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Ingredients 1 pint (about 18) green or black figs, stemmed and quartered 1 pint mixed berries, such as red raspberries, golden raspberries, blackberries, and strawberries, large ones hulled and quartered 1/4 cup granulated sugar 1 tablespoon Grand Marnier liqueur Yellow Genoise Cake Lemon Curd Filling Confectioners’ sugar, for dusting Preparation Combine figs and berries in a small bowl. Sprinkle with granulated sugar and liqueur. Let sit, tossing gently once or twice, until juicy, about 30 minutes....

Ingredients 3/4 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend 1/4 teaspoon salt 1/2 teaspoon gluten-free baking powder 1 1/2 cups sugar 1 cup semisweet chocolate chips 1/2 cup butter 2 eggs 1 teaspoon gluten-free vanilla 1/4 cup seedless red raspberry preserves 1/4 cup heavy whipping cream 3/4 cup semisweet chocolate chips 2 tablespoons butter 24 fresh raspberries Preparation Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups, or spray with cooking spray....

Ingredients 6 large tomatoes (about 3 inches diameter) 1 tablespoon olive oil 2 tablespoons fresh lime juice 1/4 teaspoon salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground red pepper (cayenne) 3 green onions, thinly sliced 1 red bell pepper, diced (about 1 cup) 1/2 cup canned black beans, drained, rinsed 1/2 cup canned white shoepeg corn, drained, rinsed 1 cup cooked quinoa 3/4 cup crumbled feta cheese (3 oz)...

Ingredients 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary 1/4 cup olive oil 2 garlic cloves Salt and pepper 1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces 1/4 cup fresh lemon juice Preparation Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender....

Ingredients 2 cups all-purpose flour (spooned and leveled) 1/2 cup yellow cornmeal 1/2 teaspoon coarse salt 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup granulated sugar 1 large egg 1 1/4 teaspoons pure vanilla extract 1/2 cup confectioners' sugar 1 to 2 drops red or pink food coloring Preparation Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, and salt. In a large bowl, using an electric mixer, beat butter and 1/2 cup granulated sugar on medium-high until creamy, 3 minutes....

Ingredients 2 (3.75-ounce) packages of cellophane noodles 1 small head napa cabbage, shredded (about 8 cups) Canola oil, for frying Coarse salt 2 pounds lean ground pork 2 tablespoons chopped garlic 2 tablespoons chopped fresh ginger 3 tablespoons soy sauce 1 tablespoon Shao Hsing (Chinese cooking wine) or dry sherry 1 teaspoon sugar 1 tablespoon cornstarch 5 scallions, trimmed and chopped 1 teaspoon sesame oil 40 to 50 spring roll wrappers 1 large egg, beaten Preparation Place cellophane noodles in enough hot water to cover; let stand until softened, about 10 minutes....

Ingredients 2 teaspoons olive oil 1 medium yellow onion, finely diced 1 medium shallot, finely diced 3 cloves garlic, minced 3/4 teaspoon freshly ground pepper 3 tablespoons finely chopped fresh oregano 1 tablespoon finely chopped fresh marjoram 2 tablespoons finely chopped fresh thyme 1 tablespoon finely chopped fresh rosemary 1 stalk celery, cut into 1/4-inch pieces 2 medium carrots, (about 5 ounces), peeled and cut into 1/2-inch pieces 1 eggplant, (about 14 ounces), cut into 1/2-inch pieces...

Ingredients 2 1/2 cups all-purpose flour, plus more for work surface 3 tablespoons sugar Pinch of salt 1 cup (2 sticks) chilled unsalted butter, cut into small pieces 2 large egg yolks 1/4 cup cold water Preparation Place flour, sugar, and salt in the bowl of a food processor fitted with the metal blade, and pulse to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds....

Ingredients 1/4 cup butter or margarine 1 cup packed brown sugar 12 to 15 peach halves in heavy syrup (from two 15 1/2-oz cans), drained 12 to 15 maraschino cherries (from 6-oz jar) 1 can (8 oz) crushed pineapple, drained, juice reserved 1 box Betty Crocker™ Super Moist™ yellow cake mix 1/3 cup vegetable oil 3 eggs Preparation Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven....

Ingredients 2 tablespoons Dijon mustard 1/3 cup champagne vinegar, or other mild-flavored vinegar such as rice-wine vinegar 1 cup extra-virgin olive oil 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper, plus more to taste Preparation In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired....

Ingredients 1 pound small potatoes 1/2 cup low-fat buttermilk 1/4 cup sour cream or Greek yogurt 2 tablespoons mayonnaise 1 to 2 tablespoons finely chopped fresh herbs, such as parsley, chives, or basil 3/4 teaspoon fresh thyme leaves 1 small garlic clove, minced Coarse salt and ground pepper Preparation In a medium pot, bring potatoes to a boil over high in salted water and cook until tender when pierced with a knife, about 10 minutes....

Ingredients 2 tablespoons fresh orange juice 1 1/2 teaspoons Dijon mustard 1 teaspoon honey 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground black pepper 2 small carrots, peeled into ribbons 1 bunch watercress, thick stems removed 1 scallion, thinly sliced on bias 2 clementines, peel and pith removed, fruit cut into segments 1/3 cup salted cashews, halved Preparation Whisk orange juice, mustard, and honey in a small bowl. Whisk in olive oil until emulsified....

Ingredients 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 1 1/2 teaspoons curry powder 1/3 cup flaked coconut 1/4 cup apricot preserves 24 shelled deveined cooked medium shrimp 24 sprigs fresh cilantro Preparation Heat oven to 375°F. Unroll dough into 1 long rectangle; gently press perforations to seal. Place curry powder in small strainer. Shake strainer to sprinkle dough with curry powder; sprinkle evenly with coconut. Starting with one long side, roll up dough, jelly-roll fashion....

Ingredients 1 can (14 oz) quartered artichoke hearts, drained, coarsely chopped 1 package (8 oz) cream cheese, cut into cubes 1/2 cup creamy Caesar dressing 3/4 cup shredded Parmesan cheese (3 oz) 1/4 cup chopped green onions (4 medium) Dash red pepper sauce Additional chopped green onions, if desired Finely chopped red bell pepper, if desired Preparation Spray inside of 1- to 1 1/2-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except bread slices, additional green onions and bell pepper....

Ingredients 8 cups bite-size pieces salad greens 3 tablespoons olive or vegetable oil 4 teaspoons red wine vinegar 1/8 teaspoon salt Freshly ground pepper 1/2 small red onion, thinly sliced 12 pitted green olives 3 roma (plum) tomatoes, sliced 1 can (6 ounces) tuna in water, drained and flaked Preparation Toss salad greens, oil, vinegar, salt and pepper in large bowl. Add remaining ingredients; toss. Related Video

Ingredients 8 manicotti shells (from an 8-ounce package) 1 teaspoon extra-virgin olive oil 1 container (15 ounces) part-skim ricotta cheese 1 cup finely grated Parmesan (2 ounces) 1 teaspoon finely grated lemon zest 1 package (10 ounces) frozen spinach, thawed and squeezed dry 2 cups prepared marinara sauce 1/4 teaspoon dried oregano 2 tablespoons heavy cream Coarse salt and ground pepper Preparation Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta shells according to package instructions....

Ingredients 3 tablespoons creme fraiche or sour cream 1 1/2 inch piece fresh ginger, peeled and grated 2 1/2 tablespoons fresh orange juice 1 scant teaspoon poppy seeds Salt and freshly ground pepper 2 small carrots 1 small bulb (about 1/2 pound) fennel 1/4 pound green beans, trimmed Preparation In a small bowl, whisk together creme fraiche or sour cream, ginger, orange juice, and half the poppy seeds. Season to taste with salt and pepper....

Ingredients 1 lb lean (at least 80%) ground beef 1/4 teaspoon salt 1/8 teaspoon pepper 1 can (8 oz) pineapple tidbits in juice, drained, reserving liquid 1/4 cup teriyaki baste and glaze sauce 1 tablespoon cornstarch 2 green onions, sliced (2 tablespoons) 1/4 cup diced red bell pepper, if desired 5 large Bibb lettuce leaves Preparation In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain....

Ingredients Salt 1 pound spinach, trimmed 1 pound large pasta shells 2 tablespoons plus 1 teaspoon extra-virgin olive oil 2 garlic cloves, minced 1 can (28 ounces) crushed tomatoes 1 pound ricotta cheese 4 ounces coarsely grated mozzarella cheese 1/4 cup finely grated Parmesan cheese 1 large egg, lightly beaten Freshly ground pepper Preparation Preheat oven to 375 degrees. Bring a large pot of water to a boil; add salt. Boil spinach until bright green, about 30 seconds....

Ingredients 2 lemons, quartered 1 cup fresh mint leaves 1/2 cup packed light-brown sugar 1/2 medium seedless watermelon (about 9 pounds), rind removed, flesh cut into chunks 1 cup vodka (optional) Preparation Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved. In a blender, puree watermelon in batches until smooth; pour through a fine-mesh sieve into pitcher (you should have about 8 cups of juice)....