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They’re a family favorite for a reason.
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Dale Gray
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Tag: team:recipes
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This Cheesy Chicken Casserole Is My Biggest Weeknight Win
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Make ahead: Bake the casserole as instructed until the rice is tender, about 45 minutes. Stir in the broccoli and top with the cheese, then cool, cover, and freeze for up to 1 month. Thaw overnight in the refrigerator. Reheat, covered, in the oven at 350ºF until heated through, 30 to 45 minutes.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
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Patty Catalano
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My Cocoa Ribbon Cookies Will Steal the Attention at Every Holiday Party
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Carolina GelenCarolina Gelen immigrated from Transylvania to the U.S. in 2021 to focus on her career as a food content creator. She has an online community of over 2 million cooking-enthusiasts. Carolina is a former Food52 resident, and her goal as a food content creator and recipe developer is making your experience in the kitchen more fun, affordable and approachable. Some of her most popular recipes include her upside down orange olive oil cake, roasted cherry tomato soup, or fudgy chocolate feta cookies.
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Carolina Gelen
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Cheesy “Potato Puffs” Are the Only Way I Eat Leftover Mashed Potatoes
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My whole family looks forward to these more than the big meal.
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Faith Durand
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My Southern Thanksgiving Punch Is So Good, You Friends Will Demand It Every Year
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Renae WilsonOriginally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.
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Renae Wilson
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“Thanksgiving Butter” Is So Good, You’ll Want to Put It on Everything
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Dried herbs: Dried herbs (besides the parsley) can be used in place of fresh, but the flavor will be sharper. Thanksgiving butter made with dried herbs is best used for basting or placing under the skin of chicken or turkey before roasting. Use 1/4 teaspoon dried sage, 1/8 teaspoon dried thyme, and 1/8 teaspoon dried rosemary in place of the fresh herbs.
Using salted butter: Salted butter can be substituted for the unsalted; just omit the kosher salt.
Storage: Thanksgiving butter can be refrigerated in an airtight container or rolled up in plastic wrap for up to 5 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before using.
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Christine Gallary
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“Marry Me Meatballs” Is the Creamy Chicken Dinner to Have and to Hold Forever and Ever
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Add the remaining Parmesan cheese, sun-dried tomatoes, 1 cup low-sodium chicken broth, and 1 cup heavy cream. Bring to a simmer. Continue to simmer gently, stirring occasionally and adjusting the heat as needed, until the sauce reduces slightly and turns golden around the edges, about 5 minutes. If the meatballs are not ready yet, take the sauce off the heat.
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Patty Catalano
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This Bread Combo Is the Secret to Better Stuffing, According to a Pro Chef
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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.While we can likely all agree that stuffing is a must on the Thanksgiving table, deciding what kind of stuffing is where things get dicey. Top Chef champion Kristen Kish’s family is not unlike our own — divided between white bread devotees and classic cornbread stuffing lovers. The solution was simple, but one I hadn’t seen before: Instead of settling for one, the Kish family landed on a two-bread compromise. Would this be the secret to the best-ever stuffing recipe? I went into the kitchen to find out.
Get the recipe: Kish Family’s Two-Bread Stuffing
How To Make the Kish Family’s Two-Bread Stuffing
Begin by leaving hearty white sandwich bread out overnight to stale. The next day, sauté finely chopped onions and celery until soft. Add fresh sage and grated garlic to the pan and cook just until fragrant. Transfer the softened vegetables to a mixing bowl and toss with torn pieces of cornbread and staled white bread. Add chopped fresh parsley, salt, and pepper, then stir until well-mixed. Slowly add chicken stock until the breads are evenly moistened. Transfer the mixture into baking dish(es), and bake until heated through and lightly browned on top.
My Honest Review of the Kish Family’s Two-Bread Stuffing Recipe
This stuffing recipe is simple to prepare and delivers on all of the holiday flavor I want from stuffing. The variety of textures that come from combining coarse cornbread and chewy white bread, as well as baking it until the top crisps and the interior is tender and moist, is unparalleled.
I used prepared sweetened cornbread from my grocery store’s bakery department, but you could easily make your own savory or sweet cornbread in advance. While any white bread will do, I used a hearty white sandwich bread and left it out overnight on a wire rack to stale slightly. Kish tears, rather than cuts, the bread so that the bread is craggy and browns nicely. While some the cornbread remains intact in large chunks, expect other bits to crumble, which helps to distribute the cornmeal texture and flavor evenly throughout the stuffing. Yellow onions, celery, sage, and parsley add flavor and texture to the dish, and since they’re all finely chopped, the stuffing holds together nicely (even without an egg) and doesn’t fall apart on your fork.
The sole drawback, if you can call it one, is that this recipe makes a lot of stuffing — enough to fill a pair of 9×13-inch baking dishes. This year, when most of us are expecting a smaller crowd around the holiday table, this recipe simply makes too much. Thankfully, it’s easy to halve the recipe to fill a single baking dish. Alternatively, make the full recipe and split it among nearby family or friends to serve with their holiday meals.
If You’re Making the Kish Family’s Two-Bread Stuffing, a Few Tips
Rating: 9/10
Have you ever made the Kish family’s Two-Bread Stuffing recipe? Tell us what you thought!
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Patty Catalano
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My Mother-in-Law’s Legendary Stuffing Is Worth Fighting For
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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.Leading up to the first Thanksgiving I spent with my now-husband at his childhood home, he only talked about one thing — his mom’s legendary stuffing. The stuffing dates back to his grandfather, who would make it every year before his mom took over the duty. He waxed poetic about how it was always the first thing to go among the many dishes and that the entire family looked forward to it the most.
How I Make My Version of Mother-In-Law’s Stuffing
Marrying into the family meant marrying this stuffing. Seeing as how I grew up on Stovetop stuffing, I had no qualms about that. However, since I develop recipes for a living, I also couldn’t help but make a couple of tiny tweaks to the recipe my mother-in-law scribbled down for me in anticipation of hosting my first Thanksgiving a couple of years ago. Of course, the goal wasn’t to dress it up, but to fine tune it in my own way.
So, I replaced the packaged bread cubes with cubes from a fresh loaf of bread that I let dry out overnight. For seasoning, I reached into my pantry for the only poultry seasoning that matters given my New England roots: Bell’s. This salt-free blend of dried rosemary, oregano, sage, ginger, marjoram, thyme, and pepper was invented in Boston over 150 years ago and is sold in a decidedly retro cardboard box with the image of a turkey stamped on it. While any poultry seasoning can be used, if you can find Bell’s, I do think it tastes more of the holiday than any others I’ve tried.
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Sheela Prakash
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Julia Child Just Taught Me the Secret to Impossibly Creamy Pumpkin Pie
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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.There are a lot of ways to describe a pumpkin pie — spice-filled, custard-y, sweet — but fluffy isn’t usually one of them. So when I saw that Julia Child‘s version is called Aunt Helen’s Fluffy Pumpkin Pie, I was intrigued. Would I enjoy a mousse-like, air-filled pie filling, or would I miss the creamy and dense filling that I’ve grown used to?
But Julia Child taught me how to poach perfect eggs, whip up mayonnaise by hand, and to not be afraid of butter, so I had no doubt she could teach me how to make the best pumpkin pie (and a fluffy one, at that). I headed to the kitchen to see if I was right.
Get the recipe: Julia Child’s Aunt Helen’s Fluffy Pumpkin Pie (you’ll find the recipe towards the end of the article)
How to Make Julia Child’s Fluffy Pumpkin Pie
Julia’s recipe yields two 9-inch pies or one 11-inch pie, so if you’re working with a 9-inch pie dish (the standard size), and you only need one pie, you’ll need to halve the recipe. Luckily, the ingredient amounts make that pretty easy to do. Julia’s recipe doesn’t include instructions for a crust, so start by making it yourself or buying one, then roll it out into your pie plate.
For the filling, you’ll start by separating the egg yolks from the whites. Then you’ll place canned pumpkin, brown and white sugars, salt, molasses, a splash of bourbon or dark rum, cinnamon, ginger, nutmeg, cloves, egg yolks, heavy cream, and whole milk in a stand mixer, blender, or large bowl and mix well until smooth and combined.
Here’s where things get interesting.You’ll whip the egg whites in a bowl with a bit of sugar and salt until stiff peaks form, stir a quarter of the whipped whites into the pumpkin filling, then gently fold in the rest. The filling gets ladled into the unbaked pie shell and baked at 450°F for 10 to 15 minutes until the crust starts to brown. Then the temperature is reduced to 375°F and the pie is baked for another half hour until the filling is set. When the pie is done, rather than removing it from the oven straight away, you’ll turn the oven off but leave the pie inside for another half hour. Julia says this prevents the filling from becoming watery. The pie can then be served warm or cooled completely before slicing.
My Honest Review of Julia Child’s Fluffy Pumpkin Pie
There are a few things about this pie that immediately stood out to me, even before I sliced into it. Julia uses molasses in the filling, which isn’t common, and she also spikes it with bourbon. She also asks you to separate the eggs (and then whip the egg whites) rather than whisking whole eggs into the filling. As I was making the pie, I kept thinking, this thing will have to be delicious for these extra steps to be worth it.
It was. This is a high-effort, high-reward pumpkin pie. To be honest, the flavor of the filling surprised me at first. The molasses and bourbon (or dark rum, if you so choose) are prominent, giving it robust, mildly smoky characteristics. Yet it’s still full of all the classic warm spices — cinnamon, ginger, nutmeg, cloves — so it’s not far off from the classic pumpkin pies you know and love. Each bite is complex, and better than the last.
The texture, though, is really where this pie shines. The added step of whipping the egg whites results in a pumpkin pie that is indeed fluffy. It’s so light, it’s almost soufflé-like. It’s a smart technique I could see applying to other pumpkin pie recipes, in order to make a pie that’s not too dense and heavy after a big meal.
If You’re Making Julia’s Pumpkin Pie, a Few Tips
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Sheela Prakash
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This French Beef Stew Is the Definition of Cozy
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I first made beef bourguignon over a decade ago when I was in culinary school, and back then I made it many times over, as a means of nailing the techniques of searing then stewing the meat, and making a deeply flavorful, well-seasoned sauce. This recipe is inspired by the classic one that I learned in school, but with a few tweaks to make it as straightforward as possible for home cooks. The final result is a flavorful stew of ultra-tender chunks of beef and seared vegetables in a rich, velvety red wine sauce.
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Kelli Foster
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This Classic Green Bean Casserole Is Exactly How You Remember It — Only Better
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Make ahead: Assemble the casserole without the onion topping, cover, and refrigerate up to 1 day ahead. Let the casserole sit at room temperature while the oven heats. Uncover and top with the fried onions. Bake for 30 to 40 minutes, covering the top with aluminum foil in the final 10 minutes if the onions brown too quickly.
Substitutions: 3 (about 15-ounce) cans green beans can be substituted for the fresh green beans. Drain well before adding to the mushroom sauce.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
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Patty Catalano
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My Mom’s Legendary Potato Stuffing Is Worth Fighting Over
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Taylor KocherTaylor is a freelance writer, food blogger, and baker from Eastern Pennsylvania. She loves exploring new cities and has helped teach cooking classes and assisted a private chef. When not working, you’ll probably find her whipping up something sweet in the kitchen or binging Food Network. She currently lives in Los Angeles with her husband and their cat, Nala.
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Taylor Kocher
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4-Ingredient “Thanksgiving Dump Cake” Is the Easiest Dessert You’ll Ever Make
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Simply dump canned (whole berry) cranberry sauce and apple pie filling into a baking dish, sprinkle cake mix on top, dot it with thinly sliced butter, and bake. Everyone at your holiday table will want seconds of the cinnamon-spiced apples and tart cranberries under a buttery crunch of the cobbler-esque topping. Here’s how to make it.
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Patty Catalano
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The Key Technique to Perfecting Crispy French Fries at Home
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Rachel PerlmutterRachel 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.
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Rachel Perlmutter
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Chocolate Babka Is the Best Excuse to Eat Chocolate for Breakfast
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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.
Every time I see a picture of babka, I find myself mesmerized by all of its lovely twists, turns, and swirly patterns. Whether it’s filled with spices and nuts or stuffed with a savory filling, babkas are beautiful yeasted labors of love.
Chocolate babkas are popular for a reason — their dark chocolate filling melts right into a slightly sweet dough and becomes pure magic as it bakes and rises into a soft, pillowy loaf. Babkas may look complicated to make, but their signature pattern is achieved by a simple cutting-and-braiding technique that looks amazing, even if you don’t pull it off perfectly. Here’s how you can make your very own babka at home.
The Main Ingredients You’ll Need for Chocolate Babka
This recipe makes two loaves, so that you can keep one and give the other away — or keep both for yourself!
Here are the ingredients you’ll need.
The Two Things That Take This Chocolate Babka Over the Top
To make this version super delicious, I incorporated two things that I learned from Breads Bakery in New York. The first tip is that, in addition to a spreadable chocolate filling, more chopped-up chocolate should be sprinkled over the filling before the dough is rolled up. This chocolate melts during baking and adds an extra boost of pure chocolaty flavor.
The second tip involves the use of a glaze. A simple sugar syrup is brushed on the top of the babka as soon as it comes out of the oven. This glaze gives it a gorgeous sheen, but also adds a layer of moisture and helps keep the babka from drying out too quickly.
How to Make Chocolate Babka
Babka is beautiful because of the swirls of chocolate running throughout. To get that signature look, roll out the dough, top it with the chocolate filling, and roll it up into a log. Chill the log for 15 minutes, then cut it in half lengthwise. Turn the halves cut-side up — you’ll see lines of chocolate running down the length of the dough.
To braid the babka, cross the halves at the center point to form an “X.” Starting at the center point, twist the two halves toward one end, then repeat with twisting toward the other end. Twisting from the center keeps the dough from stretching out too much and getting too long. As you work, keep the cut-side up as much as possible to evenly distribute the chocolate layers. Once twisted, transfer the babka to the loaf pan, tucking the ends underneath itself — and again, make sure the chocolate layers are close to the top.
Babkas freeze wonderfully well, so just wrap up a cooled loaf in plastic wrap, then wrap again in aluminum foil or place in a plastic zip-top freezer bag. Freeze for up to two months and thaw on the counter for a few hours when you’re ready to eat. If you like your babka toasted, skip using a standard toaster because the chocolate can burn. Place slices on a baking sheet, and toast in a toaster oven or regular oven instead. If you’re feeling extra, turn those slices into an over-the-top French toast!
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Christine Gallary
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