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This barbecue side comes from Chef Peter McAndrews of Philadelphia restaurant Modo Mio.
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This recipe is by Karen Baar and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The flavor of roasted caramelized onions is a universal favorite that add sweetness and depth to countless recipes When grilled, the onions — and in this case shallots — take on a smoky char as well Here, they are served on top of thick labneh (strained Middle Eastern yogurt) to be eaten as a side or an unusual dip with grilled pita
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An easy seasonal fruit dessert that can be served with a cheese selection.
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The signature drink at CHOW’s SF launch party.
Ingredients: basil, juice, ginger, lime wheel
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Lemon rum and blue curacao at the bottom of a flute of sparkling wine.
Ingredients: lemon, blue curacao, champagne
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Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth
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A rum drink spiced with cinnamon, allspice, and vanilla.