My friend George R patiently explained to me how he made it, and how much he loved it. The light in his eyes when he was talking about it should have been a clue. Yet all I could think of was, why would anyone want to cook grapefruit? Well friends, the answer is the same for why someone would want to eat hot cereal instead of cold. It tastes good!...
What Exactly Is a Brookie? The components are simple enough—chocolate chip cookie dough mashed together with brownie batter to make a hybrid cookie/brownie baked treat. You usually find them in one of three forms: baked into bars like brownies, baked in mini muffin cups, or pressed together into cookies, as I’ve done here. How To Make a Brookie For my version, I wanted to ensure that the cookie and brownie portions both maintained their integrity without one becoming too much like the other....
How do you cut butternut squash? Don’t be scared. It’s really not that bad, and I’ll walk you through how I prep butternut squash, which you can use for this recipe and so many others. First, I cut the ends off the squash so you have two flat surfaces. Then, I stand it up on the larger flat edge. Use a pairing knife to carefully slice the outer skin off the squash in a downward motion from top to bottom....
Usually she used elbow macaroni pasta, because usually a small bowl of tomato pasta would be served alongside tuna macaroni salad, our standard Catholic fish-on-Fridays family meal. Mom would just make extra macaroni and stir in the tomato sauce for it. She did this because my dad requested it, and he wanted it because that’s what his mother in Minnesota used to make for him (back in the 1930s and 40s)....
Usually when a fragrant and ripe melon is ready to be sliced up, big pieces to nosh on are all I need for a sweet and nutritious treat. However, I’ve been venturing out and incorporating it to my smoothie routine. If you haven’t tried adding cantaloupes to drinks, you’ve been missing out. The fruit is naturally sweet, with honey notes. To add dimension to the smoothie, I add some tart plain Greek yogurt and bananas for creaminess....
Weird because most of us who bake are used to mixing dough ingredients together and then plopping them in the oven. With a pâte a choux dough, you essentially half cook the dough first, by adding flour to boiling water and butter, and stirring like a madman until you have a ball of dough the consistency of play-dough. Then you mix in eggs and then the dough goes in the oven, where it puffs up as the water in the dough turns to steam and expands into air pockets....
No worries, I won’t spoil your game day fun. I’ll just add to it with all these amazing recipes perfect for cheering on your favorite team. Don your game day attire! Break out the face paint and foam fingers! Load up your kitchen with snacks, chili, and all the finger foods. It’s time to support your team win or lose and what better way to celebrate or sulk than with a spread so big you can enjoy the leftovers for the rest of the weekend!...
These Chicken Fajita Stuffed Peppers are much lighter, but big on fajita flavor. These peppers are easily customizable if you like them cheesier, spicier, or however you like! The leftovers store perfectly for quick dinners over the next few days, or even packed up for lunch. This recipe isn’t hard by any measure, but there are a few tricks to making the best stuffed peppers possible. What Are Poblano Peppers?...
Suzanne perfected the recipe, especially for cooking over the brazier, and since she had the only home for miles around with a cement floor, a tin roof, and good water, she would often play hostess to nearby volunteers and serve them this chocolate cake (usually sans frosting). Once Suzanne returned to the States, she then spent months of trial and error, and several burnt chocolate cakes, to adjust the recipe for the best chocolate cake (oven-cooked with layering and frosting)....
Not sure where I first heard of this variant on chicken salad, but I’ve been making it for years. Presumably it originated in the Caucasus Mountains, which is where the Circassians live. I’ve net yet met a Circassian, although I suspect they may be something like an Armenian. Or not. Who knows? What I do know is that there are plenty of recipes for this dish out there, but what ties them all together are walnuts, garlic, paprika and poached chicken....
Since this is a classic braised recipe (meaning that majority of the cooking is in liquid in the oven) there is very little chance of the meat drying out and the dish ends up as a classic one-pot dinner. The time on this recipe might seem daunting since it takes over an hour from start to finish but remember that almost all of it is hands off. That said, I usually save Chicken Provencal for the weekends, so I don’t feel rushed and let the braise do its magic in the oven....
These cranberry meatballs are particularly fun, in that they are sweet, sour, spicy, and savory all at once. Cheerful little flavor balls in a festive, candy-red cranberry glaze. Yum! I can say that because I made 6 batches working toward this final recipe, and I think I personally ate most of them. I’m using naturally lean and mild ground turkey which needs all the help it can get. So with these meatballs, I’ve herbed them up a bit with thyme and fennel seeds, and folded in some ricotta cheese and milk-soaked torn bread to help make them tender and soft (but still sturdy enough to pick up with a toothpick)....
WHO NEEDS THAT CRUST ANYWAY? I don’t know about you, but when I’m making a big breakfast or brunch recipe to feed a lot of people, I don’t want it to take me all day long to make! If you are making a traditional quiche, the most time consuming part is usually the crust. Making a crust can be intimidating and I feel like it never quite turns out how you want it....
You can harvest one in November and still find it perfectly good to eat in February (as long as you store it in a cool, dry place). For the last month I’ve had a hankering for curried squash soup. And for the last month, the squash I picked out for this purpose has been greeting me from the kitchen counter every morning. Well, the stars finally fell into proper squash soup making alignment and the result was this lovely curried squash soup....
But the truth is, many common cocktail syrups are easy to make from scratch, and there’s something satisfying about knowing you can have them—homemade—anytime you like. Take grenadine. If you look at the ingredient list of the mass market versions commonly sold online and in shops, you might wonder: why do I need a syrup with artificial flavors and food dye? And the honest answer is, you don’t! Grenadine at its most basic is a syrup made with pomegranates, sugar, and maybe an additional flavor or two for complexity....
One Pan Not only is this easy lemon chicken light, refreshing and tasty, it also so quick to prep. All you do it zest a lemon and prep the brussels and cauliflower. Make a quick paste and season the chicken. You can use a sheet pan or an oven safe skillet. We like to sear the chicken on the stove to lock in the juices before transferring to the oven to bake....
Steel-cut oats normally require a good ten to twenty minutes of stovetop simmering to render them creamy and soft. This is worth the effort for a fantastic bowl of oatmeal, but let’s be real here: not many of us have that kind of time in the morning. Overnight oats, on the other hand, only require you to mix the oats with water and let them hang out together in the fridge overnight....
A hefty pork shoulder is slathered with a rub of fennel seeds, pepper, thyme, rosemary, and garlic and set to marinate for a day or two in the fridge. It is then nestled in a bed of sliced apples and onions, first browned on high heat in the oven, and then covered and allowed to cook low and slow, until it is almost falling apart. You don’t need a knife to eat this slow-roasted pork shoulder....
