Whether you hit the slopes like a Sochi champ this weekend or went straight from bunny hill to lodge, you’ll want to warm up with a steamy supper. Made with mushrooms, cream, corn flour (cornstarch), and butter, all simmered until thick and then served with cheese and sausage for dipping, this recipe from cookware label Chantal is guaranteed to soothe your insides.
All that’s missing? Friends and a few hot toddies.
We know, Thanksgiving was a few days ago. But if you hosted a 25-pound turkey and a table of 15, and no one went home with a goodie bag, we bet you still have a few half-eaten casseroles in the fridge. Enter: Rue Foodies and Food52 founders Amanda Hesser and Merrill Stubbs, who have these eight easy-to-whip-up recipes starring two-day-old mashed potatoes, turkey, and stale bread. Sounds delicious, right? Just you wait.
Photos by James Ransom, Sarah Shatz, and Linda Xiao
Rue Living Inspirer and author of What's a Hostess to Do? shares her tips
Remember this: when it comes to food (and only food), it’s all about appearances. That’s right – prepare a clean, crisp, stylishly set table or buffet, and your guests will never suspect your pre-made main course. Note: This doesn’t mean you need expensive dishes.
“It’s not about spending a lot of money,” writes Susan Spungen in What’s a Hostess to Do? ”More expensive platters don’t guarantee the the food will look beautiful. Sure, you might invest in some special pieces, like a silver bowl or fancy glassware, but all that matters is that the food look enticing and inviting, which can be achieved with even the humblest serving pieces.”
“If you are a little skeptical about adding butternut squash to your mac ‘n’ cheese. Don’t be,” Maria writes. “Josh roasted the butternut squash before pureeing it to bring out the best flavors. He used aged white cheddar and sharp cheddar cheese. He also added in chopped fresh rosemary and topped the mac ‘n’ cheese with whole wheat breadcrumbs.”
Creamy and filling, serve it on any fall evening or turn it into a tradition at Thanksgiving dinner.
It’s game day. And whether it’s your new flat screen or your magnetic personality, there are hordes of belligerent footballs fans invading your space at this very moment. Don’t hyperventilate. We have just the recipe to declare living-room peace. From Two Peas and Their Pod, we give you: Queso Dip.
With two types of freshly grated cheese as the star ingredients, this totally-worth-the-calories concoction of cooked onion, jalapeño, cilantro, and tomatoes is guaranteed to put everyone at ease – for at least as long as a commercial break.
Lavender fields. Ancient art. Vast, open markets. This is France’s southeastern oasis, Provence - home to some of the most memorable meals you’ll ever eat. Here, five things to know about this culinary gem.
Pancakes were made for lazy Sunday mornings. And Monday dinners. And midnight snacks. Anytime, really. Fact is, cravings for these sweet, sweet stacks bring on a giddy rush of childhood emotion. The only solution? Give in.
Comfort food – pastas, bakes, casseroles – is family food. The only downfall? All. That. Butter. For those of you interested in getting the brood on a healthy track, we give you Chicken Pot Pie Casserole from the calorie-cutting blog Emily Bites.
Photos by Emily Koenigsberg
Besides packing her recipe with veggies, Emily Koenigsberg uses skim milk and light butter for the filling, and light half-and-half for the biscuit topping. The result? “A steaming hot bowl of hearty chicken and vegetables covered in a creamy, flavorful gravy and topped with crumbly biscuit pieces,” Koenigsberg writes, at just 303 calories per serving. Don’t clear the table just yet – that calls for seconds.
CIA grad. Top Chef winner. And today? This 35-year-old runs prestigious kitchens at EMM Group’s CATCH NYC, CATCH Miami, and The General in Manhattan.
On top of managing his many successes, the executive chef met with Rue for a quick cooking class. Here, watch him in action. Then, prepare your palate. You’re about to cook (and eat) like an expert.
Braised Beef with Chinese Broccoli
Chinese Braised Short Rib
5 pounds bone-in short ribs
1 large onion, diced
3 medium carrots, diced
1 bottle Cabernet red wine
1 cup tomato paste
6 thyme branches
4 bay leaves
1 cup brown sugar
1 cup soy sauce
1 quart water
2 tablespoons black pepper
6 pieces star anise
1 stick cinnamon
8 cloves garlic
1 cup scallions, sliced
1 tablespoon ginger, minced
1 cup vegetable oil
Pat-dry the short rib and season with salt and pepper. Get the pan medium hot, add vegetable oil, and sear the beef on all four sides to caramelize. Set beef aside, add in the onion, carrot, and garlic, and sauté for about 5 minutes. Add tomato paste and cook for another 5 minutes. Add the wine, water, and short ribs. Add the brown sugar and soy sauce and bake in a 350°F oven for about 2 hours.
After 2 hours, wrap all the herbs and spices in a piece of cheesecloth and add to the short ribs. Let that cook for another hour and a half. When the meat is tender, remove the pan from oven. Set aside meat. Strain out the juice, reserve the vegetables, and let the liquid reduce to a light sauce consistency. Once the sauce is at the correct consistency, pour over the meat.
1 pound Chinese or regular broccoli
Bring a pot filled with about 2 inches of water to a boil. Add your steamer basket with broccoli florets. Cover and steam until slightly tender.
Best thing about this weekend? No work tomorrow. Second best? These flavor-bursting, savory-meets-sweet recipes from Emily Schuman of Cupcakes and Cashmere. If this dish, and the fact that’s it’s Labor Day, isn’t excuse enough to pull out the grill one last time – we don’t know what is.