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                                                                  Ingredients
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 2 cup corn kernel
                                                                  • Yes No 1/2 english cucumber
                                                                  • Yes No 1 small radicchio
                                                                  • Yes No coarse salt
                                                                  • In a large bowl, whisk together vinegar, olive oil, Parmesan, and honey. Add corn, cucumber, and radicchio; toss to combine. Season with salt and pepper and serve.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  It's hard to beat the spicy bite of a good bloody mary on warm summer mornings. Seasoned with fresh basil, cilantro, and chives, this drink received the highest rating from Southern Living 's test kitchen.

                                                                  Ingredients
                                                                  • Yes No 1 tsp chopped basil
                                                                  • Yes No 1 tsp chopped cilantro
                                                                  • Yes No 1 tsp chopped chives
                                                                  • Yes No 1 1/3 cup tomato juice
                                                                  • Yes No 1/2 cup pepper vodka
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp green hot sauce
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No big pinch celery salt
                                                                  • Yes No pinch sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No garnishes, pickled okra, lemon
                                                                  • Combine first 3 ingredients in a cocktail shaker. Press leaves against bottom of cup using a muddler or wooden spoon to release flavors; stir in tomato juice and next 7 ingredients. Transfer half of mixture to a 2-cup glass measuring cup.
                                                                  • Place ice in cocktail shaker, filling halfway full. Cover with lid, and shake vigorously until thoroughly chilled. Strain into a glass over ice. Repeat procedure with remaining tomato mixture. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Absolut Peppar Vodka and Tabasco Green Pepper Sauce.
                                                                  • Kane's Bloody Mary: Substitute regular vodka for pepper vodka. Proceed with recipe as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  To make this Northeastern interpretation of an old-fashioned upside-down cake, cranberries and toasted pecans are topped with buttery batter, and then baked and inverted. The cranberries soften in the oven but the pecans stay crunchy, lending a textural flourish.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 1/2 cup frozen cranberry
                                                                  • Yes No 1/3 cup pecan
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat oven to 325 degrees. Butter bottom and halfway up sides of an 8-inch square glass baking dish using 2 tablespoons butter. Spread cranberries evenly over bottom of dish. Sprinkle pecans on top, then sprinkle with 1/3 cup sugar; set aside.
                                                                  • Melt remaining 6 tablespoons butter in a saucepan over medium-low heat; set aside. Put egg and the remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 1 minute. Reduce speed to medium-low; gradually beat in flour, and then salt. Pour in melted butter in a slow, steady stream, beating until smooth.
                                                                  • Slowly pour batter into pan to cover cranberries. Bake until golden brown and a cake tester inserted in center comes out clean, about 45 minutes. Let cool on a wire rack 10 minutes. Run a knife around edge to loosen, and invert to unmold onto a serving platter. Serve warm or at room temperature.
                                                                  Cuisine:YesNonew england
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I’ve spent many a pub happy hour pondering whether loaded potato skins could be considered a proper dinner. After all, they’re a vegetable covered with meat, herbs, and dairy, no? So it’s a bit of a stretch, but there’s nothing quite as satisfying as a crispy potato skin loaded with bacon and cheese, and a cold beer. What to buy: Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine. Game plan: Use the leftover scooped potatoes for mashed potato cakes, gnocchi, or potato soup. This recipe was featured as part of our Make Your Own Loaded Potato Skins project.

                                                                  Ingredients
                                                                  • Yes No 8 3 inch long, 2 1/4 lb russet potato
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup shredded sharp cheddar cheese
                                                                  • Yes No 5 slice bacon
                                                                  • Yes No 1/3 cup sour cream
                                                                  • Yes No 2 tbsp diced chives
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to the broil setting.
                                                                  • Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
                                                                  • Evenly fill each skin with cheese and crumbled bacon. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top each with 1 teaspoon of the sour cream and a sprinkling of chives. Serve immediately.
                                                                  Yields: 16skins
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Discover the wonders of smoked paprika with this easy and economical fish dinner. Creamy polenta complements the full-flavored fish.

                                                                  Ingredients
                                                                  • Yes No 4 cup non-fat milk
                                                                  • Yes No 1 cup quick cooking polenta
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 1 1/2 oz cup grated parmesan cheese
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1 tsp smoked paprika
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 oz tilapia fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and keep warm.
                                                                  • To prepare the fish, heat a large nonstick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
                                                                  Yields: 4servings (serving size: 1 fillet and 1 cup polenta)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat

                                                                  This colorful slaw is a fresher and faster version of the classic German long-cooked red cabbage. We serve it with pork, but it also makes a nice cool-weather side with simply cooked chicken or steak.

                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 4 7 oz bone in pork chops
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 cup sliced red cabbage
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 1/2 cup sliced red onion
                                                                  • Yes No 1 green apple
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 tsp rice vinegar
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Heat oil in a large frying pan over high heat. Season pork chops with 1/2 tsp. each salt and pepper. Cook, turning once, until browned but still slightly pink in center, 5 minutes total. Transfer to a plate, tent with foil, and let rest.
                                                                  • Melt butter in the same pan. Cook cabbage, bell pepper, onion, apple, and carrots until just starting to soften, about 5 minutes. Mix in vinegar, sugar, and remaining 1/2 tsp. each salt and pepper. Serve with pork chops.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Thinly sliced apples create rich, moist layers of fruit within the cake. This recipe goes with Caramel-Apple Cobbler Cake, Apple Streusel Coffee Cake

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chopped pecan
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/2 lb granny smith apple
                                                                  • Yes No butter frosting
                                                                  • Yes No dark chocolate frosting
                                                                  • Yes No cream cheese frosting
                                                                  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
                                                                  • Stir together butter and next 3 ingredients in a large bowl until blended.
                                                                  • Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.
                                                                  • Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 14servings
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  If you often wish you had more gravy left after a holiday meal, this recipe is for you. A long-simmering broth and pan drippings contribute rich flavor to this abundant gravy that's not overly thick.

                                                                  Ingredients
                                                                  • Yes No neck and giblets from turkey
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Combine first 4 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 2 hours, removing liver after 20 minutes to prevent overcooking. Remove from heat. Pour broth through a wire-mesh strainer into a bowl. Remove neck meat from bone; chop, and set aside. Chop remaining giblets, and set aside.
                                                                  • Stir 3 1/2 cups broth into reserved turkey drippings in broiler pan that turkey roasted in, or in a large saucepan. Bring to a boil. Combine flour and 1/2 cup water, stirring until smooth; gradually whisk into boiling broth. Add salt and pepper. Reduce heat to medium, and cook, whisking constantly, 5 minutes or until thickened. Stir in chopped neck meat and giblets; cook until thoroughly heated.
                                                                  Yields: 6 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook

                                                                  ! There was plenty of basil and the liquor was flowing easily last night, so we came up with another cocktail — this time with pineapple and a hint of lime...

                                                                  Ingredients
                                                                  • Yes No 3 to large medium basil leaves, rolled
                                                                  • Yes No quarter lime
                                                                  • Yes No 1/4 cup organic pineapple juice
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No crushed ice
                                                                  • Yes No club soda
                                                                  • Put the basil and lime in the bottom of a glass and muddle, either using a muddler or the handle of a wooden spoon. Add pineapple juice, gin, and ice cubes, and top with club soda. Garnish with a slice of pineapple, lime wedge, or a sprig of basil.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Applejack cocktails were originally made from the uniquely North American potable applejack, an 80- to 100-proof brandy aged for two years in wood. One might speculate why the applejack cocktail is on the endangered species list, particularly with apple-flavored cocktails so common. The reason is that the majority of modern apple cocktails are made from apple-based spirits other than applejack. With relatively few true brands of the potent applejack on the market, you are more likely to order a drink that uses apple brandy or schnapps. Barring your own home distillation, seek out real applejack to sample at home.

                                                                  Ingredients
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 1/2 oz grenadine
                                                                  • Yes No 2 oz applejack
                                                                  • Shake all ingredients well with ice; then strain into a cocktail glass or serve over ice.
                                                                  Cuisine:YesNonorth american
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 9 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 1/4 cup heavy whipping cream
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Preheat the oven to 400°. Line 2 large baking sheets with parchment paper.
                                                                  • In a large saucepan, bring the milk, water, 1 stick of the butter and the salt to a boil over high heat. Add the flour and remove from the heat. Stir until the dough forms a shiny mass. Using a mixer, beat the dough at low speed for 2 to 3 minutes, just until slightly cooled. Increase the speed to medium and beat in the eggs, one at a time, beating well between additions; be sure to scrape down the saucepan.
                                                                  • Transfer the dough to a pastry bag fitted with a 3/4-inch plain tip. Pipe twelve 1 1/2 inch mounds onto each sheet. Using a moistened finger, round the tops of the dough. Bake for about 25 minutes, until the puffs are golden, shifting the sheets halfway through.
                                                                  • Poke a 1/4-inch-deep hole into the side of each puff and return them to the oven. Turn off the oven, leave the door ajar and let the puffs cool and dry out for 2 hours.
                                                                  • Meanwhile, in a bowl, using a mixer, beat 1 1/2 cups of the cream with the confectioners' sugar until firm. Beat in the vanilla extract.
                                                                  • Cut off the top third of each puff and scoop out the soft dough in the center. Spoon the cream into the puffs, replace the tops and stack them on a plate. Chill for 10 minutes.
                                                                  • In a small saucepan, bring the remaining 3/4 cup of heavy cream just to a boil. Remove from the heat. Add the chocolate and the remaining 1 tablespoon of butter and let stand just until the chocolate is melted. Whisk until smooth. Drizzle some of the chocolate sauce over the puffs and serve, passing the remaining sauce on the side.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Add a bit of tang to your next salad with this full-flavored dressing.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup organic buttermilk (1% fat)
                                                                  • Yes No 1/2 cup organic sour cream
                                                                  • Yes No 1/4 cup organic flat leaf parsley
                                                                  • Yes No 1 tbsp organic white vinegar
                                                                  • Yes No 1 medium organic garlic clove
                                                                  • Yes No 2 tbsp organic chives
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Place all ingredients in a medium nonreactive bowl and whisk until smooth and evenly combined. Taste and adjust seasoning as desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  Thick as fog yet pure as rain, this soup deserves an accompaniment of homemade corn bread or biscuits.

                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb ham hock
                                                                  • Yes No 1 lb green pea
                                                                  • Yes No 2 2 cup large carrot
                                                                  • Yes No 2 2 cup large celery rib
                                                                  • Yes No 1 1 cup large onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 32 oz chicken broth
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Rinse the ham hocks. Place them in a 4- to 6-quart slow cooker, along with the peas, carrots, celery, onion, garlic, broth, bay leaf, and thyme. Cook on low for 8 hours, or on high for 4 hours. Using tongs, remove the ham hocks. When they're cool enough to handle, pick off the meat and discard the skin and bones. Chop the meat into small pieces, return it to the soup, and stir. *A ham bone from a roast or 1/2 pound of cooked smoky bacon can be substituted; however, the soup will then require up to 1 tablespoon of salt. Add it 1/2 teaspoon at a time, tasting after each addition.
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  En papillote is the French term for food baked in a parchment paper packet. Steam trapped inside the packet gently cooks the fish as the other ingredients meld into an intensely flavorful, chunky vegetable sauce. Serve the dish with crusty French bread. Prep: 15 minutes; Cook: 15 minutes

                                                                  Ingredients
                                                                  • Yes No 4 6 oz, 1 inch thick halibut fillet
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1/4 cup salsa
                                                                  • Yes No 1 9 oz frozen artichoke hearts
                                                                  • Yes No 1 lemon
                                                                  • Preheat oven to 400°.
                                                                  • Pat fillets dry with a paper towel; sprinkle evenly with salt and pepper.
                                                                  • Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each. Divide shallot evenly among squares, placing near fold; top each with 1 fillet and 1 tablespoon salsa. Divide artichoke hearts and lemon slices evenly over fillets. Fold paper; seal edges well with narrow folds. Place packets on a baking sheet. Bake at 400° for 15 minutes or until a thermometer registers 140° to 145° when inserted through the paper into the fish. Place 1 packet on each of 4 plates; cut open. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 fillet and about 1 cup vegetables)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 15 min., Chill: 1 hr. You can prepare this salad a day ahead, but don't cut up the avocado or add garnishes until just before you serve it.

                                                                  Ingredients
                                                                  • Yes No 1 24 oz refrigerated orange and grapefruit
                                                                  • Yes No 1 24 oz refrigerated tropical mixed fruit in light syrup
                                                                  • Yes No 2 cup cubed cantaloupe
                                                                  • Yes No 1 medium avocado
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No garnishes, light sour cream, pistachios
                                                                  • Toss together first 6 ingredients. Cover and chill 1 hour. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Del Monte SunFresh Citrus Salad and Del Monte SunFresh Tropical Mixed Fruit in Light Syrup With Passion Fruit Juice.
                                                                  • Note: Nutritional analysis does not include garnish.
                                                                  Cuisine:YesNotennessee
                                                                  Yields: 6cups (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    del monte
                                                                    Brands:
                                                                  • Yes No
                                                                    Del Monte

                                                                  Serve this leek bread pudding for a delicious accompaniment to any meal -- including your Thanksgiving feast. Courtesy of "Ad Hoc at Home," by Thomas Keller, (c)2009, Artisan Books. Photo credit: Deborah Jones

                                                                  Ingredients
                                                                  • Yes No 2 cup leek
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 2 oz tbsp unsalted butter
                                                                  • Yes No black pepper
                                                                  • Yes No 12 1 inch cup pullman sandwich
                                                                  • Yes No 1 tbsp diced chives
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 3 cup heavy whipping cream
                                                                  • Yes No nutmeg
                                                                  • Yes No 1 cup shredded comte
                                                                  • Preheat oven to 350 degrees.
                                                                  • Fill a large bowl with water and add leek slices. Swirl leeks so that any dirt falls to the bottom of the bowl. Heat a medium skillet over medium-high heat; using your hands, lift leeks out of water and transfer to skillet. Cook, stirring often, until leeks begin to soften, about 5 minutes.
                                                                  • Reduce heat to medium-low; continue cooking until leeks release their liquid. Add butter to skillet and stir to emulsify; season with pepper. Cut a parchment paper round the same size as the skillet with a 1-inch hole in the center and set round in skillet. Cook leeks, stirring every 10 minutes, until very soft, 30 to 35 minutes. If the butter breaks or looks oily, stir in a tablespoon water to re-emulsify. Remove and discard parchment lid.
                                                                  • Meanwhile, spread bread cubes on a baking sheet and toast in oven for about 20 minutes, rotating pan about halfway through, until dry and lightly toasted. Transfer to a large bowl. Add leeks to bread; toss to combine. Add chives and thyme.
                                                                  • In another large bowl, lightly whisk eggs. Add milk, cream, a generous pinch of salt, pepper, and a pinch of nutmeg; whisk to combine. Set custard mixture aside.
                                                                  • Sprinkle 1/4 cup cheese in the bottom of a 9-by-13-inch baking dish. Spread half of the leek mixture in baking dish and sprinkle with another 1/4 cup cheese. Repeat process with remaining leek mixture and 1/4 cup cheese. Pour enough of the custard mixture over leek mixture and press gently on bread so it soaks up the custard. Let soak for 15 minutes.
                                                                  • Pour remaining custard over leek mixture. Sprinkle with remaining 1/4 cup cheese and season with salt. Transfer to oven and bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12as a side dish, 6 to 8 as a main course
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 tsp cayenne pepper, ground
                                                                  • Yes No 4 medium lb chicken wings, thighs and drumsticks
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No vegetable oil
                                                                  • MAKE THE BUTTERMILK SOAK: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
                                                                  • MAKE THE FLOUR DREDGE: In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper and cayenne and shake to combine.
                                                                  • Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes.
                                                                  • In a deep skillet, heat 1 inch of oil to 350°. Set another rack over a baking sheet; line with paper towels. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, 15 to 18 minutes. Transfer the chicken to the paper-lined rack and let stand for 5 minutes before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper

                                                                  Mild sweet potatoes and black beans take on smoky, spicy tastes from cumin and chiles. These pies are great served hot at a party; leftovers also make a tasty room-temperature snack.

                                                                  Ingredients
                                                                  • Yes No 9 oz all purpose flour
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 poblano chili pepper
                                                                  • Yes No 1 tbsp cumin seed
                                                                  • Yes No 1 cup mashed sweet potato
                                                                  • Yes No 1 cup black beans in can
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tsp ancho chile powder
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 egg white
                                                                  • Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.
                                                                  • Preheat broiler.
                                                                  • Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.
                                                                  • Preheat oven to 400°.
                                                                  • Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly. Place cumin in a clean spice or coffee grinder; process until ground. Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.
                                                                  • Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400° for 16 minutes or until lightly browned.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 10servings (serving size: 1 empanada)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 10 7 lb large idaho potato
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 cup reduced fat sour cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 7 scallions, white and light green parts
                                                                  • Place the potatoes and garlic in a large pot and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and garlic and return to the pot. Add the sour cream, milk, and butter and mash with a potato masher. Add scallions and stir gently to combine well. Season to taste with salt and pepper. Serve hot.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No dried egg noodles
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No steak
                                                                  • Yes No 2 garlic cloves
                                                                  • Yes No a thumb sized piece of root ginger
                                                                  • Yes No 1–2 red chilies
                                                                  • Yes No bean sprout
                                                                  • Yes No soy sauce
                                                                  • Yes No sesame oil
                                                                  • Yes No 1/2 a lime
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No a of snow peas
                                                                  • Yes No a of baby corn, lengthways
                                                                  • Yes No 6 scallions
                                                                  • Yes No a of cilantro
                                                                  • Yes No romaine lettuce
                                                                  • Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside. Heat a large wok or a heavy-based frying pan until very hot. Add a splash of oil, then stir-fry the beef slices with the garlic, ginger and chiles until just cooked. Add the shoots, a good splash of soy sauce, sesame oil and the lime juice for the last 30 seconds of cooking. Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more oil and put in all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat. Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir fry until heated through. Add the cilantro and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir fry
                                                                  • Yes No
                                                                    mix

                                                                  Traditionally, red snapper is used when making this Veracruz-style ceviche (raw fish marinated in citrus juice), but just about any type of sustainable mild white fish or shellfish will work. Thoroughly chilled ceviche is a must, so be sure to refrigerate the serving dish ahead of time and nestle it in a larger bowl filled with ice when you’re ready to assemble and serve the tostadas. What to buy: The Monterey Bay Aquarium’s Seafood Watch program recommends avoiding some varieties of red snapper. Luckily, this recipe works great with other varieties, such as wild-caught snapper from Hawaii, opakapaka (pink snapper), rock cod, halibut, or bass. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it as ceviche so he or she gives you a top-quality piece. Game plan: The ingredients can be prepped and refrigerated in separate containers a few hours ahead of time. When you’re ready to serve, the recipe comes together in about 15 minutes—just mix and marinate—making this a no-fuss starter perfect for entertaining. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 2 medium jalapeño chili pepper
                                                                  • Yes No 1/4 lb sea scallop
                                                                  • Yes No 1/4 lb red snapper fillet
                                                                  • Yes No 1 cup roma tomato
                                                                  • Yes No 1/2 cup spanish green olives
                                                                  • Yes No 1/3 cup diced shallot
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 1/4 cup pickled jalapeño pepper
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 4 tostada shells
                                                                  • Yes No 1/2 medium avocado
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 1 medium lime
                                                                  • Yes No hot sauce
                                                                    For the marinade:
                                                                  • Place the lime juice, olive oil, and cilantro in a medium nonreactive bowl and whisk to combine. Stir in the jalapeños and set aside.
                                                                    For the ceviche:
                                                                  • Add the scallops and snapper to the marinade and stir to combine. Let the seafood marinate until firm and opaque, about 5 minutes.
                                                                  • Meanwhile, combine the tomatoes, olives, shallots, cilantro, pickled jalapeños, and capers in a large nonreactive bowl.
                                                                  • When the seafood is ready, use a slotted spoon to transfer it to the tomato mixture, leaving the fresh jalapeños and marinade in the bowl. Stir to combine. (If you want more heat, remove the fresh jalapeños from the marinade, coarsely chop, and add to the ceviche.)
                                                                    To serve:
                                                                  • Divide the ceviche among the tostada shells and top each with 2 avocado slices. Sprinkle with the cilantro and serve immediately with lime wedges and hot sauce (if using).
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Active Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This recipe adapted from the November 2005 issue of "Martha Stewart Living."

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup organic all purpose flour
                                                                  • Yes No 1 tsp organic sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup organic unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Pulse flour, sugar, and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
                                                                  • With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.
                                                                  • Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1double-crust pie or two single-crust 9-inch pies
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Time: about 1 1/4 hours, plus overnight to chill. Nothing more than good olive oil and crunchy sea salt turn super-simple potatoes into an irresistible holiday side dish.

                                                                  Ingredients
                                                                  • Yes No 5 large lb organic yukon gold potato
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tbsp sea salt
                                                                  • Peel potatoes and cut into 1 1/2-in. cubes. Put in a large bowl, cover with cold water, and refrigerate overnight.*
                                                                  • Preheat oven to 475°. Bring a large pot of lightly salted water to a boil over high heat. Add potatoes and cook until barely tender when pierced, about 10 minutes. Pour into a colander and let drain and dry 10 minutes.
                                                                  • Set potatoes in a single layer in a large rimmed baking pan. Drizzle evenly with olive oil and sprinkle with 1/2 tbsp. salt; stir gently to coat.
                                                                  • Bake potatoes until golden brown, 25 to 30 minutes, turning halfway through baking. Mound hot potatoes on a platter or in a shallow serving bowl; sprinkle with more salt to taste.
                                                                  • *Soaking the potatoes at least a day (and up to 2 days) ahead makes them even crisper on the outside and creamier in the middle.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak

                                                                  Chopped salads are incredibly simple to make?you have to give them a go. If nothing else, they can offer you some chopping practice, so why not make something tasty while you?re practicing your knife skills? Anyone can make these salads?just make sure you use a good sharp chef?s knife and your biggest chopping board?and watch your fingers.

                                                                  Ingredients
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 bulb of fennel
                                                                  • Yes No a of radishes
                                                                  • Yes No 1 romaine lettuce
                                                                  • Yes No 2 white belgian endives
                                                                  • Yes No 8 oz 8 ounces smoked salmon
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 lemon
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a of fresh dill
                                                                  • Chopped salads are incredibly simple to make—you have to give them a go. If nothing else, they can offer you some chopping practice, so why not make something tasty while you’re practicing your knife skills? Anyone can make these salads—just make sure you use a good sharp chef’s knife and your biggest chopping board—and watch your fingers.What I want to show you here is that the sky’s the limit when it comes to the different ingredients you can add to a chopped salad. –you can use whatever’s available. The only rule I would give you is to always include a couple of handfuls of crunchy lettuce to give your salad a really good texture. Try out different things, and don’t feel obliged to use the same old stuff all the time. Bell peppers, tomatoes, herb sprigs, different types of cheese…you can get any or all of these into a chopped salad.Get yourself a large chopping board and a sharp knife. Start by chopping the harder, crunchier veggies first. Peel, trim and chop your carrot, fennel plus its herby tops and radishes. Bring it all to the center of the board and continue chopping and mixing together. Add the lettuce and endive leaves and chop them up too. When everything is well chopped, you’ll have a big mound of salad on the board. Slice the salmon into small pieces and mix in. Make a well in the middle and drizzle in 6 tablespoons of olive oil, 2 tablespoons of lemon juice, and a good pinch of salt and pepper. Mix up so everything gets dressed, sprinkle with some chopped dill, and serve straight from the board or in a bowl. This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This is a quick, simple salad that’s packed with flavor, texture, and color—all the things required of a good salad.

                                                                  Ingredients
                                                                  • Yes No 1 lb jicama
                                                                  • Yes No 1 medium lime
                                                                  • Yes No 2 medium orange
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 1 medium jalapeño chili pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick; place in a large bowl.
                                                                  • Finely grate the zest of the lime and add to the bowl of jicama. Cut the lime in half and squeeze one lime half over the jicama; set the second half aside.
                                                                  • Finely zest one of the oranges (you should have about 1 tablespoon) and add to the bowl of jicama.
                                                                  • Slice 1/4 inch off the top and bottom of the zested orange and set it flat on a work surface. Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith. Working over the bowl of jicama, slice between the membranes to release the segments or supremes. Discard the membrane and peels. (Chef Michael Symon demonstrates how to segment citrus in this CHOW Tip video.) Repeat with segmenting the second orange (you do not need to zest this orange).
                                                                  • Add the bell pepper and cilantro and stir to combine. Add the jalapeño to taste and season with salt, freshly ground black pepper, and more lime juice as needed.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  Bark coating firms up this crunchy candy, and white chocolate boosts the flavor. Prep: 34 minutes, Cook: 2 hours Slow-Cooker Size: 4-quart

                                                                  Ingredients
                                                                  • Yes No 1 16 oz pretzel nuggets
                                                                  • Yes No 2 16 oz vanilla bark coating squares
                                                                  • Yes No 2 cup white chocolate morsels
                                                                  • Yes No 1 4 oz white chocolate baking bars
                                                                  • Yes No 1 16 oz, 2 cup hard peppermint candies
                                                                  • Yes No 1/2 tsp peppermint extract
                                                                  • Combine first 4 ingredients in a 4-quart slow cooker.
                                                                  • Cover and cook on LOW 2 hours. Stir chocolate mixture; add 1 1/4 cups crushed peppermint candies and peppermint extract, stirring well to coat.
                                                                  • Drop pretzel mixture by heaping tablespoons onto wax paper. Sprinkle remaining 3/4 cup crushed peppermint candies evenly on pieces before they set. Let stand until firm.
                                                                  • Holiday Gift: These pretzels, with their festive candy coating, make great gifts around the holidays. Place the peppermints in a zip-top freezer bag, and crush with a rolling pin. Take your time when crushing the peppermints--you don't want large pieces or fine crumbs.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4 ½pounds or about 80 pieces
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb large eggplants, pricked all over
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp grated ginger
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1 jalapeño pepper, seeds
                                                                  • Yes No 1 lb baking potato
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3 1 lb medium tomato
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Heat the broiler. Put the whole eggplants on a baking sheet and broil, turning occasionally, until charred and soft, about 10 minutes. Set aside to cool.
                                                                  • In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the coriander, cumin, fennel seeds, and jalapeño and cook, stirring, for 1 minute longer. Add the potatoes, salt, and water and bring to a simmer. Cook, covered, until the potatoes start to soften, about 10 minutes.
                                                                  • Cut each eggplant open and spoon the pulp into the potato mixture. Simmer, uncovered, until the potatoes are tender, about 5 minutes more. Add the tomatoes and heat through, about 2 minutes. Stir in the lemon juice and cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If your plans for dinner don't involve the grill, this asparagus is also delicious roasted. Place the asparagus spears on a jelly-roll pan, and roast at 450° for 5 to 7 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 lb asparagus spears
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 1 1/3 oz cup shredded parmigiano-reggiano cheese
                                                                  • Preheat grill.
                                                                  • . Snap off tough ends of asparagus. Coat asparagus with cooking spray; place on grill rack, and grill 4 minutes or until crisp-tender, turning frequently. Place asparagus on a serving platter.
                                                                  • . Combine vinegar and oil in a small bowl; stir with a whisk. Drizzle over asparagus; sprinkle with salt, pepper, and cheese. Serve immediately.
                                                                  Yields: 6servings (serving size: 1/6 of asparagus)
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 15 oz refrigerated piecrusts
                                                                  • Yes No 1 tbsp prepared mustard
                                                                  • Yes No 3 12 oz cup shredded monterey jack cheese
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 large egg
                                                                  • Yes No red and yellow liquid food coloring
                                                                  • Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool.
                                                                  • Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border.
                                                                  • Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face.
                                                                  • Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust.
                                                                  • Bake at 425° for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No 1/4 lb bacon
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1/2 lb button mushroom
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 lb lentil
                                                                  • Yes No 1 1/2 qt homemade stock
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1 cup canned tomatoes in thick puree, chopped
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup tubetti
                                                                  • In a large pot, cook the bacon over moderate heat until crisp. Remove. Pour off all but 2 tablespoons of the fat. Add the carrots, onions, celery, mushrooms, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
                                                                  • Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper, and bacon. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pasta and simmer until the lentils are tender and the pasta is done, 10 to 15 minutes longer.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  This is a good nondairy dessert with a nice creamy texture. The first time I made this at [the now-defunct San Francisco restaurant] Monsoon, I watched a hostess’s eyes light up as she tasted a spoonful and blurted out with abandon, “This is better than a Mounds bar!” I consider that a compliment.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 2 cup canned thai coconut milk
                                                                  • Yes No 1 tbsp dark rum
                                                                  • Heat the water and sugar until the sugar has completely dissolved.
                                                                  • Coarsely chop the chocolate, add it to the syrup, and whisk until the chocolate has completely melted. Remove from the heat and stir in the coconut milk and rum.
                                                                  • Chill thoroughly, then freeze in an ice cream maker according to the manufacturer’s instructions.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 1quart
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 2/3 cup short grain brown rice
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No salt
                                                                  • Yes No 1 whole chicken breast (bone-in, skinless)
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 corn
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 8 cup low-sodium chicken broth
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 lb white potato
                                                                  • Yes No 1/2 thick lb asparagus
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No 1/4 cup fat free yogurt
                                                                  • Yes No 1 small tbsp drained caper
                                                                  • In a small saucepan, cover the rice with the water and bring to a boil. Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes. Remove from the heat and let stand for 10 minutes, then season with salt and fluff with a fork.
                                                                  • Meanwhile, in a large saucepan, combine the chicken, scallions, garlic, corn, cumin and 1/2 cup of the cilantro with the chicken broth. Season with salt and pepper and bring to a boil. Simmer the broth over moderately high heat until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate and let cool slightly. Pull the meat off the bones and shred.
                                                                  • Strain the broth and return it to the saucepan. Return the corn to the broth and discard the remaining solids. Bring the broth to a boil. Add the potatoes and simmer over moderately high heat until nearly tender, about 8 minutes. Add the asparagus and simmer until the potatoes and asparagus are tender, about 5 minutes longer. Return the shredded chicken to the pot and season the soup with salt and pepper.
                                                                  • Ladle the soup into bowls and garnish with the avocado, yogurt, capers, brown rice and remaining 2 tablespoons of cilantro.
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook

                                                                  Contemporary Béchamel recipes essentially consist of milk that is thickened with roux (a combination of butter and flour).

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No dash white pepper
                                                                  • Yes No nutmeg
                                                                  • Place butter in a small saucepan over medium-low heat; cook until butter melts, stirring occasionally. Add onion to pan; cook 10 minutes or until tender (do not brown), stirring occasionally. Sprinkle flour over onion; cook 2 minutes, stirring occasionally.
                                                                  • Gradually add milk to flour mixture, stirring with a whisk until smooth; bring to a simmer. Simmer 10 minutes or until thickened, stirring frequently. Strain mixture through a fine sieve over a bowl; discard solids.
                                                                  • Stir in salt, pepper, and nutmeg, if desired. Serve immediately.
                                                                  • Mornay Sauce: Prepare Béchamel Sauce. Wipe pan clean with paper towels. Return Béchamel Sauce to pan, and place over medium-low heat. Add 1/2 cup (2 ounces) shredded Gruyère cheese, stirring until smooth. Serve immediately. Yield: 1 1/2 cups (serving size: about 2 1/2 tablespoons).
                                                                  • Calories 67; Fat 5.2g (sat 3.1g, mono 1.4g, poly 0.3g); Protein 2.9g; Carb 2.3g; Fiber 0g; Chol 16mg; Iron 0.1mg; Sodium 92mg; Calc 97mg
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1/3cups (serving size: about 2 1/2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  We tried this recipe with fresh strawberries first, but they didn't hold their shape as well as frozen ones.

                                                                  Ingredients
                                                                  • Yes No 2 10 oz frozen unsweetened strawberries
                                                                  • Yes No 1 1/2 cup ruby port
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 1 3/4 oz powdered fruit pectin
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Chop or crush thawed strawberries in a 4-cup measuring cup. Add water to strawberries to measure 2 1/2 cups.
                                                                  • Stir together strawberry mixture, ruby port, grated lemon rind, and ground nutmeg in a large saucepan. Stir in fruit pectin.
                                                                  • Bring mixture to a full rolling boil, and boil, stirring constantly, 1 minute. Add sugar, stirring constantly, and bring to a full rolling boil. Boil 1 minute. Remove from heat, and skim off any foam.
                                                                  • Pour hot jam immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
                                                                  • Process in boiling-water bath 10 minutes.
                                                                  • Note: Ruby port is a deep red-colored sweet wine typically enjoyed as an after-dinner drink. It's usually sold in liquor stores because of a higher alcohol content than other wines.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 7(1/2-pint) jars
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 15 min., Chill: 4 hrs.

                                                                  Ingredients
                                                                  • Yes No 15 2 cup lemon cookies
                                                                  • Yes No 1 21 oz blueberry pie filling
                                                                  • Yes No 1 8 oz frozen whipped topping
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 6 oz frozen lemonade concentrate
                                                                  • Sprinkle 1 tablespoon crushed cookies into each of 8 (8-ounce) parfait glasses. Spoon 1 1/2 tablespoons pie filling over cookies in each glass.
                                                                  • Spoon whipped topping into a bowl; fold in condensed milk and lemonade concentrate. Spoon 2 tablespoons whipped topping mixture over pie filling in each glass. Repeat layers once. Top evenly with remaining crushed cookies. Cover and chill 4 hours.
                                                                  • Note: For testing purposes only, we used Pepperidge Farm Lemon-Nut Homestyle Cookies.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 lb lamb stew meat
                                                                  • Yes No salt
                                                                  • Yes No 2 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No 1 28 oz canned chopped tomatoes
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 12 oz rigatoni pasta
                                                                  • Yes No parmesan cheese
                                                                  • Warm oil in a pan over medium-high heat. Sprinkle lamb with salt and cook, turning occasionally, until browned, about 8 minutes. Transfer to slow cooker.
                                                                  • Drain off all but 2 Tbsp. fat from pan. Add onions and carrot; sauté 3 minutes. Pour in wine and bring to a boil, stirring to loosen brown bits at bottom of pan. Transfer mixture to slow cooker. Stir in tomatoes, garlic and rosemary. Cover and cook on low until meat shreds with a fork, 5 to 6 hours. Shred meat and season sauce with salt.
                                                                  • Bring a large pot of salted water to boil. Cook rigatoni until tender, about 10 minutes; drain. Serve rigatoni topped with stew and sprinkle with Parmesan, if desired.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 6 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew

                                                                  Veal scaloppine is a superthin veal cutlet. Here, it's dredged in flour then sautéed. Serve over egg noodles or a blend of white and wild rice.

                                                                  Ingredients
                                                                  • Yes No 1 lb veal scaloppine
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2/3 cup beef consommé
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup dry marsala wine
                                                                  • Yes No 1 cup presliced mushrooms
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.
                                                                  • Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.
                                                                  Yields: 4servings (serving size: 3 ounces veal and about 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe was shared by James H. Schwartz, our senior editor, who loves pot pies. His original recipe calls for fresh pastry and haricots verts--thin French green beans--blanched and stirred in before baking. For time-saving purposes you can use refrigerated piecrust and omit the beans. If you have extra time, trim and blanch beans quickly before adding to this delicious dish. Store-bought rotisserie chicken provides ease and extra flavor. Note that packaged roasted, diced chicken, although convenient, tends to be salty, so be sure to taste before seasoning. To keep sauce from bubbling over in the oven, place on a baking sheet or seal edges of dough by pressing with back of a fork around the rim of pie dish. Prep: 20 minutes, Bake: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 small leek
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 14 oz low-sodium chicken broth
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/2 cup frozen peas
                                                                  • Yes No 2 cup frozen baby corn
                                                                  • Yes No 1/3 cup chopped parsley
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 3 cup chopped cooked chicken
                                                                  • Yes No 1/2 15 oz refrigerated piecrust
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tbsp water
                                                                  • Preheat oven to 400°. Melt butter over medium heat. Sauté leeks 7 minutes. Sprinkle flour over leeks. Cook, stirring constantly, for 3 minutes. Whisk in chicken broth and next 3 ingredients; bring to a boil. Remove from heat. Add peas, corn blend, parsley, 2 teaspoons dill, and chicken. Mix well. Pour into a greased 9-inch deep pie dish.
                                                                  • Whisk together egg yolk and 1 tablespoon water, and brush underside of crust edge with egg wash. Place crust, brushed side down, over pie; crimp or use back of fork to seal rim of crust around dish. Cut 4 to 5 vents in the pastry. Brush top with egg wash, and sprinkle with remaining 1 teaspoon dill. Bake at 400° for 30 to 35 minutes or until pastry is golden brown and mixture is bubbling.
                                                                  • *For testing purposes, we used Birdseye baby corn mix with corn, carrots, and broccoli.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake

                                                                  Notes: Dulce de leche is a caramel made by cooking milk with sugar until the mixture is reduced to a thick amber syrup. You can make the sauce up to 1 week ahead; cover and chill. Bring to room temperature before serving. If time is short, buy prepared dulce de leche at a Latino market.

                                                                  Ingredients
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup whipping cream
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 cup dark roasted coffee beans
                                                                  • Yes No 2 tbsp rum
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup caramel sauce
                                                                  • In a bowl, beat egg yolks to blend.
                                                                  • In a 3- to 4-quart pan over medium-high heat, combine milk, cream, sugar, and coffee beans; stir until sugar is dissolved and mixture is simmering. Remove from heat, cover, and let stand 30 minutes. Pour through a fine strainer into a bowl; discard coffee beans. Rinse pan, return milk mixture to it, and bring to a simmer over low heat.
                                                                  • Whisk 1/2 cup of the warm milk mixture into egg yolks; pour yolk mixture into pan. Stir constantly over low heat until mixture is thick enough to coat the back of a spoon, 4 to 6 minutes; do not boil.
                                                                  • Pour into a clean bowl and chill, stirring occasionally, until cold, about 2 hours; if desired, cover and chill up to 1 day.
                                                                  • Stir rum and vanilla into custard. Freeze mixture in a 1-quart or larger ice cream maker according to manufacturer's directions. Serve, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours, or up to 1 week. Scoop into bowls and top with dulce de leche.
                                                                  • Dulce de Leche. In a heavy 5- to 6-quart pan over medium-high heat, stir 4 cups whole milk and 1 1/4 cups sugar until sugar is dissolved and mixture is boiling. Stir in 1/2 teaspoon baking soda. Reduce heat to low and simmer, stirring occasionally with a flexible spatula, until mixture is golden brown and reduced to about 2 cups, about 1 1/2 hours. Pour through a fine strainer into a bowl; discard residue. Makes 2 cups.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake

                                                                  A salad of fresh oranges and fennel offers contrasts in taste and texture.

                                                                  Ingredients
                                                                  • Yes No 3 fennel bulb
                                                                  • Yes No 4 navel oranges, 3
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Arrange fennel and orange wedges on serving platters. Squeeze orange halves over salad, and drizzle with oil. Season with salt and pepper.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 15 min., Broil: 15 min., Stand: 10 min., Cook: 7 min., Bake: 40 min.

                                                                  Ingredients
                                                                  • Yes No 4 poblano chili pepper
                                                                  • Yes No 1 lb elbow macaroni
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 cup whipping cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3 12 oz cup shredded monterey jack cheese
                                                                  • Yes No 1 4 oz goat cheese
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 cup italian style bread crumb
                                                                  • Yes No 1/2 2 oz cup shredded parmesan cheese
                                                                  • Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until chiles look blistered.
                                                                  • Place chiles in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel chiles; remove and discard seeds, and cut chiles into strips. Set aside.
                                                                  • Prepare macaroni according to package directions; drain and set aside.
                                                                  • Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in cream and milk; cook over medium heat, whisking constantly, 5 minutes or until mixture is thickened and bubbly.
                                                                  • Stir in 2 3/4 cups Monterey Jack cheese, crumbled goat cheese, and salt until smooth. Stir in roasted chiles and macaroni.
                                                                  • Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top evenly with Italian-seasoned breadcrumbs and Parmesan cheese.
                                                                  • Bake at 375° for 40 minutes. Remove from oven, and sprinkle evenly with remaining 1/4 cup Monterey Jack cheese.
                                                                  • Broil 5 inches from heat about 3 to 5 minutes or until cheese is golden and bubbly.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Add corn muffins to this three bean chili recipe, and you've got yourself a meal.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 1/2 cup prechopped green bell pepper
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 15 1/2 oz garbanzo beans
                                                                  • Yes No 1 15 1/2 oz red kidney beans
                                                                  • Yes No 1 15 1/2 oz black beans in can
                                                                  • Yes No 1 14 1/2 oz organic vegetable broth
                                                                  • Yes No 1 14 1/2 oz no salt added diced tomatoes in can
                                                                  • Yes No 1 tbsp yellow cornmeal
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 6 tbsp reduced fat sour cream
                                                                  • Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings (serving size: 1 1/3 cups chili and 1 tablespoon sour cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson

                                                                  This recipe for flaky pie dough is courtesy of chef Paul Bergeron.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/2 cup ice water
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp sugar, granulated
                                                                  • Yes No 9 tbsp unsalted butter
                                                                  • Yes No 6 tbsp lard
                                                                  • Mix together salt and water in a small bowl until salt has dissolved; set aside.
                                                                  • Add flour and sugar to the bowl of a food processor; pulse to combine. Add butter and lard; continue pulsing until butter and lard form pea-sized pieces. Add the salted water and pulse until dough just comes together. Divide dough into two equal pieces, wrap tightly with plastic wrap, and refrigerate overnight before using.
                                                                  Yields: 1pumpkin pecan-praline pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate

                                                                  Pure maple sugar lends depth and a robust sweetness to this salty-sweet snack.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp safflower oil
                                                                  • Yes No 1/4 cup popcorn kernels
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 1/4 cup pure maple sugar
                                                                  • Yes No coarse salt and freshly ground white pepper
                                                                  • Heat a large stockpot over medium-high heat. Add oil and 3 popcorn kernels; cover. Once they pop, add remaining popcorn kernels; cover, and shake pot. Cook until a few more kernels start to pop.
                                                                  • Add confectioners' sugar, and cook, covered, shaking pot, until kernels stop popping, about 2 minutes. Add maple sugar, and remove from heat. Let stand for 5 seconds, then stir to coat. Transfer to a bowl. Add 3/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.
                                                                  Yields: 8cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat

                                                                  Browning meat enhances its flavor and seals in juices. Let meat cook until it releases easily from the pan before turning; do not tear it loose. When other ingredients are to be added, brown meat first, and then remove from pan to prevent overcooking.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 5 tsp rice vinegar
                                                                  • Yes No 1/2 tsp sesame oil
                                                                  • Yes No 1 tsp asian garlic chili sauce
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 3 1 1/2 lb beef skirt steak
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 oz green bean
                                                                  • Yes No 4 oz bean sprout
                                                                  • Combine soy sauce, vinegar, sesame oil, and chili sauce in a small bowl; set aside.
                                                                  • In a large skillet, heat olive oil over high heat; swirl to coat pan. Season steaks with salt and pepper; cook until browned, 3 to 4 minutes per side. Transfer to a plate.
                                                                  • Pour off fat from pan; add green beans and 1/3 cup water. Reduce heat to medium. Cover; cook until beans are crisp-tender, 4 to 5 minutes (add more water if pan becomes dry).
                                                                  • Thinly slice beef. Pour soy mixture into pan; toss. Return beef and any accumulated juices to pan; cook (uncovered) until heated through. Add bean sprouts; toss to combine.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover

                                                                  Our pizza and calzone recipes use all of this stir-together, no-cook sauce. This recipe goes with Grilled Pepper, Onion, and Sausage Calzones, Spinach and Ricotta Pizza

                                                                  Ingredients
                                                                  • Yes No 7 tbsp water
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 petite, 14.5 oz diced tomato in can
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Combine all ingredients in a medium bowl; stir with a whisk.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 2/3cups (serving size: about 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  The kicky spice rub for the steaks is easy to make, and the results are dynamite. The steaks need to stand for a few minutes after cooking to allow their juices to reabsorb.

                                                                  Ingredients
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp sage, ground
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No olive oil cooking spray
                                                                  • Combine mustard and next 7 ingredients (through black pepper); rub evenly over steaks.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from heat; let stand 5 minutes.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4servings (serving size: 1 steak)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 seedless cucumber
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 oz center cut skinless salmon fillets
                                                                  • Yes No white pepper
                                                                  • Yes No 8 oz plain nonfat greek yogurt
                                                                  • Yes No 1/2 cup coarsely chopped dill weed
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 lemon
                                                                  • Preheat a water bath to 122° for rare salmon, 160° for medium. Light a grill or preheat a grill pan. Season the sliced cucumber with salt and black pepper. Grill over high heat, turning once, until lightly charred, about 2 minutes. Transfer to a plate.
                                                                  • Season the salmon with salt and white pepper; transfer to four 1-quart, vacuum-pack bags and vacuum-seal. Submerge the bags in the water bath and cook at the desired temperature for 12 minutes.
                                                                  • In a blender, blend the yogurt with the dill; season with salt and black pepper. In a small bowl, toss the julienned cucumber with the oil and lemon juice; season with salt. Remove the fillets from the bags and transfer to plates. Top with the grilled and julienned cucumber, dollop with the dill sauce and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  . Now, as a final ode to this favorite fruit, I offer Cherry Chutney. Amazing stuff, this. Read on for the recipe!

                                                                  Ingredients
                                                                  • Yes No 1 cup cherry
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1/2 cup chopped red onion
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 2 tbsp minced candied ginger
                                                                  • Yes No 1 tsp black mustard seed
                                                                  • Yes No 1 inch cinnamon
                                                                  • Yes No 3 cardamom pods
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No a few nutmeg
                                                                  • Yes No pinch salt
                                                                  • Combine everything in sauce pan and bring to a low boil over medium heat. Turn the heat down, cover, and simmer gently for about 30 minutes. Remove cover and continue to simmer until mixture is thick and gloppy. This may only take a minute or two. Remove from heat and fish out cinnamon stick, cardamom pods and whole cloves.
                                                                  • If not using right away: cool, spoon into a jar and refrigerate. It should keep for a week or two.
                                                                  • Recipe can be tripled (happy cherry pitting!) and puts up well. Just follow these instructions for basic canning principles.
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These sirloin tips are super-easy to prepare and cook in the slow cooker. Serve these delicious sirloin tips over rice or noodles. Large Photo of Sirloin Tips

                                                                  Ingredients
                                                                  • Yes No 2 lb sirloin tips
                                                                  • Yes No 1 10 1/2 oz golden cream of mushroom soup
                                                                  • Yes No 1 .75 to 1 oz brown gravy mix
                                                                  • Yes No 1/2 cup burgundy/pinot noir
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tbsp minced dried minced onion
                                                                  • Yes No 1 6 oz sliced mushrooms in can
                                                                  • Combine all ingredients in the slow cooker. Cover and cook on LOW for 7 to 9 hours. Serve with hot cooked rice, noodles, or potatoes.
                                                                  Cuisine:YesNoburgundy
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 8 hours
                                                                  • Total Time: 8 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Notes: You can prepare through step 2 up to 12 hours ahead; cover and chill. To store up to 3 months, freeze until firm, about 2 hours, then pack airtight in bags. To speed up cooking, use two pans and cook two batches at a time.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup diced shiitake mushroom cap
                                                                  • Yes No 3/4 cup chopped napa cabbage
                                                                  • Yes No 1/2 cup chopped water chestnut
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1 tbsp oyster sauce
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 60 10 to 32 oz potsticker wrappers
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No rice vinegar
                                                                  • Yes No chili oil
                                                                  • In a bowl, mix turkey, egg, mushrooms, cabbage, water chestnuts, green onions, cornstarch, ginger, 3 tablespoons soy sauce, oyster sauce, wine, salt, sugar, and pepper until well blended.
                                                                  • To assemble each dumpling, fill a small bowl with water. Place one wrapper on a flat surface; cover remaining wrappers with plastic wrap to keep pliable. Place a scant tablespoon of filling in center of wrapper. With your fingers, moisten edge of wrapper all the way around with water, then bring opposite sides together over filling and pinch edges together only in the center. On front side of dumpling, make two pleats on each side of center, folding to the center, and press all edges to seal. Set dumpling, seam side up so dumpling sits flat, on a lightly floured baking sheet. Cover with plastic wrap while you fill remaining wrappers (see notes).
                                                                  • To cook each batch, set a 10- to 12-inch nonstick frying pan over medium-high heat (see notes). When hot, coat pan bottom with 1 tablespoon vegetable oil. Set dumplings, seam up and slightly apart, in a single layer in pan. Cook until bottoms are golden brown, 3 to 5 minutes. Add 1/3 cup water, cover pan tightly, reduce heat to medium-low, and cook until filling is no longer pink in the center (cut to test), 3 to 6 minutes (10 to 11 minutes if frozen). Uncover and, if there is still liquid in pan, continue cooking over medium-high heat until the liquid has evaporated.
                                                                  • Using a wide spatula, transfer dumplings to a heatproof platter. Serve, or cover and keep warm in a 200° oven. Repeat to cook remaining dumplings.
                                                                  • Serve with soy sauce, rice vinegar, and chili oil for dipping.
                                                                  Yields: 30; 16 to 20 appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  Pork Tonkatsu
                                                                   30 m
                                                                  Ingredients
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1/4 cup applesauce
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp rice vinegar
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No two 8 oz pork tenderloin
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No rice and spinach
                                                                  • In a saucepan, bring the ketchup, apple butter, Worcestershire, soy, mustard and vinegar to a simmer; transfer to 4 bowls. Cool.
                                                                  • Put the flour, egg whites and panko in 3 separate shallow bowls. Season the pork cutlets with salt, then dredge in the flour, tapping off the excess. Dip the cutlets in the egg white, followed by the panko, pressing the crumbs to help them adhere.
                                                                  • In a large skillet, heat 2 tablespoons of the oil. Add the cutlets and cook over moderate heat until golden brown, about 5 minutes. Brush the remaining 2 tablespoons of oil on the cutlets. Flip and cook until golden and cooked through, about 5 minutes longer. Transfer the tonkatsu to a work surface and cut into strips. Transfer to plates and serve with rice, spinach and the dipping sauce.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 1/2 cup canned crushed tomatoes
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 lb cheese tortellini
                                                                  • Yes No 1/4 lb ham
                                                                  • Yes No 3/4 petite cup frozen peas
                                                                  • In a large stainless-steel frying pan, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomatoes with their juice, the salt, and the pepper. Simmer for 10 minutes. Add the cream and cook for 1 minute longer.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh, 12 minutes for frozen. Drain the pasta and add it to the pan with the sauce. Stir in the ham and peas and cook until warmed through, about 2 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup panko bread crumb
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 small, 3 lb salmon fillet, skin on
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 lemon
                                                                  • Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.
                                                                  • Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season
                                                                  • with salt and pepper. Sprinkle with reserved panko mixture, patting
                                                                  • gently. Scatter lemons around salmon and drizzle them with oil.
                                                                  • Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment).
                                                                  • Transfer fish to platter and garnish with roasted lemons.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp chopped garlic
                                                                  • Yes No 1 1/2 tsp ground fennel seed
                                                                  • Yes No 3/4 tsp oregano leaves, dried
                                                                  • Yes No 3/4 tsp crushed red bell pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 4 whole chicken legs
                                                                  • In a mortar, pound the garlic, fennel seeds, oregano and crushed red pepper with 1 1/2 teaspoons of salt until a coarse paste forms. Add the 1 1/2 tablespoons of oil.
                                                                  • Make four 2-inch slashes on the skin of each chicken leg, cutting to the bone; make 2 slashes on the underside of each leg. Rub the paste into the slashes, cover and refrigerate for 4 hours or overnight.
                                                                  • Light a grill. Brush the chicken with oil and season with salt. Grill over moderate heat, turning, until lightly charred and cooked through, 25 minutes.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook

                                                                  Romanesco broccoli, a beautiful lime green vegetable with a dense, heavy head covered in spiraling points, is widely grown in Italy and is starting to show up in more farmers' markets here. Unlike its close cousin the cauliflower, it doesn't have a sulfurous taste; instead, its flavor is mild and gently sweet.

                                                                  Ingredients
                                                                  • Yes No 1 large head romanesco broccoli, florets
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Preheat oven to 450°. Toss Romanesco with oil, salt, and pepper on a rimmed baking sheet. Roast, turning halfway through, until golden and tender, about 20 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  We call these "power" muffins because they're loaded with B vitamins from whole wheat flour, calcium from milk and yogurt, antioxidants from blueberries, and heart-friendly monounsaturated fat from almonds and canola oil. You can freeze the muffins for up to a month, then thaw them at room temperature, or microwave each muffin at HIGH 15 to 20 seconds.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1 cup quick cooking oat
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup vanilla low fat yogurt
                                                                  • Yes No 1/2 cup 2% reduced fat milk
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup blueberry
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 400°.
                                                                  • To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine 1 1/2 cups all-purpose flour, whole wheat flour, oats, granulated sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of 30 muffin cups coated with cooking spray.
                                                                  • To prepare streusel, combine 1/4 cup all-purpose flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.
                                                                  Yields: 15servings (serving size: 2 muffins)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  A version of a California classic, this sandwich is a healthy mix of vegetables, whole-grain bread, and Jack cheese, topped with ranch dressing. This recipe first appeared in our April 2011 special Sandwich Issue with the article Golden State of Sandwiches.

                                                                  Ingredients
                                                                  • Yes No ¼ cup buttermilk (1% fat)
                                                                  • Yes No ¼ cup sour cream
                                                                  • Yes No ¼ cup mayonnaise
                                                                  • Yes No 1 tbsp diced chives
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • Yes No ½ tsp garlic powder
                                                                  • Yes No ¼ tsp onion powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 slice multigrain sandwich bread
                                                                  • Yes No 2 slice monterey jack cheese
                                                                  • Yes No ½ cup alfalfa sprouts
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 tomato
                                                                  • Whisk together buttermilk, sour cream, mayonnaise, chives, parsley, and garlic and onion powders in a small bowl. Season with salt and pepper, and spread on all bread slices. Place 1 slice cheese each on 2 slices of bread and top with sprouts, avocado, and tomato. Season with salt and pepper, and cover with remaining 2 slices of bread.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1 tbsp white vinegar
                                                                  • Yes No 8 large egg
                                                                  • Yes No hollandaise sauce
                                                                  • Yes No 1/2 lb canadian bacon
                                                                  • Yes No 4 english muffin
                                                                  • Fill a large saucepan with about 4 inches of water, add vinegar, and bring to a boil. Fill a shallow dish or pie plate with warm water. Reduce heat under saucepan to medium, so water is just barely simmering. Break 1 egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide egg into water. Repeat with remaining eggs.
                                                                  • When eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Transfer the eggs to the dish of warm water. This process should take about 3 minutes.
                                                                  • Prepare the hollandaise sauce, and set aside, keeping it warm.
                                                                  • Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides. Divide bacon among the English-muffin halves. For each serving, use a slotted spoon to remove one egg from warm water; set spoon and egg briefly on a clean cloth or paper towel to drain. Gently place the egg on a bacon-topped muffin, and spoon the reserved warm hollandaise sauce over the top.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1/4 lb boneless short rib
                                                                  • Yes No 6 mini brioche buns
                                                                  • Yes No slice ketchup and pickle slices
                                                                  • Light a grill. Combine the chuck and short rib; season with salt and pepper. Form the meat into 6 patties. Grill over high heat, turning once, about 6 minutes for medium-rare. Set the burgers on the toasted buns, top with ketchup and pickles and serve with the onion rings.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6mini burgers
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

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