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Looking at the Filipino dessert halo-halo, it seems like a crazy mishmash of evaporated milk, shaved ice, ube ice cream, sweet palm fruit, coconut, jackfruit, mung beans, corn, and coconut gelatin, to name a few ingredients. Unable to fit all of that into our pops, we just picked a handful of add-ins, but be as creative as you want! 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. What to buy: You can find frozen grated ube at well-stocked Asian markets or online. Game plan: You will need to thaw the ube in the refrigerator before starting the recipe. This recipe was featured as part of our 7 Ice Pops That Break the Mold.
After it’s puréed, kimchi turns into a tangy, spicy sauce—perfect under roasted Brussels sprouts and bacon. A topping of grated carrots adds sweetness and freshness to this satisfying dish from Chef David Chang. Game plan: Kimchi is easy to make; try your hand at making your own with CHOW
Notes: Brining the chicken with soy sauce and brown sugar produces deep mahogany skin and aromatic meat. Mirin, a sweet rice wine, and hoisin are available in well-stocked supermarkets and in Asian grocery stores. Serve chicken and mushrooms with hot rice cooked with coconut milk.
The robust flavor of blue cheese underscores the earthiness of the mushrooms on this delectable pizza. Gorgonzola has a pronounced flavor, but any blue cheese will work nicely.
With washed spinach--baby and otherwise--available in most supermarkets these days, a fresh spinach salad is almost no work at all. Adding just a few great ingredients like cranberries and gorgonzola makes it a very special salad. Toasting the pecans brings out their rich, sweet flavor.
into my daughter's belly (she willingly consumes them in their natural state), but rather to capitalize on the texture and sweetness of three of early fall's best crops, and to riff on carrot cake, an old favorite of the birthday girl's mama.
Even more cold-fighting nutrients can be added easily to this smoothie by pureeing a banana, a kiwi, or 1/2 cup of yogurt with the other ingredients.
A specialty of Cape Town, South Africa, this hefty sandwich combines bologna and french fries with piri-piri hot sauce. This recipe first appeared in our April 2011 special Sandwich Issue with author Daniel Pinkwater's article Say My Name.
In the Netherlands (and at the Winchester Cheese Company), cheese is often served with pickles on the side; they're great together. Prep and Cook Time: about 20 minutes. Notes: To cook large batches for a party, assemble the sandwiches through step 1 a few hours before cooking and chill them on a baking sheet, wrapped in plastic wrap. Before serving, brush melted butter onto the outsides of the sandwiches and broil on a baking sheet, turning once.
For perfect, moist eggs, we use a trick from Julia Child’s The Way to Cook: Save 2 tablespoons of the raw beaten eggs and add them near the end of the cooking time. The technique, which Julia calls creaming, stops the eggs from overcooking. To see this recipe in illustrated form, check out The Basics: How to Make Scrambled Eggs.
This recipe for Lemon-Poppy Seed Muffins and/or Quick Bread Loaf begins with a cake mix.
Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family.
Tossing juicy peaches into a green salad with a tart raspberry-shallot dressing makes an ideal sweet-savory side good with grilled pork or chicken.
This bread gets its name from its shape; ciabatta is Italian for "slipper." Letting the sponge rest for 12 hours develops complex flavor.
Lippert traces her love of beans back to the excellent Mexican food she grew up with in California. "We bought beans from local markets in the Central Valley, which we went to all the time," she says.
Applejack cocktails were originally made from the uniquely North American potable applejack, an 80- to 100-proof brandy aged for two years in wood. One might speculate why the applejack cocktail is on the endangered species list, particularly with apple-flavored cocktails so common. The reason is that the majority of modern apple cocktails are made from apple-based spirits other than applejack. With relatively few true brands of the potent applejack on the market, you are more likely to order a drink that uses apple brandy or schnapps. Barring your own home distillation, seek out real applejack to sample at home.
Spreading good cheer is easy -- greet guests with brandied eggnog.
Tossing the shredded Cheddar with a tablespoon of flour helps the cheese melt smoothly. The result is a creamy base for this chunky chowder.
This recipe for fresh fruit galette is from " Culinary Institute of America: Gourmet Meals in Minutes " (Lebhar-Friedman Books, 2004). A galette is just a French name for a tart and a tart is nothing more than an open-face pie. Any fresh fruit will do nicely. If you want to make your own puff pastry, try this blitz puff pastry recipe. Here's a larger photo of Fresh Fruit Galette.
Harold Dieterle's cool and fruity crab salad is garnished with lacy fried eggs. He learned to prepare eggs this way by watching street cooks in Thailand.
This is an unusual combination, but the bright, spicy bite of peppercorns and rhubarb cuts the cheese's creaminess. Trim off any rhubarb leaves, which are toxic, but leave the cheese rind on.
Processing the panko and cilantro creates fine crumbs that adhere well to the shrimp. To save time, buy a peeled, cored fresh pineapple and presliced mango for the slaw. Enjoy the rest of it later in the week as part of a fresh fruit salad.
Prep: 5 min.
Time: 30 minutes. Kale takes the place of lettuce in this twist on traditional Caesar, and wilting the greens on the grill adds a subtle smoky flavor.
Ghoriba is a term which refers to a number of Moroccan cookies that are shaped by hand. This recipe is for a classic Moroccan almond ghoriba, or chewy almond macaroon. The instructions call for passing the blanched almonds through a meat grinder to achieve a moist almond paste. If you don't have a grinder, process the almonds as finely as possible with a food processor. Also try Almond Ghoribas with Sliced Almonds.
Roast parsnips and carrots for a quick and easy side to a family meal. This recipe makes a flavorful dish and only requires 5 ingredients.
This salad is a great way to use up leftover or slightly stale bread. The original is typically made with red wine vinegar and the saltless bread found throughout Tuscany. Our version has a light lemon vinaigrette and cucumbers added for another dimension. What to buy: Pull out your best extra-virgin olive oil for this recipe, as the quality becomes apparent after the first bite. We like to use McEvoy Ranch olive oil. Game plan: This dish is destined for leftover heaven—it gets better the longer the flavors are allowed to infuse. If you’re having a hard time tearing the bread, toast it for a few minutes until it is soft again. This recipe was featured as part of our Cooling Off story.
Prep: 10 min. Serve this dressing over fresh garden greens or drizzle over steamed green beans, asparagus, or broccoli.
This green smoothie gets its color from spinach, avocado, and a Granny Smith apple. It's packed with vitamins and contains six grams of filling fiber in each serving.
Want to know a secret? Zucchini is so mild, it's the perfect veggie to sneak into your kids' meals. In this recipe, shredded zucchini is stirred into muffin batter, providing plenty of vitamins A & C without making a fuss. Grated lemon rind and a little sugar keep these muffins delightfully light, fresh, and irresistible.
Curry-scented pancakes make the best wrappers for this, but 6-inch flour tortillas can also be used.
Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic coffee cake. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.
The sweetness of the onions is a nice contrast to the strong taste of the brussels sprouts. Garnish with toasted hazelnuts if desired.
Serve these meatballs with dipping sauce for your next special occasion.
The sharper the cheese, the better these grits taste. Though this recipe calls for baking the grits in a casserole -style baking dish, you may also omit Step 5 and serve them right from the pot in steaming spoonfuls.
Toast the nuts for 5 minutes in a 350º oven to intensify their flavor.
The deep green of the spinach in the frittata and the bright red of the Herb-Crusted Broiled Tomatoes create a vibrant combination for a vitamin-packed brunch. To speed up prep time, prepare the tomatoes while the frittata broils. Prep: 8 minutes; Cook: 6 minutes
San Francisco’s Town Hall is best known for its New Orleans–style food and drink, but it took a detour and went Euro with this elderflower cocktail laced with Meyer lemon juice. What to buy: St-Germain is an elderflower liqueur that has won over bartenders. It can be found at high-end liquor stores and online. Hendrick’s is a Scottish gin with lingering cucumber notes. It can be found at most liquor stores and online. If you can’t find Meyer lemons, substitute regular lemons, though your cocktail will be a bit more acidic and less sweet.
Serve a simple steak dinner with grilled garlic bread to soak up every last drop of the flavorful caper-herb sauce.
Cook the brown rice in plenty of water so it won't be sticky. Serve with lime wedges.
When it comes to cookies, we all have our preferences. Me, I'm a texture girl. I like them soft and chewy. Any soft and chewy cookie automatically has my attention. These snickerdoodles were redesigned with that in mind. I often don't like snickerdoodles that much; they get too crisp, too crunchy. Not these — they'll still be soft days after you've made them.
Come summer, when string beans are at their tasty freshest, my mother-in-law makes this beefy stew about once a week, and everybody volunteers to snap away the tips of the beans. Her proportions are never hard-and-fast, so feel free to adjust them to suit your taste. This will serve 4-6, and there may or may not be leftovers.
When I created this recipe, I had recently discovered Asiago cheese and loved the flavor. It really makes a difference when added to a simple dish, and a little goes a long way.
Bitter produce like endives, radicchio and kumquats are in peak season in winter.
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