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Ingredients 1 pound plum tomatoes, quartered and seeded 1 teaspoon chopped fresh thyme Coarse salt 3 tablespoons extra-virgin olive oil 2 1/2 pounds trimmed medium red beets (about 4 1/2 pounds with greens) 4 teaspoons fresh orange juice Preparation Preheat oven to 375 degrees. Toss tomatoes with thyme, 1 teaspoon salt, and 1 tablespoon oil on a rimmed baking sheet. Spread in a single layer on half the sheet. Toss beets with 1 teaspoon salt and remaining 2 tablespoons oil....

Ingredients Coarse salt and ground pepper 8 thin chicken cutlets (1 1/2 pounds total) 2 tablespoons Dijon mustard 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry 4 ounces Brie cheese, cut into 8 slices 1 cup orzo 2 plum tomatoes, cored and chopped 1/4 cup chopped fresh parsley 1 tablespoon butter 1 tablespoon fresh lemon juice Preparation Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat....

Ingredients 1 cup white grape juice 1 tablespoon lemon juice 1/4 cup sugar 1 vanilla bean 1 pint fresh strawberries, washed, hulled, and sliced Mint leaves, for garnish Preparation In a small saucepan, combine the juices, sugar, and vanilla bean and bring to a boil. Reduce the heat and simmer 15 minutes, or until the liquid is reduced by half. Stir in the strawberries, remove from the heat, and divide among 4 dessert goblets....

Ingredients 3 cups Original Bisquick™ mix 2 teaspoons grated orange peel 3/4 cup orange juice 1 package (3 ounces) cream cheese, softened 2 tablespoons strawberry preserves Sugar, if desired Preparation Heat oven to 450°F. Stir Bisquick mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times....

Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix 1 1/4 cups fresh tangerine or orange juice 1 box (4-serving size) Jell-O™ orange-flavored gelatin 1/3 cup vegetable oil 4 eggs Orange gel food color 2 cups butter, softened 12 cups powdered sugar 3/4 cup fresh tangerine or orange juice 1 tablespoon vanilla Preparation Heat oven to 350°F. Grease or spray four 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan....

Ingredients 1/2 pound day-old crusty bread, cut or torn into 1-inch pieces (5 cups) 2 pounds ripe tomatoes, cut into 1-inch pieces 1/2 small red onion, thinly sliced 3 tablespoons red-wine vinegar 2 tablespoons extra-virgin olive oil, plus more for drizzling Coarse salt and ground pepper 1 cup fresh basil leaves, torn if large 1 container (15 ounces) ricotta Preparation Preheat oven to 375 degrees. On a rimmed baking sheet, spread bread in a single layer and bake until dry and light golden brown, about 20 minutes....

Ingredients 2/3 cup unsalted butter, melted, plus more for pans 1 cup unbleached all-purpose flour 1/3 cup plus 2 tablespoons cornstarch 8 large eggs, room temperature 1 cup sugar 1/4 teaspoon kosher salt 2 teaspoons pure vanilla extract Preparation Preheat oven to 350 degrees. Butter a rimmed baking sheet and line with parchment; set aside. On a piece of parchment, sift together flour and cornstarch; set aside. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugar, salt, and vanilla....

Ingredients 1 large red cooking apple, chopped 1 large tart green apple, chopped 1 medium onion, finely chopped (1/2 cup) 1/4 cup sweetened dried cranberries 1/4 cup honey 1/4 cup cider vinegar 1/2 teaspoon ground cinnamon 1/2 teaspoon salt Preparation In 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat; reduce heat to low. Cook 4 to 8 minutes, stirring frequently, until onion is just tender. Spoon relish into heatproof container; cool to room temperature....

Ingredients 1 large egg, lightly whisked 2 tablespoons sour cream 1 cup whole milk 1 cup water 5 cups all-purpose flour, plus more for surface and dusting Yellow cornmeal, for dusting Pierogi with Potato Filling and Brown Butter Pierogi with Cabbage Filling and Clarified Butter Pierogi with Blueberry Filling and Spiced Sour Cream Pierogi with Italian Plum Filling and Spiced Sour Cream Coarse salt Pierogi with Potato Filling and Brown Butter...

Ingredients 2 cups whole salted cashews 1/2 to 3/4 teaspoon cayenne pepper 1/2 teaspoon salt Basic Brittle Preparation Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge. Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading....

Ingredients 1/2 cup mango chutney 1/2 cup Dijon mustard Preparation In a food processor, combine chutney and mustard; process until smooth. Related Video

Ingredients 1 cup walnut pieces 2 cups cilantro leaves, stems removed 1 jalapeno pepper, seeded and chopped 1/2 teaspoon coarse salt, plus more for seasoning if necessary 1 tablespoon cider vinegar 1/4 cup purified water Preparation Place walnuts in the bowl of a food processor; process until fine. Add cilantro, jalapeno, salt, vinegar, and 2 tablespoons of water; blend to make a thick sauce, adding in water a tablespoon at a time, if necessary....

Ingredients 1/4 cup extra-virgin olive oil 3 pounds sweet onions, such as Vidalia, halved and thinly sliced (9 cups) 2 tablespoons unsalted butter 1 clove garlic, minced (1 teaspoon) 3 thyme sprigs 1 bay leaf Kosher salt and freshly ground white pepper 1/2 cup dry vermouth or dry white wine 2 quarts beef stock, preferably homemade 1/3 cup sweet Marsala, Madeira, or port wine 6 slices French bread or other soft country loaf (each 1 inch thick), lightly toasted...

Ingredients 1 box Betty Crocker™ Gluten Free brownie mix 1/4 cup butter, melted 2 whole eggs 1 cup almond milk 1 teaspoon unflavored gelatin 1/3 cup sugar 2 egg yolks 2 tablespoons cornstarch 1 tablespoon crème de menthe 1 tablespoon white crème de cacao 1/8 teaspoon salt 4 oz (half of 8-oz container) Cool Whip frozen whipped topping, thawed 1/2 cup miniature semisweet chocolate chips Preparation Heat oven to 350°F (325°F for dark or nonstick pan)....

Ingredients 6 long hot dogs (each about 12 inches) 1 tablespoon butter or margarine, melted 1 can (15 oz) chili with beans 6 long hot dog buns, split 3/4 cup shredded Cheddar cheese (3 oz) 1 large onion, chopped (1 cup), if desired Preparation Heat gas or charcoal grill. In each hot dog, make crosswise diagonal cuts 1/2 inch apart and 1/4 inch deep. Carefully brush grill rack with vegetable oil....

Ingredients 2 tablespoons butter or margarine, softened 1 tablespoon honey 2 pounds green beans 2 tablespoons sliced almonds, if desired Preparation Mix butter and honey; set aside. Heat 1 inch water (salted if desired) to boiling in 4-quart Dutch oven. Add green beans. Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil 5 to 10 minutes longer or until crisp-tender; drain. Toss beans and honey mixture. Sprinkle with almonds....

Ingredients 4 cups frozen sour cherries, defrosted until easily separated 1 cup sugar 1 tablespoon all-purpose flour, plus more for rolling out dough 2 1/2 tablespoons cornstarch Juice and grated rind of 1/2 lemon Pate Brisee for Plum Crumb Pie 1 large egg, lightly beaten 2 tablespoons heavy cream Preparation Preheat oven to 450 degrees. In a medium bowl combine, cherries, sugar, flour, cornstarch, lemon juice, and zest. On a lightly floured surface, roll one disk of dough out slightly less than 1/8-inch-thick....

Ingredients 5 ounces gingersnaps, broken into pieces 4 tablespoons unsalted butter, melted 8 ounces cream cheese, room temperature 1/2 cup sugar 2 tablespoons Marsala 1 teaspoon pure vanilla extract 1/2 cup heavy cream 3 navel oranges Preparation Place gingersnaps in the bowl of a food processor, and process until finely ground. Transfer to a bowl, add melted butter, and stir until well combined. Transfer to an 8-inch fluted tart pan with a removable bottom, and press into bottom and up sides to form an even crust....

Ingredients 1 tablespoon grainy mustard 2 tablespoons honey 2 tablespoons white-wine vinegar 1/2 cup extra-virgin olive oil Preparation Place all ingredients in a glass jar; seal tightly. Shake until emulsified. Use immediately, or keep refrigerated in jar up to 1 week. Before using, let come to room temperature, and shake to emulsify. Related Video

Ingredients 1 tablespoon olive oil 1 to 2 tablespoons unsalted butter 4 medium onions, peeled and cut into 1/4-inch-thick rings 1 teaspoon sugar 4 cups chicken broth (preferably homemade) or water Salt and freshly ground pepper 1 pound fettuccine 1 head chicory (curly endive), mustard greens, kale, or arugula, washed, with tough ribs removed and leaves torn into pieces Preparation Heat oil and 1 tablespoon butter in a large, heavy skillet over medium-high heat....