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                                                                  An absinthe cocktail for the ages. Read CHOW

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz unaged corn whiskey
                                                                  • Yes No dash absinthe
                                                                  • Yes No dash angostura bitters
                                                                  • Yes No dash orange flower water
                                                                  • Yes No dash peychaud's bitters
                                                                  • Yes No dash simple syrup
                                                                  • Yes No crushed ice
                                                                  • In a tumbler, combine all of the ingredients except the ice. Add a couple of ice cubes and stir briefly. Serve.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 chicken
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp water
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 tbsp chopped ginger
                                                                  • Yes No 1 1/4 tsp coriander seed, ground
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.
                                                                  • Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes.
                                                                  • Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook

                                                                  Mateo Granados, an avid forager, hunts for wild mushrooms (especially plump, nutty chanterelles) in Gualala, in California's Mendocino County.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 5 large garlic cloves, very
                                                                  • Yes No 1 1/2 lb chanterelle mushroom
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 head frisée
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 lb fresh pecorino cheese
                                                                  • In a large, deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 1 minute. Add the chanterelles and cook over high heat, stirring occasionally, until the liquid is evaporated and they begin to brown, about 10 minutes. Add the stock and soy sauce, season with salt and pepper and cook until the mushrooms are almost dry, about 2 minutes. Remove from the heat.
                                                                  • Add the remaining 2 tablespoons of olive oil and the frisée to the skillet and season with salt and pepper. Toss well. Add the lemon juice and toss just until the frisée is lightly wilted, about 1 minute. Transfer the warm salad to a platter, scatter the cheese on top and serve.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 9
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These tender vegetable patties are meant to be soft. Prepare through step two the day before since the mixture is easier to work with once its has been refrigerated overnight and the flavors have had time to marry. Amchur (or amchoor) powder is a tart green mango-based seasoning. Omit if you can't find it. Serve with Fiery Tomato Chutney.

                                                                  Ingredients
                                                                  • Yes No 1 cup chickpeas in can
                                                                  • Yes No 1 cup chopped cilantro
                                                                  • Yes No 1/2 cup coarsely chopped carrot
                                                                  • Yes No 1 tsp garam masala
                                                                  • Yes No 1 tsp amchur powder
                                                                  • Yes No 1 1/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 lb red potato
                                                                  • Yes No 1/4 cup coarsely chopped red onion
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 2/3 cup spinach
                                                                  • Yes No 4 grain pitas
                                                                  • Yes No 8 slice red onion
                                                                  • Combine first 9 ingredients in the bowl of a food processor; process until finely chopped.
                                                                  • Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 13 minutes. Add onion, and cook for 2 minutes or until potatoes are tender. Drain; cool 10 minutes. Place potato mixture in a large bowl; mash with a potato masher or fork. Stir in chickpea mixture and breadcrumbs; cover and chill 8 hours or overnight.
                                                                  • Divide potato mixture into 8 equal portions, shaping each portion into a 1/2-inch-thick patty (about 2/3 cup mixture). Heat 1 tablespoon oil in a large skillet over medium heat. Add 4 patties to pan; cook 5 minutes on each side or until browned and heated through. Repeat procedure with remaining 1 tablespoon oil and 4 patties. Place 1/3 cup spinach and 1 patty in each pita half. Top each serving with 1 onion slice.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 1 stuffed pita half)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This recipe goes with Beef Tenderloin Cocktail Sandwiches With Flavored Butters

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/4 tbsp dijon mustard
                                                                  • Yes No 1/4 cup crumbled blue cheese
                                                                  • Place the butter in a small bowl. Add the mustard and stir with a wooden spoon to combine. Mash in the blue cheese. Chill the butter until needed, but allow it to come to room temperature before spreading.
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread

                                                                  This recipe for Polish creamed mushroom sauce or sos grzyby suszone, gets a slight tang from sour cream. Here's a larger picture of creamed mushroom sauce. Makes about 2 cups Polish Creamed Mushroom Sauce - Sos Grzyby Suszone

                                                                  Ingredients
                                                                  • Yes No 2 oz porcini mushroom
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 8 oz mushroom
                                                                  • Yes No 1 tsp chicken base
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Place dried mushrooms in a heatproof bowl and pour 2 cups boiling water over. Let steep 1/2 hour. Meanwhile, in a medium saucepan, saute onion in butter until caramelized. If using fresh mushrooms, add to the saucepan once the onions are translucent. Otherwise, place undrained canned mushrooms in the pan once the onions have fully caramelized. Using your fingers, lift the dried mushrooms out of their soaking liquid and add to the pan with onions. Carefully add the soaking liquid to the pan, making sure not to disturb the sediment at the bottom. Add base, and salt and pepper to taste (if using canned mushroom liquid, you probably won't need to add any salt). Bring to a boil, reduce heat and simmer, covered, 30 minutes. In a medium bowl, fork blend 2 tablespoons flour into sour cream. Temper the sour cream by adding 3 ladles of hot mushroom liquid, 1 ladle at a time, and whisking until smooth. Slowly pour the tempered sour cream into the mushroom sauce, whisking constantly. Simmer 5 to 10 minutes until thickened and raw flour taste is cooked out. Biexiegu writes: "That's a really fresh concept indeed, how to make a sauce without main ingredient. Guys, you all know Pieczarki - they are simply the white cups and of course you can get them in any supermarket. The taste of porcini is totaly different. I guess the author heard about "Sos z borowikow" - now borowik is a and in Polish it means - guess what? YES - PORCINO! So of course you could use porcini there although I definitely can't recommend this recipe. C'mon people, "Sos Borowikowy" WITHOUT white wine??? Oh, and BTW, "pieczarka" in Polish indicates the mashroom comes from cave, not from the meadow. Polish cousine has been purposedly demolished for half a century, no need to do more harm..." Perhaps the word pieczarka is misused, but this is a valid recipe and a DELCIOUS one. I invite Biexiegu to try making it before passing judgment. This recipe tastes best with dried mushrooms. Imported dry Polish mushrooms are very expensive, so dried porcini are the next best alternative. This is a tried and true recipe that does not need wine. In fact, in my family, wine was never used in this sauce. There are regional differences and this is a Turek, Poland, recipe straight from my grandmother's hand. I stand by the recipe. I've changed the name to Sos Grzyby Suszone. Thanks for writing. Barbara Rolek, Your Guide to Eastern European Food
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  Fresh Cherry Tart
                                                                   1 h 20 m

                                                                  One cool thing about this sweet dessert is its freshness: Not cooking the cherries points up their peak-season taste. Another? You can use any red seedless jam for the glaze. If you don't have a cherry pitter, a paring knife works well. Starting from the stem end, cut the cherry in half, going all around the pit. Pull apart the sides, and use the tip of the knife to push out the pit.

                                                                  Ingredients
                                                                  • Yes No 9 graham cracker
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 6 oz cream cheese
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1 lb fresh sweet cherries
                                                                  • Yes No 1 tbsp seedless raspberry jam
                                                                  • Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.
                                                                  • Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.
                                                                  • In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover

                                                                  These simple gelled fruit desserts?based on a recipe in chef Marco Pierre White's The Mirabelle Cookbook (Random House, 1999)?are an elegant way to serve summer berries.

                                                                  Ingredients
                                                                  • Yes No 1 sparkling rosé
                                                                  • Yes No 2 tbsp unflavored powdered gelatin
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No canola oil
                                                                  • Yes No 40 8 oz raspberry
                                                                  • Yes No 2 small banana
                                                                  • Grease eight 4-oz. ramekins. Pour 1 1/2 tbsp. champagne mixture into each mold; chill 30 minutes. Put 5 raspberries into each mold; add enough champagne mixture to half-cover the berries. Chill until set, about 30 minutes. Arrange 4 banana slices, overlapping them slightly, in each mold. Add remaining champagne mixture; chill until completely set, at least 4 hours.
                                                                  • To serve, slide a knife along edge of each mold; set molds in a bowl of hot water for 5 seconds. Invert molds onto plates.
                                                                  • SERVES 8
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp pear liqueur
                                                                  • Yes No 5 firm, ripe bartlett pears
                                                                  • Yes No one 14 oz sheet all butter puff pastry
                                                                  • Yes No crème fraiche
                                                                  • In a small saucepan, boil the wine with the cinnamon sticks over moderately high heat until reduced to 1/4 cup, about 15 minutes. Discard the cinnamon sticks.
                                                                  • In a 12-inch skillet, combine the sugar and water. Cook over moderately high heat, swirling the pan occasionally, until a light-amber caramel forms, about 5 minutes. Remove from the heat. Add the red wine syrup along with the butter and liqueur and cook to dissolve the hardened caramel, about 1 minute. Add the pear halves to the skillet and cook over low heat, turning occasionally, until the pears are tender and the pan juices are syrupy, about 20 minutes. Arrange the pears cut side up in the skillet with the thin ends pointing toward the center. Let cool for 30 minutes.
                                                                  • Preheat the oven to 375°. On a lightly floured work surface, roll out the pastry to a 13-inch square. Using the skillet lid as a template, cut out a 12-inch round. Cut four 2-inch-long steam vents in the pastry and lay it over the pears, tucking the edge into the skillet. Bake for about 1 hour and 10 minutes, until the pastry is deeply golden and risen. Let the tart cool in the skillet for 15 minutes, then very carefully invert the tart onto a large plate. Cut into wedges and serve with crème fraîche.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 9
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Carrie Nahabedian, chef and co-owner of Chicago's Naha, says this recipe marries her family's Armenian-Greek heritage with her French culinary training. Ask your butcher to remove the haitch and thigh bones from the leg of lamb.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 lb double smoked slab bacon
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 1 lb flageolet beans
                                                                  • Yes No 1 flat leaf parsley stems
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 4 thyme
                                                                  • Yes No 4 cup low-sodium chicken stock
                                                                  • Yes No 4 cup water
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No one 6 1/2 lb leg of lamb, haitch bone and thigh
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 1/2 loosely packed mint leaves
                                                                  • Yes No 1/2 lb pitted kalamata olive
                                                                  • Heat 1 tablespoon of the olive oil in a large, enameled cast-iron casserole. Add the bacon and cook over moderately high heat until golden and crisp, about 5 minutes. Add the onion and the 4 whole garlic cloves and cook until softened and just golden, about 5 minutes longer. Add the flageolets, parsley stems, bay leaf and thyme sprigs and toss to coat. Add the chicken stock, 3 cups of the water and 3 tablespoons of the olive oil.
                                                                  • Preheat the oven to 350°. Top the beans with crumpled, moistened parchment paper, then cover and bake for about 2 1/2 hours, stirring gently 2 or 3 times; the beans should be tender, but not mushy. Season the beans with salt and pepper. Drain the beans; reserve their cooking liquid and discard the parsley bundle, thyme, garlic cloves and bay leaf.
                                                                  • Using a sharp paring knife, make 1-inch incisions about 1 inch apart all over the lamb. Insert the garlic slices into the slits. Increase the oven temperature to 375°.
                                                                  • Set the lamb in a large roasting pan and drizzle with the lemon juice. Rub the lamb with the remaining 2 tablespoons of olive oil, the minced garlic and half of the mint. Season the lamb with salt and pepper. Roast for about 1 hour and 45 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium rare: Add water to the roasting pan occasionally if necessary to prevent the pan juices from burning. Transfer the lamb to a cutting board and cover loosely with aluminum foil. Leave the oven on.
                                                                  • Set the roasting pan over 2 burners, add the remaining 1 cup of water and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan. Stir in the olives and the remaining half of the mint and pour the pan sauce into a bowl.
                                                                  • Rewarm the beans over moderate heat; add some of the reserved bean cooking liquid if they seem dry. Season with salt and pepper. Heat the Oven-Dried Tomatoes in the oven until warmed through. Spoon the beans onto a large platter and arrange the dried tomatoes around them. Thickly slice the lamb and arrange it over the beans. Pour the pan sauce over the lamb slices and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  This recipe for Polish tea cookies or ciasteczka herbatniczki (chahss-TETCH-kah herr-baht-NEETCH-kee)is also known as biszkopciki (bish-kawp-TSEE-kee), which means biscuits used in the British sense. I adapted this recipe from one given to me by the daughter of Anna Chodan Krol from Rudka, Poland. This dough can be rolled OR scooped. If scooped, the dough must be flattened with the bottom of a glass dipped in sugar because the dough doesn't spread, which is great for rolled cookies, because they can be cut close together without growing together. Here's a larger photo of Polish Tea Cookies decorated for July 4.

                                                                  Ingredients
                                                                  • Yes No 8 oz butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 6 hard cooked egg yolks passed through a sieve
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • In a large bowl, cream together butter and sugar until light and fluffy. Add sieved egg yolks ( Note: Use the egg whites to make delicious low-cholesterol egg salad and add turmeric for yellow color.), sour cream and vanilla. Mix until thoroughly incorporated. In a separate bowl, whisk together the flour and baking powder. Add it in thirds to the butter mixture and beat until completely incorporated. If the dough is too soft, you can refrigerate it for an hour before working with it. Heat oven to 375 degrees. Roll dough on parchment-lined baking sheets and cut out shapes, leaving 1/2 inch between cookies. Brush with beaten egg white and sprinkle with colored sugar, if desired. Bake 10-15 minutes (based on the size of your cookies) or until just beginning to turn golden around the edges. The cookies should remain pale blond in color. Remove from oven and transfer to a wire rack to cool completely. If desired, cooked cookies can be decorated after baking with water icing or melted chocolate and nuts. If the cookies are scooped, tamp the dough down with a glass dipped in flour or sugar to flatten. Store cooled cookies tightly covered.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 48small or 24 large cookies
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover

                                                                  A classic French remoulade is usually prepared with homemade mayonnaise. The recipe here calls for the store-bought kind, combining it with capers, apples and celery.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 tbsp chopped caper
                                                                  • Yes No 1/2 cup chives
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 2 celery ribs, 1/4 inch thick
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No four 6 oz skinless salmon fillet
                                                                  • Yes No 8 medium radish
                                                                  • In a medium bowl, mix the mayonnaise with the lemon juice, mustard, capers and 1 tablespoon of the chives. Stir in the apples and celery and season the remoulade with salt and pepper.
                                                                  • In a small bowl, stir 1 tablespoon of the olive oil into the remaining 1/2 cup of chives. Season the salmon fillets with salt and pepper. Press the chive paste onto one side of each salmon fillet.
                                                                  • In a large nonstick skillet, heat the remaining 1 tablespoon of oil. Add the fillets, chive-side down, and cook over moderately high heat until lightly browned, about 3 minutes. Turn the fillets and cook for 3 minutes longer. Transfer the fillets to plates. Spoon the remoulade alongside, scatter the radishes on top and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Peanut butter and banana make a great combination in this smoothie. Add a spoonful of espresso powder for a kick in the morning or for an afternoon pick-me-up. The drink is also packed with 12 grams of protein per serving.

                                                                  Ingredients
                                                                  • Yes No 1 cup low-fat milk
                                                                  • Yes No 1 tbsp instant espresso powder
                                                                  • Yes No 1/4 cup natural creamy peanut butter
                                                                  • Yes No 1 ripe banana
                                                                  • Yes No 1 cup crushed ice
                                                                  • Blend milk, espresso powder, peanut butter, banana, and ice.
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend

                                                                  In our family, svestkove knedliky was served as a full dinner -- even though it seems more like a breakfast, lunch or side. We'd do it with plums, peaches, apricots, or cherries, and covered in lots of butter and sugar (a simultaneous eek! and yay! ). It was THE dinner treat when staying with grandparents or on special occasions. I'm on a current mission to make this part of my dinner rotation at home...

                                                                  Ingredients
                                                                  • Yes No 2 cup organic flour
                                                                  • Yes No 1 organic egg
                                                                  • Yes No 2 tbsp organic butter
                                                                  • Yes No 1/4 cup organic milk
                                                                  • Yes No 1 tsp salt
                                                                  Cuisine:YesNoczech
                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 8, 1 lb baking apples, and each and the
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No maple syrup
                                                                  • Preheat the oven to 500°. In a medium bowl, whisk the flour with the sugar and salt. Gradually mix in the milk, eggs and 1 tablespoon of oil.
                                                                  • Heat the remaining 1 tablespoon of oil in a 10-inch ovenproof nonstick skillet. Spread the apples in the pan, add the lemon juice and cinnamon and cook over moderately high heat until lightly browned, about 5 minutes.
                                                                  • Strain the batter through a sieve over the apples, pressing with a spatula. Bake the pancake for 8 to 10 minutes, or until the edges are puffed and browned and the center is set. Serve immediately, with maple syrup.
                                                                  Yields: 2
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Most chefs tend to put duck on their menus in fall or winter, but Seth Bixby Daugherty also cooks duck in summer, when he can pair the meat with ripe apricots, peaches or cherries. Here he marinates apricots in garlic and thyme, then serves them alongside slices of golden, crispy-skinned duck and a bright cherry sauce.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 apricots, and pitted
                                                                  • Yes No 1 cup apple juice
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 1/2 lb cherry
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 large fennel bulb, and very
                                                                  • Yes No 4 6 oz boneless pekin duck breasts
                                                                  • Yes No 1/2 small cup arugula
                                                                  • Yes No 2 tbsp minced chives
                                                                  • In a shallow dish, combine 2 tablespoons of the olive oil with 1 tablespoon of the thyme and the garlic and season with salt and pepper. Add the apricot halves and toss to coat. Let stand for 1 hour.
                                                                  • Meanwhile, preheat the oven to 400°. In a medium saucepan, combine the apple juice, vinegar and sugar and boil over moderately high heat until slightly thickened, about 15 minutes. Add the cherries and boil until tender, about 3 minutes. With a slotted spoon, transfer the cherries to a bowl. Add the shallots to the saucepan and boil over high heat until the liquid has reduced to 1/2 cup, about 4 minutes. Return the cherries to the saucepan. Stir in the remaining 1 teaspoon of thyme and season with salt and pepper. Keep the cherry sauce warm.
                                                                  • Light a grill. In a medium bowl, mix the remaining 1 1/2 tablespoons of olive oil with the lime juice and season with salt and pepper. Add the fennel and toss well.
                                                                  • Grill the apricots over a medium-hot fire until lightly charred and tender, about 3 minutes per side. Transfer to a plate and keep warm.
                                                                  • Heat a large ovenproof skillet. Season the duck breasts generously with salt and pepper. Add to the skillet, skin side down, and cook over moderately high heat until some of the fat has been rendered, about 3 minutes. Transfer the skillet to the oven and roast the duck breasts for 3 minutes. Turn the breasts and roast for about 3 minutes longer, until medium-rare. Transfer the breasts to a carving board to rest for 5 minutes.
                                                                  • Toss the arugula and chives with the fennel salad and arrange on 4 plates. Slice the duck breasts crosswise 1/4 inch thick; arrange the slices on the plates and top with the cherry sauce. Garnish with the grilled apricots and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  To make this recipe as a single large potpie, spoon the filling into a 9-by-13-inch baking dish. Roll puff pastry into a 12-by-14-inch rectangle, and freeze for 15 minutes. Place pastry on top of dish, cut a few slits for steam to escape, and bake until crust is deep golden brown and filling is bubbling, about 45 minutes. Let stand for 15 minutes before serving.

                                                                  Ingredients
                                                                  • Yes No 4 lb boneless pork shoulder
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1 cup medium carrot
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 1 1 1/4 cup medium onion
                                                                  • Yes No 2 1/2 cup dry white wine
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 4 cup low-sodium chicken stock
                                                                  • Yes No 4 sprig thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No all purpose flour
                                                                  • Yes No 2 14 oz puff pastry
                                                                  • Yes No 1 large egg
                                                                  • Yes No 6 oz rutabaga
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 1 1 cup medium potato
                                                                  • Yes No 1 3/4 cup large carrot
                                                                  • Yes No 1/2 cup coarsely chopped flat leaf parsley
                                                                  • Yes No 2 1/2 tsp diced thyme
                                                                  • Make the stew: Season pork with 2 teaspoons salt and 1/2 teaspoon pepper. Heat a large, heavy pot over high heat for 1 minute. Add 2 tablespoons oil. Working in batches, brown pork on all sides, 3 to 4 minutes total per batch. Using a slotted spoon, transfer pork to a large bowl. (Reduce heat slightly if bottom of pot is getting too dark; you want browned, not burned, bits for flavoring the stew. Either wipe out pot or deglaze with water, bringing it to a boil and scraping up burned bits. Pour off liquid, add more oil, and proceed.)
                                                                  • Add carrot, celery, and onion to drippings in pot. Add cup wine, and stir, scraping up any browned bits from bottom, until wine is evaporated. Cook for 3 minutes more, then add remaining 2 cups wine. Cook, stirring often, until reduced by half, 6 to 8 minutes. Whisk caraway seeds, mustard, flour, and 1/2 cup stock in a small bowl, then whisk into pot. Bring to a boil, and cook, stirring often, for 30 seconds.
                                                                  • Stir in remaining 3 1/2 cups stock. Add pork, thyme sprigs, bay leaf, and 1/2 teaspoon salt, and bring to a boil. Reduce heat to a simmer, and cook, partially covered, until pork is fork-tender, about 1 hour and 30 minutes.
                                                                  • Finish the pies: Preheat oven to 375 degrees. On a lightly floured surface, working with 1 sheet of puff pastry at a time, roll out each to 1/8 inch thickness. Using a 3 1/2-inch fluted round cutter, cut out 12 circles, and arrange on a parchment-lined baking sheet. Cut out shapes from center of each round using a 1-inch snowflake cutter if desired. (Alternatively, make a wreath: Using a 1 1/2-inch leaf cutter, cut leaves from dough. Brush with egg, and form into wreath shapes about 3 1/2 inches in diameter, using 10 leaves per wreath. Save 1 leaf to place in center.) Brush with egg, then freeze until firm, about 15 minutes. Bake puff pastry rounds until golden brown, about 15 minutes.
                                                                  • Meanwhile, add remaining vegetables to pork mixture, and bring to a boil. Reduce heat to a simmer, and cook until vegetables are just tender, 15 to 18 minutes. Season with salt and pepper, and stir in parsley and thyme. Divide among twelve 7-ounce ramekins. Place on a rimmed baking sheet.
                                                                  • Place 1 puff pastry round on each ramekin. Bake, rotating sheet halfway through, until pastry is golden brown and juices are bubbling, 20 to 25 minutes more. Let stand for 15 minutes before serving.
                                                                  Yields: 12as part of a buffet
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You'll immediately notice the difference between the Cinnamon Sugar mixture you combined and the store-bought version. It's like what you used to get growing-up, in the days before the already-mixed version. I remember as a special breakfast treat, Mother used to sprinkle Cinnamon Sugar on a piece of buttered toast, and then quickly put it back under the broiler to melt it. Yummy.

                                                                  Ingredients
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 4 tsp cinnamon, ground
                                                                  • Mix ingredients together and store in an airtight container or shaker. Notes in the Margin: * If you purchase a high quality cinnamon, you may choose to use one less teaspoon of cinnamon, if you purchase a less-expensive brand you may want to add more cinnamon. Personally, I love cinnamon, so as far as I'm concerned, the more, the merrier. Plus, there's several medical studies showing how good cinnamon is for you.
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    brand

                                                                  Serve a zesty chicken taco salad drizzled with a chipotle chile, cumin, and cilantro dressing. The smokiness of the chipotle brings out the rich flavors of the roasted chicken breasts.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 2/3 cup light sour cream
                                                                  • Yes No 1 tbsp minced chipotle chile, canned in adobo sauce
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 4 tsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 cup shredded romaine lettuce
                                                                  • Yes No 2 cup chopped roasted skinless, boneless chicken breasts
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1/2 cup diced avocado
                                                                  • Yes No 1/3 cup red onion
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 8 3/4 oz no salt added kernel corn
                                                                  • To prepare dressing, combine first 7 ingredients, stirring well.
                                                                  • To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately. Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This recipe goes with Side Salad

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp coarse grain dry mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • In a small jar with a tight-fitting lid, combine all the ingredients. Cover and shake vigorously. Leave the garlic in the dressing until ready to use, then remove and discard it.
                                                                  Yields: 1/3cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No praline cream
                                                                  • Yes No 8 inch sour cream cake layers
                                                                  • Yes No 2 cup chopped pecan
                                                                  • Yes No garnish, pecan halves
                                                                  • Spread about 2/3 cup Praline Cream evenly between each cake layer and about 1 cup on top of cake. Spread a thin coat of Praline Cream (about 1 cup) on sides of cake. Press pecans into sides of cake. Garnish, if desired. Cover with plastic wrap; chill until ready to serve, or freeze, if desired.
                                                                  Yields: 1(4-layer) cake
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze

                                                                  Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again. It can be frozen and served with coffee or hot chocolate as part of breakfast, or you can change it up and serve with a scoop of ice cream for dessert. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

                                                                  Ingredients
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp instant coffee
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
                                                                  • In a small bowl, mix together the sugar, instant coffee, and cocoa.
                                                                  • Separately whisk together the flour, baking soda, baking powder, and salt. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. (Always start with flour and end with flour.) Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.
                                                                  • Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.
                                                                  • Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.
                                                                  Yields: 1bundt cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Try this simple champagne cocktail for a delicious drink perfect for special occasions. Also try: Cranberry Sparkler

                                                                  Ingredients
                                                                  • Yes No 1 oz mandarin liqueur
                                                                  • Yes No 4 oz champagne
                                                                  • Yes No clementine
                                                                  • Pour liqueur into a champagne flute; top with champagne. Twist clementine peel over glass and gently drop into cocktail.
                                                                  Yields: 1cocktail
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1/2 lb pork tenderloin
                                                                  • Yes No 1 1/2 tbsp brown sugar
                                                                  • Yes No 1 1/2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 tbsp grated onion
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 8 1 inch fresh pineapple cubes
                                                                  • Yes No 8 piece red bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Trim the fat from pork, and cut the pork into 8 (1-inch) cubes. Combine brown sugar and the next 7 ingredients (brown sugar through bay leaf) in a large zip-top heavy-duty plastic bag; add the pork cubes. Seal the bag, and marinate in the refrigerator for 1 hour, turning bag occasionally. (To keep the texture of the pork from becoming mushy, marinate it for no more than 1 hour.)
                                                                  • Remove pork from bag, reserving marinade. Discard bay leaf. Thread 4 pork cubes, 4 pineapple cubes, and 4 bell pepper pieces alternately onto each of 2 (10-inch) skewers.
                                                                  • Prepare grill. Place kebabs on grill rack coated with cooking spray, and cook 14 minutes or until done, turning and basting frequently with reserved marinade.
                                                                  • Note: Canned pineapple can be substituted for fresh. Drain 1 (8-ounce) can unsweetened pineapple chunks, reserving 16 chunks.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    drain

                                                                  Polish sour cherry compote recipe or kompot z wisni is typically served on its own as a dessert or as a dessert sauce with sernik, pound cake or ice cream. Sour cherry trees are very common in Poland, Hungary and other parts of Eastern Europe. And stewed fruits, such as this compote, is a common Polish dessert after a heavy meal when a rich pastry would be too much. Makes about 4 cups of Polish Sour Cherry Compote or kompot wisni

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 lb sour pitted cherries in can
                                                                  • In a large saucepan, bring water and sugar to a boil. Add prepared cherries, return to a boil, reduce heat and cook 3 minutes. Let steep off the heat until it comes to room temperature. Serve chilled or at room temperature on its own or as a side with cheesecake, ice cream or pound cake.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Chef Ana Lorena Ascencio

                                                                  Ingredients
                                                                  • Yes No 3 1/2 onzas de germen de alfalfa
                                                                  • Yes No 1 pieza de lechuga italiana desinfectada
                                                                  • Yes No 18 piezas de tomates cherry rebanados
                                                                  • Yes No 14 onzas de corazones de palmito rebanados
                                                                  • Yes No 1 chile serrano finamente picado
                                                                  • Yes No 10 cucharadas de calabaza finamente picada
                                                                  • Yes No 6 cucharadas de cebolla finamente picada
                                                                  • Yes No 1 cucharada de salsa inglesa
                                                                  • Yes No 1 cucharada de sazonador de ensalada
                                                                  • Yes No 1/3 taza de jugo de limón
                                                                  • Yes No 3 cucharadas de aceite de oliva
                                                                  • Yes No 1 cucharadita de sal
                                                                  • Yes No 1/2 cucharadita azúcar
                                                                  • Prepara la vinagreta revolviendo todos los ingredientes, agregando el aceite al último. Deja reposar unos minutos mientras preparas el resto e a ensalada, para permitir que los sabores se mezclen entre sí. Pruébala y ajusta el sazón. Queda ligeramente acidita y con el sabor de la cebolla presente. Es excelente para acompañar ensaladas con pocas hojas, con palmitos, con aguacate o para alcachofas.
                                                                  • Acomoda en un platón o en platos individuales una ligera cama con las hojas de lechuga, una porción de germinado al centro, y los palmitos y tomates rebanados alrededor del germinado. Si lo deseas, puedes agregar unas rodajas de aguacate.
                                                                  • Acompaña con la vinagreta bien fría.
                                                                  Yields: 6
                                                                  • Total Time: 15 minutes

                                                                  This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 1/2 tsp thyme
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No 1 1/4 cup dry white wine
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 cup clam juice
                                                                  • Yes No 2 lb king crab legs
                                                                  • Yes No 24 littleneck clam
                                                                  • Yes No 1 lb firm, skinless white fish fillets
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/4 large lb shrimp
                                                                  • Yes No 1/2 cup coarsely chopped flat leaf parsley
                                                                  • Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
                                                                  • Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
                                                                  • Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
                                                                  • Remove pot from heat. Stir in parsley. Season with salt and pepper.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover

                                                                  ). Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites. Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

                                                                  Ingredients
                                                                  • Yes No most ricotta pancake recipes you'll find have you the eggs and the whites, folding them the batter at the end, we did the same, and when we ran our finger around the edge of the bowl and licked off the batter, it almost bubbled in our mouth, it was so airy
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No 3/4 cup flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid. We used fresh ricotta from Whole Foods that was pretty dry. If you are using a commercial brand that's runny, you may want to drain it longer (or make your own ).
                                                                  • Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
                                                                  • Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    brand

                                                                  Sweet, spicy, and savory all at once, these Indian-influenced popcorn balls are a shoo-in for adventurous eaters. Special equipment: You’ll need a reliable candy/fat thermometer for this recipe. We like this one by CDN

                                                                  Ingredients
                                                                  • Yes No 9 cup plain popcorn
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup light corn syrup
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 tsp distilled white vinegar
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 4 tsp curry powder
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1 cup sweetened angel flake coconut
                                                                  • Yes No 1/3 cup diced candied ginger
                                                                  • Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
                                                                  • Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar is dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in butter, curry powder, and vanilla until melted and smooth.
                                                                  • Immediately drizzle sugar mixture over popcorn. Add coconut and ginger and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
                                                                  • Using buttered or oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6(3-inch) popcorn balls
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The addition of Dijon mustard takes this supreme comfort dish into another realm. Plus, this version ditches any roux-based sauces or baking and instead gets whipped up on the stovetop in mere minutes. Game plan: If the mac ’n’ cheese is on the runny side, let it sit on the stove for a minute or two before serving to finish absorbing the half-and-half. This recipe was featured as part of our DIY TV

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb elbow macaroni pasta
                                                                  • Yes No 16 oz extra sharp cheddar cheese
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3/4 tsp hot sauce
                                                                  • Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to manufacturer’s instructions.
                                                                  • Drain pasta and return to the pot over very low heat. Add remaining ingredients and stir until cheese is melted. Season with additional salt and freshly ground black pepper as needed and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  This traditional sidecar drink recipe is courtesy of Ti Adelaide Martin and Lally Brennan, authors of "In the Land of Cocktails."

                                                                  Ingredients
                                                                  • Yes No 2 tbsp caster sugar
                                                                  • Yes No 1 wedge lemon
                                                                  • Yes No ice cube
                                                                  • Yes No 2 oz domestic brandy
                                                                  • Yes No 1 oz Cointreau
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 3 long inch lemon zest
                                                                  • Place sugar in a shallow dish or saucer. Run the lemon wedge around the rim of a martini glass and discard. Dip rim in sugar to coat. Fill glass with ice and set aside to chill.
                                                                  • Fill a cocktail shaker with ice and add brandy, Cointreau, and lemon juice; shake vigorously.
                                                                  • Remove ice from glass and discard. Twist lemon peel over glass; strain cocktail into glass. Serve immediately.
                                                                  Yields: 1cocktail
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  What we do know: Elaine ordered a big salad on almost every episode of Seinfeld. What we don’t know: what the heck was in it. Here’s our best guess; consider it a simple but well-done garden salad. This recipe was featured as part of our Festivus menu.

                                                                  Ingredients
                                                                  • Yes No 10 oz butter lettuce
                                                                  • Yes No 1 1/2 cup pear tomato
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1/2 medium english cucumber
                                                                  • Yes No 1 cup thinly sliced radish
                                                                  • Yes No herbed buttermilk dressing
                                                                  • Combine all ingredients except dressing in a large bowl and toss thoroughly. Divide among 8 plates and drizzle with desired amount of dressing.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The array of bitter greens, lightly wilted by hot garlic oil, is delicious with the flavors of balsamic vinegar and sweet quince paste in the dressing. Chef Govind Armstrong recommends using a soft blue like Gorgonzola for making a creamy dish. The firm blue cheese here creates a more crumbly topping.

                                                                  Ingredients
                                                                  • Yes No 3 oz quince paste
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 3/4 lb belgian endive
                                                                  • Yes No 1 bite size, 10 oz head escarole, inner leaves pieces
                                                                  • Yes No 2 10 oz small frisée
                                                                  • Yes No 1 6 oz small radicchio
                                                                  • Yes No 4 oz firm blue cheese
                                                                  • In a mini food processor, puree the quince paste with the water and balsamic vinegar. Add 1/4 cup of the olive oil and process until emulsified. Pour the quince dressing into a small bowl and season with salt and pepper.
                                                                  • In a small saucepan, cook the garlic in the remaining 2 tablespoons of oil over moderate heat until the garlic is golden brown, about 4 minutes. Discard the garlic.
                                                                  • Put the endives, escarole, frisée and radicchio in a large bowl. Pour the hot garlic oil on top and toss. Add the quince vinaigrette and the blue cheese to the salad, toss again and serve.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    maytag
                                                                    Brands:
                                                                  • Yes No
                                                                    Maytag

                                                                  This tasty salad is perfect for evenings when you're looking for a light meal that can be made quickly. It takes just over 30 minutes to make from scratch, or you can prep many of the ingredients in advance.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp reduced fat mayonnaise
                                                                  • Yes No 2 tbsp non-fat yogurt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp chopped dill weed
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 cup chopped fennel bulb
                                                                  • Yes No 1/3 cup carrot
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 1 1/4 large lb shrimp
                                                                  • Yes No 1 15.5 oz great northern beans
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 4 oz watercress
                                                                  • Combine reduced-fat mayonnaise, yogurt, 1 1/2 teaspoons lemon juice, dill, 1/8 teaspoon salt, and pepper in a large bowl, stirring well with a whisk. Add fennel and next 4 ingredients (through beans); toss well to combine.
                                                                  • Combine oil, watercress, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt in a large bowl; toss gently to coat. Divide watercress mixture evenly among 4 plates; top each serving with 1 1/2 cups shrimp mixture. Tip: For a flavor variation, try arugula and basil in place of watercress and dill. You can also substitute chopped rotisserie chicken for shrimp.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rotisserie

                                                                  Season fresh shrimp with a homemade jerk seasoning mix and grill over medium-high heat for three minutes on each side. Serve with a sweet fruit salsa made from chopped pineapple, chopped cucumber, sliced red onion, chopped cilantro, and cider vinegar.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp thyme, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Prepare grill to medium-high heat.
                                                                  • Combine first 7 ingredients. Combine oil and shrimp in a large bowl; toss well to coat. Sprinkle spice mixture over shrimp; toss to coat. Thread shrimp evenly onto 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until done, turning once.
                                                                  • Fruit salsa: Combine 2 cups chopped fresh pineapple, 1/2 cup chopped cucumber, 1/2 cup vertically sliced red onion, 2 tablespoons chopped fresh cilantro, and 2 teaspoons cider vinegar.
                                                                  Yields: 4servings (serving size: 2 skewers)
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  Chile con Queso
                                                                   1 h 45 m

                                                                  Diced green chiles can be substituted for roasted green chiles.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 4 oz jarred pimiento
                                                                  • Yes No 2 4 oz roasted green chiles
                                                                  • Yes No 1 cup cottage cheese
                                                                  • Yes No 2 16 oz pasteurized prepared cheese product
                                                                  • Yes No 1 5 oz evaporated milk
                                                                  • Yes No assorted tortilla and corn chips
                                                                  • Yes No slice toppings, grape tomato halves, pickled jalapeño slices
                                                                  • Melt butter in a large skillet over medium heat; add onion, and sauté until tender. Stir in diced pimiento and roasted green chiles, and sauté 1 minute. Set aside.
                                                                  • Process 1 cup cottage cheese in blender until creamy.
                                                                  • Place onion mixture, cottage cheese, and cubed cheese in a 4-qt. slow cooker; stir in evaporated milk. Cover and cook on LOW 1 hour and 20 minutes, stirring gently every 20 minutes. Stir before serving. Serve with assorted tortilla and corn chips and desired toppings.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 8cups
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Ask a Wisconsin purist -- tradition demands that these sausages be served on a toasted hard roll (not a hot dog bun), with butter, spicy mustard (not ketchup), sweet pickles (not lettuce), and sauerkraut.

                                                                  Ingredients
                                                                  • Yes No oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 14 oz sauerkraut
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 3 oz bratwurst sausages
                                                                  • Yes No 4 hard rolls
                                                                  • Yes No 1/4 cup spicy brown mustard
                                                                  • Yes No 1/2 cup bread and butter pickles
                                                                  • Yes No potato chips
                                                                  • Heat grill to medium-low; lightly oil grates. In a medium saucepan, heat butter over medium. Add onion, and cook, stirring occasionally, until soft, 4 to 5 minutes. Add sauerkraut, sugar, caraway seeds, and 1/2 cup water; season with salt and pepper. Simmer until sauerkraut is heated through, 3 to 5 minutes; set aside.
                                                                  • Grill sausages, turning frequently, until golden brown and warmed through, 10 to 12 minutes.
                                                                  • Grill rolls, cut side down, until warm, 1 to 2 minutes. Spread lightly with butter, if using, and mustard. Halve sausages lengthwise; fill each roll with 2 halves and pickles. Serve with sauerkraut and potato chips.
                                                                  Cuisine:YesNomidwestern
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 8 oz crushed pineapple in juice
                                                                  • Yes No 1 6 oz banana
                                                                  • Yes No 1 6 oz plain nonfat yogurt
                                                                  • Yes No 1/2 cup ice cube
                                                                  • Yes No nutmeg
                                                                  • In a blender, combine crushed pineapple with juice, banana, yogurt, and ice cubes. Puree until smooth. Sprinkle with grated nutmeg and serve.
                                                                  Yields: 2
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  Pfeffernüsse are not only fun to say ( feh-fer-noose ) but a fabulous treat to add to the holiday cookie platter.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 2 1/2 tsp nutmeg
                                                                  • Yes No 1/2 tsp cloves, whole
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 1 3/4 lemon
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 4 tbsp milk
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No lemon zest
                                                                  • Yes No nutmeg, ground
                                                                  • In a small bowl, whisk together the flour, baking powder, baking soda, spices and salt. Set aside.
                                                                  • Beat butter and sugars together until light and fluffy. Add in zest. Beat in egg, vanilla and milk just to combine. Reduce the speed to low and gradually mix in the flour mixture. Fold in the ground walnuts.
                                                                  • Wrap the dough in plastic wrap and refrigerate overnight.
                                                                  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
                                                                  • Roll dough into small, teaspoon-sized balls. Place on the prepared baking sheet spacing them slightly apart Continue until all dough is used. Bake for 10 minutes or until the cookies are firm to the touch and light golden in color. Cool cookies on the sheet for 5 minutes.
                                                                  • In a small bowl, combine the confectioners’ sugar, vanilla, water and lemon zest and whisk until smooth. Brush warm cookies with glaze and sprinkle with ground nutmeg. Allow the glaze to dry completely, about 20 minutes, then transfer cookies to an airtight container and store at least one week before serving.
                                                                  Yields: 801-inch cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Time: 2 hours.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1 lb turkey italian sausage
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup low-fat milk
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No 1 cup tomato juice
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 1/2 cup low-fat cottage cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 12 oz lasagna noodle
                                                                  • In a large, heavy saucepan, heat 1 tbsp. oil over medium heat. Add onion; sauté until golden, 5 minutes. Stir in celery and carrot; cook 5 more minutes. Add sausage and 1/2 tsp. salt, breaking up meat with a spoon, and cook until it loses its raw color.
                                                                  • Add milk and cook over medium heat, stirring, until completely evaporated, 10 to 12 minutes. (The mixture will appear quite curdled at this point.) Add wine and cook until reduced by half, about 3 minutes. Add tomatoes and juice, bring to a boil, lower heat, and gently simmer, uncovered. Cook ragù until liquid reduces by a third, about 30 minutes. Season with 1/4 tsp. pepper and remaining 1/2 tsp. salt.
                                                                  • In a food processor, whirl cottage cheese, egg, 1/4 cup parmesan, remaining 1/4 tsp. pepper, and the nutmeg until smooth.
                                                                  • Preheat oven to 375°. Cook lasagna noodles according to package directions; don't overcook. Drain noodles and lay flat on kitchen towels without overlapping. Oil a 9- by 13-in. baking dish and spread with about 1/2 cup ragù. Add a single layer of noodles (for most brands this is 3 sheets per layer). Spread with a third of ragu, then top with another layer of noodles, half the cheese mixture, and another layer of noodles. Repeat layering, giving you 2 alternating layers of sauce and cheese. Cover with remaining third of ragù and sprinkle evenly with remaining parmesan.
                                                                  • Cover lasagna with oiled foil and bake until hot, 30 minutes. Let stand 15 minutes before serving.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragù
                                                                  • Yes No
                                                                    ragu
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù

                                                                  The oils in nuts are a great vehicle for smoke. These smoked almonds will make for a tasty party snack and a great conversation piece. Special equipment: We recommend using a charcoal grill or a smoker for this recipe. You will also need long heatproof tongs, matches or a lighter, newspaper, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), 2 oven mitts, 1 disposable aluminum 8-inch square pan, 1 disposable aluminum 9-by-5-inch loaf pan, and an oven thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this recipe, we recommend hickory chips, but any wood will do. Wood chips can be purchased at most hardware stores and grocery stores during the summer months, or... read more The oils in nuts are a great vehicle for smoke. These smoked almonds will make for a tasty party snack and a great conversation piece.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup raw, skin on almonds
                                                                  • Yes No 2 cup hickory wood chips
                                                                  • Yes No 8 lump qt charcoal
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp sugar, granulated
                                                                  • Using a sharp knife, punch holes in the bottom of the square aluminum pan. Add almonds and spread in a single layer.
                                                                  • Soak the wood chips in a bucket of water for at least 15 minutes.
                                                                  • Prepare the grill: Remove the cooking grate and set it aside. Fill a chimney starter three-quarters of the way with charcoal, then pour the unlit charcoal onto one side of the charcoal grate. Using tongs, stack the charcoal in a slight slope against the side of the grill bowl. Remove 1 cup of the wood chips from the water, shaking off any excess, and lay the damp chips in the middle of the unlit charcoal. Fill the chimney again halfway with charcoal. Place the chimney on the charcoal grate next to the unlit coals. Twist two or three sheets of newspaper, form the twisted paper into rings, and place them under and inside the chimney. Light the newspaper through the holes at the bottom of the chimney. After about 5 minutes, the charcoal should be red and flames should have appeared toward the top of the chimney.
                                                                  • Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate. Use tongs to stack the lit coals on the pile. Top the lit charcoal with the remaining 1 cup drained, damp wood chips. Set the empty chimney aside. Place the cooking grate back on the grill. Fill the 9-by-5-inch aluminum loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the cold water is needed to keep the grill temperature low). Set an oven thermometer in one of the grill lid’s vent holes or on the cooking grate near the edge of the grill and opposite the charcoal. Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents. (If smoke is not coming out, check your fire to make sure it is lit. If it’s not, relight it, using tongs to transfer the warm charcoal from the grill back into the chimney starter.) Let the grill heat until it reaches at least 250°F, about 15 minutes.
                                                                  • Place the aluminum pan of almonds on the cooking grate but not over the lit charcoal. Cook, covered, making sure the grill lid’s vent is over the almonds (not the fire), until the nuts are smoky and toasted, about 30 to 45 minutes. Shake the pan of almonds halfway through the cooking time. Also, occasionally check the grill temperature. It should be between 250°F and 300°F. If it is too hot, add more water to the loaf pan (it evaporates) and close the lower vent by half. If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney.
                                                                  • Transfer the almonds to a bowl and toss with oil, salt, and sugar. Taste and season with more salt and sugar as needed.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    smoke
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    newspaper
                                                                  • Yes No
                                                                    paper

                                                                  Croutons provide a nice crunch to anything they garnish, and they’re a great way to get rid of leftover bread. These were made to top our Apple-Chestnut Soup, but are also perfect for Roasted Pumpkin Soup for an herby finish to a puréed fall soup.

                                                                  Ingredients
                                                                  • Yes No 3 oz ciabatta
                                                                  • Yes No 1/4 cup minced flat leaf parsley
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Heat oven to 350°F and arrange a rack in the middle. Toss bread cubes and parsley in a heatproof bowl to combine.
                                                                  • Heat butter and olive oil in a small saucepan over medium-low heat until butter is melted. Pour butter mixture over bread cubes and toss well to coat. Season well with salt.
                                                                  • Spread bread cubes in an even layer on a baking sheet. Bake until golden brown and crispy, about 10 to 15 minutes. Let cool and store at room temperature in an airtight container for up to 3 days.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake

                                                                  For an elegant alfresco dinner that’s still easy on the prep time, make a main dish featuring grilled eggplant topped with melted provolone cheese. Top with grilled salsa and pair with a small green salad for a pleasing summer dinner in about 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp balsamic vinegar
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 4 small eggplant
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 thick lb deli style mild provolone
                                                                  • Yes No salsa
                                                                  • Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper. Preheat a gas grill to high; adjust the heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the eggplants cut-side down until browned, about 5 minutes. Flip the eggplants and top each half with a slice of provolone. Grill 3 minutes more or until the cheese is bubbly. Top with some Grilled Salsa.
                                                                  • Rainy-Day Method: Prepare the eggplants as described above. Heat the broiler and cook the eggplants about 6 inches from the heat, cut-side down, for 5 minutes. Turn and broil cut-side up for about 3 minutes. Add the provolone and broil about 3 minutes more.
                                                                  Yields: 8first-course or 4 main-course servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    broil
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  The kabocha squash is a large, green, pumpkin-shaped squash with a sweeter flavor and less fibrous texture than many winter squashes. Feel free to substitute butternut squash or acorn squash for the Kabocha squash.

                                                                  Ingredients
                                                                  • Yes No 1 3 to 4 lb kabocha squash
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 tbsp maple syrup, grade b
                                                                  • Yes No salt and pepper
                                                                  • Cut squash in half; scoop out seeds. Cut Kabocha squash into 2-inch pieces; peel, rinse, and drain. Steam the Kabocha squash, covered, over simmering water until tender, about 25 to 35 minutes. Drain squash and transfer to a large bowl. Add the butter and some of the maple syrup. Mash and taste. Add more maple syrup, if desired, and salt and pepper to taste. Serves 6. More Winter Squash Recipes Baked Hubbard Squash Acorn Squash Rings Acorn Squash with Apples and Honey Butternut Squash Pie Slow Cooker Acorn Squash Recipe Acorn Squash with Apple Beef Stuffing Ham Skillet with Acorn Squash Butternut Squash with Raisins Butternut Squash and Apple Casserole Butternut Squash Crockpot Winter Squash Recipes Side Dish Casseroles Vegetable Dishes Crockpot Vegetable
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    slow cook

                                                                  Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.

                                                                  Ingredients
                                                                  • Yes No 1 cup mashed sweet potato
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/3 cup chopped pecan
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1 tbsp dark corn syrup
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 egg white
                                                                  • Yes No 2 mini, 2.1 oz phyllo shells
                                                                  • Preheat oven to 350°.
                                                                  • Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.
                                                                  • Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.
                                                                  • Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack.
                                                                  Yields: 15servings (serving size: 2 tarts)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 11 oz mandarin orange segments in can
                                                                  • Yes No 4 1/2 cup orange juice
                                                                  • Yes No crushed pineapple and juice
                                                                  • Yes No 4 1/2 cup cranberry juice
                                                                  • Yes No 4 cup ginger ale
                                                                  • Place mandarin orange segments from an 11-oz. can in an ice-cube tray and top with 1/2 cup orange juice. In a second tray, repeat with crushed pineapple and juice. Divide 1/2 cup cranberry juice in a third tray. Freeze 4 hours. To serve, stir 4 cups orange juice, 6 cups pineapple juice, 4 cups cranberry juice and 4 cups ginger ale together in a large bowl and add fruit ice cubes.
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 6 baby artichoke
                                                                  • Yes No 3/4 lb jerusalem artichoke
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 18 2 oz sardine
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 cup green olive
                                                                  • Yes No 3 cup loosely packed flat leaf parsley
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 4 4 oz cup baby arugula
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Preheat the oven to 400°. Fill a large bowl with water and squeeze the lemon into it. Snap off the green outer leaves of the artichokes until you reach the yellow leaves. Cut off the top third of each artichoke. Using a mandoline or a food processor fitted with the slicing blade, thinly shave the artichokes. Add them to the lemon water. Shave the sunchokes into the lemon water.
                                                                  • In a very large ovenproof skillet, heat the canola oil until nearly smoking. Season the sardines lightly with salt and pepper and add them to the skillet. Cook for 3 minutes, then flip the sardines and add the garlic, olives, parsley, oregano, capers, chiles and lemon zest. Transfer the skillet to the oven and roast the sardines for about 5 minutes, or until cooked through.
                                                                  • Drain the artichokes and sunchokes and pat dry. Return them to the bowl and add the arugula, olive oil and lemon juice. Season lightly with salt and pepper. Transfer the sardines and salad to plates and serve.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  The classic flavors of a salade niçoise were made to go on top of a slice of bread. Between bites of seared tuna and briny caper mayonnaise you’ll be wondering why you never thought of this before. This recipe was featured as part of our Most Delicious Sandwiches photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tbsp diced gherkin
                                                                  • Yes No 1 1/2 tsp diced brined capers
                                                                  • Yes No 1 6 oz ahi tuna fillet
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup salad greens
                                                                  • Yes No 2 tbsp pitted kalamata olive
                                                                  • Yes No 1 thin slice red onion
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Yes No 2 slice sweet batard, toasted
                                                                  • Yes No 1 egg
                                                                    For the mayonnaise:
                                                                  • Combine all ingredients in a small bowl and stir until fully incorporated; set aside.
                                                                    For the sandwich:
                                                                  • Season the tuna generously with salt and pepper on both sides. Heat 1 teaspoon of the oil in a medium frying pan over high heat until smoking. Add the tuna and sear until lightly browned on one side, about 1 to 2 minutes. Turn and sear on the other side, about 1 minute more for rare. Remove to a cutting board and let rest while preparing the remaining ingredients.
                                                                  • Placee the greens, olives, onion, remaining 1 teaspoon oil, and vinegar in a medium, nonreactive bowl. Season with salt and pepper and toss to combine. Slice the cooked tuna on the bias into 1/2-inch-thick pieces.
                                                                  • Divide the mayonnaise between the slices of bread and spread evenly. Top one slice of toast with half of the salad mixture, then half of the sliced tuna, then half of the egg slices. Repeat with the second piece of toast and serve open-faced.
                                                                  Yields: 2open-faced sandwiches
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 lb fingerling potatoes
                                                                  • Yes No 1 8 oz haricots verts
                                                                  • Yes No 1/2 cup white wine vinegar
                                                                  • Yes No 1 shallot
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 1/4 cup coarsely chopped parsley
                                                                  • Yes No 4 slice fully cooked bacon slices
                                                                  • Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat, and cook 20 minutes or until tender. Drain.
                                                                  • Meanwhile, cook green beans in boiling water to cover in a medium saucepan 3 to 4 minutes or until crisp-tender. Plunge in ice water to stop the cooking process; drain.
                                                                  • Whisk together vinegar and next 5 ingredients in a medium bowl. Add oil in a slow, steady stream, whisking constantly, until smooth.
                                                                  • Pour vinegar mixture over potatoes. Just before serving, add green beans, dill, and parsley, and toss gently until blended. Sprinkle with bacon. Serve immediately, or cover and chill until ready to serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate

                                                                  A reinterpretation of the familiar gin and tonic, this cocktail includes fresh watermelon and cucumber juices for a refreshing taste.

                                                                  Ingredients
                                                                  • Yes No 6 cup cubed watermelon
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 2 1/2 cup tonic water
                                                                  • Yes No 1 1/4 cup gin
                                                                  • Combine half each of watermelon, mint, juice, and cucumber in a blender or food processor; process until smooth. Line a fine sieve with 4 layers of cheesecloth, allowing cheesecloth to extend over edges; strain watermelon mixture through prepared sieve over a bowl, reserving juice mixture. Gather the edges of the cheesecloth together. Holding cheesecloth over sieve, squeeze to release the remaining juice mixture. Discard solids. Repeat the procedure with the remaining watermelon, mint, juice, and cucumber.
                                                                  • Combine 2 1/2 cups juice mixture, tonic water, and gin, stirring well to combine. (Reserve any remaining juice mixture for another use.) Serve over ice.
                                                                  Yields: 8servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve

                                                                  This is an easy version of the traditional cold weather classic. The small amount of bacon gives this corn and potato chowder its signature flavor. Serves: 6

                                                                  Ingredients
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No 1 russet potato
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp salt
                                                                  • In a heavy bottom soup or saucepot, sauté the bacon in the butter on medium heat until the bacon is cooked, but not crisp. Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well. Bring up to a gentle simmer, reduce heat to low and cook, stirring occasionally, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and serve immediately. Note: you can easily adjust this chowder to your personal taste by altering the amount of soup you blend, depending on how smooth or chunky you prefer.
                                                                  Cuisine:YesNonew england
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  The beauty of this risotto is that two lobsters feed six people. Steam the lobsters, shuck them from their shells, then use the shells to create a quick and savory broth. This broth is the essence of the risotto, which brightens up in color, texture, and taste with the addition of the chopped lobster meat. This recipe was featured as part of our Healthy Risotto round-up.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 whole lobster
                                                                  • Yes No 2 1/2 qt water
                                                                  • Yes No 6 whole black peppercorn
                                                                  • Yes No 1 small bay leaf
                                                                  • Yes No 1 medium leek
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup carnaroli rice
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/4 cup finely grated parmesan cheese
                                                                  • Yes No 1/3 cup minced chives
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Fill a large pot with a tightfitting lid with 1 inch of water and stir in the measured salt. Add a steamer rack to the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope. Then make a figure eight out of the foil rope and set it in the pot.)
                                                                  • Bring the water to a boil over high heat. Add the lobsters, head first, to the pot, cover, and return the water to a full boil. Reduce the heat and cook at a gentle boil until the lobsters are bright red, about 14 minutes from the time they go into the pot. Check their doneness by pulling on an antenna: If it comes out with no resistance, the lobster is done.
                                                                  • Transfer the lobsters to a cutting board. Wash out the large pot. When the lobsters are cool enough to handle, remove the meat from the shells (reserve the shells). Chop the meat into 1/2-inch pieces and refrigerate until needed (you should have about 2 cups).
                                                                  • Rinse the lobster shells, including the heads, of any residue. Place all the shells back in the large pot and add the 2 1/2 quarts of water, peppercorns, bay leaf, and leek. Bring to a boil over high heat, then reduce the heat to medium low and simmer for 1 hour. Discard the large shells and strain the lobster broth through a fine-mesh strainer set over a medium saucepan. Set the strained broth over low heat and keep it at a bare simmer.
                                                                  • In a large wide pot or Dutch oven, heat the measured oil over medium heat until shimmering. Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is translucent, about 5 minutes.
                                                                  • Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes. Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes. Pour a ladleful of the simmering lobster broth over the rice. Let simmer, stirring constantly, until the rice absorbs the liquid. Continue adding the broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth). Taste as you go for doneness, seasoning with salt and pepper as needed.
                                                                  • When the rice is done, remove from heat and stir in the reserved lobster meat, Parmesan, chives, lemon zest, and lemon juice. Taste and season with more salt, pepper, Parmesan, and lemon juice as needed. Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately. Drizzle each serving with olive oil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This Polish recipe for meatloaf stuffed with mushrooms - klops nadziewany grzybami - uses a ground meat mixture that can be made into a loaf shape, meatballs or patties. This is just another example of Eastern Europeans' love of hiding one food inside another food. Here's a larger picture of meatloaf stuffed with mushrooms. This can be served with thickened, defatted pan juices or mushroom sauce over mashed potatoes. Makes 4 to 6 servings of Polish Meatloaf Stuffed with Mushrooms - Klops Nadziewany Grzybami

                                                                  Ingredients
                                                                  • Yes No 1/2 oz dried porcini mushroom
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 4 oz mushroom
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp bread crumb
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 slice stale white bread
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 3/4 lb ground beef
                                                                  • Yes No 1/4 lb lean ground pork
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large egg
                                                                  • Yes No salt and pepper
                                                                  • Place mushrooms in a heatproof bowl and pour boiling water over. Let steep for 2 hours. Transfer mushrooms and liquid (being careful not to disturb the sediment in the bottom of the soaking bowl) to a saucepan and cook until tender and most of the liquid has evaporated. Chop finely and reserve. In a skillet, cook fresh mushrooms and medium onion in butter, covered, about 15 minutes. Add the dried mushrooms, leaving the cover off, and continue to cook until any liquid evaporates. Remove from heat and add breadcrumbs, salt and pepper to taste. Reserve. In a large bowl, soak bread in milk until soft. Add beef, pork, onion, egg, salt and pepper, and mix thoroughly. Heat oven to 350 degrees. Place a piece of waxed paper on the countertop. Pat meatloaf mixture into a 1-inch-thick rectangle. Place cooled mushroom filling down the center of the rectangle and flip the other half over, sealing the edges completely. Lightly coat a baking pan with cooking spray. Carefully transfer the meatloaf to the pan (or use the waxed paper to assist you in getting it into the pan) and bake uncovered about 45 minutes to 1 hour. Remove from pan and keep warm. If desired, defat the pan juices and add 2 tablespoons sour cream fork blended with 2 tablespoons all-purpose flour. Add 1 1/2 cups boiling water and whisk until smooth. Cook until thickened. Alternatively, serve with mushroom sauce.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 lb juice oranges, skin on
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • In a medium saucepan, mix the satsumas with the sugar and lemon juice. Simmer over moderately low heat, stirring occasionally, until thick, about 45 minutes. Stir in the cranberries and remove from the heat. Let cool to room temperature, about 1 hour.
                                                                  Yields: 3cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 lime
                                                                  • Yes No 1/3 cup mint
                                                                  • Yes No 2 cup chopped honeydew melon
                                                                  • Yes No 1 cup lime juice
                                                                  • Yes No 3 cup water
                                                                  • Bring sugar, 1 cup water, zest of 2 limes and mint leaves to a boil, stirring. Let cool; strain. Puree chopped honeydew in blender. Stir together honeydew puree, fresh lime juice, lime-mint syrup and 3 cups cold water. Chill 2 hours.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Bake this lightly sweetened, sturdy cake-style shortcake in a square pan to use for both weekend desserts. You'll only need 7 of the squares, so freeze the remaining 2 for another use (or go ahead and pack them; consider them secret snacks for the cook). This recipe goes with Brandied Peach Shortcakes, Mixed Berry Trifles

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp grated orange rind
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 4 1/2 oz all purpose flour
                                                                  • Yes No 2 tbsp yellow cornmeal
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind and juice; beat well. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition.
                                                                  • Spoon batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
                                                                  • Cut shortcake into 9 squares. Reserve 4 squares for Brandied Peach Shortcakes and 3 squares for Mixed Berry Trifles; freeze remaining 2 squares for another use.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9servings (serving size: 1 square)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  A quick tomato sauce dresses chewy cavatelli, crisp bacon, and peppery arugula. Be sure to add the arugula at the last minute; if it actually cooks, it may turn bitter.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb bacon
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 3/4 cup canned crushed tomatoes
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lb frozen cavatelli
                                                                  • Yes No 1 1/4 cup arugula
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp. Remove with a slotted spoon. Pour off all but 1 tablespoon of the fat from the pan.
                                                                  • Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatoes with their juice, the salt, and the pepper and bring to a simmer. Cover and cook for 10 minutes.
                                                                  • In a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain and toss with the sauce, bacon, arugula, and 1/4 cup of the Parmesan. Stir until the arugula just wilts. Sprinkle the remaining Parmesan over the top.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup pastry flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/2 cup blackberry jam
                                                                  • Yes No 1/2 cup thinly sliced almond
                                                                  • Yes No powdered sugar
                                                                  • In a bowl, whisk the 1 1/2 cups of pastry flour with the 2 tablespoons of granulated sugar. Add the butter and, using a pastry blender, your fingers or 2 dinner knives, blend the butter into the flour until the mixture resembles coarse meal. Sprinkle on the vanilla and knead gently until a dough forms. Pat the dough into a disk, wrap in plastic and refrigerate until thoroughly chilled, at least 1 hour.
                                                                  • Preheat the oven to 350°. Line 2 large baking sheets with parchment paper and refrigerate. Cut the dough into 4 pieces. Working with 1 piece at a time and leaving the rest in the refrigerator, roll out the dough 1/8 inch thick on a lightly floured work surface. Using a 4-inch round biscuit cutter, stamp out as many rounds as possible; gather and reserve the scraps.
                                                                  • Brush the edges of each round with some of the egg white. Spoon 1 rounded teaspoon of jam onto one half of each round, leaving a 1/4-inch border; fold the other half over to enclose the jam. Using the tines of a fork, press the edges together to seal. Transfer the mezzalune to one of the chilled baking sheets, spacing them 2 inches apart. Repeat with the remaining 3 pieces of dough and filling, then repeat with the gathered scraps. Refrigerate the mezzalune for at least 10 minutes.
                                                                  • Brush the mezzalune with egg white, sprinkle with granulated sugar and top with a generous sprinkling of sliced almonds. Bake in the upper and lower thirds of the oven for about 40 minutes, until golden brown, switching the pans halfway through for even baking. Transfer the cookies to a rack to cool. Dust with confectioners' sugar and serve.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 15cookies
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper