Warm up mornings with a fresh casserole
On a cool, crisp morning, it’s hard to beat an exciting twist on a breakfast classic. This French Toast Casserole is crisp on top while soft and moist in the middle, coming fresh out of the oven with the aroma of maple syrup and pecans that will have the whole house eager for a bite. It’s easy enough to make fresh in the morning but can also be prepared the night before — so all ... READ MORE
Sauce for chewy, savory-sweet noodles
Scallion oil noodles, a popular Shanghainese dish, are springy wheat noodles dressed with scallion-infused oil, savory soy sauce, and sugar for balance. We slowly simmered scallion whites and thinly sliced shallot in peanut oil to draw out their aromas, with thin strips of ginger added for freshness. Dark soy sauce, light soy sauce and sugar added to the scallion mixture helped form a ... READ MORE
Some unique appetizers for the holidays
As the holidays approach, add these appetizers to your entertaining repertoire. Parmesan Crisps, below, are available in grocery stores, but they are easy to make and can be prepared a week in advance. Homemade ones taste so much better, and leftovers are great on salads, soups, or with slices of pear for a little snack. In addition, Baby Brie and Fig Pies are an easy, fast appetizer... READ MORE
A simple summer salad of tasty tomatoes
If you’re an avid gardener and have been blessed with a bounty of ripe tomatoes, a simple summer salad is a great way to make the most of (and use up) this garden favorite. Salting the tomatoes before mixing them into the salad brings out their juices, which make a base for the dressing. There’s also no need to peel homegrown tomatoes here, because their skins are usually thin and... READ MORE
Sweet potatoes, kale make a filling salad
For your next healthy meal, lean on a versatile ingredient like sweet potatoes as a key ingredient in this Sweet Potato Power Salad, a light yet filling solution that can feed the whole family. Easy to add to a variety of recipes to enhance flavor and nutrition content, sweet potatoes can be used in sweet, savory, simple or elevated recipes. Plus, they can be prepared on the stove,... READ MORE
One-pan chicken dinner inspired by Peru
Who knew one sheet pan could provide so much depth in flavor in one dish? For this recipe, before you get everything together on the pan, start with the marinade in a blender. The marinade features refreshing mint, herby oregano and pungent garlic. It also gets a subtle earthiness from cumin and smoked paprika, plus a little kick from half a habanero chile, and brightness from lime... READ MORE
Southern Spain’s best-kept secret recipe
Espinacas con Garbanzos is a hyper-regional dish native to Seville with strong Moorish influence. It’s a substantive dish that’s full of flavor. Briefly simmering canned chickpeas (uniformly tender, well-seasoned and convenient) in a combination of chicken broth and chickpea canning liquid tenderizes them and infuses them with savory flavor. A picada (a paste of garlic and bread... READ MORE
Pair tender cutlets with a bright sauce
These sautéed, super-thin chicken cutlets are easy to make and look so good, they evoke the feeling of an evening out. Paillard is a French term that refers to boneless meat that has been pounded thin to tenderize it and help it cook faster. In this recipe, we halve boneless chicken breasts horizontally and pound them to an even thickness under plastic wrap, so they cook at the same ... READ MORE
A simple, more velvety sauce for pasta
The egg yolks in this dish create a velvety sauce that coats each and every piece of pasta. Heat from the pasta cooks the yolks so that they’re safe to eat, but you need to warm them up slowly or else they’ll curdle and turn into scrambled eggs. How to do it? Add hot pasta cooking water to the egg yolks, a little bit at a time. This slowly raises the yolks’ temperature, gently... READ MORE
Frozen corn makes a delicious cornbread
Adding whole corn kernels to the usual cornmeal in a cornbread recipe makes the cornbread extra good. In this recipe, we puree the corn in a blender (along with buttermilk and enough light brown sugar to make the bread pleasantly but not overly sweet), which makes it easy to incorporate while eliminating tough, chewy kernels. This cornbread is great served with chili and is also... READ MORE
