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What I love about it is that it makes use of the parsley that is growing like crazy in our garden, and everything else we are either growing or have in our pantry. Uses for Chimichurri Sauce In Argentina, chimichurri is used both as a marinade and a sauce for grilled steak, but you can use it also with fish, chicken, lamb, or even pasta. Check out the links at the bottom of the recipe for some different takes on how to make chimichurri sauce from fellow food bloggers....

What’s a compound butter? It’s just butter mashed up and mixed with herbs or spices which then flavor the butter. You can either use it right away, or roll it up in plastic wrap and refrigerate it for later. Just cut slices from it to flavor steaks, chicken, shrimp, veggies or pasta. Here’s one of my favorite compound butter recipes, Southwestern style, with cilantro and lime. Do you ever make herbed butters?...

While we can’t promise you’ll feel all those things every time you drink one, you’ll definitely feel something after having one or two, because a martini has a ton of alcohol in it. You’ve been warned! The Proper Way to Make a Martini Sorry, James Bond. “Shaken, not stirred” is not the proper way to make a martini. The proper way to make a martini is to stir it, and definitely not shake it....

Chocolate Fondue This Chocolate Fondue recipe is quite possibly the easiest recipe on our site! Just two simple ingredients melt together to create the most decadent and divine dip for just about anything you can imagine. It’s the perfect dessert to end a romantic dinner, or a tasty treat that is so fun for the whole family. Grab a skewer and get dipping; you will love it! What is Fondue? The fondue experience is a social experience....

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I’ve had it in the homes of my mother, grandmothers, aunts and uncles. I’ve also consumed plenty of Reubens at bars and restaurants, where they usually come with a side of onion rings. It’s a simple lunchtime favorite, and I’ve found that it also transitions into the perfect party dip. This dip has all the elements you love in both a Reuben sandwich and a party snack: hot and creamy cheese, a mix of salty and sweet flavors from the corned beef and the Thousand Island dressing, and a crispy topping of toasted rye bread crumbs....

With a few fundamental techniques, you can learn how to braise with confidence and create the slow-cooked dish of your dreams. What is Braising? According to Harold McGee’s “On Food and Cooking,” the traditional French term “braise” refers to “a closed pot sitting on top of, and covered by, charcoal.” Nowadays, the definition of braising has expanded, but it generally involves pan-searing meat (a form of dry-heat cooking) and subsequently simmering the meat at a gentle, low heat in liquid....

It is light and luscious and doesn’t spoil your appetite for the feast that follows. The silky and creamy yet light bisque is the star of the show, while small chunks of lobster play a supporting role. It has a rich lobster flavor and a velvety, sumptuous texture. An Updated and Easier Lobster Bisque I learned to make traditional lobster bisque from a mentor-chef while working at a restaurant. Lobster bisque used to be fancy French restaurant fare, not typically under the purview of home cooks....

The recipe comes from Darrell Corti of the Sacramento gourmet grocery Corti Bros. The recipe is Darrell’s grandmother’s and appeared in Saveur in 2001. This recipe is a testament to the adage that good things take time. Although the ingredients couldn’t be more simple, the slow cooking at various stages deeply enhances the flavors. First dried porcini mushrooms are soaked in water to rehydrate them. Then “minced” onions are slowly cooked in olive oil until they begin to caramelize and turn a rich golden color....

Because of my job as a baker and recipe developer, I have a well-stocked pantry full of specialty ingredients most folks don’t use on a regular basis. But for anyone wanting to take their baked goods up a notch, I recommend getting some turbinado sugar. This specialty ingredient can take a regular home-baked good to the next level! What Is Turbinado Sugar? Turbinado sugar (sometimes sold by its brand name, Sugar in the Raw) came onto the scene back in the 90s, when it started to appear at coffee shops across the nation....

When it comes to Thanksgiving dinner — or any great turkey dinner — there is always that one part of the meal that you just can’t live without. Once you try this Orange Cranberry Sauce, it may become that one thing for your family. This fresh cranberry sauce with a hint of orange is delicious on turkey and rolls. It tastes so good and smells so good that I have to stop myself from eating it right out of the pan....

This beautiful Pumpkin Mousse has all the delicious autumn flavors of a piece of pumpkin cheesecake, but isn’t nearly as heavy. It’s whipped and fluffy and will satisfy your sweet tooth after dinner without leaving you feeling overloaded. Pumpkin mousse is so simple to make too. It’s easy to whip up for dinner guests, Thanksgiving company, or just for a cozy night at home with your family. Beautiful, tasty and easy, that’s MY kind of dessert!...

The soup consists of onions, celery, garlic, yukon gold potatoes, corn, green poblano chiles, and chicken stock. Near the end, you swirl in cream (chiles love cream) to balance out the heat of the chiles, and add a splash of lime juice for brightness. It’s like a green chile tamale, in soup form. So good! Green chiles are always better if you roast them first, blackening them either over a grill, on a gas stove, or under a broiler, to give them more flavor and to help remove the tough outer skin....

The shrimp are sautéed in olive oil with finely diced red and green bell pepper, along with garlic and grated ginger, and then tossed with angel hair pasta. So festive! It’s as if the pasta wanted in on some holiday decoration action and the bell peppers piped up to say, “hey, we can do that!” Just like New Year’s confetti. That you eat. Made with diced bell peppers. And served with shrimp and pasta....

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Sizzler Malibu Chicken This Sizzler Malibu Chicken takes me right back to my childhood. Our dad would take us to Sizzler on special occasions, and this crisp chicken dinner is what we always ordered. As kids, it was a special treat to eat at Sizzler, however as adults it now takes us some convincing to go. I know now that the reason we loved Sizzler so much was because it was something special we shared with our father, not necessarily the food....