27662 Tangy Apple and Beet Salad 4 servings Mon Aug 24 09:26:00 -0700 2009 Fri Oct 23 15:56:55 -0700 2009 Easy American CHOW http://www.chow.com/recipes/27662 Fri, 23 Oct 2009 22:56:55 GMT Rounded out with radicchio and blue cheese Rounded out with radicchio and blue cheese, this salad's nearly a meal in itself. Rounded out with radicchio and blue cheese, this salad is full-flavored enough to eat on its own. Or serve it with a braised dish for the ultimate cold-weather meal.

Game plan: For how to roast beets, check out this recipe.

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

]]> http://www.chow.com/assets/2009/09/27662_apple_beet_salad_105.jpg Ali LaRaia 49 Soup/Salad/Sandwich 27487 Shrimp, Lemon, and Herb Kamut Spaghetti 15 mins 5 mins 4 servings Mon Jul 27 14:22:00 -0700 2009 Thu Aug 27 12:09:54 -0700 2009 Easy Cal-Med CHOW http://www.chow.com/recipes/27487 Thu, 27 Aug 2009 19:09:54 GMT With a kick of heat With a kick of heat from some red pepper flakes. This recipe may be basic, but it’s loaded with flavor. You could make it more substantial by stirring in a hit of cream at the end. Serve it with a seasonal salad.

What to buy: Kamut pasta is becoming increasingly popular and can be found in the pasta aisle of health food stores and gourmet groceries.

]]> http://www.chow.com/assets/2009/08/27487_kamut_spaghetti_shrimp105.jpg Kate Ramos 84 Pasta/Noodles 13563 Roasted Spaghetti Squash with Parmigiano-Reggiano 1 hour 30 mins 10 mins 4 to 6 servings Thu Oct 23 07:01:00 -0700 2008 Thu Aug 27 17:53:43 -0700 2009 Easy American CHOW http://www.chow.com/recipes/13563 Fri, 28 Aug 2009 00:53:43 GMT Switch up pasta with squash Switch up pasta with squash for this veggie-based dish. Named for its long, thin strands of noodlelike flesh, spaghetti squash is usually accompanied by tomatoes, which add a zip of flavor. Looking for something different yet still familiar we were inspired by Cacio e Pepe Pasta and decided to pair the squash with Parmigiano-Reggiano and delicate aromatics. Serve along with a roasted chicken and a simple green salad for a no-fuss supper.

]]> http://www.chow.com/assets/2008/10/spagetti_squash105.jpg Kate Ramos 51 Side Dish 11145 Mushroom and Fennel Bread Pudding 1 hr 10 mins 20 mins 8 to 10 servings Tue Oct 09 17:35:00 -0700 2007 Thu Nov 19 17:10:23 -0800 2009 Medium American CHOW http://www.chow.com/recipes/11145 Fri, 20 Nov 2009 01:10:23 GMT Loaded with herbs and pecorino Loaded with herbs and pecorino. Stuffing is essential on the Thanksgiving table, loaded as it is with bread and just enough vegetables to sop up gravy while feigning healthiness. To switch things up, and to offer the noncarnivores a chance at a real meal, try this bread pudding (and use vegetable or mushroom broth instead of chicken). Filled with sautéed mushrooms, fennel, pecorino cheese, and a light custard that holds it all together, this is sure to be a hit among meat eaters and vegetarians alike.

What to buy: Pecorino is a sheep’s milk cheese from Italy. Here we used Gran Pecorino, an aged cheese that can be found at high-end groceries and cheese stores. Do not use Pecorino Romano for this recipe; it’s too salty. If you can’t find Gran Pecorino, aged Asiago is a good substitute.

Game plan: Use mushroom broth instead of chicken broth to make this vegetarian.

The bread pudding can be baked up to 1 day ahead and brought to room temperature or warmed in a 350°F oven prior to serving.

This recipe was featured as part of our Neoslacker Interactive Thanksgiving.

]]> http://www.chow.com/assets/2008/11/stuffing105.jpg Aida Mollenkamp 51 Side Dish 27785 Vegetarian Pelau–Stuffed Peppers 1 hr 30 mins 15 mins 8 servings Wed Sep 30 16:58:00 -0700 2009 Tue Oct 20 10:55:28 -0700 2009 Medium Caribbean CHOW http://www.chow.com/recipes/27785 Tue, 20 Oct 2009 17:55:28 GMT Packed with flavor Packed with flavor. Pelau is like a Trinidadian coconut milk–based pilaf. It’s usually made with chicken, but here we go meatless. It’s perfect for stuffing into peppers to throw on the grill, but you can also serve it as a side dish on its own.

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

]]> http://www.chow.com/assets/2009/10/27785_Vegetarian_Pelau_Stuffed_Peppers_105.jpg Amy Wisniewski 50 Main 10197 Grog Under 5 mins Under 5 mins 1 drink Mon Aug 14 09:29:00 -0700 2006 Fri Dec 12 16:20:43 -0800 2008 Licensed http://www.chow.com/recipes/10197 Sat, 13 Dec 2008 00:20:43 GMT Lime juice and sugar flavor rum Named after a British admiral who tried to prevent scurvy among his men by serving them a pint of rum a day. In its earliest incarnation, grog was merely a mixture of hot rum and water with an occasional sprinkling of spices. The 18th-century British admiral Edward Vernon, nicknamed Old Grog for the grogram fabric cloak he wore, attempted to prevent scurvy among his men by serving them a pint of rum a day. The dark navy rum had nothing to do with scurvy, but it did have a way of knocking the sailors on their duffle bags. Vernon then issued the infamous Captain’s Order Number 349, stating that all rum should be mixed with water, a dash of brown sugar, and lime to make it more palatable. In their displeasure, the sailors christened the weakened beverage after the admiral.

Grog has undergone many refinements over the years and is now served comfortingly warm or refreshingly cool. The original rum used in grog did not become available to the public until the 1980s. That it made its way to the liquor store shelves was more than coincidental or generous on the part of the manufacturer—the British navy phased out the daily ration of rum in the late 1970s. The rum is now sold under the label Pusser’s Navy Rum—pusser being slang for the purser who distributed it. The phrase grog blossoms is a reference to the broken blood vessels in the nose caused by drinking too much.

This recipe was featured as part of our Drinks Around the World story.

]]> http://www.chow.com/assets/2007/04/traditional_grog_105x105.jpg Rob Chirico 41 Drink 14574 Mulled Hard Pear Cider 40 mins Under 5 mins 6 to 8 servings Tue Mar 03 15:32:00 -0800 2009 Tue Oct 20 12:43:49 -0700 2009 Easy British CHOW http://www.chow.com/recipes/14574 Tue, 20 Oct 2009 19:43:49 GMT All ciders are not created equal All ciders are not created equal: This one uses pear instead of the more traditional apple, for a simple change that adds a lot of flavor. Think cider and surely visions of apples dance through your head. But here hard pear cider steps in for the apple cider and gets subtly spiced, a bit sweetened, and fairly boozed up—making for the perfect antidote to a blustery winter day.

What to buy: There are varying qualities of hard pear cider on the market; look for one that has distinct pear flavor and not too much sweetness. We like Ace or Wyder’s brands.

Game plan: The cider will keep for up to 4 days in a covered container in the refrigerator. Prepare it through step 1, and when ready to serve, reheat the cider and proceed with step 2.

This recipe was featured as part of both our Cold-Weather Comfort Food Menu and our Tailgating Recipes photo gallery.

]]> http://www.chow.com/assets/2009/02/pearcider105.jpg Aida Mollenkamp 41 Drink 10299 Tom and Jerry 4 drinks Mon Aug 14 13:50:00 -0700 2006 Tue Jan 20 15:35:03 -0800 2009 Licensed http://www.chow.com/recipes/10299 Tue, 20 Jan 2009 23:35:03 GMT A traditional Christmas drink from the early 19th century A traditional Christmas drink from the early 19th century. A traditional Christmas drink from the early 19th century, consider this the cousin to eggnog.

]]> http://www.chow.com/assets/2008/12/tom_and_jerry105.jpg Rob Chirico 41 Drink