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The finished glaze will have the consistency of bottled barbecue sauce. Natural sugars in the grapes caramelize on the chicken. The sweet glaze is also delightful on pork tenderloin medallions.
Private chef Michael Emanuel's late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven; a broiler also works well.
Piquillo peppers add a spicy, bittersweet edge to this classic seafood stew. Roasted red bell peppers and a pinch of cayenne pepper may be substituted.
Long popular in take-out menus, this curried noodle dish is a sure hit and ready in a snap--provided you have the ingredients prepped before you start. The leftovers are good cold, as well. You'll find skinny rice noodles in the supermarket's ethnic food section.
Think of these as a variation of thumbprint cookies. Vanilla butter cookies are filled with fruit preserves and drizzled with a powdered sugar glaze.
Notes: Serve with warm cornbread.
Prepare this a day ahead and refrigerate before baking. If you prefer a more savory stuffing, omit the prunes.
Brandy-soaked cherries can be left in the freezer for up to two days before you dip them into the chocolate.
Spinach sauteed with garlic goes very well with roasted meats, and if you’re eating in an old-fashioned home or restaurant in Northern Italy, you may well be served it with a sprinkling of the drippings from the roast.
Switzerland has been making Sbrinz'a hard, aged, cow's- milk cheese - for centuries. Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille -like mix of sautéed zucchini strips, bell peppers and tomato. Parmigiano-Reggiano, another hard, aged, cow's milk cheese, is a fine substitute.
This potato salad is my favorite way to use chimichurri sauce. Make a big batch of chimichurri sauce to marinate steak or chicken for the grill. Then use what's leftover to make this potato salad, and you'll have the perfect side dish. The flavors of chimichurri taste sweeter and more mellow when mixed with mayonnaise, and the flecks of parsley and cilantro look great with the red skinned new potatoes. You could add some red pepper or celery for cruch, or even some sweet pickle.
Fancy buttercream flourishes topped with nonpareil gumdrops make this dainty cake look grand. Fill a five-inch cake pan with two cups of your favorite batter, then cut finished cake in half horizontally to form layers. Bake leftover batter into mini cupcakes.
This candy will soften slightly while at room temperature.
This twist on a favorite picnic side dish gains distinctive character from smoked trout and fresh herbs. Make it a few hours ahead, if you like. Serve with grilled pork or chicken.
Prep and Cook Time: about 1 1/4 hours. Rich spice flavors shine in this tender, cakelike bread. Notes: You can store this bread airtight at room temperature up to 3 days or freeze up to 3 months.
This is a favorite macaroni and cheese recipe from a forum member.
Look for fresh pizza dough in your supermarket's bakery, or purchase it from your local pizza parlor.
PacifiKool Hawaiian Ginger Syrup gives a spicy, sweet flavor to this glaze, which is perfect for grilled or broiled chicken, pork chops, and shrimp.
This is a very satisfying, "all-in-one" dish with the sausage, apples and cornbread contained within. Of course, for a typical southern breakfast (aka "plantation breakfast), this would be just one of many offerings, probably accompanied by a platter of fresh fruit, bacon, eggs, and grits (yes, grits even with cornbread!). It wouldn't be unusual for a platter of steaks and sliced tomatoes to also appear on the table and, of course, there would be at least a couple types of toasted bread or pastry.
Stage 1: Heat the stock. In a separate pan, heat the olive oil and butter, add the onion, garlic and celery, and fry very slowly for about 15 minutes without coloring. When the vegetables have softened, add the rice and turn up the heat.
This is one of those sinfully rich hot dips that you serve when you’re feeling retro. If you can find fresh crabmeat, go ahead and use it. But I have to tell you that canned is fine for this.
Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer. Serve with a side of baked potato chips to round out the meal.
On a trip home to Des Moines, Iowa, I had a delightful brunch at La Mie Bakery. In addition to enjoying buttery croissants and a decent latte, I indulged in a homemade baguette slathered with an earthy bean spread, which became the inspiration for this dish. Game plan: Everything in this recipe can be assembled in advance. When you’re ready to eat, reheat the bread and eggs, top with sprouts, and serve. This recipe was featured as part of our Supercharge with Superfoods photo gallery.
One of my favorite soups is Hot & Sour Soup, and I was flabbergasted to discover that it's really quite easy - and cheap! - to make. Who woulda thunk it? Called suan la t'ang in Chinese, it gets its tang from the addition of white vinegar. Click through for the recipe.
Use a wire grilling basket for the onion and bell pepper so they don't fall into grill. If there's enough room on your grill, you can heat the tortillas as the onion mixture and tempeh cook. Wrap in heavy-duty foil, and grill 5 miutes or until thoroughly heated.
This is one of our all-time favorites, created by Chef Charlie Palmer. What to buy: Fresh is better, but good-quality frozen or jarred chestnuts are a reasonable substitute (they do not need to be roasted). For fresh mail-order chestnuts, try Delmarvelous Farms. Slab bacon, available from most butchers (call ahead), is almost always sold with the rind still attached; cut it off before using. Put the bacon in the freezer for 20 minutes or so to firm it up before slicing. Game plan: To peel a chestnut, cut a large X into one side of the shell, cutting all the way through the tough membrane. (If you don’t, the chestnut will blow up in your oven. Imagine popcorn the size of a ping-pong ball!) Put the chestnuts in a shallow pan and bake in a preheated 325°F oven until the shells curl along the cuts and the outsides are nicely toasted (about 15 minutes). Cool slightly (they’re easier to peel while they’re still warm) and remove the shells. Rub in a clean kitchen towel to remove as much as possible of the dark, bitter membrane. This recipe was featured as part of Charlie Palmer’s Classic Thanksgiving menu.
This quick, easy bulgur side dish has yet to meet a main it didn’t like (pictured here with seared scallops). What to buy: Fine-grind bulgur can be found at your local health food store, gourmet grocery, or online. Game plan: The bulgur can be made through step 1 up to a day ahead. Refrigerate in an airtight container until ready to use. This recipe was featured as part of our Whole Grain Recipes photo gallery.
Rice and broth are added to sautéed chicken, onion, garlic, and mushrooms for a simple entrée that requires only one pan.
Pipérade trumpets the versatility of French Basque cuisine. A simple sauté is enlivened with the local cured pork, Bayonne ham, and a spicy paprika known as piment d’Espelette. It’s great over braised chicken, but you can also heed Julia Child’s advice and use it to top a plain omelet. What to buy: If you’re looking to save time, you can substitute a 15-ounce can of diced tomatoes for the fresh; be sure to drain the canned tomatoes first. Bayonne ham is a cured ham product from the French Basque country. If you can’t find it, substitute prosciutto. Piment d’Espelette is France’s only native pepper, and it is so highly revered that it is protected by AOC
You can assemble and refrigerate the eggplant halves up to a day in advance, then bake just before serving. If the stuffed eggplants are cold, you may need to cook them an extra five minutes.
Hands-on Time: 5 min.; Total Time: 5 min.
This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes.
Friends coming to dinner tonight? Throwing a last-minute cocktail party? Grab a few grocery store items and dress them way up with these brilliant insider tricks.
Pierce sausage casings with the tip of a knife before combining them with the cauliflower to ensure they retain their uniform shape as they cook. Garnish with chopped parsley.
Happy Valentine's Day, dear Kitchn readers. I know some of us love to hate this Hallmark holiday, but it can also prompt us to take a moment to acknowledge and be thankful for the ones we care for. I can't think of a better way to show my love than in the kitchen. After all, food is love.
As a little girl, my favorite dessert was chocolate pudding with whipped cream. As an adult, my sweet tooth has not strayed far, and is happily satisfied by this simple, elegant dessert. This recipe is also the perfect way to use up those extra egg yolks after making meringue or angel food cake. This recipe was featured as part of our Chocolate Desserts photo gallery.
These skillet-grilled burritos come together in a flash thanks to store-bought rotisserie chicken. Keep this meal light by serving with a fresh green salad.
This quatre quarts cake recipe makes a tender loaf, and features small, moist crumbs that hold together nicely for easy slicing and serving. This is the classic version of French pound cake, using only a touch of vanilla for subtle flavor. Feel free to sprinkle chopped nuts and dried fruit into the batter for your own delicious, signature cake recipe.
Chinese five-spice powder typically combines cinnamon, star anise, anise seeds, ginger, and cloves. The combination gives the pecans a sweet, bitter, salty, and pungent flavor that's great.
Customize this basic salad by using other fruit, such as dried cranberries, apricots, or raisins, or different cheeses, like blue or goat.
Double or triple this recipe, depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. These can also be cooked over low to medium-low heat in the skillet.
This is similar to pan d'Espanya (Spanish bread), which is what Sephardic Jews call sponge cake. Brushing the honey-orange syrup over the warm cake infuses it with moisture and delicate aromas. For a second-day treat, try toasting a leftover slice. Garnish with orange rind curls and star anise.
Fragrant pears and walnuts make an unbeatable combination. For this recipe, you can use any type of pear available, though we suggest Anjou or Bartlett. Adding ground walnuts to these muffins results in a delightful richness. Turbinado sugar has large blond crystals and a subtle molasses flavor; substitute granulated sugar if you don't have turbinado.
Serve these delicious glazed bacon strips as part of your breakfast or cut up and use on hors d'oeuvres or burger toppings. These are so easy to make, just be sure to line the baking pan with foil so you won't have a mess to clean off the pan. If you want to spice them up, sprinkle lightly with a little cinnamon sugar just before baking. This is a great snack or breakfast bacon recipe, glazed and baked to perfection.