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Nom Nom Nom.
Linda Tebben combined elements of several quick-bread recipes, then added banana chips. This version is excellent spread with cream cheese. Prep and cook time: about 1 1/4 hours, plus 45 minutes to cool.
For variation and added crunch, toast the pita wedges while you're preparing the chicken and bean mixture. For crispy wedges, split the pita rounds in half, coat the cut sides with butter-flavored cooking spray, and stack the split rounds. Cut the rounds into wedges, and place the wedges on a large baking sheet. Bake the pita wedges at 350° for 10 minutes or until golden and crisp.
All the best flavors of the Mediterranean, tossed in a lovely salad. We prefer the chicken grilled and sliced, but if you're pressed for time, you can easily substitute 2 cups shredded rotisserie chicken from the deli.
Although nearly all of the ingredients used at LuLu Petite come from California, executive chef John Hennigan says the idea for this chicken sandwich came from a small deli in New York City called Lenny's. Hennigan substitutes a creamy truffled artichoke tapenade for the mayonnaise used in the Lenny's version.
This recipe for Polish paczki is from Maria Slabodnik Sielewicz of Northwest Indiana. Unlike this Paczki Recipe, Maria's recipe uses whole eggs, and she makes her own strawberry jam to fill them with! Here are step-by-step pictures for how to make Maria's Polish paczki.
Total time: 45 minutes. Using white balsamic vinegar maintains the salad dressing's pure golden color.
A baked ham with a brown sugar-sweetened beer glaze.
Homemade beef stock is far superior to store-bought, canned versions. Ask your butcher to saw the veal bones into smaller pieces.
Canned pears and prechopped greens make this tasty salad convenient. To cut prep time, toast the walnuts in the microwave at HIGH for three minutes or until done. Serve remaining dressing with baked ham or grilled seafood.
Reducing the wine before placing it in the slow cooker gives the dish a more rounded flavor.
This tart is as chic as it is simple. The filling requires no baking, so after a few hours in the refrigerator, just slice and serve. While you wait, make the cherry-vodka sauce; its sweet cherry flavor is a perfect complement to the tart’s bittersweet, trufflelike interior. Game plan: The tart can be made up to 2 days ahead. Store covered in the refrigerator. The cherry-vodka sauce can be made up to 4 days ahead. Refrigerate in an airtight container until ready to use. This recipe was featured as part of our Chocolate Desserts photo gallery.
Time: 30 minutes. Behind the scoreboard at AT&T Park in San Francisco, the Crazy Crab'z stand sells a fresh, light crab salad like this. We dress it up with avocado and parsley, then serve the salad in lettuce cups to make it finger-friendly.
This pastry cream is used to make a delicious Neapolitan Easter Pie.
Matzoh ball soup is heartwarming during the chilly days of fall and winter when a substantial soup is needed. The matzoh balls can be prepared and cooked many hours ahead of time and then warmed in the soup. Upon reheating, be sure to simmer them long enough so they are hot all the way through. You don’t want the center to be cold. It goes without saying that good chicken soup is essential. Game plan: For the lightest matzoh balls, be careful to not overbeat the matzoh mixture. It’s sort of like making muffins. Just fold in the dry ingredients and don’t overmix. Do not compact the mixture but use a light hand in forming the balls. Also crucial is the cooking time. The longer you poach the matzoh ball, the lighter it will be. Joyce shows you the right way to make matzoh balls in a video for CHOW
You can have this chicken corn chowder on the table in less than 30 minutes.
Hibiscus tea has a tart, floral flavor that pairs beautifully with spicy fresh ginger. You can find dried hibiscus leaves at Latin American grocery stores, where they are called flor de jamaica, African grocery stores, where they are called bissap, or Caribbean grocery stores, where they are called sorrel.
If you?re a martini person, try this out. The lychee gives it a really beautiful perfume. If you don?t have a cocktail shaker, make it in a jug of ice, stir with a long spoon and strain into glasses.
Prep: 5 min. Use a fork to crumble queso fresco, which adds an authentic flavor experience to this salad. If sweet baby greens are not available, Bibb or Boston lettuce will also work just fine.
Toasting dried chiles until they're brown and brittle creates a dark, smoky salsa that complements robust meats such as lamb and goat. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.
This cream -free soup is as smooth as silk but not at all filling, making it the ideal first course for a big holiday meal. If you want to make the soup completely dairy-free, substitute oil for the butter. The ginger adds a lovely warming heat, while the balsamic drizzle adds a welcome touch of acidity.
The night before, assemble and layer the casserole without the egg mixture (steps one and two); cover and refrigerate. Combine the egg mixture (step three), and refrigerate in a separate container. In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking. Substitute a French baguette or sourdough loaf for the flat Italian bread, ciabatta, if desired. Freeze the Brie for about 15 minutes to make chopping easier.
When it comes to turkey recipes, intricate techniques and exotic ingredients can just add to an already chaotic Thanksgiving Day. Make your life easier with a straightforward cooking method and only a few flavorful ingredients. Just because it’s basic doesn’t mean it won’t be delicious. Special equipment: For this recipe you will need a large roasting pan fitted with a roasting rack, a brush or turkey baster, and a meat thermometer. Game plan: Make sure your turkey is fully defrosted. If you bought a frozen bird, you’ll need to put it in the fridge 3 to 4 days ahead to thaw. This dish was featured as part of our Thanksgiving for Beginners menu.
Adding spinach to cheesy, saucy lasagna is a great way to get your child eating green. Use convenience items such as jarred pasta sauce, cheese ravioli, and frozen chopped spinach as your layers.
Best Quick Bread. This recipe originally appeared on the cover of our September 2003 issue and remains one of our best banana breads. --Recipe by Jean Patterson (September 2003)
Portobello mushrooms are so meaty that even carnivores will be satisfied with this lusty vegetarian dish. Instead of pounding the caps, we weigh them down in the skillet to flatten them while they cook.
Best Soup. "This recipe was originally for our Lighten Up column. Most everyone was happy with it the first time we tried it, but I knew the soup could be better. The soup originally used fat-free sour cream, which I felt gave it a too-tart taste. After tweaking a few ingredients, the recipe now calls for reduced-fat sour cream, and we all are much happier with the results." --Recipe by Ann Taylor Pittman (October 2002)
Ready for a tea party? A baby or wedding shower? Maybe you just want to bake something special for breakfast? We have the perfect recipe-these comforting goodies pair well with a cuppa, a large mug of joe or a tall glass of cold milk. Each one is simple enough for even a novice baker and-we promise-absolutely delicious!
Mashed banana adds more than just flavor to this cake--it also keeps the layers moist.
Chicken breasts are sauteed in the skillet until golden brown and then finished in the oven with potatoes, onions, carrots, fresh herbs and Swanson® Chicken Stock.
Smaller and spicier than their bell-pepper cousins, poblanos are good for stuffing. Halve them lengthwise, and use a paring knife to cut out the ribs and seeds.
You can use just about any kind of rice in this chewy bread. Letting the dough for this recipe rise will be the best spent hour you’ve had in your kitchen lately. The best news? While it rises, you can be anywhere else you'd like to be: on the porch with a drink, sipping coffee on the armchair, or even grabbing a quick manicure.
Chef Charlie Palmer suggests this gratin as a standout side for the Thanksgiving table, and we agree. Switching up a standard potato gratin with parsnips adds a sweet vanilla note, making for side-dish greatness. Special equipment: A good-quality mandoline is indispensable in a professional kitchen and useful here. Watch your fingers: Hold ingredients to be sliced cupped in the palm of your hand, not with your fingertips. For even slices, apply more forward than downward pressure. (Pressing down too hard will yield vegetables thicker on one side than the other, as well as feed your fingers into the blade.)
If you enjoy oven-baked crisps, then you’ll love the more intense, caramelized flavors you get when you grill one. This recipe has a Caribbean slant with spice, coconut, and ginger, and will fit in anywhere, from your next tailgate to the holiday table. Game plan: You can also make this indoors. Just bake it in an 8-by-8-inch dish at 350ºF; it will take about 40 to 45 minutes. This recipe was featured as part of our Tailgating Recipes photo gallery.
Matthew Dillon makes this recipe with octopus, but it's also super with squid, which cooks more quickly and is easier to find. The accompanying green sauce is incredible: It's loaded with flavor from anchovies and capers and an abundance of fresh herbs, and it's terrific on everything from seafood to pork to chicken.
Foods that grow in the same place tend to taste good together, as this pairing of blackberries and hazelnuts proves. Prep and Cook Time: about 2 hours.
The Old Fashioned is a variation on the classic whiskey cocktail. We like ours with a slice of orange rind muddled with sugar and water. For less orange flavor, simply garnish with the orange rind; for more, muddle with a full slice of orange and rind. This recipe was featured as part of our New Year’s Eve cocktails.
Jamie's friend Daniel Maye shared this recipe for his favorite summer dessert.
SoupCycle in Portland, Oregon, offers soups with wacky names ranging from Flemish Farm (a vegan take on French onion soup) to Who Framed Ginger Rabbit (carrot soup with ginger). Owners Jed Lazar and Shauna Lambert call this lentil soup Pot of For Goodness Sake! because the ingredients are so healthy.
A good tiramisu is an extraordinarily lascivious dessert that is perfect for almost every situation, from the family get-together through the romantic occasion. However, most Italian recipes for Tiramisu call for raw egg, which is potentially dangerous. Leonardo Romanelli gets around this by making his tiramisu with zabaione, a delicate creamy custard made from egg yolks. Considerable enjoyment and no risk! To make a tiramisu for 4-8 (depending upon portion size; expect people to ask for more) you'll need:
Prep: 15 min., Cook: 3 min., Bake: 55 min., Cool: 25 min., Chill: 8 hr., Broil: 5 min., Stand: 5 min.