loading


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

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

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

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

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

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  All you need is whipping cream, artificial sweetener and cocoa to make this recipe for Low Carb Chocolate Mousse.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 4 tsp artificial sweetener
                                                                  • Yes No 1 tbsp cooca powder
                                                                  • Yes No spray real cream
                                                                  • Put all ingredients, in order, in a blender. Blend and eat. For that special touch, spoon into a crystal wine glass and top with a small squirt of spray can whipped cream and a sprinkling of cocoa powder Note: I made this in the Magic-Bullet Blender System. Buzz, buzz and it was done. I also used Spenda for the artificial sweetener.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 2 minutes
                                                                  • Total Time: 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    crystal
                                                                  • Yes No
                                                                    squirt
                                                                    Brands:
                                                                  • Yes No
                                                                    Crystal
                                                                  • Yes No
                                                                    Squirt

                                                                  Serve this light, savory soufflé at brunch or at dinner as a side for beef or chicken.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 6 oz arugula
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 1/4 cup 1% low-fat milk
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/2 2 oz cup shredded fontina cheese
                                                                  • Yes No 6 large egg white
                                                                  • Yes No dash cream of tartar
                                                                  • Preheat oven to 350°.
                                                                  • Coat a 2-quart soufflé dish with cooking spray; sprinkle breadcrumbs over bottom and sides of dish.
                                                                  • Cook arugula in boiling water 15 seconds or until wilted, and drain in a sieve, pressing until barely moist. Finely chop; place in a large bowl.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Place the flour, salt, ground nutmeg, ground red pepper, and black pepper in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat, stirring constantly. Cook 1 minute or until thick.
                                                                  • Gradually stir about one-fourth of hot milk mixture into egg yolk, stirring constantly with a whisk, and add to remaining hot milk mixture, stirring constantly. Cook 30 seconds, and remove from heat. Stir in arugula and cheese. Cool slightly.
                                                                  • Place egg whites and cream of tartar in a large bowl, and beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into arugula mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish. Bake at 350° for 45 minutes or until puffed, golden, and set. Serve immediately.
                                                                  • Wine Note: In France the choice for this dish would be a Sancaerre or Pouilly Funé, both of which are light, crisp wines made with Sauvignon Blanc grapes. Of course, there are dozens of fabulous Sauvignon Blancs made in the United States, too. A sassy light one that would be terrific here: Geyser Peak's Sauvignon Blanc from Sonoma County (about $10).
                                                                  • Asparagus and Gruyère Soufflé: Substitute 3/4 pound asparagus for arugula. Cook asparagus in boiling water 4 minutes; drain and rinse with cold water. Cut a 1-inch tip from each asparagus spear; finely chop stalks. Substitute 1 teaspoon dry mustard for ground red pepper. Substitute 1/2 cup (2 ounces) shredded Gruyère for fontina. Stir in asparagus tips and chopped asparagus with the cheese Yield: 6 servings.
                                                                  • CALORIES 165 (29% from fat); FAT 5.3g (sat 2.5g, mono 1.6g, poly 0.4g); PROTEIN 11.9g; CARB 17.5g; FIBER 1.7g, CHOL 49mg; IRON 1.6mg; SODIUM 387mg; CALC 191mg
                                                                  • Spinach and Feta Soufflé: Substitute 10 ounces baby spinach (about 8 cups) for the arugula. Substitute 1/2 cup (2 ounces) crumbled feta cheese for the shredded fontina. Stir in 2 teaspoons chopped fresh dill with the cheese. Yield: 6 servings.
                                                                  • CALORIES 143 (26% from fat); FAT 4.1g (sat 2.1g, mono 1.1g, poly 0.3g); PROTEIN 10.1g; CARB 16.5g; FIBER 1.5g, CHOL 47mg; IRON 2.1mg; SODIUM 490mg; CALC 167mg
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rinse
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We've made the quintessential Thanksgiving casserole better than ever by combining fresh green beans, homemade mushroom sauce, and savory fried shallots.

                                                                  Ingredients
                                                                  • Yes No 3 cup vegetable oil
                                                                  • Yes No 6 large shallots, rings
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 lb green bean
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 14.5 oz low-sodium chicken broth
                                                                  • Yes No 1 cup milk
                                                                  • Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)
                                                                  • In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)
                                                                  • In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
                                                                  • Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.
                                                                  Yields: 8
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This cocktail is made with icy Moscato d'Asti, which is sweeter than champagne but much lighter than the rich dessert wine also made from Italian moscato grapes. Just the right medium for this fizzy drink, it adds flavor to the silky pear and tart cranberries. 95 calories; 0 g protein; 0 g fat; 6 g carb; 0 g fiber.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dry cranberries
                                                                  • Yes No 1/2 cup organic pear nectar
                                                                  • Yes No 32 oz moscato d'asti wine
                                                                  • Yes No 8 tiny sprig rosemary
                                                                  • Put cranberries in a small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving.
                                                                  • Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d'Asti into the glasses. Garnish each with a rosemary sprig.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 6 tbsp ice water
                                                                  • Process flour, salt, and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.)
                                                                  • Turn dough out onto a piece of plastic wrap. Flatten dough, and shape into a rectangle. Wrap in plastic. Refrigerate at least 1 hour (or overnight).
                                                                  Cuisine:YesNofrench
                                                                  Yields: 112-by-16-inch rectangle
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  Mole Chili
                                                                   15 m

                                                                  Chocolate is often added to savory Mexican dishes to cut the heat and enrich the flavor. In this recipe, chocolate adds richness and deepens the color of the chili without making it sweet.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 oz semisweet chocolate
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No reduced fat sour cream
                                                                  • Yes No cilantro
                                                                  • Cook beef in a large saucepan over medium-high heat until browned, stirring to crumble. Drain, if necessary, and return beef to pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomatoes and remaining ingredients; cover and simmer 7 minutes. Serve immediately. Top with sour cream and cilantro, if desired.
                                                                  • Serve with: Jalapeño Corn Bread Mini Muffins
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings (serving size: 3/4 cup)
                                                                  • Prep Time: 1 minute
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 5 oz evaporated milk
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1 peaches in light syrup
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup peach nectar
                                                                  • Whisk first 3 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
                                                                  • Process peaches with sugar, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture with peach nectar.
                                                                  • Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
                                                                  • Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
                                                                  • Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1 ½quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 3 oz speck
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 1/2 lb white onion
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 3 egg
                                                                  • Yes No 3 oz gruyère cheese
                                                                  • Yes No freshly ground black pepper and nutmeg
                                                                  • Make the crust: Pulse flour, baking powder, and salt in a food processor to combine. Add butter and pulse until pea-size pieces form. Add 1/4 cup ice-cold water; pulse briefly. Transfer dough to a floured work surface; form into a disk. Wrap in plastic wrap; chill for 1 hour.
                                                                  • Heat oven to 425°. Transfer dough to a floured work surface. Roll dough into a 13" circle; transfer to an 11" fluted tart pan with a removable bottom, pressing into bottom and sides. Trim excess dough; chill for 30 minutes. Prick bottom of dough with a fork; cover bottom with a sheet of parchment paper; fill with dried beans. Bake until crust is set, about 20 minutes. Remove paper and beans; bake until crust is light brown, about 15 minutes. Let cool.
                                                                  • Meanwhile, make filling: Cook bacon in a 4-qt. saucepan over medium heat until crisp, 7–8 minutes. Using a slotted spoon, transfer bacon to a plate. Discard bacon fat; add butter. Add onions and season with salt; reduce heat to low, cover, and cook, stirring occasionally, until soft, about 10 minutes. Uncover; cook until lightly browned, 10 minutes. Let cool.
                                                                  • Whisk milk, cream, and eggs in a bowl; add reserved bacon and onions along with cheese. Season with salt, pepper, and nutmeg. Pour filling into tart; place on a baking sheet. Place tart in oven and reduce heat to 400°. Bake until filling is golden brown and set, 45–50 minutes. Transfer tart to a wire rack to let cool completely before slicing and serving.
                                                                  • SERVES 8 – 10
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The cool sour cream dressing in the slaw balances the spiciness of chiles in the burger. Toast the buns while the patties cook. Serve with baked sweet potato chips.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 2 tbsp barbecue sauce
                                                                  • Yes No 1 tbsp chopped chipotle chiles, canned in adobo sauce
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup cabbage and carrot coleslaw
                                                                  • Yes No 1 tbsp reduced fat mayonnaise
                                                                  • Yes No 1 tbsp reduced fat sour cream
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 1 1/2 oz hamburger bun
                                                                  • Combine first 6 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°.
                                                                  • Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well. Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 10 large egg
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 5 oz baby spinach
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No 4 scallion
                                                                  • Yes No 8 oz feta cheese
                                                                  • Heat toaster oven to 350° F. Add the oil to a 2-quart casserole and transfer to oven for 5 minutes. Meanwhile, in a bowl, whisk together the eggs, salt, and pepper. Add the spinach, tomatoes, and scallions and combine. Gently stir in the Feta. Remove casserole from oven. Pour the egg mixture into casserole. Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 to 30 minutes.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake

                                                                  Rice pudding is one of the simplest, most satisfying desserts you can make. And you can do it in under half an hour. Plus, it’s a blank slate upon which you can impose your kitchen creativity. Add a few nuts here, a dash of cinnamon there; make it your own. To see this recipe with illustrated steps, check out The Basics: How to Make Rice Pudding.

                                                                  Ingredients
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No topping
                                                                  • Place milk, rice, sugar, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar has dissolved. Lower heat to a bare simmer and cook uncovered, stirring occasionally, until rice is tender and mixture thickens, about 20 minutes. Remove from heat and stir in vanilla or almond extract. Taste, adding additional sugar or toppings as desired.
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  The preparation of a Paris Is Burning, which requires careful heating, is as vital to the cocktail as its essential ingredients of Cognac and Chambord. According to Gary and Mardee Regan in their book New Classic Cocktails, an unknown bartender at Salty’s on Alki, in Seattle, produced the first version of this cocktail for an executive on the board of the company that owned Chambord liqueur. Brandy and Cognac are often warmed by the hands or a slight flame to release the heady aroma, and the bartender followed this principle by heating the cocktail with a cappuccino machine. The executive was so thrilled with it that Chambord introduced it with the question “Is Paris Burning?” in one of its marketing brochures. This new-wave cocktail, with its casual elegance, is rapidly catching on, and it may well find its way into the classic repertory. The name is a reference to heat generated by the French ingredients and has no relation to any heat generated by similarly named human celebrities of esteemed hotel lineage. Paris Is Burning should be warm, but absolutely not hot. Bartenders who have access to cappuccino machines heat the brandy with the steam from the machine, but an old-fashioned brandy warmer or a saucepan on the stovetop will also do. The Regans suggest using a microwave oven for 20 seconds.

                                                                  Ingredients
                                                                  • Yes No 2 oz cognac
                                                                  • Yes No 1/2 oz raspberry flavored liqueur
                                                                  • Stir the Cognac and Chambord in a small saucepan over low heat until the liquid is warm to the touch, about 40 seconds. Pour into a large brandy snifter.
                                                                  Cuisine:YesNoseattle
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    chambord
                                                                    Brands:
                                                                  • Yes No
                                                                    chambord

                                                                  Somewhere between a fruit bar and a crumble, this is great on its own or served with a big scoop of ice cream. What to buy: Make sure you don’t pick up quick-cooking oats—stick to the old-fashioned rolled kind. See more tea party recipes.

                                                                  Ingredients
                                                                  • Yes No 10 oz dried apricots
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 3 cup rolled oat
                                                                  • Yes No 1/3 cup whole wheat flour
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 7 tbsp honey
                                                                  • Yes No 6 tbsp packed golden brown sugar
                                                                  • Yes No 1/3 cup apricot jam
                                                                  • Yes No 3/4 tsp vanilla extract
                                                                  • Heat oven to 350°F and arrange the rack in middle. Butter an 8-by-8-inch glass baking dish and set aside. Place apricots in a large mixing bowl and cover with boiling water. Set aside until apricots are plumped up and have absorbed almost all the water, about 25 minutes.
                                                                  • Meanwhile, in a large mixing bowl, combine oats, whole wheat flour, all-purpose flour, salt, and ground cinnamon (if using); mix until evenly combined, and set aside.
                                                                  • In a small saucepan, combine butter, 6 tablespoons of the honey, and sugar. Bring to a boil over medium-high heat and cook, stirring occasionally, until bubbling and foamy, about 5 minutes.
                                                                  • Pour honey mixture over oat mixture, stirring until oats are well coated. Press 1/2 of the oat mixture (about 1 1/2 cups) into the bottom of the prepared baking dish. Use the bottom of a measuring cup or glass to help ensure an even layer.
                                                                  • Combine soaked apricots, remaining 1 tablespoon honey, jam, and vanilla extract in the bowl of a food processor. Process until mixture is puréed (it will resemble baby food), about 1 minute.
                                                                  • Spread apricot filling evenly over oat base and sprinkle with remaining oat mixture, pressing it gently with your fingers. Bake until the bottom is golden brown and the top is well browned, about 35 to 40 minutes. Remove from the oven and let cool in the baking dish, allowing at least 12 hours for it to fully set up. Slice into squares and serve.
                                                                  Yields: 18squares
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Renée created this recipe with her favorite fish, opah, when visiting Hawaii, but she also makes it with halibut, which is easier to find.

                                                                  Ingredients
                                                                  • Yes No 3/4 tsp red curry paste
                                                                  • Yes No 3/4 cup coconut milk
                                                                  • Yes No 3 tbsp slivered almond
                                                                  • Yes No 1/2 cup basmati rice
                                                                  • Yes No 3 tbsp unsweetened flaked coconut
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 4 6 oz halibut fillet
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 lb asparagus, ends
                                                                  • Yes No 1/4 lb sugar snap peas
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No lime
                                                                  • Preheat oven to 400°. In a small bowl, whisk curry paste, gradually adding coconut milk. Transfer 1/2 cup sauce to another bowl; set bowls aside.
                                                                  • Toast almonds in a small saucepan over medium heat until golden, 3 minutes. Stir in rice, reserved 1/2 cup sauce, 1/2 cup water, the coconut, and 1/2 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until rice is tender, 16 to 18 minutes.
                                                                  • Season halibut with remaining 1/4 tsp. salt and the pepper while rice cooks. Cut 4 pieces of parchment, each 12 by 14 in. Set a fillet in center of each, then mound asparagus and peas on top (some may roll off). For each packet, bring 2 opposite sides of parchment up over ingredients and fold several times to seal. Bring other sides up and fold to seal. Place packets, folded sides up, on a rimmed baking sheet. Bake until fish is just opaque (poke with a sharp knife to check), 10 to 15 minutes.
                                                                  • Microwave remaining 1/4 cup sauce to warm. Divide rice among 4 plates and top each with fish and vegetables from a packet, discarding extra liquid. Drizzle sauce over dishes and sprinkle with cilantro. Serve with lime wedges.
                                                                  • *Find in grocery stores' Asian-foods aisle.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Prep and Cook Time: 1 hour, 50 minutes. Notes: For a vegetarian side dish, leave out bacon and increase butter to 4 tbsp. and salt to 1 tsp.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 lb yukon gold potato
                                                                  • Yes No 1 lb bacon
                                                                  • Yes No 1 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Yes No 2 tbsp butter
                                                                  • Preheat oven to 350°. In a bowl, stir together salt and pepper. Arrange one-third of potato slices in bottom of a buttered 9- by 13-in. baking dish. Sprinkle with 1/4 tsp. salt and pepper mixture. Top with half the bacon, 1/2 cup cheese, and 1 tsp. caraway seeds. Repeat layering.
                                                                  • Arrange remaining third of potato slices on top. Sprinkle with remaining 1/4 tsp. salt and pepper mixture, 1/2 cup cheese, and 1 tsp. caraway seeds. Dot with butter, cover with foil, and bake 30 minutes. Remove foil and bake until golden brown on top and cooked through, about 40 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 10 oz baby spinach
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp anchovy paste
                                                                  • Yes No salt
                                                                  • Yes No 1 lb hot italian sausage
                                                                  • Yes No 4 slice provolone cheese
                                                                  • Yes No 1/4 cup sun dried tomato pesto
                                                                  • Yes No 4 round ciabatta rolls
                                                                  • In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
                                                                  • In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.
                                                                  • Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These sandwiches are incredibly versatile. Serve them as a hearty lunch, a light dinner or as hors d'oeuvres. They can be assembled well ahead of time, making them perfect for entertaining.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp champagne vinegar
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3 tsp dijon mustard
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 6 oz cream cheese
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 1 tbsp chopped caper
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 14 inch ciabatta
                                                                  • Yes No 8 oz hot smoked salmon
                                                                  • Yes No 3 cup loosely packed baby spinach
                                                                  • Yes No extra virgin olive oil
                                                                  • Whisk together vinegar, 2 tablespoons lemon juice, 2 teaspoons mustard, and garlic in a bowl. Slowly drizzle in 3 tablespoons olive oil, whisking constantly, until mixture is slightly thickened. Add salt and pepper to taste. Add red onion, tossing to coat. Let stand 30 minutes (can be made ahead and refrigerated).
                                                                  • Combine cream cheese and next 4 ingredients. Stir in 1/4 teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining 1 teaspoon mustard.
                                                                  • Slice ciabatta horizontally into top and bottom halves. Spread cream cheese mixture evenly on both pieces of bread. Arrange salmon in an even layer over cheese on bottom half of bread; press salmon firmly into cheese. Top with spinach and marinated red onion. Place top half of bread on sandwich can be prepared in advance up to this point if kept tightly wrapped and refrigerated 4 to 6 hours).
                                                                  • Cut into 4 individual sandwiches. Heat panini maker or grill to medium-high heat. Brush both sides of each sandwich with olive oil. Grill about 5 minutes, or until crisp and browned. (If grilling, weigh down sandwiches with a baking sheet topped with heavy canned goods.) Cut each sandwich in half diagonally.
                                                                  • Note: To serve as hors d'oeuvres, cut each grilled sandwich into 3 or 4 rectangles or "fingers."
                                                                  Yields: 4entrée or 8 hors d'oeuvre servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Packed with the flavors of summer, this sauce brightens up anything it’s paired with. Try it over pasta, poached eggs, grilled chicken, or even baked over polenta for a quick, satisfying gratin. Game plan: If you’ve canned your own tomatoes, they can be used here. Just remove the tomatoes from their juice and dice them before proceeding with the recipe.

                                                                  Ingredients
                                                                  • Yes No 1 6 cup medium eggplant
                                                                  • Yes No 8 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 2 2 cup medium orange bell pepper
                                                                  • Yes No 1 28 oz diced tomatoes, strained
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp oregano
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 1/3 cup basil
                                                                  • Generously salt eggplant and place in a colander set in the sink. Weight it down with a bowl (the bowl should be pressing on the diced eggplant without crushing it) and set aside for 20 minutes to drain. Lightly blot eggplant with paper towels to remove excess moisture.
                                                                  • Heat 6 tablespoons of the olive oil in a large straight-sided skillet or 12-inch frying pan over medium heat. Once heated, add eggplant and let sit, undisturbed, until it begins to soften, about 5 minutes. Stir and continue cooking until eggplant begins to color, about 8 minutes more. Remove eggplant from the pan with a slotted spoon and set aside.
                                                                  • Discard any remaining oil, wipe out the pan with paper towels, return it to the stove over medium heat, and add remaining 2 tablespoons olive oil. When oil is hot, add onion and garlic and cook until soft and translucent, about 5 minutes. Season well with salt and freshly ground black pepper.
                                                                  • Add bell pepper and cook, stirring occasionally, until it softens and is just beginning to color, about 5 minutes.
                                                                  • Add browned eggplant, tomatoes, and vegetable broth or water; bring to a simmer. Add oregano and simmer, stirring occasionally, until sauce is slightly thickened and vegetables are very soft, about 30 minutes.
                                                                  • Stir in parsley and basil. Taste sauce and, if necessary, season with more salt and freshly ground black pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7cups
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.

                                                                  Ingredients
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 3 1 inch, 12 inch, 12 cup lengths of crusty baguette, cubes
                                                                  • Yes No 3/4 lb cherry tomato
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 19 oz canned cannellini bean
                                                                  • Yes No 1 lb fresh mozzarella cheese
                                                                  • Yes No 3/4 cup chopped basil
                                                                  • Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.
                                                                  • Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.
                                                                  • Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.
                                                                  • While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.
                                                                  • Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                  • Active Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This is another recipe that gives your kids assembly options. I'll often cook onions and peppers separately, and set them out in separate bowls, so the children can choose which vegetables they want on their fajitas.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 chicken breast half (boneless, skinless)
                                                                  • Yes No 1 recipe fajita seasoning
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 large onion
                                                                  • Yes No 3 one bell pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 12 fajita size flour tortillas, wrapped in a cloth and warmed in the microwave 1 to 2 minutes
                                                                  • Yes No salsa and sour cream
                                                                  • Heat 1 tablespoon oil in a large skillet over medium-high heat until hot. Add chicken strips and cook, stirring a couple of times, until almost cooked through, 5 to 6 minutes. Add half of fajita seasoning and water, mix well, and let chicken finish cooking. Transfer chicken to a bowl; cover to keep warm.
                                                                  • Heat remaining 1 tablespoon oil in skillet until hot. Add onions and peppers; cook, without stirring, until tender and some caramelized brown bits begin to show up in pan, 3 to 4 minutes. Stir; add garlic and remaining fajita seasoning. Let cook about 2 more minutes. Stir vegetables into seasoned chicken. (Or serve the vegetables separately.)
                                                                  • Serve the fajita mixture on warm tortillas with salsa and sour cream on the side, if using.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This budget-friendly French lentil salad recipe takes less than 30 minutes to prepare and is a tasty addition to any meal. In addition to its versatile blend of flavors, this lentil salad defies seasons because all the ingredients are readily available year-round.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp chopped parsley
                                                                  • Yes No 1/2 tsp lemon zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup french lentils
                                                                  • Combine the thyme, sherry vinegar, Dijon mustard, oil, parsley, lemon zest, salt, and pepper. Pour the dressing over the lentils and gently toss all the ingredients together. Chill the lentil salad for at least 1 hour before serving.
                                                                  • This French lentil salad makes 4 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This dessert comes from the chef Jacques Pépin, who learned how to make it from his mother. To form the crust, Pépin covers the dough with plastic wrap to press it neatly into the pan.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup flour
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No
                                                                  • Heat oven to 375°. In a large bowl, whisk together flour, 1 tbsp. sugar, baking powder, and salt. Add 3 tbsp. butter and the shortening and, using your fingers, rub into flour mixture to form coarse pea-size pieces. Add milk and egg and stir with a wooden spoon until just combined. Bring dough together with your hands. Transfer dough to a 9" glass pie plate and, using lightly floured fingers, press dough into bottom and sides; refrigerate for 30 minutes.
                                                                  • Arrange apple wedges side by side on bottom of pie plate like the spokes of a wheel, pushing gently into the dough as you go. Halve remaining apples and put in middle of tart. Sprinkle apples with remaining sugar and dot with the remaining chilled butter. Bake until the crust is golden, about 45 minutes. Using a pastry brush, brush apricot preserves over the tart and bake for 10 minutes more. Let cool for at least 15 minutes before serving.
                                                                  • SERVES 6 – 8
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 brioche bread
                                                                  • Yes No 1 cup 2% milk
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3/4 cup creamy natural peanut butter
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No powdered sugar
                                                                  • Yes No 2 cup seedless red grape
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 lemon
                                                                  • Yes No 12 slice applewood smoked bacon
                                                                  • Pre-heat oven to 375 degrees F. Lay bacon out on a sheet tray and bake in the oven for 12-15 minutes until golden and crispy. Drain on paper towels and keep warm.
                                                                  • Place grapes, sugar and lemon juice in a small saucepan over high heat and bring to a boil, reduce heat to medium and cook until syrupy and grapes are tender - about 5-6 minutes.
                                                                  • In a blender, combine milk, eggs, peanut butter, honey, sugar and vanilla. Pulse until everything is combined then pour out into a flat gratin or roasting dish. Take slices of brioche and dip into the batter and press gently so it soaks up some of the batter. Set a large, non-stick saute pan over medium-high heat and add a little butter, once the butter is foaming add the dipped brioche (remove excess batter by shaking a little) and cook for 3-4 minutes per side until golden. Keep warm in a toaster oven while you cook the rest.
                                                                  • To serve stack the french toast up in the center of a plate and spoon grape mixture over the center so it drips down the sides. Top the stack with 2 slices of crispy bacon and cover everything with powdered sugar.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                  • Yes No
                                                                    paper

                                                                  This succulent ham takes cues from the Mediterranean with piney rosemary and sweet, herbal vermouth.

                                                                  Ingredients
                                                                  • Yes No 2 cup sweet vermouth
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 6 lb 33% less sodium smoked, fully cooked ham half
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Preheat oven to 350°.
                                                                  • Bring vermouth and honey to a boil in a small heavy saucepan; cook 16 minutes or until reduced to about 3/4 cup. Remove pan from heat.
                                                                  • Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray. Rub ham evenly with rosemary, pepper, and garlic. Bake at 350° for 1 1/2 hours. Brush ham with 1/4 cup vermouth mixture; cover loosely with foil. Bake an additional 45 minutes or until a thermometer inserted in center of ham registers 135°, basting with vermouth mixture every 15 minutes. Place ham on a serving platter; let stand 30 minutes before slicing
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 16servings (serving size: about 3 ounces meat)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond

                                                                  Here's a plate of quintessential summer eating: zucchini, from the vine to the grill, handfuls of freshly snipped herbs, and juicy grape tomatoes — tossed with olive oil, a touch of vinegar, and salt and pepper. So easy it hardly needs a recipe.

                                                                  Ingredients
                                                                  • Yes No 1 large zucchini
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No handful fresh herbs chives, sage, basil, summery savory, oregano
                                                                  • Yes No 1 tbsp extra virgin finishing quality olive oil
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1/2 tsp flaky sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp parmesan cheese
                                                                  • Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the thickness of the zucchini. Flip once so that the outside also gets grill marks. You want the zucchini hot through and juicy, but not too soft.
                                                                  • (If you don't have a grill, then broil the zucchini cut side up for a couple minutes or until they begin to brown.)
                                                                  • Cut up the zucchini into bite-sized pieces. Cut the grape tomatoes in half and toss with the zucchini. Mince the herbs finely and toss with the other vegetables. Add the olive oil, balsamic vinegar, salt, pepper, and Parmesan. Taste and adjust as necessary.
                                                                  • Enjoy!
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    mince

                                                                  These cupcakes are easy to make, and because simple ingredients are used, it's best to purchase premium cocoa powder and dark chocolate. Since they're studded with dark chocolate chunks, just dusting them with powdered sugar is enough to decorate these treats. Bake them in muffin cup liners. A dozen of these are a terrific holiday treat to bring to coworkers at the office.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup 1% low fat buttermilk
                                                                  • Yes No 1 1/4 oz dark chocolate
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.
                                                                  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.
                                                                  Yields: 12servings (serving size: 1 cupcake)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  It's soup weather. We are about to start yet another pot, but only because we just finished off this yummy soup. It came straight out of odd ingredients in the fridge and an instinctive craving for cabbage, rice, and something spicy and a little sour. We threw in almost every warming, refreshing ingredient we crave in the winter: peppers, garlic, ginger, lime juice, and rice. Amazingly, it all worked!

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 3 jalapeño chili pepper
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 lump small ginger
                                                                  • Yes No 1 1/2 cup crimini mushroom (baby portobello)
                                                                  • Yes No 1 lime, zest and juice
                                                                  • Yes No 8 cup chicken broth
                                                                  • Yes No 1/2 cup jasmine rice
                                                                  • Yes No soy sauce
                                                                  • Yes No 1/2 head green cabbage
                                                                  • Yes No chili garlic sauce
                                                                  Cuisine:YesNoasian

                                                                  A classic cheesecake recipe gets dressed up with salted caramel and a bit of crunch. Game plan: Start with all the ingredients (except the heavy cream) at room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup graham cracker
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 lb cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 cup coarsely chopped pecan
                                                                  • Yes No 1 big pinch sea salt
                                                                    For the crust:
                                                                  • Heat the oven to 325ºF and arrange a rack in the middle. Butter the bottom and sides of a 9-inch springform pan; set aside. Mix together the graham cracker crumbs, butter, and sugar in a medium bowl until thoroughly combined. Evenly press the mixture into the bottom of the prepared springform pan; set aside.
                                                                    For the cheesecake:
                                                                  • Combine the cream cheese and sugar in a stand mixer fitted with a paddle attachment and mix on medium speed until light, airy, and smooth. Add the yolk and then the eggs one at a time, mixing completely after each addition. Add the vanilla extract and mix until blended.
                                                                  • Pour the mixture into the prepared pan and bake until a toothpick or cake tester inserted into the cake comes out clean and the center of the cheesecake is just set, about 40 minutes. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool completely.
                                                                    For the caramel:
                                                                  • Stir together the sugar and water in a small saucepan. Place over medium-high heat and bring to a boil. Let boil until the mixture turns amber in color, about 3 minutes. Immediately add the butter and stir to incorporate. Remove from heat, add the cream, and mix well. Set aside and let cool to room temperature.
                                                                    To assemble:
                                                                  • Pour the caramel over the cooled cheesecake, then scatter the pecan pieces and sea salt over the top.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Grains make a salad more substantial. They also continue to absorb moisture as they sit, so if you've made the salad in advance, you might need to add more dressing or lemon juice to perk it up when serving. For a change of pace, try substituting 3 1/2 cups of another cooked whole grain, such as brown rice or quinoa, for the barley. 450 calories; 9 g protein; 25 g fat; 52 g carb; 11 g fiber Get more recipes for your Spring Greens and learn how to keep greens fresh

                                                                  Ingredients
                                                                  • Yes No 1 cup pearled barley
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1/4 cup minced dill weed
                                                                  • Yes No 1 large bunch watercress, stems
                                                                  • Yes No 1/3 cup sunflower seeds
                                                                  • In a large pot, bring 2 quarts water to a boil over high heat. Add barley and 1/2 teaspoon salt; reduce to a simmer and cook, uncovered, until barley is tender but still chewy, about 35 minutes. Drain; rinse barley under cold running water until cool. Drain well, and transfer to a large bowl.
                                                                  • Whisk together lemon juice, mustard, honey, and oil in a small bowl; season with salt and pepper. Set aside. Add carrots, cucumber, red onion, dill, and dressing to large bowl with barley. Toss to combine.
                                                                  • At serving time, add watercress and sunflower seeds; toss to combine. Place salad on platter to serve family-style, or mound on individual plates. Serve at room temperature.
                                                                  Yields: 5
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 16 oz firm tofu
                                                                  • Yes No 1/2 cup hoisin sauce
                                                                  • Yes No 1/3 cup sake
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp dry roasted peanut
                                                                  • Yes No 1 lb asparagus spears
                                                                  • Yes No 3 cup cooked sticky rice
                                                                  • Cut each block of tofu crosswise into 6 slices. Arrange tofu slices in a single layer in a large nonstick skillet; cook over medium-high heat 5 minutes on each side or until lightly browned. Arrange tofu slices in a single layer in a shallow dish. Combine hoisin sauce and next 6 ingredients (hoisin sauce through garlic), and stir with a whisk. Reserve 1/2 cup hoisin mixture, and pour remaining hoisin mixture over tofu, turning tofu to coat. Let stand 30 minutes.
                                                                  • Heat 1 1/2 teaspoons oil over medium-high heat in skillet; add half of tofu and marinade. Cook 2 minutes on each side or until browned. Repeat procedure with 1 1/2 teaspoons oil and remaining tofu.
                                                                  • Snap off tough ends of asparagus. Steam asparagus, covered, 5 minutes. Place 6 asparagus spears and 3/4 cup rice on each of 4 plates; arrange 3 tofu slices and 2 tablespoons reserved hoisin mixture on each plate.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 tbsp diced ginger
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 cup whole milk yogurt
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp garam masala
                                                                  • Yes No pinch saffron
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 lb skinless halibut fillets
                                                                  • Yes No basmati rice and naan
                                                                  • In large, deep skillet, heat the oil. Add the onion, ginger and garlic and cook over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Add the cayenne, turmeric and coriander and cook for 1 minute, stirring. Whisk in the yogurt, then add the cream, garam masala and saffron and bring to a boil. Reduce the heat and simmer the sauce until slightly thickened, about 10 minutes. Season with salt.
                                                                  • Add the halibut to the sauce and turn to coat. Cook over moderate heat, turning once, until the fish is cooked through, about 10 minutes. Serve with basmati rice and warm naan.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 5
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Black-Eyed Peas with Tomato Sauce might not sound Spanish, but it is a popular dish in Spain. Black-eyed peas are a legume with a distinctive black spot or "eye" in the middle of each one. They are truly delicious when simply cooked with Spanish chorizo and tomato sauce.

                                                                  Ingredients
                                                                  • Yes No 1 lb dry black eyed peas
                                                                  • Yes No sofrito
                                                                  • Yes No 1/2 lb chorizo
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No salt
                                                                  • This Black-Eyed Peas with Tomato Sauce recipe makes 4 servings.
                                                                  • Soak black-eyed peas in a bowl or a large pot for at least 4 hours, preferably overnight. Make sure that the water level is at least 3 inches above the peas.
                                                                  • After soaking the peas, drain water from pot. Add water to at least 1 inch above the peas. Add bay leaf and sliced chorizo. Place pot on burner on high heat and bring to a boil.
                                                                  • While you are waiting for the water to boil, make the sofrito following our recipe. Add sofrito to the potand add salt to taste. Once peas come to a boil, reduce to medium heat and simmer until peas are soft – approximately 1 hour.
                                                                  • Note: If you use a pressure cooker instead of a standard pot, cook peas on high pressure for 15 minutes. Remove from heat and allow pressure to drop naturally. This may take 10-15 minutes.
                                                                  • Serve hot in bowls. Serve with French-style bread.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  A roasted nut oil can give your vinaigrette a mild, earthy flavor—a nice change from bland vegetable oil or sometimes-overpowering olive oil. What to buy: We like the La Tourangelle brand of roasted nut oils like this walnut oil. Avoid brands that use refined nut oils—they don’t taste like the nuts they came from. Store nut oils in the refrigerator or freezer to prevent rancidity. Game plan: If you’re making the dressing ahead of time, add the minced chives just before serving.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup roasted walnut oil
                                                                  • Yes No 3 tbsp grapeseed oil
                                                                  • Yes No 3 tbsp minced chives
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Place walnut and grapeseed or canola oils in a small bowl or measuring cup.
                                                                  • Place chives, vinegar, and mustard in a medium, nonreactive bowl and whisk to combine. Slowly drizzle in the oil mixture, whisking continuously, until all of the oil is incorporated. Season with salt and pepper to taste and serve.
                                                                  Yields: ¾cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  This dish comes together quickly if one person grills chicken while another cooks the pasta and sauce. Garnish with basil sprigs, if desired. If you serve wine, a chardonnay complements the creamy sauce.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 20 oz bow tie pasta (farfalle)
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 3.5 oz, 1/3 cup commercial pesto
                                                                  • Yes No 3/4 cup half and half
                                                                  • Yes No 2 8 oz cup shredded parmesan cheese
                                                                  • Yes No 4 cup grape tomato
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Prepare grill to medium-high heat.
                                                                  • Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into 1/2-inch pieces; keep warm.
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in large bowl.
                                                                  • Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally. Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk. Stir in pesto. Gradually add remaining 1 cup milk and half-and-half, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add 1/4 cup reserved cooking liquid, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and 1 cup cheese; stir until cheese melts.
                                                                  • Add chicken and sauce to pasta, tossing well to coat. Add tomatoes and basil; toss gently. Sprinkle with remaining 1 cup cheese. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10servings (serving size: 2 cups pasta and about 1 1/2 tablespoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Make your own green apple syrup and mix it with club soda—the result is so much better than overly sweetened apple sodas with “natural” flavors. Kids love it, and it makes a great nonalcoholic party drink. Or spike it! This recipe was featured as part of our Nonalcoholic Cocktails for New Year’s Eve photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2/3 cup lime juice
                                                                  • Yes No 1 medium granny smith apple
                                                                  • Yes No crushed ice
                                                                  • Yes No 4 1/2 cup club soda
                                                                  • Yes No 1 medium lime
                                                                  • At least 4 hours and up to 3 days before making the drink, bring the sugar and water to a simmer in a small saucepan over medium-high heat, stirring occasionally until the sugar has dissolved, about 5 minutes. Remove from heat and stir in the lime juice. Let cool to room temperature, then transfer to a 1-quart container.
                                                                  • Halve, core, and cut the apple into 1/8-inch-thick slices. Place the apple slices in the lime syrup and stir to coat. Cover and refrigerate until the apple flavor infuses the syrup, at least 4 hours or up to 3 days.
                                                                  • When ready to serve, strain the mixture through a mesh strainer set over a medium bowl or small pitcher; reserve the apple slices for the garnish. Fill a 10-ounce collins glass with ice, add 2 ounces of the syrup, top with 4 ounces of the club soda, and stir gently with a long spoon or straw. Garnish with a lime wedge and a few reserved apple slices. Repeat with the remaining ingredients to make 6 drinks.
                                                                  Yields: 9(6-ounce) drinks
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    drinking straw

                                                                  Russian cabbage pie or kulebjaka or kulybyaka is similar to a savory turnover like a Mexican empanada or Italian calzone. Kulebjaka can be made with a flaky puff pastry or pie dough, or a yeast dough as it is here. The fillings vary from vegetarian to meat to the famous salmon filling, and is known as kulebiak in Poland and kuliabiaka in Belarus. A Lithuanian version of cabbage-meat pie made in a pastry crust is known as placiu kepsnys. Compare this with Eastern European Cabbage Pie Recipe made with a pie crust. Freeze leftover egg whites and save for leftover egg white recipes. Larger photo of Russian cabbage pie.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 3 lb large green cabbage
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tbsp dill, dried
                                                                  • Yes No 1/4 cup bread crumb
                                                                  • Yes No 1 large egg yolk
                                                                  • To make the yeast dough: In a small saucepan, bring milk and 1/3 cup butter to a boil, remove from heat and cool to 110 degrees. In a large bowl or stand mixer, combine yeast, sugar and 1/4 cup water, and let stand until foamy. Add the milk mixture, egg, egg yolks and salt to the yeast mixture and mix well. Add 3 cups flour, a cup at a time, kneading for 10 minutes and adding as much of the remaining flour as necessary to achieve a smooth and elastic dough. Coat a bowl with vegetable spray and place dough in it, turning once to coat both sides. Cover with greased plastic wrap and let rise until doubled -- 1 to 3 hours. To make the filling: Bring a large saucepan or Dutch oven of salted water to a boil. Add cabbage, return to the boil and cook 3 minutes. Drain well in a fine sieve and squeeze to remove all the liquid. Heat 3 tablespoons butter or lard and 3 tablespoons oil in a large skillet or Dutch oven and add onion. Saute until translucent and add cabbage. Cook, stirring often, until cabbage is tender but not browned and any liquid has evaporated -- 15 to 30 minutes or more. Remove from heat and stir in eggs, salt, pepper and dill, mixing well. Cool to room temperature. To assemble: Heat oven to 375 degrees. Punch down dough and divide into 2 pieces, one slightly larger than the other. Roll out larger portion into a 14x10-inch rectangle on a parchment-lined baking sheet. Sprinkle the surface of the dough with breadcrumbs and spread the cabbage filling evenly over the breadcrumbs to within 1 1/2 inches of the edges. Roll out remaining piece of dough into a 12 1/2 by 8 1/2-inch rectangle on a lightly floured surface or sheet of parchment paper, and place over the cabbage filling. Brush edges of bottom dough with egg wash. Fold up and over the top crust, pressing to seal and crimping with the fingers or the tines of a fork. Prick the top of the crust all over (but not the edges) with a fork or docking tool. Brush liberally with remaining egg wash. Let rest uncovered for 20 minutes. Bake 40 to 45 minutes. Cover the crust with foil if it is browning too quickly. Let cool 10-15 minutes before cutting into squares. Can be served as an appetizer, side dish or main course with sour cream, if desired.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 8servings russian cabbage pie
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 cup pecan
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 6 oz pancetta
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 2 tbsp caper brine
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No black pepper
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1 large radicchio
                                                                  • Yes No one 8 oz kale, leaves
                                                                  • Yes No 3 tbsp chives
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 2 oz pecorino romano cheese
                                                                  • Preheat the oven to 350°. In a bowl, cover the pecans with water. Transfer to a sieve and shake out the water. In another bowl, whisk the confectioners' sugar, cayenne and 1 1/2 teaspoons of salt. Add the pecans and toss. Transfer to a sieve and shake off the excess coating. Arrange the pecans on a parchment paper-lined baking sheet and bake for 10 to 12 minutes, until the sugar is lightly caramelized and the pecans are golden.
                                                                  • In a skillet, heat the oil with the pancetta and cook over moderate heat, stirring frequently, until the pancetta is browned, 6 minutes. Strain the pan drippings into a large bowl; whisk in the vinegar, caper brine and maple syrup and season the dressing with salt and black pepper. Add the apples, radicchio, kale, chives, tarragon and pecorino and toss. Mound the salad on plates, garnish with the pecans and pancetta and serve.
                                                                  Yields: 12
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp chopped ginger
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 2 cardamom pods
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 cup beef stock
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb chicken liver
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No white rice
                                                                  • In a food processor, finely chop the onion, garlic, ginger, cumin, chile, turmeric, cardamom and 1/2 teaspoon of black pepper. Add the water and pulse to make a soupy paste.
                                                                  • In a medium skillet, melt the butter. Add the paste and cook over moderate heat, stirring, until almost dry, 5 minutes. Add the stock and simmer over low heat, stirring, until the sauce is thickened, about 8 minutes.
                                                                  • In a large nonstick skillet, heat the oil. Season the liver with salt and pepper and cook over moderately high heat until browned on the bottom, about 2 minutes. Reduce the heat to moderate, turn the liver and cook until medium within, about 2 minutes. Add the liver to the sauce and simmer for 1 minute. Add the lemon juice and season with salt and pepper. Sprinkle with the cilantro and serve with rice.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Hungarian pickle sauce recipe - uborkamartas - is a natural with fish, beef, potatoes, carrots and other dishes. Just vary the stock used according to its ultimate purpose -- beef stock for beef, fish stock for fish, chicken stock for poultry and so on. Here's a larger picture of pickle sauce on potatoes. Makes about 1 1/2 cups Hungarian Pickle Sauce - Uborkamartas

                                                                  Ingredients
                                                                  • Yes No 10 small hard pickles
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1 cup stock
                                                                  • Yes No pinch saffron
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Yes No 1 tsp wine vinegar
                                                                  • In a medium saucepan, saute pickles in butter 5 minutes. Add stock and bring to a boil. Reduce heat, add saffron and simmer 15 minutes, partially covered. Fork blend sour cream, flour and vinegar. Temper the sour cream and return it to the saucepan, stirring constantly, until the sauce thickens. Adjust seasonings, if necessary.
                                                                  Cuisine:YesNohungarian
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 1 lb mixed ground beef, pork and veal
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 7 cherry tomato
                                                                  • Yes No 14 basil
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • In a bowl, mix the ground meat with the garlic, salt and pepper. Roll the meat mixture into 28 one-inch balls.
                                                                  • In a large nonstick skillet, heat the olive oil until shimmering. Add the meatballs cook over moderately high heat, turning occasionally, until browned on the outside and cooked all the way through, about 7 minutes.
                                                                  • On each of 14 cocktail skewers, thread 2 meatballs separated by a cherry tomato half and a basil leaf. Sprinkle with the cheese and serve warm.
                                                                  Yields: 14skewers
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  We loved the flavorful patty we got from grinding inexpensive beef brisket (see below for grinding tips). Ask for the flat cut of brisket for the leanest choice. Traditional condiments like ketchup and mustard are an option, but we found this burger so good on its own that all we added was cheese, lettuce, and tomato.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb beef brisket
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 slice cheddar cheese
                                                                  • Yes No 4 1 1/2 oz hamburger bun
                                                                  • Yes No 4 greens
                                                                  • Yes No 4 slice tomato
                                                                  • To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer 30 minutes or until well chilled. Assemble grinder just before grinding.
                                                                  • Arrange meat in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine meat and oil in large bowl, and toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Sprinkle patties with salt and pepper. Place on a grill rack coated with cooking spray; grill 2 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes. Top each patty with 1 cheese slice; grill 1 minute or until cheese melts and beef reaches desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tomato slice, and top half of bun.
                                                                  • Why Grinding's Good:
                                                                  • There's no question: Fresh-ground beef, lamb, or turkey yields a superior, juicier burger. That includes meat you've had ground to order in a butcher shop or at a supermarket and loosely wrapped (tight wraps compress the meat). At home, a grinder attachment for your stand mixer is ideal, or an old-fashioned hand grinder. Or you can use your food processor; in that case, be sure to work in small batches, pulsing the meat 8 to 10 times or until the meat is finely chopped but not pureed.
                                                                  • No matter what grinding tool you use, it's important to keep the meat and the grinding equipment as cold as possible. If the meat gets too warm, it will begin to smear rather than grind cleanly, giving the finished product a nasty mashed texture. Putting the meat and grinding equipment in the freezer for 15 minutes beforehand helps guarantee optimum results.
                                                                  • No time? In a pinch, you can of course use preground beef, lamb, or turkey for these recipes. The spices and condiments will still produce a better, lighter burger.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 cup olive oil and vinegar dressing
                                                                  • Yes No 8 cup butter lettuce
                                                                  • Yes No 2 anjou pears
                                                                  • Yes No 1 3.5 oz roasted glazed pecan pieces
                                                                  • Stir honey into olive oil-and-vinegar dressing. Place torn butter lettuce and sliced pears in a bowl. Drizzle with dressing, and sprinkle with roasted glazed pecan pieces.
                                                                  • Note: We tested with Naturally Fresh Salad Toppings Roasted & Glazed Pecan Pieces.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  When strawberries are in season in Morocco, they might be sliced, mixed with yogurt and sugar, and left to macerate a bit until a creamy, juicy sauce forms. Serve as a light dessert or healthy snack.

                                                                  Ingredients
                                                                  • Yes No 1 lb strawberry
                                                                  • Yes No 1/2 cup vanilla yogurt
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No dash vanilla extract
                                                                  • Wash and slice the strawberries. Gently mix the sliced strawberries with the yogurt, sugar and vanilla. Cover, and leave in the fridge for an hour or longer.
                                                                  • If desired, bring back to room temperature before serving.
                                                                  Yields: 3 ½servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp 3 tablespoons butter
                                                                  • Yes No 3 tbsp 3 tablespoons all purpose flour
                                                                  • Yes No 10 cloves garlic
                                                                  • Yes No 6 fresh bay leaves
                                                                  • Yes No 1 qt 1 quart reduced fat milk
                                                                  • Yes No 4 cups elbow macaroni
                                                                  • Yes No 8 tomatoes
                                                                  • Yes No 1½ cups cheddar cheese
                                                                  • Yes No 1 cup parmesan cheese
                                                                  • Yes No a sprigs of fresh
                                                                  • Yes No thyme
                                                                  • Yes No a couple of splash a couple of splashes
                                                                  • Yes No worcestershire sauce
                                                                  • Yes No a grating a grating of nutmeg
                                                                  • Yes No 3 large 3 big handfuls of fresh bread crumbs
                                                                  • Yes No olive oil
                                                                  • “Mac ’n’ cheese” is a classic American pasta dish – everyone loves it. Sometimes it’s done so badly in the convenience area, it’s almost become famous for being horrible, but when you do it properly, trust me, it’s an absolute killer. Feel free to use any tubular pasta you want. I’ve made this dish my own by lightening it with sweet tomatoes and given it some crunch with delicious bread crumbs. Just you wait till you try it!This dish isn’t going to win any prizes in the nutrition department, but you can, and should, balance it with a nice salad. If you only have it once in a while as a special treat, it’ll do you no harm.Get a large saucepan of salted water on to boil. Melt the butter in a large ovenproof saucepan, or Dutch oven, over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux. Add all the sliced garlic – don’t worry about the amount, because each slice will caramelize like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to a boil, then leave it on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 425ºF.Add the pasta to the pan of boiling salted water and cook following the package instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper. Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan offthe heat. Stir in your grated cheeses, chopped tomatoes, and some of the thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavor – taste it and season it until it’s hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.If you’ve made your sauce in a Dutch oven, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy, and delicious.While it’s cooking, put your bread crumbs and remaining thyme into a frying pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl. Serve your macaroni and cheese in the center of the table, with your bowl of crispy bread crumbs for sprinklingover, and a lovely green salad.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Pickle Bites
                                                                   60 m
                                                                  Ingredients
                                                                  • Yes No 1 dill pickles
                                                                  • Yes No 1 cream cheese
                                                                  • Yes No toothpick
                                                                  • Yes No 2 roast beef
                                                                  • Dry the surface of the pickles with paper towels.
                                                                  • Spread a layer of cream cheese all over the pickles. Just enough so no green is showing.
                                                                  • Wrap the covered pickles with slices of roast beef -wrap the ends of the pickles like a present with the roast beef. Hold in place by inserting 5-6 toothpicks in a line all the way through the pickle.
                                                                  • Slice the pickle inbetween the toothpicks to create bite sized pieces secured with 1 tooth pick each.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  Prep: 10 min., Chill: 3 hr., Grill: 20 min., Stand: 10 min.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3 organic garlic clove
                                                                  • Yes No 2 lb grass fed beef flank steak
                                                                  • Stir together first 4 ingredients in a small bowl. Rub mixture evenly over flank steak; place steak in a shallow dish. Cover and chill 3 hours.
                                                                  • Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Let stand 10 minutes before slicing. Cut steak diagonally across the grain into thin strips.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 large hot red chile
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2/3 cup dry white wine
                                                                  • Yes No 2/3 cup chicken stock
                                                                  • Yes No 1/4 cup apricot jam
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 1 2 cup large mango
                                                                  • Yes No 4 scallion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No salt and pepper
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No two 3 lb rotisserie chickens leg meat, breast meat
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 8 cup finely shredded boston lettuce
                                                                  • Yes No cilantro
                                                                  • In a small skillet, melt the butter. Add the shallot and chile and cook over moderately low heat until softened, about 4 minutes. Stir in the curry powder and cook over high heat until fragrant. Stir in the tomato paste and cook for 1 minute. Add the wine and boil until reduced to 3 tablespoons. Add the stock and apricot jam and boil over moderately high heat, stirring occasionally, until reduced to 1/4 cup, about 4 minutes. Transfer the curry dressing to a medium bowl and let cool to room temperature, then refrigerate until chilled, about 10 minutes.
                                                                  • Whisk the mayonnaise and crème fraîche into the curry dressing. Fold in the mango, scallions, lemon juice and cilantro. Season with salt, pepper and Tabasco. In a medium bowl, toss the chicken leg meat with half of the dressing and refrigerate for 1 hour.
                                                                  • In a small skillet, toast the almonds over moderate heat, stirring, until golden brown, 4 minutes. Transfer to a plate and let cool.
                                                                  • In a large bowl, mix the oil with the lime juice, mustard and sugar and season with salt and pepper. Add the shredded lettuce and toss well. Transfer to a platter. Arrange the leg meat over the lettuce and top with the sliced breast meat. Spoon the remaining curry dressing over the salad. Garnish with the toasted almond slices and the cilantro leaves and serve right away.
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 20 min. (not including caramelizing onions)

                                                                  Ingredients
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 5 oz gourmet mixed salad greens
                                                                  • Yes No 1 mango
                                                                  • Yes No 1 papaya
                                                                  • Yes No 1/2 cup sweet onion
                                                                  • Yes No garnish, fresh cherries
                                                                  • Whisk together apple cider vinegar, Dijon mustard, honey, and salt. Gradually add olive oil in a slow, steady stream, whisking until blended.
                                                                  • Arrange greens on salad plates; top with mango slices, papaya slices, and Caramelized Sweet Onions. Drizzle with vinaigrette. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend

                                                                  Cook the fruit quickly so that a layer of brittle caramel encases the soft interior. This recipe works just as well with peaches.

                                                                  Ingredients
                                                                  • Yes No 1/2 pint heavy whipping cream
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 8 apricots, and pitted
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Whip cream with confectioner's sugar until soft peaks form. Whisk in amaretto or almond extract. Refrigerate until ready to use.
                                                                  • Melt butter in a large saute pan over medium heat. Add sugar; stir to dissolve. Swirl occasionally until mixture is light brown, 3 to 5 minutes.
                                                                  • Add apricots, cut side down. Increase heat to medium high, and cook until sugar has turned a deep amber and apricots are well caramelized, no more than 5 minutes. Shake pan a few times.
                                                                  • Remove pan from heat and transfer apricots to a plate, cut side up. Whisk milk into sugar mixture to make caramel sauce. Simmer over low heat until thick, 2 to 3 minutes.
                                                                  • Arrange apricots on four plates and pour sauce over each one. Spoon almond cream on the side and garnish with sliced almonds.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour

                                                                  Try not to be offended, even if it is a horrid name. If you like sweet cocktails, you’ll probably enjoy this drink. What to buy: Orgeat is an almond syrup flavored with either orange flower water or rose water. It can be found at most high-end liquor stores or online.

                                                                  Ingredients
                                                                  • Yes No 1/2 oz Bailey's Irish Cream
                                                                  • Yes No 1/2 oz orgeat
                                                                  • Yes No cream
                                                                  • Pour the Baileys Irish Cream and orgeat into a shot glass; then top with a dash of whipped cream.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour

                                                                  Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).

                                                                  Ingredients
                                                                  • Yes No canola oil
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup light corn syrup
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 3 tbsp unflavored powdered gelatin
                                                                  • Yes No 1/2 inch 1/2 cup water
                                                                  • Yes No 1/3 cup orange zest
                                                                  • Yes No 1/2 tsp orange extract
                                                                  • Yes No 1/2 tsp yellow food coloring
                                                                  • Yes No 1/8 tsp red food coloring
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/3 cup corn starch
                                                                  • Grease an 8" x 8" baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.
                                                                  • Combine sugar, syrup, honey, and 1/2 cup water in a 2-qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.
                                                                  • Meanwhile, bring 1/2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to bowl of a stand mixer fitted with a whisk; stir in zest, extract, and food colorings. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5–6 minutes. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5–6 hours.
                                                                  • Combine confectioners' sugar and cornstarch in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cornstarch mixture over top. Using a slicing knife dusted with cornstarch mixture, cut marshmallows into forty 1 1/2" squares. Toss marshmallows with remaining cornstarch mixture.
                                                                  • MAKES 40
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Perfectly ripe tomatoes are so flavorful they can be eaten out of hand with just a pinch of salt. But they’re seasonal, so canning allows you to have good-quality tomatoes available year-round. Use these canned tomatoes in our Basic Tomato Sauce, Eggplant-Pepper Tomato Sauce, or anytime you feel the urge for something tomatoey. Special equipment: We’re assuming you already have basic tools lying around (like cutting boards, bowls, and measuring cups), so here’s the special equipment you’ll need for canning: 5 wide-mouth 1-pint jars 5 lids with sealing compound for wide-mouth 1-pint jars 5 bands for wide-mouth 1-pint jars Boiling water canner or 15- to 20-quart pot with a tightfitting lid... read more Perfectly ripe tomatoes are so flavorful they can be eaten out of hand with just a pinch of salt. But they’re seasonal, so canning allows you to have good-quality tomatoes available year-round. Use these canned tomatoes in our Basic Tomato Sauce, Eggplant-Pepper Tomato Sauce, or anytime you feel the urge for something tomatoey. Special equipment: We’re assuming you already have basic tools lying around (like cutting boards, bowls, and measuring cups), so here’s the special equipment you’ll need for canning: 5 wide-mouth 1-pint jars 5 lids with sealing compound for wide-mouth 1-pint jars 5 bands for wide-mouth 1-pint jars Boiling water canner or 15- to 20-quart pot with a tightfitting lid Canning rack that fits inside the boiling water canner or 15- to 20-quart pot Thin, flexible rubber spatula Jar lifter Deep frying/candy thermometer What to buy: Bottled lemon juice may sound counterintuitive, but it helps ensure a uniform acidity level, which is vital to proper canning.

                                                                  Ingredients
                                                                  • Yes No 5 lb tomatoes, ripe but still firm
                                                                  • Yes No 5 tbsp bottled lemon juice
                                                                  • Yes No 5 tsp kosher salt
                                                                  • Yes No 10 medium blemish free basil leaves
                                                                    For sanitizing the jars and lids:
                                                                  • Wash the jars, lids, and bands in hot, soapy water. Rinse well. Dry the lids and bands and set aside.
                                                                  • Place the jars in a boiling water canner or a 15- to 20-quart pot fitted with a canning rack and a lid. Fill the pot with water and bring to a boil over medium-high heat. Boil for 10 minutes, then turn off heat.
                                                                  • Keep the jars in the hot water until ready for use, removing one at a time as needed.
                                                                    For the tomatoes:
                                                                  • Rinse the tomatoes and cut a shallow X shape just through the skin into the bottom of each.
                                                                  • Fill a large pot (6 to 8 quarts) with water and bring to a boil over high heat. Prepare an ice water bath by filling a bowl halfway with ice and water. Blanch the tomatoes until the skins loosen and start to pull back, about 30 to 60 seconds. Use a slotted spoon to transfer the tomatoes to the ice water bath, and reserve the blanching water.
                                                                  • Peel the tomatoes, cut out the cores, and return the peeled tomatoes to the blanching water. Bring to a boil over medium-high heat; boil for 5 minutes.
                                                                  • Once the tomatoes are cooked, remove the jars one at a time from the hot water using a jar lifter, letting any excess water drip off. Bring the water in the canner or pot back to a simmer (about 180°F) for processing the packed jars.
                                                                  • Add 1 tablespoon lemon juice and 1 teaspoon kosher salt to each sanitized jar. Distribute tomatoes and basil leaves among the jars, crushing the tomatoes if necessary to fit and leaving a 1/2-inch headspace.
                                                                  • To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the tomatoes while rotating the jar; repeat 3 to 4 times for each jar.
                                                                    For processing the packed jars:
                                                                  • Wipe the rim and threads of each jar with a clean, damp towel. Place the lids on the jars, checking that the sealing compound is centered. Fit the jars with bands and tighten just until resistance is met.
                                                                  • Check that the water in the pot or boiling water canner is at a simmer (about 180°F) and set the jars in the canning rack. (The jars must be covered by 1 to 2 inches of water. Add additional boiling water as necessary.)
                                                                  • Cover the pot with a tightfitting lid and bring to a rolling boil over medium-high heat. Process the jars for 45 minutes at a gentle but steady rolling boil. (Begin calculating the processing time once the water is at a rolling boil. Check occasionally that the water remains at a steady boil.)
                                                                  • Once processed, remove the jars with the jar lifter and set them upright, 1 to 2 inches apart, on a dry towel. Do not retighten the bands; let cool at least 12 hours.
                                                                  • After the jars have cooled, check for a seal by pressing the center of each lid. If the center is concave and does not flex, remove the band and try to lift off the lid with your fingertips (don’t pull too hard). If you cannot lift the lid, there is a good vacuum seal. If the lid pops off, your jar did not properly seal. Eat the tomatoes within 2 weeks.
                                                                  • To store properly processed jars, wipe each lid and jar with a clean, damp cloth (the bands don’t need to stay on for storage), label the jars, and store them in a cool, dry, dark place. Unopened jars can be kept up to a year when stored properly. Once opened, keep in the refrigerator and use within 2 weeks.
                                                                  Yields: 5(1-pint) jars
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll

                                                                  Here's a simple-as-can-be, not-too-sweet version of this homey dessert and breakfast dish.

                                                                  Ingredients
                                                                  • Yes No 2 pint blueberry
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1 tsp kirsch
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No vanilla ice cream
                                                                  • Preheat the oven to 375°. Toss the blueberries with 2 teaspoons of the flour, 4 tablespoons of the sugar, the kirsch and the lemon zest. Pour the mixture into a 9-by-12-inch oval baking dish.
                                                                  • Mix the remaining 1 cup flour with 1 tablespoon of the sugar, the baking powder and salt. Cut in the butter until the mixture resembles coarse meal. Stir in 1/2 cup of the milk to make a very soft dough.
                                                                  • Drop the dough by spoonfuls on top of the berry mixture. Dampen your hands with half of the remaining milk and spread out the dough to cover most of the fruit. Brush the top of the dough with the rest of the milk. Sprinkle the surface with the remaining 2 teaspoons sugar.
                                                                  • Bake the cobbler for about 35 minutes, or until it is golden brown and the berries are bubbling. Serve warm with vanilla ice cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup rice vinegar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 1 lb beef flank steak
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Combine first 7 ingredients. Place steak in a large zip-top plastic bag, and pour half of marinade over meat. Seal, and chill 1 hour or up to 6 hours.
                                                                  • Pour remaining marinade into a small saucepan. Cook over medium-high heat 3 minutes or until reduced by one-third and slightly thickened. Cool, and stir in mint and cilantro.
                                                                  • Preheat grill to medium-high heat (350° to 400°). Remove meat from bag; discard marinade. Grill on greased grill grate 7 minutes on each side for medium-rare or until desired degree of doneness. Let stand 5 minutes before slicing. Drizzle with reduced marinade before serving.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 4servings
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  This is a variation on the Long Island Iced Tea.

                                                                  Ingredients
                                                                  • Yes No 1/2 oz vodka
                                                                  • Yes No 1/2 oz gin
                                                                  • Yes No 1/2 oz bourbon
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1/2 oz triple sec
                                                                  • Yes No lemon-lime soda
                                                                  • Yes No wedge lemon
                                                                  • Shake the vodka, gin, bourbon, lemon juice, and triple sec with ice; then strain into a chilled collins glass filled with ice. Add soda to fill, gently stir, and garnish with a lemon wedge.
                                                                  Cuisine:YesNolong island
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir

                                                                  in that buttery bath. Save it for the holidays, when you're splurging on calories. Or, hey, eat it twice in one weekend like we did...

                                                                  Ingredients
                                                                  • Yes No 1 lb pasta
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 1/4 cup chopped sage
                                                                  • Cook pasta in well-salted water. Meanwhile, heat the butter in a medium frying pan over medium heat. Swirl occasionally to keep the butter from burning. Add salt and brown sugar and whisk to combine.
                                                                  • Continue cooking the butter, still swirling or whisking occasionally, until it turns a light caramel color and the solids at the bottom of the pan are slightly darker brown. This should take about 10-15 minutes, depending on how wide your pan is. Toss in the sage, wait for the butter bubbling to subside, and cook for another minute or two.
                                                                  • Drain pasta, put in a bowl, and toss with the butter and sage. Salt to taste, if necessary.
                                                                  Yields: 6as a side dish
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Czech apricot mousse recipe -- merunkovy krem -- is not overly sweet so the bright flavors of the fresh apricots come shining through. This mousse is of the molded type. Serve it with fresh apricots or apricot preserves on the side. Here's a larger picture of apricot mousse. Makes 6 servings of Czech Apricot Mousse - Merunkovy Krem

                                                                  Ingredients
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 20 and pitted apricots
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 tbsp gelatin
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • In a large saucepan, place sugar, sprinkle it with 6 tablespoons of the wine and bring to a boil. Add apricots. Cook for about 20 minutes or until fruit has broken down into pulp. You can strain the pulp through a sieve, but I don't. Cool. Add egg white to apricot pulp and beat to a thick foam. Heat remaining wine with gelatin until it has dissolved. Add to fruit mixture, blending thoroughly. Cool and then fold in whipped cream. Pour into individual molds or one large mold that has been rinsed with cold water and refrigerate until set, about 3 hours. When ready to serve, dip bottom of mold briefly (about 5 seconds) into very warm water and turn out on serving dishes or platter.
                                                                  Cuisine:YesNoczech
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes