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Ingredients Vegetable oil cooking spray 1 can (5 ounces) evaporated milk 1 1/2 cups packed light-brown sugar 5 ounces (1 1/4 sticks) unsalted butter 1/4 teaspoon salt 1/2 cup confectioners' sugar 1 teaspoon pure vanilla extract 3 ounces toasted walnuts, chopped (1 cup) Preparation Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides. Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly....

Ingredients 1 small onion, sliced 1 medium carrot, chopped 1 stalk celery, chopped 6 whole black peppercorns 2 bay leaves 1/2 cup dry white wine (optional) 4 salmon fillets (6 ounces each) Coarse salt and freshly ground pepper Green Goddess Dressing Preparation In a medium skillet, combine the onion, carrot, celery, peppercorns, bay leaves, and wine. Add enough water to come 1 1/2 inches up side of skillet. Bring to a boil; reduce heat, and simmer 15 minutes....

Ingredients 2 teaspoons extra-virgin olive oil 1/3 cup finely chopped shallots, (2 shallots) 2 cups fresh peas, (or 10 ounces frozen) 1/3 cup ricotta cheese 2 tablespoons fresh chervil, plus more for garnish 1/2 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground pepper, plus more to taste 1/2 recipe Fresh Pasta dough made through step 5 All-purpose flour, for dusting 1/2 cup semolina 4 tablespoons unsalted butter 3 ounces Parmesan cheese Preparation Heat a skillet over medium heat; add oil....

Ingredients 3 ears corn, husks and silks removed 2 medium zucchini, thinly sliced 2 tablespoons fresh lime juice 2 tablespoons extra-virgin olive oil 2 tablespoons coarsely chopped fresh cilantro Coarse salt and ground pepper Preparation Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl....

Ingredients 2 cups whole milk 5 large egg yolks 1/4 cup plus 2 tablespoons sugar 1 cup heavy cream 10 ounces bittersweet chocolate, melted Preparation Bring milk to a simmer. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Add half the milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon....

Ingredients 1 pound parsnips, ends trimmed 1 pound cipolline onions, peeled 1/4 cup fresh rosemary 2 tablespoons extra-virgin olive oil Preparation Preheat the oven to 425 degrees. In a roasting pan, combine the parsnips, onions, and rosemary. Add the olive oil and toss until the vegetables are thoroughly coated. Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the vegetablesare deep amber. Related Video

Ingredients 1/2 cup ranch dressing 1 medium avocado, pitted, peeled and cut into chunks 1 tortilla from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count) Cooking spray 1/4 teaspoon coarse salt 1/4 teaspoon chili powder 2 cups bite-size pieces iceberg lettuce 2 cups bite-size pieces romaine lettuce 1 large tomato, chopped (1 cup) 1 cup diced peeled jicama 3/4 cup shredded cheddar cheese (3 oz)...

Ingredients 1 pound fresh shiitake mushrooms, stemmed 1 tablespoon vegetable oil Coarse salt and ground pepper 1 pound asparagus, trimmed and sliced diagonally into 2-inch pieces 2 bunches (3 to 4 cups) scallions, sliced diagonally into 2-inch pieces 1 teaspoon white-wine vinegar Preparation Thinly slice mushrooms. In a large nonstick skillet, heat oil over high heat. Add mushrooms; cook, tossing often, until browned, about 10 minutes. Meanwhile, bring 3 cups salted water to a boil in a small saucepan; add asparagus....

Ingredients 6 tablespoons extra-virgin olive oil 1 leek, white and pale-green parts only, quartered lengthwise, rinsed well, and cut into 1/4-inch slices (1 1/2 cups) 1 garlic clove, minced Coarse salt and freshly ground pepper, to taste 1 zucchini, unpeeled, very thinly sliced (1 cup) 1 yellow squash, unpeeled, very thinly sliced (1 cup) 2 plum tomatoes, very thinly sliced (3 cups) 1 small Italian eggplant, unpeeled, very thinly sliced (1 cup) 1/4 cup dry white wine, such as Sauvignon Blanc 1 tablespoon chopped fresh oregano Grated Parmesan, for serving Preparation Preheat oven to 375 degrees....

Ingredients Warm water (about 110 degrees) 2 (1/4-ounce) packages rapid-rise yeast 3/4 cup packed dark-brown sugar, divided 6 1/2 cups unbleached bread flour 4 tablespoons coarse salt 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces, plus more for serving Nonstick cooking spray 1/2 cup baking soda 1/2 cup pale ale-style beer Pretzel salt Toppings: poppy seeds, sunflower seeds, pumpkin seeds, sesame seeds, cheddar cheese, and Gruyere cheese Mustard, for serving Preparation In a medium bowl, mix together 2 cups warm water, yeast, and 1/2 cup brown sugar; let stand until foamy, 5 to 10 minutes....

Ingredients 1 cup coarsely chopped seeded watermelon 1 kiwifruit, peeled and cut into pieces 2 ice cubes 1 ripe banana, frozen, peeled and cut into chunks 1/4 cup chilled apple juice Preparation Place all ingredients in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth. Pour smoothie into glasses. Serve immediately. Related Video

Ingredients 1 tablespoon drained capers, rinsed and coarsely chopped 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon coarse salt 1/8 teaspoon freshly ground pepper 1/3 cup extra-virgin olive oil 4 ounces baby arugula (8 cups) 1 cup celery leaves 1 cup fresh flat-leaf parsley 1 cup thinly sliced radishes (about 4) 2 thinly sliced scallions Preparation Whisk together capers, lemon juice, salt, and pepper. Gradually add olive oil, whisking constantly. Combine arugula, celery leaves, parsley, radishes, and scallions in a large bowl....

Ingredients 1 package (1.9 oz) frozen mini phyllo shells (15 shells) 1 tablespoon butter or margarine 1 large Granny Smith apple, peeled, finely chopped 1/4 cup finely chopped walnuts, toasted Dash ground nutmeg 1/2 cup crumbled blue cheese (2 oz) Fresh thyme leaves, if desired Preparation Heat oven to 375°F. On ungreased cookie sheet, place phyllo shells. In 10-inch skillet, melt butter over medium-high heat. Cook apple in butter 5 minutes, stirring frequently, until tender....

Ingredients 1/2 cup water 4 cups bite-sized pieces fresh broccoli 1 pint (2 cups) cherry tomatoes, halved 1/2 teaspoon dried dill weed 1/4 teaspoon lemon-pepper seasoning Preparation In 4-quart saucepan, heat water to boiling. Add broccoli; return to boiling. Reduce heat; simmer over medium-low heat 4 to 6 minutes or until broccoli is crisp-tender. Add tomatoes; cook 1 minute. Drain; toss with dill and lemon-pepper seasoning. Related Video

Ingredients 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 1 1/4 cups all-purpose flour (spooned and leveled), sifted, plus more for pan 1 cup granulated sugar 1 teaspoon pure vanilla extract 5 large eggs, room temperature, lightly beaten 1/2 teaspoon coarse salt 1/4 cup unsweetened cocoa powder 6 ounces semisweet chocolate, chopped or chips Preparation Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan....

Ingredients 1 piece center-cut beef fillet (3 1/2 pounds) Coarse salt and freshly ground pepper 2 tablespoons olive oil 6 ounces foie gras (or other liver) pate, room temperature Duxelles All-purpose flour, for dusting 1 package (17 1/4 ounces) frozen puff-pastry sheets, thawed 1 large egg, beaten Preparation Set a wire rack on a rimmed baking sheet. Season beef with salt and pepper. Heat oil in a large saute pan over high heat until hot....

Ingredients 3 tablespoons extra-virgin olive oil 1 shallot, thinly sliced 2 leeks, thinly sliced and rinsed well 2 fennel bulbs, coarsely chopped 2 celery stalks, coarsely chopped 2 pounds hake or cod heads, tails, and bones, cut into 2-inch pieces 5 whole black peppercorns 1 fresh bay leaf 1 teaspoon coriander seeds 3 stems fresh tarragon 3 stems fresh flat-leaf parsley 3 stems fresh chervil 15 fresh chives Preparation Heat a 12-quart stockpot over low heat....

Ingredients 2 large egg whites, room temperature 3/4 cup light corn syrup 1/2 cup sugar 1 1/2 cups light corn syrup 1 1/2 cups sugar 4 tablespoons (1/2 stick) unsalted butter, melted 1 teaspoon pure vanilla extract 1/4 teaspoon salt 3 1/2 cups whole raw almonds, skin on Vegetable oil cooking spray Preparation Begin by making the mazetta: Using an electric mixer, beat egg whites until stiff; set aside. In a 1-quart saucepan, combine corn syrup, 1/4 cup water, and sugar....

Ingredients 2 1/2 pounds fingerling or small new potatoes, halved (quartered if large) Coarse salt and ground pepper 1/4 cup olive oil 3 tablespoons Dijon mustard 2 tablespoons sherry vinegar 1 small shallot, minced (2 tablespoons) 3 tablespoons chopped fresh parsley 1 teaspoon chopped fresh thyme 1/4 small red onion, sliced Preparation Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes....

Ingredients 12 unpeeled small red potatoes, cut into fourths 2 tablespoons butter or margarine, melted 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon peppered seasoned salt 1/4 cup chopped fresh cilantro Preparation Heat coals or gas grill for direct heat. Place potatoes in large bowl. Add remaining ingredients except cilantro; toss to coat. Place in grill basket (grill “wok”). Cover and grill potatoes over medium heat 10 to 15 minutes, shaking basket or stirring potatoes frequently, until tender....