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                                                                  Reminiscent of a favorite grilled steak from a local Chinese restaurant, this burger is for ginger lovers. Do not substitute dried ginger for the fresh: unless you are baking, dried ginger rarely works.

                                                                  Ingredients
                                                                  • Yes No 1 2 to 1 3⁄4 pounds ground chuck
                                                                  • Yes No 1 4 cup cilantro leaves
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 heaping tbsp ginger
                                                                  • Yes No 1 tbsp hot sesame oil, available at asian markets and specialty shops
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Place the beef, cilantro, garlic, ginger and sesame oil in a large mixing bowl and, using your hands, gently mix until the ingredients are evenly incorporated.
                                                                  • Place the beef on a work surface and divide into 4 balls of equal size. Form each into a patty about 3⁄4 to 1 inch thick, tossing it back and forth between your hands. To ensure more even cooking, make a 1⁄2-inch indentation with your thumb in the center of the burger. Handle the patties as little as possible; do not work more than necessary.
                                                                  • Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.
                                                                  • Sprinkle both sides of the burgers with the salt. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium. Transfer to buns or a serving platter on greens and serve immediately.
                                                                  • Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4burgers
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    serve

                                                                  Chilaquiles are a Mexican dish usually eaten for breakfast. Look for dried ancho chilies in Latino markets. For a milder sauce, omit the jalapeño chili.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 4 1 1/2 oz dried ancho coal
                                                                  • Yes No 2 1 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 10 6 inch corn tortilla
                                                                  • Yes No 1 1/2 cup salad oil
                                                                  • Yes No 2 7 oz roma tomato
                                                                  • Yes No 1 1 oz jalapeño chili pepper
                                                                  • Yes No salt
                                                                  • Yes No softly eggs
                                                                  • Yes No 1/4 cup shredded manchego cheese
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No sour cream
                                                                  • Yes No lime
                                                                  • In a 3- to 4-quart pan over high heat, combine 1 1/2 quarts water, onion, and garlic. Rinse dried ancho chilies, break off and discard stems, and add chilies to pan. Cover and bring to a boil. Add chicken, cover, and return to a boil. Remove from heat and let stand, covered, until chilies are soft and chicken is no longer pink in center of thickest part (cut to test), 12 to 18 minutes. If chicken is still pink, return it to the hot liquid, cover pan, and let steep a few minutes longer.
                                                                  • Meanwhile, cut tortillas into 1/2-inch-wide strips, then cut strips in half crosswise. Put oil in a 10- to 12-inch frying pan over medium-high heat. When oil is hot, add a fourth of the strips and cook until lightly browned and crisp, 3 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Keep warm in a 200° oven. Repeat to fry remaining strips.
                                                                  • Remove cooked chicken from liquid, reserving liquid and vegetables. When chicken is cool enough to handle, in about 10 minutes, tear meat into shreds.
                                                                  • Pour onion-chili mixture into a strainer set over a bowl; reserve liquid and put strained vegetables into a blender or food processor. Purée chili mixture, tomatoes, and jalapeño until smooth. If you prefer a thinner sauce, add 2 to 3 tablespoons reserved liquid (discard remainder). Season to taste with salt.
                                                                  • Arrange tortilla strips on a platter or plates; cover with eggs, chicken, chili sauce, cheese, and cilantro. Garnish with sour cream and lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Try this topping on our Smoky Beef Tacos.

                                                                  Ingredients
                                                                  • Yes No 16 oz reduced fat sour cream
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No salt and pepper
                                                                  • Stir together sour cream, lime juice, and cilantro. Season with salt and pepper.
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  This easy, foolproof chocolate mousse recipe can be made with semisweet or milk chocolate, and prepared up to two days in advance. The oil helps to keep the chocolate from seizing. Just remember not to stir until the cream is added! Serve it in parfait glasses or dress it up by placing scoops of mousse between thin cookies for a napoleon effect. This recipe is perfect for an intimate dinner for two, but it can be doubled or tripled to good effect. Here's a larger image of this chocolate mousse recipe. Makes 2 servings of Easy Chocolate Mousse

                                                                  Ingredients
                                                                  • Yes No 8 oz milk chocolate
                                                                  • Yes No 1/2 tsp vegetable oil
                                                                  • Yes No 1 tbsp liquor
                                                                  • Yes No 6 oz stifffly heavy cream
                                                                  • Place chocolate in a microwave-safe bowl and heat in 20-second bursts until melted. Add oil and liqueur but DO NOT MIX! Add the whipped cream and mix vigorously, until smooth. Place plastic wrap directly on the surface of the mousse to avoid a skin forming and refrigerate at least 4 hours before serving. Or, portion into parfait glasses and refrigerate.
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    kahlua
                                                                  • Yes No
                                                                    grand marnier
                                                                  • Yes No
                                                                    chambord
                                                                    Brands:
                                                                  • Yes No
                                                                    Kahlua
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  • Yes No
                                                                    chambord

                                                                  (Image: Emily Ho)

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/3 cup golden raisin
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup couscous
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/3 cup pine nut
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No salt and pepper
                                                                  • In a medium saucepan, bring water, 1 tablespoon olive oil, raisins, and salt to a boil. Add couscous, cover, and remove from heat. Let stand 15 minutes.
                                                                  • Meanwhile, heat remaining tablespoon olive oil in a pan and sauté onion until golden brown.
                                                                  • Fluff couscous with a fork and mix in onions, pine nuts, and capers. Season to taste with salt and pepper.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  This Burmese prawn curry is the recipe featured in our first ever Cooking with Grandma video. In the video, Alvina Mangrai shows her granddaughter Alyssa how to make the curry that she first learned to make when she was pregnant and living in the United States after moving from Burma. Pat Tanumihardja, author of the blog The Asian Grandmothers Cookbook, transcribed the recipe and shared it with CHOW

                                                                  Ingredients
                                                                  • Yes No 1 medium lb prawn
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 2 tsp fish sauce
                                                                  • Yes No 1 1/2 tsp madras curry powder
                                                                  • Yes No 1 1/2 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 tsp prepared chile paste
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No coconut rice
                                                                  • Combine prawns, 1/2 the garlic, the fish sauce, curry powder, turmeric, and black pepper in a large bowl and set aside to marinate for 10 minutes.
                                                                  • Heat the oil in a medium nonstick skillet over medium heat until it starts to shimmer. Add the remaining garlic and the ginger and cook and stir until fragrant, about 45 seconds. Add the onion and cook and stir until soft and translucent, about 3 to 4 minutes. Add the paprika and chile paste and stir until the onion is evenly coated.
                                                                  • Add the prawns and arrange them in one layer on the bottom of the skillet. Raise the heat to medium high and cook until just opaque, about 3 minutes, turning the shrimp over halfway through. Then stir until the shrimp are fully cooked (cut into a piece for a peek). Sprinkle with chopped cilantro and stir with a couple more flourishes.
                                                                  • Garnish with cilantro sprigs and serve with Coconut Rice and a vegetable side dish.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  The Añejo Highball is a complex rum-based cocktail. A new classic cocktail created by Dale DeGroff, a recognized genius and craftsman among bartenders, as a tribute to the great bartenders of Cuba, the Añejo joins all three of the “holy trinity” of rum drinks through a blend of curaçao, lime, and rum. It epitomizes the bartender’s creative art. The Añejo is well on its way to becoming a classic cocktail, but it is still only to be found in the more chic and hip bars and nightspots. True to a great cocktail, it is relatively easy to make at home, following the recipe carefully. Measuring and playing with recipes is not uncommon —and is often welcome. But the Añejo is one cocktail that cannot be improved upon. Añejo rum is a golden blend of rich, aged rums with a mellow taste and rich aroma. The name is derived from an ancient Spanish word meaning “aged.” (Adapted from Dale DeGroff.) This recipe was featured in the 2006 Make Your Own Soda Pop story.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz añejo rum
                                                                  • Yes No 1/2 oz curaçao
                                                                  • Yes No 2 oz ginger beer
                                                                  • Yes No 2 dash angostura bitters
                                                                  • Yes No orange and lime wheels
                                                                  • Pour the rum, curaçao, and ginger beer into a highball glass with ice cubes.
                                                                  • Add the bitters, stir, and garnish the rim with the fruit.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 4 organic garlic clove
                                                                  • Yes No one 3 3/4 lb organic chicken
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup organic rice vinegar
                                                                  • Yes No 2 medium organic tomato
                                                                  • Yes No 2 tbsp chopped organic flat leaf parsley
                                                                  • In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the garlic. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add the vinegar and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter and keep warm.
                                                                  • Boil the sauce over moderately high heat until slightly thickened, about 4 minutes. Remove from the heat.
                                                                  • Peel the garlic cloves and mash them into the sauce. Whisk in the remaining 2 tablespoons of butter and stir in the parsley; season with salt and pepper. Pour the sauce over the chicken and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Spicy greens meet sweet, tender ham in this wonderful quick soup. Time: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 5 cup chicken broth
                                                                  • Yes No 6 thin slice ginger
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 red chili pepper
                                                                  • Yes No 1 cup ham
                                                                  • Yes No 8 oz chinese mustard greens, ends
                                                                  • In a large saucepan over high heat, bring broth, ginger, garlic, and 2 to 4 chile rings to a boil. Cover and simmer until broth is infused with flavor, 8 to 10 minutes. Remove ginger, garlic, and chile with a slotted spoon if you like.
                                                                  • Add ham and greens; add more broth, if needed, to cover greens. Bring to a boil, covered, and cook until greens are barely tender, 2 to 3 minutes.
                                                                  • Divide the soup between 4 serving bowls and top each with a few more red chile rings if you like.
                                                                  • *Find Chinese mustard greens in specialty produce markets or farmers' markets.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4(serving size: 1 1/2 cups)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  For a more rustic look, crumble the goat cheese and scatter it over the filling instead of arranging the slices in the tart shell.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp ice water
                                                                  • Yes No 1 lb spinach
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No one 1/2 lb goat cheese
                                                                  • MAKE THE PASTRY In a large bowl, whisk the flour with the salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Lightly beat the egg with the water and sprinkle over the flour mixture. Stir with a fork to lightly blend, then squeeze gently until a dough forms. Pat into a disk, wrap in plastic and refrigerate for at least 30 minutes.
                                                                  • Preheat the oven to 350°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fit the round into a 12-inch tart pan with a removable bottom and trim the overhang. Refrigerate the shell for at least 20 minutes.
                                                                  • Line the tart shell with foil and fill with pie weights or rice. Bake until the pastry is firm, about 30 minutes. Remove the foil and weights and bake for about 10 minutes longer, or until golden brown. Transfer the shell to a rack to cool.
                                                                  • MAKE THE FILLING Heat a large skillet. Add a large handful of the spinach and cook over moderately high heat, stirring, until wilted. Transfer to a colander set over a bowl. Repeat until all of the spinach has been cooked; let cool. Squeeze the spinach dry and coarsely chop it. Toss the spinach with the garlic and spread it in the cooled pastry shell.
                                                                  • In a medium bowl, whisk the milk with the cream, eggs, egg yolks, salt and pepper. Arrange the goat cheese rounds on the spinach. Pour the custard into the shell and bake for about 40 minutes, or until just set. Transfer the quiche to a rack to cool slightly. Cut into wedges and serve.
                                                                  Yields: 112-inch quiche
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 cup pitted green and black olives
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped caper
                                                                  • Yes No 2 tsp chopped oregano
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Combine all of the ingredients in a medium bowl, stir well and serve right away.
                                                                  Yields: 1cup
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 20 min., Soak: 8 hrs., Cook: 3 hrs.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz dried red kidney beans
                                                                  • Yes No 1 lb spicy smoked sausage
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 14 1/2 oz canned crushed tomatoes
                                                                  • Yes No 1 32 oz chicken broth
                                                                  • Yes No 3 1/2 cup water
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No cooked rice
                                                                  • Yes No scallion
                                                                  • Rinse and sort beans according to package directions. Place beans in a Dutch oven; cover with water 2 inches above beans, and let soak 8 hours. Drain beans, and rinse thoroughly; drain and set aside.
                                                                  • Cut smoked sausage into 1/4-inch-thick slices.
                                                                  • Sauté sausage in hot oil in Dutch oven over medium heat 5 to 7 minutes or until sausage is golden brown. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven. (Store sausage in refrigerator until you're ready to stir into bean mixture.) Add celery and next 3 ingredients to hot drippings, and sauté 5 minutes or until vegetables are tender. Add tomatoes, and simmer, stirring occasionally, 7 minutes.
                                                                  • Stir in beans, broth, and next 5 ingredients; increase heat to medium-high, and bring to a boil. Boil 10 minutes; reduce heat, and simmer, uncovered, stirring occasionally, 1 1/2 to 2 hours or until beans are tender. Stir in sausage, and simmer 30 more minutes. Serve over hot cooked rice. Garnish, if desired.
                                                                  • Note: For quick soaking, place kidney beans in a Dutch oven; cover with water 2 inches above beans, and bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain as directed, and proceed with recipe. For testing purposes only, we used Conecuh Original Smoked Sausage, which is spicy.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  No need to head out to your local Chinese restaurant anymore, finally you can make your very own salt and pepper prawns. Juicy prawns are coated in a light batter, fried and then tossed in a tasty five spice mix. You can also substitute prawns with calamari.

                                                                  Ingredients
                                                                  • Yes No five spice mix
                                                                  • Yes No 1/2 tbsp ginger powder
                                                                  • Yes No 1/2 tbsp celery powder
                                                                  • Yes No 1/2 tbsp chicken stock powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp five spice
                                                                  • Yes No garnish:
                                                                  • Yes No 4 green shallots
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 small red chili pepper
                                                                  • Yes No prawn
                                                                  • Yes No 20 green prawns and, tails on
                                                                  • Yes No 2 tbsp self-rising flour
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 cup corn starch
                                                                  • Yes No 500 milliliter vegetable oil
                                                                  • Mix together the five spice mix ingredients in a small mixing bowl. Set aside.
                                                                  • In a separate bowl mix together the chopped garlic, shallots and chili. Set aside.
                                                                  • In a large bowl mix together the self-raising flour, 1 tablespoon of vegetable oil and 1/4 cup of water to make a paste.
                                                                  • Add prawns to the paste mixture and coat well. Transfer prawns to a clean bowl and add cornflour. Mix well to coat but don't let them sit too long as they will become soggy.
                                                                  • Heat 500ml oil in a wok or deep frying pan over medium-high heat until a small piece of bread browns in 10 seconds.
                                                                  • Cook prawns in batches for 1-2 minutes or until golden then transfer and drain on paper towels. Cook remaining prawns and drain.
                                                                  • Discard some of the oil from the frying pan so you have about 2 tablespoons remaining. Add shallots, garlic and chilli to pan. Fry for 30 seconds over a medium heat. Return prawns to pan and add 2 to 3 tsp of the five spice mix. Toss well to combine then serve immediately.
                                                                  Cuisine:YesNochinese
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 oz blue cheese
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1/4 cup hot sauce
                                                                  • Yes No 1/3 cup red wine vinegar
                                                                  • Yes No 1 tbsp spicy brown mustard
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3 lb chicken wings, wings at joints
                                                                  • Make dip: In a bowl, combine blue cheese, mayonnaise, sour cream, vinegar, lemon juice and garlic powder, stirring well. Season with salt and pepper. Cover and chill for 2 hours.
                                                                  • Make wings: Preheat oven to 450ºF. Line a large rimmed baking sheet with foil. Place a large cooling rack on top of sheet and mist with cooking spray.
                                                                  • In a small pan, combine ketchup, hot sauce, vinegar, mustard, Worcestershire sauce, onion powder, garlic powder, sugar and butter. Cook over low heat, stirring, until well combined and smooth. Pour into a bowl and let cool.
                                                                  • Pour 1/4 cup of sauce into a small bowl; cover and set aside. In a large bowl, toss wings with 1/2 cup sauce until coated. Place wings on rack. Roast for 10 minutes, then brush with more sauce. Roast 10 minutes longer; brush with more sauce. Turn wings over, brush with sauce and roast 10 minutes. Brush with more sauce and roast for a final 10 minutes.
                                                                  • Remove wings to a large bowl and toss with reserved sauce. Serve with blue cheese dip on the side.
                                                                  Yields: 10
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frank's
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Frank's

                                                                  Time: 1 hour. The trick to a good ice cream sandwich: Make it and freeze it only briefly before eating, or thaw until at least slightly pliable.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1/2 cup unsulfured molasses
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 1/2 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 pint caramel ice cream
                                                                  • Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.
                                                                  • In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.
                                                                  • Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.
                                                                  • Preheat oven to 350°. Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.
                                                                  • Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.
                                                                  • Scoop about 2 tbsp. ice cream onto the flat side of one cookie and sandwich with another cookie. Freeze airtight until firm.
                                                                  • Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.
                                                                  • Note: Nutritional analysis is per sandwich cookie.
                                                                  Yields: 50sandwich cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No rhubarb
                                                                  • Yes No juice and 1 orange
                                                                  • Yes No caster sugar
                                                                  • Yes No 2 pieces stem ginger
                                                                  • Yes No 1 vanilla, lengthways
                                                                  • Yes No 1 x natural yoghurt
                                                                  • Place the chopped rhubarb in a medium-sized saucepan with the orange juice and zest, 100g caster sugar, 2 tablespoons of water and the ginger. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape.Meanwhile, scrape the seeds from the vanilla pod and mix these into the yogurt with the remaining tablespoon of sugar. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/4 cup goat cheese (chèvre)
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No dash hot sauce
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup pitted kalamata olive
                                                                  • Yes No 1 1/2 tsp chopped mint
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 1 long soft baguette
                                                                  • Yes No 1 8 oz cup roasted red pepper
                                                                  • Yes No 1/2 cup sun dried tomatoes in oil
                                                                  • Yes No iceberg lettuce
                                                                  • In a skillet, cook the garlic and shallot in the vegetable oil over low heat until softened, about 3 minutes. Transfer to a mini food processor; add the goat cheese, cream, thyme and hot sauce and puree. Season with salt and pepper and transfer to a bowl.
                                                                  • Rinse out the food processor. Add the olives, mint, 2 tablespoons of olive oil and a pinch of pepper; process to a paste.
                                                                  • Preheat a grill pan. Brush the zucchini with olive oil; season with salt and pepper. Grill over high heat, turning, until tender.
                                                                  • Keep the grill pan hot. Spread the goat cheese on the bottom half of the baguette and top with the zucchini, red peppers and sun-dried tomatoes. Spread the olive paste on the top half. Quarter the sandwich and grill, pressing with a skillet and turning once, until hot; fill with lettuce and serve.
                                                                  Yields: 4sandwiches
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  This Jewish mandelbrot recipe isn't suitable for Passover because flour is used, but it's delicious any other time of the year. Mandelbrot is Yiddish for almond bread and is actually a twice-baked cookie loved by Askenazi (Eastern European) Jews. Mandelbrot originated either from Italian biscotti or the Sephardic biscochadas dulces. Mandelbrot keeps and freezes well. The essential ingredient -- almonds -- has a symbolic significance since it is mentioned 73 times in the Bible. Makes about 30 Jewish Mandelbrots

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 2 cup coarsely chopped almond
                                                                  • Heat oven to 350 degrees. Line a large baking sheet with parchment paper. In a large bowl, combine flour, baking powder and salt, and set aside. In another large bowl or stand mixer fitted with the whisk attachment, beat the eggs until well blended. Increase the speed to high and beat in the sugar 2 tablespoons at a time until mixture is thick and foamy, about 4 to 5 minutes. Add oil and extract(s) to the eggs and beat briefly to blend. Replace whisk with the paddle attachment and, on lowest speed, beat in flour mixture and almonds just until mixture holds together. It will be soft, but shouldn't be too sticky. If necessary, add a few more tablespoons of flour. Divide dough in half. Dampen hands lightly and form each half into a 3-inch-by-12-inch log on the prepared baking sheet, spacing 4 inches apart. Bake about 45 minutes or until golden brown and firm to the touch. Remove from oven and let cool at least 10 minutes. Carefully place logs on a cutting board and cut diagonally with serrated knife or ham slicer into 1/2- to 3/4-inch slices. Place pieces cut-side down on ungreased baking sheets. Bake 5 minutes. Turn pieces over and bake 5 minutes longer or until completely dry. Cool completely on wire racks. Store in an airtight container for up to 3 months or freeze.
                                                                  Cuisine:YesNojewish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb rigatoni pasta
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1 1/2 lb swiss chard
                                                                  • Yes No 2 tbsp finely grated lemon zest
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/3 cup ricotta cheese
                                                                  • Yes No 1/3 cup pine nut
                                                                  • Yes No parmesan cheese
                                                                  • Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta; cook 3 minutes less than package indicates. Drain.
                                                                  • Heat butter and oil in a large Dutch oven over medium heat about 1 minute. Add garlic and shallots; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.
                                                                  • Stir in pasta, ricotta, and pine nuts. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with Parmesan.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The amount of cayenne in this recipe may look like a lot, but the cream and chocolate subdue it, making for a kick of spice and an empty cup. What to buy: For this recipe, use high-end chocolate, such as El Rey 41 percent milk chocolate. Game plan: To make this for a party, quadruple the recipe, use a larger saucepan, keep the hot chocolate warm over very low heat or in a slow cooker, and serve it in shot glasses or demitasse cups. This recipe was featured as part of our Valentine’s Day Menu.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 5 oz milk chocolate
                                                                  • Combine milk, cream, and cayenne in a small saucepan over medium heat and cook until simmering, about 4 minutes.
                                                                  • Add chocolate and whisk until completely melted and well incorporated, about 2 minutes. Serve immediately.
                                                                  Yields: 2drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Enjoy the mixture of spices in this Mexican soup. Top Posole with radishes and tortilla chips for color and texture.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 lb boneless boston butt pork roast
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 14.5 oz no salt added stewed tomatoes
                                                                  • Yes No 1 14 oz low-sodium beef broth
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No 2 15.5 oz golden hominy
                                                                  • Yes No 1 1/4 cup shredded boston lettuce
                                                                  • Yes No 2/3 cup unsalted tortilla chips
                                                                  • Yes No 2/3 cup minced cilantro
                                                                  • Yes No 2/3 cup thinly sliced radish
                                                                  • Combine 1 teaspoon salt, paprika, and pepper. Trim fat from pork. Cut pork into 2-inch pieces; trim any additional fat. Combine pork and paprika mixture, tossing well to coat.
                                                                  • Heat a large Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Add onion and garlic to pan; sauté 3 minutes. Return pork to pan; stir in water and next 7 ingredients (water through chicken broth).
                                                                  • Remove 1 large chile and 2 tablespoons adobo sauce from can; reserve remaining chiles and sauce for another use. Remove seeds from chile; finely chop. Stir chile and adobo sauce into pork mixture. Bring to a boil; cover, reduce heat, and simmer 2 hours or until pork is tender. Remove pork from pan using a slotted spoon; place pork in a large bowl. Shred pork using 2 forks. Add tomato mixture to pork in bowl. Let cool to room temperature; cover and chill overnight.
                                                                  • Skim solidified fat from surface of stew. Combine the stew, remaining 1/2 teaspoon salt, and hominy in a large Dutch oven, and bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes. Ladle 1 cup stew into each of 10 bowls; top each with about 2 tablespoons of lettuce, about 1 tablespoon of chips, about 1 tablespoon of cilantro, and about 1 tablespoon of radishes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stew

                                                                  Not all of us like soda and flavored drinks, but plain old water can get boring after a while. Here, the clean flavors of cucumber and orange steep in water for a refreshing twist. This recipe was featured as part of our Post-Holiday Recovery Menu.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 6 thin slice english cucumber
                                                                  • Yes No 5 thin slice orange
                                                                  • Combine all ingredients in a large pitcher. Cover and chill in the refrigerator for at least 30 minutes. Serve.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This classic soup hails from the Castilian region of Spain and features serrano ham, smoked paprika, and lots of garlic. For more flavor and protein, break an egg into each bowl, top with the garlic-and-ham broth, and bake in the oven until the eggs are set. Top Sopa de Ajo Castellana with homemade paprika croutons.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/2 oz prosciutto
                                                                  • Yes No 1 tsp sweet paprika
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp crumbled saffron
                                                                  • Yes No 3 15.75 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 1/2 tsp extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 cup cubed country style bread
                                                                  • Yes No 1/2 tsp sweet paprika
                                                                  • Yes No 4 large egg
                                                                  • To prepare soup, heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add 4 crushed garlic cloves; sauté 1 minute. Add ham and 1 teaspoon paprika; sauté 30 seconds. Stir in cumin, pepper, saffron, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes
                                                                  • Preheat oven to 350°.
                                                                  • To prepare the croutons, combine 1 1/2 teaspoons oil and 1 crushed garlic clove in a large bowl. Add the bread cubes, tossing to coat. Place bread cubes in a single layer on a baking sheet. Bake at 350° for 12 minutes or until toasted. Sprinkle bread cubes with 1/2 teaspoon paprika; toss well.
                                                                  • Increase oven temperature to 450°.
                                                                  • Break 1 egg into each of 4 ovenproof bowls. Divide the broth mixture evenly among bowls. Place bowls on a baking sheet. Bake at 450° for 15 minutes or until the eggs are set. Top each serving with croutons.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 1/4 cups soup and 1/2 cup croutons)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Watch Shane Kelly prepare the Meatloaf with Quinoa in our Don't Tell Mama video series.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3/4 cup quinoa
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 1 carrot
                                                                  • Yes No 10 oz crimimi mushrooms
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 lb buffalo
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 2 large organic eggs
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1/2 tsp salt and pepper
                                                                  • Yes No 1 cup organic ketchup
                                                                  • Preheat oven to 375°F.
                                                                  • Wash the quinoa in a fine mesh strainer under running water and then shake off the excess.
                                                                  • Bring water to a boil in a small saucepan and whisk in quinoa. Simmer, covered, until water is absorbed and quinoa is tender, 10 to 15 minutes. Drain any excess water from pan and let cool.
                                                                  • Meanwhile, heat oil in a large nonstick skillet and cook onion, celery and carrot over moderate heat, until softened, about 4 minutes. Add mushroom and garlic and cook, stirring occasionally, until liquid mushrooms give off are evaporated and vegetables are tender, about 10 minutes. Let mixture cool.
                                                                  • Place beef in a large bowl and mix with cooled vegetables, quinoa, parsley, eggs, and Worcestershire sauce with salt and pepper until just combined (do not over mix).
                                                                  • Form mixture into loaf (9- by 5-inches) onto a lightly greased sheet pan and roast in middle of oven for 30 minutes. Remove from oven and spread ketchup on top and sides of meat and continue to roast for another 30 to 45 minutes until meat registers 155°F on an instant-read thermometer. Let meat stand for 10 minutes before slicing.
                                                                  Yields: 6
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 2 lemon
                                                                  • Yes No 2 lime
                                                                  • Yes No 1/2 orange
                                                                  • Yes No 1 tbsp crushed red bell pepper
                                                                  • Yes No 4 large lb shrimp
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No 2 cup grapefruit juice
                                                                  • Yes No 2 cup pineapple juice
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 orange
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 grapefruit
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No lettuce
                                                                  • Yes No louis sauce
                                                                  • Yes No slice garnish, citrus fruit slices
                                                                  • Combine lemon halves, next 3 ingredients, and salted water to cover in a Dutch oven. Bring to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.
                                                                  • Peel shrimp, leaving tails on. Devein, if desired.
                                                                  • Combine orange juice and next 9 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal, and chill 25 minutes. Drain off liquid. Serve shrimp over lettuce leaves with Louis Sauce. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11appetizer servings
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Make the dressing up to 2 days ahead. Toss the salad the day of the brunch.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp white wine vinegar
                                                                  • Yes No 5 tbsp orange juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 cup salad greens
                                                                  • Yes No 2 cup snow peas
                                                                  • Yes No 2 cup seedless red grape
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Combine first 6 ingredients in a small bowl; stir well with a whisk. Combine remaining ingredients in a large bowl. Drizzle dressing over salad; toss well.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 coarse, 6 oz cup semolina
                                                                  • Yes No 1/2 cup slivered almond
                                                                  • Yes No 1/2 cup dried apricots
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No pinch salt
                                                                  • Yes No orange sorbet
                                                                  • In a small saucepan, bring the whole milk to a boil with the sugar. Simmer over low heat for 5 minutes.
                                                                  • In a large saucepan, melt the butter. Add the semolina and almonds and cook over moderate heat, stirring constantly, until golden and fragrant, about 8 minutes. Remove from the heat and gradually stir in the milk mixture, apricots, almond extract and salt. Cover and let stand until the liquid is completely absorbed, about 20 minutes. Fluff with a fork and serve with crème fraîche or sorbet.
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  This cheesy frittata is the kind of dish—fast, flexible and easy to reheat—that Tom Valenti likes to have around for all kinds of holiday eating. "A frittata is just as good, or maybe better, at midnight," he says.

                                                                  Ingredients
                                                                  • Yes No 1 dozen large egg
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 gruyère
                                                                  • Yes No 4 oz prosciutto
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 2 scallion
                                                                  • Preheat the oven to 375°. In a bowl, beat the eggs with the water and season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Beat in the Gruyère and prosciutto.
                                                                  • Heat the olive oil in a large, nonstick ovenproof skillet. Add the potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the scallions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes; lift the frittata to allow the uncooked eggs to seep underneath.
                                                                  • Bake the frittata for about 10 minutes, until nearly set in the center.
                                                                  • Preheat the broiler. Broil the frittata 8 inches from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot or at room temperature.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use fine-grained bulgur for this refreshing, lemony salad.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp bulgur
                                                                  • Yes No 1/2 medium white onion
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1 medium lb tomato
                                                                  • Yes No 3 cup minced flat leaf parsley
                                                                  • Yes No 1/2 cup diced mint
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 5 tbsp lemon juice
                                                                  • Put bulgur into a small bowl; cover with 1/2 cup warm water. Let soften for 10 minutes; drain bulgur; set aside.
                                                                  • Put the onions on a cutting board and sprinkle them with 1 tsp. salt and the allspice. Finely chop the onions. Transfer onions and reserved bulgur to a large bowl along with the tomatoes, parsley, mint, oil, and lemon juice. Stir to combine and season with salt. Serve at room temperature.
                                                                  • MAKES ABOUT 3 CUPS
                                                                  Cuisine:YesNoleventine
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Harvest or buy the squash when they're little and sweet. Prep and Cook Time: about 1 hour. Notes: If your eggs are small, use a couple of them for each squash. Bake the squash cups up to 4 hours ahead and keep at room temperature, covered.

                                                                  Ingredients
                                                                  • Yes No 8 5 inch pattypan squash
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tsp minced thyme
                                                                  • Yes No 8 large egg
                                                                  • Preheat oven to 375°. Cut tops (stem ends) off squash and reserve. Scoop out and discard insides of squash, leaving a shell at least 1/4 in. thick. Brush squash and tops with about 1 tbsp. olive oil, set on a baking sheet, and bake until tender when pierced with a fork, 15 minutes.
                                                                  • Meanwhile, heat remaining 1 tbsp. olive oil in a large frying pan over medium-high heat. Add onion and 3/4 tsp. salt. Cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add thyme and cook, stirring, until combined.
                                                                  • Set squash tops aside. Divide onion mixture evenly among the squash. Crack 1 egg into each squash, lifting out any white that doesn't fit. Sprinkle eggs with remaining salt. Bake until eggs are set, 15 to 20 minutes. Serve immediately, with tops replaced or set to the side.
                                                                  • Note: Nutritional analysis is per squash.
                                                                  Yields: 8servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No two 10 oz frozen chopped spinach
                                                                  • Yes No 2/3 cup grated parmesan cheese
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No two 3 lb boneless pork loin
                                                                  • Yes No 1/4 lb prosciutto
                                                                  • Yes No 1 1/2 cup low-sodium chicken stock
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 tsp all purpose flour
                                                                  • Squeeze any excess water from the chopped spinach. In a medium bowl, mix the spinach with the Parmesan cheese, minced garlic and 2 tablespoons of the extra-virgin olive oil. Season with salt and pepper.
                                                                  • Preheat the oven to 400°. Set the pork loins on a work surface, opening them like a book, with the cut side up. Season the inside of the pork loins generously with salt and pepper. Cover the pork loins with a single layer of overlapping prosciutto slices; spoon the spinach filling into the center of the pork loins. Shape the filling into a thin log that runs along the center of each loin. Roll up the pork loins and tie them with kitchen twine at 1 1/2-inch intervals. Season the pork loins generously with salt and freshly ground pepper.
                                                                  • Heat the remaining 1 tablespoon of extra-virgin olive oil in a very large ovenproof skillet until shimmering. Add the pork loins and cook over moderately high heat until they are browned all over, about 10 minutes. Transfer the pork loins to a large platter.
                                                                  • Pour off any fat from the skillet and return it to high heat. Add half of the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the pan. Return the pork loins to the skillet and roast them in the oven for 40 to 45 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 145°. Transfer the pork loins to a large cutting board, cover loosely with foil and let stand for 15 minutes.
                                                                  • Pour the juices from the skillet into a small saucepan and skim off the fat. Add the remaining 3/4 cup of chicken stock to the skillet and set it over high heat. Add the wine, scrape up any browned bits from the bottom of the skillet and boil until reduced to a few tablespoons. Add the pan juices to the saucepan and bring to a boil. Whisk in the flour slurry and simmer until slightly thickened. Season with salt and pepper.
                                                                  • Untie the pork loins and carve the meat into 1/2-inch-thick slices. Arrange the slices on plates, drizzle with the pan sauce and serve.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 2 large red bell pepper
                                                                  • Yes No 2 large yellow bell pepper
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 cup tomato juice
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 english cucumber
                                                                  • Light a grill. Thread the garlic cloves onto a skewer. Lightly brush the garlic, bell peppers, zucchini, onion and corn with the vegetable oil and season with salt and pepper. Grill the vegetables over moderately high heat, turning frequently, until lightly charred and crisp-tender, about 10 minutes. Transfer the peppers to a bowl, cover with plastic and let steam for 10 minutes.
                                                                  • Meanwhile, remove the garlic cloves from the skewers, peel them and transfer to a large bowl. Using a large serrated knife, cut the charred corn kernels into the bowl. Peel the peppers and add them to the bowl along with the zucchini, onion, cumin, crushed red pepper, tomato juice, orange juice, lemon juice and vinegar.
                                                                  • Working in batches, puree the vegetable mixture in a blender or food processor. Pour the gazpacho into a clean bowl and season with salt and pepper. Cover and refrigerate until chilled, about 2 hours.
                                                                  • Just before serving, stir the cilantro into the gazpacho. Ladle the soup into bowls, garnish with the cucumber and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 10
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir

                                                                  A great alternative to leek and potato, this is a delicious thick soup with a real punch of Stilton. A great way to beat the winter blues. Just serve simply with fresh, granary bread.

                                                                  Ingredients
                                                                  • Yes No 8 leek
                                                                  • Yes No 2 stick celery
                                                                  • Yes No 50 2oz gram butter
                                                                  • Yes No 1 tbsp light and mild olive oil
                                                                  • Yes No 1 large baking potato
                                                                  • Yes No 1.5 3 pint liter 3 pt litres vegetable stock
                                                                  • Yes No ¼ 150ml pint single cream
                                                                  • Yes No 8 225g oz stilton blue cheese
                                                                  • Yes No salt and pepper
                                                                  • Serves 6 Gently sweat the shredded leek and celery in the butter and olive oil for 5 minutes to soften. Add the diced potato and stock. Bring to a gentle simmer. Cover and cook for 30 minutes. Whiz in batches in a food processor with the single cream, Stilton and seasonings to a coarse consistency. Top with strips of cooked leek and serve with warm crusty granary bread. Recipe courtesy of British Leeks.
                                                                  Cuisine:YesNowelsh
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Because vitamin C breaks down quickly, fresh-squeezed juice is the best choice; a kiwi version packs a walloping amount of the antioxidant.

                                                                  Ingredients
                                                                  • Yes No 8 2 1/2 lb ripe kiwis
                                                                  • Yes No 2 cup green grape
                                                                  • Yes No 2 1 lb granny smith apple
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Slice 2 kiwis crosswise into 1/2-inch-thick rounds, then cut each round into quarters; reserve for garnish.
                                                                  • Cut remaining 6 kiwis into large pieces. Using an electric juicer, juice kiwis, grapes, and apples, and transfer to a medium bowl. Stir in lemon juice. Transfer to a pitcher filled with ice.
                                                                  • Divide juice among 4 glasses. Garnish with kiwi, and serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  These Thai Fried Ribs are very easy to make and, unlike most deep fried ribs that I've tried, these are wonderfully full of flavor. The special Thai marinade is what does it -- a special concoction of coriander (cilantro) and garlic that is whipped up in just minutes. And there's no messy beaten eggs or other liquids to dip into - just the simple marinade, then roll in flour. So easy, so wonderful! No wonder ribs are such a popular street food in Thailand.

                                                                  Ingredients
                                                                  • Yes No 4 as an appetizer
                                                                  • Yes No 1 lb pork ribs
                                                                  • Yes No 7 clove garlic
                                                                  • Yes No 3/4 cup fresh coriander leaves and stem
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 1 tbsp sherry
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/3 tsp salt
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 1 cup canola oil
                                                                  • Place garlic, coriander, fish sauce, and sherry in a mini chopper or food processor. Blitz to create an aromatic green marinade.
                                                                  • Place prepared pork ribs in a mixing bowl. Pour or scoop the marinade over. Toss well to mix and set in the refrigerator at least 20 minutes, or up to 24 hours.
                                                                  • In another bowl, combine the flour with the salt and white pepper, stirring well to mix.
                                                                  • Gently turn or "roll" the ribs in the flour mixture until well coated. Place on a clean plate (you can pile them on top of one another). Leave as much of the green paste on the ribs as possible -- this will become part of the batter.
                                                                  • Heat the oil in a wok or frying pan over high heat (it should be at least 1 inch deep). To test if oil is hot enough, dip one corner of a floured rib into the oil. If it begins to sizzle and cook, the oil is ready.
                                                                  • Carefully place the first batch of ribs in the oil, being sure not to disturb them for the first minute of frying. Reduce heat to medium, or just hot enough to keep the ribs frying nicely.
                                                                  • Using tongs to turn, fry the ribs at least 5 minutes on each side, or until they turn a deep golden brown. To see if they are cooked, remove one from the oil and slice it open close to the bone - it should be white or very light pink inside.
                                                                  • When ribs are done, set to drain on a paper towel (or clean tea towel). Serve immediately with Thai sweet chili sauce for dipping (available by the bottle in the Asian section of most supermarkets). If desired, garnish with fresh coriander and lime wedges, and ENJOY!
                                                                  Cuisine:YesNothai
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.

                                                                  Ingredients
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 4 sesame seed buns
                                                                  • Yes No 4 large eggs, cooked over easy
                                                                  • Yes No barbecue sauce
                                                                  • Yes No sliced canned beets
                                                                  • Yes No lettuce
                                                                  • Heat a grill to medium-high. Clean and lightly oil hot grill. Cut onion into thin rings and season with salt and pepper. Grill until lightly charred and crisp-tender, about 4 minutes per side. Transfer to a plate. Form ground beef into 4 patties and season with salt and pepper. Grill 4 minutes per side for medium. Transfer to bottom halves of buns. Top each burger with an egg, grilled onions, your choice of sauce, sliced beets, and lettuce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  Ingredients
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 tbsp chopped mint
                                                                  • Yes No 8 cup diced seedless watermelon
                                                                  • Yes No 1 sweet onion
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 4 oz feta cheese
                                                                  • Whisk 1/2 cup olive oil, 1/4 cup red wine vinegar, 1/2 tsp. each salt and pepper and 3 Tbsp. chopped fresh mint. Toss with 8 cups diced seedless watermelon, 1 chopped sweet onion and 1 chopped, seeded English cucumber. Crumble 4 oz. feta on top.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp canola oil
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1 1/2 tsp minced ginger
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1/2 tsp madras curry powder
                                                                  • Yes No 3/4 lb ground turkey
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 2 tbsp minced basil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt
                                                                  • Yes No sixteen 6 inch flour tortilla
                                                                  • In a large skillet, heat the 1 1/2 tablespoons of canola oil. Add the onion, ginger and garlic and cook over moderate heat, stirring a few times, until the onion is translucent, about 5 minutes. Add the curry powder and amchoor and cook, stirring, until the spices become fragrant, about 1 minute. Add the turkey and soy sauce and cook, breaking up the meat, until no trace of pink remains in the turkey, about 10 minutes. Stir in the basil and lemon juice and season with salt.
                                                                  • In a medium saucepan, heat 2 inches of canola oil to 350° over moderately high heat. Lay a tortilla on a work surface and spoon 2 tablespoons of the turkey filling across the lower third of it. Roll the tortilla around the filling, folding in the sides as you roll. Secure the rolls with 2 toothpicks. Repeat to form the remaining rolls.
                                                                  • Fry the rolls 3 or 4 at a time, turning once, until browned and crisp, about 4 minutes per batch. Drain on paper towels. Remove the toothpicks and serve the rolls with the Mint-and-Date Dipping Sauce.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 16rolls
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup shredded cabot clothbound cheddar
                                                                  • Preheat the oven to 425° and position racks in the upper and middle thirds. Lightly butter 2 large baking sheets. In a large saucepan, combine the butter, water and salt and bring to a boil. Remove from the heat. Add the flour and whisk until smooth. Let cool slightly, then, using an electric mixer at medium speed, beat in the eggs 1 at a time, beating thoroughly between additions. Beat in all but 2 tablespoons of the cheese.
                                                                  • Using a 1-tablespoon ice cream scoop, scoop level mounds of the dough onto the baking sheets, 1 1/2 inches apart. Sprinkle with the remaining 2 tablespoons of cheese and bake for 28 minutes, until golden and risen; shift the pans from top to bottom and front to back halfway through baking.
                                                                  • Lower the oven temperature to 400°. Pierce each gougère near the bottom with a skewer and return the pans to the oven. Bake for about 8 minutes longer, until crisp and deeply golden. Transfer the gougères to racks to cool. Serve the gougères warm or at room temperature.
                                                                  Yields: 40gougères
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine. You can easily buy a big bag of spinach, rocket and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is they always have greens and veggies to hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs and garlic until soft and tender.

                                                                  Ingredients
                                                                  • Yes No 6 large 6 big handfuls of mixed greens, leaves and herbs
                                                                  • Yes No olive oil
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 lemon
                                                                  • This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine. You can easily buy a big bag of spinach, rocket and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is they always have greens and veggies to hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs and garlic until soft and tender.Blanch the cabbage leaves and chard to perfection in a pot of salted boiling water for a couple of minutes, then drain in a colander and leave to cool down a little. Put a couple of good lugs of olive oil into a large frying pan or casserole type dish and add the sliced garlic. As soon as it starts to take on the smallest amount of colour, throw in your salad leaves then the cabbage and Swiss chard. Cook on a medium heat for about 4 to 5 minutes, moving the greens around the pan with a spoon or a pair of tongs, then add your herbs and cook for a further minute. Remove from the heat and season carefully to taste with salt and pepper, some good-quality extra virgin olive oil and enough lemon juice to give it a little kick.• from Jamie's Italy
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This gorgeous white cake is great for any birthday. The fluffy meringue icing glides easily over the layers and acts as a canvas for any decoration you choose.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp clear vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 3 cup cake flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.
                                                                  • Place 2 cups sugar and unsalted butter in a large bowl; beat with a mixer at medium speed for 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon clear vanilla extract and 1/2 teaspoon almond extract.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, and mix after each addition. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans for 10 minutes on a wire rack; remove cake from pans. Carefully peel off wax paper, and cool completely on wire rack.
                                                                  • To prepare icing, place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.
                                                                  • Combine 1 cup sugar, 1/4 cup water, and 1/4 teaspoon salt in a small saucepan. Cook over medium heat until sugar dissolves, stirring mixture frequently, and bring to a boil. Cook, without stirring, for 2 minutes or until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract. Place 1 cake layer on a plate; spread cake layer with 2 cups icing. Top with the remaining cake layer. Spread remaining icing over top and sides of cake.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  If you love to eat steak, here's a great way to take it up a few notches ? the combination of beef and salsa verde is so good you really can't beat it. Make sure you choose good-quality meat and you can?t go wrong.

                                                                  Ingredients
                                                                  • Yes No 1 lb 1 pound flank steak
                                                                  • Yes No 1/8 tsp 1/8 teaspoon sea salt
                                                                  • Yes No freshly ground black pepper, to taste
                                                                  • Yes No 1 tbsp 1 tablespoon olive oil
                                                                  • Yes No 1 garlic
                                                                  • Yes No a small fresh cilantro
                                                                  • Yes No a small mint
                                                                  • Yes No .1 clove garlic
                                                                  • Yes No 1 large tbsp serrano chiles, 4 scallions, 2 tomatoes, freshly ground black pepper, to taste 1 to 2 limes 1 tablespoon olive oil
                                                                  • If you love to eat steak, here's a great way to take it up a few notches – the combination of beef and salsa verde is so good you really can't beat it. Make sure you choose good-quality meat and you can’t go wrong.JAMIE'S TOP TIPMake sure your meat is at room temperature before you start cooking – that way it will cook at the same temperature all the way through.It’s really important to rest the meat once it’s cooked. It allows the juices to settle, so you don’t lose them all when you slice or carve the steak.MethodTake your steak out of the refrigerator and let it get up to room temperature while you make your salsa.Get yourself a good knife and a big cutting board. Set aside a few of the cilantro leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chiles, scallions, and tomatoes until it’s all very fine – watch your fingers here! Sprinkle over a pinch of the salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with the remaining salt, pepper, lime juice, or chile, and put it into a bowl ready to go.Get a frying pan, grill pan, or outdoor grill screaming hot and season both sides of your steaks with the salt, pepper, and a good lug of olive oil.Add the steaks to the pan or grill. Your steaks should take about 6 to 7 minutes per side to cook depending on how you like them. As it cooks, rub the steak with the cut side of the garlic clove for some extra flavor.When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes.Cut the flank against the grain and with the knife at an angle to the board into 1/4-inch-thick slices, and arrange them on a large serving platter or divide between your plates.Finish with a few dollops of salsa, and scatter over your remaining cilantro leaves. Drizzle over any resting juices and let everyone tuck in.More InformationServing suggestions: Lovely served with a Baked potato, Flash-sautéed collard greens or Garden salad with buttermilk dressing, or for a treat, potato wedges.Tips from the dietitian: If you’re craving some red meat try and choose leaner flank steak, like we’ve used in this recipe. As a guide, the right portion size for an adult is roughly the size of the palm of your hand. If you fill half your plate with vegetables, at both lunch and dinner, it will help you eat enough vegetables for the day.Food safety: Store raw meat and fish on the bottom shelf of your fridge, and store food that is ready to be eaten whether it’s salad, cheese, dairy or cooked food on the shelves above. This is so the juices from the raw foods can’t drip onto cooked foods and cross-contaminate them. If you’re preparing raw meat, chicken or fish on a chopping board, wash the board, the knife and your hands thoroughly afterwards so that the bacteria doesn’t spread onto food that is cooked or ready to eat. Some restaurants have different colored chopping boards for raw and cooked foods, or for meat, fish and vegetables, to minimize the chances of this happening. These are readily available from loads of home and kitchen stores so you might like to try this at home.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread

                                                                  Orange-Walnut Buche De Noel How-to

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup walnut
                                                                  • Yes No 6 large egg
                                                                  • Yes No 10 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No confectioners’ sugar
                                                                  • Yes No orange mascarpone filling
                                                                  • Yes No chocolate bark
                                                                  • Yes No fig and marzipan acorns
                                                                  • Yes No tuile leaves
                                                                  • Preheat oven to 300 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper. Spray and flour parchment, tapping off excess; set aside. In a food processor, pulse walnuts and flour until coarsely ground; set aside.
                                                                  • In the bowl of an electric mixer, whisk egg yolks with 5 tablespoons sugar until thick and pale. Beat in vanilla. In a clean mixing bowl fitted with a clean whisk, beat egg whites with salt until soft peaks form. Gradually add remaining 5 tablespoons sugar, beating until stiff glossy peaks form. Fold egg whites into yolk mixture in three equal batches, and add walnut mixture with last batch.
                                                                  • Spread batter evenly on prepared baking sheet. Bake until top is golden and springs back when touched, about 30 minutes. Run a small sharp knife around edges of cake; invert cake onto a clean kitchen towel dusted with confectioners' sugar. Peel off parchment paper. Starting at a short side, gently roll the cake into a log, incorporating towel. Transfer to a wire rack, and let cool completely, about 1 hour.
                                                                  • Reserve 1 1/2 cups mascarpone filling. Unroll cake and spread remaining filling on top, leaving a 1/2-inch border on all sides. Carefully reroll cake (without towel). Arrange, seam-side down, on a parchment-lined baking sheet. Using a serrated knife, trim end of log. Spread reserved filling over log. Working quickly, arrange chocolate bark all over log, overlapping pieces slightly. Refrigerate until firm, at least 1 hour. Garnish with acorns and leaves, if desired; dust with confectioners' sugar before serving.
                                                                  Yields: 112-inch log
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 small chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 cup barbecue sauce
                                                                  • Yes No 1 11 inch, 14 oz pizza crust
                                                                  • Yes No 1/2 cup grated smoked gouda
                                                                  • Yes No 1/2 cup grated mozzarella cheese
                                                                  • Yes No 3 tbsp sliced red onion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Warm oil in a skillet over medium heat. Add chicken and cook, turning once, 5 to 6 minutes per side, until just cooked through. Transfer to a cutting board. When cool enough to handle, cut into 1/2-inch cubes. Toss chicken with 2 Tbsp. barbecue sauce in a bowl.
                                                                  • Position a rack in bottom of oven and preheat to 450°F. Place pizza crust on a large baking sheet and spread with remaining 1/2 cup barbecue sauce. Sprinkle with half of both cheeses, arrange chicken on top, and then add remaining cheese and onion.
                                                                  • Bake until cheese is melted and golden brown, 20 minutes. Let rest for 5 minutes. Sprinkle with cilantro, cut into slices and serve hot.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  Removing the skins from fresh-shelled favas is a necessary task that's worth the effort. The prepared beans have a firm texture and a nutty flavor.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup fava bean
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Yes No 4 radicchio leaves
                                                                  • Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Place beans in a large bowl; set aside.
                                                                  • Prepare grill.
                                                                  • Thread shrimp evenly onto 6 (12-inch) skewers; brush with 1 teaspoon oil. Sprinkle shrimp evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place skewers on a grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until shrimp are done. Cool slightly; remove shrimp from skewers. Add shrimp to beans.
                                                                  • Combine remaining 5 teaspoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, juice, and garlic in a small bowl, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss to coat. Stir in parsley.
                                                                  • Place 1 radicchio leaf on each of 4 salad plates; spoon 1 cup shrimp mixture into each leaf.
                                                                  Cuisine:YesNowashington
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 3/4 cup quick cooking grits
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 oz sharp white cheddar cheese
                                                                  • Yes No 1 1/2 cup baby spinach
                                                                  • Yes No 1/4 cup chives
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1/2 tsp hot paprika
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • In a medium saucepan, bring 3 cups of water to a boil. Gradually add the grits and a generous pinch of salt. Cover and cook over low heat, stirring occasionally, until the grits are thick and porridge-like, about 7 minutes. Season with salt and black pepper and stir in the cheddar cheese, baby spinach and chives; stir until the cheese is melted and the spinach is wilted. Cover the grits and keep warm.
                                                                  • In a large skillet, heat the canola oil with the garlic over high heat until fragrant, about 30 seconds. Add the shrimp and paprika, season with salt and black pepper and cook until the shrimp are opaque, about 2 minutes. Add the white wine and cook until the shrimp are white throughout and the garlic-paprika sauce is slightly reduced.
                                                                  • Spoon the grits into bowls, top with the shrimp and sauce; serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  Amy Schroeder used an excess of homegrown zucchini as an opportunity to make this delicate soup.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 lb zucchini
                                                                  • Yes No 1 15 oz chicken broth
                                                                  • Yes No 1 14 oz reduced fat coconut milk
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No salt and white pepper
                                                                  • In a 4- to 5-quart pan over medium heat, stir onion and garlic in oil until soft, about 8 minutes. Add zucchini and 1 cup chicken broth; simmer until zucchini is tender, about 10 minutes.
                                                                  • Transfer mixture to a blender; whirl until smooth.
                                                                  • Return to pan. Stir in remaining chicken broth, the coconut milk, curry powder, and salt and pepper to taste. Stir until hot.
                                                                  Yields: 5cups; 3 to 4 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer

                                                                  Buttercream...doesn't hearing that word just make you want to close your eyes and lick your lips? So decadent. So indulgent. And here's how...

                                                                  Ingredients
                                                                  • Yes No 24 cupcakes
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 6 egg yolk
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp liquor

                                                                  This recipe yields slow-cooked barbecue flavor in less than an hour. The sandwiches need to be broiled at the last minute, but the rest of the menu can be made ahead of time.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 cup tomatoes in can
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 sandwich roll
                                                                  • Yes No 2 oz monterey jack cheese
                                                                  • Yes No 4 slice red onion
                                                                  • Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.
                                                                  • Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.
                                                                  • Preheat broiler.
                                                                  • Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.
                                                                  Yields: 4sandwiches (serving size: 1 sandwich)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  The classic Italian basil sauce freshens a down-home favorite. Beaten egg whites give the grits a light, airy texture; the casserole will rise as it bakes but then fall shortly after coming out of the oven. Use caution as the grits cook on the stovetop; they tend to spatter, so stir them with a long-handled wooden spoon.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup loosely packed basil
                                                                  • Yes No 1/4 cup loosely packed parsley
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 2 tbsp fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 cup 1% low-fat milk
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/4 cup uncooked quick cooking grits
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 large egg white
                                                                  • Yes No dash cream of tartar
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare pesto butter, place first 5 ingredients in a food processor; process until finely chopped. Scrape down sides; add butter. Process until well combined. Cover and chill.
                                                                  • Preheat oven to 375°.
                                                                  • To prepare casserole, combine milk, 1 cup broth, and salt in a large saucepan; bring to a boil. Gradually add grits, stirring constantly. Reduce heat to medium-low; simmer 5 minutes or until thick, stirring occasionally with a wooden spoon. Remove from heat; add 1/2 cup cheese and pepper, stirring until cheese melts. Cool slightly.
                                                                  • Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until stiff peaks form. Gently stir one-fourth of egg white mixture into grits mixture; gently fold in remaining egg white mixture. Spoon into a 2-quart soufflé dish coated with cooking spray. Bake at 375° for 40 minutes or until casserole has risen and begins to brown. Serve warm with pesto butter.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: about 3/4 cup casserole and about 2 teaspoons pesto butter)
                                                                    Steps:
                                                                  • Yes No
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                                                                  Fred Bernstein shared with me this recipe from his mother, Mildred Bernstein, who was a much-loved caterer in Charleston, South Carolina. She and her partner, Minnie Weinberg, were famous for their babkas and other baked goods. This rich yeast dough is rolled around a filling of cinnamon-scented sugar, pecans and currants to create a pastry that looks like a snail, thus the name, schnecken, the German word for snail. Plan ahead because this dough has to be prepared the night before and refrigerated. Note: Recipes in Marcie Cohen Ferris’s book Matzoh Ball Gumbo were compiled from a diverse mix of Jewish Southerners who have blended religion and region through home cooking.

                                                                  Ingredients
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 2 dry active yeast
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 5 1/2 cup all purpose flour
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 cup diced pecan
                                                                  • Yes No 1 3/4 cup thompson seedless raisin
                                                                  • Yes No 1 egg yolk
                                                                    For the dough:
                                                                  • Warm the cream in a medium saucepan over medium heat. Stir in the butter until melted. Remove from the heat and let cool to lukewarm. Meanwhile, sprinkle the yeast over the lukewarm water in a small bowl. Stir in 1 teaspoon of the sugar. Let stand until frothy, about 10 minutes.
                                                                  • Transfer the cream mixture to the large bowl of an electric mixer fitted with the paddle attachment. Add the egg yolks, salt, cinnamon, remaining sugar and the yeast mixture. Beat at low speed until blended (flecks of cinnamon will be visible).
                                                                  • Add about 3 cups flour and beat at medium speed until smooth and elastic. With mixer at low speed, gradually beat in enough of the remaining flour to make a smooth, soft, tacky dough that forms a ball around the beater. Scrape the sides of the bowl. Cover with plastic wrap and refrigerate the dough in the mixing bowl overnight.
                                                                  • The next day, turn the dough out onto a floured board and press into a smooth ball. Divide into four pieces. Working on a floured surface with a floured rolling pin, roll one piece into a rectangle, about 12 inches long and 9 inches wide, with a long side facing you. Line four large baking sheets with parchment paper.
                                                                    For the filling:
                                                                  • Brush the rolled-out dough generously with melted butter. Sprinkle with about 1/4 of the cinnamon-sugar, leaving a 1/2-inch border all around. Press the sugar into the dough. Sprinkle with about 1/4 each of the pecans and currants or raisins, gently pressing them into the dough. Brush the long edge farthest from you with beaten egg.
                                                                  • Starting at the nearest long side, roll up the dough like a jelly-roll, shaping it as you roll it. Make sure the edge is sealed; if not, brush with more egg and press firmly. Cut the log into 1-inch-thick slices and arrange cut sides up, 2 inches apart, on the lined baking sheets. Press any filling that has fallen out back into the slices. Sprinkle with additional cinnamon-sugar. Cover loosely with plastic wrap and set aside.
                                                                  • Repeat with remaining 3 pieces of dough, filling and cinnamon-sugar. Set aside to rise for 1 to 1 1/2 hours (depending on the warmth of your kitchen) or until lightly puffed; they should not double in size. Meanwhile preheat the oven to 350°. Bake the schnecken for 20 to 25 minutes, turning the pans around once, until golden brown. Transfer to wire racks to cool.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 12schnecken
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Inspired by McDonald’s McGriddle, this breakfasty corn dog has the winning sweet-savory combination of juicy breakfast sausage links dipped in a maple syrup-cornmeal batter and deep-fried to golden brown perfection. Serve extra maple syrup on the side for dunking. Special equipment: You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe. Candy-apple craft sticks give these breakfast corn dogs an authentic state-fair feel. Look for them next to the apples in the produce section of the grocery store or order them online. If you can’t find them, use 6-inch wood skewers or wood coffee-stirrers instead. Game plan: The fried breakfast corn dogs can be frozen for up to 2 weeks. To reheat, place them on a baking sheet and bake in a 350°F oven for 20 minutes or until heated through. This recipe was featured... read more Inspired by McDonald’s McGriddle, this breakfasty corn dog has the winning sweet-savory combination of juicy breakfast sausage links dipped in a maple syrup-cornmeal batter and deep-fried to golden brown perfection. Serve extra maple syrup on the side for dunking. Special equipment: You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe. Candy-apple craft sticks give these breakfast corn dogs an authentic state-fair feel. Look for them next to the apples in the produce section of the grocery store or order them online. If you can’t find them, use 6-inch wood skewers or wood coffee-stirrers instead.

                                                                  Ingredients
                                                                  • Yes No 14 12 oz small breakfast sausage links
                                                                  • Yes No 2 qt vegetable oil
                                                                  • Yes No 14 candy apple craft sticks
                                                                  • Yes No 1 medium ground yellow cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack over a baking sheet; set aside.
                                                                  • Cook the sausages according to the package directions. Place on a paper-towel-lined baking sheet and set aside to cool.
                                                                  • Pour the oil into a Dutch oven or a large, heavy-bottomed pot. Heat over medium-high heat until the oil temperature reaches 360°F on a deep-frying/candy thermometer.
                                                                  • Meanwhile, insert a craft stick lengthwise into each sausage (try to keep the stick aligned in the center of the sausage), leaving about 2 inches of the stick exposed at the bottom; set aside.
                                                                  • When the oil is almost ready (about 325°F), whisk the cornmeal, flour, baking powder, and salt together in a medium bowl. Whisk the milk, eggs, maple syrup, and sugar together in a large bowl until combined and the sugar has dissolved. Add the cornmeal mixture to the milk mixture and stir with a rubber spatula just until a smooth batter forms. Pour some of the batter into a tall, narrow container or drinking glass, leaving 1 inch of room at the top.
                                                                  • When the oil is ready, evenly dip a sausage into the glass of batter by holding the stick and rotating the sausage as needed until it’s completely covered with batter. Immediately place into the hot oil. Repeat with 3 more sausages. Fry, turning occasionally, until light golden brown all over, about 3 minutes. Using tongs, transfer the breakfast corn dogs to the wire rack on the baking sheet and place in the oven.
                                                                  • Repeat with the remaining sausages, working with 4 at a time, refilling the glass with batter as needed, and letting the oil return to 360°F between batches. (When you reach the last few sausages, you may need to tilt the glass sideways while rotating the sausages to evenly coat them with batter.) Serve immediately with maple syrup for dipping.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 14pieces
                                                                  • Total Time: 60 minutes
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This gaufrettes recipe makes delicately crisp waffles that can be served fresh from the iron, like cookies, or shaped into delicious little cones while the waffle is still warm and pliable. Lightly touched with traditional vanilla, gaufrettes can be made into creative accompaniments to ice cream or sandwiched together with a bit of thick caramel and served with cafe au lait or tea.

                                                                  Ingredients
                                                                  • Yes No 2 egg white
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 4 tbsp salted butter
                                                                  • Beat the egg whites on high speed until they are stiff. Gently fold in the remaining ingredients, one at a time, until the mixture forms a cohesive batter.
                                                                  • Preheat a gaufrette or pizzelle iron over medium heat. Place a small spoonful - the dough spreads quickly when heated - onto the preheated iron and bake over the medium-heat burner for approximately 30 seconds on each side.
                                                                  • The gaufrettes are done when they turn a very light golden brown color. Allow them to cool completely on a wire rack, or gently shape the still-warm cookies into cone shapes to be filled with glace or whipped cream later.
                                                                  • Variation: Reduce the vanilla extract to 1/4 teaspoon and add 1/8 teaspoon grated nutmeg plus 1/4 teaspoon rum flavoring to make eggnog gaufrettes.
                                                                  • This gaufrettes recipe makes 6 to 8 servings.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  Prep: 10 min., Bake: 6 min., Grill: 4 min. A quick cook time leaves the apples crisp-tender; for more caramelization, go an extra few minutes on each side. Serve with crackers.

                                                                  Ingredients
                                                                  • Yes No 1 cup pecan halves
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 1 1/2 lb gala apples
                                                                  • Yes No 1 6 oz baby spinach
                                                                  • Yes No 1 5 oz spring greens
                                                                  • Yes No 3 oz extra sharp white cheddar cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No brown sugar cider vinaigrette
                                                                  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
                                                                  • Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Cut apples crosswise into 1/4-inch-thick rings, cutting from one side through the other.
                                                                  • Grill apple rings, covered with grill lid, 2 to 3 minutes on each side or until crisp-tender. Arrange spinach and spring greens mix on a serving platter; top with apples, cheese, and toasted pecans. Season with salt and pepper to taste. Serve with Brown Sugar-Cider Vinaigrette.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  In the 2010 Oscar-nominated film A Serious Man, Larry Gopnik’s life seems pretty miserable. After unsuccessful therapy sessions with three different rabbis and bad news from his doctor, Larry could use an elixir. We would prescribe him a Martinowitz—a gin martini straight up, dirtied with a kosher dill pickle. This recipe was featured as part of our Best Picture Cocktails story.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 oz dry gin
                                                                  • Yes No 1/4 oz dry vermouth
                                                                  • Yes No 1/4 oz pickle juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 kosher pickle
                                                                  • Combine gin, vermouth, and pickle juice in a shaker filled halfway with ice and stir vigorously until well chilled, about 20 seconds. Strain into a chilled martini glass. Garnish with a kosher pickle slice.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate

                                                                  These simple shortbread bars have all the sweet-tart flavors of rhubarb pie without the fussiness of pie crust—and you can still serve them topped with ice cream. Game plan: The bars can be made through step 2 up to a day ahead of time. This recipe was featured as part of our Mother’s Day Picnic menu, as well as our menu celebrating 100 days of the Obama White House and our Picnic Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb rhubarb stalks
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 1/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2/3 cup almond
                                                                  • Place the rhubarb and 1 cup of the sugar in a medium nonreactive saucepan over medium heat, stir to combine, and cook until the rhubarb releases some juices, about 5 minutes. Reduce the heat to low and simmer, stirring occasionally, until the rhubarb is soft and just starting to fall apart, about 25 to 30 minutes. Remove to a bowl and let cool.
                                                                  • Combine the flour, remaining 1 cup sugar, baking powder, and salt in a large bowl. Grate the butter on the large holes of a box grater, add it to the flour mixture, and rub between your fingertips until the ingredients just hold together when squeezed, about 3 minutes. Add the yolks and combine until the dough forms large, fist-size chunks when squeezed, about 1 minute (the dough will be crumbly). Shape the dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes.
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Coarsely chop the almonds and set aside.
                                                                  • Evenly crumble the chilled dough over the bottom of a 13-by-9-inch baking dish, then firmly press it into the dish using your fingers or the bottom of a measuring cup. Sprinkle the chopped almonds over top and press them lightly into the dough. Using a slotted spoon, evenly spread the cooled rhubarb over the base. If you have any remaining syrup, pour up to 1/3 cup over the top. Bake until the dough is brown and the rhubarb mixture is bubbly around the edges, about 40 to 50 minutes. Let cool completely before cutting into 2-inch bars.
                                                                  Yields: 24(2-inch) bars
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute