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                                                                  Ingredients
                                                                  • Yes No 1 small lb red potato
                                                                  • Yes No 1/3 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup crumbled blue cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Place potatoes in a saucepan; cover with cold water to 2 inches above potatoes. Bring mixture to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add buttermilk, blue cheese, salt, and pepper to pan; mash with potato masher to desired consistency.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  Ingredients
                                                                  • Yes No 1/2 cup white miso
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No 3 tbsp sake
                                                                  • Yes No 2 tbsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 2 tbsp tahini
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 2 6 oz skinless mahi mahi fillets
                                                                  • Yes No 2 tbsp white sesame seed
                                                                  • Yes No 2 tbsp black sesame seed
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No cucumber watercress salad
                                                                  • Whisk together first 6 ingredients; pour into a large heavy-duty zip-top plastic bag, and add mahi mahi. Seal and chill 8 hours, turning occasionally.
                                                                  • Combine sesame seeds and flour in a shallow dish. Remove fish from marinade; pat dry with paper towels. Coat fish on all sides with sesame seed mixture.
                                                                  • Heat sesame and peanut oils in a large nonstick skillet over medium-low heat. Add fish; cook 2 to 3 minutes or until golden. Turn over, reduce heat to low, and cook 2 to 3 minutes until fish flakes easily with a fork. Serve over Cucumber-Watercress Salad.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 4 carrot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No two 2 lb lobster meat
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 6 black peppercorn
                                                                  • Yes No 5 coriander seed
                                                                  • Yes No 1/8 tsp fennel seed
                                                                  • Yes No 2 qt water
                                                                  • Yes No 2 medium yukon gold potato
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No pinch saffron
                                                                  • Yes No two 2 inch orange zest
                                                                  • Yes No one 28 oz diced tomato in can
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 lb mussel
                                                                  • Yes No 1 lb skinless halibut fillet
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • In a large soup pot, heat the olive oil. Add the onion, celery, half of the carrots, the smashed garlic cloves and the reserved lobster shells. Cook over moderate heat, stirring, until the vegetables are softened slightly, about 7 minutes. Add the wine and cook until nearly evaporated, about 5 minutes. Add the thyme, bay leaf, peppercorns, coriander seeds, fennel seeds and the water and bring to a boil. Simmer over moderate heat until the liquid is reduced to about 6 cups, about 45 minutes. Strain the broth into a heatproof bowl and discard the solids. Rinse out the pot.
                                                                  • Return the broth to the pot. Add the potatoes, fennel, saffron, orange zest, tomatoes, minced garlic and the remaining carrots; bring to a boil. Season with salt and pepper and simmer over moderate heat until the vegetables are tender, about 20 minutes.
                                                                  • Add the mussels to the pot, cover and cook until they open, about 3 minutes. Gently stir in the halibut and lobster meat and cook until the halibut is white throughout, about 2 minutes. Serve in deep bowls, sprinkled with the parsley.
                                                                  Cuisine:YesNomarseille
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Yes, you can make tamales at home...and this version combines an unusual mix of ingredients, like chipotle, lime, raisins and peanuts, to make an absolutely mouthwatering dish.

                                                                  Ingredients
                                                                  • Yes No 3 4 oz boneless pork chop
                                                                  • Yes No 1 1/4 tsp cumin, ground
                                                                  • Yes No 2 16 oz pace picante sauce
                                                                  • Yes No 1/2 tsp ground chipotle chile pepper
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 6 large pimiento stuffed green olives
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 3 tbsp chopped peanut
                                                                  • Yes No 1 1/3 cup masa harina
                                                                  • Yes No 1 cup extra fine cornmeal
                                                                  • Yes No 5 tbsp vegetable shortening
                                                                  • Yes No 1 cup water
                                                                  • Season the pork chops with the cumin. Cook the chops in a nonstick skillet over medium-high heat until they're well browned on both sides. Stir 1 cup picante sauce and ground chipotle in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the chops are cooked through. Cool slightly. Shred the pork, using two forks.
                                                                  • Stir the lime juice, corn, olives, raisins, peanuts and 1 cup picante sauce into the shredded pork.
                                                                  • Beat the masa harina and shortening in a medium bowl with an electric mixer. Slowly beat in the water and 1/2 cup picante sauce. Divide the mixture into 12 portions. Spread or press each portion in a 4-inch square on a 12-inch square sheet of aluminum foil. Top each with 1/4 cup pork mixture and fold in sides of masa harina mixture to enclose the filling. Roll up in foil, twisting the ends.
                                                                  • Place the tamales in a steamer over boiling water. Steam for 1 hour. Serve with additional picante sauce.
                                                                  • Easy Substitution: You can substitute pull-up aluminum foil sheets for the regular foil.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pace
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Pace
                                                                  Ingredients
                                                                  • Yes No 1 chunk honeydew, and chunks, about 7 cups fruit
                                                                  • Yes No 1 english cucumber
                                                                  • Put half the honeydew and half the cucumber in a blender vase. Blend on low speed until smooth. Pass liquid through a strainer to remove pulp. While passing, blend remaining honeydew and cucumber. Pass second batch through strainer. Serve over crushed ice.
                                                                  • TIP: If you don't want to bother with the straining, don't. Just be sure to enjoy this drink right after blending, as it will separate as it sits.
                                                                  • TIP: Agua Fresca is a traditional Mexican "fresh water." Sometimes the drink is extended by adding water and sugar, which is less expensive than fresh fruit. For me, less is more. I prefer having a smaller portion of the good stuff (real fruit juice), served over crushed ice.
                                                                  • TIP: Try with watermelon and cantaloupe.
                                                                  Yields: 4
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  This top-rated pasta soup features Italian sausage, chopped veggies, canned diced tomatoes, and cannellini beans. Serve with crusty bread for a hearty meal.

                                                                  Ingredients
                                                                  • Yes No 2 lb Italian sausage
                                                                  • Yes No 3 12 oz carrot
                                                                  • Yes No 1 12 oz onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 qt fat skimmed chicken broth
                                                                  • Yes No 2 14 1/2 oz diced tomato in can
                                                                  • Yes No 2 15 oz canned cannellini bean
                                                                  • Yes No 1 tbsp basil leaves, dried
                                                                  • Yes No 2 large cup dried shell shaped pasta
                                                                  • Yes No 4 qt spinach
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Squeeze sausages from casings into an 8- to 10-quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
                                                                  • Add carrots, onion, and garlic; stir often until onion is limp, 5 to 7 minutes. Add broth, tomatoes (including juice), beans, and basil and bring to a boil.
                                                                  • Add pasta, reduce heat, and simmer, covered, stirring occasionally, until pasta is just tender to bite, about 10 minutes. Skim and discard fat. Stir in spinach and cook just until it is wilted, about 30 seconds. Add salt and pepper to taste. Serve soup from the pan, or pour into a tureen. Offer parmesan cheese to add to taste.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5 ½quarts; 10 to 12 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  This recipe originates in Valencia which is located on the eastern coast of Spain. It is simple, colorful and flavorful. Prawns and mussels are simply sauteed with onion and garlic, then cooked in a white wine-tomato sauce. It is a good summer main course and can be served with rice.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb prawn
                                                                  • Yes No 1 dozen mussels in the shell
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 cup tomato sauce
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 4 sprig parsley
                                                                  • Yes No 3 tbsp virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Serves 4.
                                                                  • Peel and chop the onion and mince the garlic.
                                                                  • Rinse the prawns and sprinkle with salt and pepper. Pour olive oil into a heavy-bottomed frying pan and heat. When pan is hot, cook prawns on medium heat for 3-5 minutes, stirring often. Remove prawns from pan and set aside.
                                                                  • In same oil, sauté the onion and garlic on low heat. Add the tomato sauce and cook for about 5 minutes, or until the sauce is reduced. Return prawns to the pan. Add the white wine and mussels. Stir. Cook another 2-3 minutes on medium heat.
                                                                  • Note: If you used whole, raw mussels, as the mussels cook, the shells will open. At this point, remove one half of the shell from each mussel.
                                                                  • Adjust salt. Sprinkle parsley over the top just before serving. Serve with white rice.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  One-Pot Pasta
                                                                   38 m
                                                                  Ingredients
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 8 oz fresh mushrooms
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 26 oz tomato basil pasta sauce
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp italian seasoning
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 20 oz refrigerated four cheese ravioli
                                                                  • Yes No 1 4 oz cup shredded mozzarella cheese
                                                                  • Cook ground beef in a Dutch oven over medium-high heat, stirring until it crumbles and is no longer pink; drain. Wipe Dutch oven clean.
                                                                  • Sauté onion and mushrooms in hot oil over medium-high heat 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in beef, pasta sauce, 1 cup water, and next 3 ingredients.
                                                                  • Bring sauce to a boil; add ravioli. Reduce heat to medium-low, cover, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is done. Stir in cheese. Serve immediately.
                                                                  • Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce and Buitoni Family Size Four Cheese Ravioli.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 28 minutes
                                                                  • Total Time: 38 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    AMP

                                                                  Convents in Spain were famous for the delicate sweets that were produced within its walls. Nun's Sighs or "Suspiros de Monja" is an example of these traditional desserts. They are golden and crispy on the outside and rich and creamy on the inside. A thick batter is prepared and spoonfuls are fried, then sprinkled with powdered sugar or candied fruit.

                                                                  Ingredients
                                                                  • Yes No 6.5 200 gram oz butter
                                                                  • Yes No 2 400 gram cup sugar, granulated
                                                                  • Yes No one lemon
                                                                  • Yes No 2 500 milliliter cup water
                                                                  • Yes No 5 egg
                                                                  • Yes No 4 500 gram cup unbleached white flour
                                                                  • Yes No 16 500 milliliter oz olive oil
                                                                  • Yes No powdered sugar
                                                                  • Yes No candied fruit
                                                                  • This Spanish dessert recipe makes several dozen suspiros.
                                                                  • Place butter, sugar, lemon peel and water in large pot. Heat on medium-high and stir constantly with a wooden spoon until sugar dissolves. As soon as the water boils, remove and discard the lemon peel.
                                                                  • While continuing to stir, add the flour little by little. Reduce heat and cook until the batter easily comes away from the pan.
                                                                  • Remove from heat and allow the batter to cool for 15 minutes. While batter is cooling, beat the eggs and gradually stir the beaten eggs into the cooled batter. Continue to stir until the batter is thoroughly mixed. Batter will be thick and sticky.
                                                                  • Pour 1 inch of olive oil into a large frying pan and heat on medium. When oil is hot, drop dollops of batter into hot oil using a large spoon. Fry on both sides until golden. Be careful to control the heat, so that suspiros do not burn. Remove and allow to drain on a paper towel.
                                                                  • Sprinkle the suspiros with powdered sugar and optionally decorate with candied fruit.
                                                                  • Tip: If the spoonfuls are too big, the suspiros will be very thick. If that happens, the middle will not cook, while the outside will be golden brown and crispy.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup creamy peanut butter
                                                                  • Yes No 1 cup coarsely chopped salted roasted peanut
                                                                  • Yes No 10 oz semisweet chocolate
                                                                  • Combine flour, baking soda, and salt in a medium bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and
                                                                  • sugar on medium speed until light and fluffy. Add egg and vanilla; beat until well combined. Add peanut butter, and beat until combined.
                                                                  • Add the flour mixture all at once, and beat on low speed until just combined. Add the peanuts; beat until combined. Wrap dough in plastic wrap, and chill in refrigerator at least 2 hours.
                                                                  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Pinch off about 2 tablespoons of dough, and make a well in your hand with the dough. Place one chunk of chocolate in the center, and enclose with the dough to cover completely. Roll dough into about a 1 3/4-inch
                                                                  • ball with your hands.
                                                                  • Place the ball of dough on the baking sheet; repeat with the remaining dough and chocolate, placing cookies about 2 inches apart. Press 2 peanut halves into the top of each cookie.
                                                                  • Bake until cookies are golden, 16 to 18 minutes, rotating the pans halfway through. Remove from the oven; transfer cookies to a wire rack to cool slightly.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This rich, creamy soup will thicken as it cools. Thin with hot water, a tablespoon at a time, to the desired consistency. Lentils provide fiber, folate, and protein, as well as iron. The fresh topping adds vitamin C, plus a dose of quercetin.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup diced granny smith apple
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 3 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 small cup dried red lentils
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 1/2 cup light coconut milk
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/8 tsp turmeric, ground
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • To prepare salsa, combine the first 4 ingredients; cover and chill.
                                                                  • To prepare soup, combine broth, lentils, and onion in a Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until lentils are tender. Pour half of lentil mixture in a blender; let stand 5 minutes. Process until smooth. Pour pureed lentil mixture into a bowl. Pour remaining lentil mixture into blender; process until smooth. Add coconut milk, tomato paste, ginger, cumin, and turmeric; process until smooth. Return coconut milk mixture and remaining pureed lentil mixture to pan. Cover and simmer over medium heat 10 minutes. Remove from heat; stir in 1 teaspoon juice, salt, and pepper. Ladle about 1 cup soup into each of 4 bowls; top each serving with 1/4 cup salsa.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings (serving size: 1 cup soup and 1/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for pork steaks and sauerkraut is a one-pot dinner that can be made in the oven or on the stovetop. Pork steaks come from the Boston butt or pork shoulder cut. If you can't find them, ask your butcher to cut a pork shoulder roast into 3/4-inch slices. Growing up, we had pork steaks a lot because they were (and still are) so reasonable. I updated the sauerkraut with a touch of apple. Here is a larger picture of pork steaks and sauerkraut. Makes 6 servings Pork Steaks and Sauerkraut

                                                                  Ingredients
                                                                  • Yes No 6 3/4 inch pork steaks
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 red apple
                                                                  • Yes No 1 lb sauerkraut
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp packed brown sugar
                                                                  • Yes No 1 tbsp prepared yellow mustard
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 russet potato
                                                                  • Yes No 1 1/2 cup applesauce
                                                                  • Trim some (not all) of the excess fat from edges of pork steaks and render in a Dutch oven. Rinse and pat dry the pork steaks and salt and pepper both sides. Brown them in batches in rendered pork fat. Remove to a platter. Add onions to drippings in Dutch oven and saute until translucent. Add apples and caramelize slightly. Add sauerkraut, water, brown sugar, mustard, caraway seeds and salt, and mix well. If baking, heat oven to 350 degrees. Place pork steaks in the bottom of the Dutch oven and cover with the kraut mixture. Cover and bake (or simmer on the stovetop) for 30 minutes. Place potato wedges on top of kraut mixture, cover and bake (or simmer) an additional 30 minutes. Test meat to make sure it is tender. If not, remove the potatoes (if they are done) and return pork steaks and kraut to oven (or simmer) until fully tender. When meat and potatoes are done, remove them to a platter and keep warm. Mix applesauce with kraut, cover and return to oven (or simmer) for 15 minutes. Serve with pan juices.
                                                                  Cuisine:YesNoboston
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  editor's favorite The surprising combo of citrus and herb tastes great in this slushy daiquiri. For a special effect, dip rims of glasses in coarse sugar before filling. Prep: 17 min.; Cook: 10 min.; Other: 8 hrs.

                                                                  Ingredients
                                                                  • Yes No 3 cup ruby red grapefruit juice
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 big sprig rosemary
                                                                  • Yes No 1/3 cup vodka
                                                                  • Yes No 1 1/2 tsp diced rosemary
                                                                  • Yes No sparkling white sugar
                                                                  • Yes No rosemary
                                                                  • Pour 2 1/2 cups grapefruit juice into 2 ice cube trays; freeze until firm. Cover and chill remaining juice.
                                                                  • Stir together water, sugar, and 2 rosemary sprigs in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; discard rosemary sprigs. Cool syrup; chill.
                                                                  • Process frozen juice cubes, remaining 1/2 cup grapefruit juice, rosemary syrup, vodka, if desired, and chopped rosemary in a 5-cup blender for 10 seconds or until slushy. Serve in sugar-rimmed glasses, and garnish, if desired.
                                                                  • Fix it Faster: Use 3 cups bottled ruby red grapefruit juice.
                                                                  • Note: For sugared rims, dip rims of stemmed glasses into a thin coating of light corn syrup or water, and then spin rims in a plateful of sparkling white sugar.
                                                                  Yields: 5cups
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 2 tbsp fennel seed
                                                                  • Yes No 2 tbsp mustard seed
                                                                  • Yes No 2 tbsp coriander seed
                                                                  • Yes No 6 bay leaf
                                                                  • Yes No 1 1/2 cup kosher salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 8 qt water
                                                                  • Yes No one 18 lb turkey
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3 qt chicken stock
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 cup diced peasant bread
                                                                  • In a large saucepan, combine the fennel, mustard and coriander seeds with the bay leaves, salt, sugar and 1 quart of the water. Bring to a boil, stirring to dissolve the salt and sugar. Transfer the mixture to a very large bowl or pot and add the remaining 7 quarts of cold water. Add the turkey, breast side down. Cover and refrigerate for at least 8 hours or overnight.
                                                                  • Preheat the oven to 450°. Drain and rinse the turkey and pat dry; discard the brine. Starting at the neck end of the bird, slip your hand between the skin and meat to loosen the turkey skin.
                                                                  • In a medium bowl, combine the 2 sticks of butter with the parsley, sage and thyme and season with pepper. Spoon 1/4 cup of the herb butter into a small bowl and stir in the flour; cover and chill. Spread the remaining herb butter all over and under the skin of the turkey and set it on a rack in a roasting pan. Add 2 cups of the stock to the pan and roast for 30 minutes. Lower the oven temperature to 325° and roast the turkey for about 2 1/2 hours longer, basting occasionally; the turkey is done when an instant-read thermometer inserted in the thigh registers 170°. Transfer the turkey to a cutting board and let rest for 30 minutes.
                                                                  • Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the bread and cook for 1 minute. Add 2 quarts of the stock and bring to a boil. Simmer over moderate heat until the liquid is reduced to 3 cups, about 1 hour and 15 minutes. Whisk to break up the bread. Strain the stock through a fine sieve and return it to the saucepan. Whisk in the chilled reserved herb butter and bring the gravy to a boil. Cook, whisking, until thickened, about 5 minutes.
                                                                  • Pour off the fat from the roasting pan and place the pan over high heat. Add the remaining 2 cups of chicken stock and cook, scraping up any browned bits stuck to the pan, until boiling. Strain the pan drippings into the gravy and season with salt and pepper.
                                                                  • Carve the turkey and serve on a platter, passing the gravy at the table.
                                                                  Yields: 12servings
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Whisk warm milk into the flour mixture to ensure a lump-free sauce. We also recommend shredding your own cheese for a creamier texture. We tested with Cracker Barrel Extra-Sharp Cheddar.

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 10 oz extra sharp cheddar cheese
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/2 16 oz elbow macaroni
                                                                  • WHISK FLOUR INTO BUTTER
                                                                  • Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
                                                                  • WHISK IN WARM MILK
                                                                  • Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
                                                                  • WHISK IN CHEESE
                                                                  • Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7servings
                                                                  • Total Time: 47 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You can use fresh raspberries, but frozen taste just as good.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup frozen raspberry
                                                                  • Yes No 3 1/2 12 oz beer
                                                                  • Yes No 1 12 oz frozen raspberry lemonade concentrate
                                                                  • Yes No 1/2 cup vodka
                                                                  • Yes No slice garnish, lemon and lime slices
                                                                  • Stir together first 4 ingredients. Serve over ice. Garnish, if desired.
                                                                  • *Fresh raspberries may be substituted.
                                                                  • Note: To make ahead, stir together lemonade concentrate and vodka in a large container. Chill up to 3 days. Stir in raspberries and beer just before serving. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  ... but the fruits were so juicy and sweet in their own right that it seemed a crime to cover them up with sugar! Thus, we came up with the nectarine tartine. Not only is it fun to say but it has all the qualities of our favorite kind of summer dish - light, fresh, little or no heat required, and taking full advantage of the season's produce.

                                                                  Ingredients
                                                                  • Yes No 4 slice bread
                                                                  • Yes No olive oil
                                                                  • Yes No 1 4 oz mozzarella cheese
                                                                  • Yes No 1 large nectarine
                                                                  • Yes No 8 medium basil
                                                                  • Yes No saba
                                                                  • Yes No fleur de sel

                                                                  Practice your magic with these invisible pops, setting licorice whips, pepitas (hulled pumpkin seeds), and candy corn afloat inside this clear confection. You can buy lollipop sticks at candy-supply and baking-supply stores.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2/3 cup light corn syrup
                                                                  • Yes No assorted candies and seeds
                                                                  • Line three baking sheets with Silpat nonstick baking mats or parchment paper. Prepare an ice-water bath; set aside.
                                                                  • Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Don't stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden and registers 300 degrees to 310 degrees (hard-crack stage) on a candy thermometer, 5 to 7 minutes.
                                                                  • Immediately set pan into ice-water bath to stop the cooking (syrup will steam vigorously); let sit about 20 seconds. Swirl pan 2 minutes more to cool.
                                                                  • Working quickly, pour syrup onto baking sheets, forming circles (3 to 31/2 inches in diameter) and spacing pours about 4 inches apart.Press in lollipop sticks. With your fingertip or a wooden skewer, lightly press candies and seeds into syrup. Let stand until completely hardened and cooled.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Sicilian olives are large green olives marinated in herbs; you can substitute Spanish manzanilla olives. Accompany with orzo pasta and Chianti, if you're pouring wine.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup sliced sicilian olives
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 14.5 oz no salt added diced tomatoes in can
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet. Sprinkle both sides of chicken with salt and pepper.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until lightly browned. Add wine; cook 1 minute. Add olives and the next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes or until chicken is done. Sprinkle with basil.
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 4servings (serving size: 1 chicken breast half and about 6 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 5 tbsp water
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 1/2 lb sweet onion
                                                                  • Yes No 6 thyme
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 egg
                                                                  • MAKE THE DOUGH: In a bowl, whisk the flour with the salt. Using your fingers, rub the butter into the flour until the mixture resembles coarse meal. Drizzle the water over the flour and stir gently just until incorporated; gently press to form a dough. Flatten the dough into a disk, wrap in plastic and refrigerate for 1 hour.
                                                                  • MEANWHILE, PREPARE THE FILLING: In a skillet, melt the butter. Add the onions and thyme and cook over moderately high heat, until softened, about 10 minutes. Reduce the heat to moderately low and cook, until the onions are golden, 20 minutes longer. Remove from the heat and discard the thyme. Stir in the crème fraîche and season with salt and pepper. Let cool.
                                                                  • Set a pizza stone on the bottom of the oven or position a rack on the lowest rung and preheat the oven to 375°. Line a large baking sheet with parchment paper. On a floured work surface, roll out the dough to a 12-inch round and transfer to the baking sheet. Spread the onions on the round, leaving a 1 1/2-inch border. Fold the edge of the dough up and over the filling and brush the edge with the egg wash.
                                                                  • Bake the tart on the stone or on the bottom shelf for about 40 minutes, until the dough is richly browned on the bottom.
                                                                  • Transfer the tart to the top shelf and bake for about 5 minutes longer, until the top of the crust is browned. Transfer the tart to a rack and let cool slightly. Cut the warm tart into wedges and serve.
                                                                  Yields: 5
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Grand Prize Winner

                                                                  Ingredients
                                                                  • Yes No 1/2 cup frozen chopped spinach
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 large onion
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 5 oz gorgonzola cheese
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No garnish, gorgonzola cheese
                                                                  • Drain spinach well, pressing between paper towels to remove excess moisture; set aside.
                                                                  • Melt butter in a large skillet over medium heat; add oil and onion, and sauté 5 minutes. Stir in sugar, and cook, stirring occasionally, 20 more minutes or until onion is caramel colored. Reserve 1/4 cup onion; spoon remaining onion mixture evenly into 6 lightly greased 6-ounce custard cups; sprinkle with cheese.
                                                                  • Whisk together eggs and next 4 ingredients until blended. Stir in spinach. Spoon evenly over cheese, and place custard cups in a 13- x 9-inch pan. Add hot water to pan to a depth of 1 inch.
                                                                  • Bake at 350° for 30 to 40 minutes or until almost set. Remove cups from pan. Let stand 10 minutes; unmold and top with reserved onion. Garnish, if desired.
                                                                  • *1 (4-ounce) package crumbled blue cheese may be substituted for 5 ounces Gorgonzola.
                                                                  • Note: Savory Spinach-Gorgonzola may be baked in a lightly greased 9-inch square baking dish.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Here is the recipe for a cookie crust that can be used with cream pies and cheesecakes. How to Make a Cookie Crumb Crust with Photo Instructions

                                                                  Ingredients
                                                                  • Yes No 1 2/3 cup cookie crumbs
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Mix all ingredients together. Spread into bottom of 8 or 9-inch pie plate or bottom of 9-inch cheesecake pan. Refrigerate until ready to add filling. How to Make a Cookie Crumb Crust with Photo Instructions
                                                                  Yields: 19-inch crust
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 lb swiss chard, leaves
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 2 lb pork chops
                                                                  • Yes No 1 1/2 tbsp grated parmesan cheese
                                                                  • Yes No 2 oz fontina cheese
                                                                  • Heat the oven to 450°. Oil a 7 1/2-by-11 1/2-inch baking dish. In a medium bowl, toss the Swiss chard with 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper. Put the chard in the baking dish.
                                                                  • Rub the pork chops with 1 tablespoon of the oil, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Put the pork chops on top of the Swiss chard. Drizzle the remaining tablespoon oil over the chard, around the pork chops. Sprinkle the Parmesan and fontina over the chard, around the chops. Bake until the chops are just done, about 18 minutes. Let stand 5 minutes before serving.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Here's a cool, light salad that's great for hot, humid days. If you anticipate having leftovers, toss together only what will be eaten at dinner to keep all the components at their peak.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 1/2 cup sliced asparagus
                                                                  • Yes No 1 cup yellow bell pepper strips
                                                                  • Yes No 1/4 cup apple kiwi dressing
                                                                  • Yes No 1 tsp diced tarragon
                                                                  • Combine first 6 ingredients in a large saucepan; bring to a boil. Cook 5 minutes. Add chicken. Cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from pan with a slotted spoon. Place chicken on a cutting surface; cover loosely with foil. Let stand 10 minutes; cut chicken into bite-sized pieces.
                                                                  • Return poaching liquid to a boil. Add asparagus; cook 2 minutes or until crisp-tender. Drain and rinse with cold water; drain well. Discard bay leaf and onion. Combine chicken, asparagus, bell pepper, Apple-Kiwi Dressing, and tarragon; toss well to combine.
                                                                  Yields: 2servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The nice thing about this dish is that you have the lovely, cool salad contrasting with your warm or hot fish. It works really well and is beautifully refreshing. Feel free to use whatever fish looks nice and fresh, just ask your fishmonger to fillet and pin-bone it for you.

                                                                  Ingredients
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 lemons
                                                                  • Yes No sea salt
                                                                  • Yes No freshly ground black pepper
                                                                  • Yes No fish fillets
                                                                  • Yes No oregano
                                                                  • Yes No 800 gram beautifully ripe mixed tomatoes
                                                                  • Yes No 2 bulbs of fennel, herby tops
                                                                  • Yes No 2 tbsp 2 tablespoons balsamic vinegar
                                                                  • Yes No chilli
                                                                  • The nice thing about this dish is that you have the lovely, cool salad contrasting with your warm or hot fish. It works really well and is beautifully refreshing. Feel free to use whatever fish looks nice and fresh, just ask your fishmonger to fillet and pin-bone it for you.Mix together a good lug of extra virgin olive oil, a nice squeeze of lemon juice and a pinch of salt and pepper. Drizzle this all over the fish then pat on the chopped marjoram or oregano. Put your fillets on the hottest part of the grill (make sure your grill is really clean to prevent the fish from sticking).If your fillets are 2cm thick, they’ll only need about 2 minutes cooking time. If the fish breaks up, don’t worry as you’ll be flaking it up later anyway. If it still has the skin on, cook it skin-side down as it’s less likely to stick. Once cooked, remove to a warm plate.To make the salad, finely slice the tomatoes and season with salt and pepper. Arrange on your plates. Finely slice your fennel bulb and dress it in a bowl with extra virgin olive oil and lemon juice. Season with salt and pepper then scatter over your tomatoes. Finally, spoon over your fish, flaking it as you go. Scatter over your reserved fennel tops, drizzle with the balsamic vinegar and scatter with chilli, if using, to finish.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish

                                                                  This dish won us over not only because of its great name, but also because it puffs up to great heights while cooking. Because it does not come out as sweet as griddle pancakes, it is traditionally served with lemon juice and powdered sugar, but we find it even more tasty with spoonfuls of Caramelized Pears. Game plan: If you don’t have a cast iron skillet, the pancake can also be made in a large, ovenproof frying pan. This recipe was featured as part of our Winter Cabin Fever story.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp finely grated orange zest
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No pear
                                                                  • Yes No honey
                                                                  • Yes No powdered sugar
                                                                  • Heat the oven to 425°F and arrange a rack in the middle. Place a large, seasoned cast iron skillet in the oven as it preheats, at least 5 minutes.
                                                                  • Combine flour, salt, and orange zest in a large bowl and whisk to break up any lumps and incorporate; set aside. Combine eggs, milk, and vanilla in a separate bowl and whisk until the eggs are broken up. Make a well in the center of the flour mixture, dump in the egg mixture, and mix until the batter is thoroughly moistened and slightly lumpy, about 1 minute.
                                                                  • Using a dry kitchen towel or an oven mitt, remove the skillet from the oven and add the butter. Once the butter melts, tilt the skillet to coat the bottom and sides.
                                                                  • Pour the batter into the skillet and bake in the oven until puffed and golden brown on the sides, about 20 minutes. Remove the pancake from the oven and serve immediately with pears or honey and a sprinkling of powdered sugar.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. If you'd like to try a variation, see what ingredients to add: Basic Vanilla Dough Spice Cookie Dough Chocolate Cookie Dough

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp finely grated citrus zest
                                                                  • Yes No 1 tbsp fresh citrus juice
                                                                  • Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg, citrus zest and juice. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations: Thumbprints and Ball Cookies Shaped Icebox Cookies Layered Icebox Cookies Glazed Spritz Cookies Cutout Cookies
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    glaze

                                                                  Time: 45 minutes. The luscious sauce makes this French toast taste like sticky toffee pudding. (Put leftover sauce on ice cream.)

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 1/2 cup packed golden brown sugar
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup coarsely chopped pecan
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No 2 tbsp salted butter
                                                                  • Yes No 8 thick slice brioche
                                                                  • Prepare sauce: Melt unsalted butter in a medium saucepan over medium-low heat. Stir in brown sugar until well blended, then bring to a boil. Boil until sugar dissolves, 5 to 8 minutes. Carefully stir in cream (mixture may spatter) and pecans; reduce heat to low.
                                                                  • Make French toast: In a large shallow bowl, whisk together eggs, nutmeg, cinnamon, vanilla, and orange liqueur.
                                                                  • Heat a large cast-iron skillet or nonstick frying pan over medium heat. Melt 1 tbsp. salted butter in skillet, tipping pan to coat. Quickly dip bread, 1 piece at a time, into egg batter, coating both sides but not drenching. Lay bread in skillet and repeat with remaining bread. Cook until golden brown, 1 1/2 to 2 minutes; then flip, add remaining 1 tbsp. butter, and cook until second side is golden brown, 1 1/2 to 2 minutes more.
                                                                  • Transfer French toast to plates, top with some of warm toffee sauce, and serve remaining sauce on the side.
                                                                  • Make ahead: Sauce keeps up to 2 days, covered and chilled (reheat in a microwave oven).
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Frittelle di Riso, or rice fritters, are a winter tradition in much of Italy, and (In Florence) especially popular on San Giuseppe, Saint Joseph's (March 19). I transcribed this rice fritter recipe while watching wife Elisabetta make them. Though they are quite simple they're also quite good. You'll need:

                                                                  Ingredients
                                                                  • Yes No 1 3/4 350 gram cup rice cheap rice that gives off starch as it will be fine
                                                                  • Yes No 1 qt milk
                                                                  • Yes No a lemon
                                                                  • Yes No 4 tbsp sugar, granulated
                                                                  • Yes No a walnut sized of unsalted butter
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 shot rum
                                                                  • Yes No 1 100 gram cup flour
                                                                  • Yes No 1 active live yeast
                                                                  • Yes No oil
                                                                  • Begin by cooking the rice until it's thoroughly cooked in the milk, together with the sugar, lemon zest, and butter. Let the mixture cool, and stir in the three yolks. Stir in the rum or vinsanto. Whip the whites and fold them in, then fold in the flour and the yeast. Heat oil in a fairly deep pot and fry the mixture, a teaspoon at a time, removing the balls from the pot when they become golden. Drain them on absorbent paper, dust them with granulated sugar, and serve. Yield: Fewer servings of Rice Fritters than you might think, because people always want more.
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The thing about risottos is that you can never have enough combinations, and just when you think you?ve done them all, you come up with a new one that hits the spot. The use of vodka instead of wine leaves you with a fragrant freshness when the risotto is cooked, which marries fantastically well with smoky flakes of haddock and the al dente crunch of fine yellow beans. As there is fish in this risotto, you don?t want to include any Parmesan, so bear this in mind. If you?re a risotto fan you?ve got to give this a try.

                                                                  Ingredients
                                                                  • Yes No 1 basic risotto recipe minus the parmesan
                                                                  • Yes No 4 shot 4 shots of vodka
                                                                  • Yes No 1 1/2 lb 1 1/2 lb smoked haddock, undyed
                                                                  • Yes No 2 cups milk
                                                                  • Yes No 2 bay leaves
                                                                  • Yes No yellow beans
                                                                  • Yes No 1 of yellow celery leaves
                                                                  • The thing about risottos is that you can never have enough combinations, and just when you think you’ve done them all, you come up with a new one that hits the spot. The use of vodka instead of wine leaves you with a fragrant freshness when the risotto is cooked, which marries fantastically well with smoky flakes of haddock and the al dente crunch of fine yellow beans. As there is fish in this risotto, you don’t want to include any Parmesan, so bear this in mind. If you’re a risotto fan you’ve got to give this a try.Start your basic risotto, adding the vodka at Stage 2 instead of the wine. Then lightly poach your haddock in the milk and stock from the basic recipe with a couple of bay leaves, covered with a lid. Simmer for around 5 minutes and remove from the heat. At Stage 3 of the basic recipe, I like to add the poaching liquor to the rice and then I continue as normal through the recipe. At the end of Stage 3 flake in your smoked haddock, add the beans and carry on as normal through to the end of the recipe. Don’t serve with any Parmesan sprinkled over — serve sprinkled with the celery leaves. Add a dash of vodka and a squeeze of lemon to lift the flavors. Lovely.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Marc Murphy grew up eating this intensely cheesy baked spaghetti. "When I was young, we lived in Genoa, where spaghetti is the pasta of choice. This is my mother's version of macaroni and cheese," he says.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb spaghetti
                                                                  • Yes No 1/2 lb imported fontina
                                                                  • Yes No 1/2 lb mozzarella cheese
                                                                  • Yes No 1/2 lb gruyère cheese
                                                                  • Yes No 1/4 lb gorgonzola dolce
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
                                                                  • In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
                                                                  • Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Carrot Puree
                                                                   35 m

                                                                  All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.

                                                                  Ingredients
                                                                  • Yes No 2 lb organic carrot
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Place carrots in a medium saucepan, and cover with water.
                                                                  • Bring to a boil. Reduce heat, and simmer until carrots are
                                                                  • tender, about 20 minutes. Drain, reserving cooking liquid.
                                                                  • Puree carrots in a blender or with a potato masher, adding
                                                                  • cooking liquid as needed, until thinned but still chunky. Stir
                                                                  • in salt, and season with pepper.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir

                                                                  This classic Genoese dish combines basil pesto with the region's version of fettuccine, as well as string beans and potatoes. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto

                                                                  Ingredients
                                                                  • Yes No 3 cup packed basil
                                                                  • /2 cup extra-virgin olive oil
                                                                  • tbsp. finely grated parmesan
                                                                  • tbsp. finely grated pecorino
                                                                  • tbsp. pine nuts
                                                                  • clove garlic, finely chopped
                                                                  • Kosher salt and freshly ground black pepper, to taste
                                                                  • lb. trenette or linguine pasta
                                                                  • Kosher salt, to taste
                                                                  • oz. haricots verts, trimmed
                                                                  • oz. baby red potatoes, roasted and halved
                                                                  • Make the pesto: Process basil, oil, cheeses, nuts, and garlic in a food processor until finely ground. Season with salt and pepper; set aside.
                                                                  • Bring a 6-qt. saucepan of salted water to a boil over high heat; add pasta and cook, stirring, until half-cooked, about 5 minutes. Add haricots verts, and cook, stirring, until pasta is al dente and vegetables are tender, about 3 minutes more. Drain pasta and vegetables, reserving 1/4 cup cooking water, and transfer to a large bowl along with potatoes and pesto; toss to combine, adding a couple tablespoons reserved cooking water, if needed, to make a smooth sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Want to make cookies, but you don't have any eggs? Try this very simple recipe for Three Chocolate Chip Shortbread. Step by Step Photo Instructions Showing How to Make Shortbread

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 mini cup chocolate chip
                                                                  • Preheat oven to 350 degrees f. Place flour and sugar in large bowl. Mix with wire whisk. Add cut butter. Use a pastry blend, your fingers or food processor to blend butter into flour/sugar mixture. Hand stir in the mini chocolate chips. Dump mixed ingredients into 9x13 pan. Press down with fingers and level-out. Bake for 25 to 30 minutes or until lightly brown on top. Remove from oven. Cut shortbread into squares and then into triangles while the shortbread is still warm. Sprinkle with sugar, if desired. Cool Chocolate Chip Shortbread completely in pan. Step by Step Photo Instructions Showing How to Make Shortbread
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  Although the yellow and green squash give this one-dish meal a colorful appearance, you can use one or the other, if you prefer.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 8 oz chicken breast half (bone-in, skinless)
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 8 oz zucchini
                                                                  • Yes No 1 8 oz yellow squash
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1 tsp minced rosemary
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup 2% reduced fat milk
                                                                  • Yes No 1/2 2 oz cup grated pecorino romano cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat oven to 350°.
                                                                  • Heat a large saucepan over medium-high heat. Lightly coat pan with cooking spray. Add onion to pan; sauté 5 minutes, stirring occasionally. Sprinkle chicken with 1/4 teaspoon pepper; add chicken, meaty side down, to pan. Cook 6 minutes or until browned; turn chicken over. Add broth to pan. Reduce heat, cover, and simmer 15 minutes or until chicken is done. Remove chicken from pan, reserving broth in pan. Let chicken stand 10 minutes. Remove chicken from bones; shred. Discard bones. Place chicken in a large bowl.
                                                                  • Bring broth to a boil; cook, uncovered, until reduced to 1/2 cup (about 10 minutes). Add broth mixture to chicken. Melt butter in pan over medium-high heat. Add squash to pan; sauté 3 minutes or until lightly browned, stirring frequently. Add squash mixture, rice, and minced rosemary to the chicken mixture, and toss gently to combine.
                                                                  • Place flour in a medium saucepan over medium heat. Gradually add milk, stirring until smooth; bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat; let stand 30 seconds. Add 1/4 cup cheese; stir with a whisk until smooth. Add remaining 1/4 teaspoon pepper, milk mixture, and salt to chicken mixture; stir to combine. Spoon chicken mixture into a broiler-safe 8-inch ceramic baking dish coated with cooking spray. Sprinkle remaining 1/4 cup cheese over rice mixture; bake at 350° for 20 minutes or until thoroughly heated. Remove casserole from oven.
                                                                  • Preheat broiler.
                                                                  • Broil casserole 5 minutes or until golden.
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A large rotisserie chicken from your supermarket makes a great shortcut for this recipe.

                                                                  Ingredients
                                                                  • Yes No 3 cup chopped cooked chicken
                                                                  • Yes No 1/2 cup minced scallion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 2/3 cup light mayonnaise
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Stir together all ingredients in a large bowl. Cover and chill at least 2 hours before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings (serving size: 1-cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  San Francisco’s Nopa is the ultimate neighborhood restaurant. Though the eatery’s known for its burger, the menu has a distinctly Mediterranean influence. The more sophisticated dishes, such as these lamb riblets, are major crowd-pleasers. What to buy: Denver ribs, also known as riblets, consist of seven to eight ribs that are cut from the lamb breast and belly. You’ll have to special order them from your butcher, so be sure to plan ahead accordingly. And make sure the butcher doesn’t separate them into individual ribs; ask for the whole rack. Harissa is a North African chile and spice paste that adds a nice dose of heat to foods. You can make it yourself, or easily find it in a jar or tube at most gourmet markets. This recipe was featured as part of both our Modern Potluck story and our Bar Snacks photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 2 tsp dried coriander seed
                                                                  • Yes No 2 tsp dried fennel seed
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 2 1/2 lb denver lamb ribs
                                                                  • Yes No 1 qt low-sodium chicken broth
                                                                  • Yes No 1/2 thyme
                                                                  • Yes No 2 medium garlic heads, skin on
                                                                  • Yes No 2 tbsp harissa
                                                                  • Yes No 1 1/2 tbsp unsalted butter
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No 1/3 cup braising liquid
                                                                  • Yes No 1 tbsp coarsely chopped mint
                                                                  • Yes No 1 tbsp coarsely chopped cilantro
                                                                  • Heat a small, dry frying pan over medium heat. Add peppercorns, cumin, coriander, fennel, and chile flakes, and toast, swirling the pan occasionally, until fragrant, about 3 minutes. Remove from heat and finely grind. Combine ground spices with salt and rub on riblets to completely coat them.
                                                                  • Place riblets in a large resealable plastic bag and add any leftover rub; close the bag and refrigerate for 12 to 24 hours. Remove riblets from the refrigerator and heat oven to 325°F.
                                                                  • Combine broth, thyme, garlic, and riblets in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid and bring to a boil over high heat. Cover and braise in heated oven until meat is very tender and easily pulls off the bones, about 2 to 3 hours. Alternatively, cook on the stovetop over low heat. Check periodically that the liquid is just barely simmering and is not at a boil, adjusting heat as necessary. Remove riblets from braising liquid, strain braising liquid, and cool both meat and strained liquid; reserve.
                                                                  • Heat a grill pan over high heat. Cut lamb riblets into individual bones; working in batches, place meat side down on the heated pan, and turn when meat begins to caramelize, about 2 minutes. Remove to a large bowl and repeat.
                                                                  • Combine harissa, butter, lime juice, and braising liquid in the pot used to braise the lamb, and bring to a boil over high heat. Reduce to medium-low heat and simmer until sauce is reduced enough to look like it will glaze meat, about 5 to 8 minutes. Pour over riblets, sprinkle with mint and cilantro, and season with salt and pepper as necessary. Serve immediately.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 22riblets
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  One of the challenges of entertaining is the many food allergies, issues, sensitivities and aversions guests can bring with them to the table. It's impossible to please everyone, but this soup goes a long way towards universal satisfaction and joy. Cashew Tomato Soup has hippie roots but its rich and spicy creaminess makes it a favorite for many carnivores, even though it's vegan -- a fact I seldom mention, unless there's a vegan around to care. On top of that, it's a quick and simple dish that can easily be made ahead of time and reheated just before serving. But don't make it just because it's vegan-friendly and easy. Make it because it's absolutely, amazingly delicious.

                                                                  Ingredients
                                                                  • Yes No 4 cup raw cashews
                                                                  • Yes No 8 cup water
                                                                  • Yes No 2 tbsp neutral oil
                                                                  • Yes No 4 medium cup onion
                                                                  • Yes No 1 cup celery
                                                                  • Yes No 1/2 tbsp salt
                                                                  • Yes No 1 tbsp chopped garlic
                                                                  • Yes No 1 chipotle
                                                                  • Yes No 1 tbsp basil leaves, dried
                                                                  • Yes No 1 tbsp dill, dried
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No parsley
                                                                  • In a blender (or using an immersion blender) blend the cashews and water until smooth. Set aside. Don't wash your blender as you will be using it again soon.
                                                                  • In a large sauce pan or dutch oven, heat the oil, add the onion, celery and salt. Sauté gently, partially covered, over medium heat. When onions are soft and translucent, add the garlic and chipotle and cook until fragrant. Add remaining spices and continue to cook another minute or two.
                                                                  • Add tomatoes and cashew milk and stir. Bring to a gentle simmer and cook until soup begins to thicken slightly, about 10 minutes. Blend using an emersion blender, or in batches in a blender (be very careful when blending hot liquids!) until soup is smooth. Return to pot, taste for seasoning, and reheat gently. When reheating, watch carefully as it's easy to scorch the bottom.
                                                                  • Ladle into bowls and garnish with the optional parsley.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  My mother's signature dessert. Assemble it just before serving, but you can make the meringue up to two days ahead; store in an airtight container.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 4 egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1 10 oz lemon curd
                                                                  • Yes No 1/3 cup sour cream
                                                                  • Yes No assorted fresh berries
                                                                  • Yes No garnish, fresh lemon zest
                                                                  • Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
                                                                  • Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
                                                                  • Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
                                                                  • Spoon lemon mixture into center of meringue, and top with berries. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish, if desired.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 8servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 5 1/4 cup swanson chicken broth
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 large sweet potato
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp louisiana style hot sauce
                                                                  • Yes No 1 large cup pecan pieces
                                                                  • Yes No chive chantilly
                                                                  • MELT butter in 6-qt. saucepot. Add onions and garlic and cook over medium heat until onions are tender.
                                                                  • ADD broth, bay leaves, 1/2 tsp. salt, 1/4 tsp. black pepper and potatoes. Heat to a boil. Cover and cook 10 min. or until potatoes are tender.
                                                                  • ADD 1 cup cream and heat through. Discard bay leaves.
                                                                  • PLACE one-third the broth mixture in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture. Return to saucepot and heat through.
                                                                  • MIX hot sauce, Worcestershire, 1/2 tsp. salt and 1/4 tsp. pepper. Add pecans; toss to coat. Spread pecans in single layer on jelly-roll pan.
                                                                  • BAKE at 250°F. for 15 min. or until pecans are toasted. Cool. Serve soup with Chive Chantilly and sprinkle with pecans.
                                                                  • TIP: Chive Chantilly: Beat 1/2 cup cream until stiff peaks form. Gently stir in 3 tbsp. thinly sliced fresh chives.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 6
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson
                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 15 oz sweet potatoes in syrup
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No butter
                                                                  • Combine yeast and 1/4 cup warm water in a glass measuring cup; let stand 5 minutes.
                                                                  • Stir together sweet potatoes and butter, blending well. Stir in sugar and salt; add yeast mixture, stirring until smooth.
                                                                  • Combine flour and baking powder; gradually stir into potato mixture, until well blended. Lightly knead until dough holds together.
                                                                  • Shape dough into a ball; place in a buttered mixing bowl. Brush top with melted butter. Cover and let rise in a warm place (85°), free from drafts, 2 1/2 hours or until doubled in bulk.
                                                                  • Punch down dough, and turn out onto a floured surface. Roll dough to a 1/2-inch thickness; cut with a 2-inch round cutter, and place on greased baking sheets. Cover and let rise in a warm place, free from drafts, 2 hours or until doubled in bulk.
                                                                  • Bake at 400° for 12 minutes or until golden.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 34biscuits
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease

                                                                  Linzer Cookies are great for the holidays and look just as good as they taste. A dough scraper, which can be purchased inexpensively at kitchen stores, makes transferring these star cutouts onto baking sheets a breeze.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1/4 cup seedless raspberry jam
                                                                  • Yes No powdered sugar
                                                                  • Beat butter at medium speed with an electric mixer; gradually add 1 cup powdered sugar, beating until light and fluffy.
                                                                  • Combine flour and next 5 ingredients; gradually add to butter mixture, beating just until blended.
                                                                  • Divide dough into 2 equal portions. Cover and chill 1 hour.
                                                                  • Roll each portion to a 1/8-inch thickness on a lightly floured surface; cut with a 3-inch star-shaped cutter. Cut centers out of half of cookies with a 1 1/2-inch star-shaped cutter. Place all stars on lightly greased baking sheets.
                                                                  • Bake at 325° for 15 minutes; cool on wire racks. Spread solid cookies with jam; sprinkle remaining stars with powdered sugar. Top each solid cookie with a hollow star.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Andy Nusser sautés apple rings until they're golden, then serves them with fat chops and a puckery pomegranate vinaigrette. To dress up the dish, he sometimes replaces the apples with quince.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 2 lb boneless pork chops, about 1 inch thick
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large granny smith apple
                                                                  • Yes No 1 1/2 tbsp honey
                                                                  • Yes No 1 1/2 tbsp sherry vinegar
                                                                  • Yes No 1/2 cup pomegranate
                                                                  • In a medium skillet, heat 1 tablespoon of the olive oil until shimmering. Season the pork chops with salt and pepper. Add the chops to the skillet and cook over high heat, turning once, until they are golden, about 7 minutes. Transfer the chops to a plate, cover loosely and keep warm.
                                                                  • Add the apples to the skillet and cook over high heat, turning once, until softened and golden, about 6 minutes.
                                                                  • In a small bowl, whisk the honey and vinegar with the remaining 3 tablespoons of olive oil; season with salt and pepper. Stir in the pomegranate seeds. Transfer the pork and apples to plates, scatter the pomegranate seeds and vinaigrette on top and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 1/2 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 3/4 lb wheat spaghetti
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup chopped mint
                                                                  • In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and then the lamb. Cook until the meat is no longer pink, about 3 minutes. Stir in the cumin, tomatoes, and salt. Cover and simmer for 15 minutes.
                                                                  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 15 minutes. Drain the pasta and toss it with the sauce, pepper, and mint.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain

                                                                  This is just like my mom used to make (OK, apart from the molasses I’ve added). It’s tender and flavorful, and the leftovers make a mean meatloaf sandwich.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup soft french bread
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 medium celery rib
                                                                  • Yes No 2/3 cup diced yellow onion
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1/2 cup diced roasted bell peppers
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 2 tbsp robust molasses
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No 2 lb ground pork
                                                                  • Yes No 1 lb ground turkey thigh
                                                                  • Yes No 2 tbsp water
                                                                  • Heat oven to 350°F and arrange a rack in the middle. Combine the bread and eggs in a small bowl and mix to combine; set aside while you prepare the remaining ingredients.
                                                                  • Heat oil in a medium frying pan over medium heat. When oil shimmers, add celery, onion, garlic, and 1 teaspoon of the salt. Cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add 1/2 cup of the tomato paste and cook until the raw flavor is gone, about 2 minutes. Transfer to a large bowl and set aside to cool slightly, about 5 to 10 minutes.
                                                                  • Add 1/2 of the roasted red peppers, all of the parsley, 1 teaspoon of the salt, 1/2 of the molasses, and all of the Worcestershire, mustard, and bread mixture to the vegetables. Stir together until evenly combined. Add the pork and turkey and mix, using clean hands, until combined (don’t squeeze or overwork).
                                                                  • Form meat into a loose, 8-inch-by-4-inch loaf and transfer to a baking sheet. Mix together the remaining roasted red pepper, tomato paste, salt, molasses, and water in a small bowl. Evenly spread it over the top and sides of the loaf. Bake until browned, firm to the touch and the internal temperature is 150°F, about 1 to 1 1/2 hours. Let rest for 15 minutes, slice, and serve.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  De Engelse naam voor deze cake, Victoria-cake, is genoemd naar Victoria Beckham ? o nee, sorry, ik bedoel natuurlijk koningin Victoria (1819-1901)! Of je nu een grote (zoals op de foto), of meerdere kleine, eenpersoonsgebakjes wilt maken, dit is hoe dan ook een perfect klassiek recept voor verjaardagen, feesten en partijen, of gewoon voor bij een doordeweeks theekransje. Ik heb hier aardbeienjam en verse aardbeien gebruikt omdat ik dat erg lekker vind, maar je kunt in plaats daarvan ook frambozen of bramen gebruiken, of een mengsel van alledrie.

                                                                  Ingredients
                                                                  • Yes No voor 6 tot 8 personen
                                                                  • Yes No voor het gebak
                                                                  • Yes No 225 gram 225 g ongezouten boter, zacht geroerd
                                                                  • Yes No 225 gram 225 g zelfrijzend bakmeel
                                                                  • Yes No 225 gram 225 g fijne tafelsuiker
                                                                  • Yes No 4 grote biologische of scharreleieren
                                                                  • Yes No de geraspte schil van 1 citroen
                                                                  • Yes No 150 gram 150 g aardbeienjam van goede kwaliteit
                                                                  • Yes No 250 gram 250 g mooie aardbeien, van de kroontjes ontdaan en in plakjes gesneden
                                                                  • Yes No 3 dl 3 dl slagroom
                                                                  • Yes No 2 volle eetlepels fijne tafelsuiker
                                                                  • Yes No het sap van 1 citroen
                                                                  • Yes No 1 vanillestokje, gesplitst, het merg eruit geschraapt
                                                                  • Yes No poedersuiker
                                                                  • De Engelse naam voor deze cake, Victoria-cake, is genoemd naar Victoria Beckham – o nee, sorry, ik bedoel natuurlijk koningin Victoria (1819-1901)! Of je nu een grote (zoals op de foto), of meerdere kleine, eenpersoonsgebakjes wilt maken, dit is hoe dan ook een perfect klassiek recept voor verjaardagen, feesten en partijen, of gewoon voor bij een doordeweeks theekransje. Ik heb hier aardbeienjam en verse aardbeien gebruikt omdat ik dat erg lekker vind, maar je kunt in plaats daarvan ook frambozen of bramen gebruiken, of een mengsel van alledrie.Verwarm de oven voor op 180 ºC of stand 4. Vet de bodem en de zijkanten van twee platte taartvormen van 20 cm doorsnede in met boter, bekleed de beide bodems met vetvrij papier en bestrooi de zijkanten met bloem. Klop voor het beslag de boter en de suiker, hetzij met een elektrische mixer, hetzij met een houten lepel, tot het mengsel licht en luchtig is. Klop de eieren er een voor een door en wacht daarbij met het toevoegen van het volgende ei steeds tot het ei volledig opgenomen is. Spatel vervolgens de bloem en geraspte citroenschil erdoor.Verdeel het beslag over de twee voorbereide vormen, strijk het glad met een spatel en zet ze ongeveer 20 minuten in de oven tot het beslag mooi goudbruin en gerezen is. Je kunt controleren of het gebak gaar is door er een cocktailprikker middenin in te steken. Haal hem er na vijf seconden uit en als de prikker schoon en droog is, is het gebak gaar; als de prikker nog plakkerig is, is het nog niet helemaal gaar en moet je het nog even terug in de oven zetten. Laat het gebak even in de vorm staan en stort het vervolgens op een rooster om volledig af te koelen.Warm intussen de jam op in een pan, zet de pan van het vuur en roer de aardbeien door de jam. Klop de room met de suiker, het citroensap en het vanillemerg op tot hij zachte pieken vormt. Kies het minst gave baksel uit als bodem en leg het midden op een grote serveerschaal. Als hij een beetje bol is moet je de schaal met de bodem en al ronddraaien en het gebak met een scherp mes bijsnijden en vlak maken. Smeer de jam en aardbeien op het gebak en dan een dikke laag van de gezoete room. Leg de tweede plak gebak erop, met de mooie kant naar boven, en bestuif de taart met poedersuiker.
                                                                  Yields: 9

                                                                  Deli meats help turn a salad into a main dish with minimal effort.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp light mayonnaise
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 avocado
                                                                  • Yes No 8 1/2 oz slice baguette
                                                                  • Yes No 1/4 1 oz cup preshredded parmesan cheese
                                                                  • Yes No 4 cup bagged romaine lettuce
                                                                  • Yes No 2 cup diced deli, lower salt turkey breast
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside.
                                                                  • Preheat broiler.
                                                                  • Arrange bread slices in a single layer on a baking sheet. Sprinkle 1 1/2 teaspoons cheese on each bread slice. Broil bread slices 2 minutes or until lightly browned.
                                                                  • Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat. Serve with cheese toasts.
                                                                  Yields: 4servings (serving size: about 1 1/2 cups salad and 2 cheese toasts)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 large ripe cantaloupe
                                                                  • Yes No 6 tbsp lime juice
                                                                  • Yes No 32 oz club soda
                                                                  • Yes No 1 lime
                                                                  • Peel, seed and chop the flesh of cantaloupe into chunks. In a blender, puree cantaloupe chunks with lime juice until smooth. Divide puree among 8 chilled glasses, add ice to each and top with 4 ounces seltzer; stir well. Cut one lime into 8 thin wedges and use as a garnish.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 4 lb tomato
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 3/4 inch thick crustless peasant bread, cubes
                                                                  • Yes No 1/4 cup chopped tarragon
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Preheat the oven to 350°. Bring a pot of water to a boil; fill a large bowl with ice water. Make a shallow X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 30 seconds or just until the skins begin to curl. Transfer the tomatoes to the ice water to cool. Drain the tomatoes and pat dry, then peel.
                                                                  • Halve the tomatoes crosswise. Set a strainer over a medium bowl. Scoop the seeds from the tomato halves into the strainer and press to extract the juices. Coarsely chop the tomatoes and add them to the bowl; discard the seeds.
                                                                  • In a large saucepan, heat 3 tablespoons of the olive oil until shimmering. Add the onion, carrot, celery, thyme sprigs and bay leaf and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomatoes and their juices along with the stock and sugar, season with salt and pepper and bring to a boil. Simmer over moderately low heat until the tomatoes are completely broken down, about 20 minutes.
                                                                  • Meanwhile, in a medium bowl, toss the bread cubes with the remaining 1/4 cup of olive oil and the tarragon and season lightly with salt and pepper. Spread the bread cubes on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
                                                                  • Using a slotted spoon, transfer the solids from the saucepan to a blender. Discard the thyme sprigs and bay leaf. Add the cream to the blender and puree the soup until smooth. Pour the soup back into the saucepan and stir well. Rewarm over moderately low heat and season with salt and pepper. Serve the soup with the croutons on the side. Alternatively, serve the soup lightly chilled.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 3 11.5 oz milk chocolate morsels
                                                                  • Yes No 12 cream and mint filled chocolate sandwich cookies
                                                                  • Yes No 1 small cup pretzel stick
                                                                  • Yes No 1 1/4 cup coarsely chopped soft peppermint candies
                                                                  • Line 1 (15- x 10-inch) jelly-roll pan with parchment paper; grease with butter. Microwave milk chocolate morsels in a large bowl at HIGH 1 to 2 minutes or until melted and smooth, stirring at 45-second intervals. Gently stir in cookie pieces, pretzel sticks, and 3/4 cup coarsely chopped candies. Spread in prepared pan. Sprinkle with 1/2 cup coarsely chopped candies. Let stand until firm (about 6 hours). Break or cut into pieces. Store in a cool place up to 3 days.
                                                                  • Note: We tested with Oreo Double Delight Mint 'N Creme Cookies. Do not freeze bark. Freezing will cause a powdery white coating called bloom.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2 ¾lb.
                                                                  • Total Time: 6 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  Ingredients
                                                                  • Yes No liter vegetable stock
                                                                  • Yes No 6–7 lime leaves
                                                                  • Yes No 3 fresh red chillies
                                                                  • Yes No 2 garlic cloves
                                                                  • Yes No 1 thumb sized piece of fresh ginger
                                                                  • Yes No lemongrass, and squashed
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No small a of fresh coriander
                                                                  • Yes No olive oil
                                                                  • Yes No 1 tsp 1 teaspoon five spice
                                                                  • Yes No 1 tsp 1 teaspoon ground cumin
                                                                  • Yes No 1 onion
                                                                  • Yes No acorn squash
                                                                  • Yes No basmati rice
                                                                  • Yes No 2 x tins coconut milk
                                                                  • Yes No 3 to 4 limes
                                                                  • Yes No 1 red chili pepper
                                                                  • I like to think of this as a happy soup. The amazing heat from the chili will really get your endorphins going and the rice is so comforting. It’s just what you need in the cold winter months. The secret to making it so good is to really work the seasoning at the end, and pimp it up with some beautiful fresh lime juice. You can vary it by using noodles instead of rice, or adding some pulled chicken or sweetcorn, but as it stands, this is a great veggie dish. Get a high-sided pan or wok on a medium-high heat to get nice and hot, and pour your stock into a small pan on a low heat to get warm. To make your fragrant soup base, add the lime leaves, chillies, garlic, ginger, lemongrass and a pinch of salt to a food processor. Chop the top few leaves off your bunch of coriander and pop to one side, then add the rest to the processor and blitz for 30 seconds or so until fairly fine. With the processor still running, add a few good lugs of olive oil, the five-spice and ground cumin. Tip this mixture straight into your hot pan, you can add a splash of stock to loosen it if you want, and fry and stir for a couple of minutes so it starts smelling fantastic. Add your sliced onion, then cook gently for 8 to 10 minutes.Add the squash to the pan and stir well, then pour in the stock. Bring to the boil, then reduce the heat and simmer for 20 to 25 minutes until the squash is lovely and soft. At this point, add the rice and give it a really good stir. If it looks a bit dry, you can add a splash of water here. Continue to simmer for about 8 minutes until the rice is almost cooked, then add the coconut milk and bring back to the boil. Simmer for a couple of minutes until hot through and thickened a little. I like to squash up some of the squash at this point too. Take the pan off the heat, give it a good stir, then taste and season carefully with salt and pepper. To give it a bit of twang add the lime juice – the amount you need will depend on how juicy your limes are, so keep tasting it as you go. Scatter with more sliced fresh chili and your reserved coriander leaves before serving. If you’re making this for a party, what I like to do is to hack the top off a massive pumpkin, scoop out the insides, then bake the shell in the oven for 40 minutes at 100ºC/220ºF/gas ¼. You can then use this as a receptacle for your hot soup, and as long as it’s an inch or so thick, it should keep warm for a good hour or so. Have it sitting out at the party with a load of little cups and bowls lined up next to it and a bunch of lime wedges, and let everyone help themselves!
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 1/2 lb beef chuck
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 10 cup beef stock
                                                                  • Yes No 3/4 cup madeira wine
                                                                  • Yes No 1/2 lb wild rice
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 carrot
                                                                  • Preheat the oven to 300°. In a large, heavy ovenproof saucepan, heat 1 tablespoon of the olive oil. Season the meat with salt and pepper and cook over high heat until browned, about 2 minutes per side. Transfer the beef to a plate and wipe out the saucepan. Add 2 cups of the beef stock and the Madeira to the saucepan and bring to a simmer. Return the meat to the saucepan, cover and braise in the oven for 2 to 2 1/2 hours, turning occasionally, until tender.
                                                                  • Heat a large enameled cast-iron casserole or soup pot over high heat. Add the wild rice and cook, stirring, until it begins to pop, about 2 minutes. Add the onion, carrots and the remaining 2 tablespoons of olive oil and cook, stirring, for 2 minutes. Add the remaining 8 cups of stock and bring to a simmer. Reduce the heat to moderate, cover, and cook until the rice is tender, about 50 minutes.
                                                                  • Remove the meat from the braising liquid and let cool slightly, then shred it. Add the shredded meat and its braising liquid to the casserole and season with salt and pepper. Simmer the stew for 5 minutes, then ladle into bowls and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve

                                                                  Cola in the marinade tenderizes the meat.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup cola
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp ground chipotle chile pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1 1/2 lb beef flank steak
                                                                  • Yes No 3/4 cup minced arugula
                                                                  • Yes No 1/2 cup low-fat mayonnaise
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 slice vidalia onion
                                                                  • Yes No 6 2 oz kaiser roll
                                                                  • Yes No 12 slice tomato
                                                                  • To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator for 2 hours, turning bag occasionally. Remove steak from bag, reserving marinade. Pour marinade into a microwave-safe bowl; microwave at high 2 minutes or until mixture comes to a boil. Set aside.
                                                                  • Prepare grill.
                                                                  • To prepare dressing, combine arugula and mayonnaise; set aside.
                                                                  • Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until steak is medium-rare or desired degree of doneness. Remove steak from grill; cover and let stand 5 minutes. Place onion slices on grill rack; grill 4 minutes on each side, basting occasionally with reserved marinade. Place rolls on grill rack, cut sides down; grill 2 minutes or until lightly browned.
                                                                  • Cut steak diagonally across grain into thin slices. Spread 2 tablespoons dressing on bottom half of each roll. Divide steak, tomato, and onion evenly among bottom halves of rolls. Top with top halves of rolls.
                                                                  • Wine note: A great steak sandwich like this one deserves a rich, fleshy red wine--one that will stand up to the savoriness of the grilled onions and the sweet meatiness of the steak. Since this is a sandwich, the wine shouldn't break the bank. My top choice: a California merlot. The Chateau Souverain Merlot 2001 (Alexander Valley, California, $18) is smooth, with hints of blackberries, plum, sage, and mushrooms. -Karen MacNeil
                                                                  Yields: 6servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    alexander
                                                                    Brands:
                                                                  • Yes No
                                                                    Alexander's
                                                                  Ingredients
                                                                  • Yes No 3 family size tea bag
                                                                  • Yes No 2 cup loosely packed mint
                                                                  • Yes No 1 33.8 oz peach nectar
                                                                  • Yes No 1/2 12 oz frozen lemonade concentrate
                                                                  • Yes No 1/2 cup simple sugar syrup
                                                                  • Yes No 1 1 liter ginger ale
                                                                  • Yes No 1 1 liter club soda
                                                                  • Yes No garnish, fresh peach
                                                                  • Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
                                                                  • Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.
                                                                  • Pour chilled tea mixture into a punch bowl or pitcher. Stir in ginger ale and club soda just before serving. Garnish, if desired.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 1gal.
                                                                  • Total Time: 9 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  So immature they haven't yet formed a papery skin, young garlic bulbs are pearly white and still have their green stems attached. The garlic is mild, with a delicate flavor that makes for a fantastic vinaigrette that Colby Garrelts drizzles over plump veal chops and smoky, charred corn and orzo salad. Look for young garlic at farmers' markets and specialty-food shops in the late spring.

                                                                  Ingredients
                                                                  • Yes No 1 whole young garlic, and cloves
                                                                  • Yes No 10 14 oz medium shallot
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 ear corn
                                                                  • Yes No 2 tbsp chopped marjoram
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1/2 lb fava bean
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No four 14 oz, thick, 1 1/2 inch veal rib chops, 1 1/2 inches
                                                                  • Yes No 1 cup orzo
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Preheat the oven to 350°. Put the whole garlic cloves and whole, unpeeled shallots on a rimmed baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Bake the garlic for 15 minutes, or until softened; transfer to a plate. Bake the shallots for 30 minutes, until softened. Let the garlic and shallots cool, then peel the shallots. Turn the oven temperature up to 425°.
                                                                  • Preheat a grill pan and lightly oil it. Put the corn on the grill, cover loosely with foil and cook over moderately high heat, turning occasionally, until lightly charred and crisp-tender, about 20 minutes. Let cool slightly, then cut the kernels from the cobs.
                                                                  • In a saucepan, heat 1 tablespoon of the olive oil. Add the sliced garlic and shallots and cook over moderate heat until softened, 4 minutes. Scrape the shallots and garlic into a blender. Add the marjoram and vinegar and puree. With the machine on, add 1/4 cup of the olive oil. Season the vinaigrette with salt and pepper.
                                                                  • In a small saucepan of boiling water, cook the fava beans until just tender, about 2 minutes. Drain and peel. In a large skillet, heat 1 tablespoon of the vegetable oil until shimmering. Season the veal chops with salt and pepper. Add 2 of the chops to the skillet and cook over moderately high heat until browned, about 3 minutes per side. Transfer the chops to a rimmed baking sheet and repeat with the remaining 2 chops and remaining 1 tablespoon of vegetable oil. Bake the chops for about 15 minutes, until just pink in the center.
                                                                  • Meanwhile, in a medium saucepan of boiling salted water, cook the orzo until al dente. Drain, reserving 1/4 cup of the cooking water. Return the saucepan to the stove. Add the butter and the charred corn and cook over moderately high heat until heated through. Stir in the orzo and the reserved cooking water, then stir in the Parmesan. Season with salt and pepper.
                                                                  • In a small skillet, heat the remaining 1 tablespoon of olive oil. Add the shallots, garlic cloves and fava beans and season with salt and pepper. Cook over moderately high heat until warmed through, about 1 minute.
                                                                  • Spoon the orzo onto plates and top with the veal chops. Spoon the shallots, garlic and favas alongside. Spoon the vinaigrette around the veal and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 5 tsp olive oil
                                                                  • Yes No 3 cup diced butternut squash
                                                                  • Yes No 2 cup sliced leek
                                                                  • Yes No 1 1/2 cup sliced carrot
                                                                  • Yes No 1 1/2 cup sliced parsnip
                                                                  • Yes No 1 cup sliced celery
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1/2 cup vegetable broth
                                                                  • Yes No 1 19 oz chickpeas in can
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 6 portobello mushroom
                                                                  • Yes No thyme
                                                                  • Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Combine squash and next 5 ingredients (squash through garlic), and sauté for 8 minutes or until lightly browned, stirring frequently. Add bay leaves and 2 thyme sprigs, and stir in tomato paste. Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes. Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender. Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
                                                                  • Discard mushroom stems; slice caps. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt. Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: 1 cup ragout and 2/3 cup mushrooms)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve