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Ingredients 8 small bone-in chicken thighs (1 1/2 lb) 1 tablespoon vegetable oil 1/2 teaspoon garlic-pepper blend 2 plum (Roma) tomatoes, each cut into 8 slices 1/2 cup crumbled tomato-basil feta cheese (2 oz) Preparation Heat gas or charcoal grill. Brush chicken with oil; sprinkle with garlic-pepper blend. Place chicken on grill over medium heat. Cover grill; cook 7 minutes. Turn chicken; top each with 2 slices tomato. Cover grill; cook about 7 minutes longer or until juice of chicken is clear when center of thickest part is cut to bone (at least 165°F)....

Ingredients 1/4 cup whole hazelnuts 3/4 cup sugar 9 tablespoons cake flour 6 tablespoons cornstarch 3 large eggs, at room temperature 3 large egg yolks, at room temperature 3/4 teaspoon coarse salt 1 tablespoon almond extract 3/4 cup vegetable oil 5 large egg whites 1 1/3 cups sugar Pinch of coarse salt 1 pound unsalted butter, firm but not chilled, cut into cubes 1/2 teaspoon pure vanilla extract 8 ounces milk chocolate, finely chopped...

Ingredients Olive oil 1 onion, diced 2 carrots, diced 3 cups cooked lentils (canned or homemade) Salt and pepper A few minced garlic cloves 1 bunch greens, such as spinach and arugula 1 handful cilantro 4 eggs Preparation Heat a skillet over medium-high, then coat with olive oil. Add onion and carrots and cook until softened. Add lentils and season with salt and pepper. Heat through. Divide among plates. Saute garlic....

Ingredients Coarse salt and freshly ground pepper 1 pound linguine 7 tablespoons extra-virgin olive oil, divided 1 cup fresh breadcrumbs 4 Cubanelle peppers, seeded and sliced into 1/3-inch rings 10 garlic cloves, thinly shaved 3 tablespoons salt-packed capers, rinsed, drained, and coarsely chopped 2/3 cup roughly chopped flat-leaf parsley 24 boquerones (marinated white anchovies), sliced diagonally into bite-size pieces (about 4 ounces) Preparation Bring a large pot of salted water to a boil, and cook pasta until al dente, about 9 minutes....

Ingredients 1 1/2 ounces mead 1/2 ounce elderflower cordial or elderflower syrup 2 ounces Champagne 1 spiral lemon peel, for garnish Preparation Fill a 5-ounce-tall port glass or champagne glass with mead, followed by elderflower cordial; top with Champagne and garnish with lemon peel. Related Video

Ingredients 1 jicama (about 2 pounds), peeled and cut into 3/8-inch slices 1/4 cup lemon or lime juice 1 teaspoon salt 1 teaspoon chili powder Preparation Cut jicama slices into desired shapes, using cookie cutters. Arrange slices on serving plate. Drizzle with lemon juice. Sprinkle with salt and chili powder. Cover and refrigerate at least 2 hours to blend flavors. Related Video

Ingredients 1/2 pound bitter greens, such as kale, dandelion, or sorrel Salt 1 teaspoon olive oil 1 clove garlic, minced 1 slice sourdough bread Butter, softened 3 or 4 slices Swiss cheese Ground black pepper Dash of Saison seasoning, from Goya Preparation Wash greens and shred by hand; remove and discard any tough stems. Place in a small microwavable bowl and season with salt. Microwave on high until wilted, about 30 seconds; remove from bowl and set aside....

Ingredients 5 tablespoons butter or margarine 1/2 cup Gold Medal™ all-purpose flour 1/2 cup quick-cooking oats 1/4 cup packed brown sugar 2 teaspoons honey 1/4 teaspoon baking soda Dash of salt 1 egg yolk 1/2 cup semisweet chocolate chips, melted Preparation Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray. In 2-quart saucepan, melt butter over medium-low heat. Remove from heat. Stir in remaining ingredients except chocolate chips....

Ingredients 1 jar (6 ounces) maraschino cherries, drained and 1/3 cup syrup reserved 1 can (20 ounces) crushed pineapple in syrup, undrained 6 ounces dried apricots, cut into fourths (about 1 cup) 1/4 cup water 3 1/2 cups sugar 2 tablespoons lemon juice 1 pouch (3 ounces) liquid fruit pectin (from 6-ounce package) Preparation Chop cherries; set aside. Heat reserved cherry syrup, the pineapple, apricots and water to boiling in Dutch oven, stirring occasionally; reduce heat....

Ingredients 3 pounds russet potatoes 2 tablespoons unsalted butter 1 leek, white part only, halved lengthwise and cut into 1/4-inch-thick slices 1 1/2 cups heavy cream 1 cup whole milk 1/4 teaspoon freshly grated nutmeg Coarse salt and freshly ground black pepper 1 1/2 cups Gruyere cheese, coarsely grated Preparation Preheat oven to 400 degrees. Fill a large bowl with water. Peel potatoes and add them to water as you peel, to prevent discoloration....

Ingredients 5 cups (1 pound 10 ounces) raspberries (red, black, or a combination of the two) 3/4 cup granulated sugar 2 tablespoons cornstarch 1/4 teaspoon coarse salt 1 3/4 cups all-purpose flour 1 3/4 teaspoons baking powder 1/4 cup granulated sugar 1/4 teaspoon salt 6 tablespoons cold unsalted butter 3/4 cup heavy cream, plus more for brushing Sanding sugar, for sprinkling (optional) Preparation Make the filling: Preheat oven to 375 degrees....

Ingredients 4 medium red bell peppers 1 teaspoon extra-virgin olive oil 1 tablespoon capers, rinsed and drained 1/4 cup pitted Kalamata olives 1/2 teaspoon red-wine vinegar 1 teaspoon lemon zest Coarse salt and ground pepper Fresh basil leaves, for serving Preparation Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes....

Ingredients 6 ounces sweet Italian sausage 1 tablespoon plus 1 teaspoon extra-virgin olive oil 3/4 pound store-bought pizza dough 3 whole peeled canned tomatoes, crushed 1 tablespoon tomato paste 2 garlic cloves, finely chopped Coarse salt 1/4 teaspoon red-pepper flakes 4 ounces fresh mozzarella, thinly sliced Garnish: flat-leaf parsley leaves and arugula, tossed with olive oil and vinegar, plus Parmesan shavings Preparation Preheat oven to 500 degrees. Remove sausage from casings....

Ingredients 2 cups bite-size pieces spinach 2 cups shredded Chinese (napa) cabbage 1 cup enoki mushrooms 1 medium red bell pepper, cut into 1/2-inch pieces 2 medium green onions, thinly sliced (2 tablespoons) 1/2 pound frozen cooked peeled deveined medium shrimp, thawed 1/4 cup slivered almonds, toasted 2 tablespoons vegetable oil 2 tablespoons rice vinegar or white vinegar 2 tablespoons soy sauce 1/2 teaspoon five-spice powder Preparation Mix spinach, cabbage, mushrooms, bell pepper, onions, shrimp and almonds in large bowl....

Ingredients 1/3 cup hickory-smoked barbecue sauce 1/3 cup apricot preserves 1/4 teaspoon crushed red pepper 4 slices turkey bacon, each cut lengthwise into 6 strips 1 can (8 ounces) whole water chestnuts, drained 1 pound uncooked peeled deveined large shrimp, thawed if frozen 2 cups hot cooked couscous, pasta or rice Preparation Soak four 10-inch bamboo skewers in water for at least 30 minutes to prevent burning. Set oven control to broil....

Ingredients 2 teaspoons vegetable oil 1 red jalapeno chile, seeded (optional) and thinly sliced 1 garlic clove, thinly sliced 1 piece (1 inch) fresh ginger, peeled and thinly sliced 1 pound baby bok choy, cut in half lengthwise 3 tablespoons water Coarse salt Preparation Heat oil in a large skillet over medium-high heat. Cook jalapeno, garlic, and ginger for 1 minute. Add bok choy and water, and steam, tightly covered, until tender, 7 to 8 minutes....

Ingredients 1/2 medium head iceberg lettuce, shredded (4 cups) 1 1/2 cups cherry tomatoes, sliced 2 cups fat-free seasoned croutons 1/3 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips 1/2 cup fat-free creamy dressing Preparation Place lettuce and tomatoes in large bowl. Just before serving, toss with remaning ingredients. Related Video

Ingredients 2 beets, peeled and grated or thinly sliced 4 stalks celery, thinly sliced 1 English cucumber, seeded, thinly sliced 2 scallions (green parts only), thinly sliced 1 packed cup baby arugula 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice Coarse salt and freshly ground black pepper 1/2 avocado, diced 3 tablespoons sunflower seeds, toasted Preparation In a large bowl, toss beets, celery, cucumber, and scallions. To serve, toss 2 cups slaw with arugula, oil, and lemon juice....

Ingredients 2 3/4 pounds large shrimp, peeled, deveined, and cooked 1 tablespoon powdered gelatin 1 teaspoon finely grated fresh horseradish 1 1/4 teaspoon coarse salt 1/2 cup freshly squeezed lemon juice 3/4 teaspoon Old Bay seasoning 1/4 teaspoon cayenne pepper Prepared cocktail sauce, for serving Preparation Arrange shrimp in a 6 1/2- to 7-cup brain-shaped mold with tails facing upwards in vertical rows. Fill a glass bowl with 1 2/3 cups cold water; sprinkle gelatin over water and let stand 5 minutes....

Ingredients 1 bag (10 oz) Cascadian Farm® frozen organic sliced peaches, thawed, drained and chopped 2 tablespoons finely chopped red bell pepper 2 medium green onions, finely chopped (2 tablespoons) 1 tablespoon lime juice 2 teaspoons chopped fresh cilantro 1/4 teaspoon salt 1/2 cup shredded Monterey Jack cheese (2 oz) 3 tablespoons chopped walnuts 1 medium green onion, sliced (1 tablespoon) 2 tablespoons crumbled blue cheese 8 flour tortillas (8 inches in diameter)...