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Ingredients 18 baby artichokes, (about 2 1/2 pounds) Juice of 1 lemon 2 tablespoons extra-virgin olive oil 1 medium clove garlic, minced and crushed to a paste 2 tablespoons finely chopped fresh flat-leaf parsley Coarse salt and freshly ground pepper Preparation Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat....

Ingredients 2 tablespoons curry powder 1/2 teaspoon ground ginger 3 teaspoons coarse salt 2 teaspoons toasted sesame seeds Preparation In a small skillet set over medium heat, toast curry powder and ginger until fragrant, about 1 minute. Transfer to a small bowl along with the salt and sesame seeds; stir to combine. Store in an airtight container for up to one week. Related Video

Ingredients 2 pounds new potatoes, halve any large ones 12 ounces frozen whole green beans 1 can (10 3/4 oz) reduced-fat and reduced-sodium condensed cream of celery soup 3/4 cup water 2 to 4 tablespoons Dijon-style mustard 3/4 teaspoon dried dill weed Preparation Place potatoes and green beans in a 3 1/2- or 4-quart slow cooker. Combine soup, the water, mustard, and dill weed. Pour over vegetables; gently stir to combine....

Ingredients 1 1/2 teaspoons butter 1 cup salted whole almonds 1 can (9.9 oz) wasabi-coated green peas 2 cups garlic rye chips 1 box (8.5 oz) sesame sticks Preparation Heat oven to 350°F. In 9-inch round cake pan, melt butter in oven. Add almonds; toss to coat. Bake 7 minutes, stirring occasionally, until lightly toasted. In large bowl, toss together wasabi peas, garlic rye chips, sesame sticks and toasted almonds. Store in airtight container up to 1 week....

Ingredients 3 cups chopped fresh strawberries 1 cup chopped ripe mango 1 cup vanilla coconut milk 1/2 cup orange juice 2 tablespoons honey 1 cup ice Preparation In blender, place all ingredients. Cover; blend on high speed until smooth. Pour into 4 glasses. Serve immediately. Related Video

Ingredients 1/2 cup semisweet chocolate chips 3 tablespoons butter or margarine 1/3 cup buttermilk 1/3 cup packed brown sugar 1 teaspoon vanilla 1 egg 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup chopped pecans 24 milk chocolate-covered caramels (from 5.3-oz bag), unwrapped 36 small pecan halves Preparation Heat oven to 400°F. Spray bottoms, sides and tops of 12 regular-size muffin cups with cooking spray. In 1 1/2-quart heavy saucepan, melt chocolate chips and butter over low heat, stirring frequently; cool slightly....

Ingredients 4 cups broccoli flowerets 4 cups cauliflowerets 1 large sweet onion (Bermuda, Maui, Spanish, Walla Walla), thinly sliced and separated into rings 2 cups mayonnaise or salad dressing 1/3 cup grated Parmesan cheese 1/4 cup sugar 1/2 teaspoon salt 1/2 teaspoon dried basil leaves 1 pound bacon, crisply cooked and crumbled 1 large head lettuce, torn into bite-size pieces (12 cups) 2 cups onion-and-garlic-flavored croutons 1 can (8 ounces) sliced water chestnuts, drained...

Ingredients 1 (2-inch) piece fresh ginger, peeled 2 tablespoons plus 1 1/2 teaspoons white miso 3 tablespoons rice-wine vinegar 2 tablespoons grated carrot 1/2 teaspoon grated white onion with juice 1/2 teaspoon sugar 1/4 cup plus 2 tablespoons vegetable oil Preparation Grate ginger into a double layer of paper towels. Gather sides of paper towel together and squeeze ginger juice into a medium bowl. Add miso, vinegar, carrot, onion, and sugar; whisk to combine....

Ingredients 1 cup Progresso™ panko crispy bread crumbs 1 teaspoon crushed red pepper flakes Salt and pepper 1 egg 1 medium eggplant, peeled, cut into thin strips Preparation Heat oven to 450°F. Line cookie sheet with cooking parchment paper or silicone baking mat. In shallow bowl, mix bread crumbs, pepper flakes, salt and pepper. In another shallow bowl, beat egg with fork or whisk. Dip eggplant strips into egg, coating all sides; shake off excess....

Ingredients 4 ripe plantains Vegetable oil Butter or margarine, melted Salt Preparation Heat oven to 350°F. Cut tip off each end of plantains. Cut lengthwise slit through peel on one side of each plantain. Rub plantains with oil. Arrange plantains, cut sides up, in ungreased rectangular baking dish, 13x9x2 inches. Bake uncovered about 35 minutes or until tender when pierced with fork. Make 1 or 2 lengthwise cuts through peel; remove peel....

Ingredients 1 container (6 oz) Yoplait® Original yogurt French vanilla 2 tablespoons chopped white or vanilla cake 1 tablespoon whipped cream 1/4 teaspoon candy sprinkles Preparation Remove 1 tablespoon yogurt from yogurt container. Stir in chopped cake. Top with whipped cream and candy sprinkles. Related Video

Ingredients 1/2 cup vegetable oil, such as safflower 5 pounds boneless short ribs or boneless chuck flap 1 medium onion, coarsely chopped 1 medium carrot, coarsely chopped 1 head garlic, halved crosswise 2 dried bay leaves 4 sprigs fresh thyme 1 teaspoon black peppercorns 1 (750 ml) bottle red wine, such as Cabernet or Merlot 2 cups port wine 6 cups store-bought low-sodium beef stock Mashed Sunchokes Braised Lacinada Kale...

Ingredients 1 1/2 cups uncooked instant brown rice 1 cup frozen shelled edamame (green) soybeans (from 12-oz bag) 1/2 medium green bell pepper, coarsely chopped (1/2 cup) 4 medium sliced green onions (1/4 cup) 1 tablespoon Caribbean jerk seasoning 1 cup water 1 can (15 oz) soybeans, drained, rinsed 1 can (14 1/2 oz) stewed tomatoes with Italian herbs, undrained, cut up 1 cup shredded Cheddar cheese (4 oz) Preparation Heat oven to 375°F....

Ingredients 2 cups milk 1/2 cup uncooked buckwheat groats 2 tablespoons packed brown sugar 1/2 teaspoon salt 1/2 teaspoon pumpkin pie spice 1/8 teaspoon ground cardamom 1/4 teaspoon vanilla 1 tablespoon finely grated orange peel, if desired Preparation In 4-quart saucepan, heat all ingredients except orange peel to boiling over medium-high heat. Reduce heat to low. Cover; cook 45 to 60 minutes, stirring every 20 minutes, until tender. Garnish with orange peel....

Ingredients 2 tablespoons butter 1 small onion, chopped (1/4 cup) 1 tablespoon Gold Medal™ all-purpose flour 1 1/4 teaspoons Cajun seasoning 1 1/4 cups milk 1 1/2 cups shredded sharp Cheddar cheese (6 oz) 3/4 cup freshly shredded Parmesan cheese (3 oz) 1 bag (20 oz) refrigerated shredded hash brown potatoes Preparation Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, melt butter over medium heat....

Ingredients 2 red onions, thinly sliced crosswise 2 cups freshly squeezed lime juice 1/4 habanero chile, seeded and minced Coarse salt Preparation Place onions in a medium bowl. Stir in lime juice, and chile; season with salt. Cover, and refrigerate for 3 days. Related Video

Ingredients 1 cup frozen sweet peas 1/2 cup shredded Cheddar cheese (2 oz) 3 tablespoons reduced-fat mayonnaise or salad dressing 1/4 teaspoon salt 4 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package) 4 oz very thinly sliced deli ham Preparation Cook peas as directed on bag; rinse with cold water to cool. Drain well. Place peas, cheese, mayonnaise and salt in food processor. Cover; process until smooth, stopping occasionally to scrape down sides with rubber spatula....

Ingredients Coarse salt and ground pepper 1 pound green beans, trimmed 1 cup vegetable oil, such as safflower 3 shallots, thinly sliced crosswise into rings 2 teaspoons all-purpose flour 2 tablespoons fresh lemon juice (from 1 lemon) 2 tablespoons Dijon mustard 3 tablespoons extra-virgin olive oil 1 bunch watercress (8 ounces), tough stems removed Preparation Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and place a colander inside bowl....

Ingredients 1 medium red cabbage, cored and finely shredded 1 large carrot, peeled and finely shredded 1 1/2 jalapenos, stemmed, seeded, and minced 1 large red onion, cut lengthwise and thinly sliced 2 bay leaves 1/4 cup beet juice (optional) 1/4 cup lime juice 1 cup red-wine vinegar 1 cup extra-virgin olive oil Grated zest of one bitter or regular orange, preferably Seville 1/4 cup finely chopped cilantro 1/8 teaspoon ground allspice (optional) 1 tablespoon cumin seed, toasted (optional) 1/4 cup plus 1 tablespoon dark Muscavado (optional) Coarse salt and freshly ground pepper Preparation Bring a large pot of salted water to a rolling boil over high heat....

Ingredients 2 cups cooked Wild Rice 1 cup cooked Amaranth 1 cup cooked Quinoa 1 cup cooked Millet 1 cup cooked brown Jasmati, brown basmati, or brown jasmine rice (cooked according to the package directions) 1 teaspoon grated orange zest 1 cup fresh orange segments 1 cup diced fennel (small dice) 1/2 cup diced radishes (small dice) 1/2 cup extra-virgin olive oil 1/4 cup freshly squeezed orange juice 3 tablespoons red wine vinegar...