We call this “half-baked” instead of “no-bake” cheesecake, because the Graham cracker crust gets a few minutes in the oven, but the filling is the real prize: whipped vanilla and blackberry batters swirled into a beautiful pattern. Using freeze-dried berries lends stability and turns this into a year-round treat — though we love to top it with fresh berries to celebrate berry harvest season.
Even though we have a food blog (this. This what you’re reading now is a food blog. Honest to goodness it is.) we’re not great at keeping up with the regular “National FOOD THING Day” celebrations. Everything has a National Day. There’s a National Peanut Butter Day (March 1). A National Pickle Day (November 14). There’s even a day (August 16) which is simultaneously National Bratwurst Day and National Rum Day (if only someone would write a book which combines food and alcohol OH WAIT THEY DID). And last week, July 30, was National Cheesecake Day. read more…
Make our mini Thai shrimp cakes and be a hit at your family or office party. A fantastic and healthy way to cook fresh shrimp.
A comforting chicken and potato chowder packed with vegetables like chard and corn. It’s guaranteed to warm you up even on the coldest of days.
We’ve taken a classic fall sweet potato recipe and shaken it up a bit. Ginger and miso flavors add depth and spice to the baked dish, and even Thanksgiving purists will be impressed.
Who wants to juggle three pans on the stove for a hearty fall or winter evening meal? This crispy chicken and sausage dish bakes in a bed of spiced flavors and best of all, it uses a single skillet.
A delicious, festive cranberry sauce whisky cocktail that makes excellent use of the Thanksgiving leftovers we KNOW you still have in the fridge…
When the weather turns cold, you want a salad that brightens your table and can stand up to all those stews and roasts you’ll be serving.
Cooking for a big holiday is hard enough without having to search for and keep track of a million dishes. So here are our favorite Thanksgiving recipes.
Mushrooms are incredibly versatile. Here, we sauté them until deeply golden brown, then pair their savory flavor with hearty kale leaves and a nutty sherry vinegar dressing. It's an easy vegetarian meal in a bowl. Note: This article is from our series on Serious Eats....
These deceptively simple shortbread rounds are so rustic, you’ll think you’ve time-travelled to 1740.
Tender, thin-cut pork chops smothered in a rich, savory sauce, with sweet cipollini onions and grapes. This is a dinner party-worthy dish quick enough to whip up after work.