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                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3/4 cup cake flour
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 1/2 tbsp turbinado sugar
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No pinch salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 pint strawberry
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • MAKE THE BISCUITS: Preheat the oven to 375°. In a large bowl, whisk the all-purpose and cake flours with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Stir in the cream until a shaggy dough forms.
                                                                  • Turn the dough out onto a very lightly floured surface and knead 2 or 3 times, just until it comes together. Roll the dough into a 7-inch round, about 3/4 inch thick. Using a 2 3/4-inch or 3-inch biscuit cutter, stamp out 5 biscuits. Gently gather the scraps and reroll them; cut out 1 more round so you have a total of 6 biscuits.
                                                                  • Transfer the biscuits to a baking sheet and brush with the melted butter. Sprinkle the turbinado sugar on top and bake for 25 to 30 minutes, until the biscuits are golden. Let cool.
                                                                  • MEANWHILE, MAKE THE LEMON CREAM: Set a strainer over a medium bowl. In a small saucepan, combine half of the lemon zest with the lemon juice, sugar, egg, egg yolk, salt and 1 tablespoon of the butter. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Immediately strain the curd into the bowl. Whisk in the remaining lemon zest and 2 tablespoons of butter. Press plastic wrap directly onto the surface and refrigerate until cool, about 15 minutes.
                                                                  • In a medium bowl, softly whip the cream. Fold the lemon curd into the whipped cream and refrigerate for at least 15 minutes.
                                                                  • PREPARE THE STRAWBERRIES: In a medium bowl, toss the strawberries with the sugar and let stand for 15 minutes.
                                                                  • Split the biscuits in half and arrange the bottom halves on plates. Mound the lemon cream on the biscuits, top with the strawberries and their juices and replace the tops. Serve right away.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 oz prosciutto
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 1 small celery rib
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 1/2 tsp tomato paste
                                                                  • Yes No 1/2 lb green lentils
                                                                  • Yes No 1 qt low-sodium chicken broth
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 large egg
                                                                  • Yes No 12 arugula
                                                                  • Yes No parmigiano reggiano cheese and aged balsamic vinegar
                                                                  • In a saucepan, heat the 2 tablespoons of oil; add the prosciutto and cook over low heat until the fat has rendered.
                                                                  • In a food processor, finely chop the carrot and celery. Add the vegetables to the saucepan along with the onion and garlic and cook, stirring, until the vegetables are softened, 7 minutes. Add the tomato paste and stir over moderately high heat until shiny, 1 minute. Add the lentils and 2 1/2 cups of the broth and bring to a boil. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, 25 minutes. Add 1 more cup of the broth and continue simmering until absorbed, 10 minutes. Add the remaining 1/2 cup of broth and simmer until the lentils are tender and suspended in a creamy sauce, 10 minutes longer. Season with salt and pepper.
                                                                  • In a large nonstick skillet, heat a thin film of olive oil. Crack the eggs into the skillet, season with salt and cook over moderately high heat until the edges are golden, the whites are just set and the yolks are still runny. Spoon the lentils into shallow bowls and top with the eggs and arugula. Grate the cheese over the eggs and drizzle with balsamic vinegar. Serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 2 cup rolled oat
                                                                  • Yes No 1 1/2 cup brown sugar
                                                                  • Yes No 3/4 cup creamy peanut butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 pint vanilla ice cream
                                                                  • In a large saucepan, over medium heat, melt 1/2 cup of the butter. Add the oats and cook until golden, about 5 minutes. Spread on a baking sheet to cool. Using an electric mixer on high, beat the remaining butter and the sugar until light and fluffy. Reduce speed to medium and add the peanut butter and vanilla extract. Reduce to low and slowly add the flour. Stir in the oats. Cover and refrigerate for 30 minutes. Heat oven to 375° F. Form 16 to 20 large cookies, using about 1/4 cup of dough for each. Place on parchment- or foil-lined baking sheets, 2 inches apart. Flatten slightly using the tines of a fork. Bake until golden but not quite set, about 20 minutes. Let cool on the sheets for 10 minutes. Transfer to a rack to finish cooling. Sandwich about 1/3 cup of the ice cream between 2 cookies. Serve immediately, or wrap in plastic and freeze.
                                                                  Yields: 9servings
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Barbara Lucchi and her husband Riccardo Menghi run the Vecia Cantena d'La Pre' in Predappio Alta, a pretty hilltop town in the mountains southwest of Forlì. Her Ciambella Romagnola, the traditional cake of the region, is quite easy to make. It's wonderful for breakfast, dipped into warm milk or caffè latte. It's also nice at the end of a meal, either with a glass of dessert wine or with the slices drizzled with zabaione or a fruit sauce or glaze. Her one word of warning: Don't scale the recipe. It works perfectly as is.

                                                                  Ingredients
                                                                  • Yes No 250 gram sugar, granulated
                                                                  • Yes No 5 egg
                                                                  • Yes No 200 inch the microwave
                                                                  • Yes No 500 gram unbleached flour, she uses italian grade 00
                                                                  • Yes No the a lemon, yellow part only as the white is bitter
                                                                  • Yes No 1 cup, 250 milliliter, little milk
                                                                  • Yes No 2 16 gram, 6 teaspoons lievito chimico, the italian equivalent of baking powder, barbara's was vanigliato, vanilla flavored, you also use plain baking powder, about
                                                                  • Yes No a 26 centimeter, 10 inch mold, barbara's had a non stick coating
                                                                  • Yes No flour
                                                                  • Yes No decorators sugar
                                                                  • Begin by melting the butter, either over a double boiler or in the microwave. Let it cool. Also, preheat your oven to 180 C (360 F). In the meantime, put the sugar in a deep round-bottomed bowl and crack the eggs into it. Beat with a mixer set to low/medium for 3-4 minutes, or until the mixture is a creamy yellow. "At this point," Barbara says, "We have a cold zabaione." Add about a third of the flour to the egg and sugar mixture, and beat the batter for about a minute. Add another third of the flour and beat for a minute more. Add the melted butter and beat for another 30-40 seconds. Next, add the lemon zest, using either a lemon peeler or a grater. Be careful to add just the yellow part, as the white pith is bitter. Beat in half of the milk, and half of the remaining flour. Then beat in the rest of the milk and the rest of the flour. The next step is to butter the ring mold; be thorough, and then flour it, tapping it upside down to remove excess flour. Add the baking powder and beat it in; Barbara adds a little more milk at this point to make certain that it dissolves. The batter will be quite creamy. Pour the batter into the pan, using a spatula to get the last of it. Give the filled pan a couple of quick shakes, and tap it once or twice against your countertop to level the batter. Sprinkle some granella di zucchero over the cake. Granella di zucchero, as I noted above, is a coarse-grained sugar used for decorating baked goods that goes by several names in English, including pearl sugar, coarse sugar, or decorators sugar. You'll want enough to cover the surface, about a cup I'd say. Bake the ciambella on a low rack for 40-45 minutes. Enjoy!
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    next step
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Next Step

                                                                  The original recipe, which calls for canned cranberry sauce and fresh oranges, inspired us to try cranberry-orange sauce to shorten preparation time.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz cranberry orange sauce
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 8 ripe seckel pears
                                                                  • Yes No garnish, orange rind strips
                                                                  • Bring first 5 ingredients to a boil in a medium saucepan, stirring constantly, over high heat. Remove from heat.
                                                                  • Arrange pears in a lightly greased deep 8-inch round baking dish; pour cranberry mixture over pears.
                                                                  • Bake at 350° for 1 hour or until pears are tender. Garnish, if desired.
                                                                  • NoteFor testing purposes, we used Ocean Spray Cran-Fruit Cranberry-Orange Sauce. You can find the 12-ounce tub in the canned-fruit section of your supermarket. To save time, boil cranberry-orange sauce as directed; reduce heat to low, and add pears. Cover and simmer 20 to 25 minutes or until tender.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    ocean spray
                                                                    Brands:
                                                                  • Yes No
                                                                    Ocean Spray

                                                                  Seafood lovers will rave about this unique twist on classic grilled pizza. Grill homemade pizza crust dough over high heat until blistered, then top with littleneck clams that have been sautéed with shallots, garlic, and dry white wine. If you're short on time, use canned whole baby clams instead. Use the cooking liquid from the clams—which contains the clams' flavorful liquor—to make clam chowder, or as the sauce base for linguine with white clam sauce. The liquid can be frozen for up to three months.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 10 oz bread flour
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 10 tsp olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp yellow cornmeal
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/3 cup chopped shallot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 5 dozen small clams in shells
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tbsp diced oregano
                                                                  • Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
                                                                  • Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
                                                                  • Prepare grill to high.
                                                                  • Heat a Dutch oven over medium-high heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add butter; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté 1 minute. Stir in wine and clams; bring to a boil. Cover and cook 8 minutes or until shells open; discard any unopened shells. Remove clams from pan using a slotted spoon. Strain cooking liquid through a fine sieve over a bowl, reserving solids. Reserve cooking liquid for another use. Remove clams from shells; discard shells. Chop clams; toss with reserved solids.
                                                                  • Place pizza dough, cornmeal side up, on grill rack coated with cooking spray; grill 4 minutes or until blistered. Turn dough over; grill 3 minutes. Remove from grill. Spread clam mixture evenly over top side of crust, leaving a 1/2-inch border; top with cheese. Return pizza to grill rack; grill 4 minutes or until thoroughly cooked. Remove from grill. Sprinkle with parsley and oregano. Cut pizza into 10 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Presented in small decanters or glass bottles, Cranberry Liqueur makes a memorable gift. Attach a gift tag and include the following: "Cranberry Cosmopolitan: 1/2 cup Cranberry Liqueur, 1/4 cup Cointreau, 2 tablespoons lime juice. Mix with 1 cup crushed ice; strain into martini glass. Makes 2 cocktails."

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 12 oz cranberry
                                                                  • Yes No 3 cup vodka
                                                                  • Combine sugar and water in a medium saucepan; cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Remove from heat, and cool completely.
                                                                  • Place cranberries in a food processor; process 2 minutes or until finely chopped. Combine sugar mixture and cranberries in a large bowl; stir in vodka.
                                                                  • Pour the vodka mixture into clean jars; secure with lids. Let stand 3 weeks in a cool, dark place, shaking every other day.
                                                                  • Strain the cranberry mixture through a cheesecloth-lined sieve into a bowl, and discard solids. Carefully pour liqueur into clean bottles or jars.
                                                                  • Note: Liqueur can be stored refrigerated or at room temperature for up to a year.
                                                                  Yields: 4 ½cups (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate

                                                                  These traditional Spanish crumble cakes or "mantecados" crumble very easily. In fact, they are so soft, they will literally melt in your mouth. Light and with a delicate anise flavor, words will not do them justice. You'll have to make them to see why they are a Spanish favorite and why no Spanish home is without "mantecados" at Christmas!

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup vegetable shortening
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 1 2/3 cup sugar, granulated
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 2 shot anise
                                                                  • Yes No 1 lemon peel
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 7 1/4 cup unbleached white flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 egg white
                                                                  • Substitution Note: Anise-flavored liqueur can be purchased at most liquor stores and some gourmet supermarkets. If you cannot find it in your area, substitute 2 shot glasses of vodka and 1 1/2 tsp of anise extract.
                                                                  • In a very large mixing bowl, use a hand mixer to whip the vegetable shortening with the oil. Add the sugar and mix until smooth. Add the egg yolks, anise, lemon peel, juice and cinnamon and mix together. Add flour and baking soda to mixture, a cup at a time. Be sure to mix well. Dough should be very smooth and soft.
                                                                  • Preheat over to 325 degrees. Using a teaspoon, scoop out a dollop of dough. Form balls about the size of walnuts, using your hands. If dough is too sticky to roll into balls, mix in additional flour (from 1/4 to 1/2 cup). Place balls onto ungreased cookie sheet. Lightly press down on each ball to flatten slightly. Using the beaten egg white, brush on the top of each cookie. Bake cookies until they begin to turn light brown on the bottom edges - about 15-20 minutes.
                                                                  • Let the cookies cool 5 minutes before removing from the cookie sheet, as they are very delicate.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 122.5 inch cookies
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush

                                                                  Grilling plum tomatoes gives them a smoky flavor -- ideal for use in many recipes.

                                                                  Ingredients
                                                                  • Yes No 3 lb greenhouse grown plum tomato
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Heat grill to high. In a bowl, toss tomatoes with oil and thyme; season generously with salt and pepper.
                                                                  • Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side.
                                                                  • Return to bowl; cut into rough pieces with kitchen shears.
                                                                  Yields: 1quart
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill

                                                                  A simple pound cake should be in every baker’s repertoire. Here, a boozy, nutty glaze adds a little flair to this basic comfort dessert. What to buy: Pound cake is known for its density and richness thanks to all-purpose flour. If you prefer a lighter, finer texture, use cake flour instead.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 cup homemade amaretto
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 2 tbsp homemade amaretto
                                                                  • Yes No 1/3 cup sliced almond
                                                                    For the cake:
                                                                  • Heat the oven to 325°F and arrange a rack in the middle. Coat a 9-by-5-by-3-inch loaf pan with butter. Line the bottom of the pan with parchment paper, coat the parchment with butter, then coat the entire pan with flour, tapping out the excess.
                                                                  • Combine the measured flour, baking powder, and salt in a medium bowl and whisk to break up any lumps; set aside.
                                                                  • Using a stand mixer fitted with a paddle attachment, beat the butter at medium speed until creamy and smooth, about 1 minute. Add the sugar and continue beating until the mixture is light and fluffy, about 4 minutes more. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Return the mixer to medium speed and add the eggs one at a time, beating well after each addition. Stop the mixer and scrape down the bowl and paddle.
                                                                  • Return the mixer to low speed and add half of the reserved flour mixture, beating until just incorporated. Add the amaretto and vanilla and mix until just incorporated. Add the rest of the flour mixture and, again, mix until just incorporated. Remove the bowl from the mixer and, using a rubber spatula, mix in any loose flour. (Do not overmix.) Transfer the batter to the prepared pan and smooth the top.
                                                                  • Bake until the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan and let cool completely on the wire rack, about 30 to 40 minutes. While the cake cools, make the glaze.
                                                                    For the glaze:
                                                                  • Combine the sugar and amaretto in a small bowl, stirring until smooth and incorporated. Drizzle over the cooled cake and sprinkle with almonds.
                                                                  Yields: 1(9-inch) loaf
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz vsop
                                                                  • Yes No 1/2 oz grand marnier
                                                                  • Yes No 1/3 oz lemon juice
                                                                  • Fill a cocktail shaker with ice. Add the Cognac, Grand Marnier and lemon juice and shake well. Double strain the drink into a chilled coupe.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.

                                                                  Ingredients
                                                                  • Yes No good crumbly ricotta cheese
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 tbsp marjoram
                                                                  • Yes No a good of parmesan cheese
                                                                  • Yes No 4 handfuls of mushrooms
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No soft leafy herbs
                                                                  • This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.Preheat your oven to 220ºC/425ºF/gas 7. Put your ricotta into a bowl with the lemon zest, chili and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan. Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture. Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden –about 15 minutes. Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.• from Jamie's Italy
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Arugula, a peppery salad green, makes a tasty bed for pan-seared steak. Asiago garlic bread is a fitting accompaniment. Combine 1 tablespoon olive oil and 1 minced garlic clove; brush evenly over 4 (1-inch-thick) French bread slices. Top each bread slice with 1 tablespoon grated Asiago cheese. Broil 2 minutes or until cheese melts and bread is toasted.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 4 oz beef tenderloin steak
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/2 cup prechopped red onion
                                                                  • Yes No 1 8 oz presliced cremini mushrooms
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 5 oz baby arugula
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.
                                                                  • Melt butter in pan; coat pan with cooking spray. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion, and mushrooms to pan; sauté 4 minutes or until mushrooms release their liquid. Combine juice and arugula in a large bowl. Add mushroom mixture to arugula mixture; toss gently to combine. Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Serve croutons on the side, and allow guests to crumble them over the salad just before eating.

                                                                  Ingredients
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 small bunch flat leaf parsley
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 italian white bread
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 head escarole
                                                                  • Yes No 1/2 head frisée
                                                                  • Yes No 1 large lemon
                                                                  • Yes No black pepper
                                                                  • Heat oven to 350 degrees.
                                                                  • Combine garlic and parsley in a small bowl. Using a total of 2 to 3 tablespoons olive oil, brush both sides of bread. Sprinkle one side liberally with the garlic-parsley mixture. Season with salt. Arrange on a baking sheet, and toast in oven until golden and crisp, 15 to 18 minutes. Set aside.
                                                                  • Discard tough stems of chicories. Tear into bite-size pieces, and place in serving bowl. Combine lemon juice and remaining olive oil. Drizzle over greens, and season with salt and pepper. Serve salad with reserved croutons.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  This Tuscan soup is delicious ? it's a soup everyone should try. Just thinking of it makes me salivate! It's a family-friendly soup ? babies and grandparents (both without teeth!) can eat it with gusto. I've added roasted cherry tomatoes to my recipe but it also works really well just with tinned. The great thing is that it only takes 20 minutes to cook, so go for it! PS. Use a stale white cottage-style loaf ? not cheap sliced white factory bread.

                                                                  Ingredients
                                                                  • Yes No ripe cherry tomatoes
                                                                  • Yes No 3 cloves of garlic
                                                                  • Yes No a of fresh basil, stalks
                                                                  • Yes No the best extra virgin olive oil you find
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 400g 2 x tins of good quality plum tomatoes
                                                                  • Yes No 2 big handful stale bread
                                                                  • This Tuscan soup is delicious – it's a soup everyone should try. Just thinking of it makes me salivate! It's a family-friendly soup – babies and grandparents (both without teeth!) can eat it with gusto. I've added roasted cherry tomatoes to my recipe but it also works really well just with tinned. The great thing is that it only takes 20 minutes to cook, so go for it! PS. Use a stale white cottage-style loaf – not cheap sliced white factory bread.Prick the cherry tomatoes and toss them with one sliced clove of garlic and a quarter of the basil leaves. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, put them in a roasting tray and cook in the oven at 180ºC/350ºF/gas 4 for about 20 minutes. The reason for doing this is so that their flavour becomes intense and concentrated.Heat a glug of olive oil in a large pot and add the remaining garlic and the basil stalks. Stir around and gently fry for a minute until softened. Add your tinned tomatoes, then fill the tin with water and add that. Break the tomatoes up with a spoon, bring to the boil and simmer for 15 minutes.Tear the bread up into thumb-sized pieces and add them to the pan. Mix well and season to taste. Tear in the basil leaves and let the soup sit on a low heat for 10 minutes. By this time your roasted tomatoes will be done, with juice bursting out of their skins, so remove them from the tray, remembering to scrape all the lovely sticky bits from the bottom. Pour them into the soup with all the juices, basil and oil from the tray.Give the soup a good stir – you're looking to achieve a thick, silky, porridgey texture, so feel free to adjust it with a little water. Then remove it from the heat and add 6 or 7 tablespoons of extra virgin olive oil. Divide between your bowls and serve with a little extra basil torn over the top if you like. The most important thing with this soup is that you have a wonderfully intense sweet tomato basil flavour.• from Jamie's Italy
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  At his soon-to-open West Los Angeles restaurant, Chego, Roy Choi ( Kogi ) is giving the humble rice bowl a makeover with fresh vegetables, homemade sauces, and meats that are cooked with care. This rice bowl recipe is nothing like the gooey microwaved rice, rubbery chicken strips, and syrupy teriyaki-sauced versions you’ve seen. Read more about Chego and Choi’s philosophy on making good food accessible in our Q&A with Choi. What to buy: Mae Ploy is a sweet chile sauce that can be found in the Asian section of your supermarket or online. Look for Sriracha hot sauce in the Asian section of your supermarket; we prefer the one made by Huy Fong Foods (with the rooster on the jar!). Korean crushed red pepper or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Korean... read more At his soon-to-open West Los Angeles restaurant, Chego, Roy Choi ( Kogi ) is giving the humble rice bowl a makeover with fresh vegetables, homemade sauces, and meats that are cooked with care. This rice bowl recipe is nothing like the gooey microwaved rice, rubbery chicken strips, and syrupy teriyaki-sauced versions you’ve seen. Read more about Chego and Choi’s philosophy on making good food accessible in our Q&A with Choi. What to buy: Mae Ploy is a sweet chile sauce that can be found in the Asian section of your supermarket or online. Look for Sriracha hot sauce in the Asian section of your supermarket; we prefer the one made by Huy Fong Foods (with the rooster on the jar!). Korean crushed red pepper or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Korean chile paste or kochujang is found in jars or plastic tubs in Korean markets or online. To store, refrigerate in a covered container. Add spoonfuls to soups, marinades, and salad dressings for a spicy kick.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz mae ploy sweet chilli sauce
                                                                  • Yes No 2/3 cup loosely packed thai basil
                                                                  • Yes No 2/3 cup loosely packed cilantro
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1/2 scallion
                                                                  • Yes No 8 medium garlic clove
                                                                  • Yes No 3 tbsp sriracha hot sauce
                                                                  • Yes No 2 tbsp korean crushed red pepper
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 anaheim chili pepper, dried
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No 4 tsp korean chile paste
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1/4 cup sesame oil
                                                                  • Yes No 1 large medium asian pear, and on the holes of a grater
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 shallot
                                                                  • Yes No vegetable oil
                                                                  • Yes No 3 jalapeño chili pepper
                                                                  • Yes No 6 cup white rice
                                                                  • Yes No 6 soft eggs
                                                                  • Yes No 1/2 lb chinese broccoli
                                                                  • Yes No 6 shiso leaves
                                                                  • Yes No 6 thai basil
                                                                  • Yes No 4 tsp sesame seed
                                                                    For the sweet chile sauce:
                                                                  • Combine all ingredients in a blender and purée until smooth, about 1 minute; set aside.
                                                                    For the chicken:
                                                                  • Place all ingredients except the chicken in a resealable plastic bag or a nonreactive bowl or dish and stir to combine. Add the chicken, turn to coat, and marinate in the refrigerator for 30 minutes.
                                                                    For the crispy shallots:
                                                                  • Pour about 1 inch of oil into a small saucepan and place over medium-high heat until the oil registers 350°F on a candy/fat thermometer.
                                                                  • Place flour in a small bowl, add shallots, and toss to coat. Remove shallots from the flour, shaking off any excess, and add about half to the hot oil without crowding the pan. Fry until golden brown, about 1 minute. Using a slotted spoon, remove shallots to a paper-towel-lined plate and season immediately with salt. Repeat with remaining shallots; set aside.
                                                                    To cook the chicken and jalapeños:
                                                                  • Lightly coat a grill pan with vegetable oil and heat over medium-high heat until hot, about 5 minutes. Remove chicken pieces from the marinade, letting any excess drip off, and place on the grill pan without crowding (you will have to do this in two batches). Cook until grill marks appear and the juices run clear when you cut into the meat, about 5 minutes per side. Remove to a cutting board and tent with foil to keep warm.
                                                                  • While grilling the second batch of chicken, also grill the jalapeños, turning occasionally, until they’re blistered and charred all over, about 15 minutes. Remove to the cutting board with the chicken.
                                                                  • Slice the chicken into 1/2-inch-thick pieces and slice the jalapeños into 1/4-inch-thick rings; set aside.
                                                                    To assemble:
                                                                  • Divide rice among 6 serving bowls, then top each with some chicken, a poached egg, and some Chinese broccoli. Garnish each with jalapeños, shiso leaves, basil leaves, sesame seeds, and the reserved crispy shallots. Drizzle each bowl with 1/4 cup of the sweet chile sauce, passing additional sauce on the side.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    poach
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This fresh corn salsa recipe really makes for a colorful change of pace from regular salsas. The fresh corn gives the salsa a wonderful texture and sweetness. Corn salsa can be used with any recipe that calls for regular chunky-style salsa. Makes About 6 Cups Fresh Corn Salsa

                                                                  Ingredients
                                                                  • Yes No 2 cup diced tomato
                                                                  • Yes No 2 cup corn kernel
                                                                  • Yes No 12 oz black beans in can
                                                                  • Yes No 4 scallion
                                                                  • Yes No 2 green jalapeño
                                                                  • Yes No 1/2 fresh cilantro
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 lime
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Toss all ingredients in a large glass or stainless steel bowl to combine. Cover and refrigerate for at least 1 hour before serving. May be made up to 8 hours ahead. Toss well before service.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 16 oz chunky salsa
                                                                  • Yes No 1 16oz refried beans
                                                                  • Yes No 2 4 oz carton guacamole
                                                                  • Yes No 1 8 oz mexican cheese blend
                                                                  • Yes No 8 flour tortillas
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Combine first 3 ingredients. Place 1 tortilla in lightly greased 9" round cake pan. Spread with half of bean mixture. Top with another tortilla. Spread with half the salsa and top with another tortilla. Spread with one carton of guacamole and top with another tortilla. Sprinkle with half the cheese and top with another tortilla. Repeat layers with remaining ingredients, ending with cheese. Cover with aluminum foil. Bake at 350 degrees 20 min or til thoroughly heated. Cut into wedges. Garnish with fresh cilantro sprig and sour cream, if desired.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 6 4 oz, 1 1/2 lb cubed steaks
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 45 saltine cracker
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No cream gravy
                                                                  • Sprinkle steaks with salt and pepper. Dredge steaks in flour; dip in egg substitute, and dredge in crushed crackers. Lightly coat steaks on each side with cooking spray.
                                                                  • Cook steaks, in batches, in a hot nonstick skillet over medium heat 3 to 4 minutes on each side or until golden, turning twice. Transfer steaks to a wire rack in a jelly-roll pan. Keep warm in a 225° oven. Serve with Cream Gravy.
                                                                  • Note: Nutritional analysis does not include gravy.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  Instead of pimiento cheese for your party sandwiches, try this filling of creamy goat cheese and crunchy pecans. These sandwiches are great with wine for a fun night with the girls.

                                                                  Ingredients
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 14 slice bread
                                                                  • Yes No 1/3 cup red pepper jelly
                                                                  • Stir together goat cheese, cream cheese, pecans, and parsley. Spread on 7 bread slices. Spread 7 more bread slices with red pepper jelly; top with cheese-covered bread slices. Remove crusts; cut into desired shapes.
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  DCV

                                                                  DCV

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1 apple
                                                                  • On a plate, mix the sugar and cinnamon. Moisten the outer rim of a martini glass or coupe with the lime wedge and coat lightly with the cinnamon sugar. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into the prepared glass and garnish with the apple slice.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1/2 2 oz cup crumbled blue cheese
                                                                  • Yes No 1/4 cup canola mayonnaise
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 1 lb lean ground sirloin (beef)
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 1/2 tsp extra virgin olive oil
                                                                  • Yes No 4 slice vidalia onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp sherry vinegar
                                                                  • Yes No 4 1 1/2 oz wheat hamburger buns
                                                                  • Yes No 2 cup loosely packed arugula
                                                                  • Preheat grill to medium-high heat.
                                                                  • Combine 1/2 cup blue cheese, mayonnaise, 1 teaspoon thyme, and hot pepper sauce in a small bowl; stir well.
                                                                  • Divide beef into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Sprinkle beef evenly with 1/2 teaspoon black pepper and salt.
                                                                  • Brush oil evenly over both sides of onion slices; sprinkle with remaining 1/2 teaspoon pepper. Place the patties and onions on grill rack coated with cooking spray; cover and grill for 3 minutes on each side. Set patties aside; keep warm. Place onion slices in a zip-top plastic bag; seal. Let stand 5 minutes; toss with remaining 1 teaspoon thyme and vinegar.
                                                                  • Spread cut sides of buns evenly with mayonnaise mixture. Arrange 1/2 cup arugula on bottom half of each bun; top with 1 patty, 1 onion slice, and bun top.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 1 burger)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Caramel-bathed apples nestle in a tender crust, while crème fraîche lends a little French tang to this fall classic.

                                                                  Ingredients
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 6 tbsp water
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 lb golden delicious apple
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 10 tsp crème fraiche
                                                                  • Preheat oven to 400°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 2 tablespoons water and egg, stirring with a whisk. Add egg mixture to flour mixture, stirring just until moist. Turn dough out onto a large piece of heavy-duty plastic wrap; knead lightly 5 times (dough will be sticky). Pat dough into a disk. Cover with additional plastic wrap; chill 30 minutes.
                                                                  • Combine remaining 1/4 cup water and sugar in a 9-inch cast-iron skillet over medium-high heat. Cook 10 minutes or until golden, stirring only until sugar dissolves. Remove from heat; gently stir in small circles to evenly distribute cooked sugar. Let stand 5 minutes.
                                                                  • Arrange apple quarters tightly in a circular pattern over sugar in pan, beginning at the outside edge. Cut 2 apple quarters in half, and arrange, points up, in center of pan. Place pan over medium heat; cook 20 minutes (do not stir), pressing apples slightly to extract juices. Remove from heat; let stand for 10 minutes. Sprinkle cinnamon over apples.
                                                                  • Remove plastic wrap covering dough. Turn dough onto a lightly floured surface; roll dough into an 11-inch circle. Place over apple mixture, fitting dough between apples and skillet. Bake at 400° for 20 minutes or until lightly browned. Cool 10 minutes. Invert tart onto a plate. Serve with crème fraîche.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 10servings (serving size: 1 slice tart and 1 teaspoon crème fraîche)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup frozen blackberries
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No pinch baking soda
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 family size tea bag
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No garnish, fresh blackberries
                                                                  • Combine blackberries and sugar in a large container, and crush with a wooden spoon; stir in mint and baking soda.
                                                                  • Pour 4 cups boiling water over tea bags; cover and steep 5 minutes. Discard tea bags.
                                                                  • Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold water, stirring until sugar dissolves. Cover and chill 1 hour. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7cups
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  If you?re a martini person, try this out. The lychee gives it a really beautiful perfume. If you don?t have a cocktail shaker, make it in a jug of ice, stir with a long spoon and strain into glasses.

                                                                  Ingredients
                                                                  • Yes No 4 lychees in syrup, from a
                                                                  • Yes No plenty of ice
                                                                  • Yes No good vodka
                                                                  • Yes No a splash a splash of white vermouth
                                                                  • If you’re a martini person, try this out. The lychee gives it a really beautiful perfume. If you don’t have a cocktail shaker, make it in a jug of ice, stir with a long spoon and strain into glasses.Put 1 lychee into each of 2 cocktail glasses, then place them carefully in the freezer for 20 minutes to get really cold.Put the remaining lychees into a cocktail shaker, along with a good handful of ice, a splash of the lychee syrup from the can, the vodka and a splash of vermouth. Secure the top on the shaker and shake vigorously for 30 seconds. Strain into the iced cocktail glasses and serve with swizzle sticks, if you like.
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Nothing fancy here, just good, basic mashed potatoes that are great as is or topped with gravy. For extra flavor, sprinkle with chopped chives.

                                                                  Ingredients
                                                                  • Yes No 5 lb baking potato
                                                                  • Yes No 3/4 cup 2% reduced fat milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Place the potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender; drain.
                                                                  • Combine the milk, butter, salt, and pepper in a large bowl. Add potato; let stand 5 minutes or until butter melts.
                                                                  • Beat the potato mixture with a mixer at medium speed until smooth.
                                                                  Yields: 12servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/4 cup minced onion
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 12 oz party rye bread
                                                                  • Stir together first 3 ingredients. Spread 1 teaspoon mixture on each bread slice, and place slices on a baking sheet.
                                                                  • Bake at 450° for 4 to 5 minutes or until browned. Serve immediately.
                                                                  Yields: 12appetizers
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 lb lean corned beef
                                                                  • Yes No 4 slice rye bread
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tbsp tomato ketchup
                                                                  • Yes No 1 1/2 cup coleslaw
                                                                  • Yes No 1/2 lb swiss cheese
                                                                  • Preheat oven to 400° (or use a toaster oven set to medium). Heat corned beef in a skillet over medium heat until warm. While warming, place bread on a baking sheet. Stir together mayonnaise and ketchup, and spread evenly on bread.
                                                                  • Divide warmed corned beef among bread slices, and top with desired amount of coleslaw and Swiss cheese. Bake open-faced sandwiches until cheese melts and bread is thoroughly toasted.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1/4 cup tahini paste
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 cup flat leaf parsley
                                                                  • Yes No 4 scallion
                                                                  • In a small skillet, toast the pine nuts over moderate heat, shaking the skillet occasionally, until the pine nuts are golden brown, about 4 minutes. Transfer them to a plate and let cool.
                                                                  • In a small bowl, blend the tahini with the lemon juice and finely chopped garlic. Stir in the water and season the tahini dressing with salt and pepper.
                                                                  • In a medium bowl, toss the parsley with the scallions and pine nuts. Add the tahini dressing and toss well. Transfer the salad to a serving bowl or plates and serve.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  These chocolate Christmas cookies are easy to make and shape into little butterballs. Roll these little Christmas cookies in confectioners' sugar after they cool, or roll in granulated sugar or decorative sugar before baking. Large Photo

                                                                  Ingredients
                                                                  • Yes No 2 semisweet chocolate
                                                                  • Yes No 1 tbsp half and half
                                                                  • Yes No 6 oz butter
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No decorative sugar
                                                                  • Heat oven to 350°. Melt chocolate over low heat; stir cream into the chocolate and set aside to cool. Cream butter and sugar until light; beat in vanilla and the cooled chocolate. Blend in the flour and salt until blended. Stir in nuts. Shape into 1-inch balls and bake on ungreased baking sheets for 12 to 14 minutes. Cool completely then roll gently in the sifted powdered sugar. *If desired, roll instead in decorative sugar before baking. Makes about 4 to 5 dozen cookies.
                                                                  Yields: 36
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll

                                                                  This Eastern European-style macaroni and cheese recipe is my take on the iconic dish. I used imported Hungarian macaroni, but American brands will do, and a combination of Bulgarian sharp kashkaval and brick cheeses, and a generous helping of fresh chopped dill. This is an egg-free, vegetarian-friendly dish. Here's a larger photo of Eastern European-style macaroni and cheese. Makes 4 to 6 servings of Eastern European-Style Macaroni and Cheese

                                                                  Ingredients
                                                                  • Yes No 8 oz macaroni
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup diced shallot
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/4 cup dry white wine
                                                                  • Yes No 2/3 cup heavy whipping cream
                                                                  • Yes No 7 oz gruyère cheese
                                                                  • Yes No 5 oz mild kashkaval cheese
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No 1/4 tsp hot hungarian paprika
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 oz dry bread crumb
                                                                  • Yes No 1 tbsp butter
                                                                  • Heat oven to 400 degrees. Butter a medium shallow baking dish. Cook macaroni in salted water until al dente. Shock in cold water to stop the cooking process and drain well. Meanwhile, in a large saucepan, saute the shallots in 2 tablespoons butter until thoroughly cooked but not browned, about 3 minutes. Add flour to make a roux, stirring continuously for 1 minute. Add the wine and cream and whisk until smooth. Add cheeses to saucepan and stir with a wooden spoon until completely melted. Add dill or chives, mustard paprika, if using, and salt and pepper to taste. Add the cooked pasta, coating well with the cheese sauce. Place prepared pan on a baking sheet and fill with macaroni and cheese mixture. Combine bread crumbs and 1 tablespoon melted butter (or more, if necessary). Sprinkle evenly over top of macaroni and cheese and bake until top is browned and cheese is bubbling, 25 to 30 minutes.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 lemon
                                                                  • Yes No 24 mint
                                                                  • Yes No 4 strawberry
                                                                  • Yes No 8 oz aged rum
                                                                  • Yes No 3 oz lemon juice
                                                                  • Yes No 2 oz agave nectar
                                                                  • In a cocktail shaker, muddle the lemon wedges with the whole strawberries and mint leaves. Add ice and the rum, lemon juice and sugarcane syrup; shake well. Strain into crushed ice-filled highball glasses. Garnish with the berry halves and mint sprigs.
                                                                  Yields: 4drinks
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  It doesn’t take much cooking skill to make this lentil soup recipe taste great. The smoked ham hock and a couple hours is really all it takes to make this incredibly satisfying soup. Serves 6

                                                                  Ingredients
                                                                  • Yes No 1 smoked ham hock
                                                                  • Yes No 1 qt chicken stock
                                                                  • Yes No 1 qt beef broth
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 cup diced carrot
                                                                  • Yes No 2 cup diced onion
                                                                  • Yes No 1 cup diced celery
                                                                  • Yes No 2 cup dry lentils
                                                                  • Yes No salt
                                                                  • Yes No parsley
                                                                  • Add the beef broth, chicken stock, dried thyme, black pepper, bay leaf, cayenne, and ham hock into a soup pot and bring to a simmer. Cover and simmer on low for 1 1/2 hours. Add the onions, celery, and carrots and simmer covered for another 30 minutes. Add the lentils and simmer coverer for another 30 minutes, remove cover and skim off any excess fat on the surface. Continue to simmer another 15 to 20 minutes uncovered, until the lentils are tender and the pork is falling off the bone. Taste for salt, adjust seasoning, and serve with chopped fresh parsley.
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  Buttery squash, crunchy pumpkin seeds, and smoky bacon make this a fall salad you'll want to enjoy often. Serve with pork chops.

                                                                  Ingredients
                                                                  • Yes No 4 cup cubed butternut squash
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 bacon
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 10 cup salad greens
                                                                  • Yes No 3 tbsp unsalted pumpkinseed kernels, toasted
                                                                  • Preheat oven to 400°.
                                                                  • Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 30 minutes or until squash is tender and lightly browned, stirring after 15 minutes. Remove from heat; keep warm.
                                                                  • Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and mustard.
                                                                  • Cook bacon in a small nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add shallot to drippings in pan; sauté 1 minute. Add shallot and bacon to vinegar mixture, stirring with a whisk.
                                                                  • Place salad greens in a large bowl. Drizzle vinegar mixture over greens; toss gently to coat. Arrange about 1 1/3 cups salad on each of 6 plates. Top each serving with 2/3 cup squash and 1 1/2 teaspoons pumpkinseed kernels.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  In the French Alps, cooks garnish this hearty side dish, known as tartiflette, with thin slices of the local Reblochon cheese. Any leftovers make a great omelet filling.

                                                                  Ingredients
                                                                  • Yes No 4 lb yukon gold potato
                                                                  • Yes No salt
                                                                  • Yes No 1/4 lb bacon strips
                                                                  • Yes No 2 large onion
                                                                  • Yes No black pepper
                                                                  • Yes No one 5 oz pont l'évêque cheese, cheese
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Preheat the oven to 425°. In a large saucepan, cover the potatoes with water and bring to a boil. Salt the water and cook the potatoes until tender, about 12 minutes; drain well.
                                                                  • In a large skillet, cook the bacon over low heat, stirring, until crisp, about 7 minutes. Add the onions and cook, stirring occasionally, until softened, about 12 minutes. Add the potatoes, season with salt and pepper and toss to coat.
                                                                  • Place the 2 cheese halves on the bottom of a roasting pan and spoon the potatoes and onions on top. Pour the wine into the pan and bake for 12 minutes, or until the cheese has melted. Using 2 metal spatulas, gently stir the potatoes to coat with melted cheese, sprinkle with pepper and serve at once.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Use a peach that's just ripe so it's juicy but still holds its shape. King (also called chinook) salmon is the best quality and works well in this dish, though sockeye works.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped peach
                                                                  • Yes No 3/4 cup quartered cherry tomato
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 3 tbsp mint
                                                                  • Yes No 3 tbsp basil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 6 oz wild alaskan king salmon fillets
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat grill to high heat.
                                                                  • Combine first 8 ingredients in a bowl; add jalapeño, if desired. Sprinkle mixture with 1/4 teaspoon salt; toss gently. Sprinkle fillets evenly with remaining 3/4 teaspoon salt and black pepper. Place the fillets on a grill rack coated with cooking spray, and grill for 10 minutes or until desired degree of doneness, turning after 5 minutes. Serve with salsa.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 4servings (serving size: 1 fillet and about 1/2 cup salsa)
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Here's a twist on gravlax, the Scandinavian salmon cured with salt and dill. Our salmon is broiled, seasoned with salt and dill instead of cured in them, but still served with the traditional sauce of mustard-flavored mayonnaise lightly sweetened with honey.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp mustard powder
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No salt
                                                                  • Yes No dill, dried
                                                                  • Yes No 2 lb center cut salmon fillet
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a small glass or stainless-steel bowl, whisk together the mustard and water. Let sit for 10 minutes. Whisk in the mayonnaise, honey, 1/8 teaspoon salt, and 1/8 teaspoon dill.
                                                                  • Heat the broiler. Rub the salmon on both sides with the oil. Put the pieces in a broiler pan or on a baking sheet, skin-side down, about 2 inches apart. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon dill, and the pepper. Broil the fish until golden brown and just barely done (the fish should still be translucent in the center), about 6 minutes for a 1-inch-thick fillet. Serve the salmon with the sauce alongside.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve

                                                                  Fresh fruits, red wine, and a few other special ingredients make this sangria recipe a must-have cocktail for your next party.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp white rum
                                                                  • Yes No 3 tbsp cointreau
                                                                  • Yes No 3 tbsp brandy
                                                                  • Yes No 6 slice orange
                                                                  • Yes No 6 slice lemon
                                                                  • Yes No 1 peach
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 750 milliliter rioja
                                                                  • Yes No 1 cup sparkling water
                                                                  • Combine all the ingredients except sparkling water in a large pitcher. Chill for 8 hours. Stir in water immediately before serving.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  In this quick-and-easy rendition, we used packaged brownie mix, a little bourbon, and chopped toasted walnuts for a spunky after-dinner treat.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup applesauce
                                                                  • Yes No 1/4 cup egg substitute
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 16.7 oz double fudge brownie mix
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp bourbon
                                                                  • Yes No 1/3 cup diced walnut pieces
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 4 ingredients (including fudge packet from mix), stirring well. Spread into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted near edge of pan comes out clean. Cool in pan on a wire rack.
                                                                  • Crumble brownies; place in a food processor. Add bourbon; process until mixture forms a ball (about 30 seconds).
                                                                  • Shape brownie mixture into 24 balls, about 1 1/2 tablespoons each. Place nuts in a shallow bowl. Roll balls in nuts, pressing gently to coat.
                                                                  • Note: Store balls in an airtight container at room temperature for up to three days.
                                                                  Yields: 12(serving size: 1 ball)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    duncan hines
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Duncan Hines
                                                                  Ingredients
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 1 qt water
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 2 12 oz cup polenta, not instant
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Oil a 12-by-15-inch rimmed baking sheet. In a saucepan, bring the milk, water and butter to a boil. Add the salt and rosemary. Gradually whisk in the polenta until smooth. Bring to a simmer, whisking, until thickened. Cook over low heat for 15 minutes, stirring. Remove from the heat and let cool for 10 minutes, stirring occasionally.
                                                                  • Whisk the eggs into the polenta, one at a time, then whisk in 1 cup of the Parmesan cheese. Spread the polenta on the prepared baking sheet in an even layer. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
                                                                  • Preheat the oven to 400°. Lightly butter a 15-by-10-inch baking dish. Cut the polenta into 2-inch squares. Arrange the squares in the prepared baking dish in a single layer, overlapping them slightly. Pour the cream over the polenta and sprinkle the remaining 1/2 cup of Parmesan on top. Bake for 40 minutes, or until puffed and golden. Let stand for 10 to 15 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  As a chocolate advocate, my idea of a sweet treat is far from anything fruity or pink. But after devouring more than a few of these light cakes filled with fresh strawberry sauce and topped with a tangy strawberry-cream cheese frosting, I can say this dainty dessert is fit for little girls and boys, grown women, and burly dudes alike. Game plan: You will need to use paper cupcake liners, or the jam will stick to the inside of the muffin wells no matter how thoroughly you butter them! If your oven is too small to fit 2 (12-well) muffin pans side by side, you can arrange the racks in the upper and lower thirds of the oven. Bake as directed, rotating the pans between the racks halfway through the cooking time. You also may need to bake the cupcakes 1 or 2 minutes longer. This recipe was featured as part of our Summer Solstice menu.

                                                                  Ingredients
                                                                  • Yes No 2 cup cake flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3/4 cup chunky strawberry sauce
                                                                  • Yes No strawberry cream cheese frosting
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper cupcake liners; set aside.
                                                                  • Place the flour, baking powder, cardamom, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
                                                                  • Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light in color, about 3 minutes. Add the sugar and continue beating until the mixture is light in color and airy, about 3 minutes.
                                                                  • Stop the mixer and scrape down the paddle and the sides of the bowl. On medium speed, add the egg whites 1 at a time, beating well after each addition. Next add the eggs 1 at a time, beating well after each addition. Scrape down the sides of the bowl.
                                                                  • On low speed, slowly add the milk and vanilla and mix until combined (the mixture will look curdled). Add the reserved flour mixture and mix until just combined, about 15 seconds.
                                                                  • Fill each muffin well about three-quarters full. Using a spoon, create a small indentation in the batter by slightly spreading it from the middle out toward the edges. Measure 1 heaping teaspoon of the strawberry sauce and place the back of the teaspoon inside the indentation. Rotate the spoon, letting the sauce slide into the indentation. Repeat in each well.
                                                                  • Bake the cupcakes until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Set the pans on wire racks and let cool for 5 minutes. Remove the cupcakes from the pans and let cool completely on the wire racks before frosting.
                                                                  Yields: 24cupcakes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Boston-based chef Jasper White's Grilled Swordfih with Basil Butter and Tomato Sauce inspired Susan's recipe.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup basil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 cup grape
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 4 6 oz, 1 inch thick tuna steak
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 basil
                                                                  • Prepare grill or broiler.
                                                                  • To prepare basil butter, combine first 5 ingredients in a food processor; process until smooth, scraping sides as needed. Set aside.
                                                                  • To prepare sauce, heat oil in a saucepan over medium-high heat. Add onion and 2 garlic cloves; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Stir in wine, capers, vinegar, and sugar; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in parsley. Set aside.
                                                                  • To prepare tuna, sprinkle tuna with 1/2 teaspoon salt and pepper. Place tuna on grill rack or broiler pan coated with cooking spray. Cook 5 minutes on each side or until desired degree of doneness. Serve with sauce and basil butter. Garnish with basil leaves, if desired.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 4servings (serving size: 1 tuna steak, 3/4 cup sauce, and about 1 tablespoon basil butter)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Grill up delicious dishes this summer with Crisco® 100% Extra Virgin Olive Oil.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp crisco 100% extra virgin olive oil
                                                                  • Yes No 1 11 inch prepared pizza crust
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1 8 oz four cheese blend
                                                                  • Yes No 1 6 oz marinated artichoke hearts
                                                                  • Yes No 2 crimini mushroom (baby portobello)
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 12 red bell pepper strips, wide
                                                                  • Yes No 12 black olives, oil cured, pitted
                                                                  • Yes No 1 tsp chopped herbs
                                                                  • SPRAY unheated grill grates with Crisco Olive Oil No-Stick Cooking Spray.
                                                                  • COMBINE Crisco 100% Extra Virgin Olive Oil and minced garlic and brush onto both sides of pizza crust.
                                                                  • PLACE it onto a hot grill for 1 to 2 minutes. Flip and repeat.
                                                                  • REMOVE crust and top with cheese, vegetables, and olives.
                                                                  • RETURN crust to the grill, close the cover, and cook 4 to 6 minutes or until the crust is brown and cheese has melted.
                                                                  • REMOVE and sprinkle with chopped herbs.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    crisco
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco
                                                                  Ingredients
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 9 oz fresh baby spinach
                                                                  • Yes No 1 tbsp pine nut
                                                                  • Yes No 1/8 tsp salt
                                                                  • Heat canola oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes. Add spinach; sauté 2 minutes or until spinach wilts. Stir in pine nuts and salt.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Time: 1 1/2 hours. Come fall, nothing beats the sweet and spicy waffles at Garland's Oak Creek Lodge in Sedona, AZ. To keep them warm and crisp, put directly on a rack in a 200° oven for up to 40 minutes.

                                                                  Ingredients
                                                                  • Yes No 9 tbsp butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 7 tsp lemon juice
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 6 granny smith apple
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No 1 1/2 cup unfiltered apple cider
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 3/4 cup pumpkins in can
                                                                  • Yes No olive oil cooking spray
                                                                  • Prepare apples and syrup: Melt 6 tbsp. butter in a 12-in. nonstick frying pan over medium heat. Add honey, 2 tsp. lemon juice, 1/4 tsp. cinnamon, and apples. Cook, stirring occasionally, until apples are lightly glazed and have softened slightly, about 10 minutes.
                                                                  • Meanwhile, in a medium saucepan, whisk together 3/4 tsp. cinnamon, the sugar, and cornstarch. Add apple cider and 5 tsp. lemon juice and whisk to combine. Bring to a boil over medium heat and cook, stirring often, 2 minutes. Remove from heat and whisk in 3 tbsp. butter.
                                                                  • Make waffles: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, ginger, nutmeg, and cinnamon. In another medium bowl, whisk egg yolks until pale yellow; whisk in oil, buttermilk, and pumpkin.
                                                                  • In bowl of a stand mixer fitted with the balloon whisk, beat egg whites until soft peaks form. Add egg yolk mixture to flour mixture, stirring to combine. Gently fold in egg whites just until blended.
                                                                  • Preheat oven to 200°. Preheat a waffle iron and coat it with cooking-oil spray. Ladle 1 cup batter (or amount directed by waffle-iron maker) onto hot iron, spreading with a spatula, and cook until nicely browned, about 5 minutes. Transfer waffle directly to oven rack. Repeat with remaining batter. Meanwhile, reheat apples and syrup.
                                                                  • Break waffles into sections, divide among 8 plates, and top with apples and syrup. Serve remaining syrup on the side.
                                                                  • Note: Nutritional analysis is per 2 waffles with 1/4 cup syrup.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 16waffles
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 cup unsweetened pineapple juice
                                                                  • Yes No 1 12 oz apricot nectar
                                                                  • Yes No 2 cup apple cider
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 tsp cloves, whole
                                                                  • Yes No 3 6 inch cinnamon stick
                                                                  • Yes No garnishes, orange, cinnamon sticks
                                                                  • Bring first 6 ingredients to a boil in a Dutch oven; reduce heat, and simmer 20 minutes. Pour through a wire-mesh strainer, discarding spices. Serve hot. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Doughnuts are a true passion for Mindi-she even asks for them instead of birthday cake. "This recipe is an awesome sweet to add to your brunch menus too," says Mindi.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz seedless raspberry fruit spread
                                                                  • Yes No 2 tbsp orange liqueur
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 4 dozen glazed yeast doughnut holes
                                                                  • Microwave fruit spread in microwave-safe glass bowl at HIGH 45 seconds or until warm and easy to stir. Stir in liqueur and vanilla. Let stand 10 minutes or until slightly thickened but still smooth.
                                                                  • Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
                                                                  • Serve doughnut holes with fruit spread mixture and whipped cream.
                                                                  • *2 Tbsp. orange juice may be substituted.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  Meringue cookies make delicious and festive Halloween ornaments on a central tablescape. Use licorice string as a loop if you plan to hang the spooky treats.

                                                                  Ingredients
                                                                  • Yes No 6 egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1 morsels, mini tbsp semisweet chocolate
                                                                  • Yes No string licorice
                                                                  • Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add extract; beat until blended.
                                                                  • Spoon mixture into a zip-top plastic bag; snip a small hole in 1 corner, and pipe mixture into ghostly shapes on parchment paper-lined baking sheets. Add mini morsels for eyes. If desired, cut licorice into 2-inch pieces. Firmly pinch ends together. Insert 1 in top of each ghost for a hanger.
                                                                  • Bake at 200° for 2 hours. Turn oven off, and let meringues stand in closed oven with light on 8 hours.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16meringues
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    paper
                                                                  Coconut-Curry Beef
                                                                   5 h 12 m
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 lb beef chuck roast
                                                                  • Yes No salt
                                                                  • Yes No 2 large onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 tbsp diced ginger
                                                                  • Yes No 1 12 oz cabbage
                                                                  • Yes No 2 tbsp packed golden brown sugar
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1 pint cherry tomato
                                                                  • In a large skillet, warm oil over medium-high heat. Sprinkle beef with salt and brown on all sides, in batches if necessary, about 8 minutes total. Transfer to slow cooker along with onions, garlic and ginger.
                                                                  • Whisk together coconut milk, brown sugar, curry powder and cayenne and pour over meat. Cover and cook on low until meat is fork-tender, 4 to 5 hours. Stir in cherry tomatoes and let them warm and soften in stew for 15 minutes. Adjust seasonings and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 5 hours
                                                                  • Total Time: 5 hours 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup thinly sliced green bell pepper
                                                                  • Yes No 1 cup thinly sliced red bell pepper
                                                                  • Yes No 1 cup thinly sliced yellow bell pepper
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 1 10 1/2 oz beef consomme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1 oz slice whole wheat bread
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 1 tbsp diced onion
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 tsp basil leaves, dried
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
                                                                  • While the peppers are cooking, place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, beef, and next 6 ingredients (beef though garlic) in a bowl, shaping mixture into 36 (1-inch) meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook for 10 minutes, browning on all sides.
                                                                  • Combine flour and 1/4 cup water in a small bowl; stir with a whisk. Add to bell pepper mixture in saucepan. Add meatballs; cook 3 minutes, stirring constantly. Stir in the basil and vinegar. Remove bay leaf.
                                                                  Yields: 4servings (serving size: 1 cup bell pepper mixture and 9 meatballs)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 tbsp chopped rosemary
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 lb yukon gold potato
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No 1 lemon
                                                                  • Preheat oven to 425° with rack in bottom third. Line the bottom of a (15 1/2- x 12-inch) roasting pan with foil.
                                                                  • Combine first 4 ingredients (through pepper) in a small bowl and mash into a paste. Transfer 1 tablespoon garlic-rosemary mixture to another bowl and stir in 1 1/2 tablespoons oil. Add potatoes to roasting pan with oil mixture and toss well. Arrange in a slightly overlapping layer in pan.
                                                                  • Add paprika and remaining 1/2 tablespoon oil to remaining garlic mixture. On a work surface with breast side of chicken up, tuck wings underneath. Loosen skin from top of breast and from thigh and leg. Work half of garlic mixture under skin, then rub remaining mixture over chicken. Place lemon inside cavity. Place chicken breast side up on top of potatoes.
                                                                  • Roast until a meat thermometer inserted into fleshy part of thigh registers 170°, 1 hour to 1 hour 10 minutes. Transfer to a cutting board and let stand 10 minutes before carving. Serve chicken with pan juices and potatoes alongside.
                                                                  • Flavor Twists!
                                                                  • Latin-style chicken: Leave the rosemary and paprika out of the rub and swap in 1 1/2 teaspoons each dried oregano and ground cumin. Use a quartered orange instead of the lemon in the cavity; serve with wedges of fresh lime.
                                                                  • Asian-style: Skip the olive oil, rosemary, paprika, and lemon. Instead, combine 2 tablespoons finely chopped fresh ginger with garlic and 1 1/2 tablespoons vegetable oil. Place a quartered orange in the cavity in place of the lemon. Melt together 1/3 cup apricot preserves with 2 tablespoons soy sauce and brush over chicken 20 minutes before roasting ends. Serve with brown rice in place of potatoes.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 4servings (serving size: 1/4 chicken (skin removed) plus 1/4 potatoes)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  If you can't find French green lentils, substitute brown lentils.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 medium onion
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 3/4 cup french green lentils
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 whole canned chopped tomatoes
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 slice italian bread
                                                                  • Yes No 1/2 escarole
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • In a stockpot, melt butter over medium heat. Add onion, garlic, and carrot, and saute until tender, about 5 minutes. Add lentils, bay leaf, tomatoes, salt, pepper, and 5 1/2 cups water. Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes.
                                                                  • Meanwhile, heat oven to 425 degrees. Toast bread cubes on a baking sheet, turning occasionally until golden brown, about 7 minutes.
                                                                  • Add escarole to soup, and cook for 5 minutes more. Adjust seasonings, and serve in four bowls topped with croutons and olive oil.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Capons are great for a special occasion, but a 6-pound roasting chicken works equally well (cook times stay the same). Potato starch thickens the gravy and fits within Passover dietary restrictions.

                                                                  Ingredients
                                                                  • Yes No 1 whole roasting chicken
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 3 1/2 tsp dijon mustard
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 14 oz fat free, lower sodium chicken broth
                                                                  • Yes No 1/3 cup minced shallot
                                                                  • Yes No 3 tbsp bourbon
                                                                  • Yes No 2 tbsp potato starch
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Preheat oven to 425°.
                                                                  • Remove and discard giblets and neck from capon. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine sugar, 2 teaspoons mustard, and 1/2 teaspoon salt; rub sugar mixture under loosened skin and over breast and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under capon. Place capon, breast side up, on the rack of a broiler pan coated with cooking spray. Pour 1 cup water into bottom of pan; place rack in pan. Bake at 425° for 30 minutes.
                                                                  • Baste capon with 1 cup broth; loosely cover capon with foil. Reduce oven temperature to 350° (do not remove capon from oven). Bake at 350° for 30 minutes. Uncover and baste with remaining broth. Bake an additional 20 minutes or until a thermometer inserted in meaty part of thigh registers 165°. Remove from oven; let stand for 20 minutes. Discard the skin before serving.
                                                                  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag. Let stand 2 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Pour drippings into a small saucepan; stir in shallots. Bring to a boil; reduce heat, and simmer for 2 minutes. Add remaining 1 1/2 teaspoons mustard and bourbon, stirring with a whisk; simmer 1 minute. Combine potato starch and 1 tablespoon water in a small bowl, stirring with a whisk; stir starch mixture into bourbon mixture. Simmer for 1 minute or until thickened. Remove from heat; stir in remaining 1/4 teaspoon salt, parsley, and pepper. Serve gravy with the capon.
                                                                  Yields: 8servings (serving size: about 4 ounces capon meat and 1/4 cup gravy)
                                                                  • Total Time: 1 hour 41 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 lb ripe bartlett pears
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1 tbsp green cardamom pods
                                                                  • Yes No 1 tbsp honey
                                                                  • In a large glass or ceramic bowl, toss the pears with the sugar and lemon juice. Cover and refrigerate overnight.
                                                                  • Put a metal spoon in the freezer. Transfer the pears and their liquid to a wide, heavy pot and bring to a boil. Put the crushed cardamom in a tea ball and add it to the pot. Cook the pears over high heat, stirring frequently, until the liquid starts to thicken and the pears become translucent, about 10 minutes. Remove the pot from the heat.
                                                                  • Transfer one-third of the pears to a food processor or a food mill and puree until smooth. Add the puree to the pot. Boil over moderately high heat, stirring, until the jam is very thick, about 5 minutes. To test the jam, drop a small amount on the chilled spoon and freeze for about 30 seconds. When you tilt the spoon, the jam should be thick and run down the spoon slowly. If the jam is runny, cook it for a few minutes longer, then test again. Remove the tea ball and stir in the honey.
                                                                  • Ladle the jam into three clean, 1-pint jars and let cool completely. Tightly close the jars and store the pear jam in the refrigerator for up to 2 months.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 2 ½pints
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp sesame oil
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 1 tsp chinese chile garlic sauce
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 tbsp ginger
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 4 scallion
                                                                  • Yes No broccoli and white rice
                                                                  • In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.
                                                                  • Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch.
                                                                  • In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.
                                                                  • In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away, with steamed broccoli and rice.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 lb baby beets
                                                                  • Yes No 4 oz brioche
                                                                  • Yes No 1/4 cup roasted pistachios
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp pistachio oil
                                                                  • Yes No 1 1/2 tbsp balsamic vinegar
                                                                  • Yes No 3 cup sorrel
                                                                  • Preheat the oven to 350°. Spread the beets in a baking dish. Add 1/2 cup of water and cover with foil. Roast for 1 1/2 hours until tender. Let cool, then peel the beets and cut into wedges and slices. Transfer to a bowl.
                                                                  • Meanwhile, spread the brioche cubes on a baking sheet and toast for about 8 minutes, until the cubes are golden.
                                                                  • In a blender, combine the pistachios with 3/4 cup of water and blend at high speed for 1 minute. Strain the sauce into a small bowl and refrigerate until chilled. (It will thicken slightly as it chills.) Season the sauce with salt and pepper.
                                                                  • In a small bowl, whisk the olive oil with the pistachio oil and balsamic vinegar. Season with salt and pepper. Toss 3 tablespoons of the vinaigrette with the beets. Spoon the pistachio sauce onto plates. Mound the beets in the center and top with the sorrel. Drizzle the remaining vinaigrette all around and garnish with the brioche croutons. Serve right away.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Time: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 4 oz rice vermicelli
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 18 oz firm silken tofu
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1 cup shiitake mushroom
                                                                  • Yes No 1 qt reduced sodium chicken broth
                                                                  • Yes No 2 cup chopped napa cabbage
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 4 tsp soy sauce
                                                                  • Cook vermicelli according to package directions. Drain and set aside.
                                                                  • Meanwhile, heat oil in a large pot over medium heat. Add tofu; cook until browned, 2 minutes. Add garlic and ginger and cook about 2 minutes. Add mushrooms, broth, and cabbage and simmer 5 minutes. Stir in reserved noodles. Ladle soup into bowls and add cilantro, onions, and soy sauce.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken

                                                                  Rubbed with basil and spices, baked skinless chicken breast has a bright taste. Mango contributes heart-protective beta-carotene, and the lavash is a good alternative to a flour tortilla, which often has some trans fats. The chicken and the mango dressing can be made one day ahead and stored separately in the refrigerator. Return to Healthy Lessons In Lunch Menu