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Admittedly, pot roast is not a particularly beautiful dish. But when done well, it is a delicious dish — flavorful, succulent, rich and comforting. In short, it’s everything you want for a holiday feast.
After a long day of cooking on Thanksgiving, the last thing you want to do is cook more for the rest of the year’s holidays. This Turkey Divan Casserole is easy to prepare, fast broiling time, and can be easily changed up. If your family is a fan of cheese, add shredded cheese prior to sprinkling with Parmesan cheese. Serve with rice or over buttered noodles, or can be served alone.
Sweet potatoes generally get one of three treatments at the Thanksgiving table.
The first time I ate white chicken chili, it was wrapped in a burrito. And I fell instantly in love.
Like many Jewish holidays, Rosh Hashana — the Jewish new year — is rich with delicious, symbolic foods. Rounds of challah bread, for example, signify continuity, while apples and honey represent wishes for a sweet year to come. Of course, just as important is spending time with loved ones.
BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza!
When I was growing up in Virginia, one of the signs of summer I anticipated most was the appearance of fat green tomatoes on the vines in our garden. We picked them well before they started to blush, dipped the thick slices in egg and milk, dredged them with cornmeal, salt and pepper, then fried them in a skillet.
The classic caprese salad — tomatoes paired with fresh mozzarella and torn, peppery basil leaves — is such a delicious blast of summer.
I have a book in my personal library titled, “How to Lie with Statistics.”
Summertime is burger time. And it’s so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return. What’s the magic ingredient? Fat, of course. Beef burgers are high in fat, which guarantees flavor and juiciness. And because fat enhances flavor, it also makes anything else you put in or on the burger taste better, too. Heartbreakingly, as you decrease the fat content in a burger, its flavor tends to go bye-bye, too. This is a real problem if you want to dig into a delicious burger and still want the blood to continue sailing through your arteries. The solution? Turkey. I know. I know. You’ve tried turkey burgers and it was like eating wet cardboard. Hah! But you haven’t tried my turkey burgers... Let’s start with the basic ingredient — ground turkey. While researching this recipe, I discovered that the labels on ground turkey can be quite confusing. You’d figure that a package labeled “lean” would mean what it says. Weirdly, it turns out that the calories and fat in a 4-ounce portion of “lean” ground turkey can range from 120 calories with 1 percent fat to 160 calories with 12 percent fat (which is as rich as a lean beef burger). As always, it’s best to read labels and not rely on words such as “lean” or “white meat” when looking for healthy choices. Or, better yet, grind your own turkey. Start by buying a small package of turkey tenderloins, the flap of meat that lies just under the breast. As little as a 1 1/2 pounds of turkey tenderloins can be ground to produce six burgers. Cut the tenderloins into 1-inch cubes and freeze them for 30 minutes. Pop them in a food processor and pulse until they achieve a medium-grind consistency. Now we come to the crucial part of the recipe, the part I call Turkey Helper. The blandest and driest of white meats, turkey cries out for flavor and moisture. Happily, any number of vegetables can answer this call, including sauteed onions, bell peppers or mushrooms, shredded raw Napa cabbage, or carrots.
Between the two of them, filmmakers Lucien Castaing-Taylor and Véréna Paravel have explored sheepherding in Montana, auto shops and junkyards in Queens and most recently, the fishing industry in the North Atlantic. Their experimental documentary “Leviathan” is both visceral and gritty, in no way spoon-feeding its audience information, but rather, completely immersing them in the gruesome, often dangerous environment aboard a commercial fishing liner.
Super Bowl Sunday surely is one of the meatiest eating days of the year. But it’s still somewhat surprising the lengths some people will go to push their game day feed over the top. Last year, for example, some enthusiastic carnivores went as far as to build football arena replicas out of deli meats, cheese and bread.
I’m always searching for ways to make a healthier version of risotto, one of my favorite winter Italian dishes.
The beauty of poached eggs is their versatility. Depending on what you pair them with, they can be breakfast, lunch or even dinner.
Much as I love mashed white potatoes, my favorite “potato” is the sweet variety.
Everybody loves French onion soup, and with good reason. Caramelized onions swimming in a rich beef broth flavored with a splash of red wine or brandy and topped with broiled Gruyere cheese? Every warm, gooey mouthful lights up your taste buds like a pinball machine. It’s exactly what you want on a cold winter’s night.
If ever a food needed a brand overhaul, it is salt cod.
The first time I had to test a recipe for steamed fish was back in the ’80s, when I was working in the test kitchen at Gourmet magazine. And truthfully, the very idea seemed preposterous.
This summer I had the misfortune to encounter the Internet culinary sensation known as cookie dough dip.
When it comes to entertaining, I often find that the casual gatherings and impromptu parties outshine more elaborate affairs. I think it’s the combination of a relaxed atmosphere and last minute inspiration.
You can keep your decorated, stained glass, death-by-chocolate, triple-dunked biscotti bombs, or whatever this holiday season’s must-bake cookie will be.
There is no subtle way to say this. This cake screams Christmas.
Here’s the thing about decorating for Christmas. It should be fun. It should be an occasion. It should involve delicious food.
Back during my days at Gourmet magazine, my many duties included teaching cooking classes. I used to tell my students — especially the cooking-impaired ones — that if they made sure to greet dinner party guests with a special homemade drink, they would always win, no matter what else happened that evening.
Everyone knows — or at least every Jew knows — the story of Hanukkah’s origins, the story of how just a tiny amount of oil miraculously burned for eight days. And they know that, in the spirit of that story, Hanukkah is celebrated in part by eating foods fried in oil, such as latkes and doughnuts.