- Mon, Oct 7, 2013 1:59 PM EDT | CommentsA friend driving through town from Oregon stopped by for the night a few weeks back. Just before leaving, she pulled from her car a golden jar of raw, locally raised honey and my heart skipped a beat. Honey, nature's natural sweetener, is beautiful. It lends mild, earthy sweetness to just about everything from entrees to desserts, and is even the sweetener of choice for sugar-avoiding Paleo eaters. And it's no wonder why - honey is filled with nutrients and flavor, a win-win for anyone looking to make every bite worthwhile. Try these 7 recipes and discover gorgeous, new ways to drizzle, bake, and cook with honey. You'll be so glad you did. - By Brooke McLay
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- Good Housekeeping | In The Pantry | Mon, Oct 7, 2013 11:28 AM EDT | CommentsNow that fall's officially here, we're craving warm roasts and comforting stews-but not the flavorless or overcooked kind. By avoiding the following mistakes while using your slow cooker, you can say goodbye to sub-par dinners and hello to the best-tasting stews around, just in time for the chillier weather.
Don't make these mistakes with your crockpot.
1. Neglecting to brown meats
Browning meats in a skillet (or in the slow cooker's insert if it's stovetop safe) before programming the cook time will give your braise or stew heartier flavor.
Related: Enjoy Delicious Dinners on a Dime
2. Removing the lid during use
When slow cookers lose heat it takes them a long time to gain it back. Don't remove the lid until you have to.
3. Always using the same temperature and time settingsRelated: Mac-n-Cheese Recipes for Grown Ups
Your kitchen might not be a chemistry lab but a little experimentation may be necessary to get the best results. Try out a few combinations of temperature setting and cooking time to get it just right.
4. Not su...Read More »
- Mon, Oct 7, 2013 2:00 PM EDT | CommentsI usually keep my freezer stocked with an assortment of frozen vegetables. Though I usually buy most of our everyday vegetables fresh, I use the frozen variety for all sorts of things. Frozen broccoli, for example, makes a terrific base for soup. Sometimes I even just steam it with a little butter for dinner. Frozen artichoke hearts are the key ingredient to my favorite lasagna, and frozen corn is my go-to for chowder when the fall chill sets in. The best part is that if your freezer is stocked with a few essentials like frozen peas or spinach, you can easily build a meal around them. They are healthy, inexpensive and always add a welcome dose of green. Here are some of my favorite dinners that call for frozen vegetables. They are super easy, so grab a bag from the freezer and whip one of these up for dinner tonight! Click through for 7 delicious dinners made with a bag of frozen veggies! -By Kelsey Banfield
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- Everyday Food | In The Pantry | Mon, Oct 7, 2013 1:11 PM EDT | Comments"If you didn't have a go-to pasta dish to take you through fall, you do now! Today, I'm combining a few basic ingredients -- nutty chickpeas, tender kale, and spicy sausage -- with short orecchiette pasta to create a textured and flavorful dish. Believe me when I say that this recipe is a keeper and couldn't be easier!"
- Everyday Food's Sarah Carey
Chickpea, Sausage, and Kale Pasta
1/2 pound short pasta
3/4 pound Italian sausage meat
1 tablespoon olive oil, plus more for drizzling
2 tablespoons minced garlic
1 can (15.5 ounces) rinsed and drained chickpeas
5 cups ribbed and shredded kale
1/2 cup grated Parmesan
Salt and pepper
Lemon juice, for drizzling
1. Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add chickpeas and cook 3 minutes. Add kale and w...Read More »
- In The Pantry | In The Pantry | Wed, Oct 9, 2013 5:19 PM EDT | Comments
...Read More »
This week on In the Pantry, Aida Mollenkamp shares her favorite recipe for Rice Krispies Squares, including her secret for giving these easy, decadent treats an extra boost of marshmallow goodness. Mollenkamp recommends that you use the stovetop instead of the microwave for melting the butter and marshmallows. The stovetop allows for more control and an even melt. Use miniature marshmallows, as large marshmallows take longer to melt. When serving up these yummy treats, Mollenkamp likes to make them extra tall, so she prepares them in an 8-by-8-inch baking dish. But if you like thinner treats, prepare them in a traditional 9-by-13-inch baking dish.
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Extra-Marshmallowy Rice Krispies Squares
6 tablespoons butter, plus additional for coating the baking dish
10 cups miniature marshmallows
8 cups Rice Krispies cereal
Line an 8-by-8-inch baking dish with parchment paper and lightly coat it with butter. Heat a large skillet over medium-lo