CHOW: Recipes

Boris Portnoy's Pumpkin Pie

Boris Portnoy — Thu, 05 Nov 2009 22:20:00 GMT

This recipe accompanies our You’re Doing It All Wrong video with pastry chef Boris Portnoy. This is his approach, but he encourages everyone to experiment with the spices you may like. Boris’s pumpkin pie is a bit spicy, so if you think you might like something more tame, drop the pepper and the citrus peels.

Yogurt Trifle with Pomegranate, Pear, and Dates

Kate Ramos — Mon, 02 Nov 2009 19:15:00 GMT

An ordinary breakfast parfait is made exotic with dried and fresh fruit.

This recipe was featured as part of our Fall Ingredients photo gallery.

Browned Butternut Squash Couscous

Aida Mollenkamp — Thu, 29 Oct 2009 07:00:00 GMT

Cumin-scented butternut squash teams up with almonds and scallions in this simple, healthy whole-wheat couscous dish.

This recipe was featured as part of our Fall Ingredients photo gallery.

Pulled Jerk Chicken Sandwiches

Ali LaRaia — Mon, 26 Oct 2009 11:00:00 GMT

Jerk chicken normally gets marinaded forever and a day and then grilled up quickly. Here we throw it in the slow cooker so it marinates while it cooks, killing two culinary birds with one stone. Shred the meat and serve it up on rolls for your next game-day bash or just keep the thighs whole for a winner of a chicken dinner.

What to buy: A traditional jerk recipe would use Scotch bonnet chiles, but they can be really hard to find. The more common habanero pepper is a good substitute.

Game plan: You can make the jerk chicken and toast the rolls up to 1 day ahead so all you have to do is warm up and assemble the sandwiches when you’re ready to eat.

This recipe was featured as part of our Tailgating Recipes photo gallery.

Teff Ginger Molasses Cookies

Terry Walters — Thu, 22 Oct 2009 18:38:00 GMT

Teff is such a small grain that it is nearly impossible to hull before grinding into flour, making its nutritional value nearly identical to that of the whole grain. These cookies are a high-protein, non-gluten, nutritious treat. Nobody will ever believe that they are made without wheat, eggs, milk, butter or brown sugar.

Lentil Soup

Terry Walters — Thu, 22 Oct 2009 18:30:00 GMT

There’s nothing like a pot of lentil soup that’s been simmering all day. If you have a hearty appetite, serve this over basmati rice— a great combination —or add some steamed kale or collards for a well-balanced and satisfying meal.

Three Sisters Deep-Dish Pie

Terry Walters — Thu, 22 Oct 2009 18:14:00 GMT

This light and easy meal in a pot requires just a little advance planning to roast the squash. The rest comes together quickly.

Pear and Spinach Salad

Ali LaRaia — Thu, 22 Oct 2009 16:15:00 GMT

Nothing rounds out a meal better than a well-made salad. This spinach salad would be great alongside roasted pork or a filling soup.

This recipe was featured as part of our Fall Ingredients photo gallery.

Bockwurst and Mushroom Noodle Bake

Amy Wisniewski — Thu, 22 Oct 2009 16:12:00 GMT

The meat-and-potatoes combo is perhaps the ultimate in comfort food, but it can get boring quickly. Switch things up with this creamy noodle-sausage bake— it’s easy enough for a weeknight meal but refined enough to serve to company.

What to buy: Bockwurst is a mild, fresh veal-and-pork sausage flavored with herbs. It is widely available at grocery stores and butcher shops. If you can’t find it, just use your favorite fresh sausage.

Celery root, also known as celeriac, is a knobby-looking root that can be found in gourmet grocery stores and at farmers' markets. It imparts a sweet, vanilla-like flavor to this dish. If you can’t find it, go ahead and use regular celery.

Honey-Mustard Baked Chicken

Adapted from Rachel Harkham — Thu, 22 Oct 2009 16:10:00 GMT

We partnered with the blog The Jew & The Carrot for some High Holidays recipes. This crowd-pleasing honey-mustard chicken by Rachel Harkham is as versatile as it is easy to make. Serve it alongside a simple salad and some boiled potatoes and you’ll make lots and lots of friends.

Beer-Braised Pulled Pork

Kate Ramos — Thu, 22 Oct 2009 16:10:00 GMT

Nicely spiced, and deeply flavored from slow cooking, this beer-braised pork is versatile enough to feel at home in tacos, as sliders, or simply spooned atop some mashers for an unparalleled comfort meal.

What to buy: Use a brown ale such as Newcastle; bitter or hoppy beers such as IPAs should be avoided, because they will make the pork taste bitter.

Spiced Apple Cupcakes

Aida Mollenkamp — Mon, 19 Oct 2009 23:21:00 GMT

Adorned with maple frosting, these cupcakes are autumn made bite-sized!

This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.

Glow-in-the-Dark Gin and Tonic Jelly

Bompas & Parr — Tue, 13 Oct 2009 23:12:00 GMT

Arty British food-design/architecture team Bompas & Parr worked with an explosives expert to come up with an edible ingredient to add to Jell-O that would cause it to glow in the dark. Turns out when you make the jiggly dessert using tonic water, it will appear to glow if you shine a black light on it because the quinine in the tonic water is UV reactive. Here’s B&P’s recipe for their eerie, boozy jelly, just in time for Halloween.

Toasted Cashew and Bacon Brittle

Aida Mollenkamp — Mon, 12 Oct 2009 16:15:00 GMT

Just give in to your inner hedonist and enjoy this addictive, nowhere-near-healthy snack.

What to buy: Different brands of bacon vary quite a bit in their salt content, so you may want to adjust the amount of salt you add to the brittle accordingly.

Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the caramel.

Game plan: The brittle can be made up to 2 days ahead and stored in an airtight container at room temperature.

This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.

Basic Popcorn Balls

CHOW Food Team — Wed, 07 Oct 2009 18:53:00 GMT

A holiday classic— be it for eating or decorating— popcorn balls are so simple to make that even the kids can help shape and decorate them.

Special equipment: You’ll need a reliable candy/fat thermometer for this recipe. We like this one by CDN.

Game plan: The popcorn balls will last up to 5 days when stored at room temperature in an airtight container.

This recipe was featured as part of our Popcorn Balls for the Holidays project.

Cocoa-Cayenne Popcorn Balls

CHOW Food Team — Wed, 07 Oct 2009 17:55:00 GMT

A little hot, slightly citrusy, and nice and chocolaty, these popcorn balls have flavor that just won’t quit.

Special equipment: You’ll need a reliable candy/fat thermometer for this recipe. We like this one by CDN.

Game plan: The popcorn balls will last up to 5 days when stored at room temperature in an airtight container.

This recipe was featured as part of our Popcorn Balls for the Holidays project.

Curry-Coconut Popcorn Balls

CHOW Food Team — Wed, 07 Oct 2009 17:54:00 GMT

Sweet, spicy, and savory all at once, these Indian-influenced popcorn balls are a shoo-in for adventurous eaters.

Special equipment: You’ll need a reliable candy/fat thermometer for this recipe. We like this one by CDN.

Game plan: The popcorn balls will last up to 5 days when stored at room temperature in an airtight container.

This recipe was featured as part of our Popcorn Balls for the Holidays project.

Eggnog Popcorn Balls

CHOW Food Team — Wed, 07 Oct 2009 17:50:00 GMT

The combination of vanilla, nutmeg, and pecans gives these popcorn balls all the flavor of eggnog without the booze.

Special equipment: You’ll need a reliable candy/fat thermometer for this recipe. We like this one by CDN.

Game plan: The popcorn balls will last up to 5 days when stored at room temperature in an airtight container.

This recipe was featured as part of our Popcorn Balls for the Holidays project.

Gingered Pear Crisp

Aida Mollenkamp — Mon, 05 Oct 2009 18:54:00 GMT

Simple to make, a good crisp is hard to beat. This pear version is spiced with ginger and topped with a crunchy oat-walnut streusel— all that’s missing is a scoop or two of ice cream.

This recipe was featured as part of our Fall Ingredients photo gallery.

Sweet Potato Chips

Amy Wisniewski — Mon, 05 Oct 2009 17:56:00 GMT

Crisp, sweet, and without a hint of grease, these chips are perfect for dunking in aioli or just eating by themselves.

Game plan: The chips are best the day they are made but are still delicious for up to 2 days when stored in an airtight container at room temperature.

This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.