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You’ve most likely seen this delicious dessert on restaurant menus—I always order it. It’s a classic American dessert that originated in New Orleans. I always serve mine with a generous scoop of vanilla ice cream to deliver on its delightful sweetness and restaurant-quality drama. The (Simple) Magic of Bananas Foster Bananas foster may look intimidating, but it’s SO simple! First, make the sauce by caramelizing butter, brown sugar, and cinnamon....

So they are highly flavorful and perfect for slow braises. Long cooking time is needed to melt the connective tissue. Upon serving, the meat is cut across the grain, helping it become fall-apart tender. Video: How to Make Beef Brisket Pot Roast Flat Cut Versus Point Cut Brisket A whole brisket has two parts, the “flat cut” and the “point cut.” The flat cut is flatter and leaner than the point cut and is more readily available at grocery stores....

Breakfast Hand Pies These breakfast hand pies are so yummy. We got the idea for this recipe from The Stone Lizard Lodge in Blanding, Utah. The Stone Lizard Lodge is a very special place to us. My grandparents built, owned, and operated the original motel, known as Motel Blanding. It later changed ownership and became the Stone Lizard Lodge. We try to stay there every time we head to Southeastern Utah....

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So when Audrey suggested that we make chocolate ice cream, I was all over it. My Favorite Chocolate Ice Cream Recipe The credit for this recipe goes to Audrey, who has been making it for her family with great results. My own meager contributions were to include some salt and instant coffee (both ingredients intensify the chocolate taste), and vanilla to help deepen the overall flavor of the ice cream....

Buffalo Chicken Dip This Crockpot Buffalo Chicken Dip is game day essential at my house! The spicy chicken and creamy, cheesy sauce with the tang of some blue cheese gives you all the flavor of buffalo chicken wings, but without the mess! This recipe makes a large batch perfect for a party, and the leftovers are great heated up in the microwave! Ingredients Shredded Chicken – See below for our tips to make the best shredded chicken....

The bowl is also a fun and accessible kid meal! Kids can customize their own bowls so they feel involved in the prep, and then either stir everything together or keep things separate (which is what my kids do, much to my chagrin). For Flavor, Use Freshly Grated Ginger Sometimes you will see pickled ginger in rice bowls, but I tend to think of that as more of a palate cleanser like you would see with a poke bowl or sushi....

This recipe departs from typical satay in that it features tofu rather than meat as the star ingredient. Though mild in flavor, tofu absorbs the marinade like a champ and remains tender even under the heat of the grill. I serve it with a spicy peanut sauce made from ingredients you can easily find at a big box supermarket. The marinade is made with fresh ginger and garlic, along with curry powder and turmeric for color and flavor....

Did you know that slow cooker recipes are really easy to convert to the pressure cooker? As long as you keep a few basic rules in mind – like how much liquid to use and how to adjust the cooking time – turning your favorite all-day slow cooker recipe into a 30-minute pressure cooker special is straightforward and simple. Yes, Pressure Cookers Are Safe! In the past, you may have heard stories of pressure cookers being difficult or scary to use....

This crusty loaf takes some time and effort, but it’s well worth it! You’ll need two days to prep this bread, including time for the dough to rest and develop some flavor before baking. The earthiness of the pumpkin purée pairs perfectly with tangy sourdough. It also adds moisture and softness to the crumb. This bread is sweet but not overly so. Baking spices like cinnamon, nutmeg, cloves, and ginger impart warmth....

How to Cook a Leg of Lamb There is some debate over which method yields the best results—slow cooking at low heat the entire time, or searing first on high heat and then slow cooking. James Beard in his American Cookery prefers the slow-cook-low-heat method (He rubs the roast with salt and pepper and cooks it at 325°F the whole time.). We generally get great results with the searing method, starting at high heat and then dropping the temp which is the method described in the following recipe....

I’m more sick of turkey than most people because my parents insist on having it for both Thanksgiving and Christmas. My dad buys a 20-plus pound bird for Thanksgiving. And then he gets a free turkey from work as a holiday gift—he’s an accountant, so I’m not really sure why. We are only a family of five and can never eat it all, so that means never-ending leftovers that get drier with each passing day....

But they have grown on me over the years. Like quesadillas, taquitos are a great way to use leftovers such as chicken or veggies. But unlike quesadillas, which require attention on the stovetop, taquitos are pretty hands-off once you get them made and in the oven. Video: How to Make Baked Chicken Taquitos My kids have been raised on Tex-Mex so they are used to seeing tacos and quesadillas on the table....

But now you can make a similar version that is so much better than the box mix. A handful of ingredients like ground beef, onions, tomato puree, cheese, and spices come together for a beefy and cheesy dinner idea the entire family will enjoy. Cheeseburger casserole is a no-brainer when time is limited (like those busy weeknights). Need to make it in advance? No problem. An Easy, Breezy Weeknight Dinner Season and brown your ground beef in a skillet with onions, garlic, and spices while your pasta is boiling....

Risotto is the comfort food we all need right now. And while it can get a reputation for being finicky to make, a simple risotto is easy and adaptable. Don’t believe the critics: you don’t have to stand over the stove forever tending and fussing; just keep your eye on the pot and stir occasionally. For this recipe, we’re adding the beautiful nutty and earthy French cheese Mimolette, and topping the dish with crispy sage leaves – this makes a side dish special enough for the holiday table but easy enough to pull off on an average weeknight....

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We’re so lucky it is. A companion to her 2019 book “Ruffage: A Practical Guide to Vegetables”, “Grist” is a detailed guide to anything you’ll find in the bulk section of the supermarket, with practical tips for storing and buying; at least three seasonal variations for every recipe; and cheat sheets for each section that highlight key facts about a given ingredient. These cheat sheets, which Berens calls “Notes Boxes,” aren’t just handy, either....