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Looking to dazzle your guests during the holidays? I've got the perfect "fancy" dish for you. And I promise it requires no advanced culinary skills.
Fantasizing about throwing a big holiday bash but fearful you'll spend the whole party — or worse, the whole week — in the kitchen prepping? We've got you covered.
With the holidays getting into full swing, life for most of us is getting hectic. Between all the big meals, the parties, the kids needing treats for their classes, never mind our day jobs...! Who has time for it all?
NEW YORK — Today's travelers want to be comfortable, organized and connected. With those themes in mind, here are some gift ideas, starting with suggestions from three folks who travel for a living.
Some cooks like to change up the Thanksgiving meal — a sous vide turkey here, a sweet potato souffle there. But on a holiday dedicated to tradition, innovation can spark revolt.
Can we all just agree that by 2013 we should be able to do better by green beans than dumping canned soup and fried onions all over them? Surely, there is a better way.
Roasted squash is so been-there-done-that. Not that it isn't delicious. But how many times can you get excited by tossing butternut chunks in oil and seasonings, then roasting?
Every Thanksgiving presents the same challenge — how to juggle the turkey and the stuffing and the pie and all those sides in just one oven.
Whatever you do this Thanksgiving, don't spoil your spread with underdressed vegetables.
When it comes to leafy green vegetables, kale has been king for a while. It boasts more vitamin C than an orange, more calcium than milk, and more iron per calorie than beef.
Everyone loves the idea of a grilled pork chop, but they often fall short of expectations. And I blame the butcher!
A chicken Parmesan that's big on flavor, but not on fat? It's easier — and more weeknight-friendly — than you might think.
Six months ago, New York chef Marc Forgione had hardly heard of fish sauce. Then he watched his chef-partner Soulayphet Schwader using it to flavor nearly every dish at their new Laotian restaurant Khe-Yo.
What would happen if hummus had been invented in Italy, rather than the Middle East?
New York City has a zillion charms, but it may not be the ideal place to celebrate Halloween. Here's the problem — where do you display your jack-o'-lantern if you live in an apartment building with no porch?
Spaghetti with clams — or spaghetti alle vongole to the Italians — is one of my favorite dishes: simple, flavorful and satisfying.
When fall weather has us hankering for a bowl of warmth, we tend to think of chili and beef stew.
Cooking has never been more creative or more fun than it is today. When it comes to combinations of ingredients and flavors, there no longer are hard and fast rules. Often times a crazy idea turns into a favorite recipe. And that's how I came to love chicken brined in sweet tea.
Puffed pastry dough is a totally underappreciated ingredient, at least as far as time-crunched families are concerned. It's so versatile and easy to use, I'm not sure why it isn't in the rotation in more homes.
The first time I roasted a head of cauliflower was a pivotal food moment for me. It changed my vegetable eating life. Before that, I was able to eat one or two pieces of cauliflower, and even then only if they were smothered in cheese sauce. But once I learned how roasting dramatically changes the flavor of cauliflower, I could eat an entire head straight up. It's really that good.
This soup is a stick-to-your ribs flexitarian special. Make it with chicken broth and prosciutto and you end up with a carnivore's delight. Make it with vegetable stock and no prosciutto and you've got a vegetarian's delight. Either way, it's plenty hearty. The potatoes give it body and creaminess. The spinach and kale give it earthiness and a bright green color.
Most of us have a pretty limited banana repertoire. We eat them straight up, baked into quick breads, pureed into smoothies, or sliced into either fruit salad or some sort of breakfast food. That's about it.
Rosh Hashana typically is a solidly autumnal holiday, falling sometimes as late as October. But this year, the Jewish New Year comes early — the first week of September, a time when summer's bounty is still fresh for much of the country.
Many years ago, I was vegan. And I was rather fond of my tofu.
If you’re looking for a place to get away this weekend, you don’t have to look far: the Labor Day Grill at the Mill might be just the place.