Posts

Related Video

These persimmon cookies are cake-y and filled with walnuts and dried sweetened cranberries. I’ve topped them with a sugar glaze that includes persimmon purée and tangy orange zest. What type of persimmon are the best to use for making cookies? While wild native persimmons grow throughout the midwestern states, commercial persimmons come in two Japanese varieties—Fuyu and Hachiya—with very different properties. The Difference Between Fuyu and Hachiya Persimmons Fuyu persimmons are short and squat....

These poached pears have warming and complex flavors thanks to the red wine and spices—they are the perfect dessert for a cold winter day. The deep purplish-red hue makes them look impressive and romantic, but they are so simple to make. Serve them at a holiday dinner party or an at-home date night. What is Poaching? Poaching involves slowly cooking food submerged in a liquid at a low temperature. When you poach food, you want the cooking liquid to barely simmer, with only a few small bubbles coming to the surface....

Related Video

It’s just very satisfying to place a skillet right in the middle of the table and scoop out essentially your whole meal. It’s family style dining at its best. (Just be careful of the hot pan!) How to Serve This Skillet Chicken Serve this skillet dinner as is right off the stove with the chicken breasts nestled in the orzo, and let everyone scoop up their own portions. Alternatively, you can remove the chicken from the pan once the whole dish is cooked, slice it up, and then place it back on top of the orzo mixture....

Related Video

Personally, I love cookbooks because I can linger with them, like any great book—each headnote and recipe feels like a short story. Cookbooks not only feed our bellies, but also our hearts, brains, and souls. As sappy as that sounds, I’m sticking to my story. Lucky for us, a slew of new cookbooks are being released this fall—perfect for warming up our kitchens with fresh recipes. Here are 24 that our team of editors at Simply Recipes are most excited to cook from and linger with....

Related Video

Growing up in Lagos Nigeria, fried chicken was a Sunday staple in my home. It was the cherry on top of our elaborate Sunday meal filled with jollof rice, fried rice, fried plantains, and coleslaw. We made the chicken by slow-cooking it in a slew of spices before deep frying. I knew I wanted my first “home cooked” meal away from home to bring back memories of summers spent cooking ‘concussions’ with my cousins—a term my mother used to refer to our cooking experiments....

Related Video

Tender and crisp, plain and aromatic, sweet with a dash of salt, the Snickerdoodle has made quite a place for itself in the canon of cookies. But as loyal as its fans are, it’s not the easiest cookie to find on bakery shelves. Video: How to Make Snickerdoodles What Is a Snickerdoodle? A Snickerdoodle cookie has two signature characteristics: With other cookies born from the same method (creaming), getting just the right texture can feel like an impossible journey with way too many cookies to eat along the way....

This comes from a tip from a reader, who heard about it from Jacques Pepin. Just take leftover skin from your Thanksgiving turkey, place it fat-side down on a baking sheet, sprinkle with salt and pepper, and bake until crispy. Oo la la, this is good! Bake at 375°F until well browned and crispy (5-10 minutes if already cooked, longer if starting out raw). Related Video

Easy Breakfast Casserole Breakfast is my favorite meal of the day and this breakfast bake makes it even better! You start off with simple ingredients like eggs, hash browns, and cheese. After that, you can dress this casserole a million different ways. Add different meats and veggies to create a fun morning meal your whole family will enjoy. If you are a fan of breakfast for dinner, this casserole tastes great for dinner!...

No fancy herbal infusions. No special ingredients to hunt down. A quick mix, and I have a refreshing drink meant for sipping with good friends on long summer nights. Sangria is often considered the tourist drink of Spain, which, if I’m honest, is exactly what I was the first time I tried it. While I don’t think indulging in sangria on my patio will be quite as memorable as sipping it on a balcony overlooking fields of olive trees when I was 19 years old, it does evoke those memories—sometimes that’s just as good....

Why Is It Called a Godfather? While the creator of this drink is lost to cocktail history, bartenders and drink historians tend to agree that the Godfather was named after the popular movie and novel (based on its initial appearance on menus in the early 1970s). At one point, there was a story floating around that the Godfather was actor Marlon Brando’s favorite drink, but that rumor was quietly put to rest....

Detox Smoothie Our Golden Detox Smoothie is a great recipe to get your mind and body out of a funk. Not only does it taste delicious, but I love the color! It reminds me of a beautiful sunrise. The golden hue that comes from the carrots and pineapple gives it much more of an appetizing look than most detox smoothies. Don’t get me wrong; I’m not opposed to green smoothies, but sometimes the color makes it a little harder to drink, or is that just me?...

Homemade Granola I love making my own granola. Not only do I feel like I am saving money, but making it homemade tastes SO much better than anything I have tried from the store. Elise gave me this recipe a few years back and I have made it at least a dozen times since. It’s really good with milk or sprinkled over yogurt and ice cream. It is also wonderful just plain as a snack....

These potatoes make for a tasty, starchy side for a low-key dinner or your next holiday spread. You can dress ‘em up with some crumbled feta and fresh dill, though it’s certainly not necessary. I prefer a waxy potato like Yukon Golds for this recipe, but you can use russets instead—they’re just a bit starchier. My Secret to Oven-Roasted Potatoes My favorite oven-roasting technique for potatoes is adding a bit of water to the sheet pan....

I’ve never had it anywhere but at home, not even at a school cafeteria, where God knows they’ve served every other budget meal known to mankind. Did my mother invent it? Probably not, but she may just as well have. We’ve eaten this ground turkey recipe in our house at least once a month for almost 50 years. And you know what? It’s good. It’s cheap (especially ground turkey thighs which have the added benefit of more flavor)....

For 50 years, my mother was in charge of the turkey. But now that the dinner gathering has shifted to my house, the task has fallen to me. Fortunately, my mother has taught me well! Her turkey cooking method produces a roast turkey that is always perfectly done. The breast is never dried out, but tender and full of flavor. There’s no need to brine or baste. Video: How to Roast a Turkey Breast Side Down How to Cook a Turkey: 3 Tips to Know How does my mother do it?...