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                                                                  A chilled soup like gazpacho is the perfect way to serve up something tasty when it’s too hot to cook. Game plan: Taste your grapes before beginning. If they are mouth-puckeringly sour, use half the vinegar indicated. Then, once you have made the recipe, taste the gazpacho and add more vinegar as desired until all the flavors of the soup are apparent without any of them being overwhelming. Also, be sure to remove all of the peel from the cucumbers, because the skin can be very bitter. The gazpacho can be made up to 3 days ahead of time. Stir briefly before serving. This recipe was featured as part of our Play It Cool story.

                                                                  Ingredients
                                                                  • Yes No 1 piece sweet baguette
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No 4 cup english cucumber
                                                                  • Yes No 4 cup seedless green grape
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 1 cup water
                                                                  • Yes No chives
                                                                  • Tear bread into large chunks, place in a large bowl, and cover with water. Set aside until bread has softened, about 3 minutes.
                                                                  • Combine almonds, garlic, and salt in the bowl of a food processor fitted with a blade attachment and process until the nuts are finely ground (be careful not to turn the mixture into a paste), about 30 seconds. Squeeze out the water from the bread, add to the processor, and pulse until the bread is incorporated but not forming a ball, about 10 pulses.
                                                                  • Add the cucumber and process just until evenly broken down. Add the grapes and process until smooth (the bowl of the food processor will be filled almost to the top). With the processor running, pour in the vinegar and olive oil in a thin, steady stream and process until evenly incorporated.
                                                                  • Transfer the soup to a 3-quart container with a tightfitting lid. While whisking, add the water in a steady stream to fully combine. Taste and adjust the seasoning as desired.
                                                                  • Cover and refrigerate until thoroughly chilled, at least 1 hour. Once the gazpacho is cold, spoon it into bowls, garnish with chives, and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 7servings (about 8 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 1 14 oz 2 percent greek yogurt
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No salt and pepper
                                                                  • Puree all ingredients in a food processor until smooth. Chill for 30 minutes. Serve with pita bread or crudités.
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  The crunchy topping on this side-dish casserole gives way to a cheesy interior, resulting in a comfort food winner. A bonus with this dish is that you can make the casserole ahead--assemble and refrigerate it until time to bake. Sprinkle the cornflakes over the casserole just before baking.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup non-fat sour cream
                                                                  • Yes No 1 1/4 5 oz cup finely shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp minced onion
                                                                  • Yes No 5 tsp butter
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 30 oz frozen hash browns
                                                                  • Yes No 1 10.75 oz reduced fat cream of chicken soup
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup coarsely crushed corn flakes
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.
                                                                  • Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                  • Yes No
                                                                    healthy request
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  • Yes No
                                                                    Healthy Request
                                                                  Ingredients
                                                                  • Yes No 1 cup japanese plum wine
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 10 small plum
                                                                  • Yes No 2 pint raspberry
                                                                  • Yes No gingersnap cookie
                                                                  • In a large, shallow bowl, whisk the Japanese plum wine with the ground ginger. Add the plum wedges to the bowl and toss well. Let stand at room temperature for 15 minutes, stirring a few times. Add the raspberries to the bowl and toss gently to coat. Spoon the fruit and wine into small bowls and serve.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 10
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Cool off on a hot day with a big bowl of creamy homemade ice cream. Perfect for entertaining, this five-star recipe makes enough for a crowd.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 6 oz cup less fat cream cheese
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 3 cup 2% reduced fat milk
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 3 cup blueberry
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1/4 cup water
                                                                  • Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
                                                                  • Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.
                                                                  • Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.
                                                                  Yields: 12servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover

                                                                  Mascarpone is a rich, buttery cheese with a delicate, creamy texture.

                                                                  Ingredients
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 1/2 tsp bread machine yeast
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sliced scallion
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 tbsp mascarpone cheese
                                                                  • Yes No 6 oz smoked salmon
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 6 lemon
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and the next 4 ingredients (flour through salt) into bread pan, and select dough cycle; start bread machine.
                                                                  • Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough; let rest 10 minutes.
                                                                  • Preheat oven to 425°.
                                                                  • Divide dough into 6 equal portions. Roll each portion into a 9-inch circle on a lightly floured surface. Cover baking sheets with parchment paper, and place dough rounds on pans. Lightly coat top of dough with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 15 minutes or until puffy.
                                                                  • Divide the onions and pepper evenly among dough rounds. Bake at 425° for 10 minutes. Remove from oven; drop 3 teaspoonfuls of cheese onto each round. Arrange 1 ounce smoked salmon on top of each pizza, and divide capers evenly among pizzas.
                                                                  • Bake the pizzas an additional 8 minutes or until the cheese melts. Serve pizzas with lemon wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 pizza)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Tasso is a spicy smoked cut of pork or beef popular in many Cajun dishes.

                                                                  Ingredients
                                                                  • Yes No 4 lb chicken thigh
                                                                  • Yes No 1 lb andouille
                                                                  • Yes No 1 lb tasso ham
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 4 medium onion
                                                                  • Yes No 2 large green bell pepper
                                                                  • Yes No 2 large celery rib
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 4 32 oz chicken broth
                                                                  • Yes No 1 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/3 cup chopped parsley
                                                                  • Yes No cooked rice
                                                                  • Yes No garnishes, green onions, filé powder
                                                                  • Cut first 3 ingredients into bite-size pieces. Place in a large Dutch oven over medium heat, and cook, stirring often, 20 minutes or until browned. Drain on paper towels. Wipe out Dutch oven with paper towels.
                                                                  • Heat oil in Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 25 minutes or until mixture is a dark mahogany.
                                                                  • Stir in onions and next 3 ingredients; cook, stirring often, 18 to 20 minutes or until tender. Gradually add broth. Stir in chicken, sausage, tasso, thyme, and black and red ground peppers.
                                                                  • Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 2 1/2 to 3 hours. Stir in parsley. Remove from heat; serve over hot cooked rice. Garnish, if desired.
                                                                  • Shrimp-Tasso-Andouille Sausage Gumbo: Omit chicken thighs and proceed with Steps 1, 2, and 3. Proceed with Step 4, stirring in 4 lb. medium-size raw shrimp, peeled and, if desired, deveined, the last 15 minutes of cooking.
                                                                  • Philip Elliott, Baton Rouge, Louisiana
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 5qt. (about 20 servings)
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 4 hours 15 minutes
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup red wine vinegar
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 24 oysters in the shell
                                                                  • Yes No rock salt
                                                                  • Combine first 6 ingredients in a large bowl, stirring until sugar dissolves. Pour mixture into a shallow dish; freeze, uncovered, 3 hours or until firm. Flake ice mixture with a fork.
                                                                  • Shuck oysters, discarding top shells; run knife under meat of oyster to release. Place half shells on a serving platter lined with rock salt. Spoon 1 teaspoon mignonette ice onto each oyster; serve immediately.
                                                                  • *For testing purposes, we used Pinot Noir.
                                                                  • Note: To aid the shucking process, place oysters on a baking sheet. Bake at 350° for 15 minutes to open shells slightly.
                                                                  Cuisine:YesNoseattle
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake

                                                                  A traditional Greek dip and gyro condiment, this tzatziki recipe also makes a tasty topping for sandwiches and even hamburgers. Serve with pita wedges or crudités.

                                                                  Ingredients
                                                                  • Yes No 1 cup grated cucumber
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup non-fat yogurt
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 2 tsp chopped dill weed
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 garlic clove
                                                                  • Place cucumber on several layers of paper towels; sprinkle with 1/8 teaspoon salt. Let stand 30 minutes.
                                                                  • Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least 1 hour before serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 14servings (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 lb dried udon
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp asian sesame oil
                                                                  • Yes No 1 1/4 tsp asian chili garlic sauce
                                                                  • Yes No 1 tsp pure ancho chile powder
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No 2 cup clam broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No 24 littleneck clam
                                                                  • Yes No 4 oz baby spinach
                                                                  • Yes No 2 scallion
                                                                  • In a large saucepan of boiling salted water, cook the udon until al dente, about 6 minutes. Drain, shaking out the excess water.
                                                                  • Meanwhile, in a large saucepan, combine the garlic, sesame oil, 1 1/4 teaspoons chili sauce, chile powder, sugar and a pinch of salt. Add the clam broth and water and bring to a boil. Add the clams and cook until opened, about 5 minutes; transfer the clams to a bowl.
                                                                  • Add the spinach, scallions and udon to the broth and cook until the spinach is wilted, 1 minute. Ladle the udon soup into 4 bowls and top with the clams. Pass extra chili sauce at the table.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Avgolemono (ahv-goh-LEH-moh-noh) is a tangy Greek soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; our interpretation uses orzo. Total time: 35 minutes.

                                                                  Ingredients
                                                                  • Yes No 6 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tsp diced dill weed
                                                                  • Yes No 1/2 cup orzo
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1 cup shredded carrot
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 oz chicken breast (boneless, skinless)
                                                                  • Bring broth and dill to a boil in a large saucepan. Add orzo. Reduce heat, and simmer 5 minutes or until orzo is slightly tender. Remove from heat.
                                                                  • Place eggs and juice in a blender; process until smooth. Remove 1 cup broth from pan with a ladle, making sure to leave out orzo. With blender on, slowly add broth; process until smooth.
                                                                  • Add carrot, salt, pepper, and chicken to pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until chicken and orzo are done. Reduce heat to low. Slowly stir in egg mixture; cook 30 seconds, stirring constantly (do not boil).
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 cup chopped shrimp
                                                                  • Yes No 1/2 8 oz cream cheese
                                                                  • Yes No 3 tbsp chopped scallion
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 3/4 tsp curry powder
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 15 mini phyllo pastry shells
                                                                  • Yes No 2 1/2 tbsp mango chutney
                                                                  • Yes No toppings, fresh chives, sweetened flaked coconut
                                                                  • Stir together first 6 ingredients. Spoon mixture into pastry shells. Spoon 1/2 tsp. mango chutney over each tart; sprinkle with desired toppings.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 5servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  The ultimate bar snack goes Asian with the warm, spicy addition of Chinese Five-Spice Powder.

                                                                  Ingredients
                                                                  • Yes No 4 cup mixed unsalted, untoasted nuts
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No peanut oil
                                                                  • Yes No 1/2 tsp five spice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Bring a large pot of water to a boil. Add nuts and blanch for 30 seconds. Drain well and transfer to a large bowl. While nuts are still hot and slightly wet, add powdered sugar and toss to coat. Continue stirring and tossing until all the sugar has “melted” into the nuts (if bits of unmelted sugar remain, the nuts will not fry properly).
                                                                  • In a large, heavy-bottomed skillet, heat about 1 inch of oil to 350°F over medium-high heat.
                                                                  • Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Use a slotted spoon to remove the nuts from the oil and scatter them on an unlined baking sheet to cool slightly.
                                                                  • While the nuts are still warm, transfer them to a bowl and sprinkle evenly with 1/2 teaspoon five-spice powder, salt, and pepper. Toss well to distribute the spices, and then taste a nut. Add more seasonings to taste and toss well after each addition. When the nuts are cool, pack them into an airtight jar or plastic container. They will keep at room temperature for at least 2 weeks.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  I made this cranberry cake three times over Thanksgiving week because I just can't get enough of it. It's sweet with a golden crumb, soft and moist, and dense without being heavy, with juicy explosions of tart cranberries. This is also really easy; it comes together in about 10 minutes. I often cover it in kirsch-flavored whipped cream, but lately I have been baking it instead with a topping of pecans caramelized in butter and brown sugar. The nuts make this rather fruitcake-like - a fruitcake for non-fruitcake eaters.

                                                                  Ingredients
                                                                  • Yes No 3 egg
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1 tbsp kirsch
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 2 1/2 cup cranberry
                                                                  • Yes No
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 1 cup pecan
                                                                  Ingredients
                                                                  • Yes No 3 cup organic all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup organic milk
                                                                  • Yes No 2 tsp organic pure vanilla extract
                                                                  • Yes No 1 1/2 stick organic unsalted butter
                                                                  • Yes No 2 cup organic sugar, granulated
                                                                  • Yes No 4 large organic egg
                                                                  • Yes No 1/2 lb organic unsalted butter
                                                                  • Yes No 1 large organic egg yolk
                                                                  • Yes No 1 lb powdered sugar
                                                                  • Yes No 1/4 cup organic heavy whipping cream
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • MAKE THE CAKE: Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder and salt. In a cup, mix the milk with the vanilla.
                                                                  • In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
                                                                  • Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
                                                                  • MAKE THE FROSTING: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer.
                                                                  • Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.
                                                                  Yields: 19-inch, two-layer cake
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Basting this ham with peach preserves and mustard creates a glistening entrée that tastes as good as it looks. Prep: 13 min.; Cook: 2 hrs., 20 min.; Other: 15 min. Editor's favorite

                                                                  Ingredients
                                                                  • Yes No 1 8 lb fully cooked shank portion hardwood smoked ham
                                                                  • Yes No 1 cup peach preserves
                                                                  • Yes No 1 7.3 oz coarse grained dijon mustard
                                                                  • Yes No 2 cup peach nectar
                                                                  • Yes No garnish, seckel pears
                                                                  • Remove and discard skin from ham. Using a boning knife, score fat on ham 1/8" deep in a diamond pattern. Place ham, fat side up, on a lightly greased rack in a shallow roasting pan. Insert a meat thermometer, making sure it does not touch fat or bone.
                                                                  • Stir together preserves, mustard, and 1 cup peach nectar in a large bowl; pour over ham.
                                                                  • Bake ham, uncovered, at 350° for 2 hours and 20 minutes or until meat thermometer registers 140°, basting with pan juices every 20 minutes.
                                                                  • Transfer ham to a serving platter. Let stand 15 minutes before carving.
                                                                  • Pour pan drippings into a large saucepan. Add remaining 1 cup peach nectar; bring to a boil. Serve sauce with ham. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    maille
                                                                  • Yes No
                                                                    diamond
                                                                    Supplies:
                                                                  • Yes No
                                                                    hardwood
                                                                    Brands:
                                                                  • Yes No
                                                                    Maille
                                                                  • Yes No
                                                                    Diamond
                                                                  Ingredients
                                                                  • Yes No 1/2 cup dulce de leche
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 3/4 1 inch lb crustless challah, cubes
                                                                  • Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
                                                                  • Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz cuervo platino
                                                                  • Yes No 2 oz lime juice
                                                                  • Yes No 1 oz simple syrup
                                                                  • Yes No 0.60 fl oz alcohol content 0.60 fl, oz
                                                                  • Mix ingredients in cocktail shaker with ice. Serve in a chilled martini glass straight up. Garnish with a lime wedge. Salt is optional. PLEASE DRINK RESPONSIBLY. JOSE CUERVO PLATINO Tequila. 40% Alc/Vol. ©2009 Imported by Productos Finos Ltda., Norwalk, CT, under license from the trademark owner.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large cauliflower
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Place garlic in a large pot of salted water and bring to a boil over high heat. Separate cauliflower into small florets and add to pot. Bring back to a boil, reduce heat to medium-high and cook until cauliflower is very tender, 10 to 12 minutes. Drain well, transfer back to pot and cook over medium-high heat, stirring constantly, until dry, about 3 minutes.
                                                                  • Combine garlic, cauliflower, olive oil and buttermilk in a large bowl. Use a potato masher to mash cauliflower until thick and pulpy. Transfer to a large saucepan and bring to a simmer over medium-high heat. Cook until warmed through, about 5 minutes. Season with salt and pepper. Sprinkle with parsley, if desired, and serve hot.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 26 minutes
                                                                  • Total Time: 41 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Chimichurri is an Argentinean condiment commonly served with roasted and grilled meats. Here, it's a delicious match for lamb. Chimichurri also makes a nice tapas-style appetizer with toast points. For the freshest results, prepare the chimichurri while the roast stands.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 4 lb boneless leg of lamb
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup packed cilantro
                                                                  • Yes No 2/3 cup packed basil
                                                                  • Yes No 1/2 cup packed parsley
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • To prepare lamb, combine the first 7 ingredients in a small bowl; rub over lamb. Place lamb in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
                                                                  • Preheat oven to 400°.
                                                                  • Remove lamb from bag; discard any remaining marinade. Sprinkle the lamb evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Roll lamb; secure lamb at 2-inch intervals with twine. Place lamb on a rack coated with cooking spray; place rack in pan. Bake at 400° for 55 minutes or until a thermometer registers 145° (medium-rare) or desired degree of doneness. Let roast stand 20 minutes before slicing.
                                                                  • To prepare orange chimichurri, combine the cilantro and remaining ingredients in a food processor; process until smooth. Serve with lamb.
                                                                  Yields: 8servings (serving size: 3 ounces lamb and 1 1/2 tablespoons orange chimichurri)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  Buttery squash, crunchy pumpkin seeds, and smoky bacon make this a fall salad you'll want to enjoy often. Serve with pork chops.

                                                                  Ingredients
                                                                  • Yes No 4 cup cubed butternut squash
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 bacon
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 10 cup salad greens
                                                                  • Yes No 3 tbsp unsalted pumpkinseed kernels, toasted
                                                                  • Preheat oven to 400°.
                                                                  • Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 30 minutes or until squash is tender and lightly browned, stirring after 15 minutes. Remove from heat; keep warm.
                                                                  • Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and mustard.
                                                                  • Cook bacon in a small nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add shallot to drippings in pan; sauté 1 minute. Add shallot and bacon to vinegar mixture, stirring with a whisk.
                                                                  • Place salad greens in a large bowl. Drizzle vinegar mixture over greens; toss gently to coat. Arrange about 1 1/3 cups salad on each of 6 plates. Top each serving with 2/3 cup squash and 1 1/2 teaspoons pumpkinseed kernels.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here's our lightened rendition of a traditional yellow squash casserole; it's just as delicious just minus the guilt! Meat-and three casseroles are usually laden with mayo, cream, butter, cheese, or any combination of the four.

                                                                  Ingredients
                                                                  • Yes No 8 cup sliced yellow squash
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 6 oz hot turkey italian sausage
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 1 oz slice day old white bread
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 1/3 1 1/2 oz cup diced provolone cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 10 3/4 oz condensed reduced fat, reduced sodium cream of mushroom soup
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Combine squash and water in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender. Drain well.
                                                                  • Remove casing from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain.
                                                                  • Place the bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 cup. Combine the squash, sausage mixture, 1/2 cup breadcrumbs, sour cream, cheese, salt, pepper, and soup. Spoon squash mixture in a 2-quart casserole coated with cooking spray.
                                                                  • Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350° for 30 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 4 1/2 tbsp all purpose flour
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 tbsp black sesame seed
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No 1 1/2 tsp shallot
                                                                  • Yes No 1 1/2 tsp chives
                                                                  • Yes No 1/4 tsp finely grated lemon zest
                                                                  • Yes No white pepper
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter until smooth and creamy.
                                                                  • Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2-inch rounds. Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 15 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden and fragrant. Let cool.
                                                                  • In a medium bowl, combine the salmon with the shallot, chopped chives, lemon zest and a pinch of white pepper. Spoon the salmon onto the tuiles and top with a dollop of crème fraîche and a couple of snipped chives. Serve right away.
                                                                  Yields: 12crisps
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  We think this spin on classic hollandaise sauce—made with crème fraîche rather than cooked over a double boiler—is brilliant. When drizzled over the warm mushrooms, it melts just enough that you'll wonder if it's the real thing.

                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 8 oz crimini mushroom (baby portobello)
                                                                  • Yes No 4 oz chanterelle mushroom
                                                                  • Yes No 4 oz oyster mushroom
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 tsp lemon zest
                                                                  • Yes No 6 cup watercress
                                                                  • Yes No black pepper
                                                                  • Bring a medium saucepan of water to a boil. Using a slotted spoon, gently submerge eggs into water. Simmer 5 minutes, then carefully immerse in cool water.
                                                                  • Heat 1 tbsp. butter with the oil in a 12-in. frying pan over medium-high heat. Add mushrooms and sauté until browned, about 8 minutes, then season with salt.
                                                                  • Whisk together crème fraîche, mustard, and lemon juice and zest in a small bowl. Gradually whisk in remaining 2 tbsp. butter to make hollandaise sauce.
                                                                  • Divide watercress among plates. Top with warm mushrooms, then drizzle with hollandaise. Crack an end of each egg and peel a quarter of shell. Using a spoon, carefully loosen eggs from their shells and scoop onto salads. Add a few turns of pepper on top.
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice

                                                                  Serve a Mediterranean-inspired meal in minutes. These stackers are stuffed with bright flavors including Greek seasoning, lemon juice, red onion, and feta cheese. Creamy hummus rounds out this meal.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 1 tsp greek seasoning
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 6 oz fresh baby spinach
                                                                  • Yes No 4 6 inch pita bread
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 24 slice english cucumber
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.
                                                                  • Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.
                                                                  • Spoon 2 tablespoons spinach mixture into each pita half. Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces steak in each pita half; sprinkle 1 tablespoon cheese in each pita half.
                                                                  • Creamy hummus: Combine 1 cup rinsed and drained canned chickpeas, 2 tablespoons lemon juice, 1 tablespoon tahini (roasted sesame seed paste), 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper in a food processor; process until well blended. Gradually add 3 tablespoons extra-virgin olive oil; process until smooth. Serve with red pepper slices and baby carrots.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: 2 filled pita halves)
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick
                                                                  • Yes No
                                                                    Minute

                                                                  Walnut oil adds subtle and delicate flavor. If you can't find it, use light olive oil. Cashews lend a crunchy texture and slightly sweet flavor, but you can use walnuts in their place.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tsp walnut oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 cup greens
                                                                  • Yes No 4 cup sliced belgian endive
                                                                  • Yes No 2 tbsp roasted unsalted cashews
                                                                  • Combine first 5 ingredients in a large bowl, stirring with a whisk. Add lettuce, endive, and cashews, tossing gently to coat. Serve immediately.
                                                                  Yields: 8servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Noodles and sauerkraut, or kluski z kwasna kapusta (KLOOSS-kee z KVAHSS-nah kah-POOSS-tah) in Polish, is a favorite side dish in my Polish family. We take turns bringing it to parties and celebrations. Sautéed onions, sauerkraut and mushrooms (either imported Polish mushrooms or canned mushrooms) mingle with buttered kluski noodles for an unassuming yet delicious side dish. Kluski z Kwasna Kapusta reheats well and actually flavors overnight. It's also a good candidate for the freezer. View this larger photo of Polish Noodles and Sauerkraut.

                                                                  Ingredients
                                                                  • Yes No 1 lb kluski style noodles, cooked
                                                                  • Yes No 1/2 lb butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 32 oz sauerkraut
                                                                  • Yes No 1 14 oz mushroom stems and pieces, canned
                                                                  • Saute onion in butter until translucent. Add kraut and cook over medium-low for 15 minutes, stirring frequently. Heat oven to 350 degrees. In a large pan or bowl, combine cooked noodles, sauerkraut mixture and undrained mushrooms, mixing thoroughly. Adjust seasonings if necessary. Transfer to a large casserole dish that has been coated with vegetable spray. Bake 45 minutes or until top just starts to brown.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 10servings noodles & sauerkraut
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No four 6 oz salmon fillet
                                                                  • Yes No 2 small sweet onion
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1 tbsp chopped marjoram
                                                                  • In a large, shallow dish, combine the soy sauce and brown sugar with the 2 tablespoons of oil; add the salmon and coat well. Cover and refrigerate for 1 hour.
                                                                  • Light a grill. Drizzle the cut sides of the onions with oil and grill over moderately high heat, cut side down, until nicely charred and starting to soften, about 15 minutes. Turn the onions and cook until tender, about 15 minutes longer.
                                                                  • Push the onions to the side of the grill. Oil the peppers and grill them, skin side down, away from the hottest part of the grill until lightly charred, about 5 minutes. Turn and grill for 5 minutes. Push them over to the onions. Remove the salmon from the marinade and grill, skin side down, for 8 minutes. Turn and grill until the salmon is just cooked through, 4 minutes longer.
                                                                  • Drizzle the onions with oil and the balsamic vinegar. Season with salt and pepper and sprinkle with the thyme. Transfer the salmon, peppers and onions to plates, sprinkle with the marjoram and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Whole roasted fish might seem a little daunting if you’ve never tried it before, but this is a perfect starter recipe. Cilantro, mint, lemongrass, lime zest, and ginger are blended into a thick Thai pesto that flavors the fish inside and out. Game plan: If you have time, complete the recipe through step 2 up to 2 1/2 hours ahead (just keep the fish covered in the refrigerator)—the flavors will permeate the fish even more. This recipe was featured as part of our Chile Pepper Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3/4 tightly packed cup fresh cilantro leaves and tender stems
                                                                  • Yes No 1/4 tightly packed cup mint
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1 medium jalapeño chili pepper
                                                                  • Yes No 2 tbsp lemongrass
                                                                  • Yes No 2 tsp ginger
                                                                  • Yes No 2 tsp fish sauce
                                                                  • Yes No 1 medium lime
                                                                  • Yes No 1/4 cup peanut oil
                                                                  • Yes No 1 1/2 lb barramundi
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Combine cilantro, mint, garlic, jalapeño, lemongrass, ginger, fish sauce, and lime zest in a food processor and pulse until evenly puréed. With the food processor running, slowly drizzle in 1/4 cup of the peanut oil and process until mixture resembles a thick pesto, about 2 minutes.
                                                                  • Rinse fish inside and out and pat dry with paper towels. Season all over with salt and freshly ground black pepper. Spread herb mixture inside fish and close securely with butcher’s twine or toothpicks.
                                                                  • Cut a piece of parchment paper or aluminum foil long enough to enclose the fish and place on a baking sheet. Drizzle the foil with remaining 1 tablespoon peanut oil. Place fish on the foil and fold the foil over (don’t close too tightly though; leave some room around the fish). Roast fish in the oven until flesh is white and firm to the touch, about 40 minutes. Serve immediately.
                                                                  Cuisine:YesNothai
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil

                                                                  Every morning in Nha Trang, Marcia Kiesel topped yogurt with these bananas steeped in warm, bittersweet coffee syrup; they're also delicious over vanilla ice cream for dessert. Make sure the bananas you choose for this recipe are ripe but still firm, so they don't get mushy.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup espresso beans
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No two 3 inch lemon zest
                                                                  • Yes No one 3 inch cinnamon stick
                                                                  • Yes No 8 medium firm banana
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No whole milk yogurt
                                                                  • In a medium saucepan, combine the water with the whole espresso beans and bring to a boil. Simmer the beans over low heat for 20 minutes. Add the sugar, strips of lemon zest and pieces of cinnamon stick and simmer over moderate heat for 5 minutes or until syrupy.
                                                                  • Meanwhile, peel the bananas and slice them 1/2 inch thick on the diagonal. In a large, shallow dish, toss the bananas with the lemon juice.
                                                                  • Pour the coffee bean syrup over the bananas and let stand until cooled to room temperature, then refrigerate until thoroughly chilled, about 2 hours. Spoon the bananas and coffee bean syrup over the yogurt and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Nothing quenches your thirst like a glass of cold, tangy lemonade. With a splash of vodka and some light beer, this pink drink is strictly for the grown-ups.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz frozen pink lemonade concentrate
                                                                  • Yes No 3 beer
                                                                  • Yes No 3/4 cup vodka
                                                                  • Yes No crushed ice
                                                                  • Yes No slice garnishes, fresh cranberries, citrus slices
                                                                  • Stir together first 3 ingredients. Serve over ice. Garnish, if desired.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  A classic chicken stew with chicken breasts simmering in white wine and vegetables is sure to bring comfort to your table.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp poultry seasoning
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 6 oz chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 cup carrot
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat. Remove chicken from bag; reserve flour mixture. Melt butter in a large nonstick skillet over medium heat. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.
                                                                  • Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally. Stir in reserved flour mixture; cook 1 minute. Add broth and wine; bring to a boil. Add carrot. Return chicken to pan, breast sides up. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Sprinkle with the chopped parsley.
                                                                  Yields: 4servings (serving size: 1 chicken breast half and 3/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  All you need is one oven and two baking sheets to make this weeknight dinner. Chicken tenders encrusted with Parmesan and panko breadcrumbs bake in one pan while mushrooms and Brussels sprouts roast in the other. Both components are ready in less than 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup panko bread crumb
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 1 1/2 lb chicken tenders
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No coarse salt
                                                                  • Yes No 3/4 lb button mushroom
                                                                  • Yes No 3/4 lb brussels sprout
                                                                  • Preheat oven to 450 degrees, with racks in upper and lower thirds. In a small bowl, mix together panko and Parmesan. In a 9-by-13-inch baking dish, toss chicken with 1 teaspoon oil and thyme; season with salt and pepper. Arrange chicken in a single layer and sprinkle with panko mixture. Drizzle with 1 tablespoon oil and bake on upper rack until topping is golden brown and chicken is cooked through, 15 to 20 minutes.
                                                                  • Meanwhile, on a rimmed baking sheet, toss mushrooms and brussels sprouts with 2 teaspoons oil; season with salt and pepper. Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes. Serve vegetables with chicken.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Not to be confused with chilcano de pescado (a fish soup), a chilcano de pisco is a refreshing cocktail made with pisco, a unique brandy produced in Chile and Peru. It's simpler to make than the well-known pisco sour - you just pour the ingredients over ice and they mix themselves. El chilcano is my husband's favorite drink, and we always get raves when we make them for friends. ("This is so good! What is the liquor in this drink called again?? 'Peace corps'?") Chilcanos are surprisingly good, for such a simple drink - the lime, pisco, and ginger ale blend into something new and better. Great on a hot summer evening.

                                                                  Ingredients
                                                                  • Yes No 4 oz ginger ale
                                                                  • Yes No 2 oz pisco
                                                                  • Yes No 1/2 lime
                                                                  • Fill a 8 ounce tumbler with ice cubes. Pour the pisco over the ice. Squeeze the lime juice into the glass. Fill the glass with the ginger ale. Enjoy!
                                                                  Cuisine:YesNoperuvian
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice

                                                                  At around 7 to 10 months babies are starting to eat more solid foods and less formula or breast milk. This is a perfect time to introduce some extra protein into their diet, and boneless, skinless chicken breast is a good place to start—it’s low in fat, which can be hard for their sensitive systems to digest. Game plan: To reheat the baby food, let it thaw completely in the refrigerator, then heat in the microwave or on the stovetop. Stir well before serving. This recipe was featured as part of our Make Your Own Baby Food story.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz chicken breast (boneless, skinless)
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1/2 cup baby peas
                                                                  • Place chicken in a medium saucepan and add water. Bring to a simmer over high heat, then reduce heat to medium low and gently simmer until cooked through, about 5 minutes. Add peas and continue cooking until peas are tender, about 2 minutes more.
                                                                  • Remove chicken and peas with a slotted spoon, reserving cooking liquid, and place in the bowl of a food processor fitted with a blade attachment. While pulsing, add 1/2 cup of the cooking liquid and continue pulsing until mixture is mostly smooth with a few chunks remaining, about 15 to 20 pulses. Let cool slightly, then divide into 1/4-cup portions, place in airtight containers, and refrigerate up to 2 days or freeze up to 6 weeks until ready to use.
                                                                  Yields: 1 ¼cups
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1 basil
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 cup vodka
                                                                  • Yes No 1 1/2 cup lemon juice
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 orange
                                                                  • Start with 1 bunch fresh basil, reserving a handful plus 8 small sprigs for garnish. In a medium saucepan, bring water, sugar, and remaining basil to a boil. Reduce heat, and simmer, stirring until sugar dissolves (about 5 minutes). Cool slightly, then refrigerate until cold. Strain into a pitcher, pressing down on basil to extract any liquids; discard basil. In pitcher, combine basil syrup, vodka, and lemon juice. Stir in reserved handful of basil leaves, sliced lemon, and sliced orange. Serve in tall glasses over ice; top with basil sprig.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Like bratwurst, this sausage is made with a mix of veal and pork. But unlike bratwurst, it’s made with a larger proportion of veal than pork and is flavored with delicate chives and sweet lemon zest. Traditionally served with bock beer in the spring, bockwurst is now one of the main sausages served during Oktoberfest. Many takes on it are smoked, but we made it fresh for ease and because we like how it preserves the sausage’s subtle flavor. What to buy: There are several types of veal on the market, so be sure to ask your butcher for milk-fed veal from calves 12 weeks or younger. This creamy, white, fine-grained meat will lend the best flavor and texture to the sausages. Special equipment: You’ll need a grinder and a stuffer in order to make sausage. We’ve used various types in the past, but this recipe was tested using the special attachments for a KitchenAid stand mixer. Game plan: If you choose to wear latex gloves, replace them with a fresh pair after each grind of meat and before stuffing the casing. Be sure to keep the meat and equipment ice cold during every stage of the process—it reduces the risk of food-borne illness and makes the stuffing process less cumbersome. You may be tempted to cook up your sausages right away, but aging is... read more Like bratwurst, this sausage is made with a mix of veal and pork. But unlike bratwurst, it’s made with a larger proportion of veal than pork and is flavored with delicate chives and sweet lemon zest. Traditionally served with bock beer in the spring, bockwurst is now one of the main sausages served during Oktoberfest. Many takes on it are smoked, but we made it fresh for ease and because we like how it preserves the sausage’s subtle flavor. What to buy: There are several types of veal on the market, so be sure to ask your butcher for milk-fed veal from calves 12 weeks or younger. This creamy, white, fine-grained meat will lend the best flavor and texture to the sausages. Special equipment: You’ll need a grinder and a stuffer in order to make sausage. We’ve used various types in the past, but this recipe was tested using the special attachments for a KitchenAid stand mixer.

                                                                  Ingredients
                                                                  • Yes No 10 medium foot hog casings
                                                                  • Yes No 3 lb veal shoulder
                                                                  • Yes No 1 1/2 lb pork shoulder
                                                                  • Yes No 1/2 lb pork fat
                                                                  • Yes No 1/2 cup minced white onion
                                                                  • Yes No 1/4 cup diced chives
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 3/4 tsp cloves, ground
                                                                  • Yes No 1 tsp white pepper
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 4 large egg
                                                                    For the casing:
                                                                  • Find the end of the casing, measure about 10 feet, and cut. If the casings were packed in salt, rinse thoroughly. Place in a bowl of tepid water and soak for 30 minutes. Discard soaking water, rinse the insides of the casing with running water, and soak in fresh tepid water at least another 30 minutes. Meanwhile, start making the filling.
                                                                    For the filling:
                                                                  • Place a baking sheet, 2 large mixing bowls, the stand mixer bowl, the paddle attachment, the grinder attachment, and the coarse grinding plate (1/4 inch) in the freezer until very cold, at least 30 minutes.
                                                                  • Meanwhile, trim the veal and pork shoulders of any excess fat, gristle, tendons, glands, silver skin, or blood vessels. Cut the veal, pork, and pork fat into 1-inch pieces and mix to evenly combine. Arrange in a single layer on the frozen baking sheet and place in the freezer until stiff but not frozen solid, about 45 minutes to 1 hour.
                                                                  • When the meat is ready, attach the frozen grinder attachment to the mixer. Push the chilled meat to one side of the baking sheet. With the mixer on medium speed, grind the meat by the handful onto the empty side of the baking sheet. (The meat should easily pass through the auger and grinding plate. If it appears to stick to the front of the grinding plate, disassemble the grinder and clean out any tendons or fat that may be entangled in the blade.) Arrange the ground meat in an even layer and place it back in the freezer until stiff but not frozen solid, about 30 minutes. Meanwhile, clean the grinder attachment and pieces and place them back in the freezer. Place the spices in a medium bowl and mix to evenly combine; set aside.
                                                                  • When the ground meat is ready, reattach the frozen grinder attachment to the mixer. Sprinkle the spice mixture evenly over the meat and grind half of the meat mixture on medium speed into one of the frozen bowls; place in the freezer. Grind the other half into the frozen stand mixer bowl.
                                                                  • Remove the grinder attachment from the mixer, attach the frozen paddle attachment, and attach the stand mixer bowl to the mixer. With the mixer on low speed, slowly add 1 cup of the milk and 2 of the eggs to the meat and mix until just incorporated. Increase the speed to medium and mix the filling until the fat is well incorporated and the mixture appears sticky, about 3 to 5 minutes. Remove to the second frozen bowl and place in the freezer. Transfer remaining filling to the stand mixer bowl and repeat the paddling step with the remaining 1 cup milk and 2 eggs. Add to the bowl of filling already in the freezer. Clean the grinder attachment and place it back in the freezer. (You will no longer need the grinding plate.)
                                                                  • Meanwhile, check the meat mixture for proper seasoning by forming a small, thin patty. Pan-fry until the center is no longer raw. Taste it, keeping in mind that the flavor will develop as the sausage sits, or ages; add additional seasoning to the ground meat as desired.
                                                                    To stuff the sausages:
                                                                  • Attach the cleaned, chilled grinder attachment fitted with the large stuffer tube to the mixer. Place a baking sheet in front of the stuffer tube and moisten it with water (this will help the sausage coil more easily). Remove the filling from the freezer and, with the mixer on low, push enough filling into the feeding tube using the stuffer tool until the filling is just visible at end of the tube (this keeps air from being pushed into the end of the casing before the first sausage). Place the filling back in the freezer.
                                                                  • Moisten the stuffer tube with water. Dip the end of the casing in water to create a small water bubble and begin feeding the casing onto the stuffer tube with one hand while holding the casing with the other hand to keep the water bubble level with the stuffer tube. Leaving a few inches of casing slack in between your hands, feed all but a few inches onto the stuffer tube. Let any water drain out of the casing, then tie the end in a knot.
                                                                  • With the mixer on medium speed, begin to stuff the casing by feeding golf-ball-sized handfuls of filling down the tube using the stuffer tool, adding more filling as it packs the casing. (You may feel some suction in the stuffer tube—using small handfuls of filling and allowing the attachment to become coated with filling keeps this to a minimum.) Make sure the filling is firmly and evenly packed but not stretching the casing. Leave enough vacant room for sectioning off the sausages. Continue to stuff the casing until all the filling is gone.
                                                                  • Push any remaining casing off the stuffer tube, leaving at least 1 to 2 inches of empty casing from where the sausage ends, and tie it off with a knot. Cut off any remaining casing with kitchen scissors and discard. (You should now have one long, coiled sausage.) Gently run your hand down the length of the casing to evenly distribute the meat.
                                                                  • Pinch the sausage about every 5 inches to demarcate the links. Beginning at one end, twist the first and third links in the same direction about 3 times. Continue to twist in this manner until all the links have been sectioned off. Cut the sausage links with kitchen scissors at the twisted joints. If any air bubbles appear, prick them with a clean, sharp pin or knife tip.
                                                                  • Refrigerate the sausages in a single layer covered with plastic wrap or in an airtight container. Let them age at least 2 to 3 hours before cooking and eating. Use fresh refrigerated sausages within 3 days, or freeze sausages individually wrapped in plastic for 2 to 3 months. The sausages can either be roasted at 450°F for 15 to 20 minutes or pan-fried over medium heat for 20 to 25 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 20sausages
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    roast

                                                                  Dress up caramel apples for Halloween in chocolate and colored sprinkles for treats that will be the hit of the fall carnival.

                                                                  Ingredients
                                                                  • Yes No 8 wooden craft sticks
                                                                  • Yes No 8 medium gala apples
                                                                  • Yes No 2 6.5 oz caramel apple wraps
                                                                  • Yes No 1 16 oz chocolate bar
                                                                  • Yes No 16 oz vanilla bark coating
                                                                  • Yes No orange paste food coloring
                                                                  • Yes No toppings, colored sprinkles, peanuts, black writing gel
                                                                  • Insert craft sticks into apples. Cover each apple with 1 caramel wrap.
                                                                  • Microwave at HIGH 15 to 20 seconds. Cool.
                                                                  • Melt chocolate bar in a small saucepan over low heat.
                                                                  • Dip each apple into chocolate; let dry.
                                                                  • Melt vanilla bark coating in a small saucepan over low heat; stir in orange food coloring.
                                                                  • Dip or drizzle each apple with vanilla coating mixture. Decorate with desired toppings, and let dry.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8apples
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    decorate
                                                                  Crab Ceviche
                                                                   35 m

                                                                  Enjoy ceviche, Peruvian-style.

                                                                  Ingredients
                                                                  • Yes No crab
                                                                  • Yes No cilantro
                                                                  • Yes No blueberry
                                                                  • Yes No red onion
                                                                  • Yes No cumin seed
                                                                  • Yes No turmeric, ground
                                                                  • Yes No cinnamon
                                                                  • Yes No salt and pepper
                                                                  • Yes No garlic oil
                                                                  • Yes No popcorn
                                                                  • Yes No butter
                                                                  • FRESH CRAB: Put about a cup of fresh crab into a mixing bowl. Add some fresh cilantro and about the same amount of blueberries. Next, add some finely diced red onion.
                                                                  • VINAIGRETTE: Make simple vinaigrette by mixing lemon juice, equal pinches of roasted cumin and tumeric and just a touch of cinnamon. Pour this into your mixing bowl. This will really bring out the spices in this dish.
                                                                  • POPCORN CRAB? After adding the vinaigrette, add just a bit of salt and pepper and some garlic oil; then plate. Over the top, add some freshly popped popcorn complete with salt and butter. Now you‚Äôre enjoying ceviche the Peruvian way -- cool and crunchy!
                                                                  Cuisine:YesNoperuvian
                                                                  Yields: 2
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour

                                                                  “Patatas con Ajo y Perejil” is a simple side dish. Although it is a great vegetarian dish, it could also be served as a “tapa” along with a bit of “alioli” (a sort of garlic mayonnaise). If you like your dishes extra garlicky, add another clove! These “chips” are also a great addition to a Lenten fish meal.

                                                                  Ingredients
                                                                  • Yes No 6 medium organic potato
                                                                  • Yes No 2 large organic garlic clove
                                                                  • Yes No 1 1/2 tbsp chopped organic parsley
                                                                  • Yes No olive oil
                                                                  • Yes No 1/2 60 milliliter cup organic chicken broth
                                                                  • Yes No salt
                                                                  • Peel potatoes and slice into thick rounds. Pieces should be about 1/4 – 1/3 inch thick. Sprinkle with salt. Finely chop fresh parsley and garlic cloves and set aside.
                                                                  • Pour about 1.5 to 2 inches of olive oil into a heavy bottomed frying pan. Heat over medium until hot enough to fry. Add potato slices to pan and fry until cooked. It is not necessary that they turn golden, as long as they are cooked.
                                                                  • Remove potatoes from pan and drain. While potatoes are draining, pour out oil from frying pan and return to heat. There should be a small amount of oil left in pan to sauté garlic. Add chopped garlic to pan and heat, stirring constantly.
                                                                  • Return potatoes to pan and add parsley. Toss potatoes, garlic and parsley together. Add enough chicken broth to moisten the potatoes – about 1/3 to 1/2 cup. Stir and allow to simmer for 5 minutes or until potatoes are softened. Do not overcook.
                                                                  • Remove potatoes from pan and serve.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No six thick italian peasant bread
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1/4 small red onion
                                                                  • Yes No 6 tbsp balsamic vinegar
                                                                  • Yes No 1 3 oz small dry chorizo
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 small frisée, tender white and light green leaves only
                                                                  • Put the ricotta in a fine sieve set over a bowl. Cover with plastic wrap and refrigerate overnight. Discard the liquid in the bowl. Wipe out the bowl, add the thickened ricotta and stir in 1 tablespoon of the olive oil and season with salt and pepper.
                                                                  • Preheat a grill pan. Lightly brush both sides of the bread slices with oil and grill, turning once, until toasted, about 3 minutes. Transfer the toasts to a platter and rub them with the whole garlic clove.
                                                                  • In a small bowl, toss the red onion with 2 tablespoons of the balsamic vinegar and let stand for 10 minutes; drain the onion, discarding the vinegar. Meanwhile, in a small saucepan, boil the remaining 1/4 cup of balsamic vinegar until reduced to 1 tablespoon, about 5 minutes.
                                                                  • In a medium skillet, combine the remaining 2 tablespoons of oil with the minced garlic, chorizo, tarragon and parsley. Cook over low heat, stirring occasionally, just until warmed through, about 5 minutes.
                                                                  • Spread the ricotta on the toasts and top with the warm chorizo. Garnish with the frisée and pickled onions. Drizzle with the reduced balsamic vinegar and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Chicken Mole
                                                                   30 m

                                                                  I have to warn you up front that this recipe, though delicious, can be rather alarming to make. When it comes time to blacken the spices, you'll literally have smoke wafting out of your skillet. Remember to turn on your stove's exhaust fan. And yes, chocolate does seem like an odd thing to add to a main dish, but it results in a deep, satisfying flavor.

                                                                  Ingredients
                                                                  • Yes No 2 lb chicken breast (boneless, skinless)
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 tbsp mild chili powder
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 2 oz unsweetened chocolate
                                                                  • Yes No 3 14.5 oz stewed tomatoes in can
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 green bell pepper
                                                                  • Sprinkle chicken with black pepper. Heat 2 tablespoons oil over high heat in a deep 4-quart pot. Add chicken and cook until just cooked through, stirring a few times. Set chicken aside in a covered bowl to stay warm.
                                                                  • Reduce heat to medium-high and add remaining oil to pot. Add chili powder, cumin, cinnamon, and cayenne, if using. Mix well, adding a little more oil if needed until spice mix is wet with oil. Heat spices until they're blackened and smoking, 4 to 6 minutes.
                                                                  • Reduce heat to low and add chocolate. Stir into spice mixture with a heatproof rubber spatula.
                                                                  • When chocolate is fully melted, add tomatoes and garlic. Bring to a boil and simmer over medium heat for 10 minutes, stirring occasionally.
                                                                  • Stir cooked chicken and green peppers into sauce and simmer 5 more minutes. Serve over hot rice.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  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
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A trio of Greek flavors gives these chicken quarters Mediterranean flair. The cheese is sprinkled over the cooked chicken, which is then broiled until golden.

                                                                  Ingredients
                                                                  • Yes No 1 3 to 3 1/2 lb organic chicken
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 tbsp organic lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tbsp organic butter
                                                                  • Yes No 1 1/2 oz feta cheese
                                                                  • Heat the oven to 375°. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter.
                                                                  • Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices.
                                                                  • Heat the broiler. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Inspired by the flavors of the classic Greek sandwich. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 12 jalapeño chili pepper
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 3/4 cup ground lamb
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
                                                                  • Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
                                                                  • Place the cream cheese, lamb, onion, oregano, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
                                                                  • Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 5servings as an appetizer
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    toothpick

                                                                  Very ripe peaches are the flavor secret to this simple ice cream. Patti Devlin uses unpeeled peaches because she likes the flavor the skins add. Our tasters preferred the smoother texture that results from peeling the fruit. It's your choice.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb peach
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 cup half and half
                                                                  • Peel peaches if desired (see note above), then pit and slice them. In a food processor or blender, purée 2/3 of the peaches with 1 tablespoon lemon juice, vanilla, and 1/3 cup sugar. Pour into a large bowl, add half-and-half, and nest bowl in ice water; stir often until cold, 10 to 15 minutes. Or cover and chill until cold, about 1 hour.
                                                                  • In a bowl, with a potato masher or fork, coarsely mash remaining peaches with 1/2 tablespoon lemon juice and 1/3 cup sugar. Set container in ice water and stir often until cold, about 5 minutes. Add to half-and-half mixture; taste, and add more sugar if desired.
                                                                  • Pour chilled mixture into a 1-quart (or larger) ice cream maker. Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.
                                                                  • Serve ice cream softly frozen, or package airtight and freeze up to 1 week; let stand at room temperature 10 to 20 minutes to soften for scooping.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4cups; 4 to 6 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 16 oz sour cream
                                                                  • Yes No 1 1 oz ranch dip mix
                                                                  • Yes No 1 4 oz blue cheese crumbles
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Stir together sour cream, Ranch dip mix, blue cheese crumbles, and chopped fresh chives. Serve with carrot and celery sticks, sturdy potato chips, and hot wings.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2 ½cups
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 tsp coriander seeds, finely ground
                                                                  • Yes No 4 tsp anise seeds, finely ground
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No salt
                                                                  • Yes No 1 1/2 lb boneless sirloin steak, fat
                                                                  • Yes No 20 10 oz small button mushroom
                                                                  • Yes No 12 3 oz red pearl onions
                                                                  • Yes No black pepper
                                                                  • Preheat a grill or grill pan until hot. Place ground coriander and anise seeds in a medium bowl. Add garlic, paprika, cayenne pepper, and 1/4 cup olive oil. Season marinade with salt, and stir until combined. Add sirloin cubes, and stir to coat.
                                                                  • In a medium bowl, combine mushrooms, onions, and remaining 1/4 cup olive oil. Season with salt and pepper; toss to coat.
                                                                  • Divide steak among four skewers; thread, leaving 1/2 inch between each cube. Divide vegetables among another four skewers; thread.
                                                                  • Grill the sirloin kebabs until well browned and medium rare, and grill the vegetable kebabs until glistening, tender, and slightly charred, 5 to 7 minutes for both. Serve on the skewers.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Beef roasts were on sale this past week and we immediately thought STEW! We grabbed some onions, carrots, and celery and scurried home to make a big pot for dinner. This classic stew is full of vitamin-rich winter vegetables and chunks of lean meat in a warming broth.

                                                                  Ingredients
                                                                  • Yes No serves 6 to 8
                                                                  • Yes No 1.5 lb bottom round
                                                                  • Yes No 6 cup vegetable stock
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No black pepper
                                                                  • Set a 6-quart dutch oven or other large stew pot on the stove over medium-high heat. Sprinkle the cubes of beef with 1 teaspoon of salt and pepper. When the pot is hot, add a teaspoon of vegetable oil and enough beef cubes so that it's full, but there is a half inch of space around each cube. Do not stir the cubes. Shake the pot occasionally and the cubes will "unstick" as they finish searing. Continue searing until all sides are a dark golden brown, stirring as little as possible. Remove the cubes to a clean plate and sear the rest of the meat in batches.
                                                                  • With all the meat seared and removed to the plate, add one cup of broth to the pot to deglaze. Scrape the bottom of the pan to life up any pieces. When deglazed, add the meat back to the pot and add enough broth or water until the liquid is just below the surface of the meat. Bring to a boil, then reduce to low heat and cover. Cook until a skewer inserted in one of the cubes can be easily pushed in but still encounters a little resistance, about 1 hour.
                                                                  • Meanwhile, prepare the vegetables in a separate pan. Add one teaspoon of oil to a pan set over medium-high heat. Add the potatoes, onions, carrots, and celery and cook until the potatoes are just turning translucent around the edges and the onions are completely translucent. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook until the paste as evenly coated the vegetables. Season with one teaspoon of salt. Remove from heat and set aside until the meat has cooked one hour.
                                                                  • After one hour, add the vegetables to the meat, adding more broth to cover. Simmer uncovered for another 40 - 60 minutes until the meat is very tender and falls apart when prodded with a fork. Stir in the wine, corn, and one teaspoon of salt. (If desired, you can deglaze the vegetable pan with the wine before adding it to the stew).
                                                                  • Serve in individual bowls with some nice, crusty bread alongside!
                                                                  Cuisine:YesNodutch
                                                                    Steps:
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 3/4 cup pecan
                                                                  • Yes No 1 1/4 stick unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3 tbsp demerara sugar
                                                                  • Yes No 1 large egg yolk
                                                                  • Preheat the oven to 350°. Spread the chopped pecans on a rimmed baking sheet and toast for about 6 minutes, until lightly browned and fragrant. Let cool.
                                                                  • In the bowl of a standing mixer fitted with the paddle, beat the butter with the confectioners' sugar, vanilla bean and seeds, vanilla extract and salt at medium speed until fluffy, about 3 minutes. Add the flour in 3 batches, beating at low speed until just incorporated. Discard the vanilla bean. Stir in the pecans.
                                                                  • Transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. Wrap the log in plastic or parchment paper and refrigerate for about 1 hour, until chilled.
                                                                  • Line 2 large rimmed baking sheets with parchment paper. Spread the demerara sugar on a platter. Brush the log with the egg yolk and roll in the sugar. Slice the log into 1/2-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.
                                                                  • Bake the shortbread cookies for about 20 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking. Transfer the cookies to a wire rack and let stand until cooled completely, about 30 minutes, before serving.
                                                                  Yields: 30cookies
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No coarse salt
                                                                  • Yes No 6 tsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 14.5 oz diced tomatoes, in juice
                                                                  • Yes No 1 pint cherry
                                                                  • Yes No 1/2 lb linguine
                                                                  • Yes No 1 1/2 cup loosely packed basil
                                                                  • Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
                                                                  • Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Notes: Moroccans often add a little harissa, a fiery red chile paste, to servings of a tagine. Look for it in shelf-stable tubes at specialty grocery stores. PREP AND COOK TIME: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 8 1 to 1 1/2 inch, 4 oz lamb loin chops
                                                                  • Yes No 1 8 oz onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tsp ground cinnamon and ground cumin
                                                                  • Yes No 2 cup fat skimmed chicken broth
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 cup pitted prune
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Pour oil into a 12-inch nonstick frying pan over medium-high heat. When hot, add lamb chops and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.
                                                                  • Add onion and garlic to pan; stir often until limp, about 4 minutes. Add cinnamon and cumin; stir until fragrant, 1 minute longer. Stir in broth, tomato paste, apricots, and garbanzos; bring to a simmer. Return lamb chops to pan.
                                                                  • Cover and simmer, turning chops once, until apricots are plump and chops are barely pink in the center (cut to test), 10 to 12 minutes.
                                                                  • Set two lamb chops on each of four plates or in shallow bowls. Spoon garbanzo mixture around meat. Sprinkle with parsley.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Our tomato pesto packs a wallop of flavor. Use it in this colorful pasta salad or toss it with hot pasta instead. You may also want to try the pesto on top of grilled chicken, lamb, or vegetables; as a sandwich spread; or mixed with cream cheese on a bagel.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup pine nut
                                                                  • Yes No 15 oil packed sun dried tomatoes, 5 of them chopped
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb fusilli pasta
                                                                  • Yes No 1/4 lb spinach
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes; remove from the pan. Or toast the pine nuts in a 350° oven for 5 to 10 minutes.
                                                                  • In a blender or food processor, put 1/4 cup of the pine nuts, the whole sun-dried tomatoes, the oil, water, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Puree until smooth.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain. Rinse with cold water and drain thoroughly.
                                                                  • In a large glass or stainless-steel bowl, toss the pasta with the remaining 1/2 cup toasted pine nuts, 3/4 teaspoon salt, and 1/4 teaspoon pepper, the pesto, the chopped sun-dried tomatoes, the spinach, cherry tomatoes, and Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  This delicious stewed dish strikes an elegant balance between sweet and tart flavors.

                                                                  Ingredients
                                                                  • Yes No 1 cup toor dal
                                                                  • Yes No 1/4 cup peanut oil
                                                                  • Yes No 1/4 cup unsalted roasted peanuts
                                                                  • Yes No 3/4 tsp cumin seed
                                                                  • Yes No 1/2 tsp black mustard seed
                                                                  • Yes No 1/4 tsp asafoetida
                                                                  • Yes No 1/4 tsp fenugreek seed
                                                                  • Yes No 16 curry leaf
                                                                  • Yes No 2 chiles de árbol
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 4 tbsp diced jaggery
                                                                  • Yes No brown sugar
                                                                  • Yes No 2 tbsp tamarind concentrate
                                                                  • Yes No 2 tsp hot paprika
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Bring dal and 9 1/2 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium-low; simmer, stirring, until tender, about 1 hour 45 minutes. Using a wooden spoon, vigorously stir dal to mash it up; set aside.
                                                                  • Meanwhile, melt ghee in a 12" skillet over high heat. Add peanuts, cumin, mustard seeds, asafetida, fenugreek, curry leaves, chiles, and tomatoes; cook until fragrant, 3–4 minutes. Pour spice mixture into dal with jaggery, tamarind, paprika, turmeric, coriander, cumin, and lemon juice. Season with salt. Simmer until flavors meld, about 10 minutes. (Stir in a little water, if necessary; it should be soupy.) Garnish with cilantro.
                                                                  • SERVES 4
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice

                                                                  For the boules potlucks, Michel Keller, owner and pastry chef of Restaurant du Village in Chester, Connecticut, makes a big fruit tart using an 18-inch antique pan he inherited from his grandfather. He adapted the recipe to produce the far simpler, 12-inch version here.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp almond paste
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 1 1/3 cup milk
                                                                  • Yes No 1/4 vanilla bean pod
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2 3/4 lb apricots, pitted
                                                                  • Yes No 3/4 lb blueberry
                                                                  • Make the Tart Shell: In a standing mixer fitted with the paddle, blend the almond paste, sugar and salt with 3 tablespoons of the butter at medium speed until smooth. Beat in the remaining butter. Add 2 cups of flour and beat at low speed until just combined, then beat in the egg and milk. Scrape the dough onto a piece of plastic wrap and flatten into a disk. Wrap tightly and refrigerate for 2 hours, until very firm.
                                                                  • Preheat the oven to 350°. On a lightly floured work surface, roll out the dough to a 14-inch round, 1/4 inch thick; transfer to a 12-inch fluted tart pan with a removable bottom, pressing over the bottom and up the side without stretching. Trim any excess dough. Freeze the shell for 15 minutes.
                                                                  • Line the shell with foil and fill with pie weights or dried beans. Bake for 35 minutes, until the pastry is firm and starting to color. Remove the foil and weights and bake the shell for another 20 minutes, until golden and cooked through. If the rim starts to browns too quickly, cover with foil. Transfer the tart shell to a rack; let cool.
                                                                  • Meanwhile, Make the Filling: In a medium saucepan, combine the milk with the vanilla bean and seeds and half of the sugar. Bring to a simmer over moderate heat, stirring. Remove from the heat. Remove the vanilla bean and reserve for another use.
                                                                  • Fill a large bowl with ice water. In a medium heatproof bowl, whisk the eggs with the cornstarch and the remaining sugar until smooth. Gradually whisk in half of the hot milk. Pour the mixture into the saucepan and bring to a boil over moderate heat, whisking constantly, until the pastry cream is thickened, 3 minutes; scrape into a stainless steel bowl. Set the bowl in the ice bath and let stand, stirring often, until the pastry cream has cooled completely.
                                                                  • Spread the pastry cream in the shell in an even layer. Arrange the apricot quarters in four concentric circles, leaving a 1-inch gap between the second and third circles and a 2-inch round in the center of the tart. Fill in the spaces with the blueberries. Bake the tart for 50 minutes, until the apricots are tender. Let cool slightly. Unmold the tart, cut into wedges and serve warm or at room temperature.
                                                                  Yields: 112-inch tart
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 lb wheat linguine
                                                                  • Yes No 2 1/2 cup homemade stock
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1 2 inch ginger
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 lb shiitake mushroom cap
                                                                  • Yes No 1 lb salmon fillet
                                                                  • Yes No 1 qt spinach
                                                                  • Yes No 1/4 lb bean sprout
                                                                  • In a large pot of boiling, salted water, cook the linguine until almost done, about 12 minutes. Drain.
                                                                  • In a medium saucepan, combine the broth, sherry, soy sauce, ginger, scallions, and salt. Bring to a simmer and continue simmering, covered, for 5 minutes. Add the mushrooms and the salmon to the broth and simmer, covered, until the fish is just cooked through, about 6 minutes for a 3/4-inch-thick fillet. Remove the salmon from the broth.
                                                                  • Stir the pasta, spinach, and bean sprouts into the broth. Cover and simmer until the pasta is done, about 3 minutes. Put the linguine and vegetables into serving bowls. Top with the salmon and ladle the ginger broth over the top.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Raspberry sorbet is readily available in the freezer aisle of most supermarkets, but we think there’s a good reason to make your own: flavor. By that we mean that this recipe, packed with fresh berries and a dash of cherry brandy, is the tastiest we’ve ever had. Try it with slices of Grilled Lime Pound Cake. This recipe was featured as part of our Cooking with Summer Ingredients story.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 5 pint baskets raspberries
                                                                  • Yes No kirsch
                                                                  • Combine sugar and water in a small saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved. Set syrup aside to cool slightly.
                                                                  • Purée raspberries in a food processor or blender until smooth. Pour through a fine mesh strainer, pressing on the solids with a spoon or spatula to remove as much liquid as possible (do not push the seeds through). Discard the seeds and solids.
                                                                  • Combine raspberry purée, syrup, and, if using, a few drops of Kirsch. Cover and place in the refrigerator to chill thoroughly, at least 3 hours or overnight.
                                                                  • Freeze raspberry mixture in an ice cream maker according to the manufacturer’s instructions. The sorbet will keep in the freezer for up to 1 week.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 4 kaiser roll
                                                                  • Yes No 4 red leaf lettuce
                                                                  • Yes No 8 thick slice bacon
                                                                  • Yes No 1/2 granny smith apple
                                                                  • Spread the remaining horseradish glaze from the Grilled Glazed Salmon on the rolls. Place a lettuce leaf, 2 crispy bacon strips and 3 slices of Granny Smith apple on each roll and set a salmon fillet on top. Close the sandwiches and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve