What to Cook

[unable to retrieve full-text content] Best Homemade Sugar Cookie Recipe (with How To Video)    Parade Magazine 'The best sugar cookie I've ever baked': Kathleen's sugar cookies    USA TODAY The Only Sugar Cookie Recipe You Need This Holiday Season    Sarasota Tara Lynn's Favorite Sugar Cookie Recipe    WRAL.com How To Decorate Sugar Cookies - Tips For Decorating Christmas Cookies    Delish.com View Full Coverage on Google News

I am a HUGE FTLO Travel devotee. I've been on the Greek Isles, Croatia, and Amalfi Coast and Puglia trips, and have already booked the Barcelona and South of France tour for next summer. Take all my money, FTLO! No, but really. I've made friends on all three trips and had multiple times of my life. These trips take you on insider-y activities like boating around to different caves and beaches, taking a cooking class from a local chef, wandering around medieval towns, and well, jumping into a natural pool at the Cave of Poetry in Roca Vecchia, Italy, as you see me doing here this summer. You could figure out a lot of that on your own I guess, but that would a lot of trouble IMO and you may be limited for transportation and private tour possibilities thanks to the amount of people in your party. In case you're wondering, there's also some free time built-in for the tour and folks often add a few day...

Compared to almond paste, marzipan has a higher proportion of sugar, which makes it sweeter, smoother, and more pliable—think Play-Doh. It's typically rolled, molded, dyed, and/or shaped (like into these adorable fruits!) and served as its own or used as a decorative element in larger desserts. Depending on where in the world you are, marzipan might come from the store flavored—in Germany, for example, it often contains rose water. Can I use almond paste and marzipan interchangeably? Will you hate me if I say no? The two products are different enough that, just like those near-doppelgangers cucumbers and zucchini, you shouldn't be swapping them willy-nilly. You can, however, MacGyver marzipan from almond paste by mixing it with additional sugar in the form of confectioners' sugar, simple syrup, and/or corn syrup. And, while you can't make almond paste from marzipan, you can make almond paste at home fairly easily. How can I make almond paste at home? All you need is a ...

This crispy-salty-spicy rice cake dish frequently makes an appearance on the menu at chef Susan Kim's Korean food pop-up, Doshi. She blisters Korean rice cakes, or tteok, until they're toasty and crisp with chewy insides, then pairs them with seared, melty Halloumi cheese. The combination of nutty brown butter and spicy-sweet gochujang will have you dragging your rice cakes across the plate to mop up every last bit of sauce. You can find prepackaged Korean rice cakes in the refrigerated section at any Korean market or well-stocked Asian grocer. You might find they come in all shapes and sizes, from long cylinders to thin ovals. Any shape will work in this recipe, but it's especially delicious prepared with rice cakes that come in 2"–3"-long cylinders, which excel at achieving a crispy exterior while staying chewy and soft on the inside. If you have any brown-butter-gochujang sauce left over, spoon it over fried eggs and yogurt the next morning—one of Kim's fav...

Amanda Miller  |  Special to The News It was wrapped all nicely and put under the tree with the other presents. Though it wasn't a surprise at all, it was no less exciting to open and look at. The flat, bendable gift even had a bow on top; this was, of course, of primary interest to Benson on his first Christmas.   He wasn't actually as good at tearing open wrapping paper as I had anticipated, but he was greatly enjoying perfecting his technique on grabbing and ripping off bows. He would try to fling them back over his shoulder, with that particular finesse owed to many hours of practicing at home on every object within reach. A few bows, however, stuck to his hand in the process, which resulted in such obvious consternation that I couldn't help but stick them back on his fingers to watch the process all over again. Poor Benson may have even gotten a bow affixed to his forehead and a piece of tape stuck on his hand at various points dur...

This recipe is what came to mind when I closed my eyes and imagined what I'd like to be eating as I sit on my sofa, champagne flute in hand, for my quiet night at home watching the ball drop this New Year's Eve. I don't own silk pajamas, but I may have to get a pair to complete the picture. Like that loungewear, this plate is pure elegance and ease, a finger food of crisp endive spears cradling succulent crab salad. (If you can't find endive, little gem lettuce leaves work well.) The lump crab is tossed with diced fresh mango to tease out its juicy sweetness, while jalapeño and lime perk it up and thinly sliced scallion brings a savory element. A touch of mayonnaise ties the ingredients together ever so lightly with a subtle creaminess. Showered with fresh cilantro, the salad looks like a celebration, and it tastes like one, too. It's my edible wish to all, for a bright, healthy and pleasurable year to come. Ingredients 8 ounces lump crabmeat, picked over for shells...

There's nothing like a creamy bowl of pasta for cold winter nights, or really any time of year: pasta, in its endless variability, transcends the seasons. These creamy pasta recipes, from one-pot spaghetti to cheesy cacio e pepe, are great for all skill levels. Bookmark these recipes for when you're craving a luxurious, comforting meal. 

I don't know about you, but I had to rely on a lot of comfort food to get through 2021. As a result, I couldn't narrow my favorite Orlando dishes of the year down to a top five, or even a top 10. So here's a list of my Top 12 Tastes of 2021 — one for each month of the year, if you will. I hope you try these for yourself, support our local restaurants, and love them all as much as I did! Not So Native fry bread taco: Uncle Dendog's While this list is in no specific order, this was absolutely my No. 1 favorite thing I ate all year, so props to chef Denni Cha for drawing from his Native American heritage to create it. The fry bread base is light and fluffy, with a delicately crispy, golden-brown shell, almost like a savory doughnut. It's topped with braised beef, beer cheese, cilantro-garlic aioli, salsa,...

By Sarah Condley/Contributor Winchester Sun asked local cooking guru what type of cookies Santa would like most. She provided several recipes that Santa will enjoy most when he visits homes across Clark County. Sorghum Ginger Snaps 3/4 cups lard or shortening 1 cup sugar 1 egg 1/3 cup sorghum 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 teaspoon ginger 1 teaspoon cinnamon Extra sugar for rolling Beat shortening and sugar until blended, and then bean in egg and sorghum. Add remaining ingredients except extra sugar and beat to blend. Cover tightly and refrigerate an hour or more. Form into 1 1/2-inch balls and roll in extra sugar, placing them 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes for soft cookies, a minute or two longer for snaps. Makes about 3 dozen. Sugar Cookies 2/3 cup butter flavored Crisco 3/4 cup sugar 1 tablespoon plus 1 teaspoon milk 1 teaspoon vanilla 1 egg 2 cups all-purpose flour 1 1/2 teaspoon...

Beef Stroganoff: 1 skirt steak (about 16-20 ounces), sliced into ½-inch thick strips kosher salt freshly ground black pepper Wondra for sprinkling 1 tablespoon olive oil 2 tablespoons butter 2 cups onions, small diced 1 tablespoon garlic, minced 16-20 ounces of your favorite mushrooms, stemmed and sliced 2 cups beef broth 1 teaspoon Dijon mustard dash of Worcestershire sauce 1 tablespoon chopped tarragon leaves 1 tablespoon chopped Italian Parsley ½ cup heavy cream ¼ package (4 ounces) egg noodles, cooked according to package instructions Season the beef with salt and pepper and sprinkle with Wondra or a little flour. Heat a drizzle of olive oil in a large skillet. Sear the beef on both sides for 1 minute. Remove and set aside. In the same pan, melt the butter in the olive oil over medium heat. Add the onion and garlic, cook for a few minutes. Add the mushrooms and cook until they begin to release their liquid. Add the beef broth, Dijon mustard, Worcestershire and herbs. Reduce...

Whether you like your eggs soft and creamy or firm and fluffy, Fine Dining Lovers has all of the scrambling solutions for you. In their YouTube video, "Flavor Hacking: How to Cook Eggs," experts unpack the best ways to prepare a scrumptious plate of eggs starting with how to pick the best ones and ending with the best ways to garnish them. One of the key takeaways from the video is what to do with the butter when you begin cooking. Butter is a crucial ingredient in this classic breakfast food — as Fine Dining Lovers puts it, "Butter is what makes great scrambled eggs." After cooking experts completed thorough testing on 50 variations of the scrambled dish, they concluded that 2.5 grams of butter per every egg is the ideal ratio. Rather than melting the butter on the pan before chucking in your scrambled yolks, however, they suggest tossing the cold eggs and butter into the pan at the same time, and cooking the two ingredients together simultaneously on a low hea...

One-pot penne pomodoro Makes 4 servings Preparation time: 15 minutes Cooking time: about 10 minutes INGREDIENTS 8 ounces penne pasta 1 pint grape tomatoes, halved lengthwise 2 1/2 cups water 1 (14.5-ounce) can diced tomatoes with basil and oregano, with liquid 4 tablespoons butter 1 tablespoon chopped garlic (about 4 large cloves) 1 teaspoon dried basil 1 teaspoon coarse salt 1/4 teaspoon pepper Shaved Parmesan cheese for garnish Thinly sliced fresh basil leaves for garnish In a pot with tall sides, combine pasta, grape tomatoes, water, canned tomatoes, butter, garlic, basil, salt and pepper. Bring to a boil over medium-high heat. Boil 10 minutes, stirring occasionally, until pasta is al dente and a brothy sauce has formed. Serve with the Parmesan and fresh basil leaves. Per serving: 376 calories, 9 grams protein, 13 grams fat (30% calories from fat), 7.5 grams saturated fat, 57 grams carbohydrate, 31 milligrams cholesterol, 884 milligrams sodium, 3 gr...

It's safe to say that most people love sandwiches. They're easy to make and take on the go, and you can fit your favorite ingredients in between two delicious slices of bread. Even though people love sandwiches, they're often afraid to eat them when they're trying to lose weight because many people have been taught that all types of carbs are bad for weight loss. While moderation and balance are key, it's still perfectly acceptable to fit your favorite type of sandwich into your healthy diet when you're trying to lean out. That's why we found these 13 healthy sandwiches that you can enjoy without having to sacrifice your health goals. Read on, and for more on how to eat healthy, don't miss 15 Underrated Weight Loss Tips That Actually Work. Mitch Mandel and Thomas MacDonald Some people load their BLTs with mayo, but you really don't have to do that in order to get a juicy, flavorful sandwich. This recipe calls for oven-baked bacon, w...