That’s the problem when you are alone in the kitchen and you have in front of you something irresistibly good, and imagine that, you can’t resist! Even after putting most of these ginger honey chicken wings in the fridge to give to friends later, the stash slowly disappears over the next several days, leaving nothing but an empty storage container as a guilty reminder of good intentions gone awry. The good news is, there’s more where those came from!...
I often start off the holidays with a loaf of gingerbread cake, but this year I thought I’d add a fun twist by making gingerbread waffles instead! These gingerbread waffles have a nice sweetness. They’re great with just a sprinkling of powdered sugar over top. Of course, if you want a more decadent holiday breakfast, feel free to pile on the whipped cream and maple syrup! Gluten-Free Waffles If you want to make a gluten-free version of these waffles, you can replace the all-purpose flour with oat flour or gluten-free all-purpose flour....
How that woman could eat as many jelly-filled donuts as she did and still live to 97, I’ll never know! A Simple (and Simplified) Grasshopper Pie One of her favorite pies to make for us was grasshopper pie, a chilled minty green pie with an Oreo cookie crust. I haven’t found her recipe, but my father patched one together from many he found online that turns out a pie just like the one she used to make....
When I see a box on the shelf at a friend’s I wonder, “How could they? Homemade are so much better!” And when the same friend sees me make my homemade version, they ask, “How could you? The box is so much easier!” If you do make your own croutons, then I’m preaching to the choir. If not, I implore you to try, just once. It’s really so so easy, and they are soooooo good....
What Equipment Do I Need? Thickening a sauce does not require any expensive equipment. All you need is a bowl, a whisk, and a saucepot. For most of the following techniques, a whisk is critical in removing any lumps from the liquid and ensuring a smooth, velvety sauce. How to Thicken Sauce Through Reduction The easiest way to thicken a sauce is to reduce the liquid in a pot on the stovetop, widely used in slow-simmered ragus or pan sauces....
Root vegetables rule the season, sweet carrots and parsnips, turnips, and the happily named rutabaga. (Rutabaga. Rutabaga. Sounds like it could be the name of a Latin dance, doesn’t it?) This stew is loaded with flavor. Don’t forget the gremolata (parsley, lemon zest, garlic garnish which I forgot to photograph in the stew); it gives the stew a great zip. For those of you lamb-non-eaters, if you try it with beef (use chuck), let us know how it goes....
Manhattan Clam Chowder vs. New England Chowder Over the years “chowdah” evolved into a dairy-based stew in New England, and during the late 1800s, the first tomato-based chowders showed up on the menu at Delmonico’s in New York, perhaps influenced by Portuguese immigrants who often put clams together with pork and tomato sauce. If you are used to thick (or thin) cream-based, cracker-riddled, white clam chowder, this Manhattan clam chowder is a completely different beast....
We aren’t the only ones rooting for them. Someone quite familiar with the Union Jack bunting-draped tent, where the contestants compete, shared words of encouragement for the new bakers: Nadiya Hussain, winner of season six (on Netflix as Collection 3). She has a new cookbook coming out on October 11 called “Nadiya’s Everyday Baking” and we’re already fans. When asked about her number one tip for the new bakers entering the tent this season, Nadiya says, “Enjoy every second of it....
Try as I might, I’ve never been a very good meal prepper. I know all the benefits of having meals ready so my family doesn’t eat takeout every night, but I just never landed on a routine that worked for our family. At least that was the case until I fell in love with Souper Cubes silicone trays. You may have heard of these trays from Shark Tank fame! These portioned and lidded containers are part of my weekly routine to reduce food waste in our kitchen....
The Mini Supoon from Dreamfarm ($9.50) is an 8-inch silicone spoon (also available in a longer 11-inch length!) that features a flat squeegee tip, a scooping head, and a bend in the handle that props the spoon up so the head doesn’t touch the counter. It is the best spoon for getting every last something out of a jar. I would have wasted cupfuls of peanut butter, jam, and mustard over the years were it not for this genius little scraper....
Video: How to Make Peanut Butter Blossoms What Is a Peanut Butter Blossom? The peanut butter blossom is a fairly straightforward cookie that has been beloved for decades. It was invented by Freda Smith of Gibsonburg, Ohio for the 1957 Pillsbury Bake-Off. It didn’t win the competition, but it won the hearts of America and has been a national favorite ever since. The ideal version of this treat starts with a thick, soft peanut butter cookie....
The recipe has come a long way since those days, and the latest version is this tender white bean number with double pesto—some goes in the burgers and some goes into a creamy sauce over top. These veggie burgers cook up like a dream. They’re sure to be a winner for meat eaters and vegetarians alike. Pesto Is the Sauce of Summer Pesto is my favorite warm weather condiment and I don’t skimp here: you’re going to fold some into your bean mixture and use the remainder (mixed with plain Greek yogurt) to dress your burgers....
For this recipe, I used hard cider and pomegranate juice. Hard cider gives off some of the yeasty, fruity aromas one would expect with prosecco or champagne, while pomegranate juice has that sharp acidity that comes with a citrus juice. However, this unique flavor combo definitely has more apples present, and a deep tartness from the pomegranate. This is the Mimosa you want when you’re craving something sparkling and unique but want to keep it super casual too....
For this recipe, the dumplings have pointy ears on both ends and a round bubble in the middle. With the yellow color of the wonton wrapper, they resemble a tael, the golden nuggets of currency in ancient China. They are a lucky omen to welcome the start of the Lunar New Year. There are so many wonderful combinations for filling dumplings, usually involving a protein and a vegetable. In this recipe, I use ground pork and Chinese chives, an iconic duo with an umami hit from the pork and a mild garlicky flavor from the chives....
Making brown butter is a simple step that adds tons of flavor and helps achieve that signature chewy blondie texture. Once you master the brown butter, everything mixes up easily without a mixer or any special equipment. This recipe makes enough for a crowd, but you could also halve the recipe and bake it in an 8-inch square pan for 25 minutes if you’re ever looking to make less blondies (hey, it could happen)....
The traditional filling of chocolate or cinnamon is swapped for spiced pumpkin butter for a seasonal delight. Plus, leftover babka makes fabulous French toast or bread pudding. What Is Babka? Babka is a sweet, enriched yeast bread that is rolled out and spread with a sweet filling before being twisted into a loaf, baked, and finished with a sweet syrup. Babka originates in Jewish communities of Eastern Europe and is a popular treat in Israeli cuisine....
What Is Red Flannel Hash? Red flannel hash is just corned beef hash with the addition of beets. It’s traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth. Isn’t it gorgeous? So so good too. My new favorite way of eating beets. To make it, cook some onions in a large skillet (I use a cast iron frying pan)....
