27934 Sticky Wings 6 servings Sat Nov 07 07:28:45 -0800 2009 Sat Nov 07 07:32:01 -0800 2009 Easy User http://www.chow.com/recipes/27934 Sat, 07 Nov 2009 15:32:01 GMT I love wings so this one appealed to me. It is very yummy!

]]> tracycj 53 Starter 27881 buffalo chicken dip 1 hour a lot Fri Oct 30 12:51:38 -0700 2009 Fri Oct 30 12:51:38 -0700 2009 Easy American User http://www.chow.com/recipes/27881 Fri, 30 Oct 2009 19:51:38 GMT A crowd pleaser for sure.

Buffalo chicken dip Pre heat oven to 350 degrees 2 8oz packages of cream cheese 1 package dry ranch dressing 4 boiled chicken boneless skinless thighs shredded ½ package precooked bacon chopped 1 bottle franks hot sauce 8 oz shredded cheddar jack cheese.

Mix cream cheese and ranch dressing layer on the bottom of a casserole dish. Layer chicken then hot sauce Then layer cheddar jack cheese Then bacon on top.

Bake 25 minutes then place in broiler until top is golden brown. About 5 minutes

Vegetable dip Pre heat oven to 350 degrees 2 8oz packages of cream cheese 1 package dry ranch dressing 1 package of broccoli slaw 1 tomato chopped 2 avocados creamed 8 oz shredded cheddar jack cheese Follow directions above but after cheddar jack cheese is brown add avocados and tomato

]]> gabacho tacos 53 Starter 27869 Oysters Benedict By Chef Jayson DeMarco 15 min 1 serving Tue Oct 27 20:01:39 -0700 2009 Tue Oct 27 20:01:39 -0700 2009 Easy American User http://www.chow.com/recipes/27869 Wed, 28 Oct 2009 03:01:39 GMT Oysters with a twist

]]> kobejohn88 53 Starter 27852 Crostini of d’Affinois and Drunken Figs 35 minutes 15 minutes Serves 6 Fri Oct 23 13:32:44 -0700 2009 Fri Oct 23 17:54:37 -0700 2009 Easy User http://www.chow.com/recipes/27852 Sat, 24 Oct 2009 00:54:37 GMT The black mission fig tree is one of my favorites in the garden, and this fall it is bearing a bountiful harvest … luckily my family loves figs! It’s adjacent to the vegetable garden and the kids and I always snack on them while we are picking our dinner selection. It is a race to collect the figs before the birds get to them, and often our puppy Penny will feast on those that drop to the ground. If you are entertaining this fall and happen to be lucky enough to get your hands on some fresh figs, here is the best and easiest appetizer.

]]> Eat Drink Garden with Valerie 53 Starter 27796 Kobe Beef Tataki By Chef Jayson DeMarco 15min 23 orders Tue Oct 06 08:16:39 -0700 2009 Tue Oct 06 08:16:39 -0700 2009 Medium Eclectic User http://www.chow.com/recipes/27796 Tue, 06 Oct 2009 15:16:39 GMT I was inspired by the the finest beef in the world!

]]> kobejohn88 53 Starter 27783 Dip for the Stars 1:15 15 15 servings Tue Sep 29 17:01:43 -0700 2009 Tue Sep 29 17:01:43 -0700 2009 Easy User http://www.chow.com/recipes/27783 Wed, 30 Sep 2009 00:01:43 GMT This recipe is so creamy and full of flavor. Can be made ahead. It calls for dry vermouth, but it can be left out or substituted with rice wine vinegar, or even the seasoned rice wine vinegar. Either way, it’s delicious! This is party sized, but you can re-size it with no problem. Times are approximate, and do include the refrigeration.

]]> aronsinvest 53 Starter 11063 Eggplant with Pomegranate Dip (Nazkhatun) 4 servings Mon Sep 28 06:09:00 -0700 2009 Mon Sep 28 12:12:49 -0700 2009 Licensed http://www.chow.com/recipes/11063 Mon, 28 Sep 2009 19:12:49 GMT Loaded with mint and tomatoes Loaded with mint and tomatoes. To help us learn more about Persian (a.k.a. Iranian) food, we turned to culinary authority Najmieh Batmanglij. In addition to insight on Persian culinary traditions, she provided us with recipes from her book New Food of Life.

What to buy: Angelica is frequently used in Persian cooking. Ground angelica can be found at Middle Eastern markets, in spice stores, or online.

Verjus is the pressed, unfermented juice of unripe wine grapes. It can be found at specialty markets or online.

]]> Najmieh Batmanglij 53 Starter 11186 Momofuku Chicken Wings 3 hrs 15 mins, plus brining time 1 hr 30 mins 10 to 12 servings Mon Sep 28 01:16:00 -0700 2009 Mon Sep 28 12:12:14 -0700 2009 Hard Asian Licensed http://www.chow.com/recipes/11186 Mon, 28 Sep 2009 19:12:14 GMT Soy and sake give an Asian slant to wings An Asian slant to wings: soy- and sake-glazed with pickled chiles and garlic. David Chang is known for his love of pork fat, and this recipe shows why: It adds tastiness to anything it touches. At his restaurant, Momofuku, the wings are cold-smoked before being finished off on the grill or griddle. We’ve adapted the recipe to make it slightly easier for the home cook, while still preserving the essence of the original. Try serving these at your next cocktail party.

What to buy: Pickled red chiles add underlying spice to this recipe and can be found at most Asian markets.

Game plan: Tare is a generic Japanese term for a basting sauce. This version is essentially a chicken-infused soy sauce that adds lots of flavor to the finished dish.

The wings can be made through step 5 up to a day in advance. Bring the chicken to room temperature before finishing.

This recipe was featured as part of both our Spicy Holiday Cocktail Party menu and our Chile Pepper Recipes photo gallery.

]]> http://www.chow.com/assets/2007/11/momofuku_chicken_wings105.jpg Adapted from David Chang 53 Starter 27547 Pear and Feta Bites 8 to 12 servings as an hors d'oeuvre Fri Sep 25 08:33:00 -0700 2009 Fri Oct 23 16:05:03 -0700 2009 Easy American CHOW http://www.chow.com/recipes/27547 Fri, 23 Oct 2009 23:05:03 GMT Perfect for a fall party Perfect for a fall party. Familiar flavors team up in an unexpected way that’s a great option for any cocktail party.

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

]]> http://www.chow.com/assets/2009/09/27547_pear_feta_bites_105.jpg Aida Mollenkamp 53 Starter 11199 Radicchio, Apple, and Squash Tempura 1 hr 1 hr 6 to 8 servings Mon Sep 21 18:16:00 -0700 2009 Mon Sep 21 20:44:40 -0700 2009 Medium Asian CHOW http://www.chow.com/recipes/11199 Tue, 22 Sep 2009 03:44:40 GMT Dipped in saba for a delicate starter Dipped in saba for a delicate starter. As part of an all-fried Hanukkah menu, Sara Dickerman came up with this tempura of cold-weather vegetables. The batter is light enough that it doesn’t overshadow the delicate flavors of the vegetables, while the saba adds a nice sweetness. This recipe is pareve.

Special equipment: You’ll need a deep-frying/candy thermometer, a pair of tongs, and a bamboo skimmer.

This recipe was featured as part of our Bar Snacks photo gallery.

]]> http://www.chow.com/assets/2007/11/radicchio105.jpg Sara Dickerman 53 Starter 10419 Salmon and Dill Gravlax Mon Sep 21 09:18:00 -0700 2009 Mon Sep 21 20:44:04 -0700 2009 Licensed http://www.chow.com/recipes/10419 Tue, 22 Sep 2009 03:44:04 GMT Dill adds fresh flavor to this cured fish Dill adds fresh flavor to this cured fish. Dill adds fresh flavor to this cured fish.

]]> Aliza Green 53 Starter 27760 Bacon-Wrapped Squash Bites 1 hr 40 mins 8 to 12 servings as an hors d'oeuvre Fri Sep 18 16:37:00 -0700 2009 Fri Oct 23 16:32:14 -0700 2009 Easy American CHOW http://www.chow.com/recipes/27760 Fri, 23 Oct 2009 23:32:14 GMT It's true: Bacon makes anything taste better It's true: Bacon makes anything taste better. This easy appetizer is proof that bacon makes anything taste better.

Game plan: The squash can be wrapped in bacon, covered, and stored in the refrigerator up to 2 hours ahead.

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

]]> http://www.chow.com/assets/2009/10/27760_bacon_wrapped_squash_bites_105.jpg Aida Mollenkamp 53 Starter 11351 Garlicky Kale and Spinach Dip 10 mins 10 mins 1 1/2 cups Mon Sep 14 03:17:00 -0700 2009 Wed Nov 04 12:46:37 -0800 2009 Easy American CHOW http://www.chow.com/recipes/11351 Wed, 04 Nov 2009 20:46:37 GMT A pesto-esque dip with kale Kale and spinach give body to this pestolike dip. Hearty kale and spinach are blended up with garlic and pine nuts for a pestolike dip that’s great paired with root-vegetable chips. A couple of cloves of garlic give it kick.

Game plan: Serve this dish with roasted root vegetables, crackers, or chips such as Terra Exotic Vegetable Chips.

The dip can be made up to 5 days ahead and refrigerated in a covered container.

This recipe was featured as part of both our Valentine’s Day story and our menu celebrating 100 days of the Obama White House.

]]> http://www.chow.com/assets/2008/01/pesto_with_chips105.jpg Kate Ramos 53 Starter 10094 Green Chicken Kebabs 4 servings Mon Sep 14 01:26:00 -0700 2009 Mon Sep 14 11:44:35 -0700 2009 Indian Licensed http://www.chow.com/recipes/10094 Mon, 14 Sep 2009 18:44:35 GMT Fragrant and bursting with flavor Fragrant and bursting with flavor. Fragrant and bursting with flavor, these succulent chicken skewers are low in fat and make an excellent light lunch or dinner dish when served with a crisp cucumber and red onion salad.

]]> Sunil Vijayakar 53 Starter 11500 Sainte-Maure, Basil and Fresh Herb Terrine 45 mins 15 mins 8 to 10 servings as an appetizer Fri Sep 11 00:33:00 -0700 2009 Fri Sep 11 08:56:56 -0700 2009 French Licensed http://www.chow.com/recipes/11500 Fri, 11 Sep 2009 15:56:56 GMT A delicate, flavorful spread This terrine combines butter, cheese, and herbs for an addictive spread that tastes of spring. This recipe from Chef Stéphane Reynaud’s new book, Terrine, proves that these dishes need not be difficult. Requiring no more effort than some slicing and rearranging, this beautiful, herbed log is heaven when slathered on a baguette or lavash crackers.

What to buy: Walnut oil can be found at gourmet grocery stores. As with most nut oils, it is highly perishable, so be sure to store it in the refrigerator.

Sainte-Maure is a goat cheese from the Loire region of France. It is rolled in ash and has a distinct, musty, citrusy flavor. It can be found in gourmet grocery stores and at specialty cheese shops. If you can’t find it, substitute any other chèvre (fresh goat cheese) that you can get your hands on.

Game plan: We found that this recipe tastes just as delicious if you slice the cheese into four pieces, but to make getting a chunk of both cheese and herbed butter on your cracker or baguette a bit easier, slice the cheese into 1/2-inch-thick disks and then spread butter in between with the basil leaves, forming a log. Roll the log up tightly in plastic wrap and chill for 30 minutes before serving.

This recipe was featured as part of our Terrines Made Easy story.

Photo Credit: Charlotte Lascève

]]> http://www.chow.com/assets/2008/02/sainte-maure-basil_105.jpg Stéphane Reynaud 53 Starter 27721 Grilled Mussels in Feta Cheese & Tomato 12mnts 2 persons Wed Sep 09 03:22:57 -0700 2009 Wed Sep 09 03:24:12 -0700 2009 Easy Greek User http://www.chow.com/recipes/27721 Wed, 09 Sep 2009 10:24:12 GMT New Zealand is blessed with awesome seafood selections, yummy fish and chips, bluff oysters that’s to-die-for (accompanied by a glass of Oyster Bay Chardonnay) and heaps of cheap green lipped mussels. Those mussels are so fresh, extremely large in size that some are almost as big as the palm of my hand with big fat juicy meat inside. The best way to cook them is in white wine to keep them stay juicy and sweet.

This recipe is adopted from a greek-style mussel recipe. Best served for brunch–but I’ll have them as appetizer for dinner tonight.

]]> cookingetcetera 53 Starter 10466 Sesame Shrimp with Cilantro-Lime Sauce 25 mins 20 mins 24 shrimp Tue Sep 08 01:50:00 -0700 2009 Tue Sep 08 12:49:21 -0700 2009 Asian CHOW http://www.chow.com/recipes/10466 Tue, 08 Sep 2009 19:49:21 GMT A quick appetizer with a bit of heat A quick appetizer or hors d'oeuvre with a bit of heat. A succulent appetizer or hors d’oeuvre with a bit of heat from the cilantro-lime sauce.

This recipe was featured in our Killer Apps menu.

]]> http://www.chow.com/assets/2006/12/seasme_shrimp_105x105.jpg V. Jaime Hamlin, V. Jaime Hamlin and Sons Catering & Party Design, Martha’s Vineyard 53 Starter 27716 Shrimp Kabobs with Asparagus and Fennel Salad 2 days 35 minutes feeds 5-10 people Mon Sep 07 01:16:33 -0700 2009 Mon Sep 07 01:17:28 -0700 2009 Easy Mediterranean User http://www.chow.com/recipes/27716 Mon, 07 Sep 2009 08:17:28 GMT Delicious, and an original by Lisa Buzzeo! Check out the article:

http://www.examiner.com/x-19391-Tempe-Cooking-Examiner~y2009m9d7-Shrimp-kabobs-with-Fennel-and-Asparagus-Salad

]]> twistdbnny 53 Starter 27700 Spicy Southwestern Black Bean Salsa 45 mins, plus marinating time 35 mins 5 cups (8 to 10 servings) Tue Sep 01 11:11:07 -0700 2009 Tue Sep 01 11:11:07 -0700 2009 Easy Southwestern Hack http://www.chow.com/recipes/27700 Tue, 01 Sep 2009 18:11:07 GMT With as many variations as salsa, Texas Caviar is a classic dip in the Lone Star State. To some, it’s not complete without a good dousing of bottled Italian dressing, but we forgo that and let the pickled jalapeños, roasted corn, and fresh dressing do the talking. Leftovers can be used to jazz up scrambled eggs or broiled fish.

Game plan: The dip can be made up to 2 days in advance and refrigerated in a covered container.

This recipe was featured as part of our story on summer dips.

]]> sdodd 53 Starter 27692 Zucchini Fries Mon Aug 31 11:35:21 -0700 2009 Mon Aug 31 19:45:59 -0700 2009 Easy American User http://www.chow.com/recipes/27692 Tue, 01 Sep 2009 02:45:59 GMT The zucchini is a vegetable I did not eat very much growing up. Not quite sure why but I do know my grandmother didn’t like cooking things she couldn’t pronounce (I take that back, she made Chicken Tetrazzini a few times ). I came up with this recipe when I was frying chicken and felt guilty because I wasn’t eating a vegetable. There was a lonely zucchini sitting in the fridge and I decided to cook it the same way I was cooking the chicken.

Toriano Fredericks http://thedish22.wordpress.com/

]]> thedish22 53 Starter