loading


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

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

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

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

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

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  These delectable truffles make great holiday gifts. For pretty packing, look for mini foil or paper candy cups in the baking aisle of supermarkets or at specialty shops. While the truffles are still slightly soft, roll them in the desired coatings. Kids might like to help with this step.

                                                                  Ingredients
                                                                  • Yes No 8 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No assorted coatings
                                                                  • Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour over chocolate. Let sit 2 to 3 minutes, then whisk until smooth. Refrigerate (uncovered) until somewhat firm, about 1 hour.
                                                                  • Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to refrigerator 15 minutes.
                                                                  • With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 24
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 2 oz ruby port
                                                                  • Yes No 1/4 oz bacardi 8 year aged rum
                                                                  • Yes No 1 oz diplomatico reserva exclusiva rum
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tbsp grenadine
                                                                  • Yes No 1 orange
                                                                  • Fill a cocktail shaker with ice. Add all of the ingredients except the orange twist and shake vigorously. Strain into a chilled martini glass and garnish with the twist.
                                                                  Cuisine:YesNosavoy
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bacardi
                                                                    Brands:
                                                                  • Yes No
                                                                    Bacardi

                                                                  These cheesy biscuits call for frozen butter, which is grated through the large holes of a box grater to cut down on prep time. This trick creates flaky biscuits in a breeze—no pastry cutter required! Serve them with our Cranberry ‘Spread.’ What to buy: Stay away from your typical blocks of part-skim yellow cheddar or (oh, the horror!) preshredded cheddar. Go for an aged farmhouse cheddar like Fiscalini’s Extra Mature Bandage Wrapped Cheddar. Special equipment: This set of Ateco round cutters is a useful thing to have in your kitchen. We used the 2-inch one to make these biscuits. Game plan: Keep a few sticks of butter in the freezer for whenever the biscuit urge hits. This recipe was featured as part of our Thanksgiving, Southern-Style menu, as well as our 2009 Presidential Inauguration Menu.

                                                                  Ingredients
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup finely grated aged farmhouse cheddar cheese
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Combine all dry ingredients in a large bowl. Grate frozen butter through the large holes of a box grater and toss grated butter with dry ingredients until butter is coated with flour. Rub butter and flour between your fingers until evenly mixed.
                                                                  • Add buttermilk and grated cheddar cheese. Stir briefly until it forms a shaggy mass. Turn out onto a floured surface and knead very lightly until ingredients are evenly mixed.
                                                                  • Roll out to about a 1/2- to 3/4-inch thickness and use a 2-inch biscuit cutter to cut rounds. Place on baking sheets. Reroll what’s left of the dough. You should have about 40 biscuits. Discard any remaining bits of dough.
                                                                  • Brush the tops of the biscuits with heavy cream. Place a pinch of grated cheddar on top of each biscuit. Bake until golden brown, rotating once, about 20 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 40biscuits
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    farmhouse
                                                                    Brands:
                                                                  • Yes No
                                                                    Farmhouse

                                                                  Technically called gougères, these French cheese puffs are normally made by folding lots of Gruyère into choux pastry dough for fluffy, light, cheesy bites. We changed it up by using aged Manchego, Parmesan, and a bit of black pepper, for addictive bites that will be a hit at your next cocktail party. Game plan: The cheese puffs can be made up to 2 days in advance and stored at room temperature. This recipe was featured as part of both our Academy Awards Cocktail Party menu and our Bar Snacks photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 cup shredded aged manchego cheese
                                                                  • Yes No 1/2 cup finely grated parmesan cheese
                                                                  • Heat the oven to 375°F and arrange racks in the upper and lower third. Line 2 baking sheets with silicone baking mats or parchment paper.
                                                                  • Combine milk, butter, salt, and pepper in a medium saucepan and bring to a boil over medium heat. Reduce heat to low, add flour all at once, and stir vigorously until well incorporated. Cook, stirring constantly, until dough feels dry to the touch and is no longer sticking to the bottom of the pan, about 3 to 5 minutes. (The dough will form one large ball.)
                                                                  • Transfer dough to a mixer fitted with a paddle attachment. Beat in eggs one at a time on medium-low speed, letting the first one completely incorporate before adding the next. Reserve 3 tablespoons of the shredded Manchego cheese. Add remaining Manchego and Parmesan cheese to dough and mix on low until incorporated.
                                                                  • Drop tablespoon-size rounds of dough on the prepared baking sheets, about 1/2 inch apart. Evenly sprinkle reserved Manchego cheese over top. Bake, rotating halfway through baking time, until puffed and golden brown, about 30 to 35 minutes. Serve hot, warm, or at room temperature.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 60cheese puffs
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  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

                                                                  This easy but stylish dessert is best made early in the day to let the strawberries macerate in the sweetened almond liqueur.

                                                                  Ingredients
                                                                  • Yes No 6 cup sliced strawberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp amaretto
                                                                  • Yes No 6 amaretti di saronno cookies
                                                                  • Yes No 6 tbsp reduced fat sour cream
                                                                  • Combine first 3 ingredients in a bowl. Cover and chill 4 to 8 hours. Spoon into individual dessert dishes. Sprinkle with crushed cookies; top with sour cream.
                                                                  Yields: 6servings (serving size: 1/2 cup strawberries, 1 crushed cookie, and 1 tablespoon sour cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle

                                                                  Freeze in layers of wax paper in an airtight container.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 2 lb powdered sugar
                                                                  • Yes No 1/2 tsp peppermint extract
                                                                  • Yes No 6 drop red liquid food coloring
                                                                  • Yes No powdered sugar
                                                                  • Cook cream cheese and butter in a saucepan over low heat, stirring constantly, until smooth. Gradually stir in package of powdered sugar; stir in extract. If desired, divide mixture into 2 portions; stir 2 drops coloring into 1 portion and remaining 4 drops coloring into second portion.
                                                                  • Shape mixture into 1-inch balls. Dip a 2-inch round cookie stamp or bottom of a glass into powdered sugar. Press each ball to flatten. Let stand, uncovered, 4 hours or until firm. Freeze, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 oz semisweet chocolate
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 6 oz reduced fat graham cracker crust
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 8 large egg white
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.
                                                                  • Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture; stir constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes); stir constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold.
                                                                  • Preheat oven to 350°.
                                                                  • To prepare meringue, combine 1 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 240°. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Pour hot sugar syrup in a thin stream over egg white mixture; beat at high speed until stiff peaks form. Remove wrap from filling. Spread meringue evenly over filling; seal to edge of crust.
                                                                  • Bake at 350° for 15 minutes or until lightly browned; cool on a wire rack. Chill until set.
                                                                  Yields: 10servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake

                                                                  , how about making a lemongrass and vanilla bean syrup to spoon over juicy red grapefruit and other seasonal citrus? This bright and aromatic fruit salad is without a doubt our new favorite winter refreshment.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 2 stalk lemongrass, white part only
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1 lime
                                                                  • Yes No mint
                                                                  • Yes No red grapefruit is highly recommended, feel free to make substitutions
                                                                  • Combine the citrus segments in a bowl. Cover and chill.
                                                                  • In a small saucepan, mix 1/2 cup reserved citrus juice (top off with water if necessary) with honey, lemongrass, and vanilla pod and seeds. Bring to a boil, stirring occasionally, and simmer until honey is dissolved. Remove from heat and let stand 30 minutes. Strain.
                                                                  • Divide citrus segments among serving dishes. Drizzle with syrup and garnish with lime zest and mint.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 3/4 small lb shrimp
                                                                  • Yes No 1 1/2 tbsp minced garlic
                                                                  • Yes No 2 large plum tomato
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp minced thyme
                                                                  • Yes No 1 tsp greek seasoning
                                                                  • Yes No 1 baguette
                                                                  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté shrimp and garlic 3 to 4 minutes until shrimp are cooked.
                                                                  • Transfer to a small bowl and chill.
                                                                  • Combine tomatoes, 1 tablespoon olive oil and next 6 ingredients in a large bowl; stir in shrimp. Refrigerate until ready to serve.
                                                                  • Place bread slices on a baking sheet; brush bread with remaining olive oil. Bake at 375º for 8 minutes. Spoon 1 heaping tablespoon shrimp mixture onto each bread slice.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No 8 8 oz cup baby spinach
                                                                  • Yes No 1 cup frozen baby peas
                                                                  • Yes No 1/2 cup grape tomato
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 1 tsp finely grated ginger
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 large lb shrimp
                                                                  • In a large bowl, toss the spinach, peas and tomatoes. In a medium skillet, heat the oil. Add the onion and cook over moderately high heat until lightly golden, 4 minutes. Add the chile, ginger, cumin and turmeric and cook for 2 minutes. Add the lemon juice and season the dressing with salt and pepper.
                                                                  • Add the shrimp to the salad. Pour the warm chile dressing over the salad, toss well and serve at once.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This savory pork chops and gravy recipe is a lightened version of the Southern-style classic. Plus, you can use the simple gravy technique in a number of other dishes.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp marjoram, ground
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp sage leaves, dried
                                                                  • Yes No 4 4 oz, 3/4 inch thick boneless center cut loin pork chops
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
                                                                  • Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
                                                                  • Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings (serving size: 1 chop and 1/2 cup gravy)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 large eggplant
                                                                  • Yes No 2 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/3 cup barbecue sauce
                                                                  • Sprinkle eggplant slices with 2 teaspoons salt; let stand 1 hour. Rinse eggplant well, and pat dry. Sprinkle eggplant with remaining 1/4 teaspoon salt and pepper; drizzle with oil. Let stand 15 minutes.
                                                                  • Place eggplant on a rack in a broiling pan. Broil 5 inches from heat 10 minutes on each side, basting with barbecue sauce the last 3 minutes.
                                                                  • Note: For testing purposes only, we used K.C. Masterpiece for barbecue sauce.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    barbecue

                                                                  Comfort food goes lighter in this recipe for chicken potpie. Homemade stock adds a depth of old-fashioned flavor to this classic.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 2 1/3 cup cubed red potato
                                                                  • Yes No 1 cup sliced carrot
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 cup diced cooked chicken
                                                                  • Yes No 1 petite cup frozen green peas
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No dash black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp 1% low-fat milk
                                                                  • To prepare crust, lightly spoon 1 cup flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, ice water, and vinegar in a small bowl. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar mixture; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into a 13 x 10-inch oval. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
                                                                  • Preheat oven to 400°.
                                                                  • To prepare filling, bring 2 1/2 cups Chicken Stock to a boil in a medium saucepan. Add potato and carrot; cook 2 minutes. Drain mixture in a colander over a bowl, reserving cooking liquid.
                                                                  • Melt butter in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup Chicken Stock; stir with a whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray. Remove 1 sheet of plastic wrap from dough. Place dough on top of chicken mixture, pressing to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 45 minutes or until golden. Let stand 10 minutes.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  I?m still really mad about bread ? I love it. It?s so exciting. It?s such a rewarding, therapeutic, tactile thing and you?ll be so proud of yourself once you?ve cracked it.

                                                                  Ingredients
                                                                  • Yes No 1kg strong bread flour
                                                                  • Yes No water
                                                                  • Yes No 3 x sachets dried yeast
                                                                  • Yes No 2 tbsp 2 tablespoons sugar
                                                                  • Yes No 1 tbsp 1 level tablespoon fine sea salt
                                                                  • Yes No flour
                                                                  • I’m still really mad about bread – I love it. It’s so exciting. It’s such a rewarding, therapeutic, tactile thing and you’ll be so proud of yourself once you’ve cracked it.Stage 1: making a wellPile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.Stage 2: getting it togetherSlowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the center until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)Stage 3: kneading!This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.Stage 4: first proveFlour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavor and texture of your dough and it's always exciting to know that the old yeast has kicked into action.Stage 5: second prove, flavoring and shapingOnce the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavor it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.Stage 6: cooking your breadVery gently place your bread dough on to a flour-dusted baking tray and into a preheated oven. Don't slam the door or you'll lose the air that you need. Bake according to the time and temperature given with your chosen recipe. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.• from Happy Days with the Naked Chef
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    freeze

                                                                  This recipe for cesnica differs from Cesnica Recipe #1 and Cesnica Recipe #2 in that the dough has a touch of sweetness. The common tie among them is the silver coin baked inside. Whoever finds it will have good luck in the coming year. Makes 1 large Cesnica or 12 servings

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 4 tsp active dry yeast
                                                                  • Yes No 4 tbsp sugar, granulated
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No sterilized silver coin
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No milk
                                                                  • In the bowl of a stand mixer or other large bowl, combine warm milk and yeast until dissolved. Add sugar and let stand 10 minutes. Add remaining ingredients and mix thoroughly. Knead 7 to 10 minutes by machine and 15 minutes by hand until a smooth, stiff dough forms and pulls away from the sides of the bowl and your fingers. Place dough in a bowl that has been lightly coated with cooking spray, turning once to coat both sides. Cover and let rise until doubled. If, when the dough is touched lightly in the center, it springs back, it needs to rise more. Lightly coat a deep round baking pan or the ceramic liner from a small slow cooker with cooking spray. Punch down dough and knead a few minutes to release any air bubbles. Transfer to prepared pan and tuck a sterilized silver coin in the dough. Cover and let rise until doubled. Meanwhile, make the sculpting dough (a nonrising dough that will retain its shape when baked) for the decorations. In a small bowl, mix flour, yolk and enough milk to make a pliable dough. Pinch off pieces and roll by hand to create the decorations. Heat the oven to 400 degrees. When the bread has risen, dip the decorations in the reserved egg whites and "glue" them on. Typically, the bread is divided into quadrants with a braided rope or flat piece of dough in the shape of a cross. Religious symbols, or shapes denoting the occupation or hobby of members of the household, are placed in the four quadrants. A braided rope or flat ribbon of dough around the circumference of the bread is the final touch. Brush the entire top of the bread lightly, sculptures and all, with egg white. Bake at 400 degrees for 10 minutes, then cover loosely with a foil tent and reduce the heat to 350 degrees and bake 50 to 60 minutes or until an instant-read thermometer registers 190 degrees. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. The bread takes a place of honor on the Christmas table along with sprouted wheat that was planted on St. Nicholas Day, walnuts, dried fruit, fresh fruit, and a lighted candle.
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon
                                                                  • Yes No
                                                                    foil

                                                                  This easy gingerbread recipe calls for a "secret" ingredient - Bisquick - to save on prep time and total cost.

                                                                  Ingredients
                                                                  • Yes No 2 cup Bisquick Baking Mix
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp ginger powder
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No applesauce
                                                                  • Preheat oven to 350°F and grease a 13-by-9- inch baking pan. In a large bowl, combine Bisquick, 1 1/4 cups sugar and ginger. In a separate bowl, mix milk with molasses, and then beat in butter and eggs.
                                                                  • Add liquid ingredients to dry ingredients and stir until blended and smooth. Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, about 25 minutes. Turn out onto a wire rack and let cool.
                                                                  • Beat cream with remaining 2 Tbsp. sugar until it forms stiff, fluffy peaks.
                                                                  • Cut cake into 8 equal pieces. Spoon a dollop of applesauce onto each of 4 dessert plates, if using. Arrange a gingerbread slice on each plate. Spread whipped cream on those 4 pieces and then top with other pieces. Dollop with more whipped cream.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    bisquick
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Bisquick

                                                                  Serve this simple roasted red pepper soup recipe with crusty bread and a simple green salad for a quick lunch.

                                                                  Ingredients
                                                                  • Yes No 8 red bell pepper
                                                                  • Yes No 5 black peppercorn
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 cup diced onion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.
                                                                  • Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
                                                                  • Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with chives.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6cups (serving size: 1 cup soup and 1 teaspoon chives)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    cheesecloth bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Bring out your inner pastry chef and make a cream puff dough, called pâte á choux, and then a luscious cream filling to pipe into the cream puffs. These are also the same basic components that you make for éclairs, but éclairs are usually topped with a sweet icing.

                                                                  Ingredients
                                                                  • Yes No cream puff dough
                                                                  • Yes No ice cream
                                                                  • Yes No chocolate orange cream
                                                                  • Yes No cream
                                                                  • Yes No chocolate ice cream topping
                                                                  • Yes No powdered sugar
                                                                  • Spoon Cream Puff Dough into 10 equal mounds (about 1/4 cup each) about 2 inches apart on two lightly buttered 12- by 15-inch baking sheets.
                                                                  • Bake in a 375° regular or convection oven until puffs are golden, 25 to 35 minutes; if baking the sheets at the same time in one oven, switch their positions halfway through. With a wooden skewer, poke each puff in several places, then continue baking until golden brown, dry, and crisp, 5 to 8 minutes longer. Transfer puffs to racks to cool completely.
                                                                  • Slice the top third off each puff. Fill each bottom with 1/2 cup of one of the following: ice cream, Chocolate-Orange Cream, or lightly sweetened whipped cream flavored with vanilla or a liqueur. Cover with tops, and drizzle each puff with 2 to 3 teaspoons chocolate ice cream topping or sprinkle lightly with powdered sugar.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 3 cup apple juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No pinch allspice, ground
                                                                  • In a saucepan, combine all of the ingredients and cook over moderate heat, stirring, until the sugar has dissolved, 3 minutes. Pour into an 8-inch square glass baking dish. Freeze until icy around the edges, about 1 hour. Using a fork, scrape the icy shards into the center. Continue to freeze, stirring occasionally, until slushy throughout, about 3 hours longer. Scoop into bowls and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  These shrimp empanadas are stuffed with a delicious combination of shrimp, cheese, and Spanish style tomato sauce. You can change up this recipe with different flavored tomato sauces, Italian for instance, and using different cheese blends, such as Mexican four cheese blend. Empanadas are ideal for appetizers, finger foods, lunches and meals on the go.

                                                                  Ingredients
                                                                  • Yes No 8 oz tomato sauce
                                                                  • Yes No 3 tbsp sofrito
                                                                  • Yes No 2 cup colby jack cheese
                                                                  • Yes No 10 oz shrimp
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • In a saucepan, bring the tomato sauce and sofrito to a simmer over medium heat.
                                                                  • Pat the shrimp dry. Salt and pepper to taste.
                                                                  • Place the shrimp into the sauce pan with the tomato sauce mix.
                                                                  • Cook the shrimp until it turns pink. About 3 to 5 minutes. Do not over cook the shrimp; it will become rubbery.
                                                                  • Remove the pan from the heat and allow to cool before filling the empanadas.
                                                                  • Place the filling by the spoonful into your prepared empanada dough, or store bought discs*.
                                                                  • Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash. Do not overfill the empanadas. They will tear and you will lose your filling in the oil.
                                                                  • Fry the filled empanadas at 375 degrees Fahrenheit for 1 to 2 minutes per side**. They should be lightly golden. Drain on paper towels. Cool slightly before serving.
                                                                  Cuisine:YesNoportuguese
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Tired of the same old glazed salmon recipes? Try this Indian-inspired salmon recipe featuring seasonings like fennel, coriander, cumin, and cloves.

                                                                  Ingredients
                                                                  • Yes No 4 piece salmon fillet
                                                                  • Yes No 2 1 lb sweet onion
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 tbsp firmly packed brown sugar
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp ground cardamom, ground cumin, and salt
                                                                  • Yes No 1/4 tsp pepper, ground cloves, and ground cinnamon
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No lemon
                                                                  • Rinse salmon and pat dry. Line a 12- by 18-inch baking pan with foil and set pieces, skin down, 1 inch apart in pan. Scatter onions around salmon.
                                                                  • In a small bowl, stir together butter, brown sugar, coriander, fennel seeds, cayenne, cardamom, cumin, salt, pepper, cloves, and cinnamon. Stir in lemon juice. Brush mixture evenly over tops and sides of salmon pieces.
                                                                  • Bake in a 400° oven for 15 minutes. Turn oven to broil; broil salmon 6 inches from heat until top is bubbling and well browned and fish is opaque but still moist-looking in the center of the thickest part (cut to test), 4 to 6 minutes.
                                                                  • With a spatula, transfer salmon pieces to a serving dish (leave skin behind) and surround with onions. Sprinkle with cilantro and garnish with lemon wedges.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/3 cup red wine
                                                                  • Yes No 1 3/4 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 inch lb squid, bodies rings, tentacles
                                                                  • Yes No 1/2 lb spaghetti
                                                                  • Yes No 1/3 cup chopped basil
                                                                  • In a large saucepan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the wine and simmer 1 minute longer. Stir in the tomatoes and salt and bring to a simmer. Add the squid, cover, and simmer gently until the squid is just tender, about 30 minutes. Do not allow to boil.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until almost done, about 10 minutes. Drain the pasta.
                                                                  • Add the basil and the spaghetti to the sauce and simmer until the pasta is done and has absorbed some of the sauce, about 2 minutes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Top juicy, pan-seared beef tenderloin steaks with homemade mushroom gravy for an elegant and easy meal. Serve with classic mashed potatoes.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 4 oz, 1/2 inch thick beef tenderloin steak
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup presliced mushrooms
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1/2 cup low-sodium beef broth
                                                                  • Yes No 1/3 cup non-fat sour cream
                                                                  • Yes No 2 tbsp minced parsley
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with pepper and salt. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
                                                                  • Add mushrooms, onion, and garlic to pan; sauté 5 minutes. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 3 minutes.
                                                                  • Place sour cream in a medium bowl. Gradually add mushroom mixture to sour cream, stirring constantly with a whisk. Stir in minced parsley. Serve gravy with steak.
                                                                  Yields: 4servings (serving size: 1 steak and 1/4 cup gravy)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 1/2 oz sweet
                                                                  • Yes No 1/2 oz dry vermouth
                                                                  • Yes No 1/2 oz orange juice
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well. Strain into a chilled coupe.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 4 banana shallots
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No white wine vinegar
                                                                  • Yes No romaine lettuce
                                                                  • Yes No 1 round lettuce, and, leaves
                                                                  • Yes No 4 handfuls of mixed salad leaves, and, leaves
                                                                  • Yes No roquefort cheese
                                                                  • Yes No a good of walnuts, toasted
                                                                  • Yes No a handful, small allium flowers
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 tbsp 2 tablespoons crème fraîche
                                                                  • Yes No 1 tbsp 1 tablespoon red wine vinegar
                                                                  • In this recipe, you basically pickle the onions very quickly. Usually pickling is a lengthy process, but if you get the onions really finely sliced, the salt and vinegar get to penetrate them straight away. The main rule when you’re making a salad with any kind of onions in it is to make sure that they’re sliced wafer-thin or chopped very small. There’s nothing worse than salads with great big chunks of onion in them – clumsy, lazy, horrible!Have a go at this recipe, even if you think you don’t particularly like onions in salads, as they’re quite mild. You can use sweet red onions instead of shallots if you like. And feel free to use any interesting mixed salad leaves.Place the shallots in a small bowl with a generous pinch of salt and pour over just enough white wine vinegar to cover. You’ll pour away the excess salt and vinegar once the onions are pickled, so don’t worry if you think it’s a bit much! Scrunch everything together with your hands and leave to marinate for at least 10 minutes.To make the dressing, mix 4 tablespoons of olive oil with the crème fraîche and the red wine vinegar. Whisk everything together and season to taste.Squeeze the shallots hard with your hands and drain. Place the salad leaves on a plate. From a height, sprinkle over the shallots and the crumbled Roquefort. Scatter over the crumbled walnuts – it’s really nice if they’re still a bit warm from being toasted. I like to drizzle over the dressing at the table. Finish by throwing over some torn-up chive or allium flowers, if you have them.• from Jamie at Home
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                  Ingredients
                                                                  • Yes No 8 oz dried linguine
                                                                  • Yes No 1 cup vegetable broth
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Yes No sautéed mushrooms
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No parmesan cheese
                                                                  • In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine, stir, and cook until barely tender to bite, 7 to 9 minutes. Drain.
                                                                  • Add broth and whipping cream to sautéed mushrooms in pan over high heat; stir until mixture is boiling. Add drained pasta and stir until hot. Pour onto a platter or dinner plates. Garnish pasta with parsley, and add salt, pepper, and shredded parmesan cheese to taste.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour

                                                                  Mix pantry staples with broccoli to create a comforting casserole that works for weeknights as well as holiday spreads. If the kids enjoy this recipe, try other veggie-loaded casseroles to sneak nutrients in their meals.

                                                                  Ingredients
                                                                  • Yes No 1 lb broccoli
                                                                  • Yes No 1 10.75 oz cream of mushroom soup
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 1/2 cup shredded cheddar cheese
                                                                  • Yes No 1 stick salted butter
                                                                  • Yes No black pepper
                                                                  • Yes No 1 12 oz sleeve ritz crackers
                                                                  • Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.
                                                                  • Steam broccoli until crisp-tender, 7 minutes. Transfer to a bowl of ice water.
                                                                  • Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined.
                                                                  • Drain broccoli; spread evenly in baking dish. Pour cheese mixture on top. Sprinkle with crackers. Bake for 30 minutes.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    ritz
                                                                    Brands:
                                                                  • Yes No
                                                                    Ritz

                                                                  Prep: 20 min., Soak: 8 hrs., Cook: 3 hrs.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz dried red kidney beans
                                                                  • Yes No 1 lb spicy smoked sausage
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 14 1/2 oz canned crushed tomatoes
                                                                  • Yes No 1 32 oz chicken broth
                                                                  • Yes No 3 1/2 cup water
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No cooked rice
                                                                  • Yes No scallion
                                                                  • Rinse and sort beans according to package directions. Place beans in a Dutch oven; cover with water 2 inches above beans, and let soak 8 hours. Drain beans, and rinse thoroughly; drain and set aside.
                                                                  • Cut smoked sausage into 1/4-inch-thick slices.
                                                                  • Sauté sausage in hot oil in Dutch oven over medium heat 5 to 7 minutes or until sausage is golden brown. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven. (Store sausage in refrigerator until you're ready to stir into bean mixture.) Add celery and next 3 ingredients to hot drippings, and sauté 5 minutes or until vegetables are tender. Add tomatoes, and simmer, stirring occasionally, 7 minutes.
                                                                  • Stir in beans, broth, and next 5 ingredients; increase heat to medium-high, and bring to a boil. Boil 10 minutes; reduce heat, and simmer, uncovered, stirring occasionally, 1 1/2 to 2 hours or until beans are tender. Stir in sausage, and simmer 30 more minutes. Serve over hot cooked rice. Garnish, if desired.
                                                                  • Note: For quick soaking, place kidney beans in a Dutch oven; cover with water 2 inches above beans, and bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain as directed, and proceed with recipe. For testing purposes only, we used Conecuh Original Smoked Sausage, which is spicy.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 of garlic
                                                                  • Yes No bacon
                                                                  • Yes No 1 of almonds
                                                                  • Yes No 5 1/2 oz 5 1/2 oz fresh peas
                                                                  • Yes No a oz mixture of both
                                                                  • Yes No handful 1 of fresh mint
                                                                  • Yes No 8 tbsp 8 tablespoons extra virgin olive oil
                                                                  • Yes No 1—2 lemons
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Bring a pot to the boil, half-filled with water, but with no salt as this makes fava beans and peas toughen. Add your garlic and allow the water to boil for a couple of minutes before adding the beans. Cook for around 3—5 minutes, depending on how young the beans are. Simply taste one to check. If you feel the skins are a little tough, which they can sometimes be, let them cool a little and then you can peel them very quickly by pinching and squeezing the bean out. Throw the skins away, and keep the garlic clove to one side. Place your pancetta on a baking sheet, with the almonds spread out next to it. Place in a hot oven at 475°F — keeping an eye on the almonds to make sure they don’t color too much. You should be able to crisp up the pancetta at the same time as toasting the almonds, but simply remove one or the other if it is getting too far ahead.To make the dressing, put your raw shelled peas and the soft, boiled garlic clove into a mortar or a food processor and bash or blitz until smooth. Add the cheese and most of the mint and stir or pulse to make a smooth paste. You want to turn this into a thick dressing, so add the olive oil and 4–5 tablespoons of lemon juice, to your preference. Season to taste — it should have an amazing flavor of sweet peas, tangy lemon, fragrant mint and a softness and roundness from the cheese. A balance is good, but you should also trust your own judgment — I generally like mine to be a bit more lemony, to cut through the smokiness of the pancetta.Mix the dressing with the fava beans and sprinkle this over 4 plates. Crumble the pancetta over, followed by a sprinkling of the almonds, which can be crushed or bashed up a little. Tear a little mint over the top with a little shaved Parmesan if you like.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    shave

                                                                  Sharon Klein embellishes a classic pumpkin pie with a streusel topping, then overlaps pastry leaves around the edge and sets a few on top.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup firmly packed dark brown sugar
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 10 inch pie pastry
                                                                  • Yes No walnut streusel
                                                                  • Preheat oven to 375°. In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended.
                                                                  • Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling.
                                                                  • Bake on the bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes.
                                                                  • Set on a rack until cool to touch, about 2 hours. Cut into wedges.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  The chai gives this cookie a kick while the eggnog topping shows a sweet side.

                                                                  Ingredients
                                                                  • Yes No 1 chai tea
                                                                  • Yes No 1 17.5 oz sugar cookie mix
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 4 tbsp eggnog
                                                                  • Yes No cinnamon and sugar
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Preheat oven to 350°. Remove tea leaves from tea bag; discard bag.
                                                                  • Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. eggnog until well blended.
                                                                  • Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.
                                                                  • Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes).
                                                                  • Whisk together powdered sugar, nutmeg, and remaining 2 Tbsp. eggnog until smooth. Spoon over cooled cookies.
                                                                  • Note: We tested with Tazo Chai Organic Black Tea.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Total Time: 46 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Tandoori masala is a spice mixture that includes coriander, cumin, ginger, fenugreek, and pepper. It's available at specialty-food shops and Indian markets.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup yogurt
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tsp tandoori masala seasoning
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 3/4 tsp chili powder
                                                                  • Yes No 3/4 tsp curry powder
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 2 tbsp corn oil
                                                                  • Yes No 48 jumbo shrimp, and, tails left intact
                                                                  • Yes No black sesame seed
                                                                  • Whisk together all ingredients except shrimp and sesame seeds in a large nonreactive bowl. Add shrimp; stir to coat. Cover; refrigerate, and let marinate, tossing shrimp occasionally, 2 to 3 hours.
                                                                  • Heat a large skillet over medium-high heat until hot. Cook shrimp in batches (do not crowd skillet), turning once, until pink and cooked through, about 4 minutes per side. Transfer to a plate. Repeat with remaining shrimp. Discard marinade. Sprinkle shrimp with sesame seeds.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 1 red onion
                                                                  • Yes No 24 littleneck mahogany clams
                                                                  • Yes No 2 tbsp late harvest white wine vinegar
                                                                  • Yes No 4 tbsp foie gras mousse
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No bread
                                                                  • Preheat the oven to 350°. In a small baking dish, pour the olive oil over the onion wedges, cover with foil and roast for about 40 minutes, until the onion is tender. Drain, reserving the oil for another use. Coarsely chop the onion.
                                                                  • In a large, deep pot, combine 1 cup of water with the clams, white wine vinegar and foie gras mousse. Cover and steam over moderately high heat until the clams open, about 10 minutes. Transfer the clams to bowls, discarding any that do not open. Strain the broth into a medium bowl and rinse out the pot.
                                                                  • Return the sauce to the pot, stopping when you reach the grit at the bottom. Add the butter and whisk over moderate heat until creamy. Add the roasted onion and cook just until heated through. Pour the sauce over the clams and serve right away with crusty grilled bread.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Borrowing from the classic combo of lamb served with mint jelly, this comforting dish braises the lesser-used cut of lamb shank until fork tender, then brightens it all up with a mint-orange pesto. It’s a nice way to bring spring into the meal any time of year. What to buy: We used lamb foreshanks for this recipe; most high-end butchers and grocery stores carry them. Game plan: The pesto can be made and the shanks fully cooked up to 2 days ahead—just don’t stir in the pesto until the last minute. To serve, rewarm the shanks on the stove over medium-low heat, then whisk in the pesto. This recipe was featured as part of our Hosting Your First Passover menu.

                                                                  Ingredients
                                                                  • Yes No 4 whole lamb foreshanks
                                                                  • Yes No 12 medium garlic clove
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 medium celery rib
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1/2 yellow onion
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 3 cup packed mint
                                                                  • Yes No 2 cup packed flat leaf parsley
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 1 tbsp orange zest
                                                                    For the lamb:
                                                                  • Heat the oven to 325°F and arrange a rack in the lower third. Using a paring knife and starting at the tapered end of the shank, cut between the meat and bone and work down the bone to create a pocket about 3 inches long. Stuff each lamb shank with 3 garlic cloves and season well with salt and freshly ground black pepper.
                                                                  • Heat 1 tablespoon of the olive oil in a large Dutch oven or deep oven-safe pot with a tightfitting lid over medium-high heat. When the oil smokes, add the shanks and cook until well browned on all sides, about 7 to 10 minutes. (You may need to do this in 2 batches.) Remove to a plate and set aside.
                                                                  • Remove the pot from heat until no longer smoking. Add remaining 1 tablespoon olive oil and return to the stove over medium heat. Once oil shimmers, add celery, carrot, and onion, season with salt, and cook until softened, about 4 minutes. Increase heat to medium high, add wine or water, and cook, scraping up any browned bits. Increase heat to high and nest shanks among vegetables, then add broth and any accumulated juices (the broth should surround, but not cover, the shanks). Bring to a simmer.
                                                                  • Once simmering, cover and transfer to the oven. Braise the shanks, turning every 45 minutes or so, until the meat is fork tender, about 1 1/2 hours. Uncover and cook, turning once, until the meat is fork tender and falling off the bone, about 25 minutes more. Meanwhile, make the pesto.
                                                                    For the pesto:
                                                                  • In the bowl of a food processor fitted with a blade attachment, combine mint, parsley, orange juice, salt, and garlic and process until smooth. With the processor running, add oil in a thin stream until evenly incorporated. Stir in orange zest and set aside.
                                                                    To finish the lamb:
                                                                  • Remove the lamb from the oven, transfer to a plate, and strain the sauce through a fine mesh strainer into a bowl. Discard the vegetables and return the sauce to the pot. Add pesto, stirring to combine, then return the shanks to the sauce, turn to coat, and cook over low heat until warmed through. Taste the sauce and add salt and pepper as needed.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    coat

                                                                  Make this soup up to two days ahead, cover, and chill until you're ready to serve. If you prepare it ahead, you may need to stir in a bit of water before serving, as it may thicken slightly as it sits. For more heat, leave the seeds in the jalapeño, or remove them to tame the flames.

                                                                  Ingredients
                                                                  • Yes No 3 3 lb ripe beefsteak tomatoes
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1 oz piece baguette
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 cup thinly sliced english cucumber
                                                                  • Yes No 1/4 cup minced scallion
                                                                  • Yes No 3 tbsp cilantro
                                                                  • Preheat grill to medium-high heat.
                                                                  • Brush cut sides of tomatoes and onion slices with 1 tablespoon oil. Lightly coat bread with cooking spray. Place bread on grill rack, and grill 1 1/2 minutes on each side or until toasted. Remove from grill. Place peppers on grill rack coated with cooking spray. Grill 8 minutes or until blistered, turning peppers after 4 minutes. Remove peppers from grill. Place peppers in a small paper bag; fold tightly to seal. Let stand for 20 minutes. Arrange onion on grill rack; grill for 10 minutes. Turn onion over. Arrange tomatoes, cut sides down, on grill rack; grill onion and tomatoes 10 minutes. Peel and seed peppers.
                                                                  • Combine 2 tablespoons oil, bread, grilled vegetables, 1/2 cup water, 2 tablespoons juice, 1/2 teaspoon salt, black pepper, and garlic in a blender; process until smooth. Combine the remaining 1 tablespoon olive oil, remaining 1 1/2 teaspoons lemon juice, remaining 1/4 teaspoon salt, cucumber, and remaining ingredients; toss. Ladle about 2/3 cup soup in each of 6 bowls, and top each serving with about 1/3 cup cucumber mixture.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 red bell pepper
                                                                  • Yes No 15 ear corn
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup chopped cilantro
                                                                  • Light a grill. Roast the peppers over a hot fire, turning, until charred all over, about 20 minutes. Transfer to a medium bowl, cover with plastic wrap and let steam for 10 minutes. Peel the peppers and cut them into 1/4-inch strips.
                                                                  • Brush the corn with 1/4 cup of the olive oil and grill over moderately high heat, turning, until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly. Working in a large bowl, cut the kernels from the cobs.
                                                                  • Add the peppers and red onion to the corn. Stir in the lime juice and the remaining 1/4 cup of olive oil. Add the cilantro and toss well. Season with salt and pepper and toss again, then serve.
                                                                  Yields: 20
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Tuna Noodle Bowl is the 21st-century version of Tuna Noodle Casserole

                                                                  Ingredients
                                                                  • Yes No 1/2 lb bow tie pasta (farfalle)
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 2 6 oz cans light tuna
                                                                  • Yes No parmesan cheese
                                                                  • Cook pasta in boiling salted water until almost done, about 8 minutes. Add the carrots and peas to the pot and continue cooking until pasta and carrots are firm-tender, about 2 minutes. Transfer pasta with carrots and peas along with the bell pepper to a large bowl. Whisk together the oil, vinegar, shallot, thyme, and salt and freshly ground pepper to taste. Drizzle over pasta and toss with capers and tuna. Taste and adjust seasonings. Divide among four bowls and shave or grate Parmesan over top.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    grate

                                                                  A delicious tart for any time of year. The Tenderstem Broccoli and Salmon Tart is packed with goodness from the vitamin packed broccoli to the omega rich salmon. To make this an even better tart ensure you use fish from a sustainable source, ask your fishmonger or supermarket if you are not sure.

                                                                  Ingredients
                                                                  • Yes No 8 225g oz all purpose flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 110g oz butter
                                                                  • Yes No 8 spear tenderstem broccoli
                                                                  • Yes No 2 medium egg
                                                                  • Yes No 2 medium egg yolk
                                                                  • Yes No 1 150ml, 5 fl oz light/ single cream
                                                                  • Yes No 4 scallion
                                                                  • Yes No small handful flat leaf parsley
                                                                  • Yes No 4 110g oz smoked salmon
                                                                  • Yes No salt and pepper
                                                                  • Heat the oven to 375°/190°/Gas 5 Place the flour and salt into the bowl of a food processor. Add the butter and 2 tbsp of cold water. Pulse mix until all the ingredients are incorporated into a dough, add more water a tsp at a time if the mixture doesn’t stick together and pulse again. Wrap in plastic wrap and rest in the refrigerator for 2 hours. Butter a 10”/25cm loose-bottomed tart tin. Unwrap the pastry, roll and line the tart dish making sure it is even on the bottom and sides and there are no holes. Prick the base of the dish using a fork. Refrigerate for 30 minutes. Cover the pastry with baking parchment and fill with baking beans, or use long grain rice. Bake for 35 minutes in the preheated oven, remove the parchment and beans or rice and bake for a further 10 minutes until the crust is golden. Leave until completely cold. Lower the oven to 175°C/350°F/gas mark 4. Cut the broccoli into pieces, so that each floret end is about 7-8 cm in length. Roughly chop the stalk pieces. Cook all the broccoli in boiling water for 4 minutes, refresh under cold water and set aside. Mix together the eggs, egg yolks, cream, spring onions and parsley. Season with pepper and a little salt, if liked (the smoked salmon may add enough salt for your taste). Arrange the smoked salmon and the chopped broccoli stalks in the baked pastry case. Pour the egg and cream mixture over. Arrange the floret end pieces of Tenderstem broccoli in the tart like the spokes of a wheel, with the florets around the edge of the tart. Bake the tart in the preheated oven for about 25 minutes or until golden brown on top and just set. Serve the tart with a crisp green salad with a lemony dressing. In a hurry buy some ready made pastry or a ready made shortcrust pastry case. Recipe based on a recipe from Tenderstem.
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Pastry chefs are coming up with fantastic new ways to use herbs in desserts. Elizabeth Dahl of Chicago's Boka makes a brilliant olive oil cake thatâ??s tender, moist and delicately flavored with fresh thyme. She tops it with lush figs tossed with sugar, black pepper and more thyme; as the fruit sits in the sugar, its juices thicken to form a luscious syrup.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup pastry flour
                                                                  • Yes No 1/4 cup bread flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 5 large egg white
                                                                  • Yes No 1 lb fig
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • MAKE THE CAKE Preheat the oven to 375°. Line a 9-by-13-inch baking pan with parchment paper and coat lightly with nonstick vegetable oil spray. In a medium bowl, stir the pastry flour with the bread flour and baking powder. In a large bowl, mix the egg yolks with the olive oil, water, thyme, salt and vanilla and 3/4 cup plus 1 tablespoon of the sugar. With a handheld electric mixer, beat the egg yolk mixture at medium speed until very frothy, about 3 minutes. Add the flour mixture and mix at low speed until the flour is fully incorporated.
                                                                  • In a clean bowl, using clean beaters, beat the egg whites at medium-high speed until foamy. Gradually add the remaining 1/4 cup plus 1 tablespoon of sugar and beat until the egg whites are thick and glossy, about 4 minutes. Scoop a cup of the beaten egg whites into the batter and stir until combined. Fold the remaining egg whites into the batter until no streaks remain. Scrape the batter into the prepared pan and bake for 35 minutes, until the cake is golden and starts to pull away from the side. Set the pan on a rack and let the cake cool completely, about 1 hour.
                                                                  • MEANWHILE, PREPARE THE FIGS In a medium bowl, toss the figs with the sugar, olive oil, chopped thyme, black pepper and salt. Let stand at room temperature for 1 hour, until the figs begin to soften and release their juices.
                                                                  • Cut the cake into 12 rectangles and transfer to plates. Spoon the figs and their juices over the cake slices, top each slice with a dollop of crème fraîche and a thyme sprig and serve at once.
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3/4 lb firm tofu
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 1 tbsp asian sesame oil
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 head bok choy, leaves and stalks
                                                                  • Yes No 4 9 oz cup bean sprout
                                                                  • Yes No 1 tsp crushed chicken bouillon
                                                                  • Yes No salt and pepper
                                                                  • Wrap the tofu in paper towels and drain in a strainer set over a bowl for 30 minutes. In a skillet, toast the sesame seeds over moderate heat until fragrant, 1 minute. Let cool, then grind to a coarse powder.
                                                                  • In a large skillet, heat the sesame oil. Add the drained tofu, breaking it up into chunks with a spoon, and stir-fry over moderately high heat until lightly browned, about 3 minutes. Transfer the tofu to a plate.
                                                                  • In the same skillet, heat the vegetable oil. Add the bok choy and stir-fry over moderately high heat until tender, 5 minutes. Add the bean sprouts and stir-fry until heated through. Stir in the tofu and season with the bouillon cube, salt and pepper. Transfer to a bowl and garnish with the sesame seeds.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 16 oz firm tofu
                                                                  • Yes No 1/2 cup hoisin sauce
                                                                  • Yes No 1/3 cup sake
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp dry roasted peanut
                                                                  • Yes No 1 lb asparagus spears
                                                                  • Yes No 3 cup cooked sticky rice
                                                                  • Cut each block of tofu crosswise into 6 slices. Arrange tofu slices in a single layer in a large nonstick skillet; cook over medium-high heat 5 minutes on each side or until lightly browned. Arrange tofu slices in a single layer in a shallow dish. Combine hoisin sauce and next 6 ingredients (hoisin sauce through garlic), and stir with a whisk. Reserve 1/2 cup hoisin mixture, and pour remaining hoisin mixture over tofu, turning tofu to coat. Let stand 30 minutes.
                                                                  • Heat 1 1/2 teaspoons oil over medium-high heat in skillet; add half of tofu and marinade. Cook 2 minutes on each side or until browned. Repeat procedure with 1 1/2 teaspoons oil and remaining tofu.
                                                                  • Snap off tough ends of asparagus. Steam asparagus, covered, 5 minutes. Place 6 asparagus spears and 3/4 cup rice on each of 4 plates; arrange 3 tofu slices and 2 tablespoons reserved hoisin mixture on each plate.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 2 lb fingerling potatoes
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3 oz pancetta
                                                                  • Yes No 1 shallot
                                                                  • Yes No one 2 inch rosemary
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp chives
                                                                  • Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 10 minutes. Drain, shaking off any excess water.
                                                                  • Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the pancetta and cook over moderate heat, stirring frequently, until just beginning to brown, about 3 minutes. Add the remaining 3 tablespoons of butter and cook, stirring occasionally, until the pancetta is golden and the butter is just beginning to brown, about 2 minutes. Add the shallot and rosemary sprig and cook, stirring, for 2 minutes. Remove the skillet from the heat and discard the rosemary sprig.
                                                                  • Whisk the vinegar and mustard into the pancetta mixture; season with salt and pepper. Add the potatoes and the chives and toss until evenly coated. Serve the potato salad warm or at room temperature.
                                                                  Yields: 6
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This twist on the Alsatian classic choucroute garnie is perfect for the slow cooker. Sausage, sauerkraut, boneless spareribs, and spices gently cook together until the pork is meltingly tender. Serve this hearty meal with some peppery mustard on the side. If you’re feeling up for the challenge, make your own batch of sauerkraut. Special equipment: You will need cheesecloth and butcher’s twine. If you don’t have either, add the peppercorns, juniper berries, and bay leaves directly to the pot and pull them out when everything’s done cooking. This dish was featured as part of our Slow Cooker Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 lb homemade sauerkraut, and excess liquid
                                                                  • Yes No 2 tsp caraway seed
                                                                  • Yes No 10 black peppercorn
                                                                  • Yes No 5 juniper berry
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 2 lb boneless country pork spareribs
                                                                  • Yes No 12 oz kielbasa
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No whole grain mustard
                                                                  • Place the onion in a large bowl, season with salt and pepper, toss to coat, and place in the slow cooker. Place the sauerkraut and caraway seeds in the bowl, season with ground pepper, toss to combine, and lay evenly over the onions.
                                                                  • Place the peppercorns, juniper berries, and bay leaves in a 5-by-5-inch piece of cheesecloth, tie tightly with butcher’s twine, and tuck the packet into the sauerkraut. Place the potatoes in the bowl, season generously with salt and pepper, toss to coat, and place in an even layer over the sauerkraut.
                                                                  • Generously season the spareribs all over with salt and pepper. Arrange the spareribs and kielbasa over the potatoes in an even layer. Pour the chicken broth and wine into the slow cooker.
                                                                  • Cover and cook on low heat until the spareribs are fork tender and almost falling apart, about 6 to 8 hours. Remove and discard the cheesecloth with the spices. Arrange the meats, potatoes, sauerkraut, and onions on a serving platter and drizzle with any remaining juices. Serve with mustard.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 5servings
                                                                  • Active Time: 25 minutes
                                                                  • Total Time: 6 hours 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  Ingredients
                                                                  • Yes No 12 large egg
                                                                  • Yes No 12 red pepper cornbread
                                                                  • Yes No 12 slice canadian bacon
                                                                  • Yes No rosemary hollandaise
                                                                  • Yes No garnishes, capers, lemon, rosemary sprigs
                                                                  • Lightly grease a large saucepan. Add water to depth of 2 inches in pan. Bring water to a boil; reduce heat, and maintain at a light simmer. Break eggs, 1 at a time, into a saucer; slip eggs, 1 at a time, into water, holding cup as close as possible to surface of water. (Cook eggs in batches to avoid overcrowding in pan.) Simmer 5 minutes or until done. Remove eggs with a slotted spoon. Trim edges, if desired.
                                                                  • Stack 2 Red Pepper Cornbread halves on 12 individual serving plates; top each stack with 1 slice Canadian bacon, 1 poached egg, and about 1/4 cup Rosemary Hollandaise. Garnish, if desired. Serve immediately. Makes 12 servings.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    poach
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1 3/4 lb small red cabbage
                                                                  • Yes No 2 4 oz small shallot
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 1/2 tsp apple cider vinegar
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup raisin
                                                                  • Heat oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add cabbage and shallots, and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This sauce combines tangy tomatillos with roasted chiles. If you are unable to get fresh tomatillos, omit the 1/2 teaspoon salt and use 1 (11-ounce) can tomatillos, rinsed and drained, plus 2 tablespoons lime juice. This recipe goes with Christmas Chilaquiles, Green Chile and Chicken Enchiladas, Huevos Rancheros

                                                                  Ingredients
                                                                  • Yes No 7 12 oz large tomatillo
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1/3 cup chopped roasted anaheim chiles
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Discard husks and stems of tomatillos. Cook tomatillos in boiling water 10 minutes or until tender. Drain.
                                                                  • Place tomatillos, broth, and remaining ingredients in a blender; process until smooth.
                                                                  Yields: 3cups (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 1/2 small lb red potato
                                                                  • Yes No 1/4 lb green bean
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 head romaine lettuce
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 2 oz tin anchovy fillets
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No 1 6 oz tuna, canned
                                                                  • Yes No 1/4 cup drained pimiento
                                                                  • Yes No 1/4 cup kalamata olive
                                                                  • Put the potatoes in a medium saucepan of salted water and bring to a boil. Boil for 5 minutes and then stir in the beans. Continue boiling until the beans and potatoes are tender, about 5 minutes longer. Drain thoroughly. When the potatoes are cool enough to handle, peel them and cut them into quarters.
                                                                  • Meanwhile, in a glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking. In a large glass or stainless-steel bowl, toss the romaine with 1/4 cup of the vinaigrette and then transfer to a platter or individual plates.
                                                                  • In the same bowl, toss the potatoes with 1 tablespoon of the vinaigrette and pile them on top of the romaine. Repeat with the green beans and the eggs, tossing each with 1 tablespoon of the vinaigrette and then arranging it on the romaine. Arrange the anchovies, capers, tuna, pimientos, and olives in piles on the lettuce. Pass any remaining vinaigrette at the table.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain

                                                                  At Gather Restaurant in Berkeley, CA, Sean Baker serves the chickpea cake with the salad plus seasonal additions like stinging nettles, braised black trumpet mushrooms, and pine-nut salsa.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 qt reduced sodium vegetable broth
                                                                  • Yes No 1 2/3 cup chickpea flour
                                                                  • Yes No 1 tsp nutritional yeast
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 2 cup loosely packed baby spinach
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 qt baby arugula
                                                                  • Yes No 1/2 cup fennel fronds
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No fennel and orange dressing
                                                                  • Make chickpea cake: Heat 1 tbsp. oil in a large, wide pot over medium heat. Cook onion, stirring often, until translucent, about 7 minutes. Add broth and heat until simmering. Sprinkle in chickpea flour and yeast, whisking until smooth.
                                                                  • Transfer mixture to a food processor. Purée until as smooth as baby food. Stir in thyme, fava leaves, and salt. Pour into a greased 9- by 13-in. baking dish. Lay a sheet of plastic wrap on top and use your hand to level mixture. Chill until cold, at least 1 1/2 hours and up to 2 days.
                                                                  • Invert cake onto a cutting board. Cut into 12 squares, then cut each square again diagonally to make 24 triangles.
                                                                  • Heat 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Working in batches, brown triangles, turning once, 8 minutes total; add oil as needed. Set on 6 plates.
                                                                  • Make salad: Toss arugula, fennel fronds, parsley, and half the vinaigrette in a bowl. Spoon salad over chickpea triangles and serve remaining dressing on the side.
                                                                  • *Find chickpea flour and nutritional yeast at natural-food stores or well-stocked grocery stores. Find fava leaves at farmers' markets; if using spinach leaves instead, increase chickpea flour to 2 cups.
                                                                  • Note: Nutritional analysis is per serving with 3 tbsp. dressing. Total time does not include chilling time.
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve

                                                                  Give your weeknight dinner a face-lift by stuffing chicken with this Greek-inspired filling. For a simple variation, add pine nuts or currants to the spinach-feta mixture.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 medium organic red onion
                                                                  • Yes No 3 cup organic spinach
                                                                  • Yes No dash nutmeg
                                                                  • Yes No 2 10 oz organic chicken breast (boneless, skinless)
                                                                  • Yes No 1/3 cup crumbled feta cheese
                                                                  • Heat the oven to 350°F. Heat 2 teaspoons of the oil in a large frying pan over medium heat until shimmering. Add onion and sauté until soft, about 8 to 10 minutes. Add spinach and sauté until wilted and water evaporates, about 2 minutes. Add nutmeg and season with salt and freshly ground black pepper. Remove mixture from the pan and transfer to a bowl to cool. Wipe out the pan and set aside.
                                                                  • Cut each chicken breast in half horizontally. Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick. Season all over with salt and freshly ground black pepper.
                                                                  • Stir feta into cooled spinach mixture. Lay chicken breasts on a cutting board so the narrowest ends face you. Place 1/4 of the spinach mixture halfway up each chicken piece. Fold the bottom of the chicken up over the filling to enclose it, then roll into a tight cylinder. Use toothpicks or butcher’s twine to secure the rolls. Repeat with remaining chicken and filling.
                                                                  • Return the frying pan to medium-high heat and add remaining 1 tablespoon olive oil. Once oil is shimmering, place chicken breasts in the pan and sauté undisturbed until golden brown, about 6 minutes. Turn breasts over and transfer the pan to the preheated oven. Bake until the filling is hot and the interior of the chicken rolls is white but still juicy, about 8 minutes.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  This recipe can be applied to any size of flat fish. Out of all the soles, lemon sole is the most widely available and generally good value for money. This method of cooking is really quick and easy and I would recommend serving the whole tray at the table with a big bowl of new potatoes, a mixed salad and some crisp white wine.

                                                                  Ingredients
                                                                  • Yes No lemon soles
                                                                  • Yes No 2 handfuls of red and yellow cherry tomatoes
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No basil
                                                                  • Yes No a of spring onions
                                                                  • Yes No 1 tbsp 1 tablespoon balsamic vinegar
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 lemons
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a of black olives
                                                                  • Yes No a of fresh flat leaf parsley
                                                                  • This recipe can be applied to any size of flat fish. Out of all the soles, lemon sole is the most widely available and generally good value for money. This method of cooking is really quick and easy and I would recommend serving the whole tray at the table with a big bowl of new potatoes, a mixed salad and some crisp white wine.This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out. Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, •then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail. Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!• from Jamie's Dinners
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 4 chicken breast (bone-in, skin-on)
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 16 oz linguine
                                                                  • Yes No 1 8 oz fresh mushrooms
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 10 3/4 oz cream of chicken soup
                                                                  • Yes No garnish, fresh parsley
                                                                  • Place chicken between sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
                                                                  • Melt 1 Tbsp. butter in a skillet over medium-high heat; cook 2 breasts 4 to 5 minutes on each side or until done. Remove chicken; cover and keep warm. Repeat with remaining chicken and 1 Tbsp. butter; reserve drippings in skillet.
                                                                  • Prepare pasta according to package directions.
                                                                  • Melt remaining 2 Tbsp. butter in skillet over medium-high heat; add mushrooms, and sauté 8 minutes. Add wine, and stir to loosen particles from bottom of skillet; bring to a boil. Remove from heat; add soup, and whisk vigorously until smooth.
                                                                  • Arrange pasta on serving plate; top with chicken and sauce. Garnish, if desired.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 whole graham cracker
                                                                  • Yes No 1/4 cup nutella
                                                                  • Yes No 1/4 cup marshmallow fluff
                                                                  • Yes No 2 small ripe banana
                                                                  • Yes No 2 tbsp salted, roasted hazelnuts
                                                                  • Yes No four 8 inch parchment paper
                                                                  • Yes No four 12 inch heavy duty aluminum foil
                                                                  • Light a grill. Spread 4 graham crackers with the Nutella; spread the remaining 4 with marshmallow fluff. Press the bananas onto the Nutella and sprinkle with the hazelnuts. Sandwich the graham crackers together. Wrap them in the parchment paper and then in foil.
                                                                  • Grill the s'mores over moderate heat for about 10 minutes, turning once or twice, until the marshmallow fluff is gooey and lightly toasted. Remove the foil, peel back the parchment and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4smores
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Use whatever jam you like as the filling for these little tarts.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 cup jam, in assorted flavors
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Heat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and cinnamon; process for 10 seconds. Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.
                                                                  • Combine 1 egg yolk with 2 tablespoons ice water and add to flour mixture. Process until the dough comes together, about 7 seconds. Transfer to a clean work surface and compress into a flattened circle.
                                                                  • Lightly dust the work surface with flour; roll out dough to just thinner than 1/4 inch. Using a round or square cookie cutter, cut out shapes and press into 2- to 3-inch tartlet tins or a small muffin-top pan. Shape crust as desired, fill each with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts of dough. At this point, the tarts can be refrigerated for several hours.
                                                                  • Combine remaining egg yolk with cream; lightly brush exposed dough with egg wash. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 16
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake

                                                                  Fennel lovers get a triple treat with these cod fillets: The fish is anointed with a fennel-seed marinade, roasted on a bed of fennel bulbs, and then sprinkled with chopped fennel fronds before serving.

                                                                  Ingredients
                                                                  • Yes No 2 1 lb fennel bulb
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 1/4 tsp fennel seed
                                                                  • Yes No 2 lb cod fillets, to make 4 pieces
                                                                  • Heat the oven to 450°. Cut off the tops of the fennel bulbs and chop the leafy fronds. Cut each bulb into 8 wedges. In a large roasting pan, toss the fennel wedges with the oil and 1/4 teaspoon each of the salt and pepper. Spread the fennel in an even layer and roast for 25 minutes. Stir the fennel and rotate the pan so the vegetables cook evenly. Roast 15 minutes longer.
                                                                  • Meanwhile, in a glass or stainless-steel bowl, combine the orange juice, orange zest, fennel seeds, and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Add the cod and marinate while the fennel roasts.
                                                                  • Remove the pan from the oven and top the fennel with the cod and its marinade. Roast until the cod is just done, about 10 minutes for 3/4-inch-thick fillets. Sprinkle the chopped fennel fronds over the cod.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 10 basil
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/2 oz gin
                                                                  • In a cocktail shaker, lightly muddle the 10 basil leaves. Add ice and the Lillet, gin and Simple Syrup and shake well. Double strain into a chilled coupe and garnish with the remaining basil leaf.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No one 3 oz, 1/2 cup pancetta
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 rosemary
                                                                  • Yes No 1 basil
                                                                  • Yes No 4 large plum tomato
                                                                  • Yes No 3 lb fresh cranberry beans
                                                                  • Yes No 2 medium yukon gold potato
                                                                  • Yes No one 3 by 3 inch prosciutto skin
                                                                  • Yes No 6 cup chicken stock
                                                                  • Yes No salt and pepper
                                                                  • In a large enameled cast-iron casserole, heat the 3 tablespoons of oil. Add the pancetta and cook over low heat, stirring occasionally, until golden, 4 minutes. Add the garlic, carrots, celery, onion, fennel, parsley, rosemary and basil and cook over moderate heat, stirring occasionally, until the vegetables are softened, 10 minutes.
                                                                  • Add the tomatoes, beans, potatoes and prosciutto skin to the casserole and cook, stirring, until the vegetables are just heated through, about 3 minutes. Add the chicken stock and bring to a simmer. Cook over moderately low heat until the beans are tender, about 40 minutes. Discard the prosciutto skin and the herb sprigs.
                                                                  • Partially mash the beans with a potato masher, or transfer 2 cups of the soup to a food processor or food mill and puree; return the puree to the casserole. Season the soup with salt and pepper. Ladle the soup into bowls and drizzle with olive oil. Garnish with the celery leaves and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp whole wheat flour
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 6 ripe nectarines
                                                                  • Yes No 6 ripe plums
                                                                  • Yes No 1 cup old fashioned oats
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 2/3 cup golden brown sugar
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 6 tbsp butter oil
                                                                  • PREPARE THE FILLING: Preheat the oven to 350°. In a bowl, soak the raisins in the hot water for 20 minutes; drain. Stir in the sugars, flour, cinnamon, nutmeg, lemon zest, lemon juice and orange juice. Fold in the nectarines and plums. Scrape the fruit into a 9-by-13-inch glass baking dish. Cover with foil and bake for 15 minutes.
                                                                  • MAKE THE STREUSEL: In a bowl, combine the oats, flours, sugar, lemon zest and cinnamon. Work in the butter blend. Press the streusel into clumps and sprinkle over the fruit. Bake the crisp for 30 minutes, until the fruit is tender and the topping is golden. Let cool for 20 minutes, then serve.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Our hands-free oven method helps prevent the sugary fruit butter from scorching.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb peach
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1/2 cup bourbon
                                                                  • Yes No 1/3 cup packed dark brown sugar
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 250°.
                                                                  • Combine the first 3 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Combine peach mixture, bourbon, brown sugar, and 1/4 teaspoon salt in a food processor or blender, and process for 1 minute or until smooth. Transfer peach mixture to a 13 x 9-inch glass or ceramic baking dish. Bake at 250° for 2 hours and 15 minutes or until thickened.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Sprinkle remaining 1/2 teaspoon salt and pepper evenly over chicken. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Serve with sauce.
                                                                  Yields: 6servings (serving size: 1 breast half and 1/4 cup sauce)
                                                                  • Total Time: 3 hours 12 minutes