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                                                                  Garlic bread is a staple on Italian -themed nights. Instead of buying the frozen kind, or spending all day baking bread in your kitchen, split the difference with this easy recipe. Pasquale Usorio, proprietor for nearly four decades of Pasquale's Pizzeria in San Francisco, makes a crusty, potent garlic bread that regulars swear by.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 3 tbsp minced garlic
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 2 1/2 lb sourdough french bread
                                                                  • Yes No 6 tbsp grated parmesan cheese
                                                                  • In a small bowl, mix 1/2 cup olive oil, 3 tablespoons minced or pressed garlic, and 3 tablespoons chopped parsley. Cut two 1/2-pound loaves of sourdough French bread crosswise into thirds, then cut each third in half horizontally. Brush or spoon garlic mixture generously on the cut side of each piece. Sprinkle each piece with about 1/2 tablespoon grated parmesan cheese. Place pieces (cheese side up) on baking sheets and broil 8 inches from heat until well browned, 3 to 4 minutes each. Serve warm.
                                                                  • Nutritional analysis per piece.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12pieces
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  These quinoa oatmeal cookies taste great and the addition of the high protein grain quinoa makes them extra good for you too. To make a chocolate chip version, omit the raisins and cinnamon, and add 2 cups chocolate chips. Sweetened, dried cranberries also make a delicious addition. Quinoa flour (also called quinoa flakes) is coarsely ground and looks like small flakes of oatmeal. Look for quinoa flour in health food stores and Latin food markets.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/4 cup brown sugar
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 cup quinoa flour/flakes
                                                                  • Yes No 2 cup regular oatmeal
                                                                  • Yes No 1/2 cup pecan
                                                                  • Yes No 1 cup raisin
                                                                  • Preheat the oven to 350 degrees. Cream the butter with the sugar. Add the eggs, vanilla, and honey and mix until incorporated. In a separate bowl, mix the whole wheat flour, flour, salt, baking soda, and cinnamon together. Stir dry ingredients into wet ingredients. Fold the oatmeal, quinoa flour, nuts, and raisins into the batter. Drop by rounded tablespoons onto cookie sheet lined with parchment paper. Bake for 15 to 20 minutes, until the edges are slightly brown. Let cook for 5 minutes on baking sheet, then transfer to a rack to cool.
                                                                  • Note: If you can't find quinoa flour, substitute 1 cup cooked quinoa, and add an extra 1/4 cup all purpose flour.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Here, a pork tenderloin is cut into 16 medallions, an ideal shape and size for sautéing. Butter is whisked into the red wine mixture at the end, creating a velvety and rich sauce. Serve with plain or garlic-flavored couscous.

                                                                  Ingredients
                                                                  • Yes No 1 cup ruby port
                                                                  • Yes No 1/3 cup dried sweet cherries
                                                                  • Yes No 4 tsp seedless raspberry jam
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 1/2 lb pork tenderloin
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No fresh parsley springs
                                                                  • Combine first 4 ingredients.
                                                                  • Heat oil in a large nonstick skillet over low heat for 2 minutes. Cut the pork crosswise into 16 pieces. Sprinkle evenly with salt and pepper.
                                                                  • Place pork in pan; cook 4 minutes on each side or until golden brown. Remove pork from pan. Stir in wine mixture, scraping to loosen browned bits. Increase heat to high; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in butter with a whisk. Serve sauce over pork. Garnish with parsley, if desired.
                                                                  Yields: 4servings (serving size: 4 pieces pork and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 cup lime juice
                                                                  • Yes No 3 cup white rum
                                                                  • Yes No 4 chunk cup seedless watermelon
                                                                  • Yes No 8 cup crushed crushed ice
                                                                  • Yes No watermelon spears and mint sprigs
                                                                  • In a saucepan, combine the sugar and water. Bring to a simmer over moderate heat, stirring until the sugar dissolves. Remove from the heat and let cool.
                                                                  • In a blender, combine half of the sugar syrup with half of the lime juice, rum and watermelon chunks and blend until combined. Add half of the ice and blend until smooth, then pour into a large pitcher. Repeat with the remaining ingredients. Serve in chilled glasses, garnished with watermelon spears and topped with mint sprigs.
                                                                  Yields: 2 ½quarts
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Serve hot chocolate with sugar cubes, chocolate chunks, candy-coated chocolate pieces, and biscotti.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/3 cup chocolate syrup
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1/3 cup almond liqueur
                                                                  • Yes No garnishes, cream, ground cinnamon, cream filled cookies
                                                                  • Stir together boiling water and chocolate syrup in a medium saucepan; add milk, stirring until blended. Cook over medium heat 6 to 8 minutes or until thoroughly heated. Remove from heat, and stir in liqueur. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Amaretto for almond liqueur.
                                                                  • Hot Chocolate With Hazelnut Liqueur: Substitute hazelnut liqueur for almond liqueur. Proceed with recipe as directed.
                                                                  • Note: For testing purposes only, we used Frangelico for hazelnut liqueur.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5cups
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook

                                                                  Most people think of traditional Moroccan tagines as being long-simmered lamb dishes. When prepared with quick-cooking chicken thighs, they're actually relatively fast to make. Fragrant spices give this dish vibrant layers of flavor, and the cooked-down dried fruits create a silken richness. Prep and Cook Time: 1 hour, 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 6 bone in chicken thighs
                                                                  • Yes No 1 2 cup medium onion
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cardamom pods
                                                                  • Yes No 2 small dried red chili pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 15 dried apricots
                                                                  • Yes No 15 pitted prune
                                                                  • Yes No 4 cup reduced sodium chicken broth
                                                                  • Yes No 5 flat leaf parsley
                                                                  • Yes No 1 1/2 cup couscous
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat. Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more. Transfer to a plate; repeat with remaining chicken and set aside.
                                                                  • Drain all but 2 tbsp. oil from pot and reduce heat to medium. Add onion and sauté until golden, 5 to 7 minutes. Add garlic and ginger and cook, stirring constantly, for 3 minutes. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chiles, and salt and stir to combine. Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes. Take pot off heat and remove parsley sprigs and chiles. Remove skin from chicken.
                                                                  • In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil. Turn off heat, stir in couscous, cover, and let sit 5 minutes. Uncover pan and fluff couscous with a fork. Stir in 2 tbsp. minced parsley, pine nuts, and lemon zest and toss to combine. Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining 2 tbsp. parsley.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 5servings
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Most kids like carrots and roasting really brings out their earthy sweetness. Tossed with a composed butter made with curry powder and fresh lemon juice, alongside broiled lamb chops, it's a sophisticated weeknight supper?but the butter can be optional for the less adventurous.

                                                                  Ingredients
                                                                  • Yes No 8 medium carrot
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 tbsp lemon juice
                                                                  • Yes No 3/4 tsp honey
                                                                  • Yes No 1 1/2 tsp curry powder
                                                                  • Yes No 8 rib lamb chops
                                                                  • Yes No couscous
                                                                  • Preheat oven to 450F with racks in upper and lower thirds of oven.
                                                                  • Toss carrots with 2 Tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Place on a small foil lined baking sheet and roast in lower third of oven, stirring halfway through, until carrots are just tender, 15 to 20 minutes.
                                                                  • Turn on broiler.
                                                                  • Meanwhile, stir together lemon juice, honey, curry powder, and ¼ teaspoon salt in a small bowl until combined.
                                                                  • Place chops on a foil lined 4 sided baking sheet or broiler pan. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Broil 4 to 6 inches from heat, turning once, until chops are medium rare, 5 to 6 minutes total.
                                                                  • Top some butter on hot carrots and dollop on lamb if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    broil
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A "tapa" that is light and easy - and no cooking involved in this dish! A great dish for the summer or anytime you want to prepare an appetizer quickly. Mix tuna with a bit of green onion and olives, then stuff into roasted red peppers.

                                                                  Ingredients
                                                                  • Yes No 10 black pepper
                                                                  • Yes No 2 oz canned tuna in oil
                                                                  • Yes No 15 pitted black olive
                                                                  • Yes No 4 small scallion
                                                                  • Yes No 2 sprig flat leaf parsley
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Yes No 1/2 tsp sweet spanish paprika
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Drain the peppers and pat dry with a paper towel. Finely chop the olives. Dice the green onions and include a part of the green stock. Finely Chop 1 sprig of the parsley.
                                                                  • Drain the tuna. In a small bowl, break the tuna into flakes using a fork. Chop green onions and parsley, add to the tuna. Sprinkle with vinegar and sweet paprika. Drizzle oil on top and mix thoroughly.
                                                                  • Carefully open each pepper and spoon in the tuna mixture. Arrange on a serving plate. Garnish with the parsley sprig, if desired.
                                                                  • Serve with sliced rustic style bread.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 12 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 10 min., Grill: 24 min., Stand: 10 min. Add vitamin-rich leafy greens, such as romaine lettuce, Bibb lettuce, or peppery arugula to these great sandwiches.

                                                                  Ingredients
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 3/4 lb pork tenderloin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 wheat hamburger buns
                                                                  • Yes No 6 tbsp vidalia onion barbecue sauce
                                                                  • Stir together first 4 ingredients; rub pork tenderloins evenly with seasoning mixture. Lightly coat pork with vegetable cooking spray.
                                                                  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portions registers 155°. Remove from grill, and let stand 10 minutes. Chop or slice, and serve on hamburger buns. Drizzle each sandwich with 1 Tbsp. Vidalia Onion Barbecue Sauce.
                                                                  • Note: Nutritional analysis includes 1 Tbsp. barbecue sauce.
                                                                  Cuisine:YesNotennessee
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 24 minutes
                                                                  • Total Time: 34 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                  Ingredients
                                                                  • Yes No 1/4 cup frozen orange juice concentrate
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 1/2 lb boneless sirloin
                                                                  • Yes No 8 button mushroom
                                                                  • Yes No 1 red onion, layers
                                                                  • Yes No 1/2 pint cherry tomato
                                                                  • Yes No salt and pepper
                                                                  • Preheat broiler or prepare a charcoal fire and let burn to a gray ash. Stir orange juice concentrate with soy sauce, mustard and butter in a small saucepan over medium-high heat until smooth, 2 minutes.
                                                                  • Thread beef onto 8 long metal skewers, dividing evenly and alternating with mushrooms, onion pieces and cherry tomatoes. Brush orange mixture evenly over threaded skewers and season with salt and pepper. Bring any remaining glaze to a boil in saucepan, then remove from heat and reserve.
                                                                  • Set broiling pan or grill about 6 inches from heat source. Broil or grill skewers for 6 to 8 minutes, turning often, until meat and mushrooms are browned and onions are just charred on edges. Serve kebabs warm with remaining glaze on the side.
                                                                  Yields: 8kebabs
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 1/2 cup stone ground yellow cornmeal
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 3 cup buttermilk (1% fat)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 lb prosciutto
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup canned low sodium broth
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 lb brussels sprout
                                                                  • MAKE THE CORN BREAD Preheat the oven to 425°. Pour the vegetable oil onto an 11-by-17-inch rimmed baking sheet and heat in the oven. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the buttermilk with the eggs. Pour the buttermilk mixture into the dry ingredients, add the melted butter and stir until blended.
                                                                  • Remove the baking sheet from the oven and swirl to coat with the vegetable oil. Scrape the batter onto the baking sheet and bake for 25 minutes, until the corn bread is springy. Transfer to a rack and let cool. Lower the oven temperature to 375°.
                                                                  • PREPARE THE DRESSING Generously butter two 9-by-13-inch metal baking pans. In a large skillet, melt 2 tablespoons of the butter in 1 tablespoon of the olive oil. Add the celery, carrot and onion and cook over moderate heat, stirring occasionally, until softened, 10 minutes. Add the prosciutto and sage and cook until the prosciutto starts to crisp, about 8 minutes. Stir in 1/2 cup of the white wine; let cool slightly.
                                                                  • Crumble the corn bread into a bowl in small chunks. In another bowl, whisk the eggs with the stock, then pour over the corn bread. Add the prosciutto mixture, season with salt and pepper and toss. Spread the dressing in the prepared baking pans.
                                                                  • Wipe out the skillet and melt the remaining 2 tablespoons of butter and 1 tablespoon of olive oil in it. Add the brussels sprouts and cook over moderate heat, stirring occasionally, until they begin to brown, about 10 minutes. Add the remaining 1/2 cup of white wine and cook for 5 minutes. Season with salt and pepper.
                                                                  • Tuck the brussels sprouts into the dressing. Cover and bake for 20 minutes. Uncover and bake for 10 minutes longer, until crisp on top. Serve hot.
                                                                  Yields: 12
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 gala apple
                                                                  • Yes No 1 tsp raisin
                                                                  • Yes No 1 tbsp packed brown sugar
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Core apple; remove peel from top 1/2 inch. In a bowl, mix raisins, sugar and butter. Pack mixture into core of apple.
                                                                  • Place apple right side up in a microwave-safe bowl. Pour in 1/2 cup water. Sprinkle cinnamon over top of apple. Cover bowl with microwave-safe plastic wrap, leaving a small space for steam to escape, and cook in microwave on full power for 5 minutes, or until apple is fragrant and soft, checking every 2 minutes (microwave cooking times vary).
                                                                  • Remove apple from bowl, place on a clean small plate and pour 1 tsp. of cooking liquid over apple. Serve warm.
                                                                  Yields: 1
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  For a bolder flavor, use a dark beer. Serve in 16-oz. mason jars for fun.

                                                                  Ingredients
                                                                  • Yes No 1 cup frozen limeade concentrate
                                                                  • Yes No 1 cup tequila
                                                                  • Yes No 1/2 cup orange liqueur
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/2 cup beer
                                                                  • Stir together first 3 ingredients until well blended. Fill 4 medium glasses with crushed ice. Pour limeade mixture evenly into glasses. Add beer to taste.
                                                                  • Note: For testing purposes only, we used Minute Maid Frozen Concentrate for Limeade, José Cuervo Especial tequila, and Triple Sec for orange liqueur.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 6 to 8 oz beef tenderloin steak
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 scallion
                                                                  • Yes No 6 shallot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup cognac
                                                                  • Yes No 1/4 cup beef broth
                                                                  • Yes No salt and pepper
                                                                  • Sprinkle beef evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown fillets in hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side. Remove fillets, reserving drippings in skillet.
                                                                  • Melt butter in drippings over medium-high heat. Add yellow and red onion rings, and sauté 5 minutes.
                                                                  • Add green onions, shallots, and garlic, and sauté 10 to 15 minutes or until lightly browned. Stir in cognac and broth; cook over medium-high heat, stirring constantly, until liquid evaporates (about 5 minutes). Place fillets on top of onion mixture in skillet. Cover with aluminum foil.
                                                                  • Bake at 400° for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of meat registers 135° (medium rare).
                                                                  • Remove fillets from skillet, reserving onion mixture in skillet; cover fillets loosely, and let stand at room temperature 10 minutes.
                                                                  • Cook onion mixture over medium heat, stirring constantly, 5 minutes or until liquid evaporates. Add salt and pepper to taste. Serve with fillets.
                                                                  • *1/4 cup red wine or beef broth may be substituted for cognac.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 2servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 56 minutes
                                                                  • Total Time: 1 hour 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Catfish often gets a bad rap in the delicacy department, but Southerners have figured out a way to make it shine. Simply soak the mild fillets in buttermilk to create a moist coating and add additional flavor. Next, dredge them in a cornbread mix seasoned with garlic powder, herbs, salt, and pepper, then fry until golden brown and crispy. You'll have a nicely seasoned crust on the outside and a delicious, flaky inside. Serve with a side of coleslaw and hush puppies.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup cornbread mix
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 2 tbsp thyme leaves, dried
                                                                  • Yes No 6 3/4 to 1 lb farm raised catfish fillets
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 2 tsp red chili pepper, ground
                                                                  • Yes No peanut oil
                                                                  • Combine first 3 ingredients in a shallow dish. Dip fillets in buttermilk, allowing excess to drip off; sprinkle with salt and peppers, and dredge in cornbread mixture.
                                                                  • Pour oil to depth of 4 inches into an electric fryer or Dutch oven; heat to 400°. Fry fillets, 2 at a time, 2 to 3 minutes or until they float; drain on paper towels.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No hickory wood chips
                                                                  • Yes No 2 tbsp rosemary leaves, dried
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 2 tbsp dried garlic flakes
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 7 lb untrimmed beef brisket
                                                                  • Yes No barbecue sauce
                                                                  • Yes No hamburger bun
                                                                  • Yes No pickle
                                                                  • Yes No rosemary
                                                                  • Soak wood chips in water for at least 30 minutes.
                                                                  • Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
                                                                  • Combine rosemary and next 4 ingredients; rub on brisket.
                                                                  • Drain wood chips, and place on coals. Place water pan in smoker; add water to depth of fill line. Place brisket on lower food rack; cover with smoker lid.
                                                                  • Cook 3 hours and 30 minutes or until meat thermometer inserted into thickest portion registers 155°. Slice and serve with barbecue sauce, buns, and pickles. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 3 hours 30 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal

                                                                  When Cathal Armstrong was growing up in Ireland, his father (a travel agent and avid cook) made all kinds of Spanish and French dishes, including a great bouillabaisse. Now Armstrong serves his own phenomenal bouillabaisse, packed with shrimp, mussels, clams and monkfish. When he began offering the dish at Restaurant Eve, one of the first customers to order it was his mother, who was visiting from Ireland. She loved it, Armstrong reports, adding wryly, "Why wouldn't she? She's my mother."

                                                                  Ingredients
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 8 shallot
                                                                  • Yes No 2 leeks, white and tender green parts
                                                                  • Yes No 1 medium fennel bulb
                                                                  • Yes No 1 head garlic clove
                                                                  • Yes No 1 tightly packed tsp saffron
                                                                  • Yes No 3 large tomato
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 lb non oily white fish bones and heads
                                                                  • Yes No 4 thyme
                                                                  • Yes No 4 parsley
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 8 oz baking potato
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1/2 roasted red pepper
                                                                  • Yes No 1 tbsp harissa
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 leek, white and tender green parts
                                                                  • Yes No 1/2 medium fennel bulb
                                                                  • Yes No 1 baking potato
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 12 littleneck clam
                                                                  • Yes No 16 mussel
                                                                  • Yes No 8 1/2 lb large shrimp
                                                                  • Yes No 1 1/2 lb monkfish fillets
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 tbsp chopped basil
                                                                  • Yes No 8 thin slice baguette
                                                                  • Yes No lemon
                                                                  • MAKE THE BROTH In a large pot, heat the olive oil. Add the shallots, leeks, fennel and garlic and cook over moderate heat until softened, about 8 minutes. Add the saffron and cook, stirring, for 1 minute. Add the tomatoes and tomato paste and cook over moderately high heat, stirring, for 2 minutes. Add the fish bones and heads, 3 quarts of water, the thyme, parsley and bay leaves and bring to a boil. Simmer over moderately low heat for 45 minutes.
                                                                  • Strain the broth and discard the solids. Return the broth to the pot and boil over high heat until it is reduced to 6 cups, about 20 minutes. Season the broth with salt and pepper.
                                                                  • MAKE THE ROUILLE In a small saucepan of boiling, salted water, cook the potato until tender, about 7 minutes. Drain well and transfer to a food processor. With the machine on, add the egg yolks, chopped garlic, red pepper and harissa and process to a puree. With the machine on, add the olive oil and process very briefly until it's just incorporated. Scrape the rouille into a bowl and season with salt. Cover and refrigerate.
                                                                  • MAKE THE SOUP In a large pot, heat the olive oil. Add the garlic, leek and fennel and cook over moderately low heat, stirring occasionally, until tender, about 8 minutes. Add the potato and cook until just tender, about 5 minutes. Add the tomato and cook, stirring, for 3 minutes. Stir in the broth and bring to a boil. Add the clams and cook over moderate heat until they start to open. Add the mussels, shrimp and fish and simmer until all of the seafood is just cooked, about 4 minutes. Stir in the lemon juice and basil; season with salt and pepper.
                                                                  • Spread the baguette toasts with some of the rouille. Spoon the bouillabaisse into 4 large, shallow bowls and serve with the toasts and lemon wedges. Pass the remaining rouille at the table.
                                                                  Cuisine:YesNomarseille
                                                                  Yields: 4
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup grated pepper jack cheese
                                                                  • Preheat oven to 425°F. Mist two mini muffin pans (12 cups each) with nonstick cooking spray. Melt butter in small saucepan over mediumlow heat. Add onion and cook, stirring, for 3 minutes (do not let brown). Add garlic and cook for 2 minutes longer, stirring often. Set aside to cool.
                                                                  • Whisk together flour, cornmeal, sugar, baking powder, salt, baking soda and cayenne pepper. In a separate bowl, whisk together yogurt, milk and eggs. Stir in onion mixture and cheese. Make a well in flour mixture and add milk mixture, stirring until just combined (do not overmix).
                                                                  • Spoon 1 Tbsp. of batter into each muffin cup. Bake 10 to 12 minutes, until a toothpick dipped in center of a muffin comes out clean. Place pans on a wire rack to cool for 5 minutes. Remove muffins to rack to cool slightly. Serve warm.
                                                                  Yields: 48muffins
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1 15.5 oz canned cannellini bean
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a food processor puree all ingredients until smooth. Transfer to serving bowl and chill for at least 1 hour to allow flavors to develop. Serve with crudités.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  A dry rub of coriander, pepper, salt, and garlic encrusts the roast. Use leftover roast and sauce along with Swiss cheese to make great sandwiches on toasted sourdough.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 3 lb sirloin tip roast
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup prepared horseradish
                                                                  • Yes No 1/2 cup stone ground mustard
                                                                  • Yes No 1/4 cup white vinegar
                                                                  • Preheat oven to 450°.
                                                                  • To prepare roast beef, combine first 4 ingredients; rub over roast. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Bake at 450° for 20 minutes.
                                                                  • Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 40 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5° upon standing.) Cut roast against grain into thin slices.
                                                                  • To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.
                                                                  Yields: 12servings (serving size: 3 ounces beef and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This delicious bacon and zucchini quiche recipe is courtesy of Elisabeth Prueitt.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 1/2 recipe flaky tart dough
                                                                  • Yes No 10 large egg
                                                                  • Yes No 2 cup crème fraiche
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tbsp diced thyme
                                                                  • Yes No 5 slice center cut bacon pieces
                                                                  • Yes No 2 small zucchini
                                                                  • Yes No 1/2 cup gruyère cheese
                                                                  • On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
                                                                  • Preheat oven to 375 degrees.
                                                                  • Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
                                                                  • In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
                                                                  • Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
                                                                  • Place bacon, zucchini ribbons, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.
                                                                  Yields: 110-inch quiche
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Time: about 1 1/4 hours, plus overnight to chill. Nothing more than good olive oil and crunchy sea salt turn super-simple potatoes into an irresistible holiday side dish.

                                                                  Ingredients
                                                                  • Yes No 5 large lb organic yukon gold potato
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tbsp sea salt
                                                                  • Peel potatoes and cut into 1 1/2-in. cubes. Put in a large bowl, cover with cold water, and refrigerate overnight.*
                                                                  • Preheat oven to 475°. Bring a large pot of lightly salted water to a boil over high heat. Add potatoes and cook until barely tender when pierced, about 10 minutes. Pour into a colander and let drain and dry 10 minutes.
                                                                  • Set potatoes in a single layer in a large rimmed baking pan. Drizzle evenly with olive oil and sprinkle with 1/2 tbsp. salt; stir gently to coat.
                                                                  • Bake potatoes until golden brown, 25 to 30 minutes, turning halfway through baking. Mound hot potatoes on a platter or in a shallow serving bowl; sprinkle with more salt to taste.
                                                                  • *Soaking the potatoes at least a day (and up to 2 days) ahead makes them even crisper on the outside and creamier in the middle.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak

                                                                  Keep these orange-scented muffins around during the holidays for a quick breakfast or sweet snack.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp poppy seed
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup fat free buttermilk
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tbsp grated orange rind
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 8 oz reduced fat sour cream
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • To prepare streusel, combine first 4 ingredients in a small bowl; set aside.
                                                                  • To prepare muffins, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk and remaining ingredients except cooking spray in a small bowl; add to flour mixture, stirring just until moist. Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle streusel evenly over batter. Bake at 375° for 18 minutes or until golden brown. Remove muffins from pans immediately; place on a wire rack.
                                                                  Yields: 15servings (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle

                                                                  You should have no problem getting nice figs at this time of year and they?re wonderful to make in so many ways so when you see them, buy them up! Here?s one really gorgeous way to have them. I promise you won?t get bored of these; there are so many lovely ways of using them up. Personally, I like to make a sort of bruschetta with them or put them out on a platter with some nice cheese. As it?s Christmas and your kitchen is probably well-stocked, you?ll hopefully have the ingredients for the bruschetta on hand already. If not, you can always improvise with whatever you?ve got in the fridge.

                                                                  Ingredients
                                                                  • Yes No 24 figs
                                                                  • Yes No 2 clementines
                                                                  • Yes No 2 tsp 2 teaspoons ground cinnamon
                                                                  • Yes No 2 tbsp 2 tablespoons caster sugar
                                                                  • Yes No 1 of rustic bread
                                                                  • Yes No soft goat’s cheese
                                                                  • Yes No handful a of walnuts
                                                                  • Yes No runny honey
                                                                  • Yes No to store
                                                                  • Yes No large 1 runny honey
                                                                  • You should have no problem getting nice figs at this time of year and they’re wonderful to make in so many ways so when you see them, buy them up! Here’s one really gorgeous way to have them. I promise you won’t get bored of these; there are so many lovely ways of using them up. Personally, I like to make a sort of bruschetta with them or put them out on a platter with some nice cheese. As it’s Christmas and your kitchen is probably well-stocked, you’ll hopefully have the ingredients for the bruschetta on hand already. If not, you can always improvise with whatever you’ve got in the fridge. Preheat your oven to 110ºC/ 225ºF/ gas ¼. Lay your figs, cut-side up, in a baking tray. Using a fine grater, zest your clementines over the figs then dust the figs with a sprinkling of cinnamon and a teaspoon of sugar. My flavored sugar is also great for this so if you’ve made a batch of that, feel free to use that instead. Pop the figs in the oven to bake for 4 hours, checking on them every hour or so. When they come out of the oven you’ll have semi-dehydrated figs, which will be a bit like wine gums. Fig bruschettaGet yourself a few slices of nice warm bread, crumble over some lumps of cheese, and a few pieces of walnut then put a few fig halves and a drizzle of runny honey over the top to finish it off. I think the combination of salty goat’s cheese with these figs and a bit of honey is absolute heaven. Figs in honeyYou’ll be able to put any leftover figs to good use in all sorts of ways. A really nice way of using them up Christmas is to turn them into a bit of a gift by popping a stack of them in a sterilized jar, covering them completely with honey then sealing the jar with an airtight lid. They’ll be beautiful as part of a cheese platter, baked in a tart, a sticky toffee pud, or even thrown into a roasting tray with some pork or other meat for a bit of added sweetness. Give them to your mates when you go round to theirs for dinner. They’ll love getting something unique, especially when you explain all the different things they can do with them.
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    seal

                                                                  This basic chicken stock recipe is adapted from " Martha Stewart's Cooking School " and can be used to make Broccoli Cream Soup, Creamy Tomato Soup, Chicken Curry, Rice Pilaf, Risotto, Matzo Ball Soup, and Moroccan Haroseth-Braised Lamb Shanks.

                                                                  Ingredients
                                                                  • Yes No 5 lb chicken backs, necks, and wings
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Place chicken parts in an 8-quart stockpot. Add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim any impurities and fat that rise to the surface.
                                                                  • Add carrots, celery, onions, bay leaf, and peppercorns and reduce heat to a bare simmer. Cook, skimming surface frequently, 1 1/2 to 2 1/2 hours.
                                                                  • Line a sieve with cheesecloth set over a large bowl; strain stock through lined sieve. Discard solids.
                                                                  • If using stock immediately, skim fat from surface and use as desired, or set bowl of stock in an ice-water bath and let cool completely. Transfer cooled stock to an airtight container; cover and refrigerate at least 8 hours to allow fat to accumulate at the top. Lift off fat and discard before using or storing.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 2 ½quarts
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb sweet potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Combine the first 4 ingredients in a small bowl.
                                                                  • Combine oil and sweet potatoes in a medium bowl; toss to coat. Heat a large grill pan coated with cooking spray over medium heat. Add potatoes, and cook for 10 minutes, turning occasionally. Place potatoes in a large bowl; sprinkle with cumin mixture and cilantro. Toss gently.
                                                                  Yields: 4servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  The earthy flavor of walnuts complements the sweet and savory notes in this stunning roast chicken. To impress guests, present the whole bird surrounded by the roasted pear mixture on a platter before carving. Heat can diminish the flavor of delicate walnut oil, so we add it to the sauce after the pan is removed from the burner. For best results, start with firm pears.

                                                                  Ingredients
                                                                  • Yes No 1 whole roasting chicken
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 rosemary
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 6 shallot
                                                                  • Yes No 3 firm pears
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup walnut halves
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 tbsp champagne vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp walnut oil
                                                                  • Preheat oven to 425°.
                                                                  • Remove and discard giblets and neck from chicken. Place 2 crushed garlic cloves, rosemary sprigs, and lemon in body cavity. Combine chopped rosemary, 3/4 teaspoon salt, and olive oil. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub oil mixture under skin. Lift wing tips up and over back; tuck under chicken. Tie legs together with twine. Place chicken, breast side up, in a roasting pan.
                                                                  • Bake at 425° for 25 minutes. Arrange shallots and pears around chicken. Add broth to pan; baste chicken. Bake 30 minutes. Stir pears and shallots; baste chicken. Add walnuts to pan. Bake an additional 10 minutes or until a thermometer inserted in the meaty part of thigh registers 165°. Let stand 20 minutes.
                                                                  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; add 1/2 cup water. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard remaining fat. Return drippings to pan, and cook over medium heat, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, vinegar, honey, juice, and 1 minced garlic clove; cook until reduced to 1/2 cup (about 4 minutes). Remove from heat; stir in walnut oil.
                                                                  • Remove skin from chicken; discard skin. Carve chicken; arrange chicken and pear mixture on a platter. Serve with sauce.
                                                                  Yields: 6servings (serving size: 3 ounces chicken, about 1/4 cup pear mixture, and 4 teaspoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  Bursts of feta cheese, red onion, and fresh mint add spark to these flavorful burgers.

                                                                  Ingredients
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 cup chopped red onion
                                                                  • Yes No 3/4 cup chopped mint
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1/3 cup crumbled feta cheese
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp dill, dried
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 1 1/2 oz hamburger bun
                                                                  • Yes No 1 7 oz roasted red bell peppers
                                                                  • Place egg white in a large bowl; lightly beat with a whisk. Add onion and next 6 ingredients (through turkey); stir well to combine. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 8 minutes on each side or until done.
                                                                  • Place patties on bottom halves of hamburger buns. Divide peppers evenly among burgers; cover with top halves of buns.
                                                                  • Note: To freeze extra servings, wrap each uncooked patty individually first in plastic wrap and then in heavy-duty aluminum foil. Freeze for up to 2 months. To serve, thaw patties completely in refrigerator, and then cook and serve as directed.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  With its refreshing flavors, this sandwich -- a take on the Vietnamese banh mi -- is perfect the day after Thanksgiving. It combines turkey with spicy mayonnaise, fresh, crisp vegetables, and fragrant cilantro. Precise measurements aren't necessary; fill as you like.

                                                                  Ingredients
                                                                  • Yes No turkey
                                                                  • Yes No mayonnaise
                                                                  • Yes No asian chile sauce
                                                                  • Yes No cucumber
                                                                  • Yes No carrot
                                                                  • Yes No big handful cilantro
                                                                  • Yes No wheat baguette
                                                                  • Yes No jalapeño chili pepper
                                                                  • Chop chilled cooked turkey, and mix with mayonnaise spiked with Asian chile sauce (such as our favorite, Huy Fong Sriracha; importfood.com ).
                                                                  • Layer turkey with thinly sliced peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside a whole-wheat baguette. Add more heat with sliced jalapeno chiles if desired.
                                                                  Cuisine:YesNovietnamese
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grate

                                                                  Notes: Soba (Japanese buckwheat) noodles and powdered wasabi are available in the Asian food section of well-stocked supermarkets as well as in Asian markets; bonito flakes are available in Asian markets.

                                                                  Ingredients
                                                                  • Yes No 1 lb soba noodles
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 2 tbsp asian sesame oil
                                                                  • Yes No 1 tbsp wasabi powder
                                                                  • Yes No 1/2 cup minced scallion
                                                                  • Yes No 1/4 cup dried bonito flakes
                                                                  • In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook until tender to bite, 3 to 6 minutes. Drain noodles and rinse gently under cold running water until cool.
                                                                  • Meanwhile, in a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve. Add noodles to the large bowl; mix to coat. Cover and chill until cold, about 1 hour, or up to 4 hours.
                                                                  • Just before serving, add reserved dressing to noodles and mix to coat. Sprinkle salad with green onions and bonito flakes, if using.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This Asian-inspired seasoned spinach recipe is easy to make, and great as a stand-alone side or as part of another dish. This recipe goes with Bibimbop (Rice and Vegetable Medley)

                                                                  Ingredients
                                                                  • Yes No 2 10 oz fresh spinach
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1 tsp sesame seed
                                                                  • Yes No 2 tsp low-sodium soy sauce
                                                                  • Yes No 1/2 tsp dark sesame oil
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 2 garlic clove
                                                                  • Steam half of spinach, covered, for 5 minutes or until the spinach wilts; place steamed spinach in a colander. Repeat procedure with remaining spinach. Cool slightly, and squeeze dry.
                                                                  • Place spinach in a bowl. Add onions and remaining ingredients; toss mixture well to combine. Serve chilled or at room temperature.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Serve with basmati rice and naan.

                                                                  Ingredients
                                                                  • Yes No 5 tsp olive oil
                                                                  • Yes No 8 oz paneer cheese
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 cilantro
                                                                  • Yes No 1 tsp mint
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 piece piece fresh ginger
                                                                  • Yes No 2 green chili pepper
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tsp garam masala
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 8 oz crimini mushroom (baby portobello)
                                                                  • Yes No 8 oz green bean
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 3/4 cup yogurt
                                                                  • Yes No salt
                                                                  • Heat oil in a large skillet.
                                                                  • Cook paneer 3 minutes, or until browned on all sides.
                                                                  • Remove and drain oil retaining 1tbsp oil in pan.
                                                                  • Chop onion, cilantro, mint, garlic, and chilis in a food processor until smooth.
                                                                  • Add cilantro paste, chili powder, garam masala, and tumeric to skillet and cook over low heat,stirring constantly, for 2min.
                                                                  • Add the mushrooms, beans, and paneer.
                                                                  • Stir the cornstarch into the yogurt, and add slowly to the skillet.
                                                                  • Season with salt to taste.
                                                                  • Simmer for 10min.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer

                                                                  These individual angel food cakes are a good choice for a birthday party or shower.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup cake flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 tsp lemon juice
                                                                  • Yes No 1/3 cup semisweet chocolate minichips
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No dash salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 cup sweetened flaked coconut
                                                                  • Preheat oven to 325°.
                                                                  • To prepare cupcakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 6 tablespoons sugar, stirring with a whisk.
                                                                  • Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and juice.
                                                                  • Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time. Fold in chocolate chips.
                                                                  • Place 24 paper muffin cup liners in muffin cups. Spoon about 3 heaping tablespoons batter into each muffin cup. Bake at 325° for 15 minutes or until cupcakes spring back when lightly touched. Remove from pans; cool on a wire rack.
                                                                  • To prepare frosting, combine 1/2 cup sugar and next 4 ingredients (1/2 cup sugar through 2 egg whites) in top of a double boiler; place over barely simmering water. Beat with a mixer at high speed until stiff peaks form and candy thermometer registers 160°. Beat in 1/2 teaspoon vanilla. Spoon 1 heaping tablespoon frosting over each cupcake. Sprinkle evenly with coconut.
                                                                  Yields: 12(serving size: 1 cupcake)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 4 tbsp chopped walnut
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 rye crispbread crackers
                                                                  • Combine peas, walnuts, lemon juice, garlic, salt, and pepper in a blender or food processor; process until smooth.
                                                                  • Serve on crackers.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  In this quick and easy recipe, rich salmon, coated in almond meal, acquires a toasted flavor reminiscent of browned butter. Serve with broccoli rabe, orzo pasta, and pinot noir. For more salmon dinners like this one, see our complete collection of salmon recipes.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup almond meal
                                                                  • Yes No 1/4 cup panko bread crumb
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1/8 tsp cumin, ground
                                                                  • Yes No 4 6 oz salmon fillets, about 1 inch thick
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 lemon
                                                                  • Preheat oven to 500°.
                                                                  • Combine first 4 ingredients in a shallow dish; set aside.
                                                                  • Brush tops and sides of fish with juice: sprinkle with salt and pepper. Working with 1 fillet at a time, dredge top and sides in almond mixture; place skin side down on broiler pan coated with cooking spray. Sprinkle any remaining crumb mixture evenly over fish; press gently to adhere. Bake at 500° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
                                                                  Yields: 4servings (serving size: 1 fillet and 1 lemon wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No voor 6 personen
                                                                  • Yes No bloem, om te bestuiven
                                                                  • Yes No 500 gram 500 g bladerdeeg
                                                                  • Yes No 5 kleine handappels, een mengsel van zoete en zure
                                                                  • Yes No 100 gram 100 g lichtbruine fijne tafelsuiker
                                                                  • Yes No 1 dl 1 dl calvados
                                                                  • Yes No 1 vanillestokje, in de lengte gesplitst, de zaadjes eruit geschraapt
                                                                  • Yes No 50 gram 50 g boter, in kleine blokjes gesneden
                                                                  • Dit dessert is niet alleen ontzettend lekker, het is ook uitgevonden in de buurt van de plek waar ik verbleef, en wel door de zusjes Tatin. Het verhaal gaat dat een van de zussen haar appeltaart te lang in de oven had laten staan en dat probeerde te camoufleren door hem op zijn kop te leggen. De gasten waren dolenthousiast! Ik mocht willen dat al mijn culinaire missers zo goed uitpakten. Kijk voor hoe deze taart gemaakt wordt op www.jamieoliver.com/how-to. Als je het eenmaal onder de knie hebt, is het echt doodeenvoudig.Dit recept is een basis aan de hand waarvan je hopelijk naar hartenlust gaat experimenteren met peren, kweeperen, perziken, abrikozen of een mengsel van een of meer van deze vruchten. Ik weet zeker dat de zusjes het alleen maar heel leuk zouden hebben gevonden dat mensen met hun recept aan de haal gaan. Licht, goudbruin bladerdeeg met zacht, sappig fruit is echt een verrukkelijke combinatie! Je kunt er een lepel crème fraîche of slagroom bij serveren, maar persoonlijk geef ik de voorkeur aan het contrast tussen de warme taart en een bol ijskoud roomijs, en dan met name het zalige pruimenijs met armagnac.Verhit de oven tot 190 ºC (gasovenstand 5). Bestuif een schoon werkvlak en een deegroller met bloem en rol het bladerdeeg uit tot een dikte van iets meer dan een halve centimeter. Het deeg zou nu groot genoeg moeten zijn om de ovenbestendige koekenpan waarin je de taart gaat bakken te bekleden en rondom een randje van ongeveer 5 centimeter over te houden. Leg het deeg even aan de kant. Schil de appels, snijd ze horizontaal doormidden en schep er met een theelepeltje de zaadjes en het klokhuis uit.Zet een ovenbestendige koekenpan op matig vuur en doe er de suiker,de calvados, het vanillestokje en de uitgeschraapte zaadjes in. Laat de suiker smelten en wacht tot het mengsel een lichte karamel vormt. Denk goed om dat je de karamel niet aanraakt. Hij is bloedheet en kan lelijke brandwonden veroorzaken.Leg als de karamel eenmaal lekker ruikt en er prachtig uitziet – mooi kastanjebruin van kleur – de halve appels in de pan. Roer ze voorzichtig in de karamel door elkaar en laat ze ongeveer 5 minuten bakken tot ze zacht zijn en het iets toffeeachtigs is. Doe de blokjes boter in de pan, leg er het uitgerolde deeg overheen en druk het vlug in de randjes – doe dat wel met een houten lepel of spatel, zodat je je niet brandt aan de gloeiendhete karamel.Bak de tarte Tatin 25 tot 30 minuten, of tot hij goudbruin is en er heerlijke stukjes krokante karamel onder de rand vandaan komen. Haal hem uit de oven. Om er een echte tarte Tatin van te maken moet je hem nu alleen nog storten. Dat is op zich een fluitje van een cent, maar je moet vanwege de hete karamel wel heel voorzichtig zijn. Leg een groot bord of een grote houten snijplank omgekeerd op de pan, leg er een ovenwant op om je hand te beschermen, en keer de taart in een soepele beweging om (vergeet niet dat je op www.jamieoliver.com/how-to terecht kunt voor een filmpje over hoe je dit veilig doet). Laat de taart voor het aansnijden een paar minuten afkoelen zodat de karamel een beetje stolt, en serveer er een lepel crème fraîche of een bolletje roomijs bij.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6

                                                                  This thin, crunchy cracker is a nod to traditional Swedish knäckerbröd, or crispbread. The hearty combination of rye and wheat flours, touch of honey, and toasted sesame seeds and spices all add a surprising depth of flavor. This easy yet impressive homemade cracker complements cheese and Pickled Herring, or use it to scoop up a simple seafood salad. This recipe was featured as part of our Summer Solstice menu.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1 3/4 cup rye flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1/4 cup sesame seed
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 1/2 tsp caraway seed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Place water in a large bowl, sprinkle yeast on top, and let rest until yeast has dissolved, about 10 minutes. Add remaining ingredients and stir to combine. Place dough on a surface sprinkled with rye flour and knead until smooth, about 5 to 10 minutes. (If the dough becomes too sticky, sprinkle it with additional rye flour as needed.)
                                                                  • Divide dough into 8 pieces and roll each piece into a ball. On a surface sprinkled with rye flour (a warm spot is best), place dough balls at least 2 inches apart, cover with plastic wrap, and let rest until almost doubled in size, at least 1 hour.
                                                                  • Meanwhile, heat the oven to 400°F and arrange two racks to divide the oven into thirds. Line two baking sheets with parchment paper and set aside.
                                                                  • Remove 1 dough ball from underneath the plastic wrap (keep the remaining dough balls covered) and place on a surface generously dusted with rye flour. Roll into a very thin, even round (until you can see the caraway seeds) about 10 to 11 inches in diameter, turning the dough often to keep it from sticking. Using a knife or a 1-inch circular cookie cutter, cut a hole in the middle of the round (this makes it easy to cool the crackers on the handle of a wooden spoon). Place the round on one of the prepared baking sheets and repeat rolling and stamping a second round, placing it on the other baking sheet. Discard the cut-out dough centers.
                                                                  • Place both baking sheets in the oven and bake until the crackers have lightened in color but are not yet browned, about 6 minutes. Rotate the baking sheets between racks and continue baking until the crackers are dark brown all over and crisp, about 4 to 6 minutes more. Transfer the crackers to a wire rack or long wooden spoon handle (anchored to a counter or table) to cool. Repeat with remaining dough balls. Store the crackers in an airtight container for up to 10 days.
                                                                  Cuisine:YesNoswedish
                                                                  Yields: 8(10-inch) crackers
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  "Rocky road" gets its name from the combination of chocolate, miniature marshmallows and nuts.

                                                                  Ingredients
                                                                  • Yes No 11 oz peanut butter and milk chocolate chips
                                                                  • Yes No 2 tbsp creamy peanut butter
                                                                  • Yes No 1 cup crispy rice cereal
                                                                  • Yes No 1 cup miniature marshmallow
                                                                  • Yes No 3/4 cup unsalted roasted peanuts
                                                                  • Microwave peanut butter and milk chocolate chips in a large glass bowl on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended.
                                                                  • Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups. Chill one hour or until firm.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 12.
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The dry-cure for this turkey was born during a party-advice phone call Helena Darling had with her bachelor brother in Hollywood. It reflects her idea of Thanksgiving dinner--"an earthy feast that acknowledges our farm-to-table roots," she says. Notes: Use a turkey that hasn't been infused with broth or butter. Prep and Cook Time: about 3 1/2 hours, plus 3 days to cure.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp sea salt
                                                                  • Yes No 3 tbsp marjoram, ground
                                                                  • Yes No 3 tbsp thyme leaves, dried
                                                                  • Yes No 3 tbsp dried juniper berries
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 2 tsp anise
                                                                  • Yes No 1 14 to 15 lb turkey
                                                                  • Yes No 12 3 inch rosemary
                                                                  • Yes No 12 clove garlic
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No pan gravy
                                                                  • Three days before serving, in a blender or spice grinder, finely grind salt, marjoram, thyme, juniper berries, peppercorns, and anise seeds.
                                                                  • Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save neck for gravy. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days.
                                                                  • Preheat oven to 325° (convection not recommended). Put rosemary sprigs and garlic inside turkey body cavity. Gently push your hand between skin and turkey breast to separate skin from breast. Spread about half the butter over breast under skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in a 12- by 17-inch roasting pan. Place turkey, breast down, on the rack. Roast turkey for 1 3/4 hours.
                                                                  • Meanwhile, cook turkey wing tips and neck for pan gravy. Remove turkey from oven and turn breast side up. Return to oven. Roast until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 45 to 60 minutes longer.
                                                                  • Tip turkey to drain juices from cavity into pan and transfer to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes. Finish gravy, then carve turkey.
                                                                  • Note: In nutritional analysis, sodium is N/A.
                                                                  Yields: 14servings (with leftovers)
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    finish

                                                                  Extravirgin olive oil and two kinds of vinegar make an easy, classic dressing for this pasta-and-vegetable salad. You can also try this with chicken or mushroom tortellini or cheese ravioli.

                                                                  Ingredients
                                                                  • Yes No 2 9 oz fresh cheese tortellini
                                                                  • Yes No 1 1/2 cup sliced asparagus
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 cup arugula
                                                                  • Yes No 1 1/2 cup cherry tomato
                                                                  • Yes No 3/4 3 oz cup pregrated fresh parmesan cheese
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 1/3 cup thinly sliced basil
                                                                  • Yes No 1 14 oz artichoke hearts
                                                                  • Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.
                                                                  • While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.
                                                                  Yields: 6servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 2 tsp margarine
                                                                  • Yes No 4 cup onion
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 2 lb prepackaged turnip greens
                                                                  • Yes No hot sauce
                                                                  • Melt margarine in a large Dutch oven over medium-high heat. Add onion; sauté 7 minutes. Stir in sugar and pepper. Cover, reduce heat to medium-low, and cook 20 minutes or until golden, stirring frequently. Remove onion mixture from pan; set aside.
                                                                  • Place pan coated with cooking spray over medium-high heat until hot. Gradually add turnip greens, and cook 10 minutes or until wilted, stirring frequently. Add onion mixture to turnip greens; stir gently. Sprinkle with hot pepper sauce, if desired. Serve immediately.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Less is more when it comes to lobster rolls. Cold chucks of fresh, sweet Maine lobster, and very light mayonnaise-based dressing, stuffed into a toasted hot dog bun. I add a tiny hint of fresh tarragon, which really brings out the sweetness of the lobster. This sandwich is truly one of life's simple pleasures. While this will not be an inexpensive sandwich to assemble, once you taste the amazing contrast between the warm, buttery bun and the cold, sweet lobster salad, you'll realize it was worth every penny! Makes 4 rolls

                                                                  Ingredients
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 tbsp tarragon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 cup lobster meat from lobsters
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 large hot dog bun
                                                                  • Combine mayonnaise, mustard, lemon juice, tarragon, salt, and pepper in a small mixing bowl. Add the lobster meat and carefully fold in with a spatula. Do not mash the lobster. You want nice, defined chunks. Butter the inside of the hot dog buns, and toast under a broiler, or in a skillet, until golden. Fill with the lobster salad and serve immediately.
                                                                  Cuisine:YesNomaine
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve

                                                                  These simple icebox cookies add a dignified air to the end of a meal with their rich hazelnut and sweet anise flavors. Plus, the dough will last up to a month in the freezer, so you can keep it on hand for whenever you get the hankering for a treat. Game plan: Hazelnuts are typically sold with a thin, dark skin attached. You can easily rub the skin off with a clean kitchen towel after toasting the nuts. Don’t worry if there are a few bits left—they’ll add color and flavor. If you froze the cookie dough, allow it to sit at room temperature for about 40 minutes before cutting and baking. This recipe was featured as part of our Winter Cabin Fever story.

                                                                  Ingredients
                                                                  • Yes No 1 cup hazelnut
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp anise
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Combine hazelnuts and sugar in the bowl of a food processor. Pulse about 10 times until nuts are finely ground; then add flour, salt, and anise seed and pulse to combine.
                                                                  • Add butter and pulse until dough just comes together, about 1 minute. Divide dough in half and roll each half into a 1-1/2-inch-wide log. Wrap each log in plastic wrap and chill at least 1 hour or keep in the freezer for up to 1 month.
                                                                  • If baking right away, heat the oven to 350°F and arange a rack in the middle. Once the dough has chilled, slice 1 log into 1/4-inch-thick rounds and place rounds about 1/2 inch apart on a baking sheet.
                                                                  • Bake for 12 to 15 minutes until the bottom edges become pale and golden. Repeat with the other log. Cool cookies for about 5 minutes on the baking sheet, then transfer to a rack to cool completely.
                                                                  Yields: 50cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/4 lb brussels sprouts, leaves
                                                                  • Yes No 1/4 cup walnut
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No coarse salt
                                                                  • Heat butter and oil in a large skillet over medium heat until butter has melted. Add brussels sprout leaves; cook, stirring often, until bright green and just tender, 5 to 6 minutes. Stir in walnuts and lemon juice. Season with salt and pepper.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 lb fresh fava bean, shelled
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 cup fresh corn kernels, from 4 ears of corn
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 1 scallion
                                                                  • Blanch the fava beans in a pot of lightly salted boiling water for 2 minutes and drain. Rinse the beans under cold water to stop the cooking. Peel off and discard the green skins; set aside the beans.
                                                                  • Heat the oil in a large skillet over medium heat. Add the corn, onion, garlic, and salt and cook, stirring frequently, until the vegetables are slightly charred and golden, 6 to 7 minutes. Add the bell pepper and beans and cook an additional 2 minutes. Remove from heat, add the scallion, and toss well. Serve warm or at room temperature.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No red sanding sugar
                                                                  • Yes No 8 oz vodka
                                                                  • Yes No 1 oz cranberry juice
                                                                  • Yes No 1 tsp vermouth
                                                                  • Yes No skewered fresh cranberries
                                                                  • Rub the rims of 2 martini glasses with a lime wedge, and then dip each rim into a saucer of red sanding sugar, rotating gently to evenly coat. Chill in freezer at least 10 minutes. In a cocktail shaker filled with ice, shake vodka, cranberry juice, and vermouth until chilled, about 20 seconds. Strain into chilled glasses, and garnish with skewered fresh cranberries.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice

                                                                  Chewy farro -- an Italian whole grain -- is tossed with mixed greens in this colorful salad. It's flavored by two kinds of grapes that have been baked in a low oven to concentrate their sweetness and release their juices. The Concord grapes aren't seedless, but they make a beautiful garnish.

                                                                  Ingredients
                                                                  • Yes No 3 cup seedless red grape
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 concord grapes
                                                                  • Yes No 8 oz farro
                                                                  • Yes No 2 tbsp coarsely chopped rosemary
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 small red onion
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 4 small cup salad greens
                                                                  • Preheat oven to 250 degrees. Arrange red grapes in a single layer on a rimmed baking sheet. Sprinkle with 3/4 teaspoon salt. Place Concord grape bunches in the center of red grapes. Bake until grapes have shrunk to about half their size but are still juicy, about 1 hour 30 minutes. Let cool.
                                                                  • Meanwhile, combine farro, 1 tablespoon rosemary, and 1 1/2 teaspoons salt in a medium saucepan; cover with water by 1 inch. Bring to a simmer, and cook until tender, about 25 minutes. Drain, and transfer to a bowl.
                                                                  • Heat 1 tablespoon oil in a medium skillet over medium-high heat. Cook onions and remaining tablespoon rosemary for 2 minutes. Reduce heat to medium, and cook until onions are golden brown, about 2 minutes more. Add 1 tablespoon oil. Flip onions, and season with a pinch of salt. Cook, flipping, until onions are tender and browned on both sides, 8 to 10 minutes more. Remove from heat. Stir in vinegar and remaining 2 tablespoons oil. Pour mixture over farro; toss. Season with 1 teaspoon salt and some pepper. Stir in red grapes. Let stand for 20 minutes.
                                                                  • Gently stir in greens just before serving. Arrange salad on a platter, and garnish with bunches of Concord grapes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  The flavorful sausage and bold escarole are filling additions to this French-accented stew. Substitute mustard greens to mimic the bitter flavor of escarole, or use spinach for milder flavor. Serve with a crusty baguette or rolls.

                                                                  Ingredients
                                                                  • Yes No 12 oz sweet turkey italian sausage
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 1 cup cubed red potato
                                                                  • Yes No 1/3 cup chardonnay
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 1 16 oz canned cannellini bean
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 4 cup sliced escarole
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Remove casings from sausage.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add Italian sausage and onion to pan, and cook for 4 minutes or until sausage browns, stirring to crumble. Drain sausage mixture well; return to pan. Stir in potatoes, wine, garlic, beans, and chicken broth; bring to a simmer. Cover and cook 7 minutes. Stir in escarole and rosemary, and cook for 4 minutes or until the escarole wilts, stirring occasionally. Ladle 1 1/4 cups soup into each of 4 shallow bowls, and sprinkle each serving evenly with 1 1/2 teaspoons cheese.
                                                                  • Wine note: The creaminess of the white beans, bitter herbalness of the escarole, and rich meatiness of the sausage are in perfect counterpoint in this dish. In my experiments, when bitter and fat flavors are involved, one of the best wines is often the Italian red Chianti--even in a dish like this that calls for white wine. I love the Banfi Chianti Classico Riserva. The 2002 is $18. -Karen MacNeil
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: 1 1/4 cups soup and 1 1/2 teaspoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This dish looks like a pumpkin pie, but the filling is actually made with sweet potato.

                                                                  Ingredients
                                                                  • Yes No 1 4 oz cup pecan halves
                                                                  • Yes No 11 whole graham cracker
                                                                  • Yes No 4 tsp minced ginger
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No four 8 oz sweet potato
                                                                  • Yes No 1/2 cup dark brown sugar
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 3 large egg white
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • MAKE THE CRUST Preheat the oven to 325°. In a pie plate, toast the pecans for about 10 minutes, until fragrant and browned. Let the nuts cool completely.
                                                                  • In a food processor, combine the pecans, graham crackers, ginger, brown sugar, salt and cinnamon; pulse until crumbs form. Add the butter and process until incorporated. Press the crumbs evenly into a 9- or 10-inch pie plate. Bake the crust for about 25 minutes, until lightly browned and fragrant. Using a rubber spatula, press down the crust and let cool completely. Wipe out the processor.
                                                                  • MEANWHILE, MAKE THE FILLING AND TOPPING Prick the sweet potatoes all over with a fork and cook in a microwave at high power for 10 minutes, until just softened. Transfer the sweet potatoes to the oven and roast for about 10 minutes longer, until soft. Let cool, then scrape out the flesh; you should have about 2 1/4 cups.
                                                                  • Transfer the sweet potato to the food processor and puree until smooth. Add the brown sugar, eggs and bourbon and process until blended. Add the heavy cream and process until incorporated. Pour the filling into the crust and bake for about 50 minutes, until set and the top looks dry; cover the crust edges with foil if they darken. Let the pie cool completely. Preheat the broiler.
                                                                  • In a small saucepan, combine the granulated sugar and water and bring to a boil. Cook over high heat without stirring until a candy thermometer inserted in the syrup registers 240°, about 5 minutes. Meanwhile, in the bowl of a standing mixer fitted with the whisk, beat the egg whites with the salt until soft peaks form. With the machine on, carefully drizzle in the hot syrup and beat at high speed until the whites are stiff, glossy and warm to the touch, about 5 minutes. Beat in the vanilla.
                                                                  • Mound the meringue over the sweet potato filling, swirling it decoratively. Broil the pie 4 to 6 inches from the heat for about 30 seconds, until the meringue is lightly browned. Cut the pie into wedges and serve.
                                                                  Yields: 9
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Celebrate the best of fall flavor with this creamy pumpkin pie. This version of the classic Thanksgiving pie is a fluffier, less dense version of the original, so it's perfect for serving at holiday gatherings when you want a crowd-pleaser.

                                                                  Ingredients
                                                                  • Yes No all purpose light piecrust dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup pumpkins in can
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2/3 cup evaporated low fat milk
                                                                  • Yes No 1 unflavored gelatin
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 oz bittersweet chocolate
                                                                  • Preheat oven to 400°.
                                                                  • Remove 2 sheets of plastic from All-Purpose Light Piecrust dough. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove top sheets of plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 25 minutes or until browned. Remove weights and foil. Cool completely on a wire rack.
                                                                  • Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat. Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.
                                                                  • Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form. Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.
                                                                  • Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Spread evenly over pie; top with chocolate. Cut into wedges.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Try this filling, flavorful frittata with bacon for breakfast, between slices of toasted baguette for lunch, or paired with a green salad for dinner.

                                                                  Ingredients
                                                                  • Yes No 12 large egg
                                                                  • Yes No 2 cup shredded sharp cheddar cheese
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 medium red potato
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Heat the broiler on high and arrange a rack in the middle.
                                                                  • Whisk eggs, 1 cup of the cheese, salt, and pepper in a large bowl until eggs are smooth; set aside.
                                                                  • Heat oil in a large, ovenproof frying pan over medium heat. When it shimmers, add onion and season with salt and pepper. Cook, stirring occasionally, until tender, about 4 minutes. Add potato and cook, stirring occasionally, until edges become tender, about 4 minutes. Add bell peppers and garlic and cook, stirring occasionally, until just tender, about 8 minutes. Add parsley and stir to incorporate.
                                                                  • Pour egg mixture over vegetables and reduce heat to medium low. Cook until eggs are set around the outer inch of the pan, about 10 to 15 minutes. Sprinkle remaining cheese evenly over the frittata and place under the broiler until puffed, golden, and completely set in the center, about 4 to 6 minutes. Let sit 5 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Try a fresh kale salad for a light and healthy side dish. With only 3 ingredients, this is an easy salad to put together.

                                                                  Ingredients
                                                                  • Yes No 12 oz kale
                                                                  • Yes No 1 qt water
                                                                  • Yes No 1 1/2 tbsp soy sauce
                                                                  • Yes No 1 tbsp asian sesame oil
                                                                  • Rinse 12 ounces kale. Tear leaves into about 1-inch pieces, discarding tough ribs and veins.
                                                                  • In a 5- to 6-quart pan over high heat, bring about 1 quart water to a boil. Add kale, cover, and cook until slightly wilted, 3 to 5 minutes. Drain.
                                                                  • When cool, squeeze excess liquid from kale and place in a bowl. Mix with 1 1/2 tablespoons soy sauce and 1 tablespoon Asian sesame oil. Serve at room temperature.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

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

                                                                  Ingredients
                                                                  • Yes No 1 tbsp ancho chile powder
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 3 cup thinly sliced onion
                                                                  • Yes No 8 hard taco shells
                                                                  • Yes No 1/2 cup chopped tomato
                                                                  • Yes No 8 tsp chopped scallion
                                                                  • Preheat oven to 425°.
                                                                  • Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 160° (slightly pink). Remove pork from oven; let sit 5 minutes before slicing.
                                                                  • While pork cooks, heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. Uncover and cook 1 minute, stirring constantly.
                                                                  • Fill each taco shell with about 2 ounces pork, 3 tablespoons sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 tacos)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 lb lean corned beef
                                                                  • Yes No 4 slice rye bread
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tbsp tomato ketchup
                                                                  • Yes No 1 1/2 cup coleslaw
                                                                  • Yes No 1/2 lb swiss cheese
                                                                  • Preheat oven to 400° (or use a toaster oven set to medium). Heat corned beef in a skillet over medium heat until warm. While warming, place bread on a baking sheet. Stir together mayonnaise and ketchup, and spread evenly on bread.
                                                                  • Divide warmed corned beef among bread slices, and top with desired amount of coleslaw and Swiss cheese. Bake open-faced sandwiches until cheese melts and bread is thoroughly toasted.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread

                                                                  Grill up delicious dishes this summer with Crisco® Original No-Stick Cooking Spray.

                                                                  Ingredients
                                                                  • Yes No crisco original no stick cooking spray
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp crisco 100 % extra virgin olive oil
                                                                  • Yes No 12 thin slice italian bread
                                                                  • Yes No basil
                                                                  • COAT grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler.
                                                                  • TOSS tomatoes with basil, salt, pepper, vinegar and oil in medium bowl. Let stand 10 minutes to blend flavors.
                                                                  • SPRAY both sides of bread slices with no-stick cooking spray. Sprinkle with salt and pepper. Grill about 5 minutes, turning once, or just until bread is lightly browned and crisp.
                                                                  • TOP with tomato mixture. Garnish with fresh basil leaves, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    crisco
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco

                                                                  Many Bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky chocolate glaze. Strong-brewed coffee in the batter intensifies the chocolate flavor while cutting the sweetness.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 3/4 cup canola oil
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup strong brewed coffee
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 1/2 tbsp corn syrup
                                                                  • Yes No 1/2 tbsp unsalted butter
                                                                  • Preheat the oven to 350°. Spray a 12-cup Bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
                                                                  • In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
                                                                  • Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
                                                                  • In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
                                                                  • Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 11servings
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  This recipe for pulled pork is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.

                                                                  Ingredients
                                                                  • Yes No 1 6 to 7 lb boston butt pork roast, bone in
                                                                  • Yes No 3 tbsp emeril's southwest essence
                                                                  • Yes No 1 1/2 tbsp golden brown sugar
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 tsp chipotle chili pepper
                                                                  • Yes No 1 tsp mexican oregano
                                                                  • Place pork roast in a large, shallow baking dish. In a small bowl, mix together Southwest Essence, brown sugar, 1 teaspoon salt, crushed red pepper, chipotle pepper, and oregano. Using your hands, rub spice blend evenly over pork. Loosely cover and refrigerate at least 4 hours and up to overnight.
                                                                  • Transfer pork to a slow cooker. Cover and cook on high until tender and falling apart, about 8 hours, breaking into smaller pieces as it becomes more tender.
                                                                  • Remove meat from crock pot and transfer to a large heatproof bowl, reserving juices in crock pot; remove excess fat and bones. Using 2 forks, shred meat. Add enough reserved cooking juices to keep meat moist; season with salt. Serve meat on nachos or on a toasted bun with your favorite barbecue sauce.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 13
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No