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Linger at the table: Serve up familiar flavors in new ways with twists on Thanksgiving classics

By Biz Velatini
Nov 12, 2025 5:55 am - Thanksgiving is all about the classics, but that doesn’t mean they have to be boring. These three recipes bring big flavor to the table without overcomplicating the cooking. Each one feels familiar, but with just enough of a twist to make people go back for seconds.
Yes, you can make scratch mac and cheese with only three ingredients

By Don Mauer
Nov 12, 2025 5:04 am - The trick? The macaroni cooks in gently boiling milk, creating a base for the sauce without the hassle of traditional scratch mac and cheese methods.
Arby’s steak nuggets may be as close to real barbecue as fast food gets

By Tim Carman
Nov 12, 2025 5:02 am - Though lacking in visual appeal, Arby’s new steak nuggets are somewhat reminiscent of burnt ends, the charred chunks of fatty brisket that are all but synonymous with Kansas City barbecue.
This pasta with sausage and greens flips the ratio for more nutrition

By Ellie Krieger
Nov 11, 2025 5:59 am - This recipe takes the classic combo of pasta with broccoli rabe and sausage in a more healthful direction, with a generous portion of broccoli rabe, a modest amount of chicken sausage and, for added protein and fiber, white beans. This weeknight-friendly dish is as hearty and boldly flavorful as it is nourishing.
What’s the best cutting board for meat and vegetables?

By Becky Krystal
Nov 11, 2025 5:43 am - It’s not a question of one “best” cutting board, but a few go-to boards. However, most savory cooking prep can take place on a large wood cutting board.
I tried ‘Entertaining’ like Martha Stewart. It was exhausting and exhilarating.

By Emily Heil
Nov 11, 2025 5:34 am - Martha Stewart’s 1982 book, “Entertaining,” is being reissued, so Emily Heil decided to re-create one of the guide’s over-the-top parties. Here’s how it went.
‘My kitchen is my sanctuary’ for this housebound cook

By Aaron Hutcherson
Nov 11, 2025 5:30 am - What happens when something you used to love is no longer good for you? Rachel Riggs found out the hard way. Her medical journey and its relation to her diet are what led to Riggs’s debut cookbook, “In Good Health.”
Beans in tomato soup? Here’s a creamy yet hearty recipe even purists will love

By M. Eileen Brown
Nov 07, 2025 8:51 am - Cannellini beans, spinach and Parmesan cheese give the classic tomato soup a hearty twist — plus about 10 grams of protein per serving. And best of all, it’s still perfect to pair with a grilled cheese sandwich.
Pumpkin spice truffles celebrate the season in a better-for-you way

By Ellie Krieger
Nov 07, 2025 8:50 am - These chocolate-pecan-coated truffles have a soft, pumpkin filling seasoned with cinnamon, ginger and cloves. They’re an easy-to-make, memorable, autumnal treat made from pantry staples.
How to bake with nut flours for gluten-free treats

By Leah Koenig
Nov 07, 2025 8:50 am - Almond flour is only one small star in the nut flour universe. Lesser-known flours made from finely ground walnuts, pecans, hazelnuts, pistachios and chestnuts, among others, are nutrient-dense and full of flavor, and they add personality to whatever you are baking or cooking.

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