The Relish Recipe Testers Club rates our recipes every month. Here's how our October picks stack up with our favorite home cooks!
Wild Rice Chowder with Greens
A pale yellow chowder with orange carrots, green kale and brown wild rice mix. The texture is thick, almost like a stew, with tender veggies. The taste is complex, with cheese, wild rice brown rice mix, and veggies in the background. Used ham steak, a wild rice brown rice mix (half price), 2 % lactaid milk, 2 % swiss cheese slice squares, small cubed Parmigiano Reggiano cheese, and most of a bunch of kale. Thanks for including the weight of cheeses. Sautéd the veggies about 13 minutes. Covered the pot while cooking the rice (not specified). To thicken the chowder, it must simmer for 15 minutes after adding the milk mixture. Also simmer after adding the cheeses, and simmer after adding the kale. Enjoy!!
— Carolyn Zichterman
Very similar to my grandmother's recipe for Angel flake biscuits which also used yeast. I like biscuits to have a little more browned top, so I think next time I will brush the tops with melted butter before baking. Flaky, light. Very easy to make. Salt was listed in the ingredients list, but the recipe didn't indicate where it was to be added. I assumed the salt needed to be mixed with the flour before cutting in the shortening. Great recipe!!
— Mary Cooper
Round golden brown biscuits. Strong taste of yeast and buttermilk in tender biscuits. So delicate. Good with ham steak and herbed goat cheese.
Used a powdered buttermilk mix, which produced a thin liquid. Next time, I would use thicker buttermilk from the grocery store dairy department.
— Carolyn Zichterman
Browned Butter and Sour Cream Cornbread
The sour cream gave it a moist texture; not dry like some cornbreads I’ve had. The browned butter gave it a rich, nutty taste. The two together made it the best cornbread I have ever eaten. There was not one person who ate it that didn’t love it. This one is going in my recipe file. I served it with the Amber Ale Beef and Black Bean Chili. It held together beautifully when sopping up the chili.
The taste was good, with the sour cream lending a slight bitterness to the cornbread. However, it was very slight, and I didn't find it remarkably different from my standard cornbread recipe. The sour cream can't be tasted at all as I reheat the leftovers. The appearance of the batter was a little surprising, as it balled up and was awkward to flatten in the hot cast iron skillet. However, it looked like a beautiful golden cornbread when it was done. The texture is the biggest mark-down on this recipe. We found the cornbread to be extra-crumbly and messy. It even fell apart a bit while being buttered. This cornbread was very easy to make. The instructions were easy to follow, though I'm glad I didn't try to turn the cornbread out on a wire rack. It probably would have fallen apart. We sliced it up right in the skillet. This recipe isn't bad, but it's not extraordinary, either. The brown butter and sour cream just didn't do enough to set this recipe apart. The crumbly nature was disappointing, too. However, that hasn't stopped us from eating almost the entire cornbread. It tasted great along with the Amber Ale Beef Chili.
— Beth Cato
Pale yellow with light brown spots. Rich butter and sour cream corny taste. Crumbly texture. Wow amazing. Instructions simple. I always over stir the cornbread. Good guidelines for making brown butter. Thick batter. Used an 8 x 8 inch glass pan, don’t have an 8 inch skillet. Greased it with the butter wrapper. It smelled so good. We ate it with braised lamb shanks. Delicious. Good with any meal.
Beef and Black Bean Chili
My husband isn't a fan of beans, so I modified the recipe and omitted the beans and increased the ground beef to two pounds. The taste was fabulous. It wasn't spicy-hot, but had a great complex flavor. Also, the next day we reheated the leftovers and the flavor was even better. The texture was ideal. The meat absorbed a lot of juice during the hour on the stove, but it was by no means dry. There was an excellent balance of meat and tomato. My husband and I worked together to make it and it still ended up taking about 30 minutes to prepare. It's not that the preparations were difficult, just time-consuming. The instructions were fine. If you publish this recipe, please include that it works well without beans. I know a lot of people who either dislike beans or are on special diets, and it would be a shame for them to miss out on this great recipe! We loved this recipe and already plan on making it again. I also told my parents about this chili, and have received not-so-subtle hints to make it the next time they visit. This one is a winner.
Next time we would omit the honey, cinnamon, and lime juice.
— Peggy Foster
The children who ate it, liked it. The adults who prefer their chili mild, liked it; but those who prefer their chili spicy, didn’t like it. I liked that it wasn’t spicy and had a touch of sweetness to it. I would make this chili again. It was quick, easy and delicious, and I served it with your Brown Butter and Sour Cream Cornbread.
— Julie S.
Orange and Black Olive Salad
The family prefers a salad with more ingredients.
Caramel Peanut Sundaes
The taste was good, but it takes more time than it should. Why not use butterscotch sauce to avoid unwrapping all those candies, and struggling to get all the plastic off?
We like kale in this soup because it’s hearty and chewy and stands up to the firm textured wild rice, but and kind of greens will do.
Brown butter and sour cream add richness and flavor to this simple cornbread.
This thick Texas-style chili will be the hit of your Super Bowl Party! To crank up the heat, add chopped chipotle peppers in adobo.
This simple orange and black salad is as scrumptious as it is striking—a perfect quick-and-easy side for almost any entree.
The luscious flavors of a caramel apple in a simple sauce to spoon over ice cream. Have your kids unwrap the candies!