Ideas, advice, and what to make now from Chowhound editors.
Fresh beets are sweet and satisfying when prepared well, nothing like their drab canned brethren. Cook them with potatoes and mash the two together for “hot pink mashed potatoes that are SO flavorful,” recommends kaaris.
Roasting beets concentrates their sweetness and makes them extra-delicious. Add roasted beets to lentil soup or a frittata, dress them with garlic-walnut sauce or lemon juice, yogurt, and horseradish, or serve them Mexican style, pickled in sour orange juice.
Beets are a great addition to salads (especially with goat, feta, or blue cheese), or they can be the star ingredient. Try shredded beets with sour cream or Greek yogurt and fresh herbs, dressed with a vinaigrette, or tossed into slaws. They’re surprisingly great raw in beet and parsley salad, says dct. Use them roasted in beet and ginger salad
Add shredded beets to latkes and rösti, or slice them extra-thin on a mandoline and bake or deep fry into crisp chips.
Board Link: Help! I am trying to like beets but struggling. Healthy ideas?
For a special dinner, try easy, zingy shrimp dishes that go beyond the everyday sauté. You can butterfly jumbo shrimp, stuff shrimp with crabmeat and bake, or try garlic-roasted shrimp with red peppers and smoked paprika.
Shrimp with tomatoes and feta cheese is a classic combination that can be served with orzo, baked with penne, or cooked with ouzo (the ouzo makes this recipe “mysterious, savory, fantastico,” raves alkapal). For a non-traditional variation, coll loves grits with shrimp and roasted red bell pepper, finished with feta.
Shrimp is luxurious when paired with cream and spirits. Amuse Bouches serves a dish called Dublin lawyer, which is shrimp in a whiskey cream sauce, and you can also try CHOW’s Cognac Shrimp Bisque.
Board Link: Shrimp for Easter dinner?
The familiar silver-wrapped brick of cream cheese is good for much more than making cheesecake and spreading on bagels. You can mix it with salmon, says Yukari, and use this as a filling in fried pot stickers or small egg rolls. And maplesugar suggests making these cream cheese-stuffed, bacon-wrapped jalapeños.
Cream cheese and eggs are natural partners, say hounds. Mix the cheese into a baked frittata, scramble it into eggs with smoked salmon and dill, or try a sophisticated take on the wrap with CHOW’s Cream Cheese and Chive Scramble with Prosciutto.
Cream cheese is also a great base for dips and spreads for chips, crackers, and sandwiches. Here are a few ideas:
• Top with mango chutney, jalapeño jelly, or Pickapeppa Sauce
• Pulse in food processor with marinated artichoke hearts
• Mix with sliced pimento-stuffed olives and crumbled bacon or chopped walnuts
• Mix with feta, chopped spinach, and walnuts
• Hot spinach dip
Board Link: what to do with philadelphia cream cheese?
Sage is a versatile herb that’s good with much more than just Thanksgiving turkey and stuffing. Here are some of Chowhounds’ favorite ways to cook with it:
• Butternut squash ravioli or gnocchi with Sage Brown Butter Sauce
• Pizza topped with sage, caramelized onions, and fontina cheese
• White beans simmered with tomatoes, garlic, and sage, eaten with crusty bread or over pasta; or white beans, caramelized onions, and sage
• Roasted chicken with sage leaves stuffed under the skin and in the cavity
Fried sage leaves are delicious, and make a great garnish for pork, pan-fried fish, or roasted vegetables. You can deep- fry them, or simply crisp them in a little olive oil. For great snacking, try Fried Chickpeas with Sage.
Board Link: Sage-focused recipes?
Briefly frying tortillas in oil before rolling them is key to making great enchiladas, say Chowhounds. The oil brings out the corn flavor of the tortillas and keeps them from absorbing too much sauce and becoming mushy, improving the enchiladas’ texture. As an alternative to frying in a quantity of oil, you can brush the tortillas with oil and toast them on each side in a skillet, or heat them on a baking sheet in the oven.
Hone your technique by making CHOW’s Cheesy Enchiladas or Crispy Turkey Enchiladas
Board Link: Corn tortillas…soften in oil or not?
Boneless, skinless turkey breast is so lean it dries out unless you cook it carefully. Instead of cooking it whole, you can slice it into cutlets to sauté; cut it into strips and cook quickly for fajitas, salads, or sandwiches; or grind it with apple, onion, and seasonings to make sausage patties.
Marinating overnight adds flavor and helps keep the turkey moist. Kater makes a marinade of juice, lime zest, olive oil, tequila, garlic, cilantro, red onion, chipotle chile, cumin, salt, pepper, and the juice of an orange, then grills the breast. valerie mixes 1/2 cup each warmed honey and low-sodium soy sauce with some ginger and garlic, pours that over the turkey to marinate overnight, then roasts at 375°F for about 45 minutes.
Boneless turkey breasts are also good butterflied, stuffed, and rolled; you can drape it with bacon to keep it moist and then bake or braise. The meat’s also a good candidate for the slow cooker, or you can go to the other extreme by making Spicy Turkey Jerky.
Board Link: help please. what to do with a boneless skinless turkey breast
Great gnocchi are ethereally light, but these airy pillows are at their most delicious when napped with earthy or rich sauces. Brown butter and sage is classic; try sautéing breadcrumbs and gnocchi in butter and finishing with a sprinkle of Parmesan, or pairing sage with olive oil, a squeeze of lemon juice, and pecorino. Meyer lemon gnocchi, with lemon in the gnocchi themselves and in the accompanying butter sauce, is the go-to recipe for a couple of hounds.
Others like a tomato cream sauce, Gorgonzola and walnuts, or duxelles with pancetta or prosciutto. As an alternative to potato gnocchi, some are fans of ricotta gnocchi. For a very special dish, try truffled gnocchi with peas and chanterelles, which capeanne calls “truly addictive.”
Also check out CHOW’s Chestnut Gnocchi with Robiola Cheese Sauce.
Board Link: Best Gnocchi recipe?
Rose water is a traditional component of many Persian sweets, but Chowhounds like to use it in a variety of desserts. gourmet wife says a touch of rose water brings out the flavor of berries; she also adds a bit to tea and drinks it hot or iced.
Others use it in baking. Try pistachio cake with chilled rose syrup or Persian Love Cake, which has rose water in the frosting. farmersdaughter adds rose water to meringues before baking, then serves them with berries and cream whipped with some more rose water. And TimCarroll says many baklava recipes include it in the filling and syrup.
Rose water works with creamy desserts, too. Infomaniac says rice and rose water pudding is “a very simple and rich dessert.” Rose water, saffron, and pistachios flavor a classic Persian ice cream; you can make a shortcut version, or make it from scratch.
Board Link: desserts with rose water?
Chowhounds have flipped for penne with asparagus, sage, and peas, which is full of bright, springlike flavor. kattyeyes added about a quarter pound of pancetta and left out the butter, while maisonbistro added lemon zest.
kattyeyes has also enjoyed angel hair pasta with crab and country ham recently.
For more spring flavor, check out CHOW’s Cooking with Spring Ingredients. For more on pasta and what it pairs well with, see CHOW’s When Pasta Met Sauce.
Board Link: Penne with Asparagus, Sage and Peas (April Food & Wine)
A perfect sunny side up egg with nicely set, tender whites and a runny yolk, is a beautiful thing. It can be maddeningly difficult to achieve, however. alanbarnes has discoved one way to do it: He poured a fairly deep puddle of bacon fat (you can also use normal oil) into a skillet over low heat and broke the eggs in so that the fat came up over the whites, and the yolk sat above it. “Quite a bit of oil needed to be drained off before the eggs were served,” says alanbarnes, “but that’s why God put slots in spatulas, right?” Karl S says that this is how fried eggs are done in Europe, and adds that you should allow the eggs to float in the oil.
Chowhounds have other strategies for setting the egg whites without overcooking the yolks. You can baste the whites with hot oil from the pan to promote even cooking, says KTinNYC. Once the whites begin to firm up, JalamaMama adds a couple of teaspoons of water to the pan and puts a lid on it. “Maybe 3–4 minutes later I have a perfect egg—runny yolk yet firm whites,” she says. Joebob pokes slits in the whites with a spatula so the uncooked white can hit the pan and cook.
Board Link: The pefect fried egg (why did it take me 30 years to figure this out?)