Table of Contents
Tips & techniques4
A Guide to Buying Shrimp6
Clear up shrimp mystique. All you need to know to buy the right shrimp.
Shrimp & Grits8
A Southern tradition that can grace anyone's dinner table. Grits are hip now.
Wildly popular and now it's easy. Learn the secrets to perfect Coconut Shrimp.
Crisp, golden, flavorful -- good crusted chicken is an art. We make it easy.
Parmesan Crusted Chicken with Sage-Butter Sauce14
Say "no" to bland chicken! This Parmesan crust has flavor written all over it.
Mashed Potatoes and Root Vegetables
It's a dangerous game to mess with mashed potatoes—they are sacred food. But there's more to these potatoes than a trendy name. They've got roots, too
2 lb. Yukon gold or russet potatoes, peeled, cut into chunks
1 cup sweet potato (yellow variety), peeled, diced
1⁄2 cup rutabaga, peeled, diced
1⁄2 cup turnip, peeled, diced
2 T. kosher salt
Cold water to cover
1⁄4 cup heavy cream
1⁄4 cup milk
1 T. unsalted butter
Pinch ground nutmeg
Pinch ground white pepper
Mash Potatoes and Vegetables; Gradually Stir in Milk Mixture.
To prepare, first cut potatoes in chunks and dice sweet potato, rutabaga, and turnip. Place the potatoes, vegetables, and salt in a large pot and add enough cold water to cover by 1/2". Now, cover the pot and bring to a boil over high heat. Reduce heat and simmer until vegetables are soft, but not falling apart, 10–12 minutes. Test for doneness with a fork.
Warm the cream, milk, butter, nutmeg, and pepper in a small saucepan while the potatoes cook. Drain vegetables then return them to the saucepan. To evaporate excess water, increase heat to high and stir constantly until they begin to stick slightly (but not scorch!), 1–2 minutes. It’s okay if they start falling apart.
Mash the vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher. Once mashed, gradually stir in the warm milk mixture until desired consistency is reached. Taste for seasoning. Serve hot.
Per serving: 131 calories; 25 calories from fat; 4g total fat; 23g carb.; 366mg sodium
Pecan Crusted Chicken Salad with Honey-Mustard Dressing16
Plain chicken breasts make a statement with this restaurant-quality salad.
Honey is one of nature's finest products. Take a peek into its fascinating world.
Big, chewy, and sweet, these cookies hit the spot.
Honey-Lime Chicken Wings20
Everybody digs chicken wings. But you'll love these no-mess wings more!
Spicy BBQ Chicken Wings
These spicy-sweet wings are similar to Buffalo wings, but not as messy to make. Serve them with traditional celery and carrot sticks, and blue cheese dressing for dipping.
For the Chicken and Brine—
5 lbs. chicken wings, tips removed
2 cups boiling water
1⁄2 cup brown sugar
1⁄2 cup kosher salt
Add to Bag:
6 cups ice water
prepared chicken wings
For the Sauce—
1⁄2 cup clover honey
1⁄2 cup apple cider vinegar
1⁄2 cup ketchup
2 T. prepared yellow mustard
2 t. cayenne
2 t. kosher salt
1 t. freshly ground black pepper
1 t. garlic, minced
1⁄2 t. dried thyme
1⁄2 t. dried oregano
1⁄4 t. dried ground ginger
Prepare wings by first cutting off the tips (discard or save for stock).
Dissolve boiling water, sugar, and salt in a 2-gallon resealable plastic bag.
Add ice water to cool, then the wings. Seal bag and chill at least one hour, or up to 12 hours.
Whisk together all sauce ingredients. When ready to prepare wings, preheat oven to 450° and line two baking sheets with double layers of parchment paper. Place sauce in a large saute pan and bring to a simmer over medium-high heat. Remove wings from brine, add them to the sauce, and simmer for 20 minutes, turning wings often to coat with sauce. Transfer chicken to prepared baking sheets (do not crowd the pans or wings will not brown as well) and roast for 10 minutes. Brush wings with some of the remaining sauce left in the saute pan, and roast 10 more minutes. Brush again with sauce and any accumulated pan juices; roast another 5 minutes. Remove from pans while hot or wings will stick.
Think of this sorbet when you need something just /a little/ sweet after dinner.
Technically, sherbet is just a sorbet with added egg whites or dairy products - milk, buttermilk, or yogurt. Here, yogurt cuts the grapefruit's tartness, lightening its intensity.
1 cup fresh pink grapefruit juice, strained
1 cup plain lowfat yogurt
1⁄3 cup clover or orange blossom honey
2 t. grapefruit zest, minced
1 t. maraschino cherry juice (for coloring, optional)
Combine all ingredients, stirring until honey dissolves and yogurt is completely blended in (no lumps). Process mixture in ice cream maker according to manufacturer’s directions until firm. Transfer sherbet to a freezer container, press a piece of waxed or parchment paper on top of the sherbet, and cover tightly with a lid. Freeze until firm and scoopable, at least 2 hours.
Making Great Meatballs22
Everybody has a recipe, but this one is juicy and loaded with spicy flavor.
Saucy Meatballs with Pasta24
A classic dish that's good year-round -- homemade meatballs in savory sauce.
Italian Wedding Soup25
Unbelievably quick -- and amazingly good.
We tested 38 to bring you the best 8. You won't go wrong with any of them.
Deborah Madison -- Farmer's Market Vegetables28
Deborah isn't a vegetarian. She just explores the best way to celebrate the goodness in fresh vegetables.
Deborah Madison -- Chard and Cilantro Soup29
Deborah Madison -- Roasted Peppers & Tomatoes30
Deborah Madison -- Winter Squash Risotto31
Peach Berry Cobbler32
The last of summer's favorite fruits come together in this refined cobbler.
Nectarine Plum Crisp34
Homey as it is, you'll gladly serve this crisp to guests.
Pear Blackberry Buckle36
Even if you don't know what a buckle is, you'll love this simple cake.
The Perfect Breakfast38
Simple, fast, flavorful, /and/ colorful. This breakfast is the perfect way to start any special (or ordinary) day.
Questions & answers42
You won't stop eating these easy-to-make subs.