Google / Social Description

This Southeast Asian–style chicken salad combines sweet, sour, and spicy flavors with bright-tasting fresh ingredients.

Introduction

This Southeast Asian–style chicken salad combines sweet, sour, and spicy flavors with bright-tasting fresh ingredients and rich nuts and chicken. To be sure the ingredients remain crisp and crunchy, make it no more than an hour ahead. Serrano peppers are very hot, so wear rubber gloves when chopping and handling this fiery pepper. Also be careful not to put your fingers near your eyes or any other sensitive area on your body.

Google / Social Description

When you pop open the runny egg yolk, it mingles with the other ingredients on the plate to create a rich marriage of flavors

Introduction

A plate of huevos rancheros, or “ranch-style eggs,” is typically fried eggs sitting on a couple of corn tortillas, topped with a chile-laced tomato sauce, and accompanied with refried beans, rice, and guacamole. In our version, we keep the fried eggs and corn tortillas, but we use black beans in place of the usual pintos, top our  homemade salsa with a little crumbled cheese, and skip the guacamole and rice. When you pop open the runny egg yolk, it mingles with the other ingredients on the plate to create a rich and satisfying marriage of flavors.

Google / Social Description

Elevate the flavor of standard carrot cake with this recipe by Patricia Green and Carolyn Hemming

Introduction

Elevate the flavor of standard carrot cake with fresh ginger and honey. Frost these cakes with lime cream cheese frosting or your favorite frosting or glaze. Use a pan that makes individual brownies or a standard muffin tin if desired. Cut these beauties in half if you want to frost the middle too.

Google / Social Description

Ina Garten's incredibly hearty winter soup falls somewhere between a soup and a stew.

Introduction

This incredibly hearty winter soup falls somewhere between a soup and a stew.The texture and flavor are amazing–it’s filled with chunky vegetables, pasta, beans, and spinach. Pesto and Parmesan swirled in at the end make it even better. I serve it in big shallow bowls with garlic bruschetta on top.

Google / Social Description

Martha Stewart's update on the classic baked brie.

Introduction

How to update the classic baked brie? Cook it on the grill for an unmistakable smoky flavor. You can use other types of soft, creamy cheese, too, like Camembert, as long as the wheel has a thick rind and an inside that’s soft but not too runny. Serve with grilled baguette slices and tomato jam (or store-bought fruit chutney, in a pinch).

Google / Social Description

Chrissy Freer's chorizo, rice, and bean bowls are delicious, nutritious, and easy to prepare.

Introduction

This  delicious and  nutritious meal is so quick and  easy  to prepare. The chorizo adds  a flavor kick,  and  the  beans and  rice  together provide a complete protein. For a vegetarian version, simply omit the  chorizo and  replace it with 1 2/3 cups sliced button mushrooms.

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Sabrina Ghayour's humble homage to the bacon sandwich—perfect at any time of day.

Introduction

I just love the bacon naans at Dishoom restaurant in London. Generously stuffed with chunky, crispy bacon and a spicy-sweet sauce, they are absolutely epic. This is my humble homage to that wonderful bacon sandwich—perfect at any time of day. 

Google / Social Description

Try Ruth Reichl's enormous chocolate cake.

Introduction

In times of stress, only excess will do: this is an enormous cake. But it keeps very well. And there is no such thing as too much chocolate cake.

Google / Social Description

Amelia Freer's slightly healthier twist on an old-fashioned carrot cake, made in miniature sizes so you don’t overindulge.

Introduction

If I were going to eat cake, it would always be carrot cake. This is a slightly healthier twist on an old-fashioned version, made in miniature sizes so you don’t overindulge.

Google / Social Description

Good pecan pie causes a commotion, so you’re going to want to make a lot. Go slab or go home!

Introduction

Considering how annoyed I get about fairly inconsequential stuff, such as decorative paper straws (mmm, wet paper fibers), single giant ice cubes in cocktails (that thwack you in the face when you take a sip), or a single granule of playground sandbox matter in my bed (always the bed; always the bed!), I am sure someone finds it illogical that I find it difficult to get worked up about the evils of corn syrup. My gut feeling is that it shows up mostly in things that nobody is eating for underlying health benefits, and that we all understand we’re only supposed to enjoy in moderation (candies, caramels, etc.); shouldn’t that be enough?

What does bother me about it, however, is that it’s just plain bland—it tastes like sweet nothingness, and though I can shrug this off in small quantities, in larger amounts it’s a real bummer. With this in my mind, I went from assuming that everyone who wanted to make pecan pie already had a go-to recipe for it, to creating my own, with as much nuanced, deeply toasted, luxurious flavor as I could pack in there. But first I have five rather bossy rules for making an excellent pecan pie:

1. Toast your nuts! You must, you must. Untoasted pecans taste sweet but faintly waxy. Toasted pecans taste like toffeed pecan pie before they even hit the caramel. Just do it.
2. Dark-brown sugar trumps light-brown: more molasses, more flavor. By t he same logic, both maple syrup and golden syrup taste better to me in pecan pie than corn syrup. The atter, a lightly cooked cane sugar syrup from the U.K. that is basically their maple syrup (i.e., beloved on pancakes), does contain a bit more sodium than corn syrup, however, so hold the salt back slightly if you’re using it. (I learned this the hard way.) I have also used honey in the past, but prefer using it for only half the volume of liquid sweetener here; otherwise, I find its flavor takes over.
3. A tiny bit of cider vinegar (trust me) really helps balance out the aching sweetness of a gooey caramel pie.
4. Good pecan pie causes a commotion, so you’re going to want to make a lot. Go slab or go home (and have to make more).
5. Finally, if you want to gild the lily (of course you do), add some chocolate.

Caption

Photo of Chocolate Pecan Slab Pie