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                                                                  The only margarita recipe you'll need, this easy cocktail is a simple mix of shaken fresh lime juice, orange liqueur, tequila, and powdered sugar. For a shortcut, substitute frozen limeade concentrate for the lime juice and sugar. Like it slushy? Add ice and whiz the mixture in a blender. Make any size batch of this recipe and all the variations by simply multiplying the ingredient measurements by the desired number of servings. For larger batches, stir together all ingredients in a pitcher until powdered sugar is dissolved. Chill and serve over ice. For a sweeter drink, use 1/2 cup powdered sugar instead of 1/3 cup.

                                                                  Ingredients
                                                                  • Yes No wedge lime
                                                                  • Yes No margarita salt
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 3 tbsp orange liqueur
                                                                  • Yes No 2 tbsp tequila
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No garnish, lime
                                                                  • Rub rim of a chilled margarita glass with lime wedge, and dip rim in salt to coat, if desired.
                                                                  • Fill cocktail shaker half full with ice. Add lime juice, liqueur, tequila, and powdered sugar; cover with lid, and shake until thoroughly chilled. Strain into prepared glass. Garnish, if desired, and serve immediately.
                                                                  • *1/3 cup thawed frozen limeade concentrate may be substituted for fresh lime juice. Omit powdered sugar, and proceed with recipe as directed.
                                                                  • Note: For testing purposes only, we used Cointreau for orange liqueur and Jose Cuervo Especial for tequila.
                                                                  • Frozen Margarita: Combine lime juice, liqueur, tequila, and powdered sugar in a small pitcher or measuring cup; stir until powdered sugar is dissolved. Pour into a zip-top plastic freezer bag. Seal and freeze 8 hours. Let stand 5 minutes at room temperature before serving. Pour into prepared glass. Makes 1 serving.
                                                                  • Frozen Strawberry Margaritas: Process lime juice, liqueur, tequila, powdered sugar, 1 cup fresh or frozen strawberries*, and 1 cup crushed ice in a blender until slushy. Rub rim of 2 chilled margarita glasses with lime wedge, and dip rim in red decorator sugar to coat, if desired. Serve immediately in prepared glasses. Makes 2 servings.
                                                                  • *Your favorite fruit, such as watermelon, peaches, or berries, may be substituted.
                                                                  • Margarita Sunrise: Pour lime juice, liqueur, tequila, powdered sugar, and 3 Tbsp. orange juice over ice in a cocktail shaker. Cover with lid, and shake until thoroughly chilled. Strain into prepared glass. Add 3 Tbsp. club soda or lemon-lime soft drink for a little fizz, if desired. Top with 2 tsp. grenadine. Serve immediately. Makes 1 serving.
                                                                  • Melon Margarita: Substitute melon liqueur for orange liqueur. Proceed with recipe as directed. Makes 1 serving.
                                                                  • Note: For testing purposes only, we used Midori for melon liqueur.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1serving
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No one 1/2 lb, 4 cup green cabbage
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No four 4 by 6 inch focaccia
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No eight 4 oz thick gruyère cheese
                                                                  • Yes No 1/2 lb corned beef
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a large bowl, toss the cabbage with the vinegar, sugar and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes.
                                                                  • Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise. Spread the dressing on the bottom halves of the focaccia. Set a slice of Gruyère on the dressing. Top with the corned beef, pickled cabbage and the remaining slices of Gruyère. Close the sandwiches and spread the outsides of the focaccia with the softened butter.
                                                                  • Add the sandwiches to the press and cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, about 6 minutes. Cut each sandwich in half and serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 pint vanilla ice cream
                                                                  • Yes No 36 oz lemon soda
                                                                  • Divide 2 pints of vanilla ice cream into 6 to 8 serving glasses. Pour lemon soda (such as San Pellegrino Limonata or Newman’s Own Sparkling Lemonade) over it to fill each glass, using about 36 ounces. Wait a few minutes, until the lemon soda freezes, to create a slushy coating around the ice cream.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    newman
                                                                    Brands:
                                                                  • Yes No
                                                                    Newman's Own

                                                                  Topped with homemade croutons and juicy slices of spice-rubbed steak, this salad is macho enough to satisfy the most dedicated meat-eaters.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp brown sugar
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1 lb, 1/2 inch thick boneless sirloin steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 1 oz slice sourdough bread
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 cup grape tomato
                                                                  • Yes No 1 cup cucumber
                                                                  • Yes No 1 cup sliced red onion
                                                                  • Yes No 1 16 oz classic iceberg salad mix
                                                                  • Yes No 1/2 cup fat free ranch dressing
                                                                  • Heat a nonstick grill pan over medium-high heat.
                                                                  • Preheat broiler.
                                                                  • To prepare steak, combine the first 5 ingredients; rub evenly over both sides of steak. Coat grill pan with cooking spray. Cook steak 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
                                                                  • While steak stands, prepare salad. Place bread slices on a baking sheet. Broil 2 minutes on each side or until lightly browned. Rub cut sides of garlic halves over bread slices. Cut bread into (3/4-inch) cubes. Combine bread cubes, tomatoes, cucumber, onion, and lettuce in a large bowl. Add dressing, tossing gently to coat. Divide salad evenly among 4 plates; top with steak.
                                                                  Yields: 4servings (serving size: 3 cups salad and about 3 ounces meat)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    dole
                                                                    Brands:
                                                                  • Yes No
                                                                    Dole

                                                                  Too often glazed carrots are overcooked and mushy, the glaze is too sugary, and the dish is underwhelming. As long as you cook the carrots barely to al dente (until they can just be pierced with a knife or fork), the rest will take care of itself here. This recipe was featured in our Thanksgiving, Southern Style menu.

                                                                  Ingredients
                                                                  • Yes No 4 lb carrot
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 2 tbsp light molasses
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2-inch-thick pieces (you should have about 10 cups). Fill a large pot with salted water and bring to a boil. Cook carrots until just tender, about 10 minutes. Drain. (If making ahead, drain the carrots and cool in ice water to halt cooking. Drain and refrigerate until ready to finish the recipe.)
                                                                  • Return carrots to the pot over medium-low heat, and add butter, sugar, molasses, and ginger. Cook until carrots are warmed through and glazed, about 5 minutes. Season well with salt and freshly ground black pepper. Serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No six 1/4 inch, 1 1/2 lb thick boneless lamb leg steaks, to a thickness
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a bowl, whisk the mayonnaise, mustard, vinegar and garlic. Gradually whisk in 1/2 cup of the oil. Season with salt.
                                                                  • Spread the flour and panko in 2 separate shallow bowls. In a third bowl, beat the eggs and water. Season the lamb with salt and pepper, then dredge in the flour, tapping off any excess. Dip the floured cutlets in the egg and then coat with the panko.
                                                                  • In each of 2 large skillets, melt 1 tablespoon of the butter in 1 tablespoon of the remaining oil. Add the cutlets and cook over high heat until golden, 3 minutes. Turn the cutlets and cook for 2 minutes. Serve with the aioli.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 6
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 oz late harvest wine
                                                                  • Yes No 1 oz frozen reposado tequila
                                                                  • Yes No 1 tangerine
                                                                  • Yes No 3 prickly pear skewered
                                                                  • In a chilled coupe or martini glass, combine the wine and tequila and stir gently. Pinch the tangerine twist over the drink, rub it around the rim of the glass and discard. Garnish with the prickly pear wedges.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  It's a kind of chirashizushi (scattered sushi) which can be served for Japanese Girl's Day celebration. It's good to use various toppings for this sushi. Be creative and make sushi appealing to kids.

                                                                  Ingredients
                                                                  • Yes No 3 cup prepared sushi rice
                                                                  • Yes No 8 dried shiitake mushroom
                                                                  • Yes No 1/2 large carrot
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp mirin
                                                                  • Yes No 2 1 tsp eggs and sugar
                                                                  • Yes No 2 tbsp sakura denbu
                                                                  • Yes No 2 tbsp white sesame seed
                                                                  • Yes No a green vegetables
                                                                  • Soak dried shiitake mushrooms in 3/4 cup of warm water. Cut carrots into thin flower-shaped pieces. Remove shiitake mushrooms from the water and slice them thinly. Put the water in a pan and heat on low heat. Put shiitake slices and carrot pieces in the pan. Add soy sauce, mirin, and sugar in the pan and simmer for 10-15 minutes. Make fine scrambled eggs and set aside. Boil nabana in a pan and cool in cold water. Chop boiled nabana finely. Mix sesame seeds in prepared sushi rice. Serve the rice on a large plate. Sprinkle simmered shiitake mushrooms. Further, sprinkle scrambled eggs, carrots, boiled nabana, and sakura denbu over the rice.
                                                                  Cuisine:YesNojapanese
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  The flavor of thyme in this lemonade lends an unexpected grown-up flair to a summer favorite.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 thyme
                                                                  • Yes No 2 cup lemon juice
                                                                  • Yes No 1 cup gin
                                                                  • In a medium saucepan, bring sugar, thyme, and 1 cup water to a boil; stir until sugar is dissolved, about 2 minutes. Stir in lemon juice, gin (if using), and 6 cups cold water; strain into a large pitcher. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice, garnished with thyme sprigs, if desired.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Fans of carrot-ginger dressing will appreciate this riff on the classic, as developed by cookbook author Leah Koenig. Here, sweet summer plums blend with miso and ginger to complement a crunchy romaine and radish salad.

                                                                  Ingredients
                                                                  • Yes No 3 red plums, pitted
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 2 inchesfresh ginger
                                                                  • Yes No 2 tbsp white miso
                                                                  • Yes No 1 ½ tsp sugar, granulated
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No ¼ cupcanola oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 romaine heart
                                                                  • Yes No 4 small radish
                                                                  • Yes No 1 kirby cucumber
                                                                  • Yes No 1 avocado
                                                                  • Yes No salt and pepper
                                                                  • In a blender or food processor, combine all the ingredients for the dressing, except the oil. Puree until smooth and slowly drizzle in the oil until emulsified. Season with salt and pepper
                                                                  • In a large bowl, add the romaine, radishes, cucumber and avocado. Toss with half the dressing and season with salt and pepper. If desired, add remaining dressing or serve alongside.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve

                                                                  Homemade butter tastes sweeter and fresher than ordinary store-bought butter—and so does the buttermilk that's left over. This recipe goes with Radishes, Fresh Homemade Butter, and Salt, Fava Leaf and Parsley Quiche

                                                                  Ingredients
                                                                  • Yes No 2 cup organic heavy whipping cream
                                                                  • Yes No fine sea salt
                                                                  • Whirl cream in a food processor until it separates into buttermilk and clumps of butter-they'll look like fluffy scrambled eggs. Keep whirling until butter forms bigger clumps, about 3 minutes.
                                                                  • Pour mixture into a strainer (set over a bowl if you want to keep the buttermilk) and let drain briefly. Squeeze butter to extract remaining buttermilk (it's okay if a little is left).
                                                                  • Put butter into a second bowl and stir in fine sea salt to taste, if you like.
                                                                  • Note: Nutritional analysis is per Tbsp. butter.
                                                                  • PER 1/2 CUP BUTTERMILK: 75 cal., 20% (15 cal.) from fat; 6 g protein; 1.5 g fat (1.2 g sat.); 9 g carbo (0 g fiber); 193 mg sodium; 7.5 mg chol.
                                                                  Yields: 1cup butter and 3/4 cup sweet buttermilk
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir

                                                                  In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savory and sweet entrees. In this recipe, the two come together beautifully in a lightly-curried soup that tastes as delicious as those you may have tried at your favorite Thai restaurant. A variety of protein sources can be used with this soup, including tofu, deep-fried tofu, shrimp, or chickpeas (for a purely vegetarian/vegan recipe, see link below). It makes a perfect meal on a chilly night, but is also wonderful to serve as an appetizer for a dinner party. Enjoy!

                                                                  Ingredients
                                                                  • Yes No 6 cup good tasting chicken stock
                                                                  • Yes No 1/3 thick can coconut milk
                                                                  • Yes No 4 tbsp minced frozen prepared
                                                                  • Yes No 3 bai makrut (kaffir lime leaves)
                                                                  • Yes No 3 cup pumpkin
                                                                  • Yes No 2 cup sweet potato
                                                                  • Yes No 1 cup soft tofu
                                                                  • Yes No 1 shallot
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 ginger
                                                                  • Yes No 1 fresh red chili
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 3/4 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 1/2 tsp shrimp paste
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 big handful baby spinach
                                                                  • Yes No 1/2 cup basil
                                                                  • Place stock in a pot over high heat. Add the prepared lemongrass (plus leftover stalk if using fresh lemongrass), the kaffir lime leaves, shallot, garlic, galangal or ginger, and chili. Bring to a boil.
                                                                  • Add the pumpkin (or squash) and yam. Reduce heat slightly and gently boil for 6-7 minutes.
                                                                  • While the soup is cooking, add the spices/flavorings, stirring with each addition: turmeric, ground coriander and cumin, fish sauce, shrimp paste, brown sugar, and lime juice. Tip: Don't be tempted to omit the fish sauce and shrimp paste - they smell bad, but make for wonderfully-flavored soup!
                                                                  • When pumpkin and yam are soft enough to eat, reduce heat to low. Now stir in the coconut milk (start with 1/3 can and increase to 1/2 can depending on how creamy you want it).
                                                                  • Stir well and taste-test the soup for salt and spice, adding more fish sauce if not salty or flavorful enough (this will depend on the 'saltiness' of your stock). Add more lime juice if it's too salty or sweet. If it's too sour for your liking, add a little more sugar; also adjust the spice level by adding more chili. If too spicy, add more coconut milk.
                                                                  • Just before serving, add the soft tofu and spinach and gently stir it into the soup (the spinach will wilt instantly). Portion out into bowls and top with the fresh basil and coriander. Note that this soup is usually served with rice on the side, but it could also be served with noodles. Enjoy!
                                                                  Cuisine:YesNothai
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Cherry-Berry Pie
                                                                   4 h 30 m
                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour, frozen
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 14 tbsp unsalted butter
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup quick cooking tapioca
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 cup cherry
                                                                  • Yes No 3/4 lb raspberry
                                                                  • Yes No 1/2 lb blueberry
                                                                  • Yes No 1 tsp all purpose flour
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • MAKE THE CRUST In a food processor, pulse the flour and salt. Add the chilled butter and pulse until it's the size of small peas. Add the frozen butter and pulse until it's the size of small peas. Drizzle the vinegar mixture over the flour mixture. Pulse just until the dough starts to come together. Turn out onto a lightly floured surface and knead gently to form a smooth dough. Divide the dough in half and flatten into 2 disks. Wrap in plastic and refrigerate until firm, at least 2 hours.
                                                                  • On a lightly floured surface, roll out one disk of dough to a 12-inch round, 1/8 inch thick. Transfer to a 10-inch metal pie plate and freeze for 20 minutes. Roll out the remaining dough 1/8 inch thick. Transfer to a baking sheet and freeze for 20 minutes.
                                                                  • MAKE THE FILLING In a small bowl, whisk 1 cup of sugar with the tapioca and salt. In another bowl, toss the cherries with the raspberries and blueberries. Sprinkle with the sugar mixture and toss gently.
                                                                  • Mix the flour and the remaining 1 teaspoon of sugar. Sprinkle in the crust; tap out the excess. Spoon the filling into the crust.
                                                                  • Using a fluted pastry wheel, cut the remaining dough into 3/4-inch-wide strips. Arrange the strips across the pie in a lattice pattern. Trim the overhanging strips to 1/2 inch and press them to the crust. Pinch the rim between your fingers to flute it. Freeze the pie for 1 hour.
                                                                  • Preheat the oven to 400°. Brush the cream over the lattice crust and rim and sprinkle with sugar. Bake in the upper third of the oven for 1 hour, or until the crust is richly browned and the filling starts to bubble. If necessary, cover the pie with foil for the last 10 minutes of baking. Let cool on a rack until warm before serving.
                                                                  Yields: 110-inch pie
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 2 tbsp currant
                                                                  • Yes No 1 tbsp hot chili flakes
                                                                  • Yes No 1/4 cup caperberries
                                                                  • Yes No 1 cup israeli couscous, 2 minutes
                                                                  • Yes No 1 1/2 lb calamari, tubes
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 scallion
                                                                  • In a 12 to 14 inch sauté pan, heat oil until just smoking. Add pine nuts, currants and chili flakes and sauté until nuts are just golden brown, about 2 minutes. Add caperberries, tomato sauce and couscous and bring to a boil. Add calamari, stir to mix and simmer 2 to 3 minutes, or until calamari is just cooked and completely opaque. Season with salt and pepper and pour into a large warm bowl. Sprinkle with scallions and serve.
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Homemade guacamole involves nothing more than mashing together a handful of ingredients, and the flavor is far superior to the shelf-stable glop in the supermarket. Serve your fresh guac with some chips and salsa, and you’ve got yourself an instant party. It’s also a delicious accompaniment to quesadillas. What to buy: Look for avocados that give slightly when pressed but are not completely soft. We used Hass avocados. This recipe was featured as part of both our Super Bowl for a Crowd menu and our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 9 3 lb large avocados
                                                                  • Yes No 1 1/4 lb medium roma tomato
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Yes No 1 medium serrano chili pepper
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Halve the avocados, remove the pits, and scoop the flesh into a large mixing bowl. Mash with the back of a large fork or a potato masher to make a chunky paste.
                                                                  • Add the remaining ingredients and stir to combine. Taste, adjust the seasoning as needed, and serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6cups
                                                                  • Active Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Chicken noodle soup is a truly universal recipe, with almost every country having at least one, if not many variations on the theme. In Lombardia the custom is to add finely chopped chicken livers to the soup, and they add a pleasing nuttiness that is very nice. And will have even haters of liver smacking their lips and asking for seconds. I know.

                                                                  Ingredients
                                                                  • Yes No 1 qt broth, ideally chicken, though the basic mixed meat italian brodo will be perfect too
                                                                  • Yes No 3/4 short, 300 gram lb fresh tagliolini, you could also use an equivalent weight of other pasta
                                                                  • Yes No 1/3 150 gram lb chicken liver
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No salt
                                                                  • Set the broth to heat. While it is heating, clean the chicken livers, removing gristle and fat. Chop them fairly finely, into quarter-inch (half cm) pieces. Heat the butter in a small pan and sauté the chicken livers, gently stirring them, for a few minutes. Salt them to taste and add them to the broth heating in the pot. When it comes to a boil, add the pasta and cook until done (if you are using fresh pasta, this will take just a couple of minutes). Serve at once. Yield: 4 servings noodle soup with chicken livers.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings soup
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp grapefruit juice
                                                                  • Yes No 1 1/2 oz bourbon
                                                                  • Yes No 2 basil
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 grapefruit and 1 preserved cherry
                                                                  • In a cocktail shaker, combine the grapefruit juice, bourbon, simple syrup and basil. Fill a chilled rocks glass with ice. Add 5 ice cubes to the shaker and shake well. Strain the drink into the ice-filled rocks glass. Garnish with the grapefruit slice and cherry.
                                                                  Yields: 1cocktail
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Make soup special.

                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 6 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 4 14 oz italian plum tomatoes in can
                                                                  • Yes No 4 13.75 oz chicken stock cube
                                                                  • Yes No 1 15 oz canned crushed tomatoes
                                                                  • Yes No 4 7 oz roasted red pepper
                                                                  • Yes No 2 tbsp Pernod
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tsp grated lemon peel
                                                                  • In a Dutch oven or other large, heavy pot, melt butter over medium heat. Add onions and cook, stirring, until softened, about 10 minutes. Add garlic and cook, stirring, for 2 minutes. Add plum tomatoes and their juice, chicken broth and crushed tomatoes; bring to a boil; then simmer for 5 minutes. Add red peppers, Pernod (if using), thyme, salt and pepper; bring to a boil; then simmer for 5 minutes longer.
                                                                  • In a bowl, stir together sour cream and lemon peel. Cover and refrigerate.
                                                                  • Strain soup into a large bowl. Puree strained solids in batches in a blender or food processor, adding soup liquid to blend. Strain again over same bowl and discard solids. Wipe out Dutch oven, add soup and bring to a simmer.
                                                                  • Strain soup into a serving bowl, dollop sour cream on top and garnish with thyme.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  This delicious Neopolitan Easter pie comes from "Everyday Baking" host John Barricelli's grandfather.

                                                                  Ingredients
                                                                  • Yes No 4 oz spring wheat
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No pinch salt
                                                                  • Yes No 12 oz milk ricotta
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No pastry cream
                                                                  • Yes No sweet dough
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Place wheat in a medium bowl. Add enough water to cover by 2 inches. Refrigerate overnight. Drain, and transfer to a medium saucepan. Add milk,1 cup water, butter, and salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 1 hour. Drain, and spread on a baking sheet. Let cool, about 30 minutes.
                                                                  • Preheat oven to 375 degrees. In a medium bowl, stir together ricotta and sugar. Add cooled wheat, and pastry cream. Stir to combine.
                                                                  • Remove the larger piece of dough from refrigerator. On a lightly floured surface, roll into a 16-inch circle, about 1/8 inch thick. Fit into a 12-by-2-inch cake pan. Pour filling into the crust; set aside. On a lightly floured surface, roll out remaining piece of dough, 1/8-inch-thick. Cut into 3/4-inch lattice strips. Weave the lattice strips over the filling, pinching edges to seal. Crimp edges as desired.
                                                                  • Brush top of pie evenly with egg wash. Transfer to oven, and bake, rotating halfway through, until crust is golden and filling is bubbling, 1 to 1 1/2 hours.
                                                                  Yields: 112-inch pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash

                                                                  Mole sauce isn’t easy to make, but it’s worth the effort. This version is redolent of cumin, oregano, and chocolate, which play off the gentle spice of dried guajillo and ancho chiles commonly found in Oaxaca, Mexico. What to buy: The more exotic ingredients such as dried guajillo chiles, Mexican drinking chocolate, and Mexican oregano (a relative of lemon verbena) can be found in Latin markets or the Latin section of your supermarket. Game plan: If you’re going to use this sauce to make tamales, keep the pork and sauce separate. When you are ready to fill the tamales, just shred as much pork as you’ll need. This recipe was featured as part of our Tamales for the Holidays project.

                                                                  Ingredients
                                                                  • Yes No 1 6 lb pork shoulder
                                                                  • Yes No 1 medium white onion
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 9 dried guajillo chiles, stems
                                                                  • Yes No 4 dried ancho chiles, stems
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1/2 medium white onion
                                                                  • Yes No 3 tbsp sesame seed
                                                                  • Yes No 1/4 tsp mexican oregano, dried
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 4 1/2 cup pork cooking liquid
                                                                  • Yes No 12 oz roma tomato
                                                                  • Yes No 3 tbsp lard
                                                                  • Yes No 1/3 cup raw pecans
                                                                  • Yes No 1/4 cup raw pumpkin seeds
                                                                  • Yes No 1/2 ripe yellow plantain
                                                                  • Yes No 4 slice sweet yeast roll
                                                                  • Yes No 3/4 oz mexican drinking chocolate
                                                                  • Yes No 4 tsp kosher salt
                                                                    For the pork:
                                                                  • Place all ingredients in an 8-quart pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to low. Cover and simmer until pork is fork tender, about 2 to 2 1/2 hours.
                                                                  • Remove pork to a dish; set aside. Reserve the cooking liquid.
                                                                    For the sauce:
                                                                  • Place guajillo chiles in a large, dry cast iron skillet over medium heat and toast until fragrant, about 10 minutes. Transfer to a large bowl; set aside. Place ancho chiles in the skillet over medium heat and toast until fragrant, about 10 minutes. Transfer to a medium bowl; set aside. Pour enough very hot tap water over each bowl of chiles to cover, and let soak until softened, about 10 to 15 minutes. Drain both bowls and remove any tough stems; set chiles aside.
                                                                  • Meanwhile, place garlic and onion in the dry cast iron skillet over medium heat, turning occasionally until they’re translucent and slightly charred, about 10 minutes. Remove from the pan and when the garlic is cool enough to handle, peel it; set garlic and onion aside.
                                                                  • Place sesame seeds in the skillet over medium-low heat, stirring frequently until they’re evenly toasted. Let cool, then grind to a powder in a coffee or spice grinder (do not overgrind); set aside.
                                                                  • Combine reserved garlic and onion, ground sesame seeds, oregano, thyme, and 3/4 cup of the reserved pork cooking liquid in a blender. Cover and blend on low until smooth, about 1 minute. With the blender running, remove the cover and add reserved ancho chiles one by one, blending after each addition. (Add more pork cooking liquid only if needed to release the blender blade.) Blend until smooth, about 2 minutes. Set aside.
                                                                  • Place tomatoes in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium low and simmer until tomatoes are soft but not falling apart, about 5 minutes. Drain; set aside.
                                                                  • Heat 1 tablespoon of the oil or lard in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over low heat. When the oil shimmers, add the blended ingredients and scrape the bottom of the pot to prevent sticking. Let the sauce cook while the rest of the ingredients are prepared, scraping and stirring often.
                                                                  • Add reserved guajillo chiles and 3/4 cup pork cooking liquid to the blender (there’s no need to clean the blender first), cover, and blend on low until smooth, about 2 minutes. Pour blended chiles through a fine mesh strainer into the sauce, pushing on the solids to extract as much liquid as possible. Discard the solids and rinse out the strainer and blender.
                                                                  • Place the strainer over a medium bowl. Heat the remaining 2 tablespoons oil or lard in the cast iron skillet over medium heat until shimmering. Add pecans and fry, stirring often, until toasted, about 5 minutes. Transfer to the strainer with a slotted spoon. Add pumpkin seeds and fry, stirring often, until toasted, about 2 to 3 minutes. Transfer to the strainer with a slotted spoon. Add plantain slices and fry until golden brown on each side, about 5 minutes total. Transfer to the strainer with a slotted spoon. Place bread slices in the skillet and fry until lightly toasted on each side, about 3 minutes total. Transfer to the strainer with a slotted spoon.
                                                                  • Add 1 cup pork cooking liquid and the fried ingredients from the strainer to the blender. Cover and blend on low until a textured paste forms, about 30 seconds. With the blender running, remove the cover, add the reserved tomatoes one at a time, and blend until almost smooth. Add the blended ingredients to the sauce and stir to combine.
                                                                  • Add the chocolate, 2 more cups of the pork cooking liquid, and the salt to the sauce. Increase the heat to medium and cook, stirring frequently, until the sauce has slightly thickened and the flavors have melded, about 15 minutes. To use the sauce in Pork Mole Tamales, shred as much pork as you’ll need for each tamale and top with sauce. Otherwise, add the reserved pork to the sauce and cook until the pork is warmed through, about 10 minutes. Serve with tortillas.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6 ½cups (about 8 to 10 servings)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This refreshing Hungarian cold peach soup can be a sweet meal starter but it is often served as dessert. Except for the sugar syrup, this is a no-cook soup. The wine and brandy give it a nice kick. To save time, use canned peaches following the Note in the recipe directions. Makes 6 servings of Hungarian Cold Peach Soup

                                                                  Ingredients
                                                                  • Yes No 2 cup packed golden brown sugar
                                                                  • Yes No 2 cup water
                                                                  • Yes No 8 large canned peaches
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 lemon
                                                                  • Yes No 5 cup semi sweet white wine
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/8 tsp nutmeg
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 cup peach brandy
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • In a medium saucepan, cook brown sugar and 2 cups water for 10 minutes. Remove from heat and cool completely. Dice 3 of the peaches, place in a large bowl, and toss with 2 tablespoons lemon juice and 1/3 cup granulated sugar. Refrigerate. Puree remaining 5 peaches until smooth and place in a large bowl. Add lemon zest, 3 tablespoons lemon juice, cooled sugar syrup, wine, cinnamon, nutmeg, salt and brandy, mixing well. Add reserved diced peaches, combining thoroughly, and fold in whipped cream. Refrigerate for at least 2 hours. Serve in a chilled bowl garnished with a dollop of whipped cream, a few diced peaches and a sprig of mint, if desired. Note: For canned peaches, use 3 (16-ounce) cans drained peach halves, reserving 2 cups of the heavy syrup. Cook the syrup with 3/4 cup light brown sugar and cool. Continue as for the fresh peach recipe.
                                                                  Cuisine:YesNohungarian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain

                                                                  This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco. There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version. Makes 6 Servings of Buffalo Chicken Wings (6 per person)

                                                                  Ingredients
                                                                  • Yes No 36 2 pieces chicken wing pieces
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/2 tbsp white vinegar
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp garlic powder
                                                                  • Yes No 1/4 tsp worcestershire sauce
                                                                  • Yes No 1 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 tbsp louisiana hot sauce
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No celery stick
                                                                  • Yes No blue cheese dressing
                                                                  • Preheat oven to 425 degrees F. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat. These are always served with celery sticks and blue cheese dressing on the side.
                                                                  Cuisine:YesNolouisiana
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    frank's
                                                                  • Yes No
                                                                    brand
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Frank's
                                                                  • Yes No
                                                                    brand

                                                                  This pickled shrimp recipe is from chef Susan Spicer of Bayona Restaurant in New Orleans. Pickling is a favorite way of preserving food while giving it a piquant flavor. Eastern Europeans are big fans of pickled everything. But on Christmas Eve, which is traditionally a meatless meal, they pull out all the stops with appetizers that include pickled herring, pickled shrimp, pickled mushrooms and other vegetables. It's a regular pickle fest. This is a quick pickling. You don't want the shrimp to sit too long in the marinade -- it will fall apart. Makes 8-10 servings of Pickled Shrimp

                                                                  Ingredients
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 2 tsp brown mustard seed
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 1/2 teapoon kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp coriander seed
                                                                  • Yes No 1 tbsp mustard seed
                                                                  • Yes No 1 taspoon black peppercorns
                                                                  • Yes No 1 tsp crushed crushed red chili pepper
                                                                  • Yes No 2 tbsp sea salt
                                                                  • Yes No 2 medium large shrimp, and, tails on
                                                                  • In a large bowl, whisk together lemon juice, cider or vinegar, mustard, sugar, garlic, olive oil, salt and pepper, onion, capers, bay leaves and parsley. Place a large saucepan filled with about 1 gallon water over high heat. Squeeze the lemon quarters into the water, dropping rinds into the pan. Add bay leaves, coriander seeds, mustard seeds, peppercorns, pepper flakes and salt to the pan. Bring to a boil, reduce heat and simmer for about 5 minutes, then add shrimp and return to the boil. Cook until shrimp become opaque and the tails turn bright pink, about 3-4 minutes. Drain well then transfer the still-warm shrimp to bowl of marinade. Marinate shrimp for at least 15 minutes before serving. If made ahead, remove shrimp from marinade before refrigerating. Reserve marinade. Dress shrimp with marinade before serving.
                                                                  Cuisine:YesNonew orleans
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 9 minutes
                                                                  • Total Time: 39 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  This ingenious method of cooking capon (an extremely large male chicken) involves poaching the bird in chicken stock to make it succulent, then finishing the cooking on the grill to add smoky flavor (Lachlan Mackinnon-Patterson calls this "seasoning on the grill"). Cutting the capon into pieces before poaching helps ensure that the breast and legs all cook evenly.

                                                                  Ingredients
                                                                  • Yes No one 8 lb capon, wings, neck and carcass bones
                                                                  • Yes No 1 leek, white and tender green parts only
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 4 large parsley
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 gallon water
                                                                  • Yes No vegetable oil
                                                                  • Yes No black pepper
                                                                  • Put the capon wings, neck and carcass bones in a large pot. Add the leek, onion, carrot, celery, parsley, thyme, bay leaf and 1 tablespoon of salt. Add the water and bring to a boil. Cover and simmer over low heat for 15 minutes.
                                                                  • Carefully add the capon legs followed by the breast pieces to the hot liquid in the pot and bring to a simmer. Reduce the heat to low and simmer until the capon breast pieces are just cooked through, about 20 minutes; transfer the breast pieces to a large rimmed baking sheet with tongs, being careful not to break the skin. Continue poaching the capon legs until cooked through, about 35 minutes longer; transfer to the baking sheet. Let the capon pieces cool to room temperature, then rub them all over with vegetable oil. Strain and reserve the poaching broth for the Grilled Cauliflower Salad with Raisin-Almond Dressing.
                                                                  • Light a grill. Season the capon pieces with salt and pepper and grill, skin side down, over moderately high heat for about 5 minutes, or until the skin is crisp and lightly charred. Turn the capon pieces and grill for 5 minutes longer, or until they're browned and heated through; let cool slightly. Thickly slice the breast and thigh meat. Arrange the capon on a platter and serve with the Salsa Verde.
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  This recipe goes with Ham-and-Greens Pot Pie with Cornbread Crust

                                                                  Ingredients
                                                                  • Yes No cornbread crust batter
                                                                  • Prepare Cornbread Crust Batter, adding 1 cup (4 ounces) shredded Cheddar cheese and 1 (7-ounce) jar drained, diced pimiento.
                                                                  • Heat oven to 450°, and place cast-iron miniature corn stick pans in oven; heat 5 minutes or until hot. Remove pans from oven, and coat with vegetable cooking spray. Spoon batter into hot pans.
                                                                  • Bake at 450° for 8 minutes or until golden brown. Remove from pans immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1/4 cup minced roasted red pepper
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 3 oz smoked salmon
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No spicy avocado tartar sauce
                                                                  • Yes No garnish, fresh cilantro sprigs
                                                                  • Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.
                                                                  • Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce. Garnish with fresh cilantro sprigs, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4crab cakes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 1 1/4 lb boneless skinless chicken thigh
                                                                  • Yes No 2 cup cubed pineapple
                                                                  • Yes No 1/2 cup corn kernel
                                                                  • Yes No 1/3 cup diced red bell pepper
                                                                  • Yes No 1/4 cup thinly sliced basil
                                                                  • Yes No 3 tbsp diced red onion
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Heat a grill pan over medium-high heat; lightly coat with cooking spray. Combine garlic powder, cumin, 1/2 teaspoon salt, and pepper in a small bowl; sprinkle over chicken. Add chicken to pan; cook 10 minutes on each side or until done.
                                                                  • Meanwhile, combine remaining 1/4 teaspoon salt, pineapple, and remaining ingredients in a medium bowl. Serve relish over chicken.
                                                                  Yields: 4servings (serving size: 2 thighs and 3/4 cup relish)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Here's a quick, fresh appetizer from chef Christopher Hernandez of Poggio in Sausalito, California

                                                                  Ingredients
                                                                  • Yes No 2 tbsp chopped walnut
                                                                  • Yes No 1 tbsp walnut oil
                                                                  • Yes No 1 1/2 tsp balsamic vinegar
                                                                  • Yes No 4 cup arugula
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 15 slice prosciutto
                                                                  • Put 2 tablespoons chopped toasted walnuts in a bowl and crush with a wooden spoon. Mix with 1 tablespoon walnut or olive oil and 1 1/2 teaspoons balsamic vinegar, then 4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula, and salt and pepper to taste. Mound greens mixture on one end of each of 15 slices prosciutto (6 oz. total) and roll up tightly.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 15appetizers
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    roll

                                                                  Look for cooked, peeled shrimp at the seafood counter; or quickly thaw frozen cooked, peeled shrimp in a colander under cold running water. Marinate shrimp in a nonreactive bowl, such as one that is glass or ceramic; an aluminum or copper bowl will react with the citrus juice to give the shrimp a metallic taste.

                                                                  Ingredients
                                                                  • Yes No 3 lime
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1 cup diced avocado
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.
                                                                  • Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.
                                                                  Cuisine:YesNoperuvian
                                                                  Yields: 6servings (serving size: 2 tacos)
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  The rustic walnut bread serves as a good source of fiber and is especially delicious when combined with a wedge of soft, creamy, spreadable Swiss cheese.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 oz wedge light, creamy, swiss flavor spreadable cheese
                                                                  • Yes No 4 1.3 oz slice walnut bread
                                                                  • Yes No 1 large bartlett pear
                                                                  • Yes No 1 cup alfalfa sprouts
                                                                  • Yes No 2 tbsp light mayonnaise
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Spread 1 cheese wedge over each of 2 bread slices. Top each bread slice with half of pear slices and half of alfalfa sprouts
                                                                  • Combine mayonnaise and mustard. Spread half of mustard mixture evenly over each of 2 remaining bread slices; place over sprouts, coated side down. Cut sandwiches in half diagonally.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 2servings (serving size: 1 sandwich)
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat

                                                                  Keeps you asking for more until closing time.

                                                                  Ingredients
                                                                  • Yes No 2 oz rye
                                                                  • Yes No 1 oz sweet vermouth
                                                                  • Yes No 1 oz grenadine
                                                                  • Yes No maraschino cherry
                                                                  • Shake the rye, vermouth, and grenadine with ice; then strain over ice into a chilled cocktail glass. Garnish with a maraschino cherry.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Sautéing dried herbes de Provence in olive oil for this vegetable dish awakens their fragrance. You can substitute fresh tomatoes for canned, when in season.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • large yellow onions, quartered
                                                                  • bay leaf
                                                                  • medium zucchini (about 1 1/4 lbs.),
                                                                  • cut into 2" pieces
                                                                  • medium eggplant (about 14 oz.),
                                                                  • red bell pepper, stemmed, seeded,
                                                                  • yellow bell pepper, stemmed, seeded,
                                                                  • whole peeled tomatoes from the can, drained
                                                                  • Kosher salt and freshly ground black pepper,
                                                                  • tbsp. chopped fresh basil leaves
                                                                  • tbsp. chopped fresh flat-leaf parsley
                                                                  • Heat oven to 400°. Heat oil in a 6-qt. Dutch oven over medium heat. Add herbes de Provence, garlic, onions, and bay leaf; cover and cook, stirring occasionally, until soft and fragrant, about 10 minutes.
                                                                  • Increase heat to high; stir in the zucchini, eggplant, peppers, and tomatoes and season with salt and pepper. Uncover pot, transfer to the oven, and bake, stirring occasionally, until vegetables are tender and lightly browned, about 1 1/2 hours.
                                                                  • Stir in basil and parsley, transfer ratatouille to a serving bowl, and serve warm or at room temperature.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This healthy chicken carbonara dish is not only absolutely delicious, it's also lower in fat and calories than traditional pasta carbonara.

                                                                  Ingredients
                                                                  • Yes No 8 oz spaghetti
                                                                  • Yes No 2 cup sliced asparagus
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 1/2 cup fat-free evaporated milk
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/4 cup dry vermouth
                                                                  • Yes No 2 cup chopped skinless, boneless rotisserie chicken breast meat
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 3 tbsp diced flat leaf parsley
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 slice bacon
                                                                  • Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
                                                                  • Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add vermouth; cook 1 minute. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No two 3 lb chicken
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large spanish onion
                                                                  • Yes No 4 thyme
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/4 cup low-sodium chicken stock
                                                                  • Melt the butter in a large, deep skillet. Season the chicken with salt and pepper. Add half of the chicken to the skillet and cook over moderate heat until golden brown, about 4 minutes per side; transfer to a large plate. Repeat with the remaining chicken. Add the onions to the skillet and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes.
                                                                  • Spoon off all but 1 tablespoon of the butter from the skillet. Return the chicken to the skillet, add the thyme and bay leaves, cover tightly and simmer over very low heat until the chicken breast pieces are just white throughout, about 40 minutes. Transfer the breast pieces to a large plate and cover to keep warm. Continue simmering the chicken in the skillet until cooked through, about 15 minutes longer.
                                                                  • Stir in the stock and return the chicken breast pieces to the skillet. Season the chicken sauté generously with salt and pepper and serve.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve

                                                                  Warm cinnamon and saffron combine with coriander and cumin to lend complex flavor to this Moroccan -style lamb tagine. This festive dish is served over couscous to soak up the delicious gravy.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup diced anaheim chili pepper
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1 1/2 lb boneless leg of lamb
                                                                  • Yes No 3 cup chopped onion
                                                                  • Yes No 1/2 cup tomato purée
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 2 3/4 cup green bell pepper
                                                                  • Yes No 2 cup cubed butternut squash
                                                                  • Yes No 1 cup cubed carrot
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 2/3 cup dried apricots
                                                                  • Yes No 4 1/2 cup couscous
                                                                  • Yes No 1/4 cup minced cilantro
                                                                  • Preheat oven to 325°.
                                                                  • Combine first 8 ingredients.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 8 minutes on all sides or until browned. Remove lamb from pan. Add onion to pan; cook 5 minutes or until tender, stirring frequently. Stir in half of chile mixture and tomato purée; cook 3 minutes, stirring occasionally. Stir in lamb and water; bring to a boil. Reduce heat; simmer 5 minutes.
                                                                  • Wrap handle of skillet with foil, and bake, covered, at 325° for 1 hour. Stir in bell pepper, squash, carrot, saffron, and cinnamon. Cover and bake an additional 40 minutes. Stir in remaining chile mixture and apricots. Cover and bake an additional 15 minutes. Remove cinnamon stick; serve over couscous. Sprinkle with cilantro.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 6servings (serving size: about 1 cup tagine and 3/4 cup couscous)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Dirty Rice
                                                                   49 m

                                                                  Donald Link, Herbsaint. There's no more classic Louisiana dish than this deeply flavored rice. The chicken livers are traditional, and give it an authentic taste you can't really get any other way. Letting everything cook until it browns and sticks to the skillet is very important for flavor.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chicken liver
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/4 lb ground pork
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1 1/2 cup chicken stock
                                                                  • Yes No 1 3/4 cup small onion
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 3 1/3 cup scallion
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 3 cup cooked rice
                                                                  • Puree chicken livers in a food processor. Heat oil in a large skillet over high heat; add liver and pork, and cook, stirring, until browned, about 4 minutes. Stir in salt, pepper, and chili powder, and cook 2 minutes more.
                                                                  • Add 1/4 cup stock, and cook until evaporated, about 8 minutes, allowing mixture to brown and stick to skillet. Stir in onion and next 3 ingredients, and cook until well browned and sticking to skillet, about 8 minutes.
                                                                  • Add remaining 1 1/4 cups stock, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add green onion, parsley, and rice, remove from heat, and stir thoroughly.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 7servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 24 minutes
                                                                  • Total Time: 49 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Bacon gives this bean side dish the flavor of baked beans without the long cooking time.

                                                                  Ingredients
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 1 scallions, separating white and green parts
                                                                  • Yes No 2 15 oz pinto beans
                                                                  • Yes No 1 cup water
                                                                  • Yes No coarse salt
                                                                  • Heat oil over medium-high. Add bacon, and cook, stirring often, until golden brown and almost crisp, about 3 minutes. Add scallion whites and cook, stirring, until softened, about 1 minute. Add pinto beans and water, and season with salt and pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Serve topped with scallion greens.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 1 1/2 cup medium leeks, white and light green parts only
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 3 tbsp diced chives
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup homemade chicken stock
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 4 six oz salmon fillet
                                                                  • Yes No arugula
                                                                  • Yes No lemon
                                                                  • Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream and 2 tablespoons chives; return to a simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.
                                                                  • Meanwhile, heat oil in a large saute pan over medium heat. Season fillets with salt and pepper; place in pan skin side down. Cook until skin side is well browned, about 5 minutes. Turn over, and saute just until fish is cooked through, 3 to 6 minutes more; it should still be slightly pink in the center. Transfer to a platter.
                                                                  • Serve salmon with leek sauce. Garnish with reserved leek mixture, remaining chives, arugula, and lemon wedges.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Home made fruit scones for afternoon tea are made quickly and easily as in this fruit scones recipe. They are delicious hot or cold and British scones are a major part in any afternoon tea. If you want to ensure your scones are light, fluffy and well risen have a look at these simple tips. How to Make Perfect, Light Scones

                                                                  Ingredients
                                                                  • Yes No 1/2 50g stick butter
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 30g oz fine/caster sugar
                                                                  • Yes No 1/4 50g cup golden raisin
                                                                  • Yes No 1/4 150 milliliter pint milk
                                                                  • Yes No 1 egg
                                                                  • Heat the oven to 400F/205C/Gas 6
                                                                  • Grease and flour a baking sheet.
                                                                  • Sieve the flour into a roomy baking bowl then add the butter, baking powder and salt. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the sugar and sultanas and stir.
                                                                  • Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough.
                                                                  • Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 2cm / 3/4" thick.
                                                                  • Cut rounds with a 7.5cm /2" cutter or cut into triangles with a sharp knife.
                                                                  • Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
                                                                  • Cool on a wire rack before eating.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 7scones
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush

                                                                  Don't you dare pass this recipe by because the ingredient list is a teensy bit longer than some of the other gussied-up soups. It's a vegetarian take on a marvelous Mexican stew often made with pork or chicken and it confirms my hunch that posole (the name for the stew as well as one of the primary ingredients, the large cooked corn kernels from which the hull has been removed) and black bean soup were made for each other. It's my new favorite quick meal and if the ingredients are available in the notoriously tiny supermarkets on the Upper East Side of Manhattan, they're sure to be in your market, too. Check the international and Latino aisles for the canned hominy and the produce section for the anchos; very often they are hanging in cellophane bags from above.

                                                                  Ingredients
                                                                  • Yes No 1 large ancho chili pepper
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 18 to 19 oz black bean soup
                                                                  • Yes No 1 15 oz white hominy
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No avocado, radish, onion, and cilantro
                                                                  • Put chile and flakes in a blender and pour over the boiling water. Let stand until softened, 5 to 10 minutes. Add onion, garlic, and cumin and puree until smooth.
                                                                  • Heat oil in a medium pot over moderate heat until shimmering, then add puree (it will splatter) and cook, stirring frequently, until thickened slightly, 3 to 5 minutes.
                                                                  • Add soup and posole and simmer, stirring, 5 minutes to allow flavors to blend.
                                                                  • Stir in lime juice and thin with additional water if necessary. Taste and season with salt.
                                                                  • Ladle into bowls and let each person add accompaniments of their choice.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  This beautiful soup is similar to hot & sour soup, only better! In Thai, it's known as "Geng Som Pla" - which actually means "Orange Fish Curry" - an ancient recipe from the Central Plains region of Thailand. It is a fiery-hot soup with both sour and sweet overtones that make for a lively combination, especially when paired with your choice of fish and/or seafood. Plenty of fresh local vegetables are another characteristic of this wonderfully healthy Thai soup. ENJOY!

                                                                  Ingredients
                                                                  • Yes No 3 as an appetizer
                                                                  • Yes No 6 cup chicken stock
                                                                  • Yes No 2 to medium small white fish
                                                                  • Yes No 8 medium shrimp
                                                                  • Yes No 2 tsp tamarind paste
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 4 tbsp fish sauce
                                                                  • Yes No baby bok choy
                                                                  • Yes No handful cherry tomato
                                                                  • Yes No handful green bean
                                                                  • Yes No 1 small zucchini
                                                                  • Yes No 3 slice orange
                                                                  • Yes No big handful cilantro
                                                                  • Yes No paste
                                                                  • Yes No 1/4 cup cooking onion
                                                                  • Yes No 1 red chili pepper
                                                                  • Yes No 1 ginger
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 3 kaffir lime leaves, central
                                                                  • Yes No 1/2 tsp shrimp paste
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • First, make the soup paste, either by mincing and stirring all paste ingredients together by hand, OR by placing the paste ingredients in a food processor and processing well. Set aside.
                                                                  • Place stock in a soup pot over medium-high heat. Add the orange juice, tamarind paste, sugar, fish sauce (4 Tbsp.), plus the paste you just made. Stir well. When soup comes to a boil, reduce heat to medium.
                                                                  • Add the firmer of the vegetables first: the beans and the "whiter" parts of the baby bok choy (if you have cut it) or the Chinese cabbage. Allow to simmer to 3 minutes, or until beans have softened.
                                                                  • Add all remaining vegetables, plus the fish and shrimp. Simmer for 2-3 more minutes, or until shrimp are pink and plump and fish has turned an opaque-white. Tip: Don't over-stir at this point, as this will cause the fish pieces to break up.
                                                                  • Remove the soup from the heat and do a taste-test. This soup should be spicy, salty, and sour but with overtones of sweetness. Adjust the taste by adding more fish sauce first (instead of salt), then work on adjusting the sour-sweetness balance. Exactly how sour or sweet your soup tastes will depend on the sweetness of your oranges/orange juice, and the strength of your tamarind paste (which is very sour). Add 2-3 tsp. more brown sugar, as needed, OR up to 1/2 cup more orange juice (if the juice is sweet). If the soup is too spicy, add up to 1/2 cup coconut milk (or 1/2 cup more stock). If you'd like more spice and flavor, add a dollop or two of Thai chili sauce.
                                                                  • To serve, ladle soup into bowls. Add several half-slices of orange to each bowl, then sprinkle over the fresh coriander. Note that cooked noodles or rice can also be added if you are serving this soup as the main entree. ENJOY!
                                                                  Cuisine:YesNothai
                                                                  • Total Time: 21 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick

                                                                  This drink comes to us courtesy of Martin Cate, owner of Smuggler’s Cove in San Francisco. The aged rum, molasses, and allspice liqueur lend nice complexity to the cocktail. What to buy: Allspice liqueur (a.k.a. Pimento or Allspice Dram) is available at specialty liquor stores. We like the St. Elizabeth brand distributed by Haus Alpenz. This recipe was featured as part of our Tiki Cocktails photo gallery.

                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz pampero rum
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 1/2 oz unsulphured light molasses
                                                                  • Yes No 1/2 oz rich simple syrup, also known as rock candy syrup
                                                                  • Yes No 1/4 oz allspice liqueur
                                                                  • Yes No dash angostura bitters
                                                                  • Yes No 2 1/2 oz club soda
                                                                  • Yes No 1 lemon
                                                                  • Fill a cocktail shaker halfway with ice. Add all ingredients except the seltzer and the lemon twist and shake vigorously until well chilled, about 20 seconds.
                                                                  • Strain into a pilsner glass filled with ice, top with seltzer, and stir to combine. Garnish with a lemon twist.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  This recipe from Melissa Rubel Jacobson is based on Peruvian rotisserie chicken. It's deliciously lemony and garlicky. A bit of vinegar makes it even brighter-tasting.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 8 large garlic clove
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tbsp hot paprika
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • In a bowl, whisk all of the ingredients together. Place the chicken in a large, resealable bag and add the marinade. Seal the bag and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
                                                                  • Light a grill or preheat a grill pan and brush liberally with vegetable oil. Scrape any marinade off the chicken, season it generously with salt and pepper and grill.
                                                                  Cuisine:YesNoperuvian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable bag

                                                                  Mix pantry staples with broccoli to create a comforting casserole that works for weeknights as well as holiday spreads. If the kids enjoy this recipe, try other veggie-loaded casseroles to sneak nutrients in their meals.

                                                                  Ingredients
                                                                  • Yes No 1 lb broccoli
                                                                  • Yes No 1 10.75 oz cream of mushroom soup
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 1/2 cup shredded cheddar cheese
                                                                  • Yes No 1 stick salted butter
                                                                  • Yes No black pepper
                                                                  • Yes No 1 12 oz sleeve ritz crackers
                                                                  • Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.
                                                                  • Steam broccoli until crisp-tender, 7 minutes. Transfer to a bowl of ice water.
                                                                  • Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined.
                                                                  • Drain broccoli; spread evenly in baking dish. Pour cheese mixture on top. Sprinkle with crackers. Bake for 30 minutes.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    ritz
                                                                    Brands:
                                                                  • Yes No
                                                                    Ritz

                                                                  Rolled oats add heartiness to the filling of this classic Thanksgiving dessert. Make the pie up to a day ahead, but store it in the refrigerator if you do.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 2/3 cup regular oats
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg white
                                                                  • Preheat oven to 325°.
                                                                  • Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
                                                                  • Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325° for 50 minutes or until center is set. Cool completely on a wire rack.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 4 lemon
                                                                  • Yes No 12 1 1/2 lb baby artichoke
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3/4 cup diced red onion
                                                                  • Yes No 1/4 tsp coriander seed
                                                                  • Yes No 1/4 tsp black peppercorn
                                                                  • Yes No 2 thyme
                                                                  • Yes No 2 rosemary
                                                                  • Yes No 2 sage
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No fine sea salt
                                                                  • In a large, deep skillet, combine the water with the juice of 2 of the lemons; add the 4 lemons to the water in the skillet. Working with 1 baby artichoke at a time, snap off all of the dark green outer leaves. Using a sharp knife, slice off the top half of the leaves and peel and trim the stem. Drop the baby artichokes into the lemon-infused water.
                                                                  • Add the 1 cup of olive oil and the white wine, onion, coriander seeds, peppercorns, thyme, rosemary, sage and bay leaves to the skillet. Bring to a simmer over moderately high heat, then reduce the heat to low. Cover and simmer until the artichokes are tender when pierced with a fork, about 20 minutes. Let the artichokes cool in the cooking liquid for 30 minutes.
                                                                  • Transfer the artichokes to a work surface; discard the cooking liquid. Cut the artichokes in half lengthwise and arrange them on a platter. Drizzle the artichokes with a little olive oil, sprinkle with salt and serve warm or at room temperature.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Chicken breasts in green sauce make a wonderful main course or a tapa. Lightly fry the chicken breasts, then sauté garlic, onions, white wine and parsley to make the sauce. In about 40 minutes you have a Spanish main course, full of flavor. Serve with rice or fried potatoes. Prefer a tapa? Then, cut the chicken breasts into small pieces and serve with the green sauce atop baguette slices.

                                                                  Ingredients
                                                                  • Yes No 2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 4 50 gram oz bread crumb
                                                                  • Yes No olive oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 5 150 milliliter oz white wine
                                                                  • Yes No 1 cup chicken broth
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • This Chicken Breast with Green Sauce recipe makes 4 servings.
                                                                  • Pat chicken breasts dry with paper towel. Pour bread crumbs or flour and 1/2 tsp salt onto a large dinner plate. Coat chicken breast in flour on both sides.
                                                                  • Pour 1/4-inch olive oil into a 10-inch frying pan and heat. When oil is hot, brown chicken breasts on both sides. Remove and set aside for later.
                                                                  • Finely chop onion and garlic. Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, sauté chopped onion, garlic and red pepper flakes. When onions are transparent, add 1-2 Tbsp flour and fry for 3 minutes, stirring constantly. Pour in wine, stir and simmer for 3-4 minutes.
                                                                  • Place chicken breasts into the pan with onions and garlic. Slowly pour in chicken broth. Chop parsley and add to pan. Adjust salt. Stir and simmer for 5 minutes, or until breasts are fully cooked and sauce thickens slightly.
                                                                  • Serve with white rice or fried potatoes.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In the late 1990s, Octavio Becerra fell in love with Middle Eastern flavors while helping his friend Nayla Audi open Atlas Café in Beirut, Lebanon. The rub on this pork is his take on za'atar, a spice blend that gets its pungency from ground sumac. Becerra remembers, "Everyone in Beirut had his or her own version of za'atar," so he suggests experimenting with the ratios of spices to see what tastes best.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp diced dried orange peel
                                                                  • Yes No 1 tbsp smoked paprika
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp sumac
                                                                  • Yes No 3 lb pork tenderloin
                                                                  • Yes No 3 small lb sweet potato
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 rosemary
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup raw hazelnuts
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 cup hazelnut oil
                                                                  • Yes No 1/4 cup grapeseed oil
                                                                  • In a 2-gallon resealable plastic bag, combine the orange peel, smoked paprika, coriander and sumac. Add the pork, seal the bag and turn to coat it thoroughly with the spices. Refrigerate overnight.
                                                                  • Preheat the oven to 375°. On a large rimmed baking sheet, toss the sweet potatoes with 2 tablespoons of the olive oil and the rosemary; season with salt and pepper. Roast the potatoes, turning once, until tender and lightly browned, 40 minutes. Drizzle with the melted butter; keep warm.
                                                                  • Meanwhile, in a large ovenproof skillet, heat 2 tablespoons of the olive oil. Scrape most of the spice rub off the pork and season the meat with salt and pepper. Add the pork to the skillet and sear over moderately high heat, turning, until lightly browned all over, about 5 minutes. Transfer the skillet to the oven and roast for about 20 minutes, until an instant-read thermometer inserted in the thickest part registers 135°. Transfer the tenderloins to a cutting board and let stand for 10 minutes.
                                                                  • Spread the hazelnuts in a pie plate and toast until fragrant, about 12 minutes. Rub the hazelnuts together in a clean kitchen towel to remove the skins. Finely chop.
                                                                  • In a small bowl, mix the vinegar with the honey and the mustard. Whisk in the hazelnut and grapeseed oils, stir in the hazelnuts and season with salt and pepper.
                                                                  • Slice the pork on the bias. Arrange the slices on a platter along with the sweet potatoes and rosemary sprigs. Drizzle with the vinaigrette and serve.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Rev up simple grilled chicken thighs with aromatic Chinese five-spice powder—a blend of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. The glaze thickens as it cools; simply reheat it in the microwave for 10 seconds for the right consistency. Prep: 7 minutes; Cook: 12 minutes

                                                                  Ingredients
                                                                  • Yes No 1 tbsp five spice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 3 oz boneless skinless chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup sugar free seedless blackberry jam
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 3/4 tsp grated ginger
                                                                  • Yes No blackberry
                                                                  • Prepare grill.
                                                                  • Combine first 3 ingredients in a small bowl. Sprinkle spice mixture evenly over chicken. Place chicken on grill rack coated with cooking spray; cook chicken 6 minutes on each side or until done.
                                                                  • While chicken grills, combine jam and next 3 ingredients in a nonstick skillet. Simmer over medium-low heat 8 minutes or until glaze is reduced to 1/2 cup. Drizzle glaze evenly over chicken; garnish with blackberries, if desired. Serve immediately.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings (serving size: 2 chicken thighs and 2 tablespoons glaze)
                                                                  • Prep Time: 7 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 19 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    smucker
                                                                    Brands:
                                                                  • Yes No
                                                                    Smucker's

                                                                  Serve these tangy, crunchy onions with Mayan-Style Pit Pork and a few warm corn tortillas. Their beautiful pink hue brightens any table.

                                                                  Ingredients
                                                                  • Yes No 2 5 cup medium red onions, root
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 jalapeño pepper, and very
                                                                  • Bring a small pot of water to a boil over high heat. Add onions and blanch for about 15 seconds. Drain well and set aside.
                                                                  • Combine lime juice, orange juice, sugar, and salt in a large nonreactive bowl, and stir until sugar is dissolved. Add blanched onion slices and jalapeño, and stir to coat thoroughly. Cover and refrigerate at least 1 hour before serving.
                                                                  Yields: 5cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This recipe is handy for entertaining because the initial cooking can be done up to a day ahead. The ribs then can be quickly finished on the grill or in the oven, just before serving. Prep: 10 minutes; Bake: 3 hours; Rest: 20 minutes; Grill: 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb st, louis style ribs
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No bill's blackstrap barbecue sauce
                                                                  • Preheat oven to 350°. Drizzle both sides of ribs with oil; sprinkle with sea salt and pepper. Place on baking rack over rimmed baking sheet. Add 1 1/2 cups water to baking sheet, and cover tightly with foil. Roast 3 hours or until ribs are tender. (Meat should separate easily from bone.)
                                                                  • Remove ribs from oven, and let rest at least 20 minutes.
                                                                  • Brush ribs on both sides with Bill's Blackstrap Barbecue Sauce, and grill over medium heat 5 to 6 minutes per side or until heated through and slightly charred.
                                                                  • Note: Ribs can also be finished in the oven. Preheat oven to 400°. Brush ribs on both sides with sauce, and place in shallow roasting pan. Add 1 cup sauce, and bake at 400° for 10 to 15 minutes or until sauce bubbles and thickens slightly. Serve with remaining sauce.
                                                                  • *St. Louis-Style Ribs are spareribs with a fatty section removed from one side--easier to eat and somewhat leaner than regular spareribs.
                                                                  Cuisine:YesNost. louis
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  . They are simple, airy biscuits that include yeast, baking powder and baking soda. They may be the perfect dinner roll, with the light lift of a yeast roll, and the rich, tender crumb of a biscuit. Also? They are foolproof, easy to make, and perfect for making ahead of time.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 tsp active dry yeast
                                                                  • Yes No 2 cup low-fat milk
                                                                  • Yes No 1 lemon
                                                                  • Yes No 5 cup flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Stir the yeast into 1/2 cup tepid water in a small bowl. Stir to dissolve. In a large measuring cup, measure out the milk and add the lemon juice. Set aside.
                                                                  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the lemon zest and rub it through the dry mixture with your fingers. Cut the butter into about 16 small cubes and add to the flour. Use your fingers to work the butter through the dough until it resembles large crumbs. (Alternatively, you can blend the flour mixture with the butter in the food processor.) Add the yeast mixture and the milk with the lemon juice. Quickly stir to combine. Stir just until moist, folding the flour mixture up from the bottom to thoroughly combine.
                                                                  • Cover and refrigerate the dough for at least 2 hours, and up to 24 hours.
                                                                  • Heat the oven to 450°F. Turn the refrigerated dough out onto a heavily floured surface. Knead lightly just a few times, or until the dough becomes smooth enough to pat out easily. Pat the dough out to a 3/4-inch thickness and cut into rounds with a glass or a biscuit cutter.
                                                                  • Place on an ungreased baking sheet and bake at 450°F for 12 minutes or until golden.
                                                                  • Serve warm with jam, butter, or a braised chicken.
                                                                  Yields: 12biscuits. adapted from abbie at
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    braise

                                                                  Tamales can be labor intensive, but most of the work goes into the filling. These cheese tamales are made with salsa and grated cheese, so the filling and corn masa are quick and easy to prepare. Then it's just a matter of assembling the tamales and steaming them. Tamales are perfect for breakfast or lunch - they can be reheated quickly in the microwave. Fill them with whatever takes your fancy - BBQ, chicken salad, leftover roast chicken - anything at all. You can even make small appetizer-size tamales.

                                                                  Ingredients
                                                                  • Yes No 4 cup masa arepa cornmeal
                                                                  • Yes No 1 cup chili con queso
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 4 tbsp lard
                                                                  • Yes No 2 cup grated cheddar cheese
                                                                  • Yes No 2 cup grated pepper jack cheese
                                                                  • Yes No 1 1/2 cup salsa
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 dried corn husks
                                                                  • Thaw banana leaves. If using corn husks, soak them in water for an hour to soften them. Make the masa: In a large bowl, mix the masa harina with the chili con queso and 2 cups chicken stock. Add more chicken stock gradually, mixing well and adding until you have a soft dough. Add the lard and cream cheese and blend them into the masa with your hands until well mixed and smooth. Set aside. For the filling, stir together the grated cheeses with the salsa. Rinse and dry the banana leaves, and cut them into rectangles about 8 x 10 inches in size (for medium tamales). Lay a banana leaf rectangle or corn husk (see more about working with corn husks here ) on a flat surface. Place about 1/4 cup of the masa in the middle, and spread into a rectangle about 2 inches by 4 inches. Cover masa with 1-2 tablespoons of the filling. Cover with another thin layer of masa. Fold the sides of the banana leaf in over the filling, then fold up the bottom half over the filling, then fold the top half down and roll tamale until well wrapped. Tie tamale with a piece of kitchen string or a strip of banana leaf to secure it. Repeat with remaining ingredients. Steam the tamales: Bring 1-2 inches of water to boil in a steamer pot, or in a large pot with a colander or steaming basket set into it. Fill the colander or basket with one layer of tamales (you may have to steam them in batches). The tamales should be above the water - they are cooked by the steam only. Cover the tamales with a dish towel and the pot lid and steam them for 30-40 minutes, being careful to add water to the pot when necessary. Remove tamales and serve warm. Tamales can be reheated in the microwave. They can also be frozen - reheat them by steaming them for 15-20 minutes, or by heating them in the oven, wrapped in foil.
                                                                  • Makes about 16 tamales.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/3 cup corn starch
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/4 2 by 1/3 inch lb beef steak, across the grain and strips
                                                                  • Yes No 6 tbsp vegetable oil
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 1/2 tsp minced ginger
                                                                  • Yes No 7 small dried red chili pepper
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 2 tbsp marmalade
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 4 cup white rice
                                                                  • In a large bowl, whisk together cornstarch and salt. Add beef; toss to coat. Shake off any excess.
                                                                  • In a large skillet, heat 3 Tbsp. oil over medium-high heat. Add half of beef and fry until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a colander. Wipe any browned bits from skillet, and repeat using remaining 3 Tbsp. vegetable oil and second batch of beef. Wipe out skillet.
                                                                  • Add sesame oil, garlic and ginger (if using) to skillet and cook for 1 minute over medium heat. Stir in chiles, orange juice, marmalade, soy sauce and vinegar and cook over medium-high heat until slightly syrupy, about 4 minutes. Reduce heat to medium and stir in beef to coat with orange sauce. Heat through, 2 minutes.
                                                                  • Serve beef and sauce over rice.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Most Korean restaurants serve this green onion salad, known as pajori, as a side dish (or banchan ), but the dish’s balance of sweet and spice makes it a great accompaniment to numerous other grilled foods. What to buy: Korean crushed red pepper or kochukaru is what gives kimchee its spiciness and distinctive flavor. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Game plan: Toss the scallions with the dressing within 20 minutes of eating; otherwise they’ll wilt. This recipe was featured as part of our Korean barbecue menu.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp korean crushed red pepper
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 12 small oz scallions, ends
                                                                  • Place crushed red pepper, salt, and sugar in a large nonreactive bowl and whisk to combine. Add vinegar and sesame oil and whisk to incorporate.
                                                                  • Add scallions and toss to coat thoroughly. Serve immediately.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb sweet potato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1 1/4 cup panko bread crumb
                                                                  • Yes No 3 1 1/2 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2/3 cup honey mustard
                                                                  • Preheat oven to 400°F. In a large bowl, toss sweet potatoes with oil, salt and cumin. Spread on an oiled baking sheet.
                                                                  • Place bread crumbs in a shallow pan or pie plate. In a large bowl, toss chicken chunks with salt and pepper. Stir in honey mustard to coat thoroughly. Place chicken chunks, several at a time, into panko and press on all sides to adhere. Spread on an oiled baking sheet.
                                                                  • Bake sweet potatoes and chicken about 20 minutes, turning occasionally with a metal spatula. Increase heat to 450°F. Remove chicken after 5 minutes, once it's golden and cooked through; tent with foil to keep warm until ready to serve. Cook sweet potatoes until golden brown and crisp, 10 to 15 minutes longer.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 lb eye of round roast
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No