“I have been cooking ever since I could see over the stove, but needed to get stuck behind a desk to inspire me to cook professionally,” says Emily Peterson. As a birthday present to herself, she enrolled at the Institute of Culinary Education in New York, and has never looked ...read more
The success of tamale making depends on assembling the right steamer. Select a container with a lid that is large enough to easily hold all tamales, and use a stainless steel steamer rack, steamer basket or a Chinese metal or bamboo steamer, making sure that the water does not ...read more
Once you’ve discovered how easy it is to make a great tomato soup, you’ll wonder why you ever bought canned. For party flair, use mini cutters to cut sliced bread into shapes (stars, footballs, snowflakes, or simple triangles), which you can toast and float on top of the soup. ...read more
Pale lager beer adds the mellow flavors of barley, hops, and malt to a rich vegetable stew. The secret ingredient is quick-cooking tapioca, which thickens the stew and gives it a glistening sheen. ...read more
Blanched almonds give this creamy-crumbly cheese a rich texture. Unbaked, it will be smooth and spreadable. Baking will make it a bit more crumbly, like traditional feta cheese. ...read more
This recipe uses semi-pearled farro, which retains part of the bran, and with it, many of those good-for-you nutrients. Semi-pearled farro usually cooks in 15 to 25 minutes, and it’s very forgiving—it won’t get mushy when overcooked. ...read more
Once you try braised fennel, you’ll be hooked on the rich flavor and tender texture. The quartered bulbs are cooked in a two-step process that calls for browning the vegetables first, then simmering until they yield a tasty broth. Here, the fennel is served over toothsome wheat ...read more
We’ve lightened up Welsh rarebit, a hearty fork-and-knife hot sandwich, by making it with prepared butternut squash soup and adding leeks, which are the emblem of Wales. The result is hearty pub fare that you won’t feel guilty tucking into. ...read more
Sometimes, simpler is better. This basic stuffing will soak up all the delicious sauces and juices of the other foods on your Thanksgiving table. You can jazz up the recipe with 1/2 cup of add-ins, such as chestnuts, chopped nuts, or dried fruit. ...read more
Creamy and mild, French flageolet beans are favored for slow-cooked dishes such as cassoulets and stews, because the beans keep their shape but still have a meltingly smooth texture. Here, flageolets hold their own alongside briny olives and crunchy celery. (If you can’t find ...read more
Chef: Richard Landau of Vedge in Philadelphia. “Here’s a re-imagined answer to the string bean casserole—ugly, brown, and bubbly with a can of soup for its sauce. This new, light approach features a Spanish crumble called picada. It’s a great seasonal touch and just enough to ...read more
Chef: Stuart Reiter of True Bistro in Somerville, Mass. “Until moving to New England, I did not realize the great variety of textures and flavors in heirloom winter squash. Blue Hubbard squash is my personal favorite for this dish, but any large winter squash can and should be ...read more
For an hors d’oeuvre version of this dish, stuff button mushrooms with a spoonful of the millet filling, and bake 10 minutes. In addition to saucepan cooking directions, we’re including instructions for cooking millet in a rice cooker, which yields soft, fluffy results. ...read more
Marlene Ulisky, of Sebastian, Fla., loves making these bite-size appetizers for parties: “Once someone tastes them, they will be back for more!” To keep the baguette slices crisp, assemble just before guests arrive. ...read more
This tender cake brings out the sweet side of fresh summer corn. ...read more
The bright hues of saffron rice, green onions, and pomegranate seeds give this dish its name. Cooking the rice like pasta —in a large pot of boiling, salted water—cuts cooking time and helps keep the grains from sticking together in the finished dish. ...read more
Chickpeas and vegetables get baked into zucchini shells with a crunchy topping. ...read more
For an easy, elegant way to enjoy oyster mushrooms from the farmers’ market, this bowl is the ticket. Leftovers can be eaten as a cold salad the next day. If you can’t find tamari-flavored roasted pumpkin seeds, use roasted and salted pumpkin seeds. ...read more
A touch of Dijon mustard flavors these potatoes so you need less salt. ...read more
To achieve the best possible texture, both celery and potatoes are steamed for this salad. ...read more
This take on eggs Florentine uses a lemony parsnip purée instead of richer Mornay or hollandaise sauce. ...read more
Masa harina, the corn flour used to make tortillas and tamales, holds these sausages together. The mixture can be shaped into patties or links and refrigerated three days or frozen up to six months. ...read more
Former pastry chef Ellen Arpino started making her own pizza at home after moving to an area that didn’t have a decent pizzeria. “One night, I made caramelized onions and sautéed mushrooms, and thought some Gorgonzola would make a perfect white-style pizza. The arugula took the ...read more
Yes, you can carve a roast this Thanksgiving! Our seitan roast pairs well with all the tasty trimmings of the holiday--and makes great leftover sandwiches, too. ...read more