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                                                                  Just six ingredients go into this easy sweet-and-sour side dish. Use a mix of red and golden beets, if you like.

                                                                  Ingredients
                                                                  • Yes No 1 small lb beet
                                                                  • Yes No 1/2 cup white vinegar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 2 bay leaf
                                                                  • Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
                                                                  • Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.
                                                                  Yields: 4servings (serving size: about 1/2 cup)
                                                                    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
                                                                    rinse
                                                                  • Yes No
                                                                    rub
                                                                  • 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
                                                                    refrigerate

                                                                  This year I seem to have been working around lots of builders, and every time they put a request in for some grub it?s been ?sausage this? or ?sausage that.? A foreman called Dusty, who was working next door, kept on talking about a sausage casserole. So I made this one up very quickly, basing it on a French cassoulet-type thing. It?s nice and easy to cook for a group as it?s all done in one dish. While I was going sausage-mad, I realized that we?re fan- tastically lucky these days to have great sausages available in the supermarkets, farmers? markets and good local butchers. In this dish feel free to use any sausages you like.

                                                                  Ingredients
                                                                  • Yes No handful 2 handfuls of dried porcini mushrooms
                                                                  • Yes No 8 bacon
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No large 1 of mixed fresh rosemary, thyme and sage
                                                                  • Yes No onions
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No large 1 carrot
                                                                  • Yes No 1/2 celery heart, 2 bay leaves
                                                                  • Yes No 1/2 750 ml of red wine 3 4oz cans of plum tomatoes
                                                                  • Yes No use a mixture
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 8 larger sausages
                                                                  • Yes No large 1, stale
                                                                  • Yes No handful, small 1 of fresh thyme
                                                                  • This year I seem to have been working around lots of builders, and every time they put a request in for some grub it’s been “sausage this” or “sausage that.” A foreman called Dusty, who was working next door, kept on talking about a sausage casserole. So I made this one up very quickly, basing it on a French cassoulet-type thing. It’s nice and easy to cook for a group as it’s all done in one dish. While I was going sausage-mad, I realized that we’re fan- tastically lucky these days to have great sausages available in the supermarkets, farmers’ markets and good local butchers. In this dish feel free to use any sausages you like.Preheat your oven to 425°F. Put your porcini mushrooms into a dish, cover with 2 cups of boiling water and allow to soak until soft. Heat a large casserole-type pan or roasting pan on the stovetop. Slice the bacon across into strips — called “lardons.” Fry in 4 tablespoons of olive oil until crisp and golden. Tie your herbs together with some string and add to the bacon in the pan with your onions, garlic, carrot, celery and bay leaves. Drain the porcini, reserving the soaking liquid, add them to the pan and fry nice and slowly for about 5 minutes. Add the red wine and simmer until the liquid has reduced by half.Add the tomatoes to the pan, breaking them up with a spoon, then add your strained porcini soaking liquor and the beans. Bring to a boil and simmer for 15 minutes. Lightly season with salt and pepper before laying your sausages on top — all higgledy piggledy. Break up your bread into coarse, chunky bread crumbs, toss with the thyme, a little salt and olive oil and sprinkle on top of the sausages. Place in the oven for around 1 hour, until the sausages and bread crumbs are golden and crisp. Remove the bunch of herbs and serve with something like mashed pota- toes or polenta.Try this: Any combination of beans and lentils works well in this cassoulet, so feel free to use what you fancy.And this: Sometimes, if I want to make this a bit more healthy and get some greens involved, I will stir in a couple of handfuls of fresh spinach right at the end when serving up. The heat from the dish will make the spinach wilt.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  Pastry chef Koa Duncan of Los Angeles's Water Grill is incredibly creative. She's also remarkably persistent: Working as a pastry chef in a town that loves to diet is an uphill battle. Her fantastic passion fruit and creamy coconut parfait, layered with crunchy bits of cashew praline, is good enough for Angelenos to forgive themselves the indulgence.

                                                                  Ingredients
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3/4 7 oz cup passion fruit puree
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 1/2 cup unsweetened coconut milk
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 2 1/2 tbsp corn starch
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 10 slice thin lemon slices
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No one 3 lb, 4 cup pineapple
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/4 cup dark brown sugar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 4 oz cup salted roasted cashews
                                                                  • MAKE THE PASSION FRUIT CURD In a medium stainless steel bowl, whisk the egg yolks and whole eggs with the sugar and passion fruit puree until smooth. Set the bowl over a medium saucepan of simmering water and whisk the egg mixture over moderate heat until very thick and an instant-read thermometer dipped in the mixture registers 165°, about 8 minutes. Remove the bowl from the saucepan and whisk in the butter. Scrape the curd into a shallow bowl, press plastic wrap directly on the curd and refrigerate until chilled, about 2 hours.
                                                                  • MAKE THE COCONUT CREAM In a medium saucepan, combine the coconut milk with the sugar, butter and vanilla bean and seeds and bring to a simmer. In a small bowl, dissolve the cornstarch in the water; whisk the mixture into the coconut milk and cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Discard the vanilla bean. Pour the coconut cream into a shallow bowl, press plastic wrap directly on top of the cream and refrigerate until chilled, about 2 hours.
                                                                  • MAKE THE POACHED PINEAPPLE In a medium saucepan, combine the sugar, water, lemon slices and vanilla bean and seeds and bring to a boil, stirring until the sugar dissolves. Add the pineapple and cook over moderate heat until the fruit is translucent, about 15 minutes. Transfer the pineapple and its cooking liquid to a bowl and refrigerate until chilled, about 2 hours.
                                                                  • MAKE THE CASHEW PRALINE Line a large baking sheet with lightly oiled parchment paper or a silicone liner. In a medium saucepan, combine the sugar, corn syrup and water and boil until the syrup reaches 300° (hard crack) on a candy thermometer, about 6 minutes. Stir in the brown sugar, honey, butter, orange zest and a pinch of salt and pepper. Off the heat, stir in the chopped cashews until coated. Pour the brittle onto the oiled parchment or silicone liner. Top with another sheet of oiled parchment or silicone liner and roll out the brittle as thinly as possible. Let cool completely, then crack into small pieces.
                                                                  • ASSEMBLE THE PARFAITS Spoon 1/2 cup of the coconut cream into the bottoms of 6 tall glasses, followed by 1/2 cup of the passion fruit curd. Using a slotted spoon, add a scant 1/2 cup of the pineapple to the glasses, followed by a sprinkle of the praline. Repeat the layering with the remaining cream, curd, pineapple and praline. Serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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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
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                                                                  • Yes No
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                                                                    Supplies:
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                                                                    paper

                                                                  There are few better ways to dress grilled corn than slathering it with mayonnaise loaded with cayenne pepper, then rolling it in Cotija cheese and squeezing lime juice over it. After grilling the corn, simply pull back the husk for a built-in handle. What to buy: Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores. Read more about grilling. This dish was featured as part of our Recipes for Summer Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp mayonnaise
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 3/4 tsp cayenne pepper, ground
                                                                  • Yes No 3/4 cup crumbled cotija cheese
                                                                  • Yes No 6 ear corn, husks on
                                                                  • Yes No 1 medium lime
                                                                  • Stir together the mayonnaise, garlic, salt, and cayenne in a small bowl until well combined. Place the cheese in a shallow dish that is at least as long as the corn.
                                                                  • Heat the grill to medium high (about 350°F to 450°F). Before grilling the corn, carefully peel back the husks of each ear a little more than halfway and remove as much silk as you can without pulling the husks off. Then pull the husks back up.
                                                                  • Place the corn on the grill and close the lid. Every 10 minutes, roll the corn a quarter turn so it cooks evenly. (If your grill tends to have hot spots, move the cobs around so they grill evenly.) Cook until the husks are charred and starting to peel back from the corn, about 35 minutes total. Remove from the grill and set aside until the corn is cool enough to handle.
                                                                  • Without detaching the husks, peel them back completely, turning them inside out so they form a handle. Brush the corn with a thin layer of the mayonnaise mixture, roll the cobs in the crumbled cheese, and serve. Pass the lime wedges on the side for squeezing over the corn.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silk
                                                                    Brands:
                                                                  • Yes No
                                                                    Silk
                                                                  Ingredients
                                                                  • Yes No 2 whole boneless pekin duck breast halves
                                                                  • Yes No 1 medium lb golden beets
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 thick slice bacon
                                                                  • Yes No 1/2 lb peasant bread
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 pint yukon gold potato
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • If aging the duck breast, set it skin side up on a plate and refrigerate uncovered for at least 4 days and up to 7.
                                                                  • Preheat the oven to 400°. Put the beets in a baking dish and drizzle lightly with olive oil; cover with foil and roast until just tender, about 1 hour. When the beets are cool enough to handle, peel and slice them into 1/4-inch-thick rounds.
                                                                  • Meanwhile, in a large, ovenproof skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the bread to the skillet and stir well to coat with the bacon fat. Transfer the skillet to the oven and bake, stirring a few times, until the bread is crisp, about 15 minutes. Season lightly with salt and pepper.
                                                                  • If using bone-in duck breast, remove the breast halves from the bone. Trim the skin to just cover the meat. Heat a medium skillet until hot. Season the duck breasts with salt and pepper and cook skin side down over moderate heat until the skin is richly browned and crisp, about 12 minutes. Turn the duck and cook until medium-rare, about 4 minutes longer. Transfer the duck to a carving board and let rest for 5 minutes. Slice the duck breasts crosswise 1/8 inch thick.
                                                                  • In a large bowl, toss the beets with the bacon, croutons, tomatoes, scallions and oregano. In a small bowl, stir the 1/4 cup of olive oil with the vinegar and season with salt and pepper. Pour the dressing over the salad and toss well. Mound the salad on plates, top with the sliced duck and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Penuche boldly proffers its characteristic butterscotch and maple overtones and its comforting fudgy texture. Get the packaging how-to for the Penuche Fudge.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 5 oz evaporated milk
                                                                  • Yes No 1 1/2 cup packed golden brown sugar
                                                                  • Yes No 5 oz organic unsalted butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Yes No 3 oz walnut
                                                                  • Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.
                                                                  • Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
                                                                  • Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
                                                                  • Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.
                                                                  Yields: 18pieces
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate

                                                                  Add Mediterranean flavor with kalamata olives, feta cheese, parsley and rosemary. Once you've served this as a side dish, you can toss the leftovers with pasta for a main-dish pasta salad.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 cup pitted kalamata olive
                                                                  • Yes No 1/4 cup pickled banana peppers
                                                                  • Yes No 1/4 1 oz cup crumbled feta cheese
                                                                  • Yes No 2 tsp chopped chives
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 2 15 oz chickpeas in can
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Combine the first 7 ingredients in a medium bowl. Combine juice, oil, and garlic, stirring with a whisk. Drizzle over bean mixture; toss to coat. Chill at least 1 hour.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 6servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup graham cracker
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 tsp gelatin
                                                                  • Yes No 1 cup unsweetened almond milk
                                                                  • Yes No 1 1/2 cup fat free greek yogurt
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1 1/2 lb peach
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Preheat oven to 350°. In a food processor, pulse crust ingredients until blended; press into a 9-inch pie plate to form crust. Bake until golden (about 10 minutes); set aside on a rack to cool (about 30 minutes). Leave oven on.
                                                                  • Sprinkle the gelatin over 1/2 cup almond milk in a small saucepan; let stand 3 minutes. Heat gently over medium heat just until gelatin dissolves. Mix with remaining almond milk, yogurt, brown sugar, and salt. Split vanilla bean in half lengthwise, scrape out seeds; stir into yogurt mixture, reserving pod. Pour filling into cooled crust and cover; chill at least 2 hours.
                                                                  • While filling cools, increase oven temperature to 425°. Arrange peaches in a medium baking dish. Drizzle with lemon juice and water; sprinkle with sugar, add vanilla pod, and dot with butter. Roast peaches, basting occasionally with their juices, until wedges are tender and glazed (15-20 minutes); cool to room temperature. Arrange peaches on pie; slice pie into 10 pieces, and serve.
                                                                  Yields: 10servings (serving size: 1 slice)
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    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
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  Fred Bernstein shared with me this recipe from his mother, Mildred Bernstein, who was a much-loved caterer in Charleston, South Carolina. She and her partner, Minnie Weinberg, were famous for their babkas and other baked goods. This rich yeast dough is rolled around a filling of cinnamon-scented sugar, pecans and currants to create a pastry that looks like a snail, thus the name, schnecken, the German word for snail. Plan ahead because this dough has to be prepared the night before and refrigerated. Note: Recipes in Marcie Cohen Ferris’s book Matzoh Ball Gumbo were compiled from a diverse mix of Jewish Southerners who have blended religion and region through home cooking.

                                                                  Ingredients
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 2 dry active yeast
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 5 1/2 cup all purpose flour
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 cup diced pecan
                                                                  • Yes No 1 3/4 cup thompson seedless raisin
                                                                  • Yes No 1 egg yolk
                                                                    For the dough:
                                                                  • Warm the cream in a medium saucepan over medium heat. Stir in the butter until melted. Remove from the heat and let cool to lukewarm. Meanwhile, sprinkle the yeast over the lukewarm water in a small bowl. Stir in 1 teaspoon of the sugar. Let stand until frothy, about 10 minutes.
                                                                  • Transfer the cream mixture to the large bowl of an electric mixer fitted with the paddle attachment. Add the egg yolks, salt, cinnamon, remaining sugar and the yeast mixture. Beat at low speed until blended (flecks of cinnamon will be visible).
                                                                  • Add about 3 cups flour and beat at medium speed until smooth and elastic. With mixer at low speed, gradually beat in enough of the remaining flour to make a smooth, soft, tacky dough that forms a ball around the beater. Scrape the sides of the bowl. Cover with plastic wrap and refrigerate the dough in the mixing bowl overnight.
                                                                  • The next day, turn the dough out onto a floured board and press into a smooth ball. Divide into four pieces. Working on a floured surface with a floured rolling pin, roll one piece into a rectangle, about 12 inches long and 9 inches wide, with a long side facing you. Line four large baking sheets with parchment paper.
                                                                    For the filling:
                                                                  • Brush the rolled-out dough generously with melted butter. Sprinkle with about 1/4 of the cinnamon-sugar, leaving a 1/2-inch border all around. Press the sugar into the dough. Sprinkle with about 1/4 each of the pecans and currants or raisins, gently pressing them into the dough. Brush the long edge farthest from you with beaten egg.
                                                                  • Starting at the nearest long side, roll up the dough like a jelly-roll, shaping it as you roll it. Make sure the edge is sealed; if not, brush with more egg and press firmly. Cut the log into 1-inch-thick slices and arrange cut sides up, 2 inches apart, on the lined baking sheets. Press any filling that has fallen out back into the slices. Sprinkle with additional cinnamon-sugar. Cover loosely with plastic wrap and set aside.
                                                                  • Repeat with remaining 3 pieces of dough, filling and cinnamon-sugar. Set aside to rise for 1 to 1 1/2 hours (depending on the warmth of your kitchen) or until lightly puffed; they should not double in size. Meanwhile preheat the oven to 350°. Bake the schnecken for 20 to 25 minutes, turning the pans around once, until golden brown. Transfer to wire racks to cool.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 12schnecken
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a great go-to tomato sauce and can be doused over any kind of pasta. If you have it on hand, toss in some fresh basil for a great aroma, and when the sauce is finished, add a little butter to make it more luxurious. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/8 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 28 oz best quality tomatoes, pulsed
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1 sprig basil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Heat a medium saucepan over medium heat. Swirl around the olive oil to coat the pan, and when the oil is hot, add the garlic and red pepper flakes. Stir constantly for 30 seconds, just long enough to release the garlic's fragrance and transform it slightly from its raw state. Don't cook it to golden.
                                                                  • Raise the heat to high and stir in the tomatoes and salt. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes. In the last 5 minutes of cooking, add the basil sprig, if using. Remove the basil before serving and swirl in the butter, if using.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3cups; enough for 1 pound of pasta
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    coat
                                                                  • 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
                                                                    serve

                                                                  This Italian white bean soup is a hearty mix of cannellini beans, garlic, kale and carrots. What makes it spectacular is salty little bits of salami, which get quickly pan-fried until crisp, then stirred into the soup before serving.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried cannellini beans
                                                                  • Yes No 2 tbsp herbes de provence
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 lb spicy salami
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 6 cup chicken stock
                                                                  • Yes No 3/4 lb kale, leaves
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • In a large saucepan, combine the beans with 1 tablespoon of the herbes de Provence and the smashed garlic cloves. Add water to cover by 1 inch and bring to a boil. Simmer over moderately low heat until the beans begin to soften, about 25 minutes. Add 1 tablespoon of salt and continue simmering until the beans are tender, 20 minutes longer. Drain the beans.
                                                                  • Meanwhile, in a large enameled cast-iron casserole or soup pot, heat the olive oil. Add the salami and cook over high heat until crisp, about 5 minutes. Using a slotted spoon, transfer the salami to a plate. Add the onion, carrots, celery and the 3 sliced garlic cloves and the remaining 1 tablespoon of herbes de Provence. Season with salt and cook over moderate heat for 2 minutes, then cover and cook until softened, about 10 minutes.
                                                                  • Add the beans and chicken stock to the vegetables. Transfer half of the soup to a blender and pulse just until the beans are coarsely chopped; return the soup to the casserole. Add the kale and simmer until it is tender, about 15 minutes. Stir in the reserved salami and season with salt and pepper. Ladle the soup into bowls, garnish with the parsley and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Pfeffernüsse are one of the oldest of German cookies and an excellent addition to any Christmas cookie plate. Dunk them in coffee, tea, mulled cider, or hot chocolate. Or don’t dunk, just eat. Game plan: You can bake the cookies ahead of time and freeze them for up to 2 months. When ready to serve, bring them to room temperature and roll in the spiced sugar. This recipe was featured as part of our Holiday Cookies photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 2 tsp packed lemon zest
                                                                  • Yes No 2 tsp packed orange zest
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup honey
                                                                  • Yes No 1/4 cup diced orange peel
                                                                    For the spiced sugar:
                                                                  • Sift all ingredients together into a large bowl; set aside.
                                                                    For the cookies:
                                                                  • Sift together flour, cinnamon, baking soda, baking powder, ginger, nutmeg, salt, allspice, and pepper into a large bowl; set aside.
                                                                  • Place the almonds in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 25 to 30 seconds. Add the almonds to the flour mixture and stir to combine; set aside.
                                                                  • Place the butter, lemon zest, and orange zest in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and combined, about 1 minute. Add the brown sugar and beat until incorporated and lightened in color, about 1 minute. Add the egg and beat until incorporated, about 30 seconds more. Add the honey and candied lemon or orange peel (or mixture thereof) and beat until just incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
                                                                  • With the mixer on low, add the flour mixture in three additions, mixing until just combined, about 1 1/2 minutes total. (Do not overmix.) Cover and refrigerate the dough until firm, at least 1 hour.
                                                                  • Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
                                                                  • Roll the chilled dough into 24 (3/4-inch) balls and space them 1 1/2 inches apart on the prepared baking sheets. Bake the cookies for 8 minutes, then rotate the sheets from front to back and top to bottom. Continue baking until the cookies are very lightly browned around the edges, about 5 to 6 minutes more. (The tops will be soft, but they will firm up as the cookies stand.) Transfer the baking sheets to 2 wire racks and let the cookies sit until cool enough to handle but still warm, about 3 minutes.
                                                                  • Drop the warm cookies into the spiced sugar, making sure to coat them all over, then shake off any excess sugar and transfer to a wire rack to cool completely.
                                                                  • Repeat baking and sugarcoating with the remaining dough. Store the cookies in an airtight container, layered between pieces of waxed paper, for up to 3 weeks.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 12(1-1/2-inch) cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  ?), you don't have to do any cooking at all!

                                                                  Ingredients
                                                                  • Yes No one 5 oz canned tuna in olive oil
                                                                  • Yes No 1/2 medium sweet onion, very
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/3 cup chopped flat leaf parsley
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Place the tuna in a salad bowl and break it up slightly with a fork. Add the onion, celery, parsley, and beans. Drizzle with the olive oil and vinegar. Season with salt and pepper and toss well. Taste and adjust the seasonings. Serve at room temperature within 2 hours.
                                                                  • (Image and recipe, including headnotes, reprinted from Heirloom Beans with permission of Chronicle Books)
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 lasagna noodle
                                                                  • Yes No 1 4 oz cup shredded reduced fat monterey jack cheese
                                                                  • Yes No 1 15 oz carton part-skim ricotta cheese
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 cup drained canned no salt added black beans
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 15 1/2 oz no salt added salsa
                                                                  • Yes No cilantro
                                                                  • Preheat oven to 350°.
                                                                  • Cook lasagna noodles according to package directions, omitting salt and fat; drain well.
                                                                  • Combine cheeses and next 3 ingredients, stirring well. Spread cheese mixture over 1 side of each noodle. Spoon black beans evenly over cheese mixture. Roll up noodles, jelly-roll fashion, beginning at narrow ends.
                                                                  • Place lasagna rolls, seam sides down, in an 11- x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until thoroughly heated.
                                                                  • To serve, spoon salsa evenly over rolls, and garnish with cilantro sprigs, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp white vinegar
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 4 4 oz mesclun salad
                                                                  • Yes No 1 thick, 6 oz watercress
                                                                  • Yes No 2 tbsp chopped salted peanut
                                                                  • Separate the egg yolk from the white. Thinly slice the white. Put the egg yolk in a blender, add the vinegar and honey and blend until smooth. With the blender on, slowly pour in the 2 tablespoons plus 2 teaspoons of oil. Season the dressing with salt and pepper.
                                                                  • In a medium skillet, heat 1/4 inch of oil. Add the shallot rings and fry over moderate heat, stirring a few times, until golden brown and crisp, about 3 minutes. With a slotted spoon, transfer the shallot rings to paper towels to drain. Add the garlic to the hot oil and fry, stirring a few times, until golden, about 1 minute. Transfer the garlic to the paper towels.
                                                                  • In a large bowl, drizzle the tomato and cucumber slices with 1 tablespoon of the dressing and toss gently. Arrange the slices around a platter. Add the mesclun, watercress and sliced egg white to the bowl, top with the remaining dressing and toss well. Mound the salad on the platter, garnish with the peanuts and the fried shallot and garlic and serve.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Hands-on Time: 5 min.; Total Time: 5 min.

                                                                  Ingredients
                                                                  • Yes No 2 cup no sugar added ruby red grapefruit juice
                                                                  • Yes No 2/3 cup sauza blanco tequila
                                                                  • Yes No 1/4 cup sweetened lime juice
                                                                  • Yes No 2 cup ginger ale
                                                                  • Yes No 2 cup crushed crushed ice
                                                                  • Yes No garnish, grapefruit
                                                                  • STIR together first 3 ingredients in a large pitcher. Stir in ginger ale and crushed ice. Serve immediately. Garnish, if desired.
                                                                  • *Not-from-concentrate grapefruit juice may be substituted.
                                                                  Yields: 4servings (about 7 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  Lemon Meringue Pie is a famous traditional British dish. Sadly the Lemon Meringue Pie fell out of fashion in recent years but I am glad to see it is once again back on the menu. This Lemon Meringue Pie recipe is quick and easy to make. If you are in a hurry then use a shop bought tart case, but for the best results, nothing beats home made pastry. This is my recipe and it is very lemony as I like a strong tang. If you like less of a lemon flavour then reduce the lemon juice slightly and replace with water.

                                                                  Ingredients
                                                                  • Yes No 9 inch 23cm shortcrust pastry tart case
                                                                  • Yes No 10 300g oz rich shortcrust pastry recipe here
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No ¼ 150ml pint water
                                                                  • Yes No 4 juice and 4 unwaxed lemons
                                                                  • Yes No 4 110g oz sugar, granulated
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 2 tbsp soft butter
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 7 200g oz superfine/caster sugar
                                                                  • Yes No 2 heaping tsp corn starch
                                                                  • Tart Case
                                                                  • Roll out the pastry and line a 9"/23cm tart tin. Lay a sheet of greaseproof/baking paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color. Remove the baking beans and cook for a further 5 minutes. Reduce the oven temperature to 350°F/175°C/Gas 4
                                                                  • The Filling
                                                                  • In a medium saucepan mix the cornstarch/cornflour with the water, add the lemon juice and grated rind and slowly bring to a gentle boil, stirring constantly as the mixture begins to thicken.
                                                                  • Once thick, add the sugar and stir well.
                                                                  • Remove the pan from the heat and leave to cool slightly.
                                                                  • Once cooled add the egg yolks and whole egg and beat well until all the egg yolk is incorporated, then beat in the softened butter. Pour into the prepared pastry case.
                                                                  • The Meringue
                                                                  • In a clean bowl whisk the egg whites with either a hand or electric whisk until the whites are beginning to rise. Add the sugar, a couple of tablespoons at a time while still whisking, until half the sugar has been added. Add the cornflour, whisk again. Finally add the remaining sugar gradually, again while still whisking. You should have an extremely thick, glossy cream in the bowl.
                                                                  • Pile the stiff egg whites onto the lemon filling beginning at the edges then filling into the middle. Lightly flick the surface of the meringue to create soft peaks. Bake in the center of the hot oven for approx 20 minutes or until the meringue is crisp and golden brown. Remove from the oven, leave to cool in the tin for 30 minutes, then remove from the tin and eat as soon as possible. Best eaten the same day.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No one 4 oz, 2 cup piece of sourdough bread, bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/2 lb kale, leaves
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/4 3 1/2 oz cup shredded gruyè cheese
                                                                  • Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.
                                                                  • In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper.
                                                                  • Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then serve.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Cassoulet serves a large gathering, and leftovers reheat well. Spicy precooked Italian sausage or Polish kielbasa are a close match to the lively garlic sausage from southwestern France traditionally used in this dish. Cassoulet can be prepared two days ahead and refrigerated. Top with breadcrumbs and finish in the oven before serving.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup salt
                                                                  • Yes No 6 8 oz duck leg
                                                                  • Yes No 1 1/2 tbsp canola oil
                                                                  • Yes No 4 thick cut, 1/2 inch thick slice bacon strips
                                                                  • Yes No 1 3/4 lb, 1 inch boneless leg of lamb
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup no salt added tomato puree
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No 4 15 oz organic great northern beans
                                                                  • Yes No 8 oz spicy italian sausage
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Rub salt evenly over duck; cover and refrigerate 30 minutes.
                                                                  • Heat oil in a large Dutch oven over medium heat. Add bacon to pan; cook 7 minutes or until crisp, stirring occasionally. Remove bacon from pan using a slotted spoon; set aside. Increase heat to medium-high. Add lamb to drippings in pan; cook 8 minutes, turning to brown on all sides. Remove lamb from pan, and set aside.
                                                                  • Preheat oven to 300°.
                                                                  • Rinse duck with cold water; pat dry with paper towels. Add half of duck, skin side down, to pan; cook over medium heat 15 minutes or until golden brown. Turn duck over, and cook 10 minutes or until browned and fat under skin is melted. Remove duck from pan. Repeat procedure with remaining duck, reserving 1 tablespoon duck fat; set duck aside. Add onion and pepper to pan; cook 7 minutes or until lightly browned, stirring occasionally. Stir in tomato puree and garlic; cook 1 minute. Return lamb to pan. Nestle duck into lamb mixture; add broth and 2 cups water. Cover and bake at 300° for 2 1/2 hours or until lamb and duck are very tender. Remove duck from pan; let stand until tepid. Remove skin from duck; discard. Cut duck legs in half through the joint. Return duck to lamb mixture. Taste and adjust seasoning, if desired.
                                                                  • Increase oven temperature to 375°.
                                                                  • Stir 2 cans of beans into lamb mixture. Add bacon, sausage, and duck; top mixture with remaining 2 cans of beans. Sprinkle breadcrumbs evenly over top. Cover and cook 1 hour and 10 minutes. Uncover and cook an additional 20 minutes or until browned and bubbly.
                                                                  • Wine note: Traditionally, a rustic red from the south of France—a wine with the requisite meatiness and earthiness to mirror the duck and beans—is served with cassoulet. I love the Perrin & Fils Gigondas "La Gille" 2005 (Gigondas, France), $28, which is seductively earthy and has wonderful flavors of cherry jam. —Karen MacNeil
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12servings (serving size: 1 drumstick or thigh and about 3/4 cup bean mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    nestle
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Nestlé
                                                                  • Yes No
                                                                    AMP

                                                                  Instead of deep-frying chicken in a vat of oil, Angie Mosier prefers pan-frying, which creates delightfully crunchy and moist chicken without requiring quite so much oil. "For a covered-dish dinner, there's nothing better than a tray of drumsticks, which are easy to eat standing up," she says.

                                                                  Ingredients
                                                                  • Yes No 16 piece chicken
                                                                  • Yes No 6 cup buttermilk (1% fat)
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 4 tsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1 1/2 qt vegetable oil
                                                                  • In a large bowl, toss the chicken with the buttermilk. Cover with plastic wrap and refrigerate the chicken for at least 8 hours or overnight.
                                                                  • In a large, resealable plastic bag, combine the flour, salt, pepper and cayenne. Set 2 large racks over rimmed baking sheets. Working in batches, drain the chicken, scraping off most of the buttermilk against the side of the bowl. Add the chicken to the bag, a few pieces at a time, and shake to coat completely. Transfer the chicken to the racks, pressing the flour to help it adhere as you remove the chicken from the bag.
                                                                  • Pour 1 inch of oil into each of 2 large cast-iron skillets and heat to 350°. Add about half of the chicken pieces to the hot oil, being sure not to crowd the skillet. Fry over moderate heat until the chicken is golden, crisp and cooked through, 20 to 25 minutes; an instant-read thermometer should register 165° for thighs or drumsticks and 160° for breasts. Line the racks with paper towels and drain the chicken. Continue frying the chicken in batches, being sure the oil temperature stays at 325° during frying. Serve warm or at room temperature.
                                                                  Yields: 14servings
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No a inch food processor
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 2 tbsp fine sea salt
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Yes No 1/2 tbsp juniper berry
                                                                  • Combine all of the ingredients in a very large bowl. Squeeze the cabbage to release some liquid. Press a heavy plate on the cabbage to weigh it down and let stand at room temperature, tossing and squeezing the cabbage 4 or 5 more times, until it has released enough liquid to cover, about 4 hours.
                                                                  • Pour the cabbage and its liquid into a clean ceramic crock or tall glass container. Top the cabbage with a clean plate that just fits inside the crock. Place a glass or ceramic bowl on the plate and put a heavy can in the bowl; the cabbage should be completely submerged in its brine by at least a 1/2 inch. Cover the crock with a clean kitchen towel and set it in a cool, dark place to ferment for about 6 weeks.
                                                                  • Every 3 days, clean and replace the plate that sits on the cabbage, carefully skimming any foam or mold that forms on the surface of the liquid. Discard the cabbage and its liquid if it's foul-smelling, or if anything brown, moldy or slimy has penetrated below what can easily be scraped off the surface. If too much liquid evaporates before the sauerkraut is sufficiently fermented, dissolve 1/2 teaspoon of sea salt in 1 cup of spring water and add it to the crock. When the sauerkraut is ready, it should have a light crunch and a bright, pleasantly tangy taste, with an acidity similar to that of a lemon.
                                                                  Yields: 2quarts
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    mold
                                                                  Ingredients
                                                                  • Yes No 1 cup organic all purpose flour
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 tbsp organic unsalted butter
                                                                  • In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
                                                                  • Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 1ten-inch cake or 2 six-inch cakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  Mara des Bois are small, wildly aromatic strawberries. Pastry sous-chef Michael Brock of Los Angeles's Boule layers them in a stellar napoleon with crisp puff pastry and pillowy lemon verbena cream.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb all butter puff pastry
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup loosely packed dried lemon verbena leaves
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 1/2 tsp gelatin
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp seedless raspberry jam
                                                                  • Yes No 2 tbsp and strained apricot jam
                                                                  • Yes No 1 1/2 cup strawberry
                                                                  • Preheat the oven to 375°. Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to a 12-by-6-inch rectangle. Trim the pastry into 4 neat rectangles, 6-by-3 inches each. Cut each rectangle into 3 equal pieces and transfer them to the prepared baking sheet. Chill for 10 minutes. Poke each piece 3 times with a fork. Cover the pastry with parchment paper and top with another baking sheet to prevent the pastry from puffing. Bake for about 35 minutes, until the pastry is deep golden and crisp. Remove the top baking sheet and parchment and let the pastry pieces cool completely.
                                                                  • Meanwhile, in a medium saucepan, bring the milk and sugar to a simmer. Add the lemon verbena and the vanilla bean and seeds. Remove from the heat, cover and let stand for 15 minutes. Strain the milk into a heatproof measuring cup.
                                                                  • In a medium bowl, whisk the egg yolks with the cornstarch and flour. Gradually whisk in the hot milk. Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until the pastry cream is very thick, about 4 minutes. Transfer the pastry cream to a bowl.
                                                                  • In a small glass bowl, sprinkle the gelatin over the water and let stand until softened. Microwave the gelatin for 5 seconds, or until melted. Whisk the gelatin into the warm pastry cream. Press a sheet of plastic wrap directly onto the pastry cream and refrigerate for about 1 hour, or until it is thoroughly chilled.
                                                                  • In a medium bowl, using an electric mixer, beat the heavy cream until stiff. Beat half of the whipped cream into the pastry cream. Fold in the remaining whipped cream with a rubber spatula. Refrigerate the pastry cream until chilled.
                                                                  • Arrange all of the puff pastry pieces on a work surface. Brush 4 of the pieces with the raspberry jam and the remaining 8 pieces with the apricot jam. Spoon a scant 1/4 cup of the pastry cream onto the 4 raspberry-topped pieces and 4 of the apricot-topped pieces. Arrange the strawberries over the cream filling; reserve 4 of the whole or sliced strawberries for garnish. Dollop any remaining cream over the strawberries. Stack the raspberry layers on top of the cream-filled apricot layers, pressing lightly. Top the stacks with the remaining apricot-topped layers. Refrigerate the napoleons until chilled, 4 to 6 hours. Garnish the napoleons with the reserved strawberries and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The chips can be made up to one day ahead. Store them in an airtight container at room temperature.

                                                                  Ingredients
                                                                  • Yes No butter flavored vegetable oil cooking spray
                                                                  • Yes No 24 large assorted flour tortillas
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 lb ripe hass avocados, pitted
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Using a few Halloween inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
                                                                  • Put avocados, lime juice, 11/2 teaspoons salt and the pepper, jalapeno, and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve

                                                                  Added sodium and sugar tame seasoned rice vinegar's tartness, making a nice counterpoint to sesame oil, sweet orange juice, and aromatic orange rind. Drizzle the tofu with the flavorful pan sauce to serve; the sauce bolsters plain rice noodles tossed with snow peas, carrots, and bell pepper for a smart entrée.

                                                                  Ingredients
                                                                  • Yes No 1 firm tofu
                                                                  • Yes No 3 tbsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1/4 tsp grated orange rind
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 2 tbsp scallion
                                                                  • Yes No 1/2 tsp sesame seed
                                                                  • Cut each slice of tofu in half diagonally. Place tofu slices on several layers of paper towels, and cover tofu with additional paper towels; let stand 15 minutes, pressing down occasionally.
                                                                  • Combine vinegar and next 4 ingredients (through rind) in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered, 6 minutes or until thick and syrupy. Heat oil in a large nonstick skillet over medium-high heat. Arrange tofu slices in pan in a single layer; sauté 5 minutes on each side or until golden brown. Remove from heat; pour vinegar mixture over tofu to coat. Sprinkle with green onions and sesame seeds. Serve immediately.
                                                                  • Wine note: Tofu works with just about every wine, but given the flavors of soy sauce, orange, and sesame, a refreshing white is in order. In particular, sesame and orange both work magnificently with unoaked chardonnay. My favorite: St. Supery Oak Free Chardonnay from Napa Valley, California. The 2008 is $25. —Karen MacNeil
                                                                  Cuisine:YesNonapa
                                                                  Yields: 4servings (serving size: 3 triangles)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This jewel-toned dip makes the most of seasonal fruit. If you can't find clementines, substitute tangerines. Bake the chips up to a day ahead, and store at room temperature in a zip-top plastic bag. You can also prepare the salsa, minus the avocado mixture, a day ahead. Stir in the mixture shortly before serving to keep the avocado green.

                                                                  Ingredients
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/3 cup diced avocado
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 cup clementine
                                                                  • Yes No 1 cup pomegranate
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/2 cup minced cilantro
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Preheat oven to 500°.
                                                                  • To prepare chips, combine paprika, cumin, 1/2 teaspoon salt, sugar, garlic powder, and onion powder in a small bowl. Arrange tortilla wedges in a single layer on 2 baking sheets; coat with cooking spray. Bake at 500° for 5 minutes. Turn wedges over; coat with cooking spray. Sprinkle paprika mixture evenly over wedges. Bake an additional 2 minutes or until lightly browned. Remove from oven; cool completely.
                                                                  • To prepare salsa, combine avocado and juice in a medium bowl; toss gently to coat. Add clementine sections and remaining ingredients; toss gently to combine. Serve salsa with chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12servings (serving size: 8 chips and about 1/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  I love this old-school English dish because it?s good value, simple to make and tastes absolutely delicious. All you have to do is spend 5 minutes getting everything prepared and then you can let your oven or hob do the work for you! If you can get your gammon with the bone in it, your broth will be tastier.

                                                                  Ingredients
                                                                  • Yes No 2kg smoked middle of gammon
                                                                  • Yes No a of bay leaves a of fresh thyme
                                                                  • Yes No a sprigs of fresh flat leaf parsley, stalks
                                                                  • Yes No a peppercorns
                                                                  • Yes No 6 carrots, tops left on
                                                                  • Yes No large 1 fennel
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 1 celery heart, yellow
                                                                  • Yes No new potatoes
                                                                  • Yes No 6 turnips
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 4 handfuls of summer greens
                                                                  • Yes No handful a good of purple sprouting broccoli, stalks
                                                                  • Yes No extra virgin olive oil
                                                                  • I love this old-school English dish because it’s good value, simple to make and tastes absolutely delicious. All you have to do is spend 5 minutes getting everything prepared and then you can let your oven or hob do the work for you! If you can get your gammon with the bone in it, your broth will be tastier.Put your gammon into a large deep pot, cover with water and place over a medium heat. As soon as the water comes to the boil, drain the gammon and discard the water – this will get rid of any excess salt in the meat. Tie the bay, thyme and parsley stalks together in a little bunch. Put the gammon back into the pot with the herb bunch and peppercorns. Cover with enough water to submerge the gammon. Bring to the boil, then reduce the heat and simmer very gently for around 1½ hours. Add the carrots, fennel, shallots, celery, potatoes and turnips to the pot, season and bring back to the boil. Simmer for about 45 minutes until cooked. Remove the gammon and vegetables from the pot using a long pair of tongs or a slotted spoon and keep to one side in a large deep warm dish while you cook the greens. Add the shredded greens and broccoli to the pot and bring the stock back to the boil. Cook for 5 minutes until tender. Check the seasoning of the boiling stock, then remove the greens and broccoli to the warm dish. Pull the meat apart using two forks, then take the bowl to the table, divide the meat and vegetables between your serving bowls and ladle over plenty of broth. Scatter over the reserved fennel tops, parsley leaves and celery leaves and drizzle over some good extra virgin olive oil. Lovely with a little bit of English mustard on the side. • from Jamie at Home
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 8 oz cream cheese
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 4 oz blue cheese
                                                                  • Yes No 1/2 cup diced walnut
                                                                  • Yes No 1/2 cup chopped chives
                                                                  • Yes No 1/4 cup cream sherry
                                                                  • Yes No 1 16 oz round bread
                                                                  • Yes No garnishes, walnuts, fresh chives, rosemary sprigs
                                                                  • Stir together first 5 ingredients and, if desired, sherry in a large bowl; cover and chill mixture 8 hours. Let stand at room temperature to soften; or freeze spread up to 1 month, and thaw in the refrigerator for 8 hours.
                                                                  • Hollow out bread loaf, leaving a 1-inch-thick shell; reserve inside of loaf for other uses. Spoon softened cheese spread into shell. Garnish, if desired. Serve with sliced apples and pears or with toasted French baguette slices.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5cups (24 appetizer servings)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp hoisin sauce
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 3 cup sugar snap peas
                                                                  • Yes No 1 1/2 cup red bell pepper
                                                                  • Yes No 1 cup chopped scallion
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Combine first 4 ingredients in a small bowl; set aside. Snap off tough ends of asparagus; cut into 3-inch pieces, and place in a large bowl. Add peas, bell pepper, and onions; set aside.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add ginger, salt, and garlic; stir-fry 30 seconds. Add vegetable mixture; stir-fry 3 minutes.
                                                                  • Add hoisin sauce mixture; stir-fry 1 to 2 minutes or until thick and vegetables are crisp-tender. Remove from heat, and stir in cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry

                                                                  A fresh and refreshing salad for the summer, Spanish tomato salad is simple to make. Toss sliced tomatoes, green pepper and onions on a platter and drizzle with extra virgin olive oil and vinegar. Sprinkle with salt and you have a delicious salad. If you want to spice it up, chop a bit of fresh basil and or oregano and sprinkle over the top.

                                                                  Ingredients
                                                                  • Yes No 4 large tomato
                                                                  • Yes No 3 very thin slice yellow onion
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No red wine vinegar
                                                                  • Yes No salt
                                                                  • This tomato salad recipe makes 4 servings.
                                                                  • Rinse tomatoes and cut into slices about 1/4-inch thick. Place on platter or serving dish.
                                                                  • Thinly slice red or yellow onion and cut in half. Scatter on top of tomatoes.
                                                                  • Cut green bell pepper in half. Remove veins and seeds. Cut into thin strips and scatter on top of tomatoes and onion.
                                                                  • Drizzle extra virgin olive oil and red wine vinegar over the top of salad. Sprinkle salt on top.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Freeze leftover fruit to use in shakes, smoothies, or any blended treat.

                                                                  Ingredients
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 3 cup frozen strawberry
                                                                  • Yes No 2 banana
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 1/4 cup crushed crushed ice
                                                                  • Yes No 1/4 cup honey
                                                                  • Process all ingredients in a blender until smooth. Serve immediately.
                                                                  Yields: 5cups (serving size: 1 cup)
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Finalist: Sides and Salads "I love to experiment, so I'm always creating recipes. The dressing in this salad is one I've been making a long time for fruit salad, but it also works well on leafy greens. Bagged salad mixes are a great time-saver, and you can throw a meal together in no time by adding a protein such as grilled chicken or shrimp." —Debra Keil, Owasso, Okla.

                                                                  Ingredients
                                                                  • Yes No 1 cup seedless red grape
                                                                  • Yes No 2 5 oz mixed salad greens
                                                                  • Yes No 1 11 oz mandarin orange segments in can
                                                                  • Yes No 1 8 oz pineapple chunks
                                                                  • Yes No 1 8 oz red grapefruit
                                                                  • Yes No 7 tbsp orange poppy seed dressing
                                                                  • Yes No 21 walnut halves
                                                                  • Combine first 5 ingredients in a large bowl. Arrange 2 cups salad on each of 7 plates; drizzle with 1 tablespoon Orange-Poppy Seed Dressing (reserve remaining dressing for another use). Top each serving with 3 walnut halves.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup coarsely chopped peach
                                                                  • Yes No 1 cup coarsely chopped red bell pepper
                                                                  • Yes No 1 cup coarsely chopped green bell pepper
                                                                  • Yes No 1/3 cup coarsely chopped red onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • To prepare salsa, place the first 8 ingredients in a food processor; pulse 8 times. Set aside.
                                                                  • To prepare shrimp, combine salt, sugar, cumin, pepper, and shrimp in large bowl; toss gently to coat. Heat oil in large nonstick skillet over medium-high heat. Add shrimp mixture; sauté 4 minutes or until shrimp are done. Serve with peach salsa.
                                                                  Yields: 4servings (serving size: 5 ounces shrimp and 1 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve

                                                                  Michelle Bernstein is a big fan of pound cake. She makes hers with lots of butter, then sometimes slathers slices with more butter and sautés them in a heavy skillet. Here, she tops slices of warm grilled cake with a fantastic Mexican-inspired chocolate sauce flavored with cocoa, cinnamon and chile powder.

                                                                  Ingredients
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 tbsp powdered sugar
                                                                  • Yes No 1 tbsp dark rum
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp pure ancho chile powder
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 large mango
                                                                  • Yes No 1 medium papaya
                                                                  • Yes No 1 tbsp coarsely chopped basil
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No six 1 1/4 inch, 10 oz pound cake
                                                                  • Yes No 3 tbsp sliced almonds
                                                                  • MAKE THE WHIPPED CREAM In a medium bowl, using an electric mixer, softly whip the heavy cream. Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form. Refrigerate the whipped cream.
                                                                  • MAKE THE CHOCOLATE SAUCE In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder. Add the chocolate chips and vanilla. Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
                                                                  • MAKE THE FRUIT SALAD In a medium bowl, toss the mango and papaya with the basil and vanilla.
                                                                  • PREPARE THE POUND CAKE Light a grill or preheat a grill pan. Butter both sides of the pound cake slices. Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side. Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad. Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds. Pass the remaining chocolate sauce at the table.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe goes with Cheesy Vegetable Pasta

                                                                  Ingredients
                                                                  • Yes No cheesy vegetable pasta
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 2 lb medium zucchini
                                                                  • Yes No 3 1 to 1 1/2 lb medium eggplant
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 16 oz penne pasta
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp mint, dried
                                                                  • Yes No 3 large tomato
                                                                  • Yes No 1 7 oz, 1 1/2 cup feta cheese
                                                                  • Yes No parmesan cheese
                                                                  • Heat the broiler. In a small bowl, whisk together 2 tablespoons of the oil with the vinegar, 1 teaspoon of the salt, and a few grinds of pepper and brush the mixture on the cut sides of the zucchini, eggplants, and onion. Arrange them cut-side up on a large, shallow baking pan. Broil the vegetables 6 inches from the heat for 8 to 10 minutes on each side, until browned and fork-tender. Transfer to a cutting board. Cut the zucchini crosswise into thin slices. Cut the eggplant into 1-inch pieces. Chop the onion coarsely. BR] Meanwhile, in a large pot, cook the pasta according to the package directions. Drain in a colander. (Do not rinse.) Return the pot to the stove, add the garlic and the remaining oil, and cook over low heat until the garlic sizzles. Stir in the oregano and mint. Add the cooked pasta, broiled vegetables, chopped tomatoes, and Feta. Set aside half the pasta for Cheesy Vegetable Pasta, which is prepared before freezing. (See link to recipe, above.) Season the rest of the pasta with the remaining 1/2 teaspoon salt and a few more grinds of pepper. Warm over low heat. Serve with the Parmesan. To Freeze: Roasted-Vegetable and Feta Ziti does not freeze well as is. For best results, transform it into Cheesy Vegetable Pasta (see link to recipe, above). After preparation, cover with foil and freeze. It will keep frozen for 3 months.
                                                                  Yields: 4servings with leftovers
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Gigante Beans
                                                                   15236 d 7 h 14 m

                                                                  You'll find gigante beans in Mediterranean stores or at specialty food markets. If they aren't available, substitute a white bean such as Great Northern or flageolets. Beans are a good source of fiber and protein. Get more healthy holiday recipes.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup dried gigante beans
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 3/4 cup small onion
                                                                  • Yes No 1 3/4 cup large carrot
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 3/4 tsp anise
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1 1/2 tsp grated lemon zest
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 3/4 cup parsley
                                                                  • Using a strainer, rinse beans. Place rinsed beans in a medium bowl, cover with water, and soak overnight.
                                                                  • Drain beans and rinse; put beans in a medium pot and cover with 6 inches of water. Add bay leaves and bring to a boil, skimming any foam that rises to the surface. Reduce heat to low and simmer 1 1/2 to 2 hours or until beans are tender. Season with salt and cook an additional 5 minutes. Drain beans and discard bay leaves.
                                                                  • Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot, and celery, season with salt and pepper, and stir frequently until vegetables are tender, about 10 minutes. Add garlic, anise seed, red pepper flakes, and lemon zest and cook for 1 minute.
                                                                  • Add beans and thyme to vegetables and cook for 10 minutes. Taste and adjust seasoning if necessary. Cool. Toss with parsley just before serving.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 15236 days 7 hours 14 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Combining Two Portuguese favorites—kale-and-sausage soup and a bean, sausage, and tomato stew—makes a simple, sensational one-pot meal. To keep the focus on the vegetables, we've used just a tiny amount of fresh sausage; you can add more, if you like, or substitute dried chorizo or pepperoni.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1/4 lb hot sausages
                                                                  • Yes No 2 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 lb kale, leaves
                                                                  • Yes No 3 1/3 cup diced tomato in can
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 cup drained canned cannellini bean
                                                                  • In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes. Add the remaining tablespoon of oil to the pan and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.
                                                                  • Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes. Stir in the tomatoes, salt, and pepper; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.
                                                                  • Stir the beans into the stew and cook until warmed through, about 5 minutes. If you like, mash some of the beans with a fork to thicken the sauce.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    mash

                                                                  Light and tasty, this kebab recipe will give you a taste of summer even if it isn?t quite warm enough to get the barbie out. The salsa works well with all kinds of chargrilled or barbecued meat.

                                                                  Ingredients
                                                                  • Yes No 4 chicken breasts
                                                                  • Yes No leaves from 2 sprigs of fresh rosemary
                                                                  • Yes No
                                                                  • Yes No 2 tbsp 2 tablespoons
                                                                  • Yes No 1/8 tsp 1/8 teaspoon sea salt
                                                                  • Yes No freshly ground black pepper, to taste
                                                                  • Yes No baby spinach
                                                                  • Yes No a of fresh mint leaves
                                                                  • Yes No a lemon
                                                                  • Yes No flatbreads
                                                                  • Light and tasty, this kebab recipe will give you a taste of summer even if it isn’t quite warm enough to get the barbie out. The salsa works well with all kinds of chargrilled or barbecued meat.Jamie's Top TipsSkewers are a great way to cook tender, quick-cooking meats and seafood such as chicken breasts, shrimps or tenderloin – just make sure all the pieces on the skewer are more or less the same size and not too crowded so everything it has a chance to cook evenlyKebabs are really versatile things to cook – If using bamboo or wooden skewers, soak them in plenty of water before threading the food onto them – this will stop them from burning during cooking. If you’re using a grill pan on the stovetop, make sure you cut the skewers to fit in the pan before you start.The key to making good kebabs is taking time to ensure your ingredients are cut to roughly the same size and thickness. That way, everything cooks evenly and you get a lovely finished result.Have a go at trying out different combinations of meat and veg. Things like mushrooms, onions, chilies, zucchini and peppers all work really well.MethodChop the chicken breasts into 1-inch cubes and put in a bowl along with the rosemary, finely grated orange zest and olive oil. Cover and leave to marinate in the refrigerator for at least half an hour.When the chicken pieces are ready to cook, thread them on to 4 skewers. Season the finished kebabs well with the salt and pepper.Using a grill pan or barbecue, grill the kebabs for 3 to 4 minutes on each side until they’re nicely charred and cooked through. Check the center of the biggest chunk of chicken to make sure.Wash and dry the baby arugula, or lettuce you are using, and place in a bowl with the mint leaves. Squeeze over the lemon juice, a good drizzle of extra virgin olive oil and season. Serve the skewers in the middle of the table with a pile of warmed flatbreads, the peppery salad and a bowl of home-made smoky barbecue salsa (see below) to spoon over. For the smoky barbecue salsaHeat a saucepan and add a splash of olive oil. Add the onions and fry on a medium heat for around 10 minutes, or until sweet and soft. Add all of the other salsa ingredients except the tomatoes and parsley.Allow the sauce to cool slightly, then stir in the cherry tomatoes and parsley leaves. Serve warm or cold with any kind of chargrilled or barbecued meat.More InformationServing suggestions: These are delicious with lemony green beans for some added veg, or lose the pita and have them with a serving of brown rice pilaf.Tips from the dietitian: These skewers make a complete meal: protein (the chicken), grain (the pita bread); and vegetables (the salsa and the arugula salad). Salsa is a great way to add flavor without adding a lot of calories. This one in particular uses flavorful spices to add punch to the chicken. Try a wholewheat pita instead to increase your fiber intake.Food safety: If you’re preparing raw meat, chicken or fish on a chopping board, wash the board, the knife and your hands thoroughly afterwards so that the bacteria doesn’t spread onto food that is cooked or ready to eat. Some restaurants have different colored chopping boards for raw and cooked foods, or for meat, fish and vegetables, to minimize the chances of this happening. These are readily available at home and kitchen stores so you might like to try this at home.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    chargrill
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread

                                                                  This Southern favorite is always a hit at family dinners and great for bringing to parties. Enjoy the combination of flavors and textures in this Banana Pudding recipe.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No dash salt
                                                                  • Yes No 2 1/2 cup 1% milk
                                                                  • Yes No 1 14 oz fat free sweetened condensed milk
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3 cup sliced ripe banana
                                                                  • Yes No 45 reduced fat vanilla wafers
                                                                  • Yes No 4 egg white
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Combine flour and salt in a medium saucepan. Slowly stir in milks and yolks, then cook over medium heat, stirring constantly for 8 minutes or until thickened. Remove from heat, then add vanilla extract.
                                                                  • Arrange 1 cup banana slices in a 2-quart baking dish. Spoon 1/3 pudding mixture over bananas; cover with 15 vanilla wafers. Repeat, then top with a third layer of pudding. Arrange remaining 15 wafers around inside edge of dish; gently push into pudding.
                                                                  • Preheat oven to 325°. Beat egg whites at high speed with an electric mixer until foamy. Add sugar 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves, for 2 to 4 minutes. Spread meringue over pudding. Bake for 25 minutes or until golden. Let cool for at least 30 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1 baguette
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/3 cup reduced fat mayonnaise
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1/4 cup chopped gherkin
                                                                  • Yes No 1 tbsp chopped caper
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 8 oz shrimp
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Preheat oven to 375ºF. Brush baguette slices on both sides with olive oil and place on a rimmed baking sheet. Bake for 10 minutes, turning over halfway through. Let cool.
                                                                  • In a large bowl, combine mayonnaise, scallions, gherkins, capers, tomato paste, lemon juice, paprika, cayenne and shrimp; stir well. Mound mixture onto baguette slices; sprinkle with chives.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 24(serving size: 3 slices)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 10 oz frozen, okra
                                                                  • Yes No 8 oz smoked andouille sausage
                                                                  • Yes No 1 2 1/2 lb, 4 cup rotisserie chicken, skin and, meat
                                                                  • Yes No homemade cornbread
                                                                  • In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
                                                                  • Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 lb green bean
                                                                  • Yes No 1 cup grape tomato
                                                                  • Yes No 1/2 3 oz cup pitted niçoise olives
                                                                  • Yes No 1 cup yellow bell pepper
                                                                  • Yes No two 2 oz, flat cans anchovies packed in olive oil
                                                                  • Yes No 1/2 cup basil
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 oz tuna steak
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Preheat the oven to 400°. Put the beans in a steamer basket and steam over 1 inch of boiling water until crisp-tender, 4 minutes; transfer to a large roasting pan.
                                                                  • Lightly squeeze the tomatoes and add to the pan. Add the olives, bell pepper, anchovies and basil, toss with 1/4 cup of the olive oil and season with salt and pepper. Brush the tuna steaks with 1 tablespoon of the olive oil and season with salt and pepper. Set the tuna on the vegetables. Nestle 4 ramekins among the vegetables and crack an egg into each ramekin. Drizzle the eggs with 1 tablespoon of the oil and season with salt and pepper
                                                                  • Roast the tuna, vegetables and eggs in the center of the oven for 15 minutes, until the fish is slightly rare in the center and the egg whites are set, but the yolks are still runny.
                                                                  • Meanwhile, in a small bowl, whisk the remaining 1/4 cup of oil with the lemon juice and season with salt and pepper. Drizzle the dressing over the vegetables and tuna steaks. Transfer to plates and serve immediately.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

                                                                  Gluten-free cookies can have strange flavors and a texture that never seems quite right, but these chocolate chip cookies pass with flying colors. The recipe uses a mix of milk and semisweet chocolate chips, but if you love dark chocolate feel free to use bittersweet chips. What to buy: Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results. Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour. Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer. This recipe was featured as part of our gluten-free photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 1/4 cup sweet rice flour
                                                                  • Yes No 1 1/4 cup sorghum flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 tsp guar gum
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 4 tsp vanilla extract
                                                                  • Yes No 2 cup milk chocolate chip
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Place the brown sugar, rice flour, sorghum flour, granulated sugar, salt, guar gum, and baking powder in the bowl of a stand mixer fitted with a paddle attachment and mix on low until combined.
                                                                  • Add the butter and mix on low until the texture is sandy, about 2 minutes. Stop the mixer and, using a rubber spatula, scrape down the sides of the bowl and the paddle. Add the eggs and vanilla and mix on medium-high until light and fluffy, about 2 minutes. Remove the bowl from the mixer and fold in the chocolate chips with a rubber spatula until evenly dispersed. Cover and refrigerate the dough until firm, at least 2 hours or up to 2 days.
                                                                  • Heat the oven to 325°F and arrange a rack in the middle. Line two baking sheets with parchment paper; set aside.
                                                                  • Drop the dough by the heaping tablespoon, spaced 1 1/2 inches apart, onto the prepared baking sheets. Bake one sheet at a time, rotating halfway through, until the cookies are golden brown around the edges, about 14 to 16 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely. Repeat with the remaining dough, using a cooled baking sheet for each batch.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Try these popovers for a delicious breakfast or tasty snack any time of day.

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 1/2 a little salt
                                                                  • Yes No 3 large egg
                                                                  • Preheat oven to 425 degrees. Generously butter a 6-cup popover tin; set aside.
                                                                  • In a medium bowl, stir together flour, milk, and salt. Add eggs, one at a time, and stir to combine (some small lumps may remain); do not overmix.
                                                                  • Using a 1/2-cup measure, gently pour batter into the center of each prepared popover cup. Transfer tin to oven and bake for 20 minutes. Reduce heat to 350 degrees and continue baking until puffed and golden, about 20 minutes more. Immediately invert pan to remove popovers, and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6popovers
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Latkes are a classic Hanukkah dish. The patties are cooked in oil, symbolizing the small amount of oil in a temple lamp that burned for eight days, the miracle the holiday commemorates. Garnish with extra green onions.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup shredded baking potato
                                                                  • Yes No 1/2 cup diced scallion
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Combine potato and onions; squeeze moisture from potato mixture over a sieve. Combine potato mixture, flour, salt, and egg whites in a large bowl. Divide mixture into 12 equal portions, and squeeze out any remaining liquid. Discard liquid. Shape each portion into a 1/4-inch-thick patty.
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 1 tablespoon oil and 6 patties.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 6servings (serving size: 2 patties)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 8 baby artichokes
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No 1 lemon
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No handful a of fresh mint
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Start by preparing the artichokes, peel them back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Place them in a pan with just enough water to cover them. Add the garlic cloves and a little squeeze of lemon juice and cook until the stalks are tender. Drain in a colander, then place the artichokes straight back into the empty pan with 2 or 3 tablespoons of olive oil and fry for 4 minutes to get a bit of color on them. When they're slightly golden, remove from the heat, squeeze in a little lemon juice, add the mint and season carefully to taste. Remove 4 artichoke halves from the pan and put to one side, then mash all the rest in the pan, using a fork to squash the garlic out of the skins (throw the skins away). Smear across your basic bruschetta, tearing one of the reserved artichoke halves over the top of each. PS. It's also really nice to add a handful of freshly grated Parmesan to the mashed-up artichokes.• from Jamie's Italy
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    grate

                                                                  Try one of our other thumbprint variations: Raspberry Thumbprints Ganache Thumbprints Apricot Thumbprints Dried-Fruit Thumbprints

                                                                  Ingredients
                                                                  • Yes No 1 chocolate dough
                                                                  • Yes No 1 cup chopped candied orange peel
                                                                  • To marbleize dough, roll out a 1/2-inch-thick rope of Chocolate Dough. Roll out a 1/2-inch-thick rope of Vanilla Dough. Pinch off a 3/4-inch piece from each rope. Roll together into 1 ball. Arrange balls on parchment-lined baking sheets, spacing each 1 inch apart.
                                                                  • Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
                                                                  • Let cool completely. Spoon candied orange peel into thumbprints.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate

                                                                  This recipe for sweet cheese strudel filling is made with regular creamed cottage cheese and cream cheese. Sweet Cheese Strudel Filling Recipe #1 uses farmers cheese and sour cream. Every cook has his or her favorite. I like this recipe and if you omit the sugar, you can turn it into what Serbs and Croatians call salty (savory) cheese filling. Here's a great strudel dough recipe. Makes enough for 2 Sweet Cheese Strudels

                                                                  Ingredients
                                                                  • Yes No 2 lb cream style cottage cheese
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 6 tbsp tapioca
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg yolk
                                                                  • In a large bowl, combine all the cheese filling ingredients. It doesn't have to be perfectly smooth. Cover and refrigerate overnight or at least 2 hours.
                                                                  Cuisine:YesNoaustrian
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Many Bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky chocolate glaze. Strong-brewed coffee in the batter intensifies the chocolate flavor while cutting the sweetness.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 3/4 cup canola oil
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup strong brewed coffee
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 1/2 tbsp corn syrup
                                                                  • Yes No 1/2 tbsp unsalted butter
                                                                  • Preheat the oven to 350°. Spray a 12-cup Bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
                                                                  • In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
                                                                  • Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
                                                                  • In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
                                                                  • Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 11servings
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  We’ve updated classic onion dip by swapping the pack of dehydrated Lipton soup mix for real caramelized onions and goat cheese—but the sweet, salty, tangy flavors that you remember are all there. Reminisce with a bag of potato chips. Game plan: The dip can be made up to 2 days in advance and refrigerated in a covered container; stir briefly before serving. This recipe was featured as part of our story on summer dips, as well as our Family-Friendly Party Done Right and Tailgating Recipes photo galleries.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 2 cup medium yellow onion
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 1/4 cup diced chives
                                                                  • Heat oil in a medium frying pan over medium-low heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook, stirring occasionally, until vegetables are caramelized and brown, about 20 minutes. Remove from heat and let cool slightly.
                                                                  • Combine sour cream, chèvre, and chives in the bowl of a food processor fitted with a blade attachment, add onion mixture, and pulse until combined, about 10 pulses. Taste and add salt and freshly ground black pepper as desired, then pulse a few more times to mix in seasoning.
                                                                  • Transfer to a serving bowl, cover, and refrigerate until chilled, about 1 hour. Serve with potato chips or crudités.
                                                                  Yields: 2cups (6 to 8 servings)
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Chicken-fried steak is a homestyle favorite featuring cubed steak that's coated in a crispy crumb mixuture, cooked in a skillet, and topped with creamy gravy.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 tsp salt
                                                                  • Yes No 1 3/4 tsp black pepper
                                                                  • Yes No 4 4 oz steaks
                                                                  • Yes No 38 saltine cracker
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 4 3/4 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 1/2 cup peanut oil
                                                                  • Yes No garnish, fresh parsley
                                                                  • Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
                                                                  • Pour oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
                                                                  • Whisk together remaining 4 cups milk, 1/4 cup flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved drippings in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened. Serve gravy with steaks. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 19 minutes
                                                                  • Total Time: 29 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 medium lb shrimp
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 5 slice bacon
                                                                  • Yes No 1 8 oz fresh mushrooms
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 2 tsp hot sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No creamy cheddar cheese grits
                                                                  • Peel shrimp; devein, if desired. Toss shrimp with flour until lightly coated, shaking to remove excess.
                                                                  • Cook bacon in a medium skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.
                                                                  • Sauté mushrooms in hot drippings 4 minutes or just until mushrooms begin to release their liquid. Add shrimp, and sauté 3 to 3 1/2 minutes or just until shrimp turn pink. Add garlic, and sauté 1 minute (do not brown garlic). Add lemon juice and next 3 ingredients; serve immediately over Creamy Cheddar Cheese Grits. Sprinkle with bacon.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 19 minutes
                                                                  • Total Time: 49 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This parfait is the perfect way to start the morning. The slow-roasted grapes are soft and sweet and pair well with honey and Greek yogurt. Yogurt is full of calcium and protein to give your immune system a boost. As if this beautiful breakfast dish didn’t have enough redeeming qualities, the chopped walnuts on top add crunch, protein, and a dose of healthy fat.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup seedless black grapes
                                                                  • Yes No 2 cup seedless red grape
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 cup plain fat free greek style yogurt
                                                                  • Yes No 1/4 cup walnut halves
                                                                  • Yes No 8 tsp honey
                                                                  • Yes No mint
                                                                  • Preheat the oven to 200°. Coat a jelly-roll pan with cooking spray.
                                                                  • Rinse grapes; drain well, leaving slightly moist. Combine grapes and sugar in a large bowl; toss to coat. Arrange grapes on prepared jelly-roll pan. Bake at 200° for 3 hours or until grapes soften but still hold their shape. Remove from oven; cool completely.
                                                                  • Spoon 1/4 cup yogurt into the bottom of each of 4 parfait glasses. Top each serving with about 1/3 cup grapes, 1 1/2 teaspoons walnuts, and 1 teaspoon honey. Repeat layers with remaining ingredients; garnish with sliced mint, if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: 1 parfait)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This gaufrettes recipe makes delicately crisp waffles that can be served fresh from the iron, like cookies, or shaped into delicious little cones while the waffle is still warm and pliable. Lightly touched with traditional vanilla, gaufrettes can be made into creative accompaniments to ice cream or sandwiched together with a bit of thick caramel and served with cafe au lait or tea.

                                                                  Ingredients
                                                                  • Yes No 2 egg white
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 4 tbsp salted butter
                                                                  • Beat the egg whites on high speed until they are stiff. Gently fold in the remaining ingredients, one at a time, until the mixture forms a cohesive batter.
                                                                  • Preheat a gaufrette or pizzelle iron over medium heat. Place a small spoonful - the dough spreads quickly when heated - onto the preheated iron and bake over the medium-heat burner for approximately 30 seconds on each side.
                                                                  • The gaufrettes are done when they turn a very light golden brown color. Allow them to cool completely on a wire rack, or gently shape the still-warm cookies into cone shapes to be filled with glace or whipped cream later.
                                                                  • Variation: Reduce the vanilla extract to 1/4 teaspoon and add 1/8 teaspoon grated nutmeg plus 1/4 teaspoon rum flavoring to make eggnog gaufrettes.
                                                                  • This gaufrettes recipe makes 6 to 8 servings.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate

                                                                  Meatloaf is up there with the world’s greatest sandwich fillings: The tender texture is devastatingly good between two chewy pieces of bread. Combine it with spicy mayo and sweet tomatoes and you’ll be making meatloaf for tomorrow’s sandwiches instead of tonight’s dinner. This recipe was featured as part of our Most Delicious Sandwiches photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 chipotle en adobo
                                                                  • Yes No 1 large hoagie roll, and toasted
                                                                  • Yes No 1 slice meatloaf
                                                                  • Yes No 1 tbsp diced sun dried tomatoes in oil
                                                                  • Place mayonnaise and chipotle in a small bowl and mix until well combined.
                                                                  • Spread half of the chipotle mayonnaise on the bottom half of the roll and top with meatloaf, then tomatoes. Spread remaining mayonnaise on the top half of the roll and close the sandwich. Cut in half and serve.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1sandwich
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  Risotto must be served immediately so you can best savor its rich creaminess. With this version containing seafood, there's just enough for two healthful portions. Complete the meal with a salad, bread, and crisp white wine.

                                                                  Ingredients
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 8 oz clam juice
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/4 cup chopped shallot
                                                                  • Yes No 1/2 cup arborio rice
                                                                  • Yes No 1/8 tsp saffron
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup grape tomato
                                                                  • Yes No 4 medium oz shrimp
                                                                  • Yes No 4 oz bay scallop
                                                                  • Yes No 2 tbsp whipping cream
                                                                  • Yes No parsley
                                                                  • Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
                                                                  • Melt butter in a large saucepan over medium heat. Add shallots to pan; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
                                                                  • Stir in tomatoes; cook for 1 minute. Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally. Remove from heat; stir in cream. Sprinkle with parsley, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt