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Preview: CHOW: Recipes

Latest Recipes from Chowhound



Delicious recipes from Chowhound



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Gluten-Free Chicken Parmesan with Zucchini Noodles

Jan 19, 2017 07:06 PM

I’ve always loved chicken Parm, but I rarely order it in restaurants because it’s breaded, fried, covered with melted cheese, and usually served with a bowl of pasta alongside. This gluten-free version uses a nutrient-dense almond meal blend to coat the chicken, which gets baked in the oven and is then served with a mound of tomato-basil zucchini noodles. The ultimate Italian-American meal, without the heavy calorie or carb count, it’s my go-to Friday night dinner—and you’re about to find out why.

Suggested equipment: A julienne peeler, sharp paring knife, or a spiralizer.


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Blackened Tilapia with Chayote-Mango Pasta Salad

Jan 19, 2017 04:48 PM

Being from the Caribbean, my partner Lu loves tropical flavors—he goes crazy for anything that comes with mango. I’ve made him swordfish with mango-avocado salsa, zucchini pasta cooked with mango and coconut flakes, and this tilapia recipe, which is probably his favorite. The spicy, blackened fish gets along famously with the sweet mango and refreshing chayote and bell pepper. With fresh herbs like cilantro and mint, you’ll have to check out your window to make sure you’re not at the beach!

Suggested equipment: A julienne peeler, sharp paring knife, or a spiralizer.


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Paper Bag Popcorn

Jan 17, 2017 02:50 PM

This way of making popcorn will change your life. Well, not really, but it will change the way you make popcorn! No need to buy those overpriced (and not to mention wasteful) prepackaged microwave popcorn bags. You can do it yourself with much more healthy and enjoyable results. Top off your popcorn with some nutritional yeast for an added protein boost and cheese-like flavor.


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Baked Gouda with Sun-Dried Tomato Pesto

Jan 3, 2017 05:14 AM

This appetizer from Chef Adam Richman is easy to prepare and will impress even the most sophisticated guests.


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Creamy Tomato Soup with Grilled-Cheese Sandwich Dumplings

Jan 3, 2017 12:49 PM

Mini grilled cheese float in this soup like dumplings for a new take on classic comfort food.


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Pistachio Macarons

Dec 18, 2016 09:29 AM

The central coast of California, near Paso Robles, may be best known for its wines, but the region is also the second largest pistachio grower in the world. Instead of using all almond flour in the batter, the addition of ground pistachios adds an extra chewiness and intense nutty flavor. The basic meringue-style French macaron is merely the springboard for your wildest color and flavor combinations. Here, green food coloring signals the tantalizingly crisp cookies are primed with pistachio.


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Egg Casserole with Spaghetti Squash, Mushrooms, Goat Cheese, and Dill

Dec 16, 2016 10:51 AM

I created this casserole for my dad, who in recent years has cut back on starchy breakfasts in favor of those rich in protein and vegetables. He is picky about the vegetables he likes, and these are a couple of his favorites. The spaghetti squash blends into the eggs to the point that you barely know it’s there; it just adds a gentle sweetness and some bulk. If you prefer, you can leave it out.


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Applesauce Chocolate Chip Bundt Cake

Dec 10, 2016 10:19 AM

A version of this one-bowl cake has been my absolute favorite since I was a kid. It’s moist and spicy, with just the right amount of chocolate so it’s not overwhelming, and it holds up for days on the counter (if you can resist eating all of it at once). I’ve since updated the recipe a little, dialing back the sugar a bit, adding black pepper and cardamom to the spice blend, and using some whole wheat flour.


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Pig Candy

Dec 9, 2016 04:16 PM

Candied bacon is a fantastic snack to eat with drinks because it hits so many spots on the tongue: It’s sweet, smoky, and salty, and usually a little spicy. I add another element to make it even harder to stop eating: tangy sherry vinegar. The hardest part of this recipe is waiting for the bacon to fully cool and crisp before trying it. For the most evenly cooked bacon, use bacon that’s the same width on either end.


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Brussels Sprouts Caesar Salad

Dec 27, 2016 01:27 PM

Liven up that plain ’ol caesar salad by swapping out the lettuce for brussels sprouts. This recipe from Chef Sohui Kim of Brooklyn restaurant The Good Fork is the perfect addition to your fall salad repertoire. Half of the brussels sprouts are blanched and the other half are roasted for added texture and flavor. Combine with a well-balanced caesar dressing, toss in some bacon, and top with a couple soft-boiled eggs.


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Dutch Puff Pancake

Nov 26, 2016 07:59 AM

Originally made by the German community in America, where Dutch is actually a corruption of the word Deutsche, the Dutch puff (or Dutch baby) found new life as a diner classic in 1940s Seattle. However, if you, like me, grew up with Yorkshire puddings and roast beef most Sundays, then it can seem a bit odd to have these sweet and for breakfast, but, believe me, it’s as versatile as any other pancake. Chuck those traditions out of the window! I use beef dripping as my fat of choice here too. It will make your babies über–puffy and the smoky meatiness is a great background to all the sugar you are about to consume, but any favorless oil is a fine substitute. Serve with your favorite coffee.


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Staffordshire Oatcakes

Nov 25, 2016 06:44 AM

Staffordshire, right in the middle of England, is a county famous for the invention of bone china, cute bull terriers. In harsh winters of years gone by, farmers in the area would grow oats rather than wheat and so the oatcake was born.

They have a delicious natural malty sweetness that is traditionally topped with melted cheese and bacon and were traditionally sold directly from kitchen windows, how idyllic! You can literally top them with anything but I prefer a savoury finish and one of my favourites is roasted pumpkin with a fried egg, soft goat’s cheese and crispy bacon.

The beauty in preparing this yeasty batter is that its minimal fuss. You can get on with something else or even better, go back to bed for an hour or two.


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Acorn Squash Soup

Nov 22, 2016 11:04 AM

This soup is perfect for those cold fall nights. Roasting the acorn squash adds depth and brings out the nutty flavor. Fresh sage adds a distinctively warm autumnal flavor. Top the finished soup with crème fraiche, pumpkin seeds, and pomegranate seeds for additional texture and tangy flavor.


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Fatteh

Nov 22, 2016 10:24 AM

Breakfast is often overlooked when we look at cuisines from other countries. We would rather celebrate the show-stopper at dinner than the simple bowl at sunrise.

I was recently asked to submit a recipe to an amazing cause called #CookForSyria to help raise funds for UNICEF and I wanted something that would be instantly recognizable rather than adding too much of a creative spin.

This recipe does not deviate from that many would eat across the Middle East and the ingredients are now widely available everywhere. It is both comforting and delicious, rich and complex but with just a handful of basic ingredients. A real gem of a breakfast.


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Churros with Ham and Caramel Dipping Sauce (Churros y Jamon con Cajeta)

Nov 22, 2016 07:29 AM

Cajeta is the Mexican cousin of dulce de leche; however, it is made using goat’s milk, prepared in a copper pan, and develops its flavor through a Maillard reaction – the same chemical reaction that gives bread its crust and coffee its roast – rather than through caramelization. In Central and South America, panela is unrefined cane sugar that comes pressed in small blocks, but I would suggest a light muscovado sugar as a substitute. The baking soda is there to prevent the milk solids from coagulating before they’ve had a chance to develop the deepest possible flavor.

This is perfect for dipping churros as well as a topping for ice cream or just to eat by the spoonful. I make a big batch because it’s quite time–intensive, but it will sit in the fridge for 6 months. Trust me, you’ll never look back.


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Sweet Potato Hash

Nov 24, 2016 09:13 AM

Give your morning a healthy and comforting start with this sweet potato hash. This versatile recipe can also be made with russet potatoes and you can mix things up by using rosemary or sage instead of thyme. Be sure to pull the eggs just before they are done because they will continue cooking in the hot pan. You can also make this dish ahead – just cook everything up until the point of adding the eggs. Just cool in the pan and reheat and add the eggs when you’re ready!


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Pecan Pie Tart

Nov 18, 2016 04:09 PM

Old fashioned pecan pie is definitely always right up our alley, but sometimes you want to mix things up a little and bake it as a tart. Our Easy Pie Dough recipe will work equally well in a tart pan as a pie dish. Caramel-y and buttery, full of brown sugar and crunchy pecans, this recipe from Chef Amanda Frederickson can be baked in a 18″ × 8″ rectangular or round 9" tart pan.


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Matcha Hong Kong Egg Waffles

Nov 21, 2016 10:41 AM

In Hong Kong, street food is serious business. Street hawkers and dai pai dongs (open–air food stalls) serve locals and tourists day and night. Egg waffles are perhaps the most unique and popular food to emerge from the city.

Strangely, though, the first encounter I had with them was at Beijing International Airport. Served with a disposable plastic glove (they’re impossible to eat with chopsticks) and a cup of Hong Kong milk tea (see page 123), the texture is crisp and light with an aroma of custard.

You will need the right pan to make them. Mine is from Nordic Ware and is available online with international shipping. If you are in Hong Kong, then head to Shanghai Street, where you can pick one up for as little as $15. It is a must–have addition to the kitchen for any cook with an adventurous side.


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Dark Chocolate Avocado Mousse with Coconut Cream

Dec 15, 2016 12:48 PM

My husband, Jack, isn’t the biggest fan of avocados. I prep this one while he’s not looking, and he’s yet to realize that this decadent chocolaty dessert is made from pureed avocado.


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Crème de Marron au Rhum

Nov 18, 2016 06:43 PM

If the Italians have gianduia, then the French have crème de marron. The intensely sweet chestnut puree is seriously addictive stuff.

It is the star ingredient in the famous dessert, the Mont Blanc but add a spoon to some yogurt, spread it on toast, pancakes, waffles or a little added to coffee for a delicious festive treat.

For me, chestnuts are one of the ultimate Christmas foods. Whether they’re stuffed into a roasted bird or exploding in the oven I almost can’t bring myself to eat them at any other time of year.

This recipe makes an excellent homemade Christmas gift with a twist. Make a big batch, write out some beautiful labels and treat your friends.


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