                                  • When the jam is done ( how do you know when your jam is done? ) ladle into the warm jars and wipe off any spills around the rim. Place the lids on the jars and lightly screw on the rings. Process in the waterbath for 10 minutes. Carefully remove from the water and place on a tea towel to dry. Take deep pleasure and satisfaction in the 'ping' sound the lids make when they seal. Let cool, label and share liberally with friends and friends-to-be.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 5 ¼pint jars
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    seal

                                                                  You can serve this light, bright-tasting soup hot or at room temperature—or if you want to get a head start, make it ahead and serve it chilled. If the soup seems a little too thick after pureeing, add a few tablespoons of water to thin it out.

                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 large fennel bulb
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 cup chopped leek
                                                                  • Yes No 1 cup chopped shallot
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 3/8 tsp salt
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 4 oz spinach
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup fat free greek yogurt
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop; set aside.
                                                                  • Trim tough outer leaves from fennel. Mince feathery fronds to measure 2 tablespoons; set aside. Remove and discard stalks. Cut bulbs in half lengthwise; discard core. Chop bulbs to measure about 4 cups.
                                                                  • Heat oil in a large Dutch oven over medium heat. Add fennel bulb, leek, and next 3 ingredients (through salt); cover and cook 10 minutes, stirring occasionally. Add broth, water, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Discard bay leaf. Stir in spinach and black pepper. Remove from heat; cover and let stand 5 minutes at room temperature.
                                                                  • Pour half of fennel mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure blender 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 fennel mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until thoroughly heated.
                                                                  • Combine roasted bell peppers, yogurt, lemon rind, lemon juice, and ground red pepper in a food processor; process until smooth.
                                                                  • Ladle about 3/4 cup soup into each of 8 bowls; top each serving with 2 tablespoons yogurt mixture. Garnish with fennel fronds.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Challah bread, like brioche, has an eggy richness that lends itself well to this classic breakfast preparation. While many French toast recipes use cream and an excess of sugar, this lighter version uses whole milk flecked with orange zest and a strawberry-orange topping to add flavor without being too heavy or cloying. This recipe was featured as part of our Summer Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 pint strawberry
                                                                  • Yes No 1 medium orange
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 1 lb, 1 inch thick brioche
                                                                  • Yes No powdered sugar
                                                                    For the strawberries:
                                                                  • Hull and slice the strawberries 1/4 inch thick and place in a medium bowl. Finely zest the orange (you should have about 1 tablespoon). Add half of the zest to the bowl of strawberries. Set the other half aside for the French toast.
                                                                  • Slice 1/4 inch off the top and bottom of the orange and set it flat on a work surface. Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith. Working over the bowl of strawberries, slice between the membranes to release the segments or supremes. Squeeze the juice from the membranes, and discard the membrane and peels. (Chef Michael Symon demonstrates how to segment citrus in this CHOW Tip video.)
                                                                  • Add the sugar to the bowl and stir to combine. Let sit at room temperature, stirring occasionally, until the sugar has dissolved and the strawberries have released some of their juices, at least 15 minutes or up to 1 hour. Meanwhile, prepare the French toast.
                                                                    For the French toast:
                                                                  • Heat the oven to 200°F and arrange a rack in the middle. Place a baking sheet in the oven.
                                                                  • Place the milk, eggs, sugar, vanilla, salt, and reserved orange zest in a shallow dish (a 13-by-9-inch baking dish works well) and whisk until the eggs are broken up and evenly incorporated and the sugar has dissolved.
                                                                  • Coat the bottom of a large cast iron or nonstick frying pan with a thin layer of oil and heat over medium heat until shimmering, about 3 minutes.
                                                                  • Dip a few slices of the bread in the milk mixture, turn to coat, and let the excess drip off. Lay the soaked bread in a single layer in the pan and cook until browned on the bottom, about 2 to 3 minutes.
                                                                  • Flip and cook the second side until browned, about 2 minutes. Place the cooked French toast on the heated baking sheet. Repeat with the remaining bread slices. Serve with the strawberry topping (stir before serving) and dust with powdered sugar, if using.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 3 ½servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust

                                                                  The southern Italian region of Campania is known for its exceptional buffalo milk mozzarella and the many recipes it inspires, such as melanzane alla parmigiana, or eggplant Parmesan. In our version, we bread the eggplant in panko for extra crunch, then arrange it over a bed of our Basic Tomato Sauce and layer it with fresh basil leaves and mozzarella. What to buy: Panko is coarse Japanese-style breadcrumbs, available in many grocery stores. We used Japanese eggplant in this recipe because of its thin skin and sweet, delicate flavor. If this or any other smaller eggplant isn’t available, the more common globe eggplant will work; just be sure to then use a larger baking dish. Game plan: Because of the variation in eggplant size, you may have to adjust the number of slices to fill the dish. The key is to have the same number of eggplant slices as mozzarella slices and basil leaves. When choosing your eggplants, shoot for about a pound total. That should be plenty for four people.

                                                                  Ingredients
                                                                  • Yes No 24 slice japanese eggplant
                                                                  • Yes No salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 1/2 cup panko bread crumb
                                                                  • Yes No 1/2 cup finely grated parmigiano-reggiano cheese
                                                                  • Yes No olive oil
                                                                  • Yes No 1 1/2 cup tomato sauce
                                                                  • Yes No 24 medium basil
                                                                  • Yes No 24 slice fresh mozzarella cheese
                                                                  • Position a rack in middle of the oven and heat the broiler to low. Place eggplant slices in a colander set in the sink or over a bowl, sprinkle generously with salt, toss to combine, and set aside to drain.
                                                                  • Place flour in a wide, shallow dish and season generously with salt and pepper. Combine eggs and milk in another shallow dish and set aside; mix panko and cheese together in a third shallow dish.
                                                                  • Remove eggplant slices from the colander and pat dry with paper towels. Bread eggplant by coating a few slices in the flour mixture. Shake off excess flour, dip into the egg mixture, and press into the panko mixture; be sure to coat the slices thoroughly at each step. Set the breaded eggplant on a baking sheet and repeat with remaining slices.
                                                                  • Line another baking sheet with paper towels and set aside. Fill a large, straight-sided skillet or frying pan with 1 inch of the olive oil. Warm over medium-high heat until the oil reaches 350°F on a deep-fat thermometer (the oil should be shimmering but not smoking). Add about a third of the eggplant slices and fry on one side until golden brown, about 2 minutes. Carefully flip and fry the other side for another 2 minutes or until golden brown. Remove to the paper-towel-lined baking sheet and repeat with remaining eggplant.
                                                                  • Pour the warmed tomato sauce over the bottom of an 8-by-8-inch baking dish. Shingle one eggplant slice, one basil leaf, and one mozzarella slice over the tomato sauce, repeating until all ingredients are arranged in the baking dish.
                                                                  • Place in the oven and broil until the cheese is melted, bubbly, and speckled with gold, about 5 to 7 minutes. Serve immediately with extra tomato sauce on the side.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 1/2 tbsp active dry yeast
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 4 1/4 cup all purpose flour
                                                                  • Yes No one 10 oz iqf raspberries, not
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 1/2 tbsp heavy whipping cream
                                                                  • MAKE THE DOUGH: In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
                                                                  • Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
                                                                  • Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
                                                                  • MAKE THE FILLING: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
                                                                  • Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
                                                                  • MEANWHILE, MAKE THE GLAZE: In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
                                                                  • Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.
                                                                  Yields: 16rolls
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Here's a very special treat for spring and Easter from Bouchon Bakery! They sent us these gorgeous yet easy eggs made from Rice Krispies, rolled in bright, pretty colors and flavors. Read on for recipes for chocolate, peanut butter, and strawberry Rice Krispie Easter eggs!

                                                                  Ingredients
                                                                  • Yes No 7 oz miniature marshmallow
                                                                  • Yes No 1.5 oz butter
                                                                  • Yes No 3.5 oz rice krispies
                                                                  • Yes No 2.7 oz peanut butter
                                                                  • Yes No 2.7 oz spanish peanuts
                                                                  • Yes No 7 oz miniature marshmallow
                                                                  • Yes No 1.5 oz butter
                                                                  • Yes No 4.5 oz rice krispies
                                                                  • Yes No 0.4 oz dehydrated strawberries
                                                                  • Yes No 1.25 oz strawberry compound
                                                                  • Yes No 4 drop red food coloring
                                                                  • Yes No 7 oz miniature marshmallow
                                                                  • Yes No 1.5 oz butter
                                                                  • Yes No 3.5 oz rice krispies
                                                                  • Yes No 2.7 oz crunchy pearls
                                                                  • Yes No 2.1 oz 64% cocoa chocolate
                                                                  • Yes No 0.5 oz 100% cocoa chocolate
                                                                  • Yes No 0.35 oz cocoa powder
                                                                  Cuisine:YesNospanish
                                                                    Equipment:
                                                                  • Yes No
                                                                    rice krispies
                                                                  • Yes No
                                                                    valrhona
                                                                    Brands:
                                                                  • Yes No
                                                                    Rice Krispies
                                                                  • Yes No
                                                                    Valrhona
                                                                  Pie Dough
                                                                   1 h 20 m

                                                                  Use this pie dough to make our Caramelized Apple Tart.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup organic all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp organic sugar, granulated
                                                                  • Yes No 1/2 cup organic unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Pulse flour, salt, and sugar in a food processor. Add butter; pulse until mixture resembles coarse meal. With machine running, add ice water in a slow, steady stream just until dough holds together, no longer than 20 seconds. Wrap in plastic; refrigerate 1 hour or overnight.
                                                                  Yields: 74 1/2-inch tarts or one single-crust 9-inch pie
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 cup yukon gold potato
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 10 oz multiple ingredients in one line
                                                                  • Yes No 1 cup chopped yellow onion
                                                                  • Yes No 2 cup milk