When it comes to cooking chicken, you really oughta be braising your bird. Here's why.
Don't get me wrong, I love rhubarb pie. But every April, when rhubarb season rolls around, I like to think outside the crust.
Chef Curtis Stone wants to rock your weeknight world by introducing you to quick recipes that don't skimp on flavor. First up: Parmesan chicken so good you'll want to make it a weekly tradition. Want more? Get it all in our Weeknight Cooking class taught by Curtis and NBC's Dylan Dryer.
Pile on the pork and load up on the BBQ sauce — this recipe from our class Southern Classics at Home is our go-to for game days. (Or really any day, if we're being honest.)
When I first moved to Madison, Wisconsin, one of the biggest thrills was living within eyeshot of the largest producers-only farmers’ market in the United States. The Dane County Farmers’ Market is a foodie wonderland, with stalls upon stalls of locally raised goodies encircling the Capitol Square. My now-husband and I would often roll out of bed, zip up coats over our flannel pajamas, and walk still-sleepy to the market to pick up the ingredients for our Saturday night meal.
There are plenty of things to be excited about for fall — the Insta-worthy changing leaves, the #sweaterweather and, of course, the chance to cozy up with some serious comfort food. Yeah, we're talking pumpkin — and a whole lot more. Check out the six faves we can't live without, with a recipe for how to transform them into a delicious meal.
A big game calls for a big meal. This hearty stew (adapted from our Real Life Cooking class) checks all the boxes with chunks of beef, yummy noodles and — secret ingredient! — beer. Break out the slow cooker and have yourself an extra-tasty weekend.
Much as we might like to, one cannot live on PSL alone. Luckily, we've got the perfect concoction to feed your pumpkin craving with actual food: homemade pumpkin alfredo pasta.
That nip in the air can only mean one thing: time to get #cozy. We're all about layering sweaters, lighting candles and curling up with a hot bowl of soup on chilly nights. This roasted veggie version, adapted from our Simple Soups from Scratch class, has us reaching for seconds!
We are 100% here for Belgian waffles. Who could resist that crisp exterior, tender inside and deep pockets for catching maximum syrup? But sadly, these wonders of brunch seem to get a bad wrap for being hard to make. We say, no more! You're one bowl away from waffle stardom.
I took myself out to dinner recently while I was in Chicago. It was early, and I was the only one there at first — which was a good thing, because if anyone has been watching I probably would have made a fool of myself. I completely lost it over an order of chorizo-stuffed-bacon-wrapped dates. The perfect combination of smoky, salty and sweet, all on one plate (and blissfully mine-all-mine!). Naturally, I finished every bite. The world can't live without these, so I'm copying the spectacular dish here for you, but adding cheese to the mix because we all know we deserve it.
Making your own extracts is pretty much a zero-skill DIY (if you can operate the lid to a jar, you're there). And the results can be WAY more flavorful and interesting than the stuff you'd buy at the store. All you need is some jars, alcohol and whatever flavors are calling to you. Putting these mixtures together literally takes just minutes — but keep in mind many homemade extracts need up to a couple of months to develop full flavor. Once ready to use, they keep for months, too.
We've all seen the non-dairy milks (almond milk for the win!) and the dairy-free ice creams (they're seriously just as good as the real stuff). But yogurt, sans dairy? We started out skeptical, but it's actually pretty darn delicious. And almost as easy to make at home as it is to pluck from the grocery shelves.
Healthy, delicious and soooo easy to make... you don't need us to tell you smoothies are awesome. But lately it's the smoothie bowl that really has our hearts. Maybe it's because they seem a little more grownup than the straw-slurping standby, or maybe it's because they make us feel like we're eating ice cream sundaes for breakfast. Either way, it's a win.
We're all trying to be more ethically and socially conscious in our day-to-days. But I'll be the first to admit that I haven't been as self-aware as I could be when it comes to how much plastic I use on a daily basis.
Good-for-you tots? Oh, yes we did. Aside from packing in some of our very favorite greenery, these tots are naturally gluten-free and vegan, AND they're baked instead of fried. You're only four ingredients away from a flavor-filled veggie paradise.
We've all been known to pop a frozen pizza in the oven — hey, dinner time is rough! But the next time you have a few extra minutes (that is, the next time you can make a few extra minutes), we highly recommend DIYing your dough.
Behold: The boneless, skinless chicken breast. A completely blank canvas that's at your service to add lean, affordable protein to any meal. An ideal weeknight go-to. But, as perennially popular as chicken breasts are, cooking them perfectly is still a challenge. But not any longer. Tonight's the night you make the perfect baked chicken breast: moist, juicy and ready to blow your mind.
I remember joking with a friend years ago, saying that I was looking forward to the day scientists invented a food-pill so I wouldn't have to waste time eating. “That’s so unromantic,” he said. But there was a to-do list to get through, a world to conquer — who had time for culinary romance?
Once upon a time, milkshakes were a simple milk-and-ice cream affair. But ever since Instagram, the game has changed. Today's super shakes are more like an excuse to pile every delicious treat you can think of in a great big glass. And we're fine with that.
We call this a little mango magic: break out five simple ingredients and your food processor, and make your own frozen yogurt. (Yep, you don't even need an ice cream machine.) This treat's so easy the kids can do most of the work — just help them with the chopping and they'll be on their way.
We're always grilling during the summer. It keeps the house cool, there's way less cleanup and that savory grilled flavor just can't be beat. But with summer comes summer entertaining, and we're always on the lookout for easy dishes that'll complement our one true passion: committing to entertaining and then getting really overwhelmed beforehand.
No matter how many parties I host, somehow planning the menu still feels so stress every single time. I've learned to conquer that hump by master simplification, like this perfectly easy (but still elegant!) cheese and cracker spread. All you'll need to do is make a quick trip to the store and spend a few minutes arranging.
Fluffy scrambled eggs, savory bacon, buttered toast, and syrupy pancakes aren't the only things you should be craving for breakfast. Veggies can just as easily be the star the morning, and it's time we gave them a chance to shine. You won't regret adding these irresistible options to your current breakfast rotation.
Looking for a healthier jam recipe that's free of preservatives and heaping cups of sugar? We've got you covered! And this recipe isn't designed for canning, so you can skip that step too. All you need is about 15 minutes and 3 ingredients to create your very own quick homemade jam.
It’s here! Summer is upon us, bringing picnics, barbecues, lazy dinners outside (in between water gun fights) and infinite inspiration with one simple stroll through the farmers' market. Seasonal summer foods are made for lazy cooks. And while I generally love cooking, I’d rather be outside enjoying the sun this time of year than standing at the hot stove creating elaborate meals.
True story: I worked in a commercial kitchen where the size of your brunoise could cost you your job. Even now, years away from my days cooking in professional kitchens, if I’m not following the proper techniques for how to cut vegetables, I’m afraid someone is going to jump out and start yelling at me.
Ever heard of shrubs? We're not talkin' about the bushy plants, but rather the fruity infusions that make for amazing spritzers and cocktails. They've actually been around for hundreds of years, when folks often used vinegar to preserve fresh fruit. And they're super simple to make! All you do is combine fruit, vinegar and sugar and let it sit around for a while. As the mixture sits, the vinegar pulls out the fruits' sweetness, giving you an intense, flavorful liquid you can enjoy without the typical vinegar pucker.
When you think of barbecue sauce, do you think of a store-bought bottle of the stuff? Well, we're here to change your tune. Barbecue sauce is not hard to make, and it's practically guaranteed to taste better than what's in the bottle. This mouth-watering maple-bourbon BBQ sauce is certainly no exception. Smoky, sweet and a kick of bourbon... prepare to lick your fingers.
It's tasty, it's hydrating and it'll send that sweet tooth right back where it came from! As you may have gathered by now, this is our official love letter to watermelon. Sure it's pretty bomb just sliced and chilled, but why stop there? Check out these genius ideas ditch the predictable and put a little more "what?" in your watermelon.
Summer ice cream cravings are real, and they've been known to hit in the spring, fall and winter too. The good news is that you don't need an ice cream maker for at-home sweet tooth attacks. We turned to cooking pro Nicki Sizemore' s online class Quick & Delicious: Make the Most of Your Blender for this killer recipe that's just four ingredients and takes five minutes (plus a couple hours of freezing).
One of our very favorite thing about summer is the fresh produce we get to shop for at our local farmers' market. We love taking it slow, winding up and down the aisles to inspect everything and getting totally inspired (and hungry!). Market shopping is also a prime chance to chat it up with the wonderful farmers who know our food better than anyone else. These five questions are a great place to start:
Cooking up a storm is tons of fun for kids — and not to mention a great way to ward off picky eating and teach an all-around important life skill. Your little sous chefs may even surprise you with how much they can handle in the kitchen, especially when outfitted with the right tools. These six picks can help them (safely!) slice and dice.
Any 9 to 5 job can be stressful — between intense meetings, difficult bosses and the added stress of everyday life, nobody's day is a breeze. But when you consider the physical and emotional demands of working in a kitchen, it just makes us wonder: How do chefs stay grounded after a long night slinging plates on the line?
If you're anything like Today Show weather anchor Dylan Dryer, your weeknight menu requires minimal prep, minimal mess and minimal cleanup. The simple solution? A dinner you can make in one pot, like this new take on lasagna (and all the other dishes in Dylan's cooking class with chef Ryan Scott).
You can't go wrong with a steak on the grill — but you can go right with a little help from grill master Al Roker (yes, that Al Roker). To amp up his steaks, Al stuffs them with garlic and slathers them with an herbed butter. Whip them up yourself this weekend, or check out Al's class for more barbecue-ready recipes.
Imagine a cake that's perfectly moist, delightfully fluffy and packed with chocolate flavor. Now what if we told you that cake was made without any dairy or eggs? We wouldn't blame you for doubting us, but that's the reality of this to-die-for vegan chocolate cake recipe from Joshua John Russell, star of our super-popular Man About Cake series (and our new Man About Bake show).
For the love of grilled peaches, it’s time to banish the stereotype that meat is the only thing that goes on the barbie. Open up your mind to the bounty of the fruit stand and bring a blast of smoky, caramelized sweetness to your summertime desserts.
Chef Rick Bayless knows his way around a margarita. He literally wrote the book on authentic Mexican cooking, hosts the longtime PBS show Mexico: One Plate at a Time, and owns a bunch of bustling Mexican joints around the country. And lucky for us — and our happy hour buddies — he’s here to explain not only how to mix up this classic drink but also how to upgrade it to suit your specific tastes. Cheers to that!