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Ingredients 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan 2 1/2 cups all-purpose flour, plus more for the pans 1 cup boiling water 2 teaspoons baking soda 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 2 teaspoons baking powder 2/3 cup packed dark-brown sugar 1 cup unsulfured molasses 1 tablespoon freshly grated ginger 2 large eggs, room temperature, lightly beaten...

Ingredients 8 frozen lean ground beef patties 1/2 to 1 teaspoon garlic pepper 1/2 cup mild or spicy nacho cheese sauce 8 green onions, sliced 8 hamburger buns, split and toasted Preparation Heat coals or gas grill for direct heat. Sprinkle 1 side of each frozen ground beef patty with garlic pepper. Cover and grill patties, pepper side up, 4 to 5 inches from medium heat about 10 minutes for medium doneness, turning once....

Ingredients 4 Cornish game hens (each about 2 pounds), rinsed and patted dry 3 garlic cloves, minced 2 tablespoons minced fresh ginger (2-inch piece) 2 fresh red chiles, seeded and minced (about 2 tablespoons) 1 bunch fresh cilantro, rinsed well and drained 1/2 cup hoisin, plus more for basting Preparation Preheat oven to 375 degrees. Place hens in a roasting pan. Mix together garlic, ginger, and chiles in a small bowl....

Ingredients 1/2 pint bocconcini (about 20 balls) 1/4 cup extra-virgin olive oil Zest of 1 lemon, peeled into long strips 4 small sprigs fresh rosemary 1/4 teaspoon red-pepper flakes 1/2 teaspoon coarse salt Preparation In a medium bowl, combine bocconcini, oil, lemon zest, rosemary, red-pepper flakes, and salt. Let stand at room temperature, at least 30 minutes, tossing occasionally. Related Video

Ingredients 3/4 cup butter or margarine, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 tablespoon grated orange peel 1 tablespoon orange juice 1 egg 2 1/2 cups Gold Medal™ flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup chopped pecans 1/4 cup chopped crystallized ginger 1/4 cup decorator sugar crystals Preparation In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy....

Ingredients 1 1/4 cups water 9 peaches, dried, or 6 ounces store-bought dried peaches 1 boneless pork loin (2 1/2 pounds), trimmed Coarse salt and freshly ground pepper 1 pinch of ground cloves 1 tablespoon all-purpose flour 1/2 cup Peach Jam 2 tablespoons light-brown sugar 1 tablespoon fresh lemon juice Preparation Preheat oven to 450 degrees. Bring 1 cup water to a boil in a small saucepan. Coarsely chop store-bought dried peaches if using....

Ingredients 1 pound penne rigate Coarse salt and ground pepper 4 tablespoons olive oil 1 medium onion, halved and thinly sliced 4 garlic cloves, thinly sliced 1/4 teaspoon crushed red pepper 1 large eggplant, cut into 3/4-inch chunks 1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks 2 tablespoons tomato paste 1/2 cup torn fresh basil, plus more for garnish 3/4 cup ricotta cheese Preparation Cook pasta in a large pot of boiling salted water until al dente, according to package instructions....

Ingredients 4 cups uncooked wagon wheel pasta (8 ounces) 1/2 pound bulk Italian sausage 1 jar (28 ounces) pasta sauce 1 can (4 ounces) mushroom pieces and stems, drained 1/4 cup sliced ripe olives 1 cup shredded mozzarella cheese (4 ounces) Preparation Heat oven to 350°F. Cook and drain pasta as directed on package. While pasta is cooking; cook sausage in 10-inch skillet over medium-heat, stirring occasionally, until no longer pink; drain....

Ingredients 3 cups shelled fresh fava beans (3 pounds in pods) 10 ounces ricotta cheese (preferably buffalo ricotta), drained in a sieve 1/2 cup finely grated Parmesan cheese, plus more for sprinkling 1/3 cup finely chopped fresh mint 1 tablespoon fresh lemon juice Coarse salt Pasta Dough All-purpose flour, for dusting Yellow cornmeal, for dusting 1 stick (8 tablespoons) unsalted butter Freshly ground pepper Preparation Bring a large pot of water to a boil; add beans....

Ingredients 1 (16-oz.) pkg. (2 1/2 cups) dried lentils, sorted, rinsed 8 cups water 2 medium carrots, cut into 1/2-inch slices (1 cup) 2 medium stalks celery, cut into 1/2-inch slices (1 cup) 1 medium onion, chopped (1/2 cup) 2 garlic cloves, minced 2 extra-large vegetarian vegetable bouillon cubes or 2 chicken-flavor bouillon cubes 3 teaspoons curry powder 1 teaspoon salt 2 bay leaves 1 (14.5-oz.) can diced tomatoes, undrained...

Ingredients 2 lb boneless country-style pork ribs 1/2 teaspoon salt 3/4 cup Old El Paso™ Thick ’n Chunky salsa 3/4 cup chili sauce 1 teaspoon ground cumin 1/4 teaspoon ground red pepper (cayenne) 2 tablespoons tomato paste (from 6-oz can) Preparation Spray 3- to 4-quart slow cooker with cooking spray. Place pork ribs in slow cooker; sprinkle with salt. In small bowl, mix salsa, chili sauce, cumin and ground red pepper; spoon over ribs....

Ingredients 2 tablespoons sugar 1 1/2 teaspoons chili powder 1/8 teaspoon ground red pepper (cayenne) 2 tablespoons butter or margarine 1 cup Corn Chex™ cereal 1 cup Rice Chex™ cereal 1 cup Wheat Chex™ cereal 1 cup mixed nuts (from 11.5-oz can) Preparation In small bowl, mix sugar, chili powder and red pepper. In large microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereal and nuts until evenly coated....

Ingredients 3 acorn squash (4 1/2 lb) 2 medium red onions, halved lengthwise, cut into wedges 7 tablespoons olive oil 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 2/3 cup red wine vinegar 3 tablespoons packed brown sugar 1/4 teaspoon crushed red pepper flakes 1/3 cup small fresh mint leaves Preparation Heat oven to 450°F. Cut squash lengthwise in half; remove seeds. Cut crosswise into 1-inch slices. In 2 (15x10x1-inch) pans, place squash and onion wedges in single layer....

Ingredients 1/4 cup plain fat-free Greek yogurt 2 tablespoons finely chopped cucumber 1 tablespoon finely chopped red onion 1 teaspoon chopped fresh dill weed or mint leaves 2/3 cup Progresso™ plain panko crispy bread crumbs 1 teaspoon grated lemon peel 1/2 teaspoon dried oregano leaves 1/2 teaspoon salt 1/4 teaspoon pepper 1 egg 4 tilapia fillets or other mild-flavored, medium-firm fish fillets (3 oz each) Cooking spray 4 whole wheat pita breads (6 inch)...

Ingredients 1 pound ripe tomatoes, quartered (about 5 plum or 3 medium tomatoes) Pinch of salt Pinch of sugar 1 teaspoon freshly ground pepper 1/2 teaspoon balsamic vinegar Preparation In the bowl of a food processor fitted with the metal blade, puree tomatoes with the salt and sugar. Press through a fine sieve into a large bowl, and discard solids. Stir in pepper and vinegar, and transfer to a shallow metal baking pan....

Ingredients 4 medium russet potatoes, scrubbed 3/4 cup part-skim ricotta cheese 1/2 cup plain nonfat yogurt 4 scallions, finely chopped Pinch of coarse salt Freshly ground pepper Preparation Preheat oven to 375 degrees. Place potatoes on a baking sheet. Prick top of each potato a few times with a fork, and bake until easily pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly, about 10 minutes....

Ingredients 1 pound red new potatoes, quartered 3 tablespoons olive oil Coarse salt and ground pepper 1 pound skinless salmon fillet 3 tablespoons white-wine vinegar 2 teaspoons Dijon mustard 1/4 cup snipped chives 10 ounces baby arugula Preparation Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes. Toss potatoes, and push to sides of sheet; place salmon in center, and season with salt and pepper....

Ingredients 1/2 cup wheat germ 1/2 cup unprocessed bran 1/4 cup plain dried breadcrumbs 2 tablespoons ground flaxseed 2 tablespoons grated Parmesan 1/2 teaspoon onion powder 1/2 teaspoon garlic powder Coarse salt and ground pepper 1 tablespoon olive oil 2 large eggs 1 1/2 pounds chicken tenders (about 16) Barbecue sauce, for serving (optional) Preparation Preheat oven to 450 degrees. In a food processor, combine wheat germ, bran, breadcrumbs, flaxseed, Parmesan, onion and garlic powders, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; pulse to combine....

Ingredients 1/2 cup raspberry preserves 2 tablespoons balsamic vinegar 1 tablespoon raspberry-flavored liqueur, if desired 4 boneless skinless chicken breasts 3 teaspoons dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons olive oil 1/2 cup chopped red onion 1/4 cup fresh raspberries Preparation In small bowl, mix preserves, vinegar and liqueur; set aside. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick....

Ingredients Coarse salt 1/4 pound asparagus tips (from about 1 pound asparagus) 1/2 cup fresh shelled green peas or 1 cup frozen small peas, thawed 6 cups Homemade Chicken Stock 1/2 pound baby artichokes, cleaned, cooked, and cut into wedges 4 tablespoons unsalted butter 1/2 cup minced yellow onion 2 cups imported Italian arborio rice 1 cup dry white wine 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving...