Today's show originally aired October 16 and 19, 2013.
From FaithMiddleton: The queen of slow cooking gives us Beer-Braised Brown Sugar Brisket with Bacon; Cajun Shrimp Chowder; Artichoke Chicken Lasagna; and Thai Peanut Butter Pork Roast. Throw the ingredients in a slow-cooker in the morning, and return hours later to a house full of comforting aromas. Honestly, it's like having staff!
From Faith Middleton: What happens if you cross meatloaf with pizza? You get Meatza… okay, you get food legend James Beard's "Hamburger Pizza," a dish that always delighted his party guests because his "pizza" had no dough. This dish put us in such a good mood, we decided to make up one of our own for parties. It rocks—because it includes a layer of Parmesan mashed potatoes under the tomato sauce and toppings.
From Faith Middleton: Want to make your holiday dinner or dinner party memorable and delicious? It's all about creating new flavor profiles for old standby dishes.Try our featured calorie-careful recipe for sweet and sour butternut squash, or, if you prefer, green beans with the ultimate treatment -- brown butter and toasted pecans, from an archive recipe in Fine Cooking Magazine.
From Faith Middleton: We think you deserve the very best pumpkin pie recipe to dazzle your family and guests. This is my favorite dazzler, from a 2009 Bon Appétit magazine, because this pie combines the spicy quality of pumpkin with just the right amount of caramelized brown sugar, cinnamon, and toasted walnuts. Think pumpkin pie, coffee-cake style! (And you know we love our streusel-topped morning coffee cake.)
From Faith Middleton: Great for Thanksgiving and eight other months of the year—Corn Bread Stuffing Muffins baked in a muffin tin. How about passing that around at your holiday table? I found this recipe in the November issue of Cooking Light magazine, and had to give it a whirl.
This simple, flavorful spice rub is one of my favorites, and will transform your roast turkey as it cooks sitting atop a bed of fresh rosemary sprigs. The best part is that you can make the rub ahead, then freeze it or store it for when you need it.
The queen of slow cooking gives us Beer-Braised Brown Sugar Brisket with Bacon; Cajun Shrimp Chowder; Artichoke Chicken Lasagna; and Thai Peanut Butter Pork Roast. Throw the ingredients in a slow-cooker in the morning, and return hours later to a house full of comforting aromas. Honestly, it's like having staff!
When blogger Jennifer Reese lost her job, she began a series of food-related experiments. Economizing by making her own peanut butter, pita bread, and yogurt, she found that “doing it yourself” doesn’t always cost less or taste better. In fact, she found that the joys of making some foods from scratch—marshmallows, hot dog buns, and hummus—can be augmented by buying certain ready-made foods—butter, ketchup, and hamburger buns. Tired? Buy your mayonnaise. Inspired? Make it.
If your schedule is rushed, have we got a cookbook for you! The Good-to-Go collection of about 300 recipes is a winner with adults and children. It's also the perfect cookbook for transitioning kids in a first apartment, or for kids in college.
Here's the mission—to inspire kids to cook and eat real food with their families. And we have the recipes to help you do just that. From French toast to frittatas, chicken soup to classic burgers, banana-peach frozen yogurt to mango lassis.
You know me—I love easy, delicious cocktails, and I have a festive seasonal sparkler this time to get your Thanksgiving rolling. Pair together cranberry juice, vodka and champagne, and your guests will be having too much fun to notice you forgot to defrost the turkey. Serve your drinks in chilled martini glasses; simply run your glasses under water, then pop them in the freezer for an hour or two, pulling each one out as you pour from your cocktail pitcher. Then you top off each glass with a splash of champagne, or an affordable dry sparkler, like a Spanish cava.
What makes a chili unforgettable? When the meat and the right combo of spices are cooked slowly enough to make them melt into the sauce. This is the recipe that makes that happen, and the unsweetened cocoa powder addition is masterful, adding dark, dusky flavor.
Yankee Magazine food editor Amy Traverso poured through the archives going back many decades, in search of the best vintage recipes from readers. When I spotted this recipe for brown paper bag meatloaf, I knew we had to try it. And why drag out the suspense? We loved it!