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                                                                  This fresh take on the traditional taco salad works well as a vegetarian main course.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup dijon lemon vinaigrette
                                                                  • Yes No 2 tbsp minced cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 1 4 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 3 tbsp chopped pickled jalapeño pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 cup chopped iceberg lettuce
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 1 cup salsa
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/4 cup low-fat sour cream
                                                                  • To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.
                                                                  • To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans. Spread bean mixture evenly over 4 tortillas. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeño; top with remaining tortillas.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the pan, and cut each into 4 wedges. Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cups lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream. Serve each with 4 quesadilla wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup mahatma natural whole grain brown rice
                                                                  • Yes No 1 tsp garam masala
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 1/2 cup vegetable broth
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/3 cup slivered almond
                                                                  • Yes No 1/3 cup salted and roasted pistachio
                                                                  • Yes No 1/3 cup currant
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Sauté onion in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until tender. Stir in rice and garam masala, and cook, stirring often, 3 minutes or until fragrant and rice is lightly browned; add garlic, and cook 1 minute.
                                                                  • Add broth and salt, and bring to a boil. Cover, reduce heat to low, and cook 45 minutes or until rice is tender.
                                                                  • Meanwhile, preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
                                                                  • Fluff rice mixture with a fork. Stir in almonds and remaining ingredients.
                                                                  Yields: 5servings
                                                                  • Prep Time: 17 minutes
                                                                  • Total Time: 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 packed tbsp salt pantelleria capers
                                                                  • Yes No 1/4 cup brewed espresso
                                                                  • Yes No 5 1/4 cup chicken stock
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 1/2 cup short-grain rice
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 8 espresso beans
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp ground espresso powder
                                                                  • Put the capers in a small bowl and cover with 2 inches of water. Let soak for 1 hour. Drain and coarsely chop the capers.
                                                                  • Meanwhile, in a small saucepan, boil the brewed espresso over high heat until reduced to 2 tablespoons, about 5 minutes.
                                                                  • In a medium saucepan, bring the stock to a simmer; cover and keep warm over low heat. In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes. Add the rice and cook, stirring, until just translucent, about 2 minutes. Add the wine and simmer for 2 minutes. Add the espresso beans and 1 cup of the hot stock and cook over moderate heat, stirring constantly, until absorbed. Repeat the process using a total of 5 cups stock and stirring until the rice is al dente and bound in a creamy sauce, about 20 minutes total.
                                                                  • Remove the risotto from the heat and discard the espresso beans. Stir in the butter and cheese; then stir in the remaining 1/4 cup of stock. Season the risotto with salt and pepper and spoon onto plates. Scatter the chopped capers over the risotto and the reduced espresso around it. Garnish with the espresso powder and serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6first-course servings
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brew
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This is the best apple pie in the world. You can?t go wrong with Bramley cooking apples, delicious blackberries and stem ginger. The cooking time can depend on how freshly picked the apples are, so the best thing is to cook them until they?re softened first. And I don?t know if you?ve noticed this, but blackberries in shops never seem to taste of anything these days unless they?ve just been picked from a local grower ? so do try to get fresh ones if you can, or pick your own straight from the bush!

                                                                  Ingredients
                                                                  • Yes No 1 x old fashioned sweet shortcrust pastry recipe
                                                                  • Yes No butter
                                                                  • Yes No golden caster sugar
                                                                  • Yes No 2 bramley apples
                                                                  • Yes No 4 cox apples
                                                                  • Yes No 1 tbsp 1 tablespoon stem ginger, in syrup
                                                                  • Yes No blackberries
                                                                  • Yes No large organic egg
                                                                  • Yes No ½ tsp teaspoon ground cinnamon
                                                                  • This is the best apple pie in the world. You can’t go wrong with Bramley cooking apples, delicious blackberries and stem ginger. The cooking time can depend on how freshly picked the apples are, so the best thing is to cook them until they’re softened first. And I don’t know if you’ve noticed this, but blackberries in shops never seem to taste of anything these days unless they’ve just been picked from a local grower – so do try to get fresh ones if you can, or pick your own straight from the bush!First, make your pastry dough, wrap it in cling film and rest it in the fridge for at least half an hour. Then preheat the oven to 180°C/350°F/gas 4. Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, stem ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.Meanwhile, remove your pastry from the fridge. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it’s just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin.) Butter a shallow 26cm pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife. Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices. Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry. Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard. • from Jamie at Home
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for Czech Karlsbad rings or venecky z varenych zloutku is adapted from Joza Brizova's " The Czechoslovak Cookbook " (Crown Publishers Inc., 1965). Karlsbad rings are popular at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. Use this dough to make jam-filled cookies or dulkove kolacky. Here is a larger photo of Karlsbad rings. Makes about 3 dozen Karlsbad Ring Cookies

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large hard cooked egg yolks, through a sieve
                                                                  • Yes No 2 raw egg yolks
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup chopped hazelnut
                                                                  • Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add hard-cooked yolks, raw yolks, vanilla and zest, mixing well. Add flour and work into a smooth dough. Roll dough 1/8-inch thick between two pieces of parchment paper. Remove top layer of parchment and cut rolled dough into rings. Remove scrap dough and set aside. Sprinkle rings with fruit or nuts. Lift the parchment by opposite corners and place on a sheet pan. Bake 10-15 minutes or until just beginning to brown around the edges. Reroll any scraps and repeat. Cool cookies completely on a wire rack and store in an airtight container.
                                                                  Cuisine:YesNoczech
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Broccolini is a cross between broccoli and Chinese kale; sometimes it's labeled "baby broccoli." It has a subtle peppery bite and crunchy texture.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb broccolini
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 cup mirin
                                                                  • Yes No 1/4 cup water
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add ginger, pepper, and garlic; sauté 30 seconds. Add Broccolini and salt; sauté 2 minutes. Add mirin and water; cover and cook over low heat 10 minutes or until tender.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 4 ear corn
                                                                  • Yes No 1/2 lb chorizo
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1 2 cup sweet onion
                                                                  • Yes No 3 1 1/2 cup celery rib
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 3 large jalapeño chili pepper
                                                                  • Yes No 1 1/2 tbsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 ancho chili pepper
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 18 lb turkey
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • MAKE THE CORN BREAD STUFFING Preheat the broiler and position a rack 8 inches from the heat. Broil the corn, turning, until lightly charred, about 7 minutes. Let cool slightly, then cut the kernels from the cobs.
                                                                  • In a food processor, chop the chorizo into 1/2-inch pieces. In a large skillet, cook the chorizo over moderately high heat, stirring occasionally, until the fat is rendered, about 5 minutes. Drain the chorizo and transfer to a paper towel-lined plate; discard the fat.
                                                                  • Wipe out the skillet and melt the 4 tablespoons of solid butter in it. Add the onion, celery, garlic, poblanos and thyme and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Scrape into a large bowl. Add the chorizo, corn kernels, corn bread, melted butter and stock. Season with salt and pepper and stir well. Let cool.
                                                                  • MEANWHILE, PREPARE THE TURKEY Preheat the oven to 450°. Put the anchos in a medium bowl and cover with hot water. Let soak until softened, about 30 minutes. Drain well. In a food processor, puree the anchos with the garlic and butter until smooth. Season with salt and pepper. Rub 2 tablespoons of the ancho paste in the main turkey cavity. Loosen the skin at the neck and carefully extend your hands all the way to the thigh and leg. Rub the remaining ancho paste under the skin.
                                                                  • Loosely fill the main turkey cavity with 5 cups of the stuffing and tie the legs together with kitchen string. Spoon 1 cup of the stuffing into the neck cavity and tuck the extra skin underneath or secure with toothpicks. Spoon the remaining stuffing into a buttered 3-quart baking dish and drizzle with 1 cup of the stock.
                                                                  • Set the turkey in a very large roasting pan and season it with salt and pepper. Roast the turkey for 30 minutes, then reduce the heat to 375°. Add 1 cup of the stock to the roasting pan and roast the turkey for 3 hours longer, or until an instant-read thermometer inserted in an inner thigh registers 180° and the stuffing registers 165°. Cover the turkey loosely with foil if the skin browns quickly. Transfer the turkey to a cutting board, cover with foil and let rest for 30 minutes.
                                                                  • Bake the stuffing in the baking dish for about 30 minutes, or until heated through and crisp on top.
                                                                  • Meanwhile, pour the roasting pan juices into a large glass measuring cup. Skim off the fat. In a small cup, whisk 1/2 cup of the stock with the flour and set aside. Set the roasting pan over 2 burners on high heat. Add the remaining 2 1/2 cups of stock and bring to a simmer. Using a wooden spoon, scrape up any browned bits from the bottom and sides of the pan. Add the reserved pan juices to the roasting pan, then strain through a fine sieve into a medium saucepan. Boil the juices over high heat until reduced to 3 cups, about 10 minutes. Whisk in the flour mixture and boil until thickened, about 5 minutes. Season the gravy with salt and pepper and transfer to a warmed gravy boat.
                                                                  • Carve the turkey and serve with the gravy and the corn bread stuffing from the turkey and the baking dish.
                                                                  Yields: 12servings plus leftovers
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  Prep and Cook Time: 45 minutes. Notes: Garam masala is an Indian spice blend. Find it and Israeli couscous, also called pearl couscous, at specialty grocers and at Whole Foods Markets.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup low-fat yogurt
                                                                  • Yes No 2 tsp garam masala
                                                                  • Yes No 1 tsp madras curry powder
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 1/3 cup crumbled feta cheese
                                                                  • Yes No 3 tbsp minced red onion
                                                                  • Yes No 1 tsp finely shredded lemon zest
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 1 1/2 cup israeli couscous
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Combine 1 cup yogurt, garam masala, curry powder, garlic, 1 tsp. salt, and pepper in a large resealable plastic bag. Add chicken, seal bag, and shake to coat. Let marinate 20 minutes at room temperature.
                                                                  • In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.
                                                                  • Bring 2 qts. water to a boil and add 1 tbsp. salt. Add couscous and cook until tender, 12 to 15 minutes. Drain, return to pot, and add olive oil. Cover to keep warm.
                                                                  • Thread chicken and bell pepper onto metal skewers and discard marinade. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill kebabs, turning once, until chicken is browned and cooked through, about 10 minutes. Pile couscous on a platter, sprinkle with remaining 1 tbsp. mint, and arrange kebabs around it. Serve with yogurt-feta sauce.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoisraeli
                                                                  Yields: 4servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 4 cup basil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp grated parmesan cheese
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1 lb italian cheese flavored pizza crust
                                                                  • Yes No 3 cup chopped tomato
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 4 oz cup shredded provolone cheese
                                                                  • Yes No 1/4 cup thinly sliced basil
                                                                  • Preheat oven to 475°.
                                                                  • To prepare pesto, place 4 cups basil leaves and 2 garlic cloves in a food processor, and pulse 5 times or until coarsely chopped. With processor on, add broth, Parmesan, and oil through food chute; process until well-blended.
                                                                  • To prepare pizza, place pizza crust on a baking sheet. Spread pesto over crust, leaving a 1/2-inch border; top with the tomato, garlic slices, and provolone. Bake at 475° for 12 minutes or until the cheese melts. Sprinkle with 1/4 cup basil. Cut the pizza into 8 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli
                                                                  Ingredients
                                                                  • Yes No 1 firm mango
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No salt
                                                                  • In a bowl, combine the mango with the cucumber, cilantro, lime juice and jalapeño. Season with salt.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2 ½cups
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  Crisp, light baguette ( French bread ) encloses this classic combo.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp mustard
                                                                  • Yes No 1 6 inch baguette
                                                                  • Yes No 2 oz brie cheese
                                                                  • Yes No 2 oz leftover roast turkey
                                                                  • Yes No 4 thin slice bosc pear
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Spread mustard on cut sides of baguette. Top one side with cheese, turkey, and pear. Top with remaining cheese. Lightly oil outside of bread.
                                                                  • If using a panini press: Place in press and close. Cook over medium-low heat for 4 minutes. Flip press over and cook 3 to 4 minutes longer or until bread is crisp and cheese has melted.
                                                                  • If cooking without a press on top of the stove: Follow step one. Place panini in a small skillet, top with another skillet, and place a weight on top. Cook without turning over medium-low heat until bread is crisp and cheese has melted, 5 to 7 minutes.
                                                                  • If cooking without a press in the oven: Preheat oven to 400. Follow step one. Place panini on a baking sheet, top with another baking sheet and an ovenproof weight (such as a heavy skillet). Bake without turning until bread is crisp and cheese has melted, 8 to 10 minutes.
                                                                  Yields: 1
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake

                                                                  This recipe for stuffed kohlrabi is typical of Eastern Europeans' love of hiding food in other food. Kohlrabi is a favorite vegetable in Hungary, Lithuania, Poland, Russia and Ukraine. Some compare the flavor to radishes, but I think it's more cabbage-y. And when stuffed, as in this recipe, it's reminiscent of stuffed cabbage rolls. Ground beef or a combination of beef, pork and lamb can be used, and leftover ground meats work as well. Here's a larger picture of stuffed kohlrabi. Makes 4 to 6 servings Stuffed Kohlrabi

                                                                  Ingredients
                                                                  • Yes No 6 medium kohlrabis
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/2 cup broth
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Parboil kohlrabis for 20 minutes. Cool until they can be handled and peel away the tough, outer skin. Cut a bit off the root end so they will stand straight. Cut off the tops and reserve, and scoop out the flesh of the bottoms and chop it finely. In a medium skillet, saute onions and chopped kohlrabi in butter until tender. Transfer to a large bowl, and combine with meat, eggs, garlic and salt and pepper to taste. Heat oven to 350 degrees. Coat a casserole dish with cooking spray. Fill kohlrabi bottoms with meat mixture, place in dish and place kohlrabi tops on. Pour the broth over the kohlrabi. Bake 40-50 minutes or until tender. Remove kohlrabi to a serving platter and keep warm. Skim fat off pan juices. Fork blend sour cream with flour. Temper with a few ladles of hot pan juices, whisking constantly. Pour tempered sour cream into pan juices and cook until thickened. Adjust seasonings if necessary. Serve stuffed kohlrabi with sauce on the side or ladled over.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    parboil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend

                                                                  Why are these ridiculously easy brussels sprouts so good? First they'e coarsely shredded, which gives them an appealing texture. Then the sprouts are roasted in a hot oven until they're lightly charred, which enhances their nutty sweetness. They're finished with a sprinkling of Parmesan cheese, which melts into the leaves.

                                                                  Ingredients
                                                                  • Yes No 3 lb brussels sprout
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Preheat the oven to 425°. In a food processor fitted with a slicing blade, coarsely shred the brussels sprouts. On 2 large rimmed baking sheets, toss the brussels sprouts with the olive oil, season with salt and pepper and spread in an even layer. Roast in the oven for 30 minutes, until the brussels sprouts are tender and browned in spots; rotate the pans and stir the brussels sprouts halfway through roasting. Sprinkle with the Parmesan cheese, toss and bake for 1 more minute, or until the cheese is melted. Transfer the brussels sprouts to a bowl and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 1/2 lb beef brisket
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 shallot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 3 cup dry red wine
                                                                  • Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
                                                                  • Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a traditional British breakfast from colonial India and it?s a lovely little dish, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too ? so get stuck in!

                                                                  Ingredients
                                                                  • Yes No large organic eggs
                                                                  • Yes No undyed smoked haddock fillets, pinboned
                                                                  • Yes No 2 fresh bay leaves
                                                                  • Yes No basmati rice
                                                                  • Yes No sea salt
                                                                  • Yes No 110 pure butterghee
                                                                  • Yes No a thumb sized piece of fresh ginger
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 2 tbsp 2 tablespoons curry powder
                                                                  • Yes No 1 tbsp 1 tablespoon mustard seeds
                                                                  • Yes No 2 tomatoes
                                                                  • Yes No 2 lemons
                                                                  • Yes No 2 good handfuls of fresh coriander
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No a pot of natural yoghurt
                                                                  • This is a traditional British breakfast from colonial India and it’s a lovely little dish, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too – so get stuck in!Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix

                                                                  These crêpes are simple to make and fill, and can be mostly done the day before.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2/3 cup flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 cup milk ricotta cheese
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp finely shredded lemon zest
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 large peach
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 tbsp cognac
                                                                  • Yes No 1/4 cup sliced almonds
                                                                  • Make batter: Whirl together eggs, flour, and milk in a blender until smooth.
                                                                  • Heat a small nonstick frying pan over medium heat and brush with butter. Pour in 2 tbsp. batter, swirling to spread evenly. Cook until golden underneath, 1 minute; flip over and cook 30 seconds. Make remaining crêpes, brushing pan with butter and stacking finished crêpes.
                                                                  • Make filling: Stir together ricotta, sugar, zest, and salt in a medium bowl. Spoon 1 tbsp. filling into center of a crêpe. Fold crêpe in half, pressing gently to spread filling evenly, then fold in half again to form a triangle. Continue with remaining crêpes.
                                                                  • Melt 1 tbsp. butter in a large nonstick frying pan over medium heat. In batches, carefully add filled crêpes; cook until golden brown, turning once, 5 minutes total. Transfer to a platter and keep warm.
                                                                  • Make topping: Melt butter in pan over high heat. Add peaches, sugars, cinnamon, and juice; cook, stirring occasionally, until sugars melt, 4 to 6 minutes. Remove from heat; carefully stir in cognac. Pour peaches over crêpes and sprinkle with almonds.
                                                                  • Make ahead: Make and fill crêpes through step 3, cover, and chill overnight.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1.5 liter 1.5 litres water
                                                                  • Yes No small 2 carrots
                                                                  • Yes No 3 tomatoes, squashed
                                                                  • Yes No 1 bay
                                                                  • Yes No a of fresh parsley, one, remaining
                                                                  • Yes No 1.5kg mixed seafood
                                                                  • This risotto is something very special. You will need a mixture of seafood – try red mullet, monkfish, bream, John Dory, cod, mussels, clams, prawns and a little sliced squid. You can either use bought fish stock to make this risotto or you can have a go at making your own, as I do here. (Ask your fishmonger for the fish heads to use in the stock – these usually go into the bin, so you shouldn’t be charged for them). I’m going to make it in a slightly different way to the normal method, where I would fillet the fish before adding the bones and fish-heads to the stock, so bear with me!Put the exact amount of water into a large pan with the carrots, tomatoes, bay leaf and whole parsley sprig and bring to the boil, adding your whole fish but not your shellfish. Simmer for 10 minutes, then remove each fish from the pan and flake the flesh away from the bones. (If you have a cod head, try to remove the cheeks as they’re the best bit!) Put the meat on a plate to one side; return any bones to the stock to simmer for another 15 minutes max, skimming any froth off the surface every so often. Meanwhile start your basic risotto, adding the fennel, fennel seeds, chilli and saffron to the pan at Stage 1.Pass the stock through a colander into another pan and throw away the vegetables and bones. Add most of the fish stock to your risotto, keeping a little to finish the dish, and when the rice is nearly cooked towards the end of Stage 3, add your flaked fish and shellfish. After 3 or 4 minutes the shellfish will have opened (discard any that remain closed); then remove from the heat.As you’re not supposed to mix cheese and fish in pasta or risotto dishes we’re not going to finish it with Parmesan. Instead, at Stage 4, when you add the butter, check the seasoning, drizzle with a lug of extra virgin olive oil and squeeze over the lemon juice. To serve, divide the risotto between your plates, and spoon over the remaining stock. Drizzle with some more extra virgin olive oil and sprinkle with the remaining parsley and the reserved fennel tops.• from Jamie's Italy
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  The cake has a tart flavor from the orange zest and is filled with sweet orange marmalade. If you prefer, you may replace them with lemon zest and lemon curd, or omit the zest and fill the cake with other types of jam, such as raspberry, blackberry, or strawberry (be sure to strain any seeds before using). To decorate the cake pieces, we used red, orange, yellow, turquoise, and royal-blue gel-paste food colors.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 1/4 cup cake flour
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup sweet orange marmalade
                                                                  • Yes No swiss meringue buttercream
                                                                  • Yes No food coloring
                                                                  • Preheat oven to 350 degrees. Line an 11-by-17-inch rimmed baking sheet with parchment paper; butter parchment and sides of pan, and dust with flour. Set aside.
                                                                  • In a small bowl, whisk together milk, eggs, vanilla, and orange zest. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. With mixer on low, add butter 1/2 stick at a time; beat until mixture is the texture of coarse meal. Add half the milk mixture, and increase speed to medium-high; beat 1 minute. With mixer running, slowly add remaining milk mixture. Beat 30 seconds more.
                                                                  • Spread batter into prepared pan, smoothing top with a spatula. Bake until golden on the top and edges are pulling away from the sides, 20 to 25 minutes.
                                                                  • Transfer to a wire rack; let cool 10 minutes. Run a knife around the edge of the pan, and invert onto wire rack. Remove parchment; let cake cool completely.
                                                                  • Cut cake in half, into two 8 1/2-by-11-inch pieces. In a small saucepan, heat marmalade until it is syrupy (strain as needed). Spread over one half; let cool at least 10 minutes. Top with remaining half.
                                                                  • Cut cake into 8 pieces, each about 3 by 4 inches. Cut parchment paper into 8 pieces, each 4 by 5 inches; set a piece of cake on each. Measure 2 1/2 cups buttercream; set aside. Using a small offset spatula, thinly coat top and sides of each piece with some of the remaining buttercream to seal in crumbs. Transfer cakes on parchment paper to a baking sheet, and place in refrigerator 20 to 30 minutes. Remove from refrigerator; cover each piece with a final layer of buttercream, smoothing top and sides with the offset spatula. Return baking sheet to refrigerator.
                                                                  • Place 3/4 cup reserved buttercream in a small bowl; tint it red for the numbers. Transfer to a pastry bag fitted with an Ateco #11 large round tip. Divide remaining 1 3/4 cups reserved buttercream among four small bowls; tint each a different color. Transfer all but one color to separate pastry bags fitted with #11 tips. Place remaining color in a pastry bag fitted with an Ateco #5 small round tip to make tiny dots. Remove cakes from refrigerator. Using red frosting, pipe numbers 1 through 8 on top of cakes, a different number on each. Pipe dots around numbers with other colors. Return cakes to refrigerator.
                                                                  • To assemble, remove cakes from refrigerator, and remove parchment paper. Arrange cakes on a serving tray, forming a hopscotch or other desired pattern. Serve.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Time: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup whole wheat flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 3/4 cup low-fat milk
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup quick cooking rolled oats
                                                                  • Yes No 2 tbsp cinnamon
                                                                  • Yes No 2 tbsp packed golden brown sugar
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Preheat waffle iron to medium-high. In a large bowl, combine flour, baking powder, and salt. In a medium bowl, mix eggs, milk, and butter together, then add to flour mixture and stir just until combined (batter will be a little lumpy). Add oats, cinnamon, and sugar and mix just until combined.
                                                                  • Using a pastry brush, coat grids of waffle iron with oil. Pour 1 cup batter at a time onto center of grids and close iron (or add batter according to waffle-iron instructions). Bake until golden brown, 4 to 6 minutes. Use a fork to lift waffle off grids and serve immediately.
                                                                  • Note: Nutritional analysis is per waffle.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 5(makes 5 waffles, each 9 in.)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  When tomatoes and spinach aren't in season, canned and frozen varieties are sound choices -- they're packed fresh, are less expensive, and can be kept on hand.

                                                                  Ingredients
                                                                  • Yes No 1 14 1/2 oz diced tomatoes in juice
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp capers
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 6 to 8 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 2 10 oz frozen spinach
                                                                  • In a bowl, stir together tomatoes, parsley, 1 tablespoon oil, lemon juice, and capers. Season tomato relish with salt and pepper.
                                                                  • Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, split in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4 inch thick.
                                                                  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.
                                                                  • To skillet, add spinach; season with salt and pepper. Cook, stirring, until heated through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Use fiori di sicilia, an Italian citrus and vanilla flavoring, to give these easy drop cookies a subtle taste of orange.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp orange extract
                                                                  • Yes No 1 cup uncooked regular oats
                                                                  • Yes No 8 oz white chocolate
                                                                  • Yes No 1/2 cup raisin
                                                                  • Combine first 4 ingredients in a medium bowl.
                                                                  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Beat in egg and orange flavoring just until combined. Add flour mixture and oats; stir until blended. Stir in white chocolate and raisins. Cover and chill dough 1 hour, if desired.
                                                                  • Line 2 large baking sheets with parchment paper. Drop batter by heaping tablespoonfuls, 3" apart, onto prepared baking sheets.
                                                                  • Bake at 350° for 13 to 15 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer cookies to wire racks to cool completely.
                                                                  • Prep: 10 min.; Cook: 15 min. per batch; Other: 5 min.
                                                                  • Editor's favorite; Make ahead
                                                                  • Note: Order fiori di sicilia from kingarthurflour.com/. It's very affordable, and a small vial will perfume your kitchen for a long time.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 30
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Bitter greens like radicchio and endive provide a pleasant counterpoint to the sweet, slightly smoky dressing, while wispy, curly frisée gives the dish body. You can prepare the salad dressing up to a day ahead and reheat it to serve. But don't dress the salad until the last minute so the greens stay crisp.

                                                                  Ingredients
                                                                  • Yes No 6 cup frisée leaves
                                                                  • Yes No 4 cup belgian endive
                                                                  • Yes No 1 cup thinly sliced radicchio
                                                                  • Yes No 4 slice center cut bacon
                                                                  • Yes No 1/4 cup chopped shallot
                                                                  • Yes No 2 tbsp champagne vinegar
                                                                  • Yes No 4 tsp maple syrup
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 oz blue cheese
                                                                  • Combine first 3 ingredients in a large bowl. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Add shallots to drippings in pan; cook 30 seconds, stirring constantly. Remove from heat; stir in champagne vinegar, maple syrup, extra-virgin olive oil, Dijon mustard, salt, and freshly ground black pepper. Pour dressing over salad greens; toss well to combine. Add crumbled bacon and cheese to greens; toss gently.
                                                                  Yields: 8servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 2 vanilla beans
                                                                  • Yes No 750 milliliter barolo red wine
                                                                  • Yes No 1 1/4 cups granulated sugar
                                                                  • Yes No a cinnamon
                                                                  • Yes No zest
                                                                  • Yes No small a of fresh thyme
                                                                  • Yes No 8 comice pears, and base
                                                                  • Yes No 1 cup
                                                                  • Preheat the oven to 375°F. Split the vanilla beans and remove the seeds (see page 304). Put the seeds and pods into an appropriately sized casse- role-type pan that will hold all your pears snugly, and add the wine, sugar, cinnamon, and orange juice and zest. Throw in your thyme, secured together in a little bunch with string. Bring to a boil, turn down to a sim- mer, and add your pears, sitting upright. Put the lid on the pan and bake in the preheated oven for around 1 hour, until the pears are soft and ten- der but not falling apart. They should be soft all the way through but retain their shape. (Sometimes they can take less or more time de- pending on the ripeness of the pears.) When they’re ready they will have taken on the flavor and color of the wine and should smell delicious.By now the wine and the sugar will have thickened and the flavor will have intensified. Remove the pears to a dish, turn up the heat under the pan and reduce the wine by about half. Remove from the heat and add the butter — shake the pan but don’t give it any more heat. This will give you a really intense, tasty sauce which is to die for. Put the pears back in the pan and leave until ready to serve. Warm is the best temperature to serve this dish, and it’s best with some nice whipped sour cream or crème fraîche — a lovely contrast to the richness of the sauce.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  Beet Risotto
                                                                   50 m

                                                                  This is a festive and unusual dish that has converted several ardent beet-haters into beet-lovers. I like to use a mixture of mild Chiogga (striped), red, and/or yellow beets in this recipe. If you bought your beets with their tops, the greens can be sautéed (see greens recipe in this article) and served alongside, or used another time.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 1/2 1/2 inch cup beets, and inot cubes
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No 2 oz white wine
                                                                  • Yes No 4 cup vegetable stock, to a, simmering
                                                                  • Yes No 2 sprig thyme
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No goat cheese (chèvre)
                                                                  • Yes No 1/4 cup hazelnuts, roasted
                                                                  • Vegetable Stock recipe
                                                                  • Heat olive oil over medium hot flame. Add onions and stir until onions soften, about one minute. Add beets and rice and stir to coat everything with the oil, about one minute. Deglaze pan with white wine.
                                                                  • If using pressure cooker, add 3 ½ cups of stock and thyme sprigs, lock pressure cooker lid, bring to high pressure and cook there for 7 minutes. Quick release and test for doneness. If rice and beets are still hard, add a little extra stock, reseal and cook at high pressure for another one to two minutes. If they are only slightly underdone, add a little more stock and stir until done.
                                                                  • If not using pressure cooker, begin adding stock one half cup at a time, stirring the rice and beet mixture constantly until stock is absorbed, then adding more stock until beets are tender and rice is al dente, about 30 to 40 minutes.
                                                                  • When risotto is done, pluck out the thyme stems, then beat in half the parmesan cheese (reserving the other half for the table).
                                                                  • Serve with a sprinkling of parmigiano, a good dollop (one ounce or more) of soft goat cheese and a sprinkling of chopped hazelnuts.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Whip heavy cream with sugar and a little pear brandy to accompany the tart.

                                                                  Ingredients
                                                                  • Yes No 2 oz cream cheese
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp pear brandy
                                                                  • Yes No 1 red bartlett pear
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Heat oven to 400 degrees with rack in center. Line a baking sheet with parchment. Combine cream cheese and butter in a food processor. Add flour, 1/4 cup sugar, and salt, and process until combined. Dough will be sticky. Turn dough out onto prepared baking sheet. With lightly floured fingers, pat dough out into a flat 8-inch circle.
                                                                  • In medium bowl, combine 1/4 cup sugar with lemon juice and brandy. Halve pear lengthwise; core; leave skin on. Cut lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Place slices in strainer to drain liquid. Arrange lengthwise around border of dough, overlapping slightly. Arrange remaining slices in center. Sprinkle tart with remaining 1 1/2 tablespoons sugar. Dust pears with cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/2 cup basil
                                                                  • Yes No 2 tsp golden brown sugar
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 2 oz light rum
                                                                  • Yes No basil leaves and lime
                                                                  • Simmer water with basil leaves until reduced to 2 1/2 tablespoons. Strain, then stir in light brown sugar and 1 teaspoon fresh lime juice. In a shaker half-filled with ice, combine the basil-lime syrup with light rum and 1/2 ounce fresh lime juice; shake. Strain into a chilled martini glass and garnish with basil and lime.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate

                                                                  Toss together a salad, and serve with slices of crusty bread.

                                                                  Ingredients
                                                                  • Yes No 1 9 oz refrigerated fettuccine
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 1/2 tsp herbes de provence
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 8 oz clam juice
                                                                  • Yes No 12 medium mussel
                                                                  • Yes No 8 medium oz shrimp
                                                                  • Yes No 1 8 oz halibut fillet
                                                                  • Yes No basil
                                                                  • Cook refrigerated fettuccine according to package directions, omitting salt and fat. Drain and keep warm.
                                                                  • Heat oil in large nonstick skillet over medium-high heat. Add garlic to pan; cook 1 minute. Add flour to pan; cook 30 seconds, stirring constantly with a whisk. Stir in herbes de Provence, turmeric, tomatoes, and clam juice; bring to a boil. Stir in mussels, shrimp, and fish. Cover, reduce heat, and simmer 5 minutes or until mussels open. Discard any unopened shells.
                                                                  • Place 1 cup pasta in each of 4 bowls; top each serving with about 1/3 cup fish mixture and 3 mussels. Garnish with basil, if desired.
                                                                  Cuisine:YesNomarseille
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Macaroons almost always have nuts and egg whites in the ingredient list. This rendition also features intensely sweet dried figs. Be sure to remove and discard the hard stems of the figs before chopping them.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No dash salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 3/4 cup powdered sugar
                                                                  • Yes No 3/4 cup diced dried black mission figs
                                                                  • Preheat oven to 300°.
                                                                  • Combine pecans and cinnamon in a food processor; process until finely ground. Add rind; process until blended.
                                                                  • Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until foamy. Increase speed to high, and beat until stiff peaks form. Place 2 tablespoons sugar in a small bowl. Gradually add remaining sugar to egg mixture; beat at low speed until blended. Fold in pecan mixture. Add figs to reserved sugar, tossing to coat; fold fig mixture into egg mixture.
                                                                  • Cover 2 baking sheets with parchment paper. Drop egg mixture by rounded teaspoonfuls 1 inch apart on prepared baking sheets. Bake at 300° for 20 minutes or until bottom edges are lightly browned. Place pans on wire racks; cool completely.
                                                                  Yields: 12(serving size: 2 macaroons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 lb white bread
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 1 6 oz cup golden raisin
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp ginger powder
                                                                  • Yes No 1/4 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 2 tbsp unsulfured molasses
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Preheat the oven to 350°. Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins.
                                                                  • Generously butter six 8-ounce ramekins and set them on the baking sheet.
                                                                  • In a medium bowl, using a handheld electric mixer, beat the egg yolks with the sugar until pale, about 3 minutes. Beat in the ground spices, vanilla and salt.
                                                                  • In a medium saucepan, heat the milk with the molasses until warm to the touch. Gradually beat the warm milk into the egg yolk mixture, scraping the bottom and side of the bowl. In another bowl, using clean beaters, beat the egg whites at high speed until stiff. Fold the whites into the custard.
                                                                  • Pour the custard over the bread mixture and stir until moistened. Let stand for 5 minutes. Spoon the mixture into the prepared ramekins, distributing the raisins and custard evenly. Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread puddings rest for at least 15 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Douglas Keane is such a fan of chilled soups that he puts at least one on his menu every season including winter. The combination of cucumber and red wine vinegar in this recipe reminds him of the wonderful Greek salads he had growing up outside of Detroit, Michigan, home to a huge Greek community.

                                                                  Ingredients
                                                                  • Yes No 1 large european cucumber
                                                                  • Yes No 2 hass avocados pitted
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 large lb shrimp
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1 tsp tomato paste
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 6 mint
                                                                  • In a blender, combine the cucumber, avocados, buttermilk, vinegar, sugar, 1/2 tablespoon of the lime juice and a pinch of salt. Blend until smooth. Strain the soup through a fine sieve and refrigerate until chilled, about 40 minutes.
                                                                  • In a large saucepan, heat 2 tablespoons of the olive oil. Add the shrimp shells, garlic, shallot and carrot and cook over moderate heat, stirring until the shells are lightly browned, and the vegetables are softened, about 8 minutes. Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the water, honey and remaining 1 tablespoon of lime juice and bring to a boil. Simmer over moderate heat until reduced to 1/2 cup, about 15 minutes. Strain the shrimp sauce into a heatproof bowl.
                                                                  • In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat for 1 minute. Turn the shrimp, add the shrimp sauce and simmer just until the shrimp are cooked through, about 2 minutes. Swirl in the butter.
                                                                  • Place the shrimp in soup bowls, spoon the cucumber soup all around and drizzle the shrimp sauce on top. Sprinkle with the mint and serve right away.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 15 min., Cook: 20 min., Cool: 15 min. Use purple and red potatoes about the size of an average tomato. To retain color, cook purples in their jackets. Our Test Kitchens prefers to cook potatoes for potato salad uncut and in their peels. Cut potatoes tend to break apart.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 small lb purple potatoes
                                                                  • Yes No 1 1/4 small lb red potato
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 scallion
                                                                  • Yes No 5 slice bacon
                                                                  • Yes No salt
                                                                  • Yes No garnish, fresh arugula
                                                                  • Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat. Cook 15 to 20 minutes or just until tender; drain well. Cool 15 minutes, and slice into wedges.
                                                                  • Whisk together mayonnaise and next 5 ingredients in a large bowl. Add potatoes, green onions, and 3 Tbsp. crumbled bacon; gently toss to coat. Season with salt to taste. Sprinkle with remaining bacon. Garnish, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle

                                                                  My mother's signature dessert. Assemble it just before serving, but you can make the meringue up to two days ahead; store in an airtight container.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 4 egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1 10 oz lemon curd
                                                                  • Yes No 1/3 cup sour cream
                                                                  • Yes No assorted fresh berries
                                                                  • Yes No garnish, fresh lemon zest
                                                                  • Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
                                                                  • Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
                                                                  • Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
                                                                  • Spoon lemon mixture into center of meringue, and top with berries. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish, if desired.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 8servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 32 bite size frozen meatballs
                                                                  • Yes No 1 9 oz mango chutney
                                                                  • Yes No 1 cup chicken broth
                                                                  • Yes No 16 dinner roll
                                                                  • Yes No 1 16 oz sweet hot pickle sandwich relish
                                                                  • Stir together first 3 ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 25 to 30 minutes.
                                                                  • Cut rolls vertically through top, cutting to but not through bottom. Place 2 meatballs in each roll. Top with desired amount of relish.
                                                                  • Note: For testing purposes only, we used Wickles Hoagie & Sub Sandwich Relish.
                                                                  • To make ahead: Prepare meatballs as directed through Step 1. Store in an airtight container in refrigerator 3 to 4 days.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1/3 cup flaxseed
                                                                  • Yes No 1 19 oz chickpeas in can
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Yes No 1 tbsp flaxseed
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 6 inch pita bread
                                                                  • Yes No 8 curly lettuce leaves
                                                                  • Yes No mediterranean salad
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Place 1/3 cup flaxseed in a blender or clean coffee grinder, and process until ground to measure 1/2 cup flaxseed meal; set flaxseed meal aside.
                                                                  • Drain chickpeas over a bowl, reserving liquid. Place chickpeas, garlic, and 1 tablespoon reserved liquid in blender; pulse 5 times or until coarsely chopped. Add flaxseed meal, parsley, and next 5 ingredients (parsley through red pepper); pulse just until mixture is combined. Divide chickpea mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Combine breadcrumbs and 1 tablespoon flaxseed in a shallow dish. Dip patties in egg white; dredge in breadcrumb mixture.
                                                                  • Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes on each side or until browned.
                                                                  • Line each pita half with a lettuce leaf; fill each pita half with 1 patty and about 3 tablespoons Mediterranean Chopped Salad. Top each with 1 tablespoon yogurt.
                                                                  • (Totals include Mediterranean Chopped Salad)
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 4servings (serving size: 2 pita halves)
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  The quickest and easiest of all salads, this tomato and feta combination takes a few minutes, tastes wonderful, and adds an authentic Greek touch to any meal. If you don't have time or the ingredients for a full Greek salad, this is a great substitute.

                                                                  Ingredients
                                                                  • Yes No 1 large organic tomato
                                                                  • Yes No 1/4 cup feta cheese
                                                                  • Yes No pinch organic oregano
                                                                  • Yes No pinch black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Wash and core the tomato, and cut into bite-sized chunks. Put the feta on top, sprinkle with pepper and dried oregano. Pour olive oil over the top - more if you like to dip bread, less if not - and serve. Yield: serves 2 Note: If the tomato skin is tough, peel the tomato before making the salad. Let children help Photo at right is of a salad prepared by my granddaughter. She managed everything except the crumbling, so the feta was cut into chunks. It didn't change the taste at all!
                                                                  Cuisine:YesNogreek
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  Time: 1 hour. These may look humble, but they have big, beautiful flavors.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1/2 cup unsulfured molasses
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 1/2 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.
                                                                  • In a small bowl, combine flour, baking soda, salt, ginger, 1 tsp. cinnamon, cloves, nutmeg, and pepper; add to butter mixture on low speed, mixing until combined.
                                                                  • Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours. Meanwhile, in a small bowl combine remaining 1/2 tsp. cinnamon with granulated sugar; set aside.
                                                                  • Preheat oven to 350°. Pull off about 1 tbsp. of dough from disk, roll into a ball, and drop into cinnamon sugar bowl. Working in batches of 3 or 4, coat dough balls in sugar and arrange about 1 in. apart on parchment-lined baking sheets.
                                                                  • Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.
                                                                  • Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Yields: 100cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  Cheese Grits
                                                                   25 m
                                                                  Ingredients
                                                                  • Yes No 4 cup low-sodium chicken broth
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup old fashioned grits
                                                                  • Yes No 4 oz extra sharp cheddar cheese
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a medium saucepan, bring the chicken broth to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper and serve immediately.
                                                                  Yields: 6
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/3 5 oz cup chickpea flour
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp chives
                                                                  • Yes No 1 1/2 tbsp minced flat leaf parsley
                                                                  • Yes No 1 tsp minced rosemary
                                                                  • Yes No 3/4 cup crumbled goat cheese (chèvre)
                                                                  • Yes No 1 3/4 lb tomato
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 poblano chili pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 2 tbsp chopped oil cured black olives
                                                                  • Yes No 4 anchovy
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 1/2 tbsp shredded basil
                                                                  • Yes No salt and pepper
                                                                  • MAKE THE PANELLE In a medium bowl, whisk the chickpea flour with the water until smooth. Add the salt and pepper, cover and refrigerate overnight.
                                                                  • Preheat the oven to 475°. Heat a 9-by-13-inch rimmed baking sheet in the oven for 5 minutes. Add the 3 tablespoons of olive oil to the sheet and tilt to coat. Stir the chickpea batter. Add the chives, parsley and rosemary and pour onto the sheet. Bake for 2 minutes. Sprinkle the goat cheese on top and bake for 20 minutes, until golden and firm. Let cool slightly.
                                                                  • MEANWHILE, MAKE THE SALSA Heat a large cast-iron griddle or grill pan. Toss the tomatoes, red onion and poblano with 1 tablespoon of the oil. Add the vegetables to the griddle and cook over high heat until charred all over, about 5 minutes. Coarsely chop the tomatoes and finely chop the onion and poblano. Transfer the vegetables to a large bowl and add the garlic, capers, olives, anchovies, vinegar, basil and the remaining 3 tablespoons of oil. Season the salsa with salt and pepper.
                                                                  • Cut the panelle into 12 rectangles. Heat 1/8 inch of oil in a large nonstick skillet. Add the panelle and cook over high heat until crisp on the bottom, about 3 minutes. Drain the panelle and serve with the salsa.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 leek, white and tender green parts only
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp marjoram, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 1 carrot
                                                                  • Yes No two 8 oz jars imported spanish tuna in olive oil
                                                                  • Yes No four 8 inch baguette
                                                                  • Yes No 1 tomato
                                                                  • Yes No 4 piquillo peppers
                                                                  • In a skillet, heat the 2 tablespoons of oil. Add the onion, leeks, thyme and marjoram. Season with salt and pepper. Cook over moderately low heat, stirring, until softened, 10 minutes. Add the sugar, vinegar and carrot and cook until the liquid has evaporated, 5 minutes. Transfer to a bowl and refrigerate until cool.
                                                                  • Add the tuna and its oil to the vegetables, breaking the tuna into large flakes.
                                                                  • Preheat the broiler. Brush the cut side of the baguettes with oil and toast slightly. Rub the cut sides of the tomato over the baguettes, leaving lots of pulp. Spoon the tuna onto the baguettes, top with the piquillos; serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve

                                                                  Definitely not a salad green, broccoli rabe needs cooking to round out its flavors. This rustic soup is an excellent way to do so. But before you add the greens to the pot, clean them thoroughly. After cutting broccoli rabe as indicated in the recipe below, place it in a large bowl of cold water and agitate it to loosen dirt. Lift the broccoli rabe from the bowl (leaving dirt and silt behind) and repeat if necessary.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 14 1/2 oz diced tomatoes in juice
                                                                  • Yes No 2 14 1/2 oz chickpeas in can
                                                                  • Yes No 1 1 lb broccoli rabe
                                                                  • Yes No 4 thick slice rustic whole wheat bread
                                                                  • Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes.
                                                                  • Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes.
                                                                  • Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste.
                                                                  • To serve, place a slice of toasted bread in the bottom of each serving bowl; ladle soup over toast.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1/2 cup fresh pineapple cubes
                                                                  • Yes No 2 oz pineapple juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz club soda
                                                                  • Yes No 4 slice thin cucumber slices
                                                                  • In a cocktail shaker, muddle the pineapple chunks and juice with the Simple Syrup. Add the Cucumber Water and ice; shake well. Pour into a highball glass and top with the soda and cucumber slices.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour

                                                                  While frozen fruit bars are refreshing on a hot day, sometimes you want a treat with a touch more sophistication. A sweet chocolate shell adds just the right amount of richness to the tart sorbet inside, without the addition of dairy. For truly homemade bars, make your own raspberry sorbet. Special equipment: For coating the bars in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used E. Guittard 61% Cacao Semisweet Chocolate Wafers or E. Guittard 72% Cacao Bittersweet Chocolate Wafers, which can be found at specialty grocery stores or online. Game plan: Tempering the chocolate ensures a... read more While frozen fruit bars are refreshing on a hot day, sometimes you want a treat with a touch more sophistication. A sweet chocolate shell adds just the right amount of richness to the tart sorbet inside, without the addition of dairy. For truly homemade bars, make your own raspberry sorbet. Special equipment: For coating the bars in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used E. Guittard 61% Cacao Semisweet Chocolate Wafers or E. Guittard 72% Cacao Bittersweet Chocolate Wafers, which can be found at specialty grocery stores or online.

                                                                  Ingredients
                                                                  • Yes No 2 pint raspberry sorbet, but not
                                                                  • Yes No 2 lb semisweet chocolate
                                                                  • Line a 9-by-9-inch baking pan with plastic wrap, overlapping as needed to completely cover the bottom and sides and leaving at least a 5-inch overhang. (If possible, use a pan that does not have sloping sides.)
                                                                  • Drop the sorbet in large dollops into the pan and spread to the edges with a rubber spatula. Cover with the overhanging plastic wrap and press on the surface of the sorbet with the bottom of a measuring cup until it’s packed into a smooth, even layer. Freeze until solid, at least 3 hours.
                                                                  • Meanwhile, line 2 baking sheets with parchment or waxed paper. Tape each corner of the paper down and place the baking sheets in the freezer.
                                                                  • When the sorbet is solid, remove the pan and 1 baking sheet from the freezer. Grasping the plastic wrap, pull the sorbet slab out of the pan and place it on a cutting board. Remove and discard the plastic wrap. Slice the slab into 9 even squares.
                                                                  • Using a flat spatula, transfer and evenly space the squares on the baking sheet. Freeze until solid, at least 2 hours.
                                                                  • Fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
                                                                  • Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, reduce the heat to low and maintain a bare simmer. Place 24 ounces of the chocolate in a large, dry, heatproof bowl. Set the bowl over the saucepan and stir with a rubber spatula until the chocolate is completely melted and has reached 118°F. (Make sure the chocolate does not come into contact with any water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)
                                                                  • Remove the bowl from the saucepan. Add the remaining 8 ounces of chocolate and stir constantly, scraping against the bottom of the bowl, until all of the chocolate has melted and the temperature has cooled to 80°F. To speed the cooling process, after all of the chocolate has melted you can place the bowl over the reserved cold-water bath.
                                                                  • Return the bowl to the saucepan and stir until the chocolate reaches 88°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87°F and 89°F. (The chocolate must remain in this temperature range or it will not set up properly.) Keep the saucepan over low heat and use it to reheat the chocolate as necessary.
                                                                  • To test if the chocolate is properly tempered, spread a thin layer on parchment or waxed paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 88°F.)
                                                                  • Have a fork and flat spatula ready. Remove the empty baking sheet and the baking sheet with the sorbet squares from the freezer. Working quickly, use the flat spatula to drop 1 sorbet square into the chocolate. Using the fork, flip the square, making sure the edges are covered in chocolate. Lift the square out of the chocolate with the fork and tap the fork several times on the edge of the bowl to even out the coating. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate. Place the coated square on the empty baking sheet. Repeat with the remaining squares and chocolate, tilting the bowl as needed to pool the chocolate in one area, and spacing the squares as close together as possible on the baking sheet without touching. (If the sorbet squares start to melt, return them to the freezer until firm before continuing.)
                                                                  • Freeze the dipped sorbet bars until the chocolate coating has hardened and the sorbet is solid, at least 2 hours. Wrap them individually in plastic wrap, then foil, and store in the freezer for up to 2 weeks.
                                                                  Yields: 9(3-inch-square) bars
                                                                  • Active Time: 45 minutes
                                                                  • Total Time: 7 hours 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
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                                                                    bake
                                                                  • Yes No
                                                                    cover
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                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tbsp chili garlic sauce
                                                                  • Yes No 3 tbsp pineapple juice
                                                                  • Yes No 4 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 3/4 cup bread crumb
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Heat oven to 450° F. In a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coat. In a separate bowl, combine the bread crumbs, 1/2 teaspoon salt, and the oil. Working with 1 piece at a time, coat the chicken in the bread crumb mixture and transfer to a baking sheet. Repeat with the remaining breasts. Bake until cooked through, 12 to 15 minutes.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
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                                                                    combine
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                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                    cook

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

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 medium organic red onion
                                                                  • Yes No 3 cup organic spinach
                                                                  • Yes No dash nutmeg
                                                                  • Yes No 2 10 oz organic chicken breast (boneless, skinless)
                                                                  • Yes No 1/3 cup crumbled feta cheese
                                                                  • Heat the oven to 350°F. Heat 2 teaspoons of the oil in a large frying pan over medium heat until shimmering. Add onion and sauté until soft, about 8 to 10 minutes. Add spinach and sauté until wilted and water evaporates, about 2 minutes. Add nutmeg and season with salt and freshly ground black pepper. Remove mixture from the pan and transfer to a bowl to cool. Wipe out the pan and set aside.
                                                                  • Cut each chicken breast in half horizontally. Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick. Season all over with salt and freshly ground black pepper.
                                                                  • Stir feta into cooled spinach mixture. Lay chicken breasts on a cutting board so the narrowest ends face you. Place 1/4 of the spinach mixture halfway up each chicken piece. Fold the bottom of the chicken up over the filling to enclose it, then roll into a tight cylinder. Use toothpicks or butcher’s twine to secure the rolls. Repeat with remaining chicken and filling.
                                                                  • Return the frying pan to medium-high heat and add remaining 1 tablespoon olive oil. Once oil is shimmering, place chicken breasts in the pan and sauté undisturbed until golden brown, about 6 minutes. Turn breasts over and transfer the pan to the preheated oven. Bake until the filling is hot and the interior of the chicken rolls is white but still juicy, about 8 minutes.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings
                                                                    Steps:
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                                                                    fry
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                                                                    sauté
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                                                                    Supplies:
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                                                                    twine
                                                                  Spicy Chicken Stew
                                                                   4 h 15 m

                                                                  Salsa and chili powder spice to this chicken stew, but probably not too much for timid tasters or kids. If you want to kick up the heat, use a hot salsa and a dash of hot sauce or ground red pepper.

                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb, 3 1/3 cup baking potato
                                                                  • Yes No 1 10 oz frozen sweet corn
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 2 1 cup carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 12.5 oz salsa
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 4 10.5 oz boneless skinless chicken thigh
                                                                  • Yes No 2 1/2 cup chicken broth
                                                                  • Yes No 4 6 inch fresh corn tortillas
                                                                  • Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.
                                                                  • Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Coarse-grained and a light golden color, turbinado sugar has a mild molasses taste. Look for it near granulated sugar in the supermarket. If you can't find turbinado, use 1/2 cup unpacked light brown sugar. The fiery kick from the crushed red pepper enlivens the fruits' sweetness. Omit it if you're sensitive to spiciness.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup turbinado sugar
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 4 slice ginger
                                                                  • Yes No 3 star anise
                                                                  • Yes No 1 2 inch cinnamon stick
                                                                  • Yes No 1/2 cup riesling
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 3 cup cubed mango
                                                                  • Yes No 3 cup cubed papaya
                                                                  • Yes No 1 cup sliced starfruit (carambola)
                                                                  • Bring water and sugar to a boil in a medium saucepan; cook 3 minutes or until sugar dissolves. Add pepper, ginger, anise, and cinnamon. Reduce heat; cook until reduced to 1/2 cup (about 20 minutes). Remove from heat; stir in wine and rind. Cool completely. Strain mixture through a small sieve over a bowl; discard solids.
                                                                  • Combine wine mixture and fruit in a bowl, and toss gently. Chill 30 minutes.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 6 banana
                                                                  • Yes No 6 oz semisweet chocolate chip
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 dash cup heath bar
                                                                  • Line a rimmed baking sheet with parchment or waxed paper. Peel bananas and insert a craft stick about halfway into each one. Set bananas on baking sheet and freeze until well chilled, about 20 minutes.
                                                                  • Combine chocolate chips and oil in microwave-safe bowl and microwave on high until just melted, 1 to 2 minutes (stir every 20 seconds). Stir until smooth. (Or place chips and oil in a heatproof bowl and set over a pan of simmering water to melt.)
                                                                  • Place sprinkles, nuts, coconut or Heath bar bits in a shallow bowl. Use a thin metal spatula to coat each banana with chocolate. Working over topping bowl, sprinkle each coated banana with topping. Place bananas back on baking sheet and freeze until chocolate is firm, at least 30 minutes and up to 1 day.
                                                                  Yields: 6servings
                                                                    Steps:
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                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    heath
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Heath
                                                                  Ingredients
                                                                  • Yes No four 6 oz, 1 1/4 inch thick hake fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb cockle
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup clam broth
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No pinch smoked sweet paprika
                                                                  • Preheat the oven to 375°. Season the fish with salt and pepper and dust lightly with the flour.
                                                                  • In a medium ovenproof skillet, heat 1 tablespoon of the olive oil until shimmering. Add the fish and cook over high heat until golden on the bottom, about 4 minutes. Flip the fish. Transfer the skillet to the oven and roast the fish for about 10 minutes, until the flesh flakes with a fork. Transfer the fish to bowls.
                                                                  • Meanwhile, in another large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the garlic and cockles and cook over high heat for 1 minute. Add the wine and cook, stirring, for 1 minute. Add the clam broth and cook, stirring, until the cockles open and the liquid is reduced to about 1/4 cup, about 7 minutes. Tilt the skillet so the liquid pools to one side. Add the butter to the skillet and swirl until melted. Toss the cockles in the sauce and add the parsley; spoon them over the fish, sprinkle with smoked paprika and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
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                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
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                                                                    Minute

                                                                  This Czech peach mousse recipe -- broskvovi krem -- is made with fresh fruit. It's a delightful, slightly sweet dessert that can be served chilled or frozen. Serve with peach marmalade, if desired. Here's a larger picture of peach mousse. Makes 6 servings of Czech Peach Mousse - Broskvovi Krem

                                                                  Ingredients
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 10 medium peach
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 tbsp gelatin
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • In a large saucepan, place sugar, sprinkle it with 6 tablespoons of the wine and bring to a boil. Add peaches. Cook for about 20 minutes or until fruit has broken down into pulp. You can strain the pulp through a sieve, but I don't. Cool. Add egg white to peach pulp and beat to a thick foam. Heat remaining wine with gelatin until it has dissolved. Add to fruit mixture, blending thoroughly. Cool and then fold in whipped cream. Pour into individual molds or one large mold that has been rinsed with cold water and refrigerate until set, about 3 hours. When ready to serve, dip bottom of mold briefly (about 5 seconds) into very warm water and turn out on serving dishes or platter. Serve with peach maramalade, if desired.
                                                                  Cuisine:YesNoczech
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  These festive cookies are loosely based on the Greek Easter specialty koulourakia. Use egg-shaped cookie cutters to create these Easter "eggs" (we ordered ours from H.O. Foose Tinsmithing Co. ). Tint the frosting any color you like (or use several colors). Spread it onto the cookies, or spoon the frosting into a zip-top plastic bag, snip a small hole in one corner of the bag, and pipe the frosting in designs of your choice. The kids can help with the fun.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 3 tbsp non-fat milk
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No food coloring
                                                                  • To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
                                                                  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.
                                                                  • Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.
                                                                  • Preheat oven to 375°.
                                                                  • Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375° for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.
                                                                  • To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 28cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
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                                                                  • Yes No
                                                                    Minute

                                                                  The homemade rosemary-flecked chips are a great complement to the garlicky dip, but store-bought pitas or bagel chips are a fine stand-in.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 6 inch pita bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 slice applewood smoked bacon slices
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 19 oz canned cannellini bean
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp paprika
                                                                  • Preheat oven to 350°.
                                                                  • To prepare chips, combine first 4 ingredients. Arrange pita wedges in a single layer on a baking sheet. Lightly coat pita wedges with cooking spray; sprinkle evenly with rosemary mixture. Lightly recoat pita wedges with cooking spray. Bake at 350° for 20 minutes or until golden.
                                                                  • To prepare dip, cook bacon in a small saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add garlic to drippings in pan; cook 1 minute, stirring frequently. Add broth and beans; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
                                                                  • Combine bean mixture, onions, and remaining ingredients in a food processor, and process until smooth. Spoon mixture into a bowl; stir in 1 tablespoon reserved bacon. Sprinkle dip with remaining bacon just before serving. Serve with pita chips.
                                                                  Yields: 8servings (serving size: 3 pita chips and 3 tablespoons dip)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The martini is made with gin and vermouth and is garnished with a twist of lemon peel or an olive—period. King Arthur’s knights searched in vain for the Holy Grail. The Spaniards sought the gold of El Dorado and the longevity of the Fountain of Youth. Lieutenant Gerard hunted Richard Kimble in The Fugitive. There is another modern quest, however, that has generated as much zeal and excitement: the search for the “perfect martini.” Armed with sterling silver shakers, vermouth droppers, and plenty of attitude and individuality, home bartenders mix and experiment with their martinis with alchemical precision. Meanwhile, devoted seekers of the perfect martini will flock to touted cocktail lounges like pilgrims to a revered shrine. It is a paradox indeed that the quintessential cocktail is so elusive. The origin of the martini is also as elusive as the Grail itself. The controversy over who sired the first one spans the colorful to the prosaic, and we may never know if this “elixir of quietude,” “silver bullet,” and “Fred Astaire in a glass” was named for a man, a rifle, or a vermouth producer. Whether named for a thirsty traveler on his way to Martinez or for Martini di Arma di Taggia, bartender at the Knickerbocker Hotel in New York City, the martini is recognized as the world’s premier cocktail; its stylized icon for the cocktail lounge is as universally recognizable as the symbol for the stop sign. Many excellent books detail the history and evolution of the martini and... read more The martini is made with gin and vermouth and is garnished with a twist of lemon peel or an olive—period. King Arthur’s knights searched in vain for the Holy Grail. The Spaniards sought the gold of El Dorado and the longevity of the Fountain of Youth. Lieutenant Gerard hunted Richard Kimble in The Fugitive. There is another modern quest, however, that has generated as much zeal and excitement: the search for the “perfect martini.” Armed with sterling silver shakers, vermouth droppers, and plenty of attitude and individuality, home bartenders mix and experiment with their martinis with alchemical precision. Meanwhile, devoted seekers of the perfect martini will flock to touted cocktail lounges like pilgrims to a revered shrine. It is a paradox indeed that the quintessential cocktail is so elusive. The origin of the martini is also as elusive as the Grail itself. The controversy over who sired the first one spans the colorful to the prosaic, and we may never know if this “elixir of quietude,” “silver bullet,” and “Fred Astaire in a glass” was named for a man, a rifle, or a vermouth producer. Whether named for a thirsty traveler on his way to Martinez or for Martini di Arma di Taggia, bartender at the Knickerbocker Hotel in New York City, the martini is recognized as the world’s premier cocktail; its stylized icon for the cocktail lounge is as universally recognizable as the symbol for the stop sign. Many excellent books detail the history and evolution of the martini and rhapsodize its lore, so it will only be necessary to touch upon a few highlights here. It should immediately be noted that the early versions of the cocktail—Jerry Thomas’s Martinez of 1887, Harry Johnson’s martini cocktail of 1888, and di Taggia’s version from the early 20th century—were all supersweet Neanderthals compared with today’s bone-dry descendants. Thomas called for sweetened Old Tom gin, maraschino liqueur, and a whopping wineglass of Italian vermouth, and even di Taggia mixed equal parts gin and vermouth. During Prohibition, the martini gradually saw the diminishing of its sweet ingredients and a turn toward dryness. By the end of World War II, the martini was reaching a ratio of eight to one, and everyone you know probably has some joke about how to make a dry martini. Bernard DeVoto, whose book The Hour is a paean to the martini, proclaimed the martini to be the “supreme American gift to world culture”; H. L. Mencken pronounced it “the only American invention as perfect as a sonnet.” But the sonnet was in jeopardy in the 1970s when President Jimmy Carter denounced the “three-martini lunch,” and a sudden health craze cast out the martini like a contagious leper. A critic in Esquire magazine railed that the drink was a bitter, medicinal-tasting beverage that stood for everything from phony bourgeois values and social snobbery to jaded alcoholism and latent masochism. Though it seemed headed for the funeral pyre, the martini reemerged from the flames and has become virtually irreproachable. On a closing note, there is a moment in Ernest Hemingway’s A Farewell to Arms when the ex-soldier Frederic Henry celebrates his escape from the war with a satisfying meal. While eating he deliberates, “The sandwiches came and I ate three and drank a couple more martinis. I had never tasted anything so cool and lean. They made me feel civilized.” Many opinions exist as to what makes for a perfect martini—probably more opinions than there are people. This is in small part due to the schizophrenic age in which we live, and to a larger degree to the ruminations made after pondering the empty glass of a second martini. Shaking or stirring is a personal preference. For every adept who stirs, another shakes. The fact remains, however, that shaking will get the martini colder. And if you stir, larger ice cubes will need to be stirred longer than smaller ones. There are also those who complain that shaking bruises the gin. That gin can be bruised in the first place has some folks scratching their heads. Gin cannot be bruised. Another issue is whether to keep gin in the freezer for optimum coldness. Some people swear by this, while others practically swear at it. The latter camp argues that gin should not be kept in the freezer because it will not dilute properly when mixed with ice. Try it both ways; you will undoubtedly agree that the best martinis are made with gin kept in the freezer. Vermouth should be kept in the fridge, if only to prolong shelf life. With the dry martinis of today, a bottle of vermouth may last almost as long as a bottle of bitters. Whether to include olives—whole, pitted, or stuffed with pimiento—or whether to squeeze a twist of lemon peel into the drink is a matter of choice. Chill standard-size cocktail glasses in the freezer. If one point is unanimously agreed upon, it is that a martini should be dry. The amount of vermouth is negligible at best and will hardly alter the amount of alcohol in the cocktail glass. So, how do you keep your martini dry? One suggestion is that you use an atomizer for the vermouth, but just be certain it’s clean! Another suggestion is that you store your gin in the shadow of a vermouth bottle. Devotees are also known to pass the cap of the vermouth bottle quickly over the gin. The least plausible, but perhaps most amusing, tactic is to place a photograph of the man who invented vermouth in front of the gin. On an unfortunate note, many people call almost anything in a martini glass a martini. Interlopers may share its name but not its glory. INGREDIENTS 3 ounces gin Dry vermouth Green olives or twist of lemon peel INSTRUCTIONS Depending on your taste, mix 5 to 8 parts gin to 1 part vermouth for a dry martini. Use less vermouth for a drier martini. Stir in a pitcher half filled with ice, or shake with ice; then strain into a chilled cocktail glass. Garnish with green olives or lemon peel. A “bone-dry” martini, also known as “pass the bottle,” contains no vermouth whatsoever.

                                                                  Ingredients
                                                                  • Yes No 3 oz gin
                                                                  • Yes No dry vermouth
                                                                  • Yes No lemon peel
                                                                  • Variations:
                                                                  • The Gibson: The Gibson is made exactly like the martini, but a small cocktail onion is substituted for the olive. A number of stories exist regarding its origin, but the consensus is that it was named for the illustrator Charles Dana Gibson, creator of the era’s paradigm of female beauty, the Gibson Girl. Gibson and his cronies would often take a break from work and visit the Player’s Club for a few drinks. While journalists may feel inspired after a drink or two, an artist needs an absolutely steady hand. Gibson furtively asked the bartender, Charlie Connolly, to give him pure ice water. The drink was distinguished by a silver-skinned cocktail onion. Patrons soon began ordering their martinis with onions and calling them Gibsons to honor the inventor. Double onions were also ordered, paying homage to certain physical assets of the Gibson Girl.
                                                                  • Astoria: Add a dash of bitters.
                                                                  • Blue Martini: Substitute blue curaçao for the vermouth, and garnish with a maraschino cherry.
                                                                  • Cajun Martini: Noted chef Paul Prudhomme invented this drink by infusing a cut-up jalapeño pepper in a bottle of gin for half a day. The spicy liquor replaces the ordinary gin. Garnish with a slice of green tomato or pickled jalapeño. Vodka may be substituted for the gin.
                                                                  • Dirty Martini: Add a splash of olive brine, and garnish with a green olive.
                                                                  • Fino Martini: Substitute fino sherry for the vermouth.
                                                                  • Knickerbocker Martini: Substitute equal parts sweet and dry vermouth for the dry vermouth, and add a dash of bitters.
                                                                  • Montgomery: Named for a British general who would not go into battle unless his troops outnumbered the opposition 25 to 1, this martini uses the same proportion of gin to vermouth.
                                                                  • Naked Martini: Omit the vermouth. After shaking, turn in the direction of France, bow, and pour.
                                                                  • Odyssey: Mix Magellan French gin, Bossiere Italian vermouth, and a Greek cracked olive in brine.
                                                                  • Sakétini: Substitute 1 ounce sake for the vermouth.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    gibson
                                                                    Brands:
                                                                  • Yes No
                                                                    Gibson

                                                                  Refried beans help hold ingredients in place. For a variation, thinly sliced turkey also works well in these portable sandwiches.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 16 oz reduced fat refried beans
                                                                  • Yes No 1 11.2 oz light stone ground whole wheat wraps
                                                                  • Yes No 9 oz lean deli roast beef
                                                                  • Yes No 3/4 3 oz cup shredded monterey jack cheese
                                                                  • Combine first 6 ingredients in a bowl, stirring with a spoon. Add corn and cilantro; toss until coated.
                                                                  • Spread refried beans on 1 side of each wrap. Top wraps evenly with beef. Spoon corn mixture evenly over beef, and sprinkle evenly with cheese. Roll up wraps, and wrap in foil or wax paper. Refrigerate until thoroughly chilled.
                                                                  • Young Chefs can:
                                                                  • Top tortillas with roast beef
                                                                  • Measure and sprinkle cheese
                                                                  • Older Chefs can:
                                                                  • Stir together first eight ingredients
                                                                  • Spread beans over wraps
                                                                  • Spoon corn mixture in tortillas
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 6servings (serving size: 1 wrap)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Presalting the turkey adds flavor and helps it stay moist during roasting; so does covering the breast and drumsticks with bacon. Prep and Cook Time: at least 3 hours, plus brining time. This recipe goes with Pine Nut Gravy

                                                                  Ingredients
                                                                  • Yes No 1 12 to 14 lb free range organic turkey
                                                                  • Yes No 3 tbsp salt