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Ingredients 12 cherry tomatoes, halved (about 1/2 pound) 4 teaspoons fresh thyme leaves 2 tablespoons extra-virgin olive oil 1 tablespoon Roasted Garlic Kosher salt and freshly ground black pepper 8 portobello mushrooms, cleaned and stems trimmed (about 3 pounds) Four 1 1/2 X 3-inch shavings Parmigiano-Reggiano cheese (about 1/2 ounce) 4 very thin slices prosciutto (about 1 ounce) 4 tablespoons Rough-Cut Basil Pesto Preparation Prepare a stove-top griddle or outdoor grill....

Ingredients 2 medium zucchini (about 1 pound) 2 medium summer squash (about 1 pound) 2 tablespoons olive oil Coarse salt and ground pepper Preparation Heat a grill to medium-high. Meanwhile, trim ends of zucchini and summer squash and cut on the bias into rounds about 1/2-inch thick and 3 inches long. Place in large bowl and toss with oil, using your hands to evenly coat all sides. Season to taste with salt and pepper and toss again....

Ingredients 3 1/2 cups Original Bisquick™ mix 1 cup milk 12 eggs 2/3 cup grated Cheddar cheese 2/3 cup diced ham 1 teaspoon salt 1/4 teaspoon pepper 1/2 tablespoon chopped fresh rosemary leaves, if desired Preparation Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray In medium bowl, mix Bisquick mix and milk with wooden spoon to form thick dough. Dump out onto floured surface, and use a floured rolling pin to roll it 1/4 inch thick....

Ingredients 1 pound mixed mushrooms, such as cremini, shiitake, and oyster 2 garlic cloves, crushed 2 tablespoons fresh dill 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper Preparation Place mushrooms, garlic, and dill on a sheet of parchment-lined foil, drizzle with oil, and season with salt and pepper. Fold and crimp edges to seal. Cook pack set over a campfire or on a medium-high grill (or nestled near coals) until mushrooms are soft, about 20 minutes....

Ingredients 1 1/2 cups (3 sticks) unsalted butter, plus more for pans 3/4 cup Dutch-process cocoa powder, plus more for pans 1/2 cup boiling water 2 1/4 cups sugar 1 tablespoon pure vanilla extract 4 large eggs, lightly beaten 3 cups sifted cake flour (not self-rising) 1 teaspoon baking soda 1/2 teaspoon salt 1 cup milk Mrs. Milman’s Chocolate Frosting Preparation Heat oven to 350 degrees. Arrange two racks in center of oven....

Ingredients 2 teaspoons chili powder 1/2 teaspoon cayenne pepper Coarse salt 1 boneless skin-on turkey breast half (about 2 pounds) 3 tablespoons vegetable oil 1/3 cup unsulfured molasses 2 medium acorn squash (about 1 1/2 pounds each), halved from top to bottom, seeded, and cut into 1-inch-thick half-moons Basic Green Beans, optional Preparation Place one rack in top third of oven and another in bottom third; preheat to 400 degrees. Line 2 baking sheets with aluminum foil (for easier cleanup)....

Ingredients 1 large orange 2 cardamom pods 6 whole clove 6 allspice berries 6 whole black peppercorns 1 cinnamon stick, plus 4 for garnish (optional) 1 bottle (3 cups) fruity red wine 1/2 cup sugar 1/4 cup brandy Preparation With a fine grater, zest, then juice the orange. With the flat side of a knife, press firmly on the cardamom pods to bruise them. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar, and brandy....

Ingredients 6 tomatoes (about 1 3/4 pounds), cut into 1-inch wedges 2 cloves garlic, thinly sliced (1 tablespoon) 3 tablespoons capers, rinsed 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1/3 cup pitted kalamata olives, halved 12 ounces neutral-flavored penne, such as Bionaturae gluten-free (rice, soy, potato) Preparation Preheat oven to 425 degrees. Toss tomatoes, garlic, capers, oil, salt, and pepper on a rimmed baking sheet....

Ingredients 3/4 cup quinoa, washed, strained, and rinsed twice 1/3 cup roughly chopped parsley 1 small cucumber, peeled, seeded, and diced Juice of 1/2 lemon 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground black pepper Preparation Combine the quinoa and 1 1/2 cups of water in a 2-quart saucepan over high heat. Bring to a boil, cover, reduce the heat, and simmer 10 to 12 minutes, until all of the water is absorbed....

Ingredients 2 cups whole milk 1/2 cup sugar 1/2 vanilla bean, split lengthwise, seeds scraped Pinch of salt 4 large egg yolks 1/4 cup cornstarch 2 tablespoons unsalted butter, cut into small pieces Preparation In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar....

Ingredients 5 medium carrots 4 flanken-style short ribs, cut into 3-rib pieces about 7 inches long (about 2 pounds each) 2 bottles (750 mL) red wine, such as Cabernet or Merlot 1/2 head of garlic 1 medium leek, cut into 1-inch pieces 1 red onion, quartered 2 ribs celery, cut into 1-inch pieces Coarse salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 2 tablespoons all-purpose flour Homemade Beef Stock for Pierre Schaedelin’s Braised Short Ribs, or canned store-bought low-sodium beef broth (optional)...

Ingredients 2 tablespoons extra-virgin olive oil 8 to 10 garlic cloves, thinly sliced 1 head escarole (1 pound), well washed and cut crosswise into 1 1/2-inch-wide pieces 1 1/2 tablespoons unsalted butter Coarse salt and freshly ground pepper Lemon wedges, for serving Preparation Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring until fragrant, about 1 minute. Add escarole hearts, and cook for 1 minute. Add remaining leaves, and cook, stirring until bright green and wilted, about 2 minutes more....

Ingredients 1 shallot, chopped 5 oil-packed anchovy fillets 2 tablespoons red-wine vinegar 1 teaspoon Dijon mustard 1 1/2 teaspoon coarse salt 3/4 cup extra-virgin olive oil Freshly ground pepper Preparation Put shallot, anchovy fillets, red-wine vinegar, Dijon mustard, and coarse salt in a blender. Let stand 10 minutes. With blender running, pour in extra-virgin olive oil in a slow, steady stream; blend until emulsified. Season with freshly ground pepper. Related Video

Ingredients 1 1/2 pounds skirt steak Canola oil Salt and pepper 1 small onion, chopped 2 garlic cloves, thinly sliced 1 plum tomato, chopped 2 thinly sliced roasted poblano chiles 1 lime Preparation Heat grill to high. Rub skirt steak with canola oil; season with salt and pepper. Grill 3 to 5 minutes per side for medium-rare. Heat 1 tablespoon canola oil in a medium skillet over medium heat. Add onion and garlic; cook, stirring often, until golden and fragrant, 3 to 4 minutes....

Ingredients 1/2 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix (about 1 2/3 cups) 1/2 cup water 3 tablespoons butter, softened 1/2 teaspoon almond extract 1 egg 8 oz white chocolate baking bars or squares, chopped 2 tablespoons butter, cut into pieces, softened 2/3 cup whipping cream 2 cups fresh whole strawberries, thinly sliced Preparation Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour....

Ingredients 1 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon salt 2 cups milk (not skim) 1 1/2 vanilla beans, halved lengthwise 4 large egg yolks, lightly beaten 4 tablespoons unsalted butter, cut into small pieces Baked Rhubarb Preparation Whisk together sugar, flour, and salt in a medium bowl; set aside. Pour milk into a medium saucepan; scrape in vanilla seeds, and add the pods. Stir together. Cook over medium heat until tiny bubbles begin to form around edges of pan, about 7 minutes....

Ingredients 1/3 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 teaspoon grated lemon peel 1 clove garlic, sliced 1 teaspoon Italian seasoning 1/2 teaspoon crushed red pepper flakes 1/2 lb mozzarella cheese, cut in 3/4-inch cubes 1 jar (4.5 oz) whole mushrooms, drained 4 slices (3 1/4 oz) prosciutto (from deli) 8 thin slices hard salami, cut in half 1/2 cup medium pitted ripe olives, drained 1 jar (6 to 7 oz) marinated artichoke hearts, drained...

Ingredients Unsalted butter, for pie plate 1/2 pound thick-sliced bacon 1/4 pound small mushrooms, quartered 1 red, yellow, or orange bell pepper, diced 3 ounces soft goat cheese 1/2 cup freshly grated Parmesan cheese 1 tablespoon fresh thyme leaves 5 large eggs 1 1/2 cups heavy cream Coarse salt and freshly ground pepper Preparation Heat oven to 325 degrees. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in a large skillet until very crisp....

Ingredients 1/4 cup Gold Medal™ all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound beef stew meat 2 tablespoons olive or vegetable oil 1 large onion, coarsely chopped (1 cup) 1 package (4 ounces) shiitake mushrooms, sliced (stems removed) 1 can (14 1/2 ounces) ready-to-serve beef broth 1 can (14 1/2 ounces) diced tomatoes, undrained 5 new potatoes, cut into fourths 1 cup baby-cut carrots Preparation Mix flour, salt and pepper....

Ingredients 1/2 cup (1 stick) unsalted butter, softened, plus more for pan 1/2 cup unsweetened Dutch process cocoa powder, plus more for dusting 1/2 cup unsulfured molasses 3/4 cup packed light-brown sugar 2 large eggs 1/4 cup whole milk 2 teaspoons finely grated peeled fresh ginger 1 cup all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon coarse salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon Bourbon Sauce Preparation Preheat oven to 325 degrees....