If you've got leftover caramelized onions, or you are about to make a recipe that uses them, double up. And while you're at it, grab that loaf of leftover bread because you are about to embark on a trip to France in one delicious vegetarian casserole based on the famous homeandleisure/recipes/varietymenu/s-2017824">Read more
A lot can happen in two years. Just ask Christopher Kimball, the droll showman of food.
You may remember him as the founder, publisher and host of America's Test Kitchen, a role that went away in 2015.
Today he's the founder, publisher and host of Milk Street, a new venture with the sole purpose of convincing us to head to the kitchen and cook...Read more
When I was a child, I loved Thanksgiving morning best: I'd awaken to the staccato banging of mom's Chop-O-Matic -- an avocado-green cylinder of plastic fitted with spring-loaded blade -- and the toasty aroma of dad's coffee. We'd flip back and forth between the various Thanksgiving Day parades on television, each one promising the arrival of ...Read more
Richness and smoke sum up this dish, so any wine paired with it has to have something to say about those things. A white from France and two reds, from Italy and Spain, have their own ways of cutting through or matching the dish's big flavors. The key here is contrasting and complementing.
BEANS AND RICE WITH ANDOUILLE
Heat 2 ...Read more
SEATTLE -- When I was little, the drive from our house on Capitol Hill to West Seattle seemed to take so long, it was like a trip to another state -- and this was before Seattle had traffic. We went several times a year to Aunt Edith's -- my mom's aunt and the de facto matriarch of that side of the family, a warm, no-fuss woman who loved us and,...Read more
Potato pancakes can fry the cook to a frazzle. Too floppy, too flat, too forlorn. These frustrations can be fixed with proper technique -- from correct temperature to correct temperament. Or the cook can book a vacation.
Rosti, national pancake of Switzerland, packs up such troubles. It's one big fat Frisbee that crisps up with ease. It calls ...Read more
What is a traditional Thanksgiving dinner now, nearly 400 years after what historians call The First Thanksgiving? We think turkey and sides, except the wild turkeys then were nothing like the Butterballs now, or even what our grandfathers may have brought home from their factory jobs for our grandmothers to cook.
That's what my maternal ...Read more
Severed Threads (Volume 1)Kaylin McFarren
Believing herself responsible for her father’s fatal diving accident, Rachel Lyons has withdrawn from the world and assumed a safe position at a foundation office. When called upon by a museum director to assist her former love interest with the recovery of a cursed ...
On Thanksgiving, two things are more important than the wine you pour.
No. 1, of course, is the people you are with. (If you thought "watching football" was No. 1, you might need a re-education on the meaning of Thanksgiving; start with a "Charlie Brown" special.) No. 2 -- and I'm sorry to say this, fellow wine lovers -- is the food. I'm even ...Read more
Croutons are the little reward we give ourselves for eating a salad.
Not that there's anything wrong with salad. I love salad. Especially when it is topped with crunchy, caloric croutons.
They are the cherry on top of a sundae, if the sundae were made of lettuce and vegetables. They are what transforms an ordinary salad into a meal.
Of course...Read more
The people at Post promise that their Honey Bunches of Oats Pecan & Maple Brown Sugar cereal has a taste that is new and improved. We don't know what the old version tasted like, but this new variety has an intense but delightful flavor of pecan, maple syrup and brown sugar. And you can never go wrong with pecan, maple syrup and brown sugar.
Admit it. You love ranch salad dressing.
The real question now is, how much?
If your answer is that you love it enough to buy a keg of it, you are in luck.
Hidden Valley has announced a line of holiday gifts. Featured: A keg that holds five liters, or a bit over a gallon, of ranch dressing -- and a year's supply of Hidden Valley Ranch.
The ...Read more
Quick, how fast can you make lo mein?
Some recipes say 15 minutes. Others stretch it out to 20. But The Kansas City Star's Speedy Chicken Lo Mein is faster than it would take you to order it at a Chinese restaurant.
Speed things up by using frozen stir-fry blend and broccoli slaw available in the produce aisle.
Bonus points: The recipe is ...Read more
BOSTON TOWNSHIP, Ohio -- You don't have to suffer pie anxiety.
That's the word from Chef Larkin Rogers of Hudson, Ohio, who earlier this month taught a cooking class simply titled "Homemade Crust."
"We know everybody starts to get a little nervous about the pie thing" in the weeks leading to Thanksgiving, she said in a soothing tone to the ...Read more
I have roasted turkeys whole, butterflied and in pieces. However, sometimes I am pressed for time. But I still want traditional turkey for our holiday table. This year, why not try a cut up-turkey for faster cooking time? This recipe has been in my friend Janice Wald Henderson's family for year, and she describes this as her no-fail turkey ...Read more
In this easy green bean recipe, browning the butter before tossing it with the breadcrumbs produces a nice nutty flavor. Serve this green bean dish as an alternative to green bean casserole or as an easy side with steak, chicken or fish.
Green Beans with Parmesan-Garlic Breadcrumbs
Serving Size: 2/3 cup
Active Time: 20 minutes
We're calling this Bundt cake our triple threat. With a moist pumpkin base, a sweet brown sugar streusel, and a generous pour of salted caramel sauce, it's the cake you'll want to make this fall no matter the occasion.
The streusel ripple
Bundts aren't exactly the kind of cakes that need a...Read more
I'm expecting to welcome a half dozen of my son's college friends with big appetites to the Batali household this Thanksgiving; so naturally, this means being ready with a variety of antipasti and snacks for the week. As always, I'll work my way backwards with menu planning and ingredient prep so come Thursday, I've maximized ...Read more
MIAMI -- Jose Andres has long been a legend in the culinary world.
These days, the Michelin-starred chef is a bona fide rock star in Puerto Rico. The Spaniard's tremendous humanitarian efforts to feed residents on the hurricane-ravaged island have been nothing short of epic.
The Restaurateur -- who owns Bazaar Mar by Jose Andres at SLS ...Read more