Cabbage is pretty simple, as vegetables go. It's a beautiful, tightly bound ball of green-yellow leaves with a distinct pungent scent and taste. But when chopped up and left to melt and brown in salty, savory bacon fat, cabbage transforms into a pot of soft, mellow vegetable magic that soothes the soul.
Southern cooks know this magic well. Here's how to bring all of that cabbage magic into your own kitchen.
Chicken Parmesan only needs a few things to go from great to excellent — perfectly golden and still juicy chicken is chief among them. Master pounding chicken breast into even pieces, coating them well, and then frying until crisp and cooked through first. The other steps — covering with sauce and cheese — will come easily and only improve the already stand-out chicken. So if you're looking to master this classic, this recipe will show you how, and it starts with the chicken.
Almond-lovers, this playful marzipan cake is for you. It's made with almond flour and marzipan — a rich, sweetened paste of ground almonds — leaving you with a dense, moist cake steeped with the flavor of this nut. The cake is wrapped in a coating of buttercream frosting and decorated with colored marzipan cut-outs you can create and shape yourself. Between the classic flavors and modern presentation, this cake is a great option for birthday parties for people of all ages — or just when you need a cake that's on the quirkier side.
Do you love a mint julep as much as I do? This classic cocktail always seems to have the right amount of minty sweetness, just enough fizz, and a strong bourbon flavor. It's a near-perfect sip on a hot porch in summertime.
The only trouble is, mixing individual juleps is cumbersome when you're hosting more than four guests. That's where mint juleps by the pitcher comes in.
Pitcher cocktails are a host's BFF, allowing guests to help themselves after the first welcoming pour. We've included a mint simple syrup here too, which, while not traditional for julep purists, adds a helpful make-ahead element for the busy home cook.
These veggie-heavy burrito bowls are tucked in my meal plan rotation and saved for the nights when I want to feel like a real dinner superhero. With a base of cilantro-lime cauliflower rice, smoky black beans and corn, a touch of salsa, creamy avocado, and seared chicken breast, this is wholesome indulgence at its finest. And thanks to pantry and freezer staples, and a smart shortcut, they come together effortlessly.
Perhaps the most time-intensive element of this recipe is waiting for the tofu to dry out. That's when you do the rest of the prep — making the sauce and cutting the veggies — so by the time you pop everything into the oven to cook, the 10 minutes or so it takes goes by in a flash. Would you expect anything less from a recipe from Damn Delicious?
Up until now, I had a roster of breakfast casserole recipes that I considered to be very good. Then I pulled this one from the oven.
This is the golden ticket of egg casseroles. It treats you to all the best parts of the breakfast plate in a single bite. In many ways it's the only recipe I really need and want in my breakfast casserole lineup. Not only does it take well to customization (you can use any meat or cheese as a mix-in), but the egg base is also super creamy — thanks to a secret ingredient.
All the qualities we admire in a classic meatball — the crisp brown exterior, the tender interior, herby and fragrant with garlic — can be found in chicken meatballs, too. Juicy chicken meatballs.
By seeking out ingredients that add fat to what some consider a meat too dry for meatballs, we add both flavor and moisture to a lighter, cheaper meatball. Don't believe me? Come along as I show you have to make a better meatball with ground chicken, so that you can have juicy meatballs any night of the week.
Nut milks are nothing new. In fact, Emma gave us the play-by-play on making our own almond milk at home a few years ago here. But as the variety of nut milks, nut milk blends, and hybrid almond-coconut-hemp milk creamers continue to fill the shelves, we wondered if we could make every kind of nut milk at home.
The answer is a resounding "Oh heck yes!" because not only can you make any nut milk at home, but it also tastes better, has fewer ingredients, and can be customized at least a hundred different ways. Today we will go through the process of making any nut milk at home using cashews for a creamy, dreamy non-dairy milk. Once you've mastered the steps, you can make any and every kind of nut milk at home.
A croque madame, the iconic French sandwich holding permanent residence on brasseries and café menus, is already an upgraded ham and cheese sandwich, especially with a layer of broiled creamy béchamel sauce and the crispy fried egg on top.
Our take on the fork-and-knife affair makes it even cheesier and crispier just by adding an extra layer of cheese on the outside of the bread, where it hits the pan and gets all nutty and frico-like. The croque madame just got the ultimate cheese makeover — are you ready?
There's nothing wrong with a classic grilled cheese — the formula's been around forever for good reason. On the other hand, it's a formula that lends itself to new flavors so well. Take, for example, this Tangy Balsamic Peach Gouda Grilled Cheese. Alexandra made one for her longtime friend Katherine, who recently moved to her neighborhood after years spent living abroad. It uses Arla® Sliced Gouda for its mildly nutty flavor, which teams up brilliantly with fresh, juicy peach slices and the tangy-sweet balsamic glaze. It's also made with no added hormones,* artificial flavors, or preservatives — something that Alexandra is thinking about more now as a new mom.
As grilled cheeses go, this one's a far cry from the white bread and American cheese version we grew up with, yet it will still take you right back to those days.
With Easter just behind us, we have eggs on the brain — specifically soy sauce (shoyu) eggs. These delicious, salty, umami-rich soft-cooked eggs are traditionally used as a garnish for ramen, served cut in half so their beautiful, just barely set yolks are revealed. They make all manner of things — including grain bowls and porridge — more delicious. They're pretty divine on their own, too, as a satisfying high-protein snack.
These Japanese eggs are easy. Here's how to make them any time your heart desires the perfect salty, savory, creamy egg.
Looking for a baking project that screams spring? This stunning honeycomb almond cake requires just enough of your attention to get you in the baking zone without becoming overwhelming. It's a great cake for pro-bakers and intrepid beginners alike, thanks to its mix of classic techniques with minimalist styling. If you're in charge of dessert for a spring shower, birthday party, or afternoon tea, consider this rustic naked cake for the special occasion.
There are times when I have a recipe idea that I'm so excited about, I obsess over it until it becomes reality. Friends, let me tell you that this is one of them. I've loved the concept of Scotch eggs for a long time — I mean, who doesn't like deep-fried eggs covered in sausage and breadcrumbs? But to up the ante, I decided to pull in my vegetarian friend: the falafel.
The (gluten-free and vegetarian!) result is everything I thought it would be: crispy, herby spiced chickpeas covering creamy boiled eggs, begging to be dipped in a lemony yogurt sauce. They take a little bit of effort, but boy, is the result ever worth it.
Start with some bread, a few eggs, and butter and voila! You've got French toast. Right? Well, maybe not so fast. French toast has few ingredients, and it's a quick-cooking recipe for sure, so it seems like it should be pretty straightforward. But for a dish so common, it's not that hard to make poorly. There's the burnt-outsides-and-raw-insides problem, that unpleasant-center-layer-of-un-eggy-bread issue, and the over-soaking-until-the-bread-falls-apart conundrum.
The real trick to making classic French toast is to pay close attention while you soak and cook. We're going to show you how to do it well so you always have the French toast you deserve.
Embrace the laid-back mood of a Sunday morning meal and your guests will feel it too. Homey, delicious comfort food that can be made mostly in advance is how you, the host, can also enjoy the chill day. All you have to worry about the morning of is putting up a pot of coffee and mixing bubbly drinks.
To celebrate National Grilled Cheese Day — it's April 12! — we've been thinking about what makes it such a great food for gatherings. For Kelyn, a food stylist from Texas now living in NYC, it's the meal that brings up the warm fuzzies of childhood but can easily be dressed up for grownup palates.
Kelyn brought three friends over, her family away from home — Kristina, Stacy, and Gerardo — and made them a Chickpea Cheddar Grilled Cheese. She reached for Arla® Sliced Cheddar Cheese because it has no added hormones,* artificial flavors, or preservatives. Layered with baby spinach and an easy homemade chickpea spread, it turns into a hearty meal.
What is it about grilled cheese that brings people together? For Sabrina's daughters, one in fifth grade and the other in preschool, it's the rare thing that can be agreed upon by two girls at different stages of childhood. And seeing the two hang out makes Sabrina happy. She and her daughters made a Margherita Pizza Grilled Cheese, replacing the traditional mozzarella with fontina and gouda — a little punchy and a little nutty, respectively, but still relatively mild.
Despite all the ways we love to prepare fresh spring asparagus, microwave steaming might be the very best. You've got to trust me here, because microwave steaming eliminates the need to boil water, takes just a few minutes, and makes perfectly tender asparagus spears without turning on the oven.
Let me alleviate any further doubts on this method by noting that I learned this asparagus steaming trick from Alton Brown — so now you've got to try it, right?
This dish will fool you. Sure, by appearance alone it looks a whole lot like shrimp scampi — something classically Italian with lots of garlic going on. But take one bite and you'll understand that it's firmly inspired by Greece. Pungent fresh oregano and vibrant lemon scream out loud and clear, most definitely making themselves heard, and most definitely whisking you away to that little Mediterranean corner of the globe.
