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Ingredients 1/3 cup honey 1/3 cup chili sauce 4 teaspoons soy sauce 2 teaspoons Frank’s™ RedHot™ Original cayenne pepper sauce 1 teaspoon cider vinegar 1/8 teaspoon ground ginger 1/8 teaspoon ground cumin 4 boneless skinless chicken breasts (1 lb), each cut crosswise into 1/2-inch-wide strips 1/2 cup blue cheese dressing 1/4 cup sour cream 2 tablespoons chopped fresh parsley 2 tablespoons crumbled blue cheese, if desired Preparation In medium bowl, mix all chicken ingredients except chicken....

Ingredients 6 tablespoons unsalted butter 1/2 cup packed light-brown sugar 2 tablespoons heavy cream 1 teaspoon pure vanilla extract 1/2 teaspoon salt Preparation Heat butter and sugar in a saucepan over medium heat, stirring, until sugar has dissolved. Add cream, vanilla, and salt, and bring to a boil. Remove from heat, and let cool until thickened. Use glaze immediately. Related Video

Ingredients 1 tablespoon olive oil 4 cloves garlic, chopped 1 can (28 ounces) whole peeled tomatoes, in puree 2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can) Coarse salt 1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded 1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish 4 cups (about 3 ounces) tortilla chips...

Ingredients 1 box (6-serving size) chocolate instant pudding and pie filling mix 2 cups milk 3 oz cream cheese (from 8-oz package), softened 1 container (8 oz) frozen whipped topping, thawed 16 double-stuffed creme-filled chocolate sandwich cookies, crushed (about 2 cups) 3/4 cup chopped pecans, toasted Preparation In medium bowl, beat pudding mix and milk with whisk 2 minutes. Cover; refrigerate 5 minutes. In small bowl, stir together cream cheese and whipped topping until well blended....

Ingredients 10 large egg whites 2 1/4 cups sugar 1/4 teaspoon salt 4 cups (8 sticks) unsalted butter, softened 1/2 cup cream of coconut 1/2 teaspoon pure coconut extract Preparation Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, about 3 minutes. Attach bowl to mixer fitted with the whisk attachment....

Ingredients 1/4 cup pumpkin seeds 1/4 cup extra-virgin olive oil 3 tablespoons lemon juice Kosher salt and freshly ground black pepper 2 heads of escarole, tough outer leaves trimmed 1 cup loosely packed whole leaf cilantro Preparation In a large skillet over high heat, toast the pumpkin seeds until they pop. Remove the skillet from the heat and add the olive oil. Whisk in the lemon juice. Season to taste with salt and pepper....

Ingredients 2 1/2 pounds Yukon gold potatoes Coarse salt 3 tablespoons roughly chopped shallots 2 tablespoons white wine 2 tablespoons white-wine vinegar Freshly ground pepper 3 tablespoons extra-virgin olive oil 1/3 cup loosely packed celery leaves from inner stalks, torn in half Preparation Place potatoes in a stockpot, and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until potatoes are easily pierced with a fork, about 20 minutes....

Ingredients 1 large red bell pepper 1/2 teaspoon olive oil 2 large eggs 1 large egg yolk 2 1/2 cups all-purpose flour, plus more for dusting Coarse salt Semolina flour, for storage Preparation Preheat oven to 450 degrees. Rub 1 large red bell pepper (about 10 ounces) with 1/2 teaspoon olive oil, and place on a baking sheet. Cook, flipping after 10 minutes, until skin begins to bubble and is lightly brown in spots, about 25 minutes....

Ingredients 1 cup uncooked couscous 1/2 small orange bell pepper, stem and seeds removed 4 small scallions, white and light-green parts only 12 small yellow cherry tomatoes, halved 2 tablespoons olive oil 1 tablespoon freshly squeezed lemon juice, plus grated zest for garnish (optional) Salt and freshly ground black pepper Preparation Place couscous in a medium heatproof bowl. Pour 1 cup boiling water over the couscous, cover, and let stand 10 minutes....

Ingredients 6 boneless skinless chicken thighs (about 1 1/4 lb), cut into 1-inch cubes 1/3 cup jerk seasoning sauce 1 cup canned or fresh pineapple chunks 2 medium red bell peppers, each cut into 12 wedges 1/2 medium onion, cut into 12 wedges, separated into chunks Preparation In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally....

Ingredients 1 teaspoon plus 2 tablespoons vegetable oil 1/2 cup onion, minced, plus 1 small onion cut into 1/2-inch dice 2 large eggs, lightly beaten Coarse salt and ground pepper 1/2 cup plus 2 tablespoons matzo meal 2 tablespoons seltzer water 1 whole chicken leg, split and skin removed (10 ounces) 1 celery stalk, cut crosswise into 1/4-inch pieces 1 carrot, halved lengthwise and cut crosswise into 1/4-inch pieces 2 cans (14....

Ingredients 5 cups water or unsalted vegetable broth 2 scallions, white and light-green parts only, thinly sliced 2 teaspoons grated fresh ginger 1 garlic clove, thinly sliced 3 tablespoons light-colored miso 2 teaspoons low-sodium soy sauce 3 ounces kale, trimmed and shredded 6 ounces firm tofu, drained, cut into 1/2-inch cubes Preparation Bring the water to a boil in a medium saucepan over medium-high heat. Add scallions, ginger, and garlic. Reduce heat; cover, and simmer 10 minutes....

Ingredients Unsweetened baking cocoa 6 oz bittersweet chocolate, chopped 3/4 cup butter or margarine, cut into pieces 2 teaspoons instant espresso powder or instant coffee granules 1 teaspoon vanilla 1/4 teaspoon ground cinnamon 4 eggs 1 1/2 cups powdered sugar 1/2 cup Original Bisquick™ mix Vanilla ice cream, if desired Preparation Heat oven to 450°F. Grease bottoms and sides of 6 (6-oz) custard cups with butter; sprinkle with cocoa. Place on 15x10x1-inch pan....

Ingredients 3 cups rolled oats (not quick-cooking) 1 cup unsalted, shelled pistachios 1/4 cup unsalted butter, cut into pieces 1/3 cup honey 1 teaspoon ground cardamom 1/2 teaspoon coarse salt 1 cup dried apricots, diced medium Preparation Preheat oven to 300 degrees. In a large bowl, combine oats and pistachios. In a small saucepan, combine butter, honey, cardamom, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes....

Ingredients 8 thin slices prosciutto 8 grissini or other thin breadsticks Preparation Wrap 1 slice of prosciutto around each breadstick, leaving 5 to 6 inches of exposed bread at one end. Related Video

Ingredients 3 tablespoons olive or vegetable oil 2 cups cubed eggplant 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves 1 cup water 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/2-inch slices (2 cups) 1 package (9 ounces) refrigerated cheese-filled ravioli 1 cup freshly shredded Parmesan cheese Preparation Heat oil in 12-inch skillet over medium-high heat....

Ingredients 2 teaspoons salt, plus more for water and pine nuts 2 cups fresh cilantro leaves (1 bunch) 1 tablespoon freshly squeezed lime juice (1/2 lime) 5 tablespoons extra-virgin olive oil 1 tablespoon plus 1 teaspoon unsalted butter, room temperature Freshly ground pepper 3 tablespoons pine nuts 8 ounces wide rice noodles or fresh or dried fettuccine Preparation Bring a large saucepan of generously salted water to a boil. Combine cilantro, lime juice, olive oil, 1 tablespoon butter, 2 teaspoons salt, and pepper to taste in the bowl of a food processor, and puree....

Ingredients 1 cup (about 5 ounces) blanched almonds 3 1/2 tablespoons extra-virgin olive oil, plus more if needed 1/2 small white onion, sliced 1 medium clove garlic, halved Fresh hot green chiles to taste (about 2 serrano or 1 jalapeno), stemmed and coarsely chopped 5 to 6 medium tomatillos (about 9 ounces), husked, rinsed and coarsely chopped 8 radish leaves 3/4 cup loosely packed chopped fresh cilantro leaves 1/2 cup loosely packed fresh flat-leaf parsley leaves, plus more for garnish...

Ingredients 2/3 cup mayonnaise 1/4 cup plain yogurt Juice of 1/2 lemon 1 teaspoon Dijon mustard 2 cloves garlic, chopped 1/4 teaspoon paprika 3/4 pound large red potatoes Salt 3/4 pound carrots, cut into sticks 3/4 pound green beans, ends trimmed 3/4 pound large shrimp, shelled and deveined 4 hard-cooked eggs, peeled and quartered Chopped fresh parsley Preparation Make aioli: In small bowl, stir together mayonnaise, yogurt, lemon juice, mustard, garlic, and paprika....

Ingredients 2 cans (15.5 ounces each) cannellini beans, rinsed and drained 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 to 2 tablespoons red-wine vinegar 1/4 cup water 2 teaspoons finely chopped fresh rosemary Coarse salt and ground pepper Preparation In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary....