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Looking to dazzle your guests during the holidays? I've got the perfect "fancy" dish for you. And I promise it requires no advanced culinary skills.
Who doesn't love chocolate truffles? They are the essence of chocolate, and a sure-fire mood enhancer. Pop even one into your mouth and see if you don't get happy.
With the holidays getting into full swing, life for most of us is getting hectic. Between all the big meals, the parties, the kids needing treats for their classes, never mind our day jobs...! Who has time for it all?
I was a happy little butterball when I was a kid. Sweets were my thing, desserts in particular. And chocolate desserts most of all. The one exception to the rule? My grandmother's oatmeal cookies.
Thanksgiving can be a landmine of a meal. Creative cooks who tinker too aggressively with classic recipes may find themselves at the head of a table of disgruntled diners.
WASHINGTON — Some schools are letting kids with live lice in their hair back in the classroom, a less restrictive policy that has parents scratching their heads.
Much as I love butternut squash — and firmly believe it belongs on the Thanksgiving table — I've grown bored with the ways it typically shows up.
Roasted squash is so been-there-done-that. Not that it isn't delicious. But how many times can you get excited by tossing butternut chunks in oil and seasonings, then roasting?
Whatever you do this Thanksgiving, don't spoil your spread with underdressed vegetables.
Pastrami. Horseradish. Matzo. Frying in oil. All the makings of a traditional Jewish holiday meal. But this time, we add turkey, a nod to the first day of Hanukkah falling on Thanksgiving this year.
A chicken Parmesan that's big on flavor, but not on fat? It's easier — and more weeknight-friendly — than you might think.
Potato latkes may be the best known variety of this crispy staple of Hanukkah meals, but don't feel you need to limit yourself to them.
Hanukkah and Thanksgiving may not coincide very often, but these pumpkin honey doughnuts will make you wish they did.
Six months ago, New York chef Marc Forgione had hardly heard of fish sauce. Then he watched his chef-partner Soulayphet Schwader using it to flavor nearly every dish at their new Laotian restaurant Khe-Yo.
New York City has a zillion charms, but it may not be the ideal place to celebrate Halloween. Here's the problem — where do you display your jack-o'-lantern if you live in an apartment building with no porch?
Spaghetti with clams — or spaghetti alle vongole to the Italians — is one of my favorite dishes: simple, flavorful and satisfying.
When I was in high school, my mom and I threw all kinds of dinner parties.
As sandwiches go, the Fluffernutter never really did much for me as a kid. I love peanut butter in so many ways, but it always seemed to taint the billowy, sticky sweet wonderfulness of the Fluff.
Puffed pastry dough is a totally underappreciated ingredient, at least as far as time-crunched families are concerned. It's so versatile and easy to use, I'm not sure why it isn't in the rotation in more homes.
There is something so perfect, so satisfying about a bowl of warm squash bisque on a cool fall evening. And it is such a versatile dish, it is easily doctored in so many ways.
As satisfying as it is to eat freshly picked apples straight up and unadorned, the chill of fall makes it equally tempting to head back to the kitchen and bake them into a pie.
The first time I roasted a head of cauliflower was a pivotal food moment for me. It changed my vegetable eating life. Before that, I was able to eat one or two pieces of cauliflower, and even then only if they were smothered in cheese sauce. But once I learned how roasting dramatically changes the flavor of cauliflower, I could eat an entire head straight up. It's really that good.
This soup is a stick-to-your ribs flexitarian special. Make it with chicken broth and prosciutto and you end up with a carnivore's delight. Make it with vegetable stock and no prosciutto and you've got a vegetarian's delight. Either way, it's plenty hearty. The potatoes give it body and creaminess. The spinach and kale give it earthiness and a bright green color.
We tend to associate pulled pork with Southern-style barbecue. But for this hearty fall soup, we decided to take our favorite moist and tender pork in a decidedly Japanese direction.
Most of us have a pretty limited banana repertoire. We eat them straight up, baked into quick breads, pureed into smoothies, or sliced into either fruit salad or some sort of breakfast food. That's about it.