You might need to buy:
  • refrigerated pizza crust dough
  • pizza sauce
  • dried basil
  • shredded sharp Cheddar cheese
  • shredded mozzarella cheese
  • garlic powder with parsley
You might need to buy:
  • whole milk
  • extra-crunchy peanut butter
  • large eggs
  • chicken tenderloins
  • self-rising flour
  • salted chopped peanuts
  • peanut butter powder
  • red pepper jelly
  • lemon zest
  • fresh lemon juice
  • prepared horseradish
You might need to buy:
  • unsalted butter
  • dry red wine
  • Worcestershire sauce
  • chopped fresh thyme
You might need to buy:
  • thick-cut bacon
  • beef tenderloin fillets
  • kosher salt
  • black pepper
  • unsalted butter
You might need to buy:
  • halved fresh strawberries
  • canned chipotle pepper in adobo sauce
  • sauce from chipotles in adobo
  • finely chopped onion
  • light brown sugar
  • distilled white vinegar
  • tomato paste
  • pork rib chops
  • black pepper
  • Garnish: chopped fresh cilantro
You might need to buy:
  • olive oil
  • light brown sugar
  • Worcestershire
  • garlic powder
  • black pepper
  • kosher salt
  • chili powder
  • smoked paprika
  • chopped fresh thyme
  • crushed red pepper
  • flanken cut beef short ribs
You might need to buy:
  • chopped fresh cilantro
  • olive oil
  • chopped fresh mint
  • ground cumin
  • kosher salt
  • black pepper
  • Garnish: chopped fresh cilantro
Belongs to largomason German Pancake 

A traditional 12-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. As an alternative to sugar and lemon juice, serve the pancake with maple syrup or one of our toppings

You might need to buy:
  • sugar
  • grated lemon zest plus 1 tablespoon juice
  • salt
  • ⅛ teaspoon ground nutmeg
  • milk
  • large eggs
  • vanilla extract
  • unsalted butter

For the best results, be sure to use the freshest eggs possible. Cracking the eggs into a colander will rid them of any watery, loose whites and result in perfectly shaped poached eggs. This recipe can be used to cook from one to four eggs. To make two batches of eggs to serve all at once, transfer four cooked eggs directly to a large pot of 150-degree water and cover them. This will keep them warm for 15 minutes or so while you return the poaching water to a boil and cook the next batch. We like to serve these eggs on buttered toast or toasted and buttered English muffins or on salads made with assertively flavored greens.

You might need to buy:
  • large eggs
  • distilled white vinegar
  • Salt and pepper

Serve this sauce immediately over prepared asparagus or eggs Benedict.

You might need to buy:
  • large egg yolks
  • boiling water
  • lemon juice
  • ⅛ teaspoon cayenne pepper
  • Salt