Latest Recipes from CHOW.com

Watermelon Lemonade Cocktail

Fri, 17 May 2013 20:00:00 GMT

This recipe from author and former Gramercy Tavern managing partner Nick Mautone combines several favorite flavors of summer: watermelon, fresh lemonade, rum, and blackberries.

What to buy: Look for blackberry liqueur in well-stocked liquor stores or online. If you can’t find it, you can also use raspberry liqueur.

Game plan: The watermelon lemonade can be made and refrigerated up to 8 hours in advance.

Melon and Cucumber Salad with Feta, Black Pepper, and Mint

Fri, 17 May 2013 19:00:00 GMT

While honeydew is usually the backbone of fruit salads, it can also shine in savory recipes, like this one with crunchy cucumber, feta cheese, and mint. The lemon-and–olive oil dressing has lots of black pepper to temper the melon’s sweetness. Pair this salad with grilled meats or toss it into the picnic basket next to a couple of Ham and Camembert Baguette Sandwiches.

Stuffed Poblanos with Black Beans and Cheese

Thu, 16 May 2013 17:00:00 GMT

Like a super veggie burrito, these stuffed peppers are loaded with rice, black beans, sour cream, cheese, tomatoes, and cilantro, then grilled until the peppers are charred and tender. Serve them as a vegetarian main course or as a starter—all you need to pair them with is a cold beer.

What to buy: Look for poblano peppers that are all about the same size; cooking time and portions will be more consistent that way.

Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores.

Game plan: You can stuff the peppers up to 4 hours ahead. Take them out of the fridge 30 minutes before grilling to let them come to room temperature.

Oven-Fried Buttermilk Chicken

Wed, 15 May 2013 21:00:00 GMT

Ideal for a picnic, this crispy cornflake-coated chicken needs no utensils to be enjoyed. Marinating it overnight in rich buttermilk and a heaping dose of hot sauce makes for moist, flavorful, tender chicken with a kick of spice.

What to buy: Kellogg’s Corn Flake Crumbs are the perfect size for coating chicken. If you can’t find them, you can use 5 cups of cornflake cereal and process it in the food processor until finely ground, or place it in a plastic bag and crush the flakes with a rolling pin.

Game plan: If you cook the chicken just before leaving on your picnic, transport it warm, uncovered, in a basket lined with paper towels and foil. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a plastic container lined with parchment paper.

The chicken needs to marinate overnight, so start this recipe a day in advance.

This dish was featured as part of our Picnic Recipes photo gallery.

Panzanella (Tuscan Bread Salad)

Wed, 15 May 2013 20:00:00 GMT

This salad is a great way to use up leftover or slightly stale bread. The original is typically made with red wine vinegar and the saltless bread found throughout Tuscany. Our version has a light lemon vinaigrette and cucumbers for an added dimension and some crunch.

What to buy: Pull out your best extra-virgin olive oil for this recipe, as the quality becomes apparent after the first bite.

Game plan: This dish gets better the longer the flavors are allowed to infuse, so you can make it up to a day in advance.

Shredded Kale, Tomatoes, Feta, and Mint Salad

Wed, 15 May 2013 19:00:00 GMT

Kale has sturdy leaves that make it an excellent choice for a hearty salad. In this Greek-inspired recipe, flat-leaf kale is cut into ribbons and massaged with olive oil and salt to soften it without having to cook it. Then garlic is smashed into a paste and whisked with cider vinegar, Dijon mustard, and olive oil to make a tangy, garlicky dressing. Toss the kale and dressing with cherry tomatoes, feta cheese, and scallions, and serve as a light, healthy lunch or a flavorful side dish next to roasted chicken or grilled salmon.

Balsamic-Marinated Grilled Flank Steak with Bell Pepper Relish

Tue, 14 May 2013 19:05:00 GMT

A simple marinade made in the blender with balsamic vinegar, olive oil, a bit of brown sugar, and fresh marjoram gives flavor to flank steak before it’s grilled. Save some of the marinade to mix into roasted bell peppers, and add chopped olives for a briny zing to the relish. Serve with greens drizzled with Creamy Peppercorn Dressing.

Balsamic Vinaigrette

Tue, 14 May 2013 19:00:00 GMT

The key to making a good balsamic vinaigrette is balancing tangy balsamic vinegar with olive oil. Here I’ve added a bit of brown sugar to bring out the sweetness in the balsamic, and some marjoram leaves for herbal freshness. This dressing comes together in about 5 minutes, and thanks to the blender it has a thick, creamy consistency. Use any leftovers to marinate meat or vegetables for grilling.

Grilled Salmon with Lemon-Pepper Compound Butter

Mon, 13 May 2013 16:00:00 GMT

Salmon has hearty, firm flesh that makes it an excellent choice for grilling. In this easy recipe, we add fresh, bright flavor to the fish with a compound butter: Mix softened butter with lemon zest, garlic, and plenty of black pepper, then chill. When you’re ready to grill the fish, give it a simple seasoning of salt, pepper, and vegetable oil. After about 10 minutes on the grill, the salmon will have crispy skin and a moist interior ready to be topped with a melty pat of the flavorful butter.

Game plan: The butter can be wrapped tightly in plastic wrap and frozen for up to 1 month. Use any left over to spread on buttermilk biscuits, toss with hot pasta, or top roasted asparagus.

To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions here for oiling the grill right before cooking.

Bacon Cheeseburger

Mon, 13 May 2013 15:00:00 GMT

You can always slap a strip of cooked bacon on top of a burger and call it a bacon-burger, but cooking the patty in the bacon drippings adds another layer of flavor. Top with cheese as it finishes cooking, add the bacon, and you’ve got a melty, oozy burger made on the stovetop.

Tangy Bourbon BBQ Chicken

Wed, 08 May 2013 19:00:00 GMT

Rich and tangy tomato-based sauces like this one are usually associated with the Kansas City style of barbecuing, which has a touch of sweetness and heat. Our version uses tomato sauce as a base, then adds bourbon, dark brown sugar, molasses (for sweetness), and chili powder (for a little bit of heat). After about 30 minutes of simmering on the stove, this tasty homemade sauce is ready to brush on chicken while it cooks on the grill. Serve it at your next backyard barbecue with classic fixin’s like coleslaw or macaroni salad.

Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe.

Game plan: The sauce can be made ahead and stored in the refrigerator for up to 2 weeks. Let it come to room temperature before using.

Watermelon Juice with Fleur de Sel

Wed, 08 May 2013 18:00:00 GMT

This simple, refreshing recipe was given to us by White House Executive Pastry Chef Bill Yosses back when he was living in New York. The watermelon juice is easy to make with just a blender, and the addition of a little fleur de sel adds a salty and sophisticated finish to this sweet drink.

What to buy: Fleur de sel is a hand-harvested sea salt that’s moister than other salts and has a distinct mineral taste. It can be found at gourmet grocery stores.

Cinnamon Syrup

Tue, 07 May 2013 18:45:00 GMT

A simple syrup with a mild cinnamon flavor for sweetening cocktails.

Maple-Mustard BBQ Chicken

Tue, 07 May 2013 18:30:00 GMT

The classic pairing of maple and mustard works well as a sweet and tangy sauce for coating chicken on the grill. Unlike traditional barbecue sauces, this one doesn’t need to simmer on the stove. Just mix all of the ingredients together and brush on the chicken while it cooks. Serve with baked beans and a green bean salad.

Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe.

Game plan: The sauce can be made ahead and stored in the refrigerator for up to 2 weeks. Let it come to room temperature before using.

Beer-Braised Bratwursts with Onion

Mon, 06 May 2013 15:00:00 GMT

Grilled brats are great on their own, but if you don’t have a grill, or you want to make some football or baseball food ahead of time, these braised sausages are the answer. Brown the bratwursts in butter, remove them from the pan, add the onions and crushed mustard seeds to the meaty butter, and slow-cook until softened and sweet. Nestle the brats in the onions, add the beer, and cook until the flavors mingle into a savory, onion-y sauce. Serve on hoagie rolls slathered with sweet-hot mustard.

What to buy: We prefer Newcastle Brown Ale in this recipe, though any good-quality brown ale will do.

Game plan: The brats and onions can be made a day ahead through step 3, then rewarmed when ready to serve.

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

German Chocolate Cake

Mon, 06 May 2013 14:30:00 GMT

The name of this chocolate and coconut cake has nothing to do with the country, but rather a chocolate maker named Samuel German who developed the dark baking chocolate used for this dessert. For our version we bake the light cocoalike cake in a 13-by-9-inch baking dish and cut it into 3 sections that are sandwiched with a sticky coconut filling. Once assembled, frost it with vanilla buttercream and serve for a special birthday or holiday gathering.

What to buy: Baker’s German’s Sweet Chocolate is a sweetened baking chocolate that’s a bit sweeter than semisweet, and can be found in the baking aisle of most grocery stores. Don’t confuse it with other Baker’s chocolate products, which can be bittersweet or unsweetened.

Unsweetened coconut flakes have a great texture and really make this cake. Look for them in natural food stores or in the natural food aisle of most grocery stores.

Sweet Soy-Glazed BBQ Chicken

Mon, 06 May 2013 14:00:00 GMT

When you want a departure from basic barbecued chicken, grab this easy and flavorful recipe. Start by marinating the chicken in brown sugar, soy sauce, sake, and garlic. When you’re about ready to grill, whisk together a basting sauce that uses the same ingredients as the marinade plus some pineapple juice and vinegar; let it simmer on the stove until thick and glossy. Add a side of soy-sauce-dressed, grilled corn on the cob and an edamame and wild rice salad for an Asian-inspired summer meal.

Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe.

Game plan: The chicken can be placed in the marinade and refrigerated up to 24 hours ahead of time.

Zapatos Nuevos

Thu, 02 May 2013 19:30:00 GMT

This blended summer drink was given to us by Tres Restaurant (formerly known as Tres Agaves). It comes together in only a few minutes and can easily be doubled or tripled to serve a crowd. Just blend tequila, watermelon, lime juice, and agave nectar and pour over ice. A basil leaf garnish adds a bit of fragrant spice.

Adobo-Marinated BBQ Chicken

Thu, 02 May 2013 19:10:00 GMT

Rehydrated ancho and guajillo chiles are the base for this easy, flavorful marinade. Throw the chiles, some cumin, ginger, and a little water in a blender to make a smooth paste. Toss chicken thighs or drumsticks in the marinade and refrigerate overnight, or slap them on the grill right away. Serve this Mexican-style barbecued chicken with tortillas, guacamole, and a big margarita.

Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe.

Bourbon-Bacon BBQ Chicken

Thu, 02 May 2013 07:00:00 GMT

Crisping up bacon, cooking onions and garlic in the fat, and adding a shot of bourbon gives this barbecue sauce a smoky base. Slather it on whatever kind of chicken you like and grill until the sauce has turned into a thick, dark shellac. Serve with a Fresh Corn and Tomato Salad to round out your summertime meal.

Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe.

Game plan: You can make the sauce ahead of time and store it in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Potato Salad with Peas and Mint

Wed, 01 May 2013 23:00:00 GMT

This potato salad strays from the mayo-based classic but is just as creamy and flavorful. First, cook the bacon until brown and crispy; then sauté the shallots in the bacon fat. Add some peas and mix everything together with boiled new potatoes, sour cream, a touch of heavy cream, and mint. Serve this sweet, salty, herby summertime side dish with some oven-fried chicken.

Game plan: This salad is best served at room temperature. However, you can make it ahead, refrigerate it, and then bring it to room temperature and mix in a little extra cream before serving.

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

Copa Verde

Sat, 27 Apr 2013 17:00:00 GMT

Dubbed “King Cocktail,” legendary mixologist Dale DeGroff came up with the tasty (albeit weird-sounding) Copa Verde blended cocktail as a unique way to start a meal.

What to buy: Agave syrup, also known as agave nectar, is available at health food stores and online. If you can’t find it, just substitute Rich Simple Syrup.

Jicama-Mango Salsa

Fri, 26 Apr 2013 23:02:00 GMT

This salsa veers away from the common tomato-based style and instead has a citrusy mixture of mangoes, jicama, onion, spicy serrano chiles, cilantro, and lime juice. Use it for topping tacos, quesadillas, or fajitas.

Steak and Eggs Benedict with Béarnaise Sauce

Fri, 26 Apr 2013 19:59:00 GMT

This manly riff on classic Eggs Benedict keeps the essentials intact: a toasted English muffin and a poached egg topped with a rich, buttery sauce. In this version I swap out the ham for seared steak and the hollandaise for tangy béarnaise sauce. For a shortcut, I use a blender to finish making the sauce rather than the more involved classic method using a double boiler. Serve these Benedicts with Bloody Marys for a brunch that dudes will enjoy.

This recipe was featured as part of our 4 Takes on Eggs Benedict for Mother’s Day Brunch.

Crab Benedict on Lemon-Chive Biscuits

Fri, 26 Apr 2013 19:59:00 GMT

Serving crab and making biscuits isn’t part of the breakfast show every morning; it’s a special treat. But it doesn’t have to be hard. The biscuits in this recipe are buttery, flaky, and packed with lemon zest and chives, and they require no biscuit cutter: Just pat the dough into rounds and drop them onto a baking sheet. After the biscuits come out of the oven, top them with a healthy serving of lump crabmeat, a poached egg, and an easy blender hollandaise sauce. Serve a salad dressed with a tangy vinaigrette on the side for an impressive brunch.

This recipe was featured as part of our 4 Takes on Eggs Benedict for Mother’s Day Brunch.