Here is Whip+Click's take on a traditional Thanksgiving dessert: a sweet potato pie you can eat by hand! This also means less dishes, which we love! Read more >
F&W recently unveiled the Best New Chefs All-Star Cookbook, which features 100 recipes from super-talented winners of the annual BNC award over the last 25 years including Nancy Silverton (1999) and Roy Choi (2010). To celebrate, some of our favorite photographer/blogger/stylist online experts cooked recipes from the book and showed us the results. Here, Digital Food Awards winner Matt Armendariz of Matt Bites found an outlet for his anchovy obsession: Silverton’s Kale Salad with Ricotta Salata, Pine Nuts and Anchovies. “I’ve given kale a slight ribbing lately,” writes Matt. “But this time around I was earnest, eager and ready. Why? Because of those fantastic alici, the vinegary pickly white anchovies that rock my world a few times over. Slightly milder and fresher in flavor than the salt-packed variety, they always lend a sweet, tangy taste to dishes and salads. And this is a full-flavored salad that boldly satisfies." Read Matt's full post >>
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The one thing all delicious Thanksgiving stuffings or dressings have in common is, actually, nothing. They can be made with any kind of bread or no bread at all. They can be studded with everything from sausage to pecans to oysters to fennel. They can be baked in a casserole dish or oven-safe skillet or muffin tins or not baked at all. Here are six of the best ways to make this essential Thanksgiving side dish. Read more >
The talent behind F&W’s Photo Tour of Berlin, Marta Greber creates and photographs beautiful recipes for her Tumblr, What Should I Eat for Breakfast Today? Here, she shares some of her favorite twists on healthy breakfasts.
The secret to making a tasty, healthy breakfast lies in the ingredients and a will to try new things (like whole-grain porridge that tastes like apple pie). Besides giving you necessary energy, breakfast should be a pleasure, as it can set you in the right mood for the next 12 hours. Here, my five favorite breakfast tweaks. Read more >
Not everyone has the fortitude to handle a rich dessert after a big holiday meal. Pastry chef Sarah Jordan of Chicago's Boka prefers to go the fresh and tangy route. Her three recipes are light, refreshing and very pretty too. Read more >
For some people, a whole roast turkey can be the low point of the meal—bland, hard to cook perfectly—but there are satisfying alternatives, like roast Cornish hens or pimentón-spiced turkey breast. Read more >
These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer. Read More »
It's easy to upgrade gravy (like Kay Chun's fantastic smoky version) by spiking it with simple mix-ins. Here are 5 sweet and savory options. Read more >
Reheated cold mashed potatoes are rarely as good as fresh, but F&W's Justin Chapple found a way to fix that. His recipes, from plain to harissa-spiked, call for a little mayonnaise, which keeps them super-creamy even when made ahead. Read more >
Ketchup is classic with burgers and fries, but home cooks and superstar chefs alike have devised clever methods to leverage its sweet-and-tangy flavor. Here are seven ways to cook with ketchup, from a classic Chinese-American stir-fry sauce to Jacques Pépin’s glaze for chicken livers. Read more »