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These mini garlic butter pretzels are easier to handle than the full-sized version! They cook faster and you can pile them up for a party snack or serve them alongside pasta instead of the classic garlic bread. Tips for Shaping Homemade Pretzels To make a pretzel, roll the dough into a thin strand about 12-14 inches long, then make a loop out of it and twist the ends of the dough....

Great for company, and pretty easy to make, especially if you have an extra pie crust all ready to go. If using a store-bought frozen pie crust, preheat the oven to 375°F. Thaw the crust for 15 minutes at room temperature. Poke the bottom and sides of the pie crust all around with the tines of a fork. Place an empty pie pan of the same size inside the crust OR line the inside with heavy aluminum foil, and fill with pie weights—dry beans or rice work well....

And yet, cliché as it is, especially as I say it here from Atlanta, I’ve never had anything quite like my grandma’s fried chicken. It tasted like her personality. Loud. Bold. Brash. And unapologetically so. She was a force in her day, formidably commanding and stern, but equally ready to erupt into good-humored, raspy laughter at the silliness of young children with the love of her life, my venerated granddaddy....

However, its rich, almost luxurious, flavor made it seem like I was partaking in some fancy dessert. Ever since then, I always keep a small jar around, sometimes for bread pudding or smearing over some fresh fruit. But I usually just sneak a small spoonful late at night. What is Nutella? Nutella, the classic hazelnut chocolate spread, was first created by Italian pastry chef Pietro Ferrero in 1946. Since its release, Nutella has become a valued ingredient in crepes, ice creams, and puddings....

When I moved two hours north, away from the Ohio River Valley, I was shocked to learn pepperoni rolls are not universal. They are, in fact, highly regional, with a fascinating origin story. Familiarity with pepperoni rolls indicates you’re from northeast Appalachia, but they’re so good that it’s a shame for them to remain confined to this area. Wherever you live, you deserve pepperoni rolls. Consider this your primer. What Are Pepperoni Rolls?...

We used celery seeds and caraway seeds which work beautifully with the cabbage and pork. By the way, are you aware that the USDA has officially lowered the recommended internal temperature for cooked pork? It’s now 145°F, meaning US raised pork can now sport a little pink on the inside without causing worry. The ultimate cooking time may depend on if you are using pork chops taken directly from the fridge or chops that have been allowed to come closer to room temperature before cooking....

A Classic Italian Gnocchi Recipe To make the best gnocchi, we’ve experimented with various ratios of potato to flour. It took several attempts to achieve what we’ve found to be the perfect ratio: What you want is a minimal amount of flour; too much and the gnocchi will be too dense. The Trick to Making the Best Potato Gnocchi The other trick to gnocchi, we’ve learned, is to use older potatoes, and to bake them, not boil or steam them, so that they get pretty dried out....

Hetty is a food writer and cookbook author, born and raised in Sydney but now living in New York City with her husband and three boys. She is the editor and publisher of the multicultural food journal Peddler and host of its spinoff podcast The House Specials. Her first cookbook, “Community,” sprang from her initial foray into the food business, when she made boxed salads and delivered them by bicycle in her Sydney neighborhood....

Actually I should say “our” garden, as I prep, plant, weed, prune the four sunny garden beds at my parent’s house. Mom harvests, and everyone shares. Which is a good thing, because when you are overloaded with produce you want people to share it with! Things are definitely slowing down in both mom and dad’s garden and mine. Here at the tail end of summer, we both have more green tomatoes than red, but there were still more than enough ripe tomatoes to make this roasted tomato soup....

It’s almost too pretty to eat. But eat it we shall. What Does Romanesco Taste Like? Romanesco is closer in taste to cauliflower than to broccoli, but milder and nuttier than either. How to Prepare Romanesco When shopping, look for heads of romanesco that feel firm and heavy. Brown spots are a sign that the romanesco is a little old; a few spots here and there are fine and can be trimmed off, but try to avoid ones with lots of spots....

After experimenting with my own variations, I made simple changes to this historic recipe. Rosemary Garlic Beer Bread uses self-rising flour, butter, fresh garlic, rosemary, and pilsner, a crisp, refreshing pale lager with minimal hop bitterness that originated in the Czech Republic. It’s a flavorful loaf bread that comes together quickly. This beer bread recipe takes little planning and requires only a few ingredients. You can bake a loaf in under an hour to serve with a hearty beef and bean chili for a weeknight dinner or a vegetarian lentil soup shared with friends for brunch....

Classic Beef Stroganoff . . . but With Chicken! Normally, a stroganoff is made with thin cuts of beef, but to do that right requires some extra prep, and I thought it would be fun to try the classic stroganoff flavors—mushrooms, sour cream, etc.—with chicken. Using a shredded meat from a rotisserie chicken for the sauce is easy, and the finished sauce is almost like chicken pot pie filling, but served over egg noodles....

I actually encourage its barrenness and enjoy being resourceful. Growing up, we often didn’t have a full larder. Many nights we ate canned spiced ham with rice for dinner. Those memories help me to appreciate the value of a full fridge. A Budget-Friendly Meal This Sausage, Pepper, and Potato Bake is such a budget-friendly meal that it’s on heavy rotation in my meal plans, especially towards month’s end. I’m never disappointed when looking for an inexpensive kielbasa sausage....

I used to order sausage, peppers, and onions at a hole-in-the-wall lunch counter in Burbank. You know the type of place—where the big loud guy behind the counter works fast and furious, takes your order (you better know what you want!) and barks back “Sausage, Peppers, and Onions!” to the guys on the line, and within minutes you have a huge roll in your hands, loaded with more sausage and peppers with onions than you think you can possibly eat....

One way to take a quesadilla from snack to a meal is to add some protein, like chicken, beef, or in this case shrimp. First marinate raw shrimp in a little lime juice and chili pepper. Then sauté the shrimp and add it to your jack-cheese quesadilla along with red onion and cilantro. Serve with some sliced avocado, sour cream, maybe another squeeze of lime juice, and you’re set! If you’re really in a hurry you can use already cooked shrimp....

The actual name for this dish in Sichuan cuisine oddly translates to “Fish-Fragrant” Eggplant. Confusing, as this dish has no fish anywhere in it. You see, in Sichuan cuisine there are 23 complex flavors. These range from red-oil flavor, hot and sour flavor, lychee flavor, to strange flavor, and many others. Fish-Fragrant is one of the most celebrated. Fish-Fragrant is a combination of salty, sweet, sour, and spicy tastes that come from ginger, garlic, scallions and fermented or pickled chilies....