What to Cook

Bacon is Magic En español Comforting for body and soul, stews are also fairly hard to mess up. That makes them appealing for both an easy weeknight meal and for entertaining, when you want to keep kitchen time to a minimum while pleasing a crowd. Pair these recipes with a salad and maybe some crusty bread or biscuits and you'll have a meal that will make anyone feel cozy on the coldest day. Read on for three tasty and simple stews to try this winter, with a meat, fish and vegetarian option in the mix. ...

Chef notes I learned to make carbonara at my first job in Emilia-Romagna. In retrospect, that makes no sense. Even though there is some debate around its origin, there is no debate that today carbonara is a dish of Lazio through and through — Rome to the bone, as one might say. It's also true that there are many different ways to make it: Pancetta or guanciale? Spaghetti or rigatoni? Whole eggs or egg yolks? Parmigiano-Reggiano, Pecorino or both? Regardless of how you answer, there is no arguing that carbonara satisfies in its own, almost mystical way. After cooking, the pasta goes right into that bowl and gets gently tossed to marry. Finally, don't skimp on the black pepper — add a hefty amount and then add some more. Technique tip: I recommend using both Pecorino Romano (for bite and salinity) and Parmigiano-Reggiano (for richness and nuttiness). Swap option: In a pinch, if you can't find guanciale, you can use good, smoky, thick-cut bacon. Preparation 1. Bring a large...

You like football. You like food. So do we! So much so, in fact, that we smash the two together to bring you a Buffalo Bills-inspired recipe each week. Whether it's a take on an opponents' fave or some real mad scientist **** coming your way, Wingin' It is the spot to watch. This week we're prepping for the New England Patriots! The idea came from Twitter via EZEricZ@EZericz so first our shout out. Just as important though is causing a stir about pronunciation. Perhaps you prefer the Quimby-esque "CHOWDAH!" or the more refined "shaudere." However you say it though, this Buffalo chicken chowder will keep you warm as the weather turns chilly and makes for a pretty easy recipe to relax a bit after the holiday chaos. Buffalo Chicken Chowder Serves: 4-6 Active Time: 25 min Total Time: 90 min Ingredients For the chowder 1 lb cooked bacon, crumbled 1 ...

Day-before preparation: Prepare 2 8" round vanilla cake recipe or traditional sponge cake of your choice: use your favorite recipe that works well with filling and slicing into halves. The baked cake should be about 3 inches high. Refrigerate overnight, then slice dome off to level and then slice into 2 so that you have four even layers of cake. Utilize cardboard circle rounds to divide each layer. Return to refrigerator after slicing for best results. After the cake is baked, while oven is on, continue with preparation of cannoli shells. Purchase cannoli miniature shells at your grocer or online, make a powdered sugar and cinnamon mixture, dip the shells and roll them into the mixture, toast the shells in the pre-heated oven at 350°F for about 10 to 12 minutes, and let cool prior to filling. For the pastry cream: Combine 10 ounces of milk, 2 ounces of sugar, and the butter into a saucepan and bring to boil over medium heat, stirring to dissolve the sugar. Meanwhile, combine...

The hors d'oeuvres have been devoured, the entrees have been enjoyed, and now, with three hours left 'til midnight, dessert has some pretty big shoes — well, bellies — to fill. Not to worry! Whether the night calls for something rich, scooped warm from a casserole dish or easy to eat between dances and delicate like Puerto Rican shortbread cookies (aka polvorones), this list includes some of TODAY's favorite desserts. Each one is the perfect fit for New Year's Eve. Samantha Seneviratne These cookies are dead simple to make but they taste special. You can make the dough well in advance and freeze it. Even the baked cookies freeze well. Who doesn't love a recipe that can be prepped ahead? Quentin Bacon This cheesecake uses ricotta instead of cream cheese for a slightly more textured cake. Lemon zest and candied lemon slices provide some contrast in flavor and the crust is biscotti, not graham crackers, so it's Italian-coffee-friendly. TODAY The name of these nutty...

[unable to retrieve full-text content] Kitchen Classroom: Pulled BBQ Chicken Sandwiches | Living | greenevillesun.com    Greeneville Sun

For today's Sunday lunch, we feature an easy chicken fajita recipe which requires minimal prep and cooking, so, you'll be eating in no time.  Check out the recipe from Delish below. Prep time: 15 mins  Cook time: 1 hr  Serves 6 INGREDIENTS 1/2 c. plus 1 tbsp. extra-virgin olive oil 1/4 c. lime juice, from about 3 limes 2 tsp. cumin 1/2 tsp. crushed red pepper flakes 1 lb. boneless skinless chicken breasts Kosher salt Freshly ground black pepper 2 bell peppers, thinly sliced 1 large onion, thinly sliced Tortillas, for serving DIRECTIONS 1. In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours. 2. When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, t...

Before you can make this cranberry orange cheese ball recipe, you'll want to make sure that you have the right ingredients. Luckily, this won't be a very difficult task, because this recipe only requires five ingredients: cream cheese, an orange, dried and chopped cranberries, chopped pecans, and fresh parsley. The cream cheese will serve as the base of the ball, and you'll mix in orange zest and juice, along with some of the cranberries and pecans. On the outside of the ball, you'll use the cranberries, pecans, fresh parsley, and more zest for the coating. "If you want to add a pop of flavor, consider using fresh chives instead of parsley," Johnson suggests as a possible ingredient swap. And, when it comes to serving, she also recommends a side of crackers or sliced baguette.

Chef notes I love this recipe because it is a straightforward, classic, simple dish that is just so delicious. You just can't beat a beautifully roasted chicken. It's comforting, easy to prepare and perfect for entertaining or feeding the family. Technique tip: I like using large and extra-large zip-top bags for brining. Simply place the item you wish to brine into the bag, pour the brine into the bag, seal and place the bag in the refrigerator. Preparation For the standard brine: 1. Combine water, salt and sugar in a non-reactive mixing bowl and whisk until the solution becomes clear. 2. Once the liquid is clear, add in as many or as few of the optional additions to your standard brine to enhance the flavor profile you want, then pour the brine over the chicken, enough to completely submerge, and brine in the refrigerator for 1 hour per pound to overnight. 3. After the appropriate amount of brine time, remove from the brine and discard the brine liquid. For the chicken: 1....

"My mom's carrot cake is better."  This is a hill I'd die on. I'm not saying I haven't tried other perfectly delicious carrot cakes with standout cream cheese frosting. But are they as sweet, moist and tender (thanks to over a cup of oil and four whole eggs) with just the right hit of spice? Are they excessively frosted with the tangiest, richest cream cheese icing of all time? Are they blissfully free of nuts and raisins or currants, exactly as I think carrot cake should be? No, I'm sure they are not.  The thing about such superlative statements is that deep down, we know they're flawed because they're so subjective — tinged with our own specific memories through the distorted, sepia-toned lens of simpler times and underdeveloped taste buds. All the same, if you tell me there's a better carrot cake out there, I'll kindly — but firmly — disagree. ...