Articles filed under Recipe
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A creamy skillet chicken bridges the gap between winter and springApr 22, 2026 5:35 am - This skillet dinner features tender chicken breasts and crisp snap peas in a creamy sauce studded with sautéed mushrooms and shallot, and flavored with tarragon, garlic and mustard. Made with milk rather than heavy cream, it is as healthful as it is satisfying.
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King Arthur gluten-free yellow cake mix a lucky findApr 22, 2026 4:30 am - Recent journeys testing boxed baking mixes landed me on another new-to-me product: King Arthur Flour’s Gluten Free Classic Yellow Cake Mix. So far, my experience with gluten-free mixes has been positive. What I figured out was that since gluten-free mixes do not contain any wheat flour, the lack of gluten (a protein) makes the results very tender; nearly melt-in-your-mouth tender.
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A taste of Hawaii in a pie: Coconut custard meets pineapple upside-down toppingApr 21, 2026 5:26 am - Pineapple upside-down cake topping gives a little ’60s flair to this coconut custard pie from the cookbook “50 Pies, 50 States: An Immigrant's Love Letter to the United States Through Pie" by Stacey Mei Yan Fong.
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How one pantry ingredient can transform a soup into a filling mealApr 21, 2026 5:20 am - Made with savory-sweet tomatoes and fluffy eggs, this substantial, brothy soup shares the same key ingredients as a classic Chinese stir-fry. With just a little flour and water, it’s a reliable way of turning whatever bits and bobs you have on hand into a satisfying meal.
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Feta-brined spatchcock chicken is cooked under a weight in this Egyptian recipeApr 21, 2026 4:31 am - This dish from my Michael Mina’s cookbook “My Egypt” uses the classic “under a brick” technique to maximize the chicken’s contact with the hot surface, all but guaranteeing even cooking and crisp skin.
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Orange-marinated chicken wrapped in bacon gets family’s approval (and maybe Charlie Trotter’s, too)Apr 15, 2026 5:59 am - Penny Kazmier has been making this Bacon Wrapped Marinated Chicken for more than 20 years as a way to get the flavors of orange chicken without the hassle of deep frying. It was even her contribution to a charity cookbook in the 1990s that she then gifted to legendary chef Charlie Trotter. And -- surprise! — he kept it.
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Why you should be baking with rye flourApr 15, 2026 5:33 am - Looking for a way to take your baking to the next level? Try rye flour, a sneaky way to add complex flavors, a tender crumb and a little nutrition, especially in sweet baked goods. Why is it good for you? Rye flour — especially whole grain — has more fiber than wheat. It’s also beneficial from a climate perspective.
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Aldi’s wine selection is surprisingly good. Here are 6 bargain bottles to try.Apr 15, 2026 5:26 am - When you shop for wine at Aldi, you’re choosing from labels that aren’t sold anywhere else. It can be a mixed bag, but if you choose carefully, you can find solid options at excellent prices.
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Stuck in a cooking rut? Try some creative rule-breaking in the kitchenApr 15, 2026 5:21 am - Filled with the spiced salmon, melted cheese, corn and kimchi, these quesadillas elevate a simple meal into one that’s truly memorable. The recipe features a bold, pantry-friendly gochujang mixture that serves as both a quick marinade for the salmon and a flavor base for a creamy sauce made with yogurt.
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Rotisserie chicken meets grapes and pecans in a crisp romaine wrapApr 14, 2026 5:34 am - These Chopped Chicken Salad Lettuce Wraps from Lauren Chambers make a perfect lunch — easy, tasty and packed with protein.
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