Lemony Spaghetti with Peas and Ricotta

April 29th, 2017 Food

Lemony Spaghetti with Peas and Ricotta

When you’re bored of your standby quick-and-easy dinners and are looking for something new to shake up your pasta routine, try this lemony spaghetti dish.

Creamy ricotta, lemon zest, toasted breadcrumbs and fresh peas will raise the bar on dinner!

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Special Sauce: Dan Barber on Mentors, Tough Love, and Anger Management

April 29th, 2017 Food

A conversation with Dan Barber, visionary chef at Blue Hill and Blue Hill at Stone Barns.

The Best Way to Soften Brown Sugar

April 29th, 2017 Food

Save your sliced apples and bread for a sandwich—you needn’t waste food to soften brown sugar. You also don’t need to dirty a bowl or fool with a wet paper towel. Here’s the exact ratio of water required to rehydrate dried-out brown sugar, stat.

Our Favorite Retro Food Commercials

April 29th, 2017 Food

Join us on an oh-so-catchy trip down memory lane.

The Only Recipe You Need to Make a Perfect Skinny Margarita

April 28th, 2017 Food
The Only Recipe You Need to Make a Perfect Skinny Margarita Blog Post

There’s a lot to love about a classic margarita. Hey, it’s classic for a reason, right? But juicy grapefruit, mango or blood orange margaritas sound pretty good too. This margarita formula allows you to mix up a pitcher with whatever fruit flavor you’re in the mood for. We use just a touch of simple syrup and add fresh fruit juice for sweetness, flavor and color. Plus, these margaritas taste so good no one will miss the cloying sweetness of a restaurant-style or premade-mix margarita—which can have 10 to 15 teaspoons of added sugar.

Easy Asparagus and Mushroom Risotto, Almost No Stirring Required

April 28th, 2017 Food

Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is knowing precisely when to add that asparagus for the best flavor and texture.

19 Tasty Taco Recipes to Celebrate Cinco de Mayo

April 28th, 2017 Food

Whether you’re interested in tender carnitas, crispy fried fish, or runny eggs, we’ve got 19 taco recipes to help you celebrate Cinco de Mayo.

How to Eat a Whole Lobster

April 28th, 2017 Food

Love eating whole lobster? Do you get every last bit of meat out of it? If not, we’re here to show you how it’s done.

3 Mother’s Day Breakfast-in-Bed Menus to Make Mom Feel Like a Queen

April 27th, 2017 Food
3 Mother's Day Breakfast-in-Bed Menus to Make Mom Feel Like a Queen Blog Post

I’m a working mother of two kids under 5. What do I want for Mother’s Day? Breakfast in bed. I want to sleep in till 7 (gasp!). I want my hubby to bring me a cup of coffee and that stack of magazines I’ve been meaning to read for months years. And I want my family to make me breakfast while I sit lazily in the comfort of that lovely piece of furniture that doesn’t see enough of me: bed.

Make Killer Shrimp Pancakes With the Brine in Your Kimchi Jar

April 27th, 2017 Food

These crispy kimchi pancakes are packed with spicy kimchi and fresh shrimp, and can be served as a fantastic appetizer, snack, or light dinner.

Oh Snap! The Better Way to Trim Asparagus Stalks

April 27th, 2017 Food

Why the bend-and-snap trick isn’t the most effective way to trim asparagus.

Shaved Asparagus and Potato Pizza

April 26th, 2017 Food

Shaved Asparagus and Potato Pizza

This time of year, asparagus begs to be used in all sorts of ways. Shaving the spears with a vegetable peeler produces a lovely green tangle that I like to put on top of a pizza.

Add some roasted potato slices and gouda cheese, and you have a winning combination and a winning start to spring.

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Easy No-Knead Pizza Dough

April 26th, 2017 Food

No-Knead Pizza Dough

It seems that every time I decide to make pizza at home (usually on a Friday night) my well-laid plans are disrupted by a last-minute impulse to go to the movies or to meet with friends.

That’s why I love this dough recipe.

You can make it and let it rise, then use it — or change your mind and leave it in the fridge for the next day. Or even the day after that. It is very forgiving.

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Why You Shouldn’t Hesitate to Add More Oil to a Sauté Pan

April 26th, 2017 Food

No matter what the recipe says, you shouldn’t be afraid to add more oil to a sauté pan that looks dry. Here’s why.

The Perfect Rhubarb Crisp, With or Without Strawberries

April 26th, 2017 Food

With a few simple tricks, rhubarb needn’t be mushy or mouth-puckeringly sour, so you can count on baking up a sweet, tender, and wonderfully crispy crisp. With or without strawberries.

What to Do With Broccoli Stems

April 25th, 2017 Food

Too often, broccoli stems get dumped in the trash, but their mild flavor and crisp, juicy center make them just as deserving of attention as the florets. Here are a few tips to put those neglected stalks to good use.

Sweet With Heat: Simple Spring Beet and Horseradish Salad

April 25th, 2017 Food

A simple salad with roasted beets and a creamy horseradish dressing, plus some toasted pistachios for good measure.

Not Just Margaritas: 16 Tequila Cocktail Recipes for Cinco de Mayo

April 25th, 2017 Food

Cinco de Mayo is right around the corner, and for a lot of Americans that means one thing: tequila.

Turkey Meatball Soup with Spinach and Orzo

April 24th, 2017 Food

Turkey Meatball Soup

These baby meatballs are so cute you’ll fall hard for them. Use your hands to mix them in a bowl with a little Parmesan and some parsley – you’ll feel like an Italian nonna!

Once shaped, the meatballs go into a soup with orzo and lots of baby spinach. It’s an easy, hearty meal that everyone will love.

Turkey Meatball SoupMeatballs were traditionally made with scraps of meat, often pork or beef, and stale bread. They were a make-do meal for people who had little.

Today, most of us just buy ground meat at the store whenever a craving strikes. But meatballs are still an economical meal, especially when mixed with whatever sandwich bread or leftover dinner rolls need using up.

Turkey Meatball SoupI like to quickly sauté the meatballs to brown their outsides, but you can skip this step if you’re in a hurry. Then, just cook them in chicken broth along with the orzo and spinach. A dusting of grated Parmesan added at the end brings out the flavor of the cheese in the meatballs and adds to the scrumptious tastes in your bowl.

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Cheesy Bruschetta Chicken Cutlets

April 22nd, 2017 Food

Cheesy Bruschetta Chicken Cutlets

This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you’re ready to cave and order a pizza instead of cooking.

Put the phone down, open the pantry, and you’ll have these cheesy bruschetta-topped chicken cutlets ready in about fifteen minutes!

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