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When you cook and mash turnips together with potatoes, and then fry them up in savory patty, you transform this bitter root into something wonderful! These patties are from a decades old issue of Gourmet magazine (1985) that my father has held onto for years. They’re terrific, not too turnipy, and sort of a cross between a pancake and a fritter. Yum! Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula....

But its usefulness is not limited to dessert. Vanilla has its own character, and it serves as a valuable flavor lifter. It can soften sharp flavors and invigorate earthy ones. If you’ve ever wondered what makes vanilla so special, or how you can get the most from the vanilla you buy, we have answers for you! A few facts here may shock you (seriously) but don’t fret: It’s all G-rated, and after reading this, you’ll never think of vanilla as tame again!...

As many of us know all too well, butter adds richness, flavor, flakiness, and general mmmmm-ness to food. With so many butter brands lining grocery store shelves right now, are there any that stand out? The Simply Recipes team has a few go-to favorites, and some of our picks may even surprise you! Our Favorite Butter Overall: Kerrygold Kerrygold Pure Irish Butter $4.29 from Target for 8-ounces The secret behind the golden color and rich, creamy taste of Kerrygold’s Irish butter?...

Why You’ll LOVE a Disney Wonder Cruise Saving up for a dream family vacation but not sure what would be best for the entire gang? There is truly something for everyone aboard the recently renovated Disney Wonder Cruise Line. We had the opportunity to set sail on this ship and we’re pretty much ruined for going on anything other than a Disney cruise after this experience! Children, husbands, grandparents, everyone will have a ball on this boat!...

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Apple pie bars feed a crowd! No need to worry about using a pie server and knife to cut out messy slices. The bars can be brought to a gathering or individually wrapped as gifts to lift someone’s spirits and to serve up and share with ease. On top of all that, the bars are easy to make. The dough you make for the crust doubles as the crumb topping....

Here’s what you do: Around 5pm, when everyone is trickling back to the house from the day’s adventures, send someone out to fetch fresh fish fillets. Flounder or sole are both good, or substitute another mild fish. Meanwhile, get the oven warming and delegate a few houseguests to prepare the breadcrumb topping. Shredded Parmesan cheese makes this particular task even easier, and avoids the question of whether your beach house comes equipped with a cheese grater....

If you really want to learn to cook well you need to understand what gives a dish balance in taste, how the weather and the season affects the dishes you would want to make, which ingredients work well together and which don’t. My earliest memories of my mother are of her standing over a sauce, tasting it and adding either a little sugar, some lemon juice, or some salt, to “balance” it in her words; I had no idea what she meant, but everything she made tasted great....

It’s fall baking season, and our team couldn’t be happier. What makes us perhaps the happiest is the classic combination of cranberries and apple, and the fact that this fall dessert doesn’t require a pie pan, fussy crimping, or fiddling with dough. Extra bonus, of course, is that while cranberries add layers of flavor to this tart, they’re also packed with vitamin C and have no artificial flavors, preservatives, or colors – so they’re basically the MVP in this not-too-sweet, rustic dessert....

Limoncello is a traditional digestif (a drink served after the meal to theoretically aid in digestion, but also an excuse for another nip) served throughout Southern Italy, particularly in the area surrounding the Gulf of Naples. It’s produced by infusing a strong alcohol with the zest of plenty of lemons and then adding sugar, resulting in a sweet, floral, and citrusy spirit. It’s a bright and memorable end to a genial meal with friends and family....

You can top a grilled pizza with almost anything, but when I came up with this recipe, I was thinking Greek-ish and all vegetarian, so I started with feta, olives, and fresh oregano for the topping. Because there is nothing I like more than carbs upon carbs, potatoes seemed like a good addition. I cooked the potatoes on the grill first so they would be ready for the topping. Revelation, people!...

Greek dressing is a simple mixture of olive oil, red wine vinegar, garlic, Dijon mustard, and oregano. I add fresh lemon juice to give the dressing some brightness and a touch of honey to balance out the flavors. The result is a tart, herby, garlicky, and balanced dressing that perks up salads without masking the flavor and texture of the vegetables. While not exactly what you’d find in Greece, this recipe is faithful to the ones served in Greek American restaurants....

We always have potatoes and onions on the countertop, and the refrigerator is rarely without a leafy green and jar of olives. Toss them together with some marinated chicken from the freezer, and dinner is ready in a snap! The Best Chicken for This Recipe Skip over split breasts and boneless skinless chicken breast halves for this recipe. You want thinly sliced chicken breast, chicken tenderloins or chicken tenders. A thick breast would take too long to cook, and your vegetables would be overdone by the time the chicken finished....

I’ve fallen hard for sous vide cooking in the past year. At first, I wasn’t quite sure how it would fit into my everyday cooking – I’m not a restaurant chef, nor do I cook like one! But the more I experimented, the more I realized that cooking sous vide is in the same category as cooking in a slow cooker or with a pressure cooker: It’s another option in our arsenal as home cooks for getting a good meal on the table with as little fuss – or failure – as possible....

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Video: How to Make Easy Poached Salmon Start to finish, it takes only 15 minutes (at least with a small fillet), and it doesn’t stink up the kitchen the way broiling or frying salmon can. The method we use is “shallow poaching.” Rather than submerging the salmon into a poaching liquid, we rest it on a bed of shallots, parsley, and dill, with a little white wine and water. Bring to a simmer, cover and cook....