Serious Eats
12 Brussels Sprout Recipes for Thanksgiving

A platter of Brussels sprouts is a great addition to a Thanksgiving spread, and these recipes, from simple roasted sprouts to a creamy gratin, will have even the most die-hard sprout-haters coming back for seconds.
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Food52
The Absolute Best Way to Cook Chicken Breasts, According to 4 Chefs

The Absolute Best Way to Cook Chicken Breasts, According to 4 Chefs

My mother never cooked us chicken breasts when we were growing up, but there were always bone-in, skin-on chicken thighs in the freezer for bubbling soups and stews, or crispy fried chicken. The only time we ever had breast meat for dinner was in samgyetang, whole rice-stuffed Cornish game hens boiled with garlic, ginseng, and jujubes (Korean dates). But even with that rich golden broth, the breast meat was much stringier and blander than the thigh and leg meat, so you’d have to eat it with a small dish of salt and confetti-gray McCormick black pepper for dipping, then quickly follow up with a swig of water because you were probably choking, it was so dry.

“Chicken skin is fatty and savory and delicious. Cooking meat on the bone yields a juicier bite,” says Josh Cohen, our test kitchen director. “If you take away the skin and the bone, you take away some flavor, texture, and moisture. There’s higher risk of the meat tasting bland or drying out.”

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The World’s Healthiest Foods
From the kitchen: Tips for Preparing Onions
Cut onions into 1/4-inch slices to cook them evenly and quickly. Let them sit for at least 5 minutes to help enhance their health-promoting benefits. While many people love to eat onions, most dread cutting them since this process usually brings a …

Food52
Our 13 Best Salads—Because Every Thanksgiving Needs a Salad

Our 13 Best Salads—Because Every Thanksgiving Needs a Salad

We might associate Thanksgiving with comforting, creamy green bean casseroles, mountains of mashed potatoes, and turkey smothered in gravy. (Not to mention slices of both pumpkin and apple pie.) And those are all well and good—but the very best Thanksgiving tables have something leafy or green to balance out our plates.

And it doesn’t just need to be a pile of lettuce. Your Thanksgiving salad can come in all shades and shapes: shaved Brussels sprouts, roasted fennel, tart green apples. Here, I’ve combed through our salad selection and picked out 13 of my favorites to add to your feast.

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The 5 Best Ways to Store All of the Leftovers in the World (& Then Some)

The 5 Best Ways to Store All of the Leftovers in the World (& Then Some)

I get a deep sense of satisfaction from winning at a game of fridge Tetris. When my pantry looks like a styled Container Store photo, I’m at my most peaceful. Catch me in the 30-minute window after I’ve returned home with groceries and you’ll wonder if my evil twin has stepped in, as I refuse to answer any of your questions while determinedly constructing a fridge-door-shelf tower of jam, kimchi jars, and several bottles of the same type of mustard.

Which essentially makes the day after Thanksgiving my food-storage Super Bowl. I train all year for it. I scour shops for deals on the sorts of fancy-looking glass containers that make me feel like I’ve got my life together. I save all viable lidded jars from my great brigade of weekly groceries. I practice new stacking techniques my mother feverishly texts me about (where did you think my obsession really came from?).

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Simply Recipes
Pecan Pie Bars

Pecan Pie Bars
Pecan Pie Bars are easy to make for the holidays, easy to transport, and even easier to eat. They’re just like pecan pie, but no need for the knife and fork!

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Pressure Cooker Taco Soup

Simply Recipes
Pressure Cooker Taco Soup

Pressure Cooker Taco Soup
Pressure Cooker Taco Soup for dinner! Topped with crushed tortilla chips, chopped onions, sour cream, and fresh cilantro, you get the flavors of a crispy taco in every bite.

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Food52
The Italian-Style Marinated Vegetables You'll Want to Eat on Everything

The Italian-Style Marinated Vegetables You’ll Want to Eat on Everything

We’re partnering with Lagostina to celebrate the Italian Sunday dinner with stories, recipes, and videos about this special family tradition. Here, Nick Perkins—chef and owner of Hart’s and Cervo’s in New York City—shares a simple, make-ahead recipe inspired by his grandmother’s cooking.

Food was a big part of my life growing up in Chicago. We always sat down for meals; long dinners were the norm in our family. My mom’s side of the family is Italian, so she cooked a lot of the food that she grew up eating. My dad also did a lot of the cooking and spent a lot of time with my grandmother, really learning and documenting her recipes.

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Simply Recipes
Simply Recipes 2018 Meal Plan: November Week 2

Simply Recipes 2018 Meal Plan: November Week 2
Here’s your meal plan for November Week 2! We’ve got chili con carne, chicken parm, lentil dal, and more!

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Sweet Potato Casserole with Marshmallows

Sweet Potato Casserole with Marshmallows
Sweet potato casserole topped with gooey marshmallows! Have you ever made this holiday classic? You should! Roast the potatoes first—it deepens their flavor and makes them easy to peel.

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Food52
Surprise! Your New Favorite Apple Dish Isn't a Pie or Cake

Surprise! Your New Favorite Apple Dish Isn’t a Pie or Cake

Psst, apple lovers—over here! We’ve got some contest news you’ll want to hear.

When we first kicked off our latest contest, Your Best Recipe With Apples, we asked you for “sweet, savory, tangy, unpredictable, and everything in between.” And boy, did you deliver. Of the many, many submissions we received, more than half were for sweets, but an impressive 40% of the bushel were for savory dishes.

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Whatever Happened to Boston Cream Pie?

Whatever Happened to Boston Cream Pie?

A very reliable indicator of a successful recipe is whether it’s endured through generations. Classic recipes that have stood the test of time bear the stamp of approval of thousands of cooks and bakers—the culinary equivalent of great music. We’re still playing the Rolling Stones today for good reason!

But some recipes, despite their enduring nature, get a little lost in the shuffle as time goes by. Case in point: Boston cream pie. It hasn’t disappeared altogether, but it’s nowhere near as prevalent as similar vintage (and geographically-niche) recipes, like St. Louis butter cake or Key Lime pie.

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Serious Eats
15 Sweet Potato Recipes for Thanksgiving That Are Just Sweet Enough

Roasted, mashed, pie’d, even grilled—Thanksgiving sweet potatoes are good for so much more than casserole (though, yes, we’ve got a casserole, too). Here are 15 of our best recipes, all perfect for the holiday table, to showcase the versatility of the sweet potato.
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Cranberry Apple Sangria

Simply Recipes
Cranberry Apple Sangria

Cranberry Apple Sangria
Make this Cranberry Apple Sangria for the holidays! It’s infused with orange liqueur, cloves, vanilla, and cinnamon. You can also warm it up and turn it into a mulled wine.

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Serious Eats
19 Thanksgiving Desserts That Aren’t Pie

We love pie, we really do, but sometimes it takes a perfect oatmeal cookie or slice of rich brown butter carrot cake to kick our Thanksgiving sweet tooth. These 19 recipes do the trick.
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Food52
Pumpkin Pie Gets a Creamy, Nutty Upgrade From This One Ingredient

Pumpkin Pie Gets a Creamy, Nutty Upgrade From This One Ingredient

As an unapologetic choco-holic, I’ve always been a little disappointed at Thanksgiving. Nothing against pumpkin or pecan pie—I always save room for a slice of both. But when it comes to dessert, the flavor I’m most thankful for is chocolate.

I wanted to add a chocolate element to this year’s dessert table, but without adding a whole new dessert. So, I decided to give a chocolatey twist to a classic.

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Crispy Air Fryer Chickpeas

Simply Recipes
Crispy Air Fryer Chickpeas

Crispy Air Fryer Chickpeas
These Crispy Air Fryer Chickpeas are made for last-minute holiday guest appearances. They’re quick to make and are best served as soon as they’re made. Season them up however you like and in ten minutes you’ll have a crunchy, savory snack ready to go.

Continue reading “Crispy Air Fryer Chickpeas” »

Food52
Is Brining a Turkey Actually Worth It?

Is Brining a Turkey Actually Worth It?

The great roast turkey debate is: To brine or not to brine? In my family, we take this one step further: To dry brine or to wet brine? That is, to season with salt Judy Rodgers–style or to soak in a saltwater solution. Both take place a day or more before roasting and both, theoretically, accomplish the same goals: reducing moisture loss (dry turkey, begone!) and yielding a flavorful, well-seasoned bird.

Is all this trouble actually worth it, though?

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