This mac-n-cheese casserole is everything a mac cheese should be—rich and cheesy—and includes a healthy sprinkling of broccoli florets. Broccoli has two great loves—cheddar and black pepper—of which this dish takes full advantage. It’s like broccoli cheddar soup, but in mac cheese form. Enjoy! Stir in the dry mustard, paprika, nutmeg, black pepper, Worcestershire sauce, and 1 teaspoon of salt. Add more salt and pepper to taste. Broccoli Cheddar Soup from Heidi of 101 Cookbooks

The trick to delicious brussels sprouts is to not overcook them. The minute they are overcooked they turn bitter. Cooked just right brussels sprouts are still a little crunchy and have a wonderful nutty flavor to them. Remove the sprouts with a slotted spoon to a bowl of ice water for a minute to shock the brussels sprouts and help them retain their bright green color. Remove them from the ice water and cut the sprouts into halves....

Now that I’m an “adult” I rarely indulge in a candy bar—my tastes have shifted to dark chocolate and away from super sweet confections. And while I’m fine with eating a few squares of chocolate as a treat, I find myself wishing there were more affordable candy bars available that would please my grown-up palate. Then I discovered Snickers dates on Tiktok. Talk about a game changer. What Are Snickers Dates?...

Before you pick up the phone to order takeout, let me show you one of my favorite quick and satisfying meals. It’s a skillet pasta dinner and it only takes about 30 minutes to pull together. This pasta with chicken sausage dish is my go-to dinner when I need an easy dinner. All I need is a bit of oil and 5 basic ingredients: chicken sausage, pasta, marinara sauce, spinach and cheese....

The most well-known schnitzel is the Wiener schnitzel, arguably Austria’s national dish. It’s made with thinly pounded veal, breaded with a distinctive undulating crust, and is, at the very least, the size of a dinner plate. All it needs is a spritz of lemon juice to finish it off. Inspired by the flavors, textures, and techniques used to make Wiener schnitzel, I’m focusing my sights on chicken. Chicken schnitzel is made by pounding chicken breasts until 1/8- to 1/4-inch thin, breading them in fine breadcrumbs, and frying them until golden brown and crispy....

Graham cracker crumbs are mixed in with the peanut butter to give the base structure and crunch. For a Passover substitution for the graham crackers, we use either ground up toasted matzo, or ground Passover crispy cereal. Confectioner’s sugar and a little honey provide the sweetness in the base. When observing Passover we make our own confectioner’s sugar by grinding granulated sugar with potato starch. This recipe makes a delicious confection (a cookie?...

At some point, I feel like every person on the planet should experience the satisfaction of peeling off a thin layer of semi-hardened chocolate ganache with their teeth before shoving an absurdly large hunk of soft, chocolate sponge cake and whipped cream into their mouth. If you haven’t had a similar soulful experience yet, we need to change that, because this might be one of the few throwbacks to childhood that won’t make you cringe....

The One Kitchen Tool That Elevates My Baking It’s important for you to know the skill of the baker that wrote the recipe: I’m not an expert baker. It has never been my forte and baking causes me the most grief. But I like the challenge! One trick that truly does make baking easier for me: Use a kitchen scale to weigh the ingredients. Seasoned and professional bakers know this and don’t often mention it because it’s second nature for them....

You boil crab and corn together in a large pot, and liberally season it all with Old Bay seasoning. The contents of the entire pot would be emptied out onto newspaper in the center of our table, and we’d dig in, making a huge mess in the process but enjoying ourselves immensely. It’s a classic combination of flavors that translates well into so many things, including deviled eggs! What Is Old Bay Seasoning?...

If you like this recipe, you have to try our dairy-free cubed chicken breast casserole and our dairy-free chicken thigh and broccoli casserole. They’re both dairy free and full of creamy deliciousness! Creamy + Dairy-Free Don’t you worry, this creamy chicken casserole lacks nothing in the creamy department! We keep it dairy-free by using mayo, and you can even get an egg-free mayo if you are avoiding eggs. We love Primal Kitchen Egg-Free Mayo....

Occasionally, I add vegetables, but the comfort food really is in the polenta base. In my book, there’s nothing quite as satisfying. How to Make Creamy Vegan Polenta Of course, if you’re looking to make creamy polenta and you’re vegan, some items have to change. Cheese is out of the question. You could use vegan butter and cheeses, but I rarely have those items on hand since I don’t always cook vegan....

Lima Beans Vs. Butter Beans Are butter beans and lima beans the same thing? Some may say there is a difference in flavor, but butter beans and lima beans are considered the same type of legume. The only difference is their size! Butter beans are larger in size. I prefer dry legumes instead of purchasing canned or frozen products. If you choose a frozen option, they may take less time to cook because they are precooked....

This comes from a tip from a reader, who heard about it from Jacques Pepin. Just take leftover skin from your Thanksgiving turkey, place it fat-side down on a baking sheet, sprinkle with salt and pepper, and bake until crispy. Oo la la, this is good! Bake at 375°F until well browned and crispy (5-10 minutes if already cooked, longer if starting out raw).

Occasionally my mom would indulge us by tossing in a handful of chocolate chips, which, at that young age, was just about the most exciting thing ever. In my naive little breakfast world, I was happy. But as I grew up, I was introduced to a whole new world of adult pancakes—recipes that broke away from the standard, super-sweet trap of maple syrup and celebrated the flavor of the pancake itself, something I’d always held in the highest regard....

Video: How to Make Dump Cake From Scratch What Is a Dump Cake? Classic dump cakes, my mom’s included, were made with canned pie filling, a box of dry cake mix, and melted butter. The ingredients were dumped into the pan—fruit first, then cake mix, followed by the melted butter. No mixing; just layer and bake. The whole thing came out of the oven resembling something between a cobbler and streusel....

This eggplant terrine is a perfect dish for summer entertainment—layers of roasted eggplant, Mozzarella cheese, red pepper and parsley, chilled in a terrine form, and covered with a gazpacho-like sauce. Broil for 15 minutes, turning occasionally, until the peppers are blistered and black on all sides. (You can alternatively blacken the peppers directly over the open flame of a gas cook-top, holding them and turning them with tongs.) Place them in a bowl and cover the bowl with a plate....

But have you ever heard of the French martini? Put your vermouth down, this isn’t a dry, stiff-collar cocktail. Instead, the French martini is a sweet-tart concoction made from vodka, black raspberry liqueur Chambord, and pineapple. Although an eyebrow-raising list of ingredients at first, the resulting drink is actually very tasty, and it’s worth mixing up as your pre-dinner cocktail tonight. Adding a Splash of Pineapple Juice into Your French Martini The French Martini is made up of only 3 ingredients: vodka, Chambord, and pineapple juice....

The trick is to embrace the whole omnivorous experience, layering up ingredients to maximize the wow factor and flavor hit of your dishes—here’s how I do that at home. Learn the Difference Between Indirect vs. Direct Grilling With a little fire-knowledge you can literally cook anything on your grill. One key skill is learning the difference between direct and indirect grilling. It’s the linchpin to success. With direct cooking you put your food directly over the fire so it cooks hotter and faster, and with indirect cooking the food is off to the side of the heat, cooking more gently for longer....

For me, it’s thick, fluffy consistency makes it my preferred icing for sheet cakes and cupcakes, as it lends itself well to piping, decorating and filling pastries. What is German Buttercream? During my six years of living in Germany I never heard the term “German Buttercream,” being used. However, the custard base for this recipe is similar to the Bavarian custard used in many desserts from that region. Shirle O....