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Creole gumbos all share one ingredient: okra, which came to America with African slaves (the stew's name stems from ochingombo, a Bantu word for okra). This version is inspired by Jessica B. Harris's favorite gumbos served at New Orleans restaurants.
Sweet potatoes add a little natural sugar to biscuit dough. These are great right out of the oven, split in two, and stuffed with Virginia ham for a scrumptious sandwich; they also double as a delicious topping on our Beef and Green Tomato Casserole. Game plan: To make tender, fluffy biscuits, less handling, not more, is the golden rule. Use the same minimal touch you would reserve for pie pastry, kneading the dough just long enough for the ingredients to combine (about 30 seconds), then pat or roll it out as lightly as you can before cutting. These biscuits are large—suitable to feed one person each on top of our beef casserole—but feel free to cut them any size you like if you are making them as a side dish.
we have in our fridge. We didn't get a shot of these vegetables after they were roasted. Frankly, they are much prettier beforehand. But more delicious - oh, so much more! - after an hour or so in the oven, bubbling away with a little lemon juice and broth, salt and pepper.
The hens need only a small drizzle of the intensely flavorful sauce.
Claimed by some to be the ultimate hangover cure, borscht is warming and satisfying. In this version, a rich beef broth is used as the base, making for a full-flavored yet light soup. Special equipment: If you mind your hands turning red from beet juice, you may want to don plastic gloves before handling the veggies.
This recipe relies on two time-saving, store-bought ingredients: rotisserie chicken and mango chutney, which adds a hit of instant flavor to the curry-yogurt sauce.
To adorn her intensely chocolate cookies, Maria Helm Sinskey uses a fork to make fur for reindeer and candy pearls or red hots for eyes; or, more simply, she'll just dust them with confectioners' sugar.
Thick, tomato-rich Kansas City sauces are sweeter than those from other barbecue regions. While commercial renditions can overdo the sugar, this version (inspired by the scrumptious Gates Original) balances sweet with spice. This recipe goes with Kansas City Barbecued Chicken, KC-Style Potato Salad
A light hand with the dough will help to ensure tender biscuits. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps after cutting and gently pat or re-roll to a 3/4-inch thickness.
Cachitos are little ham-filled, crescent-shaped rolls. Quite popular for breakfast in Venezuela, they are sometimes called Venezuelan croissants, but they have the rich texture of a dinner roll rather than the flaky texture of a true croissant. They are much easier to make than croissants too!
"Trust me," says A16's chef Nate Appleman about this unorthodox recipe. He quickly grills whole fava beans, tosses them with a crushed red pepper dressing and serves them hot. They can be eaten whole—the tender pods develop a lovely charred flavor on the grill—but it's also easy to eat them in the traditional way by popping the beans out of their pods and outer skins.
Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.
This recipe, adapted from one in Madhur Jaffrey's From Curries to Kebabs, goes with Best Last-Minute Roast Chicken. This recipe goes with Best Last-Minute Roast Chicken
This dish plays off the traditional Greek salad. Bulgur and chicken make it substantial enough for lunch. The flavors meld slowly, so it's ideal to serve the following day.
Greens and herbs are the secret to a successful and fragrant hortopita. In this recipe, sweet spinach and pungent mustard greens combine with plenty of green onions and fennel, parsley, dill, and oregano. Feta cheese adds a sour, salty component to the pie's filling.
The sauce can be made in advance and reheated in the microwave. Place it in a 2-cup glass measure; microwave at high 1 minute or until heated, stirring every 30 seconds.
Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.
You can trade 1 teaspoon vanilla extract for the vanilla bean. To use the bean, split pod lengthwise, and with the tip of a paring knife, scrape seeds into the dish.
Ma po tofu, sometimes translated as “pockmarked-face lady’s tofu,” is a spicy tofu dish slathered with a rich, savory sauce of chiles, minced meat, and spices, almost like Chinese chili con carne, with the numbing power of Sichuan peppercorns. At Mission Chinese Food in San Francisco, they marinate a hunk of pork shoulder, grind it, stew it up in a fiery and fragrant blend of freshly ground spices, and mix in some tofu just before serving. Mission Chinese Food’s chef, Danny Bowien, advises serving leftover sauce over sautéed Chinese long beans or eggplant. What to buy: Chinese black vinegar is a robustly flavored rice vinegar that can be found at most Asian markets. Make sure it is not labeled “sweetened black vinegar.” Fermented black beans, known as douchi in Chinese, are soybeans that have been salted and fermented, turning them black, soft, and dry. These savory, salty, and somewhat sweet and bitter beans are used as a flavoring agent throughout Chinese cooking. Fermented black beans can be found in the dry goods section of most Asian markets. If you can’t find soft tofu, substitute firm, but do not use silken tofu, as its soft texture will disintegrate into the sauce. Beech mushrooms, also called clamshell or hon-shimeji, originate from Southeast Asia and are popular in Japan. These small, white or brown capped fungi are sweet and nutty and keep their shape nicely when cooked, lending themselves... read more Ma po tofu, sometimes translated as “pockmarked-face lady’s tofu,” is a spicy tofu dish slathered with a rich, savory sauce of chiles, minced meat, and spices, almost like Chinese chili con carne, with the numbing power of Sichuan peppercorns. At Mission Chinese Food in San Francisco, they marinate a hunk of pork shoulder, grind it, stew it up in a fiery and fragrant blend of freshly ground spices, and mix in some tofu just before serving. Mission Chinese Food’s chef, Danny Bowien, advises serving leftover sauce over sautéed Chinese long beans or eggplant. What to buy: Chinese black vinegar is a robustly flavored rice vinegar that can be found at most Asian markets. Make sure it is not labeled “sweetened black vinegar.” Fermented black beans, known as douchi in Chinese, are soybeans that have been salted and fermented, turning them black, soft, and dry. These savory, salty, and somewhat sweet and bitter beans are used as a flavoring agent throughout Chinese cooking. Fermented black beans can be found in the dry goods section of most Asian markets. If you can’t find soft tofu, substitute firm, but do not use silken tofu, as its soft texture will disintegrate into the sauce. Beech mushrooms, also called clamshell or hon-shimeji, originate from Southeast Asia and are popular in Japan. These small, white or brown capped fungi are sweet and nutty and keep their shape nicely when cooked, lending themselves well to stews, soups, and sauces. They can be found at many Asian grocers, though sliced button or baby bella mushrooms can be substituted if needed. Special equipment: You’ll need a meat grinder for this recipe. We used the special attachments for a KitchenAid stand mixer. You’ll also need a spice or coffee grinder. We used this Krups coffee grinder with good results.
Notes: You can prepare through step 2 up to 12 hours ahead; cover and chill. To store up to 3 months, freeze until firm, about 2 hours, then pack airtight in bags. To speed up cooking, use two pans and cook two batches at a time.
Even in a time crunch, you can take comfort in having dinner as a family thanks to quick-cooking new potatoes and frozen green beans. In this hearty down-home meal, the green beans become extra soft when simmered with onion, celery, and tomatoes.
Two kinds of beans add visual appeal; you can also use two cans of one type of bean.
Experiment with fennel—a great source of vitamins and minerals—for a fun new flavor that pairs well with chicken.
To prevent clumps in the custard, use a freshly opened package of brown sugar.
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
In this light yet satiating change of pace from tetrazzini and a la king, goat cheese melts into a creamy sauce for pasta, greens, and turkey.
Fried anchovies or in Spanish “anchoas fritas” are a popular tapa in Spain because they are so tasty. Fried anchovies are especially popular in the north of Spain in the Basque Country or “Pais Vasco.”
A blend of fruit, yogurt, and a touch of honey, this smoothie makes for a tasty breakfast or snack. And yes, it has tofu in it, but don’t let that be a turnoff—the tofu’s only there for texture and the health factor. What to buy: Silken tofu has a custardlike texture and is ideal for puréed dishes like sauces and smoothies. It can be found in vacuum-packed, shelf-stable containers in the Asian section of your grocery store. Game plan: If you’ve made your own regular soft tofu you can use it here, though we prefer this recipe with silken tofu. This dish was featured as part of our Supercharge with Superfoods photo gallery.
Port wine, plum preserves, and balsamic vinegar combine for a sweet and savory glaze. Couscous and green beans complete the meal.
As if chocolate and cherries weren't already a great pair, these cookies shine with white chocolate chips.
Deli meats help turn a salad into a main dish with minimal effort.
Redolent of warm winter spices, this silky beef requires a bit of advance planning because you're essentially curing the meat—but it's very easy to do. (If you cut the marinating time to 1 day, the results will be good but not quite as silky or flavorful.) You can roast the beef up to 2 days ahead and serve it warm or at room temperature, with crusty rolls for making little sandwiches if you like. It's also very good with a spicy-sweet chutney.
Pasta e fagioli is a straightforward and warming soup that’s definitive of Italian peasant cuisine. Marco Canora passed on this version, which is one of our favorite dishes during the cold winter months. Game plan: Traditionally, pancetta is included in pasta e fagioli to provide more intense flavor. If you want to use it, add 3 ounces of diced pancetta with the garlic. If you prefer some heat, add a few dried red peppers when you put in the herbs. For a slacker solution, buy high-quality canned white beans instead of cooking the beans yourself.
If you have dough left over, freeze it; thaw overnight in the refrigerator before use.
Raspberry sorbet is readily available in the freezer aisle of most supermarkets, but we think there’s a good reason to make your own: flavor. By that we mean that this recipe, packed with fresh berries and a dash of cherry brandy, is the tastiest we’ve ever had. Try it with slices of Grilled Lime Pound Cake. This recipe was featured as part of our Cooking with Summer Ingredients story.
Tart, cooling plain yogurt adds a pleasant tang to this salad-bar staple. What to buy: Look for organic, whole-milk plain yogurt. Most organic brands that have “cream on top” are more fluid because they contain fewer stabilizers. Game plan: If you’re using yogurt that’s not very tangy, you may need to add a little more vinegar.
Thanks to savory spices and a quick-cooking roux, this gumbo cuts back on time (and calories!) and keeps the rich flavor.
Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.
These messy, robust burgers are just as delicious and satisfying as a meatball sub. To remove sausage from its casing, cut the casing lengthwise with kitchen scissors.