ReportWire

Tag: occasion:autumn

  • Your Cup of Coffee Needs This Homemade Apple Pie Spice

    Your Cup of Coffee Needs This Homemade Apple Pie Spice

    You’ll want to sprinkle it over everything.
    READ MORE…

    James Park

    Source link

  • Stuffed Caramel Apple Cookies Are Irresistibly Gooey

    Stuffed Caramel Apple Cookies Are Irresistibly Gooey

    Kristina Vänni

    Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family’s dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.

    Kristina Vänni

    Source link

  • This Classic Borscht Will Keep You Cozy All Fall

    This Classic Borscht Will Keep You Cozy All Fall

    Rachel PerlmutterCulinary Producer

    Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.

    Rachel Perlmutter

    Source link

  • Creamy Grape Salad Will Disappear In Seconds This Thanksgiving

    Creamy Grape Salad Will Disappear In Seconds This Thanksgiving

    Amelia Rampe

    Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.

    Amelia Rampe

    Source link

  • My White Bean & Kale Soup Is Irresistibly Creamy — Without a Drop of Cream

    My White Bean & Kale Soup Is Irresistibly Creamy — Without a Drop of Cream

    Oh, and it cooks in 30 minutes.
    READ MORE…

    Kelli Foster

    Source link

  • No-Bake Caramel Apple Éclair Cake Will Have You Going Back for Seconds

    No-Bake Caramel Apple Éclair Cake Will Have You Going Back for Seconds

    Sara Haas

    Sara Haas RDN, LDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, food photographer, media authority, public speaker, and consultant dietitian/chef. Sara is a former culinary and nutrition instructor, and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine, and Today’s Dietitian Magazine.

    Sara Haas

    Source link

  • This French-Inspired Chicken-Mashed Potato Casserole Wins the Award for Coziest Dinner

    This French-Inspired Chicken-Mashed Potato Casserole Wins the Award for Coziest Dinner

    Rachel PerlmutterCulinary Producer

    Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.

    Rachel Perlmutter

    Source link

  • Glazed Carrots Are the Fast and Fancy Side You’re Looking For

    Glazed Carrots Are the Fast and Fancy Side You’re Looking For

    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    Glazed carrots are a classic side dish that will never go out of style. This simple recipe comes together in 20 minutes or less and delivers a sweet and savory vegetable that pairs well with just about anything, from your weeknight chicken to your Thanksgiving turkey.

    Key Ingredients for Glazed Carrots

    These glazed carrots are a simple, three-ingredient (not including salt, pepper, and water) affair. You’ll need the following:

    How to Make Glazed Carrots

    Making glazed carrots is super simple and only requires two steps (after you peel and cut them).

    What to Serve with Glazed Carrots

    Glazed carrots are a versatile side dish. Here are a few of our favorite mains to pair with them.

    Sheela Prakash

    Source link

  • The One Step You Should Never Skip When Making Pie

    The One Step You Should Never Skip When Making Pie

    What To Know About Blind Baking Pie Crust

    To blind bake pie crust, prick the crust all over with the tines of a fork and line the unbaked pie crust with aluminum foil, or line the crust with parchment paper or aluminum foil then add pie weights.

    Bake the crust until the edges are golden, then remove the parchment paper, foil, or weights, and continue to bake the crust on its own until dry and flaky, but still pale for a partially cooked crust, or until a light golden brown for a fully cooked crust.

    Emma Christensen

    Source link