Latest Recipes from CHOW.com

38 Delicious Recipes with Bacon

Thu, 31 May 2012 20:04:10 GMT

Easy Seared Steak

Wed, 30 May 2012 16:32:00 GMT

Cooking a perfect steak is easier than it seems. All you need is a sturdy pan, salt, pepper, olive oil, and a solid cooking technique. For this pan-seared method, start by letting the steak sit at room temperature for at least 30 minutes so it comes up to room temp and will cook evenly. Then, just sprinkle on salt and pepper, rub on some oil, and get your pan really hot. Lay the steak in the pan and don’t mess with it until it’s ready to turn. In about 8 minutes, you’ll have a perfectly cooked steak to serve with a potato gratin.

Game plan: This recipe cooks the steak to medium rare. If you prefer your steak rare, cook it about 1 minute less on each side or until an instant-read thermometer reads 120°F to 125°F. For medium or well done, cook the steak 1 to 2 minutes longer or until an instant-read thermometer reads 130°F to 135°F, or 135°F and above, respectively.

Click here to watch CHOW.com Food Editor Amy Wisniewski make this easy seared steak in our Easiest Way video series.

3-Ingredient Patio Cocktails

Tue, 29 May 2012 20:54:12 GMT

Visually Stunning Dishes

Mon, 28 May 2012 19:04:30 GMT

Peach Frozen Yogurt

Sun, 27 May 2012 11:39:00 GMT

Frozen yogurt can be full of hidden calories and strange ingredients, but this homemade fro-yo is healthy and easy to make. Just put frozen peaches, a little honey, some vanilla, a pinch of salt, and your favorite kind of yogurt in a food processor, blend, and in a few minutes you’ll have thick, creamy homemade frozen yogurt. Dress it up with a sprinkle of granola for breakfast or a drizzle of strawberry sauce for a low-fat dessert.

Game plan: To freeze fresh peach slices, arrange them on a parchment-lined baking sheet in a single layer and freeze until solid. Transfer to a resealable plastic bag or airtight container and store for up to 1 month.

Click here to watch Karen Solomon, author of Can It, Bottle It, Smoke It: And Other Kitchen Projects, make this yogurt in our CHOW Tip video.

Easy Philly Cheesesteaks

Fri, 25 May 2012 16:00:00 GMT

Two South Philly neighbors kitty-corner from one another, Pat’s King of Steaks and Geno’s Steaks, battle it out 24 hours a day for cheesesteak domination. And while native Philadelphians have strong opinions about what toppings to add and even how to order (Whiz-wit or wit-out), both steak shacks essentially serve the same thing: seared strips of steak, sautéed onions, and plenty of cheese on a crusty hoagie roll. CHOW’s version starts with onions and optional peppers and mushrooms that are cooked till tender, then pushed to one side of the pan to make room for searing thinly sliced rib-eye. The vegetables are piled up right on the steak, slices of provolone are melted on top, and the whole mess is served in a toasted hoagie roll. Make sure to have plenty of napkins on hand, especially if you drop the provolone for some Cheez Whiz.

Polynesian Cocktail Party

Thu, 24 May 2012 20:49:27 GMT

Easy Chicken Stir-Fry

Wed, 23 May 2012 19:08:00 GMT

Stir-fries are one of the most popular and recognizable Asian dishes around. The hallmarks of this healthy dish are crisp-tender vegetables and a light coating of savory sauce made from easy-to-find ingredients. First, quickly stir-fry some sweet red bell pepper and snow peas. Next stir-fry the chicken in its marinade, cooking until the chicken is browned and the marinade has thickened. Add the vegetables back to the pan, stir to coat everything in the sauce, and serve this fast, fresh, vegetable-packed meal in about 30 minutes.

What to buy: Oyster sauce is a thick brown sauce made from oysters. Quality varies among brands; we like the Lee Kum Kee brand. Vegetarian oyster sauce, made from mushrooms, can be substituted. Oyster sauce is available in the Asian aisle of most grocery stores.

Shaoxing is a Chinese rice wine that can be found in Asian markets and in the Asian section of some high-end grocery stores. If you can’t find it, you can substitute dry sake or fino (dry) sherry.

Click here to watch CHOW.com Kitchen Editorial Assistant Lisa Lavery make this simple chicken stir-fry in our Easiest Way video series.

Spicy Oven-Roasted Chickpeas

Tue, 22 May 2012 20:00:00 GMT

Crunchy and spicy are the two things I love most in food. These baked chickpeas are both, plus a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy. They’ll stay crispy for a few days stored in a resealable bag at room temperature.

Click here to see more spicy snacks.

9 Chili Recipes, from Chicken to Beef to Vegan

Tue, 22 May 2012 16:57:28 GMT

Jerk Turkey Chili

Mon, 21 May 2012 22:36:00 GMT

Don’t let the long list of ingredients scare you, because this chili is very easy to make. Once you sauté the vegetables, it’s just a matter of dumping in all the spices, then adding the turkey, broth, and beans. The chili needs to cook for about half an hour, then the secret ingredient—chocolate—is added to give the dish a little depth. If you want more spice, add extra jalapeños. This chili definitely develops more flavor after a day or two, so make some on the weekend and stash it in the fridge or freezer to eat later in the week.

Game plan: The chili can be made up to 3 days in advance and refrigerated in a container with a tightfitting lid.

This dish was featured as part of our chili recipe slideshow.

Peruvian Chicken Chili with Peanuts

Mon, 21 May 2012 20:52:00 GMT

When we tested this recipe in the CHOW Test Kitchen, we had low expectations because the ingredients seemed like such a bizarre combination. But it turned out to be a harmonious, delicious dish. Start by browning ground chicken, then add jalapeños, cumin, and allspice. Toss in some roasted peanuts, Parmesan cheese, chicken broth, and evaporated milk, then let it all simmer until the flavors meld. This creamy, protein-packed chili is served topped with briny olives and hard-boiled eggs, and is a hearty one-pot meal when paired with some crusty bread.

Game plan: If you want to tone down the heat in this recipe, remove the ribs and seeds from the jalapeños.

The chili can be made up to 3 days in advance and refrigerated in a container with a tightfitting lid.

This dish was featured as part of our chili recipe slideshow.

White Chicken Chili

Mon, 21 May 2012 18:18:00 GMT

A big helping of this healthy Southwestern chili is the epitome of comfort. Chicken pieces are simmered with spicy jalapeños, poblanos, and red onion, then shredded and added back to the pot for a deep, developed chicken flavor. Smashing some of the cannellini beans thickens the broth, and a squeeze of lime juice at the end balances the richness and heat with a bright kick. Crumble some homemade tortilla chips over a heaping bowlful for a crunchy addition.

Game plan: If you want to tone down the heat in this recipe, remove the ribs and seeds from the jalapeños.

The chili can be made up to 3 days in advance and refrigerated in a container with a tightfitting lid.

This dish was featured as part of our chili recipe slideshow.

Tapioca Pudding

Mon, 21 May 2012 16:00:00 GMT

Growing up, tapioca pudding was the only dessert my dad had up his sleeve, and lucky for me, it was always delicious. On Sunday nights after dinner he’d disappear into the kitchen for a while and return with steaming bowls of vanilla-flecked pudding for my brothers and me. Little did we know how easy it was to make. Simply soak tapioca pearls in milk, then gently simmer the mixture with egg yolks, sugar, and vanilla seeds until it’s thick, with soft but pleasantly chewy tapioca bits.

What to buy: Pearl tapioca is made by passing moistened cassava starch through a strainer to create spheres in a wide range of sizes, with the small pearls being the most popular. Do not confuse them with instant tapioca pearls, which have been cracked or flaked, then cooked and dried— instant will not yield the same results. You can find pearl tapioca in the baking or ethnic aisle of most well-stocked grocery stores.

Emilia Terragni's Basil Pesto

Fri, 18 May 2012 18:30:00 GMT

A classic pesto recipe is invaluable for a quick weeknight pasta dinner or for adding flavor to eggs, sandwiches, or soups.

Game plan: For variety, use parsley or arugula in your pesto, instead of basil. The pesto can be tightly covered with plastic wrap and refrigerated for several days, or frozen for up to 3 months.

The Silver Spoon.

Budget-Friendly Recipes for Ground Chicken, Beef, Pork, and Lamb

Thu, 17 May 2012 21:20:04 GMT

Easy Slow-Cooker Pulled Pork

Wed, 16 May 2012 21:01:00 GMT

The whole point of using a slow cooker is to get the ingredients into the cooker quickly and then be able to walk away. For this easy pulled pork recipe, just coat the pork shoulder with a spice rub of dark brown sugar, chili powder, cumin, and cinnamon, then cook it on a bed of garlic and onions covered with chicken broth. When you come back six to ten hours later, you’ll have juicy pork that’s ready to be shredded and served atop nachos, alongside cornbread, or in a sandwich with your favorite barbecue sauce. This no-fuss, versatile recipe makes enough to feed a crowd, and the leftovers—should you have any—freeze well.

Watch CHOW.com Associate Food Editor Christine Gallary make this slow-cooker pulled pork in our Easiest Way video series.

Patty Melt

Wed, 16 May 2012 08:00:00 GMT

This grilled cheese/burger hybrid is said to have been invented in the 1940s or ’50s when the popularity of drive-in restaurants and diners was on the rise. Today, the patty melt stands as a shining, somewhat greasy example of the classic American diner sandwich. Thin patties of ground beef are cooked until browned, covered with Swiss cheese and plenty of caramelized onions, and put between slices of rye bread. Then the whole sandwich is grilled until melty and crunchy. Here we used Chef Gabrielle Hamilton’s tip for swapping mayonnaise for butter on the bread to get the best browning and flavor. Eat with a heaping pile of crispy french fries.

Chunky, Unusual Summer Salads

Tue, 15 May 2012 20:30:01 GMT

Bok Choy and Pineapple Salad with Peanut Dressing

Tue, 15 May 2012 20:30:00 GMT

This light and refreshing salad is a loose interpretation of the popular Indonesian dish gado-gado. In our easy version, a spiced peanut dressing is blended until creamy and then tossed with thinly sliced raw baby bok choy, pineapple, carrots, cucumber, cilantro, and scallions. To turn this healthy side dish into a flavorful meal, top it with some broiled tofu or Drunken Shrimp.

What to buy: Look for chile-garlic paste in the Asian section of your supermarket. We like the one made by Huy Fong Foods (with the rooster on the jar).

Game plan: You can prepare the vegetables a few hours ahead of time and store them separately in the refrigerator. The dressing can also be prepared a few hours ahead, but it may need to be reblended when you’re ready to serve. Make sure to dress the salad just before serving; otherwise it’ll wilt as it sits.

This recipe was featured as part of our Chunky, Unusual Summer Salads.