Ingredients 2 whole sea bass (1 1/4 pounds), gutted, gilled, scaled, and fins removed Coarse sea salt and freshly ground black pepper 1/4 cup extra-virgin olive oil, plus more for baking dish 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 sprigs fresh flat-leaf parsley 6 fresh bay leaves 1/2 cup thinly sliced scallions Juice of 1 lemon Preparation Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour....
Ingredients 1 cup uncooked farro (semi-pearled or pearled) 1 lb fresh asparagus spears 4 tablespoons olive oil 1 shallot, finely chopped 1 to 1 1/2 teaspoons grated lemon peel (1/2 medium) 1 1/2 tablespoons lemon juice (1/2 medium) 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup pecans 1/3 cup feta cheese Preparation In 2-quart saucepan, heat 4 cups water to boiling. Stir in farro; return to boiling. Reduce heat to low; cover and cook 20 to 25 minutes....
Ingredients 1 tablespoon olive, canola or soybean oil 1 cup uncooked wild rice 1 1/2 cups sliced fresh mushrooms (4 oz) 4 medium green onions, thinly sliced (1/4 cup) 2 1/2 cups water 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup bacon flavor bits or chips Preparation In 10-inch nonstick skillet, heat oil over medium heat. Add wild rice, mushrooms and onions; cook about 3 minutes, stirring occasionally, until onions are tender....
Ingredients 2 boneless, skinless chicken breasts (about 1 pound total) 1 cup panko (Japanese breadcrumbs) 1/3 cup grated Parmesan Coarse salt 1 tablespoon vegetable oil 1/2 cup all-purpose flour 3 large eggs, lightly beaten Cooking spray Honey Mustard or Spicy Ketchup, for serving (see Cook’s Notes below) Preparation Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes....
Ingredients 4 baking potatoes (1 1/2 lb) 1/2 cup fat-free sour cream 3 medium green onions, finely chopped (3 tablespoons) 1 1/3 cups refrigerated shredded fully cooked chicken in barbecue sauce 1/2 cup shredded reduced-fat extra-sharp Cheddar cheese (2 oz) Preparation Pierce potatoes with fork; arrange in circle on microwavable paper towels in microwave oven. Microwave uncovered on High 5 minutes; turn potatoes over. Microwave 5 minutes longer or until potatoes are tender when pierced in center with fork....
Ingredients 1 teaspoon olive or vegetable oil 1 medium red bell pepper, chopped (1/2 cup) 1/2 teaspoon packed brown sugar 1 tablespoon balsamic vinegar 1 round (8 ounces) Camembert cheese 2 medium green onions, chopped (2 tablespoons) 1 tablespoon chopped pistachio nuts 4 dozen assorted crackers or small cocktail bread slices Preparation Heat oven to 350°F. Heat oil in 10-inch nonstick skillet over medium heat. Cook bell pepper in oil 8 to 10 minutes, stirring occasionally, until tender....
Ingredients 1/2 teaspoon whole coriander seeds, toasted 2 1/2 ounces sweet onion, such as Vidalia, very thinly shaved on a mandoline (3/4 cup) 3 teaspoons extra-virgin olive oil, divided 1 tablespoon raw (hulled) pumpkin seeds 3/4 teaspoon coarse salt, divided 2 slices seeded multigrain bread 1/2 teaspoon finely grated lime zest, plus 1 1/2 tablespoons lime juice 1 large carrot, thinly shaved with a peeler (1 3/4 cup) 1/4 cup fresh basil leaves, torn if large...
Ingredients 2 cups all-purpose flour (spooned and leveled) 1 tablespoon ground ginger 1 teaspoon baking soda 1/2 teaspoon fine salt 1 stick unsalted butter, room temperature 1 cup granulated sugar 1/4 cup finely grated peeled fresh ginger 1 large egg 1/3 cup unsulfured molasses 3/4 cup raisins Sanding sugar, for rolling Preparation Whisk together flour, ground ginger, baking soda, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed....
Ingredients 1 round florists’ foam topiary with dowel and base, 5 inches in diameter Flowerpot to fit topiary base, about 6 inches in diameter Rocks to weight flowerpot Toothpicks 36 to 48 chocolate truffles with firm centers, about 1 1/4 inches in diameter Plastic wrap or aluminum foil 2 to 3 cups fresh raspberries 1 yard 1-inch-wide white and gold ribbon Preparation Press topiary base securely in flowerpot (glue if necessary)....
Ingredients 1 box (15.25 oz) Betty Crocker™ Super Moist™ Vanilla Cake Mix (or your favorite flavor) Water, vegetable oil and eggs called for on cake mix box Tray or cardboard (16x14 inches) covered with wrapping paper and plastic food wrap or foil 1 bag (10.5 oz) miniature marshmallows (white) 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting Betty Crocker™ pink or red gel food color 2/3 cup pink miniature marshmallows (from 10....
Ingredients 1/3 cup apricot jam 1 tablespoon Dijon mustard 1/2 cup plain whipped cream cheese or honey-nut soft cream cheese (from 8-ounce tub) 2 tablespoons chopped dried apricots 16 slices cinnamon raisin bread 8 slices whole wheat bread 1 pound thinly sliced smoked turkey or fully cooked ham Preparation Mix apricot jam and mustard. Mix cream cheese and apricots. Spread jam mixture on one side of 8 slices cinnamon bread and 8 slices wheat bread....
Ingredients 1 one-pound whole Dover sole Wondra flour, for dusting Fine sea salt and freshly ground white pepper 2 tablespoons grapeseed oil 4 tablespoons unsalted butter, cut into pieces 1 lemon, halved and seeds removed 1 tablespoon chopped fresh flat-leaf parsley 24 fresh whole almonds (optional) Preparation Preheat oven to 400 degrees. Place fish, gray-side up, on work surface. Using a paring knife, make an incision 1/2 inch from the tip of the tail fin, just deep enough to remove the gray skin....
Ingredients Coarse salt 1 cup long-grain white rice, rinsed Unsalted butter, for serving (optional) Coarse salt, for serving (optional) Preparation Bring a large pot of salted water to a boil over high heat. Add rice and cook, stirring occasionally, until tender, 11 to 12 minutes. Drain and serve immediately. Serve with butter and salt, if desired. Related Video
Ingredients 1 cup gluten-free all-purpose flour 1/2 teaspoon coarse salt 1 stick cold unsalted butter, cut into small pieces 1 large egg 2 to 4 tablespoons ice water Preparation In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute....
Ingredients 2 1/4 cups milk 2 oz dark chocolate, chopped 1/2 cup granulated sugar 1/4 cup unsweetened dark baking cocoa 2 tablespoons cornstarch 1/2 teaspoon ground cinnamon 2 eggs 2 tablespoons butter or margarine 1 teaspoon vanilla 1 cup whipping cream 1/4 cup powdered sugar 1/2 teaspoon Betty Crocker™ orange gel food color Preparation In 2-quart heavy saucepan, heat 2 cups of the milk to boiling. Remove from heat; add dark chocolate, stirring with wire whisk until smooth....
Ingredients 3/4 cup dried lentils (6 ounces), sorted and rinsed 1/2 cup uncooked brown rice 2 1/2 cups vegetable or chicken broth 1 package (16 ounces) frozen cut green beans or broccoli cuts 1 cup shredded Cheddar cheese (4 ounces) Preparation Heat oven to 375°. Mix lentils, rice and broth in 2-quart casserole. Cover and bake 1 hour. Stir in frozen green beans. Cover and bake about 30 minutes or until liquid is absorbed and rice is tender....
Ingredients 1 bag (10.5 oz) Chex Mix® Muddy Buddies® Brownie Supreme snack mix 1/4 cup butter, melted 1 1/2 quarts chocolate ice cream, softened 1 container (8 oz) Cool Whip frozen whipped topping, thawed Preparation Reserve 1/2 cup snack mix from bag. Lightly spray bottom of 9-inch springform pan with cooking spray. In resealable food-storage plastic bag, place remaining snack mix; seal bag, and crush mix. Place in medium bowl. Stir in melted butter, and press in bottom of pan....
Ingredients 3 tablespoons extra-virgin olive oil 1 1/2 pounds mixed mushrooms, such as shiitake, button, and cremini, trimmed and halved Coarse salt and ground pepper 1 bunch asparagus (1 pound), ends trimmed, cut into 1 1/2-inch pieces 1 large shallot, thinly sliced crosswise 2 tablespoons sherry vinegar 1 tablespoon Dijon mustard 1/2 cup low-sodium vegetable broth or water 1 tablespoon honey Preparation In a large skillet, heat 2 teaspoons oil over medium-high and cook one-third the mushrooms, stirring occasionally, until golden brown, about 4 minutes....
Ingredients 2 cups 1/2-inch pieces pineapple (1/2 medium) 2 tablespoons chopped fresh cilantro or parsley 2 tablespoons lime juice 1 small red bell pepper, chopped (1/2 cup) 1 small red onion, finely chopped (1/4 cup) 1 small red chili, seeded and finely chopped (1/2 teaspoon) Preparation Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors. Related Video
Ingredients 3 tablespoons fresh lemon juice 3 tablespoons honey 1/4 teaspoon sea salt, preferably gray salt Freshly ground black pepper to taste 1/4 cup extra-virgin olive oil 1 small head radicchio 1 bunch watercress 1 unpeeled Granny Smith apple Preparation In 8-inch skillet, mix lemon juice, honey, salt and pepper. Cook over medium heat, beating occasionally with wire whisk, until honey is dissolved. Remove from heat; beat in olive oil. Taste and adjust the seasoning....
