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Fall is all about hearty soups and stews, meaty roasts, warm drinks, and all the apple desserts. And there’s no easier way to make these seasonal favorites happen than by using your slow cooker. While it has a place in the kitchen all year long, the slow cooker does some of its best work throughout the fall. Don’t let the season pass you by without making these 10 favorites.
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High-intensity interval training (HIIT) was the number one fitness trend of 2017 (according to the American College of Sports Medicine). Over a year later HIIT seems to be as popular as ever, reducing low-intensity, steady/sustained state training (LISS) to a mere inconvenience. Is HIIT better than LISS? Let’s find out.
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You know how the saying goes: If it’s not broken, don’t fix it. And that seems to be the philosophy that Costco has stuck to when it comes to its pumpkin pie. The recipe for the pie has remained unchanged since 1987. Costco’s pumpkin pie is so beloved, the big-box grocery chain sells millions of them every year.
This obsession makes a ton of sense. Why bake for the holidays when you can buy a pie for every holiday party you’re attending in one shopping trip? According to Market Insider, in 2015 Costco sold 5 million pumpkin pies, which is all the more impressive given that the pies are only available for four months, from September to December.
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Of all the people that I thought would become a social media superstar in 2018, Jennifer Garner was not among them. And yet here we are. This is the year that Garner stole our hearts on Instagram, and proved that the world would be a better place if she had her own cooking show. After all, she’s probably picked up a few tricks from her best friend, Ina Garten. In fact, Garner already has a cooking show of sorts, which she features on her Instagram page, cheekily titled “Pretend Cooking Show.”
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Dinner decisions get doubly fraught come November. Time is in a crunch, but the dreary weather demands comfort food. The impending holiday season and its accompanying endless buffets and stacks of superlative sweets call for an eye toward healthfulness, but the cravings cry for heartiness.
But every once in a while, we come across a dish that fits perfectly for a late-fall evening. This one is full of quinoa, cheese, and broccoli — and it cooks in a single pot to boot. This cheesy chicken and broccoli takes the idea of comforting casseroles and turns it into an easy dinner that’s everything we could ever want for a November night.
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When you order pasta at a fancy restaurant, chances are it’ll come to you plated perfectly — swirled in a little mountain of noodles, basically tailor-made for Instagram. But how do restaurants do this? Long pasta can be tricky to work with without sauce splashing all over the rim or errant noodles escaping.
Turns out there’s an easy way to avoid all of that if you follow a simple (and smart!) method. And I was reminded of it when I was watching chefs compete in a pasta competition in Milan — because that method is also what I do when I’m food styling recipes for work. All you need are two kitchen tools that you probably already have.
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Nothing turns a happy chef into a frazzled one like searching through drawers or disassembling the kitchen to dig out the necessary tools. Don’t let this be you at Thanksgiving. For a smoothly running kitchen — and, more importantly, a smiling cook — eliminate everything that doesn’t need to be in your kitchen before the big day.
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My family always hosts Thanksgiving, which gives us the chance, once a year, to flaunt our best techniques and our tastiest, over-the-top dishes. But it’s often the simplest dish on the table that everyone goes back for seconds of. Over time, I’ve learned that using more ingredients does not always equate to a better-tasting or more impressive dish. In fact, it’s quite the opposite.
Out of all the dishes on the table, stuffing is the one you likely don’t make any other time of year. It literally tastes like Thanksgiving, and the holiday isn’t complete without it. This five-ingredient recipe results in the classic, nostalgic stuffing you crave — one step up from a box of Stove Top, but just as easy to make.
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As Thanksgiving approaches, so does the instinct to decorate your dining room table — at least, it does for me. I love getting out my wedding china and the good silverware and thinking of a new way to style everything so that it all looks different from years past. Last year, that meant doing a centerpiece made with greenery from my backyard garden and a mix of brass candlesticks in different shapes. And almost every year, I tweak the color scheme to reflect my favorite hues of the moment.
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What’s going on your Thanksgiving dessert table this year? From coast to coast it seems there is always a requisite pumpkin pie (mine has fresh ginger and a graham cracker crust). Pecan and mince pies are also required in some gatherings. But after those staunch traditions come the corner desserts, the one or two wild cards squeezed in between pies for post-dessert nibbles, or to satisfy those who will just never love pumpkin pie. These are often the most interesting desserts on the holiday table — Aunt Sue’s bourbon balls, the Canadian cousins’ Nanaimo bars, Mom’s cranberry cake.
These fill-in desserts are some of my favorites on the holiday table, so that’s what we’re talking about today.
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