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Nom Nom Nom.
An easy chicken recipe with mozzarella cheese and mushrooms. Chicken breast halves are cooked in butter then broiled with a topping of mushrooms and mozzarella cheese. Here's a large picture of this recipe.
Notes: Use the hard-to slice end pieces saved from the uncooked Korean Barbecued Beef steak for this recipe.
For many, the word casserole brings to mind this Thanksgiving classic, most often made with what we consider to be the Holy Trinity of Casserole Ingredients: condensed cream of mushroom soup, frozen or canned green beans, and packaged french fried onions. While the classic version is comfort food for some of us, others just can’t stomach it. So we freshened up the recipe a bit—which means no cans of anything. See more casserole recipes.
6 tablespoons warm water 3 tablespoons finely grated ginger Vegetable oil for frying Scallions and sesame seeds for garnish (optional) Drain and rinse tofu. Cut into 6 slices. Place tofu slices between clean kitchen towels (or paper towels) on a dish or cutting board. Gently press to remove excess water. In a small bowl, mix together miso, water, and ginger. Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low. Pour miso mixture over and between tofu slices and cook until sizzling. Just before serving, garnish with scallions and sesame seeds.
Alvina Mangrai’s Burmese prawn curry was the recipe featured in our first ever Cooking with Grandma video. In the video, Alvina shows her granddaughter Alyssa how to make the curry that she first learned to make when she was pregnant and living in the United States after moving from Burma. To accompany the curry, she suggests making this coconut rice. Pat Tanumihardja, author of the blog The Asian Grandmothers Cookbook, transcribed the recipe and shared it with CHOW
Jeni's Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around, but they all start with one simple base. This recipe, which first appeared in SAVEUR Issue #140 along with Molly O'Neill's story Here's the Scoop, combines the silky flavor of corn with the tartness of black raspberries.
Look for Kaffir lime leaves and galangal—also known as Thai ginger—at ethnic markets and gourmet grocers. If you can't find them, use an extra 1/4 cup chopped peeled fresh lemongrass to flavor the broth. You can use regular ginger in place of galangal.
The tandoor oven is India's version of a grill. Here, Steven Raichlen follows the traditional method of tandoori marinating—a wash of lemon juice followed by a long bath in a yogurt-based marinade—using a tender, succulent leg of lamb. After grilling the lamb, Raichlen says, make sure it rests for at least 15 minutes before carving.
Chef Andy Arndt creates the menus for all the restaurants at the Ojai Valley Inn & Spa, in California, which recently underwent a $70 million renovation. For this dish at the resort's casual Oak Grill, he combines naturally fruity Pinot Noir with a bit of honey to make a lightly sweet sauce—a lovely accompaniment to these crispy-skinned duck breasts.
Two kinds of chocolate plus walnuts and coconut equals one tempting treat.
This rustic one-pot meal keeps the spicy Cajun flavors and signature sausage, shrimp, and pepper combo of traditional jambalaya but substitutes nutty, savory wild rice for the usual long-grain white rice. It’s plenty piquant as is, but if you can’t get enough heat, feel free to be even more liberal with the hot sauce. More wild rice recipes.
Layers of thin-sliced eggplant replace the meat in this cheesy lasagna recipe. Use the eggplant within a day or two of purchase for the best flavor.
"These were a staple of my Sunday brunch when I was a line cook at the Admiral Risty restaurant in Rancho Palos Verdes, in Southern California," says Greg Lindgren, who now co-owns some of San Francisco's best bars, including Rye and 15 Romolo. The decadent take on eggs Benedict includes scrambled eggs "with anything and everything," Greg says: Canadian bacon, cheese and jalapeños, all covered with hollandaise sauce.
A side of sautéed kale or mustard greens would provide a nice counterpoint to the sweet butternut squash.
Grilling salmon on a cedar plank is one of the tastiest ways to enjoy this omega-3-rich fish. A rub made from brown sugar, cayenne, and thyme pairs perfectly with salmon and really accents the natural flavors. Cedar boards for grilling are sold at gourmet food shops, housewares stores, and lumberyards. (Make sure the lumber hasn't been treated with preservatives or other chemicals.) The fish comes out smoky and moist. You'll never grill salmon the traditional way again.
A pan-seared steak is one of life’s great pleasures. Here we substitute bison for beef and top it with a rich brandy-butter pan sauce. Game plan: If you want the richness of beef without any of the guilt, bison is your answer. The only downside to this low-fat meat is that it dries out quickly, so cooking these steaks beyond medium rare is not recommended. This recipe was featured as part of our Easy Weeknight Dinners photo gallery.
Time: 40 minutes. No canned kidney beans here--and the flavors get even better if you start the salad a day ahead.
This easy entrée is great for casual backyard get-togethers. With the vinaigrette already made, the shrimp take less than 30 minutes to prepare.
. No complaints here; I look forward to mashed potatoes, sweet potatoes, and cranberry sauce every year. But there's also something special about having a seasonal main dish, to be enjoyed in place of your relatives' turkey or served to vegetarian friends. In my family, the vegetarians celebrated Thanksgiving with a tofu loaf.
These Lemon Sugar Cookies feature traditional sugar cookie dough dressed up with tart lemon juice and grated lemon peel. For more delicious cookies, see our complete cookie recipe collection.
The Union Square Cafe in New York City makes this bloody mary using heirloom tomatoes from the nearby farmers? market.
Use fine-grained bulgur for this refreshing, lemony salad.
This quick and easy yogurt smoothie is the perfect breakfast to drink on your way to work or for children on the way to school. The yogurt is also a great source of calcium. Blend in other fruits for a variety of flavors.
We used six unglazed, untreated terra-cotta flowerpots (each with a six-ounce capacity, about 3 inches tall and 3 1/2 inches across the top). Thoroughly wash the new pots in hot water before using.
Fun to say and even more fun to taste, this toffee ice cream torte brings the flavor of coffee right into the dessert course.
Collard greens and leftover turkey meld beautifully with commercial Alfredo sauce and nutty fontina cheese, resulting in an easy yet inventive meal. Rubbing the pizza crust with a halved garlic clove imparts lots of flavor with little effort and no chopping. You can substitute cooked chicken for turkey.
"We try to make a different menu every day, often using the same ingredients," says Pedro Miguel Schiaffino about the challenges of creating recipes for a cruise ship. Yucca, one of the most ubiquitous root vegetables in the Amazon, appears in many of his dishes. Here he turns pure yucca into a dough for fried empanadas, a typical street food in Iquitos, the largest city in the Peruvian rain forest.
Prep and Cook Time: 55 minutes.
The picture says it all!
Lemon Posset is making a comeback. There's nothing easier than a Lemon Posset recipes for a quick, and deliciously tangy pudding - perfect for summer days. Originally a posset was a drink made from hot milk and honey, spiced and laced with ale or wine. It was popular in the Middle Ages as a remedy for colds and minor ailments and a sleep-aid. Posset appeared in Shakespeare's Macbeth when Lady Macbeth used a poisoned posset to knock out the guards outside Duncan's quarters. Later it became a thickened cream dessert, flavored usually with honey and lemon. Three ingredients make this a quick, easy and light, dessert.
The Dark ‘n’ Stormy is a favorite simple summer cocktail around CHOW
It's much easier to keep dry, non-refrigerated ingredients, on hand. When it comes to refrigerated items like buttermilk, it's much more difficult. If buttermilk is not regularly consumed in your home, it might be more convenient to use this substitute.
Bruising, or partially crushing, the verbena helps draw out its essential oils. Substitute vodka for gin, if you prefer. If you make this ahead, stir in club soda just before serving so the drink stays fizzy.
We replaced the usual rice with pan-roasted sweet potatoes, onions, and poblano chiles, giving this burrito a healthy dose of fiber as well as heart-protecting micronutrients such as carotenoids (in the sweet potatoes), flavonoids (onions), folic acid (cabbage), and omega-3 fatty acids (salmon). Prep and Cook Time: about 45 minutes.
Time: 1 hour. These may look humble, but they have big, beautiful flavors.
The great thing about this curry is the slightly sweet and sour flavor from the peppers. Do experiment with other combinations of vegetables such as courgettes, aubergines or potatoes once you?ve mastered this version ? bigger, chunkier veggies need longer cooking times, so add them at the start, and delicate veggies like peas and spinach need only minutes, so they can go in right at the end. This will serve 8 people ? just halve the recipe if your pan isn?t large enough, or else freeze any leftovers.
Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack. A sprinkle of turbinado sugar on top begets crunch.
A generous shower of basil adds freshness and flavor to this hearty egg dish. For a well-balanced meal, serve with a tangy green salad.
This recipe comes from Monica Chong-Hunter in Arvada, Colorado.
Prep: 20 min., Chill: 2 hrs. Oranges, grapefruits, and lemons are packed with vitamin C, the antioxidant that helps boost the immune system, fight infection, and protect the body against influenza. Serve this refreshing dish after a meal for a light dessert, enjoy it as a snack, or try it for breakfast.
The peach is a member of the rose family, a cousin to apricots, cherries, plums, and almonds. Peaches are usually classified as clingstone (the fruit of the peach clings to the stone or pit), semifreestone (the fruit pulls away from the stone when the peach is fully ripened), and freestone, the most popular, where the fruit of the peach readily pulls away from the stone. July and August are peak months for fresh peaches. The fruit is extremely perishable, so buy only the amount you intend to use or eat within a few days. Choose peaches that are firm to the touch, but whose flesh yields with gentle pressure. The fruits should be free of bruises with a warm, fragrant aroma. Game plan: To remove the skins, blanch the peaches in boiling water for 1 to 2 minutes and then immediately plunge the fruit into ice water to cease the cooking process. The skin should easily slip off. Do not let the peaches soak in the water. The cake can be made several days ahead of time and refrigerated. Remove the cake from the refrigerator and allow it to come to room temperature before serving.
You can use any salsa you like: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores. Tip: For a spicier version of this dish, cook 1/4 teaspoon red-pepper flakes with the corn and garlic in step 3.
If you love the rich combination of coffee and chocolate, you'll find these brownies irresistible!
Named for Linz, Austria, the town where it originated, this lattice-topped tart features an almond pastry and blackberry-jam filling.