December 2020

Refreshing and light, this salad is HUGE success at every event. The sweet summer melon, the crisp cucumber with its hint of bitterness is all balanced—nope, it’s elevated—by the punch of ginger. It also keeps well if chilled and soaks up that gingery elixir wonderfully. Some of the testers loved it that way, but I […]

Use as a rich base for pilaf, quinoa, couscous, and other grain dishes. It’s also delicious as a stand alone soup to warm you on a chilly day. Ingredients 2 tablespoons extra virgin olive oil 6 large carrots, cut in 2-inch pieces 5 leeks, white parts only, cleaned, cut in 2-inch pieces* 3 medium onions, […]

Just a few herbal notes from “south of the border” make these burgers a simply delicious. They’re even better with our Guajillo Chili Barbecue Ketchup. If you are serving a crowd for a barbecue, you can easily double or triple the recipe. Ingredients 2 teaspoons dried or 1 teaspoon fresh Mexican oregano 1 teaspoon dried […]

Korean beef skewers are ideal for a backyard barbecue, or for a weeknight dinner. The sweet and salty marinade transforms the beef into pure deliciousness when it hits the grill. Be sure to allow time for marinating the beef and if you are using wooden skewers, to soak them in water for 30 minutes before […]

This ultra-creamy version of the classic dish is so indulgent! Down south where my mother’s family is from, they use ingredients like dry mustard and evaporated skim milk. Want to get real down home? Top it with crushed corn flakes. The broccoli and red pepper gives this rich recipe nutritional virtue. Ingredients 1 (14-ounce) box […]

These cookies deliver big lemon flavor paired with the slight crunch of a poppy seed coating. Allow 2 hours for the dough to chill. Ingredients 1 cup (227 grams/8 ounces/2 sticks) unsalted salted butter, room temperature (see Kitchen Tip) 1 cup (204 grams) granulated sugar 2¼ cups (292 grams) unbleached, all-purpose flour 1 teaspoon (4.8 […]

This gluten-free chestnut crepe is easy to make ahead. Start the filling at least three hours or up to two days before, make the crepes and freeze if you’d like. It’s a great way to end a meal, fancy up a brunch or even, I kid you not—jazz up an after-school snack. It’s also terrific […]

The tart tamarind paste, sweet agave nectar, and hot chipotle chili in adobo sauce in the glaze for this chicken make a delectable sweet-sour-hot accompaniment to the spicy heat of the poblano-studded rice. Ingredients 1½ cups chicken stock 3 tablespoons canola or corn oil, divided 1½ teaspoons kosher salt, plus more to taste 1 cup […]

Pears poached in wine make for a light and elegant end to a special meal, and here, star anise makes them even more so. You can make the pears ahead of time, and then finish the caramel sauce just before serving. Ingredients 8 firm Bartlett or Anjou pears, peeled 1 (750-milliliter) bottle sweet white wine […]

Most Latin American countries have their own version of arroz con pollo. What sets the Peruvian version apart is its intense green color and flavor, imparted by the large amounts of cilantro and spinach used to make it. I consider it a very healthful dish thanks to its green component and all the added veggies. […]

This easy and versatile pot pie recipe is a comfort-food favorite created for The Weiser Kitchen by Chef Susan Pridmore. Make the version with beef for the carnivores at your table; make it without the meat for the vegetarians. Ingredient 4 sheets frozen puff pastry, Pepperidge Farms recommended 1 pound stew beef, cut into 1 […]

This unusual spin on a lentil burger adds plenty of mushroom umami flavor, and the chia seeds bring this burger right up to the minute. Ingredients Lentil Burgers: 1 cup dried French lentils 2 cups plus 4 tablespoons Roasted Vegetable Stock or best quality store-bought low-sodium vegetable stock 2 tablespoons extra-virgin olive oil 2 cups […]