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                                                                  Sahnetorten, or German cream-filled cakes are a real bakery specialty item. Here is a simple cream torte you can make at home. Filled with apricot jam and frosted in whipped cream, it's not as heavy as a butter cream torte. The grated chocolate gives it a tweedy appearance. See larger image Makes 12 pieces

                                                                  Ingredients
                                                                  • Yes No cake base
                                                                  • Yes No 7 95 gram tbsp butter
                                                                  • Yes No 1/2 100 gram cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla and sugar
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 70 gram cup ground almonds, 70 grams
                                                                  • Yes No 4 100 gram oz semisweet chocolate
                                                                  • Yes No 1/2 50 gram cup flour
                                                                  • Yes No 1/3 50 gram cup corn starch
                                                                  • Yes No 2 tsp double acting baking powder
                                                                  • Yes No filling and decorations
                                                                  • Yes No 1/4 cup almond liqueur
                                                                  • Yes No 1 cup apricot marmalade
                                                                  • Yes No 3 cup whipping cream
                                                                  • Yes No 2 tsp gelatin
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Grease and flour a 9 inch springform pan or two 9 inch layer cake pans. Cut waxed paper to fit and line the bottoms of the pans. Preheat oven to 350 degrees F.
                                                                  • Cream the butter with the sugar and vanilla sugar. Add the eggs, one at a time, beating well after each addition. Add the ground almonds and grated chocolate and mix into the batter. Sift together the flour, cornstarch and baking powder and fold the dry ingredients into the wet.
                                                                  • Pour the batter into the prepared pan and bake for 30 minutes or until done. The top will feel springy and the sides will just start pulling away from the pan. Remove from oven and let cool completely.
                                                                  • Split cake in 2 pieces as follows: Carefully cut around the circumference of the cake with a sharp knife, about 1/2 inch deep. Take a long piece of thread, line it up with the cut and pull or saw it through the cake, dividing it in half horizontally. Place top half on a piece of waxed paper. Place the bottom half on a cake plate with 4-5 short pieces of waxed paper under it and sticking out. These are to be pulled out before serving so you have a clean cake plate.
                                                                  • If you wish, brush the almond liqueur over the base of the cake. Warm the apricot marmalade in the microwave, stirring every 20 seconds until the marmalade is runny. Spoon the marmalade over the cake and spread it evenly to the edges. Place the top cake layer on top of the marmalade.
                                                                  • Sprinkle the gelatin over 1/4 c. water and let it sit for about 5 minutes. Warm the mixture on the stove top or in the microwave (10 second intervals) and stir until gelatin is dissolved. Do not boil, or the gelatin will not set up. Let the gelatin cool a little.
                                                                  • Beat 3 cups of whipping cream (over 30% butterfat) with the powdered sugar (use enough sugar for your taste buds. Germans don't make it as sweet as we Americans do) until soft peaks form. With the mixer running, pour the gelatin in a stream into the whipping cream. Finish beating until stiff. Add almond flavoring, if desired.
                                                                  • Spread the sides of the cake with a thin layer of whipped cream (crumb catcher layer) then spread the top with ample whipped cream. Smooth out sides with more whipped cream.
                                                                  • Spoon the rest of the whipped cream into a decorating bag and pipe rosettes around the edge and in a fun pattern on the top. Remove the final wax paper strips and pipe rosettes around the base, if you still have cream left.
                                                                  • Place cake in refrigerator until ready to serve. Cut with a cake server. Wipe off between cuts.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    stove top
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Stove Top

                                                                  You'll need to peel and section a lemon for this dish. Take care to use only the flesh by removing the skinlike, white membrane from each section. This recipe goes with Caribbean Sweet Potatoes and Black Beans

                                                                  Ingredients
                                                                  • Yes No 8 cup cubed sweet potato
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1/4 cup lemon
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No dash salt
                                                                  • Combine first 3 ingredients in a large saucepan; bring to boil. Cook 20 minutes or until tender, stirring occasionally. Remove sweet potatoes from pan with a slotted spoon, reserving cooking liquid. Bring cooking liquid to a boil; cook until reduced to 1/3 cup (about 12 minutes). Stir in sugar and remaining ingredients. Stir in sweet potatoes; cook 2 minutes or until thoroughly heated.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 12servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Lamb curry is a classic dish from northern India and the most popular of all curries. You can vary by substituting other ingredients in place of the lamb and adjusting the cooking time. For example, use an equal quantity of beef or veal, a 3-pound skinned and cut chicken, 1 1/2 pounds shelled and deveined shrimp, or 1 1/4 pounds mixed vegetables, such as cauliflower, potatoes, and carrots.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 lb boneless leg of lamb
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 5 whole cloves, whole
                                                                  • Yes No 3 cardamom pods
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 tsp garam masala
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 cup diced plum tomato
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 4 cup long grain rice
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan.
                                                                  • Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute. Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro. Serve over rice; sprinkle with remaining 1/4 cup cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 cup lamb mixture and 1 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Black-Eyed Peas with Tomato Sauce might not sound Spanish, but it is a popular dish in Spain. Black-eyed peas are a legume with a distinctive black spot or "eye" in the middle of each one. They are truly delicious when simply cooked with Spanish chorizo and tomato sauce.

                                                                  Ingredients
                                                                  • Yes No 1 lb dry black eyed peas
                                                                  • Yes No sofrito
                                                                  • Yes No 1/2 lb chorizo
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No salt
                                                                  • This Black-Eyed Peas with Tomato Sauce recipe makes 4 servings.
                                                                  • Soak black-eyed peas in a bowl or a large pot for at least 4 hours, preferably overnight. Make sure that the water level is at least 3 inches above the peas.
                                                                  • After soaking the peas, drain water from pot. Add water to at least 1 inch above the peas. Add bay leaf and sliced chorizo. Place pot on burner on high heat and bring to a boil.
                                                                  • While you are waiting for the water to boil, make the sofrito following our recipe. Add sofrito to the potand add salt to taste. Once peas come to a boil, reduce to medium heat and simmer until peas are soft – approximately 1 hour.
                                                                  • Note: If you use a pressure cooker instead of a standard pot, cook peas on high pressure for 15 minutes. Remove from heat and allow pressure to drop naturally. This may take 10-15 minutes.
                                                                  • Serve hot in bowls. Serve with French-style bread.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb pork shoulder
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 cup greek style whole milk yogurt
                                                                  • Yes No 1/2 european cucumber
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No pita bread
                                                                  • In a medium bowl, toss the pork strips and onion wedges with the olive oil, lemon juice, chopped oregano and half of the garlic paste. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and let stand for 20 minutes.
                                                                  • Meanwhile, in a bowl, mix the yogurt, cucumber, mint and the remaining garlic paste. Season the tzatziki with salt and pepper.
                                                                  • Heat a large cast-iron griddle or grill pan until very hot. Add the pork and onion wedges along with any marinade and cook over high heat, turning once or twice, until the pork and onion are tender, about 10 minutes. Transfer the pork and onion to plates and serve with the tzatziki, lemon wedges and pita.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 slice rustic white bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 cup ricotta cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp white balsamic vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 6 large radish
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1/2 lb asparagus
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1/2 small seedless cucumber
                                                                  • Yes No 1 head boston lettuce
                                                                  • Yes No 2 tbsp shredded basil
                                                                  • Yes No 1 tbsp coarsely chopped tarragon
                                                                  • Preheat the broiler. Brush the bread on both sides with olive oil and place on a baking sheet. Broil 4 inches from the heat for about 1 minute per side, until golden. Lightly rub the cut sides of the garlic over the toasts and spread with the ricotta. Season with salt and pepper and drizzle with olive oil.
                                                                  • In a large bowl, whisk the white balsamic vinegar with the Dijon mustard and the 1/4 cup of olive oil; season with salt and black pepper. Add the radishes, fennel, asparagus, carrot, cucumber, lettuce, basil and tarragon and toss gently to coat. Serve the salad right away with the crostini.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb salmon fillet
                                                                  • Yes No 3 tbsp sweet and salty salmon rub
                                                                  • Yes No slice lemon
                                                                  • Yes No scallion
                                                                  • Soak cedar plank in water at least 30 minutes.
                                                                  • Remove pin bones from salmon, if necessary, and coat fish evenly with rub. Cover with plastic wrap or foil, and chill until ready to grill.
                                                                  • Drain plank, and grill over medium-high heat (350° to 400°) for 3 minutes or until grill marks appear. Remove from grill. Place salmon, skin side down, on heated side of plank. Top with lemon slices.
                                                                  • Place planked salmon on grill, cover, and grill 20 minutes or until desired degree of doneness. (Check occasionally to make sure edges of plank don't ignite.) Garnish, if desired.
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 23 minutes
                                                                  • Total Time: 53 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    cedar wood
                                                                  • Yes No
                                                                    alder wood
                                                                  • Yes No
                                                                    foil

                                                                  Chocoholics are sure to love this ultra-rich cheesecake, which features traditional cheesecake filling sandwiched between a chocolate-pecan brownie base and a thick, homemade chocolate glaze.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup pecan
                                                                  • Yes No 4 1 oz unsweetened chocolate baking squares
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No 4 8 oz cream cheese
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 7 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 chocolate glaze
                                                                  • Yes No garnishes, fresh mint sprigs, strawberries
                                                                  • Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
                                                                  • Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
                                                                  • Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
                                                                  • Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.
                                                                  • Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
                                                                  • Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.
                                                                  • Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2(9-inch) cheesecakes
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  Ingredients
                                                                  • Yes No 8 oz dried whole wheat penne
                                                                  • Yes No 2 tbsp trans fat free margarine
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 oz smoked gouda
                                                                  • Yes No 2 oz fontina cheese
                                                                  • Yes No 1/4 cup panko bread crumb
                                                                  • Yes No 1/2 cup roasted red pepper
                                                                  • Yes No 1 tbsp plain greek low fat yogurt
                                                                  • Heat oven to 350�. Coat an 8-inch square baking dish with cooking spray; set aside.
                                                                  • Bring a large pot of water to a boil over high heat; add noodles, and cook 7 minutes or until al dente. Drain and set aside.
                                                                  • Reduce heat to medium; add margarine, and cook until margarine melts. Add flour, salt, and pepper; cook 1 to 2 minutes until flour begin to brown. Stir in milk, 1/2 cup at a time, whisking well to ensure a smooth sauce. Stir in cheeses; whisk until completely melted. Stir in cooked noodles. Transfer mixture to prepared baking dish.
                                                                  • Top noodles with breadcrumbs; bake at 350� for 20 minutes or until top begins to brown and cheese is bubbly.
                                                                  • While noodles bake, place roasted bell pepper and yogurt in a blender or food processor; process until smooth. Drizzle over squares of baked noodles and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  One of the most common "tapas" of Spain, "gambas al ajillo" is quick, easy and FULL of garlic flavor. Your guests will be asking for the recipe after the first bite and only you will know how simple it was to prepare.

                                                                  Ingredients
                                                                  • Yes No 1 25 count lb shrimp, to a pound
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 tsp sweet spanish paprika
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 2 oz cognac
                                                                  • Yes No 1/4 cup virgin olive oil
                                                                  • Yes No 3 tsp chopped parsley
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 baguette
                                                                  • This garlic shrimp recipe, gambas al ajillo makes 4 servings as an appetizer. If preparing for a main course, double the recipe.
                                                                  • The shrimp can be peeled first, before cooking them if you prefer. In addition, if you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapa.
                                                                  • In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they begin to brown. Be careful not to burn the garlic!
                                                                  • Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 3 minutes.
                                                                  • Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley. Serve with fresh bread.
                                                                  • Do you prefer to see a video recipe?
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 15 min. Sandwiches can be assembled up to two hours ahead. Simply cover with a damp paper towel to keep bread from drying out.

                                                                  Ingredients
                                                                  • Yes No 9 slice bacon
                                                                  • Yes No 1/2 cup shredded parmesan cheese
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 9 slice extra thin white bread
                                                                  • Yes No 3 plum tomato
                                                                  • Yes No 12 basil
                                                                  • Heat bacon according to package directions until crisp.
                                                                  • Stir together cheese, mayonnaise, and garlic. Spread mayonnaise mixture evenly onto 1 side of each bread slice. Layer 3 bread slices, mayonnaise sides up, with 3 bacon slices each. Top bacon evenly with 1 bread slice, tomato slices, and basil. Top each with remaining bread slices, mayonnaise sides down. Cut each sandwich into quarters.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 12appetizer servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread

                                                                  Any leftover vegetables lurking in the drawer of the refrigerator or vegetable basket don't need to be thrown away, simply transform them quickly and easily into a hearty Leftover Vegetable soup. I sort vegetables into types (root vegetables, leafy greens, peppers and soft vegetables like tomatoes) and decide what goes with what then head to the stove. I always like to start my soups with a base of sauteed onion, garlic, carrots and celery and a good stock then quite literally almost anything else added to the soup pan is OK. Occasionally I will add a few spices to root vegetable soups for extra flavor.

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 4 tbsp vegetable oil
                                                                  • Yes No 3 300g cup asstd vegetables
                                                                  • Yes No 20 600ml fl oz beef stock
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No ½ tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • In a large stock pot or soup pan heat the vegetable oil, add the onion and gently cook until the onions begin to soften. Add the celery carrot and celery and cook for another 5 minutes taking care not to burn the garlic. Add the chopped vegetables and stir, add the stock and bay leaf (and spices if using) and cook until all the vegetables are soft and cooked through (approx 20 minutes). Blend the soup in the pan using a stick blender or pour into a food processor and blend. Cook the soup for a further 5 minutes to reduce slightly, season with salt and pepper to taste and serve. **Great vegetables for soup include - parsnips, celeriac, leeks, sweet potato, or any other winter roots, broccoli, cauliflower. Make sure they are all cleaned, peeled and cut into similar size chunks. Leafy greens great in soup include, spinach, watercress, cabbage, collared greens, ruccola. And, don't forget fresh herbs for even more flavor.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This recipe will give you the perfect excuse to purchase a grill basket. Later, use it for grilling fish or even fruit for dessert.

                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus spears
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 large squash
                                                                  • Yes No 1 large zucchini
                                                                  • Yes No 1/4 cup white balsamic vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Snap off tough ends of asparagus. Place asparagus, onion, bell pepper, squash, and zucchini in a large heavy- duty zip-top plastic bag.
                                                                  • Combine balsamic vinegar and next 8 ingredients; pour over vegetables in plastic bag. Seal bag, and shake gently to coat vegetables. Marinate 30 minutes, turning bag occasionally.
                                                                  • Prepare grill.
                                                                  • Remove vegetables, discarding marinade. Place vegetables in a grill basket. Grill, uncovered, over medium- high heat (350° to 400°) 22 minutes or until slightly charred, turning often.
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 22 minutes
                                                                  • Total Time: 34 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill

                                                                  I used to go trout-fishing with Grandad when I was a kid. We would catch them, then go straight back to his pub and grill them with a little bit of butter. I liked to eat them with fried potatoes with onions ? so good ? and a nice squeeze of lemon juice. I came up with this recipe using marinated artichoke hearts from my local deli. In the picture opposite I?ve used one large 8lb trout, but it works just as well if you use individual trout fillets. Salmon trout or salmon are both good too. Ask your fishmonger to scale, gut and fillet the fish for you.

                                                                  Ingredients
                                                                  • Yes No extra virgin olive oil 8 trout fillets
                                                                  • Yes No 1 good of almonds
                                                                  • Yes No 1 of fresh mint
                                                                  • Yes No 1 ciabatta
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 16 marinated artichoke hearts
                                                                  • Yes No 4 bacon sea salt and freshly ground black pepper
                                                                  • Yes No handful, small 1 of fresh thyme
                                                                  • Yes No 5 tbsp fromage frais
                                                                  • I used to go trout-fishing with Grandad when I was a kid. We would catch them, then go straight back to his pub and grill them with a little bit of butter. I liked to eat them with fried potatoes with onions — so good — and a nice squeeze of lemon juice. I came up with this recipe using marinated artichoke hearts from my local deli. In the picture opposite I’ve used one large 8lb trout, but it works just as well if you use individual trout fillets. Salmon trout or salmon are both good too. Ask your fishmonger to scale, gut and fillet the fish for you.Preheat the oven to 425°F and rub a roasting pan with a little olive oil. Lay 4 of the trout fillets, skin-side down, on the pan, with a few bits of string under each fillet. Lightly toast the almonds in the oven for a cou- ple of minutes — watch them carefully as they don’t take long — then bash them up with a mortar and pestle (or a metal bowl and a rolling pin). Try to get some powdery and some chunks. Put the almonds into a bowl and rip in the mint. Take the crusts off the ciabatta and whiz it up in a food processor or chop it up. Add the lemon zest, chopped garlic, artichoke hearts, and 5 tablespoons of olive oil to the bowl with a good pinch of salt and pepper. Mix it up well and sprinkle a good handful of the mix over each trout fillet. Place the other 4 fillets on top of the bread crumb mix, skin side up, laying a bacon slice along the top of each one, and secure with the string (see picture below). Sprinkle the thyme over the top and any excess filling around the tray.Place in the middle of the preheated oven and cook for about 15 minutes, until the trout is golden and crisp. Season the crème fraîche generously with salt and pepper and add a little lemon juice.When the fish is ready, cut the string and serve the fillets with a nice drizzle of crème fraîche and a green salad. Give everyone a lemon half on their plate so they can squeeze the juice over their fish.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  To get a head start, roast the garlic, caramelize the onions, and even assemble this robust casserole the day before you plan to serve it. Use leftover roasted garlic to flavor soups, or combine with olive oil as a spread for toasted baguette slices. Pancetta is Italian unsmoked bacon. You can substitute regular smoked bacon, but use less, as the smoky flavor is more assertive.

                                                                  Ingredients
                                                                  • Yes No 1 whole head garlic
                                                                  • Yes No 4 oz pancetta
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 4 1/2 cup cubed butternut squash
                                                                  • Yes No 1/2 cup organic vegetable broth
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 16 oz cannellini
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 1 oz slice white bread
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1/2 tsp olive oil
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Preheat oven to 350°.
                                                                  • Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set half of garlic pulp aside; reserve remaining garlic pulp for another use. Discard skins.
                                                                  • Heat a large Dutch oven over medium-high heat. Add pancetta; sauté 5 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan. Add onion and 1 tablespoon oil to drippings in pan; sauté 5 minutes. Reduce heat to medium-low; cook 25 minutes or until onion is very tender and browned, stirring frequently. Stir in vinegar.
                                                                  • Preheat oven to 375°.
                                                                  • Add garlic pulp, pancetta, squash, and next 6 ingredients (through bay leaf) to onion mixture, stirring well. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, Parmesan cheese, and 1/2 teaspoon olive oil; sprinkle evenly over squash mixture. Cover and bake at 375° for 50 minutes or until squash is tender. Uncover and bake an additional 15 minutes or until topping is browned. Discard bay leaf. Sprinkle with parsley.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson

                                                                  Fresh mango blends deliciously with tequila and Cointreau in this margarita recipe. For best flavor and texture, chill ingredients before preparing.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1 large mango
                                                                  • Yes No 1/4 cup key lime juice
                                                                  • Yes No 1/3 cup tequila
                                                                  • Yes No 1/4 cup Cointreau
                                                                  • Yes No 1/4 cup simple syrup
                                                                  • Yes No ice cube
                                                                  • Combine first 6 ingredients in a blender, cover with lid, and process until smooth. Add ice to make 4 cups; process until smooth.
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover

                                                                  Save yourself a little work: Look for already toasted sesame seeds at Asian markets or grocery stores.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz lacinato kale
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 1 tbsp tahini
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No 2 tbsp regular mayonnaise
                                                                  • Yes No 1 tsp honey
                                                                  • Heat grill to medium (350° to 450°). Rub kale with oil. Grill, turning once, until slightly softened and streaked brown, 5 to 6 minutes total.
                                                                  • Combine sesame seeds, tahini, soy sauce, mayonnaise, and honey in medium bowl. Cut kale into 1-in. slices, add to bowl, and toss to coat with dressing.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat

                                                                  If you are multiplying this shrimp recipe to serve four or six people, you should have room on your grill for it all. The smaller the shrimp, the more there are in a pound. Purchase large shrimp, and you'll spend less time peeling and deveining.

                                                                  Ingredients
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 scallion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Combine shrimp, 1/4 cup lime juice, and olive oil in a bowl, tossing to coat. Set aside.
                                                                  • Melt butter in a large skillet. Add green onions and garlic, and sauté 1 to 2 minutes. Add wine, cayenne pepper, salt, and remaining lime juice. Simmer 3 to 5 minutes.
                                                                  • Grill shrimp over medium-high heat 3 minutes or until opaque. Toss shrimp in lime-butter sauce, and serve immediately.
                                                                  • Note: If it's pouring rain and you don't want to gear up like that famous yellow-clad fisherman to grill dinner, drain shrimp from the marinade and cook them in the lime-butter sauce in a large covered skillet for about 5 minutes.
                                                                  • Pour: Here are a few easygoing whites that are also easy on the wallet: 3 Blind Moose Chardonnay, Blackstone Winery Monterey County Pinot Grigio, Nobilo Marlborough Sauvignon Blanc, and Talus Collection Pinot Grigio. Feel free to use any of these in the recipe, as well.
                                                                  Cuisine:YesNomonterey
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour

                                                                  For a variation on this crisp Italian cookie recipe, substitute orange for lemon and semisweet chocolate chips for chopped white chocolate. Take time to chop a white chocolate candy bar for this recipe; white chocolate morsels contain no cocoa butter.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp lemon extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 2/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 6 oz cup premium white chocolate
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 300°.
                                                                  • Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt; gradually add to sugar mixture, beating until well blended. Stir in chocolate.
                                                                  • Turn dough out onto a baking sheet coated with cooking spray. Shape dough into 2 (12-inch-long) rolls; pat to 2 1/2-inch width.
                                                                  • Bake at 300° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
                                                                  • Cut rolls diagonally into 24 (1/2-inch) slices. Place, cut sides down, on baking sheet. Bake at 300° for 10 to 12 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 48servings (serving size: 1 biscotti)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 lb boneless pork shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 3 cup low-sodium chicken broth
                                                                  • Yes No 4 thyme
                                                                  • Yes No 4 parsley
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1/2 dozen littleneck clam
                                                                  • Yes No 1 cup pickled italian vegetables
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Preheat the oven to 325°. In a large, deep ovenproof skillet, heat the oil until shimmering. Season the pork with salt and pepper and add it to the skillet in a single layer. Cook over moderately high heat, turning once, until the pork is browned, about 12 minutes. Transfer the pork to a plate. Add the onion, carrot and celery to the skillet and cook over low heat until softened, about 5 minutes.
                                                                  • Stir in the tomato paste and return the pork to the skillet. Add the wine and cook until evaporated. Add the chicken broth and bring to a boil. Using kitchen string, tie the thyme, parsley sprigs and bay leaf into a bundle; add the bundle to the skillet. Cover tightly and braise in the oven until the meat is tender, about 1 hour and 15 minutes.
                                                                  • Return the skillet to the stove. Discard the herb bundle. Simmer the pork uncovered over moderate heat until the liquid is reduced by half, about 15 minutes. Arrange the clams in the liquid, cover and cook until they open, about 6 minutes. Transfer the pork and clams to bowls and ladle the braising liquid on top. Garnish with the pickled vegetables, chopped parsley and cilantro and serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 2 tsp ancho chile powder
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp hot paprika
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 tbsp bone steaks
                                                                  • Light a grill. In a small bowl, mix the ancho chile powder, cumin, paprika and garlic powder with 1 tablespoon of salt and 1 teaspoon of pepper. Season the steaks with the spice rub. Grill over moderate heat for 8 minutes per side for medium-rare; transfer to a work surface and let rest for 5 minutes before serving.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve

                                                                  You can cook the ribs a day ahead and store them, wrapped in plastic, in the refrigerator; bring them to room temperature before grilling.

                                                                  Ingredients
                                                                  • Yes No 6 racks baby back ribs
                                                                  • Yes No 4 stalk celery
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 recipes pierre's barbecue sauce
                                                                  • Divide ribs between 2 large pots. Cover with cold water. Bring to a boil. Reduce to a simmer, and cook 3 minutes, skimming any foam that rises to the surface. Drain; rinse under cold water. Cover ribs with cold water again.
                                                                  • Divide celery, carrots, onion, and garlic between pots; add 1 tablespoon salt to each pot. Bring to a boil. Reduce to a simmer, and cook until ribs are tender, about 1 hour. Drain; discard vegetables.
                                                                  • Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Season ribs generously with salt and pepper; brush with barbecue sauce. Grill, turning frequently and brushing with sauce occasionally, until heated through and marked by grill, about 15 minutes. Cut into servings of about 3 ribs each; brush with more sauce. Serve immediately.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Involving nothing more than rice, water, and salt, steamed rice can still go wrong in countless ways. Here’s a stress-free method that yields fluffy, tender rice.

                                                                  Ingredients
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Place rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
                                                                  • Place rice and measured water in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Add salt (if using), stir to incorporate, cover, and reduce heat to low. Simmer undisturbed until rice is tender, about 15 minutes. Remove from heat and let sit covered to steam, about 5 minutes. Fluff with a fork and serve.
                                                                  Yields: 6cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve

                                                                  Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 small new potato
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 2 tbsp small shallot
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/4 small red onion
                                                                  • Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
                                                                  • Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Savory bison patties are broiled then topped with a mess of sautéed jalapeños and onions, slices of avocado, and bacon. It’s a commitment of a meal—wimpy eaters need not apply. Game plan: If you want to grill these burgers instead of broiling them, heat a grill to medium high and grill the patties uncovered for 10 minutes. Flip the burgers, top with cheese, and grill another 10 minutes for medium rare. This recipe was featured as part of our Most Delicious Sandwiches photo gallery. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 6 slice smoked bacon
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 medium jalapeño chili pepper
                                                                  • Yes No 3 tbsp worcestershire sauce
                                                                  • Yes No 2 1 tbsp medium garlic clove
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 lb ground bison meat
                                                                  • Yes No 6 thin slice swiss cheese
                                                                  • Yes No 6 hamburger bun
                                                                  • Yes No 1/2 medium hass avocado, just before serving
                                                                  • Heat the broiler to high and arrange a rack in the middle. Place a cooling rack inside a baking sheet and set aside.
                                                                  • Heat a large frying pan over medium heat. Add bacon and cook until browned and crispy, about 10 minutes. Remove bacon to a paper-towel-lined plate and set aside; do not discard bacon fat (you should have about 2 tablespoons). Return the pan to medium heat, add onion and jalapeños, and cook in reserved bacon fat until soft and starting to color, about 4 minutes; set aside.
                                                                  • Mix together Worcestershire, garlic, egg, salt, and pepper in a large bowl until egg is broken up. Add bison meat and mix until thoroughly combined.
                                                                  • Shape meat mixture into 6 (3/4-cup) patties and place on the rack inside the baking sheet. Broil until browned and springy to the touch, about 10 minutes for medium. Place cheese on top of patties and cook until cheese melts, about 1 minute.
                                                                  • To serve, place cheeseburgers on buns and top with bacon, avocado slices, and sautéed onion mixture.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6burgers
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 3 1/2 lb racks baby back ribs
                                                                  • Yes No 2 16 oz cup ginger beer
                                                                  • Yes No 1 cup dark rum
                                                                  • Yes No 1/2 cup loosely packed dark brown sugar
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • In a small bowl, mix the salt with the black pepper, crushed red pepper and granulated sugar. On a large rimmed baking sheet, rub the seasoned salt all over the ribs and let stand for 2 hours.
                                                                  • Preheat the oven to 300°. In a large roasting pan, mix the ginger beer with the rum, brown sugar and soy sauce. Add the ribs and cover the pan tightly with foil. Braise the ribs in the oven for 1 1/2 hours, or until tender; turn the ribs halfway through cooking.
                                                                  • Light a grill or preheat the broiler. Transfer the ribs to a cutting board; reserve the cooking liquid. Cut the racks into individual ribs. Grill the ribs over moderately high heat or broil them, turning, until lightly charred on all sides, about 3 minutes. Dip the ribs in the reserved cooking liquid, transfer to a platter and serve.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  I adore birthdays. Not only my birthday but my sisters’ birthdays, parents' birthdays, and my friends’ birthdays, too. Heck, I even like strangers’ birthdays! In the past I've been known to celebrate a little thing called Nealeygras, which is basically a week-long celebration of my birth. My boyfriend thinks this is incredibly narcissistic... I think it’s just a good excuse to party.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3 cup cake flour
                                                                  • Yes No 3 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup coconut milk
                                                                  • Yes No 1 tsp coconut extract
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1 tbsp coconut extract
                                                                  • Yes No sweetened flaked coconut
                                                                  • Yes No unsweetened coconut flakes
                                                                  • For the cupcakes, preheat the oven to 350°. Line standard sized muffin tins with cupcake liners.
                                                                  • In a large bowl or stand mixer, cream together butter and sugar until light and fluffy, about 2 - 3 minutes. Add eggs, one at a time, until batter is well combined.
                                                                  • Sift together the already sifted cake flour, baking powder, and salt. Add the flour mixture to the creamed butter alternately with the coconut milk until all the ingredients are thoroughly incorporated. Stir in coconut and vanilla extract.
                                                                  • Pour batter into cupcake liners no more than two-thirds of the way full. Bake for 25 - 28 minutes, until light golden brown and a toothpick comes out clean. Remove cupcakes to a wire rack and allow to cool completely before frosting.
                                                                  • For the frosting, cream together the cream cheese, butter, sugar, and coconut extract. Add more coconut extract, if desired. Slather cupcakes with a dallop of frosting and spread evenly. Generously top each frosted cupcake with shredded, sweetened coconut or unsweetened toasted coconut flakes.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Pino Maffeo is always inventing new variations on classic Asian dishes. Here, in a play on Vietnamese pork chops, he marinates the meat in a Chinese-style mix of hoisin, orange juice and chiles, then serves the juicy chops with sticky rice and a side of sweet, crunchy watermelon.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup asian fish sauce
                                                                  • Yes No 1/4 cup hoisin sauce
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup coarsely chopped ginger
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp chinese black bean sauce
                                                                  • Yes No 1/2 tsp asian sesame oil
                                                                  • Yes No eight 5 oz thick, bone in pork loin chops
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 cup white sticky rice
                                                                  • Yes No slice watermelon
                                                                  • In a medium bowl, whisk 1/4 cup of the fish sauce with the hoisin, orange juice, ginger, honey, black bean sauce and sesame oil; transfer to a shallow baking dish. Add the chops and turn to coat, then refrigerate for at least 3 hours or overnight.
                                                                  • Meanwhile, in a mortar, pound the garlic, chiles and 1 tablespoon of the sugar to a coarse paste; gradually add the remaining 2 tablespoons of sugar until pasty. Add the lime juice, the remaining 3 tablespoons of fish sauce and the water. Stir in the chopped cilantro.
                                                                  • Line a bamboo steamer basket with moistened cheesecloth. Drain the soaked rice and spread it in the steamer in an even layer. Set the basket over a pot of boiling water, cover and steam the rice until tender but chewy, about 30 minutes. Cover, remove from the heat and keep warm.
                                                                  • Light a grill. Remove the pork from the marinade and grill over high heat, turning once, until lightly charred, about 6 minutes. Serve the pork with the sticky rice, green-chile sauce, watermelon slices and cilantro leaves.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  This moist snacking cake might remind you of banana bread.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1 1/2 tbsp dark rum
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup mashed ripe banana
                                                                  • Yes No 3 tbsp buttermilk (1% fat)
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/3 cup chopped walnut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Preheat oven to 350°.
                                                                  • Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside.
                                                                  • Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined. Stir in raisin mixture and walnuts.
                                                                  • Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar.
                                                                  Yields: 16servings (serving size: 1 bar)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Sweet, succulent onions are the perfect foil for this savory pork taco filling. Ancho chile powder gives the meat a mild, slightly fruity chile flavor.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp ancho chile powder
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 3 cup thinly sliced onion
                                                                  • Yes No 8 hard taco shells
                                                                  • Yes No 1/2 cup chopped tomato
                                                                  • Yes No 8 tsp chopped scallion
                                                                  • Preheat oven to 425°.
                                                                  • Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 160° (slightly pink). Remove pork from oven; let sit 5 minutes before slicing.
                                                                  • While pork cooks, heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. Uncover and cook 1 minute, stirring constantly.
                                                                  • Fill each taco shell with about 2 ounces pork, 3 tablespoons sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 tacos)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup dark brown sugar
                                                                  • Yes No 4 tsp garlic salt
                                                                  • Yes No 4 tsp pure ancho chile powder
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp celery salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1/4 cup apple jelly
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 4 lb racks baby back ribs
                                                                  • Yes No 1 cup prepared barbecue sauce
                                                                  • Preheat the oven to 250°. In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper. Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and the remaining 1/4 cup of sugar.
                                                                  • Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.
                                                                  • Light a grill. Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes. Let rest for 10 minutes, then cut between the bones and serve.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Alison Attenborough and Jamie Kimm always make borscht around the holidays. One year, they had roasted fennel left over after a day of food styling and decided to add it to the soup pot; they've been making borscht with fennel ever since. They like their soup really sweet and sour, but you can adjust the vinegar and honey to your taste.

                                                                  Ingredients
                                                                  • Yes No 2 medium lb beet
                                                                  • Yes No 2 lb beef chuck
                                                                  • Yes No salt and pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No one 2 1/2 lb head of red cabbage
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 medium fennel bulb
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup sweet paprika
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 3 1/2 qt low-sodium chicken broth
                                                                  • Yes No 4 thyme
                                                                  • Yes No 2 cup sour cream
                                                                  • Yes No 1 12 oz cup drained prepared horseradish
                                                                  • Yes No 3/4 cup minced chives
                                                                  • Preheat the oven to 400°. In a shallow baking dish, cover the beets with foil and bake until tender, about 1 hour. When cool enough to handle, peel the beets and cut them into 1/2-inch dice.
                                                                  • Meanwhile, season the meat with salt and pepper and toss with flour just until lightly coated. In a large enameled cast-iron casserole, heat 1 tablespoon of the oil. Add half of the meat and cook over moderately high heat until browned all over; transfer to a bowl with a slotted spoon. Repeat with 1 tablespoon of oil and the remaining meat.
                                                                  • Add the remaining 1/4 cup of oil to the casserole. Stir in the red cabbage, onions, fennel, garlic and paprika. Cook over moderate heat, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the vinegar and honey and cook over moderately high heat until the vegetables start sticking to the casserole and browning lightly, about 3 minutes. Add the beets, browned meat, chicken broth and thyme sprigs and bring to a boil. Cover and simmer over low heat until the meat is very tender, about 1 hour and 15 minutes.
                                                                  • In a medium bowl, mix the sour cream with the horseradish and chives and season with salt and pepper.
                                                                  • Discard the thyme sprigs and season the borscht to taste with salt, pepper, vinegar and honey. Serve in cups or bowls, passing the horseradish cream at the table.
                                                                  Cuisine:YesNoukrainian
                                                                  Yields: 20
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 6 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 5 oz milk chocolate
                                                                  • Yes No 3 tbsp cake flour
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No vanilla ice cream
                                                                  • Preheat the oven to 350°. Butter and flour 8 cups in a standard-size muffin pan. In a small saucepan, melt the butter. Add one-fifth of the milk chocolate and whisk until melted. Let cool slightly.
                                                                  • In a small bowl, whisk the cake flour with the all-purpose flour, unsweetened cocoa powder and salt. In a large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until pale and thick, about 5 minutes. Beat in the vanilla extract. Beat in the melted chocolate mixture and the dry ingredients in 3 additions, scraping down the bowl occasionally with a spatula. Stir in the remaining chopped chocolate.
                                                                  • Spoon the cake batter into the prepared muffin cups and bake for about 22 minutes, until the cakes are risen and springy. Let the cakes cool in the muffin pan for 15 minutes, then turn them out onto a wire rack and let cool for 15 minutes longer. Serve the cakes warm, with ice cream.
                                                                  Yields: 8cakes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Notes: This marinade imparts a rich mahogany sheen and spicy bite to red meats and salmon. The recipe can be multiplied for larger batches; cover and chill up to 2 weeks. This recipe goes with Grilled Marinated Meat

                                                                  Ingredients
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp asian sesame oil
                                                                  • Yes No 1/4 tsp hot chili flakes
                                                                  • Yes No 1 clove garlic
                                                                  • In a small container, mix soy sauce, vinegar, honey, sesame oil, chili flakes, and garlic.
                                                                  Yields: ½cup, enough for 1 to 1 1/2 pounds meat, poultry, or fish
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 2 lb organic potato
                                                                  • Yes No 4 tbsp cooking oil
                                                                  • Yes No 1 organic onion
                                                                  • Yes No 2 clove organic garlic
                                                                  • Yes No 1/2 lb button mushroom
                                                                  • Yes No 1 1/3 lb organic chicken breast (boneless, skinless)
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 cup organic heavy whipping cream
                                                                  • Yes No 2 tbsp chopped organic parsley
                                                                  • Put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until almost tender, about 5 minutes. Drain.
                                                                  • In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme. Sauté until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.
                                                                  • Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.
                                                                  Cuisine:YesNobordeaux
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 2 lb red potato
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 2 oz cup shredded gruyère cheese
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Preheat oven to 425°.
                                                                  • Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.
                                                                  • Arrange half of potatoes in dish, and drizzle with half of the butter. Sprinkle with half of salt and half of pepper, and top with half of cheese. Repeat the layers.
                                                                  • Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake for 40 minutes or until tender.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 4 thick slice white peasant bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 2 tbsp thinly sliced pickled jalapeño pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 lb mussel
                                                                  • Yes No 1 1/2 cup clam broth
                                                                  • Yes No 1/3 cup crème fraiche
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.
                                                                  • In a large, deep pot, heat the 1/4 cup of olive oil. Add the shallot, sliced garlic and jalapeños, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes. Add the mussels and cook, stirring, for 1 minute. Add the clam broth, cover and steam the mussels until they open, about 5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
                                                                  • Add the crème fraîche and cilantro to the broth, swirling and shaking the pot until combined. Stir in the lime juice. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot. Serve the mussels with the garlic toasts.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 12 oz white chocolate
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 pint strawberry
                                                                  • Combine chocolate and cream in a small, heavy saucepan. Warm over low heat, whisking, until chocolate is melted and mixture is smooth.
                                                                  • Transfer to a fondue pot, stir in vanilla, and serve with strawberries for dipping.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  These two-bite classic yellow cakes are glazed with a rich mix of chocolate and cream.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup cake flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 oz unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No chocolate glaze
                                                                  • Preheat oven to 350 degrees. Butter a cast-iron pan, and dust with all-purpose flour, tapping out excess. Sift together flours, baking powder, and salt in a medium bowl.
                                                                  • Beat butter and sugar with a mixer on medium speed, scraping down sides of bowl as needed, until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low, and add flour mixture in three additions, alternating with milk, beginning and ending with flour mixture, mixing well after each addition.
                                                                  • Fill pan halfway, and bake until golden around edges (time will vary depending on size of pan). Remove from oven, and let cool in pan for 15 minutes. Transfer cakes from pan to a wire rack. Let cool. Coat each with glaze just before serving.
                                                                  Yields: 2 ½cups batter, enough for about 12 small cakes (about 2 1/2 inches in diameter)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  Apple Pandowdy
                                                                   2 h 40 m
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Yes No 6 large apple
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • In a food processor, pulse 1 1/4 cups of the flour and the salt. Add 1 stick of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm.
                                                                  • Preheat the oven to 375°. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour and the cinnamon.
                                                                  • Spread the apple filling in an 8-by-11-inch baking dish and dot with the remaining 1 tablespoon of cubed butter. On a floured surface, roll out the dough 1/8-inch thick and cut it into 2-inch squares. Arrange the squares of dough in a patchwork pattern over the apples, pressing them onto the edge of the baking dish and leaving a few openings for steam to escape.
                                                                  • Bake the pandowdy in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Let the pandowdy cool for at least 24 hours before serving.
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 lb lasagna noodle
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 lb sweet italian sausage
                                                                  • Yes No 1 cup water
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No one 28 oz whole tomatoes in can
                                                                  • Yes No salt and pepper
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • Yes No 1/2 lb fresh mozzarella cheese
                                                                  • Yes No 6 oz italian fontina
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup thinly sliced basil
                                                                  • Preheat the oven to 425°. In a large pot of boiling salted water, cook the lasagna noodles until almost tender, about 5 minutes. Drain and transfer the noodles to a bowl of cold water and let stand for 2 minutes, then drain. Pat the noodles dry. Transfer to a bowl and toss with olive oil.
                                                                  • In a medium skillet, heat 1 tablespoon of the olive oil. Add the Italian sausage, cover and cook over moderate heat, turning once, until browned all over. Add the water, cover and simmer until the sausage is just cooked through, about 4 minutes.
                                                                  • In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over low heat until golden, about 3 minutes. Add the tomatoes with their juices and cook over moderate heat for 10 minutes, stirring occasionally. Add the sausage and its poaching liquid and simmer for 4 minutes. Transfer the sausage to a plate. Simmer the sauce over moderate heat until thickened, about 12 minutes. Coarsely break up the sausage and season the sauce with salt and pepper.
                                                                  • In a well-buttered, 9-by-13-inch ceramic baking dish, arrange 3 lasagna noodles in different directions in the dish, leaving about 2 inches of overhang. Spoon a scant 1/4 cup of the tomato sauce over each lasagna noodle and sprinkle with a little grated Parmigiano-Reggiano cheese. Set a piece of mozzarella and Fontina on each lasagna noodle and add a few chunks of sausage. Fold the overhanging lasagna noodles on top of the cheese and sausage. Repeat the process with the remaining lasagna noodles, tomato sauce, mozzarella, Fontina and sausage, sprinkling with a little more Parmigiano-Reggiano cheese. Brush the softened butter on any bare pasta and curly edges and sprinkle with Parmigiano-Reggiano.
                                                                  • Bake the lasagna on the top rack of the oven for 20 minutes, until the sauce starts to bubble. Raise the oven temperature to 450° and bake for about 7 minutes longer, until the top is richly browned. Let the lasagna rest for about 10 minutes, then scatter the sliced basil on top, cut into squares and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  The Union Square Cafe in New York City makes this bloody mary using heirloom tomatoes from the nearby farmers? market.

                                                                  Ingredients
                                                                  • Yes No 2 large ripe heirloom tomatoes
                                                                  • Yes No 2 oz vodka
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 1 tsp grated prepared horseradish
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No cherry tomato
                                                                  • Push tomatoes through a potato ricer or a medium sieve into a small bowl; discard solids. Refrigerate juice until chilled.
                                                                  • Stir in vodka, lime juice, horseradish, and Tabasco and season with salt and pepper. Fill a highball glass with ice and add tomato juice mixture. Garnish with a wooden skewer threaded with grape tomatoes.
                                                                  • MAKES 1 COCKTAIL
                                                                  Cuisine:YesNonew york
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

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

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

                                                                  Green tomatoes are simply unripe red tomatoes -- hence their lower sugar content and slightly sour taste. Charring makes them softer and easier to peel. To grill the shrimp use 8-inch wooden skewers, which you'll find in some supermarkets and kitchenware stores.

                                                                  Ingredients
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tbsp grated ginger
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 20 extra large, 1 lb shrimp
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 2 medium green tomato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Soak 20 skewers in a pan of water for 30 minutes.
                                                                  • In a medium bowl, stir together garlic and ginger. Transfer half of the mixture to a large bowl and stir in 2 tablespoons oil. Add the shrimp, toss until evenly coated, and then cover and refrigerate for 30 minutes. Cover remaining garlic-ginger mixture and refrigerate.
                                                                  • Heat grill to hot; lightly oil grates. In a medium bowl toss plum and green tomatoes with remaining tablespoon oil; season with salt and pepper. Grill tomatoes, cut side up, until skins are charred and flesh is tender, 4 to 6 minutes for the plum tomatoes, 8 to 10 minutes for the green tomatoes (if the green tomatoes are very hard, this may take longer). Be careful as you grill, as the juice from the tomatoes and the oil on their surface may cause flare-ups.
                                                                  • When tomatoes are cool enough to handle, remove and discard skins and seeds. Finely chop flesh and add to bowl with reserved garlic-ginger mixture. Add lime juice, jalapeno, sugar, cilantro, and basil.
                                                                  • Season shrimp with salt and pepper. Thread shrimp, lengthwise, onto prepared skewers (going through tail and top of shrimp), one shrimp per skewer. Grill until shrimp are opaque throughout, about 2 minutes per side.
                                                                  • To serve, place skewered shrimp on a platter with a bowl of the relish.
                                                                  Yields: 4
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for chicken and shrimp egg rolls is courtesy of Michael Schulson.

                                                                  Ingredients
                                                                  • Yes No 8 cup low-sodium chicken stock
                                                                  • Yes No 1 scallion
                                                                  • Yes No 2 piece ginger
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 tbsp salt
                                                                  • Yes No 3 chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 large lb shrimp
                                                                  • Yes No 1/2 head green cabbage
                                                                  • Yes No 4 tbsp coarse salt
                                                                  • Yes No 1/2 cilantro stems
                                                                  • Yes No 1 red thai chile
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 12 egg roll wrappers
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No canola oil
                                                                  • Yes No egg roll dipping sauce
                                                                  • Fill a large pot with chicken stock, scallions, ginger, garlic, and salt. Bring to a boil over high heat. Turn off heat and add chicken. Let stand 8 minutes. Remove chicken; let cool. Cut chicken into 1/2-by-1/2-by-1-inch pieces; set aside.
                                                                  • Return liquid to a boil. Turn off heat and add shrimp. Let stand 5 minutes. Remove shrimp, let cool. Cut shrimp in half lengthwise; set aside.
                                                                  • In a large bowl, toss together cabbage and salt. Place in a colander and let drain 20 minutes.
                                                                  • In another large bowl, mix together cilantro stems, chile, apple, chicken, and shrimp. Add cabbage, and toss until well combined.
                                                                  • Place 1 wrapper on a lightly floured work surface. Using a rolling pin, roll out to 1/8 inch thick. Rotate wrapper so that 1 of the points is closest to the edge of your work surface. Place about 2 tablespoons filling in the center of the wrapper making sure to include a couple pieces of shrimp in each egg roll. Fold point closest to edge of work surface up and over filling, then fold points on right and left sides over filling, and roll wrapper away from you to form a cylinder.
                                                                  • Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches. Place over medium-high heat. When oil reaches 375 degrees on a deep-fry thermometer, fry egg rolls, working in batches, until golden brown, about 4 minutes. Serve immediately with dipping sauce.
                                                                  Cuisine:YesNothai
                                                                  Yields: 12egg rolls
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  Ingredients
                                                                  • Yes No 2 cup vanilla ice cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3 chocolate covered peppermint patties
                                                                  • Process ice cream, milk, and chopped peppermint patties in a blender until smooth.
                                                                  • Grown-up Frappés: Decrease milk to 2/3 cup. Add 1/3 cup crème de cacao.
                                                                  • Note: We tested with York Peppermint Patties.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3cups
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                    Brands:
                                                                  • Yes No
                                                                    York

                                                                  Slovenian prekmurska gibanica is a layered cake from the region of Prekmurje, Slovenia. Croatians have a similar version they call medimurska gibanica from the region of Medimurje. Sweet and savory (some use potatoes and cabbage but cheese is most common) gibanica (ghee-bah-NEET-sah) exist in almost every Balkan culture. In this sweet version, I use poppyseeds, walnuts, apples, raisins, and dry curd cottage cheese layered between filo dough. Some versions call for a yeast dough, pastry dough base and honey instead of sugar. Here is a larger photo of prekmurska gibanica. Makes 1 (10-inch) Prekmurska Gibanica

                                                                  Ingredients
                                                                  • Yes No 1 lb apple
                                                                  • Yes No 7 oz sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1 lb dry curd cottage cheese
                                                                  • Yes No 1 1/2 cup sour cream
                                                                  • Yes No 7 oz sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 14 oz mortar and pestle
                                                                  • Yes No 7 oz sugar, granulated
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 lb walnut
                                                                  • Yes No 7 oz sugar, granulated
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup sour cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 lb phyllo dough
                                                                  • Yes No 4 oz butter
                                                                  • Mix the ingredients for each of the fillings in separate medium bowls until they are moist and spreadable, and set aside. Mix the sour cream topping ingredients in a medium bowl and set aside. Heat oven to 350 degrees. Lightly brush the bottom and sides of a 10-inch springform pan with some of the melted butter. Place 2 sheets of filo dough in the bottom and up the sides of the pan, letting it overhang (this will be cut off later). Lightly brush with butter and lay down two more sheets of filo dough and brush those with butter. Spread half the poppyseed mixture on the dough and lay two sheets of filo dough on top of it. Brush with butter and spread half the cheese filling on top followed by two more sheets of filo dough. Butter them and spread half the walnut filling on top. Lay down two more sheets of filo dough, butter them and spread with all the apple filling. Now repeat by laying down another two sheets of filo dough, buttering them and spread the remaining poppyseed filling on top. Continue in this manner until you have spread on the remaining portion of walnut filling. Lay down two sheets of filo dough and butter them. Place two final sheets of filo dough down and butter them. Cut off any hanging filo dough. (Use any leftover filo dough for appetizers or mini tarts.) Spread the sour cream topping over the gibanica. Place pan on a baking sheet. Using a long skewer, pierce the gibanica all the way to the bottom in several places. Bake 1 hour or until top is golden brown. If top is browning too fast, cover with aluminum foil. Store refrigerated, but serve at room temperature (or warmed) for best flavor.
                                                                  Cuisine:YesNoslovenian
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Lightly coat hands with cooking spray to press the slightly sticky crust into the pie plate. The filling may be thin after mixing but will harden in the freezer.

                                                                  Ingredients
                                                                  • Yes No 1 2/3 cup chocolate graham cracker crumbs
                                                                  • Yes No 7 tbsp sugar, granulated
                                                                  • Yes No 2 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup non-fat milk
                                                                  • Yes No 2/3 cup reduced fat crunchy peanut butter
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 4 oz cup fat-free cream cheese
                                                                  • Yes No 1 8 oz frozen fat free whipped topping
                                                                  • Yes No 3 tbsp diced salted, dry roasted peanuts
                                                                  • Yes No 1/4 cup milk chocolate
                                                                  • Preheat oven to 350°.
                                                                  • Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.
                                                                  • Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
                                                                  • Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    shave

                                                                  With a savory flavor that borders on sweet, basil has a natural affinity for peaches. The two ingredients meet in a simple crumble topped with an almond mixture.

                                                                  Ingredients
                                                                  • Yes No 4 peach
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp basil
                                                                  • Yes No 1/2 tsp grated lemon zest
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 2 oz almond
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 1 1/2 oz unsalted butter
                                                                  • Yes No heavy whipping cream
                                                                  • Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.
                                                                  • Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.
                                                                  • Divide filling among four 5 1/2-inch round baking dishes, and sprinkle with topping. Transfer to a baking sheet. Bake until bubbling and golden brown, 25 to 27 minutes. Let cool slightly. Drizzle with heavy cream if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1 tbsp rosemary
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 pitted dates
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • In a food processor, coarsely puree the garlic, shallot, thyme and rosemary with 1/2 cup of the buttermilk. Blend in the remaining 1 1/2 cups of buttermilk. Pour into a baking dish; season with salt and pepper. Add the chicken; turn to coat. Cover and refrigerate at least 4 hours.
                                                                  • Preheat the oven to 400°. Blend the butter with the dates and lemon juice and season with salt and pepper.
                                                                  • Remove the chicken from the buttermilk and pat dry. Season with salt and pepper. In a large, ovenproof nonstick skillet, heat the olive oil. Add the chicken breasts and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the breasts and roast them in the oven for about 10 minutes, or until just cooked through. Serve with the date butter.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 large hot red chile
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2/3 cup dry white wine
                                                                  • Yes No 2/3 cup chicken stock
                                                                  • Yes No 1/4 cup apricot jam
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 1 2 cup large mango
                                                                  • Yes No 4 scallion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No salt and pepper
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No two 3 lb rotisserie chickens leg meat, breast meat
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 8 cup finely shredded boston lettuce
                                                                  • Yes No cilantro
                                                                  • In a small skillet, melt the butter. Add the shallot and chile and cook over moderately low heat until softened, about 4 minutes. Stir in the curry powder and cook over high heat until fragrant. Stir in the tomato paste and cook for 1 minute. Add the wine and boil until reduced to 3 tablespoons. Add the stock and apricot jam and boil over moderately high heat, stirring occasionally, until reduced to 1/4 cup, about 4 minutes. Transfer the curry dressing to a medium bowl and let cool to room temperature, then refrigerate until chilled, about 10 minutes.
                                                                  • Whisk the mayonnaise and crème fraîche into the curry dressing. Fold in the mango, scallions, lemon juice and cilantro. Season with salt, pepper and Tabasco. In a medium bowl, toss the chicken leg meat with half of the dressing and refrigerate for 1 hour.
                                                                  • In a small skillet, toast the almonds over moderate heat, stirring, until golden brown, 4 minutes. Transfer to a plate and let cool.
                                                                  • In a large bowl, mix the oil with the lime juice, mustard and sugar and season with salt and pepper. Add the shredded lettuce and toss well. Transfer to a platter. Arrange the leg meat over the lettuce and top with the sliced breast meat. Spoon the remaining curry dressing over the salad. Garnish with the toasted almond slices and the cilantro leaves and serve right away.
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min., Stand: 30 min. While storing in the refrigerator, keep your guacamole from changing color by placing a layer of plastic wrap directly on the surface of the mixture.

                                                                  Ingredients
                                                                  • Yes No 5 ripe avocados
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 medium jalapeño chili pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No tortilla chip
                                                                  • Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and next 4 ingredients. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.
                                                                  • Cilantro Guacamole: Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  This easy no-knead Eastern European dill cheese bread recipe uses dry curd cheese or farmers cheese, and is sprinkled with caraway seeds before baking. The crumb is soft and, if baked in muffin tins instead of a loaf pan, it would make great dinner rolls. Larger image of Eastern European Dill Cheese Bread.

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 cup farmer's cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 4 tbsp chopped dill weed
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • In a medium bowl, combine yeast, warm water and sugar and let stand until bubbly. Warm the cheese slightly and mix into the yeast sponge. Transfer to a large bowl or stand mixer fitted with the paddle attachment. Add the egg, onion, melted butter, salt, baking soda, and fresh dill. Stir until blended. Add the flour and mix completely, but do not knead. The dough will be very soft, almost a batter consistency. Transfer to a lightly greased bowl, cover and let rise in a warm place for about 1 hour or until doubled. Heat oven to 350 degrees and coat a 9x5-inch loaf pan with cooking spray. Transfer risen dough to prepared pan, cover with greased plastic wrap and let rise 30 minutes. Sprinkle top with caraway seeds and bake for about 50 minutes or until an instant-read thermometer registers 190 degrees. Remove from pan and cool completely on wire rack before slicing.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 1(9x-5-inch) loaf pan
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 2 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  This is Korean barbecue at its best: thin slices of beef short rib marinated and grilled. What to buy: Korean-style beef short ribs are much thinner than the more common English version. They should only be about 1/4 inch thick, with three rib bones attached. If you can’t find them, other cuts of beef or ribs can be used (cooking times may vary). Korean malt syrup or mool yut is a very thick and sticky syrup made from ground corn or sprouted barley (or sometimes both) and is used to give sweetness and shine to meat dishes. It can be found in Korean markets or online, but if you can’t find it you can substitute half the amount of barley malt syrup, light corn syrup, honey, or sugar. Soju is a distilled liquor made from grain or sweet potato and can be found in Asian markets or specialty liquor stores. Game plan: These ribs are fairly fatty and can cause flare-ups on the grill. Space them at least 1 inch apart (grill in batches if necessary) to prevent grease fires. This recipe was featured as part of our Korean barbecue menu.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup pineapple juice
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1/3 cup korean malt syrup
                                                                  • Yes No 4 scallion
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 2 tbsp packed golden brown sugar
                                                                  • Yes No 2 tbsp soju
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 lb korean style beef short ribs
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Combine juice, soy sauce, malt syrup, scallions, garlic, sesame oil, brown sugar, soju, and pepper in a medium nonreactive bowl. Whisk until completely incorporated.
                                                                  • Place ribs in a large resealable plastic bag or a nonreactive dish and cover with marinade. Toss the meat in the marinade until well coated. Seal and refrigerate 12 hours or overnight.
                                                                  • Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in oil. Remove ribs from the refrigerator and let sit at room temperature while the grill is heating, at least 20 minutes.
                                                                  • Remove ribs from marinade and let excess drip off. Grill, spaced 1 inch apart, until well done and crispy on the edges, about 5 minutes per side (look out for flare-ups). Remove to a platter, sprinkle with sesame seeds, and serve.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 2 tsp coarse grained dijon mustard
                                                                  • Yes No 4 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 1 lb frozen salmon fillet
                                                                  • Yes No 4 oz sourdough bread
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2/3 cup refrigerated mild chunky tomato salsa
                                                                  • Yes No 8 cup mesclun
                                                                  • Preheat oven to 425°. Combine mustard, 2 tablespoons olive oil, and 1 tablespoon lemon juice in a shallow bowl; add salmon, turning to coat. Chill 30 minutes.
                                                                  • Meanwhile, arrange bread cubes in a single layer on a baking sheet. Bake 8 minutes