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This chilled eggplant soup from Chef Daniel Patterson of Coi in San Francisco and Plum in Oakland is packed with summer produce, thanks to a topping of crunchy, spicy vegetables. Patterson says this soup-salad hybrid is his Go-To Dish ( watch him make it in our video ). It’s a perfect light, cool summer meal. What to buy: Padrón peppers are harvested in the summer months. Look for them in gourmet grocery stores or farmers’ markets, or order them online.
A touch of leafy dill gives a fresh spin to classic cocktail sauce.
Empanadas are to South Americans what sandwiches are to Americans: a portable lunch with endless filling combinations and styles of dough. This version contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. Since it takes some time to roll and fill these hand pies, gather friends and family together for an empanada-making party—their efforts will be rewarded with delicious results. Special equipment: A 4-1/2-inch round cutter is needed to portion out the dough. If you don’t have one, you can trace a plate of the same size with a knife to make the dough rounds. Game plan: The empanadas can be frozen either fully baked, or unbaked without the egg wash. Freeze them on a baking sheet in a single layer (make sure they’re not touching), then transfer to resealable plastic freezer bags and store in the freezer for up to 1 month. To cook unbaked frozen empanadas, place them on a baking sheet, brush with egg wash, and bake at 375°F until golden brown, about 30 to 35 minutes. For baked, frozen empanadas, cook until just heated through, about 20 minutes. This recipe was featured as part of our Argentine Grilling menu.
Resistant starch: 5 grams
A far cry from that overly sweetened, grainy mush that dominates supermarket shelves, this is tart with a hint of sweetness. Try it on latkes, with some braised pork, or on its own.
Ditch the bucket of cold, greasy chicken and load up on these extra-crispy chicken breasts, drumsticks, and thighs. If you want a spicier kick, add a few drops of hot sauce to the buttermilk coating. If you prefer chicken fingers, you can use this same coating mixture on boneless chicken tenders.
Unlike a lot of Indian curries for which the spices are ground to a paste, this curry uses whole spices and chopped ingredients. It tastes great with hot chapatis (Indian flatbread) or parathas (pan fried Indian flatbread).
The recipe makes two generous free-form loaves--one to enjoy now, and one to freeze later or give as a gift. If you're making the bread for the Chicken and Ham Sandwich with Artichoke-Tomato Spread, pat the dough into a 9-inch circle so the sandwiches will be easier to eat. This recipe goes with Chicken and Ham Sandwich with Artichoke-Tomato Spread
Here’s a recipe simple enough to fit into a busy holiday schedule but tasty enough to make a lasting impression. The standard sugar cookie is great on its own, but for different personality types on your holiday list, we’ve got variations: Mexican chocolate for the sweets fan, coconut-date for the racy adventurer, and Meyer lemon and black pepper for the subtle sophisticate. Or maybe they’re just all for you. Game plan: Make extra batches, wrap them in plastic, and freeze for later use. To finish, take them out of the freezer and slice and bake as directed. The dough can be frozen up to a month. This basic recipe tastes great when the log is rolled in spiced sugar (1 cup granulated sugar and 1/4 teaspoon ground nutmeg, cinnamon, or cardamom) prior to slicing.
This four-layered chocolate raspberry cake features a tangy raspberry filling and a rich foolproof buttercream icing. Top the cake with fresh raspberries for a simple and elegant presentation.
Quinoa is a super nutritious, high protein grain native to the South American Andes. Quinoa has a delicious nutty taste, and is well-suited for pilaf-type recipes. Some people (my husband and kids for example) avoid quinoa, mistakenly placing it in the same category as tofu - one of those good-for-you foods without flavor. But I tricked them with this chicken recipe. The quinoa made a delicious crunchy coating for these healthful chicken tenders, and my husband admitted that they were "actually pretty reasonable." That's high praise indeed!
Fresh corn kernels add texture and a fresh taste to the polenta.
Look for steel-cut oats, often labeled "steel-cut Irish oatmeal," on the cereal aisle in your supermarket. If the risotto becomes too thick after cooking, simply stir in hot water, one tablespoon at a time, until it reaches the desired consistency.
Super Bowl season is a time of snacks of all sorts — sweet, salty and delicious! These Kitchen Sink Bars cover all sorts of flavors and whip up in a snap. They're great for cleaning out the pantry, plus you don't even need your oven!
Prep: 15 min.; Chill: 8 hrs.; Stand: 45 min.; Grill: 4 hrs., 30 min. This recipe is for a two-burner gas grill. Because lighting one side for indirect heat doesn't apply to the Big Green Egg, be sure to see directions for indirect cooking in the owner's manual.
Great way to use leftover turkey
A Spanish and South American specialty, empanadas can contain countless fillings, both savory and sweet. Today, Philadelphia-based chef and restaurateur Guillermo Pernot shares a favorite empanada recipe: a chicken-and-corn hors d'oeuvre version, made with onion, Monterey Jack cheese, and red and green bell peppers. When making the empanada dough, you can substitute pure vegetable shortening for lard, if desired.
This recipe features the Portuguese-inspired combination of sausage, kale, and clams. Use sweet turkey Italian sausage if you prefer less spice.
Use pastillage just after kneading.
"I like big flavors through small bites," says Steve Sicinski. His salad combines plenty of vibrant-tasting ingredients, like pomegranate, watercress and orange, so a little goes a long way.
This Caramel-Apple Crumb Pie is a variation on the classic apple pie; it has a rich caramel syrup drizzled over the apples and is topped with a crunchy streusel.
These tender lemon-garlic shrimp skewers make a delicious party time appetizer or an easy backyard family dinner.
This famous liver spread, enriched with schmaltz (rendered chicken fat), is a staple at Katz's Delicatessan, on New York City's Lower East Side. It's best served plain, as it is at Katz's, on rye bread. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.
Tired of rice and pasta? Give this quick, creamy polenta a try for a dish similar to cheese grits. If you are not serving immediately, keep it covered over low heat, and stir occasionally, adding additional water, if necessary, to prevent it from becoming too thick. Serve with pork tenderloin and a simple green salad.
Meat master Bruce Aidells's inspiration for this Mediterranean-flavored leg of lamb was a dish he tried during the annual sheep festival in St-Rémy, Provence. During the festival, legs of lamb are strung up and cooked over an open fire, then served with a green-olive tapenade, which became the basis for Aidells's lemon-scented crust. "You can also use the crust as a stuffing in a boneless leg of lamb," he says.
Enjoy this whole grain crunchy snack sprinkled over ice cream, pancakes, or yogurt. Prep: 13 min.; Cook: 1 hr., 10 min.
This easy recipe for Polish baked trout or swiezy pstrag w maslem czonsnkowym is drizzled with garlic butter. The dish takes about 45 minutes from start to finish if the trout is not frozen. Makes 4 servings of Polish Baked Trout with Garlic Butter - Swiezy Pstrag w Maslem Czonsnkowy
Packing a rib roast in a salt crust keeps it moist and makes those richly seasoned end pieces hot items at the table. This herb-crusted prime rib looks gourmet and is full of flavor.
Layer homemade gingerbread, pears, vanilla custard, and whipped cream for an elegant dessert that's just as pleasing to the eye as it is to the palate.
Fruity red wine and slightly bitter radicchio combine for a bright, satisfying, and healthy dish. This recipe was featured as part of our Healthy Risotto round-up.
You can double the recipe for the meringues and save some for a later date; they freeze beautifully for up to 2 months. Just remove them from the freezer and top them with the strawberry mixture--no thawing required. You can also substitute raspberries for the strawberries, if you prefer.
This recipe is like a sweet version of drop biscuits. Find cacao nibs packaged at gourmet food stores. Prep: 12 min.; Cook: 18 min.
Sweet honeydew gets the star treatment in this version of a South Korean ice-pop favorite, the Melona bar. No artificial flavors here; ripe melon is blended and then drained of excess liquid to intensify the fruit flavor, before the cream and sugar are added. Special equipment: You will need freezer pop molds for this recipe. We used these molds, but any kind will work. If yours don’t come with sticks that attach securely, you can buy wooden sticks and insert them 1 hour into the freezing time. What to buy: If you purchase precut honeydew, you will need about 2 1/2 pounds. This recipe was featured as part of our 7 Ice Pops That Break the Mold.
Use fresh or frozen blueberries in this pancake recipe. Here's a large photo of the blueberry pancakes.
This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve for a simple but sophisticated spring or summer lunch.
Notes: Soba (Japanese buckwheat) noodles and powdered wasabi are available in the Asian food section of well-stocked supermarkets as well as in Asian markets; bonito flakes are available in Asian markets.