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Ingredients 1 cup chanterelles, cleaned 9 large egg whites 3 large eggs Coarse salt and freshly ground pepper 1/2 teaspoon finely chopped fresh sage, plus 1 tablespoon small whole sage leaves 2 cups mixed greens, trimmed, washed, and dried Red-wine vinegar and extra-virgin olive oil, for serving Extra-virgin olive oil, or vegetable-oil cooking spray, for pan Preparation Preheat oven to 375 degrees. Heat a nonstick ovenproof 10-inch skillet sprayed with olive-oil or vegetable-oil cooking spray over medium heat....

Ingredients 1 cup finely chopped pitted prunes 1 cup brandy 6 tablespoons unsalted butter Turkey giblets from one turkey, minced 2 tablespoons minced garlic 1 cup finely chopped onion 1 cup finely chopped celery 1 cup finely chopped peeled chestnuts 1 cup cooked (removed from casing) chopped mild venison, lamb, chicken, or pork sausage 4 large eggs 1 cup heavy cream 1 1/2 pounds sourdough bread, crust removed and cubed 2 tablespoons thinly sliced sage leaves 1/4 cup olive oil All-purpose flour, for dredging Preparation Place prunes in a small bowl; add brandy and set aside....

Ingredients 5 cups Chex™ cereal (any variety) 1 cup teddy bear-shaped graham snacks 1/2 cup honey-roasted peanuts 1/2 cup raisins 1/4 cup candy-coated chocolate candies or jelly beans Preparation In large resealable food-storage plastic bag, place all ingredients. Shake until well mixed. Store sealed in plastic bag or airtight container. Related Video

Ingredients 1/2 cup Sofrito 2 pounds mussels, rinsed and scrubbed 1/2 cup dry white wine, such as Pinot Grigio 1 pound large shrimp, peeled and deveined 2 tablespoons unsalted butter, room temperature Coarse salt and ground pepper Crusty bread (optional) Preparation In a large pot over medium, stir together sofrito and mussels. Add wine and 1/2 cup water and bring to a boil. Stir in shrimp, cover, and cook until mussels open and shrimp are opaque throughout, 6 minutes, stirring once....

Ingredients 1 large yellow onion, cut into wedges 3 lb boneless pork shoulder, trimmed of all visible fat 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves 3/4 teaspoon coarse ground black pepper 1/2 teaspoon salt 3 large cloves garlic, finely chopped (3 teaspoons) 1/2 teaspoon salt 1 1/2 cups plain nonfat Greek yogurt 1 English (hothouse) cucumber, peeled, seeded, diced (1 1/2 cups)...

Ingredients 1/2 cup plain yogurt 2 tablespoons apricot preserves or orange marmalade 1/4 teaspoon poppy seed 1 small pineapple, peeled, cored and cut into wedges 1 mango or papaya, peeled, seeded and sliced (about 1 1/2 cups) 1 medium banana, sliced (about 3/4 cup) 2 kiwifruit, peeled, sliced (about 2/3 cup) 1/2 cup seedless red grapes 2 tablespoons coconut, toasted if desired* Preparation In small bowl, mix dressing ingredients. On serving platter, arrange fruit in decorative pattern; sprinkle with coconut....

Ingredients 8 ounces flat rice noodles or cooked angel hair pasta 8 cups low-sodium chicken broth 1 onion, halved 4 cloves garlic, smashed 1 (2-inch) piece fresh ginger, peeled 2 whole star anise 1 stick cinnamon 2 tablespoons light-brown sugar 1 pound boneless, skinless chicken breast halves, trimmed 1 tablespoon vegetable oil 1 bunch fresh leafy herbs such as mint, basil, Thai basil, or cilantro 1 cup fresh bean sprouts...

Ingredients 1 pound Swiss chard (preferably red; about 2 bunches), ends trimmed 2 tablespoons Japanese soy sauce 1 tablespoon bonito flakes Preparation Bring a large pot of water to a boil. Working in batches, add chard and cook, adding more chard as space allows, until barely tender, 3 to 4 minutes. Drain, then submerge chard in a bowl of ice water. When chard is cool, drain again, squeeze out excess liquid, and cut into bite-size pieces....

Ingredients 1/2 cup vegetable oil 4 oz unsweetened baking chocolate, melted, cooled 2 cups granulated sugar 2 teaspoons vanilla 4 eggs 2 cups Gold Medal™ all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup powdered sugar Preparation In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours. Heat oven to 350°F....

Ingredients 2 clementines, juiced 2 tablespoons (1 oz) pomegranate juice 1/4 cup (2 oz) seltzer water Clementine sections, if desired Preparation Pour clementine and pomegranate juices into glass; stir well. Pour in seltzer water; do not stir. Make cut in center of clementine sections; arrange on rim of glass. Related Video

Ingredients 2 cups dry white wine 2 shallots, thinly sliced 2 sprigs fresh thyme 1 cup heavy cream 2 pounds (8 sticks) cold unsalted butter, cut into pieces Coarse salt and freshly ground pepper Preparation In a medium saucepan, combine the wine, shallots, and thyme. Bring to a boil and cook until pan is almost dry, 10 to 20 minutes. Add cream, and simmer until reduced to 3/4 cup, 10 to 15 minutes more....

Ingredients 2 teaspoons peanut or vegetable oil 1/2 inch fresh ginger, peeled and grated 3 garlic cloves, half sliced and half minced 1 pound green beans, rinsed and stemmed, with water still clinging to them 1 tablespoon soy sauce 1/4 teaspoon toasted sesame oil Preparation Heat a large saute pan over medium heat. Add the oil, ginger, and minced garlic and saute for 30 seconds. Raise the heat to medium-high, add the beans and sliced garlic, and stir-fry for 2 minutes....

Ingredients 1 pound small fingerling potatoes 3 tablespoons unsalted butter Coarse salt and ground pepper 3 tablespoons honey 2 tablespoons cider vinegar 1 teaspoon fresh thyme leaves Preparation In a medium skillet, combine potatoes, 2 tablespoons butter, and 1 1/2 cups water; season with salt and pepper and bring to a boil over medium-high. Cover, reduce heat to medium-low, and cook, swirling skillet occasionally, until potatoes are tender, about 15 minutes....

Ingredients 1 stick unsalted butter, room temperature, plus more for pan 1 3/4 cups gluten-free all-purpose flour (spooned and leveled) 1 1/2 teaspoons gluten-free baking powder 1/2 teaspoon baking soda 3/4 teaspoon fine salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/4 cups sugar 3 large eggs 2 teaspoons pure vanilla extract 1 1/4 cups pure pumpkin puree 3/4 cup buttermilk Preparation Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan....

Ingredients Unsalted butter, for baking sheet 1 cup sugar 1/2 cup vegetable shortening 2 large eggs 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 cup buttermilk Preparation Preheat oven to 350 degrees. Butter a baking sheet and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together sugar and shortening until well combined. Add eggs, mixing until incorporated....

Ingredients 1/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons vegetable oil 2 pounds lamb stew meat 6 new potatoes (1 1/4 pounds), cubed 1/4 cup Dijon mustard 1/2 teaspoon grated lemon peel 1 tablespoon lemon juice 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves 2 cloves garlic, finely chopped 1 can (14 1/2 ounces) ready-to-serve beef broth 1 package (10 ounces) frozen green peas, thawed...

Ingredients 2 oranges 1/2 teaspoon orange blossom water 12 Medjool dates 2 cups salted pistachios, in the shell Preparation Section the oranges by slicing off peel and cutting away each section from the membrane. Place in a medium-size serving bowl. Add orange blossom water and toss to coat. Cover and refrigerate until ready to use. Serve the dates and nuts on a platter alongside the bowl of chilled oranges. Related Video

Ingredients 1 tablespoon dried basil 1 tablespoon dried oregano 1 tablespoon coarse salt 1 1/2 teaspoon freshly ground black pepper Preparation Mix all ingredients in a small bowl. Related Video

Ingredients 1 thin baguette 3 tablespoons olive oil Homemade Fig Marmalade, or 1 (8.5-ounce) jar store-bought fig jam 4 ounces Gorgonzola or Roquefort cheese, cut into 1/4-inch-thick slices Preparation Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut-side up; drizzle cut sides with olive oil. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes....

Ingredients 1 beef tenderloin (5 to 6 lb), trimmed of fat 2 teaspoons kosher (coarse or sea) salt 1 teaspoon coarse ground black pepper 3 tablespoons olive oil 14 very thin slices pancetta 3 cloves garlic, finely chopped 2 tablespoons chopped fresh rosemary leaves Preparation Heat oven to 425°F. Line cookie sheet with waxed paper. Sprinkle beef with salt and pepper. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat....