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Cooking With Kristin: Start your party right with these fabulous appetizers | News
It’s that time of year where gatherings happen in greater frequency. So, whether it’s for Christmas, New Year’s or just a plain old get-together, be prepared for whatever invitation comes your way with one of these delicious appetizers. When you arrive at a party with one of these dishes, you’ll be the night’s VIP in no time. These recipes are simple but tasty and bring the right pizazz to any gathering. Every time I serve this appetizer, the crowd goes wild. It’s easy to make, but the results are an ooey-gooey, unbelievably divine cheesy-carb creation. Cheesy Garlic Pull-Apart https://www.delish.com/cooking/recipe-ideas/recipes/a49850/cheesy-garlic-pull-apart-bread-recipe/ 1
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Pot Roast Shepherd’s Pie begins in the slow cooker for easy cooking
Shepherd’s pie, traditionally a way to use up leftover meat, is a delicious and comforting dish. Comfort foods are often associated with eating that’s unhealthful, but that doesn’t have to be the case. It all comes down to finding the right balance in your ingredients and being mindful of portion sizes. More:Guests won’t believe these chocolate truffles are made with dates and black beans More:Impress holiday guests with a dessert starring roasted pears and candied pecans More:Lots of latke love at these metro Detroit restaurants and delis for Hanukkah In today’s shepherd’s pie recipe, we added lots
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Thanksgiving favorites: Low-fat versions and favorites | Food and cooking
For dessert, naturally, I made pumpkin pie. Well, pumpkin pie and pumpkin pie cups. I used the most traditional, all-American recipe for pumpkin pie that I could find, the one from traditional, all-American Betty Crocker. It is smooth and custardy, with a mild pumpkin flavor enhanced with cinnamon, ginger and cloves. I baked it in my favorite flaky homemade crust. You could always use a refrigerated or frozen crust, I suppose, but it’s Thanksgiving. Do it up right. There is no premade crust that tastes as good as homemade. For my lower-calorie version, I again turned
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The Endless Pleasures of Vegetarian Cooking
By trade, I’m an omnivore. The only food rule I follow is that I eat everything, because anything can lead to deliciousness. Maybe it’s goat meat on the bone, cooked low and slow and served in a dark pool of its own cooking juices. Maybe it’s a bloomy wheel of cheese made from cashew milk, dense and creamy in the middle. If it’s good, I want it, and then I want seconds. But when I cook at home, what I want more and more of is vegetables. Right now, this instant, I want long, skinny tongues of charred eggplant dressed
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3 Vegetarian Recipes That Changed My Cooking
A few weeks ago, a friend sent me the cutest photo of her sweet, pudgy-cheeked baby eating a bit of kale-sauce pasta. The baby was in a high chair, grinning before the wreckage of her dinner — green sauce on her face and hands, bits of pasta up to her elbows. Now that baby knows how to enjoy her food, I thought with admiration. A bunch of just-boiled greens, still hot and dripping wet, puréed with a little fried garlic, grated cheese and olive oil becomes such a crowd pleaser when you toss it with pasta. You can even
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Three 5-Minute Recipes That Don’t Require Cooking
There is a point during summer when cooking seems to stop in my household. I’m not sure about you, but the relentless heat of the season eventually takes its toll in my kitchen. When that time comes, you can turn to takeout, absolutely. Cereal in bowl? I’m never above that for dinner, especially if bananas and blueberries are involved. But, I have some go-to recipes that are quick, flavorful, and come in handy whether the heat has got you down, or you just want a break from the stove, oven, grill, and microwave. Here are three recipes that are quick,
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Summer Vegetarian Dinners That Don’t Require Cooking
We are officially in the thick of summer, and in many parts of the country temps are soaring well above 90 degrees. Even if you have your air conditioning on full blast, the thought of turning the oven on or standing over a hot stove to cook can be torturous. One of the many perks of plant-based protein is that it doesn’t have to be heated up—and some goes for all the beautiful produce that is in season right now. Nixing cooking out if the meal-making process cuts down on time, too. That makes the summer vegetarian dinners rounded
