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Ingredients 1 tablespoon olive oil 2 medium onions, halved and thinly sliced 1/2 teaspoon dried thyme Coarse salt and ground pepper 1 package (8.8 ounces) pappardelle pasta or 8 ounces fettuccine 2 tablespoons butter 2 ounces Parmesan, shaved with a vegetable peeler Preparation In a large skillet, heat oil over medium. Add onions and thyme; season with salt and pepper. Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes....

Ingredients Coarse salt 8 ounces campanelle pasta (or other short macaroni) 2 tablespoons olive oil 1 to 2 garlic cloves, minced 3 tablespoons tomato paste 3/4 cup chicken broth Freshly ground black pepper 1 tablespoon butter Preparation Boil a large pot of water. Generously salt the water and boil the pasta for 2 minutes shy of the package instructions. Taste for doneness and drain – the pasta should be al dente (soft but still firm, never mushy)....

Ingredients 1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish 5 garlic cloves 2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish 1 tablespoon Dijon mustard Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes Preparation Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl....

Ingredients 2 pounds confectioners' sugar, plus more if needed 2/3 cup water, plus more if needed 1/2 cup plus 2 tablespoons meringue powder Gel-paste food coloring Preparation Mix sugar, water, and meringue powder with a mixer on low speed until smooth, about 7 minutes. Icing should be the consistency of glue. (If icing is too thick, mix in a little more water. If icing is too thin, add more confectioners’ sugar....

Ingredients 2 tablespoons extra-virgin olive oil 3/4 cup plain breadcrumbs 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon dried thyme, crumbled 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 2 pounds squid, cleaned and cut into 1/4-inch-thick rings 1 pound medium asparagus, trimmed 1 teaspoon red-wine vinegar 1 tablespoon freshly squeezed tangerine juice 8 cups (8 ounces) mixed salad greens 1 medium red onion, peeled and thinly sliced into rings...

Ingredients 2 medium cucumbers Coarse salt 2 tablespoons unsalted butter 1 tablespoon mint or dill Freshly ground pepper Preparation With a vegetable peeler, peel skin of cucumber in lengthwise strips, alternating and removing about half of the skin. Cut cucumbers in half lengthwise, and scoop out the seeds with a teaspoon. Cut each half lengthwise in 3 or 4 wedges, then crosswise into 2-inch lengths. Bring a pan of salted water to a boil, add cucumbers, and simmer until almost tender, 3 to 5 minutes....

Ingredients 2 lb lean (at least 80%) ground beef 1 large onion, chopped (about 3/4 cup) 1 can (28 oz) baked beans, undrained 1 can (15.5 oz) butter beans, drained, rinsed 1 can (15 oz) Progresso™ kidney beans, drained, rinsed 1 bottle (12 oz) chili sauce 2 cans (4.5 oz each) Old El Paso™ chopped green chiles 2 tablespoons packed brown sugar 3 teaspoons chili powder Shredded Cheddar cheese, if desired...

Ingredients 1 package (2.1 oz) frozen mini phyllo shells (15 shells) 3 oz chèvre (goat) cheese, crumbled 1 package (3 oz) cream cheese, softened 2 oz smoked salmon, flaked (from 4.5-oz package) 2 tablespoons shredded fresh Parmesan cheese 1 tablespoon chopped fresh basil leaves 1 tablespoon whipping cream 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 tablespoons chopped pecans, toasted* Preparation Thaw phyllo shells as directed on package. In medium bowl, mix all remaining ingredients except pecans until well mixed....

Ingredients 1 quart (4 cups) strawberries, cut in half 4 cups sugar 3/4 cup water 1 package (1 3/4 ounces) powdered fruit pectin Preparation Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally. Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly....

Ingredients Unsalted butter, for pan 8 extra-large eggs, room temperature, separated 1/2 cup granulated sugar 1 1/2 teaspoons pure vanilla extract 1/2 cup cake flour (not self-rising) 2 teaspoons sifted baking powder 1 pint heavy cream 2 tablespoons confectioners’ sugar, plus more for work towel 1 quart strawberries, washed, dried, and hulls removed Preparation Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside....

Ingredients 1/4 cup pine nuts 4 small tomatoes, cored, seeded, and sliced 1/2 inch thick Coarse salt and freshly ground pepper 3/4 cup raisins 1/2 cup freshly squeezed orange juice (from about 2 oranges) 6 medium yellow bell peppers, plus 1 yellow pepper, cored, seeded and finely chopped 2 cups water 1 cup white rice 4 tablespoons unsalted butter 1 small white onion, finely chopped 2 medium shallots, finely chopped...

Ingredients 3 tablespoons all-purpose flour 6 tablespoons cold water 2/3 cup unseasoned dry bread crumbs 1 teaspoon salt Dash of ground red pepper (cayenne) 1 package (12 oz) extra-firm tofu packed in water, drained, cut into 1-inch cubes Vegetable oil 2/3 cup barbecue sauce, sweet-and-sour sauce, salsa or ketchup Preparation In small bowl, beat flour and water with wire whisk or hand beater until smooth. In shallow dish or pie plate, toss bread crumbs, salt and red pepper....

Ingredients 12 oz chocolate-flavored candy coating, cut up 3/4 cup coarsely chopped cashews 12 oz vanilla-flavored candy coating (almond bark), cut up 3/4 cup dried tropical three-fruit mix (from 7-oz bag) Preparation Line cookie sheet with waxed paper. In 1-quart microwavable bowl, microwave chocolate coating on High 1 minute; stir. Microwave in 15-second increments, stirring after each, until melted. Stir in cashews. Spread in thin 12x9-inch rectangle on cookie sheet. Refrigerate 15 minutes....

Ingredients 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan 1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan 1 teaspoon coarse salt 1/2 cup unsweetened Dutch-process cocoa powder, plus more for marbling 1 teaspoon pure vanilla extract 2 large eggs, room temperature 3/4 cup granulated sugar 1/4 cup packed light-brown sugar 8 ounces dark-chocolate-covered almonds, chopped 3 ounces marzipan Royal Icing and Fleurs-de-Lis for Almond Brownie Coffins...

Ingredients 1 small shallot, finely chopped 1 tablespoon white-wine vinegar or Champagne vinegar 1 teaspoon lemon juice 1 teaspoon orange juice Coarse salt 1/3 cup extra-virgin olive oil 1/4 teaspoon lemon zest 1/4 teaspoon orange zest 2 grapefruits, peeled and segmented 3 Hass avocados, peeled and thinly sliced lengthwise Chervil sprigs, for garnish Preparation In a small bowl, combine shallot, vinegar, juices, and a pinch of salt. Let sit for 15 minutes....

Ingredients 1/2 cup sugar 1 tablespoon cornstarch 7 cups pitted red tart cherries, (about 2 pounds) 1/4 teaspoon almond extract 3/4 cup Gold Medal™ all-purpose flour 1/4 cup baking cocoa 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons butter or margarine 1/2 cup milk Cream or ice cream, if desired Preparation Heat oven to 400°F. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries....

Ingredients 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix 1/2 cup butter, softened 3 eggs 2 pouches (17.5 oz) Betty Crocker™ Peanut Butter Cookie Mix 2 tablespoons water 1/2 cup vegetable oil 1 cup salted peanuts Preparation Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, stir chocolate chip cookie mix, butter and 1 of the eggs until soft dough forms. Place dough on ungreased cookie sheet....

Ingredients 1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry, and quartered Coarse salt and ground pepper 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 bunch broccoli rabe (about 1 pound), trimmed 4 garlic cloves, smashed and peeled 1 can (15.5 ounces) cannellini beans, rinsed and drained 1 can (14.5 ounces) diced tomatoes 3 tablespoons roughly chopped almonds 2 to 3 tablespoons fresh lemon juice, for serving...

Ingredients 2 tablespoons butter or vegetable oil 1 lb uncooked chicken breast tenders (not breaded) 3/4 teaspoon salt 2/3 cup Progresso™ chicken broth (from 32-oz carton) 1 tablespoon cornstarch 2 tablespoons honey mustard 1/2 cup dried cranberries 1/4 cup thinly sliced green onions (4 medium) 3/4 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container) 4 cups cooked white or brown rice Preparation In 12-inch nonstick skillet, heat butter over medium heat until hot....

Ingredients 3/4 cup milk 1 tablespoon sugar 1/2 teaspoon vanilla 1/4 teaspoon ground cinnamon 2 large marshmallows Ice cubes 2 tablespoons coffee-flavored liqueur 2 tablespoons vodka 1 tablespoon crushed Cinnamon Toast Crunch™ cereal Preparation In small saucepan, heat milk, sugar, vanilla and cinnamon over medium heat until steaming. Meanwhile, thread marshmallows onto metal or bamboo skewer. Carefully toast over hot stove or with kitchen torch until golden brown. Fill large mug with ice....