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Ingredients 3 pounds baby red new potatoes, halved or quartered if large 2 tablespoons olive oil, plus more for grates 6 garlic cloves, minced 1/4 cup white-wine vinegar 3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired Coarse salt and ground pepper 3 pounds chicken cutlets (about 12) 1 tablespoon butter Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups) 2 tablespoons Vinaigrette Preparation Heat grill to medium....

Ingredients 2 1/4 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend 1 tablespoon fast-acting dry yeast 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 3/4 cup milk 1/3 cup granulated sugar 3 tablespoons butter 1 teaspoon cider vinegar 2 eggs 1/4 cup granulated sugar 1 teaspoon ground cinnamon 2 tablespoons butter, melted 1 1/3 cups powdered sugar 2 tablespoons milk 1/4 teaspoon gluten-free vanilla Preparation In medium bowl, stir together flour blend, yeast, xanthan gum and salt; set aside....

Ingredients 4 ounces fresh goat cheese, room temperature 6 whole wheat tortillas (6-inch) 1 large ripe mango, peeled, pitted, and thinly sliced 1/2 small red onion, thinly sliced 1 jalapeno, thinly sliced 1/3 cup fresh cilantro leaves Preparation Spread goat cheese on tortillas. Divide mango, onion, jalapeno, and cilantro on one half of each tortilla. Fold tortilla over filling. Heat a large heavy skillet over medium-high. Working in batches, cook quesadillas until cheese softens and tortillas are crisp and browned in spots, 1 to 2 minutes per side (if skillet begins to scorch, reduce heat to medium)....

Ingredients Brie cheese, sliced Tart apple, sliced 3 slices pumpernickel bread Ham, thinly sliced Fruit chutney (such as mango) Preparation Layer cheese and apple onto 1 slice toasted bread. Top with another toasted slice, thenham. Spread chutney on a third toasted slice and place on top. Related Video

Ingredients Butter, for pan 6 large eggs 1 1/2 cups heavy cream 2 teaspoons coarse salt 1/2 teaspoon ground pepper 2 baking potatoes (about 1 1/4 pounds), peeled 10 ounces sugar-baked ham, thinly sliced (less than 1/4 inch thick) 1 package (10 ounces) frozen broccoli, thawed and squeezed dry with paper towels 1/2 cup grated cheddar cheese (2 ounces) Preparation Preheat oven to 350 degrees. Butter a 9-inch-round cake pan (at least 2 inches deep)....

Ingredients 1/2 cup ketchup 1 lb lean (at least 80%) ground beef 1/2 cup Original Bisquick™ mix 1/4 teaspoon pepper 1 small onion, finely chopped (1/4 cup) 1 egg Preparation Heat oven to 450°F. In large bowl, stir 1/4 cup of the ketchup and remaining ingredients until well mixed. Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 10x4-inch rectangle. Cut lengthwise down center and then crosswise into fourths to make 8 loaves....

Ingredients 1/2 cup heavy cream 3 bananas, peeled and sliced diagonally into 1/4-inch-thick rounds 1 pint frozen yogurt Strawberry Sauce Caramel Sauce for Mini Banana Splits Preparation Whip cream to soft peaks; set aside. Place banana slices around inside edges of 6 small bowls. Fill with a scoop of frozen yogurt; top with strawberry or caramel sauce, if desired, and whipped cream. Related Video

Ingredients 2 garlic cloves 2 tablespoons olive oil 1 teaspoon red-pepper flakes 2 plum tomatoes, cored and chopped 1 ounce semisweet chocolate, chopped 1/4 teaspoon ground cinnamon 1/4 cup raisins 2 corn tortillas (6 inches each), cut into 1/2-inch-wide strips 1 small onion, halved and thinly sliced 1 dried ancho chile (available in the spice aisle or produce section) Coarse salt and ground pepper 1/3 cup blanched almonds Preparation In a large heavy-bottom saucepan, heat oil over medium-high....

Ingredients 1 cup heavy cream 1 pint chocolate ice cream 1 pint vanilla ice cream 1 pint strawberry ice cream 1 cup Hot Fudge 4 strawberries, stems and leaves removed, cut into thirds crosswise Preparation In a medium bowl, whip heavy cream with a hand mixer until soft peaks form. Using a serrated knife, cut each pint of ice cream crosswise into four disks. Place a chocolate disk on each of four plates....

Ingredients 2 baby carrots, peeled 4 radishes 1/2 cucumber, peeled 2 stalks celery 2 small beets 1 small bulb fennel, halved lengthwise 1 small lotus root, peeled and blanched Preparation Prepare an ice bath. Using a Japanese mandoline, very thinly slice vegetables directly into ice bath. Let stand until vegetables begin to curl, about 15 minutes. Drain well. Related Video

Ingredients 9 cups Rice Chex™ or Corn Chex™ cereal 1 cup semisweet chocolate chips 1/2 cup Nutella® chocolate hazelnut spread (from 13-oz jar) 2/3 cup butter 2 cups powdered sugar 1 cup roasted salted almonds 2 cups white chocolate-covered mini pretzels Preparation Line large rimmed cookie sheet with waxed paper. In large bowl, add cereal. In medium microwavable bowl, microwave chocolate chips, hazelnut spread and butter uncovered on High in 30-second intervals, stirring after each interval, 30 seconds to 1 1/2 minutes or until smooth....

Ingredients 1 peeled, cored pineapple, cut into 1-inch cubes 1 bottle (750 milliliters) pisco 1 cup sugar 1 cup water 1/2 cup fresh lime juice (from 4 limes) Ice Preparation Combine pineapple with pisco in a nonreactive bowl. Cover, and refrigerate for 3 days (make sure fruit is submerged). Bring sugar and water to a boil; stir to dissolve. Let syrup cool. Stir 1/2 cup syrup and lime juice into pisco mixture....

Ingredients 2 cups mixed olives, pitted, finely chopped 1/4 cup chopped green onions 2 tablespoons olive oil 1 teaspoon lemon juice 1/4 teaspoon freshly ground black pepper 2 garlic cloves, minced 2 (6 to 8-inch) pita (pocket) breads 2 tablespoons olive oil Preparation In medium bowl, combine all relish ingredients; mix well. Let stand at room temperature for about 1 hour or refrigerate up to 4 hours to blend flavors....

Ingredients 2 pork tenderloins (1 pound each), ends trimmed, and trimmings cut into small chunks Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 3 garlic cloves 2 ounces (4 tablespoons) unsalted butter, cut into small pieces 3/4 cup water 3 sprigs thyme Piperade Preparation Season pork with salt. Heat oil in a large skillet over high heat. Add pork tenderloins and trimmings. Brown on all sides. Remove tenderloins from pan (leave in trimmings), and cut into 1-inch-thick medallions....

Ingredients 1 cup water, plus more if needed 1/2 cup meringue powder 1 pounds confectioners' sugar, sifted Gel-paste food coloring in Red Red, Royal Blue, and Navy Blue Preparation Whisk water and meringue powder with a mixer on medium speed until soft peaks form, about 3 minutes. Add sugar, and beat until icing holds a ribbonlike trail on the surface for 5 seconds when beater is raised. (Icing should be the consistency of glue....

Ingredients 2 tablespoons (1/2-inch pieces) angel-hair pasta, broken from about 30 strands 1 tablespoon unsalted butter 1 (about 3/4 cup) small onion, finely chopped Pinch of coarse salt 1 cup long-grain white rice 1 1/2 cups or low-sodium store-bought chicken stock Preparation Heat a dry, small saucepan over high heat until hot. Add the pasta, and cook, stirring, until deep golden brown, about 1 1/2 minutes. Add butter; cook, stirring occasionally, until melted....

Ingredients 1 whole 4-pound chicken Kosher salt 2 bay leaves 1 teaspoon whole black peppercorns 1 medium quartered red onion 2 ribs celery, cut into thirds 9 ounces baby carrots 9 ounces baby turnips 1 pound small potatoes, such as Yukon Gold, red, or purple Freshly ground black pepper 2 tablespoons fresh chopped dill Preparation Remove giblets from the chicken, and season generously with salt. Place in a large pot. Add bay leaves, peppercorns, onion, celery, carrots and turnips (with some of the greens left intact), and potatoes....

Ingredients 1 1/3 cups Gold Medal™ all-purpose flour 1/4 teaspoon salt 1/4 cup canola oil 3 to 4 tablespoons cold water 1 package (8 oz) fat-free cream cheese or 1/3-less-fat cream cheese (Neufchâtel), softened 2 tablespoons sugar 1 container (6 oz) Yoplait® Original yogurt French vanilla 1/2 teaspoon vanilla 1/4 teaspoon almond extract 1 cup frozen (thawed) fat-free whipped topping 4 cups fresh whole strawberries 2 tablespoons semisweet chocolate chips...

Ingredients 2 tablespoons vegetable oil 4 lb beef short ribs 1 large sweet onion (Bermuda, Maui or Spanish), cut in half, sliced 1 bottle (12 oz) chili sauce 3/4 cup plum preserves 2 tablespoons packed brown sugar 2 tablespoons Dijon mustard 2 tablespoons red wine vinegar 2 tablespoons Worcestershire sauce 1/4 teaspoon ground cloves Preparation In 12-inch skillet, heat oil over medium-high heat. Cook ribs in oil (in batches if necessary) 8 to 10 minutes, turning occasionally, until brown on all sides....

Ingredients 2 cups cold brewed tea 2 cups chilled raspberry or cranberry-raspberry juice 2 cups chilled sparkling water Raspberries, lime slices or lemon slices, if desired Fresh mint leaves, if desired Preparation In large pitcher, mix tea, juice and sparking water. Serve tea over ice. Garnish with raspberries and mint leaves. Related Video