Pantry & Supermarket Tips

mashed potatoes

Challenge: Real mashed potatoes vs. Instant

I can understand the lure of instant mashed potatoes. You want comfort, you want it now. According to Wisegeek.com, a Canadian scientist developed instant mashed back in 1962. Nutritionally … [Read More...]

green beans canned

Challenge: Green Beans canned vs. fresh

Green beans are a classic side dish for any holiday. I debated an update on green bean casserole, but decided instead to serve fresh green beans and canned green beans, each were lightly sauteed in … [Read More...]

HappyCook2

Fearless Thanksgiving: Tips from the Pros

                       Holiday meals can cause even confident cooks anxiety. I asked some of my food writer friends for their best … [Read More...]

Thanksgiving Recipes

Whole Homemade Thanksgiving Turkey

Fearless Holidays: Turkey FAQ

That's me, age four, stuffing a turkey. I've been doing this holiday dinner thing a long time. So much information exists on the humble turkey, a curiously popular bird. Here are simple answers to … [Read More...]

Homemade Delicious Cranberry Bread

Recipe: Mom’s Cranberry Nut Bread

Gently warmed and slathered with butter, this bread tastes like Christmas morning to me. My mother has made this bread every Christmas for the past several years. She doesn't remember where the recipe … [Read More...]

Whole Homemade Thanksgiving Turkey

Fearless Thanksgiving Guide

We all know that holiday dinners should be a time to celebrate family, friends and food, but more often than not, it's a stressful holiday, with anxious hosts more worried about the turkey than about … [Read More...]

Cooking fundamentals

roasted green beans

Recipe: Rosemary-Thyme-Lemon Oil

Adapted from a story by editor Jennifer Armentrout from Fine Cooking, this infused oil can be added to roasted vegetables before cooking or to steamed vegetables afterward. It provides a lovely complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes. Yields enough for about one to two pounds of roasted vegetables.  […]

Chopped onion

How to Cut an Onion [video lesson]

My book club read The Sharper Your Knife and we all loved it. So I got a copy of The Kitchen Counter Cooking School and I was so inspired, I went ahead and got the chef’s knife from block set we received as a wedding gift 11 years ago sharpened for the first time! I’ve read through your description on […]

Blueberry jam

Recipe: Blueberry Jam Like My Grandpa Charles’

“Who are you?” Mike asked me last week.  “What are you talking about?” I replied. He waved his hand over the counter and dozens of jars of canned jams, jellies and preserves. “Have you become your grandmother? You’re  canning like a maniac.” “No, I am not becoming my grandmother,” I sniffed indignantly. “You read the […]

whole_chicken

Recipes & Fundamentals: Using a Whole Chicken

On Wednesday I bought a chicken on sale for 99 cents a pound, and cut it up, shaving off the breasts to reserve the back for stock. It left two hearty chicken breasts nearly 14 ounces each, or about eight servings in all. I cut up the back, roasted it to a dark brown, then added it with […]