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Ingredients 1 whole chicken (about 4 pounds), cut into 10 pieces Coarse salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1 fennel bulb, trimmed and cut into 1/4-inch wedges, 1/4 cup fronds reserved 1 can (15 ounces) water-packed whole artichoke hearts, drained 1 small red onion, cut into 1/2-inch wedges 1 cup chicken stock 1 tablespoon red-wine vinegar 3 tablespoons fresh flat-leaf parsley, coarsely chopped Preparation Preheat oven to 425 degrees....

Ingredients 1 large clove garlic 1 can (15 1/2 ounces) chickpeas, drained 3 tablespoons pimientos, finely chopped, plus more for garnish 1/4 cup extra-virgin olive oil 3/4 teaspoon ground cumin 1 tablespoon finely chopped fresh flat-leaf parsley, plus leaves for garnish Salt and freshly ground black pepper Quick Crostini Preparation Process garlic in the bowl of a food processor until finely chopped. Add chickpeas; pulse until crushed but not pureed, 7 to 8 pulses....

Ingredients 1/2 lb chorizo or Italian sausage 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain 2/3 cup Old El Paso™ Thick ‘n Chunky salsa 1 1/4 cups Mexican cheese blend (5 oz) 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1 egg, beaten Preparation Heat oven to 425°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain....

Ingredients 1 envelope unflavored gelatin 1/4 cup white wine or apple juice 2 1/2 cups finely chopped seeded peeled cucumbers (2 1/2 medium) 1/2 cup fat-free buttermilk 1/2 cup Progresso™ chicken broth (from 32-oz carton) 1/4 cup lime juice 1/3 cup chopped green onions (5 medium) 1/4 cup cholesterol-free reduced-calorie mayonnaise or salad dressing 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed 1/4 teaspoon white pepper...

Ingredients 1 1/2 tablespoons olive oil 3 carrots, chopped 2 stalks celery, sliced 1 onion, chopped Salt and pepper 2 cloves garlic, minced 1/4 teaspoon dried thyme 1 dried bay leaf 1 can (28 ounces) whole tomatoes, with their juice 4 cups water 1 cup lentils, picked over and rinsed well 1 tablespoon wine vinegar Preparation In a large pot or Dutch oven, heat oil over medium heat. Add carrots, celery, onion, 1 teaspoon salt, and 1/4 teaspoon pepper....

Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix 1 1/4 cups eggnog (do not use canned), chilled Oil and eggs called for on cake mix box 1 pouch (7 oz) Betty Crocker™ green decorating cookie icing 2 containers (2.25 oz each) Betty Crocker™ green sanding sugar 24 sugar-style ice cream cones with pointed ends 1 can (8.4 oz) Betty Crocker™ rose red cupcake icing 1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting 8...

Ingredients 3 1/2 to 4 1/2 cups vegetable broth 1 tablespoon olive or vegetable oil 1 (8-oz.) pkg. whole mushrooms, quartered 1/2 cup finely chopped onion 1 garlic clove, minced 1 1/2 cups uncooked short-grain Arborio rice 1/2 teaspoon salt 4 cups baby spinach leaves, coarsely chopped 1 (14-oz.) can small artichoke hearts, drained, rinsed and quartered 2 oz. (1/2 cup) shredded fresh Parmesan cheese Preparation Bring broth to a boil in medium saucepan over high heat....

Ingredients 3 tablespoons extra-virgin olive oil 2 tablespoons Champagne vinegar 1/2 teaspoon sugar Coarse salt and ground pepper 1 head endive, trimmed and sliced crosswise into 1/2-inch pieces 1 large head frisee, trimmed and torn into bite-size pieces 1/2 cup dried cranberries 1/2 cup toasted pistachios, roughly chopped Preparation In a medium bowl, whisk together oil, vinegar, and sugar. Season with salt and pepper. Add endive, frisee, cranberries, and pistachios. Toss to combine; season with salt and pepper....

Ingredients 3/4 cup Roasted Garlic Coarse salt and ground pepper 1 whole chicken (3 1/2 to 4 pounds) 1 tablespoon extra-virgin olive oil Preparation Preheat oven to 425. In a small bowl, roughly mash 3/4 cup Roasted Garlic with a fork. Season with salt and pepper. Rinse chicken inside and out and pat dry. Gently slip your fingers between skin and meat of breast, thighs, and legs to loosen skin. Evenly spread mashed garlic under skin, starting with leg and thigh area and working your way back toward neck....

Ingredients 2 sticks unsalted butter, room temperature, plus more for pan 1 1/4 cups unbleached all-purpose flour, plus more for pan 1 1/4 teaspoons kosher salt 1 1/2 cups granulated sugar 1/2 cup packed light brown sugar 1 cup unsweetened cocoa powder 4 large eggs, room temperature 2 teaspoons pure vanilla extract Candy eyeballs, for decorating 2 cups confectioners' sugar 2 1/2 tablespoons meringue powder 1/4 cup water Preparation Brownies: Preheat oven to 325 degrees....

Ingredients 1 1/2 cups water Coarse salt and freshly ground pepper 1 1/4 cup Israeli or pearl couscous 2 tablespoons extra-virgin olive oil 4 cups brussels sprouts leaves (from 8 ounces brussels sprouts) 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice Preparation Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add couscous, and simmer, covered, until tender, about 8 minutes. Transfer to a large bowl....

Ingredients 1/2 cup (1 stick) unsalted butter, softened, plus more for baking sheets 1 cup sugar 1/4 cup sour cream 1 large egg 1 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup dried currants 1 tablespoon grated lemon zest Preparation Preheat oven to 350 degrees. Generously butter two baking sheets, or line them with parchment paper. Combine the butter and sugar in a mixing bowl; beat until light and fluffy....

Ingredients 2 cups fresh or frozen peas 2 tablespoons extra-virgin olive oil 3 tablespoons chopped fresh mint 1 tablespoon finely grated lemon zest Coarse salt and ground pepper 1/4 pound thinly sliced prosciutto Preparation Cook peas in boiling salted water until tender, then drain. In a medium bowl, lightly mash peas with the back of a fork. Add olive oil, mint, and lemon zest. Season with salt and pepper and stir to combine....

Ingredients 2 1/3 cups Original Bisquick™ mix 1 cup granulated sugar 1/4 cup packed light brown sugar 1 cup canned pumpkin (not pumpkin pie mix) 1/3 cup vegetable oil 3 eggs 1/2 cup chocolate chips 1/2 cup powdered sugar 1 1/2 teaspoons unsweetened baking cocoa 1/2 teaspoon instant espresso or coffee granules or crystals 1 tablespoon plus 1 teaspoon water 1/2 teaspoon vanilla Preparation Heat oven to 350°F (325°F for dark or nonstick pan)....

Ingredients Unsalted butter, room temperature, for muffin cups 2 medium russet potatoes (about 3/4 pound each) Coarse salt and ground pepper 6 tablespoons heavy cream Preparation Preheat oven to 400 degrees. Lightly brush 6 standard muffin cups with butter. Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. Pour 1 tablespoon heavy cream over each....

Ingredients 1 quart (4 cups) vanilla frozen yogurt, slightly softened 1/2 cup frozen orange juice concentrate, thawed 1/4 cup milk Orange slices, if desired Preparation Place yogurt, juice concentrate and milk in blender. Cover and blend on medium speed about 45 seconds, stopping blender occasionally to scrape sides, until thick and smooth. Pour mixture into 4 glasses. Garnish with orange slices. Related Video

Ingredients Coarse salt and ground pepper 3/4 cup yellow cornmeal (not fine ground) 1/2 cup grated Pecorino Romano cheese 1 tablespoon butter Preparation In a large saucepan, combine 4 cups water, 1 teaspoon salt, and 1 teaspoon pepper; bring to a boil. Whisking constantly, gradually add cornmeal. Reduce heat to medium-low; cook, whisking often, until thickened, 10 to 15 minutes. Remove from heat, and stir in Pecorino and butter. Serve immediately, sprinkled with more pepper....

Ingredients 3 large baking potatoes (8 to 10 oz each) 1/4 to 1/2 cup milk 1/2 cup basil pesto 1/3 cup julienne sun-dried tomatoes packed in oil and herbs, drained 1/4 cup sliced ripe olives, well drained 1/2 cup finely shredded Parmesan cheese Chopped fresh basil or parsley, if desired Additional shredded Parmesan cheese, if desired Preparation Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with fork....

Ingredients 1/2 small sugar pumpkin 4 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 tablespoons honey 1/2 pound whole-grain pasta 2 teaspoons minced garlic 2 minced anchovies (optional) 1/2 cup finely chopped toasted walnuts 1/4 cup chopped parsley 1/2 cup finely grated Parmesan cheese Preparation Preheat oven to 425 degrees. Peel pumpkin and cut into 1-inch chunks (about 4 cups). Toss with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and the honey....

Ingredients 2 tablespoons red-wine vinegar 2 tablespoons olive oil 1/2 teaspoon Italian seasoning Coarse salt and ground pepper 3 romaine hearts (from 1 package), thinly sliced crosswise, washed and dried Preparation In a large bowl, whisk vinegar, oil, and Italian seasoning until combined; season with salt and pepper. Add romaine; toss to coat. Related Video