Adding whole corn kernels to the usual cornmeal in a cornbread recipe makes the cornbread extra corny. Plus, pureeing the corn in a blender (along with buttermilk and enough light brown sugar to make the bread pleasantly but not overly sweet) makes it easy to incorporate while eliminating tough, chewy kernels. This cornbread is great…
Butterscotch Is the Star of This Sweet Treat
Long before we fell in love with salted caramel, butterscotch reigned. Sure, the hard candies in clear, lidded jars on Auntie’s counter tempt. But it’s the sleek, shiny warm butterscotch sauce swirled into vanilla ice cream that we adore. Ditto for luscious whipped butterscotch pudding and nut-studded butterscotch fudge. Butterscotch typically is made by cooking…
Transform Turkey Leftovers Into a Totally New Dinner
Give leftover turkey new life with these delicious stuffed potatoes. A drizzle of homemade honey-mustard dressing soaks into the hot potatoes, adding tons of flavor. Baked Sweet Potatoes with Cranberries & Turkey Serves 4 Active Time: 30 minutes Total Time: 1 hour Ingredients 4 medium sweet potatoes (about 10 ounces each) 4 tablespoons extra-virgin olive oil,…
With Many Thanks to Clarence
I thought it would be just loads of fun to focus our attention today on frequently asked questions about frozen foods. But first, a little history. Although the practice of preserving food by freezing can be traced back to 1626, it wasn’t exactly practical. Frozen foods looked bad, tasted worse and were more apt than…
Sandwiching the Flavors of Fall in a Whoopie Pie
Autumn is a time for foliage, crisp temperatures, hunkering down, and of course, pumpkin pie spices. On this trip around the sun, our pie spices come in the form of a fall-flavored whoopie pie. Whoopie pie consists of two large, soft cookies sandwiched around a creamy filling. With roots in Pennsylvania and New England, whoopie…
This Colorful, Satisfying Soup Is Perfect for Holiday Get-Togethers
Finally, it’s hearty soup weather. What could be better for family get-togethers over the holidays then bowls of this soul-satisfying soup? Having written two soup books, I never tire of coming up with interesting combinations. Lentils add a creamy texture and substantial fullness. Sometimes I’ll throw a handful into a pot of vegetable soup for…
‘Champagne’ By Any Other Name
Just because it has bubbles is no reason to call it Champagne. Yet that’s what some writers suggest is the beverage to consider for the upcoming holidays. Indeed, using the term “champagne” with a lower-case c will incur the wrath of some French citizens who consider that the word itself must be capitalized and never used generically….
Blueberry Banana Bread Is the Best of Both Worlds
Classic banana bread will never, ever go out of style, although a good banana bread mashup is really hard to beat (think: pumpkin banana bread, zucchini banana bread, and chocolate chip banana bread). To me, the most irresistible of all will always be blueberry banana bread. These two timeless recipes joined forces for one impossibly…
This Sweet, Sour, Spiced, and Boozy Cranberry Chutney Will Carry You Through the Holidays
Tradition has it that a Thanksgiving turkey dinner is not complete without cranberry sauce. Tradition also has it that every November, I find myself scratching my head, trying to reimagine cranberry sauce. I have nothing against cranberries, mind you—nor a sauce, for that matter. I couldn’t imagine the holiday table without a heaping bowl of…
The Ultimate Guide to Chicago’s Italian Beef
By Nick Kindelsperger From Chicago Tribune Chicago–At last, the Italian beef is having a moment. While deep-dish and Chicago-style hot dogs long ago achieved national fame, the Italian beef was one of those dishes with only limited appeal outside of Chicagoland. But now publications like The New York Times and the Los Angeles Times suddenly…
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