One of the absolute classic winter flavors is eggnog, a rich drink made with dairy milk, egg yolks, nutmeg and a healthy dash of rum or bourbon (for those that prefer their eggnog with a little kick). The flavors of eggnog easily translates into a soft, tender cookie that will make your entire home smell like the holidays! Serve these cookies with a large glass of real milk (of course), and enjoy!...

Ingredients in Feijoada Feijoada has as many versions as there are cooks, but in Brazil, it almost always has black beans and always has a mixture of salted, smoked, and fresh meats. Some versions are a little spicy from the sausages, others totally mild. Some people’s feijoada are thick “eat-it-with-a-fork” versions, others, like this one, are more like a traditional stew. Either way, it’s traditional to serve this stew with white rice and maybe some sautéed collard greens....

What Is Souvlaki? Souvlaki — small pieces of meat or vegetables grilled on skewers – are popular all over Greece and often served with warm flatbread. Top this with a tangy yogurt sauce and a riot of fresh vegetables and you’ve got a knockout dinner. This is fast food at its finest: simple, delicious and healthy! Eat them by folding the flatbread in half around the chicken and chowing down. I’ve added Maras, or Marash, pepper to the chicken marinade to introduce you to a new flavor....

For this recipe, I take the Classic Margarita and transform it into Grilled Peach Pitcher Margaritas. It has all the flavor you love in a margarita—Blanco tequila, lime juice, orange liqueur, and simple syrup, but with the added intensity of rich, sweet, summer peaches. You could make this for one, but the idea is to serve a crowd, so I made it big batch size for summer entertaining. Many fruits—especially summer stone fruits—are transformed by a quick stop at the grill and this grilled peach margarita is no exception....

The following is a recipe for spareribs that have been soaked in a spicy citrus brine and then grilled over indirect heat for about an hour. Why Use a Brine for Ribs? Brining is a useful technique in this case, as it’s easy to overcook pork ribs on a grill, but because the brine plumps up the meat with extra moisture, the ribs are still tender and don’t get as dried out, even if you do end up overcooking them a little....

I’ve been walking around in denial, refusing to wear long pants—shorts only please—or socks, even though it’s in the 40s at night. The denial extends to my grill. I don’t care if it’s raining dagnabbit! I have a grill and I’m going to use it, even if I have to bundle up under my rain parka to do it. For your enjoyment today are grilled tuna kebabs (prepared under said rain parka) with assorted vegetables, which marinated for several hours in a rosemary garlic olive oil marinade....

Celebrate Holidays With Pholourie I grew up in an interfaith home, where we celebrated both Christian and Hindu holidays. We made pholourie especially during Hindu holidays like Holi and Diwali as well as for Christmas. For Holi, we made a lot of sweeter snacks, but this savory item was always included. They were the perfect balance of flavors and texture—airy with a crisp outer layer and fluffy on the inside with prominent cumin and split pea flavor....

About 45 million turkeys are harvested each year, according to the National Turkey Federation, to supply our Thanksgiving dinner centerpiece. Turkey, however, is not the easiest protein we could roast for a holiday and has an unfortunate reputation for becoming dry in the oven. When it comes to turkey, what you do before it sees the inside of an oven determines whether your guests request seconds. Follow this handy dandy guide to dry-brining your turkey in order to get the crispiest skin and the most succulent meat....

While it’s wise to have non-perishables on hand, you might be surprised to know that a wide variety of fruits and vegetables are built to last, too. When stored properly, your fresh produce favorites can keep for months. Knowing how to make the most of what you buy helps to stretch your dollar and keep your kitchen filled with healthy, wholesome options. Here are some pointers to guide your way....

Not only do eggs prepared this way make a great breakfast all on their own (with a little salt and pepper and maybe some toast), you can also use them to top a French salad Lyonnaise, bathe them in luxurious Hollandaise sauce in an Eggs Benedict, or go super healthy and serve them over sautéed greens. My favorite breakfast is one or two poached eggs, served in a bowl (they’re easier to eat with a spoon, you can catch every bite!...

In the mornings, my bleary-eyed children wander from their bedrooms across our creaky hardwood floors. They wobble into the kitchen where I’m either standing at the stove or basking in the glowing light of our refrigerator. One will reach out and slowly click off the light switches, one at a time, to allow their eyes to adjust to the morning. I hug them and offer them a glass of milk....

Roasting garlic changes the chemical makeup of the garlic so that it’s easier to digest. You can eat a lot more garlic if it is completely cooked, with fewer side effects than you would get from eating raw garlic. (If you’re into chemistry, you can read more about this process in the Wikipedia.) Eat the caramelized roasted cloves directly out of the heads, or add them to pasta dishes, mash them up and spread them over toast, or mix them with sour cream for a dip....

With rice and meat all in one dish, you just need a vegetable side to complete the meal. What Are Porcupine Meatballs? This recipe is an update on a classic 1970s Betty Crocker dish, Oven Porcupines. The original version is baked in the oven for an hour, but my recipe is made in an Instant Pot (I’ve included stovetop instructions, too). These pressure cooker meatballs are done in about half the time of the original, making it perfect for a midweek meal....

That said, once in awhile it is nice to have a cool, sweet drink, without all the sugar and calories. Cranberry juice in particular needs a lot of sweetener to make it palatable. Have you ever tasted pure, unsweetened cranberry juice? It is terrifically tart. That’s why supermarkets carry more cranberry “cocktail” than the unsweetened juice. Yet pure cranberry juice is very good for you, especially if you are a woman....

The problem is that often when they are on sale, they don’t have many days left in them, so you need to use them up right away. My mother, bless her heart, has the perfect solution for too much fruit. She makes small batch jams in her microwave. She does it with the plums and figs from her trees (see her Microwave Fig Jam). This week I had a big container of strawberries that needed to get eaten or used, so I decided to use mom’s microwave method to make a quick batch of jam....

I’ve never tasted any turkey stuffing that has come close to as good as my mom’s. It includes cubed French bread toasted in butter, walnuts, onions, celery, apples, green olives, and is made on the stovetop. To Stuff or Not Stuff the Turkey? Years ago we used to cook the turkey with the stuffing inside. (That’s why it’s called “stuffing,” right?) That said, these days we cook the stuffing separately from the turkey....

Muhammara is full of flavor and a snap to make. Pomegranate molasses gives it a pleasing tang, but don’t worry if you don’t have it in your pantry; a combo of balsamic and honey will do the trick in a pinch. Leftover muhammara is excellent as a sandwich spread or spooned over cooked chicken or fish. How To Use Muhammara Think of muhammara much like you might hummus, as a flavorful dip or spread with multiple uses:...