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How to Make Chicken Stock in the Slow Cooker I prefer to make chicken stock in the slow cooker on weeknights when we’ve eaten roasted chicken for dinner. I toss the newly disassembled carcass into the pot then add vegetables, herbs, and water. Next, I set my slow cooker to low and let it simmer all night. I typically strain it in the morning, but if I’m too busy, I continue to let it simmer away until my work day is done....

Spinach Artichoke Dip in a Bread Bowl Spinach Artichoke Dip is one of the most popular and classic appetizers, and there’s good reason. What’s not to love about a creamy, cheesy dip? And the mild flavor of the artichokes paired with vibrant fresh spinach adds a beautiful color and tasty texture. We serve it at nearly every family gathering, from football games to birthday parties to Christmas Eve. Our favorite way to serve this artichoke dip is in a sourdough bread loaf....

Sometimes the plant warns you. Regular zucchini production starts slowing down, odd for early summer. The reason? All of the plant’s attention is going to feeding that one humongous, baseball bat of a zuke. Fortunately, those ginormous zucchini are perfect for stuffing! How To Make Stuffed Zucchini Making stuffed zucchini is easy. You just cut the zucchini in half lengthwise, and scoop out the insides, leaving a shell to stuff with whatever your heart desires....

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I also love the flavor of this cake—classic vanilla with the slight tang of buttermilk. (By the way, the acid in the buttermilk helps keep the cake tender by inhibiting gluten formation!) Because the flavor is simple, cake is also incredibly versatile and pairs well with pretty much any frosting or filling combination. Use the Reverse Creaming Method I use a reverse creaming method for this cake, which means the butter is blended into the dry mixture until it becomes sandy in texture, and then the liquid is added to create the batter....

Lip smacking spicy filling wrapped in a crispy shell, deep fried to golden perfection and served right out of the fryer, along with a sweet and spicy chutney. Nothing can beat that experience! What Are Samosas? Samosas are a widely popular street food in India. It is believed samosas were brought to India by Middle Eastern traders. Typically, samosas are filled with a spicy potato filling, then deep fried. These triangular dumplings have blurred the lines between breakfast, lunch, and evening snacks for Indian food lovers....

Curious? So are we. Here’s everything you need to know about this unique spice. What is Annatto? Annatto is a spice and food coloring agent made from the seeds of the achiote tree, which is a tree that is native to South American, Central America, Mexico, and the Caribbean. Varieties: Can be found as a powder, infused into oil, or turned into a paste Flavor notes: Peppery, sweet Commonly found in: Central and South American, Caribbean, and Filipino cuisines Special uses: As a food coloring agent The seeds are found inside the fruit of the achiote tree and can be ground into a powder, infused into oil, or turned into a paste....

There aren’t enough dishes in anyone’s repertoire to use up all the zucchini from the garden and at farm stands this time of year. Add this hearty frittata to your list. With its bright green flecks of grated zucchini, this dish can go from brunch table to picnic table to dinner table with ease. Zucchini can be watery, and the best way to remove the excess liquid is to salt the zucchini and squeeze out the liquid before adding it to a filling....

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While mature arugula can be almost too intense to eat raw (best for left for cooking), young baby arugula is perfect for salads, and can easily be found in markets these days. In this recipe the goat cheese mellows the pepperiness of the arugula, while the beets offer a sweet contrast to the arugula’s bitter notes. Chopped toasted walnuts add a meaty crunch to the salad. To roast beets, scrub raw beets clean, coat with a little olive oil, wrap in aluminum foil, and roast in 400°F oven for 1 to 2 hours, until fork tender ** To boil beets, scrub raw beets clean, put in small pot, cover with water, bring to a boil, reduce to a simmer, cover, and cook for 45 min to an hour, until fork tender 2 medium beets, cooked (roasted* or boiled**) until a fork easily goes in one (about an hour), peeled, diced into bite-sized pieces...

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The beauty of these chicken tamales is that the filling is versatile and easy to prepare. All you need is time for assembling the tamales and a little patience while the tamales steam. The Best Tip for the Most Flavorful Tamales The chile verde gives the tamales their delicious flavor. It’s made by blending tomatillos, serrano and jalapeño peppers, cilantro, and onions until finely chopped. Here’s a trick: strain the salsa through a fine mesh sieve to remove some liquid....

Dipping Dessert Sauces There are few things in life I like better than a good dipping sauce. The right sauce can elevate any meal, including dessert! These three sauces are each fantastic and can be used in so many different ways to add a little something to your next baked good. The dipping sauces are the perfect thing to bring to a party along with a dessert. It makes everything feel just a tiny bit fancier....

Chili Frito Casserole Frito Chili Casserole (aka Frito Pie, aka Chili Pie, aka a million other names from Pinterest, Facebook and other social media) was one of my husband’s favorite meals growing up. It’s one of those comfort meals that can be thrown together super fast on busy weeknights and tastes yummy, warm and nourishing. We always seem to have ingredients for this casserole on hand so this one is definitely in permanent rotation around our house....

While still reasonably priced, flank steak is a quick-cooking upgrade from the ground beef our family usually eats in tacos. Marinate the flank steak the night before so it’s ready for a quick sear in the cast iron skillet whenever you’re ready to eat. Warm up the tortillas and add your favorite toppings. We love sour cream, salsa, and cilantro. Serve them with tortilla chips and salsa. Related Video

Mulligatawny Soup has a huge profile of flavor. This soup is sweet, savory, and creamy all at once. It is my new favorite comfort food! This dish is filled with unusual (yet amazing) ingredients such as carrots, apples, and raisins. All of the sweetness is offset by savory chunks of chicken and the smoky flavor of curry. Ingredients in Mulligatawny Soup Carrots and Onions – Carrots and onions get sautéed in butter to make up the flavor base for this soup....

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It has the cool crunch of celery with a strong note of licorice when you take a bite. It is lovely sliced thin and served with Parmesan in a salad, luscious and filling in a cheesy gratin, and absolutely delicious roasted. Roasted, fennel caramelizes at the edges and loses its crunch. The licorice notes that were so discernible when the fennel was raw leave only a hint when roasted. Even people who run from anything licorice-ish (like my father) easily enjoy fennel when it is warm and roasted....

Spaghetti squash is called such because the cooked flesh shreds into strands like spaghetti. You can use it as a lower carb and gluten-free replacement for spaghetti noodles in many recipes. Also, it being a winter squash, uncooked and whole, a spaghetti squash will last for months! The squash is very happy baked, shredded, and then tossed in a sauté with garlic, olive oil, and Parmesan. Some chopped greens thrown into the mix make it a meal....