We've adapted this recipe from the book CookFight by Kim Severson and Julia Moskin. It's surprising to think of pairing melon with savory ingredients like herbs and chile peppers – but if you try it, you'll see what makes it such a great and refreshing idea.
On Friday, May 3rd, ChopChop headed down to the Big Apple to attend the James Beard Foundation’s Book, Broadcast & Journalism Awards Dinner. Considered by many to be the Oscars of the food world, The James Beard Awards was held at New York’s Gotham Hall.
Why eat your bananas when you can drink them! If your bananas aren’t frozen, feel free to add an extra ice cube or two.
These are different from the usual banana pancakes because the bananas are blended right into the batter rather than getting added in slices. And they’re so much fun to make! The blender does most of the work, and the pancakes cook up perfectly, with a great banana flavor.
Five bananas might sound bananas to you, but that’s the amount we’ve landed on for perfectly moist, naturally sweet banana bread. If you’re planning to gift this recipe, considering doubling it and baking it in miniature aluminum loaf pans. You’ll need to adjust the baking time for the smaller amount of batter, so check the loaves after 30 minutes.
Did you know you can make your own fruit leather? All you need is applesauce, parchment paper, and a really low oven! As long as you’re making one batch, go ahead and make two—it won’t really take any longer, and you’ll have more for giving (and eating yourself).
Sazón means “seasoning” in Spanish. This mix of herbs and spices is a classic addition to Arroz con Pollo, but it can be sprinkled on anything from eggs to black bean soup to grilled fish. You can buy sazón at most supermarkets, but our version tastes fresher. For gift-giving, double this recipe to make three 1⁄2-cup gift portions.
A drink flavored with rice and cinnamon may sound unusual, but in Mexico it’s common, and very popular. It’s easy to make, and refreshing in both cool and warm weather. BY ADAM RIED
Mujaddara is a Middle Eastern dish that turns simple ingredients into something special. Take your time browning the onions—it’s what makes this dish so delicious.
We love cramming as many vegetables as we can into our fried rice. It’s a great way to try a vegetable that’s new to you. What do you have in your crisper drawer? If you think it might work in this dish, go ahead and add it. You can also add chopped fresh basil or cilantro leaves at the end.