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                                                                  Ingredients
                                                                  • Yes No 1/3 cup champagne vinegar
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 3 tbsp porcini water
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 20 large shrimp
                                                                  • Yes No 6 oz mesclun
                                                                  • Yes No 3 oz enoki mushroom
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No 2 tbsp minced chives
                                                                  • In a small saucepan, boil the vinegar with the shallot until evaporated, 3 minutes. Add the cream and simmer over moderate heat until reduced by half. Remove from the heat. Whisk in 4 tablespoons of the butter, 1 tablespoon at a time; return to the heat when the sauce gets cool but do not boil. Season with salt and cayenne.
                                                                  • In a small bowl, whisk the truffle juice, soy sauce and lemon juice with the olive oil; season the vinaigrette with salt.
                                                                  • In a large skillet, heat the remaining butter. Add the shrimp, season with salt and cayenne and cook over moderate heat, turning, until pink and curled; remove from the heat.
                                                                  • Arrange the mesclun on plates. Top with the enoki, tomato and avocado and drizzle with the vinaigrette. Whisk the butter sauce over moderate heat until very warm. Arrange the shrimp on the salad and drizzle with the warm butter sauce. Sprinkle with the chives and serve.
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Softer than traditional biscotti, these are baked for a shorter time.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup pistachio
                                                                  • Yes No 1/2 cup chocolate chip
                                                                  • Yes No pistachio ice cream
                                                                  • Heat oven to 350 degrees. Butter and flour a baking sheet; set aside.
                                                                  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
                                                                  • Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
                                                                  • On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb parsnip
                                                                  • Yes No 1 1/4 lb carrot
                                                                  • Yes No one 1 1/4 lb celeriac
                                                                  • Yes No 1 1/4 lb golden beets
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 6 thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Preheat the oven to 425°. In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the vinegar then season with salt and pepper. Serve right away.
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 3/4 cup long grain brown and wild rice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 tbsp chopped walnut
                                                                  • Melt butter in a small saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently. Stir in water, rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat; stir in 1/4 teaspoon salt, parsley, chives, juice, and oil. Sprinkle each serving with walnuts.
                                                                  Yields: 4servings (serving size: 2/3 cup rice mixture and 1 1/2 teaspoons walnuts)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Since its kitchen is so tiny, La Laiterie at Farmstead restaurant in Providence, Rhode Island, serves only desserts that can be prepared ahead of time. Kate Jennings, the co-owner and pastry chef, doesnâ??t mind, since sheâ??d rather make a pie than a soufflé. Here, her homespun style translates into fudgy brownies laced with mascarpone and served with sweet-salty clusters of peanuts and popcorn.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 2 oz unsweetened chocolate
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 8 oz mascarpone cheese
                                                                  • Preheat the oven to 325°. Butter and flour a 9-inch-square baking pan. In a small bowl, whisk together the flour, baking powder and salt. In a medium saucepan, melt the semisweet and unsweetened chocolate with the butter over low heat. Remove from the heat and whisk in 1 cup of the sugar and 1 tablespoon of the vanilla. Whisk in the whole eggs, one at a time. Whisk the dry ingredients into the chocolate mixture until the brownie batter is smooth.
                                                                  • In a bowl, whisk the mascarpone with the egg yolk and the remaining 1/4 cup of sugar and 1/2 teaspoon of vanilla. Pour half of the brownie batter into the baking pan. Dollop half of the mascarpone mixture on top and cover with the remaining batter. Dollop on the remaining mascarpone mixture and swirl the batter a few times with a knife to create a marbled effect.
                                                                  • Bake the brownies for about 55 minutes, until a toothpick inserted in the center comes out with a few crumbs attached. Let the brownies cool before cutting. Serve with the caramel corn and ice cream.
                                                                  Yields: 9
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 3 long red chili pepper
                                                                  • Yes No 6 small shallot
                                                                  • Yes No 2 tbsp chopped ginger
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/4 cup olive or avocado oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 4 lb chicken
                                                                  • Yes No 4 bay leaf, fresh
                                                                  • Yes No 4 lime
                                                                  • In a food processor, combine the garlic, chiles, shallots, ginger and turmeric and pulse until finely chopped. Add the 1/4 cup of vegetable oil and pulse to a fine paste. Transfer the paste to a small skillet and cook over moderate heat, stirring, until fragrant and lightly browned, about 5 minutes. Let the paste cool completely and season with salt and pepper.
                                                                  • Set the chicken in a baking dish and rub the paste all over it. Place the bay leaves on top. Cover and refrigerate for at least 4 hours or overnight.
                                                                  • Light a grill. Line the grate with a double sheet of heavy-duty aluminum foil brushed lightly with oil. Transfer the chicken to the foil, skin side up. Cover and grill over moderate heat (350° to 375°) for 1 hour, until nearly cooked through. Add the limes to the foil and grill the chicken until the juices run clear when an inner thigh is pierced, about 15 minutes longer. Carve the chicken, transfer to a platter and serve with the limes.
                                                                  Cuisine:YesNobalinese
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This Thai take on Chicken Fried Rice is SO good and so easy. Very aromatic, this fried rice recipe features fresh basil and lime leaf for an exquisite Thai taste that is a big step above ordinary. I have learned two secrets to great fried rice: first, use old, slightly dried-up rice whenever possible, and second, it's important to keep the wok hot and well-oiled, but otherwise DRY for the frying of the rice. If you do these two things, you'll have wonderful Thai Chicken Fried Rice that is delicious enough to serve the King of Siam himself. ENJOY!

                                                                  Ingredients
                                                                  • Yes No serves 2 to 3
                                                                  • Yes No 6 cup cooked rice
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 shallot
                                                                  • Yes No 5 kaffir ime leaves
                                                                  • Yes No 3 tbsp chicken stock
                                                                  • Yes No 1 egg
                                                                  • Yes No 3 scallion
                                                                  • Yes No big handful basil
                                                                  • Yes No 3 tbsp oil
                                                                  • Yes No 4 tbsp chicken stock
                                                                  • Yes No 3 tbsp fish sauce
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1 tsp thai chili sauce
                                                                  • Place cold rice in a large mixing bowl. Drizzle over 1/2 to 1 Tbsp. oil and work it through with your fingers, breaking apart any clumps and turning the rice back into individual grains. Set aside.
                                                                  • Mix all Stir-fry Sauce ingredients together in a cup. Set aside.
                                                                  • Place 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the garlic and shallot and stir-fry 30 seconds to release the fragrance.
                                                                  • Add the chicken and lime leaf strips and stir-fry 3-4 minutes, or until chicken is cooked. When the wok or pan becomes dry, add a little of the extra chicken stock, 1-2 Tbsp. at a time, to keep ingredients frying nicely.
                                                                  • Push ingredients to the sides of the wok/pan, and drizzle a little oil into the center. Crack the egg into this space and quickly stir-fry to scramble it (this only takes a few seconds). When the egg is cooked, combine it with the other ingredients.
                                                                  • Now add the rice and pour over the stir-fry sauce. Using a scooping motion (scooping up from the bottom of the wok), stir-fry the rice together with the other ingredients. Tip: The wok should be hot and dry at this stage - medium-high heat. You will hear the rice making "popping" sounds (like rice cereal in milk).
                                                                  • Continue stir-frying in this way until the rice is hot and of a consistent color (5-7 minutes). Remove from heat.
                                                                  • Add the spring onion and toss. Now do a taste-test for salt and flavor, adding more fish sauce (instead of salt) until desired flavor is reached.
                                                                  • Take the basil leaves and place them in a pile on top of one another. Roll them up together and slice into thin strips (it's best to do this right before serving, otherwise the basil will wilt). Sprinkle some over each portion of fried rice. If desired, sprinkle over a little fresh-cut red chili, or serve with Thai chili sauce on the side. (For a homemade version, see my: Thai Chili Sauce Recipe ) ENJOY!
                                                                  Cuisine:YesNothai
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  F&W's Grace Parisi makes brilliant use of Brie here. After removing the rind from the cheese, she combines it with the pasta cooking water to make a rich, silky sauce for the fettuccine.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb fettuccine
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 oz pancetta
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 lb escarole
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb brie cheese
                                                                  • In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 1 1/4 cups of the cooking water.
                                                                  • Meanwhile, in a very large skillet, heat the olive oil. Add the pancetta and cook over high heat, stirring, until lightly browned, about 2 minutes. Add the garlic and shallot and cook until fragrant, about 1 minute. Add the escarole, season with salt and pepper and cook, stirring, just until wilted.
                                                                  • Add the pasta to the skillet along with 1 cup of the reserved pasta cooking water. Cut the Brie into 1-inch pieces and add to the skillet. Cook the pasta over moderate heat, tossing, until the Brie is melted and the sauce is thick and creamy, about 4 minutes; add more of the pasta cooking water if the sauce is dry. Season the pasta with salt and pepper. Transfer the pasta to bowls and serve immediately.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Time: 30 minutes. A takeoff on the cook-it-yourself soup believed to have hailed from Mongolia, this hot pot combines zippy ginger broth, crisp asparagus, and slurpable noodles into a super-quick one-bowl supper.

                                                                  Ingredients
                                                                  • Yes No 6 oz dried chow mein noodles
                                                                  • Yes No 5 cup reduced sodium chicken broth
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 3 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 lb asparagus, ends
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Yes No sriracha
                                                                  • Cook noodles according to package directions; drain, then set aside.
                                                                  • Meanwhile, in a large saucepan, combine broth, ginger, and soy sauce and bring to a simmer over medium heat.
                                                                  • Thinly slice pork, then add to broth along with asparagus. Stir to separate meat slices and cook until pork is no longer pink, 3 to 4 minutes. Stir in green onions and noodles. Serve with Sriracha.
                                                                  • *Look for Sriracha, an Asian red chili sauce, in your market's Asian foods aisle.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Easy, classic and delicious; this potato salad recipe is always a crowd pleaser. Serves 10

                                                                  Ingredients
                                                                  • Yes No 6 medium russet potato
                                                                  • Yes No 3 green onions, white parts only
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp mustard
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 cup celery
                                                                  • Boil potatoes in salted water until just tender, drain well, and let cool to room temperature. Cut into 1-inch pieces and add to a large bowl. In a smaller bowl mix all the other ingredients, except the eggs and celery. Add to the potatoes, add the eggs and celery, and combine with a spatula until everything is mixed. Chill in the refrigerator for at least one hour before serving.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Spoon this chutney, which keeps for up to one week in the refrigerator, over ham steaks or pork tenderloin. This recipe goes with Roasted Pork Tenderloin

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 2 tbsp minced jalapeño chili pepper
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 2 cup diced pineapple
                                                                  • Yes No 3/4 cup chopped peach
                                                                  • Yes No 3/4 cup chopped nectarine
                                                                  • Yes No 3/4 cup apple cider vinegar
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; saute 30 seconds. Add onion and peppers; saute 4 minutes or until tender. Stir in curry powder; cook 1 minute. Add pineapple and remaining ingredients; bring to a boil. Reduce heat, and simmer 30 minutes or until mixture thickens. Serve at room temperature or chilled.
                                                                  Yields: 28servings (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe is popular in the region of Castilla-Leon. Cubes of pork are marinated overnight in a spicy mixture of paprika, garlic and white wine. Then the pork is quickly stir-fried and served with bread and/or fried potatoes. This is a very easy Spanish recipe that can be made as a "tapa" or a main course. If you do not eat pork, substitute beef.

                                                                  Ingredients
                                                                  • Yes No 2 lb lean pork
                                                                  • Yes No 1 tbsp hot paprika
                                                                  • Yes No 2 tbsp sweet paprika
                                                                  • Yes No 3 extra small clove put through a garlic press
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No pinch oregano
                                                                  • Yes No pinch salt
                                                                  • Yes No potatoes to accompany
                                                                  • Serves 6 as a tapa or 4 as a main course.
                                                                  • Place cubes of pork in a large mixing bowl. Sprinkle hot paprika, sweet paprika, oregano and garlic over top. Mix with a wooden spoon or your hands. Add the white wine and mix thoroughly. Cover tightly with a lid or plastic wrap. Place in refrigerator for at least 24 hours.
                                                                  • When ready to cook the meat, place 2-3 tablespoons of olive oil in a large frying pan and heat on medium heat. Remove meat from refrigerator and fry in pan. Salt to taste.
                                                                  • BBQ Method: To cook on the barbecue, simply slide meat cubes on skewers and grill, careful not to overcook.
                                                                  • Serve with French-Style bread or fried potatoes.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 24 hours
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 day 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  The sweet tang of the Apricot-Lime Sauce contrasts with and balances the earthy, hot flavors of the curry-ginger paste. The sauce and paste make a versatile combination that's equally suited to grilled beef or pork.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 tbsp curry powder
                                                                  • Yes No 1 1/2 tbsp minced ginger
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 8 6 oz lamb shoulder chops
                                                                  • Yes No 1/2 cup apricot lime sauce
                                                                  • Prepare grill.
                                                                  • Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.
                                                                  • Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.
                                                                  • Totals include Apricot-Lime Sauce.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8servings (serving size: 1 chop)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush

                                                                  This rich, nutty confection is soaked in a honey-citrus syrup, giving it a flavor much like baklava. For the best flavor, soak overnight, and serve chilled.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup matzo cake meal
                                                                  • Yes No 1/2 cup diced walnut
                                                                  • Yes No 1/4 cup diced hazelnut
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, coat a 9-inch round cake pan with cooking spray. Place 3/4 cup granulated sugar and next 4 ingredients (3/4 cup granulated sugar through eggs) in a large bowl; beat at medium speed 2 minutes. Stir in matzo cake meal and next 5 ingredients (matzo cake meal through 1/4 teaspoon cinnamon), beating until well blended. Pour into prepared pan; bake at 350° for 35 minutes or until cake springs back when lightly touched. Cool completely.
                                                                  • To prepare syrup, combine 2/3 cup granulated sugar and remaining ingredients in a heavy saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until slightly thick, stirring occasionally. Cool completely. Pierce top of cake several times with a fork; pour syrup over cake. Cover and chill.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  While this is a fairly standard bread-style dressing, the addition of the sautéed apples really makes it something special. Not only does it add another layer of flavor, but also makes for a more nutritious dish. Apples and fresh sage are a natural pairing that go well with almost any roasted meat or poultry. Serve 10 Portions of Apple Cider and Sage Dressing

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 8 cup cubed plain croutons
                                                                  • Yes No 1/4 cup sage
                                                                  • Yes No 2 apple
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 350 degrees F. In a large saucepan, on medium-heat, sauté the onions and celery in 2 tablespoons of butter until they are translucent. Add the garlic and dried rosemary and cook for about 2 minutes. Do not brown the garlic. Add the apple cider and chicken broth, bring to a simmer and turn off heat. In a large mixing bowl, add the stuffing mix, the sage, and pour over the hot cider mixture. Mix with a spatula to combine. Wipe out the saucepan with a paper towel, and melt 2 tablespoons of butter over high-heat until the butter foams and begins to turn tan, add the apples and sauté until the edges slightly caramelize, about 3 minutes. Add apples to the mixing bowl and stir in until combined. Grease a glass or ceramic baking dish with 1 tablespoon of butter and spoon in the dressing. Spread evenly and bake at 375 degrees F for 35 minutes, or until the top is golden brown.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Frank Brigtsen, Brigtsen's. After learning Cajun cooking from Paul Prudhomme, Frank struck out on his own and opened a restaurant that has been a New Orleans favorite for more than 20 years. This dish combines sweet, savory, and spicy flavors for a delicious experience.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp coarsely chopped thyme
                                                                  • Yes No 2 tbsp coarsely chopped oregano
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/4 cup olive oil
                                                                  • Yes No 2 whole pork tenderloins, of all silver skin
                                                                  • Yes No 1 1/4 cup medium carrot
                                                                  • Yes No 1/4 cup red, yellow, and green bell peppers
                                                                  • Yes No 1/2 1 cup large yellow onion
                                                                  • Yes No pinch cumin, ground
                                                                  • Yes No 1 cup sweet peppers jelly
                                                                  • Yes No 1 1/4 cup chicken stock
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 3 tbsp cajun meat seasoning
                                                                  • Whisk together 1/2 teaspoon salt, wine, and next 4 ingredients in a shallow dish. Slowly add 1 cup olive oil in a thin stream, whisking constantly. Add pork, cover, and chill at least 1 hour, or up to 1 day.
                                                                  • Heat 2 tablespoons olive oil in a medium saucepan over high heat. Add carrot, bell peppers, and onion, and cook, stirring occasionally, until onion begins to brown, about 8 minutes. Add cumin and remaining 3/4 teaspoon salt; cook 1 minute. Add Pepper Jelly, stock, and rice vinegar. Bring to a boil, reduce heat to low, and simmer 10 minutes.
                                                                  • Raise heat to high, return mixture to a boil, and add dissolved cornstarch, whisking until well blended. Remove from heat, and set aside.
                                                                  • Preheat oven to 350º. Heat remaining 1/4 cup olive oil in a roasting pan on stovetop over high heat. Remove pork from marinade and season with Cajun meat seasoning. Sear pork in pan 3 minutes on each side, and place in oven. Bake until internal temperature reaches 150º, about 20 to 25 minutes. Remove from pan, and set aside 5 minutes before slicing.
                                                                  • Drain any excess oil from pan. Add reserved Pepper Jelly mixture to pan over high heat, stirring to loosen particles from bottom. Bring to a boil, and remove from heat.
                                                                  • Slice pork, and arrange on serving plates. Top each serving with 1/4 cup glaze from pan.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 6servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Indian-style meal goes together very quickly and feels like a nice treat. Add more curry powder if you like it spicy.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 russet potato
                                                                  • Yes No 2 1/2 cup chicken broth
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Heat oil in a large skillet over medium heat until hot. Add onion, carrots, and potatoes; cook, stirring occasionally, until they start to soften, 6 to 8 minutes. If vegetables begin to stick, add a little slosh of chicken broth to skillet.
                                                                  • Add garlic and curry powder; cook, stirring until fragrant, about 2 minutes. Add rice, broth, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
                                                                  • Add shrimp; stir, cover, and cook, stirring occasionally, until shrimp are opaque and rice is tender, another 5 to 7 minutes. Sprinkle with basil and serve. Note: Over and over in the recipes in this book I use the phrase "in a heavy skillet." Nonstick skillets have their place, but if I could have only one pan in my entire kitchen, I would choose a big cast-iron skillet. They're amazingly versatile and cook evenly. Once you get one seasoned (smear it with Crisco, then bake for an hour at 350°F), they're almost as easy to clean as nonstick. And they last forever - literally - whereas every nonstick pan I have ever owned eventually left me wondering how much Teflon my kids were ingesting along with their fried rice.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    crisco
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco

                                                                  Poking around the kitchen the other morning, I discovered a handful of eggs, two leftover tortillas, a knob of cheese, and a jar of salsa. It was clear what I had to do. Make migas.

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 tbsp salsa
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/3 cup small onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 corn tortilla
                                                                  • Yes No 1/2 cup grated cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No flour tortillas, beans
                                                                  • In a small bowl, whisk together the eggs and salsa. Set aside.
                                                                  • Heat olive oil in a large skillet over medium heat. Add onion and jalapeño and cook until onion is soft and translucent. Add tortillas and cook, stirring frequently, another minute or two until soft.
                                                                  • Reduce heat to low and add eggs. Scramble until eggs are almost set, then fold in cheese and remove from heat.
                                                                  • Garnish and serve immediately.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 scallion
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp scotch bonnet hot sauce
                                                                  • Yes No four 6 oz chicken breast half (boneless skin-on)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/2 tsp scotch bonnet hot sauce
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • MARINATE THE CHICKEN In a shallow dish, combine the oil with the scallion, curry powder, ginger, allspice and hot sauce. Add the chicken breasts and turn to coat. Cover and refrigerate overnight.
                                                                  • MAKE THE CURRY Remove the chicken from the marinade and season with salt and pepper. In a large skillet, heat the oil. Add the chicken, skin side down. Cook over moderately high heat until the skin browns, 2 minutes. Reduce the heat to moderate and cook until the skin is crisp, about 4 minutes longer. Reduce the heat to low, turn the chicken and cook until white throughout, 7 minutes. Transfer the chicken to a platter.
                                                                  • Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, 6 minutes. Stir in the scallion, curry, ginger, allspice and hot sauce and cook, stirring, until fragrant, 5 minutes. Add the water and bring to a boil over high heat, scraping up the browned bits on the bottom of the pan. Cook until the sauce has reduced to about » cup, 5 minutes.
                                                                  • Return the chicken to the skillet, skin side up, and simmer until heated through, about 2 minutes. Transfer the chicken to plates. Stir the butter into the curry sauce and season with salt and pepper. Pour the sauce over the breasts and serve with the Sliced Salad on the side.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  For this dish, we like our halibut to have a very crispy skin, which we achieve only by using an extremely hot pan that burns the seasonings into the skin and locks in the juices. When the skin is this crispy, the texture is exquisite. What to buy: Go for wild-caught Pacific halibut over its Atlantic counterpart.

                                                                  Ingredients
                                                                  • Yes No 6 6 to 8 oz halibut fillet
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 2 tsp champagne vinegar
                                                                  • Yes No 1/2 cup oil
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No 1 tsp chopped tarragon
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1 tsp chopped flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                    For the halibut:
                                                                  • Heat the oven to 350°F.
                                                                  • Gently season the halibut on both sides with salt and white pepper. Heat the oil in an ovenproof sauté pan, and sear the halibut on one side until lightly browned. Flip the fish over and sear the other side. Flip over again and place the pan in the oven for 8 to 10 minutes more. Drizzle with caper vinaigrette.
                                                                    For the caper vinaigrette:
                                                                  • In a food processor, combine the egg yolks, lemon juice, garlic, and vinegar. Slowly whisk in the oil. Remove the mixture from the blender to a bowl, and fold in the capers, mustard, and herbs. Season with salt and freshly ground pepper. Drizzle the vinaigrette over the halibut. (Makes 1 cup.)
                                                                  Cuisine:YesNopacific
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 medium portobello mushroom
                                                                  • Yes No extra virgin olive oil
                                                                  • Light a grill. In a small bowl, blend the butter with the tarragon and parsley and season with salt and pepper.
                                                                  • Brush the portobello caps with olive oil and season with salt and pepper. Set the mushrooms on the grill, gills down, and cook over moderate heat, turning once, until tender and nicely charred, about 8 minutes. Dollop the tarragon-parsley butter over the gills and cook for about 1 minute longer, until the butter is melted. Transfer the grilled mushrooms to plates and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Pumpkin Nut Cookies are perfect for the any baking season.

                                                                  Ingredients
                                                                  • Yes No 1 cup pumpkin
                                                                  • Yes No 1 tsp lemon extract
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup chopped tree nut
                                                                  • Preheat oven to 400 degrees F. Lightly grease 2 baking sheets. In a small bowl, combine pumpkin, lemon extract, cinnamon, nutmeg and ginger. Set aside. In another bowl, whisk together flour, baking powder and salt. In a large bowl, cream butter and sugar. Add egg. Fold in pumpkin mixture. Slowly add flour mixture. Mix until completely combined. Stir in nuts and mix well. Drop batter by rounded tablespoonful onto prepared baking sheets. Bake for 13 to 15 minutes. Completely cool on wire racks. * or use 1-1/2 teaspoons pumpkin pie spice **Raisins may be substituted for half or all of the nuts. Makes 3 dozen cookies.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir

                                                                  This mini Pork Pie Recipe from Angela Boggiano's book Pie is a perfect hand pie, great for picnic s, the lunch box and even in the buffet table at parties.

                                                                  Ingredients
                                                                  • Yes No 1 scallion
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No a inch food processor
                                                                  • Yes No 3 ½ 100g oz pancetta
                                                                  • Yes No small bunch chives
                                                                  • Yes No small bunch parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 10 300g oz shortcrust pastry dough
                                                                  • Yes No 12 quail's eggs, soft
                                                                  • Yes No 1 egg
                                                                  • Makes 12 pies Heat the oven to 400F/200C/Gas 6 For the filling mix all the the ingredients except the quail's eggs in a large bowl, seasoning well to taste. Roll out the pastry on a lightly floured surface and cut 12 x 4"/9cm rounds to fit a 12-hole muffin tin, and 12 x 3"/7cm rounds for the lids. Carefully press the larger rounds into the holes of the muffin tin. Half fill each with the pork filling, top with a soft-boiled quail's egg then add another layer of filling. Brush the edges of each pie with a little egg and then place a lid on top, pressing the edges together to seal. Make a hole in the top of each pie, brush the tops with egg to glaze and bake for 20 minutes. Reduce the oven temperature to 325F/160C/Gas 3 and cook for a further 25-30 minutes until the pastry is golden and the filling is cooked through. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. *** You will need to make 1½ times the quantity in the Shortcrust Pastry Recipe
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook

                                                                  Couscous can be a tad bland without the help of some big flavor boosters. Here, a quick dressing of piquillo or pimento peppers is blended up with a little vinegar and smoked paprika. Toss in some salted almonds and briny olives and you have a zingy picnic side dish to go with grilled steak and some sangría.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup pimento peppers
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1/2 tsp smoked paprika
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 3 cup dry couscous
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 cup roasted, salted almonds
                                                                  • Yes No 1 cup coarsely chopped green spanish olives
                                                                  • Yes No 1/4 cup diced yellow onion
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No extra virgin olive oil
                                                                    For the dressing:
                                                                  • Place all of the ingredients in a blender and blend until smooth; set aside.
                                                                    For the salad:
                                                                  • Place the couscous in a 13-by-9-inch baking dish; set aside. Place the water in a small saucepan and bring to a boil over high heat. Pour the water over the couscous and stir once to combine. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain. Transfer to a large bowl.
                                                                  • Add the dressing, almonds, olives, onion, parsley, and salt and fold everything in with a rubber spatula to combine. Taste and season with pepper as needed. Refrigerate until ready to serve. Drizzle with olive oil just before serving, if desired.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 9servings
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 12 oz sweet
                                                                  • Yes No 2 oz grand marnier
                                                                  • Yes No 8 orange
                                                                  • Fill a pitcher two-thirds full with ice. Add the vermouth, rye, Grand Marnier and bitters and stir for 30 seconds to chill. Strain into 8 chilled martini glasses; top each with a twist.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  This quick fish dish takes hardly more effort than a turn on the grill, and keeps the heat of summer out of the kitchen.

                                                                  Ingredients
                                                                  • Yes No 2 lb nectarine
                                                                  • Yes No 2 red onion
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 2 tsp jalapeño chili pepper
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 6 1 lb, 1 inch thick swordfish steak
                                                                  • Preheat grill to medium heat. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds.)
                                                                  • Toss nectarines and onions with oil in a medium bowl. Season with salt and pepper. Grill nectarines and onions, turning often, until softened, 15 to 20 minutes. Reserve juices in bowl. Transfer nectarines and onions to a cutting board, and let cool slightly.
                                                                  • Combine mustard, vinegar, and chile in the reserved bowl. Cut nectarines and onions into 1/4- to 1/2-inch-thick slices. Add to bowl. Stir in mint, and season with salt and pepper.
                                                                  • Lightly coat both sides of each swordfish steak with oil. Season with salt and pepper. Grill, turning once, until cooked through, 3 to 4 minutes per side. Cut each fish steak in half, and transfer to a serving platter. Top with nectarine-onion salsa.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 2 tsp chipotle chile powder
                                                                  • Yes No 2 tsp finely grated orange zest
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 lb skinless wild alaskan salmon fillet
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 8 corn tortilla
                                                                  • Yes No salt
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No 1 cup finely shredded cabbage
                                                                  • Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle-orange zest mixture. Let stand for 5 minutes.
                                                                  • Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
                                                                  • Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.
                                                                  • Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8tacos
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Mix this refreshing drink just before serving to keep it bubbly.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz frozen lemonade concentrate
                                                                  • Yes No 1 pint frozen raspberry
                                                                  • Yes No 1 750 milliliter sparkling water
                                                                  • Combine lemonade and raspberries in an ice-filled pitcher. Stir in sparkling water.
                                                                  Yields: 6cups
                                                                  • Prep Time: 3 minutes
                                                                  • Total Time: 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  Dip one side of these crispy oatmeal cookies into melted white chocolate for a “frosted” effect.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup firmly packed golden brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup uncooked regular oats
                                                                  • Yes No 1 1/2 cup cornflakes cereal
                                                                  • Yes No 12 oz white chocolate baking squares
                                                                  • Yes No 3 tbsp vegetable shortening
                                                                  • Yes No 1/2 tsp peppermint extract
                                                                  • Combine flour, baking soda, baking powder, and salt; stir well until blended.
                                                                  • Beat 1 cup shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well. Add flour mixture, mixing just until blended. Stir in oats and cornflakes.
                                                                  • Drop dough by heaping tablespoonfuls, 2" apart, onto lightly greased baking sheets; flatten slightly. Bake at 325° for 12 to 14 minutes. Cool slightly on baking sheets. Transfer cookies to wire racks to cool completely.
                                                                  • Microwave white chocolate and 3 Tbsp. shortening in a medium-size microwave-safe bowl at HIGH 1 minute or until white chocolate melts, stirring once. Stir in peppermint extract. Dip flat bottom of each cookie into melted white chocolate, letting excess drip back into bowl. Place dipped cookies, dipped side up, on wax paper; let stand 1 hour or until white chocolate sets.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Prep Time: 22 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 36 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 1/4 cup minced cilantro
                                                                  • Yes No 2 tbsp grated orange zest
                                                                  • Yes No 4 tsp fish sauce
                                                                  • Yes No 1 1/2 tsp dark brown sugar
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 lb beef sirloin
                                                                  • Puree soy sauce, cilantro, orange zest, fish sauce, sugar, oil, and garlic in a food processor until smooth. Toss paste and beef in a bowl; chill 4 hours.
                                                                  • Build a hot charcoal fire in a grill. Thread 1 piece of beef each on 12 skewers; grill, turning, until charred, about 5 minutes.
                                                                  Cuisine:YesNoindonesian
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 1/2 seedless cucumber
                                                                  • Yes No salt
                                                                  • Yes No 1 cup plain low fat greek yogurt
                                                                  • Yes No 2 tsp chopped dill weed
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 garlic clove
                                                                  • In a strainer, toss the cucumber with 1/2 teaspoon of salt and let drain for 30 minutes; squeeze dry. In a bowl, mix the yogurt, cucumber, dill, zest and garlic; season with salt. Serve with the lamb.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 6 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 lb ground beef
                                                                  • Yes No 1/2 lb ground veal
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 2 tbsp grated onion
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 28 oz pasta sauce
                                                                  • Yes No 3/4 lb spaghetti
                                                                  • Yes No parmesan cheese
                                                                  • Combine meats, onion, egg, bread crumbs, salt and pepper in a large bowl. Mix gently with your hands until well-blended (do not overmix). Shape mixture into 8 meatballs, each about 2 1/2 inches in diameter.
                                                                  • Warm olive oil in a large skillet over medium-high heat. Cook meatballs until brown all over, 6 to 8 minutes, turning carefully with tongs. Remove skillet from heat and carefully pour pasta sauce over meatballs. Place skillet over medium heat and bring to a simmer. Cook gently until there is no trace of pink in center of meatballs, about 20 minutes.
                                                                  • Cook spaghetti according to package directions. Drain well and divide among 4 shallow pasta bowls or plates. Top each portion with 2 meatballs and ladle on sauce. If desired, top with grated Parmesan.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grate

                                                                  Marzipan (sweetened almond paste) can be found with other baking ingredients in the supermarket. Look for it packaged in a small box or can.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup marzipan
                                                                  • Yes No 4 cup sliced granny smith apple
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No dash salt
                                                                  • Preheat oven to 425°.
                                                                  • Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough.
                                                                  • Combine apple, 1/2 cup sugar, flour, 3/4 teaspoon almond extract, juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425° for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).
                                                                  • Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 teaspoon almond extract. Drizzle over galette.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  • Yes No
                                                                    Minute

                                                                  This classic angel food cake is the perfect dessert base for your next party. Cut the finished cake into single-serve portions for petitfours, frost the whole cake to make a sheet cake, or follow our Kitchen Note (below) to bake it in angel food pans or round pans. Make this cake yours, and don't forget to let us know how you did so.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 1/2 cup egg white
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No lemon cream cheese frosting
                                                                  • Yes No gumdrop rose petals
                                                                  • Yes No mint
                                                                  • Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.
                                                                  • Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)
                                                                  • Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 15servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    wooden pick
                                                                  Lime-Glazed Cookies
                                                                   1 h 30 m

                                                                  To keep these cookies flaky and light, do not overmix the butter and sugars; they should be combined but not be too soft when you add the remaining ingredients.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 2 tbsp grated lime zest
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 5 tsp lime juice
                                                                  • Yes No 1 tsp grated lime zest
                                                                  • With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined.
                                                                  • Place dough on a 16-by-12-inch piece of parchment or wax paper. Using your hands, shape into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide). Fold paper over log; flatten sides against work surface. Refrigerate dough until firm, at least 1 hour and up to 1 day.
                                                                  • Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough crosswise 1/4 inch thick; place on sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze.
                                                                  • To make Lime Glaze: In a small bowl, whisk together all ingredients until spreadable. Using back of a small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.
                                                                  Yields: 32
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Dulce de leche is a caramel candy-like sauce made by slowly cooking milk with sugar. Making dulce de leche from scratch is well worth the effort - most jarred versions are not nearly as good. But dulce de leche takes a good 45 minutes of constant stirring, which can be a challenge. This method of preparing dulce de leche takes advantage of the low temperature crockpot cooking. The milk and sugar take a bit longer to turn into thick caramel dulce de leche, but you can leave it unattended and go about your business - no hovering required.

                                                                  Ingredients
                                                                  • Yes No 2 12 oz evaporated milk
                                                                  • Yes No 2 14 oz cans condensed milk
                                                                  • Yes No 2 cinnnamon sticks
                                                                  • Yes No 3/4 teaspon baking soda
                                                                  • Yes No 1 tbsp corn syrup
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Add all of the ingredients except for the vanilla to the bowl of the crockpot. Cover crockpot and turn on high. When condensation starts to appear on the lid of the crockpot, remove lid and leave uncovered. Let dulce de leche cook uncovered for about 6 hours, stirring once an hour, or until it turns a medium dark caramel brown. It is thick enough when you can drag a wooden spoon across the mixture and see the bottom of the crockpot for a couple of seconds. Remove from heat and stir in the vanilla. Store dulce de leche in a jar or other airtight container in the refrigerator.
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No sea salt
                                                                  • Yes No ground black pepper
                                                                  • Yes No 1/2 inch 16 all purpose potatoes, and 1/2 inch
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 6 sprigs of fresh rosemary, from 4 of them
                                                                  • Yes No 3 sprigs of fresh sage
                                                                  • Yes No zest and 1 lemon
                                                                  • Yes No 4 x 9 ounce ribeye steaks
                                                                  • Yes No homemade tomato ketchup
                                                                  • When it comes to steak, you should feel free to use the cut you like best, but to my mind ribeye is the daddy! If you’ve never tried it before, please do. Buy it from a good butcher who has quality meat and, most importantly, try to get beef that has been hung for at least twenty-one days, as this will have much more fl avor and tenderness. Even though this is an everyday meal, there are a few little tips and optional extras in this recipe to help make it the best steak you’ve ever had. And the homemade ketchup goes so well with it. Either light your barbecue and let it burn down to nice hot glowing coals, or preheat the oven to 350ºF and heat up your griddle pan.Bring a pan of salted water to the boil and parboil your potato slices for 5 or 6 minutes until tender but still holding their shape, then drain well in a colander. Toss the potatoes with a glug of olive oil, a good pinch of salt and pepper, half the picked rosemary leaves, the sage leaves and the lemon zest. Look at your steaks – you’ll notice there’s a big fi rm piece of white fat right in the middle. Carefully pinch most of it out and then literally push little pieces of it into the steak meat. It may sound a bit mad, but this means you’ll distribute the natural fat through the meat, making it tastier and moist in return. Pat the steaks with olive oil. Chop up the rest of the picked rosemary leaves and sprinkle over both sides of your steaks with a good pinch of salt and pepper as well.To give your steak and potatoes some extra flavor, tie the two remaining rosemary sprigs together and bash them in a pestle and mortar with a little salt, the lemon juice and a glug of olive oil. As you cook and turn your food, brush it with the rosemary branch to fl avor it with all the lovely lemony oily juices from the pestle and mortar.At this point, if you’re cooking indoors on a small griddle pan, you need to start griddling your slices of potato, in batches, until they’re all nicely charred on both sides. Remove them to a roasting pan, in one layer, and pop them into the oven to crisp a little further. Cook the steaks on the griddle pan to your liking, turning them every minute. It’s even better if you’re cooking on a barbecue, because you’ll have more space so you can do it all at the same time. As the potato slices start to look good, move them over to the edge of the barbecue to keep warm while you cook your steaks, and don’t forget to let them rest on a plate before eating.Great served with a little arugula or watercress salad – and your homemade ketchup, of course!
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    parboil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  "This combination was a huge hit while I was chef at Michael's in Santa Monica," says Sang Yoon of his grilled lamb paired with a simple, pleasantly tangy arugula-and-Parmesan pesto. The mustard seeds in the lamb's spice coating add alluring crunch.

                                                                  Ingredients
                                                                  • Yes No 2 tsp mustard seed
                                                                  • Yes No 1 1/2 tsp cumin seed
                                                                  • Yes No two 1 1/2 lb racks of lamb, and bones
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 3 oz cup arugula
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Light a grill. In a small skillet, toast the mustard and cumin seeds over moderately high heat until fragrant, about 1 minute. Let cool, then transfer the seeds to a mortar or spice grinder and grind to a powder. Rub the spices all over the lamb and season with salt and pepper.
                                                                  • Grill the lamb over moderately high heat, turning and rotating the racks occasionally, until lightly charred outside and medium-rare within, about 30 minutes total. Transfer the lamb to a carving board and let rest for 10 minutes.
                                                                  • Meanwhile, in a food processor, puree the arugula with the garlic, lemon juice and olive oil. Add the cheese and season the pesto with salt and pepper.
                                                                  • Carve the lamb racks into individual chops and transfer to plates. Serve the arugula pesto alongside.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Although 16 cups seems like a large amount of chard, it will cook down. Three simple ingredients--crushed red pepper, garlic, and fresh lemon juice--round out the flavor.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 16 cup swiss chard
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Heat oil in a large Dutch oven over medium-high heat. Add chard; saute 1 minute or until slightly wilted. Stir in pepper and garlic. Cover and cook 4 minutes or until tender, stirring occasionally. Uncover and cook 3 minutes or until liquid evaporates. Stir in juice and salt.
                                                                  Yields: 6servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.

                                                                  Ingredients
                                                                  • Yes No 2 lb powdered sugar
                                                                  • Yes No 1/2 cup meringue powder
                                                                  • Yes No 1 a little water
                                                                  • With an electric mixer on low speed, beat ingredients until fluffy, 7 to 8 minutes. Use immediately, or transfer to an airtight container (royal icing hardens quickly when exposed to air) and refrigerate up to 1 week. Stir well with a flexible spatula before using.
                                                                  • Thin icing as needed by stirring in additional
                                                                  • water, one teaspoon at a time. For piping
                                                                  • designs, add just enough water that icing is no
                                                                  • longer stiff; for floodwork, add water until
                                                                  • icing is the consistency of honey.
                                                                  Cuisine:YesNoswedish
                                                                  Yields: 5cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir

                                                                  Grace Parisi steams delicate halibut with cabbage that's sautéed with ginger and leeks until soft and buttery.

                                                                  Ingredients
                                                                  • Yes No 1 cup cauliflower
                                                                  • Yes No 1/2 cup pickled ginger a of pickled ginger
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 lb green cabbage
                                                                  • Yes No 2 large leeks, white parts only
                                                                  • Yes No one 4 inch ginger
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1 cup sake
                                                                  • Yes No 8 4 lb skinless halibut fillets
                                                                  • Yes No 2 scallions, white parts only
                                                                  • Soak the cauliflower in the ginger juice at room temperature for 1 hour. Drain.
                                                                  • Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Divide the cabbage, leeks and fresh ginger between the skillets and season with salt and pepper. Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
                                                                  • Divide the sake between the skillets and bring to a boil. Add 4 halibut fillets to each skillet and season with salt and pepper. Cover and cook over high heat until the fish is firm, about 10 minutes. Transfer the halibut and vegetables to shallow bowls. Garnish with the shaved cauliflower and sliced scallions and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve

                                                                  Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again. It can be frozen and served with coffee or hot chocolate as part of breakfast, or you can change it up and serve with a scoop of ice cream for dessert. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

                                                                  Ingredients
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp instant coffee
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
                                                                  • In a small bowl, mix together the sugar, instant coffee, and cocoa.
                                                                  • Separately whisk together the flour, baking soda, baking powder, and salt. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. (Always start with flour and end with flour.) Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.
                                                                  • Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.
                                                                  • Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.
                                                                  Yields: 1bundt cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use a dense, chewy bread for the best results in this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 10 oz fresh spinach
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 16 1 oz slice sturdy white bread
                                                                  • Yes No 2 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 5 large egg
                                                                  • Yes No 3/4 3 oz cup shredded reduced fat jarlsberg cheese
                                                                  • Heat oil in a Dutch oven over medium heat. Add garlic and spinach; cook 3 minutes or until spinach wilts and liquid almost evaporates. Cool.
                                                                  • Spread 1 can of tomatoes over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of the bread slices over tomatoes; top with 1 can of tomatoes, spinach mixture, and remaining bread slices. Combine milk, salt, pepper, and eggs in a large bowl; stirring with a whisk. Pour over bread slices; sprinkle with cheese. Cover and refrigerate 8 hours.
                                                                  • Preheat oven to 375°.
                                                                  • Uncover strata. Bake at 375° for 50 minutes or until set.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  London broil recipes were very popular in the 1950s, '60s, and '70s because they were a way to take a less-expensive, tougher cut of meat and make it delicious. This marinated London broil is a great substitute for steak.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp thyme
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 2 lb boneless top round steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine first 8 ingredients in a large zip-top plastic bag. Pierce steak with a fork. Add steak to bag; seal. Marinate in refrigerator 2 hours, turning every 30 minutes.
                                                                  • Preheat broiler.
                                                                  • Remove steak from bag; discard marinade. Scrape shallots and garlic from steak; discard shallots and garlic. Place steak on broiler pan coated with cooking spray. Sprinkle steak evenly with salt and pepper. Broil 4 inches from heat for 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing against the grain.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 8servings (serving size: 3 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil

                                                                  A casserole of meat, vegetables and fruit, tzimmes is often flavored with honey and cinnamon and cooked very slowly. Here, sliced carrots are quickly simmered with fresh orange juice, honey, ginger and a pinch of saffron, then simmered with dried currants before serving.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 3 1/2 lb carrot
                                                                  • Yes No 2 tsp ginger
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No pinch saffron
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1/4 cup currant
                                                                  • Yes No salt and pepper
                                                                  • In a large saucepan, heat the canola oil. Add the sliced carrots and cook over moderately high heat, stirring occasionally, until heated through, about 5 minutes. Add the fresh ginger, turmeric and saffron and cook, stirring, until fragrant, about 3 minutes. Add the orange juice and honey and cook until the juice is reduced to a glaze, about 8 minutes. Add the stock and currants, season with salt and black pepper and cook over moderate heat, stirring occasionally, until the carrots are tender and the liquid is thickened, about 10 minutes. Transfer to a bowl and serve hot or at room temperature.
                                                                  Yields: 10
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  Top homemade garlic noodles with spicy fried crab for a Vietnamese -inspired entrée that's sure to satisfy your cravings for Asian flavor.

                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 dungeness crab
                                                                  • Yes No vegetable oil
                                                                  • Yes No 10 clove garlic
                                                                  • Yes No 1/2 lb spaghettini
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 6 small dried red chili pepper
                                                                  • Yes No 2 tbsp grated ginger
                                                                  • Yes No 4 scallion
                                                                  • Yes No 4 serrano chili pepper
                                                                  • Yes No 1/3 cup sake
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 1/2 cup mint
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Combine flour, 1 tsp. salt, 1 tsp. pepper, and the cayenne in a large bowl. Pat crab pieces dry with paper towels and toss (in batches) with flour mixture. Remove crab and shake off excess flour. Set aside.
                                                                  • In a wok or large pot, heat 3 in. oil to 375°. Lay out paper towels for draining crab and garlic. Fry crab in batches (do not crowd wok) until golden, about 5 minutes per batch. Drain on paper towels.
                                                                  • Using the same hot oil, fry garlic until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Set garlic aside; cool and discard oil.
                                                                  • Bring a large pot of water to a boil. Add 1 tbsp. of the salt and the spaghettini. Cook until tender to the bite, 5 to 10 minutes. Drain, transfer to a serving bowl, and toss with butter and half of the fried garlic. Cover and put in a warm place.
                                                                  • Heat a wok or pot large enough to hold all the crab over high heat. Add remaining 3 tbsp. oil, dried chiles, and ginger. Cook, stirring constantly, until fragrant, about 30 seconds. Add green onions, serrano chiles, and remaining 1/2 tsp. salt. Cook, stirring, until onions wilt, about 1 minute. Add sake and cook, stirring, until sake is reduced by about half. Stir in crab and cover. Cook until crab is heated through, about 3 minutes.
                                                                  • Remove lid and cook, stirring, until any liquid evaporates. Stir in basil, mint, cilantro, and remaining 1/2 tsp. pepper. Cook, stirring, until herbs have wilted. Stir in remaining fried garlic. Transfer crab to a warm platter and serve hot, with garlic noodles.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 5servings
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  To serve 12, make two batches of soup instead of doubling the recipe.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 3 parsnip
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3 12 oz frozen butternut squash
                                                                  • Yes No 5 cup fat-free low-sodium chicken broth
                                                                  • Yes No 1/4 cup whipping cream
                                                                  • Yes No 1/8 tsp paprika
                                                                  • Yes No 1/8 tsp cumin, ground
                                                                  • Yes No garnishes, sour cream, fresh chives
                                                                  • Melt butter with olive oil in a large Dutch oven over medium heat; add onion and next 4 ingredients, and sauté 20 minutes or until onion is caramel colored. Add squash and chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 10 minutes. Remove from heat; let stand 1 hour. If desired, cover and chill up to 2 days.
                                                                  • Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture into a 6-qt. slow cooker. Stir in whipping cream, paprika, and cumin. Cover and cook on LOW 2 hours, stirring occasionally. Garnish, if desired.
                                                                  • *3 carrots, peeled and chopped, may be substituted.
                                                                  • **1 (3- to 4-lb.) butternut squash may be substituted. Preheat oven to 400°. Cut squash in half; remove seeds. Place squash, cut sides down, on a lightly greased aluminum foil-lined baking sheet. Bake at 400° for 45 minutes or until squash pulp is tender. Remove from oven. Let cool 20 minutes. Scoop out squash pulp, discarding shells. Note: For testing purposes only, we used McKenzie's Southland Microwaveable Butternut Squash.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6cups
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours 30 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 3/4 cup jalapeño jelly
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1 cup chopped bread and butter pickles
                                                                  • Yes No 1/2 cup chopped hot pickled peppadew peppers
                                                                  • Yes No salt
                                                                  • In a saucepan, heat the oil. Add the onion and cook over low heat until softened, about 10 minutes. Add the jalapeño jelly and cider vinegar and bring to a boil. Cook over moderate heat until thickened, about 6 minutes. Let cool, then stir in the pickles and peppadews. Season with salt.
                                                                  Yields: 2cups
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup cannellini beans, and, for 2 hours
                                                                  • Yes No kosher salt
                                                                  • Yes No 9 10 oz thick slice bacon, 1
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 1/4 cup dark brown sugar
                                                                  • Yes No 1/4 cup dark unsulfured molasses
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • In a large pot, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until just tender, about 2 hours; add water as needed to keep the beans covered by 2 inches. Season the beans with salt and let stand at room temperature for 5 minutes. Drain the beans, reserving 4 cups of the cooking liquid. Transfer the beans to a large, deep baking dish.
                                                                  • Preheat the oven to 350°. In a large skillet, cook the bacon strips over moderate heat until the fat has rendered, 5 minutes. Add the onion and cook over moderately low heat, stirring occasionally, until softened, 10 minutes. Stir in the apple cider vinegar, brown sugar, molasses, crushed red pepper, black pepper and 1 1/2 tablespoons of kosher salt and simmer for 1 minute, until the sugar is dissolved. Pour the bacon-onion mixture over the beans and stir in the reserved bean cooking liquid. Cover the beans with foil and bake for 45 minutes.
                                                                  • Meanwhile, in a small bowl, mix the maple syrup with the red wine vinegar and mustard. Arrange the remaining 8 bacon slices on a rimmed baking sheet, and generously brush them with the maple syrup mixture. Bake the bacon in the same oven as the beans for about 15 minutes, basting 3 times and turning the bacon twice, until richly glazed. Transfer the bacon to a plate.
                                                                  • Carefully pour 1/3 cup of water onto the baking sheet and return it to the oven for about 3 minutes to dissolve the caramelized syrup. Uncover the beans and carefully stir in the syrup. Bake the beans, uncovered, for about 20 minutes longer, until the liquid has reduced by about one-fourth.
                                                                  • Increase the oven temperature to 400°. Top the beans with the glazed bacon and bake until browned, about 15 minutes. Let rest for 10 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  In this quick dish, F&W's Marcia Kiesel coats chicken pieces with sesame seeds before sautéing, then coats them in a spicy ginger-garlic sauce.

                                                                  Ingredients
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1/4 cup sesame seed
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 lb broccoli, stems and, tops cut into florets
                                                                  • Yes No 3 tbsp oyster sauce
                                                                  • Yes No 1/2 tsp asian sesame oil
                                                                  • Yes No cooked rice
                                                                  • Preheat the oven to 350°. In a large bowl, season the chicken with salt and pepper, and toss with flour to coat thoroughly. Let the chicken stand for a few minutes, until the coating gets soggy. Pour 3 tablespoons of the vegetable oil over the chicken and toss to coat, then coat the chicken with the sesame seeds.
                                                                  • In a large nonstick skillet, heat the remaining 1 tablespoon of oil. Add the chicken in an even layer and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes. Turn the chicken and cook until browned on the second side, about 2 minutes. With tongs, transfer the chicken to a rimmed baking sheet and put it in the oven while you finish the dish.
                                                                  • In the oil remaining in the skillet, cook the ginger, garlic and crushed red pepper over moderately high heat until fragrant, about 2 minutes. Add the chicken broth and boil over high heat until reduced by half, about 4 minutes. Add the broccoli, cover and cook until bright green and crisp-tender, about 2 minutes. Stir in the oyster sauce, season with salt and remove from the heat. Gently stir in the chicken and sesame oil and serve with steamed rice.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp unsalted butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1 1/2 cup jasmine rice
                                                                  • Yes No one 15 oz chickpeas in can
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup pine nut
                                                                  • In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the lamb, garlic, cinnamon, cardamom and allspice and cook, stirring, until the lamb is no longer pink and the liquid has evaporated, about 4 minutes. Add the rice and chickpeas along with 2 teaspoons of salt and a pinch of pepper and cook, stirring, until evenly coated. Add the stock and water and bring to a boil. Cover and cook over low heat until the rice is tender, about 20 minutes. Remove from the heat, cover and let stand for 10 minutes.
                                                                  • Meanwhile, heat the oil in a small skillet. Add the pine nuts and cook over moderate heat, stirring constantly, until browned, about 4 minutes. Transfer the pine nuts to a plate and season with salt.
                                                                  • Fluff the rice and transfer it to a bowl. Sprinkle the toasted pine nuts over the dressing and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Fill some tart shells with Vanilla-Buttermilk Pastry Cream and fresh fruit and you’ve got a chic dessert that takes mere instants to make. What to buy: You can find prebaked mini tart shells in the freezer section or cookie aisle of your grocery store. See more tea party recipes.

                                                                  Ingredients
                                                                  • Yes No 16 mini prebaked tart shells
                                                                  • Yes No vanilla buttermilk pastry cream
                                                                  • Yes No assorted fresh fruit
                                                                  • Prepare tartlet shells according to the package directions. Fill each tartlet with about 1 tablespoon of the pastry cream and top with an assortment of fresh fruit.
                                                                  Yields: 16tartlets

                                                                  At Manhattan's Le Bernardin, pastry chef Michael Laiskonis is always looking for new ways to use his awesome red wine caramel. Made with just sugar, water and wine, it's delicious with apple tarts, chocolate cake, even cheese. Here it dresses up a creamy sweet potato tart spiced with ginger and cinnamon. Laiskonis likes to roast the sweet potatoes for the filling instead of boiling them because he feels the flavor becomes deeper and sweeter.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup diced almond
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No two 1 lb sweet potato
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup milk
                                                                  • MAKE THE TART SHELL Preheat the oven to 350°. In a food processor, combine the almonds and granulated sugar and process until the nuts are finely ground. Add the butter and egg and process until creamy, scraping down the side of the bowl. Add the flour and baking powder and process just until a dough forms, scraping down the side of the bowl. Using your fingers, press the dough evenly into a 10-inch fluted tart pan with a removable bottom. Refrigerate for 15 minutes.
                                                                  • Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell for about 25 minutes, or until it is just set. Carefully remove the aluminum foil and pie weights and bake the tart shell for 15 to 20 minutes longer, until the shell is crisp and lightly browned all over. Let cool slightly.
                                                                  • MEANWHILE, MAKE THE FILLING Poke the sweet potatoes all over with a fork and roast them in the oven alongside the tart shell for about 1 hour, or until they are soft. Let the potatoes cool. Turn the oven temperature down to 325°.
                                                                  • Peel and puree the sweet potatoes; you should have about 1 1/2 cups (reserve any leftovers for another use). In a medium bowl, whisk the eggs with the granulated sugar and light brown sugar, salt, cinnamon, ginger and vanilla seeds until smooth. Add the 1 1/2 cups of sweet potato puree along with the heavy cream and milk and whisk until blended.
                                                                  • Pour the filling into the tart shell and bake for 20 minutes. Using strips of foil or a 10-inch pie crust ring, cover the rim of the tart shell to prevent overbrowning. Bake the tart for about 40 minutes longer, or until the filling is set. Transfer to a rack and let cool completely. Slice the tart into wedges, top with the Red Wine Caramel and whipped cream, and serve.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 110-inch tart
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  In our home we face diabetic challenges and issues with dairy. Plus, to be honest, we're not big breakfast eaters. But that's not really an option when you need to keep your blood sugar level and some pep in your step! We turn to seasonal fruits (and some occasional veggies), agave and soy to get the job done in a snap!

                                                                  Ingredients
                                                                  • Yes No 6 oz Silken Tofu
                                                                  • Yes No 3/4 cup soy milk
                                                                  • Yes No 2 tbsp agave nectar
                                                                  • Yes No 2 cup fruit
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1tbsp add soy milk and tofu to blender along
                                                                  • Yes No a dash loose, each serving boasts 10
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken

                                                                  Because this classic Neapolitan-style pizza is so simple, it depends on quality ingredients: Use the best fresh mozzarella and basil you can find.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 10 oz bread flour
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp yellow cornmeal
                                                                  • Yes No 3/4 cup basic pizza sauce
                                                                  • Yes No 1 1/4 5 oz cup thinly sliced fresh mozzarella cheese
                                                                  • Yes No 1/3 small cup basil
                                                                  • Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
                                                                  • Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
                                                                  • Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.
                                                                  • Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 6 oz dark chocolate
                                                                  • Yes No 16 raspberry
                                                                  • Yes No 4 tsp seedless raspberry preserves
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No pinch salt
                                                                  • Yes No powdered sugar
                                                                  • Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
                                                                  • In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
                                                                  • In a small bowl, coarsely mash the raspberries with the seedless raspberry preserves.
                                                                  • In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
                                                                  • Spoon two-thirds of the batter into the prepared ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
                                                                  • Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  This classic French hors d'oeuvre could not be easier.

                                                                  Ingredients
                                                                  • Yes No radishes, fresh and firm
                                                                  • Yes No fresh homemade butter
                                                                  • Yes No fine sea salt
                                                                  • Cut large radishes in half and put on a platter. Serve with butter, homemade or store-bought, and fine sea salt.
                                                                  • Note: Nutritional analysis is per serving (4 radishes and 3/4 tsp. butter).
                                                                  Cuisine:YesNofrench