salt

 8 ounces bacon, chopped 1/4 cup good olive oil 6 cups chopped yellow onions (4 large onions) 4 tablespoons unsalted butter 1/2 cup all-purpose flour 2…

Cheddar Corn Chowder

bacon, chopped

olive oil

yellow onions (4 large onions)

unsalted butter

all-purpose flour

black pepper

turmeric

chicken stock,

corn kernels, fresh (10 ears) or frozen (3 pounds)

half-and-half

sharp white Cheddar cheese, grated

Barefoot Contessa

{title} - A {category} recipe from Barefoot Contessa.

Salmorejo

Good olive oi,

salt and black pepper

Learn how to make the best mango habanero hot sauce with this recipe from VBQ, a new cookbook that&#039;s all about vegan grilling recipes and tips.

Mango and Habanero Sauce

habanero peppers, stemmed (and seeded for less heat)

½ mango, peeled and pitted

white vinegar

garlic

brown sugar

maple syrup

The Mango Habanero Hot Sauce Recipe That Beats Store-Bought

The classic flavors of brisket you crave with the ease of the slow cooker. This recipe produces the most crowd-pleasing, tender pot of brisket you&#x27;ve made.

Slow Cooker Brisket and Onions

beef brisket

Kosher salt

garlic,

low-sodium beef broth

Worcestershire sauce

soy sauce

Heat the oil in a large, deep sauté pan or cast iron skillet over medium heat until shimmering. Add the onions and cook on medium-low to medium heat, stirring frequently, until the onions have caramelized lightly, about 20 minutes. Meanwhile, sear the brisket.

Pat the brisket dry with paper towels. Season generously all over with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer to a 6-quart or larger slow cooker fat side up. Sprinkle the minced garlic over the brisket. 

When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.

Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for at least 20 minutes. (If your slow cooker doesn&#x27;t have a WARM setting, transfer to a baking dish and cover tightly with aluminum foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and juices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of aluminum foil. Heat in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

Try our version of a classic! These Old-Fashioned Peanut Butter Cookies are a tried and true crowd-pleaser with their creamy peanut butter flavor.

Peanut Butter Cookies

flour

CALUMET Baking Powder

baking soda

butter, softened

peanut butter

granulated and packed brown sugar

eggs

vanilla

Mix first 4 ingredients until well blended. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.

Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Flatten each, in crisscross pattern, with tines of fork.

Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

How To Cook Frozen Shrimp

garlic powder

paprika

onion powder

thyme

oregano

cayenne pepper

shrimp

Make a Cajun spice blend for the shrimp. Place the salt, garlic powder, paprika, black pepper, onion powder, thyme, oregano, and cayenne in a large bowl and stir to combine.

Preheat the oven and a baking sheet. Arrange a rack about 6 inches under the broiling element and place a rimmed baking sheet on it. Set the broiler to high and let the the baking sheet heat for at least 10 minutes.

Rinse the shrimp under cold water to remove ice crystals. Place the frozen shrimp in a colander and rinse under cool running water for about 1 minute — you want to remove any ice crystals and separate any shrimp that are frozen together. Shake the colander to remove as much excess water as possible.

Season the shrimp. Add the shrimp to the spice mixture and toss to combine.

Broil the shrimp on the preheated baking sheet. Carefully take the preheated baking sheet out of the oven. Quickly pour the shrimp onto it. You should immediately hear the shrimp sizzle. Use tongs to arrange any shrimp that are too close or on top of each other so that they sit in a single layer, evenly spaced apart.

Broil for 5 minutes. Return the baking sheet to the rack under the broiler. Broil until the shrimp curve slightly and become opaque, about 5 minutes.

This loaf is the simplest bread we know how to bake at home and it requires no stand mixer, no starter, no special knowledge, and no kneading.

How To Make No-Knead Bread

active dry yeast

water

Make a wet, shaggy dough. Place the flour, salt, and yeast in a large bowl and whisk to combine. Make a well in the center, and add the water into the well. Stir until it forms a shaggy dough.

Cover the dough bowl and let rise for 6 to 8 hours. Cover the bowl with plastic wrap or a kitchen towel. Set aside in a warm place to rise until doubled in size and bubbly, 6 to 8 hours.

Shape the dough and rise for another hour. Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself at least once while you do so. Quickly shape the dough into a round ball (see this video for basic instructions). Cover with a kitchen towel and let rise for 1 hour more. 

Preheat the oven and the Dutch oven. About 30 minutes before the hour is up, arrange a rack in the middle of the oven. Place a large Dutch oven with its lid on the rack. Heat the oven to 450°F.

Transfer the loaf to the preheated Dutch oven.The shaped dough will have risen and nearly doubled in size. Using the parchment paper as a sling, carefully transfer the loaf, still on the paper, to the Dutch oven. If desired, make a slash or shallow cut on the top of the dough with kitchen shears or a sharp knife so that the bread can expand while baking.

Cover and bake for 30 minutes. Place the lid on the pot and put it in the oven. (Careful, the lid is hot!) Bake covered for 30 minutes. 

Uncover and bake for 15 minutes more. Remove the lid and bake for 15 minutes more. You can be extra-sure that the bread is done when an instant-read thermometer inserted in the top or side registers 210°F.

Cool and slice the bread. Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Let cool at least 15 minutes before slicing the bread. 

Mashed cauliflower isn&#x27;t just a replacement for mashed potatoes — try this hearty side with merits all its own. 

How To Make the Creamiest Mashed Cauliflower

Finely chop the cauliflower (for whole cauliflower only). Halve the cauliflower through the stem. Cut a &quot;V&quot; shape around the core to remove the core from each half. Finely chop the cauliflower. The smaller the pieces, the faster the cauliflower will cook and the creamier the finished dish will be.

Sauté the cauliflower. Melt the butter in a 4-quart pot over medium-high heat. Add the cauliflower and sauté, stirring occasionally, until the cauliflower has lightened in color, 3 to 5 minutes.

Boil until tender. Add the water and salt and bring to a boil. Cover and cook until the cauliflower is tender, about 10 minutes.

Reserve the cooking liquid, then drain. Reserve 1/4 cup of the cooking liquid. Drain the cauliflower.

Mash or purée. Place the drained cauliflower and reserved cooking liquid back in the pot. Mash using an immersion blender to desired consistency. Serve hot. 

How To Cook Boneless, Skinless Chicken Thighs in the Oven

chicken thighs

Salt

Olive oil

Dijon mustard

balsamic vinegar

red pepper flakes

Heat the oven and season the chicken. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I&#x27;m not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.

Make a sauce (optional). Whisk all the sauce ingredients together in a medium bowl.

Toss the chicken with the sauce. Pour the sauce over the chicken and toss to combine.

Transfer the chicken to a baking dish. Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.

Roast the chicken. Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.

Rest the chicken. Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!

Kitchn&#x27;s easy recipe for brining a turkey for Thanksgiving.

How To Brine a Turkey

turkey

Aromatic options: bay leaf, peppercorns, cloves, juniper berries, allspice berries, orange peels, lemon peels, etc.

divided

kosher salt, salt

Find a pot and make fridge space. Find a pot or food-safe bucket large enough that you will be able to entirely submerge the turkey. Next, clear some refrigerator space and make sure your pot will fit.

Place the turkey in the pot. Unwrap your turkey and remove the giblets, then transfer it to the pot. Add any aromatics you&#x27;d like to use.

Mix the brine solution. Heat 1 quart of water in the microwave until warmed — it doesn&#x27;t need to come to a boil, just be warm enough to dissolve the salt. Add the salt and stir until the salt is dissolved. Let the liquid cool slightly; it&#x27;s fine if it&#x27;s still a touch warm.

Pour the brine solution over the turkey. Pour the salt water over the turkey.

Pour the remaining 3 quarts of water over the turkey. Add the remaining 3 quarts cold water. This dilutes the salt solution to the best ratio for brining and also helps further cool the solution.

Make sure the turkey is completely submerged. If needed, prepare more brine solution at a ratio of 1/4 cup salt per quart of water to completely submerge the turkey.

Cover and refrigerate. If the turkey floats, weigh it down with a dinner plate. Cover and place it in the refrigerator.

Brine for 12 to 24 hours. Brine the turkey in the refrigerator for 12 to 24 hours.

Rinse the turkey in cool water and pat dry. Remove the turkey from the brine and rinse under cold running water. Pat dry with paper towels. Clean your sink thoroughly after doing this step to avoid cross-contamination. 

Dry for another 24 hours for crispier skin (optional). If you have time, let the turkey air-dry overnight in the refrigerator. Place the turkey on a roasting rack set inside a roasting pan and cover loosely with plastic wrap to prevent cross contamination. This drying step will give your turkey crispier skin.

Roast as usual, but check your turkey early. You can roast the turkey either immediately after brining or after air-drying. I&#x27;ve found that brined turkeys tend to cook a bit more quickly, so roast as usual, but start checking the turkey&#x27;s temperature an hour before the end of your estimated cooking time.

Tofu & Broccoli Green Curry

1 (14- to 16-ounce) block firm tofu, drained

coconut oil

yellow onion, chopped

ginger

green curry paste

(14- coconut milk

low-sodium vegetable broth

broccoli florets

lime juice

tamari or soy sauce

basil

rice,

Wrap the block of tofu in a few layers of paper towel, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can while you prepare the curry.

Heat the oil in a Dutch oven or wide, high-sided skillet over medium heat until shimmering. Add the onion, ginger, and garlic. Cook, stirring often, until softened, about 5 minutes. Season with the salt and pepper and add the curry paste. Cook, stirring occasionally, until fragrant, about 2 minutes. Slowly whisk in the coconut milk, broth, and brown sugar. Bring the mixture to a simmer. Meanwhile, cut the tofu into 1/2-inch cubes.

Once simmering, add the tofu and broccoli. Simmer, stirring occasionally, until the liquid has thickened slightly, about 12 minutes. Remove from the heat and stir in the lime juice, tamari or soy sauce, and basil. Serve over rice if desired.

Learn how to flavor and pan-fry tofu for the crispiest, most crave-worthy tofu without deep-frying. 

How To Make Crispy Tofu

extra-firm tofu

cornstarch

vegetable oil

Press the tofu. Remove the tofu from its packaging and any liquid. Line a plate with a folded paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy, like a 28-ounce can of tomatoes. Press for 15 to 30 minutes. You will see liquid collect around the tofu.

Cut the tofu into pieces. Remove the weight and drain off the excess liquid. Pat the tofu dry with more towels. Slice the pressed tofu into cubes, thick rectangles, or sticks, depending on how you plan to use the tofu.

Season with salt. Transfer the tofu to a shallow dish and sprinkle with the salt. Toss to evenly season the tofu.

Coat with cornstarch. Sprinkle 1 tablespoon of the cornstarch over the tofu, then toss to evenly coat. Continue sprinkling and tossing until all the cornstarch is used. This is most easily done with a small strainer, but can also be done by sprinkling with your hands. After adding all the cornstarch, the tofu should be evenly coated with a sticky, gummy layer of cornstarch.

Warm the oil. Set a large frying pan or cast iron skillet over medium-high heat and add the oil. Heat until the oil shimmers and flows smoothly to coat the bottom of the pan. It should not smoke. If you see a wisp of smoke, lower the heat slightly and immediately proceed with adding the tofu.

Add the tofu. Add all of the tofu in a single layer. The tofu should sizzle upon contact — if not, wait a few minutes to let the pan heat before continuing.

Pan-fry the tofu until golden. At first the tofu will stick to the pan (unless you&#x27;re using a nonstick skillet). Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy.

Transfer to cooling rack. Transfer the browned tofu to a cooling rack while you finish your recipe. Eat the tofu immediately. It will remain crispy for a few hours, but will become chewy and lose its crispness if refrigerated.

If you haven&#x27;t yet been introduced to this snack, please allow me to do the honors. Here is our step-by-step recipe for roasting chickpeas in the oven.

How To Make Crispy Roasted Chickpeas in the Oven

chickpeas

spices

Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F.

Rinse and drain the chickpeas. Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.

Dry the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.

Toss the chickpeas with olive oil and salt. Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.

Roast the chickpeas for 20 to 30 minutes. Roast, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle, 20 to 30 minutes total.

Toss the chickpeas with the spices. Sprinkle the spices if using over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.

Juicy grilled chicken with the help of the Southern favorite: buttermilk! 

Buttermilk Grilled Chicken

well-shaken buttermilk

dark brown sugar

lemon juice

smoked paprika

chicken (preferably 4 thighs and 4 drumsticks, about 2 pounds total)

Whisk the buttermilk, sugar, garlic, lemon juice, paprika, salt, pepper, and red pepper flakes together in a large bowl or resealable plastic container.

Add the chicken, making sure each piece is submerged. Cover and refrigerate for at least 8 hours or up to overnight.

Light one half of a gas grill to medium-high heat (about 375°F). Alternatively, prepare a chimney&#x27;s worth of charcoal and fill one half of a charcoal grill with lit charcoal. Cover the grill and heat for 20 minutes while you prepare the chicken.

Remove the chicken from the marinade and pat dry with paper towels. When the grills is ready, place the chicken on the unlit side of the grill. Cover and cook for 20 minutes. Flip the chicken, cover, and cook for 20 minutes more. Check the chicken for doneness; it should register at least 165°F in the thickest piece. Grill for 10 minutes more if needed.

Move the cooked chicken to the lit section of the grill and grill until the skin is crisp and charred, 4 to 5 minutes more. Transfer to a serving platter and let cool for 5 minutes before serving.

These oven-baked chicken breasts are super savory and slightly smoky with a bold flavor, and come together with just three ingredients. 

3-Ingredient Oven-Baked Cajun Chicken Breasts

Cajun seasoning blend

boneless, skinless chicken breasts (about 2 pounds total)

Arrange a rack in the middle of the oven and heat to 425°F. 

Place the melted butter, Cajun seasoning, and salt in a small bowl and stir until completely combined.

Pat the chicken dry with paper towels. Place the chicken in a 9x13-inch baking dish, spaced slightly apart. Brush the chicken all over with the spiced-butter mixture.

Bake until the chicken is golden-brown, cooked through, and registers 165°F on an instant read thermometer, 25 to 35 minutes depending on the size of the chicken (start checking at 20 minutes).

Learn how to make this breakfast steak and eggs recipe, which is topped with herby chimichurri, from Tiffani Thiessen&#039;s debut cookbook.

Green Eggs 'n' Steak for Two

For the Chimichurri:

¼ cup chopped fresh flat-leaf parsley

mint

garlic cloves,

lime

For the Steak and Eggs:

(6-ounce) bone-in rib-eye or sirloin steak

unsalted butter,

Green Eggs 'n' Steak Is the Breakfast of True Champions

Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer.

Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.

Roasted Cauliflower

Extra virgin olive oil,

Sea salt

Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.

Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.

Our never-fail turkey produces a holiday centerpiece that is excellent in every way that other turkeys often fall short. It’s not bland, thanks to a sugar-and-salt dry rub. It’s juicy as heck, because we nailed the optimal target temperature. And cooking the turkey on a rimmed baking sheet is great for all-over browning.

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