Roast turkey, the centerpiece of most Thanksgiving dinners, can make (or break) the meal. With that much pressure placed on a single dish, it’s easy to feel intimidated. There are complex brines and dry-rubs to make, temperature and timing to keep, and the tetris-like game of fitting all the casseroles and baking dishes into the…
Slow-Roasted Turkey: An Old-School Recipe With Fall-Off-the-Bone Results
For Evenly Browned Chicken Every Time, Think Vertical
You can never have enough great chicken recipes. And this particular recipe is my fallback Friday night dinner because it’s so easy to put together after a long, busy week. You’ll need a vertical roasting rack for this recipe. If you don’t want to invest in one, try a used beer can. Vertical roasting produces…
Edible Vessels: Decorative and Delicious
There is something supremely satisfying about consuming an entire dish, including, well, the dish itself. Presenting food in food, or edible vessels, isn’t only efficient and no-waste, but it’s often highly decorative. Certain foods lend themselves to standing in for a bowl or a container. A prime example is winter squash. These hardy vegetables have…
Roasted Brussels Sprouts Are Perfect for a Cool Fall Weekend
We recently visited a craft brewery to try some of their Oktoberfest beer and salty snacks. There were pretzels with mustard, French fries with mayo and ketchup, Schnitzel on a bun, and fried Brussels sprouts tossed in a cider vinaigrette. All perfect sampling for a cool fall Sunday. I usually only roast my Brussels sprouts…
2 Steps to Perfect Roasted Carrots
Cooking whole carrots requires only a tiny bit of prep (just peel and go!), but they take longer to cook through than smaller chopped carrots, especially on their thicker ends. If you roast whole carrots uncovered, the dry heat inside your oven will turn the carrots’ outsides dry and leathery before the insides are tender…
The Korean Sauce You Didn’t Know You Needed
Move over, Sriracha—there’s another must-have Asian sauce in town. It’s called gochujang, and until I tasted this brick-red paste, I didn’t know I needed it. Now I do, and I suggest that you do, too. Gochujang is a Korean condiment, and it’s a flavor bomb. It’s a sludgy, sticky, spicy paste made from chile peppers,…
Sheet-Pan Sesame Chicken
In this healthy sheet-pan chicken recipe, meaty bone-in chicken thighs and broccoli florets are tossed with sesame oil and roasted in the same pan for a delicious and easy dinner with minimal cleanup. While the chicken and broccoli cook, whip together the simple scallion-ginger sauce. The sauce would also be wonderful spooned over salmon, tofu,…
You Need This Cheesy Garlic Butter Corn Before Summer Ends
If you, like me, like to squeeze every last bit out of summer before declaring it officially fall, I implore you to make this extra-cheesy, extra-garlicky corn on the cob before you’re out of time. Roast your last ears of corn in the oven until they lightly blister and char, rub them with Parmesan-garlic butter,…
Roasted Pepper Salad
Sensational flavors combine with bright summery colors to make this dish perfect for entertaining al fresco. Play with the colors and flavors of the peppers you use, mixing sweet with hot and anything in between, but choose ones more or less the same size, so they roast evenly. I call this a salad because I’m…
Garlic Scapes Add Punch to Roasted Tomatoes
I visited a local farm on the weekend to pick some strawberries, and noticed that garlic scapes are in season right now. Garlic scapes are only in season for a short time, so I picked a bunch up with the idea of turning them into something fabulous. Garlic scapes are the stalks that grow from…
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