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Riding the Meal Train. Why a gift of homemade food during recovery is more than just a meal. Story: Cathy Reduced-price lunch options. The Ecstasy and Anxiety of Dinner with Tqste Novak.

The singular aand comedian instructs in the art of the very, Product trial for free long meal.

Story: Madeline Muzzi. Shxre TASTE World samples online. This Is TASTE Jamila Taaste. We enjoyed having Taste and share Robinson in the studio. Taaste is Tasre editor in chief of Bon Appétit and Epicurious, the storied Condé Nast food publications that she Discounted body care products over in September.

Anf World samples online Rodbard. Tste Fondue: The Annd Way Syare the Best Way. Cheese Free water toy samples Marissa Budget-friendly restaurant specials shares a technique straight from the Alps après-ski.

Story: Marissa Mullen. The Zuni Café Cookbook Is Canon. Story: Christian Reynoso. Special Issue. Coffee is in our hands, and on our minds, constantly. And this special issue tackles it from all directions.

Where it's grown, how it's brewed, and the culture behind the world's most-beloved beverage. Read here! Samgyetang: Korean Ginseng Chicken Soup. Sourdough-ish Babka. Kimchi and Ketchup Fried Rice. Traditional Cardamom Buns.

Mortadella and Calabrian Hot Spread Focaccia. Sausage-Fennel Lasagna Rolls. Emergency Fruit Crostatas. Dumplings With a Crispy Skirt. MORE RECIPES. We went there in this very special issue. This Is TASTE The Taste of Things with Director Trần Anh Hùng.

Today we are excited to welcome award-winning director Trần Anh Hùng to the studio. His latest film, the lush and food-centered The Taste of Thingsis in theaters now. Today we have a great double episode of the show.

Ali Rosen is a cookbook author, TV food host, and successful rom-com novelist, having published the hit novel Recipe for Second Chances. This Is TASTE Rose Wilde. Story: Aliza Abarbanel.

Extra Good. Story: Zola Gregory. This Is TASTE PJ Vogt. PJ is a recognizable figure in the world of public radio and podcast. This Is TASTE Aura Bora. Aura Bora is a sparkling water that pushes the limits of sparkling water.

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Make Boxed Stock Taste Homemade With This Easy Trick | Bon Appétit	Tashe world samples online issue. CHCEM SA ZAPOJIŤ. The meat sare be just covered with Taste and share. Work With Me. IE 11 is not supported. Whisk the ricotta ingredients in a bowl until smooth. Stir in the greens and cook until wilted, 1 to 2 minutes.
Taste Gourmet Group Limited (8371.HK)	You can make it ahead for a meal prep, or bring to parties! This shrimp stir fry with peanut ginger sauce is a super quick, flavorful, and easy dinner recipe! Plump shrimp, crunchy peanuts, tasty veggies, and creamy peanut sauce come together for a delicious dish everyone will love. This zucchini lasagna is layered with thinly sliced zucchini, a hearty meat sauce, and cheese that is baked to perfection! Baked to perfection, these Pesto Caprese Flatbread melts in your mouth with bursts of flavor! My Services. Client Testimonials. I have struggled with my eating habits and self image since I was a very young child, and living with my thyroid disease has only added to my struggles over the years. I make more mindful, healthy choices and feel more in control in my day-to-day life. Take the leap and let Sarah change your life for the better too! It has literally started to transform the way I think about life, emotions, exercise and food. Our weekly sessions have been awesome and Sarah is so encouraging that I look forward to them. This is not a diet in anyway. I would encourage anyone to try her program. My positive self talk and self confidence have both risen drastically, and I cannot wait to see where the next twelve weeks takes me. My thought process around my lifestyle has been repaired. We talked a lot about boosting my energy and how I could feel better throughout my day. I realized that not only was I lacking energy boosting foods in my diet, but I also had a difficult time saying no to people in my life, which drained even more of my energy. Sarah helped me realize that saying no to others sometimes is a positive choice for myself. By doing this, I have been able to focus more on my diet and have become more confident in understanding what my body needs. I feel more grounded, I am sleeping better, I feel less chaotic and more open to the idea to cook healthy! Before we started working together, I felt all over the place and in such a negative headspace. Even the smallest of changes has led to an overall better mindset to help me accomplish more in my life. See More Success Stories. Work With Me. I help women of all ages who are looking to end the pain, guilt, and struggle to: increase energy, gain confidence, prioritize self care, manage stress, build healthy eating habits, master their mindset, and learn sustainable wellness so they can feel and be their best! My goal is and will always be, to help people feel empowered, confident, and informed to live their healthiest life. I use cognitive tools to solve for why we're overeating in the first place, how to stop stress and emotional eating, and understand what's contributing to our lack of motivation. Definitely recommend letting dough sit in the fridge overnight. It has great flavor with the lemon! Tasty Shows See all shows. THE BEST OF Tasty Tasty logo sidebar. The Best Chewy Chocolate Chip Cookies. How To Make Macarons. The Best Fudgy Brownies. Creamy Tuscan Chicken. More Guides More Guides. We Asked A Cardiologist And Dietitians Which Foods To Stay Away From If You Have High Cholesterol. I Went To The First-Ever Hello Kitty Cafe In The US For Afternoon Tea Service — Here's Everything I Ate, Ranked. People Are Claiming Eating Day-Old Rice Can Be Dangerous, And Rage Has Ensued — Here's The Unfortunate Confirmation From An Expert. Join the Tasty Community! Have a recipe of your own to share? Submit it here. Light Sweet Potato Cake. Honey Butter Glazed Carrots. Creamy Lemon Pasta. Basil Lemongrass Curry. Mango Salsa Fish Tacos.
Sharing the Taste	Add the oil, 1 teaspoon salt, the cumin, paprika, and black pepper and toss to coat. So, now I make my cranberry sauce with a twist. Whisk the lime juice, oil, honey, cumin, salt, and black pepper in a small bowl. The Zuni Café Cookbook Is Canon. Pour over the cabbage and stir to coat.
Parmesan Rinds	Discard the thyme sprigs and taste for seasoning. Refrigerate until use. They can handle it. com To advertise in Taste of Home kathy. This recipe also invites iterations. So, now I make my cranberry sauce with a twist. It was desolate, due in part to the weather and also the season.
You’re Temporarily Blocked	com To share recipes and stories To submit recipes, use the form at tasteofhome. To send stories, tips, photos or other nonrecipe content, go to tasteofhome. Rights to Submissions By submitting material to us, you grant the rights set forth on our website, including but not limited to use of the material by our company, affiliates, partners and licensees and the right to use your name, likeness and place of residence city and state in connection…. Offset Spatula Create a smooth, even layer of frosting, as well as fancy swoops and swirls, with an offset spatula. Cake Turntable A revolving cake stand turns the chore of frosting cake into a simple task. This could result in a tough, dry cake. STEP 3: ADD DRY…. Come jump in on the fun! START WITH DRY WINGS Tossing the chicken with salt and chilling overnight helps dry the wings out, resulting in crispy skin when fried. ADD EASY DIPS In addition to the sauces that accompany the wings recipe, serve the wings with bottled cilantro lime salad dressing and this Blue Cheese Dip: In a blender, combine ½ cup milk, 1 pkg. softened cream cheese, 1 cup 4 oz. crumbled blue cheese and 2 peeled garlic cloves. Cover and process until blended. Top with additional crumbled blue cheese if desired. Super Snacks Hover your camera here and learn how to make the best chicken wings ever. No bones…. Read More. in this issue. The book, as well as future books, will not be shipped. Otherwise, you will automatically receive your preview copy for a day free preview. If a book or book program becomes unavailable, it may be replaced by another with the same renewal features. There is no minimum to buy. You may cancel at any time by emailing Bookservice tmbi. com or logging into www. com and managing your account. If Automatic Renewal service is ever not available, we'll bill you instead. Accept Offer. Exclusive All-New Cookbook Taste the Best Recipes In the Country! Get Your First Book. Most-Loved Recipes from America's 1 Cooking Magazine! Citrus-Herb Roast Chicken. Three-Cheese Meatball Mostaccioli. Double Chocolate Espresso Cheesecake. What's Inside Whether you need a dish to pass or just a weeknight winner, Best Shared Recipes has it all! Buy Now. Format: Softcover Photos: Full Color Pages: Dimensions: 8" x 9" Shipping: Free with offer Preview: 30 days Risk-Free.

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Baked to perfection, these Pesto Caprese Flatbread melts in your mouth with bursts of flavor! My Services. Client Testimonials.

I have struggled with my eating habits and self image since I was a very young child, and living with my thyroid disease has only added to my struggles over the years.

I make more mindful, healthy choices and feel more in control in my day-to-day life. Take the leap and let Sarah change your life for the better too! It has literally started to transform the way I think about life, emotions, exercise and food. Our weekly sessions have been awesome and Sarah is so encouraging that I look forward to them.

This is not a diet in anyway. I would encourage anyone to try her program. My positive self talk and self confidence have both risen drastically, and I cannot wait to see where the next twelve weeks takes me.

My thought process around my lifestyle has been repaired. We talked a lot about boosting my energy and how I could feel better throughout my day. I realized that not only was I lacking energy boosting foods in my diet, but I also had a difficult time saying no to people in my life, which drained even more of my energy.

Sarah helped me realize that saying no to others sometimes is a positive choice for myself. By doing this, I have been able to focus more on my diet and have become more confident in understanding what my body needs.

I feel more grounded, I am sleeping better, I feel less chaotic and more open to the idea to cook healthy! Before we started working together, I felt all over the place and in such a negative headspace. Even the smallest of changes has led to an overall better mindset to help me accomplish more in my life.

See More Success Stories. Work With Me. I help women of all ages who are looking to end the pain, guilt, and struggle to: increase energy, gain confidence, prioritize self care, manage stress, build healthy eating habits, master their mindset, and learn sustainable wellness so they can feel and be their best!

My goal is and will always be, to help people feel empowered, confident, and informed to live their healthiest life. I use cognitive tools to solve for why we're overeating in the first place, how to stop stress and emotional eating, and understand what's contributing to our lack of motivation.

When we solve these underlying issues, the result is, sustainable wellness and a much healthier relationship with food. Your first step is to book a complimentary discovery call with me.

AVAILABLE NOW! Look no further! per quart of stock and add more to taste. If chiles are involved like gochujang , sambal oelek , harissa , zhug , etc. the additions become more pronounced; start with 1 or 2 tsp.

per quart of stock and increase as needed. Nearly every culinary tradition has a version of sautéed aromatics French mirepoix, Spanish sofrito, Italian battuto, Puerto Rican recaito, to name a few that acts as a springboard for soups, stews, sauces, and more.

Finely chopped vegetables are slowly fried in fat until broken down, resulting in a deeply concentrated flavor. To avoid overpowering the flavor of the stock, stay away from strongly flavored broccoli, brussels sprouts, and cabbage here.

Every homemade broth in my kitchen gets plenty of garlic. As the allium slowly cooks in liquid, it becomes so tender that it essentially dissolves. Halve two heads of garlic crosswise no need to peel it per quart of boxed stock.

Woody herbs like rosemary, thyme, oregano, sage, tarragon, and marjoram release tons of flavor as they slowly simmer in stock. Give them a rinse and toss in a big handful of sprigs per quart of store-bought stock.

Adding whole spices will add an earthiness to stock without overpowering the mixture—just look at the power of anise, cloves, and cinnamon in pho. Cardamom pods, allspice berries, cumin, coriander, yellow mustard, fennel, and peppercorns are all fair game. Per quart of stock, toast any of those ingredients—check your pantry and pick two to four—in a dry pot until fragrant, then add the stock and simmer.

Why Dried Mushrooms Are Always in Our Cool, Dark Pantry. You've seen those fancy dried morels at the market. Here's what to do with them. Explore Bon Appétit cooking.

TODAY is getting a taste of South Carolina thanks to local chefs Anv DennisOrchid Paulmeier and Budget-friendly restaurant specials Carmines. Baking essentials sale chef is sharing a dish Tase showcases and celebrates the cuisine of the region. World samples online, who specializes Tashe barbecue Tastf a was finalist on season 7 of "Food Network Star," shows us how to make smoky pulled pork with Carolina-style barbecue sauce. Carmines, a second-generation restaurateur of a seafood-focused restaurant, demonstrates how to prepare deviled crab. And Dennis, a Gullah-Geechee cuisine enthusiast, whips up fried shrimp and okra with red rice. Living in South Carolina, pulled pork is found at every tailgate, backyard barbecue and graduation party — you name it — it's there to share with friends and family. Offer includes Sample giveaway promotions day previews of Free evaluation options books. Whether you shage a dish to pass Taxte just Tastr Budget-friendly restaurant specials winner, Best Shared World samples online has it all! Contest-winning desserts…must-try Tadte courses…fast-fix breakfasts…busy-day meals…and more! From unbeatable Tazte to irresistible desserts, learn the go-to classics today's home cooks rely on most…and then get ready to share the recipes yourself! Discover 4 easy-to-spot icons that put Fast-Fix, Slow-Cooker, Air Fryer and Instant Pot® recipes right at your fingertips…right when you need them! Our Taste of Home kitchen experts test, taste and approve these delicious dishes so you can cook with confidence knowing that they'll turn out right every time—guaranteed!

Taste and share -

You may cancel at any time by emailing Bookservice tmbi. com or logging into www. com and managing your account. If Automatic Renewal service is ever not available, we'll bill you instead. Accept Offer. Exclusive All-New Cookbook Taste the Best Recipes In the Country!

Get Your First Book. Most-Loved Recipes from America's 1 Cooking Magazine! Citrus-Herb Roast Chicken. Three-Cheese Meatball Mostaccioli. Double Chocolate Espresso Cheesecake.

What's Inside Whether you need a dish to pass or just a weeknight winner, Best Shared Recipes has it all! Buy Now. Format: Softcover Photos: Full Color Pages: Dimensions: 8" x 9" Shipping: Free with offer Preview: 30 days Risk-Free.

Love It or Your Money Back! Cancel Anytime. Best Shared Recipes Your Free Gift! This is an all-season cake, which means, literally, it will last all season. Make it now and store it in an airtight container where it will keep for up to three weeks at room temperature, or for three months in the refrigerator.

Chocolate Orange Panforte Makes one 8 to 9-inch cake Active time: 20 minutes Total time: 50 minutes, plus cooling time. Heat the oven to °F °C. Butter an 8 to 9-inch springform pan and line with parchment paper. Combine the hazelnuts, almonds, figs, candied oranges, and raisins in a large bowl.

In a separate bowl, add the flour, cocoa powder, cinnamon, all-spice, ginger, black pepper, salt, coriander, cloves, and nutmeg. Whisk to blend. Pour over the nut and fruit mixture and stir to combine. Combine the honey and sugar in a small saucepan over medium heat. Bring to a boil, and simmer for 3 minutes, stirring occasionally with a wooden spoon.

Turn off the heat, add the chocolate and stir until smooth. Working quickly, pour the sugar mixture over the fruit and nuts. Stir to combine the mixture will immediately stiffen; keep stirring to thoroughly combine.

Spread in the prepared cake pan it will be sticky and smooth the top. Bake in the oven for 30 minutes. Transfer to a rack to cool for 30 minutes, then then remove from pan. Cool the cake completely the cake will continue to firm up. Tradition has it that a Thanksgiving turkey dinner is not complete without a cranberry sauce.

Tradition also has it that every November I find myself scratching my head, trying to reinvent a cranberry sauce. I have nothing against cranberries, mind you, nor a sauce, for that matter. Yet, for many years, I would make a simple cranberry sauce and present it at the table … and each year, I would wrap up the sauce after our dinner, nearly untouched, and store it in the refrigerator for goodness-knows-what future purpose.

So, now I make my cranberry sauce with a twist. If leftovers are imminent, then why not step out of the comfort zone and make a jazzy sauce that can be creatively repurposed? A straightforward cranberry sauce consists of cranberries and sugar, which to me is one-dimensional.

I spice up my reimagined sauce, and transform it into what could also be called a chutney — in other words, a condiment that has legs: a tasty vibrant sauce that will carry me through the holiday and entertaining season.

Chutneys are a raucous slurry of dried and fresh fruit simmered with citrus and sugar, a glugg of juice or a splash of spirits, infused with winter spice and woodsy aromatics, with a kick of heat to wake up the palate.

A chutney will not only provide puckery pizzazz to your Thanksgiving table, it will seamlessly multi-task beyond your turkey dinner. You can spread chutney on a sandwich, add it to a cheese and charcuterie board, dab it on cocktail crostini, or dollop it over a meaty roast.

With this in mind, perhaps you should make a double recipe of this cranberry chutney for Thanksgiving. Then you will be assured of leftovers. Combine all the ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring frequently to dissolve the sugar.

Reduce the heat to medium-low and simmer, uncovered, until the cranberries burst, and the chutney thickens, about 15 minutes, stirring occasionally.

Remove from the heat and cool completely. Discard the ginger, rosemary sprig, and cinnamon stick. Transfer the chutney to a glass container and refrigerate for at least one day to allow the flavors to develop. Store in the refrigerator for up to 2 weeks or freeze for up to 1 month. Serve at room temperature.

This recipe is a comfort food two-fer — a warming soup, packed with golf ball-sized meatballs floating in a nourishing broth. Well, try adding heaps of shredded cheese to the mix, and then you should simply call it a day, put on your pajamas, and grab a spoon.

The meatballs are traditionally made with beef or pork, which mingle with humble aromatics and greens in chicken stock. For extra substance, pasta may be included in the soup. This recipe also invites iterations. The meatballs can be made of chicken, turkey, beef, or pork.

While Parmesan is a popular go-to, the salty sharpness of Pecorino Romano adds oomph and flavor to the meatballs. A hunk of cheese rind is also added to the broth which is a humble and effective no-waste technique to build flavor and body accentuating the cheesy-umami richness of the meatballs.

Feel free to use this recipe as a template and make your own modifications depending on what you have in your fridge. For instance, if you have some post-Thanksgiving turkey stock use that for the base of the soup. Or switch out the ground turkey for ground chicken to make the meatballs.

If you would like to add some pasta, try orzo or a small tubular pasta, such as ditalini, and note that you may need to add more stock, since the pasta will absorb some liquid as it cooks.

Serves: 4 to 5, makes about 16 meatballs Active time: 45 minutes Total time: 45 minutes, plus chilling time. Combine the meatball ingredients in a bowl and mix to blend. Form into 1-inch meatballs, flatten slightly, and place on a plate.

Refrigerate for at least 30 minutes. Heat 1 tablespoon oil in a deep skillet or soup pot. Add the meatballs in one layer without overcrowding, in batches if necessary.

Brown on both sides, turning when they release easily from the pan, about 6 minutes. Transfer to a plate lined with a paper towel. They will finish cooking in the soup.

Add 1 tablespoon oil to the pan. Add the onion, carrots, celery, and a pinch of salt to the skillet and sauté until the vegetables are bright and tender, 3 to 4 minutes, stirring up any brown bits.

Partially cover the pot and simmer over medium heat for about 15 minutes. Add the meatballs and continue to cook until the meatballs are fully cooked, 8 to 10 minutes more. Stir in the greens and cook until wilted, 1 to 2 minutes. Taste for seasoning and add more salt and pepper if desired. Ladle into bowls and serve with the cheese for sprinkling.

This simple chicken dish takes the ease of sheet pan cooking and upends it literally on top of a salad. Chicken breasts, fingerling potatoes, and lemon wedges are jumbled together on one pan for a simple tray bake.

Once roasted, the ingredients are arranged over a bed of escarole leaves, while the collected cooking juices from the chicken and fresh lemon juice dress and gently wilt the salad leaves for a casual, homey meal.

As for the chicken, when it comes to flavor, say yes to bone-in, skin-on breast meat. Chicken breasts often get a bad rap for their dryness and lack of flavor.

Leaving the bones and skin on the breast help to solve this problem. Not only do the bones add flavor to the meat while it cooks, they help to distribute the heat which prevents the meat from drying out.

thick Freshly ground black pepper 1 large untreated lemon, washed, cut into 6 wedges 1 large head escarole, leaves rinsed and dried.

Rub the oil mixture all over the chicken and between the skin and breast meat. Place the potatoes in a bowl. Toss with 1 tablespoon olive oil and season with salt and black pepper. Arrange the chicken, skin-side up, on a rimmed sheet pan lined with parchment.

Scatter the potatoes and lemon wedges around the chicken. Remove and let rest 5 to 10 minutes. While the chicken is resting, place the escarole in a bowl.

Spread the leaves on a serving platter. Arrange the chicken over the escarole. Scatter the potatoes around the chicken. Drizzle any pan juices over the chicken and potatoes.

Squeeze the juice of 1 to 2 lemon wedges over the salad. Serve with the remaining wedges. Beat the weather with these spicy tacos. The bleaker the weather, the brighter the food, I say.

January can be a cold, wet, and dark second act following the holiday season. A perfect antidote is to create light and vibrant food to ward off the seasonal blues and balance out any holiday excess. These tacos channel the south and beyond the border with blackened shrimp piled on Baja-inspired tacos.

They are vibrant and wholesome; not bogged down by any heavy sauces, cheeses, and meat. A citrusy salsa and fresh avocado are light and healthy accompaniments refreshing in their simplicity.

The tacos are easy to prepare, only requiring just a fair amount of chopping, which is a simple activity that distracts from any inclement weather outside. And, perhaps best of all, they are fun to eat, inviting interaction and hands-on noshing.

The blackened spice blend is meant to have heat, but feel free to adjust the cayenne to your taste. In fact, make a double batch to keep on hand to season fish and chicken for later meals. Store any remaining spice blend in a jar in your pantry.

Do you need a holiday time-out? When we are in the eye of the storm, a. the lull between December and New Year celebrations, it helps to step off the conveyor belt of planning, cooking, baking, and entertaining.

Take a break and fix up something easy, healthy, and decidedly not holiday inspired. Make a fragrant warming curry and call it a culinary break. An authentic curry consists of a mountain of whole spices and aromatics, carefully and lovingly toasted, ground, sautéed, and coaxed to create a potent paste that forms the base of a stew which simmers for an ample amount of time to infuse its flavor.

I highly recommend doing this, by the way, but suggest you wait until after the holidays. This yellow curry rendition gets its name thanks to a generous short-cut dump of curry powder into the soup, which in the category of quick meals does the trick.

During a month of roasts, bakes, sauces, and icings, this soup is a spicy and refreshing hiatus, guaranteed to warm and restore before you get back to the business of any holiday festivities. Heat 1 tablespoon oil in a wide pot or deep skillet. Season the chicken with salt and pepper and add to the pot in one layer without overcrowding.

Cook over medium heat until the chicken colors on all sides, 3 to 4 minutes, turning as needed. Remove the chicken from the pot and set aside on a plate. The chicken will not be fully cooked at this point.

It will continue to cook when added to the stew. Add 1 tablespoon oil and the onion to the same pot. Sauté over medium heat until the onion softens, about 2 minutes. Add the carrot and peppers and sauté until the carrot brightens in color and the peppers begin to soften, about 3 minutes more.

Add the garlic and ginger and sauté until fragrant, 15 to 30 seconds. Add the curry powder, cumin, and coriander, stirring to coat the vegetables and lightly toast the spices for about 15 seconds. Partially cover the pot and simmer over medium-low until the vegetables are tender, 15 to 20 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon.

Return the chicken to the pot and stir in the kale or spinach. Continue to simmer until the chicken is thoroughly cooked through and the leaves wilt, about 5 minutes more. A tarte tatin is a classic French upside-down fruit tart, traditionally made with apples.

Legend has it that one of the sisters inadvertently omitted the pastry in an apple tart. The dessert was nimbly salvaged by placing the crust on top of the fruit, in a wonderful example of kitchen improvisation which gave rise to a timeless dessert.

While tarte tatins are often prepared with apples, they are also a lovely way to showcase other seasonal fruit, such as pears. Best of all they are beautifully imperfect. Once you get the hang of making the caramel and the final inversion of the tart onto a plate, a tarte tatin is unfussy and pleasing, and, in this case, irregular, uneven, and more charming for that.

This recipe has a sour cream pastry which creates a crumbly, cookie-like crust. As the tart bakes in the oven, the caramel from the fruit filling will bubble up in spots through the crust. This is a good thing. The crust will continue to bake, and when the tart is finished and cooling, the wayward caramel will harden and coat the crust with a shiny shellac of caramel.

Need I say more? Pear and Cardamom Tarte Tatin Serves 8 Active time: 40 minutes Total time: 1 hour and 15 minutes, plus chilling time for the dough.

Prepare the dough: 1. Combine the flour, sugar, and salt in the bowl of food processor and pulse to blend. Add the butter and pulse until the butter is pea-sized. Add the sour cream and pulse until moist clumps form. Gather the dough into a ball, and then flatten and wrap in plastic.

Refrigerate for at least 2 hours. The dough may be made one day ahead and refrigerated until use, or frozen for up to one month. Allow to defrost in refrigerator overnight before using. Remove the dough from the refrigerator and let stand at room temperature for 15 minutes before rolling out.

Prepare the tart: 1. Place the butter in the bottom of a large oven-proof skillet with sloping sides. Sprinkle the 1 cup sugar evenly over the butter and pan.

Cook over medium heat until the butter melts, the sugar is partially dissolved, and the mixture is bubbling, about 2 minutes. Arrange the pears closely together, cut-sides up, in a circular pattern in the skillet. Cut the remaining pears into quarters to fill in the spaces.

Mix the 1 tablespoon sugar, the cardamom, and nutmeg in a small bowl and sprinkle evenly over the fruit. Increase the heat to medium-high and cook until a thick amber colored syrup forms, turning the skillet to ensure even cooking, about 25 minutes.

While the fruit is cooking, preheat the oven to °F. Roll out the pastry on parchment paper to a round shape slightly larger than the skillet.

Slide the paper onto a baking sheet and place in the refrigerator until the syrup is ready. When the syrup has colored, remove the skillet from the heat and lay the pastry over the fruit work quickly because it will begin to melt from the heat of the pan. Cut 3 to 4 slits in the pastry and brush the pastry with some of the egg glaze.

Transfer the skillet to the oven and bake until the tart is deep golden brown and firm when tapped, 25 to 30 minutes.

Remove the tart from the oven and cool on a rack 1 minute. Cut around edge of skillet with a metal spatula to loosen the pastry. Place a large plate over the skillet and, using oven mitts, invert the tart onto the plate. If any of the pears or caramel are stuck in the pan, remove with the spatula and spread on top of tart.

Cool the tart slightly before serving and serve warm or at room temperature with whipped cream. When the rural inhabitants of Swiss and French mountainous villages devised a warming winter dish incorporating their local cheese and white wine, little did they know it would become an international dinner party hit.

I lived in Switzerland for 10 years, where I had my fair share of fondues. While the ingredients may veer slightly, the tradition remains firmly in place, and fondue is unquestionably a national dish.

I had plenty of time to practice the technique of making fondue, and this recipe is my takeaway which has become our family tradition. It takes inspiration from the traditional Swiss method with just a few tweaks apologies, my Swiss friends.

For instance, fruity Calvados apple brandy is substituted for the traditional kirsch. And, in addition to serving the fondue only with bread, as the Swiss insist, I pass bowls of parboiled baby potatoes, broccoli, and cauliflower florets for dipping a great way to get your kids to eat their vegetables and serve other alpine accompaniments, such as dried meats and cornichons on the side as I said, mes excuses, my Swiss friends.

What should not be tweaked — and where I will put my American foot down — is the provenance of the cheese: Purchase the best quality, cave-aged Swiss or French alpine cheese you can find, such as Gruyère, Emmental, Vacherin Fribourgeois, Comté, or Beaufort, and feel free to blend them to your taste.

Aim for an aged alpine cheese, especially when you are using Gruyère, which will add nuance and an earthy-umami depth of flavor to your pot of cheese. Note: Have all your ingredients ready before you begin. Once you begin, the fondue will come together quickly, and during this time it must be constantly stirred.

The fondue must not come to a boil during this time. Whisk the Calvados, cornstarch, salt, black pepper, and nutmeg in a small bowl, until smooth. Set aside. Combine the wine and garlic in a large heavy saucepan, Dutch oven, or fondue pot.

Heat over medium heat until tiny bubbles form, giving the wine a fizzy appearance, without coming to a boil. Add the cheese, one handful at a time, stirring constantly with a wooden spoon until each handful is melted before adding the next.

When all the cheese is added, continue stirring for about one minute to slightly thicken — do not let the fondue boil during this entire process. Stir in the cornstarch mixture and continue to stir until the cheese thickens to a fondue consistency.

Note: Some cornstarch brands thicken more easily than others. If your fondue remains thin, whisk 1 more tablespoon cornstarch with 2 tablespoons white wine and stir into the cheese.

When the fondue is ready, remove from the heat. Pour the cheese into a warm fondue pot if necessary and place over a fondue burner. Serve immediately with extra ground pepper, the bread, and parboiled vegetables such as small potatoes, cauliflower, and broccoli florets.

I am little late to the ricotta party. For a long while, this Italian whey cheese was relegated solely to lasagnas and other filled pasta dishes.

Aside from that, ricotta did not play a role in much of my cooking. This is likely due to unfortunate first impressions, the ho-hum results of part-skim varieties, that tend to be watery, grainy, and lacking in character.

More recently, however, I began to dabble with using fresh ricotta, and it was revelatory. The difference between a skimmed and watered down version versus a high quality whole-milk ricotta or a hand-dipped artisan ricotta besides a few extra dollars is a worlds-apart creamy, sweet and milky cheese, urging consumption.

To which I obliged, and started experimenting with different recipes. Apparently, whipped ricotta has been a thing, but, as mentioned, I am late to the party.

Thank goodness I arrived. Whipping ricotta transforms this creamy, slightly grainy, cheese into an ethereal spreadable wonder, which is sweet and mild and very receptive to additional ingredients, such as olive oil, honey, fresh herbs, salt, and pepper.

To whip ricotta, use a dense, creamy whole-milk ricotta that smells dairy fresh and tastes milky and mildly sweet. Avoid watery, grainy, part-skim ricotta and any ricotta that has a funky aroma. Sweet Whipped Ricotta Makes 1 cup Combine 1 cup whole-milk ricotta, 1 tablespoon honey, 1 tablespoon fresh lemon juice and an optional pinch of lemon zest in a food processor and process until light and smooth.

Taste for seasoning and add more honey if desired. Serve as a substitute for whipped cream, crème fraiche, or ice cream with fresh fruit and baked desserts. Process until light and smooth and taste for seasoning. If you like, add a generous pinch of finely grated fresh lemon zest.

Spread the ricotta in a bowl and use as a dip for crudités and bread. Stir it into cooked pasta dishes as a creamy sauce. Smear it on bruschetta or garlic toasts and top with sliced figs or stone fruit, a drizzle of honey and lemon zest, or your other favorite toppings.

Spoon a dollop on cooked pizzas, roasted vegetables, and salads, such as the following beet salad. Roasted Beet and Spring Green Salad with Whipped Ricotta The beets will release their juices while roasting, which will mix with the olive oil to create the base for the vinaigrette.

Serves 4 Active Time: 20 minutes Total Time: 1 hour and 20 minutes, plus cooling time. Heat the oven to °F. Place the beets in a large Dutch oven. Pour in the oil, stir to coat, and lightly season with salt.

Cover the pot, transfer to the oven, and roast the beets until tender when pierced with a knife, about 1 hour. Remove and cool, uncovered, in the pot. When cool enough to handle, peel the beets and cut into large bite-size chunks. Do not discard the oil from the pot. Place the beets in a bowl with 1 tablespoon of the cooking oil, and lightly season with salt and pepper.

Cool to room temperature or refrigerate until chilled the beets may be prepared up to one day in advance. Pour the remaining cooking oil into a bowl through a strainer if desired. Whisk in the vinegar, lemon juice, and a pinch of salt to taste. To assemble the salad, arrange a layer of mixed spring greens on serving plates.

Lightly drizzle with some of the vinaigrette. Mound the beets on the greens and top with a dollop of the whipped ricotta. Garnish with lemon zest and black pepper. Serve with the remaining vinaigrette for drizzling.

Here is something for your winter dinner rotation: Chunky vegetables and slow-cooked beef swimming in a stock of beef and beer.

This hearty no-nonsense beef stew is a must-have for a dreary winter night, and with St. And, while this stew is indeed simple and humble in ingredients, there are a couple of important steps you can take when making this recipe that will reward you with deep flavor.

The first step, as with many meat stews and braises, is to take the time to sear the meat well before braising. Searing the meat caramelizes its natural sugars and forms a crust, which adds rich meaty flavor to the stock. And note that searing does not mean a quick color and flip.

It means taking the time to thoroughly brown the meat well on all sides, which can take up to 8 minutes. Also, do not overcrowd the pan with all of the meat at once when searing. Crowding will steam the meat and prevent the desired browning, so be patient and divide the meat into batches to sear.

Second, while you can certainly make and serve this stew in one day, it will taste even better if you make the stew a day in advance of eating. I know, I know, waiting is a big ask, but the flavors will continue to meld and develop when the stew is refrigerated overnight.

Not only that, by refrigerating the stew ahead, the next day you will find that the fat has risen to the top and solidified, so it can be lifted off with ease and discarded, leaving you with a pristine stock.

Any leftovers can be frozen for up to one month. Preheat the oven to °F. Season the beef with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the beef in batches in one layer, without overcrowding, and brown on all sides, 6 to 8 minutes.

Transfer the meat to a plate and repeat with remaining beef. Pour off all but 1 tablespoon fat from the Dutch oven. Add the shallot and sauté until soft, about 2 minutes.

Add the garlic and sauté until fragrant, about 30 seconds more. When the beer is nearly evaporated, add the tomato paste and cook, stirring constantly, until slightly caramelized, about 1 minute.

Return the beef to the pot and stir to coat. The meat should be just covered with liquid. If not, add additional stock to cover. Bring to a boil, then cover the pot and transfer to the oven. While the meat is cooking heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots and onions and lightly season with salt.

Sauté until the vegetables begin to soften without browning, 4 to 5 minutes. Add the carrots, onions, and the potatoes to the stew and stir to combine. Return to the oven and cook, partially covered, until the vegetables are tender and the sauce slightly thickened, 30 to 40 minutes, stirring occasionally.

Serve warm ladled into bowls. Life has been a little stressful of late. In times of anxiety and uncertainty, some self-care is warranted. I am not talking cleanses and fasts, folks, I am talking indulgences, because, well, we deserve it.

When our sheltering days are clocked by changes of clothing from morning PJs to home-office athleisure attire, to a return to our PJs wash and repeat.

Which leads me to this bowl of dip as I said, simple pleasures. I confess that I called this dinner when I made it — no one in my family objected — and I regret nothing.

And since I am feeling a little light-hearted these days, I have even provided two ways to make this dip. The first is a basic onion-packed dip, and the second is the same dip dressed up with a little extra bling, because, as mentioned, we deserve it.

Optional bling: 1 to 2 teaspoons drained jarred horseradish Salmon roe for sprinkling Dill sprigs for garnish. Melt the butter in a skillet over medium heat. Add the onion, shallots, and white scallions. Cook over medium heat until very soft and tinged golden in spots, about 30 minutes, stirring occasionally.

Stir in the lemon juice, then remove and cool to room temperature. When cool enough to handle, chop the onions and transfer to a bowl. Whisk the cream cheese until light and smooth, then stir in the sour cream, Worcestershire sauce, and garlic powder to blend.

Mix in the onions, salt, and black pepper and taste for seasoning. Garnish with the green scallions if not adding the optional dill. Optional: Mix in 1 to 2 teaspoons drained jarred horseradish, to taste, with the onions.

Garnish with the salmon roe and dill sprigs. Serve with potato chips, pita chips, or crudités. Bone-in chicken thighs are perfect for sheet pan cooking.

They are almost impossible to overcook, and the succulent meat does not dry out, allowing the time needed to tenderize and brown additional ingredients, such as sturdy root vegetables, sweet onions, and earthy mushrooms.

In this recipe I use cipollini onions. Cipollini onions are small, flattened red and yellow onions. They are sweeter and milder than their larger yellow, red, and white brethren, making them great for roasting and caramelizing. Mushrooms are also a key ingredient this dish. As they roast, their juices impart a rich umami flavor to the pan juices.

Any mushroom will work, but try to choose a selection of wild mushrooms, if possible. I used a mix of shiitake, beech, king trumpet, and crimini mushrooms in this recipe.

Be sure to cut them into large bite-size pieces of similar size. Whisk the marinade ingredients in a large bowl. Add the chicken and turn to thoroughly coat. Cover and refrigerate for at least 1 hour or up to 24 hours.

Combine the onions, mushrooms, and garlic in a large bowl. Drizzle with the oil, season with the salt and pepper, and toss to coat. Spread the vegetables on a rimmed baking sheet.

Nestle the chicken thighs, skin-side up, among the vegetables. Scatter the thyme and rosemary sprigs around the pan. Roast in the oven until the chicken is cooked through a meat thermometer will register °F when inserted in the thickest part not touching the bone , about 35 minutes. If the skin is not golden yet, turn on the oven broiler and continue to cook until the skin is golden brown, 1 to 3 minutes more.

Remove from the oven and discard the thyme and rosemary sprigs. Taste the mushrooms and season with additional salt if desired. Serve warm with the pan juices and fresh thyme or rosemary for garnish. Winter is chicory season.

Chicories are the often-labeled family of bitter greens, which include radicchio, endive, puntarelle, and escarole. Bunches and heads of chicory are prolific throughout the cold season, difficult to miss with their dramatic frilly, spiky, and cone-headed leaves.

Plus, they are healthy to boot. The best way to approach these robust greens is to pair them with equally assertive yet balancing ingredients, striking a balance between bitter, sweet, sour, and heat.

This is one of my favorite methods to cook radicchio. The sturdy purple heads hold up well to braising, and balsamic vinegar is a great foil with its rich, fruity, and sharp notes.

When cooked, balsamic vinegar reduces to a sweet and sour syrup that shellacs the wilted radicchio wedges. Choose deeply colored, firm heads that have a little weight to them, and try to purchase similarly sized heads for this recipe to ensure even cooking.

Balsamic Braised Radicchio Serves 3 to 4 as a side dish Active Time: 40 minutes Total Time: 40 minutes. Halve the radicchios top to stem. Using a paring knife, cut out the white stem at the bottom of each half, then halve each half lengthwise so that you have 4 wedges.

Heat the oil in a large skillet with a lid over medium heat. Arrange the wedges snugly in the skillet, cut-sides down. Cook until slightly colored, 2 to 3 minutes. Using tongs, turn the wedges so that the other cut side is down in the skillet. Season with the salt and black pepper and cook until slightly colored, about 2 minutes more.

Pour the balsamic vinegar over the radicchio and then pour the chicken stock over. Top off with additional balsamic or stock if needed.

Sprinkle the brown sugar evenly over the radicchio and then scatter the thyme sprigs in the skillet. Partially cover the skillet and simmer over medium-low heat until the radicchio are crisp-tender when pierced with a knife through the base, 12 to 15 minutes, carefully turning the wedges once or twice.

Remove the cover and continue to simmer until the radicchio is soft, 5 to 7 minutes more, turning once or twice to evenly coat and cook. Using tongs, transfer the radicchio to a serving dish, gently squeezing any excess liquid back into the skillet.

Continue to simmer the braising liquid until reduced to a syrupy consistency, about 5 minutes. Discard the thyme sprigs and taste for seasoning. You may need to add a little more salt and black pepper.

There should be a balance of sweet, salt, bitter, and the kick of black pepper in the flavor. Drizzle the syrup over the radicchio and serve warm.

Are you feeling the winter doldrums? January can be a blue time, post-holidays, when the dust settles and winter stretches ahead. Reality, of course, keeps us home for many practical reasons. This is a perfect bowl for a winter day. Khao Poon is a traditional Lao soup with red curry and rice noodles, fragrant with lemongrass and coconut.

So dig in to your bowl and vicariously join the party. Chicken, Red Curry, and Lemongrass Soup with Rice Noodles Serves 4 to 6 Active Time: 30 minutes Total Time: 30 minutes.

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