We’ve partnered with the National Frozen & Refrigerated Foods Association to share holiday-ready hacks straight from the freezer aisle that’ll help you cut down on prep, cook time, and food waste this season.


I love everything about the winter season: the twinkly lights; warm, crackling fires; Christmas carols on the radio; classic holiday movies with my kids. It’s also one of my favorite times of year to open up our home and have people over—whether it’s for snacks and drinks or for a full sit-down dinner.

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* This article was originally published here

Adeena Sussman’s Green Shakshuka with Crispy Latkes

Shakshuka with mixed greens, herbs, onions, garlic, and spices—and eggs that cook right in the pan. Make it for dinner with crispy latkes, and eat the rest for breakfast the next day!

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* This article was originally published here

Weekend Reading, 12.7.19

Weekend Reading | The Full Helping

It was a spectacular week of recipe fails around here, which is why I haven’t had anything to post. Not just recipes that needed fine tuning, mind you, but real duds.

It was frustrating. Needless to say, I reacted by bearing down and retesting everything, which only resulted in repeated failures. Finally, I decided to take a real break. I took the end of the week and the weekend off from cooking, assembling simple stuff and focusing on my baking adventures instead.

I’m not unaccustomed to periods of being uninspired in the kitchen. The past few month have been an especially long stretch. I started to feel reluctant about cooking during the end of my clinical internship, and I haven’t quite gotten my energy for it back since passing my exam in September.

It’s not really about effort, since I’ve been baking up a storm and loving that. It’s more about limited creativity and enjoyment. Baking soothes me right now because it allows me to immerse myself in a predetermined process. It’s work, but I don’t have to make decisions as I go. Cooking is intuitive, and for whatever reason, I’m totally out of touch with my culinary intuition at the moment.

I mentioned all of this on Instagram, and I was grateful to get a lot of validating responses. Cooking can be so wonderful and rewarding, but it’s important to talk about the fact that it can be a drag, too. It’s frustrating to put time and effort into preparing a meal from scratch, only to end up with something that you don’t want to eat. Not to mention the regret of having wasted ingredients.

One reader pointed out to me that cooking is often assumed to be intuitive and easeful if you have a knack for it, when it fact it goes through periods of being stagnant and difficult like anything else. I’ve definitely found this to be true, and the stale periods have gotten more pronounced since cooking became part of my job.

If I’ve learned anything through recipe development, it’s that creativity goes through natural phases, and it really can’t be forced. There are lots of things that I can muscle through when I’m unmotivated, but creative work isn’t one of them. So, I’ll allow my mini-pause to last as long as it lasts. I hope you’ll all be OK with more “assemble-and-eat” recipes and baking recipes than usual 🙂

Last week, I wrote about advent as a season of remembering that life exists on a spectrum with both suffering and joy. That lesson was driven home for me, albeit in a small way, with my cooking experiences this week. The struggles, I know, will make way for deeper appreciation once I’ve found my flow in the kitchen again.

Happy Sunday, friends and food lovers. Here are some recipes and reads.

Recipes

So impressed with the flaky layers in Valerie’s vegan biscuit pot pie!

I love the simplicity and flavors of Lisa’s vegan bombay potatoes.

Red cabbage is one of my favorite vegetables: I love that it’s available nearly all year round, inexpensive, and so nutritious. And this looks like a lovely, fresh winter salad to use it in.

A nutritious recipe for vegan cauliflower steaks with lentils and romesco from my friend Cadry.

Finally, I can’t stop staring at Marly’s spectacular vegan apple pie.

Reads

1. An interesting read on the necessity and difficulties of removing carbon dioxide from our atmosphere.

2. I love seeing mainstream coverage of vegan holiday recipe and entertaining ideas.

3. I was concerned to learn this week that work requirements have changed for SNAP (the Supplemental Nutrition Assistance Program, sometimes referred to as food stamps) recipients. Hundreds of thousands could lose access to the program.

4. New reporting on how social media use may be associated with disordered eating in young people. Good motivation for those of us who use it in a professional capacity to reflect carefully on the images and words we’re sharing, and I’ve taken it to heart.

5. Via the New York Times, one mother’s process of advocating for an autism diagnosis. I thought it was a touching meditation on the intuition that parents develop about their children and what’s going on with them.

I wish everyone a restful Sunday night. And hopefully this week I’ll have some food to share. Even when cooking is hard, I need to eat, and I’m my best self when I’m eating things that give me pleasure! Till soon.

xo

The post Weekend Reading, 12.7.19 appeared first on The Full Helping.

* This article was originally published here

Glazed Baked Ham

Glazed Baked Ham

Glazed Baked Ham is so easy and delicious! Choose from two different glazes, both with honey. Baked ham is a great way to feed a crowd during the holidays.

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* This article was originally published here

Panettone

Panettone

Make the holidays extra special with a homemade loaf of panettone. This enriched Italian Christmas bread—dotted with rum-soak dried fruit, citrus, and almonds—is easy to make at home with the time-saving tip of letting it rise overnight in the refrigerator.

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* This article was originally published here

Rinse broccoli under cold running water. Cut florets into quarters for quick and even cooking. Be sure to enjoy the stems and leaves of broccoli; they provide a good balance of flavors. Peel the broccoli stem and cut the stem into 1/2″ slices. To …

* This article was originally published here

A few days ago, at Five Two’s first birthday party, my coworkers and I were talking about our plans for the holidays. Mine, for the second year in a row, are: hibernate and, ahem, that’s it.

Ok, so I’ll do yoga. Drink hot cocoa. Do yoga while drinking hot cocoa. Cook something I haven’t cooked before (like sheet-pan mac and cheese and braised chicken with salami and railway omelets). Watch something I haven’t watched before (like Succession and Stranger Things and You). Go for a walk. Go to sleep early.

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* This article was originally published here

A No-Knead Bread for When You're Ready to Join the Sourdough Club

We’re partnering with Miele to help you Cook Smarter with simple yet delicious recipes where the technique makes all the difference. Here, we’re sharing our tips for making no-knead sourdough bread (yep, there’s steam involved!) at home, for beginners and pastry pros alike .


The words “homemade sourdough” can strike fear in the hearts of even the most seasoned home bakers. But for some bread-baking obsessives, it represents something else entirely: a quest not unlike the Holy Grail. To create a sourdough loaf at home with an open, almost-sticky crumb, and a crackly golden exterior is a task that’s both wildly simple and incredibly complicated.

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* This article was originally published here

How Often, Really, Do You Follow This Recipe Instruction?

“Roughly chopped parsley, for garnish.”

In a recipe’s ingredient list, this line is, without a doubt, the one I always skip. Even in Karen Palmer’s eggs in purgatory—a fiery, comforting “cross between an arrabbiata, known for its chile flakes, and puttanesca, with its briny caper and anchovy flavors.” It’s telling that nowhere in her detailed headnote (the introductory monologue that often precedes a recipe’s ingredients) does she explain why the parsley is there; the only context we get is the clause after the comma in the ingredient’s listing: “for garnish.”

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* This article was originally published here

The Slow-Cooked Legacy of Grandma's Country Captain Chicken
The Slow-Cooked Legacy of Grandma's Country Captain Chicken

Good food is worth a thousand words—sometimes more. In My Family Recipe, writers share the stories of dishes that are meaningful to them and their loved ones.


A Lowcountry dish by way of East India, Country Captain Chicken was my grandmother’s go-to in the 1940s and ’50s, when recipes for it popped up regularly in Junior League and community cookbooks. My grandmother, Helen Utley—who passed away when I was 12 years old—was so captivated by the flavors and comforting gravy-like sauce that she borrowed the recipe from a friend and put it into regular rotation at her dinner parties.

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* This article was originally published here

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