seasonings

In this 20-minute vegetarian dinner, vibrant pesto and creamy mascarpone cheese combine to create a silky sauce that clings to the noodles. 

One-Pot Creamy Mushroom Pesto Pasta

cremini mushrooms

garlic

water

linguine pasta

basil pesto

mascarpone cheese

olive oil

salt

black pepper

basil leaves

Slice 10 ounces cremini mushrooms and thinly slice 6 garlic cloves. Place both in a large, straight-sided skillet. Add 4 1/2 cups water, 12 ounces linguine, 1/4 cup pesto, 8 ounces mascarpone cheese, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. 

Bring to a boil over high heat (this will take about 5 minutes). Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. Remove from the heat and top with fresh basil leaves. Taste and season with more salt as needed. 

How To Make a Basic Vinaigrette

olive oil, extra-virgin olive oil, oil

good-tasting vinegar or lemon juice

Measure all ingredients into a bowl, blender, or jar.

Combine the vinaigrette: If using a bowl, use a fork or whisk to rapidly blend the vinaigrette together. If using a jar, top with the lid and shake until the vinaigrette is combined. If using a blender, blend until the vinaigrette is thoroughly combined.

Taste the vinaigrette: Dip a leaf of salad into the vinaigrette and give it a taste; tasting the dressing with the greens gives you a better idea of how the vinaigrette will taste with a salad than if you taste it on its own.

Adjust the taste: Add more olive oil for a more mellow flavor, more vinegar or lemon juice for more tartness, and more of any of the other ingredients to taste. Whisk, shake, or blend to combine.

Use the vinaigrette: For a side salad for 2 to 4, start with a tablespoon of dressing, toss, and continue adding until the greens are evenly coated and look glossy. Serve immediately.

Store the vinaigrette: Transfer leftover vinaigrette to a jar or other container with a lid (if it&#x27;s not already in a jar). If the vinaigrette contains any fresh ingredients, like lemon juice or minced shallots, store it in the fridge. Vinaigrettes will keep for 3 to 5 days; shake to recombine the vinaigrette before using.

How to Make Cabbage Kimchi

cabbage (about 2 pounds)

Water,

garlic (5 to 6 cloves)

ginger

sugar

fish sauce

Korean red pepper flakes (gochugaru)

Korean radish

scallions,

Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.

Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.

Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.

Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.

Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.

Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.

Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.

Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it&#x27;s best after another week or two.

Buttery sautéed cabbage and smoky kielbasa sausage take center stage in this low-carb dinner.

30-Minute Kielbasa and Cabbage Skillet

kielbasa sausage

small (2- to 3-pound) head green cabbage

unsalted butter

caraway seeds

red pepper flakes

whole-grain mustard

apple cider vinegar

Halve 12 to 16 ounces kielbasa sausage lengthwise, then cut crosswise into 1/2-inch-wide pieces. Core and chop 1/2 head green cabbage into rough 1-inch pieces (about 8 cups). 

Melt 2 tablespoons unsalted butter in a large cast iron or regular skillet over medium-high heat. Add 1/4 teaspoon caraway seeds and a pinch red pepper flakes, and cook until fragrant, about 30 seconds. Add the kielbasa and cook until browned, 6 to 8 minutes. 

Add the cabbage, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally and scraping the bottom of the pan to release any browned bits, until tender and lightly browned, 8 to 10 minutes. Add 1 tablespoon whole-grain mustard and 1 tablespoon apple cider vinegar and toss to combine. 

For such a short ingredient list, this 20-minute pasta dish is bursting with bold flavors, thanks to fire-roasted tomatoes and smoky andouille sausage. 

One-Pot Spicy Sausage and Tomato Pasta

smoked andouille sausage

fennel bulb

tomatoes

teaspons kosher salt

basil leaves,

Cut 12 ounces andouille sausage crosswise into 1/2-inch thick rounds and thinly slice 1/2 medium fennel bulb. Place both in a large, straight-sided skillet. Add 4 1/2 cups water, 1 can fire-roasted diced tomatoes and their juices, 12 ounces dried linguine, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. 

Bring to a boil over high heat. Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. Meanwhile, tear 1 cup fresh basil leaves in half. In the last 2 minutes of cooking, add the basil. 

Remove from the heat. Taste and season with more salt as needed. Garnish with more fresh basil. 

An elegant take on sweet potato casserole made with whole eggs, spices, and brown sugar, and baked until light and puffed. 

How To Make the Best Sweet Potato Soufflé

potatoes

eggs

half-and-half milk

brown sugar

cinnamon

nutmeg

all-purpose flour

baking powder

unsalted butter,

pecans

Heat the oven and prepare the sweet potatoes. Arrange a rack in the middle of the oven, remove any racks above that rack, and heat the oven to 350°F. Scrub 3 pounds sweet potatoes and pierce all over with a knife.

Bake the sweet potatoes. Place the potatoes directly on the oven rack (place a sheet of aluminum foil onto a lower rack if you’re worried about drips). Bake until tender, about 1 hour. (Alternatively, microwave the sweet potatoes at 100% power for 12 to 15 minutes. Use tongs to flip halfway through cooking.) 

Scoop out the flesh. Remove the potatoes from the oven and let cool until you can comfortably handle them, about 30 minutes. Halve each sweet potatoes lengthwise, then scoop the flesh out into a bowl; discard the peels. At this point, you can refrigerate the sweet potato flesh up to 3 days before proceeding; let come to room temperature before proceeding.

Prepare the pecan topping. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl. Microwave at 100% power until melted, 20 to 40 seconds. Add 1 cup chopped pecans and toss to coat. Add 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, and 1/8 teaspoon kosher salt, and toss with a fork to combine.

Prepare the baking dish. Coat a 2-quart soufflé dish or 8-inch square, 2-inch high baking dish with butter.

Make the soufflé base. Place 4 large eggs, 1/2 cup half-and-half or whole milk, 1/2 cup packed light brown sugar, 1 1/2 teaspoons kosher salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg in a food processor fitted with the blade attachment or blender. Process or blend until smooth and the sugar is mostly dissolved, about 30 seconds.

Blend in the sweet potatoes. Add the sweet potato flesh and process or blend until very smooth, about 30 seconds. 

Add the flour and baking powder. Add 1/2 cup all-purpose flour and 1 teaspoon baking powder and process or blend just until combined, about 10 seconds. Do not overmix. 

Transfer to baking dish and top with pecan topping. Transfer to the prepared baking dish and spread into an even layer. Sprinkle evenly with the pecan topping. 

Bake 45 to 55 minutes. Bake until puffed and just set in the middle, 45 to 55 minutes. Let cool for about 5 minutes before serving.

Homemade Seasoning Blends - Nine DIY Recipes - Add great flavor to your food and save money with these simple to make homemade seasoning blends!  Lower sodium and gluten free.  Make great gifts too!

Homemade Seasoning Blends

sea salt

oregano

paprika

cayenne pepper

onion powder

garlic powder

chili powder

cumin

paprika or smoked paprika

onion

thyme

allspice

basil

parsley flakes

parsley

dill

cloves

rosemary

marjoram

savory

coriander

smoked paprika

chipotle chili powder (optional (for a spicier mix))

For each seasoning blend, combine all ingredients together and mix well.&nbsp; Store in air tight container and stir before using. &nbsp;

Optional:&nbsp;For Jerk and Italian Seasoning Blends, place ingredients in a small food processor and process until finely ground.&nbsp; Store in an air tight container.

If you make your own hot sauce, there is no reason to throw away strained pulp that sometimes remains. Dehydrate it to make a flavorful seasoning blend to sprinkle over your meals. Nothing goes to waste. Here is the recipe method.

Making Seasonings from Strained Hot Sauce Pulp

hot sauce pulp

After you’ve blended and strained your hot sauce, reserve the leftover pulp. Your amounts will obviously vary.

Spread the pulp out over dehydrator sheets to a maximum of ¼ inch thickness. Use extra trays if needed.

Dehydrate at 125 degrees F. for 8-10 hours, or until the pulp is completely dried through. It should be very crumbly to the touch with no moisture anywhere.

Grind up the dried mixture with a mortar and pestle, or use a spice grinder. Sift out any larger chunks and process or grind until nice and smooth.

How To Dry-Brine a Turkey

herbs,

turkey

Mix the dry brine together. Mix the salt, pepper, and herbs together in a small bowl.

Remove the turkey from the packaging and remove any unnecessary parts. Take the turkey out of the packaging and place on a cutting board. Remove the giblets and neck from inside the cavity and discard or save for another use. Remove or discard any plastic or metal cages or pop-up thermometers.

Pat the turkey dry. Pat the outside of the turkey dry with paper towels. (If you are planning to spatchcock your turkey, do it now before you proceed with the next step.)

Loosen the skin. Using your hands, loosen the skin over the breast and separate it from the meat, making sure to break through the thin membrane between the skin and breast while leaving the skin itself intact. Loosen the skin over the meaty part of the legs.

Season the cavity. Sprinkle 2 teaspoons of the salt mixture into the cavity of the turkey.

Season the meat. Rub another 2 teaspoons of the salt mixture into the meat of the legs (under the skin). Rub 4 teaspoons of the salt mixture into the meat of the breasts (under the skin).

Season the skin. Sprinkle the remaining salt mixture over all the skin of both the breasts and legs.

Tuck the wings back. Bend the wings back and tuck under the breast.

Refrigerate. Place the turkey breast-side up in a rimmed baking sheet or roasting pan and refrigerate uncovered for at least 1 day but ideally 3 days. You do not need to pat it dry before cooking — it&#x27;s ready to be roasted, grilled, or deep-fried!

A skillet and a lid are all you need to make these crispy potatoes with fluffy, perfect insides.

Crispy Skillet-Fried Potatoes

potatoes (3 to 4)

vegetable oil

kosher salt, divided, plus more as needed

herbs, rosemary

unsalted butter (optional)

Quarter 1 pound red or Yukon gold potatoes lengthwise, then cut each piece crosswise into 1-inch wide chunks. Heat 2 tablespoons vegetable oil in a 10 to 12-inch cast iron skillet over medium heat until shimmering. (Alternatively, use a nonstick skillet and 1 1/2 tablespoons oil.) Add the potatoes, arrange in a single layer cut-side down, and season with 1/2 teaspoon of the kosher salt.

Cover with a tightfitting lid and cook undisturbed until the potatoes are tender and the bottoms are golden brown, about 20 minutes. Meanwhile, finely chop the herb of your choice, 1 teaspoon thyme or oregano, or 1/2 teaspoon rosemary.

Uncover and flip each piece with tongs to a second cut side. Season with the remaining 1/2 teaspoon kosher salt and a few grinds of black pepper. Increase the heat to medium high and cook uncovered until the second side is golden brown, 5 to 10 minutes more, moving the pieces around as needed so they brown evenly.

Add the herb and 1 tablespoon unsalted butter if desired and cook, tossing occasionally, until the butter is melted and the herbs are fragrant, about 1 minute. Taste and season with more salt as needed.

These shortcut cinnamon rolls start with buttery, flaky store-bought puff pastry.

Puff Pastry Cinnamon Rolls

puff pastry

All-purpose flour

cinnamon, divided

milk

vanilla extract

Thaw 2 sheets puff pastry according to package directions if needed. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment paper.

Beat 1 large egg to break it up. Lightly flour a work surface, and unfold 1 sheet puff pastry on it. Brush the pastry with a thin layer of the egg. Sprinkle with 3 tablespoons packed light or dark brown sugar and 1 teaspoon ground cinnamon.

Starting at a long side, tightly roll up the puff pastry. Use your fingers to tightly press and seal the seam. Cut crosswise into 8 pieces. Place on one half of the baking sheet cut-side up, spacing them evenly apart. Repeat filling, rolling, and cutting the second sheet of puff pastry. Brush all the cinnamon rolls with the remaining egg wash.

Bake until puffed and lightly browned, 20 to 25 minutes. Transfer to a wire rack and cool completely.

Place 1/4 cup powdered sugar, 1 to 2 teaspoons milk, and 1/2 teaspoon vanilla extract in a small bowl and whisk until smooth. Drizzle over the cooled cinnamon rolls.

Selecting the right eggplant, salting it properly, and flipping it in the oven all help turn the vegetable into silky, tender perfection. 

How To Roast Eggplant 2 Ways

eggplant

tamari or soy sauce

Cube the eggplant. Slice the stem end off of the eggplant. Peel the eggplant. Cut the eggplant into 1-inch cubes.

Salt the eggplant. Place the eggplant in a colander or salad spinner and sprinkle with the salt. Toss to combine, then let the eggplant sit for 30 minutes. If you&#x27;re using a colander, you&#x27;ll want to place it in a sink or bowl, as the eggplant will let off a bit of water. Arrange a rack in the middle of the oven and heat to 400°F.

Rinse and dry. Rinse the eggplant under cool water and then dry thoroughly. (This is where the salad spinner comes in handy.) If you&#x27;re working with a colander, place the rinsed eggplant cubes out on a few layers of paper towels and pat dry with a few more towels.

Toss with olive oil. Transfer the eggplant to a baking sheet and spread out into a single layer. Drizzle with the oil and toss to coat.

Roast. Roast the eggplant for 20 minutes. Flip and roast until golden-brown and tender, 10 to 20 minutes more. Use the roasted eggplant cubes in salads, as a stand-in for home fries, or as a simple side all on their own.

Roasting Method #1: Cubed

Slice into steaks. Slice the stem end off of the eggplant, then slice the eggplant lengthwise into 1-inch-thick &quot;steaks.&quot;

Salt the eggplant. Lay the eggplant out on a wire rack set over a baking sheet. Sprinkle each side of the steaks with the salt and let the eggplant sit for 30 minutes. Arrange a rack in the middle of the oven and heat to 400°F.

Rinse and dry. Rinse the eggplant under cool water and then dry thoroughly. You can rinse the eggplant steaks while still on the cooling rack — just flip once to get each side. Pat dry with paper towels.

Season the steaks. Transfer the eggplant to a baking sheet and spread out into a single layer. Combine the oil, tamari or soy sauce, and paprika in a small bowl, then brush onto both sides and edges of the steaks.

Roast. Roast the eggplant for 20 minutes. Flip and roast until golden-brown and tender, 10 to 20 minutes more. Serve immediately.

Roasting Method #2: Steaks

Ina&#x27;s take on a classic &#x27;80s dinner party main in which chicken is marinated with prunes, vinegar, olives, capers, and garlic for a sweet, briny dish.

Ina Garten's Chicken Marbella

red wine vinegar

prunes,

green olives, pitted,

bay leaves

salt and black pepper

(4-pound) chickens, backs removed and cut in 8 pieces

light brown sugar,

dry white wine,

Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.

Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

Southern-Style Cornbread Dressing

yellow cornmeal

eggs,

(1/2 cup) unsalted butter, melted

buttermilk

(14 ounce) bag herb-seasoned stuffing, preferably Pepperidge Farm*

sweet onion

celery

chicken or turkey stock

sage

Salt and pepper

Grease a 10-inch cast iron skillet and place on center rack in the oven. Preheat oven to 425°F.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, and buttermilk. Add the wet ingredients to the dry ingredients and stir until just incorporated.

Pour the batter into the preheated skillet and smooth the top. Bake until cornbread is golden yellow, 16 to 19 minutes. Immediately remove the cornbread from the skillet and allow to cool.

Make the cornbread:

For the cornbread dressing, preheat oven to 350°F.

Crumble the cornbread into small pieces (makes about 5 cups). Combine the crumbled cornbread and stuffing mix in an extra large mixing bowl (or stock pot) and toss to combine.

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