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                                                                  Sauteed pears make this salad a satisfying start to a winter meal.

                                                                  Ingredients
                                                                  • Yes No 2 bartlett pear
                                                                  • Yes No 5 tsp extra virgin olive oil
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No 2 belgian endive
                                                                  • Yes No 1 watercress
                                                                  • Yes No 1/4 lb stilton blue cheese
                                                                  • Yes No 1 1/2 tsp red wine vinegar
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Cut pears lengthwise into quarters. Peel, core, and cut each quarter into approximately 1-inch chuncks; place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt, and pepper, and toss well.
                                                                  • Place a medium skillet over medium-high heat. Add pears and onions, and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes.
                                                                  • Transfer pears, onions, and any juices to a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar, and Worcestershire sauce, and toss together gently. Season to taste with salt and pepper, and serve warm.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Yellow wax beans in the salad complement a traditional green bean salad nicely. If wax beans are unavailable, use extra green beans in their place.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb wax bean
                                                                  • Yes No 3/4 lb green bean
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup thinly sliced basil
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water.
                                                                  • Combine the tomato and next 4 ingredients (tomato through pepper) in a bowl. Divide the beans evenly among 8 plates. Spoon 1/4 cup tomato mixture over the beans. Sprinkle with 1 tablespoon sliced basil and 1 tablespoon cheese.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle

                                                                  Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chicken stock
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 cup minced onion
                                                                  • Yes No 1 small bay leaf
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1 cup long grain rice
                                                                  • Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan.
                                                                  • Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.
                                                                  • Add rice and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.
                                                                  • Add stock and return to a simmer. Transfer to oven, cover, and bake for 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve

                                                                  Garam masala is a blend of ground spices including cinnamon, cumin, dried chiles, and coriander. Wear plastic gloves to keep the chicken mixture from sticking to your hands. Serve with cucumber spears.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup presliced green onions
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp garam masala
                                                                  • Yes No 1 tsp ground fresh ginger
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 lb ground chicken
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup 2% low fat greek yogurt
                                                                  • Yes No 1 1/2 tsp chopped mint
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 cup hot mango chutney
                                                                  • Yes No 4 1 1/2 oz hamburger bun
                                                                  • Yes No 1 cup spinach
                                                                  • To prepare patties, combine first 7 ingredients in a large bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 7 minutes on each side or until done.
                                                                  • Combine yogurt, mint, and 1/8 teaspoon salt. Spread 1 tablespoon chutney on bottom halves of 4 buns; top each with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup spinach, and a bun top.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread

                                                                  Blackstrap molasses, produced from the final pressing of sugarcane, is much darker in color and higher in mineral content than regular molasses. Its complex taste, which is not purely sweet, makes for a more interesting sauce, but you can substitute the same amount of regular molasses in a pinch. Cook: 1 hour. This recipe goes with Pork Ribs from Crook's Corner

                                                                  Ingredients
                                                                  • Yes No 2 cup brown sugar
                                                                  • Yes No 1 cup hot sauce
                                                                  • Yes No 2 cup apple cider vinegar
                                                                  • Yes No 1/2 cup blackstrap molasses
                                                                  • Combine all ingredients in a heavy nonstick saucepan, and bring to a boil. Reduce heat to low, and simmer about an hour or until sauce is thick and shiny. Refrigerate in an airtight container up to several weeks.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    texas pete
                                                                    Brands:
                                                                  • Yes No
                                                                    Texas Pete

                                                                  Christopher Elbow of Kansas City's Christopher Elbow Artisanal Chocolates is a Midwestern pioneer. Elbow most recently worked as the pastry chef at the American Restaurant in Kansas City until demand for his chocolate petits fours convinced him to launch his own candy business in 2003. For his first annual employee Christmas party, he mixed up a chocolate-and-whiskey liqueur that's creamy, boozy and delicious—straight up, over ice or even over ice cream. Elbow says, "The consensus at the Christmas party was that if we could get a liquor license, we should sell this at our shop!" You can also make the recipe with vodka instead of whiskey for a more neutral flavor.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No one 14 oz sweetened condensed milk
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 cup irish whiskey
                                                                  • In a saucepan, combine the corn syrup, water and vanilla seeds and bring to a boil. Add the chocolate and whisk over moderate heat until melted. Transfer to a blender and let cool for 5 minutes. Add the condensed milk, half-and-half and cream and blend. Pour the mixture into a bowl and stir in the whiskey. Blend the mixture in batches for 30 seconds. Pour into bottles and refrigerate overnight.
                                                                  Cuisine:YesNomidwestern
                                                                  Yields: 1quart
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Prep: 15 min., Bake: 16 min.

                                                                  Ingredients
                                                                  • Yes No 1 32 oz italian olive salad
                                                                  • Yes No 12 small deli rolls
                                                                  • Yes No 12 slice thin swiss cheese slices
                                                                  • Yes No 12 slice thin deli ham slices
                                                                  • Yes No 12 slice thin provolone cheese slices
                                                                  • Yes No 12 slice genoa salami
                                                                  • Spread 1 Tbsp. olive salad evenly over each cut side of roll bottoms. Top each with 1 Swiss cheese slice, 1 ham slice, 1 Tbsp. olive salad, 1 provolone cheese slice, 1 salami slice, and 1 Tbsp. olive salad. Cover with roll tops, and wrap sandwiches together in a large piece of aluminum foil. Place on a baking sheet.
                                                                  • Bake at 350° for 14 to 16 minutes or until cheeses are melted.
                                                                  • Note: For testing purposes only, we used Boscoli Italian Olive Salad.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 31 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 6 to 8 inch soft corn tortillas
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 16 oz black beans in can
                                                                  • Yes No 1 chipotle chili in adobo sauce
                                                                  • Yes No 1/2 cup mild salsa
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2/3 cup shredded monterey jack cheese
                                                                  • Yes No 1 avocado
                                                                  • Heat oven to 425° F. Put the tortillas on a baking sheet and
                                                                  • place in the oven to warm. (Cover with foil if you don't like
                                                                  • crisp tortillas.) Toast the cumin in a small, dry saucepan over
                                                                  • medium heat until aromatic, about 3 minutes. Add the beans and
                                                                  • chipotle or crushed red pepper (if using). Remove the tortillas
                                                                  • from the oven. Spoon some beans onto each tortilla, then top each
                                                                  • with some salsa, 1 fried egg, and some cheese. Bake until the
                                                                  • cheese has melted. Serve with the avocado.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe is a slightly modernized version of the very old recipe found on the container of Quaker Oats. This recipe has been around at least since 1891, the year Quaker Oats was formed. Serves: 8

                                                                  Ingredients
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 1/2 cup onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 3/4 cup oatmeal
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1 tbsp prepared yellow mustard
                                                                  • Pre-heat oven to 325 degrees F. In a large bowl, mix all the ingredients, except the ketchup and mustard. Shape into a loaf on baking sheet, about 6-inch wide by 3 high. Bake for 40 minutes at 325 degrees F., and remove from oven. Combine ketchup and mustard and spread evenly over meatloaf. Bake for an additional 15-20 minutes, or until an internal temperature of 160 degrees F. Let rest for at least 20 minutes before slicing and serving.
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. E. Michael Reidt's chimichurri has an indulgent addition to the classic recipe: bacon.

                                                                  Ingredients
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 4 thyme
                                                                  • Yes No 2 rosemary
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No eight 6 oz hanger steaks
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 cup packed flat leaf parsley
                                                                  • Yes No 1/4 cup packed oregano
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb bacon
                                                                  • MARINATE THE STEAK In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
                                                                  • MAKE THE CHIMICHURRI In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper. In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop. Pour all but 2 tablespoons of the bacon fat from the skillet.
                                                                  • Light a grill. Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over a hot fire until charred all over, about 10 minutes for medium-rare meat. Transfer to a cutting board and let rest for 5 minutes.
                                                                  • Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl. Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.
                                                                  Cuisine:YesNosouth american
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The tart lemon-basil dressing contrasts with the sweet corn, tomatoes, and crab in this no-cook salad. Pair it with cucumber soup or a grilled sandwich for a heartier meal.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 5 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 1/4 cup thinly sliced basil
                                                                  • Yes No 1/4 cup chopped red bell pepper
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 8 slice ripe beefsteak tomato
                                                                  • Yes No 2 cup cherry tomato
                                                                  • Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
                                                                  • Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 14 oz shop bought shortbread
                                                                  • Yes No raw sugar
                                                                  • Yes No 3 tsp 3 level teaspoons ground ginger
                                                                  • Yes No mixed
                                                                  • Yes No 11/2 oz 11/2 oz crystallized ginger
                                                                  • Yes No 7 tbsp 7 tablespoons all purpose flour a pinch of baking powder
                                                                  • Yes No 2 tbsp 2 tablespoons golden syrup
                                                                  • Yes No 2 tbsp 2 tablespoons treacle 5 tablespoons unsalted
                                                                  • Yes No butter
                                                                  • The best gingerbread I’ve ever eaten in my life is from a shop in Grasmere, in England’s Lake District, that I visited some years ago. They use a secret recipe which is about 150 years old and, of course, they wouldn’t let me in onit,soIdecidedtohaveagoatmyown...andit’snothalfbad–infact, this will be some of the best gingerbread you’ll ever eat! So, here we go. Don’t forget, you can eat this simply as a cookie, but it also works well sprinkled over ice cream or dipped into warm compote and cream for afternoon tea. And it’s especially nice when used as a cheesecake base.If you’re making your own shortbread, make it first. Then preheat the oven to 325°F and find a baking pan about 8x14 inches. Put the shortbread, sugar and 2 teaspoons of the ground ginger in a food processor and whiz until you have crumbs. Remove 31/2oz of the mix and keep this to one side. Add the remaining teaspoon of ginger to the processor, along with the mixed peel, crystallized ginger, flour and baking powder, and pulse until well mixed.Melt the syrup, molasses and butter together in a saucepan big enough to hold all the ingredients. When melted, add the mixture from the food processor and stir with a wooden spoon until everything is thoroughly mixed together. Tip into the baking pan and spread out evenly. Press the mixture down into the tray, using your fingers or something flat and clean like a potato masher or a spatula. When the mix is a flat, dense and even layer, pop the tray in the preheated oven for 10 minutes.Take the tray out of the oven and sprinkle the hot gingerbread with the reserved crumbs, pressing them down really well with a potato masher or spatula. Carefully cut into good-sized pieces with a sharp knife, and leave to cool in the pan before eating.
                                                                  Cuisine:YesNoeuropean
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1 3 to 4 lb chicken
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/4 tsp thyme
                                                                  • Yes No 1/4 tsp oregano
                                                                  • Yes No 1/4 tsp rosemary
                                                                  • Yes No 2 tsp parsley
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Preheat oven to 375°F. Wash chicken (approx 3-4 lb.) and cut into quarters. In a heavy skillet, add olive oil to a depth of 1/4 inch. Add whole cloves garlic and chopped onion. Measure flour, salt and pepper into a zipper plastic bag. Shake 2 pieces of chicken at a time in the bag until well coated. Brown the chicken evenly on both sides in the olive oil. There is no need to cook through. Transfer browned chicken and onion slices to a casserole dish or baking pan. Combine herbs and chicken broth. Baste chicken with broth and a little olive oil, and continue to baste occasionally during the cooking. Roast chicken for 50 minutes or until tender and juices run clear (depends upon weight of chicken). Breast temperature should be about 160°F.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    zipper plastic bag

                                                                  Many Cajun and Creole dishes are seasoned with the so-called holy trinity--bell pepper, onion, and celery. This Creole-style jambalaya has lots of tomato in it.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 lb andouille
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 bell pepper
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 2 tsp creole seasoning blend
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 4 cup chicken broth
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No 4 scallion
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.
                                                                  • Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
                                                                  • Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Bake a batch of these cute fruit-filled buttons to add a little variety to your cookie tray.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup finely ground walnuts
                                                                  • Yes No 1/2 cup apricot jam
                                                                  • In a large bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Add egg yolks and vanilla and beat until well blended. Stir in flour and salt and beat just until dough comes together.
                                                                  • In a small bowl, beat egg whites to blend. Place walnuts in another small bowl. Shape dough into 1-inch balls. Dip each in egg whites, turning to coat completely, then roll in walnuts to coat. Place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. Press your thumb gently into the center of each cookie to make an indentation.
                                                                  • Bake cookies in a 325° oven until lightly browned, 18 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
                                                                  • Spoon about 1/2 teaspoon jam into the center of each cooled cookie.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Cuisine:YesNonew mexican
                                                                  Yields: 36cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake

                                                                  Fragrant pears and walnuts make an unbeatable combination. For this recipe, you can use any type of pear available, though we suggest Anjou or Bartlett. Adding ground walnuts to these muffins results in a delightful richness. Turbinado sugar has large blond crystals and a subtle molasses flavor; substitute granulated sugar if you don't have turbinado.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup whole wheat flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2/3 cup packed brown sugar
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 8 oz carton non-fat yogurt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup minced pear
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp turbinado sugar
                                                                  • Preheat oven to 400°.
                                                                  • Place walnuts in a food processor; process until finely ground.
                                                                  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
                                                                  • Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.
                                                                  • Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.
                                                                  Yields: 15servings (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  We guarantee that after tasting one bite of this summery dish, you'll want to head right back to the kitchen and make another batch of the tropical salsa. Tangy and fruity with eye-popping color, the mango salsa is fantastic with this halibut, but try it other types of fish too.

                                                                  Ingredients
                                                                  • Yes No 2 cup plum tomato
                                                                  • Yes No 1 1/2 cup diced mango
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 4 6 oz halibut fillet
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Prepare grill.
                                                                  • Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.
                                                                  • Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 fillet and 3/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 13 oz chicken sausage links
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 19 oz white beans
                                                                  • Yes No 1 14.5 oz low-sodium chicken broth
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 kale
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No crusty bread
                                                                  • Heat the oil in a Dutch oven over medium heat. Add the sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more. Add the beans, broth, and tomatoes and their juices. Increase heat to medium-high and bring to a simmer. Fold each kale leaf in half lengthwise and remove the stem by ripping or cutting it. Tear each leaf into large pieces. Add the kale to the pan and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove from heat. Season with the salt and pepper and spoon into individual bowls. Serve with the bread (if using).
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Friends coming to dinner tonight? Throwing a last-minute cocktail party? Grab a few grocery store items and dress them way up with these brilliant insider tricks.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup assorted pitted olives
                                                                  • Yes No 1/4 cup roasted red pepper
                                                                  • Yes No 2 tbsp chopped celery
                                                                  • Yes No 1 baguette
                                                                  • Fab it up: Coarsely chop olives and peppers; combine olive mixture, celery, 1 tablespoon extra-virgin olive oil, 1/2 tablespoon red wine vinegar, 1/2 tablespoon chopped fresh rosemary, and 1/8 teaspoon crushed red pepper in a medium bowl. Spoon 1 tablespoon mixture on top of each of 24 toasted baguette slices.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine

                                                                  You can substitute 2 cups cooked chicken or turkey breast for vacuum-packed chicken.

                                                                  Ingredients
                                                                  • Yes No 1 cup uncooked israeli couscous
                                                                  • Yes No 1/4 cup chopped pitted kalamata olive
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp chopped caper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 7 oz 98% fat free chicken breast in water
                                                                  • Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water.
                                                                  • Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk. Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.
                                                                  Cuisine:YesNoisraeli
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Patricia Buckholz calls these ethereal cookies "forgotten meringues" because she turns off her oven and leaves them there to cool overnight.

                                                                  Ingredients
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 1 miniature cup diced semisweet chocolate chip
                                                                  • In a large bowl, with a mixer on high speed, beat egg whites with cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks.
                                                                  • With a spatula, gently stir in almond extract and chopped chocolate. Spoon 1/2-tablespoon portions into 1-inch-wide mounds (or with a pastry bag fitted with a 1/2-inch plain or star tip, pipe 1-inch-wide mounds) about 1 inch apart onto cooking parchment - lined 12- by 15-inch baking sheets.
                                                                  • Bake meringues in a 275° regular or convection oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30 to 35 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.
                                                                  • Nutritional analysis per meringue.
                                                                  Cuisine:YesNoarizona
                                                                  Yields: 42meringues
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  • Yes No
                                                                    Star

                                                                  This simple dish relies on freshly ground nutmeg. Look for whole nutmeg in the spice aisle, and store it in the freezer for up to a year.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb green bean
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 2 tbsp finely crushed walnut
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp freshly ground nutmeg
                                                                  • Place beans in a large saucepan of boiling water; cook 5 minutes. Drain.
                                                                  • Heat butter in a large nonstick skillet over medium-high heat. Add walnuts; sauté for 1 minute, stirring constantly. Add beans, salt, and nutmeg; cook for 1 minute.
                                                                  Yields: 6servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Parsley salad has an earthier flavor than one made with lettuce; the pine nuts, capers, and red onion make each bite even more interesting and tasty. The raw onions in this recipe become milder the longer they stay in the orange juice-and-vinegar mixture. For a strong onion flavor, let them soak for about ten minutes; to make them more mellow, marinate for up to four hours.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1 navel orange
                                                                  • Yes No 1/2 tsp red wine vinegar
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No pinch coarse salt
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1/4 cup gaeta, pitted
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Preheat oven to 375 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, shaking once, until golden and fragrant, 10 minutes. Transfer to a plate to cool.
                                                                  • With a vegetable peeler, peel 8 long pieces of zest from orange; cut lengthwise into very thin strips. Halve orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add vinegar, onion, and salt; let stand 10 minutes. Add capers, olives, parsley, pine nuts, and zest to bowl. Season with pepper; toss thoroughly with oil. Divide among six plates.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Minestrone—brimming with vegetables, pasta, and beans in a full-flavored broth—is one of the best-known soups around. It’s healthy, filling, and easy to make. What to buy: For a slacker solution, buy high-quality canned white beans and replace the bean-cooking liquid with water. Game plan: This soup is even tastier the day after it’s made, when the flavors have had a chance to meld. We used chicken broth in this recipe to give it a heartier flavor, but you can substitute high-quality vegetable broth to make it vegetarian. This recipe was featured as part of our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 cup dried cannellini beans
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 small russet potato
                                                                  • Yes No 2 medium celery rib
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 medium bay leaf
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 6 oz green bean
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 1/2 cup frozen peas
                                                                  • Yes No 4 cup low-sodium chicken broth
                                                                  • Yes No 3/4 cup ditalini, tubettini
                                                                  • Yes No 1/2 cup diced flat leaf parsley
                                                                  • Yes No parmesan cheese
                                                                  • Place beans in a large saucepan, fill with about 5 cups heavily salted water, and bring to a boil over medium-high heat. Reduce heat to low and cook, covered, until beans are tender all the way through, about 2 hours. Reserve 4 cups of the bean-cooking liquid. Drain beans and reserve.
                                                                  • Heat butter and oil in a large, heavy-bottomed pot over medium heat. Once butter foams, add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Season well with salt and freshly ground black pepper. Add potato, celery, carrot, and bay leaf and stir to coat. Cook until celery is just soft, about 4 minutes. Add tomatoes with their juices, season with salt and pepper, stir (scraping up any browned bits from the bottom of the pan), and cook until juices are almost completely reduced, about 2 minutes.
                                                                  • Add half of the green beans, half of the zucchini, half of the peas, and the broth and let simmer, stirring occasionally, until zucchini just begins to soften, about 10 minutes. Stir in reserved beans and bean-cooking liquid; remaining green beans, zucchini, and peas; pasta; and half of the parsley and simmer until the pasta is al dente, about 10 to 15 minutes.
                                                                  • Remove from heat, stir in remaining parsley, taste, and adjust seasoning as needed. To serve, place soup in bowls, garnish with a drizzle of olive oil, sprinkle grated cheese over top, and season with freshly ground black pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  New York Cheesecake
                                                                   1 h 20 m

                                                                  This New York cheesecake recipe is surprisingly simple to make, and the results are always creamy and delicious. New York-style cheesecake is America's most popular version, with very good reason. If you've always wanted to taste an authentic New York cheesecake give this simple recipe a try. Makes One 9-inch New York Cheesecake

                                                                  Ingredients
                                                                  • Yes No 16 graham cracker
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 lb cream cheese
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Preheat oven to 350 degrees F. In a mixing bowl combine the graham cracker crumbs and melted butter. Press firmly into the bottom of a greased 9-inch round springform pan. In a large mixing bowl, mix the cream cheese and sugar until smooth. Mix in the milk, and then the eggs one at a time, mixing just enough to combine. Mix in the sour cream, vanilla, lemon zest, and flour until the mixture is smooth. Pour the filling into pan. Bake for 1 hour, turn the oven off and let cake cool with the door closed for 4 hours to prevent cracking. Chill completely in refrigerator before serving. Serve plain, or topped with berry sauce.
                                                                  Cuisine:YesNonew york
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  If you haven't roasted beets before, you're in for a treat. Although they take a bit more time, it's well worth it; roasting intensifies their sweet, earthy flavor.

                                                                  Ingredients
                                                                  • Yes No 2 3 to 4 lb, 9 cup beets
                                                                  • Yes No 2 12 oz pork tenderloin
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Preheat oven to 400 degrees. Loosely wrap beets in a 12-by-20-inch piece of foil. Place on a rimmed baking sheet and bake until easily pierced with a knife, 35 to 45 minutes. When cool to touch, grab beets with a paper towel and slip off skins. Reserve one beet; halve and slice remaining beets. Set aside.
                                                                  • Season pork generously with salt and pepper. Place on a rimmed baking sheet and roast until pork registers 150 degrees on an instant-read thermometer, 14 to 16 minutes.
                                                                  • Meanwhile, in a food processor, combine the reserved beet and 1 tablespoon oil; process until smooth. Strain through a fine-mesh sieve (or strainer) lined with cheesecloth into a small bowl to yield 4 teaspoons juice; discard solids. Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil; whisk to combine. Set aside.
                                                                  • In a large skillet, heat remaining tablespoon of oil over medium. Add garlic and cook until fragrant and golden, about 1 minute. Add beet greens, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes. Remove greens from heat and discard garlic. Add reserved beets and remaining tablespoon of vinegar, and toss to combine.
                                                                  • To serve, top sauteed greens with toasted pine nuts. Drizzle a little of the beet vinaigrette on the plate and top with sliced pork.
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This dish of chicken stuffed with mushroom and bacon is easy enough to make for a weeknight meal yet good-looking enough to pull out for your next dinner party served with some Potato Gratin with Chèvre or a Green Bean Salad. Game plan: Make the bacon easier to dice by placing it in the freezer 10 to 20 minutes before cutting. This recipe can be made through step 4, tightly covered, and refrigerated overnight. Just bring the chicken to room temperature before cooking it.

                                                                  Ingredients
                                                                  • Yes No 4 slice organic bacon
                                                                  • Yes No 1/2 medium organic yellow onion
                                                                  • Yes No 4 oz organic crimini mushroom (baby portobello)
                                                                  • Yes No 1 tsp organic thyme
                                                                  • Yes No 1/2 tsp organic sage
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 2 10 oz organic chicken breast (boneless, skinless)
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 cup organic low-sodium chicken broth
                                                                  • Yes No 1 tbsp organic butter
                                                                  • Heat the oven to 350˚F and arrange a rack in the middle. Heat a large, ovenproof frying pan over medium-high heat and add bacon. Cook, stirring occasionally, until bacon is crisp and browned, about 6 minutes. Remove bacon with a slotted spoon to a paper-towel-lined plate and set aside.
                                                                  • Return the pan with bacon drippings to medium-high heat and add onion. Season with salt and freshly ground black pepper and cook until soft, about 2 minutes. Add mushrooms and herbs and season again with salt and freshly ground black pepper. Cook, stirring occasionally, until tender, about 2 minutes. Add 1/2 cup of the wine and cook until all the liquid is absorbed. Remove from heat to cool completely. Meanwhile, prepare chicken breasts.
                                                                  • Cut each breast in half horizontally. Place breasts on a cutting board in a resealable plastic bag or between two pieces of plastic wrap. Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick. Season chicken all over with salt and freshly ground black pepper.
                                                                  • Lay chicken breasts on a cutting board so the narrow end faces you. Stir reserved bacon into mushroom mixture and place 1/4 of the mixture halfway up each chicken piece. Fold the bottom piece of chicken up over the filling to enclose it, then roll into a tight cylinder and use toothpicks to secure the roll. Repeat with remaining chicken and filling.
                                                                  • Heat the large ovenproof frying pan over medium-high heat and add olive oil. Once the oil shimmers, place chicken in the pan seam side down and cook, undisturbed, until golden brown, about 4 to 5 minutes. Turn chicken pieces over, then transfer the pan to the oven and cook until the filling is warm and the interior of the chicken is white but still juicy, about 8 to 10 minutes.
                                                                  • Remove chicken to a clean plate and cover with foil. Place the pan over medium-high heat, add remaining 1/2 cup wine and broth, and scrape up any brown bits stuck to the bottom of the pan (be careful, the handle of the pan will be very hot). Cook over medium-high heat until the alcohol has evaporated and the sauce is reduced by half, about 4 minutes. Remove from heat, stir in butter, and season to taste with salt and pepper. Pour sauce over chicken and serve.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil

                                                                  Herbed butter under the skin creates a luscious bird, while sherry and cream enrich the gravy. Start with a well-heated oven, and give the turkey 12 minutes of cooking for each pound.

                                                                  Ingredients
                                                                  • Yes No 1 12 to 15 lb turkey
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 tbsp coarsely chopped sage
                                                                  • Yes No 1 tbsp coarsely chopped rosemary
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1 tbsp coarsely chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small white onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 3 cup low-sodium chicken broth
                                                                  • Yes No 1 tbsp marjoram
                                                                  • Yes No 6 leaf sage
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 20 leaf flat leaf parsley
                                                                  • Yes No 3/4 cup dry sherry
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Heat the oven to 450°F and arrange a rack in the lower third. Remove turkey’s giblets and neck, then rinse out the cavity and pat dry with paper towels.
                                                                  • In a small bowl, mix butter and herbs until well combined. Season with kosher salt and freshly ground pepper. Loosen skin on turkey’s breast and distribute butter evenly under it. Season turkey’s cavity with salt and pepper and put onion, celery, lemon, and garlic inside.
                                                                  • Place turkey on a rack in a large roasting pan and place in the oven. Roast turkey for 30 minutes, then lower the temperature to 350°F. Baste bird with pan drippings every 45 minutes. Continue to roast until the internal temperature of inner thigh reaches 155°F. Cover with aluminum foil if turkey becomes too brown.
                                                                  • Remove turkey from the oven and let it rest uncovered at least 30 minutes before carving.
                                                                  • While turkey rests, prepare gravy. Make a blond roux by melting butter in a medium saucepan over medium heat. Immediately add flour and whisk continuously until well combined. Cook until flour loses its raw flavor and turns golden, about 3 minutes. Whisk in chicken broth until mixture is smooth. Bring to a simmer, then reduce temperature to low heat.
                                                                  • Transfer turkey to a platter and pour off excess fat from the roasting pan, reserving 1 tablespoon in pan. Place the pan on the stovetop over medium heat. When pan juices are hot, add herbs and fry, about 2 minutes. Deglaze the pan with sherry and scrape up browned bits with a flat spatula.
                                                                  • Increase heat for roux mixture to medium and simmer. Add sherry mixture and whisk to combine. Whisk in heavy cream and simmer to thicken slightly, about 3 to 5 minutes. Season with salt and pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup port wine
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/2 cup dried sour cherry
                                                                  • Yes No 1 12 oz cranberry
                                                                  • Yes No 2/3 cup chopped walnut
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No orange rind strips
                                                                  • Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.
                                                                  Yields: 16servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Winter salads can be wonderfully impromptu affairs. This one, for instance, came out of my need for a fresh salad and one expedition to the grocery store. I just picked up a few relatively seasonal things to toss together, and the result was this crunchy, slightly bitter, tangy salad.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 1 cup pecan
                                                                  • Yes No 2 small fennel bulb
                                                                  • Yes No 1 small radicchio
                                                                  • Yes No 2 romaine heart
                                                                  • Yes No flaky salt and freshly ground black pepper
                                                                  • Yes No 4 oz pecorino romano cheese
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Heat a generous drizzle of olive oil in a medium skillet over moderately high heat. Add the chopped pecans and cook, stirring frequently, for about 4 minutes, or until they smell toasted and are developing dark spots. Set aside to cool.
                                                                  • Trim the fennel bulbs of their tops and stem end. Cut each bulb in half lengthwise and finely slice it using a mandoline. Cut the radicchio in half lengthwise and remove the core and stem end. Finely slice the radicchio on the mandoline as well. Chop the romained hearts crosswise into bite sized pieces and toss with the rest of the vegetables in a large bowl.
                                                                  • Taste and season to taste with salt and pepper. Shave in the pecorino cheese (the mandoline is great for this too). Toss the cheese into the salad, and add the cooled pecans and toss those in as well.
                                                                  • Whisk together the dressing ingredients and toss with the mixed salad. Taste and adjust seasonings if necessary.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    mix

                                                                  Coat the lamb with Dijon mustard to add flavor and help the breadcrumbs stick.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup dry bread crumb
                                                                  • Yes No 3 tbsp diced mint
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 1 1/2 lb french racks of lamb
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Preheat oven to 450°.
                                                                  • Combine the first 4 ingredients in a small bowl.
                                                                  • Sprinkle lamb evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 lamb rack to pan; cook 2 minutes on each side or until browned. Remove lamb from pan. Repeat with remaining lamb rack. Brush Dijon mustard over lamb, and press breadcrumb mixture over lamb. Place the lamb on a rack coated with cooking spray; place rack in a roasting pan. Bake at 450° for 18 minutes or until a thermometer inserted in thickest part of lamb registers 130°. Let stand 10 minutes. Cut into chops.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: 2 chops)
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  For variations of this recipe ( Apricot-Orange Sweet Rolls and Pecan-Golden Raisin Sweet Rolls ), see below.

                                                                  Ingredients
                                                                  • Yes No 1 25 oz frozen roll dough, according to instructions
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 3 oz dried cherries
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp pumpkin pie spice
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 3 tbsp water
                                                                  • Preheat oven to 200°.
                                                                  • Place dough balls in 2 greased 9-inch round cakepans. Turn off oven. Cover dough balls with plastic wrap; let rise in oven 25 to 30 minutes or until doubled in bulk. Remove from oven. Remove and discard plastic wrap.
                                                                  • Stir together walnuts and next 4 ingredients. Sprinkle mixture evenly over dough in pans.
                                                                  • Bake at 350° for 12 to 15 minutes or until golden brown. Cool.
                                                                  • Stir together powdered sugar and 3 tablespoons hot water. Drizzle evenly over rolls.
                                                                  • Pecan-Golden Raisin Sweet Rolls: Omit walnuts, cherries, sugar, and pumpkin pie spice. Replace with 1 1/2 cups chopped pecans, 1/2 cup golden raisins,1/2 cup firmly packed dark brown sugar, and 3/4 teaspoon apple pie spice, stirring together with melted butter. Proceed as directed.
                                                                  • Apricot-Orange Sweet Rolls: Omit walnuts, cherries, 1 tablespoon sugar, and pumpkin pie spice. Replace with 1 (6-ounce) package dried apricots, chopped, and 1 tablespoon grated orange rind, stirring together with melted butter. Proceed as directed. Omit hot water, and replace with 3 tablespoons fresh orange juice, stirring together with powdered sugar. Proceed as directed.
                                                                  • Note: For testing purposes only, we used Rich's Enriched Homestyle Roll Dough.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll

                                                                  A farmhouse breakfast is best done the old-fashioned way, with bacon fried in a heavy skillet and eggs cooked in the glorious drippings.

                                                                  Ingredients
                                                                  • Yes No 8 large egg
                                                                  • Yes No butter
                                                                  • Yes No 4 thick, 1 inch slice crusty bread, each about
                                                                  • Yes No 8 thick slice bacon
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 jam
                                                                  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
                                                                  • Crack all the eggs gently into a large bowl. Butter the bread slices on both sides.
                                                                  • Brush the cooking grates clean. Arrange the bacon in a single layer in a 12-inch cast-iron skillet, with pieces on the bottom and around the sides. Grill over direct medium heat, with the lid closed as much as possible, until crisp, 15 to 20 minutes, turning and rearranging the bacon as it cooks and shrinks. Drain the bacon on paper towels and then wrap in foil and keep warm on the grill’s warming rack or in a low oven.
                                                                  • Use a large serving spoon to scoop out about half of the bacon grease from the skillet, leaving a ⅛-inch layer on the bottom. Gently pour all the eggs into the skillet at once and season with the salt and pepper. Place the bread directly on the grill and cook both the eggs and the bread over direct medium heat, with the lid closed as much as possible, until the eggs begin to cloud over on top (the yolks will be partially runny) and the bread is toasted. The eggs will take 4 to 6 minutes and the toast will take 3 to 4 minutes. Turn the bread once during grilling. Transfer the toast to the warming rack or oven with the bacon.
                                                                  • Using a serving spoon or spatula, cut the eggs apart and scoop them out of the skillet one at a time. If savory toast is desired, rub each side with the cut side of the garlic clove while the toast is still warm. If sweet toast is preferred, spread it with jam. Serve the eggs and toast immediately with the bacon.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Here's an intriguing version of the standard two-ingredient party dip. Be sure to rinse the crawfish after they thaw to remove any fishy taste. Substitute cooked shrimp for the crawfish, if you prefer; if they're large, roughly chop them so they're easier to scoop with the dip.

                                                                  Ingredients
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 lb frozen and crawfish tail meat
                                                                  • Yes No 1 lb light processed cheese
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 5 1/2 oz tortilla chip
                                                                  • Yes No scallion
                                                                  • Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Add crawfish; cook 2 minutes, stirring frequently. Remove mixture from pan; cover and keep warm.
                                                                  • Add cheese and tomatoes to pan; cook over medium-low heat for 5 minutes or until cheese melts. Stir in crawfish mixture and chopped green onions. Serve with tortilla chips. Garnish with green onion strips, if desired.
                                                                  Yields: 6cups dip (serving size: 1/3 cup dip and about 6 chips)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    velveeta
                                                                    Brands:
                                                                  • Yes No
                                                                    Velveeta

                                                                  A good tiramisu is an extraordinarily lascivious dessert that is perfect for almost every situation, from the family get-together through the romantic occasion. However, most Italian recipes for Tiramisu call for raw egg, which is potentially dangerous. Leonardo Romanelli gets around this by making his tiramisu with zabaione, a delicate creamy custard made from egg yolks. Considerable enjoyment and no risk! To make a tiramisu for 4-8 (depending upon portion size; expect people to ask for more) you'll need:

                                                                  Ingredients
                                                                  • Yes No a baking chocolate
                                                                  • Yes No 2 egg
                                                                  • Yes No 9 250 gram oz mascarpone cheese
                                                                  • Yes No coffee, either espresso
                                                                  • Yes No 1/3 80 gram cup sugar, granulated
                                                                  • Yes No half cup cocoa powder
                                                                  • Yes No 2 tbsp sweet wine
                                                                  • Yes No 3/4 200 milliliter cup heavy whipping cream
                                                                  • Yes No savoiardi
                                                                  • Yes No powdered sugar
                                                                  • Begin by making coffee to soak the savoiardi in. You'll need about a cup, and you can use either espresso, diluted with water, or black drip coffee (undiluted). While the coffee's brewing set a pot with an inch of water in it to boil. Next, separate the eggs. You'll only need the yolks here, and you should put them in a pot that will fit into the pot of water on the stove. Add the sugar to the egg yolks, and the liqueur, if you're using it. Leonardo chose to use Armagnac in this case, but says you could also use brandy or bourbon, or use a sweet wine such as Vinsanto or a Moscato Passito. Or you could use a little coffee, or, if you're making the tiramisu for kids, water. Stir the mixture with a whisk to combine the ingredients. By now the pot of water will be bubbling. Set the pot with the yolks over it, and continue to whisk briskly for 3-5 minutes, until the zabaione thickens and becomes creamy. At this point you could (and many people do) serve it in little cups, with a spoon or wafers. But we'll be using it to make the tiramisu. Put the Mascarpone cheese into a bowl. When I asked Leonardo what he might substitute for Mascarpone he shook his head and said "it's essential." However, if you cannot find it, you could make do with 6 ounces of mild cream cheese diluted with a 3 tablespoons sour cream and 2 tablespoons unwhipped heavy cream. Or you could make some; I have found a number of recipes on the web. Whisk the zabaione into it, a bit at a time, because if you add it all at once it will overheat the cheese. Put the coffee in a bowl, diluting it some if you used espresso. Some people also add a shot of brandy or similar to the coffee; you can or not as you prefer. Briefly dip the savoiardi in the coffee mixture and use them to line a baking dish (you'll be serving the tiramisu from it, so use a pretty one). When you have finished lining the dish, spread half the mascarpone cream over the savoiardi. Shred the baking chocolate (the easiest way to do this is to put it on a cutting board and chop it as if you were chopping an onion, by walking the knife across it). Sprinkle half the chocolate over the mascarpone cream. Put down a second layer of savoiardi, soaking them as you did the first. When you are done, spread the remaining mascarpone cream over them. Next, whip the heavy cream until fluffy, adding a couple of tablespoons of powdered sugar to sweeten it some, or more to taste. Dust the tiramisu liberally with powdered cocoa, using a strainer to lay down a uniform layer and catch lumps of cocoa. Chill your tiramisu thoroughly in the refrigerator, and enjoy!
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate

                                                                  We don’t call this recipe easy for nothing: This silky pudding comes together with just a handful of ingredients and a little bit of stirring. The hardest part is waiting for it to set before the kids—or you—can devour it. This recipe was featured as part of our Good Food for Kids photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 1/4 cup milk
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Combine sugar, cornstarch, and salt in a medium saucepan and whisk until incorporated. While constantly whisking, slowly drizzle in 1/4 cup of the milk until smooth. Whisk in egg yolks and remaining milk.
                                                                  • Place the saucepan over medium heat and cook, whisking often, until the pudding begins to thicken and just starts to bubble, about 6 minutes. Reduce heat to low and switch to a rubber spatula. Stir constantly, scraping the bottom and sides of the pan, until the pudding doesn’t run in on itself when you pull your finger across the back of the spatula but it’s still pourable, about 5 minutes.
                                                                  • Remove from heat and stir in butter and vanilla extract until the butter is melted and completely incorporated. Immediately transfer to 4 (4-ounce) ramekins or resealable containers. Lightly press a piece of plastic wrap on top of the pudding to prevent a skin from forming. Chill in the refrigerator until set, about 2 hours.
                                                                  Yields: 2cups (4 to 6 servings)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No organic plain flour
                                                                  • Yes No icing sugar
                                                                  • Yes No good quality butter
                                                                  • Yes No 1 lemon
                                                                  • Yes No organic eggs
                                                                  • Yes No a splash a splash of milk
                                                                  • This pastry is perfect for making apple and other sweet pies. Even if you’ve never made pastry before, as long as you stick to the correct measurements for the ingredients and you follow the method exactly, you’ll be laughing. The one place where you can experiment is with flavouring. If you don’t fancy using lemon zest, try another dry ingredient like orange zest instead. Or a pinch of cinnamon, nutmeg or cocoa powder. Vanilla seeds are great too. Just remember to be subtle and don’t go overboard with any of these flavours!Try to be confident and bring the pastry together as quickly as you can – don’t knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you’ll end up with a delicate, flaky pastry every time.Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest.Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour.Jen from Recipease says - "This is a brilliant lesson where we teach you the basics to get perfect sweet shortcrust pastry each time. We then use seasonal ingredients to create a delicious pie that you finish off and take home to bake and enjoy (the filling will change throughout the year – but the pastry techniques will stay the same). This pastry can then be used for delicious treats like, Christmas mince pies and sweet tarts both large and small".• from Jamie at Home
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mince
                                                                    Supplies:
                                                                  • Yes No
                                                                    clingfilm

                                                                  The ingredients for this spread are cooked and then placed in a food processor and chopped, so that the spread is smooth. Makes 1 1/2 cups spread.

                                                                  Ingredients
                                                                  • Yes No 7 tbsp butter
                                                                  • Yes No 2 cup chopped apple
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 tbsp diced pecans, depending on your taste
                                                                  • Yes No 1/2 tsp salt
                                                                  • Sauté apples and onion in 2 tablespoons of the butter until soft and golden in color. Place in blender or food processor together with nuts and process until smooth or mostly smooth. Mix with remaining butter and salt.
                                                                  • Tip: You can cut back on the butter for a lower calorie spread. Salt to taste or leave out entirely, if you prefer.
                                                                  • This spread freezes well.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread

                                                                  A one-dish dinner with an Eastern European soul and surprisingly few ingredients.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 12 oz smoked kielbasa
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 14 oz coleslaw mix
                                                                  • Yes No 13 oz fresh potato pierogis
                                                                  • Yes No 1/3 cup chopped dill weed
                                                                  • Yes No sour cream
                                                                  • Heat oil in a 12-inch heavy skillet over medium high heat until oil shimmers. Brown kielbasa on both sides, about 3 minutes. Transfer to a plate and loosely cover with foil to keep warm.
                                                                  • Add butter to oil in skillet and sauté onion with 1/4 teaspoon salt over medium high heat until golden, about 5 minutes. Add coleslaw mix to skillet with 1/4 cup water and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until cabbage is just tender, about 5 minutes.
                                                                  • Meanwhile, cook pierogi according to package directions. Drain (or transfer with a slotted spoon directly to skillet) and add to skillet with dill and toss gently to combine. Return kielbasa to skillet and serve with a dollop of sour cream.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Preheating the baking sheet and toasting the panko shorten the baking time needed to give the shrimp a crisp crust. In south Florida, you might prepare this with succulent fresh Key West pink shrimp. The crisp shrimp would also be delicious served atop salad greens for a light supper.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup panko bread crumb
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/8 tsp onion powder
                                                                  • Yes No dash salt
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 12 large, 3/4 lb shrimp
                                                                  • Yes No 1 tbsp whole grain dijon mustard
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tsp orange juice
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Preheat oven to 400°.
                                                                  • To prepare shrimp, coat a baking sheet with cooking spray. Place prepared pan in 400° oven for 10 minutes.
                                                                  • Combine panko, 1/4 teaspoon garlic powder, onion powder, and salt in a shallow dish, stirring with a whisk. Place egg white in another shallow dish. Dip shrimp in egg white, and dredge in panko mixture. Place on preheated baking sheet. Bake at 400° for 10 minutes or until done.
                                                                  • To prepare sauce, combine mustard and the remaining ingredients. Serve sauce with shrimp.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 4servings (serving size: 3 shrimp and about 1 1/2 teaspoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    serve

                                                                  Cooking these slightly sharp-flavored onions agrodolce style (in a sweet-and-sour sauce) turns them into meltingly sweet little morsels. They’re substantial enough to work on their own as a side to your next roast, and the leftovers are tasty when rewarmed, chopped coarsely, and tossed with mixed salad greens for something akin to a warm bacon vinaigrette. What to buy: Cipollini are small, flat red or yellow onions, commonly seen in markets from late fall through winter. Game plan: To make cutting the bacon easier, chill it in the freezer about 20 to 25 minutes until it firms up. This recipe was featured as part of our Cooking with Winter Ingredients story.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb cipollini onions
                                                                  • Yes No 2 1/2 thick oz smoked bacon
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 6 tbsp dry red wine
                                                                  • Yes No 6 tbsp red wine vinegar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup golden raisins, also known as sultanas
                                                                  • Yes No 1 bay leaf
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Combine onions, bacon, and olive oil in a 13-by-9-inch baking dish, stir to coat onions in oil, season with salt and freshly ground black pepper, and place in the oven.
                                                                  • Roast, stirring occasionally, until onions are golden and start to become tender, about 30 minutes. Meanwhile, combine remaining ingredients in a small saucepan over medium heat, stir until sugar is dissolved, then continue cooking until reduced by 1/2, about 20 minutes.
                                                                  • When onions are done, remove from the oven, pour sauce over them, reduce oven temperature to 400°F, and return the baking dish to the oven. Roast onions, basting occasionally, until sauce is thick and syrupy, about another 8 minutes. Remove from the oven and stir onions to coat in sauce. Return to the oven and continue roasting until fork tender, about 8 minutes more. Serve hot or lukewarm.
                                                                  Yields: 3 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  If the name reflects the theme of the place, the chef's story embodies its potential: Just seven years ago, Humberto Huizar was a dishwasher in the kitchen at Cafe Chardonnay; now he skillfully combines flavors in the compositions that go out on the plates.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb lamb loin, rolled
                                                                  • Yes No 30 clove garlic
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup cabernet sauvignon
                                                                  • Yes No 3 cup fat skimmed low sodium beef broth
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 1 3/4 lb russet potato
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No milk
                                                                  • Rinse lamb and pat dry. Chop 10 cloves of garlic. In an 8- by 10-inch baking dish, mix half the chopped garlic, 1/2 cup olive oil, vinegar, shallots, thyme, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add lamb and turn to coat. Cover and chill at least 4 hours or up to 1 day, turning occasionally.
                                                                  • On a 12- by 12-inch sheet of foil, mix remaining 20 cloves garlic with 1/2 tablespoon olive oil to coat; seal foil around garlic. Bake in a 350° regular or convection oven until cloves are soft when pressed, about 45 minutes, turning packet over halfway through baking.
                                                                  • While garlic is baking, in a 10- to 12-inch frying pan over high heat, boil wine until reduced to 1 cup, about 10 minutes. Add broth and boil, stirring occasionally, until mixture is reduced to about 1 1/2 cups, about 20 minutes. Whisk in 1 tablespoon butter, then stir in mint and the roasted garlic. Keep warm over low heat.
                                                                  • In a 5- to 6-quart pan, combine potatoes and remaining chopped garlic; add water to cover. Bring to a boil over high heat; cover, reduce heat, and simmer until potatoes mash easily when pressed, 20 to 25 minutes.
                                                                  • Meanwhile, heat cream with the remaining 1/2 cup butter in a microwave-safe container in a microwave oven at full power (100%), stirring at 20-second intervals, until butter is melted and mixture is steaming (do not boil), about 1 1/2 minutes total.
                                                                  • Drain potatoes and garlic. Mash with a potato masher or a mixer until almost smooth. Add cream mixture and mash to desired consistency; if potatoes are thicker than desired, add a little milk. Add salt and pepper to taste. Keep warm over low heat if necessary.
                                                                  • While potatoes cook, lift lamb from marinade and drain well (discard marinade). Lay on a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Turn occasionally until lamb is browned on all sides and a thermometer inserted in center of thickest part reaches 135° for medium-rare (pink in the center), 20 to 25 minutes, or until done to your liking. Transfer lamb to a board and let rest in a warm place at least 5 minutes.
                                                                  • Mound mashed potatoes equally on plates. Cut and remove string from lamb; slice loin crosswise and fan slices over potatoes. Spoon sauce with garlic around meat and mashed potatoes.
                                                                  • Notes: Have the butcher bone a lamb loin (1 3/4 to 2 lb.; make sure you don't get a tenderloin or the sirloin) and roll and tie it into a roast about 8 inches long and 2 1/2 inches wide. You can marinate the lamb and prepare the sauce through step 3 up to 1 day ahead; bring sauce to a simmer over low heat before serving. Pour Buttonwood Farm Winery's "Trevin" Bordeaux blend to match the Cabernet sauce here.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 3 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 6 oz piece stale, rustic whole grain bread
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No 1 cup thinly sliced celery
                                                                  • Yes No 1 cup coarsely chopped green olive
                                                                  • Yes No 1 medium sweet onion
                                                                  • Yes No 1/2 cup coarsely chopped basil
                                                                  • Yes No 1/2 cup coarsely chopped mint
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • In a large bowl, mix the water with 2 tablespoons of the vinegar. Swirl the bread cubes in the vinegar water, then drain the bread in a colander, gently squeezing out any excess moisture.
                                                                  • In a small bowl, mix the olive oil with the remaining 1 tablespoon of vinegar. In a large bowl, stir the cherry tomatoes with the celery, olives, onion, basil, mint and oregano. Gently fold in the bread. Add the dressing and toss well. Season with salt and pepper and serve.
                                                                  Yields: 6
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2 small scallion
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 2 tbsp tarragon
                                                                  • Yes No 1 anchovy
                                                                  • Yes No 3/4 tsp lemon juice
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 9 cup salad greens
                                                                  • Yes No 4 heirloom tomato
                                                                  • To make dressing, process first 10 ingredients in a blender until smooth.
                                                                  • Arrange greens and tomatoes on a platter. Serve with dressing.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Meatloaf With Gravy
                                                                   1 h 10 m

                                                                  This tasty meatloaf is topped with a simple purchased brown gravy, or make the gravy from a package mix. The meatloaf is absolutely delicious with mashed potatoes and a side vegetable. Feel free to use a mushroom or onion gravy, if you prefer those flavors.

                                                                  Ingredients
                                                                  • Yes No 2 lb 85% lean ground beef
                                                                  • Yes No 3/4 tsp seasoning salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup fresh bread crumbs
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No an dry gravy mix
                                                                  • Mix ground beef, salt, pepper, eggs, bread crumbs, milk, Worcestershire, onion, thyme, and rosemary. Pack into a lightly greased or foil-lined loaf pan or shape into a loaf and place on a lightly greased foil-lined baking sheet with sides, such as a jelly roll pan. Bake at 350° for 1 hour and 10 minutes. While the meatloaf is baking, prepare or heat purchased gravy. *** Quick Tip: Make bread crumbs in the food processor with your day-old bread and keep in a food storage bag in the freezer. They're always available for meatloaf, casserole topping, or other uses. More Meatloaf Recipes Country Meatloaf Meatloaf with Sage Stuffed Meatloaf Family Meatloaf Chili Meatloaf Honey Barbecue Meatloaf Mom's Basic Meatloaf Vegetable Soup Meatloaf NC Meatloaf Onion Soup Meatloaf Crockpot Meatloaf Basic Crockpot Meatloaf Barbecue Meatloaf Betty's Meatloaf Cheeseburger Meatloaf Italian Meatloaf Chili Meatloaf Meatloaf Recipes Hamburg Casseroles
                                                                  Cuisine:YesNoitalian
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    barbecue
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3/4 cup whole wheat pastry flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened, natural
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 15 oz unsweetened pumpkin puree
                                                                  • Yes No 3/4 cup dark brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/2 cup packed powdered sugar
                                                                  • Yes No 1 tbsp buttermilk (1% fat)
                                                                  • Yes No 2 mini tbsp chocolate chip
                                                                  • To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
                                                                  • Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
                                                                  • Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
                                                                  • Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
                                                                  • To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
                                                                  • Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
                                                                  • To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 16
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No eight 6 inch corn tortilla
                                                                  • Yes No 1/2 jumbo lump lb crabmeat
                                                                  • Yes No 4 1/2 oz muenster cheese
                                                                  • Yes No 1 1/2 tbsp chopped cilantro
                                                                  • Yes No 1 scallion
                                                                  • Yes No 3 medium pickled jalapeños from a jar
                                                                  • Yes No kosher salt
                                                                  • Preheat the oven to 400°. Brush a large rimmed baking sheet with 1 tablespoon of the olive oil. Arrange 4 of the tortillas on the baking sheet.
                                                                  • In a medium bowl, toss the crabmeat with the cheese, cilantro, scallion and jalapeños and season with salt. Spoon the crab mixture over the tortillas and top with the remaining tortillas. Brush the tortilla tops with the remaining 1 tablespoon of olive oil.
                                                                  • Bake the quesadillas for about 12 minutes, flipping them halfway through, until the cheese is melted and the tortillas are lightly golden and crispy. Cut into quarters and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 3 oz cup goat cheese (chèvre)
                                                                  • Yes No 1/4 cup chopped celery leaves
                                                                  • Yes No 1 tbsp chopped marjoram
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 3 lb veal shoulder roast
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 small celery rib
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 4 cup beef stock
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Preheat the oven to 300°. In a small bowl, mix the goat cheese with the celery leaves, marjoram and rosemary and season with salt and pepper. Lay the veal shoulder on a work surface, boned side up, and season with salt and pepper. Spread the goat cheese mixture over the meat, then roll it up and tie at 1-inch intervals with kitchen string. Season with salt and pepper.
                                                                  • In a large, enameled cast-iron casserole, heat the olive oil. Add the veal roast and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the veal to a plate. Add the shallots, carrot and celery to the pan and cook over low heat until softened, about 5 minutes. Add the wine and simmer until syrupy, about 10 minutes. Return the veal roast to the casserole. Add the beef stock, bay leaf and garlic and bring to a boil.
                                                                  • Cover the casserole and braise the veal in the oven until tender for 2 1/2 to 3 hours, turning once or twice.
                                                                  • Transfer the veal to a carving board and cover loosely with foil. Strain the cooking liquid into a saucepan and spoon off the fat. Boil the liquid until reduced to 2 cups, about 15 minutes. Stir in the parsley, tarragon and dill and season with salt and pepper.
                                                                  • Remove the strings from the roast and slice it 3/4 inch thick. Serve with the jus and the Spring Vegetables with Pickled Onions.
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  By the time you reach for a cordial cocktail, dinner and dessert will be well behind you. Savor it as a “digestif.”

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz amaretto
                                                                  • Yes No 1/2 oz sloe gin
                                                                  • Yes No 1 oz southern comfort
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Shake all ingredients with ice; then strain into a chilled cordial glass. Vodka is substituted for amaretto in some versions, and triple sec is also added.
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    southern comfort
                                                                    Brands:
                                                                  • Yes No
                                                                    Southern Comfort
                                                                  Ingredients
                                                                  • Yes No four 1.75 oz packages dried cellophane noodles
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 3 tbsp asian sesame oil
                                                                  • Yes No 6 oz jicama
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 cup mung bean sprout
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup chopped salted roasted peanut
                                                                  • Bring a large pot of water to a boil. Meanwhile, put the cellophane noodles in a large bowl and cover with warm water. Let the noodles stand until pliable, about 20 minutes; drain. Using scissors, cut the noodles into 6-inch lengths.
                                                                  • In a small skillet, toast the sesame seeds over moderately high heat, stirring, until golden, about 1 minute. Transfer to a plate. In a small bowl, whisk the soy sauce with the honey and sesame oil.
                                                                  • Add the cellophane noodles to the boiling water and cook until al dente, about 3 minutes; drain. Return the noodles to the pot, fill it with cold water, then drain again. Transfer the noodles to a large bowl. Add the jicama, carrots, scallions, cucumber, jalapeño and bean sprouts and toss again. Add the soy sauce dressing and toss to coat. Season with salt and pepper and transfer to a platter. Sprinkle the salad with the peanuts and toasted sesame seeds and serve.
                                                                  Yields: 6side-dish servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For a toddy version, adults can substitute 1 cup rum for 1 cup water.

                                                                  Ingredients
                                                                  • Yes No 6 cup cranberry apple drink
                                                                  • Yes No 3 cup water
                                                                  • Yes No 15 hard cinnamon candies
                                                                  • Yes No 1 6 oz limeade concentrate
                                                                  • Combine all the ingredients in a large pitcher. Cover and chill 8 hours or until candies are dissolved. Pour mixture into a large Dutch oven, and cook over medium heat until thoroughly heated.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 10servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook

                                                                  Christmas time and wintertime would not be the same without the smell of baked apples in the oven after a long walk through the woods. This very easy dessert or even sweet main dish is traditional in the cold time of year. Variations abound, but the most common is made with sugar and butter, raisins and nuts. 4 servings.

                                                                  Ingredients
                                                                  • Yes No 4 baking apples
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 1/4 cup chopped walnut
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Core apples (or cut into quarters, core and put back together). Mix butter and sugar, add raisins and walnuts. Pack filling into core. Place in buttered baking dish and cover with lid or aluminum foil.
                                                                  • Bake at 450°F for 45 minutes to an hour until apples are soft. Serve on plates and scoop caramelized syrup over the apples. You may also want to serve these apples with warm vanilla sauce.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 7 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Usually quiche crust is made from butter and flour. This version uses shredded potatoes, which cuts fat and calories and ups the amount of Resistant Starch. Resistant Starch: 1.4g

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 20 oz, 3 1/2 cup refrigerated potatoes
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 6 oz spinach
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 cup part-skim ricotta cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 oz swiss cheese
                                                                  • Yes No 1 oz canadian bacon
                                                                  • Preheat oven to 400°. Coat inside of a 9-inch deep-dish pie plate with 1 teaspoon olive oil; set aside.
                                                                  • Combine potatoes and egg white in a large bowl; toss lightly. Add flour and salt; toss to coat. Transfer to pie plate, and pat evenly into bottom and sides to form crust. Drizzle remaining 2 teaspoons oil over crust. Bake at 400° for 15 minutes or until edges begin to brown. Remove from oven. Reduce oven temperature to 350°.
                                                                  • While crust bakes, place spinach, onion, and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 2 minutes or until spinach begins to wilt; drain. Place spinach mixture in a colander, and squeeze to drain; coarsely chop, and set aside.
                                                                  • Combine eggs and ricotta cheese in a large mixing bowl; stir with a whisk until smooth. Add black pepper. Stir in spinach mixture, half of Swiss cheese, and bacon.
                                                                  • Pour egg mixture over potato crust; spread with the back of a spoon to distribute evenly, leaving a 1/2-inch crust along the outer edge. Sprinkle remaining Swiss cheese on top. Bake at 350° for 50–55 minutes, until puffed and golden. Cool on a wire rack 10–15 minutes before serving. Slice into 4 equal pieces and serve.
                                                                  Yields: 4servings (serving size: 1/4 of quiche)
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  "Pulpo Gallego" or Galician-Style Octopus is a "tapa" or appetizer served all over Spain today. It is very simple - cooked octopus served with boiled potatoes, olive oil and sweet Spanish paprika.

                                                                  Ingredients
                                                                  • Yes No 1.5 lb octopus
                                                                  • Yes No 4 large potato
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sweet spanish paprika
                                                                  • This Galician style octopus recipes makes 8 servings as an appetizer.
                                                                  • To cut down the cooking time for the octopus, freeze the octopus first. Then, remove it from the freezer and place it in large pot of boiling water and cook until soft enough to eat. This usually takes about 1 hour. Remove from water and allow to cool. Refrigerate for at least 1 hour. Cut into bit-size chunks.
                                                                  • Note: If you find boiled octopus at a local ethnic or gourmet food store, this will cut down on the time it takes to prepare this dish. Simply remove from package, rinse and slice.
                                                                  • Rinse potatoes and clean with a vegetable brush. Fill a medium size pot half-full with water. Bring water to a boil over high heat. Boil the Potatoes until a fork goes in easily. Remove from heat and place under cold running water. Allow to cool, then peel the potatoes. Slice into rounds approximately 1/3-inch thick.
                                                                  • Arrange potato slices on a serving platter. Place octopus on top. Drizzle with olive oil. Sprinkle sweet paprika over top and serve.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 hass avocados
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1/4 small red onion
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 2 tbsp diced mint
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No tortilla chip
                                                                  • In a shallow bowl, mix the avocados, tomato, onion, cilantro, mint, jalapeño and lime juice; season with salt and pepper. Melt the cheese in a microwave-safe bowl, pour over the guacamole and serve with tortilla chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Fruit Salad Ice Pops
                                                                   15235 d 19 h 57 m
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup peach
                                                                  • Yes No 2 kiwi
                                                                  • Yes No 3 oz blueberry
                                                                  • Yes No 4 oz strawberry
                                                                  • Yes No 1 1/2 cup percent white grape juice
                                                                  • Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15235 days 19 hours 57 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 4 oz chorizo
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup diced tomato in can
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No pinch saffron
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 lb mussel
                                                                  • Yes No 1/2 lb cockle
                                                                  • Yes No 1 1/2 cup cooked chicken
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 scallion
                                                                  • Preheat the oven to 350°. In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
                                                                  • In a large skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to the rice. Discard the oil.
                                                                  • Wipe out the skillet. Pour in the wine and lemon juice. Add the mussels and cockles, cover and cook, shaking the skillet, until the mussels open, about 3 minutes. Pour the mussels and cockles and their cooking liquid over the rice.
                                                                  • Stir the cooked chicken into the rice. Cover and cook in the oven for about 5 minutes, until the paella is just heated through. Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve