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The Kitchn: Cozy casserole warms up chilly days

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TheKitchn.com

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

The Kitchn: If you love Thanksgiving leftovers, you have to try this pasta dish

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TheKitchn.com

This seasonal twist on classic stuffed shells keeps the tender cooked pasta, the ricotta, and the stringy, melted mozzarella cheese, but ditches traditional filling for the flavors of Thanksgiving. And we mean that literally! These shells are stuffed with stuffing, roasted ...Read more

Christopher Kimball dishes on ethnic food and the work ethic

Recipes / Variety Menu /

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

What to do when family heirloom recipes call for processed cheese? Give thanks.

Recipes / Variety Menu /

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

How to pair wine: Bold flavors match beans, rice and andouille dinner

Recipes / Variety Menu /

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.

MAKE THIS

BEANS AND RICE WITH ANDOUILLE

Heat 2 ...Read more

My Aunt Edith's dinner rolls, a no-fuss family favorite

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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

Swiss potato pancakes are all about that flip

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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

Thanksgiving goes back to the traditional — with some flavor twists

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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

Don't fret about Thanksgiving wine choices — just about anything goes

Recipes / Variety Menu /

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: A crunch of happiness

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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

Best Bites: Honey Bunches of Oats Pecan & Maple Brown Sugar

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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.

...Read more

Let's just say this is not what most people think of when you say 'kegger'

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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

Low-sodium lo mein can be cooked in just a few minutes at home

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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

Pie crust tips, recipes for the holidays

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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

Environmental Nutrition: Crack into a pistachio today

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Environmental Nutrition

There's no denying the call of the pistachio. That smooth, beige shell, with the crunchy green prize tucked within is irresistible.

The folklore

A favorite American snack, pistachios have been enjoyed since the seventh century BCE and are one of only two nuts (the ...Read more

Seriously Simple: No-fail turkey makes for easy holiday entertaining

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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

EatingWell: Give thanks for this simple side

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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

Serves 6

Serving Size: 2/3 cup

Active Time: 20 minutes

...Read more

The Kitchn: Bake a better Bundt cake this fall

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TheKitchn.com

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

Turkey time: Try this unique spin on stuffed turkey for your holiday table

Recipes / Variety Menu /

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

He fed 2 million Puerto Ricans. Now this celebrity chef is being called a hero

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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

 

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