APPETIZER the frying pan and place it over a low
heat. Cook for around 20 minutes, or
=Spanish Tortilla=
16 Reviews
Level: Intermediate
Total: 1 hr 30 min
Prep: 40 min
Inactive: 10 min
Cook: 40 min
Yield: about 28 pieces, depending on how it
is cut
Ingredients:
• 1 1/2 pounds russet potatoes (about 2
medium)
• Extra-virgin olive oil, for frying
(about 4 cups), *See Cook's No
• 2 medium onions, thinly sliced (1 1/2
pounds)
• 4 teaspoons kosher salt
• 10 large eggs
Serving suggestions: sliced chorizo, roasted
pequillo peppers, or crumbled goat cheese or
Directions:
1. Peel the potatoes using a speed-
peeler, then carefully cut them into
thin slices. Pat the potato slices dry
with a clean tea towel.
2. Peel and finely slice the onion.
Drizzle 2 tablespoons of oil into a
small frying pan over a medium heat,
then add the onion and potatoes.
3. Turn the heat down to low and cook
for 25 to 30 minutes, or until the
onions are turning golden and the
potato slices are cooked through. Try
not to stir it too much or the potatoes
will break up – just use a fish slice to
flip them over halfway through.
4. Crack the eggs into a mixing bowl,
season with a tiny pinch of sea salt
and black pepper, then whisk
together with a fork.
5. When the onions and potatoes are
cooked, remove the pan from the
heat and carefully tip them into the
eggs. Transfer the mixture back into
until there’s almost no runny egg on
top.
6. Use a fish slice to slightly lift and
loosen the sides of the tortilla.
Carefully flip the pan over a dinner
plate and tip out the tortilla, then
slide it back into the pan and cook
for another 5 minutes, or until golden
and cooked through.
7. Turn out the tortilla onto a serving
board, then cut into 6 wedges and
serve hot or cold with a simple green
salad.
=Hard Boiled Eggs=
58 Reviews
Level: Easy
Ingredients:
• Eggs
Directions:
Bring a pot of water to a boil over high heat.
Reduce the heat to low, then add your eggs
and cook 4 to 5 minutes. Drain, cool in ice
water and peel.
Medium:
Bring a pot of water to a boil over high heat.
Reduce the heat to low, then add your eggs
and cook 7 to 8 minutes. Drain, cool in ice
water and peel.
Hard:
Place your eggs in a pot and cover with cold
water by 1 inch. Bring to a boil over
medium-high heat, then cover, remove from
the heat and set aside 8 to 10 minutes. Drain,
cool in ice water and peel.
How to Make Deviled Eggs:
Transfer hard-boiled eggs to a bowl of ice
water with a slotted spoon and let cool.
Drain the ice water. One at a time, crack the
bottom, wider end of each egg against the
bowl, then hold the egg under cold running
water and peel.
Slice the eggs in half lengthwise. Scoop the
yolks into a bowl and make your filling.
Fill the egg-white halves with the yolk • 1 tablespoon chopped fresh mint
mixture using a spoon, piping bag or leaves
resealable plastic bag with a corner snipped. • Salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
=Hot Spinach and Artichoke Dip= • 28 large (2 1/2-inch-diameter) white
557 Reviews mushrooms, stemmed
Level: Easy Directions:
Total: 15 min Watch how to make this recipe.
Prep: 10 min • Preheat the oven to 400 degrees F.
Cook: 5 min • Stir the bread crumbs, Pecorino
Yield: 1 batch Romano, garlic, parsley, mint, salt
Ingredients: and pepper, to taste, and 2
• 1 cup thawed, chopped frozen tablespoons olive oil in a medium
spinach bowl to blend.
• 1 1/2 cups thawed, chopped frozen • Drizzle a heavy large baking sheet
artichoke hearts with about 1 tablespoon olive oil, to
• 6 ounces cream cheese coat. Spoon the filling into the
• 1/4 cup sour cream mushroom cavities and arrange on
• 1/4 cup mayonnaise the baking sheet, cavity side up.
• 1/3 cup grated Parmesan Drizzle remaining oil over the filling
• 1/2 teaspoon red pepper flakes in each mushroom. Bake until the
• 1/4 teaspoon salt mushrooms are tender and the filling
• 1/4 teaspoon garlic powder is heated through and golden on top,
Directions: about 25 minutes. Serve.
Watch how to make this recipe.
Boil spinach and artichokes in 1 cup of =Butternut Squash Soup with Fontina
water until tender and drain. Discard liquid. Cheese Crostini=
Heat cream cheese in microwave for 1 209 Reviews
minute or until hot and soft. Stir in rest of Level: Easy
ingredients and serve hot. Total: 52 min
Prep: 12 min
=Stuffed Mushrooms= Cook: 40 min
301 Reviews Yield: 4 to 6 servings
Level: Easy Ingredients:
Total: 35 min Soup:
Prep: 10 min • 2 tablespoons butter, at room
Cook: 25 min temperature
Yield: 28 mushrooms • 2 tablespoons extra-virgin olive oil
Nutrition Info • 1 medium onion, chopped
Ingredients: • 1 medium carrot, peeled and
• 1/2 cup Italian-style dried bread chopped into 1/2-inch pieces
crumbs • 3 cloves garlic, minced
• 1/2 cup grated Pecorino Romano • 3 1/2 pounds butternut squash,
• 2 garlic cloves, peeled and minced peeled, seeded, and cut into 3/4-inch
• 2 tablespoons chopped fresh Italian pieces (about 7 to 8 cups)
parsley leaves • 6 cups low-sodium chicken stock
 • 1/4 cup chopped fresh sage leaves =Almost-Famous Green Bean Fries=
• Kosher salt and freshly ground black 8 Reviews
pepper Level: Easy
Crostini: Total: 1 hr 15 min
• 1/2 baguette, sliced diagonally into Prep: 1 hr
1/2-inch thick slices Cook: 15 min
• Extra-virgin olive oil, for drizzling Yield: 2-4 servings
• 2 tablespoons chopped fresh sage Ingredients:
leaves For the Dip:
• 1 cup (2 ounces) grated fontina • 1/2 cup ranch dressing
cheese • 1/2 cup peeled, seeded,chopped
• Kosher salt cucumber
Directions: • 1 tablespoon horseradish, drained
Watch how to make this recipe. • 1 tablespoon milk
In an 8-quart stockpot, add the butter and oil • 1 teaspoon distilled white vinegar
and melt together over medium-high heat. • 2 teaspoons wasabi powder (found in
Add the onion and carrot and cook, stirring the spice aisle or with the Asian
occasionally, until the onion is soft, about 5 foods)
minutes. Stir in the garlic and cook until • Pinch of cayenne pepper
aromatic, about 30 seconds. Add the squash • Kosher salt
and the chicken stock. Bring the mixture to a For the Beans:
boil and add the sage. Continue to boil until • 2 cups low-sodium chicken broth
the vegetables are tender, about 20 minutes. • 1/2 pound green beans, trimmed
Turn off the heat. Using an immersion • 1 large egg
blender, blend the mixture until smooth and • 1/2 cup milk
thick. Season with salt and pepper, to taste. • 1 cup instant flour (such as Wondra)
Keep the soup warm over low heat.
• 1 cup breadcrumbs
For the crostini: Put an oven rack in the
• 1/4 teaspoon onion powder teaspoon
center of the oven. Preheat the oven to 400
garlic powder
degrees F. Arrange the bread slices on a
baking sheet. Drizzle with olive oil and • Pinch of cayenne pepper
sprinkle with sage. Sprinkle the cheese on • Kosh er salt and freshly ground black
top and season with salt, to taste. Bake until pepper
the cheese has melted and the bread is light • Peanut or vegetable oil, for frying
golden, about 6 to 8 minutes. Directions:
To serve, ladle the soup into bowls and 1. Make the dip: Puree the dressing,
garnish with the cheese crostini. cucumber, horseradish, milk,
Cook's Note: The cooked vegetable mixture vinegar, wasabi powder, cayenne
can also be pureed (after cooling for about 5 pepper, and salt to taste in a blender
minutes) by ladling, in batches, into a food until smooth. Cover and refrigerate
processor or blender and blended until until ready to serve.
smooth 2. Prepare the beans: Fill a large bowl
with ice water. Bring the broth to a
boil in a saucepan over high heat.
Add the green beans and cook until
tender, about 5 minutes. Remove the
 beans with a slotted spoon and
transfer to the ice water to stop the
cooking. Let cool in the water, then
drain and pat dry.
3. Whisk the egg and milk in a shallow
bowl. Put 1/2 cup flour in another
shallow bowl. Combine the
breadcrumbs, the remaining 1/2 cup
flour, the onion powder, garlic
powder, cayenne, and salt and
pepper to taste in another bowl.
4. Line a baking sheet with parchment
paper. Toss the green beans in the
flour and shake off the excess. One
at a time, dip the beans in the egg
mixture, dredge in the breadcrumb
mixture and lay on the prepared
baking sheet. Freeze until the coating
is set, about 30 minutes.’
5. Heat 3 inches oil in a deep pot over
medium heat until a deep-fry
thermometer registers 350 degrees F.
Fry the green beans in batches until
golden brown, 1 to 2 minutes.
Transfer the beans with tongs or a
skimmer to a rack or paper towels to
drain. Serve with the dip.
=Pinch of cayenne pepper=
Kosher salt
For the Beans:
• 2 cups low-sodium chicken broth
• 1/2 pound green beans, trimmed
• 1 large egg
• 1/2 cup milk
• 1 cup instant flour (such as Wondra)
• 1 cup breadcrumbs
• 1/4 teaspoon onion powder teaspoon
garlic powder
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
Peanut or vegetable oil, for frying
Directions:
Make the dip: Puree the dressing, cucumber,
horseradish, milk, vinegar, wasabi powder,
cayenne pepper, and salt to taste in a blender
until smooth. Cover and refrigerate until
ready to serve.
Prepare the beans: Fill a large bowl with ice
water. Bring the broth to a boil in a saucepan
over high heat. Add the green beans and
cook until tender, about 5 minutes. Remove
the beans with a slotted spoon and transfer
to the ice water to stop the cooking. Let cool
in the water, then drain and pat dry.
Whisk the egg and milk in a shallow bowl.
Put 1/2 cup flour in another shallow bowl.
Combine the breadcrumbs, the remaining
1/2 cup flour, the onion powder, garlic
powder, cayenne, and salt and pepper to
taste in another bowl.
Line a baking sheet with parchment paper.
Toss the green beans in the flour and shake
off the excess. One at a time, dip the beans
in the egg mixture, dredge in the
breadcrumb mixture and lay on the prepared
baking sheet. Freeze until the coating is set,
about 30 minutes.
Heat 3 inches oil in a deep pot over medium
heat until a deep-fry thermometer registers
350 degrees F. Fry the green beans in
batches until golden brown, 1 to 2 minutes.
Transfer the beans with tongs or a skimmer
to a rack or paper towels to drain. Serve with
the dip.
=Neely's Pigs in a Blanket=
47 Reviews
Level: Easy
Total: 35 min
Prep: 20 min
Cook: 15 min
Yield: 4 to 6 servings
Ingredients:
• One 8-ounce can original crescent
dough
• 1/4 cup Dijon mustard
• 20 mini hot dogs or cocktail franks
• 1 egg, lightly beaten
• Poppy seeds or sesame seeds
• Tangy Dipping Sauce, recipe follows
Tangy Dipping Sauce:
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
Directions:
Watch how to make this recipe.
Preheat the oven to 350 degrees F.
Cut each triangle of crescent roll dough into
thirds lengthwise, making 3 small strips
from each roll.
Brush the dough strips lightly with Dijon
mustard. Put the mini hot dogs on 1 end of
the dough and roll up.
Arrange them, seam side down, on a greased
cookie sheet. Brush with egg wash and
sprinkle with poppy seeds or sesame seeds.
Bake until golden brown, about 12 to 15
minutes. Serve warm with the dipping sauce.
Tangy Dipping Sauce:
Mix all of the ingredients in a bowl. Cover
with plastic wrap and refrigerate until
serving. Can be made a day ahead.
=Almost-Famous Spinach-Artichoke
Dip=
53 Reviews
Level: Easy
Total: 25 min
Prep: 15 min
Cook: 10 min
Yield: 4-6 servings
Ingredients:
• Kosher salt
• 2 10-ounce bags spinach, stems
remove
• 1 tablespoon unsalted butter
• 2 tablespoons minced onion
• 1 clove garlic, minced
• 2 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 1/4 cups grated parmesan cheese
• 1/4 cup sour cream, plus more for
serving
• 1/2 cup shredded white sharp
cheddar cheese
• 1/2 cup frozen artichoke hearts,
thawed, squeezed dry and roughly
chopped
• Tortilla chips and salsa, for serving
Directions:
Watch how to make this recipe.
Bring a large pot of salted water to a boil.
Stir in the spinach and cook until bright
green, about 30 seconds. Drain and rinse
under cold water; squeeze out the excess
moisture, then finely chop.
Melt the butter in a large saucepan over
medium heat. Add the onion, garlic and 1/2
teaspoon salt and cook until the onion is
soft, about 2 minutes. Add the flour and
cook, stirring, until lightly toasted, about 1
minute. Whisk in the milk and cook,
whisking constantly, until thickened, about 1
minute. Remove from the heat. Stir in the
lemon juice, Worcestershire sauce,
parmesan and sour cream.
Return the pot to medium heat. Add the
spinach, cheddar and artichokes and stir
until the cheese melts and the dip is heated
through. Serve warm with tortilla chips,
salsa and sour cream.
=Brussels Sprouts-in-a-Blanket=
1 Review
The best part of this twist on pigs-in-a-
blanket isn't the roasted Brussels sprouts,
buttery puff pastry or even the pleasantly
salty
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 6 to 8 servings
Ingredients:
• 32 small Brussels sprouts, ends
trimmed, or 16 large Brussels
sprouts, halved
• 2 tablespoons olive oil
Kosher salt and freshly ground black pepper DESSERT
• 1/2 cup grated Parmesan
• 1 sheet frozen puff pastry from a =Margarita Cupcakes=
17.3-ounce box, thawed YIELDS:
• 4 tablespoons (1/2 stick) unsalted 18
butter, at room temperature PREP TIME:
• 4 ounces thinly sliced prosciutto 0 HOURS 15 MINS
Directions: TOTAL TIME:
Watch how to make this recipe. 0 HOURS 45 MINS
Preheat the oven to 425 degrees F. Spread INGREDIENTS:
the Brussels sprouts out on a rimmed baking FOR THE CUPCAKES
sheet, drizzle with the oil and sprinkle • 1 c. (2 sticks) butter, softened
generously with salt and pepper. Bake, • 1 1/2 c. sugar
stirring the sprouts once halfway through • 3 large eggs
cooking, until golden brown and tender, 18 • Juice of 3 limes, plus zest of 1 lime
to 20 minutes. Transfer the baking sheet to a • 1 tsp. pure vanilla extract
rack and let cool completely. Leave the oven • 2 c. all-purpose flour
on. • 3 tbsp. cornstarch
Sprinkle the Parmesan evenly on a work • 1 1/2 tsp. baking powder
surface and lay the pastry sheet over it. Roll • 1 tsp. kosher salt
the dough into a 12-inch square, sweeping • 1/2 c. milk (preferably whole or 2%)
up any loose cheese onto the dough and FOR THE FROSTING
pressing it in place. Use an offset spatula or
• 1 c. (2 sticks) butter, softened
table knife to spread the butter over the
• 5 c. powdered sugar
pastry so it covers it from edge to edge in a
thin, even coating. Lay the prosciutto over • 1/4 c. fresh lime juice
the butter so it covers the pastry completely. • 1/4 c. tequila
Cut the pastry square in half to make two • Coarse salt, for garnish
12-by-6-inch rectangles. Cut each rectangle • Lime zest, for garnish
crosswise into eight 1 1/2-inch-wide, 6-inch- • Small lime wedges, for garnish
long strips. Then cut each strip diagonally DIRECTIONS:
lengthwise so you have 32 long, narrow MAKE CUPCAKES
triangles. Place a Brussels sprout at the wide Preheat oven to 350° and line two muffin
end of each triangle, then roll it up in each tins with 18 cupcake liners. In a large bowl
strip toward the tip (it will look like a using a hand mixer, beat butter and sugar
crescent roll with the Brussels sprout until light and fluffy. Add eggs, one at a
peeking out on each end). time, beating well after each addition. Add
Transfer each bundle to a parchment-lined lime juice and zest and vanilla and mix until
baking sheet and space 1 inch apart. Rake up combined.
all the excess Parmesan on the work surface In another large bowl, whisk together flour,
and sprinkle it on top of the rolls. Bake until cornstarch, baking powder, and salt. Add
the pastry is golden brown and the Brussels half the dry ingredients to the wet
sprouts are warmed through, 16 to 18 ingredients, beating until just combined.
minutes. Transfer to a serving dish. Pour in milk and mix until fully
incorporated. Add remaining dry ingredients
and stir until just combined. Fill cupcake
liners 3/4 full with batter.
Bake until slightly golden and a toothpick
inserted into center of each cupcake comes
out clean, about 25 minutes. Let cupcakes
cool in pans 5 to 10 minutes, then transfer to
a wire rack to cool completely.
MAKE FROSTING
In a large bowl using a hand mixer, beat
butter, half of powdered sugar, lime juice,
and tequila until light and fluffy. Add
remaining powdered sugar and beat until
smooth.
Pipe frosting onto cooled cupcakes. Garnish
with coarse salt, lime zest, and lime wedges
and a cut decorative straw before serving.
=Perfect Banana Pudding=
Banana pudding is our spirit dessert: It's not
super classy but always welcome at any
party because people can't not dig into it.
We've turned banana pudding into
everything: cheesecake, bars, ice cream. But
this is our number one — and takes only
20ish minutes to make.
YIELDS:
10
PREP TIME:
0 HOURS 25 MINS
TOTAL TIME:
3 HOURS 25 MINS
INGREDIENTS:
• 1 1/3 c. milk
• 1 package instant vanilla pudding
mix
• 1 can sweetened condensed milk (14
oz.)
• 3 c. heavy cream
• 1 tsp. pure vanilla extract
• 1 box vanilla wafer cookies (12 oz.)
• 4 bananas, sliced into coins
• 2 tsp. sugar
DIRECTIONS:
In a large mixing bowl, combine milk,
vanilla pudding mix and sweetened
condensed milk. Whisk thoroughly,
breaking up any lumps, and refrigerate for at
least 5 minutes, or until set.
In another large bowl, combine heavy cream
and vanilla. Beat until stiff peaks form, 2 to
3 minutes. Set aside half of the mixture for
topping the dish. Fold remaining half into
the pudding mixture.
Cover the bottom of a 3-quart trifle dish
with vanilla wafers. Top with one-third of
the pudding mixture. Cover with another
layer of the wafer cookies—you may want
to also stand some cookies up vertically, so
you see the full circle along the edge of the
trifle dish. Top with an even layer of banana
slices. Continue layering the pudding, wafer
cookies and banana slices until you reach
the top, ending with a final layer of banana
pudding.
Refrigerate for at least 3 hours, or up to
overnight.
Sweeten the remaining whipped cream: Add
sugar to whipped cream, stirring to combine.
Just before serving, dollop on top of the
banana pudding, then sprinkle crumbled
wafer cookies on top
=Butterbeer Pie=
YIELDS:
8 - 10
PREP TIME:
0 HOURS 15 MINS
TOTAL TIME:
3 HOURS 50 MINS
INGREDIENTS:
FOR THE PIE
• 2 (14-oz.) refrigerated pie crusts
• 1 1/2 c. heavy cream
• 1 (3.4-oz.) package butterscotch
instant pudding mix
• 1 1/2 c. cold milk
• 1/4 c. caramel
FOR THE MARSHMALLOW WHIPPED
CREAM
• 1 c. heavy cream
• 1/2 c. marshmallow crème
• Gold sprinkles
DIRECTIONS: DIRECTIONS:
MAKE PIE Divide melted chocolate among four bowls.
Preheat oven to 350° and line a baking sheet Add a different color food coloring to each
with parchment paper. Unroll one pie crust bowl and stir until combined.
and drape over a 9-inch pie plate. Fit crust to Line a baking sheet with parchment paper
plate, crimp edges, and prick bottom all over and drop spoonfuls of each color chocolate
with a fork. Bake until lightly golden, about in a collage-like pattern, working out from
18 minutes. (If crust begins to brown too middle of baking sheet.
fast, cover edges with foil halfway through.) Using an offset spatula, mix colors together
Meanwhile, cut out a lightning bolt shape to make a swirling pattern (be careful not to
from second pie crust and place on prepared overmix) and fill tray.
baking sheet. Bake until lightly golden, 8 to Top all over with sprinkles and candy pearls.
10 minutes. Let both crusts cool. Refrigerate 1 hour, then break bark into
In a large bowl using a hand mixer, beat pieces before serving.
heavy cream until soft peaks form, 6
minutes. In another large bowl, whisk =Cookie Dough Cheesecake=
together pudding mix and milk. Let stand YIELDS:
until thick, then fold in caramel and whipped 10 - 12
cream until combined. PREP TIME:
Spoon mixture into cooled pie crust and 0 HOURS 40 MINS
refrigerate until set, about 3 hours. TOTAL TIME:
MAKE MARSHMALLOW WHIPPED 7 HOURS 0 MINS
CREAM INGREDIENTS:
In a large bowl using a hand mixer, beat FOR THE CRUST
heavy cream until soft peaks form, 6 • Butter, for pan
minutes, then fold in marshmallow creme. • 1 log refrigerated chocolate chip
Spread whipped cream on top of pie and cookie dough, divided
place lightning bolt in center. Decorate with FOR THE CHEESECAKE
gold sprinkles before serving. • 4 (8-oz.) blocks cream cheese,
softened
=Unicorn Bark= • 1 1/4 c. sugar
YIELDS: • 1/2 tsp. kosher salt
8 SERVINGS • 4 large eggs, room temperature
PREP TIME:
• 1/2 c. sour cream
0 HOURS 15 MINS
• 1/4 c. heavy cream
TOTAL TIME:
• 1 tbsp. pure vanilla extract
1 HOUR 15 MINS
INGREDIENTS: • 3/4 c. mini chocolate chips, divided
FOR THE FROSTING
• 5 c. white chocolate chips, melted
• 1/2 (8-oz.) block cream cheese,
• Pink food coloring
softened
• Yellow food coloring
• 4 tbsp. (1/2 stick) butter, softened
• Purple food coloring
• 1/4 c. powdered sugar
• Blue food coloring
• 2 tbsp. brown sugar
• Sprinkles and candy pearls
• 1/2 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
 • 1/2 c. mini chocolate chips to overnight. When ready to serve, carefully
FOR DECORATING unmold from springform pan.
• 3 chocolate chip cookies, halved MAKE FROSTING
• 2 c. broken chocolate chip cookies In a large bowl using a hand mixer, beat
DIRECTIONS cream cheese, butter, powdered sugar,
MAKE CRUST brown sugar, vanilla, and salt. Fold in
Preheat oven to 350°. Butter a 9-inch chocolate chips.
springform pan and wrap bottom and sides Dollop frosting on top of cheesecake in 6
of pan in a double layer of aluminum foil. mounds and top each with a cookie half,
Pat 3/4 of the cookie dough log into bottom then cover cheesecake sides with crushed
of prepared pan. Bake until golden, 26 cookies.
minutes. Let cool.
MAKE CHEESECAKE =Peach Shortcakes=
In a large bowl using a hand mixer, or in YIELDS:
bowl of a stand mixer using paddle 8 SERVINGS
attachment, beat cream cheese until INGREDIENTS:
completely smooth, 3 minutes. Add sugar • 8 homemade or store-bought biscuits
and salt and beat until fluffy, 2 minutes • 3 tbsp. whipped cream
more. Add eggs, one at a time, beating after • 1 tbsp. Peach & Honey Jam
each addition and scraping down bowl as DIRECTIONS
necessary. Add sour cream, heavy cream, Split biscuits. Fill each with whipped cream;
and vanilla and beat, 1 minute more. top with Peach & Honey Jam.
Pour half of cheesecake batter on top of
crust, then sprinkle with half of chocolate =Raspberry Lemon Pound Cake=
chips. Repeat with remaining batter and YIELDS:
chocolate chips. Roll remaining cookie 10
dough into tiny balls and drop on top of PREP TIME:
cheesecake. 0 HOURS 10 MINS
Bring a medium saucepan of water to a boil. TOTAL TIME:
Place cheesecake in a deep roasting pan and 1 HOUR 20 MINS
set on middle rack of oven. Carefully pour INGREDIENTS:
enough boiling water into roasting pan to POUND CAKE
come halfway up sides of springform pan. • 1 1/2 c. all-purpose flour
Bake until cheesecake is just starting to • 1/4 tsp. baking soda
brown and only the center is slightly jiggly, • 1/4 tsp. salt
1 hour 30 minutes. Turn off oven, prop open • 1 c. granulated sugar
the door with a wooden spoon, and let • 1/2 c. (1 stick) Butter, softened
cheesecake slowly cool in its water bath, 1 • 4 oz. cream cheese, softened
hour.
• 1 tsp. grated lemon zest
Remove roasting pan from oven, then
• 3 large eggs, room temperature
carefully lift springform pan from water and
remove foil. Set cheesecake on a rack and • 2 tsp. vanilla extract
let come to room temperature. Once • 1 (6-oz.) container raspberries
completely cool, loosely cover with plastic GLAZE
wrap and refrigerate until firm, 4 hours or up • 1/2 c. confectioners' sugar
• 5 tbsp. heavy cream
 • 1 tbsp. seedless raspberry jam
DIRECTIONS
Make the Cake: Preheat oven to 325 degrees
F. Grease and lightly flour 8 1⁄2"-x-4 1⁄2"
loaf pan.
In a large bowl, whisk together flour, baking
soda, and salt. In a second bowl, with mixer
on medium speed, beat sugar, butter, cream
cheese, and lemon zest until smooth. Beat in
eggs, one at a time, scraping side of bowl as
needed and beat in vanilla. In two batches,
beat in flour mixture until just combined.
Fold in raspberries with a spatula.
Transfer batter to a prepared loaf pan and
smooth top. Bake until a toothpick inserted
into center comes out clean, 1 hour 5
minutes to 1 hour 10 minutes. Cool for 10
minutes on wire rack. Loosen side with a
small knife and invert onto rack. Let cool.
Make the Glaze: Meanwhile, in a blender,
purée confectioners' sugar, cream and jam,
scraping down the sides as needed. Drizzle
glaze over cooled cake and serve
=Rhubarb Tart=
YIELDS:
10
PREP TIME:
0 HOURS 10 MINS
TOTAL TIME:
1 HOUR 20 MINS
INGREDIENTS:
• 1 1/2 c. all-purpose flour
• 1/4 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 c. granulated sugar
• 1/2 c. (1 stick) Butter, softened
• 4 oz. cream cheese, softened
• 1 tsp. grated lemon zest
• 3 large eggs, room temperature
• 2 tsp. vanilla extract
• 8 oz. rhubarb, trimmed, halved
length-wise and cut into 4" pieces
• Edible flowers (optional)
• Confectioners' sugar, for garnish
DIRECTIONS:
Preheat oven to 325 degrees F. Grease and
lightly flour 11" tart pan with removable
bottom. Place on a rimmed baking sheet.
In a large bowl, whisk together flour, baking
soda, cinnamon, and salt. In a second bowl,
with mixer on medium speed, beat sugar,
butter, cream cheese, and lemon zest until
smooth. Beat in eggs, one at a time, scraping
side of bowl as needed and beat in vanilla.
In two batches, beat in flour mixture until
just combined.
Transfer batter to tart pan and smooth top.
Arrange rhubarb in spokes on top of batter.
Bake until a toothpick inserted into center
comes out clean, 50 to 55 minutes. Cool
completely in pan on wire rack.
Garnish with edible flowers, if desired. Dust
lightly with confectioners' sugar before
serving.
=Churro Bites=
YIELDS:
8
PREP TIME:
0 HOURS 10 MINS
TOTAL TIME:
0 HOURS 25 MINS
INGREDIENTS:
• 3/4 c. sugar
• 2 tbsp. ground cinnamon
• 1 1/2 c. chocolate chips
• 3/4 c. heavy cream
• 1 store-bought angel food cake
• Coconut oil, for frying
DIRECTIONS
Make cinnamon-sugar: In a large bowl,
whisk together sugar and cinnamon. Set
aside.
Make chocolate sauce: Place chocolate chips
in a medium, heatproof bowl and set aside.
Heat heavy cream in a small saucepan over
medium heat. When bubbles begin to break
the surface around the edges of the pan, turn
off heat. Pour hot cream over chocolate
chips, whisking constantly until the sauce is
smooth. Keep warm.
Fry angel food cake: Cut the angel food cake
into bite-size cubes. Heat about 1/4" coconut
oil in a large skillet over medium-low heat.
Working in batches, fry the angel food cake
cubes until golden brown on all sides, 2 to 3
minutes. Toss the fried pieces immediately
in cinnamon-sugar. Serve warm with
chocolate sauce.
BEVERAGE
=Valencia Fizz Recipe=
Recipe Servings: 2
Prep Time: 10 mins
Total Cook Time: 10 mins
Difficulty Level: Easy
About Valencia Fizz Recipe: Super
refreshing mocktail recipe that is sure to
keep you energized throughout the day. A
mouth-watering blend of fresh Valencia
oranges with lime juice and soda hence
making it a rejuvenating beverage this
Navratri. Made within minutes, this
mocktail recipe is sure to be loved by
everyone and is way healthier than the
canned juices available on the market. Serve
this chilled beverage to your guests this
festive season and on special occasions.
Ingredients Of Valencia Fizz:
• 100 Ml Valencia orange juice
• 75 Ml Soda
• 1 Lemon slices
• 2 Tbsp Lemon juice
• As required Sugar
How to Make Valencia Fizz:
1.Take a mocktail glass and first add
valencia orange juice.
2.Add sugar and lemon juice.
3.Add soda and stir it well.
4.Deck up the lemon slice on the top of the
glass for better presentation.
=Badam ka Kahwa Recipe=
Recipe Servings: 4
Prep Time: 05 mins
Cook Time: 05 mins
Total Cook Time: 10 mins
Difficulty Level: Easy
About Badam ka Kahwa Recipe: A
traditional green tea preparation, Kahwa is a
winter special recipe from the valleys of
Kashmir. This Kahwa recipe is a great
preparation with the addition of Badaam
(almonds). A natural source of many
essential nutrients, including protein and
healthy fats badaam makes this recipe a
nutrient-rich drink that can help you keep
going throughout the day.
Ingredients Of Badam Ka Kahwa:
• 2 Nos Green tea bags
• 3 Tbsp Almond slivers
• 2 Nos Cardamom
• 1 stick Cinnamon
• 2 Cloves
• 4 tsp Honey
• 8 strands Kesar
How to Make Badam ka Kahwa:
1.Boil 5 cups of water. Add to the boiling
water carmydamom, cloves, cinnamon and
kesar.
2.Gently simmer it for 3 minutes. Add
honey and green tea bags.
3.Remove from fire and allow to infuse for
2-3 minutes.
4.Immediately remove the tea bags and the
spices using a tong.
5.In cups add almond slivers and pout this
hot refreshing tea.
=Dark Night Recipe=
Recipe Servings: 1
Prep Time: 05 mins
Cook Time: 05 mins
Total Cook Time: 10 mins
Difficulty Level: Easy
About Dark Night Recipe: One of the best
in-house cocktail, whisky infused with
honey, cinnamon, star anise and cloves.
Ingredients Of Dark Night:
• 1 bottle Whisky
• Honey
• Cinnamon
• Star anise
• Cloves
• Green apple
How to Make Dark Night:
1.Combine all the ingredients in a mason jar
and let your whisky sit somewhere for days,
weeks, even months.
2.To serve, pour 3 ounces of the cocktail
into an ice-filled rock glass and stir well.
=Rose & Arrak Mastani Recipe=
Recipe Servings: 1
Prep Time: 05 mins
Cook Time: 40 mins
Total Cook Time: 45 mins
Difficulty Level: Easy
A rich creamy essence made of milk, rose
syrup, rose petal ice cream, arrak and rose
petals makes for a great dessert beverage. A
lavish, thick rose shake is going to be your
new favourite for the season.
Ingredients Of Rose & Arrak Mastani:
• 2 Cups Milk (chilled)
• 3 Tbsp Sugar
• 1/2 tsp Rose syrup
• 2 scoops Rose petal ice cream
• 20 Ml Arrak (fennel flavored Arabic
drink)
• For garnishing Fresh rose petals
How to Make Rose & Arrak Mastani:
1.Pour milk in a jug, add sugar and mix well
with rose syrup.
2.Pour the mixture in a blender.
3.Add 1 scoop of rose petal ice-cream and
blend the ingredients.
4.Pour the blended mixture in a serving
glass, and chill for 30 minutes.
5.Add a scoop of rose petal ice cream at the
time of serving.
6.At base of glass add Arrak and pour drink
on top of it.
7.Garnish with fresh rose petals.
=Mango Mastani Recipe=
Recipe Servings: 1
Prep Time: 10 mins
Cook Time: 30 mins
Total Cook Time: 40 mins
Difficulty Level: Easy
A thick mango milkshake with ice cream
scoops drooling over it, Mango Mastani is
an amazing beverage for the summer season.
Mastani is a dessert drink originated in
Pune, it is a rich and satisfying dessert.
Ingredients Of Mango Mastani:
• 100 Gram Mango pulp
• 100 Gram Sugar
• 200 Ml Milk
• 2 Nos Mango Ice cream scoops
• A pinch of Cardamom powder
• For garnishing Almond flakes
• For garnishing Silver varq
How to Make Mango Mastani:
1.Mix mango pulp, sugar and milk in a
blender to make mango milk shake De-
freeze it for 15-20 mins. Now again blend it
well. This will make the milk shake thick.
2.Add mango ice cream scoops.
3.Dust with Cardamom powder.
4.Garnish with almond flakes & silver varq,
5.Serve chilled.
=Berry Kanji Recipe=
Recipe Servings: 1
Prep Time: 10 mins
Cook Time: 30 mins
Total Cook Time: 40 mins
Difficulty Level: Easy
The must-have beverage during the
summers and specially during the festival of
Holi, Kanji is a fermented drink made with a
host of spices to ensure the tangy taste. This
recipe of Berry Kanji is made with frozen
kanji mixed with spices and serve with mint
and lemon wedge. Bring some tangy twist to
your Holi party with this refreshing and
tasty Kanji drink.
Ingredients Of Berry Kanji: Ingredients of Paan Thandai:
• 50 Gram Frozen berry • 60 Ml Vodka
• 2 Gram Hing • 1 Betal leaf
• 2 Gram Ajwain • 1 Tbsp Gulkand
• 5 Gram Black salt • 200 Ml Milk
• 5 Gram Salt • 5 Ml Vanilla essence
• 2 Gram Chaat Masala • 1 Tbsp Thandai powder
• For smoke Charcoal How to Make Paan Thandai:
• 6 buds Cloves 1. Mix all the ingredients and garnish with
• 6 Nos Cardamom almond flakes.
• 5 Ml Oil 2. Serve cool.
• Few sprigs Mint
• 1 Nos Lemon =Kanjioska drink Recipe=
How to Make Berry Kanji: Recipe Servings: 2
1. Coarsely blend frozen berry in blender. Prep Time: 10 mins
2. Take a mixing bowl, add ajwain, black Cook Time: 15 mins
salt, salt along with chat masala and stir Total Cook Time: 25 mins
well. Difficulty Level: Easy
3. Add water to dilute the mixture. A delicious concoction of two most healthy
4. Take a laddle, heat up with oil add hing vegetables, carrot and beetroot, along with a
and pour it in mix. Stir well. tasty blend of spices, Kanjioska takes on a
5. Take charcoal in small bowl and put different version of the Holi special Kanji
cloves, cardamom and ghee for smoke. Put drink. You won't be able to resist this spicy
in the bowl for smoke. and tangy drink!
6. Cover it with lid. Ingredients Of Kanjioska Drink:
7. Serve chilled with sprig of mint and • 4 Large Carrot
lemon wedge. • 1 Medium Beetroot
• 3 Tbsp Salt
=Paan Thandai Recipe= • 1 1/2 Tbsp Red chili powder (coarse)
Recipe Servings: 2 • 4 Tbsp Mustard powder (coarse)
Prep Time: 05 mins How to Make Kanjioska drink:
Cook Time: 10 mins 1. Scrub carrots and beetroot and wash. Peel
Total Cook Time: 15 mins and cut slices.
Difficulty Level: Easy 2. Take carrot and beetroot in a bowl. Add
Paan, also known as Betel is an evergreen salt, red chilli powder, mustard powder and
mouth-freshener in India, post-dinner, lunch mix. Add eighteen cups of water and stir.
or just about anything. We love to munch on 3. Cover the bowl with a muslin cloth and
some Paan to complete a meal. Now with tie it round the rim.
the season of Holi around, thandai is the 4. Let it stand in the sun for three to four
most loved drink and is coming out with so days. More the merrier.
many amazing flavors to soothe your taste 5. When ready chill & add 60ml vodka with
buds. Paan thandai is one of those delicious pink salt and chunks of lemons, mint juleps
summer beverages, filled with Gulkand, & ginger, pour on a bed of crushed ice sliced
Betal leaf and a generous bit of Vodka to carrots and beetroot.
have you drooling.
 =Thandai Phirni Recipe= =Love Bite Recipe=
Recipe Servings: 4 Recipe Servings: 1
Prep Time: 10 mins Prep Time: 10 mins
Cook Time: 40 mins Cook Time: 05 mins
Total Cook Time: 50 mins Total Cook Time: 15 mins
Difficulty Level: Easy Difficulty Level: Easy
A festival is incomplete without special A classic blend of strawberry syrup along
desserts and delicacies, and Holi makes it with vodka infused with pineapple juice and
merrier as gorging on rich and savory dishes egg white.
is an add on to the carnival of colors. To Ingredients of Love Bite:
make your celebrations extra sweet, here is a • 60 Ml Vodka
unique recipe that would brighten up your • 10 Ml Strawberry syrup
spirits. This Thandai Phirni is a twist on the • 30 Ml Pineapple juice
traditional Phirni recipe. • Egg white
Ingredients Of Thandai Phirni: • Fresh strawberries
• 250 Gram Milk, full cream How to Make Love Bite:
• 1/2 Cup Rice (soaked in water for at 1. Add vodka, strawberry syrup, pineapple
least 3 hours) juice and egg white to a drink shaker.
• 2 Cardamoms (crushed, pods/seeds) 2. Shake it well.
• 15-20 strands Saffron (soaked in 2 3. Pour it in a glass and garnish it with fresh
tbsp milk) strawberry slices.
• 3 Tbsp Thandai masala powder
• 1 Cup Sugar (adjustable) =Pork and Rice-Noodle Salad=
• 2 Tbsp Almonds & Pista, sliced Mint and basil add pops of freshness to this
How to Make Thandai Phirni: hearty noodle bowl.
1. To begin making the Creamy Phirni YIELDS:
recipe, boil milk in a heavy bottomed pan. 4 servings
2. Once it starts boiling, add the green PREP TIME:
cardamom into the milk. 0 hours 10 mins
3. In the mean time, take rice and grind them TOTAL TIME:
coarsely in a grinder by adding a little water. 0 hours 25 mins
4. Add sugar in the boiling milk, thandai, Ingredients:
kesar milk and then add rice into it. Stir it • 1 (1 lb.) pork tenderloin
for at-least 20 minutes or till it gets thick. • 3 tbsp. fish sauce
5. When it starts getting thick, switch off the • 3 tbsp. cider vinegar
stove and let it cool properly. • 2 cloves garlic, crushed with press
6. Pour it in kullads (earthen pots) and put it • 8 oz. thin rice noodles, cooked
in fridge for 2 to 3 hours. Now take it out, • 1 c. shredded carrots
garnish it with sliced nuts and serve it • 1/2 c. fresh basil leaves
chilled. • 1/2 c. fresh mint leaves
7. Serve Creamy Thadai Phirni as a dessert
• 1/4 c. finely chopped peanuts
after your scrumptious meal or make it
Directions:
during holi to celebrate the festival. Cut pork tenderloin into 1-inch-thick
medallions; season all over with 1/8
teaspoon salt. Grill on medium-high 4 to 6
minutes or until cooked (145°F), turning color. Remove pork to bowl with vegetables.
over once. Stir cornstarch mixture; add to skillet and
Whisk together fish sauce and cider vinegar heat to boiling. Boil 1 minute until sauce
and garlic. Toss half of vinaigrette with rice thickens. Stir in pork and vegetables; heat
noodles, shredded carrots, basil and mint. through.
Chop pork; serve over rice noodles. Drizzle
with remaining vinaigrette. Top with =Grilled Pork Tenderloin with Rice and
peanuts. Pineapple Salsa=
CAL/SERV:
=Ginger Pork Stir-Fry= 433
For a complete meal, prepare Orange- YIELDS:
Cilantro Rice to serve with the stir-fry. 4
While rice is cooking, slice pork and prepare PREP TIME:
vegetables. Keep rice warm while stir-frying 0 hours 10 mins
the main dish. TOTAL TIME:
CAL/SERV: 0 hours 45 mins
170 Ingredients:
YIELDS: • Pork
4 • 2 pork tenderloins
COOK TIME: • 2 tbsp. jerk seasoning
0 hours 15 mins • Rice
TOTAL TIME: • 1 1/2 c. converted (parboiled) white
0 hours 27 mins rice
Ingredients: • 1 can black beans
• 1 pork tenderloin • 2 tbsp. Chopped cilantro
• 2 tbsp. grated, peeled gingerroot • 1/4 tsp. pepper
• 1 c. chicken broth • Salsa
• 2 tbsp. teriyaki sauce • 1 container peeled and cored fresh
• 2 tsp. cornstarch pineapple
• 2 tsp. vegetable oil • 1/4 c. each chopped cilantro and
• 1/2 lb. Chinese pea pods finely chopped red onion
• 1 small zucchini • tsp. salt and pepper
• 3 green onions • 1 peeled avocado
Directions: Directions:
In medium bowl, toss pork and gingerroot. Lightly oil, then heat a ridged grill pan or
In cup, mix chicken broth, teriyaki sauce, outdoor barbecue grill.
and cornstarch. Pork: Rub with jerk seasoning. Grill,
In nonstick 12-inch skillet over medium- browning all sides, 25 to 30 minutes until a
high heat, heat 1 teaspoon vegetable oil. meat thermometer inserted in center
Add pea pods, zucchini, and green onions registers 160°F. Reserve and wrap one
and cook, stirring frequently, until lightly tenderloin. Refrigerate up to 3 days. Let
browned and tender-crisp, about 5 minutes. other rest 8 to 10 minutes before cutting in
Remove to bowl. 1/3-in.-thick slices.
In same skillet, heat remaining vegetable oil; Meanwhile prepare rice: Cook as box directs
add pork mixture and cook, stirring quickly but omit oil or butter. Reserve and
and constantly, until pork just loses its pink refrigerate 3 cups up to 3 days. Stir black
beans, cilantro and pepper into remaining
rice.
Mix Salsa ingredients plus 1/3 cup reserved
pineapple juice. Serve with sliced pork and
avocado; accompany with rice and beans.
=Pork Chop and Wild Rice Skillet
Casserole=
We trimmed fat and calories from the
original pork chops and rice casserole (made
with condensed soups) and added a ton of
extra flavor using onions, bell peppers, and
paprika.
YIELDS:
4 Ingredients:
PREP TIME:
0 hours 20 mins
TOTAL TIME:
0 hours 50 mins
Ingredients:
• 2 tbsp. butter
• 4 bone-in pork chops
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/2 medium onion
• 2 red and/or yellow bell peppers
• 1 c. wild rice
• 1/2 tsp. paprika
• 1 c. chicken broth
• chopped fresh parsley
Directions:
Preheat the oven to 350 degrees F. Melt the
butter in a large ovenproof skillet on
medium-high heat.
Sprinkle the pork chops with 1/4 teaspoon
each salt and pepper. Add to skillet and cook
3 minutes per side, or until browned;
transfer to plate.
To same skillet, add onion, bell peppers, and
remaining 1/4 teaspoon salt and cook,
stirring, 5 minutes, or until soft. Stir in rice
and paprika and cook 1 minute. Add chicken
broth and 3/4 cup water and bring to a
simmer, stirring occasionally, about 2
minutes.
Return pork chops to skillet. Tightly cover
skillet with foil. Bake 30 minutes, or until
pork is cooked through (145 degrees F). Top
with parsley before serving, if desired.
=Pork fried rice=
MAKES:
4
PREP TIME:
0 hours 15 mins
COOK TIME:
0 hours 15 mins
TOTAL TIME:
0 hours 30 mins
• 3 eggs, gently whisked
• 1 tbsp. sesame oil
• 500 g (1lb 2oz) diced pork shoulder
• 1 lg carrot, peeled and finely
chopped
• 1 garlic clove, crushed
• 150 g (5oz) peas
• 100 g (3 ½oz) tinned sweet corn,
drained
• 2 x 250g packs microwave rice
• 1 1/2 tbsp. soy sauce
• 1 tsp. fish sauce
• 2 tbsp. sweet chili sauce
• 2 spring onions, finely sliced
• large handful fresh coriander,
roughly chopped
Directions:
Heat a large frying pan or wok over low heat
and cook eggs, stirring frequently, until
scrambled and just cooked through. Transfer
to a plate.
Heat oil in a pan, add the pork and fry for
5min until golden. Add carrot and cook for
5min until meat and veg are cooked through.
Add garlic and cook for 1min.
Stir through peas, sweet corn, rice, soy and
fish sauces, and sweet chili, most of the
spring onion and coriander and scrambled
eggs. Serve immediately, garnished with
remaining spring onions and coriander.
 =Greek Ravioli Skillet=
Prep/Total Time: 30 min.
Makes: 6 servings
Ingredients:
• 1 package (20 ounces) refrigerated
cheese ravioli
• 1 pound ground beef
• 1 medium zucchini, sliced
• 3 cups marinara or spaghetti sauce
• 1/2 cup water
• 1/4 teaspoon pepper
• 2 medium tomatoes, chopped
• 1/2 cup cubed feta cheese
• 1/2 cup pitted Greek olives, halved
• 2 tablespoons minced fresh basil,
divided
Directions:
Cook ravioli according to package
directions. Meanwhile, in a large skillet,
cook the beef, zucchini and onion over
medium heat until meat is no longer pink;
drain.
Drain ravioli; add to skillet. Stir in the
marinara sauce, water and pepper. Bring to a
boil. Reduce heat; simmer, uncovered, for 5
minutes. Add the tomatoes, cheese, olives
and 1 tablespoon basil. Sprinkle with
remaining basil.
Nutrition Facts
1-1/2 cups: 543 calories, 20g fat (8g
saturated fat), 89mg cholesterol, 917mg
sodium, 58g carbohydrate (13g sugars, 6g
fiber), 32g protein.
=Beef Broccoli Stir-Fry=
Prep/Total Time: 25 min.
Makes: 4 servings
Ingredients:
• 1/2 teaspoon garlic powder
• 3 tablespoons cornstarch, divided
• 2 tablespoons plus 1/2 cup water,
divided
• 1 pound boneless beef top round
steak, cut into thin 2-inch strips
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon ground ginger
• 2 tablespoons canola oil, divided
• 4 cups fresh broccoli florets
• 1 small onion, cut into thin wedges
• Hot cooked rice
Directions:
Mix garlic powder and 2 tablespoons each
cornstarch and water; toss with beef. In a
small bowl, mix soy sauce, brown sugar,
ginger and the remaining cornstarch and
water until smooth.
In a large skillet, heat 1 tablespoon oil over
medium-high heat; stir-fry beef until
browned, 2-3 minutes. Remove from pan.
In same pan, stir-fry broccoli and onion in
remaining oil over medium-high heat until
crisp-tender, 4-5 minutes. Stir soy sauce
mixture; add to pan. Cook and stir until
thickened, 1-2 minutes. Return beef to pan;
heat through. Serve with rice.
Health Tip: A simple swap to reduced-
sodium soy sauce saves 350mg sodium per
serving.
Nutrition Facts
1 cup stir-fry: 291 calories, 11g fat (2g
saturated fat), 63mg cholesterol, 974mg
sodium, 18g carbohydrate (9g sugars, 2g
fiber), 30g protein.
=Beef Tenderloin in Mushroom Sauce=
Just a skillet, a couple juicy steaks, fresh
mushrooms and a few simple ingredients
prove it doesn't take much fuss to fix a
special meal for two.
Prep/Total Time: 25 min.
Makes: 2 servings
Ingredients:
• 4 tablespoons butter, divided
• 1 teaspoon canola oil
• 2 beef tenderloin steaks (1 inch thick
and 4 ounces each)
• 1 cup sliced fresh mushrooms
• 1 tablespoon chopped green onion
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
 • Dash pepper
• 2/3 cup chicken or beef broth
• 1/8 teaspoon browning sauce,
optional
Directions:
In a large skillet, heat 2 tablespoons butter
and oil over medium-high heat; cook steaks
to desired doneness (for medium-rare, a
thermometer should read 135°; medium,
140°), 5-6 minutes per side. Remove from
pan, reserving drippings; keep warm.
In same pan, heat drippings and remaining
butter over medium-high heat; saute
mushrooms and green onion until tender.
Stir in flour, salt and pepper until blended;
gradually stir in broth and, if desired,
browning sauce. Bring to a boil, stirring
constantly; cook and stir until thickened, 1-2
minutes. Serve with steaks.
Nutrition Facts
1 serving: 417 calories, 32g fat (17g
saturated fat), 112mg cholesterol, 659mg
sodium, 5g carbohydrate (1g sugars, 1g
fiber), 26g protein.
Aloha Chili
Pineapple and brown sugar give this out-of-
the-ordinary chili a tropical taste. Everyone
who samples it is pleasantly surprised, and
they often request a second bowl. —Dyan
Cornies, Vernon, British Columbia
=Aloha Chili=
Prep/Total Time: 30 min.
Makes: 8 servings (about 2 quarts)
Ingredients:
• 2 pounds ground beef
• 1 large onion, finely chopped
• 1 can (20 ounces) pineapple chunks,
undrained
• 1 can (16 ounces) kidney beans,
rinsed and drained
• 1 can (15-3/4 ounces) pork and beans
• 1 cup ketchup
• 1/4 cup packed brown sugar
• 1/4 cup white vinegar
Directions:
In a Dutch oven, cook beef and onion over
medium heat until no meat is no longer pink;
drain.
Stir in the remaining ingredients. Bring to a
boil. Reduce heat; cover and simmer for 20
minutes or until heated through.
Nutrition Facts
1 cup: 371 calories, 11g fat (5g saturated
fat), 56mg cholesterol, 711mg sodium, 44g
carbohydrate (23g sugars, 7g fiber), 27g
protein.
=One-Pot Spinach Beef Soup=
Prep/Total Time: 30 min.
Makes: 8 servings
Ingredients:
• 1 pound ground beef
• 3 garlic cloves, minced
• 2 cartons (32 ounces each) reduced-
sodium beef broth
• 2 cans (14-1/2 ounces each) diced
tomatoes with green pepper, celery
and onion, undrained
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 3 cups uncooked bow tie pasta
• 4 cups fresh spinach, coarsely
chopped
• Grated Parmesan cheese
Directions:
In a 6-qt. stockpot, cook beef and garlic over
medium heat 6-8 minutes or until beef is no
longer pink, breaking up beef into crumbles;
drain. Stir in broth, tomatoes and
seasonings; bring to a boil. Stir in pasta;
return to a boil. Cook, uncovered, 7-9
minutes or until pasta is tender.
Stir in spinach until wilted. Sprinkle
servings with cheese.
Nutrition Facts
1-1/3 cups (calculated without cheese): 258
calories, 7g fat (3g saturated fat), 40mg
cholesterol, 909mg sodium, 30g
carbohydrate (8g sugars, 3g fiber), 17g
protein.
VEGETABLES
=Warm Turnip Green Di=
Prep Time: 15 Mins
Cook Time: 20 Mins
Broil Time:5 Mins
Yield: Makes 4 cups
RECIPE BY SOUTHERN LIVING
To make the dish spicier, offer guests
several brands of hot sauce on the side.
Ingredients:
• 5 bacon slices, chopped
• 1/2 medium-size sweet onion,
chopped
• 2 garlic cloves, chopped
• 1/4 cup dry white wine
• 1 (16-oz.) package frozen chopped
turnip greens, thawed
• 12 ounces cream cheese, cut into
pieces
• 1 (8-oz.) container sour cream
• 1/2 teaspoon dried crushed red
pepper
• 1/4 teaspoon salt
• 3/4 cup freshly grated Parmesan
cheese Garnish: dried crushed red
pepper Assorted crackers, flatbread,
and gourmet wafers
How to Make It:
Step 1
Preheat oven to broil. Cook bacon in a
Dutch oven over medium-high heat 5 to 6
minutes or until crisp; remove bacon, and
drain on paper towels, reserving 1 Tbsp.
drippings in Dutch oven.
Step 2
Sauté onion and garlic in hot drippings 3 to
4 minutes. Add wine, and cook 1 to 2
minutes, stirring to loosen particles from
bottom of Dutch oven. Stir in turnip greens,
next 4 ingredients, and 1/2 cup Parmesan
cheese. Cook, stirring often, 6 to 8 minutes
or until cream cheese is melted and mixture
is thoroughly heated. Transfer to a lightly
greased 1 1/2-qt. baking dish. (Make certain
that you use a broiler-safe baking dish.)
Sprinkle with remaining 1/4 cup Parmesan
cheese.
Step 3
Broil 6 inches from heat 4 to 5 minutes or
until cheese is lightly browned. Sprinkle
with bacon. Garnish, if desired. Serve with
assorted crackers, flatbread, and wafers.
Step 4
Note: To make ahead, prepare recipe as
directed through Step Cover and chill 8
hours. Bake, covered with aluminum foil, at
350° for 30 minutes. Uncover and bake 30
minutes. Sprinkle with bacon. Serve with
assorted crackers and chips.
Step 5
Warm Spinach-Artichoke Dip: Substitute 2
(10-oz.) packages frozen spinach, thawed
and drained, and 1 (14-oz.) can quartered
artichoke hearts, drained and coarsely
chopped, for turnip greens. Proceed with
recipe as directed.
=Braised Kale with Bacon and Cider=
RECIPE BY COOKING LIGHT
This recipe calls for what might appear to be
a lot of kale, but it wilts to a manageable
amount in the pan. The dish is a suitable side
for roast chicken or pork. Also, consider
using kale as a stand-in for spinach in other
dishes. This low-calorie side dish has about
15 percent of the minimum daily
recommended amount of fiber.
Ingredients:
• 2 bacon slices
• 1 1/4 cups thinly sliced onion
• 1 (1-pound) bag chopped kale
• 1/3 cup apple cider
• 1 tablespoon apple cider vinegar
• 1 1/2 cups diced Granny Smith apple
(about 10 ounces)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black
pepper
How to Make It:
Step 1
Place a Dutch oven over medium heat. Add
bacon; cook 5 minutes or until crisp, stirring
occasionally. Remove bacon from pan,
reserving 1 teaspoon drippings in pan.
Crumble bacon, and set aside.
Step 2
Increase heat to medium-high. Add onion to
pan; cook 5 minutes or until tender, stirring
occasionally. Add kale, and cook 5 minutes
or until wilted, stirring frequently. Add cider
and vinegar; cover and cook 10 minutes,
stirring occasionally. Add apple, salt, and
pepper; cook 5 minutes or until apple is
tender, stirring occasionally. Sprinkle with
bacon.
=Swiss Chard with Chickpeas and
Couscous=
Ingredients:
• 1 10-ounce box couscous
• 1/2 cup pine nuts
• 3 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1 15.5-ounce can chickpeas, rinsed
• 1/2 cup raisins (dark or golden)
• 2 bunches Swiss chard, stems
trimmed
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
How to Make It:
Place the couscous in a bowl. Add 1 1/2
cups boiling water and stir. Cover tightly
and let stand for 10 minutes.
Meanwhile, in a large skillet, over low heat,
toast the pine nuts, shaking the pan
frequently, until golden, 3 to 4 minutes.
Transfer to a plate.
Return skillet to medium heat, add the oil,
and heat for 1 minute. Add the garlic and
cook for 1 minute. Add the chickpeas,
raisins, chard, salt, and pepper. Cook,
stirring occasionally, until the chard is
tender, about 5 minutes. Remove from heat.
Fluff the couscous with a fork and divide
among individual plates. Top with the chard
and sprinkle with the pine nuts.
Tip: It's easy to vary this basic recipe from
one week to the next. Try using spinach
instead of Swiss chard, almonds in place of
pine nuts, or currants as a substitute for
raisins.
=Greens-and-Cheese Pie (Hortopita)=
Greens and herbs are the secret to a
successful and fragrant hortopita. In this
recipe, sweet spinach and pungent mustard
greens combine with plenty of green onions
and fennel, parsley, dill, and oregano. Feta
cheese adds a sour, salty component to the
pie's filling.
Ingredients:
• 1 tablespoon olive oil
• 2 cups thinly sliced green onions
• 1 1/2 cups minced fennel (about 1
large bulb)
• 10 cup packaged fresh spinach
(about 5 ounces)
• 8 cups thinly sliced mustard
greens(about 8 ounces)
• 1 1/4 cups (5 ounces) feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh or 1
tablespoon dried dill
• 1 teaspoon dried Greek oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 sheets frozen phyllo dough, thawed
• Cooking spray Flat-leaf parsley
sprigs (optional)
How to Make It:
Step 1
Preheat oven to 375°.
Step 2
Heat oil in a large nonstick skillet over
medium-high heat. Add onions; sauté 4
minutes. Add fennel; sauté 3 minutes.
Remove onion mixture from pan; cool. Add
spinach to pan; sauté 30 seconds or until
spinach wilts. Place spinach in a colander,
pressing until barely moist. Add greens to
pan; sauté 30 seconds or until greens wilt.
Place greens in a colander, pressing until
barely moist. Combine onion mixture,
spinach, greens, feta, and next 5 ingredients
(feta through black pepper) in a large bowl.
Step 3
Working with 1 phyllo sheet at a time (cover
the remaining dough to keep from drying),
place 2 sheets in a 13 x 9-inch baking pan
coated with cooking spray. Gently press
sheets into bottom and sides of pan,
allowing the ends to extend over edges of
pan. Coat top sheet with cooking spray. Fold
1 sheet of phyllo in half crosswise; place on
sheets in bottom of pan, and coat with
cooking spray. Top with 1 sheet of phyllo,
gently pressing sheet into the bottom and
sides of pan; coat with cooking spray.
Spread greens mixture evenly over top of
phyllo. Fold a sheet of phyllo in half; gently
press on the greens mixture in pan, and coat
with cooking spray. Top with the remaining
3 sheets of phyllo, coating each with
cooking spray. Cut ends extending over pan.
Fold edges of phyllo to form a rim; flatten
rim with fork. Cut 4 slits with a sharp knife
in top of phyllo. Bake at 375° for 50
minutes. Cool for 30 minutes. Garnish with
parsley sprigs, if desired.
Step 4
Wine Note: This dish's green flavors deserve
an herbal wine. Some of the world's most
fresh, green wines are New Zealand
Sauvignon Blancs; try Villa Maria Private
Bin.
=Tandoori Cauliflower=
With its warm, spicy, and almost meat-like
flavor and texture, this cauliflower dish can
be served as a side or a vegetarian main dish
that still feels hearty. As a unique way to
serve cauliflower, it looks impressive but is
easy to pull together. Feel free to make the
yogurt sauce ahead of time.
Ingredients:
• 3/4 cup plain Greek yogurt
• 1 tablespoon grated garlic (about 3
cloves)
• 1 tablespoon fresh lime juice
• 2 teaspoons DIY Tandoori Spice
Blend
• 1 teaspoon grated peeled fresh ginger
• 1/2 teaspoon kosher salt
• 1 medium head cauliflower (about 1
1/2 lb.), trimmed and quartered
How to Make It:
Step 1
Preheat oven to 450°F. Stir together yogurt,
garlic, lime juice, tandoori spice, ginger, and
salt. Brush yogurt mixture over all sides of
cauliflower pieces.
Step 2
Place coated cauliflower pieces on a
parchment paper-lined baking sheet. Bake in
preheated oven until browned and tender, 30
to 35 minutes.
=Butternut-Cauliflower-Coconut Curry=
A range of textures--crunchy peas, tender
vegetables, and silky coconut broth--makes
this cool-weather main incredibly satisfying.
The chickpea mixture can also be a delicious
gluten-free snack: After baking, toss with a
little kosher salt, ground cumin, and ground
red pepper.
Ingredients:
• 1 (15-oz.) can unsalted chickpeas,
rinsed and drained
• 3 tablespoons olive oil, divided
• 1/2 cup frozen green peas, thawed
• 3/4 cup chopped yellow onion
• 2 tablespoons minced fresh garlic
• 2 tablespoons all-purpose flour
• 1 1/2 tablespoons curry powder
• 1 cup cubed peeled butternut squash
• 1 cup fresh cauliflower florets
• 1 cup diced red potatoes
• 4 cups unsalted vegetable stock
 • 1 teaspoon freshly ground black
pepper
• 1/2 teaspoon kosher salt
• 1 cup light coconut milk Lime
wedges (optional)
How to Make It:
Step 1
Preheat oven to 450°F.
Step 2
Place chickpeas on a rimmed baking sheet;
pat dry. Add 1 tablespoon oil to chickpeas;
toss to coat. Spread chickpeas in an even
layer on pan. Bake at 450°F for 30 minutes.
Add green peas to pan; bake at 450°F for 5
minutes or until chickpeas and green peas
are crisp.
Step 3
Heat a large Dutch oven over medium. Add
remaining 2 tablespoons oil; swirl to coat.
Add onion and garlic; sauté 5 minutes. Add
flour and curry powder; cook 1 1/2 minutes
or until flour begins to brown, stirring
constantly. Stir in butternut squash,
cauliflower, and potatoes. Add vegetable
stock, pepper, and salt; bring to a boil over
medium-high. Reduce heat to medium-low,
and simmer 15 to 20 minutes or until
vegetables are tender.
Step 4
Remove pan from heat; stir in coconut milk.
Place about 1 1/2 cups vegetable mixture in
each of 4 bowls; top each serving with about
1/3 cup chickpea mixture. Serve with lime
wedges, if desired.
=Cauliflower Au Gratin=
Kitchen Tip: This is a great substitute for a
potato dish. Shred your own block of
Cheddar to save extra money on this recipe.
Ingredients:
• 1 head cauliflower (about 3 lb.), cut
into 1/2-inch pieces
• 1/2 red bell pepper, seeded, cut into
1/4-inch dice (about 3/4 cup) Salt
and pepper, optional
• 8 ounces cream cheese
• 1 cup low-sodium chicken broth
• 1/2 medium onion, chopped (about
1/2 cup)
• 2 cloves garlic, chopped
• 1/2 cup grated Parmesan
• 2 cups shredded sharp Cheddar
• 1 1/2 cups seasoned bread crumbs
• 1/4 cup chopped fresh parsley
• 8 tablespoons (1 stick) unsalted
butter, melted
How to Make It:
Step 1
Preheat oven to 350°F. Mist a 9-by-13-inch
baking dish with cooking spray. Place
cauliflower in baking dish and toss with bell
pepper. Season with salt and pepper, if
desired.
Step 2
In a blender, blend cream cheese, chicken
broth, onion, garlic and 1/4 cup Parmesan
until smooth and creamy. Pour over
cauliflower mixture. In a large bowl, stir
together Cheddar, bread crumbs, parsley and
1/4 cup Parmesan. Spread evenly atop
cauliflower mixture. Drizzle with butter.
Step 3
Bake until gratin is brown and bubbling and
cauliflower is tender, 45 to 60 minutes. Let
stand for 10 minutes before serving.
=Veggie Pizza with Cauliflower Crust=
For a flavorful veggie pizza, use homemade
cauliflower crust and top with mushroom
mixture, tomatoes, spinach, basil and
mozzarella.
Ingredients:
• 1 cauliflower head, roughly chopped
(about 3 pounds)
• Cooking spray
• 2 teaspoons olive oil, divided
• 1/2 cup presliced cremini
mushrooms
• 1/2 cup sliced red bell pepper
• 1/2 cup thinly sliced fresh basil,
divided
 • 1/4 teaspoon freshly ground black
pepper, divided
• 1/8 teaspoon kosher salt
• 3 garlic cloves, minced
• 2.5 ounces shredded part-skim
mozzarella cheese (about 2/3 cup),
divided
• 2 large egg whites
• 0.5 ounces grated Parmesan cheese
• 1/2 cup thinly sliced seeded tomatoes
• 2/3 cup fresh baby spinach
How to Make It:
Step 1
Preheat oven to 375°.
Step 2
Place half of cauliflower in a food
processor; pulse 10 to 15 times or until
finely chopped (like rice). Transfer
cauliflower to a baking sheet lined with
parchment paper. Repeat procedure with
remaining cauliflower. Coat cauliflower
with cooking spray. Bake at 375° for 25
minutes, stirring once. Cool.
Step 3
Increase oven temp to 450°.
Step 4
Heat a large skillet over medium-high heat.
Add 1 teaspoon oil to pan; swirl to coat. Add
mushrooms and bell pepper; sauté 5 minutes
or until tender. Set aside.
Step 5
Place cauliflower in a clean kitchen towel.
Squeeze until very dry. Combine
cauliflower, remaining 1 teaspoon oil, 1/4
cup basil, 1/8 teaspoon black pepper, salt,
garlic, 2 ounces mozzarella cheese, egg
whites, and Parmesan cheese in a bowl.
Press cauliflower mixture into 2 (8-inch)
circles on a baking sheet lined with
parchment paper. Coat crusts with cooking
spray.
Step 6
Bake crusts at 450° for 22 minutes or until
browned. Remove pan from oven; top crusts
evenly with mushroom mixture, tomatoes,
spinach, remaining 1/4 cup basil, remaining
1/8 teaspoon black pepper, and remaining
mozzarella cheese. Bake an additional 7
minutes or until cheese melts.
=Roasted Cauliflower=
Mellow, slightly sweet roasted garlic and
onions round out the flavor of cauliflower.
Ingredients:
• 2 teaspoons olive oil
• 2 medium onions, quartered
• 5 garlic cloves, halved
• 4 cups cauliflower florets (about 1
1/2 pounds)
• Cooking spray
• 1 tablespoon water
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black
pepper
• 1 tablespoon chopped fresh flat-leaf
parsley
How to Make It:
Step 1
Preheat oven to 500°.
Step 2
Heat oil in a large skillet over medium heat.
Add onions and garlic; cook 5 minutes or
until browned, stirring frequently. Remove
from heat.
Step 3
Place onion mixture and cauliflower in a
roasting pan coated with cooking spray.
Combine water and mustard; pour over
vegetable mixture. Toss to coat; sprinkle
with salt and pepper. Bake at 500° for 20
minutes or until golden brown, stirring
occasionally. Sprinkle with parsley.
=Cauliflower Hummus with Green
Olives=
Try a unique twist on our classic hummus
recipe using cauliflower florets as the key
ingredient. Before serivng, top hummus with
1 tablespoon cauliflower and olives for a
beautiful presentation that's sure to impress
guests.
Ingredients:
• 1 cup cauliflower florets
• 2 teaspoons olive oil
• 3/4 teaspoon curry powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper Easy
Hummus
• 2 tablespoons chopped pitted
Castelvetrano olives
How to Make It:
Preheat oven to 450°. Toss cauliflower
florets with olive oil, curry powder, salt, and
black pepper. Spread in an even layer on a
baking sheet; bake at 450° for 20 minutes or
until tender, stirring after 10 minutes. Cool
10 minutes. Add cauliflower to food
processor with Easy Hummus, reserving 1
tablespoon cauliflower; process until
smooth. Top hummus with reserved 1
tablespoon cauliflower and olives.
POULTRY
=White Chicken Chili=
Ingredients:
• 2 (14.5-ounce) cans white bean
• 1 tablespoon canola oil
• 1 medium jalapeno pepper, minced
• 2 medium poblano peppers, chopped
• 1 large onion, chopped
• 4 garlic cloves, minced
• Kosher salt and freshly ground black
pepper
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ancho chili powder
• 4 cups low-sodium chicken broth
• 2 limes, juiced, plus lime wedges, for
serving
• 1 rotisserie chicken, skin removed
and meat shredded
• 1/4 cup chopped cilantro leaves
• Sour cream, for topping
• Tortilla chips, coarsely crushed, for
topping
Directions:
Drain and rinse the canned white beans. In a
medium bowl, mash half of the beans with a
potato masher until chunky. Reserve the
beans until needed.
Add the canola oil to a large Dutch oven and
heat it over medium-high heat. Add the
peppers, onions, and garlic and saute until
soft and fragrant, about 5 minutes. Season
the vegetables with salt, and pepper, to taste.
Add the cumin, coriander, and chili powder
and continue to saute for 1 more minute to
toast the spices. Stir in the chicken stock,
and lime juice and bring to a simmer. Add
the beans and continue to simmer for 20
more minutes.
After 20 minutes of simmering, taste for
seasoning, and adjust if necessary. Stir in the
shredded rotisserie chicken and cilantro and
simmer until heated through, about 5 more
minutes. Serve the chili in individual bowls
topped with a dollop of sour cream, crushed
tortilla chips, and lime wedges.
=Easy Chicken Pot Pie=
Ingredients:
• 1 1/2 pounds chicken tenders (about
10 tenders)
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried oregano
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 cup frozen pearl onions
• 1 cup frozen peas and diced carrots
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups low-sodium chicken stock
• 1 cup heavy cream
• 1 store bought pie crust, unbaked and
thawed if frozen
• 1 egg, lightly beaten
Directions:
Special equipment: 10-inch cast-iron pan
Preheat the oven to 400 degrees F.
Sprinkle the chicken tenders with paprika,
sage, oregano, salt and pepper. Heat a 10-
inch cast-iron pan over medium-high heat
and add the olive oil. When the oil begins to
swirl, add the seasoned chicken and saute
until cooked through, about 4 minutes on the
first side and 3 minutes on the second side.
Remove the chicken to a plate with tongs,
leaving the oil in the pan. Rest the chicken
for a few minutes, and then chop into 1/2-
inch cubes.
To the same pan, add the onions and peas
and carrots and sprinkle with salt and
pepper. Stir and cook until the onions
become tender, 3 to 5 minutes. Add the
garlic and cook until fragrant, about 1
minute longer. Sprinkle in the flour and stir
until the flour dissolves into the vegetables
and juices. Add the chicken stock and raise
to a simmer, stirring until thickened. Once
the liquid has thickened, stir in the heavy
cream. Season with salt, if needed.
Return the chicken to the pan. Unfold the
pie crust and place over the top of the filling,
tucking the excess edges inside the pan.
Brush the crust evenly with the egg wash.
Using a knife, gently cut 3 vents in the top
of the crust. Place in the oven and bake until
the crust is golden brown, about 20 minutes.
=Good Eats Roast Turkey=
Ingredients:
• 1 (14 to 16 pound) frozen young
turkey
• For the brine:
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied
ginger
• 1 gallon heavily iced water
• For the aromatics:
• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil
Directions:
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator
or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown
sugar, peppercorns, allspice berries, and
candied ginger in a large stockpot over
medium-high heat. Stir occasionally to
dissolve solids and bring to a boil. Then
remove the brine from the heat, cool to room
temperature, and refrigerate.
Early on the day or the night before you'd
like to eat:
Combine the brine, water and ice in the 5-
gallon bucket. Place the thawed turkey (with
innards removed) breast side down in brine.
If necessary, weigh down the bird to ensure
it is fully immersed, cover, and refrigerate or
set in cool area for 8 to 16 hours, turning the
bird once half way through brining.
Preheat the oven to 500 degrees F. Remove
the bird from brine and rinse inside and out
with cold water. Discard the brine.
Place the bird on roasting rack inside a half
sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick,
and 1 cup of water in a microwave safe dish
and microwave on high for 5 minutes. Add
steeped aromatics to the turkey's cavity
along with the rosemary and sage. Tuck the
wings underneath the bird and coat the skin
liberally with canola oil.
Roast the turkey on lowest level of the oven
at 500 degrees F for 30 minutes. Insert a
probe thermometer into thickest part of the
breast and reduce the oven temperature to
350 degrees F. Set the thermometer alarm (if
available) to 161 degrees F. A 14 to 16
pound bird should require a total of 2 to 2
1/2 hours of roasting. Let the turkey rest,
loosely covered with foil or a large mixing
bowl for 15 minutes before carving.
=Chicken Piccata=
Ingredients:
• 2 skinless and boneless chicken
breasts, butterflied and then cut in
half
• Sea salt and freshly ground black
pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 stablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped
Directions:
Season chicken with salt and pepper. Dredge
chicken in flour and shake off excess.
In a large skillet over medium high heat,
melt 2 tablespoons of butter with 3
tablespoons olive oil. When butter and oil
start to sizzle, add 2 pieces of chicken and
cook for 3 minutes. When chicken is
browned, flip and cook other side for 3
minutes. Remove and transfer to plate. Melt
2 more tablespoons butter and add another 2
tablespoons olive oil. When butter and oil
start to sizzle, add the other 2 pieces of
chicken and brown both sides in same
manner. Remove pan from heat and add
chicken to the plate.
Into the pan add the lemon juice, stock and
capers. Return to stove and bring to boil,
scraping up brown bits from the pan for
extra flavor. Check for seasoning. Return all
the chicken to the pan and simmer for 5
minutes. Remove chicken to platter. Add
remaining 2 tablespoons butter to sauce and
whisk vigorously. Pour sauce over chicken
and garnish with parsley.
=Perfect Roast Turkey=
Ingredients:
• 1/4 pound (1 stick) unsalted butter
• 1 lemon, zested and juiced
• 1 teaspoon chopped fresh thyme
leaves
• 1 fresh turkey (10 to 12 pounds)
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 whole lemon, halved
• 1 Spanish onion, quartered
• 1 head garlic, halved crosswise
Directions:
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan. Add the
zest and juice of the lemon and 1 teaspoon
of thyme leaves to the butter mixture. Set
aside.
Take the giblets out of the turkey and wash
the turkey inside and out. Remove any
excess fat and leftover pinfeathers and pat
the outside dry. Place the turkey in a large
roasting pan. Liberally salt and pepper the
inside of the turkey cavity. Stuff the cavity
with the bunch of thyme, halved lemon,
quartered onion, and the garlic. Brush the
outside of the turkey with the butter mixture
and sprinkle with salt and pepper. Tie the
legs together with string and tuck the wing
tips under the body of the turkey.
Roast the turkey about 2 1/2 hours, or until
the juices run clear when you cut between
the leg and the thigh. Remove the turkey to a
cutting board and cover with aluminum foil;
let rest for 20 minutes.
Slice the turkey and serve.
=Deep-Fried Turkey=
Ingredients:
• 6 quarts hot water
• 1 pound kosher salt
• 1 pound dark brown sugar
• 5 pounds ice
• 1 (13 to 14-pound) turkey, with
giblets removed
 • Approximately 4 to 4 1/2 gallons
peanut oil* (See Cook's Note)
Directions:
Place the hot water, kosher salt and brown
sugar into a 5-gallon upright drink cooler
and stir until the salt and sugar dissolve
completely. Add the ice and stir until the
mixture is cool. Gently lower the turkey into
the container. If necessary, weigh down the
bird to ensure that it is fully immersed in the
brine. Cover and set in a cool dry place for 8
to 16 hours.
Remove the turkey from the brine, rinse and
pat dry. Allow to sit at room temperature for
at least 30 minutes prior to cooking.
Place the oil into a 28 to 30-quart pot and set
over high heat on an outside propane burner
with a sturdy structure. Bring the
temperature of the oil to 250 degrees F.
Once the temperature has reached 250,
slowly lower the bird into the oil and bring
the temperature to 350 degrees F. Once it
has reached 350, lower the heat in order to
maintain 350 degrees F. After 35 minutes,
check the temperature of the turkey using a
probe thermometer. Once the breast reaches
151 degrees F, gently remove from the oil
and allow to rest for a minimum of 30
minutes prior to carving. The bird will reach
an internal temperature of 161 degrees F due
to carry over cooking. Carve as desired.
Cook’s Note
*In order to determine the correct amount of
oil, place the turkey into the pot that you
will be frying it in, add water just until it
barely covers the top of the turkey and is at
least 4 to 5 inches below the top of the pot.
This will be the amount of oil you use for
frying the turkey.
=Roasted Thanksgiving Turkey=
Ingredients:
• 1 whole fresh turkey or frozen turkey
that has not been injected with
sodium solution (I use a 20-pound
turkey)
My Favorite Turkey Brine, recipe follows
• 2 sticks butter, softened
• 3 tablespoons chopped fresh
rosemary
• 2 tablespoons julienned orange zest
My Favorite Turkey Brine:
• 2 gallons cold water
• 3 cups apple cider
• 2 cups packed brown sugar
• 3/4 cup kosher salt
• 3 tablespoons tricolor peppercorns
• 5 whole bay leaves
• 5 cloves garlic, minced
• Peel of 3 large oranges, cut into large
strips
• 4 rosemary sprigs, leaves stripped
Directions:
Special equipment: brining bag or very large
pot
Remove the turkey from its packaging and
remove the bags with the neck and giblets
from the cavity. Rinse the neck and giblets
and put them in a plastic bag in the fridge;
you'll need them for the gravy. Rinse the
turkey thoroughly with cold water. Place the
turkey into a large brining bag or pot. Pour
in My Favorite Turkey Brine and place in
the fridge for 16 to 18 hours so the brine can
work its magic.
Preheat the oven to 275 degrees F.
Remove the turkey from the brine and rinse
thoroughly, inside and out. Soak the turkey
in cold water for 15 minutes, then rinse
again and pat dry.
Truss the bird or tuck the legs and wings
however you like. Place the bird, breast-side
up, on a rack in a large roasting pan. Cover
the whole pan, tenting the bird, with heavy-
duty foil so that it's well sealed. Place in the
oven and roast the turkey for about 10
minutes per pound. (So, for a 20-pound
turkey, about 3 1/2 hours; for a 15-pound
turkey, about 2 1/2 hours.) Note: There will
still be more cooking time after this, but it'll
be at a different temperature.
When it's time to remove the turkey from
the oven, mix together the butter, rosemary
and orange zest. Remove the turkey from the
oven and increase the temperature to 375
degrees F. Remove the foil and set aside.
(Put stuffing in the bird if you wish at this
point.) Rub the butter mixture all over the
skin of the turkey, getting in the crevices.
Insert an oven-safe meat thermometer into
the thigh, near the hip joint. Place the
turkey, uncovered, back into the oven and
continue roasting, basting/brushing with the
juices in the pan every 30 minutes, until the
thermometer registers 165 degrees F and
until the juices no longer run pink. This will
take another 1 1/2 to 2 1/2 hours, depending
on the size of the bird.
Remove from the oven and cover lightly
with foil until you are ready to carve.
My Favorite Turkey Brine:
Combine the water, cider, brown sugar, salt,
peppercorns, bay leaves, garlic, orange strips
and rosemary in a large pot. Stir until the
salt and sugar are dissolved. Bring to a boil,
then cover and turn off the heat. Allow to
cool completely before placing in the fridge
to chill.
=Make-Ahead Turkey Gravy=
Ingredients:
• 1 pound turkey wings, legs or neck
pieces, cut into small pieces
• Kosher salt and freshly ground black
pepper
• 8 cups homemade turkey stock or
low-sodium chicken broth
• 5 fresh sprigs thyme
• 2 dried bay leaves
• 1 stick (8 tablespoons) unsalted
butter
• 1/2 cup all-purpose flour
Directions:
Preheat the oven to 400 degrees F. Put the
turkey pieces on a rimmed baking sheet, and
sprinkle lightly with salt and pepper. Roast
until browned and cooked through, about 30
minutes.
Transfer the roasted turkey pieces to a
medium saucepan; scrape up any brown bits
from the baking sheet, and add them to the
saucepan. Add the stock, thyme and bay
leaves. Bring to a simmer, then cook for 30
minutes to enrich the stock with roasted-
turkey flavor. Strain the liquid into a heat-
safe bowl, and keep warm.
Melt the butter in the saucepan over
medium-high heat. Add the flour, and whisk
until the mixture is smooth, toasted and a
deep golden brown. Slowly pour in the
warm broth, whisking continuously, and
continue whisking until the mixture comes
to a simmer. Continue to cook, still
whisking, until the gravy is thick and coats
the back of a spoon, about 5 minutes more.
Season to taste with salt and pepper.
Let the gravy cool to room temperature.
Transfer it to an airtight container or
resealable plastic freezer bag, label and date,
and freeze for up to 2 weeks.
To serve, reheat the frozen gravy in a
saucepan or a microwave. Be sure to whisk
vigorously as the gravy heats up to keep
lumps from forming. Adjust the seasoning
as needed.
Cook’s Note
The gravy can be served right away instead
of frozen. Or refrigerate it in an airtight
container for up to 2 days.
=Thanksgiving Turkey Brine=
Ingredients:
• 6 quarts tap water
• 1 pound kosher salt
• 1 cup molasses
• 2 cups honey
• 1 cup soy sauce
• 1 tablespoon dried red pepper flakes
• 1 tablespoon dried sage
• Large bunch fresh thyme
• 2 heads garlic broken into individual
cloves, unpeeled
 • 5 pounds ice cubes
• 14 to 18-pound turkey, cleaned,
innards removed
• 1 pound unsalted butter, softened
• 2 lemons, zested
Directions:
In a medium pot, bring 3 quarts of the tap
water to a boil over medium heat. Put the
kosher salt in a large bowl and slowly (and
carefully!) pour the boiling water over the
salt. Stir to blend.
Add the molasses, honey, soy sauce, red
pepper flakes, sage, thyme and garlic to the
salt and water mixture. Stir to blend. Add
the remaining 3 quarts of cool water. Add
the ice to a cooler or bucket large enough to
hold the brine and the turkey. Pour the brine
over the ice and use a large whisk to blend
all of the ingredients.
Submerge the turkey, breast side down, in
the brine. Make sure the cavity of the bird
fills with the liquid as you are submerging it.
Cover the cooler and allow the bird to sit in
the brine overnight or for about 12 hours.
Remove the bird from the brine and dry it
thoroughly with thick (absorbent) kitchen
towels. Take care to wipe inside the cavity
as well. Discard the brine. Whisk together
the butter and the lemon zest. Gently lift the
skin covering 1 breast of the turkey and
spread half of the butter right on the meat
under the skin. Repeat with the other breast.
The butter will add extra moisture and
richness as the bird roasts.
Preheat the oven to 350 degrees F.
Arrange the turkey in a roasting pan fitted
with a rack. Put on the lower rack of the
oven and roast until the internal temperature
of the turkey taken from the thickest part of
the thigh reads 170 degrees F on an instant-
read thermometer, about 3 1/2 hours.
Remove the turkey from the oven to a
cutting board or serving platter and tent with
foil. Allow to rest for 15 minutes before
carving and serving.
=Smoked Whole Turkey=
Ingredients:
• 1 fresh whole turkey (15 to 17
pounds), patted dry with paper
towels
• Canola oil, for brushing
• Kosher salt and freshly ground black
pepper
• 1 cup chicken stock
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
Directions:
Special equipment: wood chips (such as
hickory, apple or pecan wood) soaked in
cold water for at least 4 hours and up to 48
hours; a charcoal grill or smoker
Remove the turkey from the fridge and
allow to sit for 30 minutes to 1 hour before
cooking.
Meanwhile, prepare a charcoal grill or
smoker for indirect heat, at approximately
275 degrees F. Sprinkle in wood chips (such
as hickory, apple or pecan wood) that have
soaked in cold water for at least 4 hours and
up to 48 hours, and allow them to char
before cooking.
Place the turkey in a roasting pan fitted with
a rack. Brush the entire turkey with the oil
and season liberally with salt and pepper.
Place the turkey in the grill or smoker and
cook for 45 minutes.
Meanwhile, mix together the chicken stock,
honey and vinegar. Baste the turkey after
cooking for 45 minutes. Repeat the basting
every 45 minutes until the internal
temperature of the thigh registers 165
degrees F and the breast registers 155
degrees F, about 3 1/2 to 4 1/2 hours,
depending on the size of the bird.
Remove the turkey to a large cutting board
and let rest for at least 20 minutes before
carving.