Scones are a traditional British and Irish baked good, with a tender crumb that’s somewhere between a quick bread and a biscuit. To give these hearty scones a deep, sweet flavor with amplified nuttiness and texture, we bake our oats with maple syrup for a toasty, granola-like crunch. In ...
Here’s how to make salmon sing: Pair it with butter, lemon and capers in a move that’s genius in its simplicity. Husband-and-wife food bloggers and podcasters Sonja and Alex Overhiser swap fish for chicken in this classic Italian American dish, making it (dare we say?) even more ...
Family Features — A snug sweater, a crackling fire and a meal that warms you from the inside out are perfect ways to spend a cool autumn evening with the people you love. Gather around the table for a hearty meal featuring some of the most comforting flavors of fall — pumpkin, apple and cinnamon — plus a special ingredient: pierogies. Found in the frozen food aisle, Mrs. T’s Pierogies are stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors — a comforting addition to this Creamy Pumpkin Soup with Mini Pierogies. Available in 13 flavors, ...
With Halloween right around the corner, I’ve been thinking about what cookies to bake as a treat for the neighborhood kids, and their parents, when they come trick or treating. Fresh-baked cookies accompanied by a cup of warm apple cider sounds cozy on a chilly evening, doesn’t it? Spicing up fall baked goods with the addition of cinnamon, ginger and cloves (the baking trinity) is just the ticket for warm and comforting sweet treats, not to mention the heavenly aroma as they bake. Why spend a lot of money on pumpkin spice scented candles when cookies can do the job better, and ...
A good loaf of challah is tender, pillowy and slightly sweet, but homemade loaves tend to dry and stale quickly. To keep our challah tender and extend its shelf-life, we borrow the water roux technique known as tangzhong that’s used to make fluffy Japanese milk bread. In this recipe from ...
When Al Roker thinks about his mother and food, this recipe comes to mind. The poon is a bit of a mystery. While it graced his table for every holiday meal and on special Sunday dinners, no one in the family knows where this side dish came from or why on earth it’s called a poon. The recipe is included in a new cookbook written by Roker and his daughter Courtney, titled “Al Roker’s Recipes to Live By.” Just as the poon was a tradition, so was torturing his mother while she was making it for Thanksgiving dinner. Once the kids could smell the divine combo of spices wafting from ...
