11287 Salty Hazelnut Brittle 25 mins 10 mins 8 to 10 servings (about 1 pound 5 ounces) Fri Dec 07 12:39:00 -0800 2007 Mon Nov 16 12:04:33 -0800 2009 Medium French CHOW http://www.chow.com/recipes/11287 Mon, 16 Nov 2009 20:04:33 GMT Shards of crackly caramel and toasted hazelnuts Shards of crackly caramel and toasted hazelnuts. This brittle is a quick, sweet treat you can whip up and snack on as is, or chop up and sprinkle over ice cream for an impressive garnish.

]]> http://www.chow.com/assets/2007/12/hezelnut_brittle105.jpg Kate Ramos 54 Sweet/Dessert 18714 Potato and Parsnip Mash 20 mins 20 mins 4 to 6 servings Tue Mar 03 11:50:00 -0800 2009 Mon Nov 23 17:40:45 -0800 2009 Easy American CHOW http://www.chow.com/recipes/18714 Tue, 24 Nov 2009 01:40:45 GMT A welcome update to mashers Adding parsnips to mashers is a welcome change. Yes, mashed potatoes are one of the ultimate comfort foods, but even they can get a little tired. Here we mix sweet parsnips and earthy potatoes and fold them together with extra-virgin olive oil for a simple change that makes a world of flavor difference.

What to buy: We usually don’t call for extra-virgin olive oil, but with so few ingredients in this recipe, an assertive extra-virgin olive oil will really shine.

This recipe was featured as part of our Hosting Your First Passover menu.

]]> http://www.chow.com/assets/2009/03/lamb_shank2105.jpg Aida Mollenkamp 51 Side Dish 10673 Pecan and Salt Caramel Cheesecake 1 hr 10 mins 30 mins 12 servings Tue Mar 06 19:52:00 -0800 2007 Tue Nov 17 13:44:33 -0800 2009 Easy American CHOW http://www.chow.com/recipes/10673 Tue, 17 Nov 2009 21:44:33 GMT Sweet, salty, and a bit of crunch Sweet, salty, and a bit of crunch. A classic cheesecake recipe gets dressed up with salted caramel and a bit of crunch.

Game plan: Start with all the ingredients (except the heavy cream) at room temperature.

]]> http://www.chow.com/assets/2006/09/rcp_pecansaltcheesecake_105x105.jpg Aida Mollenkamp 54 Sweet/Dessert 13694 Spiced Cranberry Sangría 5 mins, plus chilling time 5 mins 2 1/2 quarts Fri Dec 19 14:00:00 -0800 2008 Tue Aug 18 12:01:55 -0700 2009 Easy Spanish CHOW http://www.chow.com/recipes/13694 Tue, 18 Aug 2009 19:01:55 GMT A wintry take on a warm-weather classic Warm spices and tart cranberries make this sangría ideal for a winter holiday celebration. By dressing up classic Spanish sangría with Spiced Simple Syrup and tart cranberries, Chef Jose Garces has created an ideal cocktail for a winter holiday celebration. Chef Garces serves this with an apple chip garnish for a more elegant finish, but even without it it’s delightful.

What to buy: If you can’t find a Tempranillo rosé, a less earthy Grenache rosé is a suitable substitute.

This recipe was featured as part of our Suckling Pig for the Holidays menu.

]]> http://www.chow.com/assets/2008/12/sangria105.jpg Adapted from Jose Garces 41 Drink 13613 Braised Belgian Endive 30 mins 20 mins 4 servings Fri Oct 24 09:32:00 -0700 2008 Tue Nov 10 16:05:01 -0800 2009 Easy American CHOW http://www.chow.com/recipes/13613 Wed, 11 Nov 2009 00:05:01 GMT Caramelized, tender, and addictive Braising endive gives it a tender sweetness to balance the hint of bitter. A cousin of chicory, underappreciated endive also has a slightly bitter taste. Here it is braised with sweet butter and a touch of sugar to balance out any bitterness, making it perfect served alongside a simple steak for an easy weeknight meal.

]]> http://www.chow.com/assets/2008/10/braised_endive105.jpg Aida Mollenkamp 51 Side Dish 10709 Savory Onion and Leek Tart 1 hr 30 mins 40 mins 8 to 10 servings Wed Oct 04 20:16:00 -0700 2006 Tue Nov 10 16:02:31 -0800 2009 Easy French CHOW http://www.chow.com/recipes/10709 Wed, 11 Nov 2009 00:02:31 GMT Inspired by the Alsatian flammenküche Inspired by the Alsatian flammenküche, this dish is an homage to cuisine from German-speaking Europe. Inspired by the Alsatian flammenküche, which is a tart with onions, cream, and bacon, this dish is an homage to cuisine from German-speaking Europe (Alsace, Austria, Belgium, and Germany in particular). Because we like to make things a little more interesting, we decided to add some leeks, crème fraîche, and a mix of herbs. Serve this tart alone, or paired with Butter Lettuce and Pumpkin Seed Salad.

Special equipment: Since this is a free-form tart, there is no pie dish or tart pan required. This gives the recipe a rustic feel and makes for fewer dirty dishes!

What to buy: Please take the time to make this dough from scratch, which will lend a flaky butteriness to the dish. Of course, if you are time-constrained, go ahead and use a store-bought crust. Just try to get the best you can find.

Crème fraîche is a naturally thickened fresh cream with a tangy flavor and a rich texture, and it does not curdle or separate when heated. If you can’t find it, sour cream is a decent substitute.

Game plan: Here are some tips on how to make the dough. It can be made well ahead of time and then rolled out and formed when you are ready to make the tart. Also, the onions and leeks could be sautéed up to a day ahead. Just don’t combine them with the herbs and the crème fraîche until you are ready to bake the tart, because you don’t want the flavors to become too intense.

This recipe was featured as part of our Moktoberfest! menu.

]]> http://www.chow.com/assets/2006/10/oniontart_105x105.jpg Aida Mollenkamp 53 Starter 11300 Simple Poached Cod 15 mins 5 mins 4 servings Wed Jan 02 17:33:00 -0800 2008 Tue Nov 10 15:54:04 -0800 2009 Easy French CHOW http://www.chow.com/recipes/11300 Tue, 10 Nov 2009 23:54:04 GMT Simmered with carrots, potatoes, and shallots Simmered with carrots, potatoes, and shallots for a more filling take on poached fish. Poaching is a low-hassle way to cook fish. Here we’ve taken a standard poaching base and added shallots, carrots, and potatoes. While some testers liked the fish and vegetables served alone, others preferred having a few ladlefuls of broth, making for a dish that’s somewhere between poached fish and a simple fish soup. No matter how you serve it, it’ll be quick, easy, and tasty.

This recipe was featured as part of our Post-Holiday Recovery Menu.

]]> http://www.chow.com/assets/2009/08/poached_cod_fish_105.jpg Amy Wisniewski 50 Main 11958 As Seen on TV! Tue Nov 10 10:49:00 -0800 2009 http://www.chow.com/stories/11958 Tue, 10 Nov 2009 18:49:00 GMT Roxanne Webber's Thanksgiving tips Roxanne Webber's Thanksgiving tips on timing out your dinner, what to do with the leftovers, and more. http://www.chow.com/assets/2009/11/as_seen_on_tv_roxanne_105x105.jpg none 6 Feature 11938 The Basics: How to Make Apple and Sage Stuffing Fri Oct 30 13:34:00 -0700 2009 http://www.chow.com/stories/11938 Fri, 30 Oct 2009 20:34:00 GMT Fresh flavors, no box for Thanksgiving Fresh flavors, no box for Thanksgiving. http://www.chow.com/assets/2009/10/basics_stuffing_105.jpg none 91 The Basics 11392 10 Vegetarian Thanksgiving Dishes Sun Nov 01 15:55:00 -0800 2009 http://www.chow.com/stories/11392 Sun, 01 Nov 2009 23:55:00 GMT Dishes that satisfy without the need for meat Dishes that satisfy without the need for meat. http://www.chow.com/assets/2008/10/ten_thanks_sides_105.jpg Aida Mollenkamp 70 The Ten 11929 Popcorn Balls for the Holidays Wed Oct 28 14:27:00 -0700 2009 http://www.chow.com/stories/11929 Wed, 28 Oct 2009 21:27:00 GMT Too sweet and delicious to hang on a tree Too sweet and delicious to hang on a tree. http://www.chow.com/assets/2009/10/popcorn_balls_105.jpg none 64 Project 11411 10 Party Preparation Tips Fri Nov 14 10:00:00 -0800 2008 http://www.chow.com/stories/11411 Fri, 14 Nov 2008 18:00:00 GMT How to entertain the easy way How to entertain the easy way. http://www.chow.com/assets/2008/11/ten_party_tips_105.jpg Amy Wisniewski 70 The Ten 11974 Bailing Before the Host Notices Tue Nov 24 15:55:00 -0800 2009 http://www.chow.com/stories/11974 Tue, 24 Nov 2009 23:55:00 GMT The infamous "French leave" The infamous "French leave." http://www.chow.com/assets/2006/11/TableManners_105x105.jpg Helena Echlin 71 Table Manners 11975 Thankful for Burgundy Mon Nov 23 15:00:00 -0800 2009 http://www.chow.com/stories/11975 Mon, 23 Nov 2009 23:00:00 GMT Tasting these Thanksgiving-friendly wines in their true habitat It's a special treat to taste these Thanksgiving-friendly wines in their true habitat. http://www.chow.com/assets/2006/12/juice_105x105.jpg Jordan Mackay 74 The Juice 11970 Even Real Cooks Cheat Sometimes Fri Nov 20 15:55:00 -0800 2009 http://www.chow.com/stories/11970 Fri, 20 Nov 2009 23:55:00 GMT Frozen food with highfalutin notions This week's mission: frozen food with highfalutin notions. http://www.chow.com/assets/2009/11/supertaster_joy_of_cooking_105.jpg James Norton 88 Supertaster 11964 10 Mail-Order Gifts for 2009 Mon Nov 16 14:41:00 -0800 2009 http://www.chow.com/stories/11964 Mon, 16 Nov 2009 22:41:00 GMT Send a boozy, chocolaty, or meaty present this holiday season Send a boozy, chocolaty, or meaty present this holiday season. http://www.chow.com/assets/2009/11/ten_mail_order_105.jpg Roxanne Webber 70 The Ten 11969 How to Brine Your Holiday Turkey with Michael Chiarello Wed Nov 18 09:53:00 -0800 2009 http://www.chow.com/stories/11969 Wed, 18 Nov 2009 17:53:00 GMT Start with salt, of course Start with salt, of course. http://www.chow.com/assets/2009/11/brining_turkey_105.jpg Meredith Arthur, Eric Slatkin, and Blake Smith 93 You're Doing It All Wrong 11951 How to Make Mashed Potatoes with Margo True Mon Nov 09 11:37:00 -0800 2009 http://www.chow.com/stories/11951 Mon, 09 Nov 2009 19:37:00 GMT Most people undercook the wrong potatoes Most people undercook the wrong potatoes. http://www.chow.com/assets/2009/11/YDIAW_111309_mashed_potatoes_105x105.jpg Meredith Arthur, Eric Slatkin, and Blake Smith 93 You're Doing It All Wrong 10195 How to Carve a Turkey with Mark Dommen Mon Nov 24 19:31:00 -0800 2008 http://www.chow.com/stories/10195 Tue, 25 Nov 2008 03:31:00 GMT Hacking is for hacks Hacking is for hacks. http://www.chow.com/assets/2008/11/YDIAW_carvingturkey_105x105.jpg Meredith Arthur and Blake Smith 93 You're Doing It All Wrong 11950 How to Make Pumpkin Pie with Boris Portnoy Fri Nov 06 15:22:00 -0800 2009 http://www.chow.com/stories/11950 Fri, 06 Nov 2009 23:22:00 GMT Nutmeg bombs, begone! Nutmeg bombs, begone! http://www.chow.com/assets/2009/11/YDIAW_111009_pumpkin_pie_105x105.jpg Meredith Arthur and Eric Slatkin 93 You're Doing It All Wrong 11961 How to Time Your Thanksgiving Dinner with Roxanne Webber Sun Nov 08 09:42:00 -0800 2009 http://www.chow.com/stories/11961 Sun, 08 Nov 2009 17:42:00 GMT You can cook ahead, you know You can cook ahead, you know. http://www.chow.com/assets/2009/11/YDIAW_timing_105x105.jpg Meredith Arthur, Blake Smith, and Roxanne Webber 93 You're Doing It All Wrong