By CINDY COOPWOOD • Photography by RORY DOYLE When it comes to wintertime meals, comfort foods top the list. But sometimes the old standbys leave you feeling somewhat overstuffed. Keep things a little lighter this year, by rotating meatless main dishes into your meal plan. Try these easy, homemade, main dishes that deliver all the flavor …
By ELIZABETH HEISKELL and SARAH SMYTHE Photography by RORY DOYLE Three holiday parties tailored to suit your family and friends When two creatives combine their high-octane ideas for food, decor, and entertaining the results are spectacular. When they are Elizabeth Heiskell—cookbook author, TODAY Show food contributor, and chef, and Sarah Smythe—interior designer, event …
By CINDY COOPWOOD • Photography by RORY DOYLE The season is shifting and along with it our collective palates. Rich, hearty dishes are what satisfy in fall. Smoky, savory, spicy, and earthy sweet flavors reign. Two of our favorite foods—sausages and sweet potatoes— fit the bill perfectly. Give these recipes a try and you’ll see …
Inspired by the Mississippi Delta, wild food expert Hank Shaw shares his recipe for Catfish Courtbuillon in his new book Hook, Line, and Supper. Catfish Courtbuillon This is a lighter, slightly more refined version of the traditional Cajun dish. The sauce reheats well, but the fish needs to be eaten as …
Although September 22nd may be the first official day of autumn—when the Sun finally crosses the equator and our days begin to seem a little shorter—we all know that the unofficial beginning of fall is Labor Day weekend. It may still be 100 degrees outside but sweaters and boots will start to emerge, and a …
VACATION TIME. It conjures images of families gathered at the beach or at mountain retreats or lakeside cabins with grandparents, aunts, uncles and cousins of all ages enjoying a few days together. And everyone is hungry. All. The. Time. Some families divide kitchen duty with each branch providing meals for the crowd on …
By CINDY COOPWOOD • Photography by RORY DOYLE Our vegetarian pizzas, chock full of fresh veggies, herbs and melty cheese are absolutely sublime. French Onion Mushroom Pizza ½ pound pizza dough (see recipe)2 tablespoons salted butter 1 yellow onion, thinly sliced Salt and pepper to taste2 teaspoons chopped fresh rosemary 1 pinch crushed red pepper flakes 1½ cups ounces …
A post-wedding brunch is a wonderful way to entertain your out-of-town wedding guests. It’s a great time to recap the joys of the weekend and visit with family and friends with whom you may not have been able to spend much time—and a gracious way to thank them for being part of the …
By CINDY COOPWOOD “A cookbook is only as good as its poorest recipe.”“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”“Always start out with a larger pot than what you think you need.” – Julia Child “No one who cooks, cooks alone. Even at her most …
Elevate your holiday ham with these simple techniques. Instead of buying a pre-sliced glazed ham this year, try your hand at scoring and baking your own. Scoring the fat layer that insulates the ham allows your glaze to seep into the cracks as it cooks, adding even more flavor. it also makes a beautiful presentation …
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