Turkey and cranberries aren’t just for special occasions. This burger proves it.
Store-bought poultry seasoning added unmistakable Thanksgiving-like flavor to these turkey burgers.
A Guide to Prime Rib
If you’re going to splurge on this premium cut, make sure you’re cooking it right. Our guidelines will steer you toward perfection.
Improve your scampi game with this lively mash-up of two classic dishes.
This one-pot shrimp pasta dish is a cross between a garlicky scampi and a zippy, lemony piccata, with a creamy (almost Alfredo-like) sauce tossed in for good measure. We wanted tender, succulent shrimp and lots of rich, silky sauce balanced with just enough vibrant lemon and briny capers. The sauce needed to be fully flavored with garlic and white wine, but it also needed to support (not upstage) the star of the show: the shrimp. So we began by shopping for good-quality shrimp. For the best flavor, we looked for individually quick frozen (IQF) shell-on shrimp that were wild caught in U.S. waters and that were untreated with salt or any additives. To get the most out of those shrimp, we began by browning the shrimp shells in oil and then adding wine and water and simmering them for just 5 minutes, building a flavorful base for the pasta sauce. Cooking the pasta right in the garlicky shrimp stock (after we removed the shells) meant that we needed only one pot, and we never had to pull out a colander. More important, cooking the pasta in just enough flavorful stock meant that the starches from the pasta thickened the cooking liquid, yielding a luscious, creamy sauce. Adding fresh, citrusy parsley; a squeeze of lemon juice and grated lemon zest; and a sprinkling of capers provided just enough of an acidic counterpoint to balance the richness of the creamy sauce, and grated Parmesan added a salty, savory finishing touch.
This family-friendly recipe takes the best parts of chicken Parm and adds them to white beans.
Meet the one-pan weeknight dinner kids can help put together and the whole family is sure to love! White beans are stirred into a quick-cooking tomato sauce; topped with cheese and bread crumbs; and baked until gooey, creamy, and crunchy! This recipe uses two types of cheese: mozzarella and Parmesan. Have kids take a taste of each cheese and observe their different flavors and textures. Firm, flavor-packed Parmesan has been aged, sometimes for more than a year! During that time, it loses water through evaporation, giving it a stronger flavor. This also means that it doesn’t melt as well as younger, moister cheeses, such as mozzarella. Soft, stretchy mozzarella isn’t aged at all. It’s full of water and is great at melting into gooey perfection. The trade-off? It doesn’t have nearly as much flavor as its older counterparts.
This crowd-pleasing Instant Pot chicken stew needs just 10 minutes under pressure.
This family-friendly stew of chicken thighs, potatoes, and peas in an aromatic tomato broth comes together quickly and easily thanks to the Instant Pot. Browning the chicken first, using the pot's sauté function, helped build a flavorful base and gave the finished chicken a pleasing range of textures. Pieces of creamy, broth-saturated potatoes (left large to prevent them from overcooking in the time it took to cook the chicken, just 10 minutes under pressure) yielded satisfyingly to a soupspoon. To be sure the aromatics—onions, garlic, oregano, red pepper flakes, white wine, and bay leaves—would stand up to the high temperatures inside the pot when cooking under pressure, we used generous amounts of each. We used a 1:1 ratio of our favorite jarred marinara sauce (Rao's Homemade brand) and chicken broth as the cooking medium; too many solids, or liquid that is too thick, will invariably result in a disappointing burn message from the Instant Pot. To thicken the broth after cooking, we added some additional marinara sauce and then let the peas cook in the residual heat. For added richness, we topped individual portions with a drizzle of olive oil and a sprinkle of Parmesan cheese.
What’s the best method for cooking this impressive (and expensive) cut? We break it down.
We set out to create a foolproof beef tenderloin recipe that would lessen the anxiety of cooking this showstopping roast. Salting the trimmed beef tenderloin overnight seasoned it throughout, giving it more intense flavor. Roasting it in a low 250-degree oven ensured even cooking and gave us a larger safety net to prevent overcooking. Cutting the tenderloin in half before searing it in a piping-hot skillet made it easy to fit in the pan and ensured a deep brown crust.
How to Fix Seized Chocolate
What causes chocolate to seize? Is there any way to undo it? A simple guide to fixing your chocolate.
Cheesy Chicken and Broccoli Soup is main course–worthy.
Cheddar gave this soup classic broccoli-cheese flavor, while American cheese melted smoothly to make the soup supercreamy.
This make-ahead Chocolate-Espresso Dacquoise might be the best dessert you’ll ever make.
We made this elaborate and impressive-looking dessert more approachable by reworking the meringue and buttercream, making them simpler and more foolproof. We swapped the traditional individually piped layers of meringue for a single sheet that was trimmed into layers after baking, and we shortened the usual 4-plus hours of oven time by increasing the oven temperature. While many recipes call for a Swiss or French buttercream made with a hot sugar syrup, we opted for a German buttercream. With equal parts pastry cream and butter, this option required no hot syrup and it enabled us to use up the egg yolks left over from the meringue.
The secrets to creamy sweet potato soup with deep flavor? Use the peels, and turn off the heat.
Most sweet potato soup recipes call for so many other ingredients that the sweet potato flavor is muted. By cutting back to just shallot, thyme, and butter and using water instead of broth, we put the focus back on the main ingredient. We also puree some of the potato skins into the soup for extra earthiness. However, the real key to intensifying the sweet potato flavor was using only a minimal amount of flavor-diluting water. To do so, we let the sweet potatoes sit in hot water off heat for 20 minutes to make use of an enzyme that reduces their starch content. Less starch meant we could create a soup with less water, keeping the sweet potato flavor in the forefront.
Hot oil is the key to crunchy fried chicken, but it’s deadly to fresh herbs. Or is it?
Classic American ranch dressing herbs and seasonings appear in three components of our Ranch Fried Chicken—the buttermilk coating, the flour coating, and the ranch dipping sauce—to pack summer flavors into this fried chicken. Using boneless thighs ensures juicy meat without the hour-long brining process. Frying the thin thighs takes half the time that bone-in chicken parts require, which allows the fresh herb flavors to flourish.
How much cheese could we pack into this Wisconsin favorite successfully?
This chewy, cheesy snack bread is legendary in Wisconsin, and replicating it in our kitchen was no small task. To get a cheese-loaded loaf of bread without bogging it down with grease, we rolled cubes of provolone and Monterey Jack cheese into our eggy dough after its first rise. Paying special attention to the temperature of the ingredients ensures an efficient and effective fermentation time. Incorporating red pepper flakes into both the dough and the topping gives this bread its signature kick.
This creamy, smoky roasted eggplant dip is easy to make and infinitely customizable.
Baba ghanoush—which originated in Lebanon and has become increasingly well-known worldwide—is a deeply flavored dip made from fire-roasted eggplant enriched with tahini and seasoned with lemon and garlic. The bedrock technique for baba ghanoush is cooking the eggplant over an open flame until the skin is charred (it gets discarded) and the interior is meltingly tender. For our version, we pierced the eggplant skins to encourage moisture to evaporate and to prevent them from bursting open. Then, we placed them either under the broiler or on the grill. After about 30 minutes, the eggplants were fully tender and smoky. To temper the pungency of the raw garlic, we combined it with the lemon juice and salt and let it sit while the eggplants cooled. Whisking a generous amount of tahini (along with olive oil) into the eggplant ensured that the dip was rich and creamy. To account for the eggplants' variable size and water content, we seasoned the dip to taste with additional lemon juice and salt before serving.
Watch the Latest Episode of Cook's Country TV (Season 16, Ep. 12): Mediterranean Meze
In this brand-new episode, Bryan Roof makes host Toni Tipton-Martin Mana’eesh Za’atar and Baba Ghanoush. Tasting expert Jack Bishop talks about different eggplants. Christie Morrison makes host Julia Collin Davison Roasted Beets with Lemon-Tahini Dressing.
Our Favorite Recipes from the December/January 2024 Issue of Cook’s Country
For lovers of tradition and fans of more off-beat celebrations, this issue has it all.
Andalusian espinacas con garbanzos: garlic and spices warm canned chickpeas in a supple dish.
Espinacas con garbanzos is a hyper-regional dish native to Seville with strong Moorish influence that's substantive and full of flavor. Briefly simmering canned chickpeas (uniformly tender, well seasoned, and convenient) in a combination of chicken broth and chickpea canning liquid tenderized them and infused them with savory flavor. A picada (a paste of garlic and bread cooked in plenty of olive oil) thickened and seasoned the sauce. Smoked paprika and Moorish spices such as cumin, cinnamon, and saffron imbued the picada with heady aromas, and tomatoes and vinegar boosted its tang. Thawed frozen chopped spinach was perfect here; already fine and tender, it dispersed beautifully throughout the espinacas and provided plenty of surface area to hold the juices in place.
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