To find the most decadent mac and cheese recipe, we went to the experts at Murray's Cheese in New York City. They serve a version of this at their Mac & Cheese Bar, but it's easy enough to make at home and will feed an army! Grating your own cheese will result in a smoother, creamier texture than the pre-grated cheese you can buy at the grocery store. Trust us, it's worth it. Feel free to toss in your favorite add-ins like scallions, bacon or even these unexpected ingredients that go great with mac and cheese.
Even though it's egg-centric, shakshuka is a great dish to serve for breakfast, lunch or dinner. If serving for breakfast and you want to prep the night before, make the tomato mixture and refrigerate. When ready to serve, heat in a large skillet before layering on Swiss chard and cracking the eggs on top.Recipe from chef Einat Admony and courtesy of Handsome Brook Farms.
Split pea soup is the perfect budget-friendly soup to melt your winter blues away! This recipe is so simple and delicious. If you don't have an emulsion blender...get one! Just kidding, feel free to use a regular blender, it works just as well!25 Slow-Cooker Soups and Stews for Winter
This Indonesian recipe, known as rendang, is from Angin Mamiri Restaurant in Chicago. It's delicious served with sticky white rice. Look for salam leaf and galangal, a ginger-like rhizome, in Southeast Asian grocery stores. For a milder result, use fewer chilies or use paprika instead. —Colleen Sen, Chicago TribuneThis recipe was originally published in the Chicago Tribune.
After the Thanksgiving turkey has been picked clean, the bird has one last use in the kitchen: use the bones to make a hearty stock to serve as the foundation of a delicious homemade soup. Red lentil soup, with cumin and coriander, is delicious when made with turkey stock. This recipe is by Linda Giuca and Christopher Prosperi, and was originally published in the Hartford Courant.
Creole sauce is a hallmark of New Orleans cooking and takes time and a bit of technique to get right. It’s usually mixed with shrimp and served over rice for shrimp Creole, but it can be used to braise anything from green beans to wild game. A good homemade stock and well-made brown roux are essential. Okra isn’t traditional, but I like to add a cupful in with the sautéed vegetables for flavor and thickening. The good news is, except for the final step of sautéing the protein or vegetables, it can be made ahead of time and refrigerated for up to a week or frozen. Once you have this base, you can go in infinite directions.With a quart of Creole Mother Sauce in the refrigerator, a company-worthy dinner is only minutes away. Heat up the sauce while you cook the rice, toss a salad, and heat a loaf of bread. You can simply drop the shrimp into the simmering sauce, but I like to season the shrimp separately and give them a quick sauté to add a little more caramelization.This recipe originally appeared in GW Fins' book, "The Deep End of Flavor," and is reproduced here with permission from Gibbs Smith Publishing.
This simple beef stroganoff recipe is a twist on the classic. It can be made in a slow-cooker for busy family nights when you just want something quick, easy, and filling.For 50 Essential Slow Cooker Recipes, click here.
A delicious stew you can make using a slow cooker. Let the lamb simmer with fresh vegetables and herbs and have it ready for you to eat after a long day at work.This recipe is by Leah Eskin and was originally published in The Chicago Tribune.
A tagine is a point-topped clay or ceramic pot used in Moroccan cooking. Whether you cook this recipe in one, or cook it in a saucepan and served in one, it's still called chicken tagine. In the savory/sweet tradition, this version of chicken tagine pairs chicken with sweet potato. It's deliciously sticky with apricots, bright with ginger and spiced with cayenne.This recipe is by Leah Eskin and was originally published in the Chicago Tribune.
If the idea of eating whole garlic cloves turns you off, you’ve nothing to fear here. As they braise in the pot with the other aromatic vegetables, the cloves give up all their garlicky goodness to the rich chicken jus. What’s left is a handful of sweet, jam-y morsels that are particularly delicious slathered on the juicy meat or mashed into the sauce.