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Ingredients Coarse salt and ground pepper 3/4 pound short tubular pasta 3 ounces wild or baby arugula (3 cups) 2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice 2 tablespoons extra-virgin olive oil 3/4 cup grated pecorino cheese, plus more for serving (optional) Preparation In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper....

Ingredients 1 1/2 cups orange juice 2 tablespoons lime juice 1 teaspoon lime zest Preparation Combine orange juice, lime juice, and lime zest in a bowl and freeze in an ice-cube tray. Related Video

Ingredients 1 teaspoon loose green tea leaves 1/4 cup spring water 3 tablespoons toasted sesame oil 1 tablespoon honey 1 tablespoon rice vinegar 1/2 tablespoon fish sauce 1 tablespoon fresh mint, minced 1 16-ounce block extra-firm tofu 2 tablespoons olive oil 2 teaspoons loose green tea leaves 3 tablespoons white sesame seeds 1/4 teaspoon salt 4 cups baby green salad mix 2 Asian pears or Bosc pears, halved, cored, and cut lengthwise into thin slices...

Ingredients 1/4 cup sugar 1 tablespoon kirsch 1 recipe Ladyfingers bottoms trimmed flat 1 recipe Pistachio Bavarian Cream and Praline Preparation Combine sugar and 1/2 cup water in a small saucepan, and allow to simmer over low heat, stirring occasionally, until sugar has dissolved, 1 to 2 minutes. Remove from heat, and allow to cool. Add kirsch, and stir to combine. Brush ladyfingers and cake rounds with syrup. Place ladyfingers around edge of 81/2-inch springform pan....

Ingredients 3 tablespoons olive oil 3/4 lb lean ground pork 1 chipotle chile in adobo sauce, chopped 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon dried oregano leaves 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon ground allspice 1 small onion, chopped 3 cloves garlic, chopped 1 tablespoon packed brown sugar 3 tablespoons tomato paste 3 tablespoons apple cider vinegar 1/4 cup sliced green olives 1 tablespoon capers...

Ingredients 1 full rack of lamb (about 1 1/4 pounds), frenched 2 teaspoons olive oil Coarse salt and freshly ground pepper 1/2 cup fine fresh breadcrumbs 1 1/2 teaspoons finely chopped fresh rosemary 1 1/2 teaspoons finely chopped garlic 1 tablespoon coarsely chopped flat-leaf parsley 2 tablespoons Dijon mustard Preparation Preheat oven to 450 degrees with rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper....

Ingredients 3 red bell peppers 2 tablespoons whole cumin seeds 2 tablespoons whole coriander seeds 1/4 cup freshly ground dried ancho chiles 1/4 cup hot paprika 1 teaspoon cayenne pepper 2 teaspoons dried oregano, lightly toasted and crumbled 2 to 3 cloves garlic, finely chopped 1/2 cup olive oil 3 tablespoons red-wine vinegar 1 teaspoon salt, plus more for seasoning 16 (1-inch-thick) lamb shoulder chops Preparation Roast bell peppers on a grill or under broiler, turning, until skin is blackened....

Ingredients 4 red bell peppers, (about 2 pounds total) 2 tablespoons extra-virgin olive oil 1 medium onion, halved and cut into 1/4-inch-thick slices 2 garlic cloves, minced 1/2 teaspoon paprika 1/4 teaspoon red pepper flakes 1/8 teaspoon saffron 2 tablespoons sherry vinegar 1/2 cup Nicoise olives, pitted Coarse salt and ground black pepper 2 tablespoons chopped fresh mint Preparation Heat the broiler. Broil peppers 4 inches from the heat, turning them as their skins begin to blister and blacken, until peppers have blackened all over in a slightly mottled pattern, about 20 minutes....

Ingredients Olive oil-flavored cooking spray 1 cup sliced fresh mushrooms (3 ounces) 1 medium onion, cut into wedges 1 medium bell pepper, cut lengthwise into eighths 1 medium zucchini, cut into 1/4-inch slices 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 1 cup shredded cheddar or Monterey Jack cheese (4 ounces) 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count) 3/4 cup Old El Paso™ salsa (any variety)...

Ingredients 1 bag (12 oz) torn salad greens 3 medium tomatoes, seeded, chopped 8 medium green onions with green tops, sliced (1/2 cup) 1 1/4 cups light mayonnaise 1 package (1 oz) Old El Paso™ taco seasoning mix 2 packages (9 oz each) frozen cooked fajita-seasoned chicken strips, thawed, coarsely chopped 2 cups shredded sharp Cheddar cheese (8 oz) 6 oz tortilla chips (about 36), broken, if desired Preparation In 13x9-inch (3-quart) glass baking dish, layer salad greens, tomatoes and onions....

Ingredients 1 1/2 lb boneless beef bottom round steak, trimmed of fat, cut into 1-inch cubes 5 cups sliced assorted fresh wild mushrooms, such as portabella, shiitake, oyster and/or porcini (about 10 oz total) 3 medium carrots, sliced (about 1 1/2 cups) 2 leeks, trimmed, cut in half lengthwise, rinsed and sliced crosswise (about 1 1/2 cups) 2 large cloves garlic, finely chopped 1/2 cup uncooked pearl barley 5 1/4...

Ingredients 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting 3 drops green food color 6 unfrosted white cupcakes (purchased or made from a mix) 1 package (3 oz) cream cheese, softened 2 cups powdered sugar 1 tablespoon milk 1/4 teaspoon lemon extract Betty Crocker™ candy decors Betty Crocker™ decorating icing Preparation In small bowl, mix frosting and green food color until well blended. Frost cupcakes....

Ingredients 1/2 cup Yoplait® Original plain nonfat yogurt 1 tablespoon fat-free mayonnaise or salad dressing 1 teaspoon chopped fresh or 1/2 teaspoon dried dill weed 1 teaspoon Dijon mustard 1/4 teaspoon salt 1 large white potato, cooked and cubed (2 cups) 1 large sweet potato, cooked and cubed (2 cups) 1 small stalk celery, chopped (1/3 cup) 1/4 cup sliced radishes 2 medium green onions, chopped (2 tablespoons) Preparation In large glass or plastic bowl, mix yogurt, mayonnaise, dill weed, mustard and salt....

Ingredients 4 veal paillards Salt and pepper 1 tablespoon extra-virgin olive oil 1 tablespoon plus 3 more tablespoons unsalted butter 2 cups sliced mushrooms 2 tablespoons minced shallot 3 tablespoons medium-dry sherry (such as amontillado) 2 tablespoons Grainy mustard 3/4 cup low-sodium chicken stock 1 tablespoon finely chopped fresh chives Preparation Season paillards on both sides with salt and pepper. Heat extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter foams....

Ingredients 2 leeks, white and pale-green parts only, cut into 1-inch rounds, rinsed well 2 carrots, cut into 1-inch rounds 1 small onion, cut into 1-inch pieces 3 garlic cloves 8 cups water 5 flat-leaf parsley sprigs 2 thyme sprigs 1 dried bay leaf 2 teaspoons whole black peppercorns, crushed Preparation Cook leeks, carrots, onion, and garlic, covered, stirring occasionally, in a medium saucepan over medium heat for 10 minutes....

Ingredients 8 baby Yukon Gold potatoes (10 ounces), halved Coarse salt and freshly ground pepper 3 tablespoons red-wine vinegar 2 tablespoons minced shallot 1 teaspoon Dijon mustard 1/3 cup extra-virgin olive oil 1 head frisee, trimmed 4 fresh chives, cut into 1-inch pieces (2 tablespoons) Preparation Place potatoes in a medium pot of salted water. Bring toa boil. Reduce heat, and simmer until potatoes are forktender, 10 to 15 minutes. Drain....

Ingredients 3 bananas, peeled and frozen 1 cup frozen berries Preparation Puree ingredients in a food processor until smooth. Serve immediately. Related Video

Ingredients 1 3/4 cups Gold Medal™ all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup butter or margarine 1/3 cup finely chopped dried apricots 1/3 cup white vanilla baking chips 1 egg About 1/3 cup half-and-half Additional sugar, if desired Preparation Heat oven to 425°F. In large bowl, mix flour, 1/4 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs....

Ingredients 1 tablespoon olive oil 1 1/2 cups 1/4-inch slices zucchini and/or summer squash 1 clove garlic, finely chopped 2 cups uncooked farfalle pasta (6 oz) 1 3/4 cups Progresso chicken broth (from 32-oz carton) 1/2 cup whole milk ricotta cheese 2 tablespoons grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon pepper 2 teaspoons fresh lemon juice 2 tablespoons chopped fresh basil leaves, plus more for garnish Preparation In 10-inch skillet, heat oil over medium-high heat....

Ingredients 2 cups Gold Medal™ all-purpose flour 3/4 cup butter or margarine, softened 1/4 cup granulated sugar 1/3 cup light corn syrup 1/2 teaspoon salt 2 packages (8 ounces each) cream cheese, softened 3 eggs 1 cup light corn syrup 2 teaspoons vanilla 3/4 cup apricot preserves Powdered sugar, if desired Preparation Heat oven to 375°F. Grease bottom and sides of rectangular pan, 13x9x2 inches. Beat flour, butter, granulated sugar, 1/3 cup corn syrup and the salt in large bowl with electric mixer on low speed until dough forms....