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Ingredients 1 (2 1/4 to 2 1/2-pound) chicken, cut into 10 pieces (2 legs, 2 thighs, 4 breast quarters, and 2 wings) Peanut or canola oil, for frying 3 cups C4C flour 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons paprika 2 teaspoons cayenne pepper Coarse salt and freshly ground black pepper 1 cup buttermilk Sea salt Sprigs fresh rosemary, for garnish Sprigs fresh thyme, for garnish 3 lemons, halved 6 fresh bay leaves 1/2 bunch flat-leaf parsley 1/2 bunch fresh thyme 1/4 cup clover honey 1/2 head garlic (halved horizontally) 2 tablespoons black peppercorns 1 cup coarse salt Cheesy Polenta Waffles...

Ingredients 3 tablespoons butter or margarine 2 medium onions, sliced 8 slices (1 ounce each) provolone or Colby-Monterey Jack cheese 1 round focaccia bread (10 to 12 inches in diameter), cut horizontally in half Preparation Melt butter in 10-inch skillet over medium-low heat. Cook onions in butter 15 to 20 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat. Heat oven to 350°F. Place half of the cheese on bottom half of focaccia....

Ingredients 1 jar (10 oz) maraschino cherries 1 bag (12 oz) semisweet chocolate chips (2 cups) 1/2 cup butter or margarine 1 1/4 cups Gold Medal™ all-purpose flour 1 cup granulated sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla 3 eggs, beaten 1 bag (12 oz) semisweet chocolate chunks (2 cups) 1/2 cup powdered sugar 3 to 5 teaspoons reserved maraschino cherry liquid Preparation Heat oven to 350°F....

Ingredients 15 dried corn husks, divided 1 pound boneless, skinless chicken breasts (or thighs) 8 ounces homemade or store-bought chicken broth 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper Salsa Roja, for serving 2 1/2 cups masa harina 8 ounces lard or unsalted butter, at room temperature 2 1/2 teaspoons coarse salt 3 cups fresh corn kernels or frozen corn, thawed and thoroughly drained, divided 1/2 cup plus 2 tablespoons warm chicken broth or water Preparation Put 12 corn husks in a large bowl, cover with hot water, and weight down with a plate to keep them submerged....

Ingredients 1 medium butternut squash, cut into 1 1/2-inch irregularly shaped pieces (about 6 cups) 3 tablespoons extra-virgin olive oil Sea salt Freshly ground black pepper 2 medium onions, chopped (about 2 1/2 cups) 8 large cloves garlic, finely chopped 1/4 cup finely chopped flat-leaf parsley stems 1 1/2 teaspoons ground cumin 1 teaspoon paprika 3 medium carrots, cut into 3/4-inch cubes or irregular shapes 2 1/2 cups cooked chickpeas (either from dry beans or from two 15-ounce cans)...

Ingredients 2 cans (11 oz each) condensed Cheddar cheese soup 1/4 cup dry white wine or apple juice 2 cups shredded Swiss or Cheddar cheese (8 oz) 1/4 teaspoon garlic powder 1/8 teaspoon red pepper sauce 4 medium green onions, finely chopped (1/4 cup) Bite-size pieces French bread, if desired Bell pepper pieces, broccoli florets, cauliflower florets, cherry tomatoes, celery pieces and pimiento-stuffed olives, if desired Preparation In 2-quart saucepan or chafing dish, heat soup, wine and cheese over medium heat, stirring occasionally, until cheese is melted....

Ingredients 1 package (5.8 oz) roasted garlic and olive oil couscous mix 1 1/4 cups water 1 teaspoon olive or canola oil 1 bag (10 oz) refrigerated fully cooked ready-to-eat shelled edamame (soybeans) 2 medium tomatoes, seeded, chopped (1 1/2 cups) 1 small cucumber, peeled, chopped (1 cup) 1/4 cup chopped fresh parsley 1 teaspoon grated lemon peel 2 tablespoons fresh lemon juice 1 teaspoon olive or canola oil Preparation Make couscous mix as directed on package, using water and 1 teaspoon oil....

Ingredients 4 eggs 2 tablespoons mayonnaise 1/4 teaspoon curry powder Salt and pepper to taste 1 small head red or green Belgian endive, separated into leaves 1 medium green onion, thinly sliced (1 tablespoon) Preparation Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1 inch above eggs. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled....

Ingredients 1 cup grapes 1 kiwi, peeled and cut into 1-inch pieces Preparation Freeze grapes and kiwi on a parchment-lined baking sheet. Transfer to an airtight container to store. Related Video

Ingredients 1 (12-ounce) bottle Fuji Apple Juice Preparation Pour juice into a 9-by-13-inch baking dish. Transfer to freezer, uncovered, and stir and scrape with a fork every 15 minutes until coarse crystals form (granita should be chunky, not smooth), about 50 minutes. Keep frozen until ready to serve. Related Video

Ingredients 1 cup chopped fresh parsley 1/2 cup olive oil 1/4 cup red wine vinegar 2 tablespoons chopped fresh cilantro 4 cloves garlic, finely chopped 2 teaspoons dried oregano leaves 1 teaspoon salt 1/4 teaspoon crushed red pepper flakes 4 boneless skinless chicken breasts 1 cup pear tomatoes 1 poblano chile 1 red bell pepper 1 orange bell pepper Preparation In food processor or blender, place sauce ingredients. Cover; process until smooth....

Ingredients 4 cups bite-size pieces romaine lettuce 1 jar (6 oz.) marinated quartered artichoke hearts, drained 1 jar (6 oz.) whole mushrooms, drained 2 Italian plum tomatoes, cut into small wedges 1/2 small cucumber, halved lengthwise, seeded and sliced 1/4 cup olive oil 2 tablespoons red wine vinegar Preparation In large bowl, combine all ingredients except oil and vinegar; toss to mix. Drizzle salad with oil and vinegar; toss gently to coat....

Ingredients 3 cups uncooked rainbow rotelle (spiral) pasta (8 ounces) 1/2 pound ground beef 1/3 cup soft bread crumbs 1/3 cup finely chopped onion 1 tablespoon Worcestershire sauce 1/8 teaspoon ground red pepper (cayenne) 2 cloves garlic, finely chopped 1 can (28 ounces) diced tomatoes, undrained 1/4 cup finely chopped fresh parsley 1/4 cup tomato paste 2/3 cup Progresso™ chicken broth (from 32 oz carton) 2 tablespoons sugar 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves...

Ingredients 1/4 cup extra-virgin olive oil, plus more for drizzling 4 skinless salmon fillets (preferably wild; each 5 ounces and 1 1/4 inches thick) 1 cup very thinly shaved fennel (from 1 bulb) 1 cup pea shoots or mache 1 fresh white onion, very thinly shaved (1/2 to 3/4 cup) 1/4 cup cilantro leaves, plus cilantro sprigs for garnish (optional) 1 tablespoon white balsamic vinegar, or white-wine vinegar and a pinch of sugar...

Ingredients 2 1/2 cups Bisquick Heart Smart® mix 1 cup shredded Parmesan cheese (4 oz) 1/4 cup chopped fresh chives 1 egg 1 cup Yoplait® Fat Free plain yogurt (from 2-lb container) Preparation Heat oven to 425°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, stir Bisquick mix, cheese and chives. In small bowl, beat egg and yogurt; add to dry ingredients, stirring just until moistened....

Ingredients 4 sweet potatoes, scrubbed and cut into 1-inch wedges 7 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 2 cups fresh flat-leaf parsley 1/4 teaspoon chopped garlic (about 1 small clove) 1/2 cup raw walnuts, toasted Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice Preparation Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper....

Ingredients 4 to 6 pounds unrefrigerated unblemished ripe tomatoes, preferably plum 2 teaspoons coarse salt (optional), divided 1 teaspoon citric acid or 4 tablespoons fresh lemon juice (from 2 lemons), divided Preparation Have ready 4 very clean pint jars with new lids and screw-top bands that have been simmered in hot water; keep submerged in hot water until ready for use. Bring a large pot of water to a boil. Add tomatoes, cook 30 seconds, then remove....

Ingredients 1 pound russet potatoes (about 2), cut into 1-inch pieces 2 teaspoons extra-virgin olive oil 2 tablespoons red-wine vinegar 1 teaspoon Dijon mustard 1 hard-cooked large egg 1/2 small red onion, thinly sliced Coarse salt and ground pepper Preparation Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine....

Ingredients Chutney Dressing 3 cups bite-size pieces fresh spinach (6 ounces) 1 cup sliced fresh mushroom (3 ounces) 1/2 cup canned bean sprouts, if desired 2 thin slices red onion, separated into rings 1 pound lake trout, ocean trout or rock fish fillet, skinned Freshly ground pepper, if desired Preparation Make Chutney Dressing. Toss spinach, mushrooms, bean sprouts, onion and half of the dressing. Divide among 4 serving plates. Set oven control to broil....

Ingredients 1 box (18.3 oz) Betty Crocker™ brownie mix fudge Water, oil and eggs called for on brownie mix box 42 caramels, unwrapped 42 whole pecans Preparation Heat oven to 350°F. Place mini paper baking cup in each of 42 mini muffin cups. Make brownie batter as directed on box. Fill muffin cups about three-fourths full. Bake about 10 minutes or until edges are just barely baked; middles should still be gooey....