1Skin, slice and bake plantains at 350 until they are tender. Chop into small pieces.
2Mix the zest + juice of a lime, lemon and orange with 1/4 cup of olive oil, a dash of hot sauce, a drizzle of honey and toss together with the cilantro, onions and red pepper. Add chopped plantains, adjust for salt + pepper, and let sit for a while.
3Great topping for black beans. Add 1 can (unheated but rinsed) and toss.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
In this week's episode of CHOW Happy Hour, Martin Cate, owner of Smuggler's Cove in San Francisco, shows us that a holiday party doesn't have to be all spiked cider and boozy eggnog. Drawing inspiration from a friend's latke party, Martin mixes it up with a fresh and fruity spiced holiday sangría.
In this week's episode of CHOW Happy Hour, Martin Cate, owner of Smuggler's Cove in San Francisco, is joined by one of his bartenders, Reza Esmaili. Reza makes the Rear Admiral Swizzle, a spirited coffee-and-citrus cocktail, and recounts how it was invented after a heavy night of drinking.