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                                                                  (and a snowy day) to share it...

                                                                  Ingredients
                                                                  • Yes No it used to have kidney beans, but we have a family member who doesn't like them, and since we're married to said family member, we switched to black beans, now we
                                                                  • Yes No black beans and corn are such nice playmates, and frozen corn is so good, we made that a staple
                                                                  • Yes No we went from white meat turkey to the darker, 93% lean kind, it not only adds more flavor but also crumbles much, much better
                                                                  • Yes No this is the first time we've ever actually written down the spice measurements, even though we get a consistent taste every time, our mix is equal sweet and spicy but you adjust yours and make it your own
                                                                  • Yes No spinach towards the end of cooking, healthy
                                                                  • Yes No olive oil
                                                                  • Yes No 1.3 lb 93% lean ground turkey
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 1/2 tbsp cumin seed
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1 1/4 cup chicken broth
                                                                  • Yes No 1 small bunch lacinato kale
                                                                  • Heat a splash of olive oil in a large stock pot or Dutch oven over medium high heat. Add the turkey, season with salt and pepper, and cook, breaking apart into crumbles with a wooden spoon, until cooked through, about 6 to 8 minutes. Remove meat with a slotted spoon and set aside.
                                                                  • If you want to pour off some of the remaining fat, you can (we don't). But leave enough to coat the bottom of the pot. Reduce the heat slightly and add the onions and garlic, season with salt and pepper, and cook for about 5 minutes, until softened. (If you use a green pepper, add it here with the onion.) While the onions and garlic are cooking, combine the brown sugar, chili powder, cumin, oregano, salt, and pepper in a small bowl, mixing with a fork.
                                                                  • Add the spice mixture and tomato paste to the onions and garlic. Cook for about a minute, stirring to combine the paste with the spices. Add the tomatoes and stir, picking up any brown bits from the bottom of the pot.
                                                                  • Raise the heat to medium and add the meat, beans, corn, and chicken broth to the pot. Bring the mixture to a simmer, then lower the heat, cover, and cook for 20 minutes. Add the kale and continue cooking, covered, for about 15 more minutes.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  "This recipe is great right out of the oven and even better reheated the next day for lunch." - CL Reader

                                                                  Ingredients
                                                                  • Yes No 1 10 oz italian cheese flavored thin pizza crust
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 2/3 cup chopped onion
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup salsa
                                                                  • Yes No 1/2 10 oz frozen chopped spinach
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 1/2 2 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1/2 2 oz cup shredded monterey jack cheese
                                                                  • Preheat oven to 375°.
                                                                  • Place pizza crust on a baking sheet; bake at 375° for 5 minutes or until crisp.
                                                                  • Mash beans with a fork; combine beans and next 4 ingredients (beans through garlic) in medium bowl, stirring to combine. Spread bean mixture over crust, leaving a 1-inch border. Spoon salsa evenly over bean mixture; top with spinach and cilantro. Drizzle with hot sauce; sprinkle with cheeses. Bake at 375° for 15 minutes or until crust is lightly browned.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli
                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 cup self rising cornmeal
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup cracklings
                                                                  • Place butter in a 9-inch cast-iron skillet, and heat in a 425° oven 4 minutes.
                                                                  • Combine cornmeal and flour in a large bowl; make a well in center of mixture.
                                                                  • Stir together buttermilk, eggs, and cracklings; add to dry ingredients, stirring just until moistened. Pour over melted butter in hot skillet.
                                                                  • Bake at 425° for 25 to 30 minutes or until golden brown.
                                                                  • *1 cup cooked, crumbled bacon (12 to 15 slices) may be sustituted for cracklings.
                                                                  • Grannie's Cracklin' Cakes: Prepare batter as directed above; stir in 1/4 cup butter, melted. Heat a large skillet coated with vegetable cooking spray over medium-high heat. Spoon about 1/4 cup batter for each cake into skillet; cook, in batches, 2 to 3 minutes on each side or until golden.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat

                                                                  Pot roast may conjure thoughts of Sunday supper at the grandparents’ house, but this roast is anything but geriatric. With its nontraditional mix of Cajun spices, it pairs well with our grits soufflé, for a homey twist on a classic meal. This recipe was featured as part of our Cold-Weather Comfort Food Menu.

                                                                  Ingredients
                                                                  • Yes No 5 tsp kosher salt
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1 4 lb boneless chuck roast
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium white onion
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 cup low-sodium beef broth
                                                                  • Yes No 4 thyme
                                                                  • Heat the oven to 300°F and arrange a rack in the lower third.
                                                                  • In a small bowl, combine salt, paprika, pepper, and cayenne. Evenly rub spice mix on all sides of the roast; set aside.
                                                                  • Heat oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat until smoking, about 5 minutes. Add meat and brown on all sides, about 20 minutes total; remove to a plate.
                                                                  • Add onion, celery, and garlic to the pot, season with salt, and cook until just softened, about 5 minutes. Add tomato paste and stir to coat vegetables. Pour beef broth into the pot and scrape up any browned bits from the bottom. Add thyme, reserved meat, and any accumulated juices to the pot and bring to a simmer. Cover and cook in the oven until fork tender, about 2 1/2 to 3 hours.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
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                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover

                                                                  "I was having friends over and wanted to make a crostini appetizer with fresh tomatoes. Then I saw the supermarket's colorful bell peppers--they were beautiful, and I knew if I roasted them they would make a perfect substitute." -Susan Stewart, Plainview, NY

                                                                  Ingredients
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1 large yellow bell pepper
                                                                  • Yes No 1 large orange bell pepper
                                                                  • Yes No 1/2 cup chopped red onion
                                                                  • Yes No 1/4 cup thinly sliced basil
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 20 slice baguette
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.
                                                                  • Combine bell pepper, onion, basil, and cilantro in a medium bowl. Combine vinegar, oil, sugar, and black pepper in a small bowl, stirring with a whisk. Pour vinegar mixture over bell pepper mixture, tossing to coat. Cover and chill 2 hours. Serve with bread slices.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 10servings (serving size: 1/4 cup bell pepper mixture and 2 bread slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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

                                                                  Ingredients
                                                                  • Yes No 600 gram boneless lamb shoulder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 tsp dried chili flakes
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 250 milliliter dry white wine
                                                                  • Yes No 1 x 400gm of plum tomatoes
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No pappardelle pasta
                                                                  • Yes No 1/3 cup parmesan cheese
                                                                  • Yes No serves 4
                                                                  • Combine lamb with ½ tsp of sea salt and ¼ tsp freshly ground black pepper in a non-reactive bowl. Cover with plastic wrap and refrigerate for a minimum of 2 hours.
                                                                  • Heat oil in a heavy-based saucepan over medium heat, add garlic, chili flakes and bay leaves, cook while stirring for 1 minute. Turn the heat to high and add lamb, stirring occasionally until brown for 3-4 minutes each side.
                                                                  • Add white white and cook until it's almost evaporated, or for about 8-10 minutes.
                                                                  • Add chopped plum tomatoes and juices, tomato paste and finely sliced peppers (capsicum). Cover with a lid, reduce heat to low and cook for 2 hours. Stir ragu occasionally and add a little extra water if the liquid dries out.
                                                                  • About half way through cooking, taste the ragu and add a little salt if necessary. After two hours of cooking, remove the saucepan from the stove and allow the ragu to cool slightly. Use a slotted spoon to transfer the lamb chunks from the saucepan onto a clean chopping board. Use two forks to shred the tender meat then place it back into the saucepan. Add chopped parsley and stir well. Set aside while you cook the pasta.
                                                                  • Bring salted (1 Tbsp of salt) water to the boil in a large saucepan. If using fresh pappardelle, cook it for several minutes until it is al dente and then drain. If using packet Pappardelle, cook it according to packet instructions -- usually longer than fresh pasta.
                                                                  • Toss pasta with lamb ragu and serve immediately with freshly shaved Parmesan cheese.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    shave
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    ragu
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Ragù
                                                                  Ingredients
                                                                  • Yes No 2 anchovy
                                                                  • Yes No 1 tbsp coarsely chopped unsalted pistachio
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 1/2 lb squid, bodies
                                                                  • In a mortar, pound the anchovies with the pistachios, capers, garlic and 1 tablespoon of the olive oil until fairly smooth. Stir in the remaining 3 tablespoons of olive oil and the lemon juice.
                                                                  • Bring a medium saucepan of salted water to a boil. Add the shrimp and cook until just white throughout, about 20 seconds. Using a slotted spoon, transfer the shrimp to a bowl. Add the squid to the saucepan and cook until just firm, about 20 seconds. Drain the squid and transfer them to the bowl.
                                                                  • Add the pistachio dressing to the bowl with the seafood and toss to coat. Mound the salad on plates and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern India's coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive or avocado oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp turmeric, ground
                                                                  • Yes No 1 cup drained whole tomatoes in can
                                                                  • Yes No 2 1/2 cup coconut milk
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 3/4 cup chopped cilantro
                                                                  • Yes No lime
                                                                  • In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes.
                                                                  • Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the coconut milk, water, and salt and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.
                                                                  • Add the shrimp to the pan. Reduce the heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Remove from the heat and stir in the cilantro. Serve with the lime wedges.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This meal is always a favorite, for so many reasons: it's fun, easy, a one-pot meal, and certainly a conversation breaker--you can't avoid plenty of casual chatter while chewing corn off a cob or peeling shrimp with your already messy hands! And...most of all...it's delicious! Some people add other ingredients, such as andouille sausage, artichokes, or even other shellfish.

                                                                  Ingredients
                                                                  • Yes No 1 large inch equipment, 1 pot in which to 4 quarts of water
                                                                  • Yes No 1 1/2 cup salt
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 tbsp cayenne pepper, ground
                                                                  • Yes No 12 3 lb medium red potato
                                                                  • Yes No 4 large corn
                                                                  • Yes No 2 large lb shrimp, 21 to 25 per pound count
                                                                  • Add 4 quarts water to the pot, along with the salt, lemon, onion, and cayenne and bring to a strong boil. Allow to boil for 5 minutes. Add the potatoes and allow to come up to a simmer; simmer until fork-tender, about 20 minutes. Add corn to the pot, again bring to a simmer and simmer for 5 minutes. Add shrimp and bring to a boil. By the time the water reaches a boil, the shrimp should be done--opaque rather than translucent. Don't overcook the shrimp. Drain all ingredients or lift them out of the pot and transfer to a large serving platter, or place them on the center of a newspaper-covered table. The onion and lemon slices may be removed, but I like to keep them in for flavor and color. May be served with a sauce: cocktail, remoulade, or just melted butter. *Shrimp are sold by "count." Standard counts are, per pound: under 10; 10 to 15; 16 to 20; 21 to 25; 26 to 30; 31 to 35; 36 to 42; 42 to 50; and 50 to 60. The usual size for shrimp dishes served in restaurants is 16 to 20 per pound; small shrimp are the best size for shrimp salad, shrimp cocktails, stews and gumbos. Use medium shrimp for shrimp boils and deep fried shrimp; large shrimp for broiling, grilling or barbecuing.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    newspaper

                                                                  Seasoned with a tarragon-infused butter and lemon juice, this simple lobster salad is so unlike familiar mayo-laden ones. Serve it over Boston lettuce leaves and you have an elegant lunch or first course. Game plan: You can prepare this recipe in advance through step 4. Refrigerate the lobster meat and broth separately until you’re ready to finish the dish. This salad was featured as part of our Valentine’s Day All-Star Recipes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 whole lobster
                                                                  • Yes No 3 whole black peppercorn
                                                                  • Yes No 1/4 bay leaf
                                                                  • Yes No 1 cup water
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 tbsp diced tarragon
                                                                  • Yes No 2 1/2 tsp lemon juice
                                                                  • Yes No black pepper
                                                                  • Yes No 5 cup boston lettuce leaves
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Fill a large pot with a tightfitting lid with 1 inch of water and stir in the measured salt. Add a steamer rack to the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope. Then make a figure eight out of the foil rope and set it in the pot.)
                                                                  • Bring the water to a boil over high heat. Add the lobsters, head first, to the pot, cover, and return the water to a full boil. Reduce the heat and cook at a gentle boil until the lobsters are bright red, about 14 minutes from the time they go into the pot. Check their doneness by pulling on an antenna: If it comes out with no resistance, the lobster is done.
                                                                  • Remove the lobsters from the pot. When cool enough to handle, remove the meat from the shells (reserve half of the shells; discard the rest). Coarsely chop the meat and set it aside. (You should have about 2 cups.)
                                                                  • Place the reserved lobster shells, peppercorns, bay leaf, and measured water in a medium saucepan over high heat and bring to a boil. Boil until reduced to 1 tablespoon. Discard the large shells and strain the lobster broth through a fine-mesh strainer set over a small saucepan.
                                                                  • Place the small saucepan with the lobster broth over medium-low heat and whisk in one piece of the butter at a time until all of the butter is incorporated. Add the tarragon and 1 1/2 teaspoons of the lemon juice and stir to combine. Fold in the reserved lobster meat and cook until just heated through. Taste and season with salt and pepper as needed. Remove from heat and set aside.
                                                                  • Place the lettuce in a large bowl, add the olive oil, and toss to combine. Season with a small pinch of salt and pepper and the remaining 1 teaspoon lemon juice and toss again. Divide the lettuce among 4 plates. Top each lettuce bed with warm lobster meat. If you choose, drizzle with some of the sauce remaining in the pot. Serve immediately.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 3 tbsp tomato ketchup
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 ear corn
                                                                  • Yes No 1 1/2 lb sea scallop
                                                                  • Yes No vegetable oil
                                                                  • Yes No 6 soft hamburger buns
                                                                  • Yes No 6 lettuce
                                                                  • Yes No 6 thick slice tomato
                                                                  • Yes No 12 thick cut slice bacon
                                                                  • In a small bowl, blend the mayonnaise with the ketchup. Season with Tabasco, salt and pepper. Refrigerate.
                                                                  • In a medium saucepan of boiling water, cook the corn until tender, about 4 minutes. Transfer to a plate and let cool slightly. Working over the plate, cut the kernels from the cobs; you'll need 1 1/2 cups of corn kernels.
                                                                  • In a food processor, process 3/4 cup of the corn kernels to a paste. Add one-third of the scallops, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and process to a paste. Add the remaining scallops and process until just blended; there should be small lumps of scallop in the mixture. Scrape the mixture into a medium bowl and stir in the remaining 3/4 cup of corn kernels. With oiled hands, pat the mixture into burgers, then cover and refrigerate them until ready to grill.
                                                                  • Light a grill. Toast the hamburger buns over a medium-hot fire, about 10 seconds. Brush the scallop burgers with vegetable oil and grill them over a medium-hot fire until they are nicely charred and barely cooked in the center, about 4 minutes per side.
                                                                  • Spread a thin layer of spicy mayonnaise on both halves of the buns. Place the lettuce and tomato slices on the bottom halves and top with the scallop burgers. Top each burger with 2 slices of bacon. Close the sandwiches and serve at once with the remaining spicy mayonnaise on the side.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Make dinner tonight a wrap. Toss grilled, shredded chicken in a tangy mayonnaise mixture and wrap it up in flatbread along with a shredded cabbage and pickles.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup canola mayonnaise
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 2 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 cup shredded cabbage
                                                                  • Yes No 2 tsp bread and butter pickle juice
                                                                  • Yes No 2 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 light flatbread sandwich wraps
                                                                  • Yes No 4 sandwich bread and butter pickles
                                                                  • Preheat grill to medium-high heat.
                                                                  • Combine mayonnaise, 2 tablespoons vinegar, 2 teaspoons black pepper, 1/8 teaspoon salt, and lemon juice in a small bowl, stirring well. Combine 1 tablespoon vinegar, cabbage, and pickle juice in a medium bowl; toss.
                                                                  • Sprinkle chicken with 1/2 teaspoon black pepper and 1/8 teaspoon salt. Place chicken on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until done. Cool; shred chicken. Combine chicken and mayonnaise mixture in a medium bowl; toss to coat. Place one flatbread on each of 4 plates; divide chicken mixture evenly among flatbreads. Top each serving with about 1/4 cup cabbage mixture and 1 pickle; roll up. Cut each wrap in half diagonally.
                                                                  Yields: 4servings (serving size: 1 wrap)
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roll

                                                                  Frank Falcinelli, one of the two Franks behind the popular Frankies Spuntino in New York City, learned this dish from his Naples-born, Brooklyn-raised friend Tony Durazzo. Tony is the inspiration for the raisins and pine nuts; they add texture and a hint of sweetness. Two factors that will make or break your meatballs: a good sauce, and using 90 percent lean meat, no fattier. (Note that this is the baked meatballs recipe from the Frankies Spuntino cookbook; there’s also a pan-fried version, which is what the Franks demonstrate in their CHOW

                                                                  Ingredients
                                                                  • Yes No 4 slice plain white bread
                                                                  • Yes No 2 lb ground beef
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 1/4 cup finely grated pecorino romano cheese
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 15 turns white pepper
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup plain dry bread crumb
                                                                  • Yes No 12 cup tomato sauce
                                                                  • Heat the oven to 325°F and arrange a rack in the middle.
                                                                  • Place the bread in a large bowl, cover with water, and let soak until saturated, about 1 minute. Pour off the remaining water, wring out the bread, and tear it into tiny pieces. Place in a large bowl.
                                                                  • Add the remaining ingredients except the breadcrumbs and tomato sauce and mix to combine. Add the breadcrumbs a little at a time until the mixture is moist wet, not sloppy wet. (You may not have to add all of the breadcrumbs.)
                                                                  • Roll 1/2 cup of the meat mixture between your hands until it’s smooth, compact, and round (about 2 inches in diameter) and place the meatball on a baking sheet; repeat until you have 15 meatballs, spacing them 1 inch apart on the baking sheet. Bake until firm and just cooked through, about 25 to 30 minutes. (At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future.)
                                                                  • Meanwhile, heat the tomato sauce in a large pot over medium heat until simmering. Add the meatballs and increase the heat to medium high until the sauce returns to a simmer. Reduce the heat to low and simmer until the meatballs soak up some of the sauce, at least 30 minutes. Serve 3 meatballs per person with a healthy helping of the sauce. Top each portion with a fluffy mountain of grated cheese.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 15meatballs (5 servings)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 stick organic unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 1/2 tbsp organic pure vanilla extract
                                                                  • Yes No 2 1/4 cup organic all purpose flour
                                                                  • Yes No pinch salt
                                                                  • Preheat the oven to 350° and position one rack in the upper third and one in the lower third. Line 2 large baking sheets with parchment paper.
                                                                  • In the bowl of a standing electric mixer fitted with the paddle, beat the butter with 1/2 cup of the confectioners' sugar until pale white, about 5 minutes. Beat in the vanilla. Add the flour and salt and beat at low speed just until combined.
                                                                  • On a lightly floured surface, roll level tablespoons of the dough into 3-inch ropes. Taper the ends slightly and form the ropes into crescents. Carefully transfer the crescents to the baking sheets, about 1/2 inch apart.
                                                                  • Bake the crescents for 22 to 24 minutes, until the bottoms are golden and the tops are pale blond; shift the baking sheets from top to bottom and front to back halfway through for even baking. Transfer the baking sheets to racks and let the cookies cool for 10 minutes.
                                                                  • Fill a small bowl with confectioners' sugar. While the cookies are still warm, coat them in the sugar and transfer to a clean sheet of parchment paper to cool slightly. Roll the cooled cookies in the sugar again and let cool completely.
                                                                  Yields: 12cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1 large egg
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 lb plump dried turkish apricots
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No pinch cinnamon
                                                                  • MAKE THE DOUGH Heat the milk to 110° and transfer it to a small bowl. Stir in the yeast and let stand for 5 minutes, until dissolved. Stir in the egg. In a large bowl of a standing electric mixer fitted with a dough hook, mix the 4 cups of flour with the sugar and salt; add the warm milk mixture and knead at medium-low speed until a stiff dough forms, about 3 minutes. Add the softened butter and knead at medium speed until the dough is silky and soft, about 5 minutes. Transfer the dough to a buttered bowl, cover with plastic wrap and refrigerate overnight.
                                                                  • MEANWHILE, MAKE THE PASTRY CREAM In a medium bowl, combine the flour with 1/4 cup of the sugar and 1/4 cup of the milk and whisk to a paste. Whisk in the eggs and vanilla. In a medium saucepan, heat the remaining 1 1/4 cups of milk and 1/4 cup of sugar over moderate heat until the sugar is dissolved. Gradually whisk the hot milk into the egg mixture, then cook the mixture in the saucepan over moderate heat, whisking constantly, until thickened and no floury taste remains, about 4 minutes. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface. Refrigerate overnight.
                                                                  • Butter four 9-inch pie plates. Divide the dough into 4 pieces and flatten into disks (it will be a firm dough). On a lightly floured work surface, roll out each disk of dough to a 9 1/2-inch round. Place each round in a pie plate, making sure that the dough doesn't extend past the rims. Cover the pie plates with plastic wrap and let stand at room temperature until the dough has risen slightly, about 1 hour.
                                                                  • Preheat the oven to 350° and set racks in the upper and lower thirds. Lightly press the dough with your fingers to deflate it. Arrange the apricots on the bottom in a single layer. Spread the pastry cream evenly over the apricots.
                                                                  • MAKE THE TOPPING In a medium bowl, combine the sugar with the flour and butter and rub with your fingers until the texture is sandy. Sprinkle the topping over the pastry cream and dust lightly with cinnamon. Bake the kuchens for 40 minutes, until the crusts are deeply golden. Transfer the kuchens to a rack to cool completely before serving.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 49-inch kuchens
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  during the cold months. Fresh ginger tea is delicious, and it wards off colds pretty well. But when I was felled last week by a particularly nasty cough, I had to turn to something stronger.

                                                                  Ingredients
                                                                  • Yes No 2 oz bourbon
                                                                  • Yes No 1/2 2 oz lemon
                                                                  • Yes No 2 oz water
                                                                  • Yes No 1 tbsp honey

                                                                  This cake sets the stage for a movie-premiere birthday party. Handprints are cast in sugar cookies to resemble the famous imprints of the movie stars; the movie camera is made of licorice candies.

                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No 1 3/4 cup cocoa powder, unsweetened
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • Yes No 3 3/4 cup sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No vanilla and chocolate buttercream
                                                                  • Yes No licorice candies
                                                                  • Yes No sugar, granulated
                                                                  • Yes No sugar cookie handprints
                                                                  • Preheat oven to 350 degrees. Butter two 9-inch square cake pans; line bottoms with parchment paper. Butter parchment, and dust with cocoa; tap out excess. Set aside.
                                                                  • Into a mixer bowl, sift together cocoa, flour, granulated sugar, baking soda and powder, and salt. Add eggs, warm water, buttermilk, oil, and vanilla. Mix on low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.
                                                                  • Divide batter between prepared pans, and smooth tops. Bake until a tester inserted near the center comes out clean and center of cake is springy to the touch, 35 to 40 minutes. Transfer pans to a wire rack; let cool 15 minutes before inverting cakes onto rack. Let cool completely.
                                                                  • Trim tops of cakes to make level. Spread a thin layer of chocolate buttercream over cakes to seal in crumbs; refrigerate until firm, about 20 minutes. Using an offset spatula, spread another layer of chocolate buttercream over cakes, squaring the corners and smoothing the tops completely. Chill until set, about 30 minutes.
                                                                  • Decorate star square: Cut out a paper star; place on top of cake. Sprinkle sanding sugar around star, covering cake; remove star template. Use a pastry bag fitted with an Ateco #5 plain tip to pipe an oval in the bottom center of the star for the camera, leaving enough room to pipe writing above. Use licorice candies to make the camera.
                                                                  • Pipe borders of both cakes: Using yellow buttercream and #5 tip and light-brown buttercream and Ateco #16 star tip, pipe alternating dots and stars on top edge.
                                                                  • Decorate handprint square: Set cookie handprints on lower half of cake, extending over the edge. Using a pastry bag fitted with an Ateco #3 plain tip and filled with pink buttercream, write the birthday-girl's name above handprints. Pipe "happy birthday" on star cake, above the camera. Arrange cakes next to each other to resemble two sidewalk squares.
                                                                  Yields: 29-inch cakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Make this salsa up to one day ahead, but stir in the feta just before serving. This recipe goes with Pan-Seared Trout With Italian-Style Salsa

                                                                  Ingredients
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 12 pitted kalamata olive
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp drained caper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup crumbled feta cheese
                                                                  • Stir together first 10 ingredients, and, if desired, feta cheese, in a medium bowl. Cover and chill until ready to serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2cups
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup maple syrup
                                                                  • Yes No 3 granny smith apple
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No crème fraiche
                                                                  • Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
                                                                  • In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl.
                                                                  • Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 1/2 hours, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
                                                                  • Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  This Moroccan Eggplant (Aubergine) Salad is made by cooking chopped eggplants in olive oil, garlic and spices until tender enough to mash. Tangy and spicy, kahrmus is usually eaten as a dip with Moroccan bread. It's similar to the cooked eggplant and tomato salad called Zaalouk, minus the tomatoes. Some Moroccan cooks prepare this salad or zaalouk by steaming, boiling, baking or grilling the eggplant prior to cooking with the spices. I think the one-pot method below involves the least amount of fuss. Serves 6 as a side.

                                                                  Ingredients
                                                                  • Yes No 1 kg eggplant
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 1 1/2 tsp cumin seed
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Peel and chop the eggplant into 1/4-inch cubes. Place in a deep skillet with the garlic, spices, olive oil and water. Cover, and cook for about 20 minutes over medium to medium-high heat, stirring occasionally. Add a little water during the cooking if necessary.
                                                                  • When the eggplant is very tender, mash it with the back of a spoon. Add the parsley, cilantro and lemon juice, and cook for another few minutes to reduce any liquids. Remove from the heat.
                                                                  • Serve the eggplant salad at room temperature or chilled. If desired, garnish with a little fresh parsley or a sprinkle of crushed red pepper flakes.
                                                                  Cuisine:YesNomorroccan
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle

                                                                  My twist on an Italian summer classic.

                                                                  Ingredients
                                                                  • Yes No peppers
                                                                  • Yes No 4 balls of good quality mozzarella cheese
                                                                  • Yes No 400g ripe cherry tomatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a of fresh basil
                                                                  • My twist on an Italian summer classic.Place the peppers directly onto a naked gas flame or under a very hot grill and let them blacken and blister. Turn now and then with a pair of metal kitchen tongs. When blackened all over, pop them into a bowl and cover with cling film. Leave the peppers to steam for about 10 minutes, then remove the cling film and leave them to cool. When they are cool enough to handle, rub off the blackened skin and brush away the seeds from the inside. Tear the mozzarella balls into chunks and divide between four plates. Then tear the peppers into strips and divide over the plates of mozzarella. Scatter the tomato halves over the top. Season well with salt and pepper and drizzle with olive oil. Tear the basil leaves up and sprinkle them over the salad before serving. Tip: Always use fresh basil and the best mozzarella you can find.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  As winter finishes itself off, we often find ourselves with a few remnants of winter eating lingering in the back of the refrigerator: hardy, woody carrots, soft and wrinkled apples. We didn't want to waste these last, sweet bites of winter. They are perfect for baking, and we shredded and diced them into a moist, tender cake that is deceptively whole-grain and not too sweet and not too rich. It's a treat, for sure, but it's all full of good things.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup old fashioned oats
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 cup dark brown sugar
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 tbsp rum
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1 tsp nutmeg
                                                                  • Yes No 2 apple
                                                                  • Yes No 4 two cup medium carrot
                                                                  • Yes No 1 cup unsweetened shredded coconut
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 2 8 oz packages plain cream cheese, very soft
                                                                  • Yes No 1/3 cup molasses
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/3 cup brown sugar
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 cup unsweetened shredded coconut
                                                                  Yields: 14-layer cake

                                                                  This Greek olive mashed potato recipe is perfect to serve along grilled, roasted, or barbequed lamb. While it may sound unusual to add olives to a mashed potato recipe, their briny flavor, along with the hint of cumin, is a great and unusual twist. Makes 6-8 Portions of Kalamata Olive Mashed Potatoes

                                                                  Ingredients
                                                                  • Yes No 2 1/2 large lb russet potato
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 cup diced kalamata olive
                                                                  • Yes No 1/4 cup minced flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • Add the potatoes to a large saucepan and fill with enough cold water to cover potatoes by 2-inches. Add a tablespoon of salt to the water and bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low and simmer until the potatoes are just tender. Drain well and add back to the pan. Place the pan on a very low flame for 1 minute to dry the potatoes. Add the butter, and olive oil; mash briefly to break up the potatoes. Add the milk, cumin, olives, parsley, salt, and pepper to taste; and mash until smooth and fluffy. * freshly ground black pepper, white pepper, or cayenne pepper can be used according to desired taste and appearance.
                                                                  Cuisine:YesNogreek
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You'll be amazed at the the outstanding aroma that comes out of the cookie jar when removing one of these Orange Pecan Biscotti.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 1/2 tsp orange extract
                                                                  • Yes No 1 cup pecan pieces
                                                                  • Biscotti Recipes and More
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 5 minutes

                                                                  Wow guests this weekend with a sky-high marshmallow meringue on this sweet potato pie. Be sure to lightly pack the mashed sweet potatoes in your measuring cup for a fluffy filling.

                                                                  Ingredients
                                                                  • Yes No 1/2 14.1 oz refrigerated piecrusts
                                                                  • Yes No parchment paper
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 tbsp whipping cream
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 cup loosely packed sweet potato
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 7 oz marshmallow crème
                                                                  • Prepare crust: Preheat oven to 425°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Line piecrust with parchment paper; fill with pie weights or dried beans. Bake 9 minutes. Remove weights and parchment paper.
                                                                  • Whisk together egg yolk and cream; brush bottom and sides of crust with yolk mixture. Bake 6 to 8 more minutes or until crust is golden. Transfer to a wire rack, and cool. Reduce oven temperature to 350°.
                                                                  • Prepare filling: Stir together melted butter, 1 cup sugar, and next 2 ingredients in a large bowl until mixture is well blended. Add sweet potatoes and next 4 ingredients; stir until mixture is well blended. Pour sweet potato mixture into prepared piecrust. (Pie will be very full.)
                                                                  • Bake at 350° for 50 to 55 minutes or until a knife inserted in center comes out clean, shielding with aluminum foil to prevent excessive browning. Transfer pie to wire rack, and cool completely (about 1 hour).
                                                                  • Prepare meringue: Beat egg whites and next 2 ingredients at high speed with a heavy-duty electric stand mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form.
                                                                  • Beat one-fourth of marshmallow crème into egg white mixture; repeat 3 times with remaining marshmallow crème, beating until smooth (about 1 minute). Spread over pie.
                                                                  • Bake at 400° for 6 to 7 minutes or until meringue is lightly browned.
                                                                  • Note: Pie can be made up to a day ahead. Prepare recipe as directed through Step 4; cover and chill up to 24 hours. Proceed as directed in Steps 5 through 7.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Lasagne is always best when made with fresh sheets of pasta, and these are now available in packets in all good grocery stores. I haven't used a béchamel sauce because it takes too long ? I've used a crème fraîche mixture that does a great job. A mixture of beef and pork is really tasty ? it's just a brilliant sauce which can also be used for making spaghetti bolognaise, stuffing cannelloni, mixing with sautéed mushrooms and pappardelle.

                                                                  Ingredients
                                                                  • Yes No smoked bacon, the best quality you afford, sliced
                                                                  • Yes No a pinch a pinch of cinnamon
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No handful 2 handfuls of fresh herbs
                                                                  • Yes No olive oil
                                                                  • Yes No beef stew meat
                                                                  • Yes No pork belly, the best quality you afford, ground
                                                                  • Yes No 2 cans of good quality plum tomatoes
                                                                  • Yes No water
                                                                  • Yes No 2 bay leaves
                                                                  • Yes No 1 butternut squash
                                                                  • Yes No 1 tbsp 1 tablespoon cilantro seeds, bashed
                                                                  • Yes No 1 dried red chili, bashed
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No fresh lasagne sheets
                                                                  • Yes No mozzarella
                                                                  • Yes No 1 pint 1 pint crème fraîche
                                                                  • Yes No 3 anchovies
                                                                  • Yes No handful 2 handfuls of parmesan cheese
                                                                  • Yes No a little milk
                                                                  • Lasagne is always best when made with fresh sheets of pasta, and these are now available in packets in all good grocery stores. I haven't used a béchamel sauce because it takes too long – I've used a crème fraîche mixture that does a great job. A mixture of beef and pork is really tasty – it's just a brilliant sauce which can also be used for making spaghetti bolognaise, stuffing cannelloni, mixing with sautéed mushrooms and pappardelle.Preheat the oven to 350ºF. In a large casserole-type pan slowly fry the pancetta and cinnamon until golden, then add the onion, carrot, garlic and herbs and about 4 tablespoons of olive oil. Mix together, then add the beef and pork. Cook for about 5 minutes, then add the canned tomatoes and the wine or water. Add the bay leaves and bring to the boil. Then get some greaseproof paper, wet it and place it on top of the pan with a lid placed on top as well. Then place in the preheated oven for 2 hours or simmer on the hob over a gentle heat for around an hour and a half. Rub your butternut squash slices with olive oil, and sprinkle with salt, pepper and the bashed-up cilantro seeds and chili. Place on a baking sheet and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side. Mix together your crème fraîche, anchovies, and a handful of Parmesan, and season with salt and pepper. You may need to loosen the mixture with a little milk. Turn the oven to 400ºF. To assemble the lasagne, rub an earthenware lasagne dish with olive oil, lay some sheets of lasagne over the bottom and drape them over the sides. Add a layer of meat, a little white sauce and a sprinkling of Parmesan. Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce. Tear over the mozzarella and sprinkle with some extra Parmesan. Cook in the preheated oven for 30–35 minutes, or until golden.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    tear
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 carrots
                                                                  • Yes No celery
                                                                  • Yes No 2 onions
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No olive oil
                                                                  • Yes No vegetable stock cubes
                                                                  • Yes No 1x tins of plum tomatoes
                                                                  • Yes No 3 ripe tomatoes
                                                                  • Yes No small a of fresh basil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • I bet you didn't know it was so easy to make your own tomato soup – this basic recipe won’t take more than 45 minutes, depending on how fast you chop so it’s a great one to have up your sleeve. Give it your own twist by adding some of your favourite herbs and spices; try making it thick or thin, chunky or smooth – the possibilities are endless To make your soup:1. Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and a couple lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.2. Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.3. Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!) Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves To serve your soup:4. Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls.• from Ministry of Food
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  An easy salad of warm-weather veggies that tastes as if you slaved over it. Feel free to riff on the recipe by adding other herbs, vegetables, or whatever else you can come up with. Game plan: The salad can be made up to 8 hours ahead, though you may want to mix the chives in at the last minute so they don’t wilt or discolor. This recipe was featured as part of both our Dude Food for Dad’s Day story and our Picnic Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 lb green beans, ends
                                                                  • Yes No 1 lb yellow wax beans, ends
                                                                  • Yes No 1 lb asparagus, ends
                                                                  • Yes No 1/4 cup thinly sliced chives
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat.
                                                                  • Add green beans to the pot and cook until just tender, about 2 to 3 minutes. Remove with a slotted spoon to the ice water bath and let cool, about 4 to 5 minutes. Remove beans from the ice water bath and spread out on a clean kitchen towel or a paper towel to dry. Repeat with wax beans and asparagus, adding more ice to the ice water bath in between batches.
                                                                  • While the beans are drying, combine chives, vinegar, salt, sugar, and pepper in a large, nonreactive bowl. While whisking, add oil in a steady stream until completely incorporated.
                                                                  • Add beans and asparagus to vinaigrette and toss gently to combine. Serve at room temperature or chilled.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  We all know that blue cheese and hot sauce is a winning combo on wings. But have you tried it in a popper? What to buy: The spiciness of these poppers will depend on your choice of hot sauce. We prefer the mild to medium spiciness of brands like Frank’s RedHot or Crystal, but feel free to use something hotter if you like. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 12 jalapeño chili pepper
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 3 tbsp crumbled blue cheese
                                                                  • Yes No 3 to medium tbsp mild hot sauce
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
                                                                  • Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
                                                                  • Place the cream cheese, blue cheese, hot sauce, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
                                                                  • Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
                                                                  Yields: 5servings as an appetizer
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    toothpick
                                                                  Beet Risotto
                                                                   60 m
                                                                  Ingredients
                                                                  • Yes No 7 cup chicken stock
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 2 12 oz large beet
                                                                  • Yes No 3 cup arborio rice
                                                                  • Yes No 6 oz young pecorino cheese
                                                                  • Yes No 2 tsp poppy seed
                                                                  • In a saucepan, bring the stock to a simmer; cover and keep warm. In a medium enameled cast-iron casserole, melt the butter in the oil. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl.
                                                                  • Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes. Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The port and mustard create a rich, sweet, and spicy sauce. Serve the steak and sauce over noodles to soak up every last drop.

                                                                  Ingredients
                                                                  • Yes No 3 medium cup egg noodle
                                                                  • Yes No 1 lb sirloin steak
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup port wine
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1/2 cup reduced sodium beef broth
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Cook noodles according to package directions, omitting salt and fat. Drain; keep warm.
                                                                  • While noodles cook, heat a nonstick skillet over medium-high heat. Sprinkle both sides of steak with salt and pepper. Lightly coat steak with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Transfer meat to a platter; keep warm.
                                                                  • Add port to pan, scraping to loosen browned bits. Stir in shallots and garlic; cook 45 seconds, stirring frequently. Add beef broth; bring to a boil. Cook 20 seconds; remove from heat. Add mustard and thyme, stirring with a whisk.
                                                                  • Cut steak diagonally across grain into thin slices. Serve steak and sauce with the pasta.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 4servings (serving size: about 3 ounces steak, 2 tablespoons sauce, and 1 cup noodles)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  If we could have just one salad, this hearty, refreshing main dish would be it. The vinaigrette is so versatile that it doubles as a marinade and a dressing. Serve with Olive Bread.

                                                                  Ingredients
                                                                  • Yes No balsamic vinaigrette
                                                                  • Yes No 4 4 oz chicken breast half (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 cup salad greens
                                                                  • Combine 1/2 cup Balsamic Vinaigrette and chicken in a shallow dish. Cover and marinate in refrigerator 1 hour.
                                                                  • Preheat broiler.
                                                                  • Remove chicken from dish; discard marinade. Place chicken on broiler pan coated with cooking spray; cook for 6 minutes on each side or until done.
                                                                  • Combine remaining Balsamic Vinaigrette and salad greens; toss well. Divide the greens mixture evenly among 4 plates; top each serving with 1 chicken breast half.
                                                                  • Totals include Balsamic Vinaigrette.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This simple, healthy recipe for Asian chicken soup is from Everyday Food, April 2007.

                                                                  Ingredients
                                                                  • Yes No 5 1/2 cup reduced sodium free range organic chicken broth
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 4 oz wheat spaghetti
                                                                  • Yes No 2 6 to 8 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 2 scallion
                                                                  • Yes No coarse salt
                                                                  • In a large saucepan, bring broth, ginger, garlic, red pepper flakes, and 2 cups water to a boil over high heat. Add noodles, lower heat, and simmer until noodles are tender, 6 to 8 minutes.
                                                                  • Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice, scallions; season with salt. Serve immediately.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: At Durlacher Hof in Whistler, British Columbia, Erika Durlacher makes topfen palatschinken, German for crêpes filled with curd cheese. Serve them with cranberry sauce, a sweetened purée of fresh raspberries, or a poached fruit compote. If making ahead, fill crêpes, cover, and chill up to 1 day, then pour custard over them just before baking.

                                                                  Ingredients
                                                                  • Yes No 11 4 cups milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1 15 oz, 1 3/4 cup carton part-skim ricotta cheese
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1 tsp finely shredded lemon peel
                                                                  • Yes No cranberry sauce
                                                                  • Yes No sour cream
                                                                  • To make crêpes, whirl 11/ 4 cups milk, 1 egg, and flour in a blender until smooth.
                                                                  • Place over medium heat a nonstick frying pan that measures 7 to 8 inches across bottom. When hot, add 1/ 4 teaspoon butter and swirl to coat pan. Pour in 1/ 4 cup batter, quickly tilting pan so batter flows over entire flat surface. Cook until crêpe is dry on top and edge is browned, about 30 seconds. Turn crêpe with a spatula and brown other side, about 15 seconds. Invert from pan onto a plate. Repeat, stacking crêpes as made. You need 8 crêpes; reserve any extras for another use.
                                                                  • To make filling, soak raisins in hot water for 2 to 3 minutes.
                                                                  • Beat ricotta, 1/4 cup sugar, and egg yolk until well mixed. Drain raisins and stir into ricotta mixture.
                                                                  • Spoon 1/ 8 of the filling (about 1/4 cup) across lower third of each crêpe, and roll to enclose. Place filled crêpes, seam side down, in a lightly buttered shallow 9- by 13-inch baking dish or shallow casserole.
                                                                  • To make custard, whisk 1/4 cup sugar and 1 egg with half-and-half. Pour evenly over filled crêpes.
                                                                  • Bake in a 375° oven until custard at casserole edge no longer jiggles when gently shaken, about 20 minutes.
                                                                  • Sprinkle casserole with about 1 teaspoon sugar and shredded lemon peel. Lift out crêpes with a wide spatula. Serve warm with cranberry sauce and sour cream added to taste.
                                                                  • Nutritional analysis per serving without cranberry sauce.
                                                                  Cuisine:YesNoaustrian
                                                                  Yields: 8crêpes; 4 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for chocolate-glazed shortbread fingers can be found in Season's Eatings along with the following: Basic Shortbread, Espresso Shortbread, Lemon-Poppy Seed Glazed Balls, Black-and-White Triangles, and Candied Ginger Shortbread Wedges.

                                                                  Ingredients
                                                                  • Yes No 1 basic shortbread
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 4 tsp safflower oil
                                                                  • Prepare basic shortbread. Form dough into a disk; wrap in plastic, and refrigerate for at least 1 hour (or overnight). Roll out to a 1/2-inch thickness. Cut into 1-by-3-inch rectangles; refrigerate for 20 minutes. Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes. Let cool completely.
                                                                  • Make glaze: Coarsely chop semisweet chocolate; melt in a heatproof bowl set over (not in) a pan of hot but not boiling water, stirring with a wooden spoon. Stir in safflower oil (for gloss). Remove from heat, and let cool 10 minutes. Dip 1/3 of each cookie into chocolate glaze, and transfer to a parchment-lined baking sheet. Refrigerate until glaze is set, about 10 minutes. Cookies can be stored, in single layers between waxed or parchment paper, in airtight containers at room temperature for 1 week.
                                                                  Yields: 18fingers
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The zesty sauce, created in 1881 by Henry Bain, headwaiter of the Louisville Pendennis Club, is also great with grilled steak, pork, or chicken. Major Grey's chutney is a thick, chunky, spicy Indian condiment; look for it in the supermarket near the steak sauces.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup no salt added ketchup
                                                                  • Yes No 1/2 cup major grey's chutney
                                                                  • Yes No 1/3 cup chili sauce
                                                                  • Yes No 1/4 cup steak sauce
                                                                  • Yes No 1/4 cup low sodium worcestershire sauce
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 4 cup hickory wood chips
                                                                  • Yes No 2 cup water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 3 1/4 lb beef tenderloin
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • To prepare sauce, combine the first 6 ingredients; cover and chill.
                                                                  • To prepare beef, soak wood chips in water 1 hour.
                                                                  • Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
                                                                  • Place half of wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill.
                                                                  • Sprinkle beef evenly with pepper and salt. Place beef on grill rack over foil pan on unheated side. Close lid; cook 55 minutes or until a thermometer registers 135° or until desired degree of doneness. Add additional wood chips halfway through cooking time. Remove beef from grill. Cover lightly with foil; let stand 15 minutes. Cut beef across grain into thin slices. Serve with sauce.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 12servings (serving size: 3 ounces beef and about 2 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz

                                                                  Letting the dough rest at least 24 hours before baking allows the spices in this handmade version of the classic German cookie to mellow and meld.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 2 tsp instant coffee
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup finely ground almonds
                                                                  • Yes No 1/2 cup chopped candied orange peel
                                                                  • Yes No 15 3/4 oz all purpose flour
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 1/2 tsp water
                                                                  • To prepare cookies, combine first 4 ingredients in a medium saucepan over medium heat; cook 3 minutes or until sugar dissolves, stirring constantly (do not boil). Pour sugar mixture into a large bowl; cool to room temperature. Add coffee and egg to sugar mixture, stirring with a whisk. Stir in almonds and orange peel.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a medium bowl. Add flour mixture to sugar mixture, stirring to form a stiff dough. Turn dough out onto a lightly floured surface; knead 1 minute or until well combined. Wrap dough in plastic wrap; refrigerate at least 24 hours.
                                                                  • Preheat oven to 325°.
                                                                  • Cover two large baking sheets with parchment paper. Divide dough into 4 equal portions. Working with 1 portion of dough at a time, roll dough into an 8 x 6-inch rectangle. Cut each rectangle into 16 (3 x 1-inch) bars; place bars 1 inch apart on prepared baking sheets. Bake at 325° for 20 minutes or until firm. Remove from pans; cool on wire racks.
                                                                  • To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle glaze over warm cookies.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 64cookies (serving size: 2 cookies)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 10 thin slice organic smoked bacon
                                                                  • Yes No 3 cup organic all purpose flour
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1 1/2 cup organic heavy whipping cream
                                                                  • In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Drain on paper towels, then finely chop. Pour the bacon fat into a small bowl and let cool; refrigerate until solid.
                                                                  • Preheat the oven to 400°. In a bowl, whisk the flour with the salt, baking powder and baking soda. Add 5 tablespoons of the cold bacon fat. Use your fingers to gently blend it with the flour until the mixture resembles coarse meal. Stir in the cream and chopped bacon until a loose dough forms. Scrape onto a lightly floured surface and knead gently until smooth.
                                                                  • Roll out the dough to a 10-by-12-inch rectangle about 1/2 inch thick. Cut into 2 1/4-inch squares and transfer to an ungreased baking sheet. Bake the biscuits for 22 minutes, or until golden. Let cool slightly on a wire rack and serve with Roasted Apple Butter.
                                                                  Yields: 20biscuits
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Grilling caramelizes the sugars in the fruit for a light dessert that is delicious on its own or served with low-fat vanilla ice cream. Any firm fruit, such as peaches and apricots, lends itself to grilling.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1/4 cup dark spiced rum
                                                                  • Yes No 1 1 1/2 lb pineapple
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp sweetened flaked coconut
                                                                  • Yes No low fat vanilla ice cream
                                                                  • Combine the sugar and rum in a microwave-safe bowl. Microwave at high 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges.
                                                                  • Heat butter in a grill pan over medium-high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Garnish with ice cream, if desired.
                                                                  Yields: 6servings (serving size: 2 pineapple wedges and 1 teaspoon coconut)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    captain morgan
                                                                    Brands:
                                                                  • Yes No
                                                                    Captain Morgan
                                                                  Ingredients
                                                                  • Yes No 3 1/2 tsp gelatin
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 qt milk
                                                                  • Yes No one 15 oz pumpkin purée
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No 1 lb mascarpone cheese
                                                                  • Yes No 3 tbsp calvados
                                                                  • Yes No 1 1/4 1/4 lb lb gingersnap cookie
                                                                  • In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened. In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking, for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.
                                                                  • In a small microwave-safe bowl, microwave the Calvados with the remaining 1 tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.
                                                                  • Arrange one-third of the whole gingersnaps in a 9-by-13-by-2 1/2-inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one-third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisù. Freeze overnight.
                                                                  • Let the tiramisù stand at room temperature for 6 hours, until thawed. Sprinkle with the remaining gingersnaps. Serve.
                                                                  Yields: 12
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  James Bullard simmers his sausages in beer first, which makes for quick grilling and helps feed guests fast. We love these smeared with coarse-grain mustard on crusty rolls. The onions take on a lot of the ale's flavor, including its slight bitterness. Leave them off your sausage if you're sensitive to bitter flavors. Prep and Cook Time: 40 minutes. Notes: You can add up to 8 more sausages without increasing the amount of beer or onion.

                                                                  Ingredients
                                                                  • Yes No 6 medium, 12 oz, 9 cup to heavy bodied ale
                                                                  • Yes No 12 bratwurst
                                                                  • Yes No 1 large onion
                                                                  • Bring beer to a boil in a large, wide pot. Add sausages and onions and simmer 15 minutes. Cover, remove from heat, and let sit until ready to grill.
                                                                  • Heat a gas or charcoal grill to medium (you can hold your hand 1 to 2 in. above the cooking grate only 4 to 5 seconds). Using tongs or a slotted spoon, transfer sausages to the grill. Cook sausages, turning once, until browned on both sides, about 8 minutes. Meanwhile, drain onions and set aside. Serve sausages hot or warm, with onions if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 12servings
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  A small amount of roasted peanut oil gives this slaw a big hit of flavor with a minimum of fat. Any nut oil will work.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1 1/2 tbsp roasted peanut oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 3 cup coarsely chopped granny smith apple
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1 16 oz cabbage and carrot coleslaw
                                                                  • Combine first 5 ingredients, stirring with a whisk until sugar dissolves.
                                                                  • Combine apple, raisins, and coleslaw. Drizzle with vinaigrette; toss well to combine. Chill for up to 3 hours.
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 cup short grain brown rice
                                                                  • Yes No salt
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 1/2 lb kale stems and, leaves
                                                                  • Yes No 1/2 cup unsweetened coconut flakes
                                                                  • Yes No 1/2 lb extra firm tofu
                                                                  • Preheat the oven to 350° and position racks in the lower and upper thirds of the oven. In a saucepan, combine the rice with 2 cups of water and a pinch of salt; bring to a boil. Cover and simmer over low heat for 35 minutes, until the rice is tender.
                                                                  • In a small bowl, whisk the olive oil with the sesame oil and soy sauce. Transfer two-thirds of the dressing to a large bowl. Add the kale, coconut and tofu; toss to coat, then spread on 2 rimmed baking sheets. Bake for 25 minutes, until crispy. Stir once or twice and shift the pans halfway through baking. Return the mixture to the large bowl and toss with the remaining dressing and rice. Season with salt and serve right away.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The beans keep refrigerated for 4 days Beverly Mills and Alicia Ross W-S Journal

                                                                  Ingredients
                                                                  • Yes No 1/2 tbsp butter
                                                                  • Yes No 1 chicken bouilllon
                                                                  • Yes No 1 lb frozen baby lima beans
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup water
                                                                  • Place the water, bouillon cube, and butter in 2-quart pot with a lid. Cover, place over high heat, and bring the liquid to a boil. Remove the lid, and add the frozen lima beans. Recover and bring back to a boil, about 5 minutes.
                                                                  • Uncover the pot, reduce the heat to medium-high, and maintain a moderate boil for 20 minutes, until the beans are tender and most of the liquid has evaporated. Stir frequently. If the liquid evaporates too quickly, add additional water, 1/2 cup at a time, until the full 20 minutes has elapsed. Do not let the water cook out, or the beans will burn. Maintain a level just below the surface of the beans. Season with the black pepper, and serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings ( serving size: servings )
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Salmon cakes are one of our favorite old-fashioned dishes. Here, they top mixed greens dressed with a mustard vinaigrette for a familiar yet fantastic salad.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup cooking oil
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 lb skinless salmon fillet
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 4 scallions, white bulbs only
                                                                  • Yes No 3 tbsp chopped dill weed
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1/2 lb salad greens
                                                                  • Yes No 1 lemon
                                                                  • Brush the bottom of a large deep frying pan with 1 tablespoon of the oil. Put the potatoes in the pan and sprinkle with 1/2 teaspoon of the salt. Top with the onion and then the salmon. Sprinkle another 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper over the salmon. Add the water to the pan, cover, and bring to a boil. Reduce the heat and simmer until the salmon and potatoes are done, about 15 minutes.
                                                                  • Remove the salmon and flake. Drain the potatoes well and put in a medium bowl. Add the cream and mash, leaving the potatoes fairly chunky. Add the salmon, another 1/2 teaspoon of the pepper, the scallions, and 2 tablespoons of the dill. Form the mixture into eight cakes; they needn't be perfectly symmetrical or smooth.
                                                                  • Wipe out the frying pan. Add 1 tablespoon of the oil and heat over moderately high heat. Add half the salmon cakes to the pan and brown well on both sides, about 5 minutes in all. Drain on paper towels and repeat with another tablespoon oil and the remaining salmon cakes.
                                                                  • In a medium glass or stainless-steel bowl, whisk together the mustard, vinegar, and the remaining 1 tablespoon dill and 1/4 teaspoon each salt and pepper. Add the remaining 1/4 cup oil slowly, whisking. Add the greens, toss, and put on plates. Top each salad with two salmon cakes and a lemon wedge.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cumin seed
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 1/2 cup coarsely chopped cilantro, leaves and tender stems
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp rice vinegar
                                                                  • Yes No 3 lb skinless halibut fillets
                                                                  • Yes No 1 large lemon
                                                                  • Yes No 30 bay leaf, fresh
                                                                  • Yes No vegetable oil
                                                                  • Yes No kosher salt
                                                                  • PREPARE THE CHARMOULA In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 2 minutes. Transfer to a spice grinder to cool, then grind.
                                                                  • In a food processor or using a large mortar and pestle, finely chop the garlic. Add the cilantro and parsley and finely chop. Add the ground cumin, paprika, cayenne, salt and olive oil and mix just until combined. Pour 6 tablespoons of the charmoula into a large bowl for the halibut marinade; transfer the remaining charmoula to a medium bowl and stir in the lemon juice and vinegar.
                                                                  • PREPARE THE SKEWERS Light a grill or preheat the broiler. Add the halibut to the charmoula in the large bowl and toss. Cut the lemon slices in half. Thread the halibut, bay leaves and lemon pieces onto 10 long bamboo skewers, alternating the ingredients and beginning and ending with fish.
                                                                  • Brush the grate with oil. Season the skewers with salt. Grill over a medium-hot fire or broil, turning occasionally, until the fish is just cooked through, 8 to 11 minutes. Transfer the skewers to a platter and serve right away, with the extra charmoula, the California Harissa and the Mint Yogurt Sauce.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 10
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 thick, 1 1/2 inch, 7 lb meaty veal shanks, 1 1/2 inches
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 6 carrot
                                                                  • Yes No 6 celery rib
                                                                  • Yes No 2 onion
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 2 cup dry white wine
                                                                  • Yes No one 15 oz italian diced tomatoes in can
                                                                  • Yes No 6 thyme
                                                                  • Yes No two 2 1/2 inch orange zest
                                                                  • Yes No two 2 1/2 inch lemon zest
                                                                  • Yes No 2 tbsp minced flat leaf parsley
                                                                  • Preheat the oven to 375°. Season the veal shanks with salt and pepper. In a very large, deep skillet, heat 3 tablespoons of the olive oil until shimmering. Working in batches, cook the veal over moderately high heat until browned on both sides, about 8 minutes total per batch. Transfer the osso buco to a large roasting pan.
                                                                  • Add the remaining 3 tablespoons of olive oil to the skillet. Add the diced carrots, celery, onions, 4 whole garlic cloves and the bay leaves and cook over moderate heat until they are softened, about 12 minutes. Add the chicken stock, white wine, diced tomatoes and thyme sprigs and bring to a boil. Pour the vegetables and liquid over the veal, cover the roasting pan with foil and transfer to the oven. Braise the shanks for about 2 1/2 hours, until very tender.
                                                                  • Meanwhile, in a small bowl, mix the orange zest, lemon zest, parsley and the 2 minced garlic cloves. Lightly season the gremolata with salt and pepper.
                                                                  • Transfer the veal shanks to a baking sheet and cover with foil. Carefully strain the cooking liquid into a large bowl. Reserve the vegetables; discard the bay leaves and thyme sprigs. Pour the cooking liquid back into the roasting pan and boil over high heat until it is reduced by half, about 25 minutes. Season the sauce with salt and pepper. Stir in the reserved vegetables and simmer over moderately low heat for 2 minutes. Transfer the osso buco to shallow bowls. Spoon the sauce and vegetables on top and sprinkle lightly with the gremolata. Serve with the remaining gremolata at the table.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Serbian white bean soup - pasulj - is a hearty stick-to-the ribs affair that can be made with or without meat. This version is with meat. True Balkan bean soup is made with the tetovac bean, but Great Northern beans work just as well. The soup can be thickened with a zafrig if desired or partially pureed. I prefer mine chunky. SHORTCUT: Soak the beans overnight and drain. Place in a slow cooker with smoked sausage instead of a ham hock and rest of ingredients. View this larger image. Makes 8-10 servings of Serbian White Bean Soup - Pasulj

                                                                  Ingredients
                                                                  • Yes No 1/2 lb great northern bean
                                                                  • Yes No 16 cup water
                                                                  • Yes No 1 1/2 lb ham bone
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 carrot
                                                                  • Yes No 3 medium red potato
                                                                  • Yes No 2 medium celery rib
                                                                  • Yes No 1 medium medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 tbsp oil
                                                                  • Yes No 4 tbsp flour
                                                                  • Yes No 1 tbsp hot paprika
                                                                  • In a large soup pot, place beans, water and ham. Bring to a boil, stirring occasionally so beans don't stick, and skimming off any foam that rises to the surface. Add salt and pepper to taste. Lower temperature and simmer 1 hour. Add vegetables, bring back to the boil, reduce heat and continue to simmer for 1 more hour. Remove the meat from the ham hock or ham bone and return to soup. If the soup isn't thick enough, you can add an optional zafrig or thickener. In a small saucepan, add oil and flour and cook until light brown. Add paprika off heat, stirring well. Return to low heat and add 1 cup bean soup, mixing well. Pour back into the soup pot and simmer 5 minutes or until soup is thickened to your liking. Serve in heated bowls garnished with chopped parsley, if desired. Tastes even better the next day!
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  Prep: 15 min., Chill: 1 hr., Grill: 8 min.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 tbsp rosemary
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp italian seasoning
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 6 oz, 1/2 inch thick beef strip steaks
                                                                  • Stir together butter, rosemary, 1 tsp. grated lemon rind, and salt and pepper to taste. Cover and chill until ready to serve.
                                                                  • Combine Italian seasoning and next 4 ingredients in a small bowl. Stir in remaining 1 tsp. lemon rind. Rub mixture over steaks. Cover and chill 1 hour.
                                                                  • Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or to desired degree of doneness. Serve with butter.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  Ingredients
                                                                  • Yes No 1 7.5 oz tube refrigerated buttermilk biscuits
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 cup store bought refrigerated fresh salsa
                                                                  • Bake the biscuits according to the package directions. Let cool before slicing each biscuit in half. Meanwhile, heat the oil in a skillet over medium-high heat. Add the turkey and cook until no trace of pink remains, about 7 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the salsa and cook until heated through, about 2 minutes more. Place the bottom halves of the biscuits on a plate. Top with the meat mixture and sandwich with the remaining biscuit halves.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Fried eggs on tortillas with tomato sauce.

                                                                  Ingredients
                                                                  • Yes No 1 14 to 15 oz fire roasted tomatoes
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2/3 cup chopped white onion
                                                                  • Yes No 4 tbsp vegetable oil
                                                                  • Yes No 8 large egg
                                                                  • Yes No 8 6 to 7 inch corn tortilla
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Preheat oven to 200°F.
                                                                  • To make sauce, combine tomatoes, including juice, chile, garlic, salt and sugar in a blender and blend until smooth.
                                                                  • Heat vegetable oil in a 2-quart heavy saucepan over medium heat until it shimmers. Add onion and cook, stirring, until translucent, about 4 minutes. Add pureed tomato mixture and bring to a boil. Reduce the heat to medium-low, and simmer the sauce until lightly thickened, about 10 minutes.
                                                                  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot. Gently break 4 eggs into skillet and cook, covered, 3 minutes, or to desired doneness. Season eggs with salt and pepper. Fry tortillas (see below) while eggs are cooking, then transfer 2 tortillas to a plate and top with 2 eggs. Keep warm in oven while making more eggs (and frying more tortillas) in same manner, adding oil as needed.
                                                                  • While eggs are cooking, heat 2 tablespoons oil in a small nonstick skillet over moderate heat until hot but not smoking. Cook tortillas one at a time in oil, turning with tongs when tortilla starts to blister but is still soft, about 10 seconds on each side, (do not let them become brown or crisp). Blot tortillas on paper towels as fried and stack to keep warm.
                                                                  • Sprinkle eggs with cilantro before serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 sourdough baguette
                                                                  • Yes No olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb smoked trout, skin
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 1/4 cup yogurt
                                                                  • Yes No 5 gherkin
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tbsp diced dill weed
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No lemon juice
                                                                  • Preheat the broiler. Arrange the bread slices in a single layer on a heavy large baking sheet. Drizzle with olive oil and season with salt and pepper. Toast under the broiler until crisp and golden brown on top but still soft on the bottom. Allow to cool on pan.
                                                                  • In a large mixing bowl, flake the trout into large chunks. Add the creme fraiche and yogurt and toss to coat the trout. Mix in the cornichons, capers, dill, and parsley. Add the lemon juice to taste, and season to taste with pepper and salt, if necessary (the trout is quite salty on its own). If the mixture is too dry add a bit more crème fraîche and yogurt and adjust seasoning, if necessary.
                                                                  • Transfer the dip to a serving bowl and serve with the toasted bread.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve

                                                                  Serve Tom Colicchio's fresh-tasting chickpea salad with warm, soft pita bread to soak up the olive oil dressing.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 lb chickpea
                                                                  • Yes No 4 rosemary sprigs and 4 thyme sprigs, together
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp diced rosemary
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 1/2 tsp diced peperoncini
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No 3/4 cup diced flat leaf parsley
                                                                  • In a large soup pot, heat the pure olive oil. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 10 minutes. Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1 1/2 hours. Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer. Remove from the heat and cool for 15 minutes, then drain the chickpeas. Discard the herb sprigs, onion, carrots and celery.
                                                                  • Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini. Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  Kate Neumann often showcases rich, nutty, fragrant browned butter in her desserts. Here, she adds it to a sweet custard loaded with caramelized apples and baked in a buttery tart shell.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 5 6 to 8 oz large granny smith apple
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • MAKE THE TART SHELL Preheat the oven to 350°. Spray an 11-inch fluted tart pan with a removable bottom with vegetable oil spray. In a food processor, pulse the flour with the sugar, baking powder and salt. Add the butter and egg yolk mixture and process just until the pastry comes together. Turn the pastry out onto a work surface and knead 2 or 3 times. Press the pastry evenly into the tart pan and refrigerate until chilled, at least 30 minutes.
                                                                  • Line the tart shell with parchment paper and fill loosely with pie weights. Bake for about 35 minutes, until the edge is set. Remove the parchment and pie weights and bake for about 20 minutes longer, until the tart shell is lightly browned all over.
                                                                  • MEANWHILE, MAKE THE FILLING In a very large skillet, melt 2 tablespoons of the butter. Add 1/2 cup of the sugar; cook over high heat until just brown. Add the apples, season lightly with salt and pepper and cook over moderate heat, turning once, until lightly caramelized, 12 minutes.
                                                                  • In a small saucepan, cook the remaining stick of butter over moderate heat until the milk solids brown and the butter is fragrant, about 7 minutes. In a medium bowl, using an electric mixer, beat the eggs with the remaining 1/2 cup of sugar until thick and fluffy, about 3 minutes. Beat in the flour and 1/4 teaspoon of salt, then beat in the browned butter, scraping the milk solids into the custard mixture.
                                                                  • Pour the custard into the shell; arrange the apples in a single layer of slightly overlapping circles. Bake in the lower third of the oven for 45 to 50 minutes, until the custard is puffed and richly browned. Transfer to a rack and cool before serving.
                                                                  Yields: 9servings
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper