Cuisine at home

When we talked about what we wanted to focus on for our Social page this issue, John suggested the standard Proust-like question, “For your last meal, who would you like to eat with and what would you like to eat?” As you’ll read, that’s a hard one f

When baking pumpkin pie, it’s always a challenge to transfer the pie to the oven without spilling some of the filling. My simple solution is to not completely fill the pie before moving it. I’ve found it’s much easier to transfer the pie when I reser

“You never know what you’re gonna get.” Forrest Gump said it best, and it’s especially true of this box of “chocolates.” In this case, it’s healthy jerky. Think Jerky founder Ricky Hirsch has invigorated this category, taking jerky from gas station f

If you have ragged or gapped edges when rolling dough, just trim excess dough from another area (that measures more than 12 inches) and patch it in. Makes 32 cookies Total time: 30 minutes + chilling & baking PULSE: 1 cup all-purpose flour2 Tbsp.

Everyone has stories about making Christmas cookies. Good or bad, they all tend to end with laughter somehow. Making cookie dough is easy, but cutting the dough can be problematic. Bent cookie cutters, rusty cookie cutters, blunt cookie cutters — all

THERE’S SOMETHING HERE FOR EVERYONE: five friendly, familiar hot dishes, all prepared and cooked in cast-iron skillets. The ingredients, spices, and produce, all easily found at the supermarket, create the bold flavors that are the hallmarks of these

You betcha! And we’re not waffling about it. Loading up a basic waffle recipe with savory and sweet ingredients brings some life to this party. Let’s just say, we know your guests will love these recipes a “waffle” lot. The Savory Cheese & Pastrami W

This time of year, it’s not just convenient to have sugar on hand — it’s a necessity! With all the cookies, cakes, and pies being baked, your sugar bowl is definitely earning its keep. But there’s a lot more to it than its sweet charms. What is it? S

OSSO BUCCO is traditionally made with veal shanks, but this version utilizes oxtails, an underused, yet more affordable cut. Haven’t had oxtails before? They’re a rich and highly flavorful bone-in cross cut from the tail of a cow or calf with marrow

Nutrition and calorie information is typically based on a 2,000-calorie-per-day-diet. But you may actually need more or less calories than that based on several factors, including age, gender, and level of physical activity. As far as types of food t

Baking bread had a resurgence during the pandemic, from elaborate to quicker and easier loaves. And Jeff and Zoë, authors of The Best of Artisan Bread in Five Minutes a Day, make it especially easy for readers to enjoy incredible loaves of bread in o

Dried mini ravioli may be labeled ‘ravioletti’. Look for it at your grocery store or a specialty market. Or sub with fresh or frozen mini ravioli, agnolotti, or tortellini. Makes 4 servings Total time: 1 hour COOK: ½ cup chopped pancetta 4 oz. bul

Every Thanksgiving, there’s the ever-insatiable hope for turkey perfection — thoroughly cooked dark meat, moist white meat, both capable of delivering intense turkey flavor. Guess what? This roasted bird delivers just that (but be sure your digital t

LAYER upon layer of pasta, tomatoes, and cheese bake into a culinary masterpiece — what’s not to love? It’s likely safe to say you have a lasagna recipe in your repertoire, but these three lasagnas are a force to be reckoned with. Make room in your “

SHOWSTOPPING with a make-ahead option — holiday dining just got a bit less chaotic. Wellingtons are typically made and presented as one big pastry-covered beef tenderloin. Does it look stunning? Of course. But when it comes to serving, let’s just say

The Boy Scouts have the right idea here. The motto of a good stir-fry is “be prepared.” French chefs call this mise en place [MEEZ ahn plahs], or “everything in its place.” But Chinese cooks were practicing it long before French chefs started preachi

Availability: Winter squash got their name because they were harvested in the fall and lasted well through winter. They were as good in January as they were in October. These days you can get most winter squash all of the time. It’s not just seasonal

When it comes to filling pierogi, the options are endless. These boiled dumplings are stuffed with savory or sweet combinations. Some classic fillings include onion, potato, farmer’s cheese, cabbage, sauerkraut, spiced meats, and even berries and fru

SOUTHERN COMFORT is Kevin Belton’s forte. He’s criss-crossed his way around Louisiana many times over from big cities to small, to ones that aren’t even on a map, just a name on a sign. With his travels he noticed “each parish is as different as is a

How many teaspoons are in a tablespoon? Or, how many ounces are in 1/3 cup? The list goes on and on. But don’t worry, we answer all that and more in this article. This guide may become your new kitchen helper with all the cooking and baking this seas

LET’S CELEBRATE with any or all of these festive sippers — two cold and two warm. We’ve gone retro with The Bishop, apparently named for the color of a bishop’s robes. There are a few variations out there, but we’ve opted for a more classic cocktail

quite a reputation for being fussy and tricky to work with. But it’s only frustrating if you don’t follow the rules of handling. Here are some essentials to know, along with a few tips to ensure success. Phyllo, which is also sometimes spelled “fillo

IN GREEK, one translation of phyllo is “ply”, as in two-ply, plywood, and implies (sic) “layers” of something. In this case, it implies exceedingly thin layers of a very simple dough comprised of flour, water, and a touch of oil. Phyllo sheets (or le

Makes 4 servings (3 cups) Total time: 30 minutes 1½ lb. cauliflower florets, chopped4 large cloves garlic, peeled and smashed6 Tbsp. unsalted butter½ cup shredded Asiago cheese Salt and black pepper to taste Place cauliflower and garlic in a microwav

L.D. Bell, Indianapolis, IN There are a few reasons why cookie recipes may direct you to chill the dough. First, chilled dough is firmer and easier to work with. If you’re making sugar or gingerbread cookies, for example, this helps keep the dough f

Opera cake is a relatively new (1950s), yet classic, French pastry known for its thin layers of many components — three layers of almond sponge cake soaked in espresso syrup, espresso buttercream, ganache, and a dark chocolate icing or glaze. We’re k