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Ingredients 4 cups torn leaf lettuce 1 cup sliced fresh mushrooms 1/2 cup sliced radishes 1 large tomato, chopped 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh chives 2 teaspoons sugar 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons tarragon or white wine vinegar 2 tablespoons extra-virgin olive oil Preparation In large bowl, combine all salad ingredients. In small bowl or jar with tight-fitting lid, combine all dressing ingredients; blend or shake until sugar is dissolved....

Ingredients 2 limes 1 1/2 lb assorted melons, cut into 1-inch cubes (about 5 cups) 1/3 cup sugar 1/3 cup dark rum, if desired 3 tablespoons finely chopped fresh mint leaves 12 bamboo skewers (5 or 6 inch) Preparation Grate 2 tablespoons peel from limes. Cut each lime in half crosswise; squeeze halves over small bowl to remove 6 tablespoons juice. Place melon cubes in 1-gallon resealable food-storage plastic bag. Sprinkle lime peel and pour lime juice over melon....

Ingredients 4 cups water 2 tablespoons honey 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon freshly grated cinnamon 1 Granny Smith apple, seeded and coarsely chopped, plus slices for serving 4 strips orange zest, from 1/2 orange 1/3 cup loose green tea Preparation Combine water, honey, nutmeg, cinnamon, apple, and orange zest in medium pot; bring to a boil, reduce heat, and simmer 2 minutes. Cover, remove from heat, and let steep 15 minutes....

Ingredients 2 tablespoons packed brown sugar 2 teaspoons ground cinnamon 2 teaspoons ground allspice 1 teaspoon crushed red pepper flakes 1 cup orange juice 3 tablespoons fresh lime juice 3 large cloves garlic, finely chopped (1 1/2 teaspoons) 3 pork tenderloins (3/4 lb each), trimmed of fat 2 cups chopped fresh pineapple 1/4 cup chopped red bell pepper 1/4 cup chopped fresh cilantro 1 tablespoon packed brown sugar 1 tablespoon fresh lime juice...

Ingredients 12 oz uncooked soba (buckwheat) noodles 2 tablespoons toasted sesame oil 1 red bell pepper, cut into strips 2 cups fresh snow pea pods (1 cup), strings removed, cut diagonally (about 4 1/2 oz) 6 medium green onions, cut diagonally, whites and greens separated 1 tablespoon finely chopped gingerroot 2 cloves garlic, finely chopped 1/4 cup honey 5 tablespoons reduced-sodium soy sauce 1/2 cup orange juice 2 oranges, sectioned...

Ingredients 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and baking sheet 1 cup plus 1 tablespoon milk 2 packages active dry yeast 1/2 cup granulated sugar 2 teaspoons plus one pinch salt 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly grated nutmeg 4 large eggs, lightly beaten 5 1/2 cups all-purpose, flour plus more for dusting 1 1/3 cups currants 1 large egg white 2 cups confectioners' sugar 2 tablespoons freshly squeezed lemon juice Preparation Generously butter a large bowl....

Ingredients 6 cups low-sodium chicken broth 1/4 cup (1/2 stick) unsalted butter 1 large shallot, diced small 1/2 pound cremini or button mushrooms, trimmed and quartered Coarse salt and ground pepper 1 cup Arborio or Carnaroli rice 1/2 cup dry white wine, such as Pinot Grigio 2 tablespoons grated Parmesan (1/4 ounce) 3 tablespoons chopped mixed fresh herbs, such as parsley, marjoram, and chives Preparation In a medium saucepan, bring broth to a simmer; reduce heat and keep warm....

Ingredients 8 thick slices sandwich bread Olive oil, for brushing 3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices Coarse salt and ground pepper Store-bought pesto Store-bought tapenade 1 jar roasted red peppers, (12 ounce) drained and patted dry Preparation Lightly brush sandwich bread with olive oil; turn slices, oiled sides down. Top half the bread with half the cheese; season with salt and pepper. Spread pesto or tapenade over cheese, then top with peppers and remaining cheese and bread....

Ingredients 2 red onions, cut crosswise into 1/2-inch rounds 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground black pepper Preparation Heat oven to 425 degrees. Arrange onions on a baking sheet. Drizzle evenly with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes. Related Video

Ingredients 3 tablespoons sherry vinegar 1/2 teaspoon Dijon mustard 1 teaspoon minced shallot Coarse salt and freshly ground pepper 1/4 cup plus 2 tablespoons extra-virgin olive oil Preparation Combine vinegar, mustard, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl and whisk to combine. Whisking constantly, add oil in a slow, steady stream until oil is incorporated and mixture is emulsified. Serve immediately. Related Video

Ingredients 1 1/2 pounds small to medium red and yellow tomatoes, halved if small and quartered if medium 1 medium red onion, quartered and cut into 1/4-inch-thick slices 2 tablespoons finely chopped fresh flat-leaf parsley 1 teaspoon coarse salt Freshly ground pepper 1/3 cup good-quality extra-virgin olive oil Preparation Gently toss together tomatoes, onion, parsley, and salt in a large bowl; season with pepper. Drizzle in oil, and toss to combine....

Ingredients 2 cups Gold Medal™ all-purpose flour 1/2 cup powdered sugar 1/2 cup flaked coconut 1 cup butter or margarine, softened 4 eggs 2 cups granulated sugar 1/4 cup Gold Medal™ all-purpose flour 1 teaspoon baking powder 1 teaspoon grated lemon peel 2 tablespoons lemon juice 2 teaspoons grated lime peel 2 tablespoons lime juice 2 teaspoons powdered sugar Preparation Heat oven to 350°F (or 325°F for dark or nonstick pan)....

Ingredients 3 best-quality cans coconut milk, chilled 2 tablespoons superfine sugar Preparation Place a large bowl and whisk in the freezer for 10 minutes. Open the chilled coconut-milk cans, and skim cream from tops. Make sure not to get the thin liquid from bottom of can, or cream will not become stiff when whipped. Place cream and sugar in bowl; whisk until thick and stiff. Store in an airtight container in the refrigerator for up to 2 hours....

Ingredients 3 tarragon stems; 1 tablespoon chopped tarragon 1/2 lemon, quartered kosher salt and ground black pepper 1 teaspoon black peppercorns 8 ounces large shrimp, peeled and deveined 2 tablespoons extra-virgin olive oil 3 tablespoons champagne vinegar 2 tablespoons chopped chives 1 Granny Smith apple, halved and thinly sliced 1/2 English cucumber, halved lengthwise and thinly sliced 1 avocado, pitted, quartered, and thinly sliced Preparation In a saucepan, bring 3 cups water, tarragon stems, lemon, 1/4 teaspoon salt, and peppercorns to a boil....

Ingredients 1 bag (12 oz) frozen broccoli & cheese sauce 1 container (8 oz) chive and onion cream cheese spread 1/2 cup mayonnaise or salad dressing 1/4 cup milk 1/4 teaspoon ground red pepper (cayenne) 1 cup freshly shredded Parmesan cheese 1 can (14 oz) artichoke hearts, drained, coarsely chopped 1/4 cup roasted red bell peppers (from a jar), drained, chopped 1 loaf (16 inch) baguette French bread, cut into 1/4-inch slices...

Ingredients 3 to 3 1/4 cups Gold Medal™ all-purpose flour 1 1/2 teaspoons salt 1 package regular active or fast-acting dry yeast 1/2 cup water 1/2 cup buttermilk 2 tablespoons honey 2 tablespoons butter or margarine 2/3 cup Cascadian Farm® organic oats & honey granola or cinnamon raisin granola Preparation In large bowl, mix 1 cup of the flour, the salt and yeast. In 1-quart saucepan, heat water, buttermilk, honey and butter over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into flour mixture until blended....

Ingredients 2 1/2 cups uncooked rotini pasta (8 oz) 1 1/2 cups chopped deli rotisserie chicken 1/2 cup chopped cooked bacon 1 1/2 cups chopped plum (Roma) tomatoes 1/2 cup sliced green onions 1 1/4 cups Mountain High™ whole milk plain yoghurt 1/4 cup lowfat (1%) milk 1 package (1 oz) ranch salad dressing & seasoning mix 1/4 teaspoon black pepper Preparation Cook and drain pasta as directed on package; rinse with cold water....

Ingredients 1 batch plain or tinted Basic Vanilla Cookie Dough (pressed into any shape) 1 batch citrus glaze from Vanilla and Citrus Glazes recipe Preparation Knead dough briefly to soften. Fill a cookie press with dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes. Let cool completely before dipping in the citrus glaze. Let cookies set on a wire rack....

Ingredients 3 tablespoons butter 1 large shallot, coarsely chopped 3 slices bacon 1/2 cup white wine (such as Pinot Grigio) 3 cloves garlic, chopped 1 large jalapeño chile, finely chopped 1 chipotle chile, finely chopped, if desired 3 cups chicken stock or Progresso™ reduced-sodium chicken broth 4 ears fresh corn, shucked, kernels cut from cobs, cobs reserved 1/2 cup grape tomatoes, halved 1/4 cup finely chopped fresh cilantro leaves 1...

Ingredients 1 cup butter, softened 3/4 cup powdered sugar 1/4 cup granulated sugar 1 1/2 teaspoons grated orange peel 1/2 teaspoon vanilla 2 cups Gold Medal™ all-purpose flour 1/3 cup cornstarch 1/4 teaspoon salt 1/2 cup sweetened dried cranberries, chopped Preparation Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In large bowl, beat butter, powdered sugar, granulated sugar and orange peel with electric mixer on low speed until blended....