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                                                                  This impressive entree is built around rice, an inexpensive staple. Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.

                                                                  Ingredients
                                                                  • Yes No 2 14 1/2 oz reduced sodium chicken broth
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 6 medium carrot
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/4 cup long grain rice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
                                                                  • In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
                                                                  • Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
                                                                  • Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Chef Tyler Kord, of No. 7 Sub Shop in New York City, created these sweet-tart pickled blueberries for his sandwich of brie, pistachios, and chervil. This recipe first appeared in our April 2011 special Sandwich Issue with the article Finishing Touches.

                                                                  Ingredients
                                                                  • Yes No 1 cup distilled white vinegar
                                                                  • Yes No ¼ cup sugar, granulated
                                                                  • Yes No tbsp kosher salt
                                                                  • Yes No b, blueberries
                                                                  • Yes No 1 small red onion
                                                                  • Whisk vinegar, sugar, salt, and ¼ cup water in a medium bowl until sugar and salt dissolve. Add blueberries and onion, and cover with plastic wrap. Refrigerate overnight before using.
                                                                  Cuisine:YesNonew york
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Crème brûlée is normally associated with the ’80s and French restaurants, but this low-fuss version doesn’t take itself seriously as it gets cooked in the microwave. Though not as elegant as the classic fancy dessert, it’s still packed with vanilla flavor and finished off with a crackly caramel top. Game plan: Do not put custards in the refrigerator immediately after broiling, because the caramel tops will liquefy. Also, the timing used in this recipe is based on our averages from multiple tests. Since each microwave and toaster oven operates differently, you may need to adjust the times slightly. This recipe was featured in our 2007 dorm cooking story.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup organic heavy whipping cream
                                                                  • Yes No 3 large organic egg yolk
                                                                  • Yes No 1/4 cup organic sugar, granulated
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Yes No water
                                                                  • In a large microwaveable mixing bowl, microwave cream uncovered for 3 minutes. Meanwhile, whisk together egg yolks, 1/4 cup sugar, and vanilla extract in a separate large mixing bowl until well combined.
                                                                  • Whisking constantly, pour heated cream in a thin stream down the side of the bowl of egg mixture. Once combined, divide custard among four 1/2-cup ramekins (or any ovenproof or microwaveable container, like a mug).
                                                                  • Place custards in a shallow microwaveable dish, making sure they don’t touch one another. Pour hot water between the ramekins until it reaches two-thirds of the way up the sides. Microwave until center of custards is just set, about 3 to 5 minutes. Remove from the microwave and let completely cool in the water. When cool, refrigerate covered for at least 1 hour.
                                                                  • Once custards have rested, heat toaster oven to broil and, once heated, sprinkle about 4 teaspoons sugar on each custard. Place custards under broiler for about 5 minutes, or until the tops are caramelized and golden brown; watch carefully to avoid burning. Remove from oven and serve. (Alternatively, heat a conventional oven to high broil and arrange the rack in the upper third of the oven. Once the broiler is heated, sprinkle sugar on each custard and place under the broiler until tops are caramelized and golden brown, about 2 minutes; watch carefully to avoid burning.)
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This recipe accompanies our You’re Doing It All Wrong video with pastry chef Boris Portnoy. This is his approach, but he encourages everyone to experiment with the spices you may like. Boris’s pumpkin pie is a bit spicy, so if you think you might like something more tame, drop the pepper and the citrus peels.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb pumpkin
                                                                  • Yes No 480 gram butter
                                                                  • Yes No 360 gram sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 800 gram all purpose flour
                                                                  • Yes No 64 gram corn starch
                                                                  • Yes No 6 gram kosher salt
                                                                  • Yes No 1 3 gram cinnamon stick
                                                                  • Yes No 2 gram star anise
                                                                  • Yes No 2 gram cloves, whole
                                                                  • Yes No 2 gram coriander
                                                                  • Yes No 2 gram juniper berry
                                                                  • Yes No 1 gram szechuan peppercorn
                                                                  • Yes No 1 gram cardamom pods
                                                                  • Yes No 4 gram ginger powder
                                                                  • Yes No 1/2 cup dried lemon peel
                                                                  • Yes No 1/2 cup dried orange peel
                                                                  • Yes No 2 cup pumpkin
                                                                  • Yes No 1 14 oz condensed milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 3/4 tsp spice mix
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3/4 cup chopped walnut
                                                                    For the pumpkin:
                                                                  • Completely wrap the pumpkin in foil and bake on a baking sheet overnight (6 to 8 hours) on the lowest setting (200°F). Put on your PJs (just checking if you are paying attention). In the morning, take out the pumpkin, crack it open, and scoop out the flesh, separating the flesh from the seeds as you go. Reserve the pumpkin meat.
                                                                    For the crust:
                                                                  • Put the butter and sugar in a stand mixer fitted with a flat paddle and mix on medium-high speed until the mixture is pale in color and fluffy. Add the eggs one at a time and mix until incorporated. Turn the mixer off and dump the flour and cornstarch into the mixing bowl; turn the mixer on gradually from slow to medium speed until the dough just comes together.
                                                                  • Finish forming the dough into a brick and let it rest in the fridge wrapped in plastic wrap for 2 to 4 hours before working with it.
                                                                  • Preheat your oven to 350°F. Roll the pie dough and prick it with a fork. Transfer to a pie dish and bake the crust on the center rack for 5 minutes. Then pull it out and, using your fingers, push back any bubbles that may have formed. Let the crust cool, then finish baking it until it’s golden brown.
                                                                    For the spice mix:
                                                                  • Take the fresh spices and toast them in a hot frying pan for a few minutes while stirring. Pulse though a spice/coffee grinder. Keep the extra spice mix in a container in the freezer until the next use.
                                                                    For the pumpkin filling:
                                                                  • Heat the oven to 425°F.
                                                                  • Put the reserved pumpkin meat in a bowl and mix in the condensed milk, egg, and spice mixture. Pour into the prepared pie crust. Bake for 15 minutes, then lower the temperature to 350°F and bake for 40 minutes or until a knife inserted 1 inch from the edge comes out clean.
                                                                    For the walnut-brown sugar topping:
                                                                  • Put the butter, sugar, and flour into a stand mixer fitted with a flat paddle and work it on medium speed until it resembles coarse oats. Mix in the chopped walnuts and spread evenly on a baking sheet. Bake in a 350°F oven for 7 to 10 minutes. Let cool and garnish the pie.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8 ½servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  If your butcher can't butterfly the roast for you and time is short, buy a tied loin roast. Separate it into two pieces, spread the filling between the halves, and truss tightly. Garnish with Forelle pears, which are grown chiefly in the Northwest, and fresh herbs.

                                                                  Ingredients
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1/4 cup sliced onion
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp sage leaves, dried
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/2 cup chopped pear
                                                                  • Yes No 1/4 cup dried cranberry
                                                                  • Yes No 1/4 cup apple juice
                                                                  • Yes No 1 2 lb boneless pork loin roast
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, thyme, sage, and garlic. Sauté for 3 minutes or until onion is tender. Stir in broth, scraping pan to loosen browned bits. Cook for 5 minutes or until liquid is almost evaporated. Add the pear; cook for 5 minutes or until pear is lightly browned, stirring often. Add cranberries and apple juice; cook 5 minutes or until liquid is absorbed. Remove from heat; cool to room temperature.
                                                                  • Preheat oven to 400°.
                                                                  • Unroll roast; sprinkle both sides with salt and pepper. Spread the pear mixture over roast, leaving a 2-inch margin around the outside edges. Roll up roast, jelly-roll fashion, starting with short side. Secure at 1-inch intervals with twine. Place roast on the rack of a broiler pan or roasting pan coated with cooking spray.
                                                                  • Bake at 400° for 15 minutes. Reduce heat to 325° (do not remove from oven); cook for 1 hour and 10 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes before slicing into 1-inch-thick slices.
                                                                  Cuisine:YesNonorthwestern
                                                                  Yields: 10servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  Try on toasted potato rolls. Make it a meal with oven-baked French fries and a salad.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/4 lb ground turkey breast
                                                                  • Yes No 1/2 2 oz cup crumbled gorgonzola cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup reduced fat mayonnaise
                                                                  • Yes No 2 tbsp minced sweet gherkin pickle
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 12 1 oz dinner roll
                                                                  • Yes No 6 curly lettuce leaves
                                                                  • Combine first 4 ingredients in a large bowl. Add cheese, stirring with a fork just until combined. Divide turkey mixture into 12 equal portions, shaping each into a 1/4-inch-thick patty.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 patties; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done. Place patties on a large baking sheet in a single layer. Repeat procedure with remaining patties. Cool patties to room temperature. Cover with plastic wrap; freeze until firm. Place in a single layer in zip-top plastic bags; freeze up to 3 months.
                                                                  • Thaw patties overnight in refrigerator.
                                                                  • Preheat oven to 400º.
                                                                  • Coat a large baking sheet with cooking spray. Place patties on baking sheet in a single layer; cover with foil. Bake 10 minutes or until thoroughly heated. Keep warm.
                                                                  • Combine mayonnaise, pickle, and 1/8 teaspoon pepper in a small bowl. Cut rolls in half horizontally. Spread about 1 teaspoon mayonnaise mixture on bottom half of each roll; top each with 1 turkey patty and 1 piece lettuce. Cover with tops of rolls. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 10 min., Bake: 15 min.

                                                                  Ingredients
                                                                  • Yes No 1 9 oz round focaccia bread
                                                                  • Yes No 3 oz prosciutto
                                                                  • Yes No 4 oz muenster cheese
                                                                  • Yes No 1 6 oz fresh baby spinach
                                                                  • Yes No 1/4 cup roasted red bell peppers
                                                                  • Yes No 2 tbsp light balsamic vinaigrette
                                                                  • Cut bread in half horizontally, using a serrated knife. Top bottom bread half with prosciutto and next 3 ingredients. Drizzle with balsamic vinaigrette; cover with top bread half. Wrap in aluminum foil; place on a baking sheet.
                                                                  • Bake at 350° for 15 minutes or until warm. Cut focaccia into six wedges. Serve immediately.
                                                                  • *6 ounces of ham may be substituted for prosciutto for approximately the same amount of calories.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Garnish these miniature crab cakes with chives for a savory appetizer. Serve with lemon wedges.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup fat-free mayonnaise
                                                                  • Yes No 2 tsp chopped chives
                                                                  • Yes No 2 tsp chopped parsley
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup diced red bell pepper
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 3 tbsp reduced fat mayonnaise
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/4 cup panko bread crumb
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • To prepare aioli, combine first 5 ingredients in a small bowl; set aside.
                                                                  • To prepare crab cakes, combine bell pepper and next 7 ingredients (through black pepper) in a large bowl; stir well with a whisk. Add panko and crabmeat; toss gently. Divide the crab mixture into 12 equal portions, shaping each into a 1-inch-thick patty.
                                                                  • Heat oil in a large ovenproof skillet coated with cooking spray over medium-high heat. Add patties; cook 2 minutes. Carefully turn patties over. Place pan in oven; bake at 350° for 6 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: 2 crab cakes and about 1 tablespoon aioli)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 plum tomatoes, on a grater
                                                                  • Yes No 1 medium onion, on a grater
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 4 lb boneless pork shoulder
                                                                  • Yes No vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No flatbread
                                                                  • In a large bowl, combine the garlic, tomatoes, onion, wine, chopped cilantro, crushed red pepper, oregano and paprika. Add the pork and toss to coat thoroughly. Cover and refrigerate overnight.
                                                                  • Light a grill. Thread the pork onto 8 metal skewers, leaving a small space between each piece. Brush the pork with oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until nicely browned and cooked through, about 30 minutes. Serve with cilantro sprigs and grilled flatbread.
                                                                  Yields: 8skewers
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 3/4 lb red anjou pears
                                                                  • Yes No 1/4 cup honey
                                                                  • Heat butter in a large skillet over medium heat. Add sugar; cook, stirring, until almost dissolved, 1 to 2 minutes. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in honey; cook, stirring, until pears are coated and very soft, 3 to 5 minutes.
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat

                                                                  Douglas Keane and his mother, Kathryn Douglas, occasionally hunt for mushrooms together on the Sonoma Coast in California. After one of their more successful foraging trips, she came up with this earthy recipe while cooking for Keane and his brother. Keane describes it as one of the most satisfying dishes he has ever eaten because the brilliant sherry broth adds a sophisticated twist to one of his favorite comfort foods, creamy grits.

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup stone ground grits
                                                                  • Yes No salt
                                                                  • Yes No 1 oz dried porcini mushroom
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 4 large oz crimini mushroom (baby portobello)
                                                                  • Yes No 1/4 tsp fennel seed
                                                                  • Yes No 1/4 tsp black peppercorn
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 parsley
                                                                  • Yes No 1 tarragon
                                                                  • Yes No 5 thyme
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 cup dry sherry
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/4 lb shiitake mushroom
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/3 cup chives
                                                                  • Preheat the oven to 300°. In a large ovenproof saucepan, combine the milk with the 2 cups of water and bring to a boil. Whisk in the grits and 1 teaspoon of salt and bring back to a boil, whisking constantly. Cover the grits with a tight-fitting lid and bake for 1 hour, or until the liquid is nearly absorbed and the grits are just tender; stir at least once with a wooden spoon while baking.
                                                                  • Meanwhile, in a heatproof bowl, combine the dried porcini with the 3 cups of boiling water and let soak until the porcini are softened, about 15 minutes. Drain the porcini and reserve 2 cups of the soaking liquid. Finely chop the porcini mushrooms.
                                                                  • In a large saucepan, heat 3 tablespoons of the olive oil. Add the carrot, onion, celery and garlic and cook over moderate heat until the vegetables are softened, about 8 minutes. Add the white mushrooms and the chopped porcini mushrooms and cook until the mushrooms begin to brown, about 8 minutes. Add the fennel seeds, peppercorns, bay leaves, parsley, tarragon and 2 of the thyme sprigs. Stir in the wine and sherry and cook over moderate heat until reduced to 1/2 cup, about 10 minutes. Add the reserved 2 cups of porcini soaking liquid and boil until reduced to 3/4 cup, about 15 minutes.
                                                                  • Strain the sherry broth into a small saucepan, pressing hard on the solids with a ladle or wooden spoon. Whisk in 3 tablespoons of the butter. Season the sherry broth with salt and pepper.
                                                                  • In a large, deep skillet, heat the remaining 2 tablespoons of olive oil. Add the fresh porcini mushrooms and the remaining 3 thyme sprigs and cook over moderately high heat until the mushrooms are golden brown, about 10 minutes. Season with salt and pepper.
                                                                  • Return the grits to low heat and vigorously whisk in the remaining 5 tablespoons of butter and the Parmesan cheese. Stir in the chives, then season the grits with salt and pepper. Spoon the grits into warmed shallow bowls. Top the grits with the sautéed porcini and spoon the sherry broth all around.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté

                                                                  This classic angel food cake is the perfect dessert base for your next party. Cut the finished cake into single-serve portions for petitfours, frost the whole cake to make a sheet cake, or follow our Kitchen Note (below) to bake it in angel food pans or round pans. Make this cake yours, and don't forget to let us know how you did so.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 1/2 cup egg white
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No lemon cream cheese frosting
                                                                  • Yes No gumdrop rose petals
                                                                  • Yes No mint
                                                                  • Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.
                                                                  • Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)
                                                                  • Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 15servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    wooden pick
                                                                  Loh Shi Fun
                                                                   1 h 15 m

                                                                  Ground pork and Chinese sausage flavor this slightly sweet and supersavory hot pot of chewy rice noodles with ground pork, shiitake mushrooms, pea shoots and pickled mustard greens. A just-cooked poached egg tops it all off, adding richness to the sauce, which Zak Pelaccio compares to an Italian Bolognese.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1/2 lb shiitake mushroom cap
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 3/4 lb ground pork
                                                                  • Yes No salt
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • Yes No 1 lb frozen rice cakes
                                                                  • Yes No 6 oz chinese sausage
                                                                  • Yes No 1 thick oz watercress
                                                                  • Yes No 3/4 cup chicken stock
                                                                  • Yes No 1/4 cup black vinegar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp asian fish sauce
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/4 cup chopped pickled mustard greens
                                                                  • In a large, deep skillet, heat 2 tablespoons of the vegetable oil until smoking. Add the shiitake mushroom caps and stir-fry over high heat until golden and crisp in spots, about 7 minutes. Remove from the heat and add 1/4 cup of the Shaoxing wine. Return the skillet to the heat and cook, stirring, until the wine has completely evaporated, about 3 minutes. Transfer the shiitake caps to a bowl.
                                                                  • In the skillet, heat the remaining 1 tablespoon of vegetable oil until almost smoking. Add the ground pork in clumps and cook over high heat, turning once, until browned, about 6 minutes; break up the clumps. Spoon off the fat in the skillet. Add 1/4 cup of the kecap manis, season the pork lightly with salt and cook over low heat, stirring, until the pork is nicely glazed, about 5 minutes. Stir in the sesame oil and add the shiitake caps.
                                                                  • In a medium casserole of boiling salted water, cook the pearl noodles or rice cakes until al dente, 4 to 8 minutes; drain the noodles or rice cakes thoroughly.
                                                                  • Add the noodles to the skillet along with the Chinese sausage and snow pea shoots. Add the remaining 1 tablespoon of Shaoxing wine and 2 tablespoons of kecap manis along with the chicken stock, black vinegar, soy sauce and fish sauce. Cover and simmer for 5 minutes, stirring occasionally.
                                                                  • Meanwhile, bring another large, deep skillet of water to a simmer. Crack the eggs into individual ramekins. Slip the eggs into the barely simmering water and cook until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a large plate; carefully blot the eggs dry.
                                                                  • Ladle the loh shi fun into deep bowls and set the poached eggs on top. Sprinkle with the cilantro and pickled mustard greens and serve right away.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 8
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    kecap manis
                                                                    Brands:
                                                                  • Yes No
                                                                    Kecap Manis
                                                                  Ingredients
                                                                  • Yes No 1/2 lb chicken liver
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb fettuccine
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No 2 cup quartered grape tomato
                                                                  • In a medium bowl, cover the chicken livers with the milk and let stand for 1 hour. Drain and pat completely dry.
                                                                  • In a large skillet, heat the oil until shimmering. Add the chicken livers and cook over high heat until lightly browned on the bottoms, about 2 minutes. Turn the livers. Add the shallot, garlic and thyme to the skillet and cook until the shallot and garlic are fragrant and softened, about 2 minutes. Add the sherry and cook, scraping up any bits stuck to the bottom of the pan, until the liquid is evaporated and the livers are cooked through, about 2 minutes. Scrape the mixture into a food processor and pulse until chopped. With the machine on, add the butter and puree until smooth. Scrape the chicken-liver butter into a bowl and season with salt and pepper.
                                                                  • In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 3/4 cup of the cooking water. Return the pasta to the pot. Add the chicken-liver butter, chives, tomatoes and the reserved pasta cooking water. Bring to a simmer over moderately low heat, tossing until the pasta is coated with the creamy sauce. Transfer to bowls and serve right away.
                                                                  Yields: 5
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No white vinegar
                                                                  • Yes No 2 lb fish fillet
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/3 cup fine dry bread crumb
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp thyme
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • PREPARE THE FISH Pour a little vinegar over the fish fillets, then rinse them under cold, running water. Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter. Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice. Spread half of the bread crumbs over the fillets and drizzle them with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil. Cover and let marinate at room temperature for 30 minutes.
                                                                  • MEANWHILE, MAKE THE SALMORIGLIO SAUCE In a mini food processor, combine the thyme leaves, lemon juice, mustard and salt. Pulse for 1 minute. Add the butter and process until completely smooth. With the machine on, add the olive oil in a thin, constant stream until fully incorporated. Season the sauce with salt and pour into a sauceboat.
                                                                  • Preheat the oven to 400° or light a grill. Bake the fish on the platter until just cooked through, about 12 to 15 minutes. Alternatively, grill the fish, skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer. Transfer the fish to a platter. Pour the salmoriglio sauce over the fish fillets and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 15.25 oz pears in heavy syrup
                                                                  • Yes No 4 gingersnap cookie
                                                                  • Yes No 1/4 cup walnut pieces
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Preheat oven to 350°F. Coarsely chop pears and divide among four small ovenproof dishes.
                                                                  • Stir together chopped gingersnap cookies, walnuts and brown sugar in a medium bowl and spoon over pears. Dot cookies with butter. Bake until topping has browned and pears are bubbling, about 15 minutes. Let cool on a wire rack.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake

                                                                  Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup basmati rice
                                                                  • Yes No 5 cup 2% reduced fat milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp sweetened flaked coconut
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Yes No 2 tbsp raisin
                                                                  • Rinse rice; drain well. Combine rice and milk in a medium saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 30 minutes or until rice is tender and creamy, stirring frequently. Stir in the sugar, coconut, and cardamom; chill. Sprinkle with almonds and raisins.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 8servings (serving size: about 1/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle

                                                                  This tasty apple galette looks impressive but is easy to make and is guaranteed to taste just like Mom's. Serve with vanilla ice cream for the perfect after dinner treat.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 2 lb granny smith apple
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 large egg
                                                                  • In a food processor or large bowl, combine flour, granulated sugar, and salt. Cut 1/2 cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, or rub in with your fingers until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour.
                                                                  • Meanwhile, spread walnuts in a baking pan and bake in a 375° oven until barely golden under skins, 6 to 8 minutes (leave oven on). Coarsely chop nuts.
                                                                  • Peel and core apples; cut each into eight wedges. In a 10- to 12-inch nonstick frying pan over medium heat, melt remaining 2 tablespoons butter. When it's foamy, add apples and stir often until slightly softened and brown at edges, 10 to 12 minutes. Sprinkle brown sugar and nutmeg over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Stir in walnuts. Remove from heat.
                                                                  • Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12- by 15-inch baking sheet with cooking parchment (or butter the sheet well) and carefully transfer dough round to sheet (edges will hang over sheet).
                                                                  • Pour apple mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg.
                                                                  • Bake in 375° oven until pastry is golden brown and apples are tender when pierced, 40 to 45 minutes (35 to 40 in a convection oven). Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under tart. Serve slightly warm or at room temperature, cut into wedges.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No one 4 lb chicken, backbone and neck, wings saved
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No pinch saffron
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 1 cup pomegranate juice
                                                                  • Yes No 3 cardamom pods
                                                                  • Yes No 4 whole allspice berry
                                                                  • Yes No one 3 inch lime zest
                                                                  • Yes No one 2 inch cinnamon stick
                                                                  • Yes No 1/2 tbsp red wine vinegar
                                                                  • Yes No couscous
                                                                  • Preheat the oven to 350°. Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. Add half of the chicken along with the backbone and neck and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a plate and repeat with the remaining pieces.
                                                                  • Pour off all but 2 tablespoons of the fat in the casserole. Add the onion, smashed garlic cloves, raisins and chopped walnuts to the casserole and cook over moderate heat, stirring occasionally, until the onion is softened and golden brown, about 7 minutes. Add the saffron water, chicken broth, pomegranate juice, cardamom, allspice, dried lime and cinnamon stick and bring to a boil over moderately high heat. Return the chicken pieces to the casserole, skin side up, along with any accumulated juices. Cover and braise the chicken in the oven for about 35 minutes, until the breasts are cooked through.
                                                                  • Transfer the chicken breasts to a medium bowl and keep them warm. Continue braising the dark meat pieces for about 15 minutes, until the legs are cooked through. Transfer the legs to the bowl. Discard the chicken back and neck.
                                                                  • Boil the braising liquid over high heat until it is reduced to 3/4 cup, about 15 minutes. Discard the dried lime, cardamom, allspice and cinnamon stick. Add the red wine vinegar and season the sauce with salt and pepper. Return the chicken pieces to the sauce and simmer them gently until they are heated through, about 3 minutes. Transfer the chicken stew to shallow bowls and serve with couscous.
                                                                  Cuisine:YesNopersian
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 1/2 cup onion
                                                                  • Yes No 1 1/2 tsp minced ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 2 cup cubed sweet potato
                                                                  • Yes No 3/4 cup chickpeas in can
                                                                  • Yes No 1/2 cup frozen green peas
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
                                                                  • Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.
                                                                  • Wine note: The dish's bold flavors can overpower the more delicate nuances of any wine, so opt for a refreshing white blend. PromisQous ($12) has a touch of sweetness to cut the heat, while its citrus and floral aromas rise above the complex flavors. --Jeffery Lindenmuth
                                                                  Cuisine:YesNodutch
                                                                  Yields: 7servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 1/2 tbsp Old Bay Seasoning
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 6 cup mixed nuts
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/3 cup finely grated parmesan cheese
                                                                  • Preheat oven to 300° F. Line 2 large baking sheets with foil or parchment. Grease lightly and set aside. Position a rack in center of oven. In a large bowl, beat the egg whites until foamy. Gradually add the sugar, beating to a loose, meringuelike texture. Beat in the Old Bay Seasoning, Worcestershire sauce, chili powder, cayenne, and salt. Add the nuts and butter and stir well to coat evenly. Add the Parmesan and mix again. Divide the nuts between the baking sheets, spreading evenly in a single layer. Roast for 30 to 40 minutes to a golden brown (do not allow the nuts to darken too much), rotating the sheets during cooking for even roasting. Line a work surface with foil or parchment. After removing the nuts from oven, immediately slide them onto the foil or parchment. Cool completely. Store, refrigerated, in an airtight container for up to 3 weeks.
                                                                  Yields: 6cups
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  Ingredients
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 4 artichoke
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 large egg
                                                                  • Yes No kosher salt and freshly ground white pepper
                                                                  • Yes No water
                                                                  • Yes No 3/4 cup frozen fava beans
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp chopped sage
                                                                  • Yes No 1/2 tsp chopped rosemary
                                                                  • Yes No 1 tomato
                                                                  • Preheat the oven to 325°. Butter six 4-ounce ramekins and set them in a medium baking dish. Fill a bowl with cold water and squeeze the lemon juice into it. Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1 inch of the stem. Cut off the remaining leaves at the top of the heart and peel the base and stem. Halve the artichoke and scoop out the furry choke. Add the heart to the lemon water and repeat.
                                                                  • In a saucepan of boiling water, cook the artichokes until tender, 10 minutes; drain and transfer to a food processor. Add 2 tablespoons of the cream; puree until smooth. Press the puree through a fine-mesh sieve into a bowl. Whisk in the remaining cream along with the eggs and season with 1/2 teaspoon of salt and a pinch of white pepper.
                                                                  • Pour the custard into the ramekins. Fill the dish with enough boiling water to reach halfway up the sides of the ramekins. Bake the custards for 45 minutes, until a knife inserted in the centers comes out clean. Remove the ramekins from the water.
                                                                  • Meanwhile, in a small saucepan of boiling water, cook the fava beans for 5 minutes. Drain, reserving 1/4 cup of the water. Transfer the favas and the reserved water to a food processor and puree until smooth.
                                                                  • In a skillet, heat the oil. Add the garlic, sage and rosemary and cook over moderate heat for 1 minute. Add the tomato and cook, stirring and mashing, for 5 minutes. Add the puree and cook until heated through. Season with salt and white pepper.
                                                                  • Run the blade of a thin knife around each custard and invert onto plates. Spoon the sauce around the custards and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The homemade corn chips can be made several days in advance; store them in a zip-top plastic bag to keep them crisp. It's best to make the crab salad the afternoon of the party.

                                                                  Ingredients
                                                                  • Yes No 6 6 inch corn tortilla
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 2 oz cup less fat cream cheese
                                                                  • Yes No 2 tbsp sliced scallion
                                                                  • Yes No 2 tbsp low-fat mayonnaise
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No 1 tsp taco seasoning
                                                                  • Yes No 1 3/4 lump cup crabmeat
                                                                  • Yes No 1/2 cup corn kernel
                                                                  • Yes No cilantro
                                                                  • Preheat oven to 400°.
                                                                  • Brush 1 side of each tortilla with oil; cut each tortilla into 8 wedges. Place the wedges on a large baking sheet; sprinkle with salt. Bake at 400° for 6 minutes or until lightly browned. Cool.
                                                                  • Combine the cream cheese and next 4 ingredients (cream cheese through seasoning) in a bowl. Add crab and corn; stir gently. Cover and chill for up to 4 hours. Serve with corn chips; garnish with cilantro leaves, if desired.
                                                                  Yields: 8servings (serving size: 6 corn chips and 1/4 cup crab salad)
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This Croatian-Serbian recipe for meat burek or burek s mesom is made with flaky filo dough and ground beef. Bureks or savory pies exist throughout the Balkans, Greece, Turkey and the Middle East. They can be formed into horseshoe shapes, coils, cylinders or round pies and are variously eaten as appetizers or the main course when they are usually served with kefir to drink. Compare this recipe with meat burek recipe #2, cheese burek recipe #1, cheese burek recipe #2, and follow these easy steps for how to make burek. Makes 8 to 10 servings Beef Burek or Burek s Mesom

                                                                  Ingredients
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 1 cup chopped parsley
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No pumpkin seed oil
                                                                  • Yes No 1 1 lb 7 filo dough
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 1/2 cup greek plain yogurt
                                                                  • Yes No 1 1/2 cup soda water
                                                                  • Heat oven to 350 degrees. In a large skillet, saute onion and ground chuck until meat is no longer pink and the onions are translucent. Drain in a colander. Return meat-onion mixture to skillet and add parsley, salt and pepper, and cook for 1 minute, mixing thoroughly. Remove from heat and let cool to room temperature. Lightly coat a 13x9-inch pan with cooking spray. Separate filo dough into two piles (about 14 sheets each) and keep covered. Half will go on the bottom of the pie and half will go on the top. (Read these tips on Working with Filo Dough.) Place 2 sheets in prepared pan and brush lightly with oil, folding in any overhanging edges. Add 2 more and brush with oil. Continue until you've used one pile of filo. Spread the ground chuck mixture evenly over the filo and to the ends. Begin covering the meat with the remaining filo, again using 2 sheets at a time and brushing with oil. Brush entire top lightly with oil. Using a serrated knife and a sawing motion, cut burek all the way to the bottom into 12 squares. In a medium bowl, mix eggs with yogurt and soda water. Pour over burek. Cover with plastic wrap and refrigerate 2 hours. Bake 45 minutes or until golden brown. Cool slightly before serving. This makes a great luncheon course, entree or appetizer and freezes well cooked or uncooked.
                                                                  Cuisine:YesNobulgarian
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This wonderfully whimsical cupcake recipe is courtesy of Karen Tack and can be found in her dessert cookbook "Hello, Cupcake!"

                                                                  Ingredients
                                                                  • Yes No vanilla frosting
                                                                  • Yes No yellow liquid food coloring
                                                                  • Yes No 24 vanilla cupcakes, in white paper liners
                                                                  • Yes No 3 1/2 small cup white jelly beans
                                                                  • Yes No 4 piece yellow fruit chews
                                                                  • Yes No 1 tbsp black decorating sugar
                                                                  • Yes No 1 tbsp white decorating sugar
                                                                  • Yes No 8 sets of corn holders
                                                                  • Color the frosting pale yellow with food coloring.
                                                                  • Working with 3 cupcakes at a time, frost cupcakes with yellow frosting. Arrange 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or serving platter to resemble an ear of corn. Repeat process with remaining cupcakes, frosting, and jelly beans.
                                                                  • Cut the fruit chews into eight 1-inch squares. Soften the edges slightly by hand so that they look like melted butter. Place 1 square on top of each ear of corn. Sprinkle with sugars. Insert a corn holder in the end of each ear of corn, if using. Serve.
                                                                  Yields: 24cupcakes or 8 "ears of corn"
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    fruit chews
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Fruit Chews

                                                                  Stuff homemade potato gnocchi with creamy gouda cheese for a to-die-for appetizer that's worth every minute it takes to prepare.

                                                                  Ingredients
                                                                  • Yes No 2 lb russet potato
                                                                  • Yes No 4 cup finely grated aged gouda cheese
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center. Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours.
                                                                  • In a small bowl, mix together 3 cups cheese and the cream. Set aside.
                                                                  • As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl. Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy). Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.
                                                                  • Divide dough and cover one batch with a damp kitchen towel. Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces. Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass.
                                                                  • Bring a large pot of salted water to a boil. Top each dough circle with 1/2 tsp. cheese-cream mixture. Gather up dough around filling and pinch to close, then roll into a small, smooth ball. Repeat rolling, filling, and forming with second batch of dough.
                                                                  • Preheat broiler with rack 4 in. below heating element. Divide melted butter between two 2-qt. casserole dishes (or use one 4-qt. casserole and all the butter). Working in batches, drop gnocchi into boiling water, being careful not to crowd them. Boil gnocchi until they rise to the surface, 4 to 5 minutes; cook 8 to 10 seconds longer, then transfer with a slotted spoon to casserole dish(es), making sure water drains off from gnocchi.
                                                                  • Turn gnocchi to coat in butter. Sprinkle with pepper and remaining cheese and broil until browned on top, 5 minutes. Sprinkle with parsley and serve immediately.
                                                                  • Note: Nutritional analysis is per main-course serving.
                                                                  Yields: 100gnocchi; 6 to 8 main-course or 10 to 12 first-course servings
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Notes: Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 canned chipotle chilies
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 2 bite size cup shreds cooked chicken
                                                                  • Yes No 24 2 3/4 inch corn tortilla chips
                                                                  • Yes No 1 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 24 cilantro
                                                                  • In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.
                                                                  • Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.
                                                                  • Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm.
                                                                  • Cilantro-Avocado Crema. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk. Add salt to taste. Makes about 1/2 cup.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 24nachos; 8 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 lb turnip
                                                                  • Yes No 1 tbsp chopped ginger
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 6 oz monkfish trimmings from the fish below
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup sake
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp sliced ginger
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tbsp blond miso
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No four 6 oz monkfish loins of outer membranes, trimmings
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 2 tsp crushed szechuan peppercorn
                                                                  • Yes No wondra flour
                                                                  • MAKE THE TURNIP PUREE: In a saucepan, cover the turnips with water and bring to a boil. Add the ginger and simmer over moderately high heat until the turnips are tender, about 20 minutes; drain, reserving 1/4 cup of the cooking liquid and the ginger. Transfer the turnips, ginger and cooking liquid to a blender, add the butter and puree until very smooth. Season with salt and white pepper and keep warm.
                                                                  • MEANWHILE, MAKE THE SAKE BROTH AND PREPARE THE MUSHROOMS: In a saucepan, combine the fish trimmings with the water, sake, garlic, ginger and scallion and bring to a boil. Simmer over low heat for 5 minutes. Strain the broth through a fine strainer and return it to the saucepan. Whisk in the miso and 1 teaspoon of the soy sauce and season with salt and pepper.
                                                                  • In a small skillet, combine the mushrooms with 2 tablespoons of the sake broth and the remaining 1 teaspoon of soy sauce. Cover and cook over moderate heat until the mushrooms are tender, 2 minutes.
                                                                  • PREPARE THE MONKFISH: Preheat the oven to 400°. In a large ovenproof skillet, heat the oil. Season the monkfish with salt, white pepper and the Sichuan peppercorns and dust with flour. Add the fish to the skillet and cook over high heat until golden on 3 sides, about 6 minutes total. Transfer the skillet to the oven and roast the fish for about 5 minutes, until a metal skewer inserted in the center feels warm to the touch. Transfer the monkfish to a carving board and let rest for 5 minutes.
                                                                  • Slice the fish 1/3 inch thick. Reheat the sake broth and spoon it into shallow bowls. Spoon the turnip puree into the bowls, top with the fish and mushrooms and serve.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    wondra
                                                                    Brands:
                                                                  • Yes No
                                                                    Wondra

                                                                  Beet salad! Yum!

                                                                  Ingredients
                                                                  • Yes No 5 cup makes
                                                                  • Yes No 1 cup dry pearl barley
                                                                  • Yes No 4 medium beet
                                                                  • Yes No 1/2 4 oz feta
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No scallion

                                                                  Ground pork sometimes needs a little help in the flavor department, and the addition of spicy Mexican chorizo does the job here. Top these burgers with grilled chiles and a grilled avocado mash; wash it all down with a refreshing beer cocktail. What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage. Game plan: If you’re grilling outside, toast the buns right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your buns in the oven, because the moisture left in the pan from cooking the burgers will make the buns soggy. This recipe was featured as part of our Burger Bonanza!

                                                                  Ingredients
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 6 oz fresh mexican chorizo
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No vegetable oil
                                                                  • Yes No 4 anaheim chiles, and stems
                                                                  • Yes No 1 avocado
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1 tbsp coarsely chopped cilantro
                                                                  • Yes No black pepper
                                                                  • Yes No 4 4 inch hamburger bun
                                                                  • Place the pork, chorizo, and garlic in a large bowl and use your hands to evenly combine. Divide the meat into 4 equal portions. Shape each portion into an even 1/4- to 1/2-inch-thick patty (the patties will be very thin). Using your thumb, make a shallow 1-1/2-inch-wide indentation in the center of each patty (this helps the burgers cook more evenly). Transfer the patties to a plate and refrigerate while you prepare the grill.
                                                                  • Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
                                                                  • Place the chiles on the grill, close the grill, and cook, turning occasionally, until softened and charred on both sides, about 10 minutes. Remove to a medium bowl and cover tightly with plastic wrap or a lid. Let the chiles steam until the skins can be easily peeled away, about 10 minutes. Meanwhile, grill the avocados.
                                                                  • Brush the cut sides of the avocado halves with vegetable oil and season with salt. Place the avocados cut-side down on the grill and cook until grill marks form and the avocados soften, about 4 to 5 minutes. Remove to a cutting board or work surface until cool enough to handle, about 5 minutes.
                                                                  • Meanwhile, peel and discard the skins from the chiles and transfer them to a small bowl. Sprinkle with 2 teaspoons of the lime juice, season with salt, and toss to coat; set aside. When the avocados are ready, use a spoon to scoop out the flesh, place it in a medium bowl, and mash with a fork into rough chunks. Mix in the cilantro and the remaining 1 tablespoon lime juice. Taste and season with salt and pepper as needed; set aside.
                                                                  • Remove the pork patties from the refrigerator and lightly season both sides with salt and pepper. Place the patties on the grill indentation-side up, close the grill, and cook undisturbed ( do not press down on the patties) until grill marks appear on the bottom, about 5 to 6 minutes. Using a spatula, flip the burgers, close the grill, and cook until an instant-read thermometer registers 145°F, about 6 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.
                                                                  • Place the toasted buns on a work surface. Divide the avocado mixture among the bottom buns. Top each with a patty and a quarter of the chiles and close with a bun top. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4burgers
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  The addition of celery root gives mashed potatoes an extra, surprisingly herbal dimension. The puree provides a perfect nest for seared scallops, and a drizzle of simple but intensely flavored sauce completes this delectable dish. It will make you feel you're dining in a multi-starred restaurant.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No 1 lb celeriac
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 8 tbsp butter
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 2 lb sea scallop
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp drained caper
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Put the potatoes and celery root in a medium saucepan of salted water. Bring to a boil, reduce the heat, and cook at a low boil until tender, about 20 minutes.
                                                                  • Reserve 1/2 cup of the cooking water, and then drain the potatoes and celery root. Put them back into the saucepan along with 1/4 teaspoon salt and a pinch of pepper. Mash over very low heat, incorporating the reserved cooking water and 5 tablespoons of the butter.
                                                                  • In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderately high heat. Season the scallops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half the scallops to the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, about 1 minute. Remove. Heat the remaining 1/2 tablespoon oil in the pan and cook the remaining scallops. Remove.
                                                                  • Reduce the heat to moderate. Add the remaining 3 tablespoons butter to the pan and cook until golden, about 2 minutes. Add the scallops and any accumulated juices, the parsley, capers, lemon juice, and 1/8 teaspoon salt. Mound the puree on plates and top with the scallops and sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A simple summer fruit dessert made right on the grill.

                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 4 ripe plums, and pitted
                                                                  • Yes No 1/2 cup crumbled cookie
                                                                  • Yes No vanilla ice cream
                                                                  • Heat a grill to medium. Clean and lightly oil hot grill. Grill plums, cut side up, until charred, 2 minutes. Flip and cook until fruit is soft, about 5 minutes. Transfer plums to a platter, sprinkle with cookies, and serve with ice cream.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  John Gertsen, bar manager of Drink in Boston, gave us the recipe for this classic cocktail in which vermouth helps balance out dry Campari and assertive rye. This recipe was featured as part of our New Year’s Eve Speakeasy Party.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz rye whiskey
                                                                  • Yes No 3/4 oz campari
                                                                  • Yes No 3/4 oz dry vermouth
                                                                  • Yes No 1 lemon
                                                                  • Fill a mixing glass halfway with ice. Add whiskey, Campari, and vermouth and stir until well chilled, about 20 seconds. Strain into a cocktail glass, squeeze lemon twist over drink, and discard lemon.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Take hot dog toppings beyond traditional sauerkraut and mustard by dressing with sweet-hot pickles, shredded red cabbage and a creamy topping made of mayo, whole grain mustard, and hot chili sauce.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No 1 scallion
                                                                  • Yes No 2 tbsp asian sriracha hot chili sauce
                                                                  • Yes No 8 hot dog
                                                                  • Yes No 8 hot dog bun
                                                                  • Yes No 1 cup chopped sweet hot pickles
                                                                  • Yes No 2 cup shredded red cabbage
                                                                  • Preheat grill to 350° to 400° (medium-high) heat.
                                                                  • Combine first 3 ingredients and 1 Tbsp. chili sauce in a small bowl. Brush hot dogs with remaining 1 Tbsp. chili sauce.
                                                                  • Grill hot dogs, covered with grill lid, 4 to 6 minutes or until thoroughly heated. Place hot dogs in buns, and top with mayonnaise mixture. Sprinkle with chopped pickles and shredded cabbage.
                                                                  • Note: We tested with Wickles Pickles and Huy Fong Sriracha Hot Chili Sauce.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 3 tbsp peanut oil
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3 shallot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 4 cup long grain brown rice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 cup thinly sliced daikon radish
                                                                  • Yes No 1/3 cup basil
                                                                  • Yes No 1/3 cup mint
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 4 lime
                                                                  • Heat 1 tablespoon oil in a large skillet over medium-high heat; swirl to coat. Pour eggs into pan; cook for 2 minutes or until set, stirring once. Remove eggs from pan.
                                                                  • Increase heat to high, and add the remaining 2 tablespoons oil to pan. Add shallots, garlic, and chile; stir-fry 1 minute. Add rice; stir-fry for 3 minutes or until lightly browned. Add cooked eggs, soy sauce, salt, and pepper; toss to combine.
                                                                  • Top with radish and herbs, and serve with lime.
                                                                  • Sweet Soy Sauce
                                                                  • /4 cup lower-sodium soy sauce
                                                                  • /4 cup packed dark brown sugar
                                                                  • Bring soy sauce and brown sugar to a boil in a small saucepan over medium heat. Simmer 2 minutes or until reduced to 1/4 cup.
                                                                  • Makes 4 servings (serving size: 1 tablespoon)
                                                                  • Calories 61; Fat 0mg; Protein 0.9g; Carbohydrate 14.9g; Fiber 0.1g; Cholesterol 0mg; Iron 0.4mg; Sodium 537mg; Calcium 14mg
                                                                  Yields: 4servings (serving size: 1 1/4 cups rice and 1 lime wedge)
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Curry quick enough for a weeknight supper - especially if you use precut cauliflower and baby spinach.

                                                                  Ingredients
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tsp red curry paste
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 cup reduced sodium chicken broth
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 1 tsp golden brown sugar
                                                                  • Yes No 1 1/2 cup cauliflower
                                                                  • Yes No 2 cup baby spinach
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No lime
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to a simmer. Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes. Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges.
                                                                  • Vegetarian variation: Substitute 1 pound extra-firm tofu (drained) for the chicken and vegetable broth for chicken broth.
                                                                  • Per serving: 240 calories; 14 g fat (4 g sat, 1 g mono); 0 mg cholesterol; 16 g carbohydrate; 16 g protein; 4 g fiber; 376 mg sodium.
                                                                  • Nutrition bonus: 88 mg vitamin c (150% dv), 30% dv vitamin a, 3 mg iron (20% dv), 16% dv fiber, 161 mg calcium (15% dv).
                                                                  • Ingredient Note: A blend of chile peppers, garlic, lemongrass and galanga (a rhizome with a flavor similar to ginger), commercial Asian curry paste is a convenient way to add heat and complexity to a recipe. Look for it in small jars or cans in the Asian section of the store. Brands differ in spiciness so use sparingly. Once opened, it will keep in the refrigerator for up to 1 month.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend

                                                                  Instead of sugar, these nutty cookies are sweetened with mashed banana.

                                                                  Ingredients
                                                                  • Yes No 2 cup uncooked regular oats
                                                                  • Yes No 1 cup raisin
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup mashed banana
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 4 ingredients in a large bowl; stir well. Combine banana, oil, and vanilla; stir well. Add banana mixture to dry ingredients, stirring to combine. Let stand 15 minutes.
                                                                  • Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 15 minutes or until lightly golden. Transfer cookies to wire racks; cool completely.
                                                                  • carbo rating: 8
                                                                  Yields: 12cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake

                                                                  Fill some tart shells with Vanilla-Buttermilk Pastry Cream and fresh fruit and you’ve got a chic dessert that takes mere instants to make. What to buy: You can find prebaked mini tart shells in the freezer section or cookie aisle of your grocery store. See more tea party recipes.

                                                                  Ingredients
                                                                  • Yes No 16 mini prebaked tart shells
                                                                  • Yes No vanilla buttermilk pastry cream
                                                                  • Yes No assorted fresh fruit
                                                                  • Prepare tartlet shells according to the package directions. Fill each tartlet with about 1 tablespoon of the pastry cream and top with an assortment of fresh fruit.
                                                                  Yields: 16tartlets

                                                                  I just know you'll enjoy this recipe from Cointreau and Nir Adir for New England Trifle Made with Citrus Curd, Vanilla Crème Fraiche and Winter Berries.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup Cointreau
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 pint strawberries, blueberries, raspberries, blackberries
                                                                  • Yes No 1 cup water
                                                                  • Yes No 14 oz sponge cake
                                                                  • Yes No 7 oz crème fraiche
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No mint
                                                                  • Make the citrus curd - Over double boiler, whisk together butter, egg yolks and whole eggs, 1/2 cup Cointreau, 1 cup sugar, 2 tablespoons each lemon and orange juices. When mixture has thickened to texture of loose pudding, remove from heat and strain. Stir in zests of lemon and orange. Set aside in refrigerator to cool. 2. Prepare the berries - Macerate berries in mixture of 1/2 cup sugar, 1 tablespoon lemon juice and 1 tablespoon Cointreau. 3. Make the simple-syrup - Combine 1 cup sugar, 1 cup water and 1/2 cup Cointreau. Stir over medium heat until sugar is dissolved. Cool to room temperature. Drizzle sponge cake with syrup. 4. Prepare the crème fraiche - Whip crème fraiche with scraped vanilla bean until thickened and forming soft peaks. 5. Assemble the trifle - In a clear glass trifle dish, layer each component. Garnish with fresh mint.
                                                                  Cuisine:YesNonew england
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No four 6 oz chicken cutlets, about 1/2 inch thick
                                                                  • Yes No 4 thin slice plain havarti cheese
                                                                  • Yes No 4 tsp chopped thyme
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No all purpose flour
                                                                  • Yes No extra virgin olive oil
                                                                  • Preheat the oven to 350°. Using a small knife, cut a 4-by-3-inch pocket in the side of each chicken cutlet. Insert a havarti slice and spread 1 teaspoon of thyme in each pocket; press gently to close.
                                                                  • In a small saucepan, boil the chicken stock and cream over moderately high heat until reduced to 1/2 cup, about 5 minutes. Whisk in the mustard and boil for 30 seconds, whisking a few times. Season with salt and pepper and remove from the heat.
                                                                  • In a shallow bowl, beat the eggs. Beat in the Parmigiano-Reggiano. Put the flour in another shallow bowl.
                                                                  • In a large nonstick skillet, heat 1/4 inch of olive oil. Season the cutlets with salt and pepper. Dredge 2 cutlets in flour, shaking off the excess, then coat with the beaten egg. Fry over moderately high heat until golden, about 2 minutes per side. Transfer to a large rimmed baking sheet. Coat and fry the remaining cutlets.
                                                                  • Bake the chicken for about 12 minutes, until just cooked through. Reheat the mustard sauce and pour onto plates. Set the cutlets on the sauce and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 large smoked ham hock
                                                                  • Yes No 1/2 lb navy
                                                                  • Yes No salt and pepper
                                                                  • In a large saucepan, heat the olive oil. Add the garlic, celery, carrot, onion, bay leaf and thyme and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the water, ham hock and drained beans and bring to a boil. Simmer over low heat, stirring occasionally, until the beans are tender, about 1 1/2 hours.
                                                                  • Remove the ham hock from the stew and chop the meat; discard the bones, skin and gristle. Discard the bay leaf. Add the ham hock meat to the beans, season with salt and pepper and serve with Sautéed Mustard Greens and Garlic Mayonnaise.
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 6cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté

                                                                  These Carolina-style barbecue chicken thighs are smothered with a tangy-sweet sauce that will please the whole family. Prep: 3 minutes; Cook: 6 minutes

                                                                  Ingredients
                                                                  • Yes No 1/2 cup prepared mustard
                                                                  • Yes No 1/3 cup packed dark brown sugar
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 8 3 oz boneless skinless chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Prepare grill.
                                                                  • Combine first 4 ingredients in a small bowl, stirring well. Reserve and set aside 1/4 cup sauce mixture.
                                                                  • Place chicken on grill rack coated with cooking spray. Brush half of remaining 1/2 cup sauce mixture over one side of chicken. Grill chicken 3 to 4 minutes. Turn chicken over; brush with remaining half of sauce mixture. Cook 3 to 4 minutes or until done. Place chicken on a serving platter; drizzle with reserved 1/4 cup sauce mixture.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 4servings (serving size: 2 chicken thighs and 1 tablespoon sauce)
                                                                  • Prep Time: 3 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 9 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 20 minutes; Freeze: about 4 hours. If you can't find Meyer lemons, regular lemons work just as well.

                                                                  Ingredients
                                                                  • Yes No 3 cup vanilla light ice cream
                                                                  • Yes No 1 tbsp finely grated meyer lemon zest
                                                                  • Yes No 1/3 cup fresh meyer lemon juice
                                                                  • Yes No 1 8 oz frozen light whipped cream topping
                                                                  • Yes No 1/2 coarse cup amaretti cookie crumbs
                                                                  • Yes No 2 cup fresh mixed berries
                                                                  • Yes No 2 tbsp honey
                                                                  • Line an 8 1/2- x 4-inch loaf pan with plastic wrap, leaving plenty of extra wrap on the ends. Set aside.
                                                                  • Stir together first 3 ingredients in a bowl. Gently fold in whipped cream topping until well-combined.
                                                                  • Spread the mixture into a prepared pan. Sprinkle evenly with cookie crumbs; fold over plastic wrap to cover. Freeze mixture at least 4 hours or until firm.
                                                                  • Toss berries with honey about 15 minutes before serving; let stand.
                                                                  • Lift semifreddo from pan with plastic wrap, and transfer crumb side down to a cutting board. Use a serrated knife (dipped in hot water and wiped dry) to cut loaf into slices. Serve topped with the mixed berries.
                                                                  Yields: 10servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    mix

                                                                  Cranberry-Pistachio Bark is a unique take on a holiday favorite. This treat is a great gift and has a festive look with the pops of red and green.

                                                                  Ingredients
                                                                  • Yes No butter parchment
                                                                  • Yes No 2 lb white chocolate
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 3 cup unsalted raw pistachios
                                                                  • Yes No 3 cup dried cranberry
                                                                  • Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds white chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.
                                                                  • Stir in 2 cups each shelled unsalted raw pistachios and dried cranberries. Using a flexible spatula, scrape mixture onto buttered parchment and spread 3/8 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with 1 more cup each pistachios and dried cranberries; gently press into white chocolate.
                                                                  • Let stand at cool room temperature (see notes) until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 1 month.
                                                                  • Nutritional analysis per ounce.
                                                                  Yields: 3 ¾pounds
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle

                                                                  The reserved watermelon flesh from the Pickled Watermelon Rind is perfect for this recipe.

                                                                  Ingredients
                                                                  • Yes No 4 cup and red watermelon
                                                                  • Yes No 4 cup and yellow watermelon
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp lime zest
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 cup pickled watermelon rind
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 1/4 cup coarsely chopped basil
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp jalapeño chili pepper
                                                                  • Yes No 1 tbsp thinly sliced shallot
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 cup crumbled cotija cheese
                                                                  • Combine first 5 ingredients in a large glass bowl. Stir in Pickled Watermelon Rind and next 6 ingredients. Drizzle with oil; sprinkle with cheese. Serve immediately, or cover and chill up to 2 hours.
                                                                  • *Feta cheese may be substituted.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 9servings
                                                                  • Total Time: 3 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Thin and buttery, these cookies were likened to chocolate chip tuiles by one of our testers. This recipe makes a lot of cookies, but the sand-dollar-size treats disappear quickly, so you might as well make a full batch! What to buy: We used Ghirardelli Semi-Sweet Chocolate Chips, but you can use any chocolate chips you like. This recipe was featured as part of our Chocolate Desserts photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup organic all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 12 tbsp organic unsalted butter
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1 tbsp organic vanilla extract
                                                                  • Yes No 2 cup semisweet chocolate chip
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Combine flour and salt in a small mixing bowl and whisk to break up any lumps. Set aside.
                                                                  • In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar and beat on medium speed until fluffy and light, about 3 minutes. Scrape down the sides of the mixing bowl, add the egg, and mix until just incorporated; mix in vanilla extract.
                                                                  • Reduce the mixer speed to low and add the flour mixture. Remove the bowl from the mixer stand and stir in the chocolate chips.
                                                                  • Drop the cookie dough by rounded tablespoons, about 3 inches apart, onto ungreased baking sheets. Bake until the bottoms of the cookies are golden brown, about 10 to 12 minutes. (Turn the baking sheets halfway through if the oven does not heat evenly.)
                                                                  • Remove the cookies from the oven and let cool completely on the baking sheets (this will make them easier to remove), about 10 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 48(2-inch) cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake

                                                                  This super-simple garlic soy glaze recipe really brings out the natural sweetness of grilled corn. If you like, you can add some hot Asian chili sauce for an extra kick. This glaze recipe is also great brushed on other grilled vegetable. Makes about 1/2 Cup of Garlic Soy Glaze (Enough for 8-12 Ears of Corn)

                                                                  Ingredients
                                                                  • Yes No fresh corn on the cob
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 cup seasoned rice vinegar (awasezu)
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No small pinch cayenne pepper, ground
                                                                  • Whisk together all ingredients in a small bowl, until the sugar is dissolved. Brush on to grilled corn for the last few minutes of cooking. More glaze can be brush on after the corn is done.
                                                                  Cuisine:YesNoasian
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze

                                                                  Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine. Look for poplar-wood molds (such as Panibois) at baking-supply stores (they come with paper liners).

                                                                  Ingredients
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp diced rosemary
                                                                  • Yes No 2 large egg
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Yes No 2/3 cup extra virgin olive oil
                                                                  • Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
                                                                  • Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
                                                                  • Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.
                                                                  Yields: 25-inch loaves
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine

                                                                  For a sweeter variation, substitute 12 ounces milk chocolate for the bittersweet chocolate. You can make this pudding several days ahead and then assemble in teacups or wineglasses with whipped cream up to two hours in advance.* Serve with warm Peanut, Coconut, and Chocolate Cookies.

                                                                  Ingredients
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Yes No 9 oz bittersweet chocolate
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Whisk together first 3 ingredients in a medium bowl until blended.
                                                                  • Combine milk and 1 cup cream in medium saucepan, and cook over medium heat until hot. Gradually pour hot milk mixture into egg mixture, whisking constantly. Return mixture to saucepan, and cook over medium-low heat, stirring constantly with a heat-resistant spatula, for 5 minutes or until mixture thickens and coats the spatula or until candy thermometer reads 180°.
                                                                  • Remove saucepan from heat. Add chocolate, and let stand 10 seconds; whisk until smooth. Transfer chocolate cream to a clean bowl. Place plastic wrap directly on the surface of the cream, and refrigerate until cold and set, at least 3 hours.
                                                                  • Combine remaining 1/2 cup cream, sugar, and vanilla in a medium bowl. Beat at high speed with an electric mixer until soft peaks form. (Do not overbeat.) Dollop onto each serving of pudding.
                                                                  • *Serving suggestion: Divide half the whipped cream evenly among six wineglasses. Spoon about 2/3 cup chocolate pudding over the cream in each glass, and top with remaining whipped cream.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This recipe calls for Halloumi, a fabulous cheese from Cyprus, and one often used in Greek cooking. If you can't find Halloumi, mozzarella (often recommended as a substitute) has a similar uncooked texture, but less salt, less flavor, and will melt. Feta cheese will soften (not melt), and will change the taste of the dish slightly, but it is better choice. This dish is easy to make, and delicious. Serve with noodles (spaghetti, linguine) or rice.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb pork tenderloin
                                                                  • Yes No 1 3/4 cup drained sun dried tomatoes
                                                                  • Yes No 1/2 cup oil from the jar of tomatoes
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 1/3 cup scotch whisky
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 heaping tsp rosemary
                                                                  • Yes No 2 tsp sea salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 heaping tbsp parsley
                                                                  • Yes No 1/2 lb halloumi cheese
                                                                  • Yes No 4 tbsp lemon juice
                                                                  • * If the oil from the jar doesn't come to 1/2 cup, add olive oil to make up the difference. Total oil: 1/2 cup. Heat the oil over medium heat. Add pork and garlic and sauté until the meat is lightly browned on all sides. Add tomatoes and cook until hot, stirring frequently. Douse (deglaze) with whiskey. Add water, salt, pepper, rosemary, and parsley, and stir to combine. When it comes to a boil, cover, reduce heat, and simmer for 1 hour. 5-6 minutes before done, add cheese and lemon juice, and shake the pot gently to distribute. Turn off heat and let sit for 10 minutes, covered. [blockquote shade=grur] Guide's Response to User Reviews "Thanks to reviewer kaynor, who is correct about mozzarella being a poor substitute in this recipe. Although the uncooked texture is similar to halloumi, it doesn't offer anything to this dish and I have amended the introduction to include a better choice as a substitute: feta cheese; however, since halloumi can be found at larger grocery chains, do try to find it to create the best result. Whether you add salt during cooking or on the table when serving, I recommend sea salt which has a more subtle flavor and was used in the original recipe." - Nancy Gaifyllia, Your Guide to Greek Food
                                                                  Cuisine:YesNogreek
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This recipe is transcribed from a Sunflower Farmer's Market newsletter. I tried it and they are amazing little calorie bombs; with decent nutrient levels. Good for cold weather outdoors endeavors! Please note that divided into 96 portions, each is around 115 calories.

                                                                  Ingredients
                                                                  • Yes No 1 4oz 100% cocoa chocolate baking
                                                                  • Yes No 1 cup chopped flaked coconut
                                                                  • Yes No 2 cup coconut oil
                                                                  • Yes No 1 creamy almond butter
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 3 cup oat
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 2 cup slivered almond
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Pre-heat oven to 350F. Spread oats on a baking
                                                                  • sheet and bake until the oats are lightly toasted,
                                                                  • about 10 minutes.
                                                                  • Transfer to a large bowl. Add the almonds and
                                                                  • coconut; toss to combine.
                                                                  • Combine chocolate bar, almond butter, honey,
                                                                  • coconut oil, vanilla and sea salt in a small
                                                                  • saucepan. Heat over medium-low, stirring
                                                                  • frequently, until the mixture bubbles lightly, 2 to 5
                                                                  • minutes.
                                                                  • Immediately pour the chocolate/almond butter
                                                                  • mixture over the dry ingredients and mix with
                                                                  • a spoon or spatula until no dry spots remain.
                                                                  • Transfer to a pan with side rims and press the
                                                                  • mixture down firmly to make an even layer.
                                                                  • Refrigerate until firm and cut into bars. Enjoy!
                                                                  • (Keep stored in the fridge.
                                                                  • Serving size: Divide into 12 rows, each made of 8 pieces.
                                                                  Yields: 12servings ( serving size: 8-serving bags )
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup dried apricots
                                                                  • Yes No 1/4 cup cognac
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No salt
                                                                  • Yes No crusty country bread
                                                                  • In a small saucepan, soak the apricots in the Cognac for 10 minutes. Bring to a boil, then carefully ignite with a long match. When the flames subside, add the brown sugar and cook over moderate heat until the sugar is dissolved. Transfer to a food processor and let cool. Add the butter and process until fairly smooth. Season the butter with salt. Scrape the apricot butter into a large ramekin and serve with crusty bread
                                                                  Yields: 1 ¼cups
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Prep: 10 min., Freeze: 8 hr. We tested this recipe with limes and lemons. You may substitute an equal amount of lemons and lemon juice.

                                                                  Ingredients
                                                                  • Yes No 2 medium lime
                                                                  • Yes No 1 qt water
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Cut each lime into 1/4-inch-thick slices; cut each slice into 4 wedges.
                                                                  • Stir together 1 qt. cold water and 1/4 cup lime juice. Fill each compartment of 3 ice cube trays evenly with lime juice mixture. Place 1 lime wedge in each ice cube compartment. Freeze 8 hours or until firm.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 42ice cubes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1/2 fennel bulb
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 large lb shrimp
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 6 2 1/2 lb small oblong zucchini
                                                                  • Yes No 1 1/2 6 oz cup crumbled feta cheese
                                                                  • Preheat the oven to 425°. In a skillet, heat the 2 tablespoons of oil. Add the onion, bell pepper, fennel and garlic and cook over moderately high heat, stirring, until tender, 6 minutes. Add the tomatoes and crushed red pepper and cook, mashing, until thickened, 5 minutes. Season with salt and black pepper. Remove from the heat; let cool slightly. Stir in the shrimp, parsley and dill.
                                                                  • Using a spoon, scoop out the flesh of the zucchini, leaving a 1/4-inch shell all around. Rub with oil. Season the zucchini shells with salt and pepper and stuff with the filling. Transfer to a lightly oiled roasting pan and roast for 30 minutes, until the filling is cooked through and the zucchini is just tender.
                                                                  • Preheat the broiler and position a rack 6 inches from the heat. Top the zucchini with the feta and broil for 5 minutes, until the feta is melted and golden. Serve the stuffed zucchini hot or at room temperature.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 1/2 lb boneless chuck roast
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1/4 cup dry red wine
                                                                  • Yes No 1 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 3 cup sliced zucchini
                                                                  • Yes No 2 cup sliced carrot
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge in flour. Add beef to pan; sauté 2 minutes, browning on all sides. Place beef in an electric slow cooker. Add onions and garlic to pan; sauté 5 minutes. Add wine to pan, scraping pan to loosen browned bits. Place onion mixture in cooker. Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots. Cover and cook on LOW 8 hours or until beef is tender. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Discard bay leaves and thyme sprigs.
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                  • Total Time: 8 hours 31 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 3/4 cup dry marsala
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 pint strawberry
                                                                  • Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water. Using a hand-held electric mixer on low speed or a whisk, beat the egg-yolk mixture until it is hot and the mixture forms a ribbon when the beaters are lifted, 5 to 8 minutes. Don't cook the zabaglione for too long, or it will curdle.
                                                                  • Put the strawberries in stemmed glasses or in bowls. Top with the hot zabaglione and either serve the dessert immediately or refrigerate it for up to an hour.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon

                                                                  Leafy greens like spinach provide a huge amount of nutrients, especially vitamin A and vitamin K.

                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 lb baby spinach
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 2 tsp coarsely chopped thyme
                                                                  • Yes No black pepper
                                                                  • In a small saucepan, bring 1 quart of water to a boil. Add 1 teaspoon of salt and the eggs and simmer over moderately high heat for 5 minutes. Using a slotted spoon, transfer the eggs to a bowl of cold water and let stand for 3 to 4 minutes. Keep the pan of hot water on the stove over low heat.
                                                                  • Meanwhile, put the spinach in a large bowl. In a medium skillet, combine the olive oil, sherry and balsamic vinegars, shallots and thyme, and boil for 1 minute.
                                                                  • Crack the eggs all over and gently peel them under warm running water, keeping them whole. Using a slotted spoon, slip the eggs in the hot water for 30 seconds.
                                                                  • Pour the warm dressing over the spinach, season with salt and pepper and toss. Mound the salad on plates, top each with an egg and serve.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute