Having the girls over for a weekend dinner, or a long catch-up session, or a Bachelor marathon? (Hey, no judgement.) Have a dinner on-hand that's as simple as it is indulgent.
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This year, throw a Halloween cocktail party. We've got some spooky recipe ideas for you, but all you really need to get the party started is something to drink, like a bottle of crisp, refreshing Casal Garcia Vinho Verde.
These gingersnap sandwich cookies, which are made with Sugar In The Raw, cradle lemon-laced buttercream filling and manage to improve the old classic.
Indulge guilt-free with these sweet, chewy macaroons made with a mix of no-calorie Stevia In The Raw and Sugar In The Raw Organic White.
These lovely cookies are sweetened with eco-conscious Monk Fruit In the Raw—made from vine-ripened monk fruit.
Finely chopped mushrooms lend earthiness to these pan-fried Chinese dumplings, which sport a spicy mushroom-spring onion interior. After they get a quick fry in a pan coated with hot oil, a bit of water is added. They're then covered and steamed until tender-crisp. The result is comfort food to the nth degree, especially when there's a simple black vinegar, chile and soy sauce-based dipping sauce alongside.
The loaded baked potato is an American classic with an allure that's hard to deny. Just think about it: a fluffy potato mixed with Cheddar cheese, sour cream, bacon bits and chives. Saying those words out loud is enough to set visions of melty, steamy spuds dancing in your head. But now, what if we told you that Mrs. T's Pierogies has found a way to pack all of that explosive flavor into a pasta shell? Yep, that's right. Introducing the new Loaded Baked Potato Pierogies from Mrs. T's Pierogies.
In How to Cook Everything Fast, Mark Bittman overhauls hundreds of classics through clever, sometimes unorthodox, use of equipment and techniques, and the results are revelatory. Take, for example, Bittman's new recipe for Hard-Boiled Eggs with Dijon Mayo.
Burger lovers, rejoice! Chef Jehangir Mehta has created a burger recipe like no other. The Iron Chef contestant and executive chef at Graffiti in New York uses a secret ingredient: mushrooms.
Brooklyn Brewery's Dinner Party is a collaborative dinner series dedicated to spotlighting local producers and rare beer pairings held at Humboldt & Jackson. This month, they're celebrating sustainable seafood with Island Creek Oysters and Sea to Table.
The secret to cooking fast is cooking smart—choosing and preparing fresh ingredients efficiently. In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor. Check out this fast recipe for Skillet Spanakopita.
Baked in the oven in a bath of chicken stock and port wine, mushroom-chorizo-filled mushrooms are a rich, satisfying starter with dinner party appeal.
Chef Linton Hopkins, restaurateur and "Burger Time" originator, is back with another mouth-watering recipe featuring the beloved mushroom.
Mixed mushrooms get ramped up with sherry vinegar, olive oil, lemon zest and thyme before roasting in a hot oven until tender. Then, they're chopped and join nuggets of Swiss cheese as the filling for pepper-crusted burgers, which are grilled and blanketed with more gooey Swiss.
Mark Bittman is back with a new installment in his quintessential How to Cook Everything series. Like the original, How to Cook Everything Fast is full of over a thousand recipes, how-to guides, techniques and variations. This edition isn't going to just make you a better cook; it's going to save you time. Take, for example, Bittman's new recipe for Fastest Chicken Parm.
With summer having officially ended, focus has shifted to the earthy flavors of fall—specifically, mushroom everything! Mushrooms are incredibly versatile, capable of enhancing the flavor of just about any meal. Packing a one-two punch of flavor and nutrition, this delicious mushroom topping can be piled on anything from burgers to risotto, chicken, fish, grits and pasta—you won't be able to get enough of it. It can even be served up as a tasty side dish.
Connect with us today at 1 p.m. EST over on the Serious Eats Twitter page for our live chat with Cupcake Vineyards winemaker Jessica Tomei. Tweet your questions at Serious Eats using the #TreatToday hashtag and Jessica will weigh in with expert answers!
The first breath of fall air brings with it anticipation for the season's many joys—the crunch of leaves beneath our boots, warm apple pie, slow-simmered chili, and of course, pumpkin beer. Despite the attention paid to all things pumpkin in the autumn, sometimes the perfect pairing for the fall dishes we love is a classic—wine.
When it's your turn to host book club, you want to spend your time deep in conversation—not holed up in the kitchen. But with just a little planning, it's easy to put together an impressive dinner and still enjoy your evening.
Blendability—the innovative cooking technique that blends finely chopped mushrooms with meat in classic recipes like burgers, tacos, meatloaf and pasta sauces—lends interest to these simple turkey meatballs. Kept moist with a touch of unflavored gelatin and richly flavored with balsamic vinegar and lemon zest, they're browned and cooked in rich, nutmeg-kissed sherry creamy sauce.