dairy

Broccoli moves to the center of the plate in this simple yet show-stopping vegetarian main dish.

Broccoli Steaks with Walnut-Raisin Salsa

(about broccoli

olive oil, divided

Kosher salt

black pepper

sherry vinegar

golden raisins

walnuts, toasted and chopped

ricotta salata, crumbled (about 3/4 cup)

parsley

garlic clove, grated or minced

red pepper flakes

Place a rack in the middle of the oven and preheat the oven to 450°F.

Trim off about 1/2 inch from the bottom of the broccoli stems to remove their dried ends and use a vegetable peeler to peel away the tough, fibrous skin on the outside of the stems to reveal the pale green flesh. Halve each broccoli head from the stem end lengthwise to get 4 halves and place them on a rimmed sheet pan. Drizzle with 2 tablespoons of olive oil and toss gently to coat, rubbing the oil onto the stems. Lightly season all over with salt and pepper. Place the halves, cut-side down, on the pan and roast until browned and caramelized underneath, 25 to 30 minutes. Flip the broccoli and continue to roast until tender, 10 to 15 minutes more.

Meanwhile, prepare the salsa. In a medium bowl, combine the vinegar and raisins and let rest for 5 minutes to allow the raisins to plump and soften. Add the remaining 2 tablespoons of olive oil, the walnuts, ricotta salata, parsley, garlic, and red pepper flakes. Mix well.

Transfer the roasted broccoli steaks to a serving platter or individual plates. Spoon the salsa generously over the top and serve.

Learn the basics of Alfredo sauce and how to use it for making chicken fettuccini Alfredo any night of the week.

How To Make Chicken Alfredo Pasta

fettuccine

boneless, skinless chicken breasts (about 1 pound total)

kosher salt, divided

black pepper, divided

canola oil

(1 stick) European-style unsalted butter, divided

garlic,

heavy cream

Parmesan cheese (2 1/2 ounces),

nutmeg

Coarsely chopped fresh parsley leaves,

Cook the pasta, drain, and reserve cooking water. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Dry the chicken and season with salt and pepper. Meanwhile, pat both sides of the chicken breasts dry with paper towels. Season with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

Heat the oil over medium-high in a large frying pan. Heat the oil in a large frying pan over medium-high heat until shimmering, 2 to 3 minutes. If you have a pan that has straight sides, here&#x27;s the time to use it. Do not use a nonstick pan.

Add the chicken to the hot pan, and cook for 5 to 7 minutes. Swirl the pan just before adding the chicken to distribute the oil. Add the chicken and leave it alone for 5 to 7 minutes, until the bottom is golden-brown. If you try to to turn the chicken and it feels stuck, it isn&#x27;t ready to flip.

Flip the chicken and cook for another 5 to 7 minutes, until the chicken reaches 165°F. Flip the chicken over and add 1 tablespoon of the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook the chicken until it reaches an internal temperature of 165°F, 5 to 7 minutes more.

Slice the chicken and cover to keep warm. Transfer the chicken to a plate or clean cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Cover with aluminum foil while you prepare the rest of the dish.

Melt the rest of the butter and sauté the garlic. Add the remaining 7 tablespoons of butter to the same pan used for the chicken and place over medium heat until melted. Add the garlic and sauté until fragrant, 30 seconds to 1 minute.

Make the Alfredo sauce. Whisk in the cream, Parmesan, nutmeg, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Simmer for 3 to 4 minutes. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.

Add the drained pasta and toss to coat in the sauce. Add the drained fettuccine to the sauce and toss to coat. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

This cheesy nostalgic spud dish is on your table in less than an hour.

Loaded Potato Skins

russet potatoes (1 3/4 to 2 pounds total)

olive oil

salt

sharp cheddar cheese, shredded (about 3/4 cup)

scallions

bacon (3 to 4 slices)

black pepper, plus more as needed

sour cream

Heat the oven. Arrange 2 racks to divide the oven into thirds. Place a baking sheet on the lower rack to catch any drippings and heat the oven to 425ºF. 

Prep the potatoes. Scrub and dry 4 small russet potatoes. Rub 2 teaspoons olive oil on the potatoes and sprinkle all over with 1 teaspoon kosher salt. 

Bake the potatoes. Place the potatoes directly on the upper rack. Bake until tender, about 50 minutes. Meanwhile, prepare the toppings.

Prepare the toppings. Grate 3 ounces sharp cheddar cheese on the large holes of a box grater (about 3/4 packed cup). Thinly slice the greens from 2 medium scallions. Cut 4 ounces bacon into 1/2-inch pieces. 

Cook the bacon and reserve the fat. Place the bacon in a medium skillet and cook on medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Keep the bacon fat in the skillet.

Scoop out the potatoes. When the potatoes are ready, remove the baking sheet from the oven and set aside to cool. Transfer the potatoes to a wire rack and let sit until cool enough to handle but still warm, about 15 minutes. Cut each potato in half lengthwise. Scoop out the insides, leaving about 1/4-inch of potato as the shell, and transfer the insides to a bowl. Reserve the scooped-out flesh for another use.

Heat the oven to broil. Wash and dry the baking sheet, then line it with parchment paper if desired. Place the potato shells on the baking sheet and brush the reserved bacon fat all over the flesh and skin sides. Arrange in a single layer skin-side down. Season with 1/4 teaspoon black pepper. Divide the cheese between the skins.

Bake and assemble the potato skins. Bake on the upper rack until the cheese is melted, 1 to 2 minutes. Remove from the oven. Divide 1/3 cup sour cream, the bacon, and scallions between the potato skins and serve immediately.

This shareable loaf is made with plush challah bread and filled with lightly sugared apples, then finished in a shiny honey glaze. 

Apple Honey Challah Pull-Apart Bread

eggs,

water

Cooking spray butter

all-purpose flour

bread flour

(1/4-ounce) packet instant yeast (2 1/4 teaspoons)

honey

vegetable oil

apples

unsalted butter

sugar

ground cinnamon, plus more as needed

Make the dough: Let 2 large eggs and 1/2 cup water sit out to come to room temperature. Coat a 9x5-inch loaf pan with cooking spray or softened butter. (If you would like a loaf that dramatically climbs out of the pan, use an 8 1/2 x 4 1/2-inch loaf pan instead.) Line the pan with a parchment paper sling, making sure it hangs over the 2 long sides. 

Place 1 1/2 cups all-purpose flour, 1 1/2 cups bread flour, 2 1/4 teaspoons instant yeast, and 3/4 teaspoon kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined. Turn the mixer to medium-low speed and add the eggs, water, 3 tablespoons honey, and 3 tablespoons vegetable oil. Continue to beat until a shaggy dough forms.

Remove the paddle and scrape off any dough back into the bowl. Attach the dough hook and mix on medium-high speed until a smooth mass forms that comes off the sides of the bowl and sticks only a bit to the bottom, 5 to 7 minutes.

Coat a medium bowl with butter or cooking spray. Place the dough in the bowl and turn it to coat. Cover the bowl with plastic wrap and set aside to rise in a warm place until almost doubled in size, 1 to 1 1/2 hours. Meanwhile, prepare the honey glaze and apple filling.

For the glaze: Heat 8 tablespoons unsalted butter, 1/2 cup honey, and 1 1/2 teaspoons kosher salt in a small saucepan over medium heat and stir until melted, combined, and smooth. Remove from the heat, cover, and set aside.

For the filling: About 30 minutes before the dough is ready, peel, core, and dice until you have 3 cups apples and place in a medium bowl. Melt 3 tablespoons unsalted butter and add to the bowl. Add 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon, and toss with your hands to combine. Taste and add more cinnamon if desired.

Assemble the challah: Turn the dough out onto a clean, unfloured work surface. Roll the dough into a rough 20x15-inch rectangle with a long side closer to you. Transfer the apple mixture and any accumulated juices onto the dough and spread it into an even layer. Lightly press the apples into the dough with your fingers.

Cut the rectangle into 36 pieces: cut the dough lengthwise into 6 strips, then cut each strip crosswise into 6 pieces. Stack 6 pieces together, then repeat to form 6 stacks total. Transfer the stacks to the prepared pan, lining them up like dominos. You will have to squeeze them in tightly and the apples may fall off as you do so, but don’t worry. Just pick up any fallen apples and tuck them between the pieces of dough in the pan.

Loosely cover the pan with plastic wrap and let the dough rise in a warm place until about 1 1/2 times its original size, 30 to 45 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F. Line a baking sheet with parchment paper.

Place the pan on the baking sheet. Uncover the challah and brush with warm glaze (rewarm it first if needed). Bake 20 minutes. Rotate the loaf and bake until golden brown, with an internal temperature of about 200°F, 10 to 20 minutes more. If the ends of the loaf start to brown too quickly after the first 20 minutes, cover them loosely with aluminum foil.

Place the loaf on a wire rack and let cool 10 to 15 minutes. Run a paring knife around the edges to loosen the loaf, then remove the bread from the pan. Brush the top and sides with more warm glaze. Serve warm or at room temperature, with softened salted butter and/or more glaze if desired.

Chicken & Broccoli Alfredo

penne pasta

chicken

garlic, minced/crushed

Parmigiano Reggiano, grated (plus extra for serving)

broccoli (see Recipe Note)

Prepare chicken breasts as desired. I recommend butterflying and seasoning with salt, pepper, and garlic powder and pan-frying in olive oil over medium heat about 8 to 10 minutes or until it&#x27;s no longer pink and juices run clear when sliced. Transfer cooked chicken to a cutting board and let rest before slicing into strips.

Cook pasta until barely al dente. Before draining, save 1/2 cup of pasta water.

Meanwhile, add cream, garlic, and butter to small saucepan. Season with salt and pepper. Heat on low, stirring occasionally, until garlic is soft and fragrant and butter had melted. Do not boil.

Return pasta to pot and turn heat on to medium-high. Add reserved pasta water and sprinkle with half the Parmigiano Reggiano, mixing well. Add sauce and rest of cheese. Continue mixing until well-coated and sauce reduces, about 3 to 5 minutes. Toss in chicken.

To freeze: Place 1 cup of pasta, plus 4 to 6 slices of chicken and 4 to 6 florets of frozen broccoli (or as desired) in flat, freezer- and microwave-safe containers. Freeze up to 1 month.

To reheat: Add about 1 tablespoon of cream, milk, or water. Microwave with lid ajar on high heat for 2 minutes and 30 seconds. Stir, then microwave for 1 minute more.

Chocolate- and Almond-Dipped Sandwich Cookies recipe | Epicurious.com

almonds

(2 sticks) unsalted butter, room temperature

vanilla extract

all purpose flour

whipping cream

bittersweet (not unsweetened) or semisweet chocolate, chopped garnish

bittersweet (not unsweetened) or semisweet chocolate, chopped

Chocolate-Filled Croissants (Pains au Chocolat) recipe | Epicurious.com

recipe croissant dough (1 lb 6 oz), chilled

bittersweet chocolate batons (6 oz)

pastry

Chicken strips, onions and peppers sizzle with velvety PHILLY Cream Cheese Spread for our saucier take on fajitas, ready in just 20 minutes.

Creamy Chicken Fajitas

tub (8 oz.) PHILADELPHIA Cream Cheese Spread

Tbsp. milk

1-1/2 lb. boneless skinless chicken breasts,

onion

flour tortillas (6 inch), warmed

KRAFT Mexican Style Finely Shredded Four Cheese

Mix cream cheese spread, milk and seasoning mix until blended.

Cook chicken and vegetables in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done. Add cream cheese mixture; cook and stir 2 min. or until heated through.

Spoon chicken mixture down centers of tortillas; top with shredded cheese. Fold in half.

This 20-minute pressure cooker pasta tastes just like baked ziti, but it&#x27;s ready in half the time.

Instant Pot "Baked" Ziti

Italian sausage,

water, divided

(22- marinara sauce

dried ziti or penne pasta

ricotta cheese

mozzarella cheese

Turn on an electric pressure cooker or Instant Pot to sauté. Once heated, add the olive oil, followed by the sausage. Break up the sausage into large pieces with a wooden spoon and season with the salt. Cook, stirring and breaking the sausage into smaller and smaller pieces, until cooked through and no longer pink, about 5 minutes. 

Turn the pressure cooker off. Add 1/2 cup of the water and scrape the bottom of the pot to loosen any browned bits. Add the marinara and stir to combine well. Scatter the pasta over the sauce-sausage mixture in an even layer. Do not stir from this point on. 

Rinse the pasta sauce jar with the remaining 1 1/2 cups water (pour the water into the jar, cover, and shake gently) and then pour the water over the pasta. Remember — no stirring here.

Seal the pressure cooker. Use the manual setting to set the pressure cooker to cook for 8 minutes under HIGH pressure. It will take 10 to 12 minutes to come up to pressure.

When the cook time is done, immediately do a quick release of the pressure. Turn the pressure cooker off. Open it, add the ricotta, and stir quickly to combine. Sprinkle with the mozzarella. Cover the pressure cooker again and let sit for 3 minutes for the cheese to melt and the sauce to thicken. Serve immediately. 

Pour an easy and flavorful mushroom gravy recipe over your next meatloaf. Using cremini mushrooms, Marsala wine, beef broth, and heavy cream, Chowhound&#39;s recipe...

Creamy Mushroom Gravy

cremini mushrooms, stems trimmed and thinly sliced

shallot

dry Marsala wine

low-sodium beef broth

Do-Nothing Cake often starts with boxed cake mix, but our homemade version is just as easy: a one-bowl cake is topped with a buttery glaze that soaks into the pineapple-studded cake. 

Do-Nothing Cake

Cooking spray

bleached all-purpose flour (see Recipe Notes)

baking soda

five-spice powder

pineapple

eggs

pecans

brown sugar

evaporated milk

coconut

Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Coat a 9x13-inch baking pan (we prefer a light-colored metal baking pan for this cake) with cooking spray. 

Make the cake: Place 2 cups bleached flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon Chinese five-spice powder, and 3/4 teaspoon kosher salt in a large bowl and whisk until lump-free. Add the can of crushed pineapple, 2 large eggs, and 1 tablespoon vanilla extract. Whisk to blend well. Scrape into the prepared pan. Bake on the upper rack until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.

While the cake is baking, place 1 cup chopped pecans on a rimmed baking sheet. During the last 10 minutes of baking time, toast the pecans on the rack below the cake, which will take 5 to 7 minutes. You may need to open the oven quickly a time or two to shake the pan to keep the pecans from burning. 

When the cake is done and the nuts toasted, remove both pans from the oven. Set the cake on a wire rack while you make the topping. 

Make the topping: Cut 1 stick butter into a few pieces. Place in a medium saucepan and melt over medium-high heat. Add 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2/3 cup evaporated milk, and 1/2 teaspoon kosher salt. Stir and bring to a full boil, all the way to the center of the pot. Continue to boil for 3 minutes more, until slightly thickened. 

Remove the pan from the heat and stir in 1 teaspoon vanilla extract. Stir in about three-quarters of the toasted pecans and 1 cup lightly packed sweetened shredded coconut. 

Using a wooden skewer or the handle of a wooden spoon, poke holes all over the surface of the cake that go most of the way through the cake (but don&#x27;t hit the bottom) and are about 1 inch apart (the skewer may get a bit sticky with moist cake crumbs — just wipe it off as needed). Spread the hot topping over the hot cake and smooth gently. Sprinkle over the remaining pecans. Let cool and set completely before slicing and serving, at least 2 hours. 

These quick and easy pumpkin cheesecake bars are going to be a hit with family and friends. If someone says they don't like pumpkin, we think they'd still like this dessert. The crust has a savory butter taste. It's gooey, yet crunchy at the same time. Cream cheese and sugar make the filling sweet and creamy. The pumpkin flavor...

Pumpkin Cheesecake Bars

CRUST:

c all-purpose flour

c firmly packed brown sugar

c butter, softened

CHEESECAKE FILLING:

pkg cream cheese, softened, 8 oz. each

c pure pumpkin

c sugar

tsp vanilla extract

tsp pumpkin pie spice

Basic Clafoutis recipe | Epicurious.com

milk

butter, melted

These scalloped baked potatoes really are fully loaded—with crumbled bacon, cheese, sour cream and fresh snipped chives.

Fully Loaded Scalloped Potatoes

lb. red potatoes (about 6)

OSCAR MAYER Bacon

Tbsp. flour

Sour Cream

Tbsp. chopped fresh chives, divided

KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Meanwhile, cook bacon as directed on package.

Heat oven to 350°F. Crumble bacon; reserve 1/4 cup. Cut potatoes into 1/4-inch-thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 Tbsp. chives; stir to evenly coat potatoes.

Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.

Bake 30 to 35 min. or until heated through. Sprinkle with remaining chives and reserved bacon.

Easy Egg Custard recipe | Epicurious.com

eggs (preferably free-range)

Farfalle with Sausage, Tomatoes, and Cream recipe | Epicurious.com

sweet Italian sausages,

red pepper

garlic cloves,

tomatoes

farfalle (bow-tie pasta)

(packed) chopped fresh basil

Pecorino Romano cheese

A quick and easy breakfast toast topped with an herby Greek yogurt and smashed, soft-cooked eggs.

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