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                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz frozen vodka
                                                                  • Yes No 1/2 oz dry
                                                                  • Yes No 2 1/2 tsp apricot liqueur
                                                                  • Fill a pint glass with cracked ice. Add all of the remaining ingredients and stir well. Strain the drink into a chilled coupe.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Dig into a delicious seafood bake topped with tomatoes and feta cheese for a company-worthy dinner in a flash. Orzo accented with fresh herbs completes this Mediterranean-inspired meal.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 cup prechopped onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp clam juice
                                                                  • Yes No 1 tbsp white wine
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Preheat oven to 450°.
                                                                  • Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.
                                                                  • Orzo with fresh herbs: Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For convenience, make this dish ahead, and refrigerate until time to serve.

                                                                  Ingredients
                                                                  • Yes No 4 qt water
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 48 jumbo, 2 lb shrimp
                                                                  • Yes No 1 1/2 cup packed flat leaf parsley
                                                                  • Yes No 1 cup packed basil
                                                                  • Yes No 1 1/2 tbsp sliced almond
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 cup chili sauce
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 drop hot sauce
                                                                  • To prepare shrimp, combine first 5 ingredients in a Dutch oven. Bring to a boil and cook, covered, 5 minutes. Add shrimp; cook, uncovered, 3 minutes or until shrimp are done. Drain; discard bay leaf and onion. Rinse shrimp with cold water. Chill 1 hour.
                                                                  • To prepare salsa verde, combine flat-leaf parsley and the next 10 ingredients (through garlic clove) in a blender. Process until smooth. Pour into a bowl; cover and chill.
                                                                  • To prepare horseradish sauce, combine chili sauce, ketchup, horseradish, and 2 tablespoons juice. Add hot pepper sauce, if desired. Cover and chill. Serve shrimp with sauces.
                                                                  Yields: 12servings (serving size: 4 shrimp, 1 tablespoon salsa verde, and about 1 tablespoon horseradish sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz
                                                                  • Yes No
                                                                    Tabasco

                                                                  These pretty drinks pair well at holiday gatherings with elegant bites, great friends, and a stocking full of good cheer.

                                                                  Ingredients
                                                                  • Yes No 1 cup pear nectar
                                                                  • Yes No 1 cup cranberry juice cocktail
                                                                  • Yes No 1 prosecco
                                                                  • In a small pitcher or large liquid measuring cup, combine pear nectar and cranberry juice cocktail. Pour 1/4 cup juice mixture into each of eight champagne glasses. Dividing evenly, top with Prosecco or other dry sparkling white wine.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour

                                                                  Tempeh is a high-protein soy product that originated in Indonesia; substitute extra-firm tofu, if desired.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 3 tbsp natural style, chunky peanut butter
                                                                  • Yes No 1 tsp sriracha
                                                                  • Yes No 1 tsp reduced sodium soy sauce
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 5 tsp reduced sodium soy sauce
                                                                  • Yes No 1 tsp sriracha
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1 8 oz organic tempeh
                                                                  • Yes No 2 cup thinly sliced carrot
                                                                  • Yes No 1 cup strips red bell pepper
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3/4 cup thinly sliced scallion
                                                                  • Yes No 6 oz mung bean sprout
                                                                  • To prepare peanut sauce, combine 1/4 cup water, 1 tablespoon brown sugar, 3 tablespoons peanut butter, 1 teaspoon Sriracha, and 1 teaspoon soy sauce in a medium bowl, stirring well with a whisk. Set aside.
                                                                  • To prepare stir-fry, combine 2 teaspoons sugar, 5 teaspoons soy sauce, 1 teaspoon Sriracha, and garlic in a small bowl, stirring with a whisk.
                                                                  • Heat a large heavy skillet over medium-high heat. Add 1 tablespoon sesame oil to pan, swirling to coat. Add tempeh and half of soy sauce mixture; stir-fry for 5 minutes or until tempeh is golden brown. Remove tempeh mixture from pan, and keep warm. Add remaining 2 teaspoons oil to pan, swirling to coat. Add carrot, bell pepper, and green beans to pan; stir-fry 3 minutes. Add 1/2 cup water; reduce heat to medium. Cover and simmer for 5 minutes or until beans are crisp-tender. Stir in remaining half of soy sauce mixture, tempeh mixture, half of onions, and bean sprouts; cook for 2 minutes or until sprouts are tender. Serve with peanut sauce and remaining half of onions.
                                                                  • Wine Match: Hogue Late Harvest Riesling ($10) has a seductive touch of sweetness from dense peach and apricot notes to balance the spicy Sriracha. At the same time, its tangy acidity cuts through the rich flavors of peanut butter and sesame oil. --Jeffery Lindenmuth
                                                                  Cuisine:YesNoindonesian
                                                                  Yields: 4servings (serving size: 2 cups tempeh mixture, 2 tablespoons peanut sauce, and 1 1/2 tablespoons green onions)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    smucker
                                                                    Brands:
                                                                  • Yes No
                                                                    Smucker's
                                                                  Ingredients
                                                                  • Yes No 24 3/4 to 1 lb chestnuts in the shell
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 2 tsp pickling spice
                                                                  • Yes No 20 slender thin slice baguette
                                                                  • Yes No 5 oz extra sharp white cheddar cheese
                                                                  • Yes No 20 watercress sprigs
                                                                  • Yes No salt and pepper
                                                                  • Cut an X through shell on flat side of each chestnut with a small, sharp knife. Simmer chestnuts in water, covered, until tender and sweet (peel one to check), 18 to 20 minutes.
                                                                  • Remove from heat and leave in hot water. Take out a few at a time; let stand just until cool enough to touch. Pull off outer shell and inner brown skin with fingers or a knife.
                                                                  • Microwave honey with pickling spice until boiling; let cool.
                                                                  • Top baguette slices with cheese, watercress, and chestnuts (save extras for another use). Rewarm honey slightly; discard large, round allspice. Spoon honey with remaining spices over crostini. Add salt and pepper to taste. Serve with plenty of napkins.
                                                                  • Note: Nutritional analysis is per 2 crostini.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10(makes 20)
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz orange vodka
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 1/2 oz elderflower syrup
                                                                  • Yes No 1 orange
                                                                  • Fill a cocktail shaker with ice. Add the vodka, lime juice and elderflower syrup. Shake well and strain into a chilled martini glass. Garnish with the twist.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  This Northern cook is obsessed with Southern food. Fried green tomatoes, grits, pimento cheese, vinegar pie, buttermilk biscuits and hummingbird cake, I like it all. Southern food, like all traditional foodways, is inherently seasonal and local—the result of home cooks working with what was available to them, with a real connection to the land. The cuisine also benefits from a myriad of cultural influences all intersecting in the kitchens of the South.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup loosely packed golden brown sugar
                                                                  • Yes No 1 1/4 tsp pure vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/2 cup sesame seed
                                                                  Cuisine:YesNonorthern

                                                                  This fast-cooking tomato-flecked stew is brimming with fish and mussels.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 cup minced shallot
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 lb grouper
                                                                  • Yes No 1 1/2 small lb mussel
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Heat oil in a large Dutch oven over medium heat. Add shallots and bell pepper; cook 5 minutes. Add wine and next 6 ingredients (wine through bay leaf); bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
                                                                  • Nestle fish into tomato mixture; top with mussels. Cover and cook 8 minutes; gently shake pan twice to stir mussels (do not lift cover). Discard any unopened shells and bay leaf. Sprinkle with parsley.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 5servings (serving size: about 2 ounces fish, 2/3 cup broth mixture, and about 8 mussels)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

                                                                  Also known as pearl couscous, Israeli couscous has an appealing tender-chewy texture. Prep and Cook Time: 15 minutes. Notes: Frozen peas may be substituted for fresh, but if you use frozen, stir them in at the last minute, along with the mint.

                                                                  Ingredients
                                                                  • Yes No 3 cup chicken broth
                                                                  • Yes No 2 cup israeli couscous
                                                                  • Yes No 1 cup fresh peas
                                                                  • Yes No 1/2 cup chopped mint
                                                                  • Yes No salt and pepper
                                                                  • Bring broth and 1 cup water to a boil in a medium pan. Stir in couscous and peas. Lower heat to medium and cook, stirring frequently, until couscous and peas are tender, 5 to 10 minutes.
                                                                  • Stir in mint and cook 1 minute. Add salt and pepper to taste.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoisraeli
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  As they cook, the lentils and linguine slurp up much of the vegetable-flavored broth, leaving a thick and hearty soup. Of course, if the soup is too thick for your taste, just stir in a little extra water.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1 cup lentil
                                                                  • Yes No 2 1/2 qt water
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1/4 lb linguine
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • In a large pot, heat the oil over moderate heat. Add the onion, garlic, and carrots and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
                                                                  • Add the lentils, water, salt, bay leaf, and red-pepper flakes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the linguine and simmer, stirring occasionally, until the lentils are tender and the pasta is done, 15 to 20 minutes longer.
                                                                  • Stir the black pepper and the parsley into the soup. Top each serving with some of the grated Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate

                                                                  Refreshing Key lime juice brightens the flavor of grilled shrimp. Guests will rave about the savory marinade, but it's the Key Lime Beurre Blanc cream sauce that pulls this dish together.

                                                                  Ingredients
                                                                  • Yes No 36 large shrimp
                                                                  • Yes No 1/2 cup no stick grilling marinade
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp key lime zest
                                                                  • Yes No pecan spiked rice
                                                                  • Yes No key lime beurre blanc
                                                                  • Pat shrimp dry with paper towels. Combine shrimp, marinade, honey, and zest in a large bowl, tossing to coat. Marinate 1 hour in refrigerator. Drain shrimp well before grilling; discard marinade.
                                                                  • Grill shrimp in a hot grill basket 3 to 4 minutes on each side or until done.
                                                                  • To serve, divide Pecan-spiked Rice and shrimp evenly among 6 plates; drizzle with Key Lime Beurre Blanc.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 4 carrot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No two 2 lb lobster meat
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 6 black peppercorn
                                                                  • Yes No 5 coriander seed
                                                                  • Yes No 1/8 tsp fennel seed
                                                                  • Yes No 2 qt water
                                                                  • Yes No 2 medium yukon gold potato
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No pinch saffron
                                                                  • Yes No two 2 inch orange zest
                                                                  • Yes No one 28 oz diced tomato in can
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 lb mussel
                                                                  • Yes No 1 lb skinless halibut fillet
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • In a large soup pot, heat the olive oil. Add the onion, celery, half of the carrots, the smashed garlic cloves and the reserved lobster shells. Cook over moderate heat, stirring, until the vegetables are softened slightly, about 7 minutes. Add the wine and cook until nearly evaporated, about 5 minutes. Add the thyme, bay leaf, peppercorns, coriander seeds, fennel seeds and the water and bring to a boil. Simmer over moderate heat until the liquid is reduced to about 6 cups, about 45 minutes. Strain the broth into a heatproof bowl and discard the solids. Rinse out the pot.
                                                                  • Return the broth to the pot. Add the potatoes, fennel, saffron, orange zest, tomatoes, minced garlic and the remaining carrots; bring to a boil. Season with salt and pepper and simmer over moderate heat until the vegetables are tender, about 20 minutes.
                                                                  • Add the mussels to the pot, cover and cook until they open, about 3 minutes. Gently stir in the halibut and lobster meat and cook until the halibut is white throughout, about 2 minutes. Serve in deep bowls, sprinkled with the parsley.
                                                                  Cuisine:YesNomarseille
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  In England, hot cross buns -- soft and slightly sweet little cakes with a cross cut into the tops -- are traditionally served on Good Friday.

                                                                  Ingredients
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp grated nutmeg
                                                                  • Yes No 4 large egg
                                                                  • Yes No 5 1/2 cup all purpose flour
                                                                  • Yes No 1 1/3 cup currant
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.
                                                                  • Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
                                                                  • With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants, and knead until combined, about 30 seconds.
                                                                  • Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.
                                                                  • Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let dough rise in a refrigerator overnight.
                                                                  • Generously butter an 11-by-17-inch baking sheet. Turn dough out onto work surface, and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
                                                                  • Heat oven to 375 degrees, with rack positioned in center. To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.
                                                                  • Make glaze: In a medium bowl, whisk together 1 tablespoon milk, confectioners’ sugar, and lemon juice. Pipe or ladle glaze over buns, and serve.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 24buns
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Make a batch of bunny-shaped cookies and use them to decorate the tops of store-bought cupcakes for a festive Easter dessert.

                                                                  Ingredients
                                                                  • Yes No 1 16.5 oz roll refrigerated sugar cookie dough
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2 tbsp egg white powder
                                                                  • Yes No red and green food coloring
                                                                  • Yes No 1/2 cup light and dark pink decorating sugars
                                                                  • Yes No large flower décors
                                                                  • Yes No 2 cup chopped sweetened flaked coconut
                                                                  • Yes No 1 16 oz vanilla frosting
                                                                  • Yes No 24 cupcakes, any flavor
                                                                  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
                                                                  • Knead dough and flour together until smooth. Roll out to 1/4-inch thickness. Cut out bunny shapes using a 3-inch cookie cutter. Transfer to baking sheets, spacing 2 inches apart. Reroll scraps; continue cutting to get 24 bunnies.
                                                                  • Bake cookies, rotating sheets halfway through, until golden, 10 to 12 minutes. Transfer to a wire rack to cool. Make cookie frosting: Stir confectioners' sugar, egg-white powder and 3 Tbsp. warm water until smooth. (If frosting is too thick, stir in more water, 1 tsp. at a time.) Spoon 2 Tbsp. frosting into a ziplock bag. Tint remaining frosting light pink with a drop of red food coloring. Keep frosting covered to prevent drying.
                                                                  • Working on 1 cookie at a time, spread a thin layer of pink frosting on top. Sprinkle top of frosted cookie with light or dark pink decorating sugar to coat, shaking off excess. Snip a small corner from bag with white frosting. Pipe a few dots of white frosting on cookie; attach décors. Repeat with remaining cookies. Allow cookies to dry, 1 hour.
                                                                  • Place chopped coconut in a ziplock bag. Add a few drops of green food coloring; massage to tint coconut evenly. Put coconut in a shallow bowl. Spread vanilla frosting on cupcakes. Roll edges in green coconut. Press a cookie on top of each cupcake.
                                                                  Yields: 24
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    ziplock bag

                                                                  Comice pears work best, but almost any variety can be used. Toasting the walnuts imparts a deep nutty flavor that contrasts with the maple syrup.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/3 cup ice water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp margarine
                                                                  • Yes No 3 tbsp vegetable shortening
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1/3 cup chopped walnut
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 4 3 lb large comice pear
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 1 large egg
                                                                  • Preheat oven to 450°.
                                                                  • To prepare pastry, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/3 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 2/3 cups flour and salt in a bowl; cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; toss with a fork until moist. Divide dough in half. Gently press each half of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll one half of dough, still covered, into an 12-inch circle; freeze 10 minutes. Roll other half of dough, still covered, into an 11-inch circle; freeze 10 minutes.
                                                                  • To prepare filling, combine brown sugar, walnuts, and cornstarch in a large bowl. Combine lemon juice and pears in a medium bowl, and stir in syrup and vanilla. Stir pear mixture into sugar mixture. Remove 1 sheet of plastic wrap from the 12-inch circle, and fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap. Combine 2 teaspoons water and egg in a small bowl, and stir well with a whisk. Spoon pear mixture into prepared crust, and brush edges of piecrust lightly with egg mixture. Remove 1 sheet of plastic wrap from the 11-inch circle, and place on top of pear mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, and flute.
                                                                  • Brush top and edges of pie with egg mixture. Place pie on a baking sheet; cut 5 (1-inch) slits into top of pastry using a sharp knife. Bake at 450° for 15 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 45 minutes or until browned. Cool on a wire rack 30 minutes. Serve warm or at room temperature.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  I love cooking big pieces of fi sh on my barbecue, but you must use a medium-hot part of the barbie ? if it's too hot, you'll crisp the skin before the inside is cooked. Start the fi sh off with the skin side down and only turn it over when it's crisp and golden. If you're not keen on eating fi sh skin, that's probably because you haven't tried it when it's been cooked till it's nice and crispy! It can be as good as pork crackling if done properly.

                                                                  Ingredients
                                                                  • Yes No 1 x 3 pound side of salmon, and pinboned
                                                                  • Yes No zest and 1 lemon
                                                                  • Yes No a of fresh herby
                                                                  • Yes No basil
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 cucumber
                                                                  • Yes No lengthwise at intervals
                                                                  • Yes No 1 1/4 cups plain yogurt
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No small a of fresh
                                                                  • Yes No mint
                                                                  • Yes No extra virgin olive oil
                                                                  • I love cooking big pieces of fi sh on my barbecue, but you must use a medium-hot part of the barbie – if it's too hot, you'll crisp the skin before the inside is cooked. Start the fi sh off with the skin side down and only turn it over when it's crisp and golden. If you're not keen on eating fi sh skin, that's probably because you haven't tried it when it's been cooked till it's nice and crispy! It can be as good as pork crackling if done properly.Brush the bars of the barbie clean to prevent your fish sticking, then light it and get the coals glowing hot. If your barbie is small, feel free to cut the salmon in half to make it more manageable.Place the salmon skin side down on a plastic board and, using a sharp knife, slash it evenly all over on the fl eshy side, making the incisions about 1/2 inch deep. Scatter the lemon zest and most of the chopped fennel tops or basil over the salmon, then push these fl avorings into the incisions – don’t hold back; really push them in! Rub the fi sh lightly all over with olive oil then season with salt and pepper, giving the skin side a generous amount as most of this will fall off.When your barbie’s ready, lay the salmon on the bars, skin side down. The flesh will start to color from the bottom up and after about 4 minutes the skin should be beautifully golden brown. Carefully flip the salmon over with a roasting fork or a spatula and cook for a further 2 to 3 minutes on the other side. While it’s cooking, gently ease the skin away from the fish and put it on the barbie alongside to crisp up.If your salmon is wild it will have slightly less fat in it, so will be a drier fi sh. You can therefore cook it for a shorter amount of time, even leaving it slightly undercooked – although this might feel unusual to anyone who nukes fi sh beyond belief. If it’s (organically) farmed, cook it through, but please don’t overcook it or it will become too dry. Lift the salmon carefully off the barbecue and place it on a nice serving platter or board. Allow to cool a little, then break the skin into pieces, a bit like poppadums.Cut the cucumber in half lengthwise, remove and discard the seeds, chop it up and mix it in a bowl with the yogurt. Balance the flavors with the lemon juice, half the chopped chilli, and half the chopped mint or oregano. Drizzle over a little extra virgin olive oil. Season carefully to taste with salt and pepper.Break the salmon up with a fork into four to six chunks. Serve with the cucumber yogurt, sprinkled with the rest of the chopped chili and the remaining fennel tops or basil. Drizzle with extra virgin olive oil and make sure everyone gets a piece of the crunchy fi sh skin.
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle

                                                                  A traditional puttanesca gets complex, savory flavor from olives, capers, tomatoes and anchovies (which essentially melt into the sauce). This version omits the anchovies in favor of salmon, which stays firm and makes for a heartier dish.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb penne rigate
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 lb skinless center cut salmon fillet
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No 1/4 cup pitted kalamata olive
                                                                  • Yes No 1 tbsp drained caper
                                                                  • Yes No 1/4 cup finely shredded basil
                                                                  • In a large pot of salted boiling water, cook the pasta until it's barely al dente. Drain, reserving 11/4 cups of the cooking water.
                                                                  • Meanwhile, in a very large skillet, heat 2 tablespoons of the olive oil. Season the salmon with salt and pepper, add it to the skillet and cook over high heat until browned on both sides but not cooked through, about 6 minutes. Transfer the salmon to a plate and pour off the oil in the skillet.
                                                                  • Add the remaining 2 tablespoons of oil to the skillet along with the garlic and crushed red pepper. Cook over moderate heat until the garlic is lightly browned in spots, about 30 seconds. Add the tomatoes and cook until just softened, 2 to 3 minutes. Add 1 cup of the reserved pasta cooking water and bring to a boil, gently crushing the tomatoes. Add the pasta, olives and capers and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes. Add the salmon to the skillet and break it up into chunks. Cook, tossing, until the salmon is nearly cooked through and the pasta is al dente, about 2 minutes; add more of the pasta cooking water if the sauce is dry. Stir in the basil, transfer the pasta to bowls and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 lb sweet potato
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tsp five spice
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No salt
                                                                  • Preheat the oven to 400°. Spread the sweet potato chunks in two 9-by-13-inch baking dishes. Add 1 cup of water to each dish, cover with foil and bake for about 25 minutes, until the sweet potatoes are barely tender. Pour off any remaining water from the baking dishes.
                                                                  • In a small saucepan, combine the brown sugar with the butter, five-spice powder and nutmeg and cook over moderate heat until the butter is melted and the mixture is bubbling, about 4 minutes. Pour the mixture over the potatoes, stir to coat and season with salt. Bake for about 10 minutes, basting a few times, until the potatoes are tender and nicely glazed. Sprinkle the walnut toffee over the potatoes and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 11servings
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Emily Kaiser devised this simple, fail-safe recipe while living in Oakland, California, with two excessively productive Meyer lemon trees. Likely a cross between an orange and a lemon, the Meyer lemon give this sweet-tart marmalade a bright citrus flavor.

                                                                  Ingredients
                                                                  • Yes No 12 3 lb medium organic meyer lemons
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Rinse the lemons and pat dry. Halve the lemons crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves. Using a sharp knife, slice the peels 1/8 inch thick.
                                                                  • In a large, heavy saucepan, cover the strips with 8 cups of cold water and bring to a boil; boil for 1 minute. Drain the strips and rinse under cold running water. Blanch two more times; the final time, drain the strips but do not rinse them.
                                                                  • Return the strips to the saucepan. Add the reserved juice and the sugar. Simmer over moderate heat, stirring to dissolve the sugar, then skimming any foam, until the marmalade sets, about 30 minutes.
                                                                  • Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover. Let stand at room temperature for 2 days before serving.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 5 ½pint jars
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Soufflé is considered a very sophisticated dish, yet a soufflé recipe is actually quite easy and simple to prepare. Soufflé recipes can be sweet or savory and one of my favorite savory souffle's is this Welsh Cheese and Leek Soufflé. This souffle recipe brings together two favourite ingredients from Wales, cheese and leeks.

                                                                  Ingredients
                                                                  • Yes No ½ 55g stick butter
                                                                  • Yes No 1 medium leek, white and green
                                                                  • Yes No 2 55g oz all purpose flour
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No ½ 300ml pint milk
                                                                  • Yes No 3 75g oz strong welsh cheddar cheese
                                                                  • Yes No 4 large fresh eggs, yolk and white
                                                                  • Yes No salt and pepper
                                                                  • Serves 6 Heat the oven to 395°F/200°C. Melt the butter in a large saucepan. Add the chopped leeks and cook gently until the leeks are soft but not brown. Stir in the flour and mustard. Add the milk a little at a time stirring thoroughly to create a thick, glossy sauce. Season with salt and a little pepper. Add the egg yolks and beat well with a wooden spoon until completely incorporated. Finally add the cheese and stir until all the cheese is melted. In a clean bowl beat the egg whites with an electric whisk until stiff and firmly set (about 5 minutes). Using a metal spoon, stir 2 tbsp of the egg white into the soufflé base to loosen the mix. Carefully fold in remaining egg whites in two parts. Be very gentle and try to retain as much volume as possible. Lightly grease 6 individual ramekin dishes with a little butter. Gently spoon the mixture into the dishes filling to within ½"of the top. Place the ramekins onto a baking sheet and cook in the preheated oven for 15 minutes or until the souffles are golden and risen. Serve immediately with a green salad and crusty bread. Be quick though, the souffle will sink in a few minutes.
                                                                  Cuisine:YesNowelsh
                                                                  Yields: 6individual souffles
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Make this batter early in the week, then scoop and cook a muffin every day for a healthy breakfast in a flash.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup bran cereal
                                                                  • Yes No 1/4 cup unprocessed bran
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp molasses
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 3/4 tsp ginger powder
                                                                  • Yes No 1/2 cup cranberry
                                                                  • Yes No olive oil cooking spray
                                                                  • Mix together both brans with 1/4 cup boiling water in a large bowl. Let cool. In a small bowl, combine oil, honey, molasses, milk, and egg, then stir into bran mixture. Add flour, baking soda, salt, spices, and dried fruit and stir until just combined.
                                                                  • Spray a microwave-safe 1/2-cup bowl or ramekin with cooking spray and spoon in 1/4 cup batter. Microwave until muffin springs back when touched but isn't hard, about 45 seconds for a single muffin or 90 seconds for 4 muffins cooked together. Repeat with remaining batter.
                                                                  • Make ahead: For batter, up to 4 days, chilled.
                                                                  • Note: Nutritional analysis is per muffin.
                                                                  Yields: 8
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate

                                                                  Diced mozzarella melts but doesn't completely disperse in this rice-based risotto. Little pockets of warm cheese will surprise and please you. Substitute basil for sage, if desired.

                                                                  Ingredients
                                                                  • Yes No 2 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 cup diced leek
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/4 cup arborio rice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 1/2 tbsp diced sage
                                                                  • Yes No 1 4 oz cup diced fresh mozzarella cheese
                                                                  • Yes No 2 oz prosciutto
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No sage
                                                                  • Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
                                                                  • Melt butter in a medium sauté pan over medium heat. Add leek and garlic; cook for 3 minutes, stirring frequently. Add rice and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in chopped sage, and cook for 2 minutes. Remove from heat; stir in mozzarella. Spoon 1 cup risotto into each of 4 bowls; top each serving with about 1 1/2 tablespoons prosciutto. Sprinkle with black pepper. Garnish with sage sprigs, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  In this bread stuffing, Barbara Lynch relies on thick-sliced bacon and a mix of wild mushrooms to provide the robust, earthy flavors she thinks belong in every stuffing.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 3 lb wheat bread
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 4 oz speck
                                                                  • Yes No 6 2 cup celery rib
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 lb wild mushroom
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 1/4 cup diced tarragon
                                                                  • Yes No 1/4 cup chives
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 350°. Spread the bread cubes on 2 large rimmed baking sheets and bake for about 15 minutes, until slightly firm and golden brown. Transfer to a large bowl.
                                                                  • Meanwhile, in a large, deep skillet, melt 2 tablespoons of the butter. Add the bacon and cook over moderately high heat until browned, about 6 minutes. Drain well. Add the celery, onion and garlic to the pan and cook over moderate heat, stirring, until softened, about 10 minutes. Add the mixture and the bacon to the large bowl.
                                                                  • Melt 4 tablespoons of the butter in the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until golden, about 10 minutes. Add the remaining 6 tablespoons of butter and melt, then scrape the mushrooms into the bowl. Stir in the herbs and Turkey Stock, season with salt and pepper and mix well. Let the stuffing cool to room temperature.
                                                                  • Stuff the turkey. Spread the rest of the stuffing in a large baking dish, cover with foil and bake for about 30 minutes, until heated through. Remove the foil and bake the stuffing until the top is crusty and golden, about 15 minutes longer.
                                                                  Yields: 16cups
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 4 teaspons olive oil
                                                                  • Yes No 2 tsp oregano
                                                                  • Yes No 1 tsp za'atar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 black pepper
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 3 cup chopped cucumber
                                                                  • Yes No 1/2 cup sliced red onion
                                                                  • Yes No 1/2 feta cheese
                                                                  • Yes No 2 tbsp pitted kalamata olive
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1 tsp white winte vinegar
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat large sauté pan with 2 tablespoons oil.
                                                                  • Combine 1 teaspoon of garlic, remaining olive oil, oregano (or marjoram), za'atar, salt and pepper. Rub the mixture over the chicken breasts.
                                                                  • Sear chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.
                                                                  • Combine chicken, cubed cucumber, lemon juice, white wine vinegar, onion, feta, olives and tomatoes in a large bowl.
                                                                  • Season salad with salt, black pepper and red pepper.
                                                                  • Za'atar can be ordered online from Kalustyans.com.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 2/3 cup heavy whipping cream
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 10 oz semisweet chocolate
                                                                  • Stir together cream and honey in a small saucepan; bring just to a boil. Remove from heat. Add chocolate; stir until smooth.
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil

                                                                  Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup basmati rice
                                                                  • Yes No 5 cup 2% reduced fat milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp sweetened flaked coconut
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Yes No 2 tbsp raisin
                                                                  • Rinse rice; drain well. Combine rice and milk in a medium saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 30 minutes or until rice is tender and creamy, stirring frequently. Stir in the sugar, coconut, and cardamom; chill. Sprinkle with almonds and raisins.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 8servings (serving size: about 1/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle

                                                                  Chipotles make this salsa rich and smoky. Serve it as a topping for the tacos or as a dip for tortilla chips.

                                                                  Ingredients
                                                                  • Yes No 6 tomatillo
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 canned chipotle chiles in adobo sauce
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No coarse salt
                                                                  • Working in 2 batches if needed, cook tomatillos and garlic in a large skillet (preferably cast-iron) over medium-high heat, turning occasionally, until charred on all sides, 15 to 20 minutes. Transfer to a plate, and let cool slightly. Peel garlic. Finely chop tomatillos and garlic.
                                                                  • Mix together tomatillos, garlic, chipotles, sugar, and 1/2 teaspoon salt.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 11⁄2 cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 3 qt water
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 fresh cilantro
                                                                  • Yes No 2 lb firm white fish fillets
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 14 1/2 oz diced tomato in can
                                                                  • Yes No 2 canned chipotle chiles in adobo sauce
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2/3 cup mayonnaise
                                                                  • Yes No 2 tsp adobo sauce from chipotle chiles in adobo
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 12 corn tortilla
                                                                  • Yes No 6 cup shredded iceberg lettuce
                                                                  • Yes No 2 avocados
                                                                  • Yes No garnishes, fresh cilantro, lime
                                                                  • Bring first 7 ingredients to a boil in a 6-quart Dutch oven. Add fish, reduce heat, and simmer 3 minutes. Drain well, reserving fish but discarding onion, garlic, bay leaf, and cilantro. Flake fish, and set aside.
                                                                  • Heat olive oil in a large skillet over medium-high heat. Add pressed garlic cloves, and sauté 30 seconds. Add tomatoes, 1 or 2 chopped chipotle chiles, cloves, black pepper, and 1 tablespoon lime juice. Bring to a boil, reduce heat, and simmer 10 minutes or until liquid almost evaporates. Process tomato mixture in a blender until smooth; return to skillet. Add fish to tomato mixture, and cook 1 minute or until thoroughly heated. Remove from heat, cover, and keep warm.
                                                                  • Stir remaining chipotle chile into mayonnaise. Stir in 2 teaspoons adobo sauce until blended.
                                                                  • Heat vegetable oil in a 9-inch skillet over medium-high heat. Fry tortillas, one at a time, in hot oil 1 minute or until richly browned and crisp, turning once or twice. Drain on paper towels.
                                                                  • Spread chipotle mayonnaise evenly on tortillas. Top each tortilla with 1/3 cup fish mixture, 1/2 cup lettuce, and avocado slices. Garnish, if desired.
                                                                  • Note: Try this recipe with rotisserie chicken in place of the fish for a quick weeknight dinner.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rotisserie
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 small, 15 oz white beans
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable
                                                                  • In a food processor, combine beans, olive oil, lemon juice, garlic, fresh thyme leaves, salt, and pepper. Whirl until smooth. Spoon into a bowl and set on a platter. Around hummus, arrange colorful vegetables such as sliced red and/or orange bell peppers, sliced carrots, and blanched asparagus spears and broccoli florets.
                                                                  • Note: Nutritional analysis is per tablespoon hummus.
                                                                  Yields: 1cup of hummus
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blanch

                                                                  This is Richard Boccato and Giuseppe Gonzalez’s take on a classic tiki cocktail, and is the namesake for their neo-tiki bar Painkiller in New York City. This recipe was featured as part of our Tiki Cocktails photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/4 medium orange
                                                                  • Yes No 1 oz cream of coconut
                                                                  • Yes No 2 oz pineapple juice
                                                                  • Yes No 2 oz pusser's rum
                                                                  • Yes No crushed ice
                                                                  • Yes No whole nutmeg
                                                                  • Yes No pineapple
                                                                  • Muddle orange wedges in a shaker until broken up. Add cream of coconut, pineapple juice, and rum.
                                                                  • Dry shake (without ice) and pour into a double Old Fashioned glass over crushed ice.
                                                                  • Grate a generous amount of nutmeg over top and garnish with a pineapple stick.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grate

                                                                  The combination of onions, mushrooms, and fresh spinach packs a serving of veggies into each of these easy, impressive calzones. We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz refrigerated pizza crust
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 cup spinach
                                                                  • Yes No 8 slice vidalia onion
                                                                  • Yes No 1 1/3 cup sliced button mushroom
                                                                  • Yes No 3/4 3 oz cup crumbled blue cheese
                                                                  • Preheat oven to 425°.
                                                                  • Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 calzone)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  Ingredients
                                                                  • Yes No one 8 oz gingersnaps
                                                                  • Yes No 1 1 1/2 oz dried sweetened pineapple
                                                                  • Yes No 2 tbsp coarsely chopped candied ginger
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup dulce de leche
                                                                  • Yes No 1/2 cup passion fruit nectar
                                                                  • Yes No 3 pint vanilla ice cream
                                                                  • Yes No 1/4 cup salted and roasted pistachio
                                                                  • Yes No 2 tbsp shredded sweetened flaked coconut
                                                                  • In a food processor, combine the crushed gingersnaps with the pineapple, candied ginger and butter and process until fine crumbs form. Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until firm, about 10 minutes.
                                                                  • In a blender, blend the dulce de leche and passion fruit nectar until smooth.
                                                                  • Spread 1 pint of ice cream in the chilled crust. Using a very small ice cream scoop (2 tablespoons), scoop the remaining 2 pints of ice cream into the crust, leaving some nooks and crannies. Drizzle 3/4 cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots. Sprinkle with the pistachios and coconut and freeze until firm, at least 2 1/2 hours.
                                                                  • Remove the ring and cut the pie into wedges. Serve the extra dulce de leche sauce at the table.
                                                                  Yields: 9
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 large ripe pear
                                                                  • Yes No 14 tbsp unsalted butter
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 15 oz pumpkin purée
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/2 cup walnut pieces
                                                                  • In a nonstick skillet over medium heat, combine pears, 4 tablespoons of butter, maple syrup, vanilla, and spices and cook until the pears are tender, 9 to 10 minutes. Add pumpkin and cook for 1 to 2 minutes. Remove from the heat. Place the flour, brown sugar, and remaining butter in a bowl. With your fingers, work the butter into the dry ingredients until large crumbs form. Add the walnuts and combine well. Heat oven to 375°. In a 9-by-13-inch baking dish, spread the pumpkin-pear mixture evenly on the bottom. Sprinkle the topping over it and bake until golden brown and bubbling, about 40 to 50 minutes. Serve warm.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb green bean
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 8 dill weed
                                                                  • Yes No 4 tarragon
                                                                  • Yes No 4 tsp black peppercorn
                                                                  • Yes No 4 tsp prepared horseradish
                                                                  • Yes No 1 1/2 cup distilled white vinegar
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 1/2 cup water
                                                                  • Trim the stem ends so the beans fit into pint-size canning jars. Pack the beans into four 1-pint jars, tips down. Tuck in the garlic and the dill and tarragon sprigs. Add 1 teaspoon each of the peppercorns and horseradish to each jar.
                                                                  • In a large jar, combine the vinegar with the salt and sugar. Close the jar and shake until the salt and sugar dissolve. Add the water and shake again. Pour the brine over the beans; if the beans are not completely submerged, top off the jars with water. Close the jars and refrigerate the beans for at least 24 hours before serving.
                                                                  Yields: 4pints
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Fudge Ring
                                                                   22 m

                                                                  Spooning this cookie-and-candy filled fudge into a homemade ring mold makes a fun project that the kids will want to take part in.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz milk chocolate morsels
                                                                  • Yes No 1 cup butterscotch morsels
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No butter
                                                                  • Yes No 1 1/4 cup candy coated chocolate pieces
                                                                  • Yes No 1/2 cup coarsely crushed chocolate sandwich cookie
                                                                  • Combine first 3 ingredients in a saucepan, reserving condensed milk can. Cook over medium-low heat until all morsels melt, stirring often. Remove from heat; stir in vanilla and salt. Cool slightly (about 15 minutes).
                                                                  • Meanwhile, grease an 8" round cake pan or springform pan with butter. Line pan with 2 pieces of plastic wrap, overlapping edges and smoothing out any wrinkles. Wrap empty condensed milk can with aluminum foil, smoothing out wrinkles; place in center of cake pan.
                                                                  • Stir 1 cup candies and crushed cookies into fudge; spread fudge in cake pan, holding can firmly in center. (A second pair of hands is a big help here.) Sprinkle remaining 1/4 cup chocolate candies over fudge, gently pressing candies into fudge. Cover and chill until firm (about 2 to 3 hours).
                                                                  • To unmold, carefully loosen edges with a sharp knife, and remove can from center of fudge. Carefully invert fudge onto a plate. Invert again on a serving plate or cardboard cake round for gift giving. Cut fudge into thin slices to serve.
                                                                  • Note: For an easy gift giving "platter," we wrapped a cardboard cake round with wrapping paper.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2lb.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    butterscotch morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    cardboard
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Nestlé Toll House Butterscotch Morsels

                                                                  To save time, you can use bottled roasted red bell peppers.

                                                                  Ingredients
                                                                  • Yes No 24 asparagus spears
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 1/2 tsp honey
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1/4 cup light mayonnaise
                                                                  • Yes No 4 8 inch flour tortilla
                                                                  • Yes No 4 romaine lettuce
                                                                  • Yes No 8 1 oz slice turkey breast
                                                                  • Yes No 2 cup alfalfa sprouts
                                                                  • Preheat broiler.
                                                                  • Snap off the tough ends of asparagus. Steam asparagus, covered, 2 minutes or until crisp-tender.
                                                                  • Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel. Place the bell pepper, honey, juice, salt, and ground red pepper in a blender; process until smooth. Combine bell pepper mixture and mayonnaise in a small bowl.
                                                                  • Warm the tortillas according to the package directions. Spread 1 tablespoon of the mayonnaise mixture evenly over each tortilla. Layer each tortilla with 1 romaine leaf, 2 turkey slices, 1/2 cup sprouts, and 6 asparagus spears; roll up. Serve with remaining mayonnaise mixture.
                                                                  Yields: 4servings (serving size: 1 wrap and about 1 tablespoon of mayonnaise mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup sliced almond
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast in oven until lightly browned and fragrant, 7 to 9 minutes. Remove from oven; let cool.
                                                                  • Combine almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.
                                                                  • Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from oven, and immediately transfer to a wire rack to cool completely.
                                                                  Yields: 20
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  New York chef Gerry Hayden, a friend of Michael Mina, was staying with the family one Christmas and contributed this side dish to the holiday meal. Everybody fell for the combination of creamy pureed potato and fragrant vanilla.

                                                                  Ingredients
                                                                  • Yes No 4 medium lb organic sweet potato
                                                                  • Yes No 1 cup organic heavy whipping cream
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Preheat the oven to 400°. Poke the sweet potatoes several times with a fork and bake for about 35 minutes, or until tender. Let cool slightly, then peel and transfer them to a food processor. Puree until fairly smooth.
                                                                  • In a small saucepan, combine the cream with the butter and the vanilla bean and seeds. Bring to a simmer. Remove the vanilla bean. With the processor on, carefully pour the vanilla cream into the sweet potatoes and process until smooth. Season the sweet potato puree with salt and pepper, transfer to a bowl and serve.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 10
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Raspberry puree is artfully swirled through whipped cream to create this fun and easy dessert.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen raspberries
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 1/2 cup heavy whipping cream
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No 4 tsp lemon juice
                                                                  • In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).
                                                                  • In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice. In six small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A few of the sweet condiments served with a traditional chicken curry bubble beneath the crust of this potpie. It combines the highlights of Indian food with a legendary Carolina chicken casserole called country captain.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 tbsp curry powder
                                                                  • Yes No 2 cup diced baking potato
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 3/4 cup chopped red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 1 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup sliced mushroom
                                                                  • Yes No 3/4 cup frozen green peas
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/2 4 oz cup less fat cream cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife. Combine 1/4 cup flour, water, and vinegar in a small bowl, and stir with a whisk until well-blended to create a slurry. Set aside. Combine 3/4 cup flour and salt in a large bowl, and cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry to flour mixture, and toss with a fork until moist. Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes.
                                                                  • Preheat oven to 400°.
                                                                  • To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add curry; cook 2 minutes. Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes. Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
                                                                  • Spoon the filling into a round 2-quart casserole coated with cooking spray. Roll the crust into an 11-inch circle, and place over mixture. Cut 6 slits in top of the dough to allow steam to escape. Bake at 400° for 30 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes.
                                                                  • Note: You can also make this in an 11 x 7-inch baking dish. When you prepare the crust, press the dough into a 6 x 4-inch rectangle, and chill. Roll dough into an 11 x 7-inch rectangle and place over the filling.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here is a recipe easy enough to fit into a busy holiday schedule. For different personality types on your holiday list, we’ve got variations: Mexican chocolate for the sweets fan, Meyer lemon and black pepper for the subtle sophisticate, and plain sugar cookies for the purist. Or maybe they’re just all for you. Game plan: Make extra batches of dough, wrap them in plastic, and freeze for later use. To finish, slice and bake as directed. The dough can be frozen for up to a month.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup sweetened shredded coconut
                                                                  • Yes No 1 8 oz, 1 1/3 cup pitted dates
                                                                  • Whisk together the flour, baking powder, cinnamon, and salt in a medium mixing bowl to aerate the mixture and break up any lumps. Set aside.
                                                                  • Combine butter and sugar in bowl of stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla and blend well. Scrape down bowl, add egg, and mix well. Reduce mixer to low, add flour mixture, and mix until just incorporated. fold in coconut and dates until thoroughly mixed.
                                                                  • Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.
                                                                  • When ready to bake the cookies, heat oven to 350°F and arrange rack in the middle. Remove cookie dough from the refrigerator and slice into 1/4-inch thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 48cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend

                                                                  Microwave caramel and fudge toppings according to package directions. Pick up your favorite brownies from the bakery.

                                                                  Ingredients
                                                                  • Yes No 1 pint vanilla bean ice cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 8 tbsp hot fudge topping
                                                                  • Yes No 8 tbsp caramel topping
                                                                  • Yes No 1 8.5 oz refrigerated instant cream
                                                                  • Yes No 1/4 cup crumbled brownie
                                                                  • Yes No 4 maraschino cherry
                                                                  • Process ice cream and milk in a blender until smooth, stopping to scrape down sides.
                                                                  • Divide half of ice-cream mixture evenly among 4 (8-oz.) glasses. Top each with 1 Tbsp. fudge topping and 1 Tbsp. caramel topping. Repeat layers with remaining ice-cream mixture and fudge and caramel toppings.
                                                                  • Top each with instant whipped cream; sprinkle with 1 Tbsp. crumbled brownies, and top with a cherry. Serve immediately.
                                                                  • Note: For testing purposes only, we used Häagen-Dazs Vanilla Bean Ice Cream and Smucker's Hot Fudge and Caramel Flavored Toppings.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    smucker
                                                                    Brands:
                                                                  • Yes No
                                                                    Smucker's

                                                                  After it’s puréed, kimchi turns into a tangy, spicy sauce—perfect under roasted Brussels sprouts and bacon. A topping of grated carrots adds sweetness and freshness to this satisfying dish from Chef David Chang. Game plan: Kimchi is easy to make; try your hand at making your own with CHOW

                                                                  Ingredients
                                                                  • Yes No 1 cup napa cabbage kimchi
                                                                  • Yes No 4 thick cut oz smoked bacon pieces
                                                                  • Yes No 1 lb brussels sprouts, and through the
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large cup carrots, on the holes of a grater
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Place the kimchi in the bowl of a food processor fitted with a blade attachment and process until puréed (the mixture will not be smooth), stopping often and scraping down the sides of the bowl with a rubber spatula, about 3 to 4 minutes. Transfer to a small saucepan; set aside.
                                                                  • Place the bacon in a large oven-safe frying pan over medium heat and cook, stirring occasionally, until crisp, about 9 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate; set aside.
                                                                  • Remove the pan from heat. Remove and discard all but 1 tablespoon of bacon fat from the pan. Arrange the Brussels sprouts in the pan, cut side down and in a single layer, and season with salt and pepper. Roast in the oven until the cut sides are golden brown, about 8 to 10 minutes. Stir the Brussels sprouts and continue roasting until knife tender, about 10 to 15 minutes more.
                                                                  • Meanwhile, place the saucepan of puréed kimchi over low heat until simmering. Keep warm.
                                                                  • When the Brussels sprouts are ready, remove from the oven, add the butter and reserved bacon, and stir to combine. Taste and season with salt and pepper as needed (keep in mind that the puréed kimchi may be salty).
                                                                  • To serve, divide the puréed kimchi among 4 shallow bowls. Using the back of a spoon, spread the purée out so that it covers the bottom of the bowls. Divide the Brussels sprouts and bacon among the bowls, followed by a mound of the grated carrots. Serve immediately.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This pudding's rich vanilla flavor plays perfectly with the luscious chocolate, cherries and almonds.

                                                                  Ingredients
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 4 cup whole grain bread
                                                                  • Yes No 2 cup cherry
                                                                  • Yes No 3/4 cup semisweet chocolate chip
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
                                                                  • To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and cinnamon: whisk to combine.
                                                                  • Toss bread, cherries, chocolate chops and 1/4 cup almonds in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
                                                                  • Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup almonds and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/8 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/8 tsp paprika
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 3/4 cup quick cooking grits
                                                                  • Yes No 1/4 lb cheddar cheese
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 6 scallion
                                                                  • Yes No 2 cup drained black beans in can
                                                                  • Yes No 1/4 cup homemade stock
                                                                  • Yes No 3 plum tomato
                                                                  • In a medium saucepan, combine the water, milk, 1 tablespoon of the butter, the Tabasco, paprika, 1 teaspoon of the salt, and 1/8 teaspoon cayenne. Bring to a boil over moderately high heat. Add the grits in a slow stream, whisking. Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits are very thick, 5 to 10 minutes. Remove the saucepan from the heat and stir in the cheese. Cover to keep warm.
                                                                  • Meanwhile, in a large nonstick frying pan, melt the remaining tablespoon of butter over moderate heat. Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the beans, broth, 1/4 teaspoon cayenne, and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring frequently, until the beans are hot, about 5 minutes. Remove from heat and stir in the tomatoes. Serve over the cheese grits.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 28 assorted radishes, greens attached
                                                                  • Yes No 1/2 4 oz cup goat cheese (chèvre)
                                                                  • Yes No 1 nori
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp banyuls
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No smoked sea salt
                                                                  • Trim the greens from half of the radishes and reserve for another use. Using a mandoline, slice the trimmed radishes 1/8 inch thick. Put the radish slices in a medium bowl of ice water and refrigerate until curled, about 2 hours.
                                                                  • In a small bowl, mix the goat cheese with the nori and olive oil. In another small bowl, whisk the vinegar and mustard with the vegetable oil.
                                                                  • Spoon a scant tablespoon of the mustard dressing onto each plate and dollop the goat cheese mixture over the dressing. Drain the sliced radishes and pat dry with paper towels. Arrange the whole and sliced radishes around each plate, sprinkle with smoked salt and serve.
                                                                  Yields: 4first-course servings
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 2 750 milliliter sparkling wine
                                                                  • Yes No 1 89 oz orange juice
                                                                  • Yes No 1 46 oz canned pineapple juice
                                                                  • Place ginger in a piece of cheesecloth, and squeeze juice from ginger into a large pitcher; discard cheesecloth and solids. Stir sparkling wine, orange juice, and pineapple juice into ginger juice. Serve over ice.
                                                                  • Note: We recommend Freixenet Spumante for sparkling wine.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 23cups
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This brisket can be cooked a day in advance; let the meat and vegetables cool in the pan in their juices, and then cover and refrigerate. Reheat, covered, in a 350-degree oven until warmed through, about 30 minutes, and then proceed with the sauce. For step-by-step photos, see our Brisket 101 How-To.

                                                                  Ingredients
                                                                  • Yes No 1 5 lb first of beef brisket
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 1/2 cup dry red wine
                                                                  • Yes No 4 1/2 cup low-sodium chicken stock
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 lb parsnip
                                                                  • Yes No 10 oz red pearl onions
                                                                  • Yes No 10 oz red pearl onions
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Preheat oven to 325 degrees. Season
                                                                  • both sides of brisket
                                                                  • with salt and pepper. Place
                                                                  • a roasting pan across 2
                                                                  • burners on medium-high.
                                                                  • Heat 3 tablespoons oil in
                                                                  • pan. Add brisket; sear until
                                                                  • browned, 4 to 5 minutes
                                                                  • per side. Transfer to a plate.
                                                                  • Reduce heat to medium.
                                                                  • Add onion and minced garlic
                                                                  • to pan; cook, stirring
                                                                  • often, until onion is soft,
                                                                  • about 4 minutes. (Add
                                                                  • more oil to pan if needed.)
                                                                  • Stir in tomato paste, and
                                                                  • cook for 1 minute more.
                                                                  • Stir in wine, and cook,
                                                                  • scraping any browned bits
                                                                  • from bottom of pan.
                                                                  • Add stock and bay leaves,
                                                                  • and bring to a boil. Add
                                                                  • the brisket to the pan, and
                                                                  • cover with foil. Transfer
                                                                  • to oven, and roast until meat
                                                                  • is very tender, about 2
                                                                  • hours. Flip meat over. Add
                                                                  • head of garlic. Cover, and
                                                                  • roast for 30 minutes more.
                                                                  • Add remaining vegetables
                                                                  • to brisket, cover, and roast
                                                                  • until meat and vegetables
                                                                  • are tender, about 1 hour.
                                                                  • Transfer vegetables and
                                                                  • garlic to a platter and meat
                                                                  • to a cutting board, reserving
                                                                  • pan sauce. Tent meat
                                                                  • with foil; let rest.
                                                                  • Let sauce stand in pan for
                                                                  • minutes, then skim fat
                                                                  • from top. Place pan across
                                                                  • burners over medium-high
                                                                  • heat; cook until sauce
                                                                  • is reduced by slightly more
                                                                  • than half, about 20 minutes.
                                                                  • (You should have about 2
                                                                  • cups.) Stir in vinegar.
                                                                  • Thinly slice brisket against
                                                                  • the grain. Arrange slices
                                                                  • on a platter with the vegetables.
                                                                  • Season with pepper,
                                                                  • and drizzle with some
                                                                  • sauce. Serve immediately
                                                                  • with remaining sauce.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This one-skillet dish from Utah's Amangiri Resort has more flavor than its short ingredient list suggests, especially if made with fresh-caught fish.

                                                                  Ingredients
                                                                  • Yes No 1 cup packed escarole
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 12 oz whole trout
                                                                  • Yes No cornmeal
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a bowl, toss the escarole with the shallot, lemon juice and 1 teaspoon of olive oil; season with salt and pepper. Stuff the trout cavities with the escarole and close with skewers. Season the fish with salt and pepper and sprinkle with cornmeal.
                                                                  • In a cast-iron skillet, heat 1/8 inch of oil. Add the trout and cook over moderate heat, turning once, until the skin is crisp and the fish is just cooked within, 8 minutes. Transfer the trout to a plate. Wipe out the skillet.
                                                                  • Melt the butter in the skillet. Add the trout; turn to coat. Remove from the heat and let stand in the pan for 5 minutes. Transfer the trout to plates; serve with lemon wedges.
                                                                  Yields: 2
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 dried apricots
                                                                  • Yes No 8 2 1/2 lb medium chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 cup chicken broth
                                                                  • Rinse apricots and scatter them in a slow cooker. Pat chicken dry; season with salt and pepper. Melt butter in oil in a large skillet over medium-high heat. Cook thighs until golden brown, 3 to 5 minutes per side. (Brown in batches to avoid crowding skillet.) Arrange over apricots.
                                                                  • Pour off all but 1 Tbsp. fat in skillet. Add onion and cook until just soft, 2 to 4 minutes.
                                                                  • Add broth to skillet; turn heat to high. Bring to a boil, loosening browned bits.
                                                                  • Pour contents of skillet over apricots and chicken. Cover and cook on low heat for 4 hours.
                                                                  • Carefully transfer thighs to a serving dish (they'll tend to fall apart easily); cover with foil to keep warm. Pour remaining contents into a saucepan. Boil, stirring often, until reduced and thickened, about 10 minutes. Pour over chicken.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 baguette
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 12 oz gourmet mushroom mix
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp packed oregano
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 oz aged pecorino cheese
                                                                  • Yes No 2 cup baby arugula
                                                                  • Preheat oven to 450°. Cut baguette into 24 (1/4-inch-thick) slices; arrange in a single layer on baking sheets, and bake until golden (4-5 minutes). Heat 1 tablespoon extra-virgin olive oil until very hot but not smoking. Add mushroom mix; cook until water releases and mushrooms brown 4-5 minutes. Transfer to a bowl; cool. Toss mushrooms with 1 tablespoon olive oil, balsamic vinegar, oregano leaves, kosher salt, and black pepper. Thinly shave pecorino cheese. Divide arugula among baguette slices; top each with 1 tablespoon mushrooms and some pecorino.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 2 toasts)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    shave

                                                                  Melissa Rubel uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise with chile sauce and toasted sesame oil and adds water chestnuts for crunch.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tsp chinese chile garlic sauce
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp asian sesame oil
                                                                  • Yes No 1 bite size, 2 lb rotisserie chicken, meat pulled into pieces
                                                                  • Yes No 1/3 cup water chestnut
                                                                  • Yes No 2 scallion
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 12 iceberg lettuce leaves
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No lime
                                                                  • In a medium bowl, mix the mayonnaise with the sambal oelek, mustard and sesame oil. Stir in the chicken, water chestnuts and scallions and season with salt and pepper. Spoon the chicken salad into the lettuce cups and top with a slice of avocado. Serve with lime wedges.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12lettuce cups
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  Caramelizing the onions by cooking them slowly brings out their naturally sweet flavor. Make this recipe ahead so the flavors can blend and mellow. Serve with pita chips.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup chopped onion
                                                                  • Yes No 3 tbsp low-fat sour cream
                                                                  • Yes No 2 1 oz tbsp style 1/3 less fat cream cheese
                                                                  • Yes No 3 tbsp light mayonnaise
                                                                  • Yes No 1/4 tsp worcestershire sauce
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes. Reduce heat to low; cover and cook 20 minutes or until golden brown, stirring frequently. Remove from heat; cool.
                                                                  • Combine 1 tablespoon sour cream and cream cheese, stirring well. Add remaining sour cream, mayonnaise, and remaining ingredients, and stir well to combine. Stir in onion. Cover and refrigerate overnight.
                                                                  Yields: 16servings (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  This Tuscan soup is delicious ? it's a soup everyone should try. Just thinking of it makes me salivate! It's a family-friendly soup ? babies and grandparents (both without teeth!) can eat it with gusto. I've added roasted cherry tomatoes to my recipe but it also works really well just with tinned. The great thing is that it only takes 20 minutes to cook, so go for it! PS. Use a stale white cottage-style loaf ? not cheap sliced white factory bread.

                                                                  Ingredients
                                                                  • Yes No ripe cherry tomatoes
                                                                  • Yes No 3 cloves of garlic
                                                                  • Yes No a of fresh basil, stalks
                                                                  • Yes No the best extra virgin olive oil you find
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 400g 2 x tins of good quality plum tomatoes
                                                                  • Yes No 2 big handful stale bread
                                                                  • This Tuscan soup is delicious – it's a soup everyone should try. Just thinking of it makes me salivate! It's a family-friendly soup – babies and grandparents (both without teeth!) can eat it with gusto. I've added roasted cherry tomatoes to my recipe but it also works really well just with tinned. The great thing is that it only takes 20 minutes to cook, so go for it! PS. Use a stale white cottage-style loaf – not cheap sliced white factory bread.Prick the cherry tomatoes and toss them with one sliced clove of garlic and a quarter of the basil leaves. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, put them in a roasting tray and cook in the oven at 180ºC/350ºF/gas 4 for about 20 minutes. The reason for doing this is so that their flavour becomes intense and concentrated.Heat a glug of olive oil in a large pot and add the remaining garlic and the basil stalks. Stir around and gently fry for a minute until softened. Add your tinned tomatoes, then fill the tin with water and add that. Break the tomatoes up with a spoon, bring to the boil and simmer for 15 minutes.Tear the bread up into thumb-sized pieces and add them to the pan. Mix well and season to taste. Tear in the basil leaves and let the soup sit on a low heat for 10 minutes. By this time your roasted tomatoes will be done, with juice bursting out of their skins, so remove them from the tray, remembering to scrape all the lovely sticky bits from the bottom. Pour them into the soup with all the juices, basil and oil from the tray.Give the soup a good stir – you're looking to achieve a thick, silky, porridgey texture, so feel free to adjust it with a little water. Then remove it from the heat and add 6 or 7 tablespoons of extra virgin olive oil. Divide between your bowls and serve with a little extra basil torn over the top if you like. The most important thing with this soup is that you have a wonderfully intense sweet tomato basil flavour.• from Jamie's Italy
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These much-loved dumplings, made from ground unleavened matzo cracker, are a favorite during Passover. Chicken thighs and drumsticks flavor the broth but aren't included in the soup. Use them to make chicken salad later.

                                                                  Ingredients
                                                                  • Yes No 7 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/2 cup unsalted matzo meal
                                                                  • Yes No 2 tbsp minced onion
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 cup chopped onion
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 1/2 cup chopped carrot
                                                                  • Yes No 1 1/2 cup chopped celery
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 8 thyme
                                                                  • Yes No 8 parsley
                                                                  • Yes No 4 1 1/3 lb chicken thigh
                                                                  • Yes No 4 1 1/3 lb chicken drumstick
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Combine 1 3/4 cups chicken broth, matzo meal, 2 tablespoons minced onion, oil, 1/4 teaspoon salt, yolks, and 1 minced garlic clove, stirring well. Cover and chill 1 hour.
                                                                  • While matzo mixture chills, combine 5 1/4 cups broth, 1/4 teaspoon salt, chopped onion, and next 8 ingredients (chopped onion through drumsticks); bring to a boil. Reduce heat, and simmer 1 hour, skimming surface as needed. Remove chicken; reserve for another use. Strain broth mixture through a colander into a large bowl; discard solids. Return broth to pan; bring to a boil. Reduce heat, and simmer.
                                                                  • Lightly coat hands with cooking spray. Divide matzo mixture evenly into 24 (1 1/2-inch) balls. Gently drop balls into simmering broth. Cover, reduce heat to medium-low, and cook 5 minutes or until done (matzo balls will rise to surface). Remove from heat; stir in dill.
                                                                  Yields: 6servings (serving size: 1 cup soup and 4 matzo balls)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  This holiday classic is sure to become a convenient family favorite throughout the year with the help of your slow cooker. Prep: 6 minutes; Cook: 2 hours, 30 minutes Slow-Cooker Size: 2- or 3-quart

                                                                  Ingredients
                                                                  • Yes No 2 green beans
                                                                  • Yes No 1 10 3/4 oz cream of mushroom soup
                                                                  • Yes No 1 8 oz cheddar cheese
                                                                  • Yes No 2 4.5 oz sliced mushrooms
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 6 oz french fried onion rings
                                                                  • Combine first 7 ingredients in a large bowl; stir in half of French fried onion rings. Spoon casserole mixture into a lightly greased 2- or 3-quart slow cooker.
                                                                  • Cover and cook on LOW 2 hours. Sprinkle remaining onion rings on top of casserole. Cover and cook on LOW 30 more minutes.
                                                                  • Quick Menu:
                                                                  • * Roasted turkey
                                                                  • * Garlic mashed potatoes
                                                                  • * Cranberry sauce
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    durkee
                                                                    Brands:
                                                                  • Yes No
                                                                    Durkee

                                                                  A long-simmering curry becomes a quick one when you substitute a tender cut of beef sirloin and stir-fry it till medium-rare. Serve the curry with steamed rice or potatoes.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive or avocado oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 2 1/2 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1/8 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 1/2 lb sirloin steak
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • In a large frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
                                                                  • Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water. Add the paste to the onion and cook, stirring, for 1 minute.
                                                                  • Add the meat to the pan and cook, stirring, for 3 minutes. Raise the heat to moderately high and cook to your taste, stirring, about 2 minutes longer for medium rare. Stir in the cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                    Steps: