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Nom Nom Nom.
This dessert is called a soufflé at Philipkutty's Farm, but it's much more like a rich, creamy pudding with deep tropical flavors and a sweet, nutty garnish. Here it's molded in an 8-inch square pan; the pudding can also be prepared in individual custard cups or ramekins. Cooking the pineapple mixture is key because raw pineapple contains an enzyme that prevents a pudding from setting.
NOTES: For the cornbread, up to 3 days ahead, bake two 8-inch square pans of your favorite recipe (for ours, see sunset.com/cornbread) or a boxed mix; store airtight at room temperature. Look for firm, fresh chorizo in natural casings at well-stocked supermarkets or Mexican markets. Very soft, bright-red chorizo in plastic casings won't work in this dish. You can assemble the dressing (through step 3) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.
This sandwich is also delicious cold the next day for lunch—to prevent the pita from getting soggy, don't assemble until you're ready to eat. We like thick, tangy Greek-style yogurt in this dish.
The blackberry-grape sauce drizzled on these hotcakes offers sources of antioxidants that may protect against cancer and improve mental function. This is the way breakfast should be—sweet and healthy.
Highlight the sweet and subtle flavor of halibut with a smoky homemade romesco sauce.
John Folse, who owns the New Orleans-based specialty-food company Chef John Folse & Co., learned all about Cajun ingredients while growing up in a trapper's cabin in St. James Parish, Louisiana. After opening his first restaurant, Lafitte's Landing, Folse sought out a hot sauce that he could use in his elegant French-Cajun dishes. He automatically thought of the long skinny bottle of Louisiana Hot Pepper Sauce that was a staple on his family's dinner table because it seemed to go with everything. Folse located that sauce, but found that he liked a newer Tabasco-mixed chile version, called Louisiana Gold Pepper Sauce, even better. He particularly liked that it's pure chile flavor was not masked by the addition of vinegar which he thinks interferes with the subtle flavors of foods like the buttery crab and andouille sauce that tops the succulent sautéed snapper here.
Lachlan Mackinnon-Patterson created this ultrarich hot chocolate topped with coconut cream for his partner Bobby Stuckey's wife, Danette, who has a sweet tooth. "At Frasca, we make a lot of desserts with chocolate or coconut, so we just kept going and came up with this drink," says Lachlan.
This recipe goes with Buttermilk Pound Cake with Custard Sauce
Prep: 10 min., Bake: 30 min.
Ana Sortun likes to serve this tangy Middle Eastern twist on the classic French sauce with oily fish like bluefish. But the intense flavor of the tahini stands up equally well to charred lamb.
It doesn’t take much cooking skill to make this lentil soup recipe taste great. The smoked ham hock and a couple hours is really all it takes to make this incredibly satisfying soup. Serves 6
A few tricks will make your rib sauce extra hearty: Start with a base of sauteed onion and garlic, add beef broth for depth, and give it a 30-minute simmer to bring the flavors together.
Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce. This recipe first appeared in our June/July 2011 BBQ issue along with our story Classic 'Cues.
Notes: The hominy can pass for teeth and the green peas as beady little eyes. If making soup ahead, don't add peas; cover soup when cool and chill, then add peas when reheating. For a tureen, use a rustic pan, such as a cast-iron Dutch oven. Or you can use a pumpkin shell. You'll need a pumpkin at least 12 to 16 inches tall and wide. Cut off top and scoop out seeds. About 10 minutes before serving, fill shell with boiling water to warm. Drain and fill with hot soup. Use top as lid for the pumpkin tureen.
Orange juice and zest, cinnamon, and ginger add verve and depth to this sumptuous cake.
A Sour is not so much a drink as it is a concept. Lemon or lime juice, almost any liquor, and sugar—in proper proportion—form a Sour. Don’t even think about using a packaged mix for this cocktail. A simple but magical blend, the Sour was first made with brandy in the middle of the 19th century. Bartenders have flirted with and still have their occasional flings with numerous other base alcohols, but whiskey was the liquor of choice by the end of the 19th century, with rye on equal footing with bourbon. Bourbon is still favored by many, but blended whiskeys and Scotch have jockeyed for position. Add a dash of grenadine to a Whiskey Sour, and you have the sophisticated Ward Eight. Always prepare Sours fresh. Here is a foolproof rule of thumb for making a perfect Sour every time: Mix 2 ounces of your chosen spirit with 1 teaspoon sugar and 3/4 ounce lemon or lime juice (the “sour” flavor), and shake with cracked ice. Substitute lime juice for lemon in a Scotch Sour. Shake a Sour well for a truly frothy drink, and serve it straight up in a cocktail glass, over the rocks in a hefty Old Fashioned glass, or in a Sour glass. Garnish with any assortment of seasonally fresh fruit.
The extra dressing will keep several days in the refrigerator.
This four-ingredient dessert comes together quickly then sets in your freezer overnight. Keep these ingredients on hand for those moments when you discover you need a delicious dessert for the morning's work birthday gathering or tomorrow's neighborhood block party.
Shirred eggs baked in individual dishes with cream, butter, and cheddar cheese. Large Picture of Shirred Eggs
). But we added some grainy mustard and caramelized shallots just to make things more interesting.
Tailor the flavor of these burritos by picking a salsa that pleases your palate. Choose a chipotle variety for smokiness or a spicy tomatillo one for heat.
For the best presentation, choose an orange that has the same diameter as the cranberry sauce.
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.
Pair this classic beef stew with a loaf of crunchy bread, perfect for sopping up the gravy. Making in a slow cooker keeps preparation simple and you out of the kitchen.
Pieces of fish coated with pungent black-bean garlic sauce steam atop melt-in-your-mouth tofu pedestals. Prep and Cook Time: about 30 minutes. Notes: Use water-packed soft tofu (sometimes labeled silken) rather than the tofu sold in aseptic packages. Black-bean garlic sauce, made from fermented salted black beans, can be found in many supermarkets and Asian grocery stores, as can Shaoxing rice wine, a cooking wine. Find dark soy sauce, also called black soy sauce, at Asian grocery stores. It's thicker, darker, and sweeter than regular soy sauce.
Also called a rainbow cordial, the Pousse Café is an after-dinner drink composed of several colored liqueurs skillfully poured into a narrow, straight cordial glass. Because of their differing weights and densities, the individual layers of ingredients remain distinct.
Constant stirring gives risotto its creamy texture.
The secret to the rich flavor of this dish is to brown the chicken on both sides until it's golden before finishing it in the oven, creating a well-caramelized crust. Test the pan with a droplet of water to make sure it's hot enough before adding the chicken-the water should sizzle when it hits the pan.
The centerpiece of a luau is the painstakingly slow-cooked pig. If you can’t go to Hawaii or do not have an imu (underground oven) at your disposal, fake it with slow-braised pork shoulder. The combination here of salty soy and sweet pineapple juice balances the richness of the pork. Topped with spicy, crunchy jicama and pineapple slices and served on a sweet, toasty roll, it’s the perfect tiki party snack. What to buy: Hawaiian sweet rolls are soft, yeasty rolls about the size of slider buns. Their slightly sweet flavor complements the rich braised pork, but you can substitute a larger bun of your choice for a more substantial sandwich.
This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.
Lemons seem to heighten the blueberry flavor.
This dry rub recipe is very typical of Texas-style barbecue. Texas barbecue rubs are usually spicy, and known for various ground chilies, and cumin. Makes 1 1/2 Cups Texas Barbecue Dry Rub Recipe
This recipe for Serbian vegetable casserole or djuvece uses summer's bounty -- zucchini, tomatoes, carrots, celery, potatoes, onions and green pepper. The dish is started on the stovetop and then mixed with rice and baked. It makes a great Lenten dish or vegetarian main course. Garlic isn't traditional, but I like to add it. You will probably need 2 teaspoons of salt because the rice and veggies really need it, but use at your discretion. Here's a larger picture of vegetable casserole. Makes 6 to 8 servings of Serbian Vegetable Casserole - Djuvece
Gordita is a term of endearment meaning "little fat one" in Spanish. It also refers to a thick, fried tortilla. Here, we use masa harina (available in the Latin foods aisle at large supermarkets) to make fresh gorditas. In a pinch, you can use store-bought corn tortillas as a base for this delicious dish.
Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.
Serve with your favorite variety of chutney and some sweet, tangy pickles.
This recipe for oxtail stew in red wine is adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009). Eastern Europeans love oxtails and this delicious stew served with thickened pan juices and roasted potatoes fills the bill. In Polish this is known as gulasz ogonowa, and in Hungarian it is tejfölös ököruszály. Compare this to oxtail-barley soup. Oxtails actually come from the tail of beef cattle. Here's a larger photo of Oxtail Stew in Red Wine. Makes 6 servings of Oxtail Stew in Red Wine
Donn Beach set a limit of two per customer for this potent drink, made with three kinds of rum, citrus, and spice. the bold character of a pot-distilled English-style rum shine through. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.
Making your own stock tastes better, and it’s as simple as it gets. This dish was featured as part of our Recipes for Passover photo gallery.
Dijon mustard gets its characteristic flavor from white wine that’s added to the mustard-seed soaking liquid. Maurice Grey and Auguste Poupon brought Dijon to the masses, but making your own mustard is just as easy as buying it at the store. This version has a rustic, grainy texture that adds a pleasant pop to potato salad and works well atop bratwurst. Game plan: You’ll need to soak the seeds for 2 days before you can blend and serve the mustard. Also, keep in mind that allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the finished mustard sits in the refrigerator, the less spicy it will become. This recipe was featured as part of our Make Your Own Mustard project.
This top-rated Southern-style corn recipe uses fresh corn kernels that are made creamy with the addition of milk, butter and cornstarch.
Deeply browned skin, smoky bacon, fresh herbs, and a liberal splash of rosé make this juicy chicken from Jonathan Waxman, chef-owner of Barbuto, fancy enough for guests but easy enough for a weeknight dinner. (Watch him make a version of it in is My Go-To Dish video for CHOW
This simple steak house rub uses the perfect combination of seasonings to turn an ordinary steak dinner into a memorable meal.
The bread soaks up all the flavorful sauce.
If you don't own an instant read thermometer, it's worth purchasing one for this recipe. Cooking this budget-friendly roast to between 180° and 185° ensures incredibly tender slices for a pretty presentation.