Eggnog / Poached Pears with Warm Chocolate Sauce / Brussels Sprouts & Grapes

Blog Post & Recipe: Homemade Eggnog

Every season I try to find an excuse to make a version of my grandmother’s simple eggnog recipe. This weekend, we had a small gathering to let kids run amuck and I treated myself and the other parents to the following variation

Blog Post & Recipe: To poach a pear

As poached pear recipes go, this one could be called plain: just pears, water, brown sugar (or golden caster sugar, if you have it), a vanilla bean, and lemon juice. But what I like about it is that you wind up with a poached pear that tastes intensely of pear. The end.

Blog Post & Recipe: Brussels Sprouts and Grapes: A Counterintuitive Holiday Recipe

Brussels sprouts and grapes? the host repeated, incredulous.

Yes, I said. It’s sweet and savory; the grapes release their delicious sugars as they cook, which in turn caramelize the sprouts. You can eat it hot, cold, or at room temperature. You can add anything to it, within reason: toasted walnuts, pine nuts, spicy pepitas, lardons, whole garlic cloves, fresh thyme or rosemary, sea salt. Or nothing at all, which is generally how I like it.

Cook Perfect Beef Wellington / Albóndigas Soup / 8 Braises

Blog Post & Recipe: How to cook perfect beef wellington

Simon and Lindsey observe in the preface to their beef wellington recipe that "the whole point of cooking meat in pastry is to keep in the juices ... but if the pastry is good and thin, buttery and rich, nothing is nicer than a meat-soaked crust".

Blog Post & Recipe: i just flipped that

Loaded with vegetables and a good amount of spice, I couldn’t wait for it to finish cooking. The meatballs are made with beef and pork, but the book says there are some variations depending on region. You could use chicken instead of beef, and some meatballs are wrapped around a pitted green olive.

Recipe: albóndigas soup

Blog Post & Recipes: Fork-Tender Dinners: 8 Braises to Fill Your Belly

Give it some low heat and an afternoon to baste in its own juices, and food takes on never before seen levels of flavor and tenderness.

Star Anise and Ginger Braised Chicken ... Dijon-Braised Brussels Sprouts ... Braised Lebanese Eggplant with Chickpeas ... Spice-Braised Lamb Shanks with Lentils ... Short Ribs Braised in Coffee Ancho Chile Sauce ... Braised Celery with Crunchy Bread Crumb Topping ... Apple Cider Braised Brisket ... Lamb Tagine with Chickpeas and Apricots .

Related: Food Science: Why Tougher Meats Make Good Braises

Thai-Style Brussels Sprouts / Fried Butternut Pumpkin with Mint / Pork Chops Normandy

Blog Post & Recipe: Recipe: Thai-Style Brussels Sprouts

The sprouts were roasted in a bath of fish sauce, peanuts and palm sugar. So simple. There were seared to a crisp, both salty and sweet, and utterly satisfying.

Blog Post & Recipe: Fried butternut with mint (OMF)

Fry the butternut until it's golden and the sugar is beginning to caramelise. Transfer to paper towel and drizzle with fresh lemon juice (to taste) and sprinkle with chopped mint.

Blog Post & Recipe: Unexpected places: Pork Chops Normandy

Fat, delicious pork chops perfectly cooked with apples, onions, thyme and brandy ... It takes one pan and about 45 minutes to make this happen, from the caramelization of the onions to the braising of the chops; it’s simple and straightforward, but tastes like it took you three days.

Roasted Pumpkin Seeds / How to Cut Hard Winter Squash / Brussels Sprout Hash with Caramelized Shallots & Pancetta

Blog Post & Recipe: The Best Roasted Pumpkin Seeds

As I normally make savory pumpkin seeds, I decided this time around to go with a movie theater style pumpkin seed, and wow, am I glad I took this approach.

Video: How to Cut Hard Winter Squash Without Hacking Off Your Hand

Butternut squash, sweet pumpkins, acorn squash, and all those other tasty but rock-hard winter squashes are coming into season. They can be tricky to cut, but we've got you covered. Here are two video CHOW Tips for getting winter squash cracked open safely.

Blog Post & Recipe: Brussels Sprout Hash with Caramelized Shallots and Pancetta

The shallots are caramelized then sweetened with a bit of sugar and deglazed with some red wine vinegar. The pancetta is cooked until crisp. The Brussels sprouts are sautéed then steamed with a little chicken broth. This method makes them tender without over cooking them.

Mauritian Peanut Sauce / Sweet Potato Soup / Roast Brussels Sprouts with Balsamic Vinegar

Blog Post & Recipe: Easy Mauritian Peanut Sauce

You need to cut everything finely. Chop your tomatoes very finely or simply blend them in a food processor. Also, cut your onions very small.

Blog Post & Recipe: [Dessert] Sweet Potato Soup

The key point of this dessert is to control the sweetness of the soup and texture of the sweet potatoes. The soup base cannot be too bland or too sweet and as for the sweet potato it must not be overcooked or else it will be too soft and affect the overall taste of this dessert.

Blog Post & Recipe: Roasted Brussels Sprout with Balsamic Vinegar

Ever since I discovered the lazy but healthy way to feed myself, I have been really into cooking foods this way. I’m talking about roasting foods, just like for my baked scallops and spicy potato wedges. Basically, foods are tossed with olive oil, then seasoned with the salt and pepper, before popping them into the oven to let it do its magic. With this method, both the cooking and cleaning up is totally no-fuss.

7 Risotto Recipes / Jackfruit Curry / Braised Fennel

Recipes: 7 Easy, Healthy Risotto Recipes

Make enough risotto for leftovers, to use in things like arancini and risotto cakes.

Basic Risotto ... Squash and Saffron Risotto ... Brussels Sprouts and Lemon Risotto ... Radicchio Risotto ... Herbed Risotto ... Seafood Risotto ... Lobster Risotto

Article & Recipe: Jackfruit curry

Jackfruit, available from Afro-Caribbean and Asian food shops and markets, has a rough outer skin and a white, fibrous interior. It is a great asset to non meat-eaters. Cooked until tender, it absorbs flavours, and has a texture not unlike chicken.

Blog Post & Recipe: Braised Fennel

The purpose of the liqueur is to intensify the licorice flavor of the fennel. If you don't have anise-flavored liqueur, or are avoiding cooking with alcohol, you can achieve a similar effect by adding a star anise pod to the stock when you are braising.

3 Recipes for Mussels and Oysters / Brussels Sprouts in Black Bean Sauce / Steak & Guinness Pie

Article & Recipes: Hugh Fearnley-Whittingstall's mussels and oysters recipes

Today I'm worshipping those two sublime bivalves

Mussel and smoked pollack chowder ... Mussel, spinach and bacon gratin ... Hangtown fry

Blog Post & Recipe: Brussels Sprouts in Black Bean Sauce

Over the last while I have really come to enjoy dishes with a nice blend of sweet, salty, spicy and tart and I have been trying to incorporate that concept in my cooking.

Blog Post & Recipe: Steak & Guinness Pie

You end up with a fall-apart meat and veg potpie in a sticky, savory, half-caramelized gravy, sharp cheddar oozing throughout, and the nutmeg in the not-too-heavy biscuits providing a prickly warmth.

4 Turkey Recipes / Daifuku Mochi / Brussels Sprouts with Sriracha & Lime

Recipes: Turkey: Not Just for Thanksgiving

Look to the left of the page to find links to four turkey recipes:

Recipes for Health: Turkey and Rice Casserole With Yogurt Topping ... Turkey and Wild Rice Salad ... Risotto With Turkey, Mushrooms and Peas ... Turkey and Mizuna Salad

Article & Recipe: Making mochi

A glutinous rice cake with a bland, chewy texture, mochi is traditionally made in Japan at parties welcoming the New Year ... But mochi can be also be served in dessert soups, like sweet meatballs, or cooked and eaten as a savory dish.

Daifuku Mochi

Blog Post & Recipe: The Secret | Brussels Sprouts

Here's the good news: they can taste remarkable if you cook them properly. Caramelized and golden, they become sweet and addictive (spoiler: we're not going to be boiling them). As is true with most things, true enough to make it a principle of cooking, brown is flavor.

Brussels Sprouts with Sriracha and Lime

Cabbage & Bitter Leaves on Garlic Toast / Roasted Brussels Sprouts with Toasted Pine Nuts / Three Puddings

Recipe: Thomasina Miers’s cabbage and bitter leaves on garlic toast (recommended by Limes & Lycopene)

It may not sound exciting, but the combination of greens cooked slowly in red wine, all piled on garlicky toast, is warming

Blog Post & Recipes: Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts

One brussels sprouts dish that I always enjoy is roasted brussels sprouts with balsamic vinegar and toasted pine nuts and I knew that it was time for a new and improved version that uses a more flavourful balsamic vinaigrette rather that just the balsamic vinegar.

Article & Recipes: Hugh Fearnley-Whittingstall's steamed pudding recipes

Also, we imagine they're difficult to make, when in fact they're really very easy indeed – they just need a generous couple of hours over a bubbling pot of water; and in the case of today's steak and kidney pudding, time for the meat to cook and cool before ­being encased in its pillowy crust.

Leek pudding ... Steak and kidney pudding ... Lemon sponge pudding

Mushroom and Tarragon Pithivier / No-Cream Penne / Roasted Brussels Sprouts with Bacon and Apples

Blog Post & recipe: Yotam Ottolenghi's mushroom and tarragon pithivier recipe

This rich, aniseedy pie needs only a leafy salad alongside. Serves six.

Recipe: No-Cream, No-Cry Penne

Remove the marinara from the heat. In a small bowl, stir about ½ cup of the marinara into the Greek yogurt until it is smooth, to temper it, then whisk the yogurt mixture back into the marinara in the sauté pan.

Blog Post & Recipe: The Bitten Word's Roasted Brussels Sprouts with Bacon and Apples

If you slice up Brussels sprouts, toss them in olive oil and roast them until they're nicely caramelized, they'll be a home run at your dinner table.

Add some chopped up apple to the pan prior to roasting? It'll be as if you won the World Series.

Add bacon with the apple? Well, we're all out of sports analogies, but the results will change your life.

Sweet Potato & Brussels Sprouts Risotto. A Risotto Tip. Three Meals from One Chicken.

Blof Post & Recipe: Surprising Sprouts in Risotto

I was making a feta and sweet potato risotto [...] When I came to trying it, I planned to serve it with sprouts on the side. But then I thought, why not add them into the mix. And so I did.

Sweet Potato, Brussels Sprouts and Feta Risotto

Article: Soul food: Creamy dreamy risotto

An Italian chef of reassuring girth appeared and proceeded to cook a risotto in front of us and revealed the all-time great risotto secret (which you all probably know already) — a risotto needs a good beating. He did it lightly, but consistently, all the way through the cooking process ...

Article & Recipes: Economy Gastronomy: three recipes from one chicken

If presented with a whole chicken, most of us would probably opt to roast it, and why not? It's a real treat. However, I think you can end up getting a bigger yield from boiling the bird and the flavour is every bit as good.

Boiled Chicken ... Chicken pie with sweetcorn, mushrooms and tarragon ...Hot and sour chicken broth ... Coronation chicken

Brussels Sprouts. Pea Soup. Choosing Ham.

Recipe: Recipe: LA Mill's sweet pea soup

Dear SOS: The coffee at Silver Lake's LA Mill is outstanding, but the real standout is their pea soup. Delicious! It's dark green, with a deep, earthy taste. I could eat it every day, which is why I'd love the recipe!

Blog Post & Recipe: Bringing out the best with brussels sprouts

Like all underdogs, this ugly duckling has merit. If you choose the best specimens, and cook them carefully to coax out their sweet yet earthy goodness, you won't be disappointed. If you think you don't like them, try this recipe and keep the following points in mind

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Pan Roasted Brussels Sprouts With Cheese Grits

Article & Recipe: A guide to the right Easter ham for you

A US guide to store-bought ham.

... arm yourself with the facts to find the right ham for the occasion. This brief guide to retail hams can help with the hunt. Prices vary widely, but keep in mind that the cheapest hams generally have the highest water content.

What's in a label ... Cuts of ham ... Types of ham ... Ham Guidelines ... Tips on Buying Ham ...

Lemon Risotto with Asparagus

Crustless quiche. Frumenty. Braised Brussels Sprouts.

Blog post & Recipe: miniature crustless quiche

I wanted something distinctly eggy, but not too rich or filling. Then, duh- quiche! Except- I was too lazy to make a crust, and I don't have a pie tin. The simple and obvious solution is to grease up my muffin pan and make mini crustless quiches, duh.

Article & Recipe: Frumenty

Basically, the recipe is wheat pounded and seperated from its hulls, then boiled in cow or almond milk until it forms a gel, this mixture was then sweetened, spiced or coloured as appropriate to the the period. During the Medieval period it most often served without sugar with boiled venison as a type of pottage or in non-meat days with porpoise or beaver tail.

Recipe: Creamy braised brussels sprouts

Braising is an uncomplicated and miraculous cooking technique that will put every ignored vegetable in your refrigerator to good use and flavor even the cheapest cut of meat.

St. Patrick's Day. Seasoning.

Recipes: St Patrick's Day

A collection of "editor's favourite" Irish-Australian St. Patrick's Day recipes.

Beef and Guinness stew ... Boxties with creme fraiche & smoked trout ... Colcannon with Guinness stew ... Irish coffee ... Irish soda bread ... Colcannon ... Treacle tart ... Beef & Guinness pasties ... Layered potato cake ... Mini Baileys cheesecakes ... Bitter chocolate tart with Irish Cream ... Pea & mint mash ... Steak & kidney tartlets ... Nutty Irishman ... Potato pancakes with smoked salmon ... Sauteed brussels sprouts with bacon ... Beef, stout & potato pies ... Baileys rocky road fudge ... Minted pea soup with smoked salmon and cream cheese toasts ... Baileys chocolate fudge

Article: A splash of seasoning can be better than a shake

When most cooks read "season to taste," they automatically reach for the salt shaker. That's not a bad start: A judicious sprinkling with salt will awaken many a dull dish. But if you stop there, many times you'll be missing a key ingredient. Because just as a little salt unlocks flavor, so can a few drops of acidity.

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Though the results may be similar, salt and acidity work slightly differently. Salt is a flavor potentiator -- in other words, it works chemically to make other flavors taste more of themselves. Acidity works as seasoning by giving a dish backbone or structure, which allows other flavors to stand out and shine.