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Here They Are: Cooking Light’s 2018 Taste Test Award Winners

Here They Are: Cooking Light’s 2018 Taste Test Award Winners


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Every year, companies introduce hundreds of new food products to grocery store shelves. We taste many of these products, bringing you great options both in the magazine and online.

In order to be eligible for our initial tastings, foods had to meet our strict nutritional guidelines. We only included products that met our limits in sodium, sugar, and calories:

  • Snacks: 180 calories (≤ 2.5 grams sat fat, ≤ 240 mg sodium)
  • Cookies: 120-150 calories each (≤ 3 grams sat fat, < 18 grams sugar)
  • Bar Cookies/Brownies/Dessert Squares: 240 calories each (≤ 5 grams sat fat, < 24 grams sugar)
  • Beverages: 210 calories per cup
  • Smoothies: 240 calories per serving (≤ 2.5 grams sat fat, ≤ 360 mg sodium, < 30 grams sugar)
  • Breakfast entrees: 420 calories (≤ 7 grams sat fat, ≤ 720 mg sodium)
  • Desserts: 360 calories per serving (≤ 6.5 grams sat fat, < 30 grams sugar)

Once products were selected for an initial taste test, each food was blind tasted by a panel of Cooking Light editors and staff. We ranked each item on a three-point scale (from .1 for terrible, to 2.9 for delicious), and totals were tallied and averaged. The winners you see here are snacks that are both healthy, and that most people agreed were delicious. We've also included occasional "Editor's Choice" picks, for options that our nutritionist felt deserved special attention.

Editor's Choice - Simply 7 Giada De Laurentiis Parmesan Cheese Popcorn

Courtesy Simply 7 Giada De Laurentiis

$3.49, 140 calories, 8g fat, 190mg sodium

A virtuous take on the traffic-cone-orange cheddar-cheese classic, this savory, whole-grain snack is a low-cal way (a serving is a mere 140 calories) to satisfy your salty cravings. For a pre-popped popcorn option, our tasters were surprised how “tender, soft, and fresh” this whole-grain snack option is. “There’s no trace of sad sog like you sometimes get from packaged popcorn,” one taster wrote.

Sunchips Veggie Harvest Farmhouse Ranch

$2.98, 140 calories, 6g fat, 120mg sodium, 2g fiber

These rippled chips satisfy all sorts of snack cravings—they’re crunchy, salty, tangy, and nutty all at once. Sunchips already have a cult following because of their whole-grain base—typically whole corn, whole wheat, brown rice flour, and whole oat flour. In these chips, however, you’re getting a crispy addition of dried yellow peas (the number one ingredient). These chips are “super savory and satisfying like sour cream and onion meets cheddar and sour cream, but without the gross fingers,” one taster wrote. “I love chips, and this one is awesome,” another tester said, “I’d love to replace my Dorito obsession with these.”

Gold Emblem Abound Blueberry Pomegranate Trail Mix Bites

Courtesy Gold Emblem Abound

$3.99, 140 calories, 9g fat, 105mg sodium, 7g fiber (4g added)

Gold Emblem Abound, the house brand from CVS Pharmacy, was a surprising delight, with several snacks and foods that ranked high in our taste tests. These trail mix bites, however, were a genuine snack star—”I love the salty-sweet thing these have going on,” one taster wrote. The crunchy, dense squares of almonds, cashews, and pumpkin seeds are studded with dried blueberries and coated with a tart pomegranate juice powder. “This hits all kinds of pleasure centers—salty, sweet, and fruity. It satisfies a real need to crunch down!”

Lundberg Family Farms’ Organic Baked Grain Bites - Aged Parmesan

Courtesy Lundberg Family Farms

$3.49, 130 calories, 5g fat, 190mg sodium, 1g fiber

If we can get our whole grains in a crunchy snack, we’ll take it, please. These munchable puffs have at least 15g whole grains and a salty, buttery flavor that hits the chip-crunch pleasure centers. Too many whole-grain crackers suffer from the “taste of health”—a dry, cardboard-like bitterness that tells you immediately what you’re eating is probably healthy, if not that tasty. These grain bites, with brown rice flour and sorghum flour in the top ingredient spots, are “crunchy and airy” with “a slightly earthy, nutty flavor” that makes them incredibly poppable.

Quinn Extra Butter Microwave Popcorn

$4.33, 180 calories, 13g fat, 220mg sodium, and 3g fiber per serving (⅓ bag)

Quinn’s new line of organic, non-GMO popcorns is the first microwave popcorn to use grass-fed, clarified butter to flavor the kernels. Ingredients are added after the corn is popped, which means you can control how much (or how little) you want. “This is the best upgraded popcorn you will ever make,” a taster wrote. The freshly-popped kernels are “toothsome and chewy but have a just-right crunch and softness. It definitely has the feel of homemade popcorn.”

Editor's Choice - KIND Protein from Real Food Crunchy Peanut Butter Bar

$6.39, 250 calories, 18g fat, 140mg sodium, 12g protein, 5g fiber, 8g sugar (6g added)

Not for the peanut-shy, this salty-sweet bar combines whole peanuts with a slightly sweetened peanut butter-dipped bottom and drizzle that delivers 12g hunger-fighting protein. “This has a good real roasted peanut flavor with occasional pockets of salty goodness,” a taster wrote. “It has a great chew factor,” another said. Several tasters appreciated that this bar isn’t filled with puffed rice or oats, so you know you’re getting something really filling.

Dr. Praeger’s Purely Sensible Foods Huevos Rancheros Breakfast Bowl

Courtesy Dr. Praeger’s Purely Sensible Foods

$5.00, 270 calories, 7g fat, 3g sat fat, 450mg sodium, 6g fiber, 3g sugar

Color us shocked that one of the highest-rated foods in all of our taste tests came from a frozen breakfast option. Indeed, the cage-free egg whites, potatoes, black beans, salsa, and cheese in a corn tortilla bowl were a true surprise for our tasting-jaded reviewers. But the “nice Southwestern spice” and “texture of components that hold up well despite being frozen” made this grab-and-go option a favorite. “The flavor is bold, not muted from freezing,” one taster wrote. “Light and fluffy eggs, toothsome black beans, and tender potatoes” were a hit, especially among those who prefer their breakfast on the savory side.

Naked Red Machine Fruit Nut & Veggie Bar

$2.29, 160 calories, 6g fat, 20mg sodium, 3g fiber, 14g sugar (2g added), 3g protein

“I find this bar weird and wonderful—bright, tart fruitiness with a mild spinach flavor on the finish,” one taster wrote. That review was pretty much a consensus among the tasters: unique but delightful. The fruit, nut, and veggie bar is an amalgamation of almonds, apple, pistachio, cranberries, carrot, cherries, and spinach—and you’ll know it because you can actually see everything you’re eating. “I’ve had plenty of nut bars, but this has a very different flavor profile that works—chewy, crunchy, and a touch sticky,” another reviewer wrote.

Muuna Lowfat Plain Cottage Cheese

$1.49, 120 calories, 3g fat, 2g sat fat, 19g protein

Cottage cheese is having a bit of a moment, and with quality grab-and-go options like the Muuna line, it’s not hard to see why. A 5.3-ounce serving has a whopping 19 grams of protein and plenty of good-gut probiotics. Mild, nutty, and a touch of tangy, “this would be divine over toast with sliced strawberries or bananas,” one reviewer wrote. Even tasters who are typically cold on cottage cheese thought this featured a wonderful texture and surprising flavor: “Honestly, I was not expecting to like this, but it’s actually delicious, perfect for piling with fruit.”

Purely Elizabeth Vibrant Oats Cup Coconut Turmeric

Courtesy Purely Elizabeth

$2.99, 260 calories, 11g fat, 7g sat fat, 160mg sodium, 33g carb, 6g fiber, 6g sugar, 8g protein

If the idea of instant oatmeal elicits visions of sticky-sweet gruel-like goop, be prepared for a seriously surprising oatmeal experience. This slightly savory oatmeal manages to maintain a bit of the chew that’s so loved in stovetop oats, and a topping of toasted gluten-free oats adds crunch. However, the “very turmeric heavy” flavor “with light cinnamon flavor notes” received high marks for being a “super delicious and different” breakfast option. It’s unconventional, to be sure, but the “savory-spiced porridge is light, and the warming spices add heft to the turmeric flavor. If you like a bit of sweetness, you can add your own and control your total sugar count.

Editor's Choice - Lorissa’s Kitchen Original Beef Stick

Courtesy Lorissa’s Kitchen

$1.99, 130 calories, 11g fat, 5g sat fat, 330mg sodium, 6g protein

For parents with an eye toward getting filling protein in a kid’s lunch without worrying over keeping deli meat cold, these grass-fed beef sticks may be just the answer with 6g of protein and a super snappy bite. They have just enough of a spice kick to pique your kid’s interest but aren’t too hot for younger palates. “This brings back memories of bus rides and band trips,” one reviewer wrote.

KIND Kids Chewy Chocolate Chip

$3.00, 90 calories, 3g fat, 0.5g sat fat, 65mg sodium, 1g fiber, 5g sugar (5g added), 1g protein

Let your kid’s lunch sweet pull double duty with a bit of filling fiber from the whole-grain oats in this chocolate chip bar. “My kids will beg for these,” a reviewer wrote. “Does it matter that I don’t have kids and want these?” another commented. Their petite size makes them great for little ones because they’re more likely to be finish it up in one sitting.

Lay’s Poppables

$3.29, 150 calories, 8g fat, 220mg sodium, 1g fiber

Thanks to the whopping serving size—30 pieces—this geometric nibble is as much fun to eat as it is filling. “The salty, savory chips feel so indulgent and satisfying,” one taster tasted. They’re “salty in all the right ways, and starchy like the ultimate potato chip,” another taster said. Thirty crisps likely won’t fit in a zip-top bag, but your little one won’t realize they’re getting fewer crisps than normal because they’re just so darn fun to eat.

Simple Mills Fine Ground Sea Salt Almond Flour Crackers

$5.99, 120 calories, 6g fat, 140mg sodium, 2g fiber, 2g protein

Thanks to a blend of nut and seed flours, these crackers deliver two grams of fiber and protein in a well-seasoned cracker that’s buttery and crispy. “This is a great replacement for the standard cracker,” one reviewer wrote “because it’s healthier and gluten-free but tastes just as good as traditional varieties.” Notes of onion, garlic, and rosemary extract make these crackers more “robust, savory, and almost cheese-like but perfectly salty as well.”

Dave’s Killer Bread 21 Grains and Seeds

Courtesy Dave's Killer Bread

$4.99, 120 calories, 180mg sodium, 5g fiber, 5g protein

For a sliced bread to receive the most three-star rankings of all the foods we tasted, you know there must be something magical about it—and there is. A single slice of this “fluffy-soft, sweet, and nutty” bread has five grams of both fiber and protein with a “whole grain goodness, hearty, but not bitter at all” flavor. “The seeds, oats, and more give this crust a nice texture. The bread is chewy, but not mushy,” another reviewer wrote. Your youngest eaters may only need a slide for a half sandwich because the bread is extra filling. Older kids will certainly fill up, as a two-slice sandwich has as much protein as some yogurts.

Honorable Mention: Bare Snacks Fuji & Reds Apple Chips

$4.29, 110 calories, 4g fiber, 21g sugar (0g added)

We tested a good number of heat-dried and freeze-dried fruits, and this one gets our recommendation for kids and adults alike. The all-natural texture—chewy and toothsome with a bit of baked crispness—is “perfect for busy kid’s lunchbox because it can be lunch or snack,” one reviewer wrote. “The apple pieces have a good crunch without the hassle of cutting up fresh apple, plus no browning while the apples sit in the lunch box.”

Editor's Choice - Farmhouse Culture Garlic Dill Pickle Gut Shot

Courtesy Farmhouse Culture

$5.99, 10 calories, 120mg sodium

This is not a drink to sip, but in the “healthy” drinks category, it doesn’t get much “healthier” than this. Gut shots deliver up potassium-rich doses of probiotics and electrolytes. “There’s nothing like this for rehydrating on a hot day,” one reviewer wrote. Indeed, pickle juice is a popular ways athletes alleviate muscle cramps. Sans cramps, it’s a “fizzy, refreshing, bracing” way to replenish. “It’s briny, intense, but balanced. I’m not in the pickle juice camp, but this could totally convert me,” another taster wrote.

GT's Living Foods Gingerade Kombucha

Courtesy GT's Living Foods

$4.99, 30 calories, 8g sugar

A gateway flavor for newbie fermented tea drinkers, this “perfectly-balanced, crisp, and refreshing kombucha is spicy, gingery, and tart. I’d sip on this on a hot day for sure,” one reviewer said. This kombucha’s ginger flavor manages to be “a touch spicy but not too sweet” so ginger beer admirers may find comfort in the spiced sip. The primary benefit of kombucha is the probiotic-rich environment; the “crisp and refreshing flavor” is just a bonus for the taste buds.

REBBL Maca Cold Brew

$3.99, 160 calories, 11g fat, 9g fiber,1g sugar

Enhanced beverages are big priorities for beverage makers right now, and REBBL has several wonderful options available. We picked their Maca Cold Brew as the favorite for the low-sugar sip’s “creamy, milk, and smooth mocha flavor.” The nutrition profile on this is quite unusual for a beverage—loads of fat from organic coconut milk and added fiber from acacia—so account for the totals in your daily goals. “This is like an elevated cold-brew coffee drink,” another reviewer said, “rounded out by milky sweetness.”

Siggi’s Vanilla Whole-Milk Drinkable Yogurt

$1.69, 120 calories, 17g sugar, 8g protein

Even on your best day, getting organized enough for a pre-work meal may be a step too difficult. That’s where this “subtle vanilla sippable yogurt with the perfect amount of tang and sweetness” can be a real life-saver. The eight-ounce bottle of thick and creamy Icelandic yogurt is easy to toss back at your desk or during your commute, and it’ll serve up a heaping amount of live active cultures and probiotics. Pasteurized skim milk ups the protein to eight whopping grams but keeps the calories manageable. “This is a really easy-drinking yogurt drink,” one reviewer said.

Sipp Sparkling Organics Ruby Rose

$34.88/pack of 6, 88 calories, 19g sugar

If you love the fizz of sparkling water but crave a bit more flavor, this “fruity and floral soda has a delicate balance of sweet and citrus flavor,” one reviewer said. “It’s a little on the sweet side, so I’d probably add it to some sparkling water to make it stretch a bit more,” a taster suggested. The ingredient list is remarkably clean—carbonated water, natural sweeteners and flavors, and floral honey. The rose color and honey-berry flavor makes is a great addition for entertaining, too, and a smaller serving size—the can is just 10.5 ounces—helps you keep your calories and sugar low when you splurge on sweetened sipper.

Editor's Choice - Miss Jones Baking Co. Brownie in a Cup

Courtesy Miss Jones Baking Co.

$4.98 for a 2-pack, 250 calories, 1g fat, 90mg sodium, 20g sugar

Add water and oil to the brownie mix in the cup, stir, microwave briefly and—voila!—you have a gooey, chocolaty treat in a calorie-controlled portion. It’s sweet without being cloying and it’s dense and moist, but doesn’t stick to the roof of your mouth. You could add a small scoop of ice cream, or a hit of whipped cream, or pair it with a glass of milk, but none are must-haves as it’s delicious on its own. Keep them in your pantry for a quick and easy semi-homemade dessert.

Outshine Non-Dairy Scoops - Berry Blend

$4.39, 80 calories,18g sugar

Non-dairy ice creams aren’t just for the lactose-intolerant, as this banana-based frozen treat is a fruity delight that manages to be every bit as creamy as any dairy-loaded dessert. “It’s tart and fruity with a nice banana-berry flavor,” one taster said. “You’d never guess there wasn’t any dairy because it’s so creamy,” another reviewer wrote. Plus, a half-cup serving is half the calories of most lightened ice creams and one-third that of regular versions, so if you indulge a little extra, there’s no harm done.

Angie’s Boom Chicka Pop Sweet and Salty Kettle Corn

Courtesy Angie’s Boom Chicka Pop

$4,49, 140 calories, 8g fat, 110mg sodium, 8g sugar, 2g fiber

If your ideal end-of-day treat is more salty than cloying, this light take on kettle corn will hit the spot. “This has a decadent balance of salty and sweet,” one reviewer wrote. “The kernels are crispy, light, and fluffy with a wonderful coating that easily shatters on the palate,” another wrote. Bonus: popcorn is a whole-grain food, so you can sneak in a bit more filling fiber while you put a nightcap on your day of healthy eating.

Ben & Jerry’s Moo-Phoria Light Ice Cream - PB Dough

$4.89, 160 calories, 5g fat, 2.5g sat fat, 16g sugar, 4g protein

This wonderfully rich, creamy chocolate ice cream with gobs of peanut butter-chocolate chip cookie dough swirled throughout is as decadent as it comes—but it’s lighter than you’d ever imagine. With just 160 calories per half up, this ice cream received enthusiastic thumbs up from our panel of tasters. “This is reminiscent of my favorite ice cream flavor—rich, indulgent, sweet—but to know it has half the calories and sugar is surprising,” one reviewer wrote. “You mean I can get my Ben & Jerry’s fix without blowing my calorie goals? Sign me up!” another wrote.

Honorable Mention: Chocodate Dark With Almond

$11, 45 calories, 1.2g fat, 3.9g sugar (1g added)

If you’re truly one of those people who just needs “a single bite of something sweet” to end your date, these tender almond-stuffed dates wrapped in a crispy shell of dark chocolate will be your new go-to. With less than four grams of sugar per bite, you get a treat that is “not too sweet, a little nutty, and a nice richness from the dark chocolate,” one taster wrote. “It’s the perfect one-bite sweet after dinner. It’s got everything necessary to satisfy a sugar craving, and you really only need one,” another taster concluded.


The 100 Best Recipes of 2018 According to You

There is something about finding a new recipe that makes us want to share. Whether with friends, family, neighbors, or strangers on the street (and internet), it’s in our nature to shout our most delicious discoveries from the rooftops, and thank god for that.

If you haven’t noticed, sharing the very best in food (tips, hacks, histories, and, of course, recipes!) is kind of our thing at Chowhound and the reason you—our diverse community of food explorers and chefs—have been logging on to share and discover for yourself for all these years. In the spirit of sharing, and as 2018 comes to a close, we’re bringing you the 100 best and most-shared recipes of the year. The ones you found, tried, and just couldn’t keep quiet about!

The list, as you’ll see, is a true tapestry of classic standbys like our Beef Stroganoff to newer recipes that shook things up a bit, like Marcella Hazan’s four-ingredient tomato sauce. Our top 100 also represents an ever-growing appetite for international flavors, and by that we don’t just mean French and Italian. Korea, Trinidad, Malaysia, Iran, Israel, Morocco, and many other mighty international traditions show up on the list, with unique recipes that impressed from coast to coast. What’s more, vegetarians and vegans will delight in the many meat-free dishes that made the rounds in 2018.

From soup to salad, main courses, side dishes, desserts, and even a few breakfast recipes, we hope you have as much fun with the list as we did putting it together. Without further ado, Chowhound proudly presents the Top 100 Recipes of 2018 (according to you)!

Truckadero Stew Recipe , Genius Kitchen

A rich and layered stew to keep you going through December, January, and beyond. Make this one in batches and freeze for easy use later. Try Genius Kitchen’s Truckadero Stew Recipe recipe for yourself.

Cold Chickpea-Tahini Soup , Mark Bittman via New York Times

Chickpea and tahini are truly the peanut butter and jelly of the Middle East and Mediterranean, but a soup is not where you’ll generally find the iconic duo. Mark Bittman suggests cooking the chickpeas yourself and using the residual water (or “aquafaba”) to make this nutty and flavorful soup. Try Mark Bittman’s Cold Chickpea-Tahini Soup recipe yourself.

Slow Cooker Taco Soup , Chowhound

There are certain recipes we love that are both low-difficulty (a.k.a. low stress) but crowd-pleasing all the same. Slow cooker taco soup fits firmly in that category. Try our Slow Cooker Taco Soup recipe for yourself

Fresh and Wild Mushroom Stew , David Tanis via New York Times

There is flexibility in which mushrooms to use for David Tanis’ hearty mushroom ragout. Butter, flour, and tomato paste give it rich texture while earthy herbs like thyme, sage, and rosemary bring the stew to life, whether served over pasta, polenta, or other starch. Try David Tanis’ Fresh and Wild Mushroom Stew recipe yourself.

Yam and Peanut Stew with Kale, Food52

This is a two-punch soup: one punch for flavor and another for its undeniable health benefits. With nutrient-dense yams (sweet potatoes), vitamin-rich kale, and protein-packed peanuts, this hearty soup is made tasty by a mountain of spices, like cinnamon, ginger, and cumin, and will keep the whole family chugging full steam through flu season. Try Food52’s Yam and Peanut Stew with Kale recipe yourself.

Pork Stew with Sweet and Hot Peppers , Epicurious

This is like the stew version of a sausage and peppers hero you might find outside of Fenway or any other ballpark. The hot peppers provide a bit of a kick while red wine and fennel add rich and hearty depths of flavor. Try Epicurious’ Pork Stew with Sweet and Hot Peppers recipe for yourself.

Certified International Large Soup Bowls (set of 6), $39.90 on Amazon

But please keep slurping to a minimum.

Chicken Curry Soup with Coconut and Lime , Epicurious

An exotic soup like this can stand in as main course for a dinner party and is easy enough for a casual weeknight meal. Lime and creamy coconut cut the heat of the curry. Try Epicurious’ Chicken Curry Soup with Coconut and Lime recipe for yourself.

Kale-Apple Coleslaw with Poppy Seed Dressing , Chowhound

A bright and crisp slaw, the green apple gives this recipe a sweet bite against bitter kale while the honey-dijon and poppy seed dressing keeps it fun and frisky. Try our Kale-Apple Coleslaw with Poppy Seed Dressing Recipe for yourself.

Roasted Sweet Potato Salad with Chutney Vinaigrette , Serious Eats

Sweet potato and balsamic are a perfect pair in this filling side or salad and sliced almonds provide some crunch. Try Serious Eats’ Roasted Sweet Potato Salad With Chutney Vinaigrette recipe for yourself.

Avocado and Grapefruit Salad with Edamame , Bon Appetit

There’s nothing complicated about assembling this bright summer salad with tangy grapefruit and creamy avocado. Just a lot of good healthy flavors working hard to keep your salad routine from going stale. Try Bon Appetit’s Avocado and Grapefruit Salad with Edamame recipe for yourself.

Roasted-Chickpea and Kale Salad with Sun-Dried Tomato Vinaigrette , Serious Eats

A vibrant summer salad or side with surprisingly bold flavors and diet-friendly ingredients. Try Serious Eats’ Roasted-Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette recipe yourself.

Freekeh Salad , PureWow

Jeanne Kelley wrote a whole book on having salad for dinner, appropriately titled “Salad for Dinner,” and this hearty grain variety is both filling and healthy any day of the week. Make it as a side dish, too. Try PureWow’s Freekeh Salad recipe for yourself.

Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette , Food Network

A simple arugula salad is an unsung hero for a dinner party. Supplement this with grilled chicken or shrimp for a fabulous luncheon. Try Food Network’s Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette recipe for yourself.

Kale and Brussels Sprouts Salad , Bon Appetit

From kale to almonds, brussels sprouts and lemon juice, there is almost nothing in this salad that’s not great for you. Add some grilled shrimp or chicken for a brilliant weekday lunch or light dinner. Try Bon Appetit’s Kale and Brussels Sprouts Salad recipe for yourself.

Acacia Wood Serving Bowl, $49.95 on Sur la Table

You'll be using this daily after the new year. #HealthGoals

Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint , Epicurious

This salad-slaw hybrid features big flavors like fresh mint and tons of texture from breadcrumbs and walnuts an excellent way to begin an early summer al fresco dinner party. Try Epicurious’ Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint recipe for yourself.

April Bloomfield’s Steamed and Raw Radish Salad with Kimchi and Sesame , Food52

Asian salads prove to have a strong showing on the list and April Bloomfields radish, kimchi, and sesame salad is one of the reasons why. Make sure to purchase quality kimchi it’s not homemade. Try Food52’s April Bloomfield’s Steamed and Raw Radish Salad with Kimchi and Sesame recipe for yourself.

Asian Slaw with Ginger Peanut Dressing , Serious Eats

Brightly colored and full of healthy stuff like edamame, carrots, and cabbage. A ginger, soy, Sriracha, and peanut dressing lifts this eye-catching Asian summer slaw. Try Serious Eats’ Asian Slaw with Ginger Peanut Dressing recipe for yourself.

Seedy Olive Oil Granola , Taste

A good granola packed with healthy nuts, seeds, oats, and all-natural sweetener is great to have on hand for an oh-crap-I’m-late breakfast, impromptu power hike, or day at the park. This recipe is careful to use good-for-you components like chia, hemp, pumpkin seeds, olive oil, and maple syrup, a sweetener low on the glycemic index, and rice cereal for added crunch and texture. Try Taste’s Seedy Olive Oil Granola recipe yourself.

Brioche with Prosciutto, Gruyere, and Egg , Food & Wine

Los Angeles’ AOC wine bar has been making these French-inspired open-faced egg sandwiches since 2003, long before the egg on toast trend overwhelmed us. Try Food & Wine’s Brioche with Prosciutto, Gruyere, and Egg recipe for yourself.

Sour Cream Banana Bread , Chowhound

Sour cream makes for a superior and moist banana bread in this widely shared recipe. Serve at room temperature or warmed/grilled with a pat of butter on top. Try our Sour Cream Banana Bread Recipe for yourself.

Flour’s Famous Banana Bread , Joanne Chang via Food Network

Creme fraiche adds a tang and creaminess to this fan-favorite banana bread recipe. Toasted walnuts give it a crunch. Try Flour’s Famous Banana Bread recipe for yourself.

Pyrex 8-pc Mixing Bowl Set, $24.99 at Macy's (originally $42.99)

When I mix, you mix, we mix.

Quick Sausage, Kale, and Crouton Saute , Deb Perelman via Simply Recipes

This saute, which originally appeared in the “Smitten Kitchen Every Day” cookbook is like a breakfast salad, but cooked…are you following? Deb Perelman ‘s Quick Sausage, Kale, and Crouton Saute for yourself.

Mesa Grits , Food.com

Grits are a corn-based silky smooth starch (when done right) and as popular as sweet tea south of the Mason Dixon. Try Food.com’s Mesa Grits recipe for yourself.

Shakshuka with Feta , Food & Wine

This Israeli dish that is officially breakfast food but feels like anything but has blown up over the last few years here in the States. Rich tomato and tangy feta elevate fried eggs to another level. Try Food & Wine’s Shakshuka with Feta recipe for yourself.

Smoked Turkey Baked Chimichangas , Food Network

Rachael Ray is truly the queen of easy and craveable weeknight meals. You might not see turkey chimichangas on the menu at Eleven Madison Park anytime soon, but admit it, there are moments when only a chimichanga in a rich sauce of tomato, adobo and chipotle, topped with melty cheese will do. Try Food Network’s Smoked Turkey Baked Chimichangas recipe yourself.

Curried Chicken and Vegetable Pan Roast , Food & Wine

This one-pan meal calls for a yogurt marinade of the chicken pieces, while Madras curry and ginger deliver an unmistaken Indian undercurrent. Try Food & Wine’s Curried Chicken and Vegetable Pan Roast recipe for yourself.

Pulled Jerk Chicken , Chowhound

Good pulled chicken has hundreds of great uses in sandwiches, over rice, in soups or tacos. Master this popular Chowhound recipe with rich dark molasses and warm spices like cinnamon and allspice and you’ll be good to go for game day and beyond. Try our Pulled Jerk Chicken recipe for yourself.

Trini-Chinese Chicken , New York Times

Trinidad has a rich culinary history and this chicken recipe, with oyster sauce, Chinese five-spice, and ginger, lend a formidable pow of flavor. A pickled scotch-bonnet pepper sauce finishes the special poultry main course. Try the New York Times’ Trini-Chinese Chicken recipe for yourself.

Baked Tofu with Coconut Kale , Food52

Kale may be the most prolific food trend of the last decade and nothing seems to derail the leafy green freight train. Toasty sesame oil, salty/umami sauce, and spicy Sriracha play off the sweetness of the coconut in this vegan-friendly main. Try Food52’s Baked Tofu with Coconut Kale recipe for yourself.

Cauliflower Steaks with Olive Relish and Tomato Sauce , Bon Appetit

A divine cauliflower steak that could easily be a side or main course. Searing the tomatoes on a hot skillet brings out all their delicious sugars while olives add mediterranean vibes. Try Bon Appetit’s Cauliflower Steaks with Olive Relish and Tomato Sauce recipe for yourself.

Lamb Meatballs with Lemon Cumin Yogurt , Chowhound

These lamb meatballs with creamy lemon-cumin yogurt sauce will transport you to a Greek isle. They also work as a spirited main course or finger food for game day or a cocktail party. Don’t forget the toothpicks! Try our Lamb Meatballs with Lemon Cumin Yogurt recipe for yourself.

Chipotle Meatballs , Cookstr

Mexico City is littered with tiny family-run lunch eateries serving delicious and spicy chipotle meatballs like this recipe to make at home and bring to a potluck. Try Cookstr’s Chipotle Meatballs recipe for yourself.

Halal Cart-Style Chicken and Rice with White Sauce , Serious Eats

In New York City, there are few smells more recognizable than the Halal Carts found every few blocks (and few sauces more revered than the creamy white sauce drizzled to finish one of the city’s best cheap eats). This recipe perfectly replicates the flavorful chicken and cult-classic yogurt-based sauce. Try Serious Eats’ Halal Cart-Style Chicken and Rice with White Sauce recipe yourself.

Ironwood Oslo End Grain Utility Board, $59.99 on Amazon

Chop, dice, and mince to your heart's content.

Pressure Cooker Green Chili Chicken , Serious Eats

We’ve all been swept up in the pressure cooker phenomenon (Instant Pot for days), which is the tool to have for easy, set-it-and-forget-it weeknight meals like this green chicken chili. Try Serious Eats’ Pressure Cooker Green Chili Chicken recipe for yourself.

Silky Smooth Macaroni and Cheese , Modernist Cuisine

For this twist on a classic comfort food, the cooking geeks at Modernist Cuisine school us on the problems with a traditional bechamel, which cannibalizes the flavors of good (and often expensive) cheese. Through a little emulsion science and sodium citrate (that’s right) they’ve come up with a solution based in science that results in a full flavor and silky smooth mac. Try Modernist Cuisine’s Silky Smooth Macaroni and Cheese recipe for yourself.

Easy Spinach Lasagna , Chowhound

This simple and straight-to-the-point lasagna recipe is a good one to master and a building block for a million and one variations. Use some of the fresh ricotta (recipe found in Side Dishes) if you’ve got extra. Try our Easy Lasagna recipe for yourself.

Savoury Bundt Cake , Best Home Chef

This savory polenta-based bundt cake is as interesting as it sounds and looks. Greek flavors like feta, garlic, and spinach are hidden in every bite making this decidedly NOT a dessert. Try the Best Home Chef’s Savory Bundt recipe for yourself.

Turmeric Chicken with Sumac and Lime , Serious Eats

There is a suggested use of chicken thighs for this recipe from Persian-born chef Louisa Shafia. Sumac, an underused flavor in American cooking, gets a chance to shine along with turmeric and fresh lime. Try Serious Eats’ Turmeric Chicken with Sumac and Lime recipe for yourself.

Russ Parsons’ Dry Brined Turkey a.k.a. The Judy Bird , Food52

This turkey was successful enough to impress the L.A. Times food staff in a turkey taste test. One to have in your cue for next November. Try Food 52’s Russ Parsons’ Dry Brined Turkey a.k.a. The Judy Bird recipe for yourself.

Thomas Keller’s Simple Roast Chicken , Epicurious

With an arsenal of Michelin-studded restaurants, Thomas Keller has come to define modern French cooking in the U.S., and his simple roast chicken is as good as any. Dijon mustard and thyme provide the backbone of flavor, though Keller cautions not to baste until after the chicken is cooked. The steam may hinder a crispy, salty skin. Try Epicurious’ Thomas Keller’s Simple Roast Chicken recipe for yourself.

Chicken Parmigiana with Cherry Tomatoes , Weekly Greens

A radically simple and healthy spin on chicken parm, this version has no breading or frying of any kind and subs in cherry tomatoes for red gravy. Non-traditional but fresh and delicious. Try Weekly Greens’ Chicken Parmigiana with Cherry Tomatoes recipe for yourself.

Basic Fish Baked in Parchment , Chowhound

There’s something about opening a steamy package of fresh fish that makes you feel like you’re somewhere way more interesting than where you actually are. It’s also healthy and easier than it sounds. Master the technique and you can impart all sorts of great flavors. Try our Basic Fish Baked in Parchment recipe for yourself.

Harissa Chicken , David Lebovitz

Pulled from Melissa Clark’s (New York Times) book “Dinner: Changing the Game,” this one-pan recipe employs spicy harissa, a hot, paste-like sauce you can find in most high-end markets. A cool creamy yogurt cools things down a bit. Try David Lebovitz’s Harissa Chicken recipe for yourself.

Mexican Roadside Chicken with Green Onions , Serious Eats

This Mexican chicken gets a healthy rub of cinnamon clove and other warm spices before getting slapped down on a hot charcoal grill. Pair with green onions for a bold but healthy summer meal. Try Serious Eats’ Mexican Roadside Chicken with Green Onions recipe for yourself.

One-Pan Roasted Chicken Thighs with Potatoes and Tarragon , Food52

Using more tarragon should be every chef’s new year’s resolution. It may be underrated, but it’s undeniable in this chicken recipe with baby potatoes and dijon mustard. Try Food52’s One-Pan Roasted Chicken Thighs with Potatoes and Tarragon recipe for yourself.

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Dinner parties have never felt fancier.

Ginger-Braised Pork Meatballs in Coconut Broth , Food & Wine

Thai flavors like ginger and lemongrass mix and mingle in this pork meatball recipe served in a fragrant coconut broth. Try Food & Wine’s Ginger-Braised Pork Meatballs in Coconut Broth recipe for yourself.

Momofuku’s Bo Ssam , New York Times

This is not exactly a quickie weeknight meal but that David Chang’s name is on it means you should definitely give it a whirl. Roast pork shoulder gets an overnight cure and is served with lettuce wraps and kimchi. Try the New York Times’ Momofuku’s Bo Ssam recipe for yourself

Foolproof Pan Pizza , Serious Eats

Skillet pizza is way underrated and the amount this recipe has been shared is proof that may be changing. The crispy almost fried undercrust is the stuff dreams are made of and with a good sauce, quality cheese, and toppings, it’ll rival any of that flat flimsy stuff they serve in New York City (just kidding, N.Y. pizza is still BAE). Try Serious Eats’ Foolproof Pan Pizza recipe yourself.

Tuna Noodle Casserole , Epicurious

This is a gussied up version of the mid-century American canned classic with sherry wine and fresh mushrooms. Nostalgia truly tastes as good as you remember! Try Epicurious’ Tuna Noodle Casserole recipe for yourself.

Rajas Quesadillas , Chowhound

Rajas is basically sauteed chilis, onions, and cheese and, from there, the world is your cheesy oyster. This recipe employs the classic Mexican mixture as a filling in a quesadilla. Try our Rajas Quesadillas recipe for yourself.

Who Loves Ya Baby-Back? Baby Back Ribs , Food Network

No detail is too small for Alton Brown ,so trust him when he says that these baby back ribs will come out tender and moist. Jalapeño adds a little heat to balance a sweet sauce. Try Food Network’s Who Loves Ya Baby-Back? Baby Back Ribs recipe for yourself.

Crispy Chickpeas and Lamb with Greens and Garlicky Yogur t, Alison Roman via WPR

A stick-to-your-ribs Greek peasant dish, this slightly spicy lamb and chickpea medley created by Alison ROman and published by Wisconsin Public Radio made the rounds this year and for good reason. Try Alison Roman’s Crispy Chickpeas and Lamb with Greens and Garlicky Yogurt recipe for yourself.

Mahi Mahi with Smashed White Beans and Sage , Bon Appetit

Mahi Mahi (or swordfish) make for a simple and elegant dinner party main course when served over this white bean and sage ragu. Done in minutes but no less impressive. Try Bon Appetit’s Mahi Mahi with Smashed White Beans and Sage recipe for yourself.

Tofu Triangles in Creamy Nut Butter Sauce with Scallions , Epicurious

A truly innovative dish, the sauce features several flavors that generally command their own dishes (peanut butter, soy sauce, tamari), all married together but it somehow works to make a satisfying vegetarian meal that is creamy and full of punch. Try Epicurious’ Tofu Triangles in Creamy Nut Butter Sauce with Scallions recipe for yourself.

One-Pot Beef Stroganoff with Egg Noodle , Chowhound

Beef Stroganoff is a classic Russian comfort food and, when made with a little love, good cooking wine, and spices, has a surprising depth of flavor. Try our One-Pot Beef Stroganoff with Egg Noodle recipe for yourself.

Cashew Chicken Curry with Cilantro Sauce , Serious Eats

There is plenty of Indian food on the list and this recipe from Serious Eats is relatively simple, as far as curries go. Feel free to substitute shrimp, lamb, or cauliflower in for the chicken as desired. Try Serious Eats’ Cashew Chicken Curry with Cilantro Sauce recipe for yourself.

Lamb Stew with Spinach Sauce , Epicurious

Lamb stew with fragrant spices like garam masala and turmeric has gotten us through many cold winter nights. Serve with homemade naan or other grilled bread for best results. Try Epicurious’ Lamb Stew with Spinach Sauce recipe for yourself.

Black Cod with Miso , Food & Wine

This sake-miso marinated cod was an instant hit at Nobu. Good quality ingredients with simple, careful execution is what legends are made of. Serve with sauteed leafy greens as suggested. Try Food & Wine’s Black Cod with Miso recipe for yourself.

Japchae Sweet Potato Starch Noodles Stir Fried with Veggies , Maang Chi

Korean cuisine continues to draw the attention on the world stage and Japchae, a traditional stir fry of sweet potato noodles, meats, and vegetables, is a good example of why. Be sure to cook each component separately and combine at the end to avoid over or undercooking any single ingredient. Try Maang Chi’s Japchae Sweet Potato Starch Noodles Stir Fried with Veggies recipe for yourself.

Whole Roasted Cauliflower with Whipped Goat Cheese , Bon Appetit

Cauliflower is slowly but surely having its full potential realized and that’s a trend we hope continues. With some love and care, like in this recipe that calls for the cauli to be poached for flavor and roasted for crispiness, the cruciferous veg could truly be a main course and a little goat cheese never hurt nobody. Try Bon Appetit’s Whole Roasted Cauliflower with Whipped Goat Cheese recipe for yourself.

No-Knead Bread , Mark Bittman via New York Times

The New York Times lauds this simple bread recipe from iconic New York purveyor, Sullivan Street Bakery, as one of the most popular they’ve ever published. Sometimes keeping it simple is truly a recipe for success and this chewy on the outside, fluffy on the inside bread is living proof. Try Mark Bittman’s No-Knead Bread recipe for yourself.

Fresh Homemade Ricotta , Epicurious

Homemade ricotta is simpler than it sounds and worth every minute, according to the crew at Epicurious. Once finished, the possibilities are endless. Stuffed in pasta, smeared over good bread, or drizzled with honey for a playful dessert. Try Epicurious’ Fresh Homemade Ricotta recipe for yourself.

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One sharp knife.

Brown Rice Mujadarra with Mixed Herbs , Bon Appetit

Middle Eastern Mujadarra, a side built with lentils and rice, is then flavored with cumin and fresh herbs and finished with yogurt. Try Bon Appetit’s Brown Rice Mujadarra with Mixed Herbs recipe for yourself.

Joy the Bakers Olive Oil Braised Chickpeas , Food52

Falling somewhere between a braise and slow fry, these chickpeas hang out with feta, olives, capers, and chili flakes for a salty Mediterranean side or party snack. Try Food52’s Joy the Bakers Olive Oil Braised Chickpeas recipe for yourself.

Roasted Radishes with Brown Butter, Lemon, and Radish Tops , Bon Appetit

Radishes’ natural sugars are amplified by a rich brown butter sauce and then cut with tangy lemon juice in this colorful side dish. Finish with flaky Maldon sea salt. Try Bon Appetit’s Roasted Radishes with Brown Butter, Lemon, and Radish Tops recipe for yourself.

Porcini and Pecan Pâté , Food & Wine

This rich and creamy pâté is part of the vegan charcuterie plate at Gather, a restaurant in Berkeley, Cali., but would also make a fine spread for a roasted vegetable sandwich. Try Food & Wine’s Porcini and Pecan Pate recipe for yourself.

Sautéed Greens with Olives , Epicurious

Sometimes called misticanza (“mixed greens”) this simple sauteed greens recipe is a fast, fun, and healthy Mediterranean side to pair with any number of main courses, from meat to fresh fish. Try Epicurious’ Sautéed Greens with Olives recipe for yourself.

Roasted Butterflied Chicken with Cardamom and Yogurt , Food52

Cardamom is hoisted up by ginger, cumin, and other spices in this fragrant, low-difficulty chicken recipe. Great for any occasion, fancy to informal. Try Food52’s Roasted Butterflied Chicken with Cardamom and Yogurt recipe for yourself.

Orzo with Tomatoes, Feta, and Green Onions , Epicurious

Any Greek deli worth a dime will have some version of this orzo salad with feta, onions, and tomatoes. It keeps for hours, so bring some on your next summer outing. Try Epicurious’ Orzo with Tomatoes, Feta, and Green Onions recipe for yourself.

Smacked Cucumber in Garlicky Sauce , Fushcia Dunlop via The Telegraph UK

This is a no-fuss salad or side and staple in Sichuan cooking salty, spicy, and generally amiable served with or before any sort of Asian main course. Try Telegraph’s Smacked Cucumber in Garlicky Sauce recipe for yourself.

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Because extra sauce must always be an option.

Roasted and Charred Broccoli with Peanuts , Bon Appetit

Keep the broccoli stems for this healthy, vaguely Thai preparation for broccoli salad with peanuts and rice vinegar. Try Bon Appetit’s Roasted and Charred Broccoli with Peanuts recipe for yourself.

White Cheddar Puffs with Green Onions , Epicurious

Red Lobster has a little competition with these cheesy, onion-y puffs. Make the dough in large batches and freeze for a quick, warm and comforting accompaniment to dinner on any cold night. Try Epicurious’ White Cheddar Puffs with Green Onions recipe for yourself.

Beautiful Burger Buns , King Arthur Flour

Burgers, or any sandwich, would be lucky to be built on a bun like this. Butter and egg lend a smooth sweetness and sesame seeds, a toasty nuttiness. Try King Arthur Flour’s Beautiful Burger Buns recipe for yourself.

Roasted Carrots with Cumin Yogurt , Bon Appetit

Dishes with a yogurt sauce are ALL OVER this list and for good reason. The creamy coolness offsets spicy warm cumin in this roasted carrot side dish. Try Bon Appetit’s Roasted Carrots with Cumin Yogurt recipe for yourself.

Orzo with Roasted Vegetables , Food Network

Another popular Ina Garten recipe that you can make ahead of time for a casual get together, picnic, or barbecue. Lots of classic ingredients like bell pepper, yellow onion, and lemon vinaigrette are a safe bet for large groups. Try the Orzo with Roasted Vegetables recipe for yourself.

Marcella Hazan’s Tomato Sauce , New York Times

This recipe has caused a stir with Italian mothers from Staten Island all the way to Sicily for its mind-numbing simplicity. Just four ingredients, and not a single one of them is garlic. Try the New York Times recipe for Marcella Hazan’s Tomato Sauce for yourself.

Red and Black Rice Stuffing with Red Lentils , Serious Eats

A protein-filed side dish with bright red lentils and crunchy textur. Dried cranberries add an unexpected, albeit welcomed sweetness. Try Serious Eats’ Red and Black Rice Stuffing With Red Lentils recipe for yourself.

Cold Chinese-Style Sesame Noodles with Cucumber , Epicurious

Are you going to the market today? Yes? Get sesame oil, because there is no substitute and you’ll thank yourself later, like the moment you’re ready to make this perfectly simple Asian noodle salad. Try Epicurious’ Cold Chinese-Style Sesame Noodles with Cucumber recipe for yourself.

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Nice and roasty.

Cauliflower Couscous , Leites Culinaria

Make no mistake, there is no couscous in this dish, but light-on-carb cauliflower is treated as such and makes for an Atkins-friendly side. Try Leites Culinaria’s Cauliflower Couscous recipe for yourself.

Squash Gratin with Poblanos and Cream , Food & Wine

This one comes from Tavern in L.A. where chef Julie Robles tops this rich cheesy gratin with candied pepitas. Try Food & Wine’s Squash Gratin with Poblanos and Cream recipe for yourself.

One Pot Kale and Quinoa Pilaf , Food52

Everyone’s got time for a one-pot meal. This kale and quinoa pilaf is a fun shakeup from the traditional rice version and goes a long way in a pinch. Try Food52’s One Pot Kale and Quinoa Pilaf recipe for yourself.

Roasted Carrots with Carrot-Top Pesto , Bon Appetit

In this elegant side, the sweetness of roasted carrots plays nicely with a spicy, nutty pesto. Perfect for any dinner party or holiday celebration. Try Bon Appetit’s Roasted Carrots with Carrot-Top Pesto recipe for yourself.

Brussels Sprout Hash with Caramelized Shallots , Epicurious

Apple cider vinegar makes a bright binder for this slaw-like brussels sprout hash. Try Epicurious’ Brussels Sprout Hash with Caramelized Shallots recipe for yourself.

Chicken Larb Lettuce Wraps , Bon Appetit

Chicken larb is a Thai preparation packed with flavor that has the Bon Appetit editors salivating and dreaming about its million uses. Lettuce wraps are the healthiest variety and let the spicy larb shine brightly. Try Bon Appetit’s Chicken Larb Lettuce Wraps recipe for yourself.

Marie-Hélène’s Apple Cake , Epicurious

Marie is one of this Epicurious editor’s most fabulous French friends. She’s not known to follow a recipe (oh, Marie-Hélène!) but she does cook up a mean apple cake and recalled it to the best of her ability, from which the editor figured it out (mostly) and shares it with the world here. Dieu merci! Try Epicurious’ Marie-Hélène’s Apple Cake recipe yourself.

Chocolate Olive Oil Cake , Nigella

This dense chocolate cake can be made both with and without gluten (almond flour or wheat) and the olive oil keeps it moist. Try Nigella’s Chocolate Olive Oil Cake recipe for yourself.

Pavlova with Lemon Curd and Fresh Berries , Chowhound

Having a cake named after you is obvious #goals, as in this meringue, which pays tribute to 1920s Russian ballet sensation Anna Pavlova. Our version is updated slightly with lemon curd whipped cream and fresh berries…something to really pirouette for! Try our Pavlova with Lemon Curd and Fresh Berries recipe for yourself.

Chocolate Cherry Heart Smart Cookies , Cooking Light via MyRecipes

Use dried cherries (or feel free to sub for other dried fruit) in this chocolate chip cookie recipe. Bittersweet chocolate adds a deeper flavor than traditional milk chocolate chips. Try Cooking Light’s Chocolate Cherry Heart Smart Cookie recipe for yourself.

Supernatural Brownies , Nick Malgieri via New York Times

This often-shared brownie recipe was born of an accident by pastry chef Nick Malgieri. Less flour and brown sugar keep it moist and delicious. Try Nick Malgieri’s Supernatural Brownies recipe for yourself.

White Chocolate Cake with Lemon Glaze , David Lebovitz

White chocolate is polarizing but detractors might be won over with this popular moist cake recipe. A creamy and tangy lemon glaze won’t hurt the case either. Try David Lebovitz’s White Chocolate Cake with Lemon Glaze recipe for yourself.

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Bake yourself a cake as fast as you can.

Crustless Cranberry Walnut Pie , Coleen’s Recipes

Crustless but not gluten-free, this cranberry cake-pie hybrid makes a perfectly sweet addition to any holiday menu. Serve with vanilla ice cream and watch the “mmms” roll in. Try Coleen’s Crustless Cranberry Walnut Pie recipe for yourself.

Meyer Lemon Semifreddo with Summer Berries , Epicurious

Semifreddo or “semi-frozen” desserts take a bit of time and effort, be warned. This version is brightened up with sweet berries and gets an almond crunch. Try Epicurious’ Meyer Lemon Semifreddo with Summer Berries recipe for yourself.

Ina Garten’s Lemon Cake , Food Network

When Ina talks, we listen. This lemon cake is finished with a lemon glaze and there just really isn’t anything to not love about it. Try Food Network’s Ina Garten’s Lemon Cake recipe for yourself.

Berry Crisp , Los Angeles Times

A fruit crisp is a classic and beloved dessert but the trick is ensuring that it’s actually crisp. The food editors at the L.A. Times have found a foolproof recipe here, and while berries are used in this version, any seasonal fruit—from apricots to apples and even peach or pineapple—would work, should you prefer. Try the L.A. Times’ Berry Crisp recipe for yourself.

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Almost too pretty to eat. Almost.

Apple Tart Maman Blanc , Raymond Blanc

For his popular apple tart recipe, Raymond stresses the importance of picking the right apple, suggesting Captain Kidd from the Cox Orange Pippin family, if you can find it. Try Raymond Blanc’s Apple Tart Maman Blanc recipe for yourself.

Double Chocolate Layer Cake , Epicurious

Everyone needs a solid chocolate cake recipe and when it comes to chocolate cake, it’s go big (double chocolate, baby!) or go the heck home. This one from Epicurious has gained favor with the Chowhound faithful and has surely busted more than a couple diets this year. Try Epicurious’ Double Chocolate Layer Cake recipe for yourself.

Berry Blitz Torte , King Arthur Flour

This fluffy layer cake is as dazzling on the eyes as it is delicious in your mouth. Use whatever berries look good at the market and don’t skimp on the whipped cream. Try King Arthur Flour’s Berry Blitz Torte recipe for yourself.

Beatty’s Chocolate Cake , Food Network

What do you get when you combine Ina Garten with a chocolate cake recipe? Sheer bliss and perfection, of course. This rich chocolate cake will win the hearts of anyone and everyone. Try Food Network’s Beatty’s Chocolate Cake recipe for yourself.

Lemon Layer Cake with Lemon Curd and Mascarpone , Epicurious

A light and airy lemon cake with lemon curd mascarpone is giving us dreams of a summer wedding on the coast of Italy. Try Epicurious’ Lemon Layer Cake with Lemon Curd and Mascarpone recipe for yourself.

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The final judging

Chosen from recipes submitted in October, more than 60 contestants were asked to bring cookies to the final judging at Central Market in Dallas the morning of Nov. 14. The top three in each of five categories went home with Central Market gift cards of $150, $100 and $50. Suzy Cravens received a $150 gift card and a stack of cookbooks for the winning Cookie Man entry, an adorable owl.

While the judges deliberated in Central Market’s community room, finalists and their guests visited and swapped cookie samples downstairs. New entrants received a warm welcome from veterans who have participated for years.

“I feel like I am living in a real-life Hallmark movie,” said newbie Kellie Wyatt, 33, of Dallas.

Among the most joyful of the finalists were students from the Functional Living classes in the program for intellectually and physically disabled students at Thomas Jefferson High School, who submitted as a team.

“I believe in practical, functional skills. I use cooking and baking to teach math, science, social studies, history, as well as culinary arts,” said their teacher, Victor Eubank. “We entered two recipes and both were accepted. They’re excited to be here.”

Contestants brought with them family and friends for support. Sharing the love was the Bustillos family, there to see family members win big this year, bringing home six places among them. Three generations of Bustillos now participate in the contest, including two granddaughters who placed this year in the Kids’ Choice category.

As always, the artistry of all the entries impressed the judges. Pastry chef and college instructor Michelle Brown was especially pleased with the allergy-conscious Special Diet cookies.

“Since the inception of gluten-free, textures have gotten better and people have gotten more adventurous,” she said.

“All the cookies look great and taste fantastic,” said Kelly Thurman, an attorney with Southern Methodist University, who was chosen by essay to be our amateur judge. Kelly has fond recollections of her mother’s love of Christmas. She grew up taste-testing the abundant batches of cookies her mother made to share with others. She now honors her mom's memory each year, making appearances in costume as Mrs. Claus for elementary schools and friends.

And now in that spirit of sharing, we present the 2018 winning recipes for readers to make at home. Happy Holidays to everyone!


Cooking Light September 2018

Live life deliciously with Cooking Light magazine—vibrantly designed as a digital edition, with all of the recipes and gorgeous photos of the magazine. Each issue is packed with seasonal, delicious and nutritious recipes, quick ways to plan everyday menus and helpful tips on how to live a healthier lifestyle. For annual or monthly subscriptions (on all platforms except iOS), your subscription will automatically renew and be charged to your provided payment method at the end of the term unless you choose to cancel. You may cancel at any time during your subscription in your account settings. If your provided payment method cannot be charged, we may terminate your subscription.

In this issue

What’s cooking @cl headquarters

We Learned Devoting an extra 10 minutes to steaming grains can make a big difference (see “Breakfast in a Bowl,” p. 98). Remove them from heat, and let them sit, covered—they’ll absorb any remaining traces of cooking liquid and plump up beautifully. Taste Test Awards We blind-tasted more than 300 products to find the healthiest, best-tasting super-market snacks out now. The entire list is live on cookinglight.com/tastetest, and you can see some of our faves on p. 110. #TheNewHealthy These breakfast “nachos” from @checkoutmy foodie are just what we need for high-speed, grab-and-go mornings. Show us your food and cooking inspiration on Instagram with #TheNewHealthy for a chance to be featured. We Love Cooler weather means it’s time for warmer flavors, and the brand-new Cinnamon Almond Butter from Justin’s delivers. The addition of cinnamon spice makes it…

Trending: health

THE SCIENCE BEHIND WHY WE GET HANGRY A series of experiments (recently published in the journal Emotion) found that both being in a stressful situation and not being in tune with your emotions may make a person cross the line from hunger into “hanger.” Per the researchers, feeling hungry can turn up the dial on lots of negative emotions, such as anger or stress. WHAT TO EAT TO BEAT BREAST CANCER Women with breast cancer who lowered their fat intake to about 20% of their daily calories (about 30% calories from fat is average) and were encouraged to eat more fruits, veggies, and whole grains lowered their risk of dying from the disease by 22%, versus women in a regular diet group, per a new JAMA Oncology study. ARE YOU FIT? SITTING MIGHT NOT…

Nibble on this

Concord Grapes You can find red and green table grapes nearly year-round, but Concords are only ripe right now. Here’s why they’re worthy of a nosh. + Convenience Grapes are a great desk-drawer fruit—just wash and eat, no peeling or coring needed. Concords traditionally have seeds, but newer seedless versions have become widely available at supermarkets. + Flavor Concord grapes deliver the quintessential American grape taste you find in purple jams and juices. Their thick skins yield with a satisfying snap. Bitter tannins in the skin blend with the candy-sweet and musky taste of the juicy, almost jellylike pulp. + Health Concord grape skins are tannin-rich, making them a source of polyphenols like resveratrol, the heart-healthy compound also in red wine. Studies show Concord grape juice might help brain function and stave off memory loss. Eat This Sweet and…

Dinner tonight

Chicken Stir-Fry with Bok Choy Active: 35 min. Total: 35 min. 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces3 Tbsp. plus 1 tsp. cornstarch, divided¼ cup canola oil, divided⅓ cup fresh orange juice2 Tbsp. lower-sodium soy sauce2 Tbsp. rice vinegar1 tsp. honey½ tsp. crushed red pepper2 Tbsp. sesame oil, divided4 (4-oz.) baby bok choy, trimmed and halved lengthwise¼ cup water¼ tsp. kosher salt1½ Tbsp. minced peeled fresh ginger3 large garlic cloves, minced1 Tbsp. sesame seeds, toasted2 Tbsp. sliced red Fresno chile 1. Toss chicken with 3 tablespoons cornstarch shake off excess. Heat 3 tablespoons canola oil in a large non-stick skillet over high. Add chicken cook until browned, about 8 minutes. Set aside wipe skillet clean. 2. Combine orange juice, soy sauce, vinegar, honey, red pepper, and remaining 1 teaspoon cornstarch set…

Peppery beef and broccoli

Active: 35 min. Total: 35 min. 2 Tbsp. canola oil, divided1 (1-lb.) flank steak¾ tsp. kosher salt, divided¾ tsp. black pepper, divided1 (12-oz.) pkg. broccoli florets1 cup sliced red onion¼ cup water3 large garlic cloves, thinly sliced¼ cup canola mayonnaise1 Tbsp. fresh lemon juice 1. Heat 1 tablespoon oil in a large skillet over high. Pat steak dry sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Cook until browned and a thermometer inserted in thickest portion registers 135°F, 4 to 5 minutes per side. Remove from skillet cover to keep warm. Wipe skillet clean. 2. Heat skillet over medium-high. Add broccoli, onion, and remaining 1 tablespoon oil. Cook, stirring occasionally, until broccoli is slightly charred, about 4 minutes. Add ¼ cup water and garlic cook until water evaporates and broccoli is crisp…

Creamy corn-mushroom risotto

Active: 30 min. Total: 30 min. 4½ cups water2 cups fresh corn kernels (from 5 ears), divided2 Tbsp. olive oil1½ cups chopped fresh mushrooms1 cup chopped yellow onion1 cup uncooked Arborio rice3 garlic cloves, minced4 tsp. fresh thyme leaves, divided½ cup dry white wine2 oz. Parmigiano-Reggiano cheese, grated (about ½ cup) and divided1½ Tbsp. unsalted butter⅝ tsp. kosher salt2 Tbsp. toasted pine nuts 1. Process 4½ cups water and 1 cup corn in a blender until smooth, about 1 minute. Pour through a fine wire-mesh strainer into a large measuring cup discard solids. Add water, if necessary, to equal 4½ cups. Transfer to a saucepan bring to a simmer over medium-high. Reduce heat to low. 2. Heat olive oil in a Dutch oven over medium-high. Add mushrooms, onion, and remaining 1 cup corn.…


Butterfinger Changed Its Recipe &mdash Here's How It Tastes

New parent company Ferrero set out to build a better candy bar.

I can’t remember the last time I ate an entire candy bar. Specifically the variety in bright, graphical packaging that sits just below the cash register at every pharmacy and supermarket (or, in the case of some bodegas, behind a thick wall of plexiglass). When Halloween comes around, I’ll certainly down a whole Fun Size bar, no sweat, and those tiny, mini cube-like bars are all too easy to pop (probably to the point of adding up to an entire standard serving). But I could not, for the life of me, recall voluntarily purchasing and consuming an entire candy bar. Whenever that last time was, however, it was very likely a Butterfinger. But that Butterfinger I bought a decade or so ago is getting an upgrade thanks to a recipe reformulation that’s set to hit store shelves early next year.

Why change the recipe now? In short, there’s a new chocolatier at the helm. While the original Butterfinger made its debut in 1923, it’s had a few different corporate “homes” over the years, from its originator — Curtiss Candy Company — to Nestle, to, as of April 2018, Ferrara, an American candy company owned by (as of December 2017) Luxembourg-based Ferrero, which then added Nestle’s U.S. product line (including Nerds and Baby Ruth) to its portfolio earlier this year. Yes, apparently the candy business requires a Game of Thrones devotion to keep track of all the twists and turns.

So with an adoption by such a renown parent company, it’s only natural the humble peanut butter-based candy bar once hawked by Bart Simpson would be subject to a little refinement. “We started with the key ingredients — peanuts, cocoa, and milk — behind this bar that people are obsessed with and love, and looked at how we could make it even better,” Ferrara Marketing Senior Director Kristen Mandel told me. “The Ferraro philosophy is that quality always wins.” Those higher quality ingredients include U.S.-grown jumbo peanuts which, according to Mandel, allow for a more “uniform and well-rounded roast.” The cocoa in the chocolate-y (not technically full-on 𠇌hocolate”) coating has been upgraded as has the amount of milk in the mix, with the goal of a smoother, less gritty mouthfeel and stronger chocolate flavor. As Mandel succinctly explained, “It’s been taken up a notch.”

But the Butterfinger bar itself isn’t the only thing being revamped. The wrapper has gone from single-layer to thicker double-layer packaging, aiming to preserve the freshness the company is putting into its reformulated product. And when the bars arrive on shelves in late January/early February next year, you’ll see a brighter yellow beaming at you from the rainbow of confectionary options in the candy aisle. Gone are the more golden tones of the previous incarnation, but included is a picture of the candy bar’s crunchy interior, an image (and often an accompanying crunchy sound effect) that has been a hallmark of the brand’s ad campaigns for decades. Another change to the wrapper is the list of ingredients, which has shrunk to eliminate hydrogenated oils and tertiary butylhydroquinone or TBHQ, a move the brand says is in line with consumer demand. (Artificial colors and flavors were nixed from Butterfinger a few years ago.) For the time being, there’s also a red flag on the corner boasting the “Improved Recipe.”

How does it taste? The new recipe certainly delivers on an elevated Butterfinger experience, though the devil is really in the details. The chocolate-flavored coating is less waxy, less cloyingly sweet, and more cocoa forward. The famous 𠇌rispety, crunchety” interior is still flaky but boasts a more natural-tasting roasted peanut flavor. There’s also a richer aftertaste that lingers on the roof of the mouth, which, unlike the old recipe, feels as though it’s a side effect of eating peanut butter rather than candy. Honestly, the new Butterfinger isn’t quite the same, but I (and those of my colleagues who sampled it) agreed it was a �tter” product. I𠆝 liken it to a take on a Butterfinger you might expect to find at a small chocolate shop, which seems to be exactly what Ferrero is going for.

Of course, with such an iconic product being altered in any way, I had to ask if the Butterfinger folks were worried about a New Coke-style debacle, with the recipe update turning off the candy bar’s core fanbase. “You absolutely run the risk. We’ve been very particular about making sure not to alienate current users in the process,” Mandel said, explaining that feedback was sought throughout the development process. “We want to bring in more people to love the Butterfinger bar, but definitely with a keen eye of making sure that this is seen as a positive from our loyal fans.”

As traditional candy bars have tried to both stay the course and navigate the public’s ever-changing taste trends and health concerns, the new Butterfinger might well be considered a case study in evolving just enough to keep with the times. If every candy bar turned to a similar approach in upgrading itself without sacrificing its core product, I might just find myself buying a whole one again.


6 Best Canned WineS To Try this Summer

We did a taste test of 15 canned wine brands to find the BEST wine in a can for you to drink this summer. You might be shocked at what we found! This is a must read for wine lovers.

More winemakers are releasing their versions of canned wine, proving the canned wine trend is not going to set with the summer sun.

We love wine, but so many canned wine brands on the market, how do you know you are choosing a good one? The Living Locurto team has you covered! We taste tested 15 canned wines in three different categories (Reds, whites and rosé canned wines) to find the best canned wine.

Why try canned wine?

Canned wine has a convenience factor. Toss out your corkscrew and throw a canned wine into a cooler and you are set for a day at the beach or pool.

What about after summer? Can canned wines be just as fun and convenient in the winter months? We say yes they can! They&rsquore perfect for a casual block party, a neighborhood fall festival, Christmas caroling, or a casual night in with friends.

Which canned wine to buy?

Buying the right canned wine can overwhelming, so we decided it would be fun to do a taste test at our recent Living Locurto retreat. Trust us when we say, we know what were are talking about when it comes to wines! But we are no wine snobs either. We&rsquore a group of professional party planners, food bloggers, and novice wine aficionados. Everyone agreed that we like wines to be approachable, smooth, and easy to drink.

Note: We weren&rsquot paid to write this and have no affiliation with any of these brands. It was purely a taste test to find the best canned wines available at our local Texas stores.

6 Canned Wine Taste Test Winners

Best Rosé Canned Wine

First up in our taste test were rosé canned wines. We sampled five different brands of rosé and found almost all of them to be pleasing and delicious.

The Rosé Wine Winner:Ava Grace Vineyards Rosé, 13% alc./vol.

We all loved this wine! Ava Grace Vineyards canned rosé wine comes in a very pretty and feminine can. The rosé is a nice color, not too deep and not too light. The rosé smelled perfumy and flowery and the taste was smooth and supple.

Rosé Wine Runner-Up:Underwood Rosé, 12% alc./vol.

Underwood Rose from Union Wine Company is grown and made in Oregon. We liked this rose because it was very light and almost effervescent. Like the Ava Grace canned rosé, it was also very smooth with a nice finish. It had notes of peach and berries. Overall we thought it was an unpretentious, easy drinking wine which is how every canned wine should be.

Best White Canned Wine

We mixed up the varietals when it came to the cans of white wines. As luck would have it, our two favorites were a Chardonnay and a Sauvignon Blanc.

The White Wine Winner: Essentially Geared Wine Company Chardonnay, 13.5% alc./vol.

This canned Chardonnay is dry, slightly fruity, and full-bodied. We all thought this wine would be great paired with a hearty fall cuisine. This wine can go beyond summertime because it is so approachable and drinkable. Versatile for a canned Chardonnay, it would be fine to drink it alone or with a meal.

White Wine runner-up: Tangent Sauvignon Blanc, 12% alc./vol.

This Sauvignon Blanc is bright and light. A little sweeter than you might expect with lots of fruity notes. This was a close second to our favorite and it was almost too hard to choose which one we liked better.

Best Red Canned Wine

When it came to red canned wines, things took an interesting turn! Up until the reds, most of the wines we tasted were very pleasant. Maybe at this point in our testing our taste buds had enough, but for whatever reason, we did not like canned red wine as much as white or rosé canned wines. That being said, we still found some impressive canned red wines.

The Red Wine Winner: Underwood Pinot Noir, 13% alc./vol.

The first thing we noticed about this canned pinot noir was the deep plum aroma. Delicious! The taste did not disappoint. It was a classic, smooth Oregon Pinot Noir with lots of cherry and plum flavors. It was hard to believe it was a canned Pinot Noir.

Red Wine Runner-Up: We Are California Red Blend, 13% alc./vol.

Red Blends always seem like a safe bet and this canned red blend hit the mark. Tasty notes of black licorice and dark cherry define this very drinkable red in an attractive can.

Have you Tried Wine in a Can?

We heard canned wine was good, but didn&rsquot quite believe the hype. After trying 15 brands of canned wines, we can say we were impressed! Don&rsquot be afraid to try canned wine at your next holiday get together.

The convenience and portability are great, but you will not be disappointed by the taste or quality of canned wines. Find more wine ratings here.

What&rsquos your favorite wine? Let us know in the comments below.

You might also like these wine recipes:

  • Skinny Sangria Recipe
  • Strawberry Plum Rosé Sangria
  • Pineapple Sangria
  • Christmas Sangria Recipe

Funny Football Wine Bottle Label

This funny free printable football wine bottle label makes a great hostess gift for a football party or a tailgate party.

Originally Published Oct 26, 2018

Naomi Calle is a wife and mom of three who loves traveling, cooking, running, organizing and great at coming up with life hacks to keep up with her family.


Best Affordable French Door Refrigerator: Samsung RF260BEAESR

If you like the idea of a French door fridge but aren’t keen on spending $2,000 to get one, the Samsung RF260BEAESR has you covered. This entry-level, 25-cubic foot affordable French door fridge has most of the design perks of models twice the cost—LED lights, a stainless steel finish, a digital thermostat, and even a pantry drawer with independent temperature settings. All it lacks is a through-the-door ice and water dispenser, which offers a clean exterior look that some users prefer. Why spend an extra $500 or more on a glorified water faucet?


The 2018 James Beard Award Nominees

At a ceremony at Parc by Stephen Starr in Philadelphia, we unveiled the 2018 James Beard Award nominees in our Restaurant and Chef, Media, and Restaurant Design categories. See the full list below!

The 2018 James Beard Awards Gala will take place on Monday, May 7, at the Lyric Opera of Chicago. Tickets are on sale now at jamesbeard.org/awards. The 2018 Media Awards will be held on Friday, April 27, at Pier Sixty at Chelsea Piers in New York City.

2018 James Beard Foundation Book Awards

For books published in English in 2017. Winners will be announced on April 27, 2018.

American
Homegrown: Cooking from My New England Roots
Matt Jennings
(Artisan Books)

The Lost Kitchen
Erin French
(Clarkson Potter)

The Sioux Chef's Indigenous Kitchen
Sean Sherman with Beth Dooley
(University of Minnesota Press)

Baking and Desserts
BraveTart: Iconic American Desserts
Stella Parks
(W. W. Norton & Company)

Sweet
Yotam Ottolenghi and Helen Goh
(Ten Speed Press)

The Sweet Spot: Dialing Back Sugar and Amping Up Flavor
Bill Yosses and Peter Kaminsky
(Pam Krauss Books)

Beverage
3-Ingredient Cocktails
Robert Simonson
(Ten Speed Press)

Meehan's Bartender Manual
Jim Meehan
(Ten Speed Press)

Mezcal: The History, Craft & Cocktails of the World&rsquos Ultimate Artisanal Spirit
Emma Janzen
(Voyageur Press)

General
Christopher Kimball's Milk Street: The New Home Cooking
Christopher Kimball
(Little, Brown and Company)

Dinner: Changing the Game
Melissa Clark
(Clarkson Potter)

Salt, Fat, Acid, Heat
Samin Nosrat
(Simon and Schuster)

Health and Special Diets
The Beauty Chef
Carla Oates
(Hardie Grant Books)

Deepa&rsquos Secrets
Deepa Thomas
(Skyhorse)

Eat Right
Nick Barnard
(Kyle Books)

International
Nopalito
Gonzalo Guzman and Stacy Adimando
(Ten Speed Press)

Paladares
Anya von Bremzen and Megan Fawn Schlow
(Abrams)

The Palestinian Table
Reem Kassis
(Phaidon)

Photography
Cook Beautiful
Johnny Miller
(Abrams)

Simple Fare: Spring and Summer
Karen Mordechai
(Abrams)

Sweet
Peden + Munk
(Ten Speed Press)

Reference, History, and Scholarship
Champagne
Peter Liem
(Ten Speed Press)

The Culinarians: Lives and Careers from the First Age of American Fine Dining
David S. Shields
(University of Chicago Press)

Peppers of the Americas
Maricel E. Presilla
(Lorena Jones Books)

Restaurant and Professional
Modernist Bread
Nathan Myhrvold and Francisco Migoya
(The Cooking Lab)

On Vegetables: Modern Recipes for the Home Kitchen
Jeremy Fox and Noah Galuten
(Phaidon)

State Bird Provisions
Stuart Brioza and Nicole Krasinski, with JJ Goode
(Ten Speed Press)

Single Subject
Mastering Stocks and Broths
Rachael S. Mamane
(Chelsea Green Publishing)

Offal Good
Chris Cosentino with Michael Harlan Turkell
(Clarkson Potter)

The Pho Cookbook
Andrea Nguyen
(Ten Speed Press)

Vegetable-Focused Cooking
The Book of Greens
Jenn Louis with Kathleen Squires
(Ten Speed Press)

In My Kitchen
Deborah Madison
(Ten Speed Press)

Six Seasons: A New Way with Vegetables
Joshua McFadden with Martha Holmberg
(Artisan Books)

Writing
The Cooking Gene
Michael W. Twitty
(Amistad)

The Taste of Empire: How Britain's Quest for Food Shaped the Modern World
Lizzie Collingham
(Basic Books)

Unforgettable: The Bold Flavors of Paula Wolfert&rsquos Renegade Life
Emily Kaiser Thelin
(Grand Central Life & Style)

The winner of the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on April 27, 2018.

2018 James Beard Foundation Broadcast Media Awards

For radio, television broadcasts, podcasts, webcasts, and documentaries aired in 2017. Winners will be announced on April 27, 2018.

Documentary
Barbecue
Director: Matthew Salleh
Producers: Daniel Joyce and Rose Tucker
Airs on: Netflix

Blind Sushi
Director: Eric Heimbold
Producers: Eric Heimbold and Laura Heimbold
Appeared at: Multiple film festivals in 2017

Jeremiah Tower: The Last Magnificent
Director: Lydia Tenaglia
Producers: Anthony Bourdain, Christopher Collins, and Joe Caterini
Airs on: CNN, Netflix, and iTunes

Outstanding Personality/Host
Pati Jinich
Pati&rsquos Mexican Table
Airs on: WETA Washington Distributed Nationally by American Public Television

Ina Garten
Barefoot Contessa: Cook Like a Pro
Airs on: Food Network

Vivian Howard
A Chef&rsquos Life
Airs on: PBS ­

Podcast
The Sporkful
Host: Dan Pashman
Producers: Dan Pashman, Anne Noyes Saini, and Dan Charles
Airs on: Stitcher, iTunes

Why We Eat What We Eat
Host: Cathy Erway
Producers: Gimlet Creative and Blue Apron
Airs on: Whyweeat.show, Gimlet Media, and Apple Podcasts

Your Last Meal (with Rachel Belle)
Host: Rachel Belle
Producers: Aaron Mason and Rachel Belle
Airs on: iTunes, Stitcher, and yourlastmealpodcast.com

Radio Show/Audio Webcast
The Food Chain
Host: Emily Thomas
Producers: Emily Thomas and Simon Tulett
Airs on: BBC World Service

The Legacy of the Mississippi Delta Chinese
Host: Melissa Block
Producer: Elissa Nadworny
Airs on: NPR

Every Bite is Precious: Buddhist Cooking in Japan from The Splendid Table
Host: Francis Lam
Reporter: Abigail Leonard
Producers: Abigail Leonard, Jennifer Russell, Jennifer Luebke
Airs on: NPR

Special (on TV or Web)
CBS Sunday Morning &ndash The Food Issue: Eat, Drink, and Be Merry
Host: Jane Pauley
Producers: Rand Morrison, Amy Rosner, and Amol Mhatre
Airs on: CBS

Family Meal: NYC
Producers: Alice Xue Yu, Lilit Marcus, and Molly Shiels
Airs on: CNN

Lidia Celebrates America: Homegrown Heroes
Host: Lidia Bastianich
Producer: Laurie Donnelly, Anne Adams, and Shelly Burgess Nicotra
Airs on: PBS

Television Program, in Studio or Fixed Location
Barefoot Contessa: Cook Like a Pro
Host: Ina Garten
Producers: Rachel Purnell, Olivia Ball, and Bridget Lumley
Airs on: Food Network

The Bobby and Damaris Show
Hosts: Bobby Flay and Damaris Phillips
Producers: Bobby Flay, Kim Martin, and Kirsty Nordal
Airs on: Food Network

The Latin Kitchen
Hosts: Luis Valenzuela, Juan Pablo Gonzalez, and Luis &ldquoTigretón&rdquo Leon
Producer: Chris Knight
Airs on: Gusto

Television Program, on Location
Chef&rsquos Table: Jeong Kwan
Producers: David Gelb, Brian McGinn, and Andrew Fried
Airs on: Netflix

The Food Flirts with the Brass Sisters
Hosts: Marilyn Brass and Sheila Brass
Producers: Bruce Seidel and Denise Swidey
Airs on: PBS

The Migrant Kitchen
Producers: Juan Devis, Antonio Diaz, and Stef Ferrari
Airs on: KCET and Link TV

Television Segment
ABC 7 News &ndash The Hungry Hound
Host: Steve Dolinsky
Producer: Steve Dolinsky
Airs on: ABC 7 Chicago and abc7chicago.com

PBS NewsHour
Reporters: Allison Aubrey and Paul Solman
Producer: Mary Beth Durkin
Airs on: PBS

Verify
Host: David Schechter
Producer: Chance Horner
Airs on: WFAA-TV Dallas and stations owned by TEGNA Media

Video Webcast, Fixed Location and/or Instructional
Andrew in the Kitchen
Host: Andrew Zimmern
Producers: Patrick Weiland and Andrew Zimmern
Airs on: travelchannel.com

The Breath of a Wok
Host: Grace Young
Producer: Grace Young
Airs on: graceyoung.com and YouTube

Panna Cooking: Black Bean-Glazed Salmon with Ginger Cabbage
Host: Vivian Howard
Producers: David Ellner, Amy Currie, and Stephanie Roush
Airs on: pannacooking.com

Video Webcast, on Location
Food Grails
Host: Miss Info
Director: Justin Bolois
Producers: Justin Bolois and Kimberly Selden
Airs on: First We Feast YouTube Channel

From the Wild &ndash Season 3
Director: Kevin Kossowan
Producer: Kevin Kossowan
Airs on: Vimeo On Demand

Working 24 Hours at.
Host: Andrew Knowlton
Director: Vincent Cross
Producer: Matt Duckor
Airs on: YouTube and Bon Appétit Video

Visual and Technical Excellence
Barbecue
Director: Matthew Salleh
Photographer: Matthew Salleh
Editors: Matthew Salleh and Rose Tucker
Airs on: Netflix

The Birth of Bread
Director, Photographer, Editor: Matthew Pendergast
Airs on: Vimeo

Food Talkies
Director, Photographer, Editor: Andrew Gooi
Airs on: foodtalkies.com

2018 James Beard Foundation Journalism Awards

For articles published in English in 2017. Winners will be announced on April 27, 2018.

Columns
&ldquoThe Eton Mess Is Beautiful, Chaotic, British&rdquo &ldquoHot Night, Cold Soup&rdquo and &ldquoBread Soup from the Lost Years&rdquo
Scott Hocker
Taste

Missed Cues: &ldquoGet Help&rdquo &ldquoDistilled Identity&rdquo and &ldquoDestination, Small Town&rdquo
Osayi Endolyn
Gravy

What She&rsquos Having: &ldquoNostalgia in a Bowl&rdquo &ldquoI Was a Chick-fil-A Virgin&rdquo and &ldquoA Time Capsule, with Chicken Pot Pies&rdquo
Devra First
The Boston Globe

Dining and Travel
&ldquoThe Eating Season&rdquo
Tyler Kord
Bon Appétit

&ldquoOff the Eaten Path: The Best Anti-Restaurants in America&rdquo
The Editors of GQ
GQ

&ldquoIn Pursuit of Perfect Hummus&rdquo
J.M. Hirsch
Christopher Kimball&rsquos Milk Street Magazine

Feature Reporting
&ldquoA Day in the Life of a Food Vendor&rdquo
Tejal Rao
The New York Times

&ldquoDishwashers&rdquo
Tom Sietsema
The Washington Post

&ldquoThe NBA&rsquos Secret Addiction&rdquo
Baxter Holmes
ESPN The Magazine

Food and Health
&ldquoEgg Mogul Jack DeCoster Sickened 56,000 People. He&rsquoll Spend Just Three Months in Prison&rdquo
Joe Fassler
The New Food Economy

&ldquoThe Great Nutrient Collapse&rdquo
Helena Bottemiller Evich
Politico

&ldquoWhat Healthy Means Now&rdquo
Hunter Lewis
Cooking Light

Food Section
New York Magazine
Robin Raisfeld and Rob Patronite

Roads & Kingdoms
Nathan Thornburgh, Matt Goulding, Cara Parks, and the Roads & Kingdoms Team

San Francisco Chronicle
Paolo Lucchesi and the San Francisco Chronicle Food and Wine Team

Foodways
&ldquoChili at the Fifty&rdquo
Matt Diffee
Texas Monthly

&ldquoFour Million Pots&rdquo
Leslie Pariseau
Saveur

&ldquoThe Teenage Whaler&rsquos Tale&rdquo
Julia O&rsquoMalley
High Country News

Home Cooking
&ldquoLost Pies of the South&rdquo
Nancie McDermott
Southern Living

&ldquoNuts About Nuts&rdquo
Molly McDonough
Culture: The Word on Cheese

&ldquoThanksgiving Lessons&rdquo
Adam Rapoport and the Bon Appétit Editorial Team
Bon Appétit

Humor
&ldquoPumpkin Spice Life&rdquo
Maura Judkis
The Washington Post

&ldquoTrixie Mattel Makes a PB&J (and More Importantly, a Cocktail)&rdquo
GQ Video
GQ

&ldquoWorst Shift Ever: No Experience Necessary&rdquo
Blake Smith and Derek Salvatore
ChefsFeed on Facebook

Innovative Storytelling
&ldquoAmerica&rsquos Most Authentic Dive Bars&rdquo
Tim Carman, Fritz Hahn, and Shelly Tan
The Washington Post

&ldquoGoing Viral&rdquo
Vince Dixon, Ellie Kirn, Brittany Holloway-Brown, and Ian Stroud
Eater

&ldquoThe New Essentials of French Cooking&rdquo
Melissa Clark, Emily Weinstein, Barbara deWilde, and Alexandra Eaton
The New York Times

Investigative Reporting
&ldquoJohn Besh Restaurants Fostered Culture of Sexual Harassment, 25 Women Say&rdquo
Brett Anderson
NOLA.com | The Times-Picayune

&ldquoKen Friedman, Power Restaurateur, is Accused of Sexual Harassment&rdquo
Julia Moskin and Kim Severson
The New York Times

&ldquo &lsquoThe Only Good Muslim&rsquo &rdquo and &ldquoCompromised&rdquo
Ted Genoways with The Food & Environment Reporting Network
The New Republic

Local Impact
&ldquoFarm to Chapel&rdquo &ldquoThey Ditched Vienna Sausages for Porterhouse Steaks and Lobster at West Grove Cookout&rdquo and &ldquoHow a Secular Jewish Baker Became Miami&rsquos Kosher King&rdquo
Carlos Frías
Miami Herald

&ldquoWhat Do Lakewood Residents Think of Their Neighborhood&rsquos Newest High-End Restaurant?&rdquo &ldquo &lsquoLa Comida&rsquo Makes for a Big Family Meal at Mothers & Sons&rdquo and &ldquoThe Restaurant Industry Depends on Immigrants. What Happens If We Lose Them?&rdquo
Victoria Bouloubasis
Indy Week

&ldquoYou&rsquore Invited to the Spirited Brunch&rdquo &ldquoMeet the Kitchen Cabinet&rdquo and &ldquoGet It in Writing: Restaurant Industry Grapples with Sexual Harassment&rdquo
Hanna Raskin
The Post and Courier (Charleston, S.C.)

Personal Essay
&ldquoDear Women: Own Your Stories&rdquo
Lisa Donovan
Foodandwine.com

&ldquoThe Meth Lunches: The Care and Feeding of a Drug Addict&rdquo
Kim Foster
Nevada Public Radio&rsquos Desert Companion Magazine

&ldquoStrip Clubs, Salvation and Sonic Drive-In&rdquo
Tiffany Langston
Tiffany Tastes

Profile
&ldquoJourneyman&rdquo
Patrick Radden Keefe
The New Yorker

&ldquoShe Was a Soul Food Sensation. Then, 19 Years Ago, She Disappeared.&rdquo
Mayukh Sen
Food52

&ldquoThe Untold Story of the Lady from Louisville and the Bubbe Who Wasn&rsquot There&rdquo
Rebecca Flint Marx
Taste

Wine, Spirits, and Other Beverages
&ldquoDrink Seltzer, Live Forever&rdquo
Liam Baranauskas
Eater

&ldquoThe Pu-Erh Broker&rdquo
Max Falkowitz
Saveur

&ldquoA Short History of My Long Drinking Life&rdquo
Andrew Knowlton
Bon Appétit

Craig Claiborne Distinguished Restaurant Review Award
&ldquoBar Normandy&rdquo &ldquoPawpaw&rdquo and &ldquoRappahannock Oyster Bar&rdquo
Hanna Raskin
The Post and Courier (Charleston, SC)

Counter Intelligence: &ldquoThe World&rsquos Best Restaurant Opens a Pop-Up in Mexico&rdquo &ldquoAt Vespertine, Jonathan Gold Makes Contact with Otherworldly Cooking&rdquo &ldquoJonathan Gold Finds Delight in the Secretive Santa Monica Restaurant Dialogue&rdquo
Jonathan Gold
Los Angeles Times

&ldquoThe Radical Sandwich Kings of New Orleans&rdquo &ldquoAmerica&rsquos Next Great Southern Restaurant Is in the Pacific Northwest&rdquo &ldquoAt Santa Monica&rsquos Dialogue, Seasonality Meets Surrealism&rdquo
Bill Addison
Eater

M.F.K. Fisher Distinguished Writing Award
&ldquoAfter Oranges: Following John McPhee to Florida&rdquo
Wyatt Williams
Oxford American

&ldquoChrist in the Garden of Endless Breadsticks&rdquo
Helen Rosner
Eater

&ldquoWho Owns Uncle Ben?&rdquo
Shane Mitchell
The Bitter Southerner

Publication of the Year will be decided by the members of the James Beard Awards Journalism Committee and will be announced at the awards ceremony.

2018 James Beard Foundation Outstanding Restaurant Design Awards

For the best restaurant design or renovation in North America since January 1, 2015. Winners will be announced on May 7, 2018.

75 Seats and Under
Firms: FÖDA Studio, Studio MAI, and Michael Hsu Office of Architecture
Designers: Jett Butler, Tom Ahn, Dale Wallain, and Milo Garcia
Project: Otoko, Austin

Firm: The MP Shift
Designers: Amy Morris, Anna Polonsky, and Julie Nerenberg
Project: De Maria, NYC

Firm: Rockwell Group
Designers: David Rockwell, Greg Keffer, and the Rockwell Group Design Team
Project: Daily Provisions, NYC

76 Seats and Over
Firm: ABC Carpet & Home
Designers: Paulette Cole, Amy Ilias, Maya Nakano, and the ABC Home Creative Team
Project: abcV, NYC

Firms: Aidlin Darling Design with a l m project
Designers: Joshua Aidlin, David Darling, Adam Rouse, and Andrea Lenardin Madden
Project: In Situ, San Francisco

Firms: FÖDA Studio and Shears Adkins Rockmore
Designers: Jett Butler, Stephanie Leung, Katie Cavallo, and Chip Chambers
Project: The Preacher&rsquos Son, Bentonville, AR

Design Icon
The American Restaurant
Kansas City, Missouri

2018 James Beard Foundation Restaurant and Chef Awards

Winners will be announced on May 7, 2018

Best New Restaurant
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.

The Charter Oak
St. Helena, CA

Felix Trattoria
Venice, CA

Outstanding Baker (Presented by Taylor Precision Products)
A chef or baker who prepares breads, pastries, or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.

Dianna Daoheung
Black Seed Bagels
NYC

Zachary Golper
Bien Cuit
Brooklyn, NY

Maura Kilpatrick
Sofra Bakery and Café
Cambridge, MA

Belinda Leong and Michel Suas
B. Patisserie
San Francisco

Alison Pray
Standard Baking Co.
Portland, ME

Greg Wade
Publican Quality Bread
Chicago

Outstanding Bar Program (Presented by Woodford Reserve Bourbon)
A restaurant or bar that demonstrates excellence in cocktail, spirits, and/or beer service.

Anvil Bar & Refuge
Houston

Bar Agricole
San Francisco

Outstanding Chef (Presented by All-Clad Metalcrafters)
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years.

Ashley Christensen
Poole&rsquos Diner
Raleigh, NC

Gabrielle Hamilton
Prune
NYC

David Kinch
Manresa
Los Gatos, CA

Christopher Kostow
The Restaurant at Meadowood
St. Helena, CA

Donald Link
Herbsaint
New Orleans

Outstanding Pastry Chef (Presented by Lavazza)
A chef or baker who prepares desserts, pastries, or breads in a restaurant, and who serves as a national standard bearer of excellence. Must have been a pastry chef or baker for the past five years.

Kelly Fields
Willa Jean
New Orleans

Margarita Manzke
République
Los Angeles

Dolester Miles
Highlands Bar & Grill
Birmingham, AL

Diane Yang
Spoon and Stable
Minneapolis

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere, and service. Eligible restaurants must have been in operation 10 or more consecutive years.

Frasca Food and Wine
Boulder, CO

Highlands Bar & Grill
Birmingham, AL

Outstanding Restaurateur
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past five years.

Kevin Boehm and Rob Katz
Boka Restaurant Group (Boka, GT Fish & Oyster, Girl & the Goat, and others)
Chicago

JoAnn Clevenger
Upperline
New Orleans

Ken Oringer
Uni, Little Donkey, Toro, and others
Boston

Caroline Styne
The Lucques Group (Lucques, a.o.c., Tavern, and others)
Los Angeles

Ellen Yin
High Street Hospitality Group (Fork, High Street on Market, High Street on Hudson, and others)
Philadelphia

Outstanding Service
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.

Zingerman&rsquos Delicatessen
Ann Arbor, MI

Outstanding Wine Program (Presented by Robert Mondavi Winery)
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.

Outstanding Wine, Spirits, or Beer Professional
A beer, wine, or spirits professional who has made a significant national impact on the restaurant industry.

Cathy Corison
Corison Winery
St. Helena, CA

Diane Flynt
Foggy Ridge Cider
Dugspur, VA

Miljenko Grgich
Grgich Hills Estate
Rutherford, CA

Steve Matthiasson
Matthiasson Wines
Napa, CA

Lance Winters
St. George Spirits
Alameda, CA

Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.

Camille Cogswell
Zahav
Philadelphia

Sarah Rinkavage
Marisol
Chicago

Miles Thompson
Michael&rsquos
Santa Monica, CA

Kevin Tien
Himitsu
Washington, D.C.

Best Chefs in America
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.

Best Chef: Great Lakes (IL, IN, MI, OH)
Andrew Brochu
Roister
Chicago

Abraham Conlon
Fat Rice
Chicago

Beverly Kim and Johnny Clark
Parachute
Chicago

David Posey and Anna Posey
Elske
Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Amy Brandwein
Centrolina
Washington, D.C.

Tom Cunanan
Bad Saint
Washington, D.C.

Rich Landau
Vedge
Philadelphia

Jeremiah Langhorne
The Dabney
Washington, D.C.

Cindy Wolf
Charleston
Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Karen Bell
Bavette La Boucherie
Milwaukee

Steven Brown
Tilia
Minneapolis

Justin Carlisle
Ardent
Milwaukee

Gavin Kaysen
Spoon and Stable
Minneapolis

Ann Kim
Young Joni
Minneapolis

Best Chef: New York City (Five Boroughs)
Amanda Cohen
Dirt Candy

Missy Robbins
Lilia
Brooklyn, NY

Alex Stupak
Empellón Midtown

Jody Williams
Buvette Gastrothèque

Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Karen Akunowicz
Myers + Chang
Boston

Tiffani Faison
Tiger Mama
Boston

Cassie Piuma
Sarma
Somerville, MA

Benjamin Sukle
Oberlin
Providence

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Edouardo Jordan
Salare
Seattle

Katy Millard
Coquine
Portland, OR

Bonnie Morales
Kachka
Portland, OR

Justin Woodward
Castagna
Portland, OR

Rachel Yang and Seif Chirchi
Joule
Seattle

Best Chef: South (AL, AR, FL, LA, MS, PR)
Vishwesh Bhatt
Snackbar
Oxford, MS

Nina Compton
Compère Lapin
New Orleans

Jose Enrique
Jose Enrique
San Juan, PR

Kristen Essig and Michael Stoltzfus
Coquette
New Orleans

Slade Rushing
Brennan&rsquos
New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Mashama Bailey
The Grey
Savannah, GA

Katie Button
Nightbell
Asheville, NC

Cassidee Dabney
The Barn at Blackberry Farm
Walland, TN

Rodney Scott
Rodney Scott&rsquos BBQ
Charleston, SC

Andrew Ticer and Michael Hudman
Andrew Michael Italian Kitchen
Memphis

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Michael Fojtasek
Olamaie
Austin

Bryce Gilmore
Barley Swine
Austin

Steve McHugh
Cured
San Antonio

Martín Rios
Restaurant Martín
Santa Fe

Alex Seidel
Mercantile Dining & Provision
Denver

Best Chef: West (CA, HI, NV)
Michael Cimarusti
Providence
Los Angeles

Dominique Crenn
Atelier Crenn
San Francisco

Jeremy Fox
Rustic Canyon
Santa Monica, CA

Jessica Koslow
Sqirl
Los Angeles

Travis Lett
Gjelina
Venice, CA

2018 James Beard Foundation Who&rsquos Who of Food & Beverage in America Inductees

These recipients will accept their awards at the James Beard Awards Gala on May 7 at Lyric Opera of Chicago.

Jody Adams
Chef/Owner, TRADE, Porto, and Saloniki
Boston

Lally Brennan and Ti Adelaide Martin
Co-Proprietors, Commander&rsquos Palace
New Orleans

Allison Hooper
Co-Founder, Vermont Creamery
Websterville, VT

Daniel Johnnes
Wine Director, The Dinex Group
New York City, NY

The following honorees will accept their awards at the James Beard Awards Gala on May 7 at Lyric Opera of Chicago

2018 James Beard Foundation America&rsquos Classics (Presented by TABASCO® Sauce)

Sun Wah
Chicago, IL
Owners: Kelly Cheng, Laura Cheng, and Michael Cheng

Galleria Umberto
Boston, MA
Owners: Paul Deuterio and Ralph Deuterio

Los Hernandez
Union Gap, WA
Owner: Felipe Hernandez

El Guero Canelo
Tucson, AZ
Owner: Daniel Contreras

Dong Phuong Bakery
New Orleans, LA
Owner: Linh Tran Garza

2018 James Beard Foundation Humanitarian of the Year

José Andrés
Multiple James Beard Award&ndashWinning Chef Owner, ThinkFoodGroup Founder, World Central Kitchen

2018 James Beard Foundation Lifetime Achievement Award

Paula Wolfert
Multiple James Beard Award&ndashWinning Author

Want to be the first to know about Beard Awards news? Subscribe to the James Beard Awards newsletter.


Chicken and Rice Recipe

  • Author: Steve Gordon
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 - 8 Servings 1 x
  • Category: Main Dish, Chicken
  • Method: Stove Top
  • Cuisine: American

Description

Follow our step-by-step, photo illustrated recipe for making one of our favorite Southern classic comfort foods. It doesn’t have to be cold and snowy outside to enjoy this warm and filling dish, but it certainly helps. Only a few ingredients are needed to make this time classic. Something all the family can enjoy. Printable recipe included.

Ingredients

  • 1 whole Chicken ( 3 – 4 lb)
  • 1 medium Onion
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 6 Tablespoons Butter
  • 2 cups long grain white Rice
  • Water

Instructions

  1. Remove neck and other parts from chicken cavity. Save for later.
  2. Rinse chicken under cold running water.
  3. Place whole chicken in a large stock pot, add cold water to cover by about one inch.
  4. Add the neck and other parts that were removed if available.
  5. Remove skin from onion, cut in half, add to stock pot with chicken.
  6. Add salt.
  7. Add black pepper.
  8. Place pot over Medium heat on stove top, let come to a boil.
  9. REDUCE heat to a simmer, cover pot.
  10. Let chicken simmer for one hour, or until chicken is fall off the bone done.
  11. Turn off heat, let chicken sit in broth for 30 minutes longer.
  12. Remove chicken from pot.
  13. Remove the onion from pot. Save the onion for later if desired, or discard.
  14. Remove chicken meat from bones, discarding bones and skin.
  15. Place 8 cups of chicken stock in another large sauce pot.
  16. Place over Medium heat on stove top.
  17. Add the chicken. Bring to a slight boil.
  18. Add 2 cups of long grain rice. Stir lightly.
  19. Bring pot back to a boil. REDUCE heat to a low simmer.
  20. Stir well, cover and let simmer for about 15 minutes, or until rice is done.
  21. When rice is done, add butter, stir well, remove from heat.
  22. Taste for proper seasoning, adding more salt and pepper as desired.
  23. Serve warm and enjoy.

Keywords: Chicken and Rice Recipe, made from scratch, OXO Cookware review, southern recipes

Your Comments: I’d love to hear your comments on our recipe in the Comment Section at the bottom of this page. It will only take you a minute or two to share them with us, and if you try our recipe, your comments might encourage someone else to try it. Just know, all Comments are moderated. That means that I personally read each and every one of them before they are approved for posting on our family friendly home here on the Internet. I appreciate you taking the time to share your results with us, and I’ll look forward to hearing from you. Your comments do not appear immediately. I’ll review them and post them just as soon as I can. Thank you in advance.

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Sam's Club Is Giving Out 1,500 Tons of Holiday Food Samples

Maple sweet potato casserole, pumpkin pie, lobster bisque, to name a few.

The most wonderful — and tastiest — time of the year is around the corner. And Sam&aposs Club is here to help in the stomach growling department, in the form of its annual Taste of Sam&aposs Club event which runs from November 16th to the 21st.

Head to Sam&aposs Club on these dates between 11:00am and 6:00pm and you&aposll get your choice of at least 12 sample stations to taste-test your way around inside the Arkansas-based megastore. Customers will have the chance to delight in bites ranging from Thanksgiving classics like turkey and pumpkin pie to La Croix Sparkling Water and plenty of desserts (Pillsbury Cinnamon Rolls, we&aposve got our eyes on you). Member&aposs Mark ready-made appetizer options will include hits like spinach artichoke dip and Spanakopita, which you can chase with complimentary sips of Welch&aposs Sparkling 100% Grape Juice and Canada Dry&aposs Holiday Variety Pack.

So big is this sampling feast that the company predicts it will dole out 1,500 tons of food during the six-day event.

WATCH: The Hottest Sam&aposs Club Christmas Toys for 2018

It&aposs safe to say we&aposll be grabbing a partner-in-crime for this tasting extravaganza ASAP and skipping lunch or dinner — or both. See you at Sam&aposs Club.