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Snack like a pro on Super Bowl Sunday with panko-crusted chicken strips and game-changing sauce

By KATIE WORKMAN
Feb 04, 2026 5:59 am - The best Super Bowl food lives in the same realm as the best bar food. And that includes chicken tenders. If you tend to think of chicken strips as a guilty, kiddie-centric pleasure, give yourself permission to relax and enjoy them. They’re basically fried chicken sans bone.
Chop, roast, blend: Creamy, hearty Sheet Pan Soup is the easiest you’ll ever make

By M. Eileen Brown
Feb 04, 2026 5:55 am - Got things to do but still want a hearty, homemade dinner? Crank up the oven and make the easiest soup there is — sheet pan soup. All you have to do is chop up some vegetables, roast for 45 minutes, dump everything into a blender with broth and coconut milk and — voilà — you have a creamy, deeply satisfying concoction.
Eggs can do so much more than breakfast, as these skillet lentils show

By Ellie Krieger
Feb 04, 2026 5:20 am - The runny-yolk eggs in this lentil skillet meal might shout breakfast at first glance — and it certainly makes a good one — but don’t pigeonhole it there because it’s an excellent option for any time of day.
Looking for a new winter white wine? Try Albariño

By Mary Ross
Feb 04, 2026 5:18 am - With white wine consumption in the U.S. topping red for the first time in 30 years, you may be experimenting with white wines. If so, give Albariño a try. You wouldn’t have had the option a few years ago.
Mexican mole is a meal all on its own

By G. Daniela Galarza
Feb 03, 2026 5:49 am - Surprisingly complex and full of flavor, this smart mole with just about a dozen ingredients comes together in only an hour. Adapted from Rick Martínez’s cookbook “Salsa Daddy,” it’s an entry-level mole — and a fine introduction to the famous Mexican salsa.
Chicken, bacon and ranch totchos are potatoes’ ultimate form

By Aaron Hutcherson
Feb 03, 2026 5:45 am - Potato tots replace tortilla chips in these totchos topped with chunks of juicy chicken, crisp bacon, melted cheese and ranch dressing, which makes for a fun appetizer or main course. For extra ranch flavor, toss the tots with ranch seasoning powder.
Cozy, not heavy: Curry powder enhances the savory richness of classic chicken and dumplings

By Grace Carnovale (Goudie)
Jan 29, 2026 8:18 am - There are few dishes more comforting than chicken and dumplings. Traditionally rooted in American home cooking, this humble classic has fed generations. But sometimes, a small twist can breathe new life into even the most familiar meals. This curried chicken and dumplings recipe does just that.
Eating snow cones or snow cream can be a winter delight, if done safely

By HOLLY RAMER
Jan 28, 2026 9:55 am - Experts say eating a bit of snow is probably fine if you live someplace with generally clean air, but staying away from plowed snow is a sensible precaution. It might contain deicing chemicals, debris and other contaminants.
The best ways to cook Brussels sprouts

By Aaron Hutcherson
Jan 28, 2026 5:16 am - Earthy and slightly bitter, Brussels sprouts resemble miniature cabbages. If your first thought at the mention of the vegetable is, “Eww, gross!” I imagine it’s only because the last time you tried them was decades ago and/or they were cooked into oblivion. Now Brussels sprouts are everywhere, including restaurant menus, dinner tables and even the snack aisle.
When it comes to braising times, there’s a sweet spot

By Don Mauer
Jan 28, 2026 5:04 am - You might think when braising roasts and short ribs low and slow, the longer in the oven the better, right? You’d be wrong. Don Mauer once braised a chuck roast at 225 degrees for over five hours, believing it would be meltingly tender. No. It was stringy and chewy. Here’s why.

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