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These are quick and easy cream biscuits. There is no need to carefully cut butter or shortening into the flour. You don’t even have to chill the biscuits before baking them. The biscuits are topped with a vegetarian mushroom gravy that is luscious, creamy, and delicious without being too rich and heavy. Traditionally, the gravy is made with crumbled sausage; this recipe imitates that flavor by calling for seasonings typically found in sausage: crushed red pepper flakes, fennel, and fresh thyme....

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When you bite into this taco, you’ll get a little bit of a spice from the shrimp seasoning and a combination of sweetness and tanginess from the slaw! Blackened Seasoning: A Mix of Dried Herbs and Spices Blackened seasoning is a mix of dried herbs and spices for a rub that gives meats a nice, charred look when you brown them. Plus, the flavor is delicious with a bit of spicy kick and earthy flavors from the thyme and oregano....

For this savory Brioche Stuffing with Mushrooms and Bacon, it does the same, kicking the Thanksgiving side dish game up a notch. This recipe hovers somewhere in between a savory bread pudding and stuffing—meaning it’s a little bit decadent and a lot delicious. This stuffing has crispy bacon and sautéed mushrooms to balance out the lightly sweet brioche with a hit of umami. A healthy dose of fresh herbs (including stuffing essential, sage) add earthiness and lift....

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If you are an orange chicken fan, then today’s recipe is a must try. What Is Orange Chicken? Orange chicken is one of many iterations of Chinese takeout dishes that involve fried chicken pieces tossed with sauce. In this case, the sauce is a mix of soy sauce, water, and orange juice, plus some cornstarch thickener to make the sauce just thick enough to coat the chicken. The key to giving the sauce a great orange flavor isn’t just the orange juice, though; it’s the orange zest, so don’t skip that ingredient!...

This dish originates in Senegal, however yassa is now eaten among many West African countries and can also be prepared using other meats like lamb, beef, or fish in place of chicken. It’s considered a hearty stew and also one of Senegal’s most recognized comfort foods. The caramelized onions in this dish provide a sweet, mildly spicy yet creamy sauce to spoon over your chicken. When you take your first bite, you’ll taste citrus notes from the lemons, heat from cayenne pepper, and sweet and earthy notes from the slow cooked onions....

I do not like them Sam-I-am. I do not like green eggs and ham. You can’t blame Sam-I-Am’s friend. The forest green ham and eggs in the book don’t look entirely appetizing. But what if we added one letter and a couple commas to the dish? So instead of “green eggs and ham” we have “greens, eggs, and ham”? This is a combination that anyone could love, especially in a grilled cheese sandwich with Gruyere....

Grilled Artichokes with Creamy Lemon Dip Grilled Artichokes are one of my very favorite appetizers right now. They also work great as a side dish when we are grilling our favorite marinated chicken or steak. I’m crazy about these tender vegetables, charred slightly, crisped to perfection, then dipped in creamy, tangy, cool mayo dip. On hot summer evenings, my family will grill a few artichoke halves and eat them right off the grill around the kitchen island for dinner!...

After lunch, on my way out the door, I stopped the waitress to ask how they made it. She gave me a general idea, which I have attempted to recreate in the steps shown here. The diner version included a little touch of ground clove and cardamom if I recall correctly. I didn’t add those spices, without them the ginger ale still turned out just great! It’s quite easy to make....

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If you like spice, then this is your dish. You can use any dried red chilies and the Szechwan peppercorns are optional, though the dish isn’t the same without them and there isn’t a good substitute. Other key ingredients in this dish are sesame oil, garlic, ginger, and unsalted peanuts. Like any stir-fry, this is quick, cheap, and flavorful. It’s also an exemplary example of Szechwan cuisine due to its combination of sweet, sour, salty, and hot tastes....

This recipe my mother adapted from Adelle Davis when mom was teaching herself to cook in the 1960s. Like so many of those early recipes, mom has modified them to her taste and style through the years. This one, she rarely does exactly the same way twice. She’ll use a different set of herbs and seasoning, depending on what strikes her fancy looking through the spice cabinet. Whereas my father is a stickler for details and exact ingredient measurements, mom usually can’t be bothered, She keeps things simple and improvises as she goes along....

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It was the biggest pancake I had ever seen. She slathered it with butter, sprinkled it with lemon, and doused it with a snowy shower of powdered sugar. I was fascinated. The History of Dutch Baby Pancakes I have since learned that Anna’s pancake has an American counterpart: the Dutch baby. The legend goes that Manca’s Cafe in Seattle started serving it in the first half of the twentieth century....

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But let’s get real here: sometimes it’s just for myself because it’s the holidays and I will absolutely treat myself. What’s in a Popcorn Cluster? These spicy popcorn clusters are my latest crave-worthy snack, and they’re great in a big bowl. The combo of spicy chili and cayenne with sweet and chewy caramel is about as good as it gets. Once you have your popcorn popped, make the spicy caramel sauce and toss everything together....