recipe.id,recipe.ts,recipe.title,recipe.description,recipe.time,recipe.from
1,"2017-11-07 04:27:56","Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado","These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe.","Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans","Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman"
2,"2017-11-07 04:29:52","Pimento Mac and Cheese","This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe.","Total: 25 min",
3,"2017-11-07 04:29:58","Oysters with General Tso's Cabbage and Furikake","This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy.","Total: 20 min",
4,"2017-11-07 04:30:07","Old Monk's Honey Chili Chicken","This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe.","Total: 20 min",
5,"2017-11-07 04:30:11","Sheba From Queens Cake","The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed.","Total: 1 hr 25 min, plus 1 hour cooling time","The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky"
6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode"
7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode"
8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode"
9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn"
10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn"
11,"2017-11-07 04:30:53","Indian Spiced Sautéed Mushrooms and Green Onions","This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn"
12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay"
13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay"
14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay"
15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden"
16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden"
17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden"
18,"2017-11-07 04:31:41","Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli","These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe.","Total: 1 hr 48 min (includes roasting and cooling time)","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz"
19,"2017-11-07 04:31:47","Braised Short Rib Dumplings with Sichuan Chili Oil","Don’t be daunted by this Braised Short Rib Dumplings recipe from the new Myers + Chang cookbook. The steps can be spread out over several days, and the meat and the chili oil both keep for a while. The braised short ribs are succulent and wonderfully spiced with garlic, ginger, star anise, soy, sesame oil, and a little sugar; you can use the meat in sandwiches, bao, and tacos if you’re not up for the task of folding dumplings, and you can even freeze the meat to keep on hand for last-minute meals. Similarly, the spicy, tongue-tingling Sichuan chili oil keeps for up to 2 weeks in the fridge, and is good drizzled over all sorts of other food. The synergy of the soft, juicy, meaty dumplings with the vibrant oil is pretty hard to beat, though. The Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe and Beef and Chinese Broccoli Chow Fun recipe from Myers + Chang are clear winners as well. Once you get the hang of folding dumplings, you’ll also want to try our Har Gow Shrimp Dumplings recipe, and our Steamed Vegetable Dumplings recipe.",,"Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz"
20,"2017-11-07 04:31:57","Beef and Chinese Broccoli Chow Fun","Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.","Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz"
21,"2017-11-07 04:32:14","Caramelized Brioche with Glazed Pears and Beer Ice Cream","This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.",,
22,"2017-11-07 04:32:19","Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)","This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.","Total: 1 hr 40 min",
23,"2017-11-07 04:32:30","Indian Queso with Jalapeño Chutney","You may not think Indian flavors and queso go together, but this dip from The Homesick Texan‘s new cookbook proves it’s a brilliant idea. Processed cheese really does melt perfectly, and combines seamlessly with the spices here: cumin (which regularly shows up in both Indian and Mexican cuisine), paprika, and cayenne. The spicy chutney is heavy on garlic, cilantro, and jalapeño, with a hint of ginger and unsweetened flaked coconut, plus lime juice for brightness. You could try dipping pappadams into this in place of tortilla chips. And why not try Chilled Chile con Queso with Avocado and Spinach Queso Blanco too?","Total: 15 min","QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain"
24,"2017-11-07 04:32:37","Chilled Chile con Queso with Avocado","Queso is usually warm and gooey, and it’s delicious that way, of course. But try the Homesick Texan’s novel spin on the dip, which mixes creamy cottage cheese with a punchy blend of jalapeños, onion, garlic, cilantro, vinegar, salt, and cumin for a little earthiness. Diced avocado underscores the cool creaminess of the dip, which is perfect for chips and raw veggies. Bonus points for being healthy and quick to throw together. Still prefer something melty? Try Spinach Queso Blanco or Indian Spiced Queso with Jalapeño Chutney.","Total: 10 min","QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain"
25,"2017-11-07 04:33:15","Spinach Queso Blanco","This Spinach Queso Blanco from The Homesick Texan’s new cookbook brings some green into the mix via baby spinach sautéed with garlic and roasted Anaheim chiles. Buy a chunk of white American cheese from your grocery store deli for the best flavor and meltable texture. Fresh pico de gallo brings a little juicy crunch to the warm, gooey queso, and avocado lends extra silkiness. Tortilla chips are mandatory for dipping. Try Chilled Chile Con Queso with Avocado and Indian Queso with Jalapeño Chutney too.","Total: 30 min","QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain"
26,"2017-11-07 04:34:33","Middle Eastern Millionaire's Shortbread","Traditional millionaire’s shortbread features a rich biscuit base with soft, sweet caramel and milk chocolate layered on top, which can be a little cloying. This Middle Eastern variation from Sweet: Desserts from London’s Ottolenghi keeps the buttery shortbread layer but tops it with rich and roasty halva (a crumbly sesame-based confection) and a faintly bitter, slightly salty tahini caramel. For more brilliant desserts from Ottolenghi, try their Chocolate, Banana, and Pecan Cookies, and Flourless Coconut and Chocolate Cake. You can make this shortbread up to 4 days ahead of time and store it in airtight container, or even freeze it. Refrigerated in an airtight container, it keeps for up to a week, but should be removed 20 minutes before serving to take the chill off the bars. For more uncommonly delicious sesame-accented dessert options, try our Marzipan Caramel Apple with Sesame and Almond recipe, or our Toasted Sesame Seed and Honey Gelato recipe.","Total: 1 hr 5 min, plus 5 hours cooling time","Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh"
27,"2017-11-07 04:34:35","Flourless Coconut and Chocolate Cake","This beautifully buttery and decadent cake from the cookbook Sweet: Desserts from London’s Ottolenghi is striking for its rich flavor and texture and shiny, syrupy dark chocolate glaze, but also because it happens to be gluten free. Finely shredded coconut and vanilla bean seeds perfume the rich almond meal cake, which is topped with a thin, glossy, and intense chocolate ganache that runs gorgeously down the golden sides. This tastes even better served at room temperature the day after baking, and will keep for up to 5 days in an airtight container, if it lasts that long. For more sweet treats from Ottolenghi, get their Middle Eastern Millionaire’s Shortbread recipe and their Chocolate, Banana, and Pecan Cookies recipe too. Looking for more gluten-free desserts? Try our Pavlova with Lemon Curd and Fresh Berries recipe, or our Gluten-Free Peanut Butter Chocolate Chunk Cookies recipe.","Total: 1 hr 20 min","Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh"
55,"2017-11-07 04:35:00","Chocolate, Banana, and Pecan Cookies","These crinkly, fudgy chocolate nut cookies come from Sweet: Desserts from London’s Ottolenghi. Mashed banana added to the dough not only adds a faintly tropical flavor, but helps keep the slightly underbaked cookies extra soft and moist, while a touch of cinnamon and chopped pecans add warm, nutty notes. These are rather fragile and don’t hold up much more than a day after baking, but they’re so delicious you’ll have no trouble eating the whole batch before then. Since this is a soft, sticky dough, it needs to be chilled twice, for 3 hours total; be sure to plan ahead to allow enough time. You can refrigerate the balls of prepared dough for up to 2 days, or even freeze them up to 3 months. If baking from frozen, add an extra minute of cooking time. For more compelling confections from Ottolenghi, get their Flourless Coconut and Chocolate Cake recipe and their Middle Eastern Millionaire’s Shortbread recipe. And for more fantastic chocolate-banana pairings, try our Roasted Banana-Nutella Quick Bread recipe, and our Banana Hot Chocolate recipe.","Total: 1 hr, plus 3 hours chilling time","Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh"
56,"2017-11-07 04:35:07","Pumpkin Naan","Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe. Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe. And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe.","Total: 15 min, plus 2 hours resting time",
57,"2017-11-07 04:35:13","Jackson Cannon's Jack Rose","If you’ve never tried apple brandy, fall is the perfect time, though Jackson Cannon’s Jack Rose is delicious any time of year. Be sure to use Applejack, a potent American spirit that dates back to Colonial times, and not another apple brandy. Blended with perfect proportions of fresh lemon juice and homemade grenadine, it makes a lovely cocktail. For a full trio of 3-ingredient cocktails, take a look at the Obituary Cocktail and the Gold Rush cocktail too. It’s definitely worth making your own grenadine, but since you’ll have 2 cups, try using it in our Ward Eight cocktail recipe and our Scofflaw cocktail recipe too, or for a non-alcoholic grenadine delight, get our Shirley Temple recipe.","Total: 3 minutes to make cocktail, plus 30 minutes to make syrup and 30 minutes for it to chill","3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson"
58,"2017-11-07 04:35:16","Obituary Cocktail","This Obituary Cocktail is a little unexpected, and a lot satisfying. Basically a killer Martini with a splash of absinthe, this would certainly be a great choice of deathbed drink, but let’s hope you’ll have the opportunity to enjoy many more. Since there are only 3 ingredients and they come together in a flash, you certainly won’t die of thirst. For more tipples with just a trio of components, try Jackson Cannon’s Jack Rose and the Gold Rush too. And for more wickedly delicious ways to use absinthe, try our Death in the P.M. cocktail recipe, and our Sazerac cocktail recipe.","Total: 3 min","3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson"
59,"2017-11-07 04:35:25","Gold Rush","With only 3 ingredients, the Gold Rush cocktail is as easy to make as it is elegant. Inspired by the classic whiskey sour, this drink from beloved New York bar Milk & Honey blends bourbon, lemon juice, and rich honey syrup for a balanced sweet-tart, silky, luscious sip. Henry McKenna bonded 10-year old bourbon is the recommended choice here, but use what you like. You’ll have a full 1/3 cup of honey syrup, so you can shake up plenty of cocktails, or try leftover syrup in tea. Play around with different types of honey too, to subtly change the flavor of the drink. For more 3-ingredient marvels, try Jackson Cannon’s Jack Rose and the Obituary Cocktail too. And if you think honey is the bee’s knees, be sure to try our Wisdom of Pelé cocktail recipe, and our Madame’s Choice cocktail recipe as well.","Total: 3 minutes to make cocktail, plus 5 minutes to make syrup and 30 minutes for it to chill","3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson"
60,"2017-11-07 04:35:42","Glowing Severed-Hand Halloween Punch","The glow in this Halloween punch isn’t a photography trick. It naturally comes from the bitter alkaloid quinine, which also gives tonic water its characteristic bitterness. Because the quinine in the tonic is UV reactive, it will glow an eerie (but edible!) blue when exposed to a standard black light. But it does take a good amount of tonic to get a nice bright glow: Our test kitchen found that tonic water had to make up at least 50 percent of the volume in the recipe. To balance that bitterness, we mixed it with sweeter pineapple juice, Cointreau, pisco, and lime juice, in a riff on Pisco Punch. And in a Martha-inspired moment, we also created glowing “severed hands” by freezing tonic water in latex gloves to give the punch an extra-creepy look and keep it cold. Make sure to place the punch bowl right underneath a couple of black lights to get the maximum luminescence. What to buy: Pisco is a brandy distilled from South American white Muscat grapes. It can be found at well-stocked liquor stores or online. Special equipment: You will need 2 medium or large powder-free latex gloves and 2 rubber bands to make the glowing hands. To get the glowing effect, you will need a few black lights. Game plan: To quickly flatten the tonic water for the severed-hand ice cubes, place it in a container and agitate until bubbly. Repeat several times until almost no bubbles remain. Alternatively, pour it into a container, loosely cover, and let sit overnight at room temperature. The severed hands will need to freeze overnight, so be sure to make them at least 1 day before you plan to serve the punch.","Total: 15 mins, plus freezing and chilling time",
61,"2017-11-07 04:35:50",Ramelette,"The Ramelette is brought to you by The Culinary Bro-Down cookbook. All hail Josh Scherer for devising such a stupid-simple, delicious, cheap, and easy meal. Ramen noodles and eggs combine to form an endlessly customizable delight that’s obviously perfect for making (and devouring) after hitting up the bar, but is so tasty and quick you’ll be tempted to add it to your anytime repertoire. For a couple more bro-tastic recipes, check out Cheeseburger Pudding and Cap’n Drunk Pancakes. And for a couple more interesting things to do with ramen, get our White Chocolate Ramen Bark recipe, or our Ramen Waffle Sandwich recipe.","Total: 20 min","The Culinary Bro-Down Cookbook by Josh Scherer"
62,"2017-11-07 04:36:00","Cheeseburger Pudding","Does Cheeseburger Pudding sound unappetizing? Then follow the suggestion in The Culinary Bro-Down cookbook and call it “crustless cheeseburger quiche” instead, or maybe bread pudding with beef and cheese. The burgers—beef, cheese, buns, and all—are chopped up and bound with eggs, milk or cream, and extra cheddar (or whatever queso you’ve got), then gently mixed with sacred ketchup for a kind of ingenious dish perfect for brunch, dinner, or devouring right in the kitchen after you’ve had one too many. If you’re making this spur-of-the-moment some Friday or Saturday at 3 AM (as is wholly appropriate) and you don’t have any frozen burgers but you do have a Golden Arches walk-up window nearby, maybe try it with some Happy Meal cheeseburgers or quarter pounders instead. You should also try Josh Scherer‘s recipes for Cap’n Drunk Pancakes and the Ramelette. For slightly fancier beef-and-cheese options, get our Bacon Cheddar Meatloaf recipe, or our Cheeseburger Pie recipe.","Total: 40 min","The Culinary Bro-Down Cookbook by Josh Scherer"
63,"2017-11-07 04:36:14","Cap'n Crunch-Beer Pancakes with Malted Milk Glaze","These “Cap’n Drunk Pancakes” with a malted milk glaze from The Culinary Bro-Down cookbook are great hangover breakfast food. Crushed cereal is whizzed up with flour, then mixed with your standard pancake ingredients—plus a full can of beer. The malty, fluffy cakes are topped with a funky-sweet malted milk glaze instead of syrup. Per the book intro, “You can add cereal crumbs to cookie dough or cake batter, or basically any batter or dough that doesn’t rely on gluten development like donuts or pizza do. I suggest you do it, and after you eat these pancakes, you’ll see why.” Check out Cheeseburger Pudding and Ramelette recipes from Josh Scherer if his madcap style intrigues you, and get ready for a truly unique experience. For more gussied-up pancakes, get our Spiced Pumpkin-Pecan Pancakes recipe, or our Carrot Cake Pancakes recipe.","Total: 40 min","The Culinary Bro-Down Cookbook by Josh Scherer"
64,"2017-11-07 04:36:21","Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil","This recipe is brought to you by our friends from Stella Artois. These unexpected appetizers from chef Theo Friedman are a beautiful balance of flavors and textures, and are far easier than you’d expect from the impressive results. Grated zucchini and onions are cooked down to a jam-like consistency with garlic, white balsamic, and thyme. The mixture melts into crunchy grilled sourdough toasts that are topped with smoked feta, fresh zucchini, and fragrant basil, plus halved Mexican sour gherkins for an extra pop. These gherkins taste like lemony cucumbers and look like tiny watermelons, but if you have trouble finding them, you can substitute small pieces of English cucumber squeezed with a little lemon juice, or simply leave them off. See more from Theo Friedman here, and check out all the mouthwatering details from our farm-to-table dinner event hosted by Stella Artois and Feastly, where these toasts were first made. If you’ve got a surplus of zucchini and are pressed for time, try our Zucchini Carpaccio with Feta and Pine Nuts recipe, and if you’ve got some left over for dessert, get our Zucchini Layer Cake with Tangy Buttercream Frosting recipe.","Total: 40 min",
65,"2017-11-07 04:36:25","Grilled Miso Eggplant with Yuzu Yogurt, Mint, and Sesame Seeds","This recipe is brought to you by our friends from Stella Artois. Courtesy of chef Theo Friedman, this grilled eggplant recipe is simultaneously delicate and robust, with a wonderful melting texture, and bright but savory Asian flavors. Japanese eggplants, which are longer, narrower, and thinner-skinned than globe eggplants, are simply halved and brushed with a sweet-salty white miso, mirin, rice wine vinegar, and sugar glaze, then grilled until charred and tender. They nestle on a bed of tangy Greek yogurt sparked with citrusy yuzu juice and fragrant sesame oil, and get a shower of crunchy sesame seeds, fresh mint, and chives before serving. This is a lovely appetizer, but also makes a great vegetarian main with a little rice. Read more of our conversation with Theo Friedman here, and get the full scoop on our first farm-to-table feast hosted by Stella Artois and Feastly, where this eggplant dish was just one of several showstoppers. For even more elegant eggplant options, get our Grilled Eggplant Parmesan Salad recipe, or our chunky Eggplant-Pepper Tomato Sauce recipe.","Total: 40 min",
66,"2017-11-07 04:36:34","Easy Dessert Tart Crust","Crisp, lightly sweet, and buttery, this classic pastry crust is an elegant base on which to build an entire repertoire of tarts. It’s easier to make than flaky pie pastry, too—just stir melted butter with sugar and a bit of salt, then blend in all-purpose flour to form the dough. With your fingers, press it into a tart pan (no rolling necessary!), and let it hang out in the fridge for half an hour before pricking the bottom and baking. Fill the baked and cooled crust with anything from Easy Chocolate Ganache topped with Easy Whipped Cream, to Lemon Curd and meringue, or Vanilla-Buttermilk Pastry Cream and fresh fruit. Jazz up the tart shell by adding the seeds from a vanilla bean or a tablespoon of citrus zest, or just follow the recipe for our Ricotta and Honey Tart or Chocolate Ganache Tart. Special equipment: You’ll need a 9-inch tart pan with a removable bottom.","Total: 45 mins, plus baking and cooling time",
67,"2017-11-07 04:37:01","Homemade Mayonnaise","A homemade mayonnaise recipe is simple to make and has better flavor than store-bought. Also, mayonnaise is the “mother” (a.k.a. base) recipe for a lot of other sauces out there, including aioli, Rémoulade, and Thousand Island Dressing. Use to to brighten up classic comfort dishes such as an egg salad sandwich. Game plan: Have all the ingredients at room temperature before you start. Since the egg doesn’t get cooked, use one that’s very fresh or pasteurized. Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days.","Total: Under 5 mins",
68,"2017-11-07 04:37:10","Red Velvet Cake","Red Velvet Cake is the pride of bakers in the South, and with reason. Imbued with an alluring deep red hue, a fine grain, and an abiding moistness, it’s one of the glories of the American pastry kitchen. Combine that with the sweet tang of cream cheese frosting, and it’s far too tempting to ignore. For a simpler option, check out our Red Velvet Bundt Cake with Cream Cheese Frosting. And for a different kind of formal chocolate layer cake, try our Chocolate Cake with Whipped Fudge Filling and Chocolate Buttercream. This dish was featured as part of our Valentine’s Day Recipe All-Stars.","Total: 1 hr, plus 1 hr cooling time and 20 mins frosting time",
69,"2017-11-07 04:38:23","Pressure Cooker Cola-Braised Beef Short Ribs","Using cola in this short ribs recipe helps balance the spicy rub, but don’t expect the sticky-sweet oven-braised version of this dish. These ribs are rubbed with a spice mix and browned in the pressure cooker; then cola, soy sauce, and Worcestershire are added to make a flavorful, balanced cooking liquid. Just 30 minutes later, once the ribs have become fork tender, the sauce is thickened to make a beefy, savory gravy. Serve the ribs and sauce over mashed potatoes with an escarole and mushroom salad on the side. What to buy: Look for the common English-cut beef short ribs, which are about 2 to 2 1/2 inches thick. Because of the thickness of short rib bones, have your butcher cut them crosswise into 2-1/2-inch-long pieces. Do not purchase Korean-style beef short ribs, which are about 1/4 inch thick with three rib bones attached. Game plan: Though the CHOW Test Kitchen prefers a stovetop pressure cooker, this recipe can also be made in an electric model. Use the brown setting for steps 2 and 3, then proceed with high pressure cooking. Return the pressure cooker to the brown setting to finish the sauce in the last step. This recipe was featured as part of our story on pressure cookers.","Total: 1 hr 40 mins",
70,"2017-11-07 04:38:29","Basic Sear-Roasted Lamb Loin Chops","One pan is all you need to get juicy, flavorful lamb chops. Don’t forget to rest the chops after they come out of the oven—you don’t want the juices to dribble out all over the plate. Serve with Cilantro-Almond Couscous for an easy weeknight meal.","Total: About 20 mins",
71,"2017-11-07 04:38:39","Spicy Slow Cooker Pulled Pork","This variation on pulled pork highlights flavors from Mexico, with a touch of the Yucatán. The tart flavor of the tomatillos balances the earthy, slightly smoky achiote spice; the sweet-sour orange juice balances the spicy jalapeños. They all merge with the richness of the pork shoulder to make something really delicious and laid-back. This spicy pulled pork is great on toasted French or ciabatta rolls, served with pickled red onions, or piled in warmed tortillas topped with queso fresco and chopped cilantro. What to buy: Achiote Rojo is a type of recado rojo, the Yucatecan spice mixture of annatto, Mexican oregano, spices, garlic, and salt. Buy it from a well-stocked Mexican market (we used the El Mexicano brand), or make your own recado rojo. We recommend whipping this recipe up for game day parties. Once you’ve prepped your menu, visit CBS Sports for everything you need to know about the Super Bowl this year.","Total: 5 hrs",
72,"2017-11-07 04:39:02","Easy Philly Cheesesteaks","Two South Philly neighbors kitty-corner from one another, Pat’s King of Steaks and Geno’s Steaks, battle it out 24 hours a day for cheesesteak domination. And while native Philadelphians have strong opinions about what toppings to add and even how to order (Whiz-wit or wit-out), both steak shacks essentially serve the same thing: seared strips of steak, sautéed onions, and plenty of cheese on a crusty hoagie roll. CHOW’s version starts with onions and optional peppers and mushrooms that are cooked till tender, then pushed to one side of the pan to make room for searing thinly sliced rib-eye. The vegetables are piled up right on the steak, slices of provolone are melted on top, and the whole mess is served in a toasted hoagie roll. Make sure to have plenty of napkins on hand, especially if you drop the provolone for some Cheez Whiz. Game plan: Don’t forget to chill your rib-eye before starting this recipe—it’ll make the steak much easier to slice.","Total: 35 mins, plus 45 mins to chill the steak",
73,"2017-11-07 04:39:13","Crispy Prosciutto-Wrapped Asparagus","Making this easy, elegant party appetizer is a balancing act between getting crisp prosciutto and overcooking the asparagus. We found that the sweet spot lies in arranging the oven rack 5 or 6 inches below the broiler, blasting the prosciutto-wrapped asparagus spears with heat for just a few minutes, and flipping them halfway through broiling. Serve this fancy finger food with a sparkling wine cocktail. What to buy: For the perfect balance of crispy prosciutto and tender asparagus, choose asparagus spears that are 3/4- to 1-inch thick. Stay away from the pencil-thin or very thick mature spears.","Total: 35 mins",
74,"2017-11-07 04:39:21","Moist Cornbread","A moist, crackly-topped cornbread recipe that calls for ingredients you probably already have lying around in the fridge and pantry. It’s lightly sweetened, but you can reduce the sugar if you like, or mix in some corn kernels or jalapeños to change it up. Try it in our Cornbread, Sausage, and Apple Stuffing or next to a big bowl of Jerk Turkey Chili. This recipe can also be made as muffins. Coat a 12-well muffin pan with butter and divide the batter among the wells. Bake until a toothpick inserted into the centers comes out clean, about 12 minutes.","Total: 45 mins",
75,"2017-11-07 04:39:33","Easy Spinach Lasagna","Lasagna is such a comfort food. But making it can seem like a long, complicated process to the uninitiated. Take the first step to homemade lasagna glory with this simple recipe. Remember, these are the basics. Feel free to improvise after you’ve made this recipe once as-is. This easy lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, Parmesan cheese and mozzarella cheese. Making a proper lasagne is all about a harmonious ratio of filling, cheese, sauce, and noodles. For this spinach and cheese version, we’ve skipped the béchamel sauce found in traditional lasagna recipes to make the dish fast and easy to assemble. Bake until browned and bubbly, and serve with a simple salad or vegetable side for a cozy vegetarian meal. For dessert, we recommend following up with another easy comfort food classic like our Rice Pudding recipe.","Total: 1 hr 40 mins",
76,"2017-11-07 04:40:00","Sautéed Calamari with Parsley and Garlic","Tender squid shine with just a handful of ingredients and a few minutes on the stove. Serve with lemon wedges for acidity and crusty bread for sopping up any leftover garlic-butter sauce. We recommend also pairing with our easy Dill Pickle recipe. For a behind-the-scenes look at the Brombergs’ cooking philosophy, check out their Q&A with CHOW.","Total: 5 mins",
77,"2017-11-07 04:40:09",Alfajores,"Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate. Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough. This recipe was featured as part of our Argentine Grilling menu.","Total: 1 hr 45 mins",
78,"2017-11-07 04:40:17","Perfect Roast Potatoes","Nothing says Sunday dinner quite like roast potatoes. They’re easy to assemble, take only 5 minutes of prep time, and are universally loved. Simply toss small to medium red or white potatoes, garlic cloves, and fresh rosemary sprigs in olive oil, season with salt and pepper, and roast at the bottom of a hot oven, to form a crispy, beautifully burnished crust. This recipe was based on the potatoes that traditionally accompany Italian Porchetta or Bistecca Fiorentina. They also pair beautifully with just about any fish or meat dish (try them with our Crispy-Skin Chicken Breasts), or are delicious on their own, topped with our simple pesto recipe. Timing note: If you’re making these to serve with our bistecca, start heating the oil a few minutes after you put the steak in the oven. Once the oil heats, add the potatoes and proceed with the bistecca recipe. By the time your steak is done, the potatoes will be nicely crisped and ready to eat. For more inspiration, check out our Olive Potatoes, Brown Butter Hasselback Potatoes, and Roasted Fingerling Potatoes.","Total: 45 mins",
79,"2017-11-07 04:40:23","Strawberry Cheesecake","This cheesecake recipe has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cheesecake and serve for birthdays, holidays, or any special occasion. Special equipment: You’ll need a 9-inch springform pan for this recipe. Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance—it’s best after being refrigerated overnight.","Total: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time",
80,"2017-11-07 04:40:30","Basic Cheese Nachos","With only two ingredients, these nachos are a cinch to make. Layering the chips and cheese ensures that every chip has molten goodness on it. This recipe was featured as part of our Nacho Recipes photo gallery.","Total: 10 mins",
81,"2017-11-07 04:40:37","Buttermilk Biscuits","This simple recipe uses just six ingredients, and creates fluffy, light biscuits. The key to any biscuit is to keep your butter cold, so be sure to work fast to ensure flaky results. Special equipment: This recipe uses a 2-1/2-inch round cutter to make 8 standard-sized biscuits, but you can use different-size cutters to make smaller or larger biscuits.","Total: 50 mins",
82,"2017-11-07 04:40:42","Grilled Paella","Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it’s cooked in. You’ll need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If making paella on the grill is not an option, try this recipe for a stovetop, oven-finished paella. This dish was featured as part of our Father’s Day Grilled Paella Feast.","Total: 2 hrs",
83,"2017-11-07 04:40:48","Big Brother Ice Cream Sandwich Cookies","Don’t believe a sweet treat featuring slop could be delicious? Think of the secret ingredient as oatmeal instead and you’ll understand just how good these chewy peanut butter chocolate chip cookies (featuring a hefty dose of butter, of course) really are. Use the cookies to make Big Brother Ice Cream Sandwiches and they’re off the charts —and a perfect snack to go with the Big Brother Season 19 premiere on June 28. Get our Big Brother Slop recipe, and see another tasty way to work it into your menu with our Big Brother Lemon Chive Waffles recipe.","Total: 45 min, plus 2 hours to chill dough",
84,"2017-11-07 04:40:57","Perfect Daiquiri","Simple drinks can often be the hardest to get right; with only a few ingredients, perfect proportions are key. This recipe for the Perfect Daiquiri comes from BlackTail in NYC. Fresh lime juice, cane syrup, and white rum strike a flawless balance of sweet, sour, and boozy. You’ll be quaffing these easy cocktails all summer. To make the rich cane syrup, just heat 2 parts cane sugar and 1 part water in a saucepan, stirring constantly so the sugar dissolves, and as soon as the mixture comes to a boil, remove from the heat to cool completely. You can store the cooled syrup in an airtight container in the refrigerator and use it to add a little sweetness to any drink, alcoholic or otherwise. For a recipe from the BlackTail’s sister bar, The Dead Rabbit Grocery, get this Bachelor Pad Cocktail recipe. See also our classic daiquiri recipe for a slight variation, and make your own adjustments to your home recipe.","Total: 5 min",
85,"2017-11-07 04:41:07","Big Brother Lemon Chive Waffles","Say you made a big batch of Big Brother slop (just go with it) —you might get tired of eating it in bowls, no matter what garnishes you’re piling on. So here’s a recipe for Lemon Chive Waffles that works in about a cup of slop (or call it oatmeal, if that’s more appealing). The waffles get a nutritional boost and a bit of texture, while remaining light and fluffy from the addition of whipped egg whites, and bright with lemon zest and juice. Topped off with thick, tangy crème fraîche, luscious smoked salmon, and briny pops of caviar, this is the most decadent way to work slop into your diet yet —and perfect for serving at your viewing party of the Big Brother Season 19 premiere (Wednesday, June 28 at 8/7Central)! Get our Big Brother Slop recipe, and find another surprisingly delicious way to use it in our Big Brother Ice Cream Sandwich Cookies recipe.","Total: 30 min",
86,"2017-11-07 04:41:13","Reuben Sandwich","A deli favorite, the best Reuben sandwiches strike a balance with a good helping of corned beef or pastrami, a bit of cheese, heaps of sauerkraut, and gobs of Thousand Island Dressing. You can serve a Reuben cold, but we love it toasted in a pan and served warm so that the cheese is melty and the dressing oozes out as you take a bite. What to buy: We like the strong, nutty flavor of Gruyère in this sandwich, but a high-quality Swiss cheese is more traditional. This recipe was featured as part of our Make Your Own Corned Beef project, our Most Delicious Sandwiches recipe slideshow, and our How to Make Oven-Smoked Pastrami project.","Total: 15 mins",
87,"2017-11-07 04:41:32","Smoky-Sweet BBQ Beef Short Ribs","A big slab of beef ribs can be hard to find and intimidating to cook, so here I use short ribs. I also don’t follow any prescribed style of cooking or flavoring, which makes this recipe an easy shortcut for beginners, or people who don’t want to spend hours smoking their ribs. Start with a sweet and spicy rub to coat the meat, and let it sit overnight for the best flavor. In the meantime, make the slightly smoky chipotle barbecue sauce. Roast the ribs in the oven until the meat almost falls off the bone, then finish them on the grill, slathering them with sauce until the ribs are lacquered and slightly charred. Serve with a fresh corn salad and some herby potatoes. Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe. What to buy: Look for flanken-cut beef short ribs—they’re sliced through the bones, revealing four or five oval-shaped cross-sections. You’ll need ribs that are 2 to 2 1/2 inches thick and 5 to 7 inches long. But don’t worry if you can’t find that exact size or cut: Though their shape is not ideal for grilling, English-cut short ribs (sliced parallel to the rib) can also be used in this recipe. Just monitor the cooking time in step 3—if your ribs are thinner than 2 inches, check them for doneness after about 1 1/2 hours; if they’re thicker than 2 1/2 inches, check them after 2 hours. Game plan: You can make the ribs through step 3 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about 1 hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour. The barbecue sauce can be made ahead and stored in the refrigerator for up to 4 days. Let it come to room temperature before using.","Total: 3 hrs 10 mins, plus up to 24 hrs marinating time",
88,"2017-11-07 04:41:38","Bachelor Pad Cocktail","This uniquely delicious variation on a gin sour, the Bachelor Pad is sweet, frothy, and citrusy, and comes from The Dead Rabbit, voted the world’s best bar two years running. The backbone of the Bachelor Pad is a good gin, preferably one with a floral character and some citrus notes, like Bruicchladdich’s “The Botanist”. Cream sherry, a sweeter, darker, and more luscious variety of the classic Spanish fortified wine, along with poppy seed syrup, brings a sweet, nutty dimension to the cocktail. Complementary bright citrus notes come from Combier Pamplemousse Rose, a fragrant fruit liqueur that tastes of ripe red grapefruit, and a little fresh lemon juice. Finally, an egg white is added to lighten and froth up the drink. Be sure to “dry shake” all the ingredients first, which ensures the egg white will be fully incorporated and properly foamy, before adding ice and shaking again to chill the drink. And of course, since the egg white is consumed raw, make sure your eggs come from a trusted, safe, organic source. Gin up even more enthusiasm for cocktail hour with our Perfect Gin Martini recipe, and our Bramble recipe.","Total: 5 min",
89,"2017-11-07 04:42:10","Big Brother Slop","Why would you want to eat slop, you may ask? Well, if you’re a losing contestant on Big Brother, you have no choice (and probably fondly recall the days of peanut butter and jelly sandwiches for the “Have-Nots”). But if you’re in the mood for an easy, no-frills oatmeal that contains all your essential protein, vitamins, and nutrients, try making a big batch of Big Brother Slop to carry you through the week. At least you get to garnish it any way you want to! And if you call it porridge, you may find it more appealing. You can also work it into legitimately tasty brunch and dessert options —get our Big Brother Lemon Chive Waffles recipe, and our Big Brother Ice Cream Sandwich Cookies recipe.","Total: 35 min",
90,"2017-11-07 04:42:15","Basic Boneless Roasted Leg of Lamb","Gremolata, a mixture of parsley, garlic, and lemon zest, offers heat and fresh herb and citrus flavors to assertive leg of lamb. The best part of this recipe is that putting it all together for a dinner party or weeknight meal is a snap. Serve the lamb with a carrot mash or roasted potatoes. This recipe was featured as part of our Easter Dinner Dishes recipe slideshow. See also our easy lamb loin chops recipe for more.","Total: 1 hr 25 mins",
91,"2017-11-07 04:42:17","Spicy Oven-Roasted Chickpeas","Crunchy and spicy are the two things I love most in food. These baked chickpeas are both, plus a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy. They’ll stay crispy for a few days stored in a resealable bag at room temperature.","Total: 45 mins",
92,"2017-11-07 04:42:25","Perfect Gin Martini","The martini is one of the most iconic cocktails around, but there are lots of different opinions on the best way to make one. Award-winning bartender Matt Seigel, formerly of NoMad and Eleven Madison Park, shows us his ideal version, made with a nice smooth gin, a good amount of dry (not sweet!) vermouth, and the secret key ingredient: a dash of orange bitters. It’s also important to use super-chilled glassware, so put both your mixing glass and your coupe in the freezer for at least thirty minutes ahead of time. If you prefer a martini with only vodka and the barest suggestion of vermouth, get our Filthy Martini recipe.","Total: Under 5 mins",
93,"2017-11-07 04:42:33",Negroni,"Award-winning cocktail chemist Matt Seigel, formerly of Eleven Madison Park and NoMad, shows us how to make a perfect Negroni. With only three ingredients, balance is key —and so is a nice, cold glass. Be sure to pop your Old Fashioned glasses in the freezer ahead of time, and the rest is easy.","Total: Under 5 mins",
94,"2017-11-07 04:42:37","Basic Napa Cabbage Kimchi (Kimchee)","Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts, with braised short ribs, or in Korean tofu soup. The versatility of kimchi makes it great to use in everyday cooking. Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it. What to buy: Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets. Special equipment: You will need a clean 2-quart or 2-liter glass jar with a tightfitting lid to hold the kimchi while it ferments. Do not use plastic, as the odors from the kimchi can be hard to remove from plastic.","Total: About 25 mins, plus at least 3 1/2 days soaking and fermenting time",
95,"2017-11-07 04:42:42","Vietnamese-Style Summer Rolls with Peanut Sauce","*These light and healthy Vietnamese-influenced summer rolls are filled with cooked shrimp, rice noodles, and plenty of fresh herbs and vegetables for flavor and crunch. Once your ingredients are prepped, the rolling fun begins as sheets of rice paper are softened in water and used for the wrappers. Dipped in a spicy peanut sauce, these rolls are a great hot-weather appetizer or light lunch. What to buy: We like to use natural peanut butter in this recipe. If you use the conventional kind, omit the sugar called for in the sauce. Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket. For the chile paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar!). The rice stick noodles and rice paper wrappers can be found in most Asian grocery stores. For the wrappers, we like the Red Rose brand. Game plan: Be sure to have all your ingredients ready and easily accessible when you start to roll, and give yourself plenty of time (and counter space) to make these. Also be sure to have a few extra rice paper wrappers on hand—it may take a few tries before you’re rolling like a pro. Store the summer rolls in a dish or plastic container that’s roomy enough to hold them without their touching. Place a damp paper towel in the bottom of the container to keep the rolls moist. Cover tightly with plastic wrap. You can make the peanut sauce a day ahead. Just keep it refrigerated in a covered container. Let it sit for a bit at room temperature before serving. This recipe was featured as part of our summer no-cook recipes, as well as our chile pepper recipe slideshow and our picnic recipe slideshow.","Total: 50 mins",
96,"2017-11-07 04:42:57","Easy Crab Cakes","Like us, you’ve probably eaten a lot of crab cakes in your time. Sadly, this typically involves eating a lot of bad crab cakes: rubbery, filled with starchy fillers like breadcrumbs or mashed potato. It’s a sad truth that some cooks try to stretch a bit of expensive lump crabmeat by bulking out with extraneous stuff. These are different. They’re pretty much pure crab, bound with a little aioli, with a light coating of panko—Japanese-style breadcrumbs, now widely available—for a crispy coating. Make a batch of our Homemade Mayonnaise for the aioli before you begin, or pick up some high-quality store-bought mayo. Make-ahead note: You can prepare these crab cakes ahead of time and reheat just before serving. To freeze, cook as instructed, cool completely, then freeze uncovered until firm. Wrap the frozen cakes well, seal in zipper-top freezer bags, and return them to the freezer. To reheat, set the frozen crab cakes on a baking sheet in a 350°F oven and cook until heated through. We featured these crab cakes in our Valentine’s Day All-Star Recipes photo gallery. For more, check out our Mini Cornbread Crabcakes, Hot Crab Dip, and Corn Fritter recipe.","Total: About 1 hr",
97,"2017-11-07 04:43:06","Chiles Rellenos","Roasted poblano chiles stuffed with loads of cheese, battered with an airy egg coating, and fried until crispy equate to the Mexican version of comfort food. Chiles rellenos fillings can range from ground or stewed meats to a medley of vegetables, but this recipe sticks to classic cheese. Our spicy roasted tomato salsa is the perfect foil to all of the fatty goodness here, but a Smooth Salsa Verde would also be tasty. Game plan: Separate the eggs while they’re still cold, which will make them easier to handle; then let them come to room temperature. And make sure there are no traces of yolk in the whites, or the whites will not whip properly. Coring and removing the seeds from the peppers is easier before roasting and keeps the peppers from tearing while stuffing in the cheese. Roasting over a gas flame keeps the peppers’ shape and texture intact during frying, but if you don’t have a gas stove, use the broiler in your oven (instructions below). This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.","Total: About 1 hr 30 mins",
98,"2017-11-07 04:21:57","Perfect Margarita",,,
99,"2017-11-07 04:49:14","Honey-Mustard Glazed Ham","A shiny, crispy-edged glazed ham is an iconic holiday centerpiece second only, perhaps, to roast turkey. This easy, holiday-ready recipe yields a crunchy, sweet crust and juicy interior—all you need to worry about is getting the best-quality smoked, bone-in ham you can find and that fits the budget (seek out a good butcher or meat counter at a market or grocery store you trust). There aren’t many ingredients in this recipe, so be sure to buy a good ham for the best results. Note that leaving just enough fat on the ham is important for the perfect crunchy crust–to–juicy meat ratio—too much fat and your caramelized crust becomes a flabby mess; too little and your ham has dry spots. So take care when trimming. Serve this holiday classic with Scalloped Potatoes, Buttermilk Biscuits, and Sautéed Brussels Sprouts with Fried Capers.","Total: 2 hrs 25 mins, plus resting time",
100,"2017-11-07 04:49:21","Smoked Barbecue Baby Back Ribs","Rubbed with sugar and spices, these ribs have a good kick to them. Balance their heat by brushing them with a sweet-and-sour Bourbon-Bacon Barbecue Sauce. Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a baking sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), and an oven thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this recipe we recommend apple chips, but any wood will do. Wood chips can be purchased at most hardware stores and grocery stores during the summer months, or online. Game plan: The ribs need to smoke for about 1 1/2 hours. During the last 15 minutes, slather them with barbecue sauce. They can be made ahead and reheated over low heat in a smoker or oven. This recipe was featured as part of our smoking project.","Total: 3 hrs 30 mins",
101,"2017-11-07 04:49:36","Basic Caramelized Onions","Caramelized onions add a sweet and savory note to anything they top. Try them over grilled chicken, with cheese on your next pizza, or in our Black Forest Ham and Caramelized Onion Grilled Cheese.","Total: 50 mins",
102,"2017-11-07 04:49:43","Perfect Hard-Boiled Eggs","Hard-boiled eggs are so simple to make but also, sadly, simple to mess up. Our method brings the eggs and water to a boil, then immediately stops the boiling and lets the eggs cook, covered, in the saucepan. They emerge firm yet moist, with no green ring around the yolks. Favorite ways to eat them include sliced, atop buttered toast with sea salt, and minced or pushed through a sieve and sprinkled over steamed asparagus with a drizzle of white wine vinegar, olive oil, and kosher salt.","Total: 25 mins",
103,"2017-11-07 04:51:33","Basic Steamed White Rice","Involving nothing more than rice, water, and salt, steamed rice can still go wrong in countless ways. Here’s a stress-free method that yields fluffy, tender rice. Try it with our easy Chicken Stir-Fry recipe or slow cooker chicken soup recipe.","Total: About 30 mins",
104,"2017-11-07 04:51:42","Slow Cooker Steel-Cut Oatmeal","A bowl of creamy steel-cut oatmeal is a satisfying and healthy way to start the day, but the long cooking time makes these oats hard to execute on a weekday morning. Here, the slow cooker does all the work while you’re getting some shut-eye. Before bed, coat the inside of the cooker with butter to keep the oatmeal from sticking, then add in the oats, water, coconut or whole milk, and brown sugar. Stir it together, set the cooker to low, and wake up to a hot breakfast. Top it with dried fruit, nuts, or maple syrup, and blend up a fruit smoothie with all of your extra time. For the warmer months, learn how to make granola with our easy recipe.","Total: 10 mins, plus 7 to 8 hrs cooking time",
105,"2017-11-07 04:52:21","Juicy Lucy Burger (a.k.a. Jucy Lucy)","Two bars in Minneapolis, Matt’s and the 5-8 Club, have competing claims to being the creator of the infamous Juicy Lucy burger (or Jucy Lucy, depending on whom you’re talking to). However CHOW.com’s Supertaster, James Norton, thinks the Blue Door Pub in St. Paul actually serves the Perfect Jucy Lucy—he explains why in this CHOW video. Whichever version you prefer, these cheese-stuffed burgers ooze cheesy goodness with every bite—and now you can make your own at home. Be sure to aim any cheese drips over your French Fries, and serve with our pickle recipe. What to buy: Fat equals flavor and moisture, so buy high-quality chuck with a fat content of 15 to 20 percent. While American cheese is standard in a Juicy Lucy, other cheeses that melt well, such as mild cheddar or pepper jack, can be substituted. You could even try making your own version of American cheese; Mark McClusky shows you how in this episode of CHOW’s My Go-To Dish video series. Soft hamburger buns (skip brioche or crusty buns) work best with the simple flavors of these burgers. Game plan: Make sure the burger patties rest after cooking so that the juices redistribute in the meat and the cheese isn’t dangerously hot when you bite into the center. If you’re grilling outside, toast the buns right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your buns in the oven, because the moisture left in the pan from cooking the burgers will make the buns soggy. This recipe was featured as part of our Burger Bonanza!","Total: 45 mins",
106,"2017-11-07 04:53:31","Classic Cheesecake","Many commercial cheesecakes are huge and overflowing with a host of strange ingredients like peanut butter cups or chocolate chip cookie dough. One piece will ruin your cholesterol for a year. This recipe keeps it real, so the true flavor of the cream cheese comes through, with only a little lemon zest in the mix. If you must doctor it, top it off with a simple strawberry sauce. Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance. It’s best after being refrigerated overnight.","Total: 20 mins, plus 1 hr baking and 2 1/2 hrs cooling time",
107,"2017-11-07 04:54:41","Buttermilk Biscuits and Sausage Cream Gravy","Biscuits and gravy is a classic diner breakfast that’s easy to make at home. The key to fluffy biscuits is keeping all the ingredients as cold as possible, so we put everything in the freezer for 10 minutes before making the biscuits. While they bake, brown your breakfast sausage, then stir in flour and milk to make a creamy gravy. Season it with some cayenne for a subtle kick and serve it with just the biscuits, or add our Basic Scrambled Eggs for a hearty weekend breakfast or brunch. Special equipment: You’ll need a 2-1/2-inch round cutter for this recipe. For more, check out our Sweet Potato Biscuits, Cheddar Biscuits, and Beer Biscuits.","Total: 50 mins",
108,"2017-11-07 04:54:59","Sautéed Bok Choy","Bok choy is the perfect vegetable for a healthy side dish. This recipe is flavored with garlic, ginger, and a drizzle of sesame oil. Try it with our easy chicken teriyaki recipe. This was featured as part of our Chinese New Year Dishes photo gallery.","Total: 10 mins",
109,"2017-11-07 04:55:03","Classic Steak Tartare","Steak tartare is usually associated with both Parisian bistros and the Tartars who gave the dish its name, but it goes well beyond that. If you are able to get your hands on top-quality beef, this is a great way to serve it. Try it over a bed of mesclun or served with toast points or french fries as they do at the Polo Lounge. What to buy: Because you will be serving the meat raw, be sure to buy it from a reputable source, and tell your butcher that you will be preparing it as tartare so he or she gives you the best cut. Use pasteurized or very fresh eggs from a reputable source. Game plan: Keep the beef covered and refrigerated until you are ready to use it. This recipe was featured in our no-cook story.","Total: 5 mins",
110,"2017-11-07 04:55:12","Slow Cooker Chicken Adobo","The ingredients that go into slow cooker Filipino chicken adobo depend on where you’re from, or how your mother or grandmother made adobo—it’s a source of heated debate. At the dish’s core is meat or poultry braised in a vinegary sauce. This easy, mild version cooks onions, chicken, soy sauce, and vinegar in a slow cooker, and takes advantage of bone-in chicken thighs’ extra flavor from the bones. The onions absorb the savory sauce, and all that’s needed to complete the meal is a pile of steamed rice to soak everything up. Game plan: This recipe gets better as it sits, and can be made up to 1 day in advance. You’ll need to make steamed rice before you serve. This dish was featured as part of our Cozy Chicken recipe gallery.","Total: 15 mins, plus 4 hrs cooking time",
111,"2017-11-07 04:55:16","Basic Roasted Beets","Roasting beets concentrates their natural sweetness and couldn’t be easier. To serve, drizzle the beets with olive oil and sprinkle them with salt, or try them in either our Roasted Beet and Chèvre Grilled Cheese or our Smoked Salmon Tea Sandwiches. Once you master this, add our beet salad recipe to your go-to side dishes. Game plan: Leafy beet tops make a great addition to pasta or even a quick side dish if you wilt them in walnut oil and serve with grated aged pecorino. Peel the beets under running water to cool them faster and minimize finger-staining.","Total: 10 mins, plus 1 to 1 1/2 hrs roasting time",
112,"2017-11-07 04:55:22","Easy Spicy Turkey Chili","This quick and spicy chili made with ground turkey lies somewhere between our hearty, rib-sticking Chipotle Bean and Beef Chili and our lighter Basic Vegetarian Chili. First, sauté ground turkey with red bell pepper, onion, and garlic. Add chili powder, cayenne, ground cumin, and a bit of cinnamon to provide depth and heat, then stir in canned diced tomatoes and canned white beans and leave to simmer until the flavors mingle. In about an hour, you’ll be ready to ladle this satisfying weeknight meal into bowls and top with our crumbled Baked Tortilla Chips and a dollop of sour cream. This dish pairs wonderfully with our basic Jalapeño Poppers. For more easy, healthy chili recipes, see our Chicken Chili recipe.","Total: About 1 hr",
113,"2017-11-07 04:55:25","Vegan Lasagna","What’s lasagna without ricotta, mozzarella, and Parmesan? To an Italian, it’s a travesty. But to a vegan or those with food allergies, it’s a delicious and healthy pasta dish that is bound to also please the meat- and dairy-lovers among us. We recommend pairing with our vegan cupcakes. This recipe was featured as part of our Vegan Comfort Food photo gallery.","Total: 1 1/2 hrs, plus baking time",
114,"2017-11-07 04:55:32","Ginger Chicken Jook (Rice Porridge)","Though endless versions of savory rice porridge (also known as congee) exist worldwide, I know this dish by its Cantonese name, jook. On Sundays my grandmother would make a big pot for the family, with chicken or pork, but sometimes beef, or even seafood. Feel free to add more garnishes like soy sauce, fish sauce, fried shallots, or roasted salted peanuts to spice up this dish. For a vegetarian brown rice version of jook, check out our Brown Rice and Gai Lan Jook. This recipe was featured as part of our Healthy Cooking photo gallery.","Total: About 25 mins, plus 1 hr cooking time",
115,"2017-11-07 04:56:07","Spring Asparagus with Pea Flowers and Frozen Radish","If you’ve ever wanted to try your hand at molecular gastronomy, this recipe from the new Brae cookbook, by Australian chef Dan Hunter, is a great starting place. Tender peeled and blanched asparagus spears are seasoned with salt and lemon-infused oil, then joined by several other elegant components: a spinach-derived chlorophyll and pistachio purée, a fluffy granita of frozen and shaved vegetable juices speckled with lovage leaves, and delicate edible flowers from pea and watermelon radish plants. Yes, there are several steps to undertake, but many of them can be performed ahead, and the strikingly pure result on the plate is certainly worth the trouble. If you don’t have a Pacojet and can’t justify buying one, you can use a food processor to blend the pistachios. They won’t have the same perfectly smooth texture you can achieve with the higher-end equipment, but they’ll be good enough for your enjoyment at home. Since you’ll be eating the flowers, make sure they are from a source that guarantees they are free of pesticides and safe for consumption. To make the most of fresh spring asparagus, get our Roasted Asparagus recipe, and our Fettuccine with Pesto, Asparagus, and Artichoke recipe.","Total: 1 hr, plus 3+ hours to freeze","Brae: Recipes and Stories from the Restaurant by Dan Hunter"
116,"2017-11-07 04:56:14","Summer Corn Chowder","When American settlers left the Atlantic coast and clams behind and made their way to the Midwestern Corn Belt, this creamy soup became a new take on New England clam chowder. Like most chowders, this version has milk, cream, and chunks of potatoes, but to add texture and maximize the sweet corn flavor, some of the corn kernels are blended with milk. Serve this hearty soup for lunch on its own, or for dinner along with a fresh salad. What to buy: If you’re using corn cut from the cob, you’ll need about 4 ears to make 3 cups of kernels. If you’re using frozen corn, you’ll need 1 pound.","Total: 50 mins",
117,"2017-11-07 04:56:18","Parsnip Crisp with Apple-Parsnip Mousse and Apple Caramel","Parsnips and apples have a great affinity for each other, and this stunning recipe from chef Dan Hunter’s Brae cookbook combines them in ways you’ve likely never experienced before. A creamy parsnip-apple mousse anchors a crisp parsnip skin rolled into a golden cone, and everything is garnished with a gorgeously dark apple caramel (infused with a wisp of chamomile), as well as freeze-dried apples both finely grated and cut into chewy chunks. A symphony of textures and gentle sweet-tart flavors, this is a real show-stopper. Naturally, it does take a bit more effort than your standard dessert, but give this a try if you’re feeling ambitious. The gold leaf gelatine called for in this recipe doesn’t refer to anything gilded —instead, “gold” refers to the degree of firmness with which the gelatine will set, and “leaf gelatine” is the form generally preferred by pastry chefs, as it sets clearer and with a smoother consistency than powdered gelatine. Leaf gelatine also does not impart any additional flavor, but allows the other ingredients to come through cleanly. Take your parsnips in a more savory direction with our Honey-Mustard Parsnips recipe, or our Potato and Parsnip Mash recipe.","Total: 5 hr","Brae: Recipes and Stories from the Restaurant by Dan Hunter"
118,"2017-11-07 04:56:26","Easy Chocolate Ganache","Ganache is a simple blend of chocolate and butterfat in the form of cream and/or butter. The exact proportions depend on whether you’re making a coating, a filling, or truffles. This recipe is a standard 1-to-1 weight ratio of chocolate to cream, which is ideal for coating Boston Ice Cream Pie Cake or Espresso Mud Pie. When nearly solid, it can be rolled to make truffles. With only two primary ingredients in ganache, flavor and quality are paramount. We recommend breaking out premium chocolate such as Valrhona and the freshest heavy cream. Game plan: When working with ganache, make sure it’s warm enough to pour. If it’s too stiff, fill a small saucepan with an inch of water and bring it to a simmer over low heat. Set the bowl of ganache over it and melt, stirring, to the desired consistency.","Total: 10 mins",
119,"2017-11-07 04:56:34","Prawns with Nasturtium Leaves and Finger Lime","This is undoubtedly fancy food. You’ll have to source a few uncommon ingredients and spend a little extra time on prep, but it’s all worth it if you want to really impress someone, or just treat yourself to a beautiful, restaurant-quality plate of Prawns with Nasturtium Leaves and Finger Lime at home. From chef Dan Hunter’s new Brae cookbook, this refined recipe calls for sashimi-grade, head-on prawns, the leaves of the edible nasturtium flower, and a finger lime, a miniature citrus fruit with flesh like tangy pearls of caviar you can squeeze right from the rind. The sweet prawn meat joins rich homemade tomato paste, shallots, and chives, and is wrapped up in parcels of peppery nasturtium leaves, which are topped with the finger lime flesh and joined on the plate by luscious barbecued prawn heads basted in a garlic vinaigrette. If you can’t find the finger lime, a spritz of regular lime juice atop the parcels will achieve a similar flavor, if not the same stunning visual effect. Since you’ll be eating the nasturtium leaves, make sure you get them from a source that is guaranteed pesticide-free and safe for consumption. For some less intensive ways to prepare prawns, get our Burmese Prawn Curry recipe, or our Pickled Prawns recipe.","Total: 1 hr 50 min","Brae: Recipes and Stories from the Restaurant by Dan Hunter"
120,"2017-11-07 04:56:40","Easy Peach Crisp","A crisp is the way to go when you’re not in the mood (or don’t have time) to deal with pie dough—it’s an easy route to a memorable dessert. Here, the straightforward filling is a mixture of brown sugar, lemon juice, cornstarch, vanilla, and fresh peaches. Dump everything into a baking dish and top with a generous layer of crunchy oat-and-brown-sugar streusel. Serve with scoops of Cinnamon Ice Cream or a mound of Easy Whipped Cream for a simple end to a warm summer day. For more, try tackling a homemade pie with Chowhound’s easy pie crust recipe.","Total: 1 hr 25 mins",
121,"2017-11-07 04:56:49","Basic Chocolate Mousse","Chocolate mousse is all about ingredients and prep. There are only three ingredients, so they should be fresh and high-quality. Have your bowl and whisk for the egg whites immaculately clean and your cream very cold. If you’ve done these things, you’ll end up with a rich and perfectly whipped mousse that can kick the ass of any chocolate pudding. We recommend pairing with our Rice Pudding recipe for the ultimate comfort food meal. To see this recipe with illustrated steps, check out The Basics: How to Make Chocolate Mousse.","Total: 25 mins, plus 2 hours chilling time",
122,"2017-11-07 04:56:57","Easy Roasted Acorn Squash","As summer transitions into fall, hard squashes begin filling produce bins in grocery stores and farmers’ markets. One of our favorites for roasting simply is acorn squash, which has a blackish-green, deeply ridged skin and bright golden flesh. Acorn is not a flashy squash like delicata, or a meaty fall and winter workhouse like butternut, but it’s tender and delicate, with a subtly sweet and earthy flavor that takes well to butter and brown sugar. Here, you begin by splitting an acorn squash lengthwise, scooping the seeds, and cutting a tiny slice from the back of each half so it’ll be stable in a roasting pan. (If you’re shy about whacking the squash in half, you can always microwave it first to make things easier.) Season the cut sides with salt and pepper, and drop just enough butter and brown sugar in the cavities to become a delicious glaze when baked in a hot oven. This was featured in our Recipes for Fall Ingredients photo gallery. For more, check out our Roasted Acorn Squash with Wild Rice Stuffing or Acorn Squash with Red Onion and Currants.","Total: 1 hr 15 mins",
123,"2017-11-07 04:57:05","Best Chicken Quesadilla","A perfect chicken quesadilla reicpe is the staple on every Mexican restaurant menu, but they’re a snap to make yourself at home. Roast up your own chicken breast or make it even easier on yourself by using a prepared rotisserie chicken. Game plan: These quesadillas can also be made on an outdoor grill. Just cook over high heat directly on the grates until the cheese is melted and the bottoms start to brown, about 2 to 3 minutes per side. You’ll need to make guacomole and salsa before you begin. To see this recipe with illustrated steps, check out The Basics: How to Make Chicken Quesadillas. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo. For more, see our chicken fajitas recipe.","Total: 30 mins",
124,"2017-11-07 04:57:09","Easy Slow Cooker BBQ Beef Brisket","Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich. Serve some ranch-style pinto beans on the side. This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days.","Total: 10 hrs 30 mins",
125,"2017-11-07 04:57:13","Barbecued Lamb’s Head Carnitas with Masa","An unusual take on a Mexican favorite, this Barbecued Lamb’s Head Carnitas with Masa from Richard Blais’s cookbook, So Good, substitutes the meat from a lamb’s noggin (and tail) for the usual pork. You should be able to special order a lamb’s head and tail from your butcher (ask them to clean out the eye sockets too). The head should be around 3 pounds, and the tail 2 to 3 pounds; there’s not much meat on the head, so the tail will add more heft to your meal. If you’re not feeling quite so adventurous, you can make the recipe with a pork shoulder, or even with a leg of lamb instead. Whichever kind of meat you use, it’s marinated in orange juice, cilantro, cumin, ancho chile powder, and oregano, then roasted low and slow until it’s super tender. Fresh masa harina tacos make wonderfully fragrant and pillowy vehicles for the succulent meat, along with its reduced pan juices and whatever accompaniments you like. Mild salsa (like our Pico de Gallo recipe) and sliced radishes are a good way to go, but you can bring cotija cheese, avocado, pickled jalapeños and onions, or fresh cilantro to the party too. To round out the meal, get our Guacamole recipe, and our Black Beans with Mexican Beer recipe. And to wash everything down, get our Perfect Margarita recipe.","Total: 5 hrs, plus 24 + hours marinating time","So Good: 100 Recipes from My Kitchen to Yours by Richard Blais"
126,"2017-11-07 04:57:21","Easy Rice Pudding","Is rice pudding the best comfort dessert of all time? This recipe is convincing enough—it’s simple and satisfying, and comes together in less than half an hour. All you do is combine milk, raw rice, sugar, and a pinch of salt in a saucepan and simmer for about 20 minutes. Stir in a bit of vanilla or almond extract and boom, you’re done. You can serve as is, or dress it up with accessories of your choice: nuts, a dash of cinnamon, dried or fresh fruit—the sky (and the resources of your pantry) is the limit. See our How to Make Pudding video for more inspiration. For more, check out our Slow Cooker Rice Pudding, Champorado (Filipino Chocolate Rice Pudding), and Creamy Rice Pudding with Boiled Plums.","Total: 25 mins",
127,"2017-11-07 04:57:25","Spaghetti and Bone Marrownara Meatballs","Put on a spin on an Italian-American standard with this Spaghetti and Bone Marrownara Meatballs recipe from chef Richard Blais’s new cookbook, So Good. The pork-and-beef meatballs are made light and fluffy with ricotta cheese mixed in, along with a medley of fresh herbs (basil, oregano, sage, rosemary, and parsley), while the hearty marinara sauce is enriched with tomato paste, red wine, and bone marrow. You can get marrow bones or soup bones from the meat counter, and ask your butcher to chop them up for you, to make extracting the luscious marrow easier. Stir the cooked spaghetti into the garlicky red sauce so it coats every strand, and finish the dish with toasted bread crumbs and grated Parmesan. This might just be the best plate of spaghetti and meatballs you’ll ever eat. Because you can never have too much pasta, get our Creamy Chicken and Mushroom Spaghetti recipe, and our Spaghetti with Roasted Cherry Tomatoes, Feta, and Herbs recipe too.","Total: 1 hr 15 min","So Good: 100 Recipes from My Kitchen to Yours by Richard Blais"