• Gluten Free Recipes That Taste GoodGluten Free Recipes That Taste GoodFiguring out what to cook is hard enough for most people, but what if you're one of more than 2 million Americans who live with celiac disease? The possibilities may seem even more limited.

    And chances are, you aren't just cooking for yourself - you're cooking for friends and family, too. That's why we've put together a list of 20 celiac-friendly recipes from a few people who have been living with the disease and cooking gluten-free successfully not only for themselves, but also for others who might not necessarily need to eat gluten-free.

    So the recipes we've compiled here aren't just gluten-free versions of foods on the "don't touch" list, like pizza, pasta, and sandwiches (which generally require some sort of wheat product). Instead, these recipes take a ground-up approach, meaning instead of replacing the problem ingredient - wheat, rye, or barley product - with some obscure substitute, which sometimes leads to less than stellar results (ever had slimy gluten-free bread before?),

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  • The Ultimate Halloween Dessert: Chocolate Haunted Forest CakeBy Woman's Day Kitchen

    Don't be scared! These woods have critters and crawlies aplenty, but they're all as sweet as can be. And easy to make with surprising supermarket finds. Photo by Steve Giralt; Prop styling by Megan Hedgpeth.

    Related: Discover 8 calming foods that ease stress.

    Serves: 24
    Prep Time: 20 min
    Total Time: 1 hr
    Oven Temp: 350

    Canola oil, for the pan
    4 cup(s) all-purpose flour
    1 cup(s) unsweetened cocoa powder, not Dutch-processed, sifted
    2 teaspoon(s) baking powder
    1 teaspoon(s) baking soda
    1/2 teaspoon(s) kosher salt
    2 stick(s) (1 cup) unsalted butter, at room temperature
    1 1/2 cup(s) granulated sugar
    1 cup(s) packed light brown sugar
    2 teaspoon(s) pure vanilla extract
    4 large eggs
    1 cup(s) buttermilk
    2/3 cup(s) brewed coffee, at room temperature

    Chocolate Buttercream
    4 ounce(s) bittersweet chocolate, chopped
    1 cup(s) (2 sticks) unsalted butter, at room temperature
    1 package(s) (1-pound) confectioners' sugar
    1 tablespoon(s) pure

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  • Jalepeno Mac and CheeseJalepeno Mac and CheeseThere's nothing quite like pasta swimming in a gooey, bubbly sea of cheeses to wet one's appetite on a cold, cloudy day. Or a bright and sunny day, for that matter. Mac and cheese is the preferred method of delivery of fats, carbs, cholesterol, and salt for many, and there's nothing wrong with that. In fact, it's downright delicious. It's honest and comforting, familiar yet frequently sought-after - many yearn for that perfect bite of pasta to take them back to childhood.

    There's always the easy way out - mac and cheese out of the box - but sometimes going the extra mile and taking the homemade route is worthwhile. Not that anyone is going to be forced to make béchamel sauce - that would be the obvious take, anyway. Instead, we offer some interesting interpretations on this perennial comfort food.

    "World's Best" Mac and Cheese

    The best part about this mac and cheese recipe is that it can be made ahead and frozen - just be sure to use a freezer-to-oven-safe pan and increase the baking

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  • Chili-Corn Chip Pie

    John Autry
    This recipe is a healthy version of Fritos Chili Pie. Often served from concession stands at fairs, festivals, and sporting events, this crowd-pleaser usually involves splitting the bag of chips open, ladling chili into the bag, and then topping with cheese, onions, and other garnishes.

    Yield: Serves 4

    Total: 40 Minutes

    Read Reviews

    Nutritional Information


    Cooking spray

    1 pound ground sirloin

    1 1/4 cups chopped onion

    6 garlic cloves, minced

    1/2 teaspoon ground cumin

    1/2 teaspoon ground red pepper

    1/8 teaspoon kosher salt

    1 tablespoon no-salt-added tomato paste

    1 cup fat-free, lower-sodium beef broth

    1/3 cup water

    1 (10-ounce) can diced tomatoes and green chiles, undrained

    4 ounces lightly salted corn chips (such as Fritos)

    1/3 cup (1 1/2 ounces) shredded sharp cheddar cheese

    1/4 cup fat-free sour cream

    1/2 cup diagonally sliced green onion tops


    1. Heat a large skillet over medium-high

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  • Salsa Verde Corn Chip PieCorn chips are making a comeback. Instead of having them as a snack, save those salty, addictive corn chips for a flavorful, crowd-friendly meal. And this isn't just for game night-you can make this Texas Friday-night-football favorite for supper any night of the week.

    Salsa Verde Corn Chip Pie


    2 cups frozen whole kernel yellow corn, thawed
    5 teaspoons olive oil, divided
    1 (9-oz.) package garlic pork sausage links, casings removed
    1 medium-size sweet onion, chopped
    2 teaspoons chili powder
    1 teaspoon ground cumin
    2 (4.5-oz.) cans chopped green chiles
    1 (16-oz.) can navy beans, drained and rinsed
    2 tablespoons fresh lime juice
    6 cups original corn chips
    1 cup (4 oz.) shredded pepper Jack cheese
    Toppings: cilantro, radishes, avocado

    See More: Fan-Favorite Game-Day Dishes


    1. Sauté corn in 3 tsp. hot olive oil in a large skillet over medium heat 3 to 4 minutes or until corn begins to char. Remove corn from skillet.


    Read More »from Game-Day Dinner is in the Bag!
  • Lighten up! Replace the filling's granulated sugar with 1/4 cup brown sugar and 2 tablespoons honey, and sub in low-fat Cheddar. Total savings? 72 calories and 8 grams of fat per serving.

    • 2 3/4 cup(s) All-Purpose Flour, plus more for work surface
    • 1/2 cup(s) sugar, plus 2 tablespoons
    • 2 tablespoon(s) sugar
    • 1/2 teaspoon(s) salt
    • 8 ounce(s) (about 2 cups) Sharp Cheddar Cheese, shredded
    • 1 1/2 stick(s) Butter, cold and cut into small pieces
    • 1 teaspoon(s) ground cinnamon
    • 4 Granny Smith apples, peeled, cored, and thinly sliced
    • 1 large egg, beaten with 1 tablespoon water

    Plus: 49 Kid-Friendly Family Recipes »


    1. In a food processor, pulse 2 1/2 cups flour, 2 tablespoons sugar, and salt to combine. Add cheese and pulse to coat. Add butter and pulse until the mixture resembles coarse meal. Add 1/3 to 1/2 cup cold water, 1 tablespoon at a time, until dough begins to come together. Transfer dough to a floured surface and

    Read More »from A Classic Apple Pie Recipe with a Surprising Twist
  • Dive into apple season with apple oven cake, pie, crisp, galette, muffins, applesauce, salads, and more.

    Works as a breakfast dish or dessertWorks as a breakfast dish or dessert
    Apple Oven Cake

    This pancake-like cake is great for after dinner or as a breakfast treat. And it comes together in less than 30 minutes.

    Yield: Serves 6
    Total: 30 Minutes

    3 tablespoons butter
    1/4 cup packed light brown sugar
    1/8 teaspoon cinnamon
    1 sweet apple such as Fuji, peeled and sliced
    3 large eggs
    1/4 teaspoon salt
    1/2 cup flour
    1/2 cup milk
    1 tablespoon fresh lemon juice
    1 tablespoon powdered sugar

    1. Preheat oven to 425°. Melt butter in a 12-in. ovenproof frying pan over high heat. Add brown sugar and cinnamon, swirling to combine. Add apple and cook until just starting to soften, about 3 minutes.

    2. Meanwhile, in a blender, whirl together eggs, salt, flour, and milk. Pour egg mixture into pan and bake until puffed and brown, about 15 minutes. Sprinkle with lemon juice and powdered sugar.

    Note: Nutritional analysis is per serving.

    Read More »from 8 Delicious Apple Recipes
  • This deep, richly flavored chili has enough caffeine to keep you awake-literally. (Bear this in mind when you're serving it; use decaffeinated espresso if you or your guests are caffeine sensitive or reserve it for lunch or early dinner.) Serve this with rice, a stack of warm tortillas, or tortilla chips, some crumbled queso fresco or sour cream, and parsley or cilantro.

    Other beans you can use: Earthy-flavored beans that can stand up to the other flavors––pinto, kidney, or dried soybeans––work best. Recipe from How to Cook Everything Vegetarian.

    Black Bean Espresso Chili
    Makes: 6 to 8 servings
    Time: 1 1/2 to 2 hours, largely unattended

    3 tablespoons neutral oil, like grapeseed or corn
    2 onions, chopped
    2 tablespoons minced garlic
    3 cups chopped ripe tomato (about 1 1/2 pounds whole; canned is fine; don't bother to drain)
    1/2 to 1 cup freshly brewed espresso, 1 to 2 cups brewed coffee, or 2 tablespoons espresso powder
    2 tablespoons chili powder
    1/4 cup dark brown sugar or 3 tablespoons Read More »from Mark Bittman on Shine: Espresso Black Bean Chili
  • Danielle 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.


    10 Snacks You Thought Were Healthy But Really Aren't

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    Read More »from 21 Food Superstitions We Still Believe
  • Kemp Minifie

    Fish and chipsFish and chipsWhen it comes to frying anything in a batter, I'm crazy about a beer batter, which in its simplest form is all-purpose flour and beer in roughly equal quantities (depending on how you measure your flour, you may need a bit more liquid to get to a pancake batter-like consistency). It's what I use on squash blossoms and they fry up super-crisp every time.

    But I was curious to see how other cooks and chefs do it. On Epicurious.com, Bon Appétit has a recent recipe that uses a mixture of beer and club soda in the batter, but the recipe also includes baking powder as well as baking soda and malt vinegar (the baking soda and vinegar add extra bubbles beyond the baking powder). The flour+ baking powder+ salt combo mimics self-rising flour. I'd had a good experience with fried chicken coated in self-rising flour, so that was definitely worth a try.

    When in doubt, at least about fish, I turn to Fish Without A Doubt by Rick Moonen, the chef/owner of RM Seafood in Las Vegas and

    Read More »from The Tricks to Know Before Making Fish and Chips


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