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                                                                  A version of a California classic, this sandwich is a healthy mix of vegetables, whole-grain bread, and Jack cheese, topped with ranch dressing. This recipe first appeared in our April 2011 special Sandwich Issue with the article Golden State of Sandwiches.

                                                                  Ingredients
                                                                  • Yes No ¼ cup buttermilk (1% fat)
                                                                  • Yes No ¼ cup sour cream
                                                                  • Yes No ¼ cup mayonnaise
                                                                  • Yes No 1 tbsp diced chives
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • Yes No ½ tsp garlic powder
                                                                  • Yes No ¼ tsp onion powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 slice multigrain sandwich bread
                                                                  • Yes No 2 slice monterey jack cheese
                                                                  • Yes No ½ cup alfalfa sprouts
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 tomato
                                                                  • Whisk together buttermilk, sour cream, mayonnaise, chives, parsley, and garlic and onion powders in a small bowl. Season with salt and pepper, and spread on all bread slices. Place 1 slice cheese each on 2 slices of bread and top with sprouts, avocado, and tomato. Season with salt and pepper, and cover with remaining 2 slices of bread.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover

                                                                  Pizza for breakfast may sound weird to anyone out of college, but this pizza has all the components of a classic breakfast: cheesy eggs with hot sauce, bacon, and “toast.” If making pizza dough first thing in the morning seems overwhelming, prepare it the night before and refrigerate it, or use a good-quality, fresh, store-bought dough. What to buy: Harissa is a fiery Tunisian spice paste that ranges in consistency from smooth to slightly chunky. It’s available in tubes and jars at many Middle Eastern and gourmet markets, or online. You can also make your own. This recipe was featured as part of our breakfast beer tasting.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 6 oz pancetta
                                                                  • Yes No 4 tbsp harissa
                                                                  • Yes No 2 cup shredded partially skim mozzarella
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 scallion
                                                                  • Place water in the bowl of a stand mixer fitted with a hook attachment, sprinkle yeast on top, and let rest until mixture is bubbling, about 10 minutes. Meanwhile, place flour, sugar, and salt in a medium bowl and whisk to combine.
                                                                  • When yeast mixture is ready, add flour mixture and 1 tablespoon of the olive oil and mix on low speed until flour is moistened and dough starts to come together, about 2 minutes. Increase speed to medium and mix until dough is smooth and stretches 3 to 4 inches without breaking, about 8 to 10 minutes. Meanwhile, coat a large bowl with oil.
                                                                  • Transfer dough to the oiled bowl, cover with a damp towel or plastic wrap, and set in a warm place until doubled in size, about 1 hour. (Alternatively, let the dough rise in the refrigerator, covered, for up to 2 days.)
                                                                  • Meanwhile, heat the oven to 450°F and arrange one rack in the middle and another rack in the lower third of the oven.
                                                                  • Place pancetta in a single layer on two baking sheets and bake one sheet on each rack, rotating the sheets halfway through the cooking time, until pancetta is browned and crispy, about 15 minutes. Remove pancetta to several sheets of paper towels and let drain briefly. When cooled, break into small pieces and place in a small bowl; set aside. Wash the baking sheets and return them to the oven (one on each rack) to heat, at least 10 minutes, while preparing the dough.
                                                                  • Once the dough has risen, punch it down and turn it out onto a lightly oiled surface. Divide it into four equal pieces and cover with plastic wrap. Shape two of the pieces into 7-inch rounds. Remove the hot baking sheet from the middle rack (leave the other one in the oven) and drizzle with olive oil. Carefully place the rounds side by side on the baking sheet, not touching each other. Evenly spread 1 tablespoon of the harissa on each round, then scatter a quarter of the cheese and a quarter of the reserved pancetta over each. Bake on the middle rack until the dough just starts to puff and is barely golden in a few spots, about 5 minutes.
                                                                  • Remove pizzas from the oven, carefully crack an egg into the center of each, and drizzle with about 1 to 2 teaspoons olive oil. Return the baking sheet to the middle rack and bake until pizza crusts are crisp and browned and egg whites are set, about 7 minutes. Remove from the oven and sprinkle each with a quarter of the scallions. Season with salt and pepper if desired. Serve immediately.
                                                                  • Repeat with remaining dough and toppings, using the second hot baking sheet and baking on the middle rack.
                                                                  Cuisine:YesNotunisian
                                                                  Yields: 4(7-inch) pizzas
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Nori (seaweed wraps), wasabi, and pickled ginger are available in well-stocked supermarkets and in Asian grocery stores.

                                                                  Ingredients
                                                                  • Yes No sushi rice
                                                                  • Yes No sushi fillings
                                                                  • Place a sheet of nori, shiny side down, on a bamboo rolling mat (with slats running parallel to you) or a piece of plastic wrap (about 10 by 12 in.), aligning nori with the bottom edge of mat. Dip your hands in vinegar-water mixture and scatter 1 1/2 cups rice over nori; pat into an even layer, spreading out to the sides and bottom of nori, but leaving a 2-inch-wide strip bare along the top edge.
                                                                  • With your finger, spread a thin stripe of wasabi horizontally across center of rice. Arrange three or four sushi fillings along wasabi stripe; it's okay if some ends stick out). Moisten top edge of nori with vinegar-water mixture. Holding fillings down with your fingers, lift edge of mat closest to you with your thumbs and roll it over so that the near edge of nori meets the far edge of rice. Roll over to seal, and briefly press mat around roll.
                                                                  • Remove roll from mat. If desired, trim off any filling sticking out. With a sharp knife, cut roll into six or eight equal pieces, rinsing knife in water between cuts.
                                                                  • NOTES: Set up a rolling station: Arrange sushi components on the table, or set up a station on a nearby counter. 1. Mix 1/4 cup rice vinegar with 4 cups water. Pour into small bowls for guests to moisten their hands while rolling sushi, so rice doesn't stick. 2. Put 6 precut sheets of nori (7 1/2 by 8 in.) in a covered serving container to keep dry; mound sushi rice and fillings on platters or in bowls (vegetables together, seafood separately). Put condiments--soy sauce, pickled ginger (1 cup), and wasabi (about 3 tablespoons prepared wasabi or 4 tablespoons powdered wasabi mixed with about 2 1/2 tablespoons water)--in separate bowls. 3. Arrange ingredients, along with bamboo mats or plastic wrap, on the table or station.
                                                                  • Nutritional analysis per piece of crab, avocado, and cucumber roll: Calories 133 (15% from fat); Fat 2.2g (sat 0.4g); Protein 3.2g; Carb 25g; Fiber 0.4g; Chol 7.2mg; Sodium 162mg.
                                                                  • Nutritional analysis per piece of smoked salmon, asparagus, and carrot roll: Calories 112 (2% from fat); Fat 0.2g (sat 0.1g); Protein 2.3g; Carb 24g; Fiber 0.4g; Chol 0.5mg; Sodium 126mg.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6rolls; 6 to 8 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked

                                                                  Similar to apple pie à la mode, this frozen dessert has an easy-to-make graham cracker crust. Layer the apple filling with vanilla frozen yogurt spiced with cinnamon, caramel syrup, and chopped pecans.

                                                                  Ingredients
                                                                  • Yes No 10 reduced fat graham cracker sheets
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 5 cup thinly sliced granny smith apple
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 4 cup reduced fat vanilla frozen yogurt
                                                                  • Yes No 6 tbsp caramel topping
                                                                  • Yes No 1 reduced fat graham cracker sheet
                                                                  • Yes No 1 tbsp chopped pecan
                                                                  • Preheat oven to 350°.
                                                                  • To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.
                                                                  • To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.
                                                                  • Place frozen yogurt in a chilled bowl. Stir in 1 teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
                                                                  Yields: 8servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Gordita means ?little fat girl? in Spanish and is meant as a sort of cute, cuddly term of endearment. It?s also the name for these sweet little puffy tortillas, which are often made around Easter and other special occasions. Look at the gorditas as a tasty spoon for carrying all kinds of big exciting flavours. Mexicans put all sorts of things, from beans, to meat, to salsa, on them. I?ve gone for quite a delicious and delicate apple salsa here ? give it a try.

                                                                  Ingredients
                                                                  • Yes No masa harina
                                                                  • Yes No ½ tsp level teaspoon sea salt
                                                                  • Yes No 1 tsp 1 teaspoon baking powder
                                                                  • Yes No water
                                                                  • Yes No all purpose flour
                                                                  • Yes No olive oil
                                                                  • Yes No apple
                                                                  • Yes No 3, ripe tomatoes
                                                                  • Yes No 2 spring onions
                                                                  • Yes No chilli
                                                                  • Yes No small a of fresh coriander
                                                                  • Yes No 1 tbsp 1 tablespoon pumpkin seeds
                                                                  • Yes No 1 tbsp 1 tablespoon sunflower seeds
                                                                  • Yes No 1 lime
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No feta cheese
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 1 lime
                                                                  • Gordita means ‘little fat girl’ in Spanish and is meant as a sort of cute, cuddly term of endearment. It’s also the name for these sweet little puffy tortillas, which are often made around Easter and other special occasions. Look at the gorditas as a tasty spoon for carrying all kinds of big exciting flavours. Mexicans put all sorts of things, from beans, to meat, to salsa, on them. I’ve gone for quite a delicious and delicate apple salsa here – give it a try.Put the cornmeal and salt into a large bowl and make a well in the centre. Mix the baking powder into the hot water and pour this into the well. Using a fork, mix the cornmeal into the liquid, and when it starts to come together use your hands to knead it. Divide the dough into 16 equal squash-ball-sized pieces and dust them lightly with flour. Roll each piece around in your hands, then pat and flatten into a small round roughly the size of the base of a wine glass. Put these on an oiled tray, dust with flour and put aside while you make your salsa. Finely chop your apple, tomatoes and spring onions, and finely slice your chilli. Put them all into a bowl. Pick the leaves from your coriander and put them into a bowl of water until you’re ready to serve. Chop the coriander stalks up nice and finely and add to the bowl with the other salsa ingredients. Put a large pan on a medium heat and add your pumpkin and sunflower seeds. Toss them around for a few minutes and toast them. Add them to your salsa with the juice of your lime, a good lug of olive oil and a pinch of salt and pepper. Mix well, then have a taste and add a little more seasoning, lime juice or chilli if you think it needs more attitude. Put the pan back on a medium heat and add a couple of good lugs of olive oil. Cook as many gorditas as will comfortably fit into the pan for about 2 to 3 minutes on each side, or until they’re golden and puff up a little.Serve the gorditas warm out of the pan with a tablespoon of your beautiful salsa, a little hunk of cheese, a couple of your drained coriander leaves and a few slices of chilli, if you fancy, and with lime wedges on the side for squeezing over.Wine suggestion:French dry white – a Gewürztraminer from AlsaceFind out more about Jamie’s American Road Trip tv show and Jamie’s America Book
                                                                  Cuisine:YesNomexican
                                                                  Yields: 16
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Time: 30 minutes. Like a Monte Cristo, only better. The parmesan crust is pure genius.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 4 from a sourdough
                                                                  • Yes No 6 oz turkey
                                                                  • Yes No 1/2 avocado
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 2 slice muenster cheese
                                                                  • In a small bowl, combine butter, garlic, and chile flakes. In a medium bowl, whisk egg and milk. Spread parmesan on a plate.
                                                                  • In a large frying pan, melt half the seasoned butter over medium heat. Dip 1 bread slice in egg mixture, coating one side only. Dip coated side into parmesan. Place to one side in frying pan, cheese side down. Repeat with 1 of remaining bread slices. Arrange turkey, avocado, cilantro, and muenster on slices, dividing evenly.
                                                                  • Dip remaining bread into egg and then into parmesan. Arrange on sandwiches, cheese side up, and cook over medium heat until undersides are golden brown, 3 to 4 minutes. Lift sandwiches and add remaining butter to pan; flip and cook until second side is golden brown, 3 to 4 minutes more.
                                                                  • Note: Nutritional analysis is per sandwich.
                                                                  Yields: 2sandwiches
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 16 slice cinnamon raisin bread
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No powdered sugar
                                                                  • Yes No summer berries
                                                                  • Preheat the oven to 350°. Butter a 9-by-13-inch glass or ceramic baking dish. Brush both sides of each bread slice with melted butter. Arrange the bread in the prepared dish in 2 even rows.
                                                                  • In a large bowl, whisk the whole eggs with the egg yolks until blended. Whisk in the granulated sugar, milk, heavy cream and vanilla. Strain the milk mixture over the bread, pressing on the slices to make sure they're evenly moistened.
                                                                  • Place the baking dish in a larger roasting pan and pour enough warm water into the pan to reach halfway up the side of the dish. Bake in the upper third of the oven for about 25 minutes, or until the top is lightly browned and the custard is set. Transfer the baking dish to a rack and let the custard rest for 15 minutes. Sift confectioners' sugar over the custard and cut into squares. Serve with berries.
                                                                  Yields: 7
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This candy will soften slightly while at room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 cup pecan
                                                                  • Yes No 3 4 oz bars bittersweet chocolate baking bars
                                                                  • Yes No 3 4 oz white chocolate baking bars
                                                                  • Yes No 1 coarse tsp sea salt
                                                                  • Place pecans in a single layer on a baking sheet.
                                                                  • Bake at 350° for 8 to 10 minutes or until toasted.
                                                                  • Line a 17- x 12-inch jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. (You will have 48 pieces total.) Arrange in a checkerboard pattern in jelly-roll pan, alternating white and dark chocolate. (Pieces will touch.)
                                                                  • Bake at 225° for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle evenly with toasted pecans and salt.
                                                                  • Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.
                                                                  • *3/4 tsp. kosher salt may be substituted.
                                                                  • Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1 ¾lb.
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    ghirardelli
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Ghirardelli

                                                                  Since the risotto needs to chill overnight, these come together quickly. Add mixed greens topped with roasted red bell pepper wedges and crumbled feta for a light supper.

                                                                  Ingredients
                                                                  • Yes No brown rice risotto
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No basil
                                                                  • Divide Brown Rice Risotto with Pumpkin into 18 equal portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 9 patties; cook 3 minutes. Carefully turn patties; cook 3 minutes on each side or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil and patties. Garnish with basil, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6appetizer servings (serving size: 3 cakes)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook

                                                                  Sprinkle a buttery, brown sugar and pecan mixture over the top of the creamy potatoes in this sweet potato casserole that's sweet enough to be dessert.

                                                                  Ingredients
                                                                  • Yes No 14 cup cubed organic sweet potato
                                                                  • Yes No 1/2 cup organic half and half
                                                                  • Yes No 1/2 cup organic maple syrup
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup organic all purpose flour
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/4 cup organic butter
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Preheat oven to 375°.
                                                                  • Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
                                                                  • Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
                                                                  • Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 18servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  Inspiration for this came from me being so bored with traditional celeriac rémoulade, which is an old-fashioned French salad kind of similar to this but using grated celeriac, mustard and mayonnaise. It?s really handy to have a good peeler for this recipe. I tend to use capers in vinegar for this dish and it works really well.

                                                                  Ingredients
                                                                  • Yes No 1 celeriac
                                                                  • Yes No 1 of fresh flat leaf parsley
                                                                  • Yes No 2 anchovies
                                                                  • Yes No 2 tbsp 2 tablespoons good capers
                                                                  • Yes No 2 tbsp 2 tablespoons sweet and sour gherkins
                                                                  • Yes No 5 tbsp 5 tablespoons crème fraîche
                                                                  • Yes No 1 tbsp 1 tablespoon dijon mustard
                                                                  • Yes No 3 tbsp 3 tablespoons extra virgin olive oil
                                                                  • Yes No white wine vinegar
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Inspiration for this came from me being so bored with traditional celeriac rémoulade, which is an old-fashioned French salad kind of similar to this but using grated celeriac, mustard and mayonnaise. It’s really handy to have a good peeler for this recipe. I tend to use capers in vinegar for this dish and it works really well.Once you’ve peeled the celeriac, chuck away the skin and then carry on peeling around it, giving you long ribbons. If they break every now and again it doesn’t matter. Continue until you reach the fluffy tasteless inner core, which you should throw away. Remove and discard the chunky stalks from the parsley, then finely slice the thinner stalks and roughly chop the leaves.Put your celeriac and parsley into a large bowl and mix together with all the other ingredients. Season to taste, adding a little more vinegar if need be, then serve straight away.Try this: Put some of this salad on a plate, then cover it completely with some smoked salmon and plenty of ground black pepper.Or this: Roast a nice chicken. Allow it to cool and serve with this salad.• from Jamie's Kitchen
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    roast

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

                                                                  Ingredients
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 2/3 cup light sour cream
                                                                  • Yes No 1 tbsp minced chipotle chile, canned in adobo sauce
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 4 tsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 cup shredded romaine lettuce
                                                                  • Yes No 2 cup chopped roasted skinless, boneless chicken breasts
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1/2 cup diced avocado
                                                                  • Yes No 1/3 cup red onion
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 8 3/4 oz no salt added kernel corn
                                                                  • To prepare dressing, combine first 7 ingredients, stirring well.
                                                                  • To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately. Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 5 oz andouille
                                                                  • Yes No 1/2 cup thinly sliced celery
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 5.5 oz spicy tomato juice
                                                                  • Yes No 8 oz frozen peppers and onions
                                                                  • Yes No 1 cup frozen okra
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1 1/4 medium lb shrimp
                                                                  • Yes No 2 1/2 cup cooked rice
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Heat a large Dutch oven coated with cooking spray over medium heat. Add sausage; cook 5 minutes or until lightly browned. Remove from pan. Add celery to drippings; cook 3 minutes. Add garlic; sauté 30 seconds.
                                                                  • Add sausage, tomatoes, and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in shrimp; cover and simmer 10 minutes. Discard bay leaf. Serve over rice. Sprinkle with parsley.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 5servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 32 minutes
                                                                  • Total Time: 52 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Charoset, a diplike Passover dish made with fruit and ground nuts, symbolizes the mortar with which the enslaved Israelites bonded bricks. This Ashkenazic version, containing apples, walnuts, and sweet wine, comes to us from the mother of our colleague Leslie Jonath. This dish was featured as part of our Recipes for Passover photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup walnut
                                                                  • Yes No 1 lb granny smith apple
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1/4 cup kosher sweet wine
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No matzo
                                                                  • Place walnuts in the bowl of a food processor fitted with a blade attachment and pulse until finely chopped but not a paste, about 20 (1-second) pulses. Transfer to a medium bowl.
                                                                  • Place apples and lemon juice in the food processor and pulse until finely chopped, about 25 (1-second) pulses. Transfer to the bowl with the walnuts.
                                                                  • Add the wine and cinnamon to the apple-walnut mixture and stir to combine. Season with salt and pepper to taste. Let the charoset sit for at least 30 minutes. Serve with matzo.
                                                                  Yields: 2 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    manischewitz
                                                                    Brands:
                                                                  • Yes No
                                                                    Manischewitz
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 3/4 cup chopped kimchi
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Put the flour in a medium bowl. Add the water in a steady stream, stirring until a raggy dough forms. Turn the dough out onto a work surface and knead until smooth, 5 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 15 minutes.
                                                                  • In a large bowl, knead the pork with the kimchi, ginger, garlic, egg and salt.
                                                                  • Line a baking sheet with wax paper and sprinkle with flour. Quarter the dough. On a floured work surface, roll each piece into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Roll out 6 balls at a time to 3 1/2-inch rounds; brush off the excess flour. Spoon 1 tablespoon of the filling onto the center of each round. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Lift each dumpling by the pleated edge, transfer to the baking sheet and press down lightly to flatten.
                                                                  • In a nonstick skillet, heat 2 tablespoons of the oil. Arrange half of the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 minutes. Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate. Cook the remaining dumplings and serve.
                                                                  Yields: 12dumplings
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Packed with berries and finished with a sprinkle of sugar for a crunchy, sweet top, these tender, moist blueberry muffins are perfect for breakfast or an afternoon snack. Game plan: The muffins will last up to 3 days when stored at room temperature in an airtight container. This dish was featured as part of our Recipes for Summer Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 cup frozen blueberry
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Place cupcake liners in a 12-well muffin pan; alternatively, coat the wells with butter. Set the pan aside.
                                                                  • Whisk together the flour, baking powder, and salt in a large bowl to break up any lumps and aerate the mixture; set aside.
                                                                  • Whisk together 3/4 cup of the sugar, the melted butter, cream, eggs, and vanilla extract in a medium bowl until smooth. Add this and the blueberries to the flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
                                                                  • Fill the muffin wells completely, and then evenly sprinkle the remaining 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve.
                                                                  Yields: 12muffins
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Pair pasta-like gnocchi with wilted spinach for a flavorful and light dish in minutes.

                                                                  Ingredients
                                                                  • Yes No 1 packed, 16 oz vacuum gnocchi
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 10 oz fresh spinach
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 1 oz cup finely shredded parmesan cheese
                                                                  • Cook gnocchi according to package directions, omitting salt and fat; drain.
                                                                  • Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 1 minute. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.
                                                                  Yields: 4servings (serving size: 1 cup gnocchi mixture and 1 tablespoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb beef skirt steak
                                                                  • Yes No 1 red onion
                                                                  • Yes No vegetable oil
                                                                  • Yes No 8 oz frozen french fries
                                                                  • Yes No 1/4 cup sliced pickled jalapeño pepper
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No hot sauce
                                                                  • In a large bowl, combine the olive oil, cumin, coriander, garlic and a generous pinch each of salt and pepper. Cut the steak into 4-inch pieces; slice the steaks across the grain 1/2 inch thick and add to the bowl along with the onion. Let marinate for 10 minutes.
                                                                  • Meanwhile, in a large skillet, heat 1/2 inch of oil until shimmering. Add the french fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels.
                                                                  • Heat a large griddle until very hot. Add the steak and onion along with the pickled jalapeños and stir-fry over high heat until the meat and onion are cooked through and lightly charred, 3 to 4 minutes. Add the tomato and cook until softened and beginning to char, about 1 minute. Add the french fries and cilantro and flip with a spatula to combine. Serve right away with hot sauce.
                                                                  Cuisine:YesNoperuvian
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 12 large cucumber
                                                                  • Yes No 12 large onion
                                                                  • Yes No 1 pint white vinegar
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1 tsp mustard seed
                                                                  • Yes No 1 tsp celery seed
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Peel onions. Wash and thinly slice cucumbers and onions. Place in a solution of 1 quart of water mixed with 1/4 cup canning salt. Allow to stand in brine for 3 hours. Combine vinegar, brown sugar, mustard and celery seed. Bring to a boil for 2 minutes. In a bowl, combine ginger, turmeric, salt and pepper. Stir in 1/2 cup of the hot vinegar. Combine with drained pickles. Drain brined cucumbers (do not rinse) and transfer to sterile canning jars. Top with boiling hot vinegar mixture. Put on sterile lid and seal. Alternative method: Ladle hot cucumbers into non-sterilized but clean canning jars and top with hot vinegar/spice mixture, leaving 1/4-inch headspace. Process in a boiling water bath canner for 10 minutes (pints) or 15 minutes (quarts).
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    seal

                                                                  Choose quick-cooking flank steaks for a speedy stir-fry dish packed with shiitake mushrooms and bok choy. These ingredients from the Orient combine to give the recipe high-impact flavor.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp grated ginger
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 4 tsp corn starch
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 lb beef flank steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup thinly sliced shiitake mushroom
                                                                  • Yes No 1 cup onion
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 4 cup sliced bok choy
                                                                  • Yes No 1 cup reduced sodium beef broth
                                                                  • Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.
                                                                  • Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.
                                                                  • Combine broth and remaining 2 teaspoons cornstarch, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: about 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup dried chickpeas, overnight
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 small fennel bulb
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1 preserved lemon
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • In a saucepan, cover the chickpeas with water. Add the carrot, celery, onion, fennel, garlic, thyme, bay leaf and 1/4 cup of the olive oil. Bring to a simmer, cover and cook over low heat until the chickpeas are tender, about 1 hour. Let the chickpeas cool in the liquid to room temperature, then drain, reserving 3/4 cup of the cooking liquid. Discard the vegetables and herbs.
                                                                  • Set aside 1/2 cup of the chickpeas. In a food processor, puree the remaining chickpeas with the reserved 3/4 cup of cooking liquid and the remaining 1/4 cup of oil. Season with salt and pepper. Scrape the puree into a large bowl, stir in the parsley, preserved lemon peel, lemon juice and the reserved 1/2 cup of chickpeas and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 9 oz fresh ravioli
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 4 cup grape tomato
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Combine 2 tablespoons water and egg in a shallow dish, stirring well. Combine panko and cheese in a shallow dish, stirring well with a fork. Dip each ravioli in egg mixture; dredge in panko mixture.
                                                                  • Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of ravioli to pan in a single layer; sauté 1 minute on each side or until golden. Remove ravioli from pan using a slotted spoon; drain on paper towels. Keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and ravioli. Wipe skillet with paper towels.
                                                                  • Add tomatoes, salt, and pepper to pan; sauté 2 minutes, stirring frequently. Add garlic to pan; sauté 30 seconds, stirring constantly. Divide ravioli evenly among 4 plates; top each serving with 1/2 cup tomato sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Mateo Granados comes from a long line of butchers on his father's side. When his father had lamb to spare, his mother often prepared a succulent braised dish much like this one, saving the fat to make incredibly flavorful tortillas.

                                                                  Ingredients
                                                                  • Yes No one 5 lb boneless lamb shoulder
                                                                  • Yes No 6 1/2 cup water
                                                                  • Yes No 3 bell pepper
                                                                  • Yes No 2 1 1/2 inch large white onions, and 1
                                                                  • Yes No one 14 1/2 oz diced tomato in can
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 whole cloves, whole
                                                                  • Yes No 2 tsp coriander seed
                                                                  • Yes No two 3 inch cinnamon stick
                                                                  • Yes No 1/2 cup distilled white vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 lb masa harina
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Preheat the oven to 325°. Put the lamb in a deep roasting pan and add 4 cups of the water, the bell peppers, diced onion and the tomatoes and their juices. Season with salt and pepper. Tie the cloves, coriander seeds and 1 cinnamon stick in cheesecloth and add it to the pan. Cover tightly with foil and braise the lamb for 2 1/2 to 3 hours, until an instant-read thermometer inserted in the thickest part registers 180°. Discard the spice bundle.
                                                                  • Meanwhile, in a medium bowl, combine the sliced onion with the vinegar, sugar, 2 tablespoons of kosher salt and the remaining cinnamon stick. Let the onion stand at room temperature for at least 2 hours and up to 4 hours.
                                                                  • Transfer the meat to a cutting board and let cool slightly. Transfer the peppers, onion and tomatoes to a bowl and reserve. Strain the cooking liquid into a heatproof measuring cup and skim off the fat. Transfer the cooking liquid to a large, deep skillet and simmer over moderate heat until reduced to 1 1/2 cups, about 20 minutes. Return the peppers, onion and tomatoes to the sauce.
                                                                  • When the lamb is cool enough to handle, remove the strings from the roast and shred the lamb, discarding any excess fat. Add the lamb to the sauce and season with salt and pepper.
                                                                  • In a large bowl, combine the masa harina with the remaining 2 1/2 cups of water and stir with a wooden spoon until a stiff dough forms. Add a few tablespoons of water if the dough seems very dry and crumbly. Add the olive oil and knead the dough until smooth. Divide the dough into 20 pieces and roll each one into a ball. Keep the dough balls covered with a lightly moistened towel; working with a few at a time, flatten the balls into 3-inch tortillas, a scant 1/3 inch thick.
                                                                  • Heat a cast-iron griddle or skillet until hot. Add the tortillas in batches and cook over moderately high heat, turning once, until lightly browned and slightly crisp on the outside, 5 to 6 minutes. Serve the shredded braised lamb over the warm tortillas, garnished with the pickled onions and cilantro leaves.
                                                                  Yields: 10
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Cinnamon sugar is simply that: a mixture of ground cinnamon and sugar that can be sprinkled on buttered toast, Mexican sopapillas (fried dough) and buñuelos (batter fritters), German snickerdoodle cookies, French toast, and coffee cake.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 2 tbsp cinnamon, ground
                                                                  • Combine 1/2 cup sugar with 2 tablespoons ground cinnamon. Use true (soft-stick) cinnamon for mild, aromatic flavor; use cassia cinnamon for bolder, spicier flavor. Or crush 1 cinnamon stick and grind in a spice grinder with 1/4 cup sugar until a fine powder is formed, then mix in 1/4 cup more sugar.
                                                                  Cuisine:YesNomexican
                                                                  Yields: ½cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  Rosemary Roast Lamb
                                                                   4 h 20 m
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 1/2 tbsp chopped rosemary
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 tbsp anchovy paste
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 5 to 6 lb bone in leg of lamb
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Combine first 6 ingredients in a small bowl.
                                                                  • Pat lamb dry, and place, fat side up, on a rack in a roasting pan. Make several 1-inch-deep slits in lamb with a paring knife; rub olive oil mixture over lamb, pressing mixture into slits. Cover loosely with foil, and let stand at room temperature 30 minutes.
                                                                  • Meanwhile, preheat oven to 400°. Uncover lamb, and sprinkle with salt and pepper.
                                                                  • Bake at 400° for 2 hours and 30 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium rare). Let stand 30 minutes before slicing.
                                                                  Yields: 7servings
                                                                  • Total Time: 4 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  I adapted this colorful recipe for roasted beet and orange salad from " Culinary Institute of America: Vegetables " (Lebhar-Friedman Books, 2007). Beets are a favorite with Eastern Europeans. Take advantage of the staggering variety of beets at your local farmers market and mix and match colors for a sensational-looking dish. If you use orange beets, cook them separately otherwise they'll turn purple. Here are more beet recipes. Here's a larger photo of Roasted Beet and Orange Salad.

                                                                  Ingredients
                                                                  • Yes No 8 beets, green tops
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 40 orange
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1/2 cup walnut halves
                                                                  • Yes No 1 cup crumbled goat cheese (chèvre)
                                                                  • Heat oven to 375 degrees. Place beets in a baking dish, add about 1/4 inch of water, and cover tightly with aluminum foil. Roast beets until tender, about 20 minutes. Allow to cool slightly, and slip off their skins. Cut beets into quarters. Blend together oil, vinegar, lemon juice, salt, and paprika or cayenne pepper. Toss beets in dressing while they are still warm. Divide beets into eight portions and serve each portion with five orange segments, topped with 1 tablespoon each of the onions and walnuts, and 2 tablespoons cheese. Note: To prepare citrus segments, cut away both ends of fruit. Using a sharp paring knife, follow curve of fruit and cut away skin, pith, and membrane, leaving flesh completely exposed. Working to release each segment and keep it intact, slice the connective membrane on either side of the segment.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 8servings roasted beet/orange
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The nutty, cheesy filling spices up chicken breasts and is a snap to make. Toast the almonds in a skillet before you cook the chicken and you'll have just one pan to clean. Serve with couscous and haricots verts.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup light garlic and herbs spreadable cheese
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in a small bowl. Set aside.
                                                                  • Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 1/2 tablespoons almond mixture into each pocket; secure each pocket with a wooden pick. Sprinkle chicken with salt and pepper.
                                                                  • Heat butter in a large nonstick skillet over medium heat. Add chicken to pan; cook 6 minutes on each side or until done. Remove from pan; cover and let stand 2 minutes. Top chicken with remaining 1 tablespoon almonds and remaining 1 tablespoon parsley.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    boursin
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Boursin

                                                                  This soup is a typical first course in Spanish households, regardless of the region. You are sure to be served a chicken soup with either noodles or rice if you visit a Spanish family for any length of time. Spanish love soups and seem to eat them whether it is winter or summer. This soup is perfect for those cold winter evenings when you need something to warm you from the inside out. Luckily, it is an easy soup to make.

                                                                  Ingredients
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1/2 yellow onion
                                                                  • Yes No 3 tbsp virgin olive oil
                                                                  • Yes No 2 chicken backs
                                                                  • Yes No 6 cup water
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/5 lb angel hair pasta
                                                                  • Yes No salt
                                                                  • Peel and coarsely chop vegetables. Heat large skillet over medium heat. Add 3 tbsp olive oil and sauté the vegetables for 2 minutes stirring constantly. Add the chicken backs to the pan. Brown the chicken for 2-3 minutes. Add water and 2 bay leaves. Simmer for 1-1 1/2 hours. Salt to taste. Chicken will be soft and practically falling off the bones.
                                                                  • Bring soup to a fast boil. Break dry noodles in half and add noodles to soup. Cook until noodles are done. Serve while hot.
                                                                  • The Spanish commonly use pressure cookers to speed up the cooking time of soups, stews and bean casseroles. Used according to simple directions, they are safe and can save you lots of time.
                                                                  Cuisine:YesNospanish
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 extra large egg
                                                                  • Yes No 1 extra large egg yolk
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No vegetable oil
                                                                  • Yes No nuts, coconut, and sprinkles
                                                                  • In a small saucepan, warm the milk with the shortening over low heat until the shortening is almost melted. In a large bowl, stir the yeast into the warm water, sprinkle with a pinch of sugar and let stand until foamy, about 3 minutes. Stir the warm milk mixture into the yeast along with the 1/2 cup of sugar and the sour cream, the whole eggs, egg yolk, salt and vanilla. Gradually stir in 4 3/4 cups of the flour until a soft, sticky dough forms. Scrape the dough out onto a floured surface and use a pastry scraper to knead the dough until smooth, adding as much of the remaining flour as necessary. The dough should be soft and slightly sticky, but smooth and elastic.
                                                                  • Gather the dough into a ball, transfer it to a lightly oiled bowl and cover with a sheet of oiled plastic wrap. Let the dough rise in a warm, draft-free spot for 2 hours. Punch down the dough and turn it over in the bowl. Cover and refrigerate the dough for 2 hours or overnight.
                                                                  • On a lightly floured work surface, roll out the chilled dough 1/3 inch thick. Using a 3 1/2-inch doughnut cutter dipped in flour, cut out as many doughnuts as possible and transfer them to a sheet of floured wax paper. The scraps can be rerolled once to cut out more doughnuts. Loosely cover the doughnuts with wax paper and let rise until soft and billowy, about 20 minutes.
                                                                  • In a large, heavy skillet, heat 4 inches of vegetable oil to 365°. Line a rack with several paper towels. Working in batches, fry the doughnuts until golden brown, about 1 minute per side. Check the temperature of the frying oil to make sure it doesn't get too hot or cool. Using a slotted spoon, transfer the doughnuts to the paper towel-lined rack to drain. Serve warm or let cool before glazing with the Dark Chocolate Glaze or the Vanilla Glaze and decorating with chopped nuts, coconut and sprinkles.
                                                                  Yields: 18doughnuts
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 5 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 large strawberry
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz lemon juice
                                                                  • Yes No 1 1/2 oz water
                                                                  • Yes No 2 lemon
                                                                  • In a cocktail shaker, muddle the strawberries. Add ice and the lemon juice, water and Simple Syrup. Shake well and strain into an ice-filled highball glass. Garnish with the lemon wedges.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Beware--these goofy sausage balls stare back! Prep: 30 min. Cook: 22 min.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose baking mix
                                                                  • Yes No 1 lb hot pork sausage
                                                                  • Yes No 1 10 oz extra sharp cheddar cheese
                                                                  • Yes No 54 small pimiento stuffed green olives
                                                                  • Preheat oven to 400°.
                                                                  • Combine baking mix, sausage, and cheese in a big bowl. Stir with a wooden spoon until blended.
                                                                  • Shape sausage mixture into 1-inch balls, and place on lightly greased baking sheets. Press 1 olive deeply into each ball. Reroll using the palms of your hands if you need to reshape. Bake at 400° for 22 minutes or until lightly browned. Remove baking sheets from the oven using oven mitts.
                                                                  • Make-Ahead Tip: Freeze Monster Eyes in an airtight container up to 1 month. To reheat, place frozen balls on an ungreased baking sheet, and bake at 350° for 10 minutes or until heated through.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 54monster eyes (serving size: 1 monster eye)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    cracker barrel
                                                                  • Yes No
                                                                    monster
                                                                    Brands:
                                                                  • Yes No
                                                                    Cracker Barrel
                                                                  • Yes No
                                                                    Monster
                                                                  Ingredients
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 4 4 oz tilapia fillet
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 16 oz spinach fettuccine
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup chopped sweet onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 petite, 14.5 oz diced tomato in can
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No 1/4 cup crumbled feta cheese
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Preheat oven 425°. Grate zest from lemons to equal 4 tsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 2 Tbsp. Combine panko, paprika, and 2 tsp. lemon zest in a shallow dish. Sprinkle fish with 1 tsp. salt. Dip fish in 1/4 cup melted butter; dredge in panko mixture, pressing panko to adhere. Place fish on a lightly greased rack in an aluminum foil-lined broiler pan. Drizzle remaining 2 Tbsp. melted butter over fish. Bake 20 to 25 minutes or until fish flakes with a fork.
                                                                  • Meanwhile, prepare pasta according to package directions. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion, and sauté 5 to 6 minutes or until golden. Add garlic, and cook 1 minute. Add tomatoes, and cook 5 to 6 minutes or until tomato mixture begins to thicken. Stir in 2 Tbsp. lemon juice, 2 Tbsp. capers, and remaining 2 tsp. lemon zest and 1 tsp. salt; cook 2 to 3 minutes. Remove from heat, and toss with hot cooked pasta, feta cheese, and basil. Serve with fish.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Cannoli Cones
                                                                   15236 d 7 h 19 m

                                                                  Ice cream cones are a replacement for the usual fried shells in this fun twist on the Italian classic.

                                                                  Ingredients
                                                                  • Yes No 1 lb ricotta cheese
                                                                  • Yes No 10 sugar cones
                                                                  • Yes No 4 oz dark chocolate
                                                                  • Yes No 3 tbsp diced salted and roasted pistachio
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 tsp marsala wine
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 2 tbsp diced candied orange peel
                                                                  • Yes No 2 mini tbsp chocolate chip
                                                                  • Place ricotta in a fine sieve set over a bowl; cover with plastic wrap. Refrigerate until drained, at least 2 hours or overnight.
                                                                  • Break off a portion of the top of each cone to create a 1 1/2-inch-deep arc on 1 side. Holding each cone at an angle, dip about 1/4 inch of rim into melted chocolate, and immediately sprinkle with pistachios, reserving some for garnish. Transfer to a parchment-lined sheet, broken side up. Refrigerate until set, about 10 minutes.
                                                                  • Mix together ricotta, sugar, wine, and vanilla seeds. Mix in orange peel and chocolate chips.
                                                                  • Transfer ricotta filling to a pastry bag fitted with a large open-star tip. Pipe filling into cones. Sprinkle with reserved pistachios. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 15236 days 7 hours 19 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  This cocktail is made with icy Moscato d'Asti, which is sweeter than champagne but much lighter than the rich dessert wine also made from Italian moscato grapes. Just the right medium for this fizzy drink, it adds flavor to the silky pear and tart cranberries. 95 calories; 0 g protein; 0 g fat; 6 g carb; 0 g fiber.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dry cranberries
                                                                  • Yes No 1/2 cup organic pear nectar
                                                                  • Yes No 32 oz moscato d'asti wine
                                                                  • Yes No 8 tiny sprig rosemary
                                                                  • Put cranberries in a small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving.
                                                                  • Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d'Asti into the glasses. Garnish each with a rosemary sprig.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  Ingredients
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 1/2 tsp rice vinegar
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1/4 tsp murray river salt
                                                                  • Yes No 6 napa cabbage leaves
                                                                  • Yes No 8 french breakfast radishes
                                                                  • Yes No 2 orange
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 leek, white and tender green parts only
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp marjoram, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 1 carrot
                                                                  • Yes No two 8 oz jars imported spanish tuna in olive oil
                                                                  • Yes No four 8 inch baguette
                                                                  • Yes No 1 tomato
                                                                  • Yes No 4 piquillo peppers
                                                                  • In a skillet, heat the 2 tablespoons of oil. Add the onion, leeks, thyme and marjoram. Season with salt and pepper. Cook over moderately low heat, stirring, until softened, 10 minutes. Add the sugar, vinegar and carrot and cook until the liquid has evaporated, 5 minutes. Transfer to a bowl and refrigerate until cool.
                                                                  • Add the tuna and its oil to the vegetables, breaking the tuna into large flakes.
                                                                  • Preheat the broiler. Brush the cut side of the baguettes with oil and toast slightly. Rub the cut sides of the tomato over the baguettes, leaving lots of pulp. Spoon the tuna onto the baguettes, top with the piquillos; serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve

                                                                  These chicken wings are glazed with a cinnamon and sherry glaze.

                                                                  Ingredients
                                                                  • Yes No 16 chicken wings
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1/4 cup sherry
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp fennel seed
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cut each chicken wing through joints, leaving three pieces; discard the tip portion. In a plastic bag, combine remaining ingredients. Add wing pieces and seal the bag. Marinate in refrigerator for 3 hours, turning bag occasionally to keep all wings coated. Drain chicken wings and place on baking sheet. Bake at 375° for 30 minutes, turning once during cooking, until chicken wings are well browned and done. Makes 36 chicken wing pieces. More Chicken Wings Recipes Buffalo Chicken Wings Bourbon Chicken Wings Barbecued Chicken Wings Linda's Crockpot Chicken Wings Sharon's Spicy Hot Wings Slow Cooker Chicken Wings Teriyaki Chicken Wings Recipe Chicken Wing Recipe Index More Appetizers Dips and Spreads Crockpot Appetizers Party Snacks Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    slow cook

                                                                  Harry Craddock, in The Savoy Cocktail Book, warned: “Four of these taken in straight succession will unrevive the corpse again.”

                                                                  Ingredients
                                                                  • Yes No 1 oz gin
                                                                  • Yes No 1/2 oz lillet
                                                                  • Yes No 1/2 oz Cointreau
                                                                  • Yes No 1/2 oz anise flavored liqueur
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Shake all ingredients with ice; then strain into a chilled cocktail glass.
                                                                  Cuisine:YesNosavoy
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  These tasty wraps are easy to pack in lunchboxes or for picnics. Feel free to customize the sandwiches with your favorite ingredients.

                                                                  Ingredients
                                                                  • Yes No 2 6.5 oz garlic and herb flavored cheese
                                                                  • Yes No 8 flour tortilla
                                                                  • Yes No onion
                                                                  • Yes No 1 1/2 lb smoked turkey
                                                                  • Yes No 16 slice bacon
                                                                  • Yes No 4 cup loosely packed gourmet mixed baby salad greens
                                                                  • Spread softened cheese evenly over whole grain pita wraps; top cheese evenly with Caramelized Onions and remaining ingredients. Roll up, and wrap in parchment paper; chill. Cut in half to serve.
                                                                  • * For testing purposes only, we used Alouette Garlic et Herbes Gourmet Spreadable Cheese for garlic-herb-flavored cheese.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Chicken Cacciatore
                                                                   4 h 10 m

                                                                  This slow-cooker version of chicken cacciatore, an American-Italian classic, calls for a whole chicken that's quartered, then simmered with bell pepper, mushrooms, onion, and tomato.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 14 oz spanish onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 8 oz baby bella mushrooms
                                                                  • Yes No 1 4 lb broiler chicken
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 1/2 lb rotini pasta
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No parmesan cheese
                                                                  • Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until golden, about 2 minutes; transfer to slow cooker.
                                                                  • Add onion, bell pepper and mushroom. Put chicken on top; sprinkle with salt and pepper. Pour in crushed tomatoes; cover and cook for 4 hours on high or 8 hours on low. Chicken should be very tender.
                                                                  • Bring a pot of salted water to a boil and cook rotini according to package directions until al dente. Drain and transfer to a large serving bowl.
                                                                  • Transfer chicken to 4 plates. Skim fat from surface of sauce and discard. Stir parsley into sauce. Spoon some sauce over chicken. Serve remaining sauce with pasta and cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 20 whole chicken legs
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 large spanish onion
                                                                  • Yes No 20 sage
                                                                  • Yes No 6 bay leaf
                                                                  • Yes No 2 cup mixed dark and golden raisins
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 2 qt apple cider
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 3 qt chicken stock
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Preheat the oven to 400°. Heat 1/4 cup of oil in each of 2 large skillets. Season the chicken legs with salt and black pepper. Add 5 of the chicken legs to each skillet, skin side down, and cook over moderately high heat until the skin is crisp and browned, about 8 minutes. Turn and cook for 3 minutes longer. Transfer the chicken legs to 2 baking sheets or large platters, skin side up. Repeat with the remaining chicken legs. Reserve the skillets.
                                                                  • Add half of the onions to each skillet and cook over moderately high heat, stirring occasionally, until softened slightly, about 5 minutes. Divide the sage, bay leaves, raisins and crushed red pepper between the skillets and cook, stirring occasionally, until the onions are golden and starting to stick to the bottom of the skillet, about 5 minutes. Add 5 cups of apple cider to each skillet and simmer over moderately high heat until the cider is syrupy, about 25 minutes. Add 1/2 cup vinegar to each pan and simmer for 2 minutes. Season lightly with salt and black pepper. Stir 6 cups of stock and 1/4 cup parsley into each skillet. Season lightly with salt and black pepper.
                                                                  • Divide the onion-raisin sauce between 2 large roasting pans. Arrange the chicken legs in the sauce, skin side up. Set the roasting pans on the upper and lower racks of the oven and reduce the heat to 350°. Roast the chicken until cooked through, about 1 hour and 15 minutes; switching the roasting pans from top to bottom and front to back halfway through.
                                                                  • Transfer the chicken legs to 2 platters. Set each roasting pan over high heat and boil the sauce until the liquid in each roasting pan is reduced to about 5 cups, about 10 minutes. Season the sauce with salt and pepper and serve with the chicken.
                                                                  Yields: 20
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  A summer pudding is a British warm-weather wonder”not steamed like a sticky pudding but an easy dish that sets up thanks to the pectin in the berries. Be sure to use firm, bakery-quality bread.

                                                                  Ingredients
                                                                  • Yes No 4 thin slice firm white bread
                                                                  • Yes No 1 cup sliced strawberry
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1 cup raspberry
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No pinch salt
                                                                  • Place a 1-cup (8-ounce) ramekin or similar-size dish on top of a slice of bread and cut around it to trim the bread to fit the dish. Repeat with the remaining 3 slices of bread.
                                                                  • Combine berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, 5 to 6 minutes. Reserve 1/3 cup for garnish; cover and refrigerate.
                                                                  • Place 1 tablespoon of the remaining berry mixture in the bottom of each ramekin. Top with a slice of bread. Divide the remaining berry mixture between each, then top with another slice of bread.
                                                                  • Put the puddings on a large plate to catch any overflowing juices. Cover each with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each pudding. Refrigerate for at least 6 hours or up to 2 days.
                                                                  • To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate. Spoon the reserved berry mixture over the puddings.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 2
                                                                  • Total Time: 6 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Celery root can be easily substituted for the parsnips in this recipe. Carrots are harder and take longer to cook than parsnips, so for even cooking, the carrots are cut slightly smaller.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 4 medium parsnip
                                                                  • Yes No 1 carrots
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 cup low-sodium chicken stock
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 chives
                                                                  • Blend butter and olive oil in a medium saucepan over medium heat. Add the remaining ingredients, except the chives, and 1/2 cup water; cook, covered, until vegetables are tender, about 25 to 30 minutes.
                                                                  • Transfer vegetables to a food processor or blender, and puree. Spoon into a serving dish, garnish with chives, and serve immediately with Braised Pork Chops with Cabbage.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    braise
                                                                  Ingredients
                                                                  • Yes No 2 cup sushi rice
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 cup coarsely chopped walnut
                                                                  • Yes No 1 4 oz cup edamame
                                                                  • Yes No 3 tbsp molasses
                                                                  • Yes No 1 1/2 tbsp soy sauce
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 10 nori
                                                                  • Yes No 20 shiso leaves
                                                                  • Yes No 10 nori length pieces of pickled daikon
                                                                  • Yes No 2 large carrot
                                                                  • In a medium saucepan, bring the rice and the water to a boil. Cover and cook over low heat for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Scrape the rice into a bowl. Cover with a kitchen towel and let stand until cool enough to handle, about 30 minutes.
                                                                  • Meanwhile, heat the oil in a medium nonstick skillet. Add the walnuts and cook over high heat, stirring, until lightly toasted, about 3 minutes. Add the edamame, molasses and the 1 1/2 tablespoons of soy sauce and cook over moderately high heat, stirring, until sticky, about 5 minutes. Stir in the sesame seeds. Transfer to a bowl and let cool.
                                                                  • Set 1 nori sheet on a bamboo sushi mat. With lightly moistened hands, pat 2/3 cup of the sushi rice onto the nori in a rectangle that covers the lower two-thirds of the sheet, about 1/3 inch thick. Crush 2 rice grains in the empty corners to act as glue. Arrange 2 shiso leaves over the rice. In the center of the shiso, arrange a piece of daikon, 2 tablespoons of carrots and 2 tablespoons of the walnut-edamame mixture. Lift the end of the bamboo mat nearest you up and over, pressing to tuck the filling into a cylinder. Tightly roll up the fillings. Repeat to form the remaining 9 rolls. Cut each roll into 6 pieces and transfer to a platter. Serve with soy sauce.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 10large rolls
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  This fudge combines the saltiness of peanut butter with the complexity of chocolate for a simple sweet that’s a crowd-pleaser. What to buy: We used 60 percent cacao bittersweet chocolate chips from Ghirardelli. They have a deep chocolate flavor and make this fudge even easier, because no chopping is necessary. Game plan: The fudge will last up to 10 days when stored covered in the refrigerator. This recipe was featured as part of our Back-to-School Bake Sale story and our Chocolate Desserts photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 11.5 oz bittersweet chocolate chips
                                                                  • Yes No 1 1/2 cup miniature marshmallow
                                                                  • Yes No 1 cup creamy peanut butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Coat an 8-by-8-inch baking dish with butter and set aside.
                                                                  • Combine milk, chocolate chips, and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until mixture is melted and smooth, about 5 minutes.
                                                                  • Remove from heat and mix in peanut butter and vanilla extract until thoroughly combined.
                                                                  • Turn into the prepared baking dish, spread out evenly, and let cool to room temperature, about 10 minutes.
                                                                  • Cover and place in the refrigerator until firm, about 1 hour. Cut into 25 squares and serve.
                                                                  Yields: 25squares
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No pitted prunes
                                                                  • Yes No each raisins, currants, mixed, dried cranberries
                                                                  • Yes No glace cherries
                                                                  • Yes No mixed nuts
                                                                  • Yes No dark rum
                                                                  • Yes No 3 tsp 3 tsp each vanilla and almond essence
                                                                  • Yes No brown sugar
                                                                  • Yes No plain flour
                                                                  • Yes No 1 tsp 1 tsp each ground allspice and nutmeg
                                                                  • Yes No ½ tsp tsp ground cloves
                                                                  • Yes No 1 tsp 1 tsp baking powder
                                                                  • Yes No unsalted butter
                                                                  • Yes No 5 eggs
                                                                  • Yes No tawny port
                                                                  • Yes No golden rum
                                                                  • Yes No glacéed cedro lemons
                                                                  • Yes No 1/2 candied orange
                                                                  • Yes No icing
                                                                  • Yes No caster sugar
                                                                  • Yes No golden rum
                                                                  • Yes No ¼ tsp tsp cream of tartar
                                                                  • Yes No 2 egg whites
                                                                  • Yes No 1 tsp 1 tsp vanilla essence
                                                                  • Combine dried fruits in food processor and pulse until finely chopped. Transfer to a large bowl and add nuts, dark rum, vanilla and almond essence and 60g brown sugar. Cover and soak in the rum overnight then transfer to a saucepan. Add 250ml cold water and heat over high heat until begins to simmer then reduce to low heat and cook 15 minuets or until fruits soften. Allow to cool.2. Sift flour with allspice, nutmeg, cloves, baking powder and ½ tsp salt in a bowl and set aside. 3. Use an electric mixer to cream the butter and the remaining brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add fruit mixture and stir well to combine, then add reserved flour mixture and combine well.4. Preheat the oven to 150C. Grease a 28cm-diameter springform cake tin with a little softened butter, then sprinkle a little flour around the sides and bottom and shake out excess flour. Spoon cake mixture into cake tin and bake for 2 hours or until a skewer poked in the middle of the cake withdraws clean from the cake. Remove cake from the oven and prick all over with the skewer. Combine port and rum in a jug and pour over the cake. Allow to stand for 3 hours before removing from the springform cake tin. 5. For the icing, combine sugar, golden rum, cream of tartar, ¼ tsp salt and 180ml cold water in a saucepan and cook over low heat until mixture reaches 118C (soft ball stage) on a sugar thermometer. Meanwhile, beat egg whites in a mixer to soft peaks then gradually add hot syrup and vanilla to egg whites, beating constantly for 10 minutes or until icing cools and is of spreadable consistency. 6. Ice cake immediately with a palette knife and serve with garnish of cedro and clementines on top.Recipe by Andy Harris
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.

                                                                  Ingredients
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 3 1 inch, 12 inch, 12 cup lengths of crusty baguette, cubes
                                                                  • Yes No 3/4 lb cherry tomato
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 19 oz canned cannellini bean
                                                                  • Yes No 1 lb fresh mozzarella cheese
                                                                  • Yes No 3/4 cup chopped basil
                                                                  • Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.
                                                                  • Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.
                                                                  • Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.
                                                                  • While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.
                                                                  • Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                  • Active Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  You may want to make extra, because leftovers are fantastic for lunch the next day.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/4 cup tahini
                                                                  • Yes No 1 cup plain low fat greek yogurt
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 1 lb large eggplant
                                                                  • Yes No 2 tomato
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 piece naan bread
                                                                  • Yes No 6 cup baby spinach
                                                                  • Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, mix garlic, lemon juice, tahini, yogurt, and salt. Set aside.
                                                                  • Brush eggplant and tomatoes with oil. Grill, turning often, until softened and grill marks appear, about 6 minutes. Cut tomato wedges in half. Warm naan on grill.
                                                                  • Lay each naan on a plate and top with 1 1/2 cups spinach, a few slices eggplant, 4 tomato pieces, and a large spoonful of reserved yogurt mixture.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  This wonderful cake is a chocolate version of the classic Italian Cream Cake.

                                                                  Ingredients
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 2/3 cup diced pecan
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No chocolate cream cheese frosting
                                                                  • Yes No garnish, pecan halves
                                                                  • Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.
                                                                  • Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
                                                                  • Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cakepans.
                                                                  • Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.
                                                                  • Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  An overnight stint in the fridge softens the graham crackers and firms up the pudding to create a sliceable dessert in this icebox cake recipe.

                                                                  Ingredients
                                                                  • Yes No 15 oz milk chocolate
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No salt
                                                                  • Yes No 3 cup heavy whipping cream
                                                                  • Yes No 20 graham cracker sheets
                                                                  • Yes No 5 ripe banana
                                                                  • Yes No garnish, cream
                                                                  • Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
                                                                  • Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
                                                                  • Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
                                                                  • Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.
                                                                  Yields: 15-by-10-inch cake
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 15236 days 5 hours 59 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve

                                                                  This is the sweet version of our Basic Savory Mochi. The addition of corn syrup allows the dough to remain soft, even when wrapped around ice cream. Though untraditional, if you have some rice cakes leftover, try them toasted under the broiler for a few minutes. What to buy: Mochiko is glutinous rice flour that is commonplace in Japan. It can be found at Asian markets. Game plan: For the best texture, form the mochi immediately after making the dough. The mochi can be formed and stored, covered, in the freezer for up to 7 days. Be sure to let them defrost before using. This recipe was featured as part of our New Year’s, Japanese Style story.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup mochiko
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp light corn syrup
                                                                  • Place mochiko and salt in a large bowl and stir until thoroughly combined.
                                                                  • Combine water, sugar, and corn syrup in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook, stirring, until sugar is dissolved, about 5 to 6 minutes.
                                                                  • Make a well in the center of the mochiko mixture and pour in the sugar syrup. Stir until all flour is incorporated. Immediately turn dough onto a work surface lightly floured with mochiko and knead until smooth and elastic, about 4 to 5 minutes; dust with more mochiko as needed to prevent sticking.
                                                                  • Pinch off tablespoon-size pieces and, using a floured rolling pin or your hands, flatten into 3-inch circles about 1/8 inch thick.
                                                                  • Dust rice cakes with mochiko and place on a baking sheet lined with parchment paper. Cover in plastic wrap and store in the refrigerator or freezer, or use as desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 30(3-inch) mochi
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  we were wondering about last Friday? Well we didn't waste any time working it into a sweet treat...

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup white flour
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large ripe banana
                                                                  • Yes No 1 cup pecan
                                                                  Cuisine:YesNoworld
                                                                  Ingredients
                                                                  • Yes No 1 head frisée
                                                                  • Yes No 1 head red leaf lettuce
                                                                  • Yes No 4 oz baby spinach
                                                                  • Yes No 1/2 cup frozen cranberry
                                                                  • Yes No 1 tbsp raspberry vinegar
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3/4 cup dried cranberry
                                                                  • Yes No 1 1/2 oz manchego cheese
                                                                  • Tear frisee and red-leaf lettuce into bite-size pieces; combine with spinach in a large bowl. Set aside.
                                                                  • In a blender, combine cranberries, vinegar, lime juice, sugar, salt, and oil; puree until mixture is smooth.
                                                                  • Sprinkle dried cranberries over salad greens in bowl; toss to combine. Divide salad among serving plates. Using a vegetable peeler to shave thin slices, divide cheese among individual salads. Serve with cranberry vinaigrette on the side.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    shave

                                                                  Filled with two types of meat and baking potatoes, this hearty soup will warm up your family on a cold night. For a complete meal, serve with an arugula salad.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 2 1 cup carrot
                                                                  • Yes No 1 oz canadian bacon
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 cup chopped turkey
                                                                  • Yes No 2 1/2 cup mashed baking potato
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No sage
                                                                  • Heat oil in a Dutch oven over medium heat. Add onion, celery, carrots, and bacon; cook 6 minutes, stirring occasionally. Add broth, turkey, potatoes, and chopped sage, stirring with a whisk until blended; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in pepper. Garnish with sage sprigs, if desired.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir

                                                                  Fresh hams, or whole uncured pork legs or half legs, need to be special ordered from your butcher, but they are great for large parties and guarantee delicious leftovers. Linda Japngie, who creates imaginative Latin American cuisine as chef at New York City's Ixta, slow-roasts them to crispy perfection.

                                                                  Ingredients
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 1/4 cup achiote seeds
                                                                  • Yes No 2 tbsp oregano leaves, dried
                                                                  • Yes No 6 large garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No one 14 lb bone in fresh ham from the shank end, fat
                                                                  • Yes No 2 medium red onion
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Yes No 2 medium green bell pepper
                                                                  • Yes No 1 cup pimiento stuffed green olives
                                                                  • Yes No 1 cup white vinegar
                                                                  • Yes No 8 banana
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup dark rum
                                                                  • Yes No 1/2 cup water
                                                                  • In a large bowl, mix 2 cups of the Sofrito with 1 cup of the oil, the wine, achiote seeds, oregano, minced garlic and 1 tablespoon of kosher salt. Let stand for 30 minutes. Set the ham in a roasting pan and rub the marinade all over it. Refrigerate overnight.
                                                                  • Preheat the oven to 400°. Add 1 inch of water to the roasting pan and roast the ham for 45 minutes. Reduce the oven temperature to 275° and roast the ham for 5 hours, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°.
                                                                  • Meanwhile, in a very large skillet, heat the remaining 2 tablespoons of oil. Add the onions, red and green bell peppers, olives, 2 tablespoons of the Sofrito and the sliced garlic and cook over moderately low heat until the vegetables just begin to soften, about 6 minutes. Add the vinegar and simmer for 3 minutes. Stir in the bananas and season with salt and pepper.
                                                                  • Transfer the ham to a carving board and cover loosely with foil. Set the roasting pan over two burners and bring the pan juices to a boil. Add the rum and simmer for 2 minutes. Strain the pan juices into a bowl and skim off the fat. Pour the juices into a medium saucepan. Stir in the water and the remaining 1 cup of Sofrito and boil over moderate heat until reduced by half. Strain the sauce through a fine sieve, pressing on the solids. Season with salt and pepper. Carve the ham and serve with the rum sauce and the pepper-banana sauté.
                                                                  Cuisine:YesNolatin american
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 6 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  For a lighter version, use 1/3-less-fat cream cheese, light mayonnaise, and 2% reduced-fat Monterey Jack cheese.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 1/2 tsp seasoning salt
                                                                  • Yes No 1/2 tsp lemon pepper seasoning
                                                                  • Yes No 1/4 tsp worcestershire sauce
                                                                  • Yes No 3/4 cup cocktail sauce
                                                                  • Yes No 1 lump, 16 oz crabmeat
                                                                  • Yes No 2 8 oz cup shredded monterey jack cheese
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 1/2 cup sliced sliced black olive
                                                                  • Yes No assorted crackers and fresh vegetables
                                                                  • Beat cream cheese at medium speed with an electric mixer until smooth; add lemon juice and next 4 ingredients, beating until blended. Spoon mixture into a 9-inch serving dish. Cover and chill at least 20 minutes.
                                                                  • Spread cocktail sauce evenly over cream cheese mixture. Top with crabmeat; sprinkle with cheese, green onions, bell pepper, and ripe olives. Serve spread with crackers and fresh vegetables.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 14appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle

                                                                  There isn't that much cooking time added to making this loaf of banana bread. Besides it's worth it if you don't have access to an oven or it's too hot to use yours.

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup cropped pecans, toasted
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 4 small ripe banana
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Turn crockpot on high. Grease and flour manufacturer's insert or 2 pound metal container. Mix flour, baking soda and salt in medium bowl. Add nuts and set aside. In another bowl, cream butter with sugar. Add eggs, one at a time. Add milk and vanilla. Mix completely. Stir in bananas until well mixed. Gradually add flour mixture. Stir until just combined. *Place insert into crockpot. Carefully add batter. Cover. Put lid on crockpot and bake for 2 to 3 hours or until done. Be sure not to check on bread until it's cooked at least 2 hours. *If using other metal container, either place a rack or crumpled aluminum foil at bottom of crockpot. Place container on top. After adding batter, top container with several paper towels. Make sure crockpot lid is loose and bake for regular amount of time.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  There’s a difference between the skills required for cooking and those that go into baking, as anyone who has attempted a complicated pastry can attest. Instead, CHOW

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup crushed graham cracker