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Tastier Thanksgiving Stuffing
Until you’ve had truly delicious bread stuffing, you might wonder why many of us consider it an essential layer of our Thanksgiving leftover sandwiches. When cooked just right, the stuffing on your holiday table will be so tasty that you’ll give it a prominent spot on your plate during dinner and beyond. A beautifully browned turkey may take center stage, but stuffing with crusty edges, plenty of aromatics, and a few choice add-ins will have everyone going back for more. Start with Good Bread Pieces of stuffing bread will soak up aromatics, butter, and all the other ingredients in your stuffing, but they also make up the bulk of the…
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Chocolate Peanut Butter Bark
Of all the classic candy combinations, chocolate and peanut butter may be my favorite, and I judge this by how often I swipe a piece of this bark when it’s out on my counter. I also judge it by how often I taste the ingredients while I’m making it. If tending a pool of glossy melted chocolate is not for you, then you might not find any enjoyment in whipping up this recipe. Otherwise, swirling these companions together could become one of your favorite candy making (and sampling) activities too. Ingredients 8 ounces chopped dark chocolate (semi-sweet or bittersweet) ⅓ cup peanut butter chips ¼ cup natural creamy peanut butter…
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Pumpkin Butter Dessert Wontons
Even though the weather may let us go pumpkin picking in our shorts, we are squarely in autumn, and menus everywhere are celebrating the season with pumpkin spice items ranging from chai to doughnuts. At home, the menu has become pretty pumpkin-filled as well. This weekend I used homemade pumpkin butter to make dessert wontons that turned out so deliciously I just had to share them with you Quite a few of my loved ones look forward to pumpkin dishes but pass on ones with a heavy dose of pie spices, so I tend to use just enough to bring out the natural flavor of the star ingredient. Adding some…
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Chicken Meatballs with Wilted Greens and Bacon
Whether you grew up eating Italian meatballs simmered in a slow-cooked tomato sauce or the smaller Swedish style ones served with a rich gravy, you know how perfectly those dishes warm us from the inside out. These baked chicken meatballs with wilted greens and bacon are equally warming. I would say they are closer to Italian style with their ample amounts of garlic, Parmesan cheese, and parsley, a trinity certainly deserving of a name in the same way that carrot, onion, and celery collectively earned the term mirepoix. Made with ground chicken, baked, then tossed with wilted greens and crispy bits of bacon, these meatballs are best served with a…
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Broccolini in Sweet and Sour Sauce
While its name suggests that it’s a diminutive form of a common vegetable, broccolini is a hybrid of broccoli and the Chinese vegetable gai lan. With longer stalks and smaller florets, broccolini takes a more delicate shape on the dinner plate than broccoli, yet has a robust flavor that stands up well to a sweet and sour sauce with a bit of spiciness. On its own, this recipe makes a hearty vegetarian dish, and when served as a side, it never seems like an afterthought. In place of the refined sugar and ketchup that often make their way into sweet and sour sauce, I rely on honey, tamarind, tomato paste,…
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