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We usually buy chutney, but with our bountiful crop of apples I decided to try my hand at making some from scratch. It’s easy, actually, much easier than I expected! You just put all of the ingredients into a pot, bring to a simmer, and cook until everything cooks through and the flavors meld together. For more information on which apple varieties are best for baking, check out our Guide to Apples....

Funeral potatoes are usually made with sour cream, condensed cream of chicken soup from a can, frozen shredded potatoes, and a cornflake or breadcrumb topping. This makes a delicious casserole, certainly, but I wanted to try making a version from scratch using homemade ingredients. Where Do Funeral Potatoes Come From? Funeral potatoes are often associated with Southern and Mormon cultures, specifically the Jesus Christ of Latter Day Saints Relief Society (a women-led organization founded in 1842 and dedicated to serving those in need)....

Regardless of which language you use to say it, this dinner dish is rich with flavor. And don’t get me wrong, salmon is great, but don’t be afraid to try something outside of your regular fish dish. Traditional for Lent, but Delicious Any Time of Year While many people of Puerto Rican descent eat chillo al ajillo on Fridays during the Lenten season (and most holidays where a fast from meat is appropriate), my husband’s grandfather began a Three Kings Day (Epiphany) ritual of eating chillo....

The inspiration for this recipe comes from a recipe using halibut that we found in Real Simple magazine. We used cod instead and loved it! For me, it was reminiscent of our favorite fish stew and was just as good the next day. Sprinkle with dill to serve. Related Video

Tip: Blanch the Bacon One tip in particular from Julia Child is to blanch the bacon slices first. We didn’t do this the first time we made it and the result was almost too salty. So, next time we blanched the bacon. It removes some of the saltiness from the bacon before you cook with it. The most important tool to have for making coq au vin is a Dutch oven with a lid....

Dakgangjoeng makes for a great game day appetizer accompanied with an ice-cold beer. The recipe is not difficult, but because it involves a few different steps, I recommend saving it for when you have a little more time. Once you get the hang of the process, you will find yourself craving and making it for a weeknight dinner, too. It’s just that good! The Steps for Easy Dakgangjeong Dakgangjeong is typically made with whole wings and drumsticks....

What’s the Difference Between Disneyland and Walt Disney World? While the number one difference between Disneyland and Walt Disney World are their respective sizes, there are a lot more details that make each destination unique. One big difference is that Disneyland Resort has paper tickets for admission, while Walt Disney World uses MagicBands (wrist bands) for entry to the Resort and more. Disneyland vs Walt Disney World – Number of “Lands” or “Kingdoms” Disneyland Resort in California is made up of two separate Parks: Disneyland Park and Disney California Adventure Park....

Greek Tortellini Salad I love this Greek Tortellini Salad. Not only is it easy to make, but it is packed with fresh and delicious flavors. As with most pasta salads, letting this chill in the fridge for at least two hours before serving will boost the flavor even more. Sometimes I even make it the night before. You can also totally customize it by adding whatever toppings you want, and leaving out anything you’re not crazy about....

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The Green Mojito Smoothie from The Blender Girl Smoothies is a perfect example. Like the mojito flavors of lime and mint? Blend in some pineapple, coconut water, and kale, and you have not only the zesty refreshing taste of a mojito, but it’s good for you too. Like your power green smoothies? So do I, but not so much the flavor of raw greens. That’s one reason why this smoothie is so lovely, you feel like you’re enjoying a mojito, while you’re drinking kale....

The last is the case with this Irish beef stew. As any Irish person will tell you, lamb is the preferred meat for a good Irish stew. But here in the states we eat a lot more beef than lamb, so when we want to make a stew to celebrate all things Irish, it’s usually done with beef. Video: How to Make Irish Beef Stew An Irish-Inspired Beef Stew This particular stew has all of the classic trimmings of a good Irish stew—meat, stock, plenty of root vegetables—with the addition of some Guinness extra stout, for its malty flavor and some Irish authenticity....

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Video: How to Make Rice Pudding With a little investigation, I found that there are two basic ways to make rice pudding — baking or boiling. Then there is my father’s way, which is take some cold white rice, add some cream, sugar, and cinnamon. Mix and eat. Dad has been making rice pudding this way my whole life, but dad’s method has never appealed to me that much, so boiling or baking it would have to be....

It always amazes me that dad, who isn’t a patient man to begin with, and what little patience he had he lost raising six kids, will still make the effort to gently stuff dozens of pasta shells. Not to say there wasn’t any grumbling, but he knew the work was going to pay off, and it did. Jumbo pasta shells, stuffed with a mixture of Italian sausage, spinach, ricotta and Parmesan cheeses, surrounded by tomatoes and baked until bubbly, do you think there were any leftovers?...

Thus the inspiration for this lovely green spinach risotto. It’s a simple risotto—made in the classic Italian way with risotto rice, stock, wine, and Parmesan—with the addition at the end of a half pound of chopped baby spinach with a little lemon zest and juice to brighten the flavors. A tip about making risotto—use a rice that is meant for risotto, like arborio or carnaroli—and don’t rinse the rice. You want to use a starchy rice because it’s the stirring and slow even cooking that helps loosen the starch to create the creaminess of the risotto....

I love fried calamari, but you know what? After this tempura, I’m not going back. This is just too good. Eat the whole batch good. And oddly enough, it’s light, or at least a lot lighter than the heavy cornmeal coating you usually find on its Italian cousin. Tempura is a Japanese preparation of batter-dipped, deep fried foods, usually vegetables and seafood. Apparently the method was introduced to Japan by the Portuguese in the 1500s....

Seriously, butter, cheese, cream. What’s not to love? Baked until golden brown and bubbly, this makes a lovely side dish for prime rib, ham, or other holiday roast. Not Traditional but Utterly Delicious I break from tradition a bit with this gratin, but the flavors work together beautifully. If you’re craving something new, interesting and delicious this is the recipe for you! Potatoes are probably the most familiar vegetable used in gratins, but for this, I lean into the root veggie’s sweet and earthy cousins: carrots and parsnips....