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Food

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.
Warm up with creamy rutabaga, parsnip and cheddar soup

By KATIE WORKMAN
Jan 27, 2026 5:28 am - Even the most stoic vegetables can be coaxed into something soft, sweet and yielding. In this Creamy Rutabaga, Parsnip and Cheddar Soup, they're simmered until ready to be puréed into a smooth potage that warms the soul and happily anchors a meal.
This beef stew with vegetables is a hearty, healthy riff on a classic

By Ellie Krieger
Jan 27, 2026 5:26 am - Every spoonful of this hearty stew boasts tender beef, sweet butternut squash and hearty chickpeas. It’s a great dish to cook over the weekend — or whenever you have a chunk of time — and only gets more flavorful the longer it sits.
Add cabbage to your pasta sauce. You’ll thank me later.

By Aaron Hutcherson
Jan 27, 2026 5:25 am - Cabbage adds bulk and nutrition to this pasta with Italian sausage and crushed tomatoes. Use store-bought, pre-shredded cabbage to save on prep time. It’s a full meal on its own, but you could also serve it with a side salad and garlic bread to feed more people.
Tortilla soup gets a green, refreshing boost from salsa verde

By G. Daniela Galarza
Jan 27, 2026 5:08 am - This green variation on tortilla soup uses store-bought salsa verde for fresh flavor and verdant color. Beans and chicken provide texture and heft, but it’s the addition of fried tortillas that thickens the broth — and gives this soup its name. More fried tortilla strips on top, plus crema, cotija cheese, cilantro leaves and onion complement and enliven each spoonful.
Apple cider vinegar helps flavors pop in this award-winning chili

By Penny Kazmier
Jan 21, 2026 6:03 am - Perfect for a cold day, this chili contains many of the ingredients you might expect: ground beef, tomatoes, beans and chili powder. It also uses a packet of mild chili seasoning, beef base, apple cider vinegar and sugar, which work together to make a smooth balance of flavors.
What’s the best canned chicken noodle soup? 11 top brands ranked

By Emily Heil
Jan 21, 2026 5:53 am - For sick days and snow-day lunches, a can or a jar of chicken noodle soup tucked into your pantry might be just the thing you need. Grocery shelves are awash with options, so it’s hard to know which brand to reach for. Tasters tested 11 top brands to find out which might bowl us over — and which deserve to get canned.

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