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                                                                  Since most cuts of pork and beef taste best with a crusty surface, we take the extra step of searing the tenderloins on all sides before smoking them. The dense meat takes longer to cook than you might expect, but offers a rewarding entrée.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp mixed peppercorns
                                                                  • Yes No 2 tsp dried onion flakes
                                                                  • Yes No 1 tsp mustard seed
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 12 oz pork tenderloin
                                                                  • Yes No 4 cup wood chip
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Place first 4 ingredients in a spice or coffee grinder; process until coarsely ground. Rub over all sides of tenderloins. Wrap tenderloins in plastic wrap; refrigerate 1 1/2 hours or up to overnight.
                                                                  • Soak wood chips in water 30 minutes; drain.
                                                                  • Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.
                                                                  • Heat a large, heavy skillet over high heat. Unwrap tenderloins. Coat pan with cooking spray. Add tenderloins to pan; cook 1 1/2 minutes on each side or until browned. Remove from pan.
                                                                  • Place half of wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place tenderloins on grill rack over foil pan on unheated side. Close lid; cook 1 hour. Place remaining wood chips on hot coals. Close lid; cook 1 hour or until a thermometer inserted into thickest portion of 1 tenderloin registers 155° or until desired degree of doneness. Remove from grill; cover and let stand 10 minutes. Cut crosswise into thin slices.
                                                                  Yields: 6servings (serving size: 3 ounces)
                                                                    Steps:
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                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This gorgeous slow-cooked lamb ragu is served tossed with fresh pappardelle noodles. The recipe uses chunks lamb shoulder which are stewed in a plum tomato-based sauce for two hours until tender. Lamb shoulder is considered to be the most flavorful and is a great choice when stewing or slow-cooking.

                                                                  Ingredients
                                                                  • Yes No 600 gram boneless lamb shoulder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 tsp dried chili flakes
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 250 milliliter dry white wine
                                                                  • Yes No 1 x 400gm of plum tomatoes
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No pappardelle pasta
                                                                  • Yes No 1/3 cup parmesan cheese
                                                                  • Yes No serves 4
                                                                  • Combine lamb with ½ tsp of sea salt and ¼ tsp freshly ground black pepper in a non-reactive bowl. Cover with plastic wrap and refrigerate for a minimum of 2 hours.
                                                                  • Heat oil in a heavy-based saucepan over medium heat, add garlic, chili flakes and bay leaves, cook while stirring for 1 minute. Turn the heat to high and add lamb, stirring occasionally until brown for 3-4 minutes each side.
                                                                  • Add white white and cook until it's almost evaporated, or for about 8-10 minutes.
                                                                  • Add chopped plum tomatoes and juices, tomato paste and finely sliced peppers (capsicum). Cover with a lid, reduce heat to low and cook for 2 hours. Stir ragu occasionally and add a little extra water if the liquid dries out.
                                                                  • About half way through cooking, taste the ragu and add a little salt if necessary. After two hours of cooking, remove the saucepan from the stove and allow the ragu to cool slightly. Use a slotted spoon to transfer the lamb chunks from the saucepan onto a clean chopping board. Use two forks to shred the tender meat then place it back into the saucepan. Add chopped parsley and stir well. Set aside while you cook the pasta.
                                                                  • Bring salted (1 Tbsp of salt) water to the boil in a large saucepan. If using fresh pappardelle, cook it for several minutes until it is al dente and then drain. If using packet Pappardelle, cook it according to packet instructions -- usually longer than fresh pasta.
                                                                  • Toss pasta with lamb ragu and serve immediately with freshly shaved Parmesan cheese.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    shave
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    ragu
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Ragù
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb plum tomato
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp nonpareil capers
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 cup crustless bread
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1/2 lb ground beef
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 pitted kalamata olive
                                                                  • Yes No 1 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • In a blender or food processor, puree the tomatoes. In a saucepan, heat 1 tablespoon of the oil. Add the pureed tomatoes and bring to a boil. Simmer over moderate heat, stirring, until the sauce starts to thicken, about 5 minutes. Add the capers and oregano and simmer until the sauce is reduced to 1 1/4 cups, 5 minutes. Season with salt; keep warm.
                                                                  • Meanwhile, in a small bowl, cover the bread with the milk. Let stand until the bread has absorbed the milk, about 5 minutes.
                                                                  • In a large bowl, combine the ground pork and beef. Add the milk-soaked bread, egg, olives, cheese, parsley and 1 teaspoon of salt. Mix well with your hands and shape the mixture into 1 1/2-inch meatballs.
                                                                  • In a large skillet, heat the remaining 1 tablespoon of oil. Add the meatballs and cook over moderately high heat until starting to brown, about 1 minute. Reduce the heat to moderate and cook until browned all over and cooked through, about 8 minutes. Drain the meatballs and transfer to a platter. Pour the hot tomato sauce on top and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
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                                                                  • Yes No
                                                                    Minute
                                                                  Date Bars
                                                                   39 m

                                                                  These date-filled bars are easy to make with a basic shortbread-like crust and simple date and chopped nut filling. Make these easy date bars for a weekend treat or potluck take-along.

                                                                  Ingredients
                                                                  • Yes No 16 oz date
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 4 oz stick butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • In a saucepan over medium heat, combine the dates, nuts, 1 teaspoon vanilla, and water. Bring to a boil; reduce heat to low and simmer until thickened, about 8 to 10 minutes, stirring frequently. Set aside to cool. Heat oven to 350°. Lightly grease a 9x13x3-inch baking pan or spray with baking spray. In a mixing bowl with electric mixer, combine the flour, sugar, baking powder, salt, butter, 1 teaspoon vanilla, and egg. Mix until crumbly. Set aside 1 cup of the mixture and pat the remaining crumb mixture into the bottom or the prepared baking pan. Spoon date mixture evenly over the crust and spread gently to cover. Sprinkle evenly with the remaining 1 cup of crumbs. Bake for 30 to 35 minutes, until browned. Cool before cutting.
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 39 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 3 tbsp quick cooking tapioca
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 10 oz large nectarine
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 4 springs fresh mint
                                                                  • Combine tapioca, sugar, 2 tablespoons honey, salt, eggs, and milk in a medium saucepan, and whisk to combine. Let stand, without stirring, for about 5 minutes. Cook over medium heat, stirring, until mixture comes to a full boil.
                                                                  • Transfer to a medium bowl set over a bowl of ice water. Let stand to cool, stirring occasionally, 12 to 15 minutes. When cool, pudding can be refrigerated for up to 1 day before serving.
                                                                  • Meanwhile, heat remaining 2 tablespoons honey in a medium skillet over medium heat. Add nectarine wedges, and sprinkle with ground ginger. Cook until fruit is just tender, 2 to 3 minutes. Divide the pudding among four dishes and spoon nectarines over. Top each with a sprig of mint, if desired.
                                                                  Yields: 4
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle

                                                                  Chicken cutlets can range in size from about 2 ounces each to close to 5 or 6 ounces each. For this dish, we chose the smaller ones.

                                                                  Ingredients
                                                                  • Yes No 8 2 oz chicken cutlet
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 8 oz brussels sprout
                                                                  • Yes No 1/4 cup currant
                                                                  • Yes No 1 medium gala apple
                                                                  • Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm. Add 2 tablespoons vinegar and syrup to pan; bring to a boil. Cook 1 minute or until reduced to 3 tablespoons. Return chicken to pan; turn to coat with glaze.
                                                                  • Cut Brussels sprouts in half lengthwise; thinly slice crosswise. Place remaining 1 tablespoon oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir well with a whisk. Add Brussels sprouts, currants, and apple; toss to combine. Serve slaw with chicken.
                                                                  Yields: 4servings (serving size: 2 cutlets and about 3/4 cup slaw)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
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                                                                  • Yes No
                                                                    Minute

                                                                  While usually an ingredient in moles, roasted pumpkinseed kernels add another layer of nutty flavor to this posole-style broth. Look for them in specialty markets and health-food stores. Substitute ancho chile powder if guajillo is unavailable.

                                                                  Ingredients
                                                                  • Yes No 3 large anaheim chili pepper
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp ground guajillo chile powder
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 4 cup water
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 15 oz white hominy
                                                                  • Yes No 4 cup leftover turkey breast
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup roasted unsalted pumpkinseed kernels
                                                                  • Yes No 1/2 cup thinly sliced radish
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/2 2 oz cup crumbled queso fresco cheese
                                                                  • Yes No lime
                                                                  • Preheat broiler.
                                                                  • Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 6 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 15 minutes. Peel and chop; set aside.
                                                                  • Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add onion to pan; cook 6 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add chile powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in Anaheim chiles and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Ladle about 1 1/3 cups soup into each of 8 bowls. Top each serving with 1 tablespoon pumpkinseed kernels, 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cheese. Serve with lime wedges, if desired.
                                                                  • Beer note: With Anaheim and guajillo chiles lending their subtle heat, reach for a flavorful chilled beer, like a Scottish-style ale. Oskar Blues Old Chub Scotch Ale ($8.99/six-pack), from Colorado, has a rich, malty sweetness, hinting of caramel, that works to balance the peppery posole, while the beer's dark chocolate, toasted nut, and smoky notes complement the roasted pumpkinseeds in this richly layered soup. --Jeffery Lindenmuth
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This cold vegetable or salad is a simple pairing of sweet beets and tangy vinegar with citrus overtones. When working with beets, remember to wear gloves, otherwise your hands will be dyed purple for days! Here are more beet recipes. Makes 4 servings of Beets with Orange Zest

                                                                  Ingredients
                                                                  • Yes No 2 cup beets
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Cut beets into strips or julienne. Place in a nonreactive bowl. In a jar with a lid, shake oil and vinegar vigorously. Pour over beets. Season to taste, add zest and toss. Refrigerate until cold and serve on a lettuce-lined salad plate, if desired.
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts or braised with short ribs. The versatility of kimchi makes it great to use in everyday cooking. Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it. What to buy: Korean crushed red pepper or kochukaru is what gives kimchi its spiciness and distinctive flavor. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets. Special equipment: You will need a clean 2-quart or 2-liter glass jar with a tightfitting lid to hold the kimchi while it ferments. Do not... read more Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts or braised with short ribs. The versatility of kimchi makes it great to use in everyday cooking. Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it. What to buy: Korean crushed red pepper or kochukaru is what gives kimchi its spiciness and distinctive flavor. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb napa cabbage
                                                                  • Yes No 1/2 cup kosher salt
                                                                  • Yes No 12 cup water
                                                                  • Yes No 8 oz daikon radish
                                                                  • Yes No 4 medium scallions, ends
                                                                  • Yes No 1/3 cup korean crushed red pepper
                                                                  • Yes No 1/4 cup fish sauce
                                                                  • Yes No 1/4 cup ginger
                                                                  • Yes No 1 tbsp minced garlic clove
                                                                  • Yes No 2 tsp korean salted shrimp
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
                                                                  • Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
                                                                  • Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 1 ½quarts
                                                                  • Active Time: 25 minutes
                                                                  • Total Time: 3 days 12 hours 25 minutes
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 leeks, white and pale green parts only
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 pinch crushed red chili pepper
                                                                  • Yes No coarse salt
                                                                  • Yes No 5 1/4 cup low-sodium chicken stock
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1 to 1 1/2 lb small butternut squash
                                                                  • Yes No 2 12 oz yukon gold potato
                                                                  • Yes No 1 head escarole
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp thinly sliced mint
                                                                  • Yes No 2 tbsp thinly sliced dill weed
                                                                  • Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
                                                                  • Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 11
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice

                                                                  Make this simple goat cheese bite recipe for a crowd-pleasing addition to your appetizer menu. Also try: Feta Cheese Bites, Fig and Blue-Cheese Bites

                                                                  Ingredients
                                                                  • Yes No 1/4 cup diced salted pistachios
                                                                  • Yes No 6 oz goat cheese (chèvre)
                                                                  • Yes No 2 oz cream cheese
                                                                  • Yes No 1/4 cup pink peppercorns
                                                                  • Toast pistachios in a small saute pan over medium heat until fragrant, about 3 minutes.
                                                                  • In a medium bowl, combine goat cheese and cream cheese using a wooden spoon. Form a heaping teaspoon of the cheese mixture into a small ball, and transfer to a small plate or parchment-lined baking sheet; repeat with remaining cheese mixture.
                                                                  • Place peppercorns and pistachios each on two separate plates. Roll 18 of the balls in the peppercorns and the remaining 18 balls in the pistachios.
                                                                  Yields: 36
                                                                  Yes No
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                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 24 2 1/3 lb small round red potatoes
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1/4 cup italian style bread crumb
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 3/4 tsp paprika
                                                                  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil; reduce heat, and cook, uncovered, 15 minutes or until tender; drain and cool slightly.
                                                                  • Preheat oven to 450°.
                                                                  • Quarter potatoes; coat with cooking spray. Combine breadcrumbs, cheese, and paprika; sprinkle over potatoes, tossing to coat well. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 20 to 25 minutes or until coating is crispy.
                                                                  • Tip: Enjoy these crispy Parmesan cheese-coated potatoes instead of high-fat French fries.
                                                                  Yields: 8servings (serving size: 12 potato quarters)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake

                                                                  Dill seeds add a pleasant and unusual flavor to these flaky biscuits, which get their richness from both butter and heavy cream. Quick to make and to bake, the biscuits are best served warm with butter.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup flour
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 2 tsp dill seed
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Heat the oven to 425°. In a medium bowl, whisk together the flour, baking powder, dill seeds, and salt. Cut or rub in the butter until the mixture is the texture of coarse meal with a few pea-size pieces remaining. Stir in the cream with a fork just until the dough comes together.
                                                                  • On a lightly floured surface, knead the dough gently just until smooth, about 5 times. Roll the dough 3/4 inch thick. Using a 2-inch round cutter, stamp out circles of the dough. Put them, about 1/2 inch apart, on an ungreased baking sheet. Roll out the scraps in the same way. Stamp out more circles and put them on the baking sheet.
                                                                  • Bake the biscuits in the middle of the oven until golden brown, 12 to 15 minutes.
                                                                  Yields: 16biscuits
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll

                                                                  Reserved drippings from the rib-roast fat add richness to this Yorkshire pudding. This recipe was also featured on "Mad Hungry for the Holidays."

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 tbsp pan drippings, from standing rib
                                                                  • Whisk flour, eggs, 1 1/2 cups milk, salt, and pepper in a medium bowl. Let stand for 30 minutes.
                                                                  • Preheat oven to 400 degrees. Whisk remaining milk into batter. (The batter should resemble heavy cream.) Pour 1 teaspoon drippings into each popover cup (1/2 teaspoon if using muffin tins), then place in oven for 2 minutes. Carefully pour batter into cups, filling each 1/3 full. Bake until puffed and golden brown, about 30 minutes. Serve immediately.
                                                                  Cuisine:YesNoyorkshire
                                                                  Yields: 18popovers
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 large tomato
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 6 inch pita bread
                                                                  • Yes No 1 cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Preheat oven to 400°F. Line 2 large baking sheets with foil. Mist foil with cooking spray.
                                                                  • Warm oil in a large skillet over medium-high heat. Add onion and sauté until tender, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Stir in tomatoes and tomato paste; cook, stirring often, until thick and pulpy, about 10 minutes. Add turkey and cook, stirring often and breaking up any large clumps with a spoon, until most of liquid has evaporated, 10 to 15 minutes. Stir in thyme and season with salt and pepper.
                                                                  • Using a serrated knife, cut each pita in half horizontally. Place rounds, cut side up, on baking sheets. Divide turkey mixture among rounds (about 1/2 cup each) and sprinkle with mozzarella and Parmesan, if desired. Bake until cheese has melted and pizzas are lightly browned, 12 to 15 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 86-inch pizzas (serving size: 2 pizzas)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup old fashioned oats
                                                                  • Yes No 1/3 cup chopped pecan
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 1/8 tsp vanilla extract
                                                                  • Yes No 2 tbsp packed brown sugar
                                                                  • Yes No 3/8 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 9 firm, fresh dark figs
                                                                  • Yes No 3 cup plain fat free greek yogurt
                                                                  • Preheat oven to 300°.
                                                                  • Combine oats and pecans in a small bowl. Combine egg white and 1/8 teaspoon vanilla in a medium bowl; beat egg mixture with a mixer at medium speed until foamy. Fold oat mixture into egg white mixture. Combine brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon salt, and nutmeg; fold the sugar mixture into oat mixture. Fold in maple syrup.
                                                                  • Spread granola evenly on a foil-lined baking sheet coated with cooking spray. Bake at 300° for 25 minutes, stirring once. Remove granola from oven; stir to loosen granola from foil. Cool on a wire rack.
                                                                  • Increase the oven temperature to 350°.
                                                                  • Combine 2 teaspoons honey and remaining 1 teaspoon vanilla in a large bowl, and add figs, stirring gently to coat the fruit. Arrange the figs, cut sides up, in a single layer on a foil-lined baking sheet. Sprinkle figs evenly with the remaining 1/8 teaspoon ground cinnamon and remaining 1/8 teaspoon salt.
                                                                  • Bake at 350° for 10 minutes or until the fig juices begin to bubble. Remove from oven, and cool completely. Combine the remaining 2 tablespoons honey and yogurt in a small bowl. Spoon 1/2 cup yogurt mixture into each of 6 bowls; top each serving with about 2 1/2 tablespoons granola and 6 fig quarters.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 6
                                                                  • Total Time: 53 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This Polish cream cake dessert was renamed papal cream cake or kremówka papieska (kreh-MOOV-kah pah-PYESS-kah), when it was learned Pope John Paul II loved it. Last December, I had the honor of meeting Karol Hagenhuber (now living in Indiana), who attended Marcin Wadowita high school in Wadowice, Poland, with none other than Karol Wojtyla, who later became the cardinal of Krakow and then Pope John Paul II. Wadowice is in southern Poland, about 50 km from Krakow. "My father had a bakery in Wadowice, and Karol would come in several times a week for kremówka," says Hagenhuber. Here's a larger photo of kremówka papieska.

                                                                  Ingredients
                                                                  • Yes No 2 1.1 lb package frozen puff pastry dough
                                                                  • Yes No 1 recipe easy pastry cream
                                                                  • Yes No powdered sugar
                                                                  • Heat oven to 400 degrees. Roll out each piece of puff pastry slightly to blend the seam lines. Without cutting all the way through, lightly score each pastry sheet into 9 sections. Sandwich each puff pastry sheet between two pieces of parchment paper and two cooling racks. This will keep the pastry flat but still flaky. Bake 15 minutes, remove top rack and top sheet of parchment paper. Replace rack and continue to bake until golden and crispy throughout, about 15 more minutes. Cool completely. If you like a thick layer of filling, make a double batch of Easy Pastry Cream. Using a 13x9-inch pan as a mold, place one layer of cooked puff pastry in the bottom of the pan. Pour hot pastry cream over it, and place second layer of cooked puff pastry on top. Refrigerate until set. When ready to serve, using the prescored marks as guides, cut into 9 pieces. Dust each piece with confectioners' sugar. Refrigerate leftovers.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 9slices kremówka papieska
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Elizabeth Falkner worked at San Francisco landmarks Masa’s and Rubicon before opening Citizen Cake. She was kind enough to share this tropical-inspired recipe with us. Special equipment: A 15-by-10-inch jelly-roll pan is great to have around for baking.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tsp dark rum
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 3 tbsp regular lime juice
                                                                  • Yes No 2 tbsp sweetened condensed milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 cup star fruit
                                                                  • Yes No 1/4 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp natural coconut extract
                                                                  • Yes No 1/2 tsp regular lime juice
                                                                    For the cake:
                                                                  • Heat the oven to 325°F. Line a 15-by-10-inch jelly-roll pan with parchment paper and lightly coat the parchment with cooking spray.
                                                                  • Melt half the butter (1 stick) in a small saucepan over low heat. Continue cooking until the butter is golden brown and smells toasty, occasionally scraping the bottom of the pan with a wooden spoon. Set aside to cool.
                                                                  • In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining butter with 1/2 cup of the sugar until the mixture is fluffy and pale. Add 1 egg and the teaspoon of rum. In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk and beating well after each addition.
                                                                  • In a separate mixing bowl, combine the remaining 3 eggs and 1/4 cup sugar. Whip for 2 minutes on medium speed, then increase speed to high and whip until the mixture is thick and pale, 2 minutes more.
                                                                  • Fold the whipped egg mixture into the cake batter, then fold in the browned butter until just combined. Pour the mixture into the prepared jelly-roll pan and spread to an even layer. Bake until cake is golden and a toothpick inserted into the center comes out clean, 30 to 35 minutes.
                                                                  • Cool completely in the pan on a wire rack.
                                                                    For the key lime cream:
                                                                  • Stir together the lime juice and sweetened condensed milk in a large bowl. In a separate bowl, whip the cream to soft peaks. Gently fold the whipped cream into the lime mixture.
                                                                    For the tropical fruits:
                                                                  • Cut the dried fruits into thin strips or cubes and toss with the vanilla and coconut extracts and lime juice.
                                                                    To assemble the cake:
                                                                  • Turn cake layer out of pan onto a cutting board. Trim off the edges and cut the cake crosswise into three equal rectangles. Drizzle a few drops of rum over each strip of cake.
                                                                  • Spread about 1/4 of the key lime cream evenly over each surface of two strips of the cake. Stack one frosted strip on top of the other. Place the remaining cake layer on top of the first two and frost the sides and top of the cake with the remaining cream. Decorate the top of the cake with the tropical fruit pieces. Serve at room temperature.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No strong bread flour
                                                                  • Yes No italian 00 flour
                                                                  • Yes No water
                                                                  • Yes No 7 gram dried yeast
                                                                  • Yes No 15 gram salt
                                                                  • Yes No drizzle of extra virgin olive oil
                                                                  • Yes No 2 tbsp 2 tablespoons olive oil
                                                                  • Yes No 1 tbsp 1 tablespoon water
                                                                  • Yes No rosemary sprigs
                                                                  • Yes No pinch of sea salt
                                                                  • Kenny Rankin is Fifteen's Head Baker with over 20 years experience. He's responsible for providing the flagship restaurant in London with the best standard of Italian-style breads. Alongside his baking expertise, Kenny is responsible for training and mentoring the chef apprentices in the skill of artisan bakery. "Fifteen is great because everything is cooked with integrity – you can always trace where the ingredients are from and that’s important to me. Also there's so much you can do with the apprentices, you can teach them the basics but there's also the Swiss and French style bakery that’s invaluable learning. Baking is such a dying art and is one of the oldest and most important skills we can teach the apprentices."Here's Kenny's favorite recipe for rosemary focaccia, best made in a wood fired oven.Combine the bread flour, 00 flour, water, yeast and salt in a mixing bowl and kneed gently until smooth. This should take approximately 5-10mins. Cover the mixing bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size. This allows the bread to become lighter and softer in texture. Whilst the dough is rising, prepare a baking tray by lightly oiling the base and sides using vegetable oil. Now’s a good time to make sure your wood fire oven is pre-lit and ready for your bread. Transfer the dough to the baking tray. Spread out evenly using the palm of your hands and gently expel the gas from the dough (you’ll notice that the dough is airy). Drizzle some olive oil over the surface of the dough using your fingertips; 'dimple' the dough ensuring that you don’t press all the way through to the base. Cover with tea towel and leave to rest in a warm place for a further 20-40mins, or until the dough has doubled in size. Place the baking tray in the wood fire oven for 15 minutes or until lightly golden; this will vary depending on temperature so it's best to keep a close eye on the bread for your first attempt. Just prior to the bread coming out of the wood fire oven, mix together the topping of 2 tablespoons of olive oil and 1 tablespoon of water. Whisk lightly until it becomes an opaque emulsion. Once removed, brush the bread with the emulsion (I use a pastry brush), which makes the bread surface moist. To finish, stud the bread with fresh sprigs of rosemary and sprinkle with sea salt. Serve warm with a small bowl of extra virgin olive oil and balsamic vinegar.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Handheld desserts are ideal for picnics. Chocolate sandwich cookies, packed in loaf pans, will hold up in transport.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 oz unsalted butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 4 oz dark chocolate
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat oven to 325 degrees. Make the cookies: Whisk together flour, cocoa, and salt in a bowl. In another bowl, cream butter and sugar until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Shape dough into 2 disks, wrap each in plastic, and freeze until firm, about 15 minutes.
                                                                  • Working with 1 disk at a time, roll out dough to 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch biscuit cutter, cut out rounds. (Return dough to freezer if it softens.) Space rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, about 15 minutes. Brush off excess flour.
                                                                  • Bake cookies, rotating sheets once, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack, and let cool completely.
                                                                  • Meanwhile, make the filling: Place chocolate in a medium bowl. Heat cream, sugar, and salt in a small saucepan over medium heat, stirring until sugar and salt dissolve. Pour over chocolate. Let stand for 10 minutes. Gently stir until smooth. Let stand until firm enough to spread, about 15 minutes.
                                                                  • Spread 1 1/2 teaspoons filling on half the cookies. Top with remaining cookies. (Assembled cookies can be refrigerated for up to 2 days.)
                                                                  Cuisine:YesNodutch
                                                                  Yields: 30
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate

                                                                  This easy dish is comforting for weeknights or a casual dinner with friends.

                                                                  Ingredients
                                                                  • Yes No 1 lb orecchiette pasta
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3/4 cup chopped sun dried tomatoes
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 3 cup baby spinach
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 5 tbsp pine nut
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; drizzle with oil, tossing to coat.
                                                                  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 1 minute or until garlic begins to brown. Add pasta mixture, tomatoes, pepper, and beans; cook 2 minutes, stirring constantly. Stir in arugula, basil, rind, juice, and salt; cook 1 minute or until arugula wilts. Spoon 1 1/2 cups pasta mixture into each of 6 shallow bowls; top each serving with 2 1/2 teaspoons pine nuts and 2 teaspoons cheese. Serve immediately.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Simple Pork Posole
                                                                   2 h 30 m
                                                                  Ingredients
                                                                  • Yes No 4 lb pork shoulder
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1 onion
                                                                  • Yes No 10 cup water
                                                                  • Yes No two 28 oz cans hominy
                                                                  • Yes No 2 tbsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No cilantro, red onion, jalapeño and lime
                                                                  • In a large soup pot, bring the pork, garlic, onion and water to a simmer. Cover and cook over low heat until the pork is very tender, about 2 hours.
                                                                  • Transfer the pork to a large bowl. Strain the broth into the bowl; discard the garlic and onion. Return the pork and broth to the pot and skim any fat from the broth. Stir in the hominy, oregano and cayenne and season the broth with salt and pepper. Bring to a simmer. Ladle the posole into bowls. Pass with the cilantro, red onion, jalapeño and lime wedges at the table.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp mustard
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No one 1 1/4 lb center cut skinless salmon fillet portions
                                                                  • Yes No 1 cup apple
                                                                  • Yes No 4 winter savory
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 radish
                                                                  • Yes No 2 medium cucumber
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1/2 small red onion
                                                                  • In a shallow glass baking dish, blend the soy sauce with the mustard and sugar. Add the salmon and turn to coat. Refrigerate for 2 to 3 hours.
                                                                  • Light a grill. If using charcoal, scatter the wood chips and herbs over the coals. If using a gas grill, place the wood chips and herbs in a smoker box or scatter over the heat bars. Place a large double layer of foil over the center of the grill. Arrange the salmon on the foil. Cover the grill and smoke the salmon until just cooked through, about 10 minutes.
                                                                  • In a large bowl, mix the mayonnaise with the lime juice and season with salt and pepper. Gently fold in the radishes, cucumbers, avocado and onion.
                                                                  • Using thick oven mitts, carefully lift the foil from the grill. With a thin spatula, transfer the salmon to plates and serve with the avocado-radish salad.
                                                                  Yields: 6first-course servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hardwood
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil

                                                                  A delicious chicken dish, marinated with Thai flavors and crisped up on the barbecue

                                                                  Ingredients
                                                                  • Yes No 4 chicken legs
                                                                  • Yes No a of fresh cilantro
                                                                  • Yes No lemon grass
                                                                  • Yes No zest and 2 limes
                                                                  • Yes No chile
                                                                  • Yes No 2 tbsp 2 tablespoons sunflower oil
                                                                  • Yes No a thumb sized piece of ginger
                                                                  • Yes No 3 cloves of garlic
                                                                  • A delicious chicken dish, marinated with Thai flavors and crisped up on the barbecue.Slash the chicken legs all over with a knife. Pick the cilantro leaves and put them to one side. Add the stalks to a food processor with the rest of the ingredients and whizz to make a paste. Rub the paste into the slashes and all over the chicken legs. Place in a snug-fitting tin to marinate while you light up the barbecue. Place the roasting tin on the edge of the barbie so the chicken starts to cook gently without starting to color too much. When the legs are about half cooked, take them out of the tin and place them directly on the barbecue. Broil, turning now and then, until cooked through, crispy and brown on the outside. Sprinkle the cilantro leaves over to serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  This recipe for Lithuanian potato bread -- bulvinis ragaisis -- requires no kneading, just a strong arm or the paddle attachment of your stand mixer. It produces a moist crumb that stays fresh for days. Here's a larger picture of Lithuanian potato bread. Makes 2 large loaves of Lithuanian Potato Bread - Bulvinis Ragaisis

                                                                  Ingredients
                                                                  • Yes No 1 large white potato
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 8 cup all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp sour cream
                                                                  • Yes No 1 tbsp salt
                                                                  • In a large bowl or stand mixer, place grated potatoes and their liquid and scalded milk. Cool to lukewarm. Add yeast, 4 cups flour and beat well with a Danish dough whisk, wooden spoon or paddle attachment. Add egg, sour cream, salt and remaining flour and beat again until well incorporated. Cover and let rise about 2 to 3 hours or until light and doubled. Beat again. Grease 2 large loaf pans and fill half-full with batter. Cover with greased plastic wrap and let rise until doubled. Meanwhile, heat oven to 450 degrees. Bake 15 minutes. Reduce heat to 350 degrees and bake an additional 30-45 minutes or until an instant-read thermometer registers 190 degrees. Immediately turn out of pan and let loaves cool on their sides.
                                                                  Cuisine:YesNodanish
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake

                                                                  This colorful salad acquires sweet notes from the red bell peppers, Vidalia onions, and balsamic-honey vinaigrette. Use spinach or gourmet mixed salad greens in place of arugula, if you prefer.

                                                                  Ingredients
                                                                  • Yes No 2 12 oz large red bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 inch thick, 10 oz large vidalia onion
                                                                  • Yes No 6 cup loosely packed arugula
                                                                  • Yes No 3 12 oz yellow tomato
                                                                  • Yes No 2 tbsp diced shallot
                                                                  • Yes No 2 tbsp white balsamic vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Prepare grill.
                                                                  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides down, on grill rack coated with cooking spray. Grill 5 minutes on each side or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut bell peppers into strips.
                                                                  • Place onion on grill; grill 7 minutes on each side or until tender. Cool 5 minutes; cut onion slices in half.
                                                                  • Combine bell peppers, onion, arugula, and tomatoes in a large bowl; toss gently to combine.
                                                                  • Combine shallots and the remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss gently to coat. Serve immediately.
                                                                  Yields: 6servings (serving size: 1 2/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Grill chicken, fresh corn and peaches at the same time and baste in a mixture of honey and hot chili sauce for a dish that is the definition of summertime cooking.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1/3 cup sriracha
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 3 ear corn
                                                                  • Yes No 3 1 1/4 lb peach
                                                                  • Yes No 8 oz watercress
                                                                  • Combine honey and next 3 ingredients (through oil) in a medium bowl.
                                                                  • With a mallet, pound chicken breast pieces between 2 sheets of wax paper or plastic wrap until very thin; transfer to a medium dish. Spoon 2-3 tablespoons of chile dressing over the chicken; coat well.
                                                                  • Heat a grill pan, grill, or broiler. Lightly coat grill pan, if using, with cooking spray. Sprinkle chicken with salt; grill until cooked through (2-3 minutes per side). Transfer chicken to a cutting board. Continue until all of the chicken is cooked, coating grill with cooking spray as needed.
                                                                  • Grill corn until tender (about 5 minutes), brushing lightly with chile dressing while grilling; transfer to a large platter. Grill the peach quarters, just until grill marks appear (about 1 minute per side), brushing lightly with chile dressing while grilling and coating grill as needed; transfer to the platter.
                                                                  • Scatter the watercress over the platter. Slice the chicken into smaller pieces; transfer to the platter. Combine cooked juices and remaining chile dressing; stir well. Drizzle over salad as desired; serve.
                                                                  Yields: 4servings (serving size: 4 ounces chicken and about 2 cups salad)
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup organic all purpose flour
                                                                  • Yes No 1/4 cup organic sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 stick organic unsalted butter
                                                                  • Yes No 1/2 tsp organic pure vanilla extract
                                                                  • Preheat the oven to 350°. In a food processor, combine the flour, sugar and salt. Add the butter and vanilla and pulse until evenly moistened. Turn the crumbs out onto a large piece of parchment paper and press into a disk.
                                                                  • Cover with another sheet of parchment paper and roll out the dough to a rough 8-by-11-inch rectangle. Discard the top sheet of parchment. Trim the edges to form a 7-by-10-inch rectangle. Slide the dough along with the parchment onto a large baking sheet. Using a straight edge and a sharp knife, score the dough into 24 bars. Poke the dough all over with a fork and freeze until firm, about 10 minutes.
                                                                  • Bake the dough until golden, about 25 minutes. While the shortbread is still warm, cut it into bars. Let cool before serving.
                                                                  Yields: 24shortbread cookies
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 peach
                                                                  • Yes No 6 oz almond paste
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Heat the oven to 400°. Put a rack on a baking sheet and then put the peaches on the rack, skin-side down.
                                                                  • In a food processor, puree the almond paste, water, and lemon juice. Spoon the almond mixture into the centers of the peaches. Top each mound of almond paste with a piece of the butter.
                                                                  • Bake in the lower third of the oven until the peaches are tender and the almond paste is golden brown, about 25 minutes. Serve warm.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Time: 20 minutes. A mix of chartreuse and bronze lettuces--if you can find them--really sets off the fruits' fall colors.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 2 small oz salad mix
                                                                  • Yes No 1 large unpeeled asian pear
                                                                  • Yes No 2 firm ripe unpeeled fuyu persimmons
                                                                  • Yes No 1/3 cup sliced almonds
                                                                  • In a medium bowl, whisk lime juice, oil, honey, salt, and cayenne until blended.
                                                                  • In another medium bowl, gently mix lettuces with 1 to 2 tbsp. dressing. Add remaining ingredients to first bowl with dressing and mix gently to coat.
                                                                  • Divide lettuce among 4 salad plates. Spoon fruit mixture on top.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This velvety cake is drenched in coconut milk and topped with poached peaches. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 6 egg
                                                                  • Yes No 2 tbsp coconut flavored rum
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 13.5 oz coconut milk
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No peaches in syrup, cut into eighths
                                                                  • Heat oven to 350°. Grease and flour a 9″ springform pan; set aside. In the bowl of a stand mixer, beat sugar and eggs on high speed until tripled in volume, pale, and thick, about 12 minutes. Add flour and gently fold with a rubber spatula until just combined; pour batter into prepared pan and smooth top. Bake until golden brown and a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let cool.
                                                                  • In a large pitcher, whisk together rum and condensed, coconut, and evaporated milks. Pierce cake all over with a toothpick and slowly drizzle milk mixture over top. Chill until milks are completely absorbed, about 4 hours or overnight. To serve, slice into wedges and top with a poached peach wedge.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    poach
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Toss earthy beets in a bright lemon vinaigrette, then add some salty capers, nutty walnuts, sweet fennel, and a drizzle of zesty crème fraîche, and you have a well-balanced salad that, when served over greens, is a filling lunch. Game plan: If you’re using a combination of yellow or orange beets and red beets, you can opt to place the red beets in a separate bowl and toss them with dressing so as not to let the red color bleed into the other ingredients. Toss the yellow or orange beets with the remaining dressing and ingredients. To plate, place the red beets around the rest of the salad. This dish was featured as part of our Recipes for Fall Ingredients.

                                                                  Ingredients
                                                                  • Yes No 2 medium lb beet
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 4 tbsp lemon juice
                                                                  • Yes No 1/4 cup minced chives
                                                                  • Yes No 1/4 tsp dijon mustard
                                                                  • Yes No 1 tbsp champagne vinegar
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 cup thinly sliced fennel
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 4 oz smoked trout
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup). Drizzle the beets with olive oil and sprinkle with salt and pepper. Cover the dish tightly with aluminum foil. Bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 1 hour 10 minutes (for small beets start checking after 40 minutes; large beets may need even longer than 70 minutes).
                                                                  • Meanwhile, make the crème fraîche dressing and the vinaigrette. Place the crème fraîche, lemon zest, 1 tablespoon of the lemon juice, and half of the chives in a small, nonreactive bowl and stir to combine. Taste and season with salt, pepper, and more lemon juice as needed; set aside.
                                                                  • For the vinaigrette, whisk together the mustard, remaining 3 tablespoons lemon juice, vinegar, shallots, and a pinch each of salt and pepper in a small, nonreactive bowl. Let sit for 15 minutes, then whisk in the measured olive oil in a slow and steady stream; set aside.
                                                                  • When the beets are ready, carefully remove the foil and let them sit until cool enough to handle. Peel and cut the beets into bite-sized wedges about 1/3 inch wide. Immediately place them in a large bowl and add the fennel, capers, and remaining chives. Add the reserved vinaigrette and toss to combine. Taste and season with salt and pepper as needed.
                                                                  • Just before serving, top with the walnuts and smoked trout, if using. Drizzle with the crème fraîche dressing.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  In this soup, low-sodium chicken stock is infused with saffron; blended with wine, onion, garlic, celery, peppers, and spices; and then pureed. This pureed soup is good served either hot from the saucepan or chilled.

                                                                  Ingredients
                                                                  • Yes No 3 cup low-sodium chicken stock
                                                                  • Yes No big pinch saffron
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 4 2 lb large yellow bell pepper
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 2 tbsp half and half
                                                                  • Yes No black pepper
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No low-fat sour cream
                                                                  • Bring stock to a boil in a small saucepan. Add saffron; stir to dissolve. Turn off heat; let infuse while proceeding.
                                                                  • Heat butter in a large saucepan over medium-low heat. Add onion and garlic; cook until they begin to soften, about 4 minutes. Add celery and bell peppers; cook, covered, stirring occasionally, until softened, 18 to 20 minutes.
                                                                  • Add wine, and cook, stirring occasionally, until liquid has evaporated. Add infused chicken stock, salt, and cumin. Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.
                                                                  • Let soup cool slightly; puree, in batches if necessary, in a food processor or blender (do not fill blender more than halfway). Return to clean saucepan; stir in half-and-half or milk, and then reheat gently (do not boil; the mixture will curdle). Season with black pepper and cayenne to taste. Serve hot or chilled, garnished with sour cream.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No 2 tbsp grapefruit juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp low-fat mayonnaise
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 1 1/2 tsp poppy seed
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a bowl, whisk the lime, orange and grapefruit juices with the mustard, mayonnaise and honey. Slowly whisk in the oil until the dressing is creamy. Stir in the poppy seeds, season with salt and pepper and serve.
                                                                  Yields: 1cup
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  You can make this sauce a day ahead of time; to rewarm, stir it gently over low heat. This recipe goes with Chocolate-chip Shortcakes with Berries and Dark Chocolate Sauce

                                                                  Ingredients
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 6 oz semisweet chocolate
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • In a medium saucepan over low heat, stir whipping cream and chocolate until smooth, about 15 minutes.
                                                                  • Stir in vanilla. Serve warm.
                                                                  • Note: Nutritional analysis is per 1/4 cup.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Nuts and booze are a tried-and-true combination for any happy hour or cocktail party. Here the addition of rosemary and black pepper classes up the combo without getting too fussy. Game plan: These nuts will last up to 10 days stored in an airtight container 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 5 cup walnut
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/4 cup rosemary
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp black pepper
                                                                  • Heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Place nuts on a baking sheet. Add remaining ingredients and mix with your hands to evenly coat.
                                                                  • Bake until nuts are browned and toasted, stirring occasionally, about 20 minutes. Let cool on the baking sheet, transfer to a bowl, and serve.
                                                                  Yields: 9servings (5 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Lassi is a yogurt-based drink that's very popular in India. Many possible combinations of fruits and spices can flavor this refreshing beverage.

                                                                  Ingredients
                                                                  • Yes No 1 cup crushed ice
                                                                  • Yes No 1 1/2 cup mango
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No 4 tsp sugar, granulated
                                                                  • Yes No pinch cardamom, ground
                                                                  • Put ice, mango, milk, yogurt, sugar, and cardamom into a blender and blend for 2 minutes, then pour into individual glasses and serve.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 5
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 tsp szechuan peppercorn
                                                                  • Yes No 1/2 coarse tsp sea salt
                                                                  • Yes No 6 1/2 cup chicken stock
                                                                  • Yes No 2 star anise
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1/2 cinnamon stick
                                                                  • Yes No one 3 inch orange zest
                                                                  • Yes No one 4 inch fresh ginger 1 inch fine matchsticks, the rest
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 6 shiitake mushroom cap
                                                                  • Yes No four 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 3 oz mung bean noodles
                                                                  • Yes No 2 scallion green tops
                                                                  • In a mortar, crush the Sichuan peppercorns until fine but not powdery. Add the salt and lightly crush to combine, leaving it coarse in texture.
                                                                  • In a large saucepan, combine the stock with the star anise, black peppercorns, cinnamon stick, orange zest and the sliced ginger. Bring to a simmer, cover and cook over moderately low heat until fragrant and flavorful, about 20 minutes. Strain the broth into a clean pot and season with salt and pepper. Add the mushrooms, cover and cook over low heat until tender, about 5 minutes. Keep the broth hot.
                                                                  • In a large saucepan of water, poach the chicken at a very low simmer at low heat just until it is white throughout, about 18 minutes. Transfer the chicken to a cutting board, pat dry and let rest for 5 minutes. Slice the chicken crosswise on the diagonal 1/2 inch thick.
                                                                  • Meanwhile, in a medium bowl, soak the noodles in hot water until pliable, about 5 minutes. Drain and transfer the noodles to the hot broth. Let stand until heated through, about 1 minute.
                                                                  • Ladle the noodles, mushrooms and broth into shallow bowls. Top with the sliced chicken breasts, scallions and ginger matchsticks. Sprinkle the chicken with the Sichuan pepper-salt and serve.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute

                                                                  Fresh herbs and butter help to flavor and moisten this delicious roasted chicken.

                                                                  Ingredients
                                                                  • Yes No 1 chicken
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No olive oil
                                                                  • Heat oven to 350°. Arrange a rack in a roasting pan. Wash chicken and pat dry. Sprinkle all over and in the cavity with salt and pepper. Set the bird on the rack in the roasting pan. Combine the butter, tarragon, chives, and mustard. Rub the mixture under the skin on both sides of the breast and rub any remaining herb mixture over the bird. Lightly brush with olive oil. Roast for about 2 to 2 1/2 hours, or to 180° on an instant read thermometer in the thickest part of a thigh. Baste occasionally with pan juices. Serves 6.
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste

                                                                  Use your bounty of zucchini for this sweet, moist quick bread, a long-time Cooking Light reader favorite. The recipe makes two loaves, so you can freeze one for later.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 12 oz cup shredded zucchini
                                                                  • Yes No 1/4 cup coarsely chopped walnut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
                                                                  • Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
                                                                  • Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
                                                                  Yields: 2loaves, 12 servings per loaf (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  This is Steve Corry's fun variation on a New England lobster roll. He flavors delicious meaty lobster salad with basil, chives and lemon zest, then sandwiches it between crispy, tart slices of fried green tomatoes instead of bread. The whimsical name only adds to the appeal.

                                                                  Ingredients
                                                                  • Yes No 1 ear corn
                                                                  • Yes No one 2 lb lobster
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No salt
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No 2 tbsp diced basil
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp smoked sweet paprika
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 8 extra large large tomatillo
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Bring a large pot of salted water to a boil and fill a large bowl with ice water. Add the corn to the pot and boil for 2 minutes, until glossy. Let cool, then cut the kernels from the cob.
                                                                  • Return the water to a boil and add the lobster. Cook over high heat for 13 minutes, just until the lobster turns red. Immediately plunge the lobster into the ice water to cool. Twist off the tail and claws. Crack the shells and remove the meat. Cut four 1/2-inch-thick slices from the tail and another 4 from a claw and reserve for garnish. Coarsely chop the remaining lobster.
                                                                  • In a medium bowl, using the back of a spoon, mash the garlic to a paste with a pinch of salt. Add the mayonnaise, basil, chives, onion, lemon zest and a generous pinch of pepper. Fold in the chopped lobster and the corn and refrigerate until chilled, about 1 hour.
                                                                  • In a shallow bowl, mix the flour with the smoked paprika and a generous pinch of salt. In another shallow bowl, beat the eggs with the milk and season with salt and pepper. Dredge the green tomato slices in the flour mixture, tapping off the excess. Dip the slices in the egg mixture and then in the flour again.
                                                                  • In a large skillet, heat the oil until shimmering. Add the tomato slices and fry over high heat, turning once, until golden and crisp, about 4 minutes. Drain on paper towels and sprinkle lightly with salt.
                                                                  • Transfer 4 fried tomato slices to plates. Top with the lobster salad and another fried tomato; press lightly to compact the sandwiches. Garnish the knuckle sandwiches with the reserved lobster pieces and serve right away.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tbsp mirin
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1/2 tbsp soy sauce
                                                                  • Yes No 1/2 tbsp lemon juice
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No 1 cup finely shredded red cabbage
                                                                  • Yes No 1 cup finely shredded napa cabbage
                                                                  • Yes No 1 cup carrot
                                                                  • Yes No 1 cup jicama
                                                                  • Yes No 1 cup daikon
                                                                  • Yes No 1/2 small seedless cucumber
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 cup mung bean sprout
                                                                  • Yes No salt
                                                                  • In a large bowl, mix the mayonnaise, mirin, rice vinegar, soy sauce, lemon juice and jalapeño. Add the red and napa cabbages, carrot, jicama, daikon, cucumber, scallions and bean sprouts, season with salt and toss well; serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain.
                                                                  • Heat a large skillet over medium-high heat. Add butter and oil; swirl until butter melts. Add garlic; sauté 30 seconds. Remove garlic; set aside. Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently. Top with garlic.
                                                                  • SESAME-SOY variation: Prepare beans through step 1. Heat 1 tablespoon dark sesame oil in a skillet over medium-high heat. Add 2 minced garlic cloves and 1/4 teaspoon crushed red pepper; sauté 30 seconds. Add beans, 1 tablespoon lower-sodium soy sauce, and 1/8 teaspoon salt; cook 2 minutes, tossing frequently. Sprinkle with 1/2 teaspoon toasted sesame seeds. Yield: 4 servings.
                                                                  • CALORIES 72; FAT 3.8g (sat 0.5g); SODIUM 214mg
                                                                  • CITRUS-NUT variation: Prepare green beans through step 1. Combine beans, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; toss. Combine 2 tablespoons finely chopped blanched hazelnuts, 2 tablespoons chopped fresh parsley, 1/2 teaspoon grated orange rind, and 1 minced garlic clove; sprinkle over beans. Yield: 4 servings. CALORIES 90; FAT 5.7g (sat 0.7g); SODIUM 156mg
                                                                  • PEPPERY BACON variation: Prepare green beans through step 1. Cook 2 chopped bacon slices in a skillet over medium-high heat until crisp. Remove bacon, reserving 2 teaspoons drippings in pan. Add 2 tablespoons chopped shallots; sauté 2 minutes. Add beans; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook 2 minutes. Top with bacon. Yield: 4 servings.
                                                                  • CALORIES 76; FAT 3.6g (sat 1.3g); SODIUM 231mg
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    grate
                                                                  Ingredients
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp bread crumb
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No lemon
                                                                  • Combine crabmeat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook.
                                                                  • Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side). Serve 2 crab cakes per plate with lemon wedges and Cherry Tomato and Corn Salad.
                                                                  • Note: Most of the sodium in this meal is from naturally occurring sodium in the crab.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 2 crab cakes and about 1 1/4 cups salad)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bind
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 navel orange
                                                                  • Yes No one 3 inch cinnamon stick
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 whole cloves, whole
                                                                  • Yes No 6 large bartlett pear
                                                                  • Yes No 12 pitted prune
                                                                  • Yes No butter cookies
                                                                  • In a large pot, bring the water to a boil with the sugar, orange slices, cinnamon stick, bay leaf and clove; stir to dissolve the sugar. Add the pears and prunes and cook over moderate heat, turning the pears often, until the pears are tender, about 25 minutes.
                                                                  • Using a slotted spoon, transfer the pears and prunes to a shallow serving bowl. Boil the poaching liquid over high heat until reduced to 1 1/2 cups, about 10 minutes. Strain the syrup over the pears. Serve warm or at room temperature, with the butter cookies alongside.
                                                                  Yields: 6
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    poach

                                                                  Pea sprouts, with their delicate, sweet flavor, are the epitome of spring. Toss them with mushrooms, fennel, and herbs for a simple, elegant salad that’s perfect on its own or served with scallops in vodka sauce. What to buy: Pea sprouts can be found at gourmet grocery stores and farmers’ markets. Depending on where you live, you may be able to find them year-round, but they peak in the springtime. This recipe was featured as part of our menu celebrating 100 days of the Obama White House.

                                                                  Ingredients
                                                                  • Yes No 1 small fennel bulb, and paper thin
                                                                  • Yes No 6 oz cremini mushrooms, and caps
                                                                  • Yes No 1/4 cup thinly sliced chives
                                                                  • Yes No 2 tbsp diced tarragon
                                                                  • Yes No 2 tbsp champagne vinegar
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 8 oz pea sprouts
                                                                  • Combine all ingredients except pea sprouts in a large, nonreactive bowl and toss together. Cover and allow to marinate in the refrigerator until the mushrooms are slightly softened and have soaked up some of the vinaigrette, about 10 minutes.
                                                                  • Add pea sprouts, toss thoroughly to coat, and serve immediately.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Kahlúa makes a subtle, yet delicious appearance in this chocolate chip cookie recipe. No liqueur? Simply substitute strong freshly brewed coffee.

                                                                  Ingredients
                                                                  • Yes No 2 cup cake flour
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp vegetable shortening
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp egg substitute
                                                                  • Yes No 1 1/2 tbsp kahlúa
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 6 tbsp semisweet chocolate minichips
                                                                  • Yes No 1/3 cup white chocolate chips
                                                                  • Yes No 2 1/2 tbsp diced pecan
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt; stir with a whisk.
                                                                  • Combine sugars, butter, and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy, about 3 minutes. Combine 1/4 cup water, egg substitute, Kahlúa, and vanilla in a small bowl. Add Kahlúa mixture to sugar mixture; beat 2 minutes or until well blended. Gradually add flour mixture; beat at low speed just until combined. Fold in chocolate chips, white chocolate chips, and pecans. Drop by level tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake, 1 sheet at a time, at 350° for 14 minutes or just until set and beginning to brown around edges and on bottoms. Remove from oven; cool on pan 1 minute. Remove from pan; cool completely on wire racks.
                                                                  • Note: You can freeze completely cooled cookies for up to a month in a zip-top plastic bag.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 40cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chopped pecan
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 5 1.55 oz milk chocolate bars
                                                                  • Line a 15- x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges.
                                                                  • Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.
                                                                  • Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container.
                                                                  Yields: 1 ¾pounds
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Come summer, when string beans are at their tasty freshest, my mother-in-law makes this beefy stew about once a week, and everybody volunteers to snap away the tips of the beans. Her proportions are never hard-and-fast, so feel free to adjust them to suit your taste. This will serve 4-6, and there may or may not be leftovers.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb beef stew meat
                                                                  • Yes No 2 1/4 lb string bean
                                                                  • Yes No two beef round
                                                                  • Yes No an onion
                                                                  • Yes No 1 250 milliliter cup tomato sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 60 milliliter cup olive oil
                                                                  • Yes No a dry red wine
                                                                  • Heat the olive oil in a pot and add the chopped onions; cook until they have become translucent, taking care lest they burn, and then add the meat; continue cooking, stirring, until the meat is browned on all sides. Add the wine if you're including it, and continue cooking until it has evaporated. Add the carrot and the tomato, season to taste, and simmer over a low flame, covered, for about an hour. Add the string beans and continue cooking for another half hour or until all is fork- tender. Check seasoning, and serve. Accompaniments? A tossed salad is quite nice. The wine? Since we eat it in summer, a lighter red along the lines of a Chianti Classico d'Annata or a Rosso di Montalcino. It will also work well with more substantial wines, for example Nobile di Montepulciano or a Valpolicella Classico Superiore.
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  This chicken and sausage cassoulet recipe is a modern update on the classic white bean cassoulet from Toulouse. This version evokes particularly complex and developed flavors by cooking certain ingredients separately, and then together. The result is an irresistible, hearty stew.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried white beans, sorted
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lb lardons
                                                                  • Yes No 2 large white onion
                                                                  • Yes No 1 lb pork sausage
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skin-on)
                                                                  • Yes No 1 lb chicken legs
                                                                  • Yes No 2 lb tomato
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 qt chicken stock
                                                                  • Yes No 1 bouquet garni
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1/2 cup bread crumb
                                                                  • Yes No 1 tsp diced parsley
                                                                  • Yes No 1/2 tsp diced thyme
                                                                  • Yes No 4 tsp butter
                                                                  • Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn tender, about 1 hour and 15 minutes. Add 1 teaspoon salt and 1/4 teaspoon ground black pepper to the beans and cook until the liquid has absorbed, about 25 additional minutes. Remove the beans from the heat, drain and discard any additional liquid, and set the beans aside.
                                                                  • In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate. Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons. Brown the sausage and transfer it to a bowl.
                                                                  • Preheat the oven to 350F. Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage. Brown the chicken legs in the skillet and transfer them to the bowl.
                                                                  • Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish. Cover with a lid or foil, and bake the casserole for 25 minutes. Add the carrots to the casserole, cover, and bake for an additional 20 minutes.
                                                                  • Add the reserved white beans to the hot casserole and gently stir the mixture. In a small bowl, toss the bread crumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned bread crumbs over the casserole and bake it, uncovered, for 1 hour. Discard the bouquet garni and serve the cassoulet hot.
                                                                  • This chicken and sausage cassoulet recipe makes 12 large servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  I love simple desserts. This recipe is simple yet it satisfies my sweet craving. Ripe plums are stewed with rhubarb and then served with lashings of homemade vanilla custard also known as "creme Anglaise" or English pouring custard. Tips: Do not let the eggs stand after adding the sugar as this will dry out the yolks and make it harder to mix them into the milk. When cooking the custard, keep the temperature low and make sure you stir into the edges of the saucepan as the egg tends to catch there. Have an ice bath ready to cool the custard. The custard should be smooth and creamy with no lumps or burned bits.

                                                                  Ingredients
                                                                  • Yes No 5 plum
                                                                  • Yes No 1 rhubarb
                                                                  • Yes No 1/3 cup caster sugar
                                                                  • Yes No 4 tbsp water
                                                                  • Yes No pouring custard
                                                                  • Yes No 250 milliliter milk
                                                                  • Yes No ½ vanilla bean pod
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 50 gram sugar, granulated
                                                                  • Yes No serves 4
                                                                  • Cut plums in half and discard seeds. Add plums to a saucepan with rhubarb and water. Sprinkle over sugar, cover and heat over a medium-low heat. Simmer gently for 8-9 minutes until plums and rhubarb are tender but still retain their shape.
                                                                  • Remove from heat and set aside to cool.
                                                                  • Make the custard.
                                                                  • Heat the milk and vanilla bean together in a small saucepan over a medium-low heat. Bring to a gentle simmer but do not boil the milk. Once the milk starts to bubble very slightly and steam, turn the heat off and let the milk cool a little while you prepare the yolks.
                                                                  • Mix yolks and sugar together in a heatproof bowl. Slowly add half of the hot milk, while whisking continuously. Add the remaining milk while whisking then transfer mixture back into the saucepan.
                                                                  • Cook over a medium-low heat, stirring constantly with a wooden spoon for about 10-12 minutes or until the custard thickens and coats the back of the spoon and a finger drawn through the custard leaves a clean, stable line. Remember when stirring the custard, make sure you stir into the edges of the saucepan where the egg tends to catch.
                                                                  • Strain custard through a mesh strainer into a clean bowl set over an ice-bath.
                                                                  • Cover custard and cool in refrigerator.
                                                                  • Once cooled, divide stewed fruit equally into serving bowls and then drizzle on a generous serving of custard. Serve immediately.
                                                                  Cuisine:YesNoenglish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 2 1/2 lb rotisserie chicken
                                                                  • Yes No 1 12 oz, 1 1/2 cup barbecue sauce
                                                                  • Yes No 1/2 cup pineapple preserves
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 24 slice white sandwich bread
                                                                  • Yes No 1 head greens
                                                                  • Remove skin from chicken. Cut meat from bones and coarsely chop it. In a large saucepan over medium-high heat, combine barbecue sauce, pineapple preserves and chili powder. Add chicken and cook, stirring, until just simmering and heated through, about 5 minutes.
                                                                  • Warm bread in toaster until just lightly toasted. Remove chicken from heat. Place 8 slices of bread on a work surface; top each with a lettuce leaf. Spoon some chicken on top. Top with bread and remaining lettuce and chicken. Top with final slice of bread. Secure sandwiches with toothpicks and slice in half. Serve immediately.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
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                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  Peppermint and chocolate are a classic Christmas combination -- serve this decadent cake for a memorable finale to your holiday dinner.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 3/4 cup sour cream
                                                                  • Yes No 3 cup cake flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No swiss meringue buttercream
                                                                  • Yes No 30 hard peppermint candies
                                                                  • Preheat oven to 350 degrees. Spray six 9-by-2-inch cake pans with nonstick cooking spray. Line each cake pan with parchment paper and spray parchment.
                                                                  • In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
                                                                  • Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 12 to 14 minutes. Transfer pans to wire racks to cool 15 minutes. Invert cakes onto racks; peel off parchment. Reinvert cakes and let cool completely, top sides up.
                                                                  • Meanwhile, fit a pastry bag with a large plain round tip; fill pastry bag with one-third of the buttercream and set aside.
                                                                  • Place four strips of parchment paper around perimeter of a cake plate or lazy Susan. Transfer one layer to cake plate and pipe buttercream around the perimeter of the cake. Using about 1 cup remaining buttercream, fill between the buttercream perimeter to create an even layer of filling; sprinkle with some of the crushed peppermint candies. Top with another layer of cake, top side down. Repeat process, filling the cake, piping the buttercream perimeter, creating an even layer with remaining frosting, and sprinkling with peppermint candies, until all the cake layers have been stacked. Spread remaining frosting all over tops and sides of cake; sprinkle top with peppermint candies. Garnish sides of cake plate with any remaining candies; serve.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 19-inch layer cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious sauce made with Campbell's® Condensed French Onion Soup, ketchup, vinegar and brown sugar, to serve on sandwich buns.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3 1/2 lb boneless pork shoulder roast, netted
                                                                  • Yes No 1 10 1/2 oz campbell's condensed french onion soup
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 3 tbsp packed brown sugar
                                                                  • Yes No 12 hamburger rolls
                                                                  • Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on all sides. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker. Divide the pork and sauce mixture among the rolls. *Or on HIGH for 4 to 5 hours. Serving Suggestion: Serve with savory coleslaw with green & red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  • Yes No
                                                                    AMP

                                                                  To make these layered, free-form sundaes quickly, use store-bought caramel or butterscotch sauce. As a variation, substitute ginger cookies for the chocolate wafers.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 24 5 oz chocolate wafer cookies
                                                                  • Yes No 1 pint passion fruit sorbet
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • MAKE THE CARAMEL SAUCE In a medium saucepan, stir the sugar with the water and bring to a boil over high heat. Using a wet pastry brush, wash down any sugar crystals from the side of the pan. Cook, without stirring, until a deep amber caramel forms, about 8 minutes. Remove the saucepan from the heat and carefully whisk in the heavy cream, butter and vanilla bean and seeds. Carefully scrape the caramel sauce into a heatproof glass jar and let cool to room temperature. Discard the vanilla bean.
                                                                  • ASSEMBLE THE SUNDAES Spoon 2 tablespoons of the cookie crumbs into each of 4 tall 10-ounce glasses. For each sundae, top the crumbs with a 1/4-cup scoop of the passion fruit sorbet, 2 tablespoons of the caramel sauce and a 1/4-cup scoop of the vanilla ice cream. Repeat the layering once more, starting with the cookie crumbs. Sprinkle 1 tablespoon of the crumbs over each sundae and serve at once.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Pumpkin Dump Cake
                                                                   1 h 15 m

                                                                  Try something new this Thanksgiving. This recipe for Pumpkin Dump Cake is perfect for holiday.

                                                                  Ingredients
                                                                  • Yes No 1 oz pumpkins in can
                                                                  • Yes No 1 oz evaporated milk
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 tsp nutmeg
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 tsp cloves, whole
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 oz yellow cake mix
                                                                  • Yes No 1 cup walnut
                                                                  • Preheat oven to 350 degrees F. Lightly grease 9x13 pan. Completely combine 1st set of ingredients. Pour into prepared pan. Sprinkle with cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with butter. Bake for 50 minutes. Cool and cut in squares. * Or use 4 teaspoons Pumpkin Pie Spice or Mixed Spice. ** Or use the dry ingredients only in this recipe for Basic Yellow Cake Mix
                                                                  Yields: 24servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake

                                                                  Spiced beef and rice fill these tender, flavorful peppers. Bringing the sauce to a boil before adding it to the dish cuts down on the overall cook time of this 45-minute recipe.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 oz boil in long grain rice
                                                                  • Yes No 4 medium red bell pepper
                                                                  • Yes No 3/4 lb ground sirloin (beef)
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 2 cup tomato and basil pasta sauce
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 450°.
                                                                  • Cook rice according to package directions, omitting salt and fat. Set aside.
                                                                  • While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.
                                                                  • Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.
                                                                  • While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
                                                                  • Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.
                                                                  • Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.
                                                                  Yields: 4servings (serving size: 1 stuffed pepper and 1/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
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