Cooking

Cooking

Seeing it for the first time, when it was published in 2012, I remember thinking how daring it was to produce a book with a stripped-away spine, leaving its binding and pea-green stitching exposed. This choice was a practical one, however, because it allowed the book to open completely, meaning it lies (or leans) absolutely flat, which makes it feel like the most obliging book, with no threat whatsoever of it flipping closed

Our favorite way to use up extra deli meat is to make a rich and creamy chicken cordon bleu soup. While this recipe typically calls for raw chicken and ham that you need to cook, you already have both on hand, pre-cooked. This means it will be even faster and easier to make a flavorful soup. Along with your extra deli chicken and ham, you'll also need chicken stock, onion, cream cheese, heavy cream, and cheddar cheese.

Panzanella, the classic Italian salad of sun-split tomatoes and crisped croutons flush with a bold vinaigrette, is the pinnacle of the late summer harvest. And if we were in Tuscany, home of the original panzanella, and sipping chianti as the sun sinks into the hills, that dish might include a whole lot more - roasted red peppers or roasted eggplant, or blanched green beans, perhaps tomatoes.

Leaving the tails on also eliminates the risk of getting sauce on your fingers, or, conversely, accidentally sticking your fingers into the communal dipping sauce. This applies to fried, breaded, or coated shrimp as well, as the tails prevent diners from touching the breading or getting their fingers greasy. Whenever you do serve shrimp with the tails still intact, it's important to leave a small bowl or vessel alongside the shrimp so guests can discard their tails.

Although we now know her as a domestic diva who seems to plan fabulous dinner party with ease, Ina Garten's first attempt at hosting was a total disaster. The Barefoot Contessa has learned a lot since that initial gathering, and her decades of hosting casual-yet-elegant affairs have equipped her with brilliant tips to share with the rest of us, ranging from recipes to feed a crowd to simple cocktails to effortless table settings.

What's better than the familiar sight of a warm, homemade pumpkin pie as the Thanksgiving season rolls around? A bunch of adorable, bite-sized pumpkin pies, that's what. While a big slice of pie is both comforting and eye-catching, a miniature pie encapsulates all of the elements in a much more manageable portion. These tiny pumpkin pie bites are not only much cuter than their larger counterparts, but they're also easier to serve, and they're perfect for gifting or bringing to parties.

A unique aspect of the salad is that the farro is cooked in apple cider and bay leaves, infusing flavor into the farro right from the beginning and imparting a lightly sweet note to the wheat grain. Also unique is that most of the ingredients are purposefully kept large, rather than chopped small, so that each individual ingredient can shine and contribute to the overall taste and texture of the dish.

A plate of eggs is the quintessential breakfast, and there's really no shortage of ways to enjoy them. From simple sunny side up or omelets to more elaborate eggs Benedict, you could try a new one each morning without running out of options. For something a little different - and to blur the lines between breakfast and dinner - try eggs alla pizzaiola.

This is a versatile dinner that can be dressed up, down, and sideways depending on who you're feeding.

Flourless chocolate cakes have an intense flavour, yet provide a blank canvas for all sorts of additions and/or substitutions. With our hedgerows producing untold thousands of tonnes of wild blackberries annually, there's rarely been a better time to embrace seasonal adaptations of this kind. To keep berries for longer, store them in a sealed container in the fridge with a sheet of kitchen towel in there to soak up any excess moisture.

Loved for their ability to make any baked good more moist and rich, duck eggs are found in specialty grocery stores and farmers' markets alike. They are often larger than chicken eggs. And as a result, duck eggs will have a different ratio of yolk to white. This means they also have a higher fat content than chicken eggs, which makes custard creamier and silkier. Another bonus, depending on the recipe, is that duck eggs produce a brighter yellow color.

This mascarpone cheesecake is rich, creamy, and effortlessly elegant. It's a perfect dessert for special occasions or any time you want to impress. The buttery graham cracker crust holds together beautifully, while the mascarpone adds a luxuriously smooth texture to the filling and a squeeze of fresh lemon juice adds bright flair. A simple sour cream topping ensures the presentation is pristine, while a final sprinkle of crushed graham crackers adds welcome crunch to every bite.

All long-running competition reality television shows fall into the same trap. The longer the show is on the air, the more qualified the contestants. Potential competitors watch every episode of the show that exists, they study how the game is built in order to compete not with heart or passion or instinct, but with strategy. The problem with this is that now competitors on reality television shows are masters from the beginning.

One average, one lime contains 2 tablespoons of juice and 2 teaspoons of zest. However, should you get a lime that's on the more pithy end, you can estimate an average of about 1 tablespoon of juice. Similarly, with a lime on the more juicy and plump side, you'll get an average of up to 3 tablespoons. So if your recipe calls for a certain amount of lime juice, you can use those estimates to ensure you're prepared with enough limes.

Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. Spaghetti and meatball soup is almost kind of like a more fun SpaghettiOs. It is very slurpable and very messy. Make some chicken or turkey meatballs with garlic and Parmesan and an egg. And you actually don't brown the meatballs, because we want them really juicy here. You just cook them directly in the soup, which is garlic, chile flakes, chicken broth, water and marinara sauce.

It's a well-known method that I learned while working with Italian chefs to celebrate in-season cavolo nero and new season extra-virgin olive oil, keeping the sauce as simple as possible to let each of them sing. You can serve this sauce however you like: I often stir it through pasta for a quick dinner, but when I have more time, I stir it through a white risotto.

Thinking about the start of autumn, how about kicking off the season with a hearty and warmly spiced pot of chili, featuring fresh, succulent tuna? This twist on a classic comfort dish combines the rich flavors of spices with the tender, texture of fresh tuna. It not only provides a burst of flavor but also offers a nutritious and wholesome option to enjoy.

The summer squash has a mild, yet vegetal flavor that isn't obtrusive. The high-fiber vegetable is hearty enough to fill you up without the bloating that comes from pasta. "Zucchini has many health benefits, and this is one of my favorite ways to use it," says recipe developer Miriam Hahn of her zucchini lasagna. "The combination of the zucchini noodles, cream cheese, sauce, and mozzarella make this a very satisfying meal and it comes together quickly."

A classic pesto sauce, which typically includes a hearty helping of pine nuts, is now nearly impossible to create in its traditional format. With that said, there are a variety of clever swaps that prove why you shouldn't stick to pine nuts when making pesto. Walnuts make a particularly excellent substitution for pine nuts in a pesto sauce, given their more affordable price point and added nutritional benefits.

Jacques Pépin, the legendary French chef and television icon, said that the trick is resisting the urge to whisk your dressing into oblivion. "People go berserk when the sauce is not homogenized together, but a vinaigrette should be separated so that you can toss the salad and the whole thing is glossy," he explains in this video on Instagram, while whipping up a simple vinaigrette with shallots, garlic, mustard, vinegar and olive oil.

While most travelers may look for unique souvenirs to take home, for chef and food writer David Lebovitz scours, coming across old pots and pans is like stumbling upon a gold mine. That's especially true if the cookware bears the Le Creuset name. "I'm a random collector of Le Creuset," Lebovitz admitted in a blog post from 2015. Passed down for generations within French families, he also confessed that the famous Paris flea markets are the ideal place for him to find them.

If you find funeral potatoes too grim and a hash brown casserole too boring, it's time to bring a little Mississippi Mud into your kitchen. Mississippi Mud Pie, the dessert, is a rich and decadent chocolate treat, but Mississippi Mud Potatoes are entirely different, so don't let the name confuse you. This casserole is loaded with cheese, bacon, and green onions.

Melted chocolate can seize and separate into grainy clumps for various reasons, including exposure to excess moisture, cold ingredients, or overly harsh or rapid heating. This separates chocolate's emulsion, or the combined structure of fat, liquids, sugar, and cocoa solids made by tempering the chocolate over gentle and controlled heat. Unfortunately, chocolate can seize in what seems like an instant - and it is incredibly frustrating.

First, Autumn Olive Farms drops off a hog about once a week, which they have refined over the years to fit the specific high fat ratio that The Dabney team is after. Langhorne and chef de cuisine Timothy Buell break down the whole pig and discuss the family style entree they are preparing for the night, which will take hours of charring and resting a pork loin, preparing ham sausage, curing the jowl, and crisping up the pig's ears.

A bubbling dish of eggplant Parmesan ticks a lot of boxes for a satisfying meal. It's rich, hearty, comforting, and a vegetarian option that even dedicated meat lovers will enjoy. One thing it's not, however, is a quick and easy meal. A classic baked eggplant Parmesan requires upwards of an hour in the kitchen, but with an air fryer, you can cut this time down significantly.

While it may sound complicated, with just a couple of ingredients, you can whip up a satisfying breakfast in under 10 minutes - made quicker by the fact that there's no need to soak the rice paper first. The quickfire editing of TikTok or Instagram reels might have you believe that not every step in the recipe is shown, but it's actually important that you use the rice paper directly from the packet.

Hearty, savory, and complex, coq au vin is all about the interplay of juicy chicken, dry wine, umami mushrooms and onions, and aromatics like rosemary and thyme. Sweet, mild pearl onions are a key part of this profile. However, round pearl onions are roughly ½ inch in diameter, making them labor-intensive and tricky to peel. This grunt work is compounded by the fact that many individual pearl onions are called for per dish.

whipping up seared ribeyes and pasta with tomato sauce. "I didn't know that you cook the noodles separate from the tomato sauce," he recalled on an episode of "The Late Show with Stephen Colbert" in 2025. "I was eight. I just remember cooking [the steaks] in the pan with butter and soy sauce. And I made the pasta in the tomato sauce, probably not the most al dente."