John Cox

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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.

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A Food Lover's Kitchen

10 Make-Ahead Thanksgiving Appetizers That Free Up Your Kitchen

A roundup of ten Thanksgiving appetizers that can be prepped a day or more ahead, so the host isn't stuck in the kitchen while the turkey and sides cook. The lineup leans on bacon, cream cheese, and holiday flavors: two cheeseball variations (bacon, and pumpkin-shaped), sausage-and-stuffing meatballs with cranberry dip, pumpkin-rosemary puff pastry bites, turkey-cranberry roll-ups, sage-seasoned deviled eggs piped like pumpkins, caramelized French onion dip, baked brie with fig jam and candied walnuts, bacon-stuffed celery, and mushroom crescent roll bites. Each entry is a short blurb linking out to a full recipe.

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Food & Wine

The Secret to These Golden, Crispy-Edged Biscuits Is a Pool of Melted Butter

This is a Food & Wine recipe for "butter swim" biscuits, which skip the rolling, folding, and cutting. You grate a little cold butter into a wet one-bowl dough, spread it into a baking dish of melted butter, and cut it into squares in the pan. The butter pooling around the dough gives crisp, deeply golden edges and soft, fluffy centers, and a spoonful of sugar balances the buttermilk tang and helps browning. It also covers freezing (up to three months), a whole-milk-plus-lemon-juice substitute for buttermilk, and test kitchen tips: chill the butter before grating, keep the buttermilk cold, and don't add flour to the intentionally sticky dough.

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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.

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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.

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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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Bon Appétit

Bourbon Caramel Apple Pie Recipe | Bon Appétit

A caramel apple pie recipe with a lattice top, built on a cream cheese and butter dough that gets two rounds of rolling and folding for flakiness and can be frozen a month ahead. The filling is Honeycrisp apples cooked down in a deep amber caramel spiked with bourbon, lemon zest, and cinnamon, then thickened with cornstarch and cream and chilled before assembly. The lattice strips are coated in sugar before cutting, and the pie bakes in two stages (375° then 350°) and must cool at least four hours before slicing.

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Bon Appétit

A Diwali Menu That’s Full of Joy (and Sticky Chicken Wings) | Bon Appétit

A personal essay and menu for hosting Diwali, in which the writer recalls the women of her family leading Navratri and Diwali with abundant food and open-door hospitality, then explains how she recreates that for her chosen family in New York. She favors make-ahead dishes so she can enjoy her own party, and the five recipes she recommends are Japanese sweet potato chaat, tamarind-glazed grilled chicken wings, a make-ahead chicken kari, a creamy mushroom and green bean masala, and a brûléed kheer served with mango sorbet.

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Allrecipes

Pumpkin Chocolate Dessert Cake Recipe

A pumpkin chocolate bundt cake recipe from a reader-submitted collection, built on cocoa, pumpkin purée, pumpkin pie spice, and applesauce for moisture, then baked about 40 minutes in a 9-inch fluted pan. What sets it apart from other pumpkin-chocolate cakes is the glaze: a boiled brown sugar, butter, and heavy cream mixture whisked with confectioners' sugar and poured over the warm, unmolded cake, where it sets into a firm, sweet coating. It yields 12 servings at about 613 calories each, and it has 136 reviews and 226 home cooks who have made it.

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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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