We all have one. You know, a recipe that you're probably a little ashamed of, either because it is unglamorous or unhealthy (or both). Candied Apple Dip is one of those recipes I wish I didn't know existed. Because, quite simply, it is absolutely delicious, even if it is just plain wrong.
Ice cream is the perfect dessert for busy hosts and there are so many ways to fancy up a simple scoop. Here's a tasty, seasonal idea that would work for an autumn dinner party, or even as a Thanksgiving dessert: serve scoops of pumpkin ice cream in no-bake gingersnap cups!
I love my slow cooker. No one cooks for me, and it feels great to walk into the house after a long day and smell dinner. My slow cooker is like a mother to me. There she is, at the end of the day, waiting in the kitchen with something delicious, warm and comforting.
Much like a tortured teenager doesn't always treat her mother as well as she should, I'm not gentle with my slow cooker, and I’ve broken the liner twice.
Side dishes are accompaniments that should complement a main dish, make it better, and accentuate its positives. Plunking down an afterthought on the table next to the pièce de résistance is like telling your date to a black tie affair that it’s ok to wear underwear. Some sides are quick and easy like this spicy kale. Others turn a usual suspect on its side, as in the case of this butternut squash. Salads like this slaw, aren’t “just a salad,” but rather attention-getters in their own right.
And sometimes a side dish requires more effort than the main dish it’s meant to bolster. These beans fit into that category and yield results that are worth your time.
Boeuf Bourguignon is so much more than just another beef stew. This classic French dish, made so popular by a certain Ms. Julia Child, is the kind of stew that can earn marriage proposals. The aroma alone — that deeply savory aroma of onions, slow-cooked beef, and red wine — is enough to make your eyes roll skyward and your knees go weak. Make Boeuf Bourguignon once and you'll wonder why anyone ever bothers making anything else.
Autumn is all about the warming, stick-to-your-ribs dishes that sound so good as the weather cools down, but comfort food doesn't have to mean heavy and cheesy. For the fall pumpkin-carving party I hosted for our latest Gatherings From The Kitchn, I wanted to serve a meal that was fresh and healthy as well as warm and comforting, so I planned a buffet centered around an Indian-themed baked sweet potato bar.
The main topping was rich and flavorful lamb korma, a creamy curry made with lean lamb leg and a little coconut milk that was surprisingly light — yet tasted totally decadent. Even better? This is a recipe that tastes best after a day or two in the fridge, making it a great make-ahead dinner party option.
During The Kitchn Cure, I reorganized my cookbooks, filling one shelf with "Dang! I used to love this one!" books. Sundays at Moosewood was a favorite of mine in college, so it went on a low shelf. I have been meaning to think of new breakfast options for my kids, who are getting older and would rather sleep a few more minutes and skip breakfast. They need protein in the morning and I love starting their day with veggies, so Moosewood's vegetable pancakes were the perfect option.
There's nothing I love more than having a mammoth-sized batch of soup on the stove, whether it's going to serve a room full of people or supply me with a stockpile of meals. This New Mexico pork and green chile stew is the perfect candidate to make on a lazy Sunday and then live off of the rest of the week. It's spicy, savory, and hearty, and just when you think it can't get any better, it does!
Sure, it's a cliche. But when October rolls around, I want pumpkin. No, not the flavor of pumpkin spice, but actual pumpkin. I love pumpkin soup, pumpkin chili, even pumpkin muffins, and it seems more festive to buy a fresh one than pick up a few cans of purée.
But peeling pumpkin is a pain, or it was until I learned a few tricks.
Let this one simmer and bubble all afternoon. That gives the beans plenty of time to become soft and creamy while the sweet browned onions melt into the rich bean broth. Your reward is a stew so thick you could stand a spoon in it and so hearty that the dreariest winter day will feel cozy.