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Allrecipes

I Tried Lucille Ball’s Favorite Chicken Dinner—Now It’s Mine, Too

Allrecipes dietitian Sara Haas tests Lucille Ball's one-pan chicken sauté with mushrooms and artichokes, a recipe she found in a Reddit thread, and reports it's tender, rich-sauced, nearly foolproof, and a hit with her family over egg noodles. Because the original method is vague, she adapts it: after browning and dredging the chicken, she finishes it covered in a 425°F oven with a bit of water (about 20 minutes), returns the pan juices to the vegetables and wine to build the sauce, and brightens it with lemon juice or white wine vinegar. The result is a roughly 30-minute dinner that tastes like it cooked far longer.

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The Pioneer Woman

10 Best Grilled Cheese Recipes That Are Ooey, Gooey Perfection

A Pioneer Woman roundup of ten grilled cheese variations, from an air fryer version and Ree Drummond's crispy double-cheese method (cheese on the outside of the bread too) to a loaded one with potato chips, bacon, and raspberry jam. It also stretches the category to cousins like the patty melt, croque monsieur, Monte Cristo, and a caprese panini, plus an Irish version with Irish cheddar and mustard. Each entry is a short blurb linking to a full recipe, so it's useful as a menu of ideas rather than as instructions.

Permalink recipescookingcheesesandwiches

Eating Bird Food

These Roasted White Sweet Potatoes Deserve a Spot on Your Dinner Plate

A recipe for oven-roasted white-fleshed sweet potatoes (Hannah, O'Henry, Murasaki) cut into 1-inch cubes, tossed with olive oil and a savory blend of paprika, garlic, onion, cumin, and oregano, then roasted at 425°F for about 25-30 minutes until crisp-edged and tender. It explains how white varieties differ from orange ones (firmer, drier, milder and nuttier) and how to spot them at the store, and it covers the keys to browning: even cuts, dry potatoes, and an uncrowded pan. Also included are serving ideas like breakfast and lunch bowls, fridge storage for 4-5 days with oven reheating, and the option to substitute orange sweet potatoes.

Permalink recipescookingvegetable

Food & Wine

Chefs Agree on This One Rule for Next-Level Mac and Cheese

Chefs interviewed for this Food & Wine piece agree that great mac and cheese needs a blend: a smooth, mild melter as the base (young cheddar, Monterey Jack, young Mahón or Gouda, mozzarella, Gruyère) accented with something sharper or more aged like sharp cheddar, Idiazábal, or Parmesan. Aged extra-sharp cheddars are warned against because they melt poorly, and each chef's ratio is given, such as Reed's 2:1:½ of sharp cheddar, Gruyère, and Parmesan or blue cheese, and Schumaker's Parmesan-heavy base. It closes with practical tips: grate your own cheese, undercook the pasta by a minute, try sauce-catching shapes like lumaconi, and add extras like gochujang, pesto, or smoked proteins.

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Allrecipes

The 21 Recipes We Can’t Wait To Make This November

A November recipe roundup from Allrecipes that deliberately skips Thanksgiving centerpieces to cover the other 29 days of the month, with about twenty easy ideas for busy, dark-evening cooking. It mixes weeknight dinners (baked Dijon salmon in under 30 minutes, skillet French onion chicken, Turkish turkey chili pasta, slow cooker busy day soup), sides (honey balsamic carrots, Parmesan sweet potatoes, smashed Brussels sprouts, big-batch slow cooker mac and cheese), and fall treats like pumpkin cream cheese bread, no-bake pretzel bars, cardamom-espresso cookies, and an apple cider spritz. It also includes a few leftover-minded ideas, such as cranberry sauce muffins, for after the holiday.

Permalink recipescookingbaking

Bon Appétit

Japanese Sweet Potato Chaat

A recipe pairing from Rachel Gurjar: a cilantro-mint green chutney built on green chiles, lime, cumin, sugar, and chaat masala, which doubles as a pani puri base (add 1½ cups of water and strain) or becomes a creamy dip when mixed with yogurt or sour cream. The second dish is a chaat-inspired appetizer of Japanese sweet potatoes, slow-roasted flesh-side down until custard-soft with crisp, unpeeled skins, then topped with the chutney, tamarind concentrate (choose a brand without citric acid), onions, tomatoes, and cilantro.

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NYT Cooking

Senate Bean Soup Recipe

A recipe for navy bean and smoked ham hock soup, simmered for about an hour and a half with onion, garlic, carrots, smoked paprika and thyme. A mashed potato and a splash of cider vinegar at the end thicken and brighten it, and a shortcut version uses canned beans and chopped ham. The reader comments are the distinctive part: one gives detailed soaking instructions, another notes the dish's Senate Bean Soup lineage and Michigan navy beans, and a third argues the original two-pound, no-frills version is better and that soaking is unnecessary.

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NYT Cooking

Coconut Chicken Curry Recipe

This is a recipe for a Cantonese-style chicken curry, in which marinated chicken thighs (paprika, turmeric, salt) are simmered in a pot with slowly cooked onions and garlic, coconut milk, fish sauce, and a little water. Madras curry powder and cayenne go in at the end, and it's served over rice or noodles with cilantro and lime after resting 20 minutes. The reader comments are much of the value: one cook found it bland as written and rebuilt it with extra garlic, ginger, red curry paste, lime zest, and stock. Others debated listing ingredient amounts inline with the steps and wanted onions measured by weight rather than size.

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NYT Cooking

Mushroom Bourguignon Recipe

This is a vegetarian take on boeuf bourguignon built on two pounds of mixed mushrooms, browned in batches and then simmered with pearl onions, leeks, carrots, tomato paste, red wine, broth and a splash of tamari for depth. It's finished with crisped chanterelles or oyster mushrooms and smoked paprika, and served over polenta, egg noodles or mashed potatoes. The reader notes add useful shortcuts: frozen pearl onions to skip the peeling, dried mushrooms for extra savoriness, and roasting the mushrooms first and then braising the stew in a 350-degree oven for an hour to concentrate flavor with less stove time. One cook said the vegetable-broth version tasted convincingly like it had beef in it.

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NYT Cooking

Pumpkin Crumb Cake Recipe

This is a recipe page for a pumpkin streusel cake: a brown-sugar, pumpkin-spice batter topped with crumbly streusel and an optional milk glaze, with a homemade spice blend included. What sets it apart is the reader comments below the recipe, which debate doneness (one cook swaps the toothpick test for an instant thermometer, pulling the cake at 205°F), suggest adjusting the pumpkin and oil for more flavor, and note how it behaves in a 9x13 pan.

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thechefdojo.com

Ultimate list of Japanese Vegetable Cutting Techniques | The Chef Dojo

A reference guide cataloging Japanese vegetable-cutting terminology, organized into basic, intermediate, and advanced tiers, from everyday shapes like wa-giri (round slices) and mijin-giri (fine mince) through julienne-style hoso-giri and sen-giri, up to showpiece techniques like katsura-muki (rotary peeling) and decorative kazari-kiri. Each cut is tied to typical vegetables and dishes it suits (stews, stir-fries, hot pot, garnishes), with step-by-step instructions and notes on why certain shapes cook or absorb flavor better. Worth keeping as a practical glossary/cheat sheet for matching a named cut to its technique and use case rather than memorizing everything at once.

Permalink cookingjapaneseknife skills

10best.usatoday.com

Improve your home cooking with these 10 (mostly free) online classes

This article rounds up ten largely free online resources to help home cooks build skills, diversify meals and learn both fundamentals and advanced techniques. Recommendations include scholarly and free course aggregators like [[Open Culture]] (featuring [[Michael Pollan]] and [[MIT]] classes), chef-led sessions such as [[Massimo Bottura]]’s Instagram "Kitchen Quarantine", beginner-focused curricula from [[Kitchn]], technique glossaries from [[BBC Food]], subscription recipe libraries like [[New York Times Cooking]], and paid-but-trial-offering schools including [[Christopher Kimball's Milk Street]] and [[America's Test Kitchen]], as well as video-driven platforms like [[Tastemade]] and interactive offerings from [[Food Network]] and extension programs such as [[Texas A&M Dinner Tonight]]. The write-up explains who each resource suits — novices, improvisers or advanced cooks — and highlights free trials, live classes and the range of cuisines and topics available.

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www.seriouseats.com

How to Make Fermented Hot Sauce

Tim Chin explains how to make nuanced, shelf-stable [[fermented hot sauce]] at home by walking through ingredient selection, preparation, fermentation methods, and food-safety considerations. He contrasts vinegar-based sauces with fermented approaches like [[Sriracha]] and [[Tabasco]], emphasizing fermentation’s ability to transform heat into layered sour, funky, and fruity esters through lactic acid bacteria activity. The guide details choosing and prepping [[chile peppers]] (fresh vs dried, skin and wall thickness, seeds and membranes), balancing heat with fruits or vegetables, and whether to use a salt [[brine]], a chopped mash, or a hybrid. Practical techniques include packing vessels, using an [[airlock]] to exclude oxygen, recommended salt concentrations and temperatures, monitoring pH or taste, aging options, and final processing and storage for consistent, flavorful sauces. He also explains capsaicin behavior in fat, acid, and alcohol and recommends tasting peppers before fermenting.

Permalink foodrecipescookingfermentation

Eater

Why Chefs Love Cooking on Stainless Steel | Eater

Stainless steel cookware is experiencing renewed popularity among home cooks after years of nonstick dominance, driven by consumers seeking durable, long-lasting investments rather than quick fixes. Professional chefs champion stainless steel for its reliability, even heating, and ability to create a natural nonstick surface through proper technique (the Leidenfrost effect), along with its durability—it won't scratch, react with acidic foods, or degrade like nonstick coatings do. As cost-of-living pressures mount and people grow skeptical of nonstick pans that eventually lose effectiveness, stainless steel's potential to last decades with proper care makes it an increasingly attractive option for both home and professional kitchens.

Permalink cookingkitchenadvice

mela.recipes

Mela

Mela is a recipe management app that collects recipes from multiple sources—websites, recipe blogs via RSS feeds, and printed books via text recognition—into a centralized personal collection synced across Apple devices via iCloud. Beyond storage, it offers practical cooking features including an in-app browser with live recipe detection, a full-screen cook mode with timers and ingredient checkoffs, meal planning via calendar integration, and grocery list management. All data stays private on the user's iCloud account with no third-party services involved.

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