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magazine roasted chestnuts with black pepper honey
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...so you might not have an open fire, but that doesn't mean you can't have roasted chestnuts! Follow this recipe, and you won't go wrong.
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In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.
4.7
(4.65)
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A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.
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4.4
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This little squash loves big-flavor toppings.
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Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.
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(5)
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A refreshing homemade soda to drink all summer long.
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This succulent beef and black pepper stew is a set-it-and-forget-it meal finished with bright, fresh peas.
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If you can't find candied chestnuts, simply toss them in the cocoa with one tablespoon of brown sugar (no need to glaze them first).
3.6
(3.61)
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We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.
3.7
(3.67)
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The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles
4.0
(4.12)
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3.5
(3.5)
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A hit of marjoram gives this summer classic an herby back note. (This recipe was developed with IBM's Chef Watson.)
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(4.15)
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