Kabobs are always a fun choice and a great way to celebrate grilling season. These Chicken and Pineapple Kabobs are not only kid friendly, but adults will love them, too. The combo of marinated chicken and charred sweet pineapple is an instant classic, so add these to your repertoire ASAP! What Kind of Chicken Works for Kabobs? I used chicken breasts for my kabobs, but you could use chicken thighs if you like a little more richness....

It’s basically a curry soup, most often made with chicken, vegetables, apples, and rice. Not only is it absolutely delicious, it’s the perfect example of how one culture acquires food from another and adapts it to their own taste. What Is Mulligatawny Soup? Mulligatawny is the ultimate “fusion” food, invented centuries before anyone would even know what that meant. It hails from the early days of the British Raj in India....

The pages of this cookbook are full of ideas for incorporating cranberries into every meal of the day. Didn’t think you needed that many cranberry recipes? Think again! As usual, Sally has hit it out of the park and given us a collection of recipes that are sure to become favorites. Get the book! The Cranberry Cookbook by Sally Pasley Vargas Most of us probably associate cranberries with Thanksgiving dinner, but Sally makes a convincing argument for giving cranberries some year-round attention....

It’s not exactly your standard chicken salad. They like to include chopped apple for a sweet note, and also chopped green olives for their tangy saltiness. Video: How To Make Chicken Salad What Makes This Chicken Salad Special The “secret sauce,” so to speak, of this chicken salad, is the tablespoon of plum preserves my mom adds to the mayo-based dressing. You could use any berry jelly or jam, but as we always have a lot of plum jam on hand (thanks to several plum trees), that’s what mom reaches for first....

It is a meaty, rich brown sauce made with beef or veal stock, a brown roux, and enriched with tomato puree and mirepoix (finely diced carrots, celery, and onions). The origins of the sauce have been disputed with various colorful stories tying it to Spain, but once chef Auguste Escoffier embraced it, it was accepted unequivocally as French. To make the espagnole sauce, soften the mirepoix in butter, whisk some flour into the pan and cook until golden brown to form a roux....

A good, classic patty melt has a crispy crunchy bread, melted cheese, a thin beef patty, and salty and slightly sweet onions. It’s a perfect flavor and texture combo! It’s a hearty sandwich, for sure, and is pure comfort food in my opinion. It’s one of those sandwiches that I don’t really consider making at home very often, but then when I do make it I ask myself why I don’t make it more often?...

So, when my father sent me on a mission to make rack of lamb (what? Eight lamb chops in a row?) I was all over it. My version uses a simple rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme. The trick is to not go overboard with the herbs. The lamb tastes so good on its own. The seasoning should complement the lamb, not dominate it....

Could I Use Other Fish? If you don’t have cod, any white fish like sole or pollock will do. Commenters have had success with these fish: White roughyHaddockBluegillWalleye To make cakes out of canned fish, try our recipes for salmon patties, tuna patties, or crab cakes. Adapt This Recipe for Leftover Fish or Potatoes Leftover white fish works for this recipe. Flake a few cups of the cooked fish, removing any bones....

Each time, I wonder why we don’t make them more often, they’re so good! The combination of the bacon, onions, sweetened cider vinegar, and hot pepper sauce seems to neutralize the natural bitterness of the greens. Do you like collard greens? If so, what’s your favorite way of preparing them? Please let us know in the comments. Store collard greens, unwashed, in the crisper drawer in a zipper bag or sealed container for up to five days....

We’re so lucky it is. A companion to her 2019 book “Ruffage: A Practical Guide to Vegetables”, “Grist” is a detailed guide to anything you’ll find in the bulk section of the supermarket, with practical tips for storing and buying; at least three seasonal variations for every recipe; and cheat sheets for each section that highlight key facts about a given ingredient. These cheat sheets, which Berens calls “Notes Boxes,” aren’t just handy, either....

Give your sweet potatoes a new spin this holiday with a triple infusion of cranberries! While sweet potatoes are a classic for many families, this is a great year to mix things up. Since they’re naturally sweet, these root veggies don’t need much in the sugar department. Instead, the crisp taste of cranberry juice and cranberry sauce join forces to make a glaze with cinnamon, cloves, and the fresh zing of orange rind....

When I say mojo, I don’t mean the vibe lost when you get older, I mean mojo (pronounced mo-HO) the citrusy, garlicky marinade/sauce beloved by many Hispanics in the Caribbean and, soon enough, it will be loved by you too! People of Caribbean descent, be they Cuban, Puerto Rican, or Jamaican, are passionate about bold flavors and ample seasoning. This roast pork will give you an insider’s view into our love of flavorful food....

I made this dish up on a whim. Elise and I were at the market and I saw some pretty Lacinato kale and gorgeous multi-colored baby potatoes. I knew I had to combine them somehow, and I liked the idea of “eggs in a nest,” especially around Easter. Lacinato, also known as cavolo nero or dinosaur kale, is pretty much the darkest green vegetable I know of. It is more tender than regular kale, and its leaves are deeply savoyed—crinkled, like savoy cabbage, which is lacinato kale’s cousin....

It’s a no-brainer for the summer table. Drizzle it on an open-faced tomato sandwich, add it to a BLT, or dip your oven fries into it. This versatile sauce elevates even the most humble meal. What Is Aioli? Like mayonnaise, aioli is an emulsion. We all know oil and water don’t mix, but through the wizardry of kitchen science, liquid can be broken into many tiny droplets and forced to combine with oil....

Boil the flavorful mixture to dissolve the salt and sugar. Once it cools to room temperature, add a handful of ice to further cool it down. Then, nestle in the pork chops. The meat will be infused with tangy, aromatic flavors with minimal effort on your part—ready for the grill! It’s that easy! Why Brine Pork Chops? Brining pork chops is the best way to pump them full of flavor and liquid, making them less susceptible to drying out as they cook....

The result is a lusciously smooth frosting, perfect for spreading over birthday cakes or piping on decorative details. If this frosting recipe isn’t part of your baking portfolio it should be! In cookbooks from the mid-20th century, you’ll also see it was called boiled milk frosting, cooked frosting, or flour buttercream. My mother remembers my grandmother making it, only with Crisco instead of butter (this was the 1950s, after all)....

Even my father, who runs from fennel as if it were carrying plague, thoroughly enjoys this salad. Oddly, the naturally pronounced licorice taste of fennel is strongly muted by the vinaigrette, so only a hint comes through, and it is well balanced with the mint, shallots, and mustard. Beet and fennel salad from Lydia of The Perfect Pantry Warm beef and shaved fennel salad from Marc of No Recipes

This banana daiquiri is akin to a frosty, drinkable banana bread. To make the perfect cocktail freeze your overripe banana slices to eliminate a watered-down libation and don’t miss out on the complexity of this drink by using anything lighter than a gold rum. History of Banana Daiquiris I’m fortunate enough to be friends with many folks from St. Thomas, most of whom traveled to Puerto Rico to attend school, and they have no qualms about telling me that the Banana Daiquiri was a creation of their island....