Warm weather is on its way, and with it comes a bounty of fresh produce for your summer table. This simple Tomato Bread Salad makes a delicious appetizer or hearty side dish to accompany roast chicken or grilled steak. Although variations of this recipe abound, the following is our favorite. Be sure not to skip the basil, as its fresh flavor and sweet aroma are critical to the dish. Your guests will be begging you for the recipe after the very first bite!

Tomato Bread Salad
Serves 4-6

Ingredients

1 tablespoon red wine vinegar
1 garlic clove, chopped and mashed to a paste
1/4 tsp. freshly ground pepper
1/4 cup extra-virgin olive oil
2 cups 3/4-inch cubes crusty bread (French or Italian recommended)
1 pound vine-ripened red tomatoes, cut into 3/4-inch wedges
1 pound vine-ripened yellow tomatoes, cut into 3/4-inch wedges
1/2 cup fresh basil leaves, finely chopped
1-2 sprigs of basil still on vine
Kosher or natural sea salt to taste

Directions

In a large glass or wood salad bowl, whisk vinegar, garlic paste, and pepper. Whisk in oil until emulsified. Add remaining ingredients and salt to taste. Toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to absorb some dressing. Garnish with sprigs of basil.

With Father's Day fast approaching (June 17th), we've turned our thoughts toward easy-to-plan barbecue menus any man will certainly appreciate.

• First things first. Learn the difference between barbecuing and grilling courtesy of grilljunkie.com.

• MSNBC explores how BBQ goes beyond burgers and buns. Be sure to check out the Grilled Pound Cake with Coffee Ganache recipe at the end of the article.

• Epicurious.com has assembled a great Father's Day barbecue for eight. Features a yummy recipe for Grilled Rib-Eye Steaks among other things.

• Check out the Food Network's delicious recipe for Corn Grilled in the Husk with Roasted Red Bell Pepper Butter. This version of good old corn on the cob won't disappoint.

• Seafood that can take the heat from Cooking Light. Recipes cover ideas for grilling shrimp, tuna, swordfish, grouper, halibut and scallops.

Looking for a crowd-pleasing dish for the 4th of July? Shish kabobs are a versatile and delicious meal that manages to satisfy every guest. The trick is to mix up the skewers with different variations to please all preferences. Rib eye kabobs can be mixed with chicken, shrimp and veggies or you can create shrimp-only kabobs with fruit and veggies. You can also create vegetable and fruit skewers for a vegetarian treat.

For moist and tender kabobs, cut the meat into slightly larger chunks than the vegetables so they can cook together on the grill without drying out. Our recipe for a moroccan style marinade will add flavor and lock in moisture to prevent the kabobs from charring.

Moroccan Flavored Shish Kabobs
Serves 4 to 6

Ingredients:

4 tbls. vegetable oil
1 1/2 tbls. paprika
1 tsp. garlic powder
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground cinnamon
1/2 cup frozen limeade or margarita concentrate, thawed
1 pound boneless, skinless chicken, cut into 1 1/2 pieces
1 pound beef, cut into 1 1/2 pieces (rib eye or filet mignon)
1 pound peeled and deveined shrimp, uncooked
1 3/4 pounds vegetables and/or fruit cut into 1 inch chunks (cherry tomatoes, red bell peppers, mushrooms, sweet yellow or red onions, zucchini, apples, plums, or pineapple)
Generous sprinkling of salt and pepper
Lemon wedges (optional)
Clean, rust-free metal skewers or wooden bamboo skewers soaked in water for up to three hours or overnight

Directions:

First you'll need to assemble the marinade. Heat 2 tablespoons oil and spices in a medium skillet over medium-high heat until mixture sizzles. Add limeade and simmer 3 to 5 minutes until ingredients reduce to a thick paste. Set mixture aside to cool.

Before you begin slicing the meat, poultry, fruit and vegetables, be sure to choose a good knife to use on an ample cutting surface. For fast prep time, we highly recommended the Shun 7 inch Hollow Ground Santoku Knife which features oval recesses to reduce friction between the knife and the food.

Thread ingredients on skewers alternating chicken, meat, and/or seafood with every two vegetable and fruit pieces. If using bamboo skewers, leave as little exposed wood as possible to prevent charring. Place on large platter and pour cooled marinade over skewers to cover. Cover platter with plastic wrap and allow to marinate in refrigerator for up to three hours before cooking.

About 30 minutes before serving, heat grill on high for 10 to 15 minutes. Brush remaining vegetable oil over grill grate to prevent kebobs from sticking during cooking.

Place skewers on grill, close lid and grill until spotty brown, about 5 to 7 minutes. Turn kabobs over and grill until browned on second side and cooked through, about 5 to 7 minutes. Transfer to serving platter and let rest for 5 minutes. Sprinkle with salt and pepper and squeeze lemon or lime juice over kabobs, if you like.

Bruschetta is an appetizer originating in Tuscany, Italy. It consists of a crusty bread rubbed with garlic or cheese and garnished with a topping of tomatoes, olive oil, and spices. This recipe for Seasoned Goat Cheese and Tomato Bruschetta can be paired with a hearty red wine or Chianti.

Ingredients:

11 oz. log of semi-soft goat cheese
1 generous Tbsp. fresh Italian parsley, finely chopped
1 generous Tbsp. fresh Rosemary, finely chopped
1 generous Tbsp. fresh Thyme, finely chopped
8 oz. cream cheese, softened
Fresh ground salt to taste
Fresh ground pepper to taste
6 medium Roma tomatoes or 8 Campari tomatoes, chopped into very small chunks
3 cloves fresh garlic, finely chopped
8 fresh basil leaves, sliced into thin strips
1 baguette
Extra virgin olive oil

Directions:

1. In a medium size bowl or a mixer, combine goat cheese, cream cheese and fresh herbs. Mix until thoroughly blended. Add fresh ground salt and pepper to taste.

2. In a separate bowl, combine tomatoes, garlic and basil. Drizzle olive oil over all. Add fresh ground salt and pepper to taste and gently toss the ingredients to blend well.

3. Pre-heat oven or grill to 350 degrees. Slice baguette into ½-inch slices. Brush with olive oil on both sides. Bake, turning over once, until the slices are a light golden brown. Remove from oven and season one side with freshly ground salt. Let bread cool.

4. Spread baguette slices with herbed goat cheese and top with a spoonful of the tomato mixture. Place on a platter with extra basil for garnish.

The Get Cooking Test Kitchen enjoyed making this recipe with the following tools:

• Shun 6-in. Tomato Knife
• Shun Ken Onion 8-in. Chefs Knife
• Shun 9-in. Bread Knife
• Peugeot Salt and Pepper Grinders

If you haven't already noticed, the staff at Chopontheblock.com is crazy for grilled summer fare. This hearty and satisfying recipe for Steak Salad with Vinaigrette and Feta Cheese will keep you out of the hot kitchen so you can spend more time with your guests.

Ingredients

3 pounds sirloin, strip or rib-eye steak
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, chopped
2 tablespoons finely chopped scallions
1/2 cup olive oil plus 2-3 tablespoons
1/4 cup balsamic vinegar
1/2 tablespoon dijon mustard
1 head Boston, romaine or red leaf lettuce
2 vine-ripe tomatoes, sliced
1/2 cup crumbled feta cheese (skip the low-fat variety for better flavor)
1 1/2 cups garlic croutons
Salt and freshly ground black pepper to taste
Vegetable oil cooking spray

Directions

Place steak in a glass or ceramic dish and add first four ingredients and 2-3 tablespoons of olive oil, turning the steak several times to coat. Cover and refrigerate for 2 to 4 hours.

Prepare a charcoal or gas grill and bring to medium-high heat. Lightly spray the grill rack with vegetable oil cooking spray.

Lift the steak from the marinade, letting most of the marinade drip back into the dish. Grill the meat for 8 to 10 minutes, brushing several times with the marinade during the first 5 minutes of grilling. Turn and grill for 8 to 10 minutes longer until medium-rare, or until it reaches the desired degree of doneness. Set aside to rest.

To make the vinaigrette, whisk together the balsamic vinegar and dijon mustard. Still stirring, add the 1/2 cup of olive oil in a slow, steady stream until emulsified. Season with salt and pepper.

Slice steak against the grain into thin but generous strips. Our Shun Knives Classic 2-Piece Carving Set does the job in a snap. Pour half the vinaigrette over the warm steak. Allow to cool to room temperature. If setting aside for any longer than 30 minutes, cover and refrigerate then bring to room temperature before serving.

Arrange the lettuce on a platter or individual dinner plates. Place the grilled steak over the lettuce and toss gently to coat leaves. Garnish with sliced tomatoes and sprinkle with feta cheese and croutons. Pass the remaining vinaigrette on the side, whisking well before serving.

Lovely with some sliced ciabatta bread slathered in butter.

Serves six.

This fabulous dish of Steamed Halibut, Potatoes and Asparagus Baked in Parchment
is from one of my favorite cookbooks, Meals by Easy from Real Simple Magazine. My husband and I had the opportunity to serve this delicious recipe at a small dinner party and everyone raved about it. The presentation is to die for and the fish comes out flaky and flavorful after being gently steamed in the parchment.

Ingredients

1 1/2 pounds small potatoes, sliced about 1/4 inch thick
4 6-ounce halibut filets, skin removed
2 tablespoons Swissmar sea salt
1 teaspoon black pepper
2 tablespoons chopped fresh tarragon
4 scallions, trimmed and cut into 1-inch pieces
1 pound of asparagus, trimmed and cut into 1-inch pieces
1 tablespoons extra-virgin olive oil
2 lemons

Parchment paper, cut into 8 15-by-15-inch sheets

Directions

Heat oven to 400° F. Tear off four 15-inch squares of parchment paper and arrange on 2 baking sheets. Place 1/4 of the potatoes in the center of each sheet. Rinse the halibut filets and pat dry with paper towels. Place filets on top of potatoes. Season with salt and pepper. Add the tarragon, scallions, and asparagus. Drizzle with oil. Top with the remaining parchment paper sheets and fold the edges over several times to seal (making a pouch). Do not turn upside down. Bake for 25 minutes. To serve, place a packet on each plate and cut open. Slice lemons and offer them at the table or on the plate.

This dish was perfect with a simple rice pilaf and side dish of sautéed baby carrots. A good chardonnay or Pinot Noir is a fine choice to accompany this meal.

Grilled vegetables are easy to prepare, totally delicious and enjoyable all summer long.

Ingredients

2 eggplants, halved lengthwise and sliced into ½-inch semicircles
1 each small red, yellow, and green bell peppers; seeded and cut into eighths
1 each zucchini and yellow squash, sliced on the bias into ½-inch rounds
2 portabella mushrooms, cut in sixths
1 red onion, peeled and sliced into ½-inch rounds (do not separate into rings)
10 spears asparagus, wooded ends removed and cut in 2-inch pieces
¼ cup balsamic vinegar
Juice of 2 lemons
Salt and pepper
2 large cloves garlic, peeled and thinly sliced
1 cup olive oil
1 cup fresh basil, roughly chopped
½ cup flat Italian parsley, roughly chopped

Directions:

Toss vegetables together in large bowl, taking care to keep onion slices intact for easier grilling. In small bowl combine vinegar, oil, lemon juice, generous amounts of salt and pepper, and sliced garlic. Mix well and pour over vegetables; toss lightly until coated. Place vegetables on a gas or charcoal grill at medium heat. Turn gently every 5 minutes and cook until colored and tender, about 15 minutes. Remove from the grill and place vegetables on a sheet pan. Season with additional salt and pepper to taste. Return to large bowl and toss gently with basil and parsley.

For cool summer refreshment, whip up a batch of classic Sangria. Its delightful fruitiness will perk you up on the hottest day. Sip it in the garden with friends, bring it to a barbecue, or keep a batch in the fridge to enjoy all week. Added perks: sangria is effortless to prepare and impressive to serve. So what are you waiting for?

Category: Beverages
Prep time: 15 minutes
Number of portions: 8

Ingredients:

1 large (1.5 liter) bottle inexpensive Merlot (or two 750 ml bottles)
3 large, heavy juice oranges
2 small or 1 1/2 large, heavy lemons
1/2 cup superfine sugar
1/2 cup orange liqueur, such as Cointreau, Grand Marnier, or Triple Sec

Directions:

1. Wash oranges and lemons. Slice lemons and 1 1/2 oranges into 1/8-inch
thick rounds.

2. Combine sliced fruit and sugar in large pitcher. Mix gently for about 1
minute, pressing with spoon and stirring until the fruit juices are released
and sugar dissolves. (Granulated sugar will work if you don't have
superfine; just make sure that you mix long enough for the sugar to combine
with the fruit.) The orange and lemon slices will appear somewhat smashed
but should remain intact.

3. Juice the remaining oranges and add to the pitcher, along with the wine
and orange liqueur.

4. Refrigerate all day (or, at minimum, 2 hours).

5. Stir sangria and serve in wine glasses with ice.

Variations:

White Sangria

The recipe above can be made with fruity, medium-bodied white wine instead
of Merlot.

Extra Fruity Sangria

It's fun to experiment with sangria! Feel free to embellish red or white
sangria with your favorite fruits, adding approximately 1 cup of fresh fruit
to the base of orange and lemon slices AFTER you've mashed the citrus.
You'll need to add 12-24 ounces of sparkling water or lemon-lime soda to
keep your sangria from becoming a fruit stew, and keep in mind that you'll
end up with a larger batch that will serve approximately 12. Consider these
fruit combinations:

• pitted cherries and 1/2-inch chunks of pineapple (1 cup of each)
• thinly sliced strawberries and kiwi (1 cup of each)
• blueberries and peeled, thinly sliced peaches (1 cup of each)
• 1/8-inch slices of apples or pears (1 cup)

Here is a delicious asian-inspired cole slaw recipe that you and your dinner guests will simply adore. It goes great with grilled meats or as a fabulous side dish at a family picnic.

Ingredients

6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic

2 bags of ready-made cole slaw mix from grocer's produce department
2 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
8 large green onions, diced
1/2 cup chopped fresh cilantro

Preparation

Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.) Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve. Serves 4 to 6. To feed a large crowd, simply double or triple the ingredients.

Recipe courtesy of Epicurious.com.

I have fond childhood memories of my mother serving chicken divan to my family on cold winter nights. This recipe from Lisa Nuzzo, one of Chopontheblock.com's resident gourmets, is a delicious and comforting meal you'll be certain to enjoy.

Ingredients:

3–4 medium boneless skinless chicken breasts
2 cans cream of chicken soup
2 heads of fresh broccoli (2 lbs frozen)
½ cup mayonnaise
1 ½ cups of milk (enough to make the sauce creamy and not too thick)
2 cups grated sharp cheddar cheese
1 tsp. curry powder
garlic salt (to taste)
fresh ground black pepper (to taste)
olive oil

1. Season chicken breasts with garlic salt and pepper. Heat a large skillet with enough olive oil to cover the bottom. When skillet is hot, add chicken breasts and sear until golden brown on all sides.

2. Preheat oven to 350 degrees. Place browned chicken in oven-safe cooking dish or pan and bake for 15–20 minutes. Remove from oven and slice into medium-size strips (chicken should be almost completely cooked).

3. Steam broccoli until tender crisp (don’t overcook).

4. In a large bowl combine soup, milk (gradually, to thin the sauce), mayonnaise, grated cheese, and curry powder. Add a dash of garlic salt and fresh ground black pepper to taste; mix thoroughly. Add chicken pieces and broccoli to the bowl and toss to combine. Add more milk if necessary. Pour mixture into a lightly greased baking dish and bake at 350 degrees for 25–30 minutes until bubbly and slightly brown on top.

5. Serve over Basmati rice. Enjoy with a light Pinot Grigio and warm crusty bread.

Dear Get Cooking Readers,

Many thanks to the dedicated and talented cooks that entered Chop On the Block's Sizzling Summer Recipe Contest. We received many recipes from across the United States and each and every one has been creative, inspired and delectable. Our team of test cooks is hard at work. We'll be sending out an e-mail message at the end of November to all our contestants announcing the top finalists and their winning creations.

Once again, thanks to all of you who shared your fabulous culinary talents.

Sincerely,

Your Chopontheblock.com Taste Testing Team
www.chopontheblock.com

Every time I ask my kids what they would like for dinner, I always hear the same thing, "Roast chicken Mom"! So, in honor of my children's all-time favorite meal, I present you with the easiest roast chicken recipe the world will ever see.

Ingredients:

1 5 to 6 lb. roasting chicken (no fryers)
5 tablespoons extra virgin olive oil
3 lemons, sliced into quarters
3-4 stems fresh rosemary
Generous amount sea salt and freshly ground black pepper
trussing twine
aluminum foil

Directions:

Preheat oven to 425° F. Wash throughly defrosted chicken, discard giblets (if any in cavity) and pat dry with paper towels. Place chicken in large roasting pan or cast iron casserole dish. Generously salt and pepper.

Open cavity and insert all the lemon quarters except for two. Use the remaining lemons to squeeze fresh juice over chicken skin. You may discard used lemons or place in the cavity if there is room.

Next, slip your hand under the skin of the breast to loosen and make two small pockets. Gently place rosemary stems in pockets and then pat down skin so they are close to the breast meat. Truss chicken with twine.

Pour extra virgin olive oil onto a brush or into your hands and rub all over chicken skin, coating throughly. Salt and pepper again.

Place chicken in oven and roast uncovered for 20 minutes or until golden brown. Turn oven temperature down to 375°. Remove pan and tent chicken with aluminum foil. Return to oven and roast 50 to 60 minutes. Chicken is done when skin is pierced and juices run clear.

Before carving, be sure to remove chicken from pan and let rest on a carving board for an additional 10 minutes.

Nothing is more comforting in the fall than a dish prepared with freshly harvested apples. Pop this Aromatic Apple Crisp recipe in the oven and let the heavenly smell waft through your home.

Ingredients:

Filling

5 to 6 Granny Smith apples
2 tablespoons lemon juice
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons of butter, melted

Topping

3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons old-fashioned oatmeal
1/4 cup plus 3 tablespoons granulated sugar
1/4 cup plus 3 tablespoons brown sugar
12 tablespoons unsalted butter, cut into small pieces and slightly softened

Directions:

Preheat oven to 375° F. Peel, core and chop the apples. We recommend using our Shun Classic 4 1/4-in. Mini Prep Knife.

Toss apples in a bowl with lemon juice, sugars, cinnamon and nutmeg. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine. Let rest for 10 to 20 minutes.

To assemble topping, in another bowl combine flour, oatmeal and sugars. Slice butter into 8 small pieces, and cut butter into flour with a wooden spoon or clean hands until mixture is crumbly and coarse.

Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish and pour melted butter over mixture. Sprinkle with oatmeal topping. Bake at 375° for 30 to 40 minutes, or until apples are tender and topping is lightly browned.

Serve warm or at room temperature, perhaps with a dish of vanilla ice cream or a cup of hot coffee, if desired.

Bolognese ragu, a delicious sauce that originates from Bologna, Italy, is traditionally served on a bed of spaghetti with a heavy sprinkling of grated parmigiano cheese. This satisfying variation is easy to prepare and fills the kitchen with a wonderful aroma. If you have young children who don't like vegetables, you'll be able to sneak in a serving of carrots as well.

Ingredients:

1 ib. ground beef
1 lb. ground pork
1 tbl. extra virgin olive oil
1 large Spanish yellow onion, finely chopped
3-4 cloves of garlic, crushed
2 16 oz. cans whole tomatoes (preferably Italian)
1 8 oz. can of tomato paste
2 carrots, peeled and finely chopped
1 tbl. fresh oregano
1/4 cup half and half or milk
s1 package of angel hair pasta
alt & pepper to taste
parmigiano reggiano or parmesan cheese for grating on top

Directions:

In a large saute pan or deep skillet, brown the beef and pork on low heat. Stir in the chopped onion and extra virgin olive oil and cook until onions are translucent. Using a garlic press, crush garlic over meat and onions and stir into mixture.

Next, add the whole tomatoes, tomato paste, oregano, and sliced carrots. Add salt and pepper to taste. Slowly pour in half and half or milk to give sauce a creamy, rich texture. Cover pan and simmer on low for about one hour.

In the meantime, bring a large pot of salted water to boil. Add angel hair pasta and cook 4 to 5 minutes. Drain pasta with colander and return to pot. Pour meat sauce over pasta and add generous sprinkling of grated cheese on top.

This meal is perfectly paired with crusty Italian garlic bread and a crisp green salad.

This recipe for Sizzling Garlic Shrimp, also known as Gambas Al Ajillo in Spain, will have people moaning in ecstasy every time they take a bite. Serves 4-6.

Ingredients:

6 tablespoons olive oil
1 lb small to medium peeled raw shrimp
3 garlic cloves, finely chopped
Crushed chilies, from a mill, or finely diced dried, or fresh red chilies, as preferred
Salt

Directions:

Heat the oil in a flameproof terra cotta cazuela dish over a medium-high heat (or in the oven at 350 degrees). As soon as the oil starts to simmer, throw in the shrimp, garlic, and chilies. Fry vigorously for a few minutes, then add salt and serve, still sizzling, in the dish (the shrimp will carry on cooking as you take them to the table). Serve with plenty of hearty bread for dipping and authentic Spanish Sangria.

Recipe from 'The Spanish Kitchen' by Clarissa Hyman as featured on LaTienda.

Celebrate Valentine's Day with these romantic menu plans for two.

Steak Lovers' Menu

Pomegranate Martini — Oprah.com
Tender Lettuce Salad with Champagne Vinaigrette — RealSimple.com
Steak Diane — PaulaDeen.com
Stuffed Baked Potatoes With Horseradish Cream Sauce — Epicurious.com
Espresso Crème Brulee — BBC.com

Fish Menu

Passion Fruit Cocktail — gourmetsleuth.com
Roasted Beet Salad with Toasted Walnuts and Goat Cheese — Epicurean.com
Salmon and Rice in Puff Pastry with Dill Sauce — Gourmetsleuth.com
Roasted Asparagus — BarefootContessa.com
Chocolate Fantasy Cake — Emerils.com

Vegetarian Menu

Champagne Cocktail — SandraLee.com
Wedge Salad with Blue Cheese Dressing — FoodNetwork.com
You Won't Be Single for Long Vodka Cream Pasta — Oprah.com
Individual Strawberry Trifles — RazzleDazzleRecipes.com

For an elegant and easy Valentine's Day treat, try this recipe from Better Homes and Gardens magazine. Serves eight.

Ingredients

2 sticks unsalted butter, cut into pieces (1/2 pound)
8 ounces bittersweet chocolate, chopped; or 1 1/3 cups semisweet chocolate pieces
4 eggs
4 egg yolks
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla
1/8 teaspoon salt
1 package fresh raspberries
whipped cream (optional)

Directions

Lightly butter eight 8-ounce ramekins or 1-cup souffle dishes; line bottoms with parchment or wax paper. Place the prepared ramekins on a shallow baking pan or on a large cookie sheet. Set aside.

In a heavy-bottomed, medium saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. (Or, in a mixing bowl, combine the butter and chocolate. Place mixing bowl over a pot of simmering water and melt butter and chocolate, stirring frequently. Remove bowl from the simmering water pot; set aside to cool slightly.)

In a large mixing bowl, beat eggs and egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon-colored. Mix a large dollop of the beaten eggs into the butter-chocolate mixture. Gently fold until combined. Fold butter-chocolate mixture into remaining beaten eggs. Sprinkle in sugar, flour, vanilla, and salt. Continue to fold until the mixture is combined.

Quickly divide the batter evenly among prepared ramekins. Bake in a 350 degree F oven for 9 to 10 minutes or until the top edges of cakes are firm to the touch, but still soft in the center when pressed with a fingertip. Remove from oven and set ramekins on a wire rack until completely cool.

Line a baking sheet with parchment paper. When cakes are cool, use a small metal spatula to loosen edge of cakes from side of ramekin and unmold onto the parchment-lined baking sheet. The centers of the cakes should be soft. (If not using immediately, wrap in plastic wrap and refrigerate.)

When ready to serve, place cakes on a microwaveable serving plate. Heat in a microwave oven on 100 percent power for 1-1/2 to 2 minutes or until warm. (Center of cake will slightly pop up.) Serve with whipped cream and garnish with a splash of Raspberry Sauce and/or fresh raspberries, if you like.

Raspberry Sauce: In a blender container or food processor bowl, cover and blend or process one 10-ounce package frozen and thawed red raspberries in syrup until pureed. Use a fine sieve to sieve berry mixture. Cover and refrigerate the sauce till ready to use. Makes 2/3 cup.

A hearty and comforting one-pot meal you'll truly enjoy is homemade Tortilla Soup. The charm here lies in the toppings, which guests can customize to their liking. Serves four.

Ingredients

1 large yellow onion, quartered
1 tablespoon olive oil
2 1/2 teaspoons salt
1 teaspoon pepper
1-2 tablespoons fresh cilantro, chopped
1 jalapeño pepper, diced
1 3 1/2- to 4-pound pre-cooked rotisserie chicken
2 cans crushed tomatoes, drained
8 cups low-sodium chicken broth
2 cups tortilla chips
2 cups shredded Chihuahua cheese
2 avocados, thinly sliced
1 cup sour cream (optional)

Directions

Shred the rotisserie chicken meat, discard the skin and set aside. Cover the bottom of a large pot with the olive oil and sautee onion over medium heat until soft. Pour in chicken stock and bring to a boil. Add salt, pepper, jalapeño pepper, cilantro, crushed tomatoes and shredded chicken. Reduce heat and simmer, about 30 minutes.

In each bowl, place a small handful of tortilla chips and Chihuahua cheese. Ladle generous amount of soup into each bowl and top with more chips. Garnish with slicded avocado and sour cream (if desired).

This might be called a sandwich at any other time of day, but a warm and creamy toasted smoked salmon "breakwich" is especially nice in the morning. Serves four.

Ingredients:

8 slices thin-sliced whole-grain bread
2 ounces reduced-fat cream cheese (1⁄4 cup)
6 ounces thinly sliced smoked salmon
2 tablespoons chopped chives
Freshly ground black pepper
4 teaspoons trans fat-free margarine

Directions:

Lay bread on a work surface; spread each slice with 1 tablespoon of the cream cheese. Divide smoked salmon among 4 of the slices. Sprinkle salmon evenly with chives and pepper. Top with remaining bread slices to make 4 sandwiches.

In a large nonstick skillet, heat 2 teaspoons of the margarine over medium heat. Add 2 sandwiches, weight down with a heavy pan, and cook until golden brown, about 2 minutes per side. Repeat with remaining margarine and sandwiches. Cut sandwiches in half and serve warm.

Recipe from The South Beach Diet Taste of Summer Cookbook.

A lovely breakfast in bed is the ultimate Mother's Day gift. We hope you'll enjoy these special fuss-free recipes that dads and children can cook quick and easy.

Cinnamon French Toast - French toast is one of the first dishes kids can learn to cook successfully. (via familytime.com)

Perfect Scrambled Eggs - Elegant yet easy to prepare. (via Mr. Breakfast)

Blueberry Muffins - An easy recipe that can be made with little hands. (via Allrecipes.com)

Berry Fruit Smoothies - Icy and refreshing, smoothies are a cinch to prepare. - (via kidscooking.about.com)

Freshly Squeezed Orange Juice - No cooking required; just grab some fresh oranges, the juicer and get started! (via recipetips.com)

Arrange it all on a nice serving tray, presenting it the way you might see in a fancy restaurant. Use your fine china (you know, the stuff you got for your wedding and haven't used since you had children), a place mat and a pretty napkin. A small vase with fresh flowers and a special note or card will tie things together nicely.

Spicing up store-bought barbecue sauce with a touch of cayenne and a splash of vinegar is an easy trick that makes a big difference. Here, pork burgers get a triple hit of flavor: The sauce gets mixed into the meat, slathered onto the cooked burgers for the last minute of grilling, and brushed on the bun. A cabbage slaw with a creamy dressing tops them off with just the right crunch. Makes 4 servings.

Ingredients:

1 (1/2-pound) piece green cabbage, cored
1/4 cup mayonnaise
1 tablespoon milk
1 tablespoon plus 1 1/2 teaspoons white-wine vinegar, divided
1/2 cup very finely shredded carrot (1 medium)
1 tablespoon thinly sliced fresh chives
1/2 cup bottled tomato-based barbecue sauce
1/4 teaspoon cayenne
1 1/2 pounds ground pork
4 kaiser or soft rolls, split and grilled

Equipment: an adjustable-blade slicer (Get Cooking Hot Tip: Try our Shun Pro Mandolin)

Preparation

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Thinly slice enough cabbage with slicer to measure 2 cups. Whisk together mayonnaise, milk, and 1 1/2 teaspoons vinegar until smooth, then toss with cabbage, carrots, chives, and salt and pepper to taste. Let coleslaw stand at room temperature, uncovered, while making burgers.

Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.

Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).

Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.

Brush cut sides of rolls with remaining 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.

Recipe courtesy of Gourmet , August 2007. Photo by Romulo Yane.

This Father's Day, skip the standard BBQ fare such as burgers or hotdogs and serve up a special Asian meal he's sure to enjoy. This entrée can be prepared under 30 minutes and has a smoky and savory flavor. Pairs nicely with asian cole slaw, rice pilaf or a simple summer salad with a balsalmic vinaigrette.

Ingredients

1/3 cup black bean garlic sauce (available in Asian food aisle at your local grocer)
3 large garlic cloves, minced
1 1/2 tablespoons soy sauce
1 1/2 tablespoons oriental sesame oil
1 tablespoon fresh lime juice
1 tablespoon finely chopped peeled fresh ginger
4 boneless center-cut pork chops (about 8 ounces each)

4 baby bok choy, halved lengthwise

2 tablespoons chopped fresh cilantro
4 lime wedges

Preparation

Prepare barbecue (medium-high heat). Whisk together black bean sauce, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish. Set 2 tablespoons marinade aside. Add pork to remaining marinade; let stand 20 minutes.

Remove pork from marinade; brush cut side of bok choy with reserved 2 tablespoons marinade. Grill pork until just cooked through and thermometer inserted into thickest part registers 145°F, about 5 minutes per side. Grill bok choy until softened and lightly charred, about 5 minutes total.

Divide pork and bok choy among 4 plates. Sprinkle with cilantro, garnish with lime wedges, and serve.

Recipe courtesy of Epicurious.com, August 2004. Photo by Pornchai Mittongtare.

Fourth of July is by far the consummate American holiday and is often celebrated with a leisurely outdoor barbecue. This recipe for flavorful Basil-Stuffed Steak from Midwest Living is effortless to prepare and goes great with a side dish of sweet summer corn on the cob. Serves six.

Ingredients

1 2- to 2-1/2-pound boneless beef sirloin steak, cut about 1-1/2 inch thick
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried parsley flakes
1 cup lightly packed fresh basil leaves, coarsely chopped
1/4 cup finely chopped onion
4 cloves garlic, minced
1-1/2 teaspoons fresh rosemary, finely snipped, or 1/2 teaspoon dried rosemary, crushed
1/8 teaspoon fresh thyme, finely snipped, or dried thyme, crushed
1 teaspoon olive oil

Directions

With sharp knife, make 5 lengthwise slits 3/4 of the way through steak.

In a small bowl, combine the salt, black pepper, and parsley flakes; rub over the steak. In the same bowl, combine basil, onion, garlic, rosemary, and thyme. Press basil mixture into the slits. Using 100 percent cotton string, tie steak loosely at 2-inch intervals to close the slits and hold the filling in. Drizzle with oil.

In a grill with a cover, arrange medium-hot coals around drip pan for indirect grilling. Test for medium heat above pan. Place meat on grill rack over drip pan, not over coals.

Cover and grill until meat reaches desired doneness. (Allow 32 to 36 minutes for medium-rare and 36 to 40 minutes for medium.)

Transfer meat to a carving board; remove strings. Cover with foil and let stand for 5 to 10 minutes. Carve into 1/2-inch slices.

We proudly present the winning recipe from the 2007 Chop On the Block's Sizzling Summer Recipe Contest: Grilled Lamb Chops with Plum Salsa. This fast and easy entrée is sure to please. Goes well with a delicate, fruity white wine.

Ingredients:

8 baby lamb chops
6 small purple plums, halved and pitted
one Anaheim pepper, seeded and minced
1/4 cup mint leaves, minced
1/4 cup cilantro leaves, minced
3 tablespoons rice wine vinegar
salt and pepper
olive oil

Directions:

Brush cut sides of plums with oil and place on grill cut side down. Grill
for 10 minutes, or until browned but not burned. Remove and set aside. Brush lamb chops with oil, salt and pepper. Grill for five minutes per side.

While lamb is grilling, prepare salsa. Dice plums into small dice, place in bowl with mint, cilantro, Anaheim pepper and rice wine vinegar. Taste and add salt and pepper if desired.

Serve two lamb chops per person, topped with a spoonful of salsa. Serve extra salsa on the side.

Thank you to Diane Nemitz of Ludington, Michigan who was awarded our Shun Ken Onion 8-inch Chef's Knife and Bamboo Stand.

I had the pleasure to dine at Buca di Beppo with my family last week and fell head-over-heels in love with their Chicken with Lemon! We ordered the large portion to share amongst the table and we were literally fighting for the last piece. It was so good that I recreated the dish at home with great results. You may pair this with an almond-flavored rice pilaf and a side of steamed asparagus.

Ingredients

2 boneless skinless chicken breasts, (6 oz ea)
Salt, to taste
1 cup flour
1/4 cup olive oil
1/4 cup white wine
4 large lemons
1/2 stick unsalted butter, softened
A small handful drained capers

Directions

Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish.

Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the saute pan skin-side down.

When the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through. When both sides are nice and brown, add white wine and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.

Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place in a 400 degree oven for five minutes to complete cooking.

Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts. Pour sauce directly on top of chicken breasts. Garnish with capers and lemon wedges. Makes 2 servings.

Recipe courtesy of Buca di Beppo.

Tracey Black, who owns Epicuria Fine Foods and Catering in Ottawa, created this wine-friendly dish with root vegetables. This is a perfect make-ahead dish that re-warms beautifully. Pair it with an unoaked chardonnay or a pinot noir. Makes 4 servings

Onion Confit

2 medium red onions, julienned
2 tablespoons butter
1/4 cup brown sugar
1/4 cup red wine
1/4 cup balsamic vinegar
Sea salt and freshly ground black pepper to taste

Roast Vegetables

3 carrots cut into long roll cut*
3 parsnips cut into long roll cut*
1 sweet potato, cut into wedges 3 to 4 inches
1 cup onion confit
1 to 2 tablespoons canola oil
Sea salt and freshly ground black pepper to taste
1/4 cup chopped parsley

Start with onion confit, as it will need to cook while vegetables are prepared and roasted.

Preheat oven to 375 degrees.

In a medium saucepan over medium heat, cook onions in butter until soft, stirring occasionally. Add sugar and cook, stirring occasionally, over medium-low heat until caramelized.

Add red wine and balsamic vinegar and cook at medium-high heat until reduced and dark in color. Season with sea salt and black pepper. Set aside and reheat when ready to serve.

Meanwhile, cut vegetables, ensuring they are similar in size so they will cook at the same rate. Keeping vegetables separate, toss each vegetable with just enough canola oil to lightly coat. Season with salt and pepper to taste.

Place each vegetable on its own parchment-lined baking sheet, and roast until soft. Some vegetables may take slightly longer than others. Remove cooked vegetables, but return them to the oven to re-warm prior to serving.

When everything is ready, toss vegetables, reheated confit and parsley together, season and serve.

*Place on cutting board and take a diagonal slice from the tip. Roll a quarter turn and cut without changing angle of knife. Continue cutting and turning to end. Pieces will have a triangular appearance. This gives the maximum number of cut surfaces for quicker cooking and better penetration of flavors.

Autumn and apples just go together. The following recipe for Roasted Pork Tenderloin with Apples and Fennel calls for Fujis or Braeburns because of their sweet yet tart flavor.

Ingredients:

2 large sweet-tart apples, such as Fuji or Braeburn, sliced
1 large bulb fennel, trimmed, cored and thinly sliced, plus 1 tablespoon chopped fronds for garnish
1 large red onion, sliced
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound pork tenderloin, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons cider vinegar

Directions:

Position racks in upper and lower thirds of oven; preheat to 475°F.

Toss apples, sliced fennel and onion with 1 tablespoon oil in a large bowl. Spread out on a rimmed baking sheet. Roast on the lower oven rack, stirring twice, until tender and golden, 30 to 35 minutes.

About 10 minutes after the apple mixture goes into the oven, sprinkle pork with salt and pepper. Heat the remaining 2 teaspoons oil in a large ovenproof skillet over medium-high heat. Sear the pork on one side, about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Roast until just barely pink in the center and an instant-read thermometer registers 145°F, 12 to 14 minutes.

Transfer the pork to a cutting board and let rest for 5 minutes. Immediately stir vinegar into the pan (be careful, the handle will be hot), scraping up any browned bits, then add to the apple mixture. Thinly slice the pork; serve with the apple mixture and sprinkle with fennel fronds.

Recipe courtesy of the Washington Apple Comission at bestapples.com.

Here are nine comforting recipes to enjoy this fall:

Tastes of Autumn

Cranberry Galette

Gingered Acorn Squash Soup

Chocolate Pumpkin Cake

Ultimate Comfort Foods

Pulled Pork

Beef Stroganoff

Emeril’s Chicken and Rice Soup

Mac ‘n Cheese Three Ways

Sage Baked Macaroni and Cheese

Cayenne-Spiced Macaroni and Cheese

Grown-up Mac and Cheese

Chili De Habanero

This recipe for HOT habanero chili will put a fire in your belly!

Ingredients:

4 large Spanish onions, diced
3 large cloves garlic, minced
1/2 cup butter
2 pounds round steak, diced
2 pounds ground chuck
1 pound ground beef
1 pound ground pork
3 celery stalks
2 banana peppers
1 cup juice from peppers
46 ounce can tomato juice
3 (15 ounce) cans stewed tomatoes
2 teaspoons chopped fresh parsley
1/2 cup chopped watercress, if desired
1/2 cup chili sauce
1 tablespoon instant beef bouillon
1 teaspoon black pepper
1/2 teaspoon dry mustard
2 3/4 blocks Godiva chocolate for baking
1 teaspoon salad herbs
3 tablespoons Worcestershire sauce
2 tablespoons meat tenderizer
3 to 4 dashes Louisiana sauce
4 dashes Mexican sauze (Habaners) or Louisiana sauce (Tabasco)
1/2 teaspoon dried basil leaves
1/2 teaspoon ground red pepper
3 teaspoons ground hot peppers (szechuan) (mandarin)
2 small green bell peppers, diced
1 envelope dry onion soup mix
1 bay leaf
9 tablespoons chili powder
5 teaspoons cumin
1 cup tequila

Directions:

In skillet, saute onions and garlic in butter. In Dutch oven, brown meats together. Add onions and garlic and remaining ingredients except tequila. Heat mixture to boiling. Reduce heat and simmer 3 hours. Add half of tequila during second hour and remainder during last hour. Makes 2 gallons.

Recipe courtesy of the “Potluck For 33,000” cookbook.

Halloween has arrived! Gather up those little and not-so-little goblins and ghosts for a fun-filled Halloween party that will excite all those that attend. Adults and kids can work together to create jack-a-lanterns that can make the “Great Pumpkin” proud.

Plan a Halloween Party with a pumpkin-carving theme. Provide your guests with pumpkins and an assortment of decorating materials. Adults and kids can work together to create Halloween masterpieces.

PRIOR TO THE PARTY

• Purchase pumpkins for the party guests. Select the perfect pumpkins by carefully looking over each pumpkin. Look for pumpkins that are bruise and blemish free. Make sure pumpkin stems are intact. Pumpkins that are at least 10 inches tall will provide ideal space for votive candle burning.

• Go to a craft store to stock up on the pumpkin decorating materials. Fill your cart with magic and permanent markers, tempera paints, disposable paint brushes, glitter glue, plastic carving tools, votive candles and cups, and whatever else catches your eye.

• Purchase a bale of hay from your local nursery.

• Decide on a kid-friendly menu. Make a shopping list and purchase your items.

PARTY DAY

• Spread out your bale of hay and arrange your pumpkins in the hay. Turn your yard into a pumpkin patch.

• Set up some tables outside. Cover the tables with newspaper for easy clean up. Place buckets and large serving spoons along the table to collect the pulp. Place decorating supplies on the tables for your guests to choose from.

• Have refreshments chilled.

AS THE GUESTS ARRIVE

• Have your guests select their pumpkin from the pumpkin patch.

• Have adults carve the tops of the pumpkins. Cutting the top at an inward angle will help keep the top from falling inwards.

• Let your imaginations run wild and have fun creating the perfect jack-a-lanterns.

BEVERAGES

Serve some warm Apple Cider with cinnamon sticks.

APPETIZERS

Here are few links to some great healthy snacks that everyone will enjoy:

Apple Bites

Cheese Fingers

Pumpkin Roll-Ups

OLD FASHIONED GOODIES:

Homemade Marshmallow

Caramel Apples

Peanut Brittle

Wishing you and yours a happy and safe Halloween!

Cider and Tequilla Hot Toddy

Ingredients:

4 cups apple cider
1 cup cranberry juice cocktail
1/2 cup tequila
1/4 cup Triple Sec or other orange-flavored liqueur
Garnish: lime slices

Directions:

In a saucepan heat cider and cranberry juice cocktail just until hot (do not let boil) and remover from heat. Stir in tequila and liqueur. Serve in mugs, garnished with lime slices.

Cranberry Mojitos

Ingredients:

1 bunch fresh mint, trimmed (about 1 cup)
1/2 cup sugar
1 3/4 cups light rum
1 1/4 cups fresh lime juice
3/4 cup frozen cranberry juice cocktail concentrate, thawed
2 10-ounce bottle sparkling water, chilled

Directions:

Using a wooden spoon, mash mint with sugar in bottom of large pitcher or our Swissmar Stainless 7-piece Bar Set will help create those perfectly blended cocktails. Add rum and lime juice; stir to dissolve sugar. Mix in thawed cranberry juice concentrate and water. Mix in 6 cups ice.

Roasted Squash, Red Pepper, and Jack Cheese Quesadillas

Ingredients:

A 3/4 pound seedless piece butternut squash, peeled and cut into 3/4 inch dice(about 5 cups)
1 medium onion, unpeeled, cut into eights
1 large garlic clove, unpeeled
1 tablespoon vegetable oil
Eight 5-to 6-inch flour tortillas
1 cup chopped red bell pepper
1 cup coarsely grated jack cheese
1/4 cup unsalted butter, softened

Chipotle Lime Sour Cream Dip

1 can chipotle chili in adobo, minced (available at Hispanic markets or some specialty food stores)
2 teaspoons fresh lime juice
1 cup sour cream

Directions:

Preheat oven to 400 degrees Fahrenheit. In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion and garlic

In a food processor puree squash, onion, and garlic with salt and pepper to taste until smooth. Squash puree may be made 2 days ahead and chilled, covered. Spread about one fourth squash puree on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter. Heat a griddle or 7-inch nonstick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.

Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.

Recipe courtesy of Epicurious.com.

Plantain Chips

Ingredients:

3 large unripe (green) plantains
1 cup canola oil
1 cup extra-virgin olive oil

Directions:

Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit).
Microwave for 1 minute at 50% power, and then pull off peel. Cut diagonally into thin (scant 1/8-inch) slices. Our Shun Pro Mandolin is the perfect tool to quickly make the plantain slices even and thin.

Pour both oils into 3-to 4-inch-deep medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350 degrees Fahrenheit over medium heat. Working in batches, carefully add several plantain slices to hot oil. Cook until golden brown, turning occasionally, about 4 minutes. Using slotted spoon transfer chips to paper towels to drain. Sprinkle with salt and pepper, cool slightly.

Warm Cilantro Dipping Sauce

Ingredients:

1 cup chopped fresh cilantro leaves
4 garlic cloves, minced
2 Tablespoons apple cider vinegar
1 Tablespoon fresh lime juice
3/4 cup olive oil
1/2 teaspoon hot pepper sauce

Directions:

Blend first 4 ingredients in food processor until cilantro is finely chopped, about 15 seconds. Transfer mixture to medium heatproof bowl. Heat oil in medium skillet over medium heat until hot; slowly whisk into cilantro mixture. Mix hot sauce. Season to taste with salt and pepper; transfer to small bowl. Serve with plantain chips.

Recipe courtesy of Epicurious.com. Photo by Brian Leatart.

The season of family and friends is approaching. Fall is a great time to gather around and share good times and good food. The foodies at Chopontheblock.com wish to share with you some good ideas of what to serve at your next gathering.

Plan a night of South of the Border fun. A little heat will certainly warm up all those that attend.

Suggested Recipes:

• Plantain Chips with Warm Cilantro Dipping Sauce

• Roasted Squash, Red Pepper, and Jack Cheese Quesadillas

• Cranberry Mojitos

• Cider and Tequila Hot Toddy

Here's Gourmet magazine's take on meat-free dishes that can take center stage at any celebration.

Earthly Pleasures

The abundance of the season shines in this vegetarian Thanksgiving feast. Inspired by the Mediterranean, it's at once sophisticated and deeply satisfying.

Artichokes Braised in Lemon and Olive Oil
Mushroom and Farro Pie
Parmesan-Roasted Butternut Squash
Cranberry Sauce with Dates and Orange
Moscatel-Glazed Parsnips
Smashed Potatoes with Roasted-Garlic Gravy
Sauteed Broccoli Rabe
Kohlrabi and Mache Salad
Prune, Cherry, and Apricot Frangipane Tart
Pumpkin Tart with Anise-Seed Crust
Roasted Chestnuts

The Vegetarian's Dilemma

With combinations this robust and flavors this bright, the hardest decision is what to eat first.

Spicy Green Salad with Manchego and Pears
Roasted-Vegetable and Wine Sauce
Rice and Noodle Pilaf with Toasted Almonds
Kale with Garlic and Cranberries
Bittersweet Chocolate Pecan Pie
Apple Galette

Home for the Harvest

A robust meatless feast offers an ideal way to give thanks.

Bruschette with Chickpea Puree and Chopped Arugula Salad
Broiled Polenta Sticks
Roasted Delicata Squash and Mushrooms with Thyme
Sauteed Broccolini with Garlic
Roasted Vegetable Gravy
Frizzled Onion
Meringue Roulade with Anise Cream
Baked Figs in Lemon Syrup

You've got to love Thanksgiving, the only meal of the year when it is perfectly acceptable to consume dessert during dinner. This tart may be prepared up to two days ahead; keep it refrigerated until you’re ready to serve your guests. Be sure to look for the pure maple syrup to use in this recipe. It adds just a hint of sweetness that doesn’t overpower the other flavors of the tart. Serves ten.

Ingredients:

Crust:
1 cup whole wheat pastry flour
1/4 cup pecans
1/8 teaspoon salt
3 1/2 tablespoons chilled butter, cut into small pieces
2 tablespoons maple syrup
Cooking spray

Filling:
1/2 cup maple syrup
2 tablespoons cornstarch
1 1/2 cups mashed cooked sweet potatoes
3/4 cup soft silken tofu, drained
1 1/2 teaspoons finely chopped peeled fresh ginger
1 1/2 teaspoons grated orange rind
3/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Syrup:
1/2 cup maple syrup

Directions:

Preheat oven to 350°. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, pecans, and salt in a food processor; process until pecans are finely ground. Add butter; pulse 4 times or until mixture resembles coarse meal.

With processor on, slowly add 2 tablespoons syrup through food chute, processing just until combined (do not form a ball). Place dough on a lightly floured surface; knead lightly 4 or 5 times (dough will be sticky).

Place dough in a 9-inch round removable-bottom tart pan lightly coated with cooking spray. Place a sheet of plastic wrap over dough; press dough into bottom and up sides of pan. Discard plastic wrap. Pierce bottom and sides of dough with a fork; bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack.

To prepare filling, combine 1/2 cup syrup and cornstarch. Place syrup mixture, sweet potato, and next 6 ingredients (sweet potato through nutmeg) in a food processor; process until smooth, scraping sides. Spoon mixture into prepared crust, spreading evenly. Bake at 350° for 50 minutes or until set. Cool on a wire rack.

Place 1/2 cup syrup in a heavy saucepan; bring to a boil. Cook until reduced to 1/3 cup; remove from heat. Cool and drizzle about 1 1/2 teaspoons over each serving.

Recipe courtesy of Cooking Light magazine.

These Melting Chocolate Meringues from Alice Medrich's cookbook Bittersweet consist of egg whites, melted chocolate and sugar. Light and decadent, meringues are one of those French delicacies that are surprisingly simple. Once you've made them, you'll wonder why you didn't add them to your repertoire sooner. Makes twenty cookies.

Ingredients:

6 ounces of bittersweet or semisweet chocolate, coarsely chopped
2 egg whites, at room temperature
1/4 cup of sugar
1/8 tsp of cream of tartar
1/2 tsp of vanilla extract
1 teaspoon unsweetened cocoa
1/8 teaspoon ground cinnamon
parchment paper

Directions:

Preheat oven to 350F. Melt bittersweet or semisweet coarsely chopped chocolate in a medium saucepan and over low heat and set aside.

In a large bowl using your electric mixer, beat egg whites, cream of tartar and vanilla extract until foamy/frothy and soft peaks form. Gradually add sugar and whip until the peaks are stiff, but not dry. Fold in the melted chocolate.

Drop dough by rounded teaspoon on a parchment paper lined cookie sheet and bake 8-10 minutes. In a small bowl, combine cocoa and cinnamon. Using a sieve or a sifter, sprinkle mixture over the non-baked cookies. The finished cookies will have a crisp, crackled surface. Store in an airtight container.

The celebration of Hanukkah has its origins in 165 BC, when a tiny flask of oil lit the Holy Temple in Jerusalem for eight whole days and nights. Traditional Hanukkah foods are often fried in oil to commemorate this miracle. The following menu from Suzanne Tracht of JAR (Just Another Restaurant) in Los Angeles features dishes prepared with oil. (Those on a Kosher diet should omit the dairy ingredients.) Although the menu will impress your guests, it is actually simple to prepare.

• Butter Lettuce and Radish Salad with Lemon-Garlic Vinaigrette

• Pot Roast with Carmelized Onions and Roasted Carrots

• Potato-Parsnip Latkes with Savory Applesauce

• Long Cooked Green Beans

• Orange-Vanilla Sundaes with Dates and Orange Muscat

During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

This savory and sweet champagne cocktail will be a wonderful start to your holiday feast. Choose a good champagne such as a Mumm demi sec or Moët et Chandon Grand Vintage (plan on purchasing 2-3 bottles of champagne for up to 6 guests). The bitters mixed with brandy bring a comforting warmth to this cocktail.

Ingredients:

• 1 sugar cube per glass
• 2-3 dashes Angostura bitters (available at many fine liquor stores)
• 1 oz. brandy
• champagne
• small orange slice for garnish

Directions:

1. Place the sugar cube in the bottom of a champagne flute.
2. Sprinkle dashes of Angostura bitters on sugar cube to saturate.
3. Pour champagne into the flute, leaving room for brandy.
4. Add the brandy.
5. Garnish side of flute with the orange slice.

Coming tomorrow: Smoked Salmon Spread

During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

Having married a skilled fly fisherman, I frequently serve this favorite family treat. Smoked Salmon Spread is simple to prepare, a delight to serve and often gobbled up. This recipe can be made ahead and refrigerated for up to 48 hours. Feeds six.

Ingredients:

• 8 oz. cream cheese at room temperature
• 3-4 green onions, finely chopped
• 6 oz. smoked salmon
• 1/4 cup whipping cream
• 1 lemon
• hot sauce (optional)
• 1 tomato, chopped
• Party crackers such as Bremner Wafers, water crackers or Terra potato crisps

Directions:

Gently mix cream cheese and whipping cream in bowl. Stir in chopped green onion and dash hot pepper sauce. Gently shred the smoked salmon with finger tips and fold into mixture. Cut lemon in half and gently squeeze 1 tsp. of juice over spread. Serve on attractive platter with crackers. Top spread with tomato garnish.

Coming tomorrow: Luxurious Lobster Bisque

During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

The most incredible lobster bisque in all of the midwest is served at the Cape Cod Room in Chicago's famous Drake Hotel. Master sous chef Russ Elliott has perfected the original recipe dating back to 1933, serving up a classic and elegant soup that has a creamy, comforting texture. Our take on Elliott's inspired lobster bisque is featured below. Serves six.

Ingredients:

• 4 tbsp. salted butter
• 4 tbsp. flour
• 2 tbsp. tomato paste
• 4 cups seafood or chicken stock
• 4 cups heavy cream
• 3 cups cooked lobster meat from fine fish monger or seafood specialty store
• 3 tsp. yellow onion, finely minced
• Worcestershire sauce
• 3 cups fine sherry
• 1 tsp. thyme
• pinch of nutmeg
• 1 lemon
• fresh ground pepper

Directions:

In a large pan, melt butter and sauté green onion slowly. Add cooked lobster meat and heat on low heat 5 minutes. Add tomato paste, flour, worchestershire, thyme, nutmeg and juice from lemon and blend for 3 minutes. Stir in broth and sherry. Simmer on low for 15 minutes. Add heavy cream and heat slowly for 5 minutes before serving. Add generous garnish of cracked ground pepper.

Coming tomorrow: Classic Caeser Salad

During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

This recipe for Classic Caesar Salad was featured in the February, 1994 edition of Gourmet magazine. Having prepared this version of the salad for over 13 years, I can whole heartily recommend it as being close to perfect. If the anchovies are not to your liking, feel free to omit them. Serves six.

Ingredients:

For croutons:
3 cups 1/2-inch cubes of fresh French or Italian bread
2 tablespoons olive oil

For dressing:
2 large garlic cloves, chopped
6 flat anchovies, rinsed, patted dry, and chopped
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1/4 teaspoon salt
1/3 cup olive oil (preferably extra-virgin)
2 tablespoons water

1 head romaine lettuce, trimmed and torn into bite-size pieces
1/3 cup freshly grated Parmesan cheese

Directions:

Make croutons:
Preheat oven to 350°F. In a bowl toss bread cubes with oil and salt to taste and spread in a jelly-roll pan. Bake croutons in middle of oven until golden, 10 to 15 minutes.

Make dressing:
In a blender blend together at high speed garlic, anchovies, lemon juice, mayonnaise, and salt until smooth. With motor running add oil in a slow stream and blend until emulsified. Add water and blend dressing well.

In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste.

Coming tomorrow: Prime Rib

During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

This fabulous recipe for beef rib roast which serves 6-8 comes courtesy of the marvelous Saveur magazine. Photo courtesy of Andre Baranowski.

Nowadays, most meat markets sell standing beef rib roasts whose smaller connective bones—called the chine bone and the feather bones—have already been removed (the chine is often tied back on to protect the meat from the oven's intense heat), which makes the meat easier to carve and produces a more handsome roast. Some markets will even slice the meat off the rib bones and then tie them back on; we found that the roast came out juicier when the bones were left attached. Either way, be sure the roast is tied at intervals between the rib bones; otherwise the flavorful crust may peel away from the meat during roasting.

Ingredients:

1 5-bone beef standing rib roast (10–12 lbs.), chine bone removed and tied back on
2 tbsp. kosher salt
1 1/2 tbsp. dry mustard, preferably Colman's
1 1/2 tbsp. chopped fresh rosemary leaves
Coarsely ground black pepper, to taste

Directions

Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set the beef in a 12" × 14" roasting pan. Cover loosely with plastic wrap and refrigerate for 2–3 days.

Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature. Arrange rack in lower third of oven and heat to 450°. Roast the beef, rib side up, until it begins to brown and sizzle, 20–25 minutes. Reduce temperature to 325°; continue roasting until a meat thermometer inserted in the thickest part of the meat registers 120° (for medium rare), about 2 hours more.

Transfer roast to a carving board and reserve any pan juices. Cover loosely with foil and let rest for 25–30 minutes. Remove and discard chine bone. Carve roast and serve with reserved pan juices. For tips on how to carve prime rib, please view Saveur's helpful carving tutorial.

Coming tomorrow: Golden Cheddar Puffs

During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

These savory, melt-in-your-mouth puffs are perfect with a hearty holiday meal. The cheddar and scallions give these small rolls extra zing and keep guests reaching for more. I especially like this dish as it can made ahead of time and reheated just before serving. Makes two dozen mini puffs.

Ingredients:

1 stick of salted butter
1/4 tsp. cayenne pepper
1 cup of all-purpose flour
2 large eggs
4 large egg whites
1 cup of extra sharp cheddar cheese
1/2 cup finely chopped scallion greens
generous pinch of salt

Directions:

Heat oven to 400°. Line two baking sheets with parchment paper or grease with butter or non-stick spray.

In a medium saucepan, bring butter, 1 cup of water, salt and cayenne pepper to a slow simmer. When butter has melted, reduce heat to low and add flour all at once. Stir mixture slowly with a wooden spoon, forming a thick dough. Remove from heat and transfer dough to a medium bowl. Beat in eggs one at a time, then add whites separately, beating and folding one at a time until completely incorporated. Let dough cool for 5-10 minutes then stir in cheese and scallions.

Spoon dough in 1 tablespoon portions onto baking sheet(s), spacing apart 1 inch. Bake on lowest oven rack until crisp and golden, 25 to 30 minutes. To reheat, bake at 300° for about 10 minutes.

Coming tomorrow: Garlic Mashed Potatoes with Horseradish Sauce

During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

Many folks feel that a holiday meal just isn't complete without comforting mashed potatoes. This classic mashed potato dish was inspired by an old Swanson Broth recipe but has been modified to include garlic and horseradish sauce. This dish serves six but can be doubled to accommodate a larger crowd.

Ingredients:

3 1/2 cups chicken broth
5 large Russet or Yukon Gold potatoes, cut into 1-inch pieces
1/2 cup light cream
2 tbsp. butter
2 tbsp. fine horseradish sauce
3 cloves of garlic, peeled, crushed and minced
Generous dash ground black pepper and salt

Directions:

Peel and dice potatoes, making sure all are relatively the same size. Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 15-20 minutes or until the potatoes are tender and fall apart when poked with fork. Drain, reserving the broth.

Mash the potatoes with 1/4 cup broth, cream, butter, garlic, horseradish sauce, black pepper and salt. Add additional broth, if needed, until desired consistency. Let stand for 5 minutes so that mixture thickens and then serve.

Coming tomorrow: Green Beans Almondine

During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

Green Beans Almondine is a traditional yet elegant stand-by to prepare when the oven is crowded and you need to use the cooktop. The slivered almonds give the beans a tasty, crunchy texture. Don't skimp on the salt and pepper with this one; the beans need an extra kick of seasoning. This recipe serves six but can be doubled easily.

Ingredients:

1 1/2 lbs. fresh green beans or frozen French-cut green beans, trimmed
1 to 2 tbs. butter
1/2 cup slivered almonds
ground black pepper
sea or kosher salt

Directions:

In a deep saute pan, bring 2 inches of water to boil. Add salt and green beans to boiling water and blanche until tender and bright green, about 5 minutes. Drain and run beans under cold water to stop the cooking process.

Using the same skillet, add butter and melt over low to medium heat. Add slivered almonds and cook until golden brown. Return green beans to pan and saute until hot. Sprinkle with salt and pepper and serve immediately.

Coming tomorrow: Acorn Squash With Brown Sugar

During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

Acorn squash is a wonderful companion to your holiday feast. The brown sugar used in this recipe gives the squash a beautiful golden color and tastes delicious. Serves six.

Ingredients:

3 acorn squash
1 1/2 tablespoons butter, melted
salt and pepper to taste
1-2 cups light brown sugar

Directions:

Preheat oven to 400°. Cut each acorn squash lengthwise in half (from tip to stem) then scoop out seeds and strings. When halved, cut off 1/4-in. of the base so the squash can be plated without tipping. Place halves, cut side down, on a greased baking pan and roast until tender but still firm, about 20-25 minutes.

When acorn squash is cooked, remove from oven. Reduce heat to 350°. Carefully turn squash over and score the flesh gently with a sharp knife. Brush tops and cavities with melted butter. Sprinkle each cavity with about 1/4 cup of brown sugar. Season each squash with a pinch of salt and pepper. Return squash to oven and bake until topping begins to brown, about 20 minutes.

Coming tomorrow: Wine Pairing Suggestions

During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

A relaxed and informal way to enjoy Baileys Liquer, this coffee latté tastes great and hits the spot after dinner. Quantities are for one serving. Plan on purchasing 1-2 bottles of Baileys for up to six guests.

Ingredients:

dark roast or bold coffee
milk
Baileys Original Liquer
Baker's Real Semi-Sweet Chocolate Shavings

Directions:

In a glass coffee mug, pour in a 1 oz. shot of coffee. Add 3 1/2 oz. of Baileys. Fill with steamed milk. Decorate the top with frothed milk. Sprinkle with chocolate shavings and enjoy.

Coming tomorrow: Cookies for Santa

During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

Many cookie recipes tend to be complex, and people shy away from making them. By contrast, these Coconut Macadamia Cookies can be made quickly and easily. I have a wonderful time baking these with my children during the holidays and the entire plate is always empty after Santa's sleigh has come and gone. Makes 2 1/2 dozen.

Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup packed brown sugar
1/4 cup butter (melted)
3 tablespoon water
2 tablespoon honey
1/3 cup flaked sweetened coconut
1/4 cup chopped macadamia nuts

Directions:

Preheat oven to 325°. In a large bowl, combine flour, baking soda and brown sugar. Add butter, water, and honey, stirring until well blended. Gently fold in coconut and nuts. When mixture is ready, drop by level tablespoons 2 inches apart onto baking sheets lined with parchment paper or coated with cooking spray. Bake for 10-12 minutes or until almost set. Cookies should be brown but not burnt on the bottom. Let rest 2-3 minutes or until firm. Remove cookies from pan, and cool on wire racks.

Ingredients:

Loaf of bread (approx 1 lb), or mixed loaves
3 1/2 tbs butter
12 oz Emmenthaler
8 egg yolks
White pepper
Freshly grated nutmeg
Salt
1/2 cup heavy cream
2 tbs dry white wine or lemon juice

Directions:

1. Cut bread into bite-size cubes. In a wide pan, melt 3 tbs butter, toast bread cubes until golden brown, and set aside.

2. Grate cheese finely. In the caquelon, stir together cheese, egg yolks, and a little pepper, nutmeg, and salt. Stir constantly over low heat. Gradually add remaining butter in bits while stirring vigorously. Do not let mixture boil.

3. When the cheese mixture has thickened, stir in cream and wine or lemon juice. Keep hot on the lit burner but don’t let it boil. Serve with bread.

Tip: Don’t let the cheese mixture boil because this will cause the egg yolk to curdle. If this does happen, immediately stir in a little lemon juice.

Recipe courtesy of Fondue Recipes: Party Ideas, Side Dishes, Drinks, Recipes and Fondue Equipment Guide by Swissmar.

Give your lover a Valentine's Day treat that will be remembered for years to come. Few dishes are as romantic as fondue--or as fun. Here we've assembled a round-up of classic fondue recipes and links.

Peruse over fifty creative fondue ideas such as gruyere with toasted almonds, classic beef bourguignonne and white chocolate and toffee fondue at Recipe Hound.

Allrecipies.com has a a wealth of inspired fondue recipes for you to explore.

Legend has it that the Tobler company invented fondue in the 1960s with this recipe for melted Toblerone.

Any meal will be a success if you follow proper fondue etiquette as found on FondueBits.com.

Looking for a fondue pot without the fuss--or fear of an accident? The Alpenglow 11-Piece Electric Fondue Set from Chopontheblock.com replaces traditional fuel and open flame.

Freshly baked homemade cookies are a great way to spread love around on
Valentine's Day. This recipe features heart-shaped cookies that taste every
bit as good as they look.

Cookie Ingredients:

1 cup butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon peppermint extract
3 cups all-purpose flour

Glaze Ingredients:

1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening

Combine all cookie ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Continue beating until well mixed. Divide dough in half; wrap each half in plastic food wrap. Refrigerate dough 2 hours or overnight.

Heat oven to 375°F. Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness. Cut out cookies with 2 1/2-inch heart-shaped cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are very lightly browned. Remove from cookie sheets; cool completely.

Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, until melted (4 to 6 minutes). Remove pan from heat. Dip half of each heart into chocolate. Place onto waxed paper-lined cookie sheets; refrigerate until chocolate is firm. Store refrigerated. Makes three dozen cookies. Recipe courtesy of landolakes.com.

All of us at Chop on the Block wish you a romantic and delightful Valentine's day!

Everyone is Irish on March 17th! During the 7 days leading up to the annual feast which celebrates Saint Patrick, the foodies at Chop on the Block will be featuring a traditional Irish recipe. Sláinte!

For an iconic Irish dish such as Corned Beef and Cabbage, we recommend the suggestions and sage advice given by Epicuirous and Darina Allen, cookbook author and head of Ballymaloe Cookery School in County Cork. Here, she shares tips on making her recipe for corned beef and gives suggestions for side dishes and desserts for a wonderful St. Patrick's Day feast.

Choosing the Right Piece of Corned Beef

When buying corned beef, be sure to get "ready-to-cook" not precooked meat. Allen says the meat should be nice and firm and not bright pink. "If it's too bright pink they've used too many nitrates," she says. Brisket is the most common cut of corned beef you'll find at the grocery store (get the leaner flat-cut brisket if you can find it). Some Irish butchers also sell "silverside," a lean cut from the round (it's the cut recommended by the butcher at Prime Cuts, a renowned Irish shop in the Bronx). Tommy Moloney's is a reputable online source for many Irish products, including corned beef.

Home Cures: Corning Your Own Beef

While corned beef is easy enough to come by at the grocery store or butcher, especially around St. Patrick's Day, you can also easily cure it yourself. "It just depends on how much of a kick you get from doing something from scratch yourself," says Allen. If you're up for the challenge, follow the following simple instructions from Jason Fahey, the chef at Ballymaloe House. Michael Cuddigan, the butcher who supplied meat to Ballymaloe House and Ballymaloe Cookery School, taught Fahey the recipe before he retired. "It is a great thing to pass on these skills from one generation to another," says Allen.

Corning Instructions

Put two pounds of salt in a 20-pint bucket and fill it two-thirds with cold water (note: this is about seven quarts of water). When the salt dissolves, put a four-and-a-half to five-pound piece of meat in, weigh it down if necessary with a heavy platter, and allow to soak, refrigerated, for 24 to 36 hours (and no more than 48 hours). Remove and cook according to your recipe (it is not necessary to rinse the meat before cooking). Use large pieces of carrots, onions, and cabbage.

Cooked to Perfection

To keep your carrots, onions, and cabbage from turning to mush, be sure to use large pieces. Allen uses carrots that are two inches in diameter and cuts them into chunks three or four inches long. She cuts large onions into quarters or uses whole small onions, and quarters a whole cabbage and adds it after the meat and other veggies have stewed for a while. If you'd like, you can also add white turnips, rutabaga, or celeriac. To stop the meat from getting tough, keep it covered with water at all times (add more hot water if it cooks down), and once the liquid comes to a boil, reduce the heat, cover the pot, and let it simmer. "Don't have it at a mad rolling boil all the time," says Allen. "Once it comes to the boil, it can just simmer along gently then. That will keep it nice and tender and won't toughen the meat."

When's It Done?

Allen offers this excellent tip for telling when the meat is cooked: "Before it's cooked, if you put a skewer or carving fork in the meat, you will be able to lift the piece of meat up on the carving fork, but when it's cooked, the skewer will come straight out of it without lifting it up."

You Say Potato

Serve the corned beef and cabbage with potatoes boiled in their skins or champ (mashed potatoes with scallions, milk, and butter). For either, Allen recommends Yukon Gold potatoes, which are about as close as you'll get to Irish potatoes in the U.S. "Irish potatoes are very floury and kind of dry," explains Allen. "Some people don't like them because they're used to waxy potatoes, but we love those floury potatoes with lots of good Irish butter on them or the juices of corned beef."

Getting Fresh

Since all of the vegetables with the corned beef are cooked for a long time, "you need something lovely and fresh-tasting as well." Allen likes to serve some finely shredded and very lightly cooked buttered cabbage, such as savoy, alongside the corned beef and cabbage, and also recommends a simple salad of organic greens and wild garlic scapes after the meal.

A Condiment with Kick

To serve with the meat, make fresh mustard in a flash by mixing dry mustard powder with water. "Real mustard is the thing to serve with this," says Allen, who recommends Coleman's brand. "Not the ready-mix stuff that's only for wimps."

And to Drink?

"I would think you'd have to have some Guinness, wouldn't you, really?" asks Allen. Or if you can get your hands on Beamish, a stout made in Cork, all the better.

Coming tomorrow: Corned Beef with Cabbage

Everyone is Irish on March 17th! During the 7 days leading up to the annual feast which celebrates Saint Patrick, the foodies at Chop on the Block will be featuring a traditional Irish recipe. Sláinte!

The recipe and introductory text below are from Irish Traditional Cooking by Darina Allen. Be sure to read the companion piece for this recipe prior to preparation.

Corned Beef and Cabbage

Although this dish is eaten less frequently nowadays in Ireland, for Irish expatriots it conjures up powerful nostalgic images of a rural Irish past. Originally it was a traditional Easter Sunday dinner. The beef, killed before the winter, would have been salted and could now be eaten after the long Lenten fast, with fresh green cabbage and floury potatoes.

Ingredients

4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
large sprig fresh thyme and some parsley stalks, tied together
1 cabbage
salt and freshly ground pepper

Directions

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender. Serve the corned beef in slices, surrounded by the vegetables, potatoes and freshly-made mustard.

Coming tomorrow: Oven-Roasted Potatoes with Thyme

Everyone is Irish on March 17th! During the 7 days leading up to the annual feast which celebrates Saint Patrick, the foodies at Chop on the Block will be featuring a traditional Irish recipe. Sláinte!

This classic yet easy recipe for comforting oven-roasted potatoes can be doubled or tripled to feed a crowd.

Ingredients

2 lb. yukon gold potatoes, left whole if very small, halved or cut into chunks if large
3 tbs. olive oil
1 tbs. chopped fresh thyme or
1 tsp. coarse salt
Plenty of freshly ground black pepper

Directions

Heat the oven to 375°F. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the thyme, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50 to 60 min., depending on their size and variety. Serve hot.

Coming tomorrow: Irish Cheddar And Stout Fondue

Everyone is Irish on March 17th! During the 7 days leading up to the annual feast which celebrates Saint Patrick, the foodies at Chop on the Block will be featuring a traditional Irish recipe. Sláinte!

The Bailey's featured in this recipe adds the just the right note of cream, cocoa and Irish whiskey, making these simple cookies extraordinary. Recipe courtsey of cookierecipes.net.

Ingredients

1/2 c. butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1/2 cup Bailey's Irish Cream
2 1/4 cup cake flour
1/2 tsp. baking soda
1/2 tsp. salt
1 (6 oz.) pkg. semi-sweet chocolate chips
3/4 cup coconut
1/2 cup chopped pecans

Directions

Cream butter, sugars and egg until fluffy. Add vanilla and Bailey's Irish Cream. Mix dry ingredients and blend into creamed mixture. Add coconut, nuts and chips. Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool.

Coming tomorrow: Kahlúa White Leprechaun Cocktails

Everyone is Irish on March 17th! During the 7 days leading up to the annual feast which celebrates Saint Patrick, the foodies at Chop on the Block will be featuring a traditional Irish recipe. Sláinte!

Ingredients

2 parts Kahlúa
1 part Jameson Irish Whiskey
2 parts half & half
fresh mint leaves
vanilla bean stalks (optional)

Directions

Shake ingredients well with ice and strain into a rocks or martini glass. Garnish with fresh mint and vanilla bean.

Coming tomorrow: Authentic Irish Coffee

Everyone is Irish on March 17th! During the 7 days leading up to the annual feast which celebrates Saint Patrick, the foodies at Chop on the Block will be featuring a traditional Irish recipe. Sláinte!

Here is a deceptively simple recipe for a strong, full bodied Irish Coffee. Watch the video and marvel at the barkeep working his magic at The Buena Vista in San Francisco, California.

Authentic Irish Coffee

1. Fill glass with very hot water to pre-heat, then empty.
2. Pour hot coffee into hot glass until it is about three-quarters full.
3. Drop in two cocktail sugar cubes.
4. Stir until the sugar is thoroughly dissolved.
5. Add full jigger of Irish Whiskey for proper taste and body.
6. Top with a collar of lightly whipped whipping cream by pouring gently over a spoon.
7. Enjoy it while piping hot.

Coming tomorrow: St. Patrick's Day Web Discoveries

I'll be cooking up this fantastic streusel on Mother's Day as a special treat to thank my family for showing me love and making me the grateful mom I am today (and every day).

Ingredients

1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1 1/2 tablespoons chilled stick margarine or butter
1 2/3 cups all-purpose flour
1/4 cup granulated sugar
3 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup low-fat buttermilk
1/3 cup egg substitute
3 tablespoons vegetable oil
1 tablespoon amaretto (almond-flavored liqueur) or water
2 1/2 tablespoons vanilla extract
1 teaspoon grated lemon rind
1/4 teaspoon almond extract
3/4 cup dried tart red cherries
Cooking spray

Preparation

Preheat oven to 375.

Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine with 1/4 cup brown sugar and cinnamon in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Set streusel mixture aside.

Lightly spoon 1 2/3 cups flour into dry measuring cups, and level with a knife. Combine with granulated sugar and next 4 ingredients (granulated sugar through salt) in a large bowl. Combine buttermilk and next 6 ingredients (buttermilk through almond extract), and stir with a whisk. Add the buttermilk mixture to the flour mixture, stirring until blended. Gently fold in dried cherries. Spoon batter into a 9-inch round cake pan coated with cooking spray. Sprinkle streusel mixture evenly over top.

Bake at 375 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Recipe courtesy of my dog-eared copy of Cooking Light, June 1998. Photo by Becky Luigart-Stayner.

Welcome, summer! We eagerly await the freshly grown produce that comes with the warm weather. If you've planted a garden this year, kudos to you. For those who lack the time, space, or green thumb, there's the local farmers' market. Here you'll find a variety of seasonal, locally grown produce for sale, usually once a week. The tradition of farmers selling their wares to the public began in 1934, when a group of farmers pulled their pick-ups into a dirt lot at the corner of Third and Fairfax in Los Angeles. Much to the farmers' delight, the locals became hooked. To locate a farmers' market near you, visit one of the sites below.

http://states.farmersmarket.com

http://www.localharvest.org

Below is a pair of our favorite summer recipes that feature seasonal produce.

Panzanella (Tuscan Bread Salad) - a delicious summer salad that is a meal in itself

Zucchini Blossom Tacos - a fresh, healthful alternative to the traditional taco

Enjoy and happy summer!

As the saying goes, "the way to a man's heart is through his stomach". Show Dad how much you care by preparing him a great meal featuring mouth-watering steak and a hearty salad. This recipe for Smoked London Broil with Ancho Chili Jam and Mediterranean Salad is comes courtesy of the barbeque aficionados from Weber Grills. Serves 6 to 8 generously.

Ingredients

2 London broil steaks, about 1-1/2 pound each
1 large handful mesquite wood chips, soaked in water for at least 30 minutes

Jam

1/2 pound dried ancho chiles
1/4 cup honey
1/4 cup red currant jelly
1 tablespoon white wine vinegar
4 cloves garlic
1 shallot, quartered

Salad

4 tomatoes, cut into 1/2-inch dice
1 onion, cut into 1/4-inch dice
24 pitted Kalamata olives
juice of 2 lemons
2 tablespoons extra virgin olive oil
kosher salt to taste
freshly ground black pepper

Directions

Cut the chiles in half and remove and discard the seeds. Place the chiles in a medium glass bowl and pour in enough boiling water to cover them. Let the chiles soak until reconstituted, about 30 minutes. Drain the chiles and let cool completely. In a food processor combine the jam ingredients. Pulse until smooth. Chill until ready to use (jam may be made up to three days ahead of time).

Rub the steaks all over with the jam, place the steaks on a platter, cover with plastic wrap, and refrigerate for one hour.

In a medium bowl combine the salad ingredients, including salt and pepper to taste. Toss lightly and set aside at room temperature to incorporate the flavors.

Let the steaks sit at room temperature for 20 to 30 minutes before grilling. Follow the grill's instructions for using wood chips for smoking. Grill the steaks over direct high heat with the lid closed as much as possible, until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once. Let steaks rest for 5 minutes before serving. Thinly slice on the diagonal against the grain. Serve warm with the salad on the side.

For dessert, you can serve up Strawberries with Balsamic Vinegar or perhaps a fabulous dish of Pound Cake With Oranges, Honey, and Rosemary.

A quick look at lighter meals and cooking tips for hot summer nights.

Summer Express: 101 substantial main courses, all of which get you in and out of the kitchen in 10 minutes or less.

It's Too Hot to Cook: Find fast, simple recipes for entrees, salads and desserts that let you feed your family beautifully without coming near a source of heat.

Cooking With Summer Ingredients: Recipes that showcase the best fruits and vegetables coming up right now.

Throw an Outdoor Dinner Party: Pack dinner in some lovely to-go boxes, bring along drinks for guests, use plenty of votives for ambience and set up camp at your favorite park or beach for a truly memorable meal.

Image courtesy of The New York Times.