You don’t need to prepare a three-course meal to be a good host(ess). You don’t even need to plan far in advance. When gathering friends for a last-minute soiree, snacks are the way to go. So skip the forks and knives, and stick to simple appetizers you can eat with your hands. It’s more fun that way, anyway.
Trisha Yearwood’s Charleston Cheese Dip is a new go-to party snack. Topped with crispy bacon and buttery crackers, it’s an obvious crowd-pleaser. It’s also wallet friendly, so if you don’t already have the ingredients on hand, you won’t break the bank running to the store. Served warm and loaded with three types of cheese, this no-fuss recipe will please even the pickiest of palates.
The next time your place becomes the destination to watch the big game or the newest episode of your favorite show, don’t hide yourself in the kitchen. With Trisha’s decadent cheese dip, you’ll earn yourself the best spot on the couch.
I don’t have to tell you how breakfast is the most important meal of the day; you’ve heard it before. And I’m not here with a quick and easy recipe to whip together on the fly because I hardly have time to pour myself a bowl of cer...
In the spirit of St. Patrick’s Day, beer takes the kitchen spotlight each March. Even if you’re not much of a beer drinker, this sudsy ingredient adds a wonderful depth of flavor without overpowering a recipe. I love the idea of adding a splash to Corned Beef or Irish Stew, but this year my mind was set on cupcakes.
I enjoy a light lager on game day or a crisp IPA with my Friday night pizza, but, to me, stout is the ultimate treat. I’ve never been to Ireland, and I am no connoisseur when it comes to how to pour the perfect pint, but I can appreciate its deliciousness all the same. With its smooth chocolate and coffee notes, stout will be your next secret weapon in baking.
Dave Lieberman’s Chocolate Stout Cupcakes are the perfect treats to please a party crowd. The taste of stout beer is subtle but becomes delectably more noticeable with each bite. Even if you can’t distinguish the actual beer flavor, it enhances the chocolate and makes for a rich, not-too-sweet cupcake. Top it off with velvety cream cheese icing and you’ve found your pot of gold.
Mexican is quite possibly my favorite type of food. It’s the cuisine I crave most often. Unfortunately while it’s loaded with flavor, it’s typically packed with calories too. So the last time my craving for tostadas hit, I opted fo...
Every morning I wake up to my stomach growling. So when planning for the weekend, the first thing I account for is my breakfast lineup. While cereal and toast suffice Monday through Friday, my appetite is slightly more indulgent and demanding on Saturdays and Sundays. The biggest question becomes sweet or savory?
Although I usually opt for recipes involving bacon or eggs, every now and again I need my maple syrup fix. Pancakes and waffles are easy enough to whip together to satiate my a.m. sweet tooth. But for an extra special treat, I like the Pioneer Woman’s Cinnamon Baked French Toast.
Why ditch the skillet and change up a classic? You can do all the work the night before. For a relaxing, mess-free morning, Ree transforms the original into a make-ahead breakfast casserole. After popping the dish into the oven, the smell of cinnamon and nutmeg fill the air and the hardest part becomes waiting.
With the arrival of 2013 came the usual self-promises and aspirations: Eat healthy, exercise every day, etc. While these intentions are lovely in themselves, inspiration tends to wane once February comes around. Although I’ve tried, I’m not a ...
While I’m not technically a rookie anymore, I often still feel like one. Don’t get me wrong — my culinary skill set improved significantly in 2012. The many hours spent whisking away in the kitchen more often than not resulted in satisfied taste-testers (luckily, my friends happily oblige to free food). But with so many techniques still to master and trendy ingredients out there to try, it’s hard not to feel a step behind.
To shake these self doubts, I go back to the basics. A challenge is good, but cooking should remain, for the most part, fun. And sometimes there’s nothing quite as enjoyable as simple comfort food.
Ina’s Easy Tomato Soup from Food Network Magazine is just as the Barefoot Contessa promises: fool-proof. It’s a recipe that I am confident in getting right each time. Prep work is minimal and cleanup is a cinch, so the whole process is relaxing. As I let everything simmer together, I could almost hear her cheery voice encouraging, “How easy is that?”
DVice: Going far beyond the pretty heart-shape topped lattes in coffee shops, Japanese latte artist Kazuki transforms coffee and steamed milk into famous cartoon and video game characters. You can follow is daily creations on Twitter.
Forbes: Oprah Winfrey’s next venture includes organic food and health products.
The Kitchn: Cardamom is delicious in baked goods, but have you tried it in your coffee, too?
Food52: Does homemade pastry intimidate you? Grating frozen butter is an easy trick that yields flaky results.