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French Onion Soup I love a good French onion soup, especially in the Fall when you can get really good, sweet onions. This French Onion Soup is way better than what I have had at most restaurants. The rich flavor paired with the gooey cheese and soft bread is just so… mmmmm… there are no words that can describe how good it is. Just as a little added note, when making French onion soup you definitely want to use beef consomme....

We still don’t eat much wheat around here. Many of the pasta recipes we make with rice pasta. The hard thing is finding good gluten-free baked goods. So many of them really taste awful, the consistency of sawdust. Fortunately, the wheat/gluten alternative flours appear to be improving. I found a bag of Wheat and Gluten Free Baking Flour from Bob’s Red Mill in the health food section of our local grocery store and decided to try it out on a batch of pumpkin cupcakes....

Crispy deep-fried chicken relies on the perfect oil temperature. Too hot? The breading will burn while the inside remains raw (yikes!). Too cold? It’ll turn out greasy and not crispy. So I take a quick and easy route to perfectly crispy fried chicken: the oven! A good oven-fried chicken is just as rewarding, and a bit healthier than deep-fried chicken. For this recipe, the chicken is marinated in buttermilk and dredged in panko breadcrumbs....

Hank and I got an inkling to do a more “retro” recipe, and somehow we ended up with ham balls. Pineapple glazed ham balls. Let’s just say the jokes were flying today, Hank being who he is, never ceasing to look for opportunities to make me blush. What are ham balls? Meatballs, made with ham, ground pork, and in our version, bacon. Slathered with a sweet and sour glaze of pineapple juice, brown sugar, ketchup, mustard, and vinegar....

This my friends is my happy accident. I had a fresh batch of quinoa and just a little bit of leftover succotash; I put them together, and WOW. That was good. So good I set out to make it intentionally, all in one pot. You see, succotash is essentially boiled corn and shell beans (in fact, the word “succotash” comes from a Narragansett word for boiled corn.) To cook quinoa, you have to boil it....

This simple recipe of pasta, sausage, Parmesan cheese and rabe or kale is very easy to prepare and delicious. We all agreed that it is a keeper! Ms. Weir’s original recipe calls for broccoli rabe, but kale makes a perfectly fine substitution. Kale can be quite bitter on its own, but included in this dish there is no trace of bitterness. The kale accents the flavors of the sausage and cheese....

Yellow BBQ Sauce? Not all barbecue sauces are red. In fact, one of my favorites comes from South Carolina, and is a bright yellow, mustard-based sauce that is every bit as delicious as a vinegar or tomato-based sauce. Yes, I know such things are blasphemy in the Barbecue Belt, where your local style of BBQ is the only true one. Fortunately, I am from New Jersey, where we don’t really have an indigenous barbecue....

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The scones you find in America, in bakeries and coffee shops, are quite different than those you find in the United Kingdom and Ireland. Today’s focus is on rich, ultra-buttery, American-style scones. The perfect treat to pair with your morning cup of coffee! What Are American Scones? American scones are rich and sweet. They’re typically made with a healthy amount of butter and heavy cream and are often enriched further with the addition of an egg....

These donut holes are a hybrid between a classic cider donut and my favorite sour cream old-fashioned donuts. The result is a crispy donut with a fluffy interior, fragrant with essence of apples. Just like an old-fashioned donut, the exterior of these are cracked and craggled, making them perfect for catching the sweet, cider-spiked glaze. What’s the Best Cider for Apple Cider Donut Holes? I like to use fresh, unfiltered apple cider for this recipe—preferably the kind from an orchard, but any cloudy cider or juice works....

Mild peppadew peppers are slightly pickled and only a little bit hot. Look for them in jars or in bulk at the salad bar at your grocery store. You could also use sliced jalapenos from a jar if you want to really spice it up. Also look for green ripe olives from California in particular. These olives are milder in flavor than other varieties and have a firm, meaty texture that works well with the crunchy peppadews and the creamy avocado....

However, I had some extra dough from making the pie crust and decided to roll it out, cut some cookies, and see how they were. I rolled the cookies out pretty thin, much thinner than what is typical of shortbread or butter cookies, and pulled them out of the oven just as their edges started to brown. They were so light, they practically melted on the tongue! My parents insisted that I make another batch the next day....

Buying the Best Crab for Crab Bisque When buying crab, ask the guy or gal behind the counter when they got the shipment in. The answer you want to hear is “this morning”. If the crab came in that morning, or even the day before, it should be good. If it is 3 or 4 days, I would wait until the next shipment. Make sure that you get a crab that is at least 2 pounds....

Introducing Relish Relish is an all-in-one service that helps you create a shopping list from your favorite Simply Recipes meals and shop for ingredients online to have groceries delivered to your door. No more adding up how much milk you’ll need for three different recipes or trying to figure out how many carrots you need to make a cup. Relish takes care of it! Relish is your personal assistant. Choose the recipes, it does everything else....

Like its sister recipe, my mother’s parmesan chicken (chicken nuggets dipped in melted butter, breaded and baked), this dish is pure comfort food. It’s one of those everyone-should-know-how-to-make recipes. It’s easy and comes together quickly. In fact, it’s hard to mess up! Chicken Parmesan is also one of the best uses I can think of for boneless, skinless, chicken breasts. Tips for Making Chicken Parmesan Pound the chicken thin: Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper....

Rice Krispie Treats Rice Krispie Treats are one of my kids’ favorite snacks, and I can’t blame them. I love this sweet treat too! However, sometimes they can be kind of a pain to make. When my friend Heidi told me about her easy method, I knew I had to try it! Now, she’s letting me share her secret with you– you can make them in the microwave! Not only is it easier than the stovetop method, they actually turn out BETTER....

Yakisoba, or Japanese stir-fried noodles, is a family favorite from my sister-in-law Katelyn. She made it for us one summer and it’s been on repeat in our house ever since. I love how this chicken yakisoba recipe balances chicken with tons of vegetables. I didn’t think I would like the cabbage in it, but now it’s my favorite part of this dish. It has the best texture and flavor and is such a fun dish to serve to guests....

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In time, I made several journeys back to Ireland myself and developed a decided kinship to the land of my forefathers. Like every traveler, I was introduced to the full Irish breakfast accompanied by slices of brown bread slathered in thick slabs of butter. I aspired to master the art of the Irish loaf, and this year for St. Patrick’s day, I’d like to share the results with you!...