Articles filed under Recipe Meal of the Day
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Yes, you can make scratch mac and cheese with only three ingredientsNov 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.
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Skillet miso cod with warm slaw brims with protein, fiber and flavorOct 21, 2025 5:15 am - An umami-rich mixture of miso paste, butter and honey imbues this saucy skillet cod and warm, gingery slaw with savory-sweet flavor.
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Smucker’s Uncrustables vs. Trader Joe’s: How similar are they?Oct 20, 2025 10:13 am - The maker of Smucker’s Uncrustables sandwiches, those frozen sandwiches often seen in school lunch boxes, is suing Trader Joe’s over an alleged copycat sandwich on the shelves at the grocery chain.
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Doing Jacques Pépin proud: Legendary chef’s passion for cooking comes out in these recipesOct 15, 2025 6:01 am - How do you celebrate when a legendary French chef turns 90? With a five-course dinner for friends prepared with love, paired with wine and benefiting the good work of the Jacques Pépin Foundation to support culinary education worldwide. Penny Kazmier shares three recipes from or inspired by Pépin.
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Loaded baked potatoes are a luxe breakfast in a good-for-you packageOct 15, 2025 5:24 am - Twice-baked potatoes, loaded with Canadian bacon and broccoli, then topped with melted cheese and a fried egg, make for a satisfying, extraordinary breakfast. The potatoes can be prepared in advance, so all you’ll need to do in the morning is warm them up and cook the egg.
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’Nduja adds meaty, funky spice to this decadent mac and cheeseOct 14, 2025 5:41 am - Spicy ’nduja — a fermented spreadable sausage — shines in this macaroni and cheese with aged cheddar and funky blue cheese. Its heat comes from Calabrian chiles, and because of its high fat content, it practically melts into the cheese sauce.
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How to make pepperoni pizza in 15 minutes flatOct 14, 2025 5:29 am - This single-serving skillet pepperoni pizza comes together in minutes, thanks to a smart, time-saving hack: Use a flour tortilla for a crust, and cook the pie in a cast-iron skillet on the stovetop.
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33 years and counting: How Don Mauer’s cooking has changed over the yearsOct 08, 2025 5:57 am - Today, this column celebrates its 33rd anniversary. And, wow, how things have changed. Fat is no longer the total devil it once was; sugars and highly processed foods now play that nasty role, meaning my cooking has evolved quite a bit over the years.
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Calling all pickle lovers: This chicken salad is for youOct 07, 2025 5:39 am - This chicken salad is packed with zip and crunch thanks to dill pickles and fresh cucumbers. Chopped fresh dill adds grassy notes and amplifies the flavor of the pickles.
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Orange chicken piccata with shallots is a one-pan feast for the sensesOct 07, 2025 5:11 am - Orange juice and zest replace the usual lemon to infuse this chicken piccata with a fragrant, floral essence. A velvety caper-butter sauce and savory sautéed shallots make this weeknight-friendly meal feel like a special occasion.