Microwave Crème Brûlée

The fancy dessert classic goes for a spin in the microwave.

Roasted Rack of Lamb

Marinated with rosemary and thyme.

CHOW Veggie Burger

Our stab at the perfect formula.

Lentil Hummus Wrap with Pomegranate Molasses

Vegetables tossed in turmeric and wrapped up with red lentil hummus.

Mulled Hard Pear Cider

All ciders are not created equal: This one uses pear instead of the more traditional apple, for a simple change that adds a lot of flavor.

Butternut Squash Lasagne

Loaded with chestnut, Gorgonzola, and fontina for an impressive vegetarian meal.

Breakfast Rice Cakes with Chinese Sausage

An Asian twist on the English muffin breakfast sandwich.

Chili con Carne

Also called “bowl of red” by Texans, this stew of meat, onions, and tomatoes has a Spanish name but originated in the Lone Star State.

Burmese Prawn Curry

Grandma Alvina Mangrai shares her favorite prawn curry recipe with her granddaughter Alyssa in our Cooking with Grandma video.

Baklava Sundae with Grilled Peaches

Top this with a drizzle of ouzo for a grown-up dessert.

Mochi Ice Cream

Like a Japanese ice cream sandwich, sweet mochi dough encases ice cream

Kids Gone Wild

How should restaurants handle misbehaving children?

Chestnut Gnocchi with Robiola Cheese Sauce

Gnocchi are taken to the next level with chestnut flour.

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

The Duet of Pears-tini

This combo of pears and farmers' market ingredients was a Square Off competition tail.