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                                                                  If you do not have time to bake sourdough every week, but have to feed your starter with flour, you might enjoy a recipe which takes only a short rise and is popped right into the oven. Recipes using sourdough starter can be augmented with baking powder, baking soda or yeast for a little extra rise and to save time. This streusel covered, sourdough coffee cake is delicious with coffee or tea.

                                                                  Ingredients
                                                                  • Yes No streusel topping
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No cake
                                                                  • Yes No 1 cup fed sourdough starter
                                                                  • Yes No 1/3 cup oil
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Note: The sourdough starter should be as thick as thick pancake batter, or about 50% flour, 50% water. I usually remove half the starter and feed both halves with equal amounts of flour and water, by weight, then wait for it to bubble up (about 4 hours) then put one jar back in the refrigerator for another week. The extra sourdough starter can be given to a friend or used in a recipe like this one.
                                                                  • Mix the streusel topping first by combining flour, sugar and cinnamon in a bowl, then rubbing the cold butter in with your fingers until the mixture is crumbly and sticks together if you press it between your fingers. You may use a mixer, if you wish.
                                                                  • Set crumbs aside.
                                                                  • To make the cake, place the sourdough starter in a bowl, add the rest of the ingredients and stir until combined.
                                                                  • Pour the batter into a buttered and floured, 8 or 9 inch square pan or an 8 inch, round, layer cake pan. Smooth top and sprinkle reserved crumbs evenly over the batter.
                                                                  • Let the cake rise for about 30 minutes in a warm place.
                                                                  • Bake at 375°F for about 35 minutes, or until cake is set and the sides begin to pull away from the pan.
                                                                  • Remove, cool and enjoy.
                                                                  Yields: 1, 9x9 inch cake
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  This cranberry punch can be served with or without Champagne.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz cranberry
                                                                  • Yes No 1 mint
                                                                  • Yes No 2 cup pomegranate juice
                                                                  • Yes No 3 cup tangerine juice
                                                                  • Yes No 5 cup cranberry juice cocktail
                                                                  • Yes No 2 750 milliliter champagne
                                                                  • Spear three cranberries alternately with two mint leaves on each wooden skewer. Place skewers on a baking sheet; cover with damp paper towels, and refrigerate up to one hour.
                                                                  • In a large punch bowl, stir together fruit juices. Fill the glasses with ice, and ladle about 1/2 cup punch into each glass; top with sparkling wine. Garnish each glass with a swizzle stick.
                                                                  Yields: 20
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Chimichurri sauce, made with parsley, garlic and olive oil, is the ubiquitous accompaniment to grilled meats in Argentina; when serving steak, Laurent Tourondel often prefers its clean, sharp flavors to richer French sauces like béarnaise or red wine sauce. The tang of chimichurri is especially delicious with Tourondel's supersmoky steaks, seasoned with both smoked sea salt and smoked pepper.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 4 a jar roasted red pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp minced onion
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tsp crushed red bell pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No ten 10 oz strip steaks
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No smoked sea salt and smoked black pepper
                                                                  • Light a grill. In a medium bowl, whisk the oils with the vinegar. Stir in the parsley, cilantro, piquillo peppers, garlic, onion, lime juice and crushed red pepper. Season the chimichurri with salt and pepper and let stand for at least 20 minutes.
                                                                  • Brush the steaks on both sides with the butter and season them with the smoked salt and pepper. Grill the steaks over moderately high heat, turning once, until nicely charred and medium-rare, about 8 minutes. Transfer to a platter and let rest for 10 minutes.
                                                                  • Cut the steaks into 1-inch-thick slices and arrange them on the platter. Spoon some of the chimichurri sauce over the steak and serve, passing more smoked salt and pepper along with the remaining chimichurri sauce on the side.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1' style='display: block;'>
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 pinch frozen green peas
                                                                  • Yes No 1/3 cup tahini
                                                                  • Yes No 1/4 mint
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No 10 flatbread crackers
                                                                  • Bring 3 inches of water to a boil in a large saucepan. Add peas, and cook until just tender (about 2 minutes); drain and cool slightly. In a food processor, combine cooked peas, tahini, and mint leaves; purée until chunky-smooth. Add a pinch of kosher salt, and serve with flatbread crackers broken into thirds.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 30servings (serving size: 1 tablespoon hummus with 1/3 flatbread cracker)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 large garlic clove
                                                                  • Yes No 2 tbsp thinly sliced sage
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 small lb assorted tomatoes tomatoes, larger tomatoes
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No six 6 oz wild striped bass fillets
                                                                  • Preheat the oven to 350°. Wrap the garlic in foil and bake for 30 minutes, until soft. Let cool, then squeeze the garlic into a bowl. Stir in the sage; season with salt and pepper.
                                                                  • In a deep skillet, heat the olive oil. Add the shallot and cook over low heat until softened, 2 minutes. Add the tomatoes, butter and garlic-sage paste and cook over moderate heat until the tomatoes release their liquid, 3 minutes. Season with salt and pepper.
                                                                  • In a nonstick skillet, heat the vegetable oil. Season the bass with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 4 minutes. Turn the fillets and cook until just white throughout, 2 minutes. Serve the fish with the tomato fondue.
                                                                  Yields: 6
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Tunisian in origin, harissa is a delicious chili pepper condiment now accepted as part of Moroccan cuisine. Dried red chili peppers are ground to a paste with garlic and spices. Lemon juice and olive oil are used to moisten and thin the paste. Some Moroccan recipes also include tomato paste or puree. You can use a small processor or blender to make harissa, but I think this quantity is easiest made in a mehraz, or mortar and pestle. Add harissa directly to a dish as it's cooking, or offer it on the side. Yields 3 tablespoons.

                                                                  Ingredients
                                                                  • Yes No 12 1 1/2 oz, 100 gram dried red chili pepper
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp caraway seed, ground
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No olive oil
                                                                  • Remove the seeds from the dried chili peppers and place them in a bowl. Cover them with very hot water and leave to soften for 30 minutes to an hour.
                                                                  • Drain the chili peppers, and gently squeeze out excess water with a paper towel. Using a mortar and pestle (or a blender or mini food processor) grind the chili peppers, garlic, salt and spices to a paste. Add the lemon juice and just enough olive oil to moisten the harissa, or add additional olive oil to thin it.
                                                                  • Store unused harissa in an airtight container in the fridge. For long storage, lightly top the harissa with a little oil before covering.
                                                                  Cuisine:YesNotunisian
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Trick the picky "noodles only" eaters at the table with this macaroni and cheese casserole. It's packed with lean sirloin, shredded veggies, and lots of calcium-each serving has 200 milligrams. Serve with a green veggie or side salad.

                                                                  Ingredients
                                                                  • Yes No 1 small, 8 oz elbow macaroni
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 1 cup preshredded carrot
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1 lb lean ground sirloin (beef)
                                                                  • Yes No 1 cup tomato sauce
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1 1/2 6 oz cup 2% reduced fat sharp cheddar cheese
                                                                  • Preheat oven to 350°.
                                                                  • Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.
                                                                  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
                                                                  • Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.
                                                                  • Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    cracker barrel
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Cracker Barrel
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz white rum
                                                                  • Yes No 1 oz amber rum
                                                                  • Yes No 1/4 oz amaretto
                                                                  • Yes No 2 oz nectar
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No 1 mango skewered on a cinnamon
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into a chilled flute and garnish with the skewered mango slice.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No yellow butter cupcakes
                                                                  • Yes No royal icing
                                                                  • Yes No thin fruit leather
                                                                  • Dip tops of cupcakes in royal icing, letting excess drip off, then let stand until set. Unroll fruit leather, and cut strips 1 1/4 inches wide and 6 inches long. Fold ends in toward the center, forming a 3-inch piece. Cut another strip 1/4 inch long and 1/2 inch wide. Wrap strip around center of folded piece, scrunching to form a bow. Press on top of cupcake, seam side down. Repeat.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  Ingredients
                                                                  • Yes No 8 oz sharp cheddar cheese
                                                                  • Yes No 8 oz fresh mozzarella cheese
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 cup jarred pimiento
                                                                  • Yes No 1/4 cup pitted green olive
                                                                  • Yes No 1/4 cup pitted black olive
                                                                  • Yes No 2 tbsp parsley
                                                                  • Yes No 2 tsp italian seasoning
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Slice pieces of cheese in half lengthwise and then into 12 slices crosswise. Alternate slices on a platter.
                                                                  • Combine remaining ingredients in a bowl. Pour over cheese. Refrigerate for 2 hours or overnight. Serve with French bread or crackers.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Serve with crusty baguette slices so you can sop up the tasty broth.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup minced yellow onion
                                                                  • Yes No 4 cup chopped tomato
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 64 2 lb small mussel
                                                                  • Yes No 1 4 oz cup crumbled feta cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Increase heat to medium-high. Stir in tomato, wine, vinegar, oregano, and red pepper; bring to a boil. Reduce heat; simmer 30 minutes or until thick. Add mussels; cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells. Stir in cheese, salt, and pepper. Sprinkle with parsley.
                                                                  Yields: 8servings (serving size: 8 mussels and about 1/2 cup tomato mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle

                                                                  I adore, though for extra rye flavor, I needed the ground caraway seeds. As for the fruit and nuts and seeds, I used what I had around, which was pumpkin seeds, dried sour cherries and a scoop of shredded coconut. Try it out with any mixture of seeds, chopped nuts, or dried fruit. Just promise me you'll toast it. A liberal application of butter is also close to essential.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1/2 cup water at 110°f
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup blackstrap molasses
                                                                  • Yes No 1/4 cup dried cherry
                                                                  • Yes No 1/4 cup pumpkin seed
                                                                  • Yes No 1/4 cup dried unsweetened coconut
                                                                  • Yes No 1 3/4 6 1/4 oz cup rye flour
                                                                  • Yes No 1 1/4 5 1/2 oz cup bread flour
                                                                  • Yes No 3/4 3 1/4 oz cup whole wheat flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp caraway seed, ground
                                                                  • In a small bowl, dissolve the yeast in 1/2 cup warm water. Let stand to proof for 5 minutes. Set aside.
                                                                  • In another small bowl, combine the warm milk and molasses. Set aside.
                                                                  • In another small bowl combine the cherries, pumpkin seeds and coconut. Pour over enough water to barely cover. Set aside.
                                                                  • In a large bowl, whisk together 1 1/2 cups rye flour, bread flour, wheat flour, salt and ground caraway seeds. Pour in the milk mixture and the yeast mixture and stir until just combined.
                                                                  • Turn the dough out onto a lightly floured surface. Knead until smooth and elastic — about 5 minutes. As you knead, add enough of the remaining rye flour, 1 teaspoon at a time, to prevent the dough from sticking to hands. This dough will be more sticky than a non-rye dough, however. Do not let it get dry.
                                                                  • Drain the fruit mixture and squeeze out as much moisture as possible. Knead into the mixture until well-distributed. Form the dough into a ball.
                                                                  • Place the dough in a large greased bowl, turning to coat. Cover with plastic wrap or a towel and let rise in a warm place for 45 minutes. Punch the dough down; cover and let rest for 10 more minutes.
                                                                  • Form the dough into a ball and place on a parchment paper-lined baking sheet. Score the top with a sharp knife. Cover with a clean dishtowel and let rest another 30 minutes.
                                                                  • Heat oven to 375°F and bake for about 45 minutes or until hollow-sounding when tapped from underneath. Cool on a wire rack. Serve sliced very thin and toasted.
                                                                  Yields: 1loaf
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  To stir-fry successfully, prepare everything before you begin; then cook in batches. Forget the wok and use a skillet large enough to hold a single layer of tofu, which will ensure that your tofu browns and becomes crisp. For a spicier version, you can double the curry paste to 2 teaspoons. Serve with rice noodles or jasmine rice.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz extra firm
                                                                  • Yes No 1 1/2 tbsp fish sauce
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp thai red curry paste
                                                                  • Yes No 1/2 cup coconut milk
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 1 chinese broccoli
                                                                  • Yes No 1 small red bell pepper, seeds
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup basil, cilantro, and mint leaves
                                                                  • Yes No 1/4 cup unsalted dry roasted peanuts
                                                                  • Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates six rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Press the tofu. Meanwhile, in a small bowl, whisk together fish sauce, lime juice, sugar, curry paste, and coconut milk until blended; set aside.
                                                                  • In a large, nonstick skillet, heat 1 tablespoon oil over high heat. Add the tofu and sear without moving until the cubes have browned, 2 to 3 minutes. Carefully turn the tofu and sear other side until browned, about 2 minutes more. Turn and sear a third side, again for about 2 minutes. Remove tofu to a plate and set aside.
                                                                  • Add the remaining tablespoon of oil to the skillet and heat. Add the broccoli, red pepper, 3 tablespoons of water, and salt to taste; cook, stirring frequently, until vegetables are almost tender, 2 to 3 minutes. Return tofu to the skillet and stir in the sauce. Cook to heat and blend flavors, about 1 minute. Serve immediately, garnishing each portion with basil, cilantro, mint, and peanuts.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The custard, a versatile dessert sauce that's also great with fresh fruit, makes use of some of the extra egg yolks. For a fitting garnish, arrange a few chocolate-covered coffee beans around the cake.

                                                                  Ingredients
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 2 tbsp instant coffee
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 12 large egg white
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 cup 2% reduced fat milk
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 3 tbsp frangelico
                                                                  • Yes No 1/2 cup chopped hazelnut
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, and cinnamon, stirring with a whisk, and set aside. Combine espresso and hot water, stirring until espresso dissolves; set aside.
                                                                  • Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and 1/4 teaspoon salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
                                                                  • Beat in espresso mixture and vanilla extract. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.
                                                                  • Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
                                                                  • To prepare sauce, place egg yolks in a large bowl; set aside. Combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Gradually add 1/2 cup milk, stirring with a whisk until smooth. Stir in remaining milk. Scrape seeds from vanilla bean into the milk mixture; add bean to mixture. Heat milk mixture over medium heat to a boil. Remove from heat; gradually add hot milk mixture to egg yolks, stirring constantly with a whisk.
                                                                  • Return milk mixture to pan. Cook mixture over medium heat until thick and bubbly (about 4 minutes), stirring constantly. Remove from heat. Spoon milk mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until milk mixture comes to room temperature, stirring occasionally. Remove bowl from ice; stir in liqueur. Cover and chill completely.
                                                                  • Remove and discard vanilla bean. Serve angel food cake with sauce, and sprinkle with toasted hazelnuts.
                                                                  Yields: 12servings (serving size: 1 cake slice, about 3 tablespoons sauce, and 2 teaspoons hazelnuts)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  A simple syrup infused with the flavor of fresh mint sweetens this strawberry ice cream. Macerate the strawberries in the syrup before adding them to the ice cream to prevent the berries from freezing too hard. Refrigerate the mix just long enough to chill it thoroughly, or you can make it up to a day before you plan to freeze it.

                                                                  Ingredients
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 1 1/4 cup 2% reduced fat milk
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1 oz fresh mint
                                                                  • Yes No 2 cup strawberry
                                                                  • Combine half-and-half and milk in a heavy saucepan; bring to a boil.
                                                                  • Combine 1/2 cup sugar and egg yolks; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to yolk mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat to medium-low, and cook 2 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl. Cool milk mixture completely, stirring occasionally.
                                                                  • Combine remaining 1 cup sugar and 1/2 cup water in a microwave-safe dish; microwave at high 2 1/2 minutes or until sugar dissolves. Add mint to hot syrup; steep for 5 minutes. Remove mint; discard. Pour syrup over berries; let stand for 20 minutes. Add berries and syrup to milk mixture; stir well. Cover and chill, stirring occasionally.
                                                                  • Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.
                                                                  Yields: 8servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sliced potato
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup sliced pitted manzanilla olives
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 2 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 8 large egg white
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Place potato in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender; drain. Cool, dice, and set aside.
                                                                  • Heat a medium nonstick skillet over medium heat. Add onion, bell pepper, and garlic; sauté 8 minutes. Add potato, olives, and oregano; cook 1 minute or until thoroughly heated. Remove from heat; stir in cheese. Set aside.
                                                                  • Combine egg whites, eggs, salt, and pepper in a bowl; stir well with a whisk.
                                                                  • Heat 1/4 teaspoon olive oil in a small nonstick skillet coated with cooking spray over medium-high heat. Add half of egg mixture to skillet. Carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon 1 cup potato mixture onto half of omelet. Carefully loosen with a spatula; fold in half. Cook an additional minute on each side. Slide onto a plate. Repeat procedure with 1/4 teaspoon olive oil, cooking spray, egg mixture, and potato mixture.
                                                                  • Note: Substitute 2 cups egg substitute for 8 egg whites and 4 eggs, if desired.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings (serving size: 1/2 omelet)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These cake layers will not rise as high as those of traditional cakes.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 1 cup quick cooking oat
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup packed dark brown sugar
                                                                  • Yes No 1/3 cup vegetable shortening
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No caramel pecan frosting
                                                                  • Preheat oven to 350°.
                                                                  • Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan), and line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with 1 tablespoon flour.
                                                                  • Combine water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended.
                                                                  • Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
                                                                  • Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.
                                                                  • Place 1 cake layer on a plate; spread layer with 1/2 cup Caramel-Pecan Frosting, and top with the remaining layer. Spread the remaining frosting over the top and sides of cake. Store the cake loosely covered in refrigerator.
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  The next time you grill steaks, throw an extra one on the grill. You'll have leftovers to enjoy in this wonderful sandwich for lunch on Monday. Chimichurri sauce and onion salsa are traditional accompaniments to grilled meat, and taste great in a sandwich too. Chilled steak is easy to slice very thinly. The extra step of sautéing the steak slices in butter is worth the effort - it really adds flavor.

                                                                  Ingredients
                                                                  • Yes No 1 steak
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp chimichurri sauce
                                                                  • Yes No 1/4 cup salsa criolla
                                                                  • Yes No 2 sandwich roll
                                                                  • Slice chilled steak against the grain as thinly as possible. Melt butter in a small skillet over medium heat. Add sliced steak and sauté for 2 minutes, turning pieces over with tongs, until heated through and very slightly browned. Season with salt and pepper to taste. Spread bottom half of each roll with chimichurri sauce ( recipe here ). Divide the sliced steak and the onion salsa ( recipe here ) between the two rolls.
                                                                  • Sandwiches can be assembled a day ahead and stored in the refrigerator, wrapped in plastic.
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll

                                                                  The combination of brown sugar and browned butter gives this rich dessert an intense caramel flavor.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 1 piece vanilla bean pod
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 1/2 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 4 1/2 tbsp butter
                                                                  • Yes No 1 1/4 cup non-fat milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Pour 1/2 cup milk into a medium saucepan over medium heat. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook 6 minutes (do not boil); discard bean. Combine 2 tablespoons granulated sugar and egg in a bowl. Gradually add hot milk mixture to bowl, stirring constantly with a whisk. Return the mixture to pan. Cook over medium heat for 4 minutes or until mixture coats the back of a spoon, stirring constantly. Immediately pour into a bowl. Cover and chill.
                                                                  • Place a baking sheet in oven. Preheat oven to 425°.
                                                                  • Lightly coat 6 (8-ounce) ramekins with cooking spray. Sprinkle evenly with 2 1/2 tablespoons granulated sugar, tilting and turning dishes to coat sides.
                                                                  • Combine brown sugar, flour, and salt. Place butter in a medium heavy saucepan over medium heat; cook for 3 minutes or until butter browns slightly. Stir in flour mixture and 1 1/4 cups milk; bring to a boil. Cook for 2 minutes or until slightly thick, stirring constantly, and remove from heat. Let stand 5 minutes. Stir in vanilla extract and egg yolk.
                                                                  • Combine egg whites and cream of tartar in a large bowl; let stand at room temperature 15 minutes. Beat with a mixer at high speed until medium peaks form. Gently stir one-fourth of egg whites into milk mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter. Place dishes on preheated baking sheet, and return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 30 minutes or until puffy and golden. Serve immediately with sauce.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: 1 soufflé and 2 tablespoons sauce)
                                                                  • Total Time: 1 hour 18 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1 tbsp caribbean jerk seasoning
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No honey mustard sauce
                                                                  • Preheat oven to 425°. Peel shrimp, leaving tails on; devein shrimp, if desired.
                                                                  • Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
                                                                  • Whisk egg whites in a bowl just until foamy.
                                                                  • Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.
                                                                  • Stir together coconut, breadcrumbs, and paprika in another shallow dish.
                                                                  • Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp with cooking spray; arrange shrimp on wire rack.
                                                                  • Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning after 8 minutes. Serve with Honey-Mustard Sauce.
                                                                  • Try this twist!
                                                                  • Coconut Chicken: Substitute 1 1/2 lb. chicken breast tenders for shrimp. Proceed with recipe as directed, beginning with Step 2 and increasing bake time to 18 to 20 minutes or until chicken is done, turning once after 12 minutes. Sprinkle with salt to taste, if desired.
                                                                  • Note: Nutritional analysis does not include salt to taste.
                                                                  • Calories 448; Fat 11g (sat 6.6g, mono 1.9g, poly 1g); Protein 40.3g; Carb 46.4g; Fiber 1.9g; Chol 94mg; Iron 1.7mg; Sodium 604mg; Calc 65mg.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
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                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 small chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 cup barbecue sauce
                                                                  • Yes No 1 11 inch, 14 oz pizza crust
                                                                  • Yes No 1/2 cup grated smoked gouda
                                                                  • Yes No 1/2 cup grated mozzarella cheese
                                                                  • Yes No 3 tbsp sliced red onion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Warm oil in a skillet over medium heat. Add chicken and cook, turning once, 5 to 6 minutes per side, until just cooked through. Transfer to a cutting board. When cool enough to handle, cut into 1/2-inch cubes. Toss chicken with 2 Tbsp. barbecue sauce in a bowl.
                                                                  • Position a rack in bottom of oven and preheat to 450°F. Place pizza crust on a large baking sheet and spread with remaining 1/2 cup barbecue sauce. Sprinkle with half of both cheeses, arrange chicken on top, and then add remaining cheese and onion.
                                                                  • Bake until cheese is melted and golden brown, 20 minutes. Let rest for 5 minutes. Sprinkle with cilantro, cut into slices and serve hot.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 15 oz navy beans
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup roasted red pepper
                                                                  • Yes No 1/3 cup tahini
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No garnishes, lettuce, sesame seeds, green onions
                                                                  • Process first 9 ingredients in a food processor or blender until smooth, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process until smooth. Stir in cilantro; chill 1 hour. Garnish, if desired. Serve with tortilla or pita chips
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 14 oz artichoke hearts
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1/4 cup sherry
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tsp chicken bouillon granules
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Sprinkle chicken with paprika, salt, and pepper.
                                                                  • Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat; add chicken, and cook 5 minutes on each side or until lightly browned. Remove chicken, and set aside.
                                                                  • Melt remaining butter in same skillet over medium heat. Add artichoke hearts and green onions; sauté 1 minute.
                                                                  • Stir together 2/3 cup water and next 4 ingredients; add to artichoke mixture. Return chicken to skillet. Bring to a boil, and cook, stirring constantly, 1 minute.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Why settle for boring brown rice or another baked potato? Taking a couple of extra minutes to build a good flavor foundation can transform a sometimes-too-healthy-tasting grain like bulgur into a side dish that supports a saucy entrée without stealing the spotlight. This recipe was featured as part of both our Easy Weeknight Dinner menu and our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 cup crimini mushroom (baby portobello)
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1 cup grind bulgur
                                                                  • Yes No 1/4 cup carrot
                                                                  • Heat oil in a medium saucepan over medium heat. When it shimmers, add shallots and cook until just beginning to soften, about 2 minutes. Add mushrooms, season with salt and freshly ground black pepper, and cook until moisture released is almost evaporated, about 4 to 5 minutes.
                                                                  • Increase heat to medium high. Add wine and cook until almost evaporated, about 3 minutes. Add water and bring to a boil. Stir in salt and bulgur and cover.
                                                                  • Reduce heat to low and simmer for 10 minutes. Stir in carrots and simmer until fork tender, about 5 minutes more. Turn off heat and let stand covered for 5 minutes. Fluff with a fork and serve.
                                                                  Yields: 3 ½servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  After the glorious abundance of a holiday feast, a lighter dessert may be just the thing. Instead of ladling up mugs of the traditionally rich yuletide nog, try surprising your guests with this frothy mousse and a variety of toppings. Set out coffee caramel, chopped toasted hazelnuts, crushed peppermint, golden raisins, cocoa powder, nutmeg, cinnamon, and whipped cream, from which guests can choose their favorite. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp dark rum
                                                                  • Yes No 3 tbsp brandy
                                                                  • Yes No 1 1 a little unflavored gelatin
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No coffee caramel
                                                                  • Prepare an ice bath; set aside. Combine spirits in a small bowl. Sprinkle with gelatin; let soften, about 5 minutes.
                                                                  • Meanwhile, combine egg yolks and 1/2 cup sugar in a heatproof bowl set over a pan of simmering water; whisk until mixture is pale and fluffy, 2 minutes. Remove from heat; whisk in gelatin mixture.
                                                                  • Set bowl over pan again; cook, whisking, until the gelatin has dissolved, about 3 minutes. Transfer bowl to the ice bath; scrape down sides of bowl, and whisk until cooled slightly, 1 to 2 minutes.
                                                                  • In the bowl of an electric mixer, combine the remaining 1/2 cup sugar with cream, cinnamon, nutmeg, cloves, and vanilla. Whisk until stiff peaks form. Fold one-third of whipped cream into gelatin mixture, then gently fold gelatin mixture into remaining whipped cream. Refrigerate (no more than 5 minutes) while preparing the egg whites.
                                                                  • In a clean bowl of the electric mixer, whisk egg whites until stiff peaks form. Fold into cream mixture. Transfer to a serving dish; cover. Chill until firm, at least 30 minutes or overnight. Serve chilled, garnished with coffee caramel and other recommended toppings.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover

                                                                  The first version of this cocktail is attributed to Ernest Hemingway and is named after his novel Death in the Afternoon. The libation is an odd combination of absinthe and sparkling wine, and we feel that Hemingway’s suggested proportions were a bit too much (roughly 1 part absinthe to 4 parts champagne), so we adjusted them to our liking. And, now that absinthe is legal again, you can try this with the real thing. What to buy: Lucid is one of the most widely available absinthes. If you can’t find it, substitute another anise-flavored liqueur such as pastis or Pernod. This recipe was featured in both our Valentine’s Day story and our Absinthe Obsessive.

                                                                  Ingredients
                                                                  • Yes No 1 part absinthe
                                                                  • Yes No 10 part brut sparkling wine
                                                                  • Pour absinthe into a chilled champagne glass. Top with sparkling wine and serve.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  NOTES: For best texture, don't marinate the chicken longer than 4 hours. To have guests grill their own fajitas, place raw chicken and vegetables on separate plates in step 3. Set cutting boards near the grill along with knives for slicing cooked chicken (step 5). If there's not enough grill space for everything, cook vegetables first and serve at room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/2 cup tequila
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp chipotle chile purée
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 3 lb red onion
                                                                  • Yes No 3 lb orange bell pepper
                                                                  • Yes No 24 6 inch flour tortilla
                                                                  • Yes No avocado orange salsa
                                                                  • In a large bowl, mix orange juice, lime juice, tequila, oil, chipotle purée, and salt. Reserve 1/2 cup of the mixture. Place each chicken breast half between 2 sheets of waxed paper or plastic wrap; with a flat mallet or a rolling pin, pound until breast is an even 3/4 inch thick. Peel off waxed paper or plastic.
                                                                  • Place chicken in bowl with marinade; turn to coat. Cover and chill at least 30 minutes or up to 4 hours (see notes).
                                                                  • Slice onions 3/4 inch thick. Rinse, stem, and seed peppers; cut into eighths lengthwise. Brush vegetables generously with reserved orange-juice mixture.
                                                                  • Set vegetables on a barbecue grill over a solid bed of medium coals or medium-high heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning as needed, until vegetables are browned and tender when pierced, 8 to 12 minutes total. Transfer to a platter as cooked.
                                                                  • Lift chicken from marinade (discard used marinade) and lay on grill; close lid on gas grill. Cook, turning chicken as needed to brown evenly, until no longer pink in the center (cut to test), 6 to 10 minutes total. Transfer to a board and let stand until cool enough to handle, then slice across the grain 1/2 inch thick.
                                                                  • To assemble fajitas, lay tortillas on grill as needed, turning quickly, just until warm, 3 minutes total. Fold a warm tortilla around chicken, peppers, and onion; top with avocado-orange salsa.
                                                                  • To make chipotle chile purée, whirl the contents of a 7-ounce can of chipotle chiles (including sauce) in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator for up to 3 weeks.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  with lots of steps and ingredients, there are other days where nothing has gone right, company drops by, the house is a mess and all we have in the house is a box cake mix, a package of sugar free jello and 3 eggs. Well, these three ingredients mean that 60 seconds later you can have a tasty snack.

                                                                  Ingredients
                                                                  • Yes No 1 cake mix
                                                                  • Yes No 1 sugar free jello
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Preheat oven to 325°F. Apply non stick spray to a 8"x8" pan (or whatever you have on hand). Mix all ingredients together well, spoon into pan and bake for 20 minutes or until a toothpick comes out clean (some cake mixes may take a few extra minutes).
                                                                  • That's it! For our Dr. Seuss looking creation above, we used a white cake mix and added orange jello to it. Once mixed completely (it will be thick) we spooned out a large "glob" (we'd guess about 1 cup) and mixed it with a few tablespoons of dark cocoa. We made small ball shapes from the new chocolate dough and placed them on top. Upon removing from the oven we were greeted with this leopard spotted chocolate and orange brownie!
                                                                  • It's great for a last minute dessert or late night snack! Plus, most items are usually on hand, especially if you watch for sales on jello and box cake mixes, even if you don't usually keep them on hand. It's a fantastic recipe to get the kids in the kitchen with, especially with all the wild colors and flavors you can make!
                                                                  • It's not gourmet, but it sure is tasty!
                                                                  Yields: 8x8 pan
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is dead easy to make and tastes like Christmas in a glass. It?s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you?ve got your own favorite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavors have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.

                                                                  Ingredients
                                                                  • Yes No 2 clementines
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 lime
                                                                  • Yes No caster sugar
                                                                  • Yes No
                                                                  • Yes No 1 cinnamon
                                                                  • Yes No 3 fresh bay leaves
                                                                  • Yes No nutmeg
                                                                  • Yes No vanilla
                                                                  • Yes No 2 star anise
                                                                  • Yes No 2 bottles of chianti
                                                                  • This is dead easy to make and tastes like Christmas in a glass. It’s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you’ve got your own favorite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavors have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in. Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavor base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to do make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol. When your syrup is ready turn the heat down to low and add your star anise and both bottles of wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into glasses and serve.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1 19 oz kidney beans in can
                                                                  • In a medium saucepan with a tight-fitting lid, bring 1 1/2 cups salted water and cumin to a boil. Add rice; cover, and reduce to a simmer. Cook 15 minutes; remove pan from heat, and add beans. Cover, and let stand 1 minute. Fluff rice with a fork.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 champagne
                                                                  • Yes No 4 cup pear nectar
                                                                  • Yes No 1 lime
                                                                  • For each serving, pour 3/4 cup of Champagne (or ginger ale) into a flute or wineglass and top with 1/2 cup of pear nectar. Squeeze and drop in 1 wedge of lime.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  For fast measuring, you can use the empty can of limeade concentrate to measure the tequila. One 12-oz. can is equivalent to 1 1/2 cups. Serve in salt-rimmed glasses, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz limeade concentrate
                                                                  • Yes No 1 1/2 cup tequila
                                                                  • Yes No 2 12 oz beer
                                                                  • Yes No crushed ice
                                                                  • Yes No slice garnish, lime slices
                                                                  • Stir together first 3 ingredients in a large pitcher until blended. Serve immediately over crushed ice. Garnish, if desired.
                                                                  • Note: We tested with Yazoo Dos Perros Ale, Grolsch Premium Lager, Truck Stop Honey Brown Ale, and Bud Light beer.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6cups
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Apples sold in bulk in bags, which tend to be smaller than those sold individually, are the ideal size for these treats. You'll find white dowels at hobby and craft stores, or use wooden craft sticks. Store Candied Apples in an airtight container for up to three days.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 4 oz red delicious apple
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup light colored corn syrup
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/3 cup cinnamon decorator candies
                                                                  • Line a large baking sheet with foil, and coat with cooking spray. Insert 1 (6-inch) white dowel into stem end of each apple.
                                                                  • Combine sugar, corn syrup, water, and candies in a small heavy saucepan over medium heat. Cook until sugar dissolves, stirring occasionally. Cook, without stirring, until a candy thermometer registers 300° (about 8 minutes). Remove from heat.
                                                                  • Working with 1 apple at a time, holding apple by its dowel, dip in syrup, tilting pan to cover apple. Turn apple quickly to coat evenly with syrup; let excess syrup drip back into pan. Place apple, dowel side up, on prepared baking sheet to harden (about 5 minutes).
                                                                  Yields: 8servings (serving size: 1 apple)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  You can substitute 1 1/4 teaspoons ground fennel seeds if fennel pollen is unavailable.

                                                                  Ingredients
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/8 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 cup lentil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2/3 cup chopped plum tomato
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/3 cup cilantro
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1/4 cup chopped pitted kalamata olive
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp fennel pollen
                                                                  • Preheat grill to high heat.
                                                                  • Lightly coat bell pepper pieces with cooking spray. Place bell pepper pieces, skin side down, on grill rack; grill 12 minutes or until skins are blackened. Place bell pepper pieces in a zip-top plastic bag; seal. Let stand 15 minutes; peel and chop bell peppers. Discard skins. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place bell peppers in a large bowl.
                                                                  • Rinse and drain lentils; place in a large saucepan. Cover with water to 3 inches above lentils; add onion and bay leaf to pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain lentils. Discard onion halves and bay leaf. Add lentils to bell peppers. Add remaining 5/8 teaspoon salt, remaining 1/4 teaspoon black pepper, tomato, and remaining ingredients to lentil mixture; stir well.
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir

                                                                  Polish blueberry cordial is so pretty in the glass but, beware, this benign-looking drink packs a wallop. This alcoholic beverage takes several months to steep, so make it well in advance of drinking. It makes a wonderful addition to an edible gifts basket. Makes about 1 quart

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb blueberry
                                                                  • Yes No 1 qt vodka
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Combine blueberries and vodka in a large, sterilized glass container. Seal and set in a dark, cool place for 1 week. After 1 week, pour through a sieve, reserving blueberries, and transfer blueberry-infused vodka into a clean, sterilized glass container and seal. Add sugar to blueberries, mix well and transfer to a separate clean, sterilized glass container and seal. Place both containers in a dark, cool place for 1 month. After 1 month, thoroughly combine blueberry mixture with vodka, strain and pour into a clean, sterilized glass container. Seal and allow to age in a cool, dark place for several months. Blueberries may be discarded or served over ice cream or pound cake the same day.
                                                                  Cuisine:YesNopolish
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Sweet and delicious, figs make the perfect pairing for a thin slice of Prosciutto di Parma -- which, by the way, is nitrate-free and low in saturated fat. Get more healthy holiday recipes

                                                                  Ingredients
                                                                  • Yes No 8 1 oz prosciutto
                                                                  • Yes No 8 fresh, ripe figs
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No thyme
                                                                  • Yes No 2 oz parmigiano reggiano
                                                                  • Arrange prosciutto in overlapping slices on a large platter. Place figs beside prosciutto, drizzle with vinegar, and garnish with fresh thyme sprigs.
                                                                  • Sprinkle the Parmesan shavings over prosciutto and figs.
                                                                  Cuisine:YesNoparma
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3/4 cup whole wheat pastry flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened, natural
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 15 oz unsweetened pumpkin puree
                                                                  • Yes No 3/4 cup dark brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/2 cup packed powdered sugar
                                                                  • Yes No 1 tbsp buttermilk (1% fat)
                                                                  • Yes No 2 mini tbsp chocolate chip
                                                                  • To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
                                                                  • Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
                                                                  • Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
                                                                  • Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
                                                                  • To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
                                                                  • Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
                                                                  • To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 16
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 3/4 lb shrimp
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 coarse tsp sea salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 cup shredded sharp cheddar cheese
                                                                  • Yes No 1 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 4 9 to 10 inch large flour tortilla
                                                                  • Yes No 3/4 lb zucchini
                                                                  • Yes No 3/4 cup corn kernel
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 firm ripe avocados
                                                                  • Yes No 2 large heirloom tomato
                                                                  • Yes No 1/4 cup thinly sliced yellow onion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Heat grill to high (about 450°) and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.
                                                                  • Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.
                                                                  • Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.
                                                                  • Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side.
                                                                  • Mix salad ingredients gently in a bowl and arrange on plates. Cut quesadillas into wedges and serve them alongside salad.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup half and half
                                                                  • Yes No 1/2 3 oz cup roasted almonds
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3/4 3 1/2 oz cup manchego
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 2 lb cauliflower
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/4 tsp pimentón de la vera
                                                                  • Preheat the oven to 400°. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the 1/2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.
                                                                  • In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes. Remove from the heat. Add 3/4 cup of the Manchego and whisk until melted. Whisk in the nutmeg; season with salt and pepper. Keep warm.
                                                                  • In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.
                                                                  • Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top.
                                                                  • Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 8 oz uncooked pappardelle
                                                                  • Yes No 8 oz pencil thin asparagus spears
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • To make gremolata: Combine chopped parsley, lemon zest, and diced garlic in a small bowl; set aside.
                                                                  • Cook pasta in a large saucepan according to package directions. When 3 minutes of cooking time remains, add the asparagus; finish cooking. Drain in a colander; rinse with cold water.
                                                                  • Heat the same saucepan over medium heat; add cream, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta mixture to pan; toss to coat. Increase heat to medium-high; bring cream to a boil. Cook until almost all of the cream is absorbed (about 3 minutes), stirring constantly. Add half of gremolata to pan; cook 1 minute, stirring constantly.
                                                                  • Transfer to serving bowls; top with remaining gremolata. Serve immediately.
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chervil’s delicate anise flavor pairs with butter and fleur de sel to add richness to spring’s first baby potatoes. What to buy: Chervil is available at gourmet grocery stores and farmers’ markets. If you can’t find it, substitute a mixture of Italian parsley and tarragon. Fleur de sel is a hand-harvested sea salt that is moister than other salts and has a nice crunch and a distinct mineral taste—all qualities that stand out in this dish. It can be found at gourmet grocery stores.

                                                                  Ingredients
                                                                  • Yes No 2 lb new potato
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 cup coarsely chopped chervil
                                                                  • Yes No 1 tbsp fleur de sel
                                                                  • Fill a medium pot with 1 inch of heavily salted water. Bring to a boil over high heat and set a steamer basket inside. Reduce heat to low so the water is simmering.
                                                                  • Place potatoes in the steamer basket. Cover the pot and steam potatoes until they are fork tender, about 40 minutes to 1 hour. Remove the steamer basket from the pot, drain remaining water, and place potatoes back in the pot to steam dry, about 5 minutes.
                                                                  • Add butter and season with freshly ground black pepper. Gently stir until potatoes are coated in butter. Transfer potatoes to a serving tray or a large plate, sprinkle with chervil and fleur de sel, and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This is a simple and easy Spanish tapa recipe. Saute eggplant, garlic, green onions and olive oil, then whirl in a food processor until smooth. Spread warm over slices of rustic bread. In about 15 minutes you have a warm, garlicky appetizer or side dish.

                                                                  Ingredients
                                                                  • Yes No 1 lb eggplant, globe
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 6 scallion
                                                                  • Yes No 3 sprig flat leaf parsley
                                                                  • Yes No salt
                                                                  • Yes No 2 tsp vinegar
                                                                  • Yes No rustic bread
                                                                  • This Spanish eggplant spread recipe makes 4 servings.
                                                                  • Cut eggplant into slices approximately 1/3 inch thick. Pour a few tablespoons of extra virgin olive oil into a large, heavy bottom frying pan and heat on medium. When hot, add eggplant and fry, stirring often.
                                                                  • While frying eggplant, cut green onions, including the green tops. Peel and finely mince the garlic cloves.
                                                                  • When eggplant is soft and browned on all sides (about 10 minutes), remove from pan and allow to cool on a plate. Pour 1-2 Tbsp olive oil into the same frying pan. Sauté green onions and garlic for 3-5 minutes. Remove from frying pan and place in a food processor, add vinegar, parsley and eggplant slices. Whirl until smooth. Adjust salt to taste.
                                                                  • Spread over slices of rustic bread.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 3 cup loosely packed basil
                                                                  • Yes No 1/3 cup chopped walnut
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 1 oz cup grated pecorino romano cheese
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 5 oz rotini pasta
                                                                  • Yes No 5 oz uncooked multigrain rotini
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Combine first 6 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a food processor; process until smooth, scraping sides of bowl occasionally. Gradually add oil through food chute with food processor on; process until smooth.
                                                                  • Cook pastas according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine pastas, pesto mixture, tomatoes, reserved cooking liquid, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper in a large bowl; toss well.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain

                                                                  The Italian American classic. What to buy: Meatballs shouldn’t be where you hide second-rate ground meat, so look for quality meat from a good butcher. Our turkey-beef-pork combo tastes great, but any combination will work, even straight ground chuck or ground sirloin. If you can choose, go for the more full-flavored ground turkey thigh meat rather than breast.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb stale country bread
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 1/2 medium sweet onion
                                                                  • Yes No 3 large egg
                                                                  • Yes No 6 tbsp minced flat leaf parsley
                                                                  • Yes No 1 tbsp minced oregano
                                                                  • Yes No 6 tbsp finely grated parmigiano-reggiano cheese
                                                                  • Yes No 8 cup tomato sauce
                                                                  • Yes No 1 1/2 lb spaghetti
                                                                  • Yes No parmesan cheese
                                                                    For the meatballs:
                                                                  • Place torn bread in a small bowl and cover with milk. (Push bread down so it all gets moistened.) Let soak until most of the milk is absorbed and bread is broken down, about 20 minutes.
                                                                  • Meanwhile, place garlic and fennel seeds on a cutting board and sprinkle all of the pepper and salt on top. Chop mixture until it is a rough paste (it will resemble cornmeal).
                                                                  • Place meats in a large bowl and mix until evenly combined, about 3 minutes. Add bread and any remaining milk and mix until bread is fully incorporated (break up any bread chunks). Add onion and mix well. Add eggs and mix until just incorporated. Add garlic-fennel paste, parsley, oregano, and grated cheese and mix until very evenly combined.
                                                                  • Roll a handful of meat mixture between your hands until it’s smooth, compact, and round. (Each meatball should be about 2 inches in diameter.) Place meatball on a dish and repeat until you have used up the meat mixture. (You should have about 30 meatballs.)
                                                                  • Heat a large frying pan over medium-low heat. Once heated, place meatballs in the pan, leaving about 1/4 inch between each one. (You may have to do this in two batches.) Let each meatball brown on one side, and then turn when it is very brown. Keep turning until meatballs are well browned on all sides, about 20 minutes.
                                                                  • Transfer meatballs to a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid, cover with tomato sauce, and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until meatballs are cooked through, about 30 minutes. The meatballs can be eaten immediately, though they improve in flavor if left to rest in the sauce for 10 to 20 minutes before serving.
                                                                    To serve:
                                                                  • While the meatballs are cooking, bring a large pot of heavily salted water to a boil. Cook pasta according to the package directions and drain.
                                                                  • Serve pasta with meatballs and their sauce. Top with Parmesan cheese if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 11servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain

                                                                  Ham takes the place of bacon in this version of the classic.

                                                                  Ingredients
                                                                  • Yes No 2 small lb red potato
                                                                  • Yes No 1 cup diced simple ham
                                                                  • Yes No 1 cup diced celery
                                                                  • Yes No 2/3 cup diced green bell pepper
                                                                  • Yes No 2/3 cup diced red onion
                                                                  • Yes No 1/3 cup white wine vinegar
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/3 cup chopped parsley
                                                                  • Place potatoes in a large Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 10 minutes or until tender. Drain and cool slightly. Cut potatoes into quarters; place in a large bowl. Add Simple Baked Ham and next 7 ingredients (through black pepper). Toss gently to combine. Sprinkle with parsley. Serve chilled or at room temperature.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 4servings (serving size: about 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Assistant Foods Editor Kate Nicholson loves this recipe she got from family friend Jo Ann Pugh of Shreveport, Louisiana.

                                                                  Ingredients
                                                                  • Yes No 2 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp sage
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 4 to 5 lb boneless rolled pork loin roast
                                                                  • Yes No orange dijon sauce
                                                                  • Combine first 5 ingredients; rub evenly over roast. Place roast in a lightly greased 13- x 9-inch pan.
                                                                  • Bake at 325° for 1 hour. Cover and bake 30 more minutes or until a meat thermometer inserted into thickest portion registers 160°. Top with Orange-Dijon Sauce.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 8servings
                                                                  • Prep Time: 13 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 43 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover

                                                                  When you think of rhubarb, typically strawberries and dessert come to mind. But rhubarb is actually a vegetable, and deserves a role in savory applications as well. This braised chicken dish is sweet with a touch of honey, but it’s mostly sour thanks to rhubarb’s distinctive tart flavor. Adding the rhubarb toward the end of the cooking time keeps its flavor and texture intact.

                                                                  Ingredients
                                                                  • Yes No 8 3 lb bone in, skin on chicken thighs
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 2 tbsp diced ginger
                                                                  • Yes No 1 tsp cardamom, ground
                                                                  • Yes No 1/2 cup dry sherry
                                                                  • Yes No 1 cup low-sodium chicken stock
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 lb rhubarb stalks
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Pat the chicken dry with paper towels, then season generously with salt and pepper.
                                                                  • Heat the oil in a large, heavy-bottomed, ovenproof pot over medium-high heat until shimmering. Place half of the chicken thighs in the pot, skin side down, and cook until golden brown, about 5 minutes. Flip and cook the second side until golden brown, about 4 minutes more. Transfer the thighs to a plate and repeat with the remaining chicken.
                                                                  • Reduce the heat to medium and remove all but 2 tablespoons of fat from the pot. Add the shallots, ginger, and cardamom, season with salt and pepper, and sauté until the shallots soften, about 2 minutes. Pour in the sherry, scraping the bottom of the pot to release any browned bits, and reduce the liquid by half, about 3 to 4 minutes. Add the chicken stock, honey, and orange juice and stir to combine. Return the chicken pieces and any accumulated juices to the pot, turn the chicken to coat, and bring the mixture to a boil (the chicken pieces should be skin side up).
                                                                  • Place the pot in the oven and cook until the sauce is vigorously bubbling around the sides and the chicken, when cut with a knife, is no longer pink, about 35 minutes. Remove from the oven, scatter the rhubarb pieces between and around the chicken, and return the pot to the oven until the rhubarb is knife tender, about 15 minutes more.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Ana Sortun likes to serve this tangy Middle Eastern twist on the classic French sauce with oily fish like bluefish. But the intense flavor of the tahini stands up equally well to charred lamb.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup plain greek yogurt
                                                                  • Yes No 1 cup tahini
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup minced gherkin
                                                                  • Yes No 1/4 small cup drained caper
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 2 peperoncini
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • In a medium bowl, stir all of the ingredients together and season with salt and black pepper. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2 ½cups
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Based on a recipe from Armenian-American author Peter Balakian, this dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices.

                                                                  Ingredients
                                                                  • Yes No 4 10 oz lamb shoulder chops
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 oz green bean
                                                                  • Yes No 8 oz okra
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 small eggplant
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Heat oven to 325°. Season lamb with salt and pepper; set aside.
                                                                  • Put green beans, okra, garlic, tomatoes, zucchini, onions, and eggplants into a large roasting pan. Add oil, season with salt and pepper, and toss to combine. Arrange lamb over top. Cover dish with foil and cook for 1 hour. Uncover and continue cooking until lamb is browned and tender, about 1 hour more. Remove dish from oven, sprinkle with parsley, and let rest for 10 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 5 min., Bake: 35 min. This is a great make-ahead dish. Follow the package directions to cook the corned beef the day before, and refrigerate. Use our glaze for even more flavor, and just pop it in the oven.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup marmalade
                                                                  • Yes No 2 tbsp stone ground mustard
                                                                  • Yes No 1 3 to 3 1/2 lb corned beef brisket, fully cooked
                                                                  • Stir together 1/2 cup orange marmalade and 2 Tbsp. stone-ground mustard. Brush 1 (3- to 3 1/2-lb.) corned beef brisket, fully cooked, with half of marmalade mixture, and place in a lightly greased jelly-roll pan. Bake at 425° for 30 to 35 minutes or until golden brown, basting with remaining half of marmalade mixture every 10 minutes. Serve corned beef with cooked cabbage.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 5 1/3 oz, 1 1/2 cup graham crackers
                                                                  • Yes No 1/2 cup macadamia nut
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 1/2 tbsp grated lime rind
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 drop green liquid food coloring
                                                                  • Yes No 1 drop yellow liquid food coloring
                                                                  • Yes No slice garnishes, macadamia nuts, lime slices, and cream
                                                                  • Stir together first 4 ingredients. Firmly press crumb mixture evenly on bottom and up sides of a 10-inch tart pan.
                                                                  • Bake crust at 350° for 7 to 9 minutes. Cool on wire rack.
                                                                  • Whisk together eggs, grated lime rind, and fresh lime juice in a non-aluminum saucepan over low heat. Add 1 cup sugar, 6 tablespoons melted butter, and if desired, food coloring; cook, whisking constantly, 8 minutes or until lime mixture is thickened and bubbly. Let cool 15 to 20 minutes.
                                                                  • Pour filling into prepared crust; cover and chill 4 hours or until set. Remove sides of tart pan, and garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  The mayonnaise-and-honey mixture is reminiscent of poppy seed dressing. If you prefer a less sweet dressing, reduce the amount of honey.

                                                                  Ingredients
                                                                  • Yes No 4 cup chopped cooked chicken
                                                                  • Yes No 3 1 1/2 cup celery rib
                                                                  • Yes No 1 cup sweetened dried cranberry
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 1 1/2 cup mayonnaise
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No garnish, pecans
                                                                  • Combine first 4 ingredients.
                                                                  • Whisk together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined. Garnish, if desired.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  Happy Birthday Cookies. This recipe goes with Happy Birthday Cookies

                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp corn syrup
                                                                  • Yes No 4 cup powdered sugar
                                                                  • Yes No 1 1/4 tsp almond extract
                                                                  • Yes No 2 tsp whipping cream
                                                                  • Combine water and corn syrup in a heavy saucepan. Add sugar, stirring until well blended; use a pastry brush to scrape down any sugar on sides of pan. Cook over low to medium heat until a candy thermometer registers 100 degrees; remove from heat. Stir in almond extract and 2 teaspoons cream; cool 5 minutes. Add enough remaining cream to make desired consistency.
                                                                  Yields: 1cup.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Grace Parisi loves popovers, but baking them can be tricky: They don't always rise as they should. For these foolproof ones, Grace adds a bit of baking powder to the batter and chooses to use a regular (not nonstick) muffin tin.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Preheat the oven to 425°. In a large bowl, whisk the eggs with the sugar and orange zest. Whisk in the milk and 3 tablespoons of the melted butter. In another bowl, whisk the flour with the baking powder and salt. Whisk the wet ingredients into the dry ingredients until only small lumps remain.
                                                                  • Brush the cups of a muffin tin (preferably not nonstick) with the remaining 1 tablespoon of melted butter and heat the muffin tin in the oven for 5 minutes; the butter will turn a nutty brown. Carefully fill the muffin cups halfway with the popover batter. Bake the popovers for about 30 minutes, until they are risen and browned. Turn the popovers out onto a serving platter and serve them right away.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 vanilla beans
                                                                  • Yes No 750 milliliter barolo red wine
                                                                  • Yes No 1 1/4 cups granulated sugar
                                                                  • Yes No a cinnamon
                                                                  • Yes No zest
                                                                  • Yes No small a of fresh thyme
                                                                  • Yes No 8 comice pears, and base
                                                                  • Yes No 1 cup
                                                                  • Preheat the oven to 375°F. Split the vanilla beans and remove the seeds (see page 304). Put the seeds and pods into an appropriately sized casse- role-type pan that will hold all your pears snugly, and add the wine, sugar, cinnamon, and orange juice and zest. Throw in your thyme, secured together in a little bunch with string. Bring to a boil, turn down to a sim- mer, and add your pears, sitting upright. Put the lid on the pan and bake in the preheated oven for around 1 hour, until the pears are soft and ten- der but not falling apart. They should be soft all the way through but retain their shape. (Sometimes they can take less or more time de- pending on the ripeness of the pears.) When they’re ready they will have taken on the flavor and color of the wine and should smell delicious.By now the wine and the sugar will have thickened and the flavor will have intensified. Remove the pears to a dish, turn up the heat under the pan and reduce the wine by about half. Remove from the heat and add the butter — shake the pan but don’t give it any more heat. This will give you a really intense, tasty sauce which is to die for. Put the pears back in the pan and leave until ready to serve. Warm is the best temperature to serve this dish, and it’s best with some nice whipped sour cream or crème fraîche — a lovely contrast to the richness of the sauce.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  This chocolate babka recipe was appropriated from the Poles by Eastern European or Ashkenazic Jews. (But Ashkenazic Jews claim the Poles stole it from them!) As with most recipes, changes were made over the years. Instead of being baked in a swirly babka pan the Poles use, most Jewish people bake it in a loaf pan and, often, add a streusel topping. It's a delicious, rich version that is most commonly made in chocolate, cinnamon and almond varieties and, in my opinion, surpasses most Polish babkas I've tasted. Here's a larger picture of Chocolate Babka. Makes 2 (8 1/2-by-4 1/2-inch) loaf pans of Jewish Chocolate Babka

                                                                  Ingredients
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 8 oz butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 12 oz chocolate filling, not frosting
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 4 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • Scald the milk and let cool to 110 degrees. Stir in 1 tablespoon of the sugar and the yeast. Let stand for 7 minutes until bubbly. Meanwhile, in the bowl of a food processor fitted with the metal blade (or by hand using a pastry blender), combine flour, salt and 3 tablespoons of the sugar, pulsing to blend. Pulse in the butter as for pie dough. Add the egg yolks and yeast mixture and pulse until a ball of dough forms. Place in a clean bowl, cover with plastic wrap and refrigerate several hours or overnight. Grease two (8 1/2-by-4 1/2-inch) loaf pans and set aside. Beat reserved egg whites until soft peaks form. Add remaining sugar and whip until stiff peaks form. Reserve. Prepare the streusel topping by mixing the flour and sugar and cutting in the butter as for pie dough. Divide dough in half (refrigerating the half not being rolled) and, on a lightly floured surface or parchment paper, roll each half into a 12-by-18-inch rectangle. Spread dough with half the chocolate filling and then half the egg whites. Fold in the sides of dough and roll up as for a jellyroll. Place in prepared pan. Sprinkle with half the streusel topping. Cover with greased plastic wrap and let rise until above the rim of the pan. Repeat with remaining dough. Place rack in center of oven and heat to 350 degrees. Bake babka for about 40 minutes or until an instant-read thermometer registers 190 degrees. Let cool in pan 5 minutes and then carefully turn out onto a rack to cool completely.
                                                                  Cuisine:YesNojewish
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No all purpose flour
                                                                  • Yes No 6 oz pizza dough
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1/4 cup shredded skim milk mozzarella
                                                                  • Yes No 1 tsp chopped summer savory
                                                                  • Yes No 1/4 lb summer squash
                                                                  • Yes No 2 oz goat cheese (chèvre)
                                                                  • Yes No 2 tbsp chopped walnut
                                                                  • Preheat the oven to 500°. Preheat a pizza stone. In a small bowl, combine the 1 tablespoon of olive oil with the minced garlic and let stand. On a lightly floured work surface, roll out the dough to form a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel.
                                                                  • Leaving a 1/2-inch border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round; top with the mozzarella and savory. Arrange the squash slices on top in a single layer, overlapping them slightly. Dot with the crumbled goat cheese.
                                                                  • Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned. Transfer the pizza to a work surface. Sprinkle with the walnuts and drizzle with olive oil. Cut into wedges and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 112-inch pizza
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 dozen quail egg
                                                                  • Yes No 6 cup water
                                                                  • Yes No three 3 inch lemon zest
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1 star anise
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 medium lb shrimp, down to the tails
                                                                  • Yes No 2 lb string bean
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 1 6 oz arugula
                                                                  • Yes No 2 medium shallot
                                                                  • Bring a medium saucepan of water to a simmer and add the white wine vinegar. Add the quail eggs and simmer over moderate heat until hard-cooked, about 7 minutes. Drain the eggs and crack the shells against the side of the pan. Fill the pan with cold water and let stand until the eggs are cool.
                                                                  • Meanwhile, in a medium saucepan, combine the 6 cups of water with the lemon zest, cracked pepper, bay leaves, fennel seeds, star anise and 1 teaspoon of salt. Simmer the court bouillon (seasoned water) for 5 minutes. Add the shrimp and simmer just until cooked, about 2 minutes. Drain the shrimp in a colander; let cool. Pick out and discard any bits of seasoning.
                                                                  • In a large pot of boiling salted water, cook the haricots verts until crisp-tender, about 4 minutes. Drain well and spread the beans out on a baking sheet to cool.
                                                                  • In a small bowl, whisk the sherry vinegar with the mustard. Whisk in the olive oil and season with salt and pepper.
                                                                  • Peel the quail eggs and halve them lengthwise. In a large bowl, toss the arugula with 1 tablespoon of the dressing and spread on a platter. In the same bowl, gently toss the haricots verts with the shallots, quail eggs and all but 1 tablespoon of the remaining dressing. Mound the haricot vert salad on the arugula. Add the shrimp to the bowl and toss with the remaining 1 tablespoon of dressing. Top the haricots verts with the shrimp and serve.
                                                                  Yields: 12
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Star