What’s in New England Boiled Dinner? When made with corned beef, it’s an Irish-American corned beef and cabbage dish, traditionally made around St. Patrick’s Day. My parents like boiled dinner with fresh, uncured brisket. Others make it with smoked ham shoulder. The following recipe is for boiled dinner made with either corned beef or fresh beef brisket. Perhaps the most interesting thing about its origins in New England is the ruffled feathers when those who grew up in the Northeast discuss what the ingredients must be and what ingredients should never be in the pot....

The best part? You literally throw all the ingredients in the pot and let them simmer in the stock until the soup is done. No sautéing or browning. So easy. Video: How to Make One-Pot Chicken and Rice Soup Use Bone-In Chicken Breasts For this recipe, I call for bone-in chicken breasts, which add more flavor than boneless, but without the skin. To prep, just pull away the skin and discard....

Where Did the Bellini Originate? The Bellini cocktail can be traced back to Harry’s Bar in Venice during the 1940s. Head bartender Giuseppe Cipriani put this drink on the menu as a seasonal item, inspired by the notable scarcity of white peaches, which were only available for 4 months out of the year. When peach pulp started to become commercially available year-round, the drink found itself a popular favorite at Harry’s Bar’s New York location....

Named for their resemblance to the nut of the buckeye tree, these chocolate-dipped peanut butter balls are easy to make at home with very little work using the buckeye recipe that follows. Video: How to Make Peanut Butter Buckeyes Discovering Buckeye Candy Even though I grew up in the Midwest, where Peanut Butter Buckeyes are popular, I was strangely oblivious to them until I moved to California. One day, a co-worker at my day job brought a tray of Buckeyes into the office, and I quickly devoured a few too many, rendering myself relatively useless from the sugar aftershock for the rest of the afternoon....

No kidding! You can still have a tangy, spicy salsa with this one ingredient— fresh ginger root. It works! This pineapple salsa with jicama uses the heat from ginger to spice it up, giving it a tropical twang. The pineapple adds the sweet, the jicama the crunch, and red bell pepper the color. It’s great even with an underripe pineapple (which is all we had to work with here). Excellent with seafood, chicken, or pork....

Video: How to Make Potato Leek Soup To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. Bring it all to a simmer, and cook until the potatoes are done, about 20 minutes. Purée the soup using a blender to get a creamy consistency. What Kind of Potatoes Do You Use for Potato Leek Soup? You can use either Yukon gold or Russet potatoes for this soup....

Video: How to Make Pumpkin Bread The Best Pumpkin for Pumpkin Bread Most people use canned puréed pumpkin for baking recipes like this because of the consistent results. Although if you want, you can easily roast a sugar pumpkin, butternut squash, or kabocha pumpkin for its purée. You’ll get more roasted and caramelized flavor that way. Steaming or boiling also works, though you’ll miss the extra flavor from the roasting....

The one cup of pumpkin purée can come from a can, or from leftover baked squash, any winter squash will do - butternut squash, acorn, pumpkin—they’ll all work. If you don’t like nuts, keep them out. If you like raisins, add them in. The ginger gives the pumpkin a spicy kick, but if you don’t like ginger, skip it. This pumpkin muffin recipe is flexible! Updated from the recipe archive, first posted 2007

Sheet pan suppers are music to a busy parent’s ears, and this recipe sets the bar pretty high. The star of this all-in-one supper is chicken dusted with flavorful HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER. You haven’t tried the seasoning yet? Imagine buttermilk, onion, garlic, parsley, and dill all in one shake. How Do You Make Ranch-Roasted Chicken? Easy! So easy. The chicken thighs are brushed with a tangy honey and vinegar glaze to complement the seasoning, and then baked on top of colorful peppers and potatoes....

In this recipe, we are cooking just the turkey breast, bone-in and skin-on, and making a rich, creamy gravy with drippings from a couple of turkey wings. Want even juicier turkey? Try brining your turkey before cooking! Why Roast Turkey Breast Is a Winner The way my brother Eddie tells it, he and a college friend decided to cook a turkey for Thanksgiving one year. The day before Thanksgiving, Eddie went out and bought a 25 pound turkey, frozen, and put it in the fridge to defrost....

This dish features spatchcock chicken marinated in herby yogurt, harissa, and spices, then roasted with citrus and potatoes. The yogurt helps tenderize the chicken, and the harissa and herbs provide the flavor. As the chicken roasts, its juices coat the potatoes, while the citrus brightens the whole meal. And who doesn’t like chicken and potatoes? For the finishing touches, the herb yogurt comes in once again as a dipping sauce for the chicken....

At some point you just give up and say, “oh have it your way, all the more for the rest of us.” I was that stubborn teenager one summer in Mexico City, surrounded by my host family pleading with me to try this weird looking dish that they had translated as “burnt milk”. I’m forever grateful my friend’s mother Señora Argüelles didn’t give up on me that day. After finally submitting to one bite, I ate all that remained in the pot!...

But then I went to my friend Steve’s house, and he served me steak—sous vide steak. Steve is not a man who normally cooks; he once showed up at a potluck with a large paper bag of fast food fries. But he is a chemical engineer and sold me on sous vide in general, along with making steak this way. It is just that safe and that easy! Why Cook Steak Sous Vide?...

Prized by the Aztecs, the cacao was ground into a drink and flavored with chiles and other ingredients. “Xocolatl” was often served during important ceremonies and was thought to improve one’s stamina and help fight fatigue. While not an exact recipe, the flavor echoes from those earlier and exotic times. This chocolate bark is studded with toasted pumpkin seeds, ancho chile, cinnamon, and cayenne pepper creating a nutty, seasonal, and spicy treat....

Here, classic buttermilk fried chicken gets a spicy twist, infusing it with spice instead of treating it as an afterthought. Chicken parts get marinated in a spicy buttermilk mixture, dredged in seasoned flour with a kick, and then fried in a skillet until crisp and golden brown on the outside, and juicy on the inside. What Are the Best Cuts of Chicken for Frying? For starters, you’ll want to use skin-on, bone-in cuts of chicken....

This salad hits all the flavor notes: sweet, salty, savory, and acidic. It starts with a bed of baby spinach topped with roasted red grapes, crumbled feta, toasted walnuts, and crispy bacon. You might be wondering why you’d roast grapes instead of serving them raw in a salad but hear me out. Roasting concentrates the flavor so the grapes become sweeter and tangier. Plus, there’s just something about combining fresh and cooked textures in a salad that adds extra interest and balance....

But even though spring tempts us with flowering dogwoods and daffodils, there’s still plenty enough blustery cool weather for a good stew! This spring lamb stew takes advantage of the young green garlic you can find at farmers markets, peas, and new potatoes. What takes it over the top is the flavoring that comes from adding a couple of heads of roasted garlic to the stock. This lamb stew is also a easy on the budget, using “off” cuts like shoulder and stewing chunks (we bought 4 pounds of lamb stew meat for $10 at Whole Foods)....