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Ingredients 1/4 cup uncooked couscous 1/4 cup plus 2 tablespoons chicken broth 2 tablespoons butter 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon ground turmeric 1 teaspoon grated lemon peel 2 tablespoons fresh lemon juice 1 tablespoon dried cranberries 1 tablespoon pine nuts Dash of red pepper sauce or to taste 4 boneless skinless chicken breasts (about 1 1/4 lb) 1 tablespoon vegetable oil 1/2...

Ingredients 1/2 cup soy sauce 1/2 cup dry sherry or orange juice 2 tablespoons sugar 2 tablespoons vegetable oil 2 teaspoons grated gingerroot or 1/2 teaspoon ground ginger 2 cloves garlic, crushed 8 bone-in chicken breast halves (about 3 pounds) Preparation In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all Teriyaki Marinade ingredients. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours....

Ingredients 1/4 cup granulated sugar Coarse salt and freshly ground black pepper 3 lemons 5 sprigs fresh thyme, plus 2 sprigs, leaves only 8 cloves garlic 4 whole red snapper (1 to 1 1/4 pounds), scaled, gutted, and fins removed 1 tablespoon extra-virgin olive oil Spicy Escarole Coarse sea salt Preparation In a small bowl, mix together sugar and 1/4 cup coarse salt. Cut 2 lemons in half crosswise, remove any visible seeds, and transfer to a small container....

Ingredients 1/2 cup Gold Medal™ all-purpose flour 1/2 cup Gold Medal™ whole wheat flour 1/4 cup molasses 1/4 cup hot water 2 tablespoons packed brown sugar 2 tablespoons shortening 2 tablespoons fat-free cholesterol-free egg product or 1 egg white 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/8 tablespoon salt Easy Lemon Sauce Preparation Heat oven to 325°F. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray....

Ingredients 1 package (9 oz) refrigerated rainbow three-cheese tortellini 8 oz fresh asparagus spears, trimmed, cut into 2-inch pieces 2/3 cup roasted red bell peppers (from a jar), cut into 1-inch pieces 2 oz pepper Jack cheese, cut into 1/4-inch cubes (about 1/2 cup) 1 can (14 oz) Progresso™ artichoke hearts, drained, quartered 18 grape tomatoes 18 pitted kalamata olives 4 thin slices prosciutto (about 2 oz), cut into strips...

Ingredients 5 1/2-ounce block Colby-Monterey Jack cheese (from 8-ounce block) 2 tablespoons Italian dressing 1/4 cup Italian-style dry bread crumbs 6 cups bite-size pieces mixed salad greens 1/4 cup Italian dressing Preparation Cut cheese block crosswise into twelve 1/4-inch-thick slices, 2 1/2x1 inch. Place 2 tablespoons dressing and the bread crumbs in separate small shallow bowls. Dip cheese slices into dressing, then coat completely with bread crumbs. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat....

Ingredients 2 large eggs, shells washed Salt and pepper 1/2 pound short, twisted pasta, such as fusilli 3/4 pound small red potatoes, thinly sliced 1/2 pound green beans, trimmed and halved crosswise 2 cans (5 ounces each) tuna packed in olive oil, drained, oil reserved 2 large tomatoes, diced medium 1/3 cup pitted Nicoise olives 2 tablespoons red-wine vinegar Preparation In a large pot, bring eggs and 6 quarts water to a boil....

Ingredients 2 delicata squashes (1 1/2 pounds total), cut crosswise into 1/2-inch slices, seeds removed 10 lady apples (1 1/2 pounds), cut in half 3 tablespoons extra-virgin olive oil 1/4 cup plus 3 tablespoons light-brown sugar 6 ounces slab bacon, cut into 1/2-inch-thick slices, then cut crosswise into lardons (1/2 inch wide) Coarse salt and freshly ground pepper 1 teaspoon fresh thyme leaves Preparation Preheat oven to 400 degrees. Toss together squashes, apples, oil, sugar, bacon, and 1/2 teaspoon salt; season with pepper....

Ingredients 1 Ruby Red grapefruit 1 tablespoon extra-virgin olive oil, divided 3/4 pound large sea scallops 1/2 teaspoon coarse salt, divided Freshly ground pepper 3 ounces English cucumber, thinly shaved crosswise on a mandoline (3/4 cup) 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh chives 1 teaspoon finely chopped fresh tarragon leaves 1/2 large fennel bulb (5 1/2 ounces), cut in half (root end trimmed but left intact to keep fennel together)...

Ingredients 12 ounces vine-ripe tomatoes, cut into wedges 3 tablespoons fresh lemon juice 1 tablespoon Worcestershire sauce 2 teaspoons prepared horseradish 1 to 2 teaspoons hot sauce (or to taste), such as Tabasco 1/2 teaspoon celery seeds Coarse salt and freshly ground pepper 1 1/2 cups canned tomato juice 1 cup chilled vodka Garnish: pickled okra and lemon wedges Preparation Freeze tomato wedges for at least 4 hours. Puree tomatoes, lemon juice, Worcestershire sauce, horseradish, hot sauce, celery seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth....

Ingredients 2 tablespoons olive oil 1 onion, chopped 2 garlic cloves, chopped 1 inch fresh ginger, grated (2 tablespoons) 1/2 teaspoons turmeric 1/8 teaspoon cinnamon 1/8 teaspoon cardamom Dash ground cloves 2 carrots, peeled and chopped 1 tart apple, peeled, quartered, and chopped 4 cups chopped butternut squash Coarse salt and pepper Preparation Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes....

Ingredients 8 boneless skinless chicken thighs 1/2 teaspoon salt 1/8 teaspoon pepper 1 tablespoon vegetable oil 1 cup chopped onions 3/4 cup fat-free chicken broth with 1/3 less sodium 3/4 cup evaporated fat-free milk 3 tablespoons all-purpose flour 2 cups frozen sweet peas (from 1-lb bag) 2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves Preparation Sprinkle chicken thighs with salt and pepper. In 4-quart Dutch oven, heat oil over medium-high heat until hot....

Ingredients 3 pounds sweet potatoes (about 3 inches in diameter) 1/2 teaspoon garlic salt 1 tablespoon olive or vegetable oil 1 jar (16 ounces) thick-and-chunky salsa 1 cup frozen sliced peaches, thawed and chopped 1 can (8 ounces) pineapple tidbits, drained Preparation Heat oven to 375°. Spray large cookie sheets with cooking spray. Cut potatoes into 1/4-inch slices; arrange in single layer on cookie sheets. Sprinkle with garlic salt; drizzle with oil....

Ingredients 8 ounces dried wide, flat rice noodles 1/4 cup fresh lime juice, plus lime wedges for serving (3 limes) 3 tablespoons soy sauce or fish sauce 1 tablespoon chili sauce, such as Sriracha 1 tablespoon packed dark-brown sugar 2 tablespoons vegetable oil 2 large eggs, lightly beaten 1 package (14 ounces) firm tofu, drained, thinly sliced, and patted dry 2 medium carrots, peeled and shredded 2 garlic cloves, minced...

Ingredients 2 heads garlic, separated into cloves, unpeeled 1/2 cup extra-virgin olive oil 6 medium yellow tomatoes 6 medium red tomatoes 2 cups arugula leaves 1 cup fresh basil leaves 1/4 cup milk 1 package (1/4 ounce) powdered gelatin 2 cups fresh goat cheese, crumbled (13 1/2 ounces) 1/4 cup freshly squeezed lime juice 1 tablespoon balsamic vinegar Preparation Preheat oven to 350 degrees. Place garlic on a piece of parchment paper – lined aluminum foil....

Ingredients 2 pounds green beans Preparation Arrange beans on a steamer rack in a large pan over 1 inch of water. Cover, and bring to a boil. Reduce heat. Steam until tender, about 8 minutes. Plunge beans into cold water to stop cooking. Pulse in a food processor, or pass through a food mill fitted with a medium disk. Add formula, breast milk, or boiled and cooled water as needed. Fill 1/4-cup plastic containers or ice-cube trays with puree....

Ingredients 1 tablespoon packed brown sugar 1 teaspoon lemon pepper 1 teaspoon dried basil leaves 1/2 teaspoon garlic powder 1/2 teaspoon seasoning salt Preparation Mix all ingredients. Spread rub evenly on 1 pound boneless meat (fish, chicken or pork). Cover and refrigerate 15 minutes. Grill meat as desired. Related Video

Ingredients 4 pounds veal shanks 1/4 cup all-purpose flour 3 tablespoons olive or vegetable oil 1 medium onion, chopped (1/2 cup) 1 medium carrot, chopped (1/2 cup) 1 medium stalk celery, chopped (1/2 cup) 1 clove garlic, finely chopped 1/2 cup water 1/3 cup dry white wine 1 teaspoon salt 1/2 teaspoon dried basil leaves 1/2 teaspoon dried thyme leaves 1/4 teaspoon pepper Preparation Trim excess fat from veal shanks. Coat veal with flour....

Ingredients 2 lemons, zest removed in strips with a vegetable peeler, plus juice 2 oranges, zest removed in strips with a vegetable peeler, plus juice 3/4 cup sugar 1/2 vanilla bean, split and scraped 14 ounces brandy 1 bottle (750 mL) Prosecco Large ring of ice Preparation Combine zests, sugar, and vanilla seeds. Muddle zests with a muddler or a wooden spoon to release the oils, and let sit 1 hour....

Ingredients 1 teaspoon safflower oil 4 pieces (4 ounces each) sustainable sushi-grade tuna (preferably pole/troll yellowfin or albacore; about 1 inch thick) 2 sheets nori 3 tablespoons fresh lemon juice (from 1 1/2 lemons) 3 tablespoons reduced-sodium soy sauce 1 1/2 teaspoons Sriracha (Asian chili sauce) 1 avocado 2 2/3 cups warm cooked short-grain brown rice (from about 1 1/4 cups uncooked) 6 ounces English cucumber, halved and thinly sliced on the bias into half-moons (2 cups)...