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When I need a good party food or want to impress some friends I usually turn to mussels cooked in coconut milk and curry. It’s affordable, easy to prepare, and has a definite wow factor. These mussels take on the flavors of the broth which is spiked with lemongrass, pungent red chilies, and makrut lime leaves leaving them with a distinct Thai flavor. The mussels themselves infuse the broth with a light salty brine that cuts through the richness of the coconut milk....

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Instant Pot Chicken Cordon Bleu We made this Instant Pot Chicken Cordon Bleu recipe recently as an experiment and it turned out way better than we expected! Many times when we make chicken cordon bleu, we will bake them in the oven. More often than not, they come out a little on the dry side. With the Instant Pot, they were all perfectly cooked! Not dry at all! The kids gobbled this up and we all had seconds....

Here’s to the things kids can teach you! My young friends Piper (4), Alden (7), and Reilly (9) recently gave me a lesson in one of their favorite foods - a “wrap”. First they explained what a “wrap” is - basically a flour tortilla, with good stuff inside, tucked in the edges and rolled up to make it easy to eat. In my neck of the woods we would pack it full with a lot of rice, beans, and salsa and call it a burrito....

My family moved to America in the late 70s and adopted so many American traditions. Thanksgiving was one of our favorite holidays, because it revolved around food. We love to eat, and we love to cook. This was a holiday made for us! Any excuse to cook too much food and stuff our bellies sounded like a holiday made in heaven. Each year, we used to make two stuffing recipes: one boxed stuffing mix purchased at the store and one Korean kimchi stuffing that my mom invented....

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Spiral pasta catches and hold the bits of basil pesto. You can dress up the pesto and pasta with any number of ingredients. Cherry tomatoes, nuts, peas, and olive tapenade are what I had on hand for this particular version, but you could also add goat cheese, slivered almonds, sun-dried tomatoes, or snow peas. What’s your favorite summer pasta salad? Let us know in the comments. Never made pesto? Try our Basil Pesto recipe, a favorite!...

Risi e bisi simply means rice and peas, and the dish is traditionally made with the fresh new peas of spring. If fresh peas are not available, you can easily make it with frozen peas (avoid canned). Diced prosciutto is important to this dish, although not vital; I’ve seen vegetarian versions of risi e bisi. How much to add? You could go as high as a half pound in this recipe, making the dish more of a main course....

Unlike hard shell clams (known here as quahogs, cherry stones, or little necks, depending on their size), steamers have rather thin, brittle shells, so you have to be gentle with them. The two sides of the shell don’t close all the way. Instead, protruding from the shell is a long foot, or siphon. It’s what the soft shell clam uses to filter the sea water and eat. While hard shell clams stay close to the surface of the sea floor, steamer clams bury themselves more deeply and extend their long siphons to the seafloor surface....

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I’ve since been schooled and frozen vegetables now make a regular appearance in my cooking. I still prefer fresh-from-the-farmstand corn in the peak of summer, but I also consider frozen corn (and a whole lot of other vegetables) to be freezer essentials. Whether frozen vegetables are new to you or you’ve been enjoying them all your life, they are an excellent option for doing what we all need to be doing: eating more vegetables!...

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While pumpkin gets all the attention in sweet dishes, butternut squash is actually better in many baked goods. It’s naturally sweeter and creamier and adds a moist richness to this delightful bread. Butternut squash bread hits all the right notes for a breakfast loaf—moist but tender, sweet but not too sweet. It has just the right amount of spice, enough to celebrate the season without overpowering the squash. Equal parts oil and butter ensure a flavorful loaf that will stay moist for days....

Move over, eggnog. This year, we’re celebrating the holidays with Coquito! New to Coquito? Well, welcome to the party. Not sure what kind of party you’ve just walked into? Think of coquito as a coconutty twist on eggnog, rich with coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, cinnamon and vanilla. A splash of rum makes it extra festive, if you so choose. What is Coquito? Coquito is a traditional Puerto Rican beverage that’s sipped throughout the holiday season....

Weird because most of us who bake are used to mixing dough ingredients together and then plopping them in the oven. With a pâte a choux dough, you essentially half cook the dough first, by adding flour to boiling water and butter, and stirring like a madman until you have a ball of dough the consistency of play-dough. Then you mix in eggs and then the dough goes in the oven, where it puffs up as the water in the dough turns to steam and expands into air pockets....

Corn Dip This easy Creamy Corn Dip is one of my favorite dips ever, mainly because it is so easy to throw together. You can literally throw it together and serve in 10 minutes. However, I will say this recipe tastes even better if you make it ahead of time and stick it in the fridge covered for at least an hour. The corn dip flavors will combine and taste absolutely amazing!...

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