- Bon Appétit Magazine | In The Pantry | Thu, Oct 24, 2013 1:48 PM EDT | Comments
Recipe by Sarah Patterson Scott
apple crisp, some prefer the nuts and oats while others prefer their traditional crumb topping. But even for the most apple-crazed baker, the seemingly simple apple crisp can stump.
Senior food editor Dawn Perry dishes on the top tips for avoiding mushy, too-crunchy crisp and shares the secrets for this cozy fall favorite. And whatever you do, don't forget the ice cream.
1. MYTH: Any Type of Apple Will Work
It's always best to use a mix of apples: our test kitchen recommends using a mix of tart and sweet apples. Some blends we recommend: Pink Lady with Granny Smith; Braeburn with Golden Delicious.
2. MYTH: Skin Doesn't Make a Difference
Apples should always be peeled and cored. Don't skip this step: Leaving the skins on the apples only messes with your crisp's consistency and texture....Read More »
- Good Housekeeping | In The Pantry | Tue, Oct 22, 2013 9:58 AM EDT | CommentsThese melt-in-your-mouth meringues are both crunchy and cloud-light -- and require only five ingredients.
Lemon Meringue Drops
Yields: about 120 cookies
Prep Time: 45 min
Cook Time: 1 hr 30 min
Oven Temp: 200
Related: The 50 Best Low-Calorie Snacks
- 6 large egg whites
- 1/2 teaspoon(s) cream of tartar
- 1/4 teaspoon(s) salt
- 1 cup(s) sugar
- 4 teaspoon(s) freshly grated lemon peel
Related: 25 Easy, Homemade Holiday Food Gifts
1. Preheat oven to 200 degrees F. Line two large cookie sheets with parchment.
2. In medium bowl, with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form. With mixer running, sprinkle in sugar, 2 tablespoons at a time, beating until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted. Gently fold in lemon peel.
3. Spoon meringue into decorating bag fitted with 1/2-inch star tip. Pipe meringue into 1 1/2-inch stars, about 1 inch apart, on prepar...Read More »
- Foodandwine.com | In The Pantry | Tue, Oct 22, 2013 11:43 AM EDT | Comments
By Food & Wine
This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead. More Great Polenta DishesPolenta with Meat Sauce
Polenta with Meat Sauce
4 tablespoons olive oil
1 1/2 pounds mild Italian sausage, casings removed
2 carrots, chopped
1 onion, chopped
4 cloves garlic, minced
1/3 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
3/4 cup canned low-sodium chicken broth or homemade stock
6 tablespoons chopped fresh parsley
1 bay leaf
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
3 tablespoons light cream
4 1/2 cups water
1 1/3 cups coarse or medium cornmeal
3 tablespoons grated Parmesan, plus more for serving
1. In a large deep frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, breaking up the meat with a fork until ...Read More »
- The Daily Meal | In The Pantry | Mon, Oct 21, 2013 2:46 PM EDT | CommentsVegetarian Chili Recipe (pictured)
Beans are an ideal source of Clean-Eating protein and even those who aren't vegetarian love this "meaty" meatless chili recipe. It is still a satisfying version of chili without losing out on hearty flavor. Use leftovers in a wrap for lunch the next day.
Click Here to see the Vegetarian Chili Recipe
Here's a really delicious take on ramen of the vegetarian variety! This is served as part of a special menu late nights Thursday through Saturday at Uni Restaurant in Boston, and is part of a "Japanese izakaya" menu that also features pork buns and fried chicken.
Click Here to see the Vegetarian Ramen Recipe
Let's face it, you can put literally anything in enchiladas and they'll still be delicious. Meat, vegetables, beans, who cares? As long as it's smothered in tasty enchilada sauce and melty cheese, it'll taste good. This enchilada recipe is vegetarian-friendly, but good enough to please anyone. Well, except vegans. (If yo...Read More »
- Fri, Oct 18, 2013 4:17 PM EDT | CommentsDanielle Walsh
Everyone knows that garlic wards off vampires and that spilling salt is terrible luck. But did you know that you should never cut a banana with a knife? And speaking of knives, did you know that you should never give a knife to a friend? If you're constantly in the kitchen, you should probably consider these 21 superstitions so you don't end up unmarried, childless, friendless, or worse.
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10 Snacks You Thought Were Healthy But Really Aren't
Your New Favorite Chocolate Chip Cookie
The Best NEW Restaurants in America
25 Quick and Easy School Lunches to Pack for Your Kids
Do you wash your chef's knives in the dishwasher?