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                                                                  Fresh seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup graham cracker
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 tbsp 2% reduced fat milk
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup blackberry
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 6 tbsp water
                                                                  • Yes No blackberry
                                                                  • Yes No mint
                                                                  • Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray.
                                                                  • Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.
                                                                  • Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in blackberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh blackberries and mint, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Bake these brownie-like chocolate cakes in muffin cups to get individual servings, then top with coffee ice cream and caramel sauce.

                                                                  Ingredients
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 5 egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No caramel sauce
                                                                  • Yes No coffee ice cream
                                                                  • Heat oven to 325º F. Lightly coat a 12-cup muffin tin with vegetable cooking spray.
                                                                  • Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat. In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate. Mix with a spoon until well blended.
                                                                  • Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes. The cakes will still look a bit moist on top. Remove from the oven and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Silken tofu gives this drink a smooth, creamy consistency. If you don't like the seeds in blackberries, substitute frozen blueberries.

                                                                  Ingredients
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 cup sliced refrigerated mango slices
                                                                  • Yes No 3/4 cup light firm silken tofu
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 1/2 cup frozen blackberries
                                                                  • Place all ingredients in a blender in the order given; process until smooth.
                                                                  • Young Chefs can:
                                                                  • Place blackberries in measuring cups
                                                                  • Pour ingredients into blender with assistance
                                                                  • Older Chefs can:
                                                                  • Drain mango slices
                                                                  • Measure ingredients
                                                                  • Push buttons to process ingredients
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken
                                                                  Ingredients
                                                                  • Yes No 4 small radish
                                                                  • Yes No 1/2 small fennel bulb
                                                                  • Yes No 1/2 small yellow bell pepper
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No 1 tbsp finely shredded mint
                                                                  • Yes No 1 grapefruit
                                                                  • Yes No 1 navel orange
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 oz skinless red snapper fillets
                                                                  • Preheat the broiler. In a large bowl, toss the radishes, fennel, bell pepper, jalapeño, cilantro, chives and mint. Using a sharp knife, peel the grapefruit and orange, removing all of the bitter white pith. Working over the bowl, cut between the membranes and release the sections into the bowl. Squeeze the membranes over the bowl. Add the 2 tablespoons of olive oil and the lemon juice to the bowl and season the salad with salt and pepper.
                                                                  • Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil; season with salt and pepper. Broil 6 inches from the heat for 4 minutes, on one side only, just until white throughout. Using a spatula, transfer the fish to plates. Top with the salad and serve.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Ajowan, sometimes called ajwain or carom, is a spice related to caraway and cumin, and you can find it in most Indian markets. It tastes similar to thyme, but it's more astringent. If you can't find ajowan, omit it.

                                                                  Ingredients
                                                                  • Yes No 3/4 tsp cumin seed
                                                                  • Yes No 3/4 tsp coriander seed
                                                                  • Yes No 1/2 tsp ajowan
                                                                  • Yes No 3 cardamom pods
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1 inch cinnamon stick
                                                                  • Yes No 3 tbsp low-fat yogurt
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 2 1/4 lb, 1 inch salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 7 ingredients in a small skillet over medium heat; cook 2 minutes or until fragrant, stirring constantly. Let cool. Place spice mixture in a spice or coffee grinder, and process mixture until finely ground.
                                                                  • Combine spice mixture, yogurt, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add fish, tossing to coat; seal and marinate in refrigerator for 2 hours, turning occasionally. Remove fish from bag; discard marinade.
                                                                  • Preheat broiler.
                                                                  • Thread 5 pieces of fish onto each of 6 (12-inch) skewers. Place skewers on a broiler pan coated with cooking spray; broil 7 minutes on each side or until done. Arrange the skewers on a platter.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6servings (serving size: 1 skewer)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    broil

                                                                  Prep: 15 min., Chill: 30 min. Lemon juice is an easy way to add fresh zip to this tasty dip.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz artichoke hearts
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 3 tbsp diced onion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 dry vegetable soup mix
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No tortilla chip
                                                                  • Stir together first 7 ingredients in a large bowl.
                                                                  • Drain thawed spinach well, pressing between paper towels; stir into artichoke mixture. Cover and chill 30 minutes or up to 2 days. Serve with assorted corn or tortilla chips.
                                                                  • Note: Light mayonnaise and sour cream may be substituted. For testing purposes only, we used Lipton Vegetable Soup & Dips Mix.
                                                                  • Roasted Red Bell Pepper-Spinach Dip: Substitute 1/2 (12-oz.) jar roasted red bell peppers, drained and chopped, for artichoke hearts. Proceed with recipe as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    lipton
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Lipton
                                                                  • Yes No
                                                                    AMP

                                                                  Lean, tender, and mild, bison steaks—sometimes labeled buffalo—pair well with the earthy sauce. Find bison steaks at some gourmet grocers and specialty markets, or online at localharvest.org or blackwing.com. Look for sumac—a tart, almost lemony spice—at gourmet grocers and Middle Eastern markets.

                                                                  Ingredients
                                                                  • Yes No 24 3 lb baby beets
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 tsp extra virgin olive oil
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 8 4 oz, 3/4 inch thick bison tenderloin steaks
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tbsp sumac
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 2 cup sliced chanterelle mushroom
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 2 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Yes No 1 tbsp bourbon
                                                                  • Yes No 1 tsp minced thyme
                                                                  • Yes No 1 tsp all purpose flour
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 350°.
                                                                  • To prepare beets, leave root and 1-inch stem on beets; scrub with a brush. Place in a 13 x 9-inch baking dish; add 1/4 cup water. Cover and bake at 350° for 45 minutes or until tender. Drain; cool slightly. Trim off roots; rub off skins. Cut each beet in half lengthwise; place in a bowl. Drizzle with olive oil; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper, tossing gently to coat.
                                                                  • To prepare bison, sprinkle both sides of bison with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of bison to pan; cook 2 minutes on each side or until browned. Repeat procedure with remaining bison and 1 tablespoon oil. Place bison on a broiler pan; sprinkle with sumac. Bake at 350° for 8 minutes or until desired degree of doneness.
                                                                  • To prepare sauce, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add mushrooms, shallots, 1/4 teaspoon salt, 1/8 teaspoon pepper, and garlic; sauté for 4 minutes or until tender. Add tomato paste; cook 1 minute, stirring frequently. Add broth, parsley, bourbon, and thyme; bring to a boil. Reduce heat; simmer for 5 minutes. Combine flour and 2 teaspoons water; add flour mixture to mushroom mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat. Gradually add butter to mushroom mixture, stirring until butter melts. Serve sauce with bison and beets.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 8servings (serving size: 6 beet halves, 1 bison steak, and about 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chipotle chiles frequently come packaged in adobo sauce (a Mexican-type red sauce) and can be very hot. They're usually found in the Mexican section of your supermarket. Substitute 1/4 teaspoon of ground pepper for the chipotle, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tsp minced canned chipotle chile in adobo sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 2 14.5 oz no salt added tomatoes, and chopped
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No cilantro
                                                                  • Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add chili powder and next 6 ingredients (chili powder through green chiles); bring to a boil. Reduce heat, and simmer 15 minutes. Ladle chili into individual bowls, and garnish with cilantro sprigs, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  Rest salmon fillets atop fresh herbs tossed with a light lemon dressing. Because they're left whole, use small basil and mint leaves; if you have only large leaves, tear them in half. Refrigerate the herb mixture before preparing the salmon so it won't wilt.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup arugula
                                                                  • Yes No 3/4 cup flat leaf parsley
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/2 small cup basil
                                                                  • Yes No 1/4 small cup mint
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 6 6 oz salmon fillet
                                                                  • Yes No 6 lemon
                                                                  • Combine first 5 ingredients in a large bowl. Cover and refrigerate.
                                                                  • Combine juice, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, stirring with a whisk.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 9 minutes or until fish flakes easily when tested with a fork, turning once. Combine arugula mixture and juice mixture; toss well to coat. Place 1/2 cup herb salad on each of 6 plates; top each serving with 1 fillet. Serve with lemon wedges.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fillet

                                                                  Classic lemon squares are always a popular dessert at teas, luncheons, and showers. As an added bonus, you can make them ahead and freeze for up to one month.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No powdered sugar
                                                                  • Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.
                                                                  • Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
                                                                  • Bake at 350° for 20 to 25 minutes or until lightly browned.
                                                                  • Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.
                                                                  • Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 5 large hass avocados, and pitted
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No salt
                                                                  • In a small skillet, toast the cumin seeds over moderately high heat, shaking the skillet, until fragrant, about 30 seconds. Transfer the cumin seeds to a mortar to cool completely, then finely grind with a pestle.
                                                                  • Scoop half of the avocados into a large bowl and coarsely mash them with a fork. Stir in the lemon juice, cilantro, onion, garlic, jalapeño and ground cumin. Scoop chunks of the remaining avocados into the bowl; stir lightly with a spoon. Season the guacamole with salt and serve at room temperature or lightly chilled.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Like a stovetop cobbler, the slump and its fraternal twin the grunt combine sweetened fruit with dumplings (in this case, cornmeal), which fall or slump into the bubbling fruit mixture. This old-fashioned dessert is best served warm, scooped into bowls, and drizzled with heavy cream.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 cup yellow cornmeal
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 3/4 cup half and half
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 5 4 cup medium nectarines, pitted
                                                                  • Yes No 3 cup blueberry
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp lemon juice
                                                                    For the dumplings:
                                                                  • Stir together flour, cornmeal, sugar, baking powder, salt, and ground ginger in a large mixing bowl to combine, and break up any lumps. Mix half-and-half and melted butter together in a small bowl until evenly combined. Pour half-and-half mixture over flour mixture and stir until just combined (dough will resemble a cornbread batter). Set aside.
                                                                    For the filling:
                                                                  • In another large bowl, gently fold nectarines, blueberries, sugar, and lemon juice together then transfer to a large straight-sided skillet. Cook over medium heat, stirring occasionally, until fruit starts to release some of its juice, about 6 minutes.
                                                                  • Drop eight large dollops of batter over fruit mixture and reduce heat to medium low. Simmer, covered, until dumplings are cooked through and juices are bubbling, about 20 to 30 minutes.
                                                                  • Remove the lid and continue cooking until dumplings are springy to the touch and no longer sticky, about 5 minutes more. Serve warm, drizzled with heavy cream.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée; the recipe comes from Patricia Wells at Home in Provence (Scribner, 1996).

                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 4 globe artichoke
                                                                  • Yes No 2 cup loosely packed basil
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 3 bouquet garni ( sprigs each summer savory
                                                                  • Yes No thyme, and parsley, together
                                                                  • Yes No 3/4 cup white wine
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 1 lb fresh peas in their pods
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 1 lb fava beans in their pods
                                                                  • Yes No 20 asparagus tips
                                                                  • Combine lemon juice and 6 cups water in a large bowl. Working with one artichoke at a time, place artichoke on its side. Using a serrated knife, cut off leaves by making a crosswise cut about 1 1/2" from where the stem meets the base; discard leaves. Cut away tough outer leaves remaining on artichoke's base until you reach inner yellow leaves. Using a peeler, remove green outer layer from stem and base. Trim off bottom 1/2" of stem. Use a spoon to scoop out fuzzy choke from center of artichoke. Quarter trimmed artichoke; transfer to lemon water. Repeat with remaining artichokes.
                                                                  • To make the pistou, combine the basil, 1/2 cup olive oil, minced garlic, and salt and pepper in the bowl of a small food processor and process until smooth; set aside.
                                                                  • Drain artichokes. Heat remaining oil in a 12" skillet over medium heat; add the garlic cloves, onions, bouquet garni, and salt and pepper. Cover and cook, stirring occasionally, until the onions are soft, about 10 minutes. Add the artichokes, wine, tomatoes, and 1/2 cup water; cook, covered, until artichokes are tender, about 25 minutes. Add the peas, fava beans, and asparagus and cook until tender, about 3 minutes; remove and discard the bouquet garni. To serve, divide mixture between four bowls, top each with a generous spoonful of pistou, and serve with crusty bread.
                                                                  • SERVES 4
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  All you need is two ingredients and 25 minutes to transform plain fish fillets into a delicious, gourmet -style dish.

                                                                  Ingredients
                                                                  • Yes No 6 cod fillet
                                                                  • Yes No 1 1/2 lb halibut fillet
                                                                  • Yes No 1 16 oz pace salsa verde
                                                                  • Place the fish into a 3-quart shallow baking dish. Pour the salsa over the fish.
                                                                  • Bake at 400­°F. for 20 minutes or until the fish flakes easily when tested with a fork.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    pace
                                                                    Brands:
                                                                  • Yes No
                                                                    Pace

                                                                  Prep: 1 hr., Freeze: 1 hr.

                                                                  Ingredients
                                                                  • Yes No buttery herb cheese spread
                                                                  • Yes No assorted fresh herb sprigs and flowers
                                                                  • Prepare 3 recipes of Buttery Herb Cheese Spread.
                                                                  • Press 6 cups of mixture into an 8-inch round cakepan; freeze for 1 hour. Unmold onto a serving plate.
                                                                  • Fit decorating bag with basket-weave tip; spoon half of remaining spread into bag. Pipe basket-weave pattern around sides. Use remaining half of spread to pipe ruffle around top, using a star tip.
                                                                  • Form handle from florist wire; attach fresh herbs and flowers to handle with florist tape. Insert 2 water picks into top of cheese spread, and insert a wire end into each pick. Arrange herb sprigs around base of wire. Garnish base of basket, if desired. Serve with assorted crackers, breads, or vegetables.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(8-inch) basket
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Substitute an additional cup of seltzer for the rum if you prefer to turn this summer cocktail into a refreshing tropical fruit punch.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 4 cup mango juice
                                                                  • Yes No 3 cup pineapple juice
                                                                  • Yes No 1 1/2 cup dark rum
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1/4 cup grenadine
                                                                  • Yes No 3 cup club soda
                                                                  • Combine sugar and 1/2 cup water in a small saucepan over high heat; bring to a boil. Cook until sugar dissolves, stirring occasionally. Remove from heat; transfer sugar mixture to a small bowl. Chill.
                                                                  • Combine sugar mixture, mango juice, and next 4 ingredients (through grenadine) in a large bowl; mix well. Stir in soda. Serve over ice.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 12servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    brand
                                                                  Ingredients
                                                                  • Yes No 1 stick butter
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 tsp grated orange zest
                                                                  • Soften 1 stick (1/2 cup) butter. Stir in 1/4 cup honey and 2 tsp grated orange zest. Serve with warmed rolls, scones or biscuits.
                                                                  • Planning Tip: Can be made at least 3 days ahead. Refrigerate in a covered serving dish.
                                                                  Yields: 16
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 4 cup grain cereal
                                                                  • Yes No 2 cup puffed rice cereal
                                                                  • Yes No 1 cup sliced almond
                                                                  • Yes No 1/4 cup raw sesame seeds
                                                                  • Yes No 1 cup raw pumpkin seeds
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat oven to 300°F. In a large bowl, combine first five ingredients. Whisk together remaining ingredients in another bowl.
                                                                  • Stir liquid into cereal nut mixture. Spread in a single layer on a 12-by-15- inch rimmed baking sheet and bake, stirring every 10 minutes, until golden, 30 minutes
                                                                  Yields: 8cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    cheerios
                                                                  • Yes No
                                                                    chex
                                                                    Brands:
                                                                  • Yes No
                                                                    Cheerios
                                                                  • Yes No
                                                                    Chex

                                                                  Typically, beer-can chicken is prepared on the grill, but our oven version cooks in a fraction of the time. If you prefer grilling, place the bird over indirect heat for about two hours or until a thermometer registers 170°. The flavorful meat makes a tasty barbecue sandwich with pickle chips and onion slices.

                                                                  Ingredients
                                                                  • Yes No 1 whole roasting chicken
                                                                  • Yes No 3 tbsp tomato ketchup
                                                                  • Yes No 3 tbsp chili sauce
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No 3 tbsp barbecue smoked seasoning
                                                                  • Preheat oven to 375°.
                                                                  • Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
                                                                  • Combine ketchup and next 7 ingredients (through garlic) in a bowl. Reserve 1/4 cup ketchup mixture; rub remaining ketchup mixture under loosened skin and over breasts and drumsticks. Lift wing tips up and over back; tuck under chicken.
                                                                  • Discard 1/2 cup beer. Add barbecue smoked seasoning to can. Holding chicken upright with the body cavity facing down, insert beer can into cavity. Place the chicken in a roasting pan, and spread legs out to form a tripod to support the chicken. Bake at 375° for 40 minutes.
                                                                  • Increase oven temperature to 450°, and bake an additional 30 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 15 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity.
                                                                  • Remove skin from chicken; discard. Carve chicken, and serve with reserved 1/4 cup sauce.
                                                                  Yields: 4servings (serving size: 5 ounces meat and 1 tablespoon sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  Ingredients
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No two 3 lb chicken
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large spanish onion
                                                                  • Yes No 4 thyme
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/4 cup low-sodium chicken stock
                                                                  • Melt the butter in a large, deep skillet. Season the chicken with salt and pepper. Add half of the chicken to the skillet and cook over moderate heat until golden brown, about 4 minutes per side; transfer to a large plate. Repeat with the remaining chicken. Add the onions to the skillet and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes.
                                                                  • Spoon off all but 1 tablespoon of the butter from the skillet. Return the chicken to the skillet, add the thyme and bay leaves, cover tightly and simmer over very low heat until the chicken breast pieces are just white throughout, about 40 minutes. Transfer the breast pieces to a large plate and cover to keep warm. Continue simmering the chicken in the skillet until cooked through, about 15 minutes longer.
                                                                  • Stir in the stock and return the chicken breast pieces to the skillet. Season the chicken sauté generously with salt and pepper and serve.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve

                                                                  Time: 2 hours, plus freezing time. Store-bought ice cream works fine here, or you can make your own.

                                                                  Ingredients
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 cup packed golden brown sugar
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 pint ice cream
                                                                  • Preheat oven to 350°. In a medium pot, bring 1 in. water to a simmer. Put chocolate and butter in a medium metal bowl and set bowl over pot, being careful not to let bottom of bowl touch water. Heat until chocolate is almost completely melted, then add sugar and eggs and mix thoroughly. Sift together flour, cocoa, and salt, then add to chocolate mixture, stirring well. Pour batter into a greased 10- by 15-in. baking pan. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Let cool completely.
                                                                  • Invert brownie sheet onto a work surface and cut into 1 1/2-in. squares; arrange on pan. Freeze brownies 30 minutes. During last 5 minutes, remove ice cream from freezer to soften.
                                                                  • Working in batches, scoop 1 heaping tbsp. ice cream onto half of brownie squares. Set remaining squares, shiny side up, on top of ice cream and press gently.
                                                                  • Freeze until firm, at least 2 hours. Straighten tops of brownies and trim oozing ice cream with a paring knife if you like. Freeze, covered, up to 1 week.
                                                                  • Note: Nutritional analysis is per sandwich.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 35
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Cappuccino Trifle
                                                                   1 h 15 m

                                                                  For a smooth, rich espresso cream, let the cream cheese come to room temperature before mixing.

                                                                  Ingredients
                                                                  • Yes No 1 cup non self rising cake flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 12 large egg white
                                                                  • Yes No 1 1/2 tsp cream of tartar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp finely crushed coffee bean
                                                                  • Yes No 2 lb strawberry
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp espresso powder
                                                                  • Yes No 2 8 oz less fat cream cheese
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tsp espresso powder
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup non-fat sour cream
                                                                  • Yes No 1/2 cup egg white
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Heat oven to 350° with a rack in the lower third. Sift the flour and salt twice; set aside.
                                                                  • To make cake: In a bowl, beat the egg whites with an electric mixer at low speed until foamy (about 2 minutes). Add cream of tartar; beat at medium-high until fluffy and soft peaks form. Gradually add sugar, beating until eggs form a peak when beater is lifted out. Transfer egg whites to a large bowl; sift 1/3 of the flour mixture over the whites. Fold in, using a rubber spatula, scraping up from the bottom of the bowl. Continue to sift and fold in the flour mixture in batches; fold in lemon zest and crushed coffee beans. Transfer mixture to a dry, ungreased 10-inch tube pan. Run a knife through the mixture to remove air bubbles. Bake until top is just golden and a small knife inserted into the cake comes out clean (about 45 minutes). Invert the pan upside down to cool.
                                                                  • Run a knife around the edges and the middle of the pan; remove cake. Cut cake horizontally into thirds; set aside.
                                                                  • Cut 1/2 of the strawberries into thirds or halves, depending on their size. Transfer to a medium bowl and sprinkle with 1 tablespoon granulated sugar; toss and reserve. Chop the remaining strawberries into medium pieces; transfer to a second bowl, then sprinkle with 2 tablespoons granulated sugar and 1 tablespoon of the espresso powder mixture. Toss and reserve.
                                                                  • To make espresso cream: Beat cream cheese with an electric mixer on medium speed (preferably with paddle attachment) until smooth. Beat in powdered sugar at low speed, adding espresso powder and vanilla. Transfer cream cheese mixture to a medium bowl; stir in sour cream by hand. Reserve espresso cream at room temperature.
                                                                  • In a clean bowl, beat the egg whites on low until foamy (about 2 minutes). Increase speed to medium-high, and gradually add the remaining 3 tablespoons granulated sugar. Beat until egg whites are shiny and hold stiff peaks; reserve.
                                                                  • To assemble: Arrange 1/3 of the cut cake in the bottom of a large glass serving dish. Brush the cake well with the espresso powder mixture. Spread 1/3 of the espresso cream over the cake followed by 1/2 of the egg white mixture. Cover with 1/3 of the chopped strawberries and their liquid and 1/3 of the sliced strawberries; dust lightly with cocoa powder. Repeat with a second layer. For top layer, brush final cake layer with remaining espresso powder mixture, and top with remaining espresso cream mixture, chopped and sliced strawberries, and remaining liquid; dust with cocoa powder. (Trifle may be served right away or covered with plastic wrap and refrigerated, up to 6 hours.)
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 1/12 of the trifle)
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate

                                                                  Prep: 20 min., cook: 55 min. If you're pressed for time, buy quick-cooking wild rice or precooked brown rice in microwaveable pouches to equal 8 cups cooked rice.

                                                                  Ingredients
                                                                  • Yes No 2 cup wild rice
                                                                  • Yes No 2 cup cooked, shredded chicken breasts
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tsp white wine vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Yes No slice garnishes, apple slices, fresh flat leaf parsley sprigs
                                                                  • Cook wild rice according to package directions.
                                                                  • Combine cooked rice, chicken, and next 3 ingredients in a large bowl.
                                                                  • Whisk together lemon juice and next 5 ingredients. Drizzle over rice mixture, tossing to coat. Stir in mint and parsley. Sprinkle with almonds. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Gourmet House Quick Cooking Wild Rice.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  Fried Chicken
                                                                   1 h 10 m
                                                                  Ingredients
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 2 cup self-rising flour
                                                                  • Yes No vegetable oil
                                                                  • Sprinkle chicken with salt and pepper and place chicken in a shallow dish or zip-top plastic bag, then add buttermilk. Cover or seal, and chill for at least 2 hours.
                                                                  • Remove chicken from buttermilk; discard buttermilk immediately. Dredge each piece of chicken in flour.
                                                                  • Pour vegetable oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°. Add half of the chicken; cover and cook for 6 minutes. Uncover chicken and cook for 9 minutes. Turn chicken over; cover and cook for 6 minutes. Uncover and continue cooking for 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain chicken on paper towels. Repeat with remaining chicken. Let cool for 10 minutes before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a classic version of the Roman dish, but we’ve brightened it up with some peas (among the only frozen vegetables we’ll touch). One thing to remember is that pancetta and the type of cheese called for here are quite salty, so be sure to taste, taste, taste as you go! And serve it with lots of freshly ground black pepper. What to buy: Look for pancetta in gourmet groceries and Italian markets. Of course, you can make your own too. This recipe was featured as part of our How to Make Pancetta project.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 6 oz pancetta
                                                                  • Yes No 3 whole egg
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1/2 cup grated pecorino romano cheese
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 lb linguine
                                                                  • Yes No 1 cup frozen green peas
                                                                  • Heat oil in a large frying pan over medium heat. Add pancetta and cook, stirring often, until it is well browned and most of the fat has been rendered. Remove from heat and set aside.
                                                                  • Bring a large pot of salted water to a boil. Meanwhile, beat together eggs and yolks in a small bowl. Add cheeses to egg mixture and continue to beat until well combined.
                                                                  • Cook pasta according to the package directions. When it’s al dente, drain and reserve about 1/2 cup of the pasta water.
                                                                  • Immediately return hot pasta to the pot and stir in egg-cheese mixture, reserved pancetta and pan drippings, and just enough pasta water to make the mixture creamy, about 1/4 to 1/2 cup. Toss with peas and season well with freshly ground black pepper.
                                                                  • Place pasta on a warm platter and serve immediately, passing extra grated cheese on the side.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate

                                                                  A long-simmering curry becomes a quick one when you substitute a tender cut of beef sirloin and stir-fry it till medium-rare. Serve the curry with steamed rice or potatoes.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive or avocado oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 2 1/2 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1/8 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 1/2 lb sirloin steak
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • In a large frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
                                                                  • Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water. Add the paste to the onion and cook, stirring, for 1 minute.
                                                                  • Add the meat to the pan and cook, stirring, for 3 minutes. Raise the heat to moderately high and cook to your taste, stirring, about 2 minutes longer for medium rare. Stir in the cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Why buy barbecue sauce when you can make it? Here ketchup, bacon, vinegar, brown sugar, and bourbon are mixed with lots of spices for a sweet, tart, smoky barbecue sauce. Play around with the ingredients: Add more bourbon, less vinegar, different spices, or swap out the sugar for agave nectar, honey, or maple syrup. This sauce is great on ribs, but as you know, barbecue sauce has endless uses.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup bacon
                                                                  • Yes No 1/2 cup minced red onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/4 cup worcestershire sauce
                                                                  • Yes No 3 tbsp bourbon
                                                                  • Yes No 2 tbsp robust molasses
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1 1/2 tsp smoked paprika
                                                                  • Yes No 1 tsp ground mustard
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Place bacon in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a small bowl; set aside. Reduce heat to medium low, add onion to the pan, and cook in the bacon fat, stirring occasionally, until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 to 60 seconds more.
                                                                  • Whisk in remaining measured ingredients and season with a pinch each of salt and pepper. Stir in reserved bacon and bring mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened and holds a line on the back of a wooden spoon when you drag a finger through it, about 25 minutes. Season with additional salt and pepper as needed. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  This barbecued shrimp recipe is great when you want grilled shrimp, but don't feel like building a fire that you are only going to need for five minutes. These barbecued shrimp are seared in a pan, and are cooked in the shell for extra flavor and moistness. Makes 2 Large or 4 Small Portions of Barbecued Shrimp

                                                                  Ingredients
                                                                  • Yes No 1 jumbo lb shrimp
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 tbsp tomato ketchup
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No lemon
                                                                  • Rinse and drain shrimp well. Combine with all ingredients in a mixing bowl, and toss until the sugar is dissolved and the shrimp are coated. Cover and let sit for 15 minutes in the fridge. Preheat a skillet on medium-high flame until hot. Add the shrimp and sear for about 3 minutes, until cooked. The shells will get charred, and browned, but the meat inside will not, so don't worry about the outside getting too dark - they should look like they were grilled over coals. Remove to a plate, and when cool enough to handle, serve warm with lemon.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  This bloody mary is based on one served at the restaurant Eastern Standard in Boston, Massachusetts.

                                                                  Ingredients
                                                                  • Yes No 4 oz tomato juice
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/8 tsp celery salt
                                                                  • Yes No prepared horseradish
                                                                  • Yes No worcestershire sauce
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 oz vodka
                                                                  • Yes No 2 oyster
                                                                  • Yes No 2 green olive
                                                                  • Yes No celery rib
                                                                  • In a mixing glass, combine the tomato juice, lemon juice, and celery salt and season with horseradish, Worcestershire, Tabasco, salt, and pepper; refrigerate until chilled.
                                                                  • Fill an old-fashioned glass with ice. Pour in the chilled tomato juice mixture and the vodka. Add oysters and their juice; stir. Garnish with olives and celery.
                                                                  • MAKES 1 COCKTAIL
                                                                  Cuisine:YesNoboston
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Fish Tacos
                                                                   5 m
                                                                  Ingredients
                                                                  • Yes No 1 10.6 oz gorton's crunchy fish tenders
                                                                  • Yes No 3 8 inch flour tortilla
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 10 oz tartar sauce
                                                                  • Yes No 1 1/2 cup shredded romaine lettuce
                                                                  • Bake the fish according to the package directions. Wrap the stack of tortillas in foil and place in the oven during the last 5 minutes of baking. To assemble the tacos, place the warm tortillas on serving plates, put 2 tenders on each tortilla, and cover with a few slices of the onion. Add a dollop of the tartar sauce and top with 1/4 cup of the lettuce. Fold over and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried. If you cannot find porcini, use wild mushrooms. To serve 4:

                                                                  Ingredients
                                                                  • Yes No a one oz, 25 gram, half cup dried porcini
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 1/2 300 gram cup vialone nano
                                                                  • Yes No 1/3 cup dry white wine, in a pan on the stove
                                                                  • Yes No 1 50 gram cup frehsly parmigiano
                                                                  • Yes No 1/2 120 milliliter cup heavy whipping cream
                                                                  • Yes No a qt watery bouillon
                                                                  • Yes No a parsley
                                                                  • Yes No salt and pepper
                                                                  • Steep the porcini in a cup of boiling water for fifteen minutes. Meanwhile, slice the onion finely and sauté it in either three tablespoons of oil or 1/4 cup of butter. When it's lightly browned remove it to a plate with a slotted spoon and stir the rice into the drippings in the pot. Sauté the rice for several minutes, until it becomes translucent, stirring constantly lest it stick and burn. Return the onions to the pot, stir in the wine, and continue stirring until it has evaporated completely. Then stir in a first ladle of liquid (if you're using plain water, add about 3/4 teaspoon of kosher salt at this time), and while it's absorbing, chop the mushrooms and strain the liquid they soaked in, which can contain sand. Add the mushrooms and their liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally. About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, half the cheese, the cream if you're using it, a little bit of ground pepper, the parsley, and cover the risotto for two minutes. Serve with the remaining grated cheese. The wine? A light red, along the lines of a Sangiovese di Romagna or a Valcalepio Rosso would be nice. Note: For a libidenous treat, use fresh wild mushrooms. If you have an abundance, and the mushrooms have large caps, I would use just the stems, chopping them, while grilling the caps (they're wonderful over a steak). If you don't have an abundance, or the cpas are small, use them too, and figure about a pound of wild mushrooms for four people.
                                                                  Cuisine:YesNoitalian
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    grill
                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb ground chuck (beef)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb mild american blue cheese
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 brioche buns
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No vegetable oil
                                                                  • Light a grill. Gently form the beef into 4 thick patties and season with salt and pepper. Grill over moderately high heat until lightly charred on the outside and medium-rare within, about 5 minutes per side. Just before the burgers are done, top each one with a slice of cheese and let it melt.
                                                                  • Meanwhile, heat a large cast-iron skillet and brush it lightly with oil. Crack the eggs into the skillet and cook sunny-side up over moderate heat, about 4 minutes. Spread the cut sides of the buns with the melted butter and toast on the grill. Transfer the burgers to the buns. Top with the Green-Chile Relish and the fried eggs and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    maytag
                                                                    Brands:
                                                                  • Yes No
                                                                    Maytag

                                                                  Crunchy green beans and tomatoes combine for a salad that sings of summer. This recipe pairs up swimmingly with our Rib Steaks with Spice Rub. Game Plan: This salad can be made up to 2 hours ahead. Store covered in the refrigerator and toss briefly to recombine flavors just prior to serving.

                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1 small shallot
                                                                  • Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add green beans and cook until knife tender, about 3 to 4 minutes. Drain and transfer to prepared ice water bath. When beans are chilled, drain again and thoroughly pat dry.
                                                                  • Combine all ingredients in a large nonreactive bowl, season with salt and freshly ground black pepper, and toss to coat thoroughly. Taste, adjust seasoning as desired, and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Category Finalist: Family Dinners. "When I met my husband three years ago, he suggested I try cooking albondigas, a traditional Mexican soup with meatballs and vegetables. His mother taught me how to prepare her authentic version. My children wouldn't eat chunks of vegetables, so I needed to re-create the dish. I pureed a package of stir-fry vegetables, fresh carrots, and canned tomatoes with the broth mixture and added yellow squash to the meatballs. Now I take pleasure in knowing that my children are eating a colorful dish of 'hidden' vegetables." —Emily Almaguer, Fort Worth, Texas

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 16 oz frozen pepper stir fry
                                                                  • Yes No 3/4 cup diced carrot
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 1 4 oz green chilies in can
                                                                  • Yes No 2 32 oz carton fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 32 oz carton fat-free, reduced sodium beef broth
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 1/2 cup shredded yellow squash
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 3/4 cup long grain rice
                                                                  • Yes No 1/2 cup chopped sweet onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Heat oil in a large Dutch oven over medium-high heat. Add pepper stir-fry to pan; cook 5 minutes, stirring occasionally. Add carrot; sauté 5 minutes. Stir in tomatoes, chiles, and broths; bring to a boil. Reduce heat, and simmer 15 minutes or until carrot is tender.
                                                                  • Place one-third of broth mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broth mixture. Return to pan.
                                                                  • Combine chicken, pork, squash, cilantro, 1/4 cup rice, onion, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and egg in a food processor; process 30 seconds or until blended. Bring broth mixture to a boil. Drop meat mixture by rounded tablespoonfuls (about 45 meatballs) into broth mixture. Add remaining 1/2 cup rice to pan; reduce heat, and simmer 45 minutes or until meatballs are done. Stir in remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir in juice.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12servings (serving size: about 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 5 oz red wine
                                                                  • Yes No dash bitters
                                                                  • Yes No pinch nutmeg and cinnamon
                                                                  • Heat all ingredients in a saucepan until just under a boil. Cool slightly; then serve in a punch cup or mug.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 qt potato
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1 tbsp marjoram
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 lb lean salt pork
                                                                  • Yes No 1 1/2 cup diced tomato in can
                                                                  • Yes No 1 tbsp sage
                                                                  • Yes No 5 soda crackers
                                                                  • Yes No salt and pepper
                                                                  • Whether prepared in a Crock-Pot or on the stove top for a Winter evening's meal, or over the gas grill's side burner in the dog days of Summer, this Fish Chowder is always good. It can be made ahead, and is even better the next day! Unlike the traditional New England Clam Chowder, this version more resembles what has come to be known as Manhattan Style Clam Chowder. This recipe is a famous Rhode Island recipe circa the early 1800's, which Mrs. Elizabeth Bumpus shared with friends while living in Fairhaven, Massachusetts in 1930. Fairhaven was once a whaling port, and later, became a home for whaling ship captains and ship owners. Herman Melville (author of Moby Dick) set sail from Fairhaven in 1841, aboard the ship Acushnet. We can't tell you that Mr. Melville dined on this chowder while passing through the town, but the dish was commonly served in the region during the era. In a stockpot or large soup pot, simmer the fish in salted water and cool. Remove skin and bones (if any). Save cooking water and set fish aside. Boil potatoes which have been peeled and diced into 1/2 inch cubes in the same water that was used for cooking the fish. Watch potatoes carefully and do not overcook or they will become mushy. Grind or chop the pork using a meat grinder or cleaver (or have the butcher do it). Or, alternatively, slice into 1/4 inch dice using a sharp knife. Saute pork in a skillet until golden. Grind or chop onions garlic and add, continuing to cook for several minutes but do not allow to brown. Add this mixture to potatoes in the stockpot. Add canned tomatoes (or an equal amount of red-ripe fresh tomatoes may be used - skins removed). Boil 2 minutes, then add the flaked fish. Boil for another 3-4 minutes, and season to taste with salt, pepper, and paprika. Crumble 5 soda crackers and sprinkle over all seasoning. Keep covered with a little water so that it will not boil away. A few slices of lemon may be added. Cooks Note: For even more flavor, add 1 bay leaf, a few peppercorns, and two cloves of minced garlic (when sauteéing the onions). We prefer to use only 1/2 tsp. marjoram and thyme rather than the amount called for in the original recipe.
                                                                  Cuisine:YesNonew england
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mince
                                                                    Equipment:
                                                                  • Yes No
                                                                    stove top
                                                                    Brands:
                                                                  • Yes No
                                                                    Stove Top

                                                                  You can make these cookies a day or two before the party and store them in an airtight container. But be warned--these are so good, you should probably stash them somewhere out of sight so you don't eat them all yourself.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup regular oats
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1/3 cup golden raisin
                                                                  • Yes No 1/3 cup sweetened flaked coconut
                                                                  • Yes No 1/4 cup chopped macadamia nut
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 325°.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through baking soda). Combine butter, water, and honey, stirring well to combine. Add butter mixture to flour mixture, stirring until well-blended. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 325° for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan, and cool on wire racks.
                                                                  Yields: 30(serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Spicy Buffalo Chili
                                                                   1 h 15 m

                                                                  This spicy chili recipe uses buffalo, or bison meat, instead of the usual ground beef. Buffalo chili is lower in fat and calories than a beef chili since buffalo are a leaner animal. Native Indians were cooking bison and chilies for centuries before chili con carne became the popular American food it is today. Makes 10 Portions of Spicy Buffalo Chili

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 1/2 lb ground buffalo meat
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 28 oz tomatoes in can
                                                                  • Yes No 1/2 cup chili powder
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1/2 tsp ground chipotle chili pepper
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 cup beef broth
                                                                  • Yes No 2 15 oz pinto beans
                                                                  • Yes No water
                                                                  • In a large pot, over med-high heat, cook the buffalo in the oil until browned and broken in small pieces. Add the onions and sauté for 5 minutes. Add the garlic and cook for one minute. Add all remaining ingredients, except the beans, and bring to a boil. Reduce the heat to low and simmer 1 hour, stirring occasionally. Add the beans and cook for 15 minutes more. Water can be added during the cooking to adjust for thinner or thicker chili.
                                                                  Cuisine:YesNotex-mex
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Never had chili with chocolate? Smoky chipotle chiles and earthy unsweetened chocolate add unexpected depth and richness to this hearty chili.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup diced onion
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 1/4 lb ground turkey breast
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 2 tbsp ancho chile powder
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 15 oz pinto beans
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 2 chipotle chiles, canned in adobo sauce
                                                                  • Yes No 2 oz unsweetened chocolate
                                                                  • Yes No 1/2 cup light sour cream
                                                                  • Yes No scallion
                                                                  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt. Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  The sweet, salty, and spicy flavors of this colorful glaze permeate the salmon as it cooks, creating a succulent dish that tantalizes the taste buds. Prep: 4 minutes; Cook: 7 minutes

                                                                  Ingredients
                                                                  • Yes No 3 tbsp chili sauce
                                                                  • Yes No 3 tbsp minced scallion
                                                                  • Yes No 1 1/2 tbsp low sugar orange marmalade
                                                                  • Yes No 3/4 tsp low-sodium soy sauce
                                                                  • Yes No 4 6 oz salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat broiler.
                                                                  • Combine first 4 ingredients in a small bowl; brush half of chili sauce mixture over fillets. Place fillets, skin sides down, on a baking sheet coated with cooking spray. Broil fish 5 minutes; brush with remaining chili sauce mixture. Broil 2 more minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4servings (serving size: 1 fillet)
                                                                  • Prep Time: 4 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil

                                                                  Keep green apples on hand to make this quick side dish kids and adults will enjoy. Sautéed in butter and mixed with brown sugar and cinnamon—what's not to like?

                                                                  Ingredients
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 6 cup sliced granny smith apple
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Melt butter in a large skillet over medium-high heat. Add apples; sauté 6 minutes or until apples are just tender. Stir in sugar and cinnamon. Cook for 1 minute or until sugar melts.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  6 tablespoons warm water 3 tablespoons finely grated ginger Vegetable oil for frying Scallions and sesame seeds for garnish (optional) Drain and rinse tofu. Cut into 6 slices. Place tofu slices between clean kitchen towels (or paper towels) on a dish or cutting board. Gently press to remove excess water. In a small bowl, mix together miso, water, and ginger. Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low. Pour miso mixture over and between tofu slices and cook until sizzling. Just before serving, garnish with scallions and sesame seeds.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz extra firm tofu
                                                                  • Yes No 6 tbsp water
                                                                  • Yes No 3 tbsp finely grated ginger
                                                                  • Yes No vegetable oil
                                                                  • Yes No scallions and sesame seeds
                                                                  • Drain and rinse tofu. Cut into 6 slices. Place tofu slices between clean kitchen towels (or paper towels) on a dish or cutting board. Gently press to remove excess water.
                                                                  • In a small bowl, mix together miso, water, and ginger.
                                                                  • Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low.
                                                                  • Pour miso mixture over and between tofu slices and cook until sizzling.
                                                                  • Just before serving, garnish with scallions and sesame seeds.
                                                                  Yields: 2 ½
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 lb green bean
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Set a steamer basket in a pot. Fill with enough salted water to come just below basket; bring to a boil. Prepare a large bowl of ice water.
                                                                  • Place green beans in basket; top with garlic. Cover, and steam until green beans are crisp-tender, 4 to 6 minutes. Reserve garlic. Transfer green beans to ice water; let stand until cool. Drain; pat dry.
                                                                  • Make vinaigrette: Using the flat side of the blade of a chef's knife, mash reserved garlic into a paste. Place in a small bowl; whisk in oil, vinegar, and mustard. Season with salt and pepper. Toss green beans with vinaigrette, and serve.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve

                                                                  Watch My Video on How to Make a Chicken Tikka Masala Chicken Tikka Masala is one of Britain's favorite foods. It is even considered one of our national dishes. There are many chicken tikka masala recipes, some hot, some creamy, some creamy and hot! This is my favorite chicken tikka masala recipe because I like a spicy, but not too hot or creamy dish. It is so easy to make and the success of the dish is allowing plenty of time to marinate the chicken; allow a minimum of 2 hours up to overnight in the refrigerator. If you like a creamier, less spicy then check out my other recipe. Creamy Chicken Tikka Masala Recipe

                                                                  Ingredients
                                                                  • Yes No ½ 4 tbsp cup cilantro/coriander leaves
                                                                  • Yes No 1 tsp ginger paste
                                                                  • Yes No 1 tsp garlic paste
                                                                  • Yes No 2 tbsp garam masala spice mix
                                                                  • Yes No 1 tsp red chili paste
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No ½ 115ml cup plain, natural yogurt
                                                                  • Yes No 1 450g lb chicken breast (bone-in, skinless)
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 red onion
                                                                  • Yes No 4 cardamom pods
                                                                  • Yes No 1 tsp garlic paste
                                                                  • Yes No 1 tbsp garam masala spice mix
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 2 tbsp ground almonds
                                                                  • Yes No 1 400g canned chopped tomatoes
                                                                  • Yes No 1 230 milliliter cup 230 ml light/single cream
                                                                  • Place all marinade ingredients, except the yogurt, into a food processor and blitz for a few seconds to create a thick paste. Place the paste into a mixing bowl, add the yogurt and stir well. Add the chicken pieces and stir to make sure all the chicken is coated in the sauce. Cover and refrigerate for a minimum of 2 hours up to overnight.
                                                                  • Thread 3 or 4 chicken chunks onto a wooden skewer and repeat until all the chicken is used up. Place the skewers under a hot grill for about 10 minutes, turning from time to time. The chicken is ready when the outside is golden brown and the chicken is cooked through. Keep to one side.
                                                                  • Make the Sauce Heat the oil a large frying pan until hot but not smoking. Add the chopped onion, cardamom pods and garlic paste and stir well. Be careful to not brown the onions, if they start to brown lower the heat.
                                                                  • Add the garam masala, sugar, ground almonds, chopped tomatoes, stir and cook until the sauce thickens, about 10 minutes.
                                                                  • Add the chicken pieces and the cream. Stir well and cook on a gentle heat for a further 10 minutes.
                                                                  • Serve hot with either naan bread, chapatis and/or a little boiled rice.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    boil
                                                                  Ingredients
                                                                  • Yes No 1 22 oz frozen mashed potatoes
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 3 oz cream cheese
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 2 oz jarred pimiento
                                                                  • Yes No 1 4 oz cup shredded sharp cheddar cheese
                                                                  • Prepare potatoes according to package, adding 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in eggs, cream cheese, and onion; fold in pimiento. Place in a lightly greased 11- x 7-inch pan.
                                                                  • Bake, covered, at 350° for 30 minutes. Uncover and sprinkle with cheese. Bake 10 more minutes.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle

                                                                  Dress up carrots with an orange and ginger glaze for an extra-tasty side dish that enhances any menu.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 lb carrot
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 tsp thinly sliced orange zest
                                                                  • Yes No 2/3 cup orange juice
                                                                  • Yes No 1 1/2 inch ginger
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
                                                                  • Add broth, orange zest, fresh orange juice, and ginger; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
                                                                  • Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt

                                                                  Fried eggs on tortillas with tomato sauce.

                                                                  Ingredients
                                                                  • Yes No 1 14 to 15 oz fire roasted tomatoes
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2/3 cup chopped white onion
                                                                  • Yes No 4 tbsp vegetable oil
                                                                  • Yes No 8 large egg
                                                                  • Yes No 8 6 to 7 inch corn tortilla
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Preheat oven to 200°F.
                                                                  • To make sauce, combine tomatoes, including juice, chile, garlic, salt and sugar in a blender and blend until smooth.
                                                                  • Heat vegetable oil in a 2-quart heavy saucepan over medium heat until it shimmers. Add onion and cook, stirring, until translucent, about 4 minutes. Add pureed tomato mixture and bring to a boil. Reduce the heat to medium-low, and simmer the sauce until lightly thickened, about 10 minutes.
                                                                  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot. Gently break 4 eggs into skillet and cook, covered, 3 minutes, or to desired doneness. Season eggs with salt and pepper. Fry tortillas (see below) while eggs are cooking, then transfer 2 tortillas to a plate and top with 2 eggs. Keep warm in oven while making more eggs (and frying more tortillas) in same manner, adding oil as needed.
                                                                  • While eggs are cooking, heat 2 tablespoons oil in a small nonstick skillet over moderate heat until hot but not smoking. Cook tortillas one at a time in oil, turning with tongs when tortilla starts to blister but is still soft, about 10 seconds on each side, (do not let them become brown or crisp). Blot tortillas on paper towels as fried and stack to keep warm.
                                                                  • Sprinkle eggs with cilantro before serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for a refreshing fruit slushy dessert comes from Cindy Scott of Gridley, California.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3 orange
                                                                  • Yes No 3 lemon
                                                                  • Yes No 1 8 oz small crushed pineapple in juice (canned)
                                                                  • Yes No 3 banana
                                                                  • Yes No lemon-lime soda
                                                                  • Yes No mint
                                                                  • In a small saucepan, bring sugar and water to a boil. Remove from heat and let cool. Transfer to an 8-inch square dish and mix with juices of oranges and lemons, crushed pineapple, and bananas. Freeze 3 hours (or up to overnight). Remove from freezer about 20 minutes before serving (mixture should be slightly slushy). If desired, mix with some lemon-lime soda, and garnish with mint sprigs.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tsp margarine
                                                                  • Yes No 4 cup onion
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 2 lb prepackaged turnip greens
                                                                  • Yes No hot sauce
                                                                  • Melt margarine in a large Dutch oven over medium-high heat. Add onion; sauté 7 minutes. Stir in sugar and pepper. Cover, reduce heat to medium-low, and cook 20 minutes or until golden, stirring frequently. Remove onion mixture from pan; set aside.
                                                                  • Place pan coated with cooking spray over medium-high heat until hot. Gradually add turnip greens, and cook 10 minutes or until wilted, stirring frequently. Add onion mixture to turnip greens; stir gently. Sprinkle with hot pepper sauce, if desired. Serve immediately.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  but the appeal is much the same...

                                                                  Ingredients
                                                                  • Yes No 1 oz gin
                                                                  • Yes No 2 thick slice lemon slices one and one
                                                                  • Yes No 6 oz soda water

                                                                  Prepare this punch up to one day ahead.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 2 family sized tea bags
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 6 oz lemonade concentrate
                                                                  • Yes No crushed ice
                                                                  • Yes No slice lemon
                                                                  • Combine 4 cups water and sugar in a heavy saucepan; bring to a boil. Cook until sugar dissolves; remove from heat. Add cloves, tea bags, and cinnamon; steep 5 minutes. Strain mixture through a sieve into a pitcher; discard solids. Add remaining 2 cups water, juice, and lemonade concentrate; stir well. Chill. Serve over ice, and garnish with lemon slices, if desired.
                                                                  Yields: 12servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This is a great way to prepare chicken breasts. The texture of the crisp cooked prosciutto goes brilliantly with the tender chicken. Bashing the chicken out thinly before you start cooking means it cooks much faster than a regular chicken breast. If you can?t get hold of prosciutto, then any kind of thin ham, such as Parma ham, or even smoked streaky bacon will work just as well.

                                                                  Ingredients
                                                                  • Yes No 2 sprigs of fresh thyme
                                                                  • Yes No 2 skinless chicken breast fillets, about each
                                                                  • Yes No freshly ground black pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No 4 prosciutto
                                                                  • Yes No olive oil
                                                                  • This is a great way to prepare chicken breasts. The texture of the crisp cooked prosciutto goes brilliantly with the tender chicken. Bashing the chicken out thinly before you start cooking means it cooks much faster than a regular chicken breast. If you can’t get hold of prosciutto, then any kind of thin ham, such as Parma ham, or even smoked streaky bacon will work just as well.To prepare your chickenPick the thyme leaves off the stalks. Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife. Season with a little pepper (you don’t need salt as the prosciutto is quite salty). Lay your breasts next to each other and sprinkle over most of the thyme leaves. Grate a little lemon zest over them. Lay 3 prosciutto slices on each chicken breast, overlapping them slightly. Drizzle a little olive oil and sprinkle with the remaining thyme leaves. Put a square of plastic wrap over each breast and give them a few really good bashes with the bottom of a saucepan until they are about ½ inch thick.To cook your chickenPut a frying pan over a medium heat. Remove the plastic wrap and carefully transfer the chicken breasts, prosciutto-side down, into the pan. Drizzle over some olive oil. Cook for 3 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up. To serve your chickenEither serve the chicken breasts whole or cut them into thick slices and pile them on a plate. Serve with lemon wedges for squeezing over and a good drizzle of olive oil. Lovely with mashed potatoes and green veggies or a crunchy salad.This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009
                                                                  Cuisine:YesNoparma
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash

                                                                  I first tasted this soup when I was in Barcelona earlier this year. It may not look like the prettiest dish ? it actually looks quite frumpy ? but the flavors are amazing. The smoky spicy chorizo and Spanish ham are lovely with the creamy texture of the chickpeas and spinach. Definitely give this a go. You will always get good results with this soup, but you?ll come up with something really special if you can get hold of the best quality chickpeas, chorizo and ham. There?s a little bit of chopping to do in this recipe, but you can use a food processor if you don?t have much time.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 5¹/₂oz chorizo sausage
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 of garlic
                                                                  • Yes No celery
                                                                  • Yes No 1lb fresh spinach, washedand
                                                                  • Yes No 8 fresh tomatoes
                                                                  • Yes No good quality chickpeas
                                                                  • Yes No 5 cups chicken stock
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No prosciutto
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 hard eggs
                                                                  • I first tasted this soup when I was in Barcelona earlier this year. It may not look like the prettiest dish – it actually looks quite frumpy – but the flavors are amazing. The smoky spicy chorizo and Spanish ham are lovely with the creamy texture of the chickpeas and spinach. Definitely give this a go. You will always get good results with this soup, but you’ll come up with something really special if you can get hold of the best quality chickpeas, chorizo and ham. There’s a little bit of chopping to do in this recipe, but you can use a food processor if you don’t have much time.Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery. Turn the heat down and cook slowly for 15 minutes with a lid on and without coloring the onions. Now take the lid off – the smell and color will be fantastic. Stir it around and get some color happening now. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes. At this point you can remove about a third of the mixture and purée it in a food processor. Pour it back into the pot, give it a good stir and season to taste with salt and pepper. Remove from the heat and stir in the pata negra or ham and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls and grate some hard-boiled egg on top. The egg was a bit unexpected when I was given this in Barcelona, but it actually adds a lovely richness to it.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grate

                                                                  This sweet yet tart dressing goes with many different salads, and it's quick to make in the blender. Try it with a strawberry spinach salad, or with a pear and blue cheese salad.

                                                                  Ingredients
                                                                  • Yes No 2 passion fruit
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Cut passion fruits in half. Scrape pulp and seeds into a small saucepan. Heat fruit pulp over medium low heat, stirring. Heat almost to boiling, then remove from heat. Strain pulp through a fine sieve or colander. Discard seeds, and let the juice cool. Place olive oil, passion fruit juice, lime juice, vinegar, honey, and salt in a blender or food processor. Blend until smooth. Store salad dressing in refrigerator for up to one week. Stir or shake before using.
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir

                                                                  When I made this Coconut Pecan Frosting recipe for my German Chocolate Cake, my family, most especially my daughter, fell in love with it. She was right too. There was just something about all of that butter mixed with coconut and pecans. Yummm...my!

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 14 oz sweetened condensed milk
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 1/2 cup coconut meat
                                                                  • Yes No 1 cup coarsely chopped pecan
                                                                  • In a heavy saucepan, melt butter. Add sweetened condensed milk and egg yolk. Bring to a boil while constantly stirring. Once it boils, remove from heat. Stir in coconut and pecans. Cool to room temperature before putting on German Chocolate Cake or other cake. Makes enough to ice one 2-layer cake. Notes in the Margin: Unlike other versions of this recipe, this recipe runs down the side of the cake, which I prefer. If you want to "tighten-up" this icing, add more coconut and pecans, about 1/2 each should do it. Also, make sure it's completely cool. My icing was still a little warm when I put it on my cake.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir

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

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

                                                                  Here's a very special treat for spring and Easter from Bouchon Bakery! They sent us these gorgeous yet easy eggs made from Rice Krispies, rolled in bright, pretty colors and flavors. Read on for recipes for chocolate, peanut butter, and strawberry Rice Krispie Easter eggs!

                                                                  Ingredients
                                                                  • Yes No 7 oz miniature marshmallow
                                                                  • Yes No 1.5 oz butter
                                                                  • Yes No 3.5 oz rice krispies
                                                                  • Yes No 2.7 oz peanut butter
                                                                  • Yes No 2.7 oz spanish peanuts
                                                                  • Yes No 7 oz miniature marshmallow
                                                                  • Yes No 1.5 oz butter
                                                                  • Yes No 4.5 oz rice krispies
                                                                  • Yes No 0.4 oz dehydrated strawberries
                                                                  • Yes No 1.25 oz strawberry compound
                                                                  • Yes No 4 drop red food coloring
                                                                  • Yes No 7 oz miniature marshmallow
                                                                  • Yes No 1.5 oz butter
                                                                  • Yes No 3.5 oz rice krispies
                                                                  • Yes No 2.7 oz crunchy pearls
                                                                  • Yes No 2.1 oz 64% cocoa chocolate
                                                                  • Yes No 0.5 oz 100% cocoa chocolate
                                                                  • Yes No 0.35 oz cocoa powder
                                                                  Cuisine:YesNospanish
                                                                    Equipment:
                                                                  • Yes No
                                                                    rice krispies
                                                                  • Yes No
                                                                    valrhona
                                                                    Brands:
                                                                  • Yes No
                                                                    Rice Krispies
                                                                  • Yes No
                                                                    Valrhona

                                                                  Homemade Lemon Curd delivers a burst of bright citrus flavor to this simple-to-fix pie, and--sweeter still--it can be made up to 2 weeks ahead!

                                                                  Ingredients
                                                                  • Yes No 2 pint vanilla ice cream
                                                                  • Yes No vanilla wafer crust
                                                                  • Yes No 1 1/2 cup homemade lemon curd
                                                                  • Yes No 16 vanilla wafer
                                                                  • Yes No meringue topping
                                                                  • Let ice cream stand at room temperature 5 minutes or just until soft enough to spread. Spoon 1 pt. ice cream into Vanilla Wafer Crust. Top with 3/4 cup lemon curd; repeat with remaining ice cream and lemon curd. Gently swirl ice cream and curd with a knife or small spatula. Insert vanilla wafers around edge of pie. Cover and freeze 8 hours.
                                                                  • Spread Meringue Topping over pie. If desired, brown meringue using a kitchen torch, holding torch 1 to 2 inches from pie and moving torch back and forth. (If you do not have a torch, preheat broiler with oven rack 8 inches from heat; broil 30 to 45 seconds or until golden.) Serve immediately, or cover loosely with plastic wrap, and freeze 4 hours or up to 1 week.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Total Time: 11 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Use this mix to rim your next margarita or to add some kick to a dish that you would normally season with plain old salt.

                                                                  Ingredients
                                                                  • Yes No 1 cup kosher salt
                                                                  • Yes No 3/4 tsp cayenne pepper, ground
                                                                  • Combine ingredients in a small bowl and mix thoroughly.
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  Bucket o' Bones
                                                                   2 h 15 m
                                                                  Ingredients
                                                                  • Yes No 2 cup tomato ketchup
                                                                  • Yes No 1 1/3 cup maple syrup
                                                                  • Yes