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                                                                  Ingredients
                                                                  • Yes No 1/2 lb manchego cheese
                                                                  • Yes No 1/2 lb quince paste
                                                                  • Cut cheese and quince paste into 1/8-inch-thick slices, then cut slices into approximately equal triangles.
                                                                  • On a platter, alternate slices of cheese and fruit paste. Eat with a knife and fork.
                                                                  Yields: 6servings

                                                                  I developed this butter crunch cookies recipe out of necessity. My family's beloved Polish Christmas crescent cookies recipe calls for pecans but they've become so costly, I replaced the nuts with crushed corn flakes (generic brands work just fine) and adjusted some of the other ingredients. The dough is scoopable and is egg- and nut-free -- great for those with allergies. The cookies store well and the kids will love crushing those corn flakes in a zip-top bag. View this larger image of Butter Crunch Cookies. Makes 5 dozen Butter Crunch Cookies

                                                                  Ingredients
                                                                  • Yes No 1 lb butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 tsp cream of tartar
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 5 cup corn flakes
                                                                  • Heat oven to 350 degrees. In a large bowl or a stand mixer, cream butter and sugar until light and fluffy. Add all remaining ingredients except corn flakes. Mix well. Add cornflakes and mix thoroughly. Using a standard-size cookie scoop, portion out onto ungreased cookie sheets. Bake for 10 to 12 minutes, or until lightly browned. Cool 2 minutes before removing from cookie sheet. Store tightly covered.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover

                                                                  Prep: 10 min.; Cook: 2 hr., 30 min. If you don't have a slow cooker, simply combine chicken, sauce, and onion in a large saucepan. Cook, covered, over medium heat, 30 minutes or until hot and bubbly, stirring occasionally.

                                                                  Ingredients
                                                                  • Yes No 1 24 oz frozen grilled chicken breast strips
                                                                  • Yes No 1 18 oz barbecue sauce
                                                                  • Yes No 1/2 large sweet onion
                                                                  • Yes No 3 tbsp molasses
                                                                  • Yes No 1 tbsp chipotle hot sauce
                                                                  • Yes No 18 dinner roll
                                                                  • Yes No slice toppings, coleslaw, dill pickles, pickled jalapeño pepper slices, cheddar cheese
                                                                  • Stir together first 5 ingredients in a lightly greased 4- to 5-qt. slow cooker.
                                                                  • Cover and cook on HIGH 2 1/2 hours. Break up large pieces of chicken with a fork. Serve on dinner rolls with desired toppings.
                                                                  Yields: 18servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Michael Anthony, executive chef at Gramercy Tavern in New York City, shared this superb recipe for butternut squash custard. Photo credit: Ellen Silverman

                                                                  Ingredients
                                                                  • Yes No 1 large butternut squash
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No coarse salt and freshly ground white pepper
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No quince
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No roasted pumpkin seeds
                                                                  • Preheat oven to 375 degrees.
                                                                  • Place squash on a baking sheet, cut-side up. Drizzle with olive oil and sprinkle with brown sugar; season with salt and pepper. Transfer to oven and roast until tender, about 40 minutes. Remove soft flesh from skin and transfer to the bowl of a food processor; process until smooth. You should have 4 cups of puree.
                                                                  • Transfer puree to the jar of a blender. Add egg yolk and cream; blend until well combined. Season with salt, pepper, and lemon juice.
                                                                  • Reduce oven temperature to 350 degrees. Divide squash mixture evenly between twelve 4-ounce ramekins. Set ramekins in a large baking dish; fill baking dish with enough hot water so that it comes one third of the way up the sides of the ramekins. Transfer baking dish to oven and bake until set, about 30 minutes.
                                                                  • Remove custards from water bath and let cool to room temperature. Serve garnished with quince, pine nuts, and pumpkin seeds.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  This old fashioned version of a cheesecake has been a staple in my family for as long as I've been alive. The filling is less sweet than most cheesecakes, but the sugared graham cracker crust makes up for it. However, when I finally looked my old family recipe up in a cookbook, I was surprised at what I found.

                                                                  Ingredients
                                                                  • Yes No 2 cup graham cracker
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 36 oz large curd cottage cheese
                                                                  • Yes No 6 tbsp flour
                                                                  • Yes No 1/4 cup chopped pistachio
                                                                  Cuisine:YesNoeuropean

                                                                  Often referred to as the Prophet Muhammad's favorite dish, this satisfying lamb and vegetable stew is served over thin, cracker-like bread called regag to soak up the rich juices (although we found store-bought, toasted roti to work just as well). To make the preparation easier, have your butcher cut the lamb into pieces. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 3 lb bone in lamb shoulder
                                                                  • Yes No 2 tbsp bzar
                                                                  • Heat oil in an 8-qt. Dutch oven over medium-high heat. Season lamb all over with spice mix; working in batches, add lamb to pot and cook, turning as needed, until browned on all sides, about 6 minutes. Transfer lamb to a plate and set aside. Add cloves, chiles, and onion to pot, and cook, stirring occasionally, until onion is soft and begins to caramelize, about 10 minutes. Add garlic and ginger, and cook, stirring, until fragrant, about 2 minutes. Add cumin, pepper, cardamom, tomatoes, and bay leaves, and cook, stirring, until tomatoes are soft, about 2 minutes. Return lamb to pot, along with any drippings that accumulated on the plate. Add the potatoes, carrots, zucchini, peppers, and 12 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, until lamb is tender, about 1 1/2 hours; season with salt and pepper.
                                                                  • Line a large, deep serving dish with roti flatbread, and using a slotted spoon, arrange meat and vegetables over flatbread in dish. Pour liquid into a large serving bowl and serve on the side.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 3 tbsp mayonnaise
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 4 lime
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 2 cup finely shredded green cabbage
                                                                  • Yes No green tomatillo salsa
                                                                  • Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime. Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8first-course or 4 main-course servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Jambalaya
                                                                   10 m
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 kielbasa, 1⁄ rounds
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No 1 8 oz fiesta flavored rice mix
                                                                  • Yes No 1 1 lb and raw shrimp
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Heat the oil in a saucepan over medium heat. Add the kielbasa and cook until browned on both sides, about 4 minutes. Add the tomatoes and their juices along with 1/2 cup of water and bring to a boil. Stir in the rice mix. Reduce heat, cover, and cook for the time specified on the rice package. Add the shrimp and stir. Cover and cook until the shrimp are pink, 3 to 4 minutes. Add the hot pepper sauce (if using). Spoon into individual bowls.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 3/4 8 oz cup seedless raspberry preserves
                                                                  • Yes No powdered sugar
                                                                  • In a medium bowl, whisk the flour, baking powder and salt. In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined. Beat in the egg yolks and vanilla. Add the dry ingredients and beat at low speed until a soft dough forms. Halve the dough and form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
                                                                  • Preheat the oven to 350° and butter an 8 1/2-by-11-inch glass baking dish. Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish. Do not pat or press the dough. Using a spoon, dollop the preserves over the dough and gently spread it in an even layer. Grate the second log of dough on top. Using a rubber spatula, tuck in any shreds of dough sticking to the side of the baking dish to prevent them from burning.
                                                                  • Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking. The shortbread is done when the pastry is golden all over. Let cool completely, then cut into 24 bars. Dust the tops with confectioners' sugar and serve.
                                                                  Yields: 122-inch bars
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cake
                                                                  • Yes No 1/2 cup strawberry jam
                                                                  • Yes No 2 cup thinly sliced strawberry
                                                                  • Yes No 2 tbsp triple sec
                                                                  • In a pan, combine milk and salt. Warm over medium heat until milk is just below a simmer. In a bowl, whisk together sugar, cornstarch and eggs until smooth.
                                                                  • Whisking constantly, slowly pour 1/3 of milk into sugar mixture. Whisk mixture back into pan with remaining milk; return pan to medium heat. Cook, whisking constantly, until mixture begins to thicken, about 5 minutes. Pour through a fine-mesh sieve into a clean bowl; whisk in butter and vanilla. Cover with plastic, pressing it directly on surface of custard to prevent a skin from forming. Refrigerate until completely cool, about 1 hour.
                                                                  • When custard is cool, arrange cake slices on a work surface. Spread one side thinly with jam. Line bottom of a glass trifle dish with 1/3 of pound cake slices, jam side up. Top with 1/3 of strawberries, and drizzle with 1/3 of triple sec. Spread with 1/3 of custard. Repeat layering until you have used all cake, berries, custard and triple sec, ending with custard. Refrigerate until ready to serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  You can freeze the cake layers and cookies weeks ahead, then assemble the cake (except adding the angel cookies) a day or two before your party. Add the cookies and ribbon up to 6 hours before serving.

                                                                  Ingredients
                                                                  • Yes No 1 chocolate cake
                                                                  • Yes No 1 recipe chocolate praline truffles
                                                                  • Yes No 1 recipe white chocolate buttercream frosting
                                                                  • Yes No 1 recipe angel shortbread cookies
                                                                  • Yes No 24 inch wired fabric ribbon
                                                                  • Yes No 1 4 oz white chocolate
                                                                  • Prepare Chocolate Cake batter, and pour into 3 greased and floured 8-inch round cakepans.
                                                                  • Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
                                                                  • Prepare mixture for Chocolate-Praline Truffles, and spread a thin layer between cake layers and on top and sides of cake. Cover and chill at least 2 hours.
                                                                  • Reserve 1 1/2 cups White Chocolate Buttercream Frosting. Spread remaining frosting on top and sides of cake.
                                                                  • Spoon reserved frosting into a heavy-duty zip-top plastic bag; seal bag, and snip a 1/4-inch hole in 1 corner of bag. Pipe frosting around base of cake, creating a ruffle. Pipe about 1 teaspoon frosting on back of each Angel Shortbread Cookie. Press cookies against sides of cake, spacing evenly. (Wingtips should be about1/2 inch apart.)
                                                                  • Cut ribbon into 6 (4-inch) lengths; crumple slightly. Place each piece loosely against side of cake between each pair of angel cookies, inserting ends under angel waists. Sprinkle shaved white chocolate on top of cake. Store in refrigerator up to 2 days without cookies, up to 6 hours with cookies (which will soften if chilled longer). Remove up to 2 hours before serving; serve at room temperature.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 1(3-layer) cake
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon
                                                                  • Yes No
                                                                    wooden pick

                                                                  Be sure to buy a ham without added glaze; it would mute the flavor of our extra-citrusy one.

                                                                  Ingredients
                                                                  • Yes No 1 6 to 7 lb butt
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 5 medium zest and 5 meyer lemons
                                                                  • Yes No 1 1/4 tsp ginger powder
                                                                  • Preheat oven to 350°. Cut off tough, leatherlike skin from ham (if it has it) and score fat and meat in a crosshatch pattern. Put ham, fat side up, in a large roasting pan and tent loosely with foil. Bake until a thermometer in thickest part of meat reaches 120°, about 1 1/2 hours.
                                                                  • Meanwhile, make glaze: In a bowl, whisk sugar, zest, juice, and ginger until smooth.
                                                                  • Uncover ham and pour glaze over it into pan. Bake ham, uncovered, basting ham and stirring glaze every 10 minutes, until glaze is a thickened, shiny syrup and thermometer in meat reaches 135° to 140°, 15 to 30 minutes total.
                                                                  • Let ham rest 5 minutes, then brush with glaze and transfer to a cutting board. Scrape remaining glaze into a small bowl. Carve ham and spoon more glaze on top.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8, with ample leftovers
                                                                  • Prep Time: 2 hours 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No one 6 lb roasting chicken
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 6 rosemary
                                                                  • Yes No 3 tangerine
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 3/4 cup chicken stock
                                                                  • Preheat the oven to 425°. Set the chicken on a rack in a roasting pan and stuff the cavity with the garlic, rosemary and 4 of the tangerine halves. Tie the legs together. Juice the remaining 2 tangerine halves. Rub the oil over the chicken. Pour the wine and tangerine juice over the chicken, drizzle on the honey and season with salt and pepper.
                                                                  • Roast the chicken for 20 minutes. Add 1 cup of the broth to the pan, cover the pan with foil and reduce the oven temperature to 375°. Roast the chicken for 40 minutes. Add the remaining 3/4 cup of broth to the roasting pan. Cover and roast for 50 minutes longer, or until an instant-read thermometer inserted in an inner thigh registers 165°.
                                                                  • Transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan juices into a saucepan and skim the fat. Carve the chicken and serve with the pan juices.
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The question is not whether cheese and chutney go well together, but rather which cheese to choose. As a nod to the British, we’ve opted for an aged sharp cheddar to star in this sandwich, but snacking in the test kitchen revealed that fresh goat cheese is a close runner-up. Game plan: Let the sandwiches rest at room temperature for 30 minutes before serving, so the chutney has time to soak into the bread. See more tea party recipes.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp mango chutney
                                                                  • Yes No 16 slice dark pumpernickel cocktail bread
                                                                  • Yes No 4 oz aged sharp cheddar
                                                                  • Spread a thin layer of chutney on one side of each bread slice. (You will use 1 tablespoon per sandwich or 1 1/2 teaspoons [1/2 tablespoon] per slice of bread.)
                                                                  • Top 8 slices with a layer of cheese (about 1/2 ounce per slice) and close sandwiches with remaining 8 slices of bread. Let sit about 30 minutes before serving to allow flavors to meld. Serve sandwiches whole, or if you like, slice each sandwich in half on the diagonal.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 8tea sandwiches
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  These stuffed peppers make an excellent vegetarian meal or a side dish that even carnivores will love. The sweetness of the bell peppers plays off the golden raisins, and the vegetal note is heightened by the herbs. What to buy: Look for bell peppers that are about the same size; cooking time and portions will be more consistent that way. Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 1 cup basmati rice
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1 inch long cinnamon stick
                                                                  • Yes No 2 1/4 tsp kosher salt
                                                                  • Yes No 6 medium green bell pepper
                                                                  • Yes No 3/4 cup cream cheese
                                                                  • Yes No 1 1/2 cup crumbled feta cheese
                                                                  • Yes No 3/4 cup golden raisins, also known as sultanas
                                                                  • Yes No 1/3 cup diced mint
                                                                  • Yes No 2 tbsp diced dill weed
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 medium, 3 tbsp lemon
                                                                  • Yes No 1 tsp black pepper
                                                                  • Place rice in a colander or a fine mesh strainer and rinse under cold water until the water runs clear. Combine rice, measured water, cinnamon, and 3/4 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat. Cover the pan and reduce the heat to low; cook until the water has been completely absorbed, about 10 minutes (the rice will be slightly undercooked). Remove the lid from the pan, discard the cinnamon stick, and set the pan aside to let the rice cool.
                                                                  • To prepare the peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set the peppers aside.
                                                                  • In a large mixing bowl, beat the cream cheese with a wooden spoon until light and fluffy. Stir in the feta, raisins, mint, dill, parsley, lemon juice, pepper, and remaining salt. Add the cooked rice and mix gently to combine. Taste and, if necessary, add more salt and pepper. (The filling should be quite salty to compensate for there being no salt on the peppers.)
                                                                  • Divide the rice mixture into six equal portions. Stuff each pepper with the filling and replace each cap, pressing the caps into the filling so the peppers remain closed while on the grill; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let the peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)
                                                                  • Heat a charcoal or gas grill to medium (about 350°F). Once the grill is heated, place the stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice the peppers in half and serve one half.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings as a meal, 12 servings as a side dish
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No one 2 1/2 lb beef flank steak
                                                                  • Yes No salt and pepper
                                                                  • In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.
                                                                  • Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.
                                                                  Yields: 5
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 black peppercorn
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 lb skinless chicken breast halves
                                                                  • Yes No 3/4 3 oz cup shredded monterey jack cheese
                                                                  • Yes No 3/4 3 oz cup shredded reduced fat extra sharp cheddar cheese
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 2/3 cup 2% reduced fat milk
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 cup egg substitute
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 11 oz tomatillos
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 2/3 cup non-fat sour cream
                                                                  • To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
                                                                  • Preheat oven to 375°.
                                                                  • Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
                                                                  • To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
                                                                  • To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
                                                                  • Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 enchiladas and about 2 1/2 tablespoons sour cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt

                                                                  Pumpkin purée makes for an aromatic, moist pumpkin bread, but it can also give the bread a soggy texture, so we use paper towels to blot away the moisture before baking. Gild the pumpkin-bread lily with Whipped Cream Cheese Frosting.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 15 oz pumpkin purée
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup walnut
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
                                                                  • Place the flour, cinnamon, ginger, salt, baking powder, baking soda, cloves, and nutmeg in a medium bowl and whisk to combine and aerate; set aside.
                                                                  • Spread the pumpkin purée into a thin, even layer on a rimmed baking sheet. Cover with a triple layer of paper towels and press until the towels are saturated with moisture (don’t worry—they won’t stick to the purée). Peel back the paper towels and discard; set aside the baking sheet with the pumpkin.
                                                                  • Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color, about 3 minutes. Add the sugar and continue beating on medium high until the mixture is light in color and large clumps have formed, about 3 minutes.
                                                                  • On medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the reserved pumpkin purée and vanilla and mix on low speed until just combined, about 1 minute.
                                                                  • With the mixer on low, slowly add the reserved flour mixture in three additions and mix until just combined, about 2 minutes total.
                                                                  • Remove the bowl from the mixer and, using a rubber spatula, fold in any loose flour and the nuts, if using. (Do not overmix.) Transfer the batter to the prepared pan and smooth the top.
                                                                  • Bake until the bread is puffed and golden and a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and let it cool completely on the wire rack, about 30 to 40 minutes.
                                                                  Yields: 1(9-inch) loaf
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 1/4 6 oz cup walnut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 lb ground round (beef)
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3 cup low fat spaghetti sauce
                                                                  • Yes No 1/2 tsp oregano, ground
                                                                  • Yes No 2 14 oz less sodium beef broth
                                                                  • Yes No 1 15 oz no salt added kidney beans
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain.
                                                                  • Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat and onion; cook over medium heat until meat is browned, stirring until it crumbles. Drain.
                                                                  • Return meat mixture to pan; add cooked pasta and remaining ingredients. Cook 10 minutes or until thoroughly heated.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 10servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat

                                                                  You'll find pomegranate molasses (a syruplike reduction of nutrient-rich pomegranate juice) at Middle Eastern markets and specialty stores. Per serving: 158 calories; 5 g protein; 12 g fat; 9 g carb; 3 g fiber. Get more healthy holiday recipes

                                                                  Ingredients
                                                                  • Yes No 2 tbsp pomegranate molasses
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp ground fennel seed
                                                                  • Yes No coarse salt and ground white pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 16 medium scallop
                                                                  • Yes No 1 bulb fennel, and crosswise
                                                                  • Yes No 1 2 cup arugula
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1/4 cup pomegranate
                                                                  • In a large bowl, whisk together pomegranate molasses, olive oil, ground ginger, and ground fennel; season with salt and pepper.
                                                                  • In a large nonstick skillet, heat vegetable oil over medium-high heat. Season scallops with salt and pepper. When the oil is very hot, add as many scallops as will fit in a single layer, with at least 1/2 inch of space between them, and cook without turning until golden brown, 2 to 3 minutes. Turn scallops over and cook 1 1/2 to 2 minutes or until centers are slightly translucent. Repeat with remaining scallops.
                                                                  • Whisk dressing to combine. Add fennel, arugula, parsley leaves, and chives. Toss well. Add avocado and toss again. Taste and adjust seasonings if necessary.
                                                                  • To serve, put the salad in the center of a platter and arrange scallops on top. If desired, garnish with pomegranate seeds.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp 1 tablespoon butter
                                                                  • Yes No onion
                                                                  • Yes No a of fresh sage
                                                                  • Yes No handful a of breadcrumbs
                                                                  • Yes No fresh nutmeg
                                                                  • Yes No 6 good quality pork sausages
                                                                  • Yes No ready made puff pastry
                                                                  • Yes No 1 egg
                                                                  • Yes No a milk
                                                                  • Preheat the oven to 180ºC/350ºF/gas 4. Melt the butter in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs, then scrunch well with your clean hands to mix together.On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the center of each rectangle.Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with piccalilli and a cress salad.Tip: Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.
                                                                  Cuisine:YesNoasian
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve

                                                                  Both this and eggs Benedict are popular throughout the day, not just for breakfast or brunch, no doubt because of the perfect combination ingredients - poached egg and spinach, or ham on an English muffin topped with buttery hollandaise. For Eggs Benedict, instead of spinach top the toasted muffin half with a slice of high-quality smoked ham.

                                                                  Ingredients
                                                                  • Yes No ¼ 50ml cup white wine vinegar
                                                                  • Yes No 8 egg
                                                                  • Yes No 4 english muffin
                                                                  • Yes No 1 quantity of hollandaise sauce
                                                                  • Yes No olive oil
                                                                  • Yes No 1 500g lb spinach
                                                                  • Yes No nutmeg
                                                                  • Yes No black pepper
                                                                  • Yes No 3/4 20g oz butter
                                                                  • First prepare the spinach. Heat up a pan large enough to hold all the spinach. When it is very hot, add a splash of olive oil and throw in the spinach. Turn it over with tongs for 1 - 2 minutes until wilted. Tip into a colander and press out out any excess liquid. Return to the pan divide into four portions. Keep warm. Preheat the grill. To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set but the yolks are still soft. Meanwhile split the muffins and toast them on both sides on the grill. Put a portion of spinach on each muffin half and warm under the grill. When the eggs are done, lift them out on a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon over the hollandaise. Recipe with kind permission from - Canteen - Great British Food Book
                                                                  Cuisine:YesNoflorentine
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You don't need a brioche pan for this recipe—a muffin tin works well. Start a day ahead, as the overnight rise is essential for bakery-like flavor.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1/3 cup 1% low-fat milk
                                                                  • Yes No 15 3/4 oz all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 8 1/2 tbsp unsalted butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 large egg white
                                                                  • Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, sugar, salt, and eggs to milk mixture; beat with a stand mixer at low speed until smooth, scraping down sides of bowl with spatula as needed. Remove paddle attachment; insert dough hook. Mix dough at low speed 5 minutes or until soft and elastic and dough just begins to pull away from sides of bowl. Cut 6 1/2 tablespoons butter into large cubes; add half of butter to dough, mixing at medium speed to blend. Add remaining half of butter to dough; mix at medium speed until incorporated. Mix dough on medium speed 4 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; form into a ball. Return dough to bowl; cover with plastic wrap, and refrigerate 8 hours or overnight.
                                                                  • Uncover dough; let stand 90 minutes or until dough is at room temperature. Divide dough into 4 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), cut dough into 6 equal pieces. Roll each piece into a 1 1/2-inch ball. Repeat procedure with remaining 3 dough portions to make 24 rolls total. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 45 minutes or until almost doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg mixture. Bake at 350° for 14 minutes or until golden. Place pans on wire racks. Place remaining butter in a microwave-safe bowl; microwave at HIGH 20 seconds or until butter melts. Brush butter onto rolls.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 24rolls (serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  Ingredients
                                                                  • Yes No one 5 1/2 lb first brisket
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 1/2 tbsp vegetable oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 carrot
                                                                  • Yes No 2 medium parsnip
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1/2 cup prepared white horseradish
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 3 cup beef stock
                                                                  • Yes No 4 medium yukon gold potato
                                                                  • Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Using tongs, carefully transfer the brisket to a rimmed baking sheet, fat side up.
                                                                  • Pour off all but 3 tablespoons of the fat from the casserole. Add the onions and half of the garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and celery and cook over moderate heat until browned in spots, about 6 minutes.
                                                                  • Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the remaining garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
                                                                  • Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 1 hour.
                                                                  • Scatter the potatoes around the brisket, cover and cook for about 2 hours longer, until the meat is very tender. Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
                                                                  • Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
                                                                  • Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
                                                                  • Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.
                                                                  Yields: 8
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This dish is more authentic than the ubiquitous corned beef and cabbage, though it is quite similar in that Irish boiling bacon is a cured meat, too. The boiling bacon is also leaner than traditional American bacon (which does not make an appropriate substitute). Order the Irish bacon from tommymoloneys.com.

                                                                  Ingredients
                                                                  • Yes No 2 lb irish bacon
                                                                  • Yes No 14 cup water
                                                                  • Yes No 12 small oz red potato
                                                                  • Yes No 4 medium carrot
                                                                  • Yes No 1 3 lb cabbage
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2/3 cup dry white wine
                                                                  • Yes No 2 tsp whole grain dijon mustard
                                                                  • Yes No 1 1/4 cup 2% reduced fat milk
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Place bacon in a large Dutch oven; cover with 8 cups water. Bring to a boil; cover, reduce heat, and simmer 2 hours, skimming foam from liquid as necessary.
                                                                  • Remove bacon from pan; cover and keep warm. Remove 1 1/4 cups cooking liquid from pan; reserve cooking liquid for mustard sauce. Discard the remaining cooking liquid.
                                                                  • Add red potatoes, carrots, and cabbage to pan; cover with the remaining 6 cups water. Bring to a boil. Cover and simmer 20 minutes or until vegetables are tender; drain. Cut each cabbage quarter in half lengthwise.
                                                                  • Melt butter in a medium saucepan over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring occasionally. Stir in wine and mustard; cook 2 minutes. Add reserved 1 1/4 cups bacon cooking liquid and milk. Bring to a boil; cook 20 minutes or until reduced to 2 cups, stirring frequently. Stir in black pepper and salt. Cut bacon into 8 slices; serve with sauce and vegetables.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 8servings (serving size: 3 ounces bacon, 1 cabbage wedge, 1/2 cup carrot, about 1 1/2 ounces potato, and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Pernod, a bright yellow anise-flavored liqueur, adds just the right note to crisp, thinly sliced fennel and apple. And fresh goat cheese provides a bit of tang and a smooth creaminess. See more tea party recipes.

                                                                  Ingredients
                                                                  • Yes No 8 slice nutty oat bread
                                                                  • Yes No 1/2 medium fennel
                                                                  • Yes No 1 medium granny smith apple
                                                                  • Yes No 4 tsp Pernod
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 8 tbsp goat cheese (chèvre)
                                                                  • Remove crusts from bread and flatten each slice with a rolling pin.
                                                                  • Clean fennel bulb by trimming the root ends and cutting off the fibrous green stalks. Halve fennel bulb lengthwise, remove any outer layers that are brown or shriveled, and trim away the core. Using a mandoline or a very sharp knife, cut into paper-thin, lengthwise slices. Reserve 3/4 cup sliced fennel for the sandwiches; save leftovers for another use.
                                                                  • Slice apple in half lengthwise, and remove the core with a melon baller or a paring knife. Use a mandoline or a very sharp knife to slice apple lengthwise into paper-thin pieces. Reserve 1 cup sliced apple for the sandwiches; save leftovers for another use.
                                                                  • Combine reserved fennel and apple slices, liqueur, and oil in a medium bowl, season generously with salt and freshly ground black pepper, and toss until well coated. Taste and adjust seasoning as necessary.
                                                                  • Spread 1 tablespoon of cheese on one side of each slice of bread. Drain fennel-and-apple mixture to remove excess marinade, and evenly distribute among 4 slices of bread, laying it over goat cheese. Close the sandwiches with 4 remaining slices of bread. If making tea sandwiches, trim the edges again, and cut each sandwich into 4 triangles; serve immediately.
                                                                  Yields: 16tea sandwiches (or 4 regular sandwiches)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Grace Parisi has always been a fan of mushroom barley soup with beef that has been simmered until succulent. For a clever shortcut that still delivers deep flavor, she replaces the beef with meatballs made from a quick mix of sirloin, egg, bread crumbs and cheese.

                                                                  Ingredients
                                                                  • Yes No 4 cup beef stock
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup pearled barley
                                                                  • Yes No 1 large thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 lb mixed wild and cultivated mushrooms
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/2 lb ground sirloin (beef)
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp dry bread crumb
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No sour cream
                                                                  • In a large saucepan, combine the stock, water, barley and thyme. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the barley is nearly tender, about 18 minutes.
                                                                  • Meanwhile, in a large nonstick skillet, heat the oil. Add the mushrooms and shallot, season with salt and pepper and cook over high heat until tender and browned, about 8 minutes.
                                                                  • In a medium bowl, combine the sirloin, egg, bread crumbs, cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Knead the mixture until blended, then roll it into sixteen 1-inch balls.
                                                                  • Add the meatballs and mushrooms to the soup and simmer over moderate heat until the meatballs are cooked through and the barley is tender, about 8 minutes. Discard the thyme. Stir the parsley into the soup and serve in bowls with sour cream.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Many Cajun and Creole dishes are seasoned with the so-called holy trinity--bell pepper, onion, and celery. This Creole-style jambalaya has lots of tomato in it.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 lb andouille
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 bell pepper
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 2 tsp creole seasoning blend
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 4 cup chicken broth
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No 4 scallion
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.
                                                                  • Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
                                                                  • Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This refreshing salad mixes crunchy cucumber and radishes, red onion slivers and chewy chickpeas in a tart cumin-spiked lemon dressing.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 19 oz chickpeas in can
                                                                  • Yes No 1 kirby lb cucumber
                                                                  • Yes No 6 large red radishes
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin and season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. Just before serving, stir in the cucumbers, radishes, onion and parsley and season with salt and pepper.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir

                                                                  Look for fresh ginger (also called gingerroot) in the specialty produce section of your grocery store. Peel it with a vegetable peeler, and mince with a sharp knife. Leftover ginger can be frozen up to one month.

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 extra large ham flavor bouillon
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 small sweet onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp ginger
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp seasoned pepper
                                                                  • Yes No 1/4 cup diced pecan
                                                                  • Yes No garnish, pecan halves
                                                                  • Bring 3 cups water to a boil in a large saucepan over medium-high heat. Stir in bouillon cube until dissolved. Add green beans, and cook 4 to 6 minutes or until crisp-tender; drain.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add onion, garlic, and ginger; sauté 2 minutes. Add beans, salt, and pepper; sauté 1 minute or until thoroughly heated. Transfer to a serving dish, and sprinkle with pecans. Garnish, if desired.
                                                                  • NOTE: For testing purposes only, we used Knorr bouillon cubes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    knorr
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Knorr

                                                                  Notes: Choose lean chorizo in natural casings or, if available, in bulk without casings. You can prepare the dressing through step 4 up to 1 day ahead; cover and chill chorizo mixture, and store cornbread airtight at room temperature. Before continuing with step 5, let chorizo mixture stand at room temperature about 30 minutes. Prep and Cook Time: about 2 1/2 hours.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/4 to 1 1/2 lb butternut squash
                                                                  • Yes No 2 tbsp firmly packed dark brown sugar
                                                                  • Yes No 1 6 oz onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 9 oz fresh fennel head
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 1 lb chorizo
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup fat skimmed chicken broth
                                                                  • Peel and seed squash. Cut into 1-inch chunks; you should have about 3 cups. In a 3- to 4-quart pan over high heat, combine 1/2 cup water with brown sugar and the squash. Bring to a boil, cover, reduce heat to medium, and cook, stirring once, until squash is almost tender when pierced, 8 to 10 minutes. Uncover and cook, occasionally stirring gently, until most of the water is evaporated, 3 to 5 minutes longer. Remove from heat and let cool.
                                                                  • Peel and chop onion. Rinse, stem, seed, and chop bell pepper. Rinse fennel and trim off and discard base of head and tough stalks. Chop enough fennel to make about 1 cup. Rinse mushrooms and slice 1/4 inch thick.
                                                                  • Squeeze sausage from casings and break into chunks into a 12-inch frying pan or 5- to 6-quart pan over medium-high heat; stir often until lightly browned and crumbly, 7 to 10 minutes. Pour sausage into a wire strainer to drain; discard fat.
                                                                  • Preheat oven to 350°. Add butter to unwashed pan over medium-high heat; when melted, add onion, bell pepper, and fennel and stir often until vegetables begin to soften, 7 to 8 minutes. Add mushrooms and stir until limp, about 3 minutes. Remove from heat and stir in sausage, cilantro, sage, and thyme. Add squash.
                                                                  • In a large bowl, whisk together eggs and broth. Break cornbread into 1/2-inch chunks and drop into bowl. Add sausage mixture and stir gently to combine. Scrape dressing into a buttered 9- by 13-inch baking dish and cover with foil.
                                                                  • Bake until hot in the center, 40 to 50 minutes. Uncover and bake until top is crisp and golden brown, 10 to 15 minutes longer.
                                                                  • Cornbread: Preheat oven to 400°. In a bowl, mix 2 boxes (8 1/2 oz. each) corn muffin mix, 3/4 cup milk, and 2 large eggs until blended but still slightly lumpy. Pour batter into a buttered 9- by 13-inch baking pan. Bake until top is golden brown, 15 to 20 minutes. Let cornbread cool in pan on a rack.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Switch up your weekend pancakes or waffles with a drizzle of apricot syrup. Its slightly tart flavor won’t give you a toothache like so many sweet syrups. Game plan: To freeze fresh apricots, slice them in half, remove the pits, and cut the fruit into 1-inch pieces. Arrange on a baking sheet in a single layer and freeze until solid. Transfer to a resealable plastic bag or an airtight container and store for up to 1 month. Thaw before proceeding with the recipe. This recipe was featured as part of our story on freezing summer fruits.

                                                                  Ingredients
                                                                  • Yes No 40 1 inch lb frozen apricot pieces
                                                                  • Yes No 1 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1/2 tsp grated ginger
                                                                  • Place apricots, sugar, and salt in a medium saucepan and stir to coat fruit in sugar. Let sit, stirring occasionally, until sugar is moistened throughout and has begun to dissolve, about 10 minutes.
                                                                  • Add water and ginger, stir to combine, and bring to a boil over high heat. Reduce heat to medium low and boil, stirring occasionally, until apricots have softened, about 5 minutes. Mash with a potato masher until the flesh of the fruit is broken up and only pieces of peel remain. Continue to boil until the mixture is reduced by about a third and has slightly thickened, about 15 minutes.
                                                                  • Strain the syrup through a fine-mesh strainer into a medium heatproof bowl and discard the solids. Using a spoon, skim any foam from the surface and discard. Cool to room temperature and transfer to a container with a tightfitting lid. Refrigerate for up to 1 week.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    refrigerate

                                                                  Meaty chicken leg quarters stay moister on the grill than chicken breasts and are a perfect vehicle for the sauce. The thick sauce glazes the meat, making for delightfully sticky-fingered eating. Substitute any other wood chips for hickory.

                                                                  Ingredients
                                                                  • Yes No 4 cup hickory wood chips
                                                                  • Yes No 8 10 oz bone in chicken leg thigh
                                                                  • Yes No 1/4 cup kansas city dry rub
                                                                  • Yes No 2 cup water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup kansas city barbecue sauce
                                                                  • Soak wood chips in water 1 hour; drain well.
                                                                  • Loosen skin from thighs and drumsticks by inserting fingers, gently pushing between skin and meat. Rub Kansas City Dry Rub evenly under loosened skin; let stand at room temperature for 30 minutes.
                                                                  • Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
                                                                  • Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place grill rack on grill.
                                                                  • Place chicken on grill rack over foil pan on unheated side. Close lid; cook 1 1/2 hours. Add additional wood chips halfway during cooking time. Turn chicken over; cover and cook 30 minutes or until a thermometer registers 165°. Remove chicken from grill; let stand 10 minutes. Remove and discard skin.
                                                                  • Bring sauce to a simmer in a small saucepan. Brush chicken with 1/2 cup sauce. Serve chicken with remaining sauce.
                                                                  Yields: 8servings (serving size: 1 chicken leg-thigh quarter and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 1 1/2 lb large bok choy, stalks
                                                                  • Yes No 1/2 lb snow peas
                                                                  • Yes No 10 radish
                                                                  • Yes No 4 tsp soy sauce
                                                                  • Yes No 1/2 lb spinach
                                                                  • Yes No 1/2 lb firm tofu
                                                                  • In a small glass or stainless-steel bowl, combine the ginger, lemon juice, 1 tablespoon of the cooking oil, the sesame oil, 1/4 teaspoon of the salt, and the pepper. Set aside.
                                                                  • In a wok or a large nonstick frying pan, heat the remaining 2 tablespoons cooking oil over moderately high heat. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the bok-choy stalks and cook, stirring, for 1 minute. Add the snow peas and cook, stirring, for 1 minute. Add the radishes and the soy sauce and cook, stirring, for 1 minute longer.
                                                                  • Add the bok-choy leaves, the spinach, and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until the leaves just wilt, 1 to 2 minutes. Add all but 1 tablespoon of the vinaigrette and toss to coat. Remove the vegetables from the pan.
                                                                  • In the same pan, heat the remaining tablespoon of vinaigrette over moderately high heat. Add the tofu and cook, turning occasionally, until warmed through, about 2 minutes. Return the vegetables to the pan and stir gently to mix.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prepare 3 cups cooked brown rice by using 1 large bag of boil-in-bag brown rice.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb asparagus spears
                                                                  • Yes No 3/4 cup vegetable broth
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 1 8 oz multigrain tempeh
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 6 oz shiitake mushrooms
                                                                  • Yes No 3 cup instant brown rice
                                                                  • Snap off tough ends of asparagus. Cut spears diagonally into 2-inch pieces. Set aside.
                                                                  • Combine vegetable broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until smooth. Set aside.
                                                                  • Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add tempeh, and stir-fry 4 to 5 minutes or until golden. Remove tempeh from pan; set aside.
                                                                  • Heat remaining 1 tablespoon sesame oil in same pan. Add garlic, red pepper, asparagus, and mushrooms to pan, and stir-fry 3 minutes or until asparagus is crisp-tender. Add broth mixture; bring to a boil, and cook 2 to 3 minutes or until thickened. Add tempeh, and cook 1 minute or until thoroughly heated. Serve over brown rice.
                                                                  Yields: 4servings (serving size: 1 cup stir-fry and 3/4 cup brown rice)
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve kids eggnog, jazzed up with peppermint extract, in candy-rimmed mugs.

                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp pure peppermint extract
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 12 peppermint candy canes
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No peppermint sticks
                                                                  • Prepare an ice-water bath; set aside. Whisk together eggs, egg yolks, sugar, salt, and the extracts in large saucepan over medium-low heat until combined. Pour in milk in a slow, steady stream, whisking until fully incorporated. Raise heat to medium. Cook, whisking constantly, until mixture registers 160 degrees on an instant-read thermometer and is thick enough to coat the back of a spoon, 30 to 35 minutes.
                                                                  • Pour milk mixture through a fine sieve into a medium bowl. Set bowl in ice-water bath; let mixture cool completely. Transfer custard to an airtight container, and refrigerate at least 4 hours or up to overnight.
                                                                  • Process candy canes in a food processor until finely crushed. Sift in a strainer to discard dust. Transfer to a shallow dish.
                                                                  • Melt chocolate in a heatproof bowl set over a pan of simmering water. Let cool 5 minutes. Dip rim of each cup into melted chocolate, then crushed peppermint. Refrigerate until set, about 5 minutes.
                                                                  • Remove custard from refrigerator; set aside. Put cream into the bowl of an electric mixer fitted with the whisk attachment; mix on medium speed until stiff peaks form. Fold into cold custard until combined. Fill cups with eggnog. Sprinkle with crushed peppermint, and garnish with peppermint sticks; serve.
                                                                  Yields: 5cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 oz uncooked wide rice sticks
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 cup thinly sliced scallion
                                                                  • Yes No 2/3 lb top sirloin steak
                                                                  • Yes No 2 cup sliced shiitake mushroom cap
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 6 oz baby spinach
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 3 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 2 tsp sriracha
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
                                                                  • Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add onions and steak; stir-fry 1 minute. Add mushrooms and garlic; stir-fry 1 minute. Add spinach; stir-fry 1 minute or until greens wilt.
                                                                  • Combine rice vinegar and the next 4 ingredients (through Sriracha) in a small bowl, stirring with a whisk. Add vinegar mixture to steak mixture; cook 30 seconds, stirring constantly. Stir in noodles, sesame oil, and salt; cook for 1 minute or until noodles are thoroughly heated, tossing to combine. Sprinkle with sesame seeds.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  a year ago, but we wanted to change things up a bit...

                                                                  Ingredients
                                                                  • Yes No 2 tbsp flake sea salt
                                                                  • Prepare caramels and let sit overnight, uncovered on the counter until cool and a thick skin has formed from the exposure to air. Using a small 1" round cutter, pop out small circles from the caramel. (Note: Cutting them into squares is just fine, we just like to make things difficult). Cut your cooled, candied bacon into 1" pieces and set aside. You may use regular, uncandied bacon, just choose a thicker cut to hold up to the caramel.
                                                                  • Make a small pile of sea salt on your work space. Lay a damp towel next to it and finally your cut out caramel pieces. Press the caramel tops onto the towel and then into the sea salt. Place a piece of bacon between two halves and wrap in thin paper. You may serve them without paper although we love the look and feel of unwrapping a little bundle of tasty deliciousness. Parchment works fine, although we use food service grade papers (like what you'd pull a donut out of the case with) since they are a bit thinner.
                                                                  • This is THE holiday dessert and snack combo. It can be made ahead of time and is heat/cold safe so it travels and carries well to all your parties and events!
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Let the pork sear evenly on each side to allow the coating to reach maximum crispness.

                                                                  Ingredients
                                                                  • Yes No 2 lb pork tenderloin
                                                                  • Yes No 1/2 cup finely crushed blue corn tortilla chips
                                                                  • Yes No 1/2 cup finely crushed tortilla chip
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No pico de gallo
                                                                  • Yes No tomatillo salsa
                                                                  • Yes No garnish, fresh cilantro sprigs
                                                                  • Remove silver skin from tenderloin, leaving a thin layer of fat covering tenderloin. Cut tenderloin into 1-inch-thick medallions.
                                                                  • Combine blue-corn tortilla chips and next 5 ingredients in a bowl. Brush pork medallions with 1 1/2 Tbsp. olive oil, and dredge in tortilla chip mixture, pressing mixture into medallions on all sides to thoroughly coat.
                                                                  • Cook pork medallions in remaining 1 1/2 Tbsp. hot oil in a large skillet over medium heat 6 minutes on each side or until done. Serve with salsas. Garnish, if desired.
                                                                  • Note: Nutritional analysis does not include salsas.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Ruby red grapefruit juice casts a pretty hue over this margarita. Buy bottled juice so you can sip the frosty refresher year-round. Make and freeze it ahead to get slushy results and save time right before your party. Make Ahead

                                                                  Ingredients
                                                                  • Yes No 1 6 oz frozen limeade concentrate
                                                                  • Yes No 2/3 cup ruby red grapefruit juice
                                                                  • Yes No 2/3 cup white tequila
                                                                  • Yes No 1/4 cup orange liqueur
                                                                  • Combine all ingredients in an electric blender, adding ice to 3 1/2 cup level. Process just until ice is finely crushed. Pour into a pitcher and serve immediately, or cover and freeze.
                                                                  • Note: For the freshest flavor, squeeze your own grapefruit juice. Try freezing juice in ice cube trays; add frozen cubes to blender.
                                                                  • Make Ahead: If you want slushy margaritas for a crowd, make several batches in advance and freeze until ready to serve. There's no need to thaw them; just stir and serve.
                                                                  Yields: 3 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  This salsa takes on a tropical appeal with it's Thai-inspired notes.

                                                                  Ingredients
                                                                  • Yes No 1 cup diced cantaloupe
                                                                  • Yes No 1 cup diced mango
                                                                  • Yes No 1 small cup sliced strawberry
                                                                  • Yes No 1/2 cup diced cucumber
                                                                  • Yes No 1/2 cup diced green bell pepper
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1 1/2 tbsp chopped mint
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp diced jalapeño chili pepper
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Combine all ingredients in a bowl; toss to combine. Serve salsa with a slotted spoon.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 3/8 inch hickory grilling plank
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp chopped rosemary
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 2 cup sliced red potato
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Immerse and soak plank in water for 1 hour; drain.
                                                                  • To prepare grill for indirect grilling, heat one side of grill to high heat.
                                                                  • Combine mustard, honey, pepper, rosemary, and garlic, stirring well with a whisk. Brush half of the mustard mixture over pork.
                                                                  • Place the potato in a microwave-safe bowl, and cover with plastic wrap. Microwave at high 1 minute. Add the remaining mustard mixture and juice; toss gently to coat.
                                                                  • Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Place pork in the middle of charred side of plank; arrange potato mixture around pork in a single layer. Cover and grill for 20 minutes or until a meat thermometer registers 160° (slightly pink).
                                                                  Cuisine:YesNodijon
                                                                  Yields: 4servings (serving size: 3 ounces pork and 1/3 cup potatoes)
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Escarole's bitter, assertive flavor will complement beef kebabs or roasted leg of lamb.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1 2 cup small white onion
                                                                  • Yes No 6 oz escarole
                                                                  • Yes No 1 lb baby spinach
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp garam masala
                                                                  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add raisins and onion to pan; cook for 3 minutes or until onions are lightly browned. Add half of escarole to pan; cook for 2 minutes or until greens wilt. Repeat with remaining escarole. Add a third of spinach to pan; cook for 2 minutes or until spinach wilts. Repeat in 2 more batches with the remaining spinach. Stir in salt and garam masala.
                                                                  Yields: 6servings (serving size: about 1/2 cup)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Trade in brownies for a batch of these Butterscotch Blondie dessert bars.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, firmly packed light brown sugar, baking powder, and salt in a large bowl.
                                                                  • Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool 10 minutes.
                                                                  • Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 24 squares.
                                                                  Yields: 24servings (serving size: 1 square)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  This cake can be made a day in advance. The Hot Chocolate Sauce can be stored, covered, in refrigerator up to 1 week; reheat over low heat until warmed through. Make both the cake and sauce with the best quality bittersweet chocolate you can find. Substitute semisweet chocolate if you wish.

                                                                  Ingredients
                                                                  • Yes No 12 oz bittersweet chocolate
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 7 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 2 tsp grated clementine zest
                                                                  • Yes No 2 medium clementines
                                                                  • Yes No 3 tbsp orange liqueur
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No hot chocolate sauce
                                                                  • Yes No garnish, sweetened cream
                                                                  • Preheat oven to 350°. Grease a 9-inch springform pan; line bottom with parchment paper. Grease and flour parchment, tapping out excess flour; set aside.
                                                                  • Stir together chocolate and butter in a heavy saucepan over low heat until smooth. Remove from heat.
                                                                  • Beat egg yolks and 3/4 cup sugar in a large bowl at medium speed with an electric mixer until pale and thick. Add melted chocolate mixture, beating until blended. Add flour, beating until blended, stopping to scrape down sides. Stir in zest, chopped clementines, and orange liqueur.
                                                                  • Beat egg whites in a separate bowl at medium-high speed with an electric mixer until foamy. Add salt and remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-third egg white mixture into chocolate mixture; repeat twice. Pour mixture into prepared pan.
                                                                  • Bake at 350° for 50 to 55 minutes or until slightly firm to touch. (Cracks will form on top of cake.) Remove cake to a wire rack; run sharp knife around edge of pan to loosen. Cool slightly.
                                                                  • Remove sides of springform pan. Invert cake onto serving plate, and remove springform bottom and parchment paper. Serve warm with Hot Chocolate Sauce; garnish, if desired.
                                                                  Yields: 14servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Puente Punch
                                                                   5 m

                                                                  A fantastic dessert drink, this creamy cocktail is named after the late timbale-banging band leader Tito Puente, who popularized Latin music around the world. Cyrus Keyhari uses aged Dominican rum to give depth to what he calls "a grown-up Orange Julius."

                                                                  Ingredients
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No sugar, granulated
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp sweetened condensed milk
                                                                  • Yes No 1/8 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 cup amber rum
                                                                  • Moisten the outer rim of a highball glass with the lime wedge and coat with sugar. Fill the glass and cocktail shaker with ice. Add the 1/2 teaspoon of sugar, the orange juice, condensed milk, vanilla extract and amber rum; shake well. Strain into the prepared glass.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice

                                                                  This casserole is easy to prepare, especially if you purchase diced ham from your supermarket. Gruyère is a type of Swiss cheese. Its sweet nuttiness enhances this dish, though you can substitute Edam, Gouda, or even cheddar cheese.

                                                                  Ingredients
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Yes No 1 cup chopped scallion
                                                                  • Yes No 1 cup egg substitute
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 12 oz sourdough french bread
                                                                  • Yes No 3/4 cup diced ham
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 4 oz cup shredded gruyère cheese
                                                                  • Yes No 4 slice bacon
                                                                  • Combine milk, green onions, egg substitute, mustard, and pepper in a large bowl, stirring with a whisk. Add bread cubes and ham; stir well to combine. Pour into a 2-quart baking pan coated with cooking spray. Sprinkle with shredded cheese. Cover and chill 8 hours or overnight.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover dish, and bake at 350° for 20 minutes. Sprinkle with bacon. Bake an additional 15 minutes or until bread mixture is set and cheese is bubbly.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  With a scrumptious, crunchy nut topping, this casserole can be a side dish or even a sweet ending to a holiday meal. We reworked this traditional Southern recipe for the Rx for Recipes column, reducing calories by 42 percent and saturated fat by 60 percent.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb sweet potato
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 cup 1% milk
                                                                  • Yes No 2 tsp grated orange zest
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 4 tsp frozen orange juice concentrate
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Place sweet potatoes in a large saucepan; cover with lightly salted water and bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.)
                                                                  • Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
                                                                  • Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.
                                                                  • To prepare topping: Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the sweet potato mixture.
                                                                  • Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/2 cup canned white beans
                                                                  • Yes No 1 1/2 tbsp pesto
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 slice grain
                                                                  • Yes No 2 slice roasted red pepper
                                                                  • In a bowl, mash beans with pesto and lemon juice. Spread over whole-grain toast and top with roasted red pepper.
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  Ingredients
                                                                  • Yes No 1/4 cup canned white beans
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No assorted raw vegetables
                                                                  • Combine beans, chives, lemon juice, and oil in a small bowl. Mash with a fork until smooth.
                                                                  • Serve with 1/2 cup raw vegetables, such as cucumbers, carrots, sugar snap peas, bell peppers, broccoli, and grape tomatoes.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 1serving
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tsp instant dashi powder
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 tsp finely grated ginger
                                                                  • Yes No 1/4 lb shiitake mushroom cap
                                                                  • Yes No 1/2 3 oz cup edamame
                                                                  • Yes No one 14 oz firm silken tofu
                                                                  • Yes No 8 water chestnut
                                                                  • Yes No one 5 oz baby spinach
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp mirin
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 scallion
                                                                  • Yes No 4 tsp bonito flakes
                                                                  • In a large saucepan, bring the dashi and water to a simmer. Add the grated ginger, sliced shiitake, edamame, tofu and water chestnuts and simmer over moderate heat for 5 minutes. Add the spinach, soy sauce, mirin and lemon juice and stir just until the spinach is wilted. Serve in bowls with the scallion and bonito.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken

                                                                  This pumpkin-hued party punch, developed in CHOW

                                                                  Ingredients
                                                                  • Yes No 2 white rum
                                                                  • Yes No 2 cup applejack
                                                                  • Yes No 3 cup velvet falernum
                                                                  • Yes No 1 cup campari
                                                                  • Yes No 3 cup cranberry juice
                                                                  • Yes No 3 cup orange juice
                                                                  • Yes No 6 large, 1 cup lemon
                                                                  • Yes No 2 liter ginger ale
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 large lemon
                                                                  • Yes No 2 medium lime
                                                                  • Yes No 2 medium fuji apples
                                                                  • Combine rum, applejack, Velvet Falernum, Campari, cranberry juice, orange juice, lemon juice, and ginger ale in a large punch bowl. Add ice and stir until well blended and chilled, about 40 times. Top with lemon, lime, and apple slices, and serve over ice in a punch glass.
                                                                  Yields: 20servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 1/2 pint cherry tomato
                                                                  • Yes No 24 squash blossoms
                                                                  • Yes No 1/4 small cup basil
                                                                  • Yes No salt and pepper
                                                                  • Heat a 12-inch cast-iron skillet over high heat until smoking, 5 minutes. Add the olive oil, tomatoes and squash blossoms and cook until the tomatoes are lightly charred and about to burst, 3 minutes.
                                                                  • Off the heat, stir in the basil. Season with salt and pepper and serve right away.
                                                                  Yields: 10
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  For a casserole -style dish that is sure to be a hit during the holidays, you can't go wrong with this Baked Rice with Butternut Squash. This warming dish is full of flavor from the tender butternut squash and combination of herbs and cheese.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb butternut squash
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp sage leaves, dried
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No thyme
                                                                  • Preheat oven to 350°.
                                                                  • Place squash on a baking sheet. Bake at 350° for 30 minutes or until tender; cool. Peel squash; cut in half lengthwise. Discard seeds and membranes; cut into 1/2-inch cubes. Increase oven temperature to 400°.
                                                                  • Bring broth, water, and sage to a simmer in a medium saucepan (do not boil). Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 6 minutes. Add garlic; sauté 2 minutes. Add rice; sauté 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally.
                                                                  • Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min., Cook: 10 min. This recipe turns everybody's favorite snack into a meal.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 1.3 oz microwave popcorn
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 2 tsp buttermilk ranch dressing mix
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cook bacon in a large skillet over medium-high heat 10 minutes or until crisp; remove bacon, and drain on paper towels. Coarsely chop bacon. Pour popped popcorn into a large bowl. Toss with bacon, Parmesan cheese, melted butter, and buttermilk Ranch dressing mix. Sprinkle with freshly ground pepper, and serve immediately.
                                                                  • Note: For testing purposes only, we used Orville Redenbacher's Natural Simply Salted 50% Less Fat Gourmet Popping Corn.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These fritters make a delicious snack. They not only taste awesome but they look amazing ? dark and crunchy on the outside, bright green and soft inside! They?re simple to make, and the spiciness just makes them work. This dish is best made with early season, fresh-as-a-daisy, pastel-green broad beans. Or you can use frozen broad beans ? simply defrost them and pinch off their skins.

                                                                  Ingredients
                                                                  • Yes No 500 gram fava bean
                                                                  • Yes No 6 sprigs of fresh coriander
                                                                  • Yes No small a of fresh mint
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No ½ tsp teaspoon cayenne pepper
                                                                  • Yes No 1 tsp 1 level teaspoon ground cumin
                                                                  • Yes No a fresh red chilli
                                                                  • Yes No zest and 1 lemon
                                                                  • Yes No 1 heaped tsp 1 teaspoon plain flour
                                                                  • Yes No 1 liter 1 liter vegetable oil
                                                                  • Yes No a small a piece of potato
                                                                  • Yes No 4 tbsp 4 tablespoons natural yoghurt
                                                                  • Yes No a handfuls of mixed crunchy salad leaves
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No pickled chillies
                                                                  • These fritters make a delicious snack. They not only taste awesome but they look amazing – dark and crunchy on the outside, bright green and soft inside! They’re simple to make, and the spiciness just makes them work. This dish is best made with early season, fresh-as-a-daisy, pastel-green broad beans. Or you can use frozen broad beans – simply defrost them and pinch off their skins.Boil any larger white-skinned broad beans for 30 seconds, then drain. When cool, pinch their skins off – they’ll taste less bitter if you do this. Now whiz the coriander and half the mint in a food processor. Season with salt and pepper, then add the spices, chilli, broad beans and lemon zest and whiz until finely chopped (stopping once or twice to scrape the mixture off the sides). Sprinkle in the flour and pulse for a few seconds. Don’t add any more flour or the mixture will become too dry.Get a large saucepan and pour in the vegetable oil till it’s 5 to 7cm deep. Be careful – keep kids and pets away, and make sure the handle isn’t sticking out so you don’t accidentally catch it and spill the hot oil. Heat the oil. To check whether it’s hot enough for frying, drop in the piece of potato – as soon as sizzles and floats to the top, you’re in business. Remove the potato and discard it.Cover a plate with a sheet of greaseproof paper. Scoop up a small amount of the broad bean mixture and either use your hands or two spoons to shape it into little rounds, then put them on to the plate. When they’re all done, carefully lower one of them into the hot oil with a slotted spoon and drain on a plate lined with kitchen paper. When you’re got the hang of it, fry the rest of them – they should all fit into the pan at the same time but, if not, simply do batches.For your lemon minted yoghurt, squeeze half the lemon juice into the yoghurt. Pick and chop the rest of your mint leaves and stir them in, adding salt and pepper to taste. Dress your salad leaves with a squeeze of lemon juice and some olive oil. Sprinkle the fritters with salt and serve with the lemon minted yoghurt, the dressed salad leaves and some pickled chillies.• from Jamie at Home
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  For a more authentic approach, roast the garlic and invite guests to rub the cloves on toasted bread themselves. Serve cheese and tomatoes on the side.

                                                                  Ingredients
                                                                  • Yes No 1 whole head garlic
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 plum tomato
                                                                  • Yes No 1/2 2 oz cup crumbled goat cheese (chèvre)
                                                                  • Yes No 12 slice baguette
                                                                  • Preheat oven to 425°.
                                                                  • Remove white papery skin from garlic head (do not peel or separate the cloves); wrap in foil. Line a baking sheet with foil; coat foil with cooking spray. Arrange tomato wedges in a single layer on foil. Bake garlic and tomatoes at 425° for 40 minutes, turning tomatoes after 20 minutes. Remove tomatoes from oven; bake garlic an additional 5 minutes. Remove garlic from oven; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp and goat cheese with a fork until blended.
                                                                  • Spread 2 teaspoons goat cheese mixture over each bread slice. Top each with 1 tomato wedge.
                                                                  Yields: 6servings (serving size: 2 croutes)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Brock Windsor, chef-owner of Stone Soup Inn in Vancouver Island's Cowichan Valley in B.C., uses fresh chamomile for a light, herbaceous note. If you have access to fresh chamomile, give it a try here. Or use dried chamomile tea, which imparts a more earthy flavor. Windsor also sprinkles grand-fir needles, a type of conifir, over the ice cream (a final touch that's entirely optional).

                                                                  Ingredients
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 3 tbsp diced fresh chamomile leaves
                                                                  • Yes No 2 cup sour cream
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Heat half-and-half to boiling in a small saucepan (if using tea bags). Add tea bags, remove from heat, and let steep 5 minutes. Press liquid from bags, discard them, and let liquid cool. For fresh chamomile, just stir it into cold half-and-half.
                                                                  • Whisk together chamomile mixture, sour cream, salt, lemon zest, and sugar in a bowl until smooth.
                                                                  • Freeze mixture in an ice cream maker according to manufacturer's directions until softly frozen, about 30 minutes. Transfer to a metal bowl, stir to distribute lemon zest, and freeze airtight until firm enough to scoop, at least 4 hours and as long as 1 week.
                                                                  • *Grow your own, or try a farmers' market.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8(makes 1 qt.) (serving size: 1/2 cup)
                                                                  • Total Time: 4 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. "Use Viognier—it has a nice balance of fruit and acidity," he says.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 cup grand marnier
                                                                  • Yes No 1 viognier
                                                                  • Yes No 1 mango
                                                                  • Yes No 2 peach
                                                                  • Yes No 1/4 cup mint
                                                                  • In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate