1. No-Fuss Polenta
2. Pasta and Sauce in Perfect Harmony
3. Sunny Side Up Perfection
4. Crack-Like Kale
5. Magic Flavor-Enhancing Cheese Rinds
6. Salty Secret to Creamy, Tender Beans
7. Positively Degenerate Flourless Chocolate Cake
8. Is That Oil Hot Enough to Fry In?
9. Pimento Cheese 101
10. Instant Ice Cream, No Ice-Cream Maker Required
"Monkey bread is popular in my house - cut into small pieces, roll in butter, cinnamon and sugar, and heap the balls into a cake pan. Bake, and serve by turning out of the pan - everyone just pulls pieces off to eat..." - jeanmarieok
"My mom had an Xmas Eve fondue tradition--only every year it was a new recipe that bombed in a new way (the year that my 2-year-old nephew nearly got drunk on Kirsch-laden fondue was particularly special!). We carry on the tradition as well, but with what I hope is better fondue!" - mebby
Mussels are commonly sold in two-pound bags in the US (often mesh bags, which allow them to breathe). "Check the attached tag to see the harvest and ship date," advises EricMM. "It should have been within the previous week. Most will be open a crack ... that's OK. Sniff the bag—this is the most important step of all in purchasing mussels! There should only be a faint briny smell. Anything stronger, do not buy!"
When you place the mussels in cold water, they should start to close, EricMM says. If one doesn't close, set it aside; if it hasn't closed in five minutes, it is dead and should be thrown away. Farmed mussels often don't have beards, but removing mussels' beards and cleaning them is straightforward; here are illustrated instructions.
Mussels cook quickly, notes hotoynoodle: "As soon as they open they're finished." If any don't open during cooking, discard them. EricMM thinks the most flavor can be extracted from mussels by putting them in a dry pan, covering it, and letting them steam in their own juices.
Many like them steamed in white wine, butter, and garlic. Harters also likes them cooked in tomato sauce with garlic and onion. "Simple is best," he says. bushwickgirl makes a rich dish by cooking them with shallots, heavy cream with a bit of saffron bloomed in it, and a shot of Pernod, with basil chiffonade for garnish. She also likes steamed mussels in lemongrass-coconut curry.
Discuss: cooking mussels?
Braised dishes are comforting during the cold months, and while chicken stewed in a bottle of wine may sound indulgent, its roots are rustic and practical. "Coq au vin is an ancient dish that used up tough old fowl," notes hotoynoodle. "It's not a recipe that needs overthinking. Good/decent quality wine and dark meat chicken."
bear had great results with Alton Brown's recipe, which she made with a whole chicken in pieces, plus extra thighs. The dark meat was superior, but white meat lovers were pleased with their portions. erica says it may not be for everyone, but she has had great success with Mark Bittman's coq au vin with prunes.
Discuss: truly great coq au vin recipe?
Whether you serve them as cocktail nibbles or wrap them up to give as gifts, spiced nuts are a snack that people just can't stop eating.
Many hounds love Union Square Cafe's bar nuts recipe, with brown sugar, cayenne, and rosemary. "Union Square nuts are quite simply the best!" raves katecm. They're terrific served warm, but good room temperature as well. cinnamon girl notes that they get crunchier once they've cooled.
amyzan says David Lebovitz's candied peanuts are fantastic warm or cool, and will be "gobbled down astoundingly fast." The recipe works well with almonds, too, she says, adding, "They're crunchy and sweet and super easy because it's all stove top."
karykat loves spiced nuts with sugared bacon, and says, "People just snarf them down." Val is a fan of sweet and spicy candied pecans, and hounds sing the praises of CHOW's Honeyed Cashews with Kosher Salt and Roasted Rosemary Walnuts.
Spinach is a staple green that lends itself to an international roster of cuisines.
Paula76 likes spinach and basil pesto on pasta; just add chopped spinach to your basil pesto recipe. shanagain thinks it's awesome cold on sandwiches, too. "It's like bargain pesto, but SO good," she says. For a fast weeknight dinner, ginnyhw drains a pot of cooked tortellini over a colander of baby spinach leaves; toss together, and the spinach wilts as the boiling water drains. Top with your favorite sauce.
"If you are craving something Japanese," says Yukari, "quickly blanch the spinach and top with soy sauce and sesame oil. If you have some toasted sesame seeds, toss them on top after crushing." thursday fries pancetta until almost crispy, drains off most of the fat, adds chopped garlic and spinach and sautés, before topping with toasted pine nuts, a splash of balsamic vinegar, and salt.
Discuss: Spinach ideas
Most dinner hosts want to keep it simple in the kitchen, but still wow guests with an elegant and delicious dish. The answer? Pork tenderloin.
mariacarmen simply salts and peppers a tenderloin, then rolls it in crushed toasted cumin seeds, sears it on all sides, places it in a shallow roasting pan filled with chicken stock or white wine to half the depth of the pork, and braises it for 20 to 30 minutes. It's "very tender and juicy," she says. sparkareno wraps pork tenderloins in pancetta, brushes with a mixture of apricot jam, orange juice, hot mustard, and garlic, and grills.
jmullen1251 stuffs pork tenderloin with spinach and goat cheese, or with sun-dried tomato pesto, Gruyère, and prosciutto. goodhealthgourmet recommends grilled pork tenderloin with mustard, rosemary, and apple marinade and pork tenderloin with roasted grape sauce. They're delicious, and very easy, she says.
CHOW's take: Bacon-Wrapped Pork Tenderloin with apples.