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Steamed broccoli, maybe. Yet, as simple and classic as glazed carrots are, you need to know what to do in terms of adding sugar, salt and heat in order to get the right results. Too much sugar and the dish will be cloying. Too much heat and the sugar burns. Not enough and the stock won’t reduce. That said, it isn’t difficult, and so well worth doing. More Delicious Carrot Recipes Maple Orange Glazed Carrots Roasted Baby Carrots Carrot Ginger Soup Classic Carrot Salad Cider Vinaigrette Roasted Root Vegetables

Biscotti means “twice cooked,” and the name does not lie. First, you shape the dough into logs and bake until firm. Let the logs cool for about 10 minutes, and then thickly slice to make indvidual cookies.Return the cookies to the oven and bake a little longer until they’re crisp and dry. This double-baking give the biscotti a pleasing crunch, and I have to say, I fall for the crunch every time....

When I first posted this recipe years ago, I suggested roasting a halved butternut squash first, to get make purée as the base for the soup. That works, but you are left with an excess of squash purée, and sometimes it’s just easier to start with pre-cut butternut squash. So, in this revised version, I’m browning pre-cut cubed squash in olive oil and butter, then cooking onions with spices, and then adding chopped pears, before adding back the squash and stock to make the soup....

This dish originates in Senegal, however yassa is now eaten among many West African countries and can also be prepared using other meats like lamb, beef, or fish in place of chicken. It’s considered a hearty stew and also one of Senegal’s most recognized comfort foods. The caramelized onions in this dish provide a sweet, mildly spicy yet creamy sauce to spoon over your chicken. When you take your first bite, you’ll taste citrus notes from the lemons, heat from cayenne pepper, and sweet and earthy notes from the slow cooked onions....

But don’t stop at salad. You can use sesame dressing as a marinade for any type of meat, or on top of sashimi, noodle salads, and rice bowls. Serve it as a dip for dumplings or sliced cucumbers and bell peppers in every color. It’s the kind of dressing you’ll be shaking up by the jar-full again and again. For More Flavor, Toast the Sesame Seeds For an extra flavorful dressing, toast the sesame seeds in a skillet....

Hearty thick-cut pork chops (because, let’s be honest, bigger is better) are seasoned, then seared in a cast iron skillet, creating crispy browned bits of flavor that are later used to develop a robustly flavored gravy. What Is the Best Cut for Pork Chops? A center-cut rib chop is the best cut of pork to use in this recipe. Because it comes from the loin of the hog, the least used part of the animal’s body, this means the meat from this area is more tender than cuts from parts of the pig that are used more often....

The recipe comes from the coastal town of Antakya, Turkey. The ingredients are layered and not stirred, so the flavors of the different ingredients stay distinct. The stew is best when made ahead and allowed to mellow for a few hours before serving. I thought it needed just a touch of honey, which I will probably add next time. Serve hot, warm or at room temperature.

We probably ordered hamburgers too, but all I remember to this day was how much I loved those onion rings. As far as I knew at age 5 or 6, Bob’s was the only place on the planet to get them. Extra-Crunchy Homemade Onion Rings I still love onion rings, don’t you? This recipe is as close as I can get to my memory of my favorite onion rings—crunchy and delicious....

No duh dad. With a name like Bauer, what do you expect? The man practically has sauerkraut juice running through his veins. Here is a burger that does my daddy proud. We call it German not because they make them this way in Germany (who knows?) but because of the ingredients often found in many German dishes—caraway seeds, ground juniper berries, black pepper, sour cream, and of course, pork. Oh yes, and you top it with grainy mustard and sauerkraut....

And I don’t know about you, but the eating habits of me and my friends (and let’s be real, my kids, as well) are so totally in flux these days, and it’s become increasingly useful to have recipes that can accommodate loved ones who need to cut out gluten. That’s why I decided to develop this gluten-free recipe for the gluten-free chocolate chip cookie lovers in your life. The Best Gluten-Free Chocolate Chip Cookies These cookies are a lovely combination of crispy and chewy....

Homemade Italian dressing is a prime example. You shake it up in an ordinary jar using pantry staples. The whole operation will take you under 2 minutes and results in enough dressing to get you through a couple of family-sized salads. Plus, it’s made with heart-healthy olive oil and packs less sugar and none of the gums or additives in many ready-made dressings. The inspiration for the flavor here is the old school Good Seasons Italian Dressing I grew up on....

You just mix honey, Dijon mustard, and olive oil together and pour it over chicken thighs in a casserole dish and bake until done. Video: How to Make Honey Mustard Chicken The chicken produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown. We have lots of rosemary in the garden; adding a sprig or two takes the dish up a notch....

Cooking larger chunks of potatoes in simmering water to achieve richer-tasting and smooth potatoes is all well and fine, but there’s no denying this method takes quite a bit of time, especially if you’re cooking for a crowd. Luckily, there’s a better way. Don’t Boil Potatoes – Steam Them! Steaming beats boiling for many reasons. First, it’s faster. Because steaming requires just an inch or so of water, it takes much less time to heat than a large pot of water heating to a boil....

If you eat a lot of chicken, then that vortex has probably claimed more than a few potential meals. It happens. Here’s the rule of thumb so you can play it safe. When Is Chicken Still Safe to Eat? According to the USDA, you should eat cooked chicken within 3 to 4 days. Pretty simple. What if it’s been longer—say, 5 days? Then it’s up to you. There are pathogens that can grow on chicken that don’t have a taste or smell and won’t change the way the chicken looks....

When Are Strawberries in Season? We’re accustomed to seeing strawberries in markets year-sound, but in truth, strawberries are a late spring and early summer crop. That’s when they’re at their most flavorful. How to buy: Buy organic strawberries, since conventional strawberries are high in pesticides How to store: Store uncovered at room temperature for 1 to 2 days, or in the fridge for up to 7 days Perhaps more than any other fruit, strawberries harvested on off-peak seasons can’t hold a candle to ones enjoyed in season....

It can be cubed and roasted to eat as a side dish or added to a leafy green salad. When pureed, it can be used to make soups, to fill or top pasta, or baked into breads, cakes, and muffins. It can also be used as a filling for veggie tacos and enchiladas! Butternut’s slightly nutty, sweet flavor really comes out when the squash is roasted in the oven. When compared to other winter squashes such as pumpkins, butternut’s smooth skin makes it easier to peel and its smaller pockets of seeds are easier to clean out....

A classic way to prepare rack of lamb is with the bones “frenched” or exposed. These days you can usually find packaged lamb racks already frenched. Or if you have access to a butcher, he or she should be able to prepare it for you. If not, here is a simple guide to frenching the ribs yourself, as demonstrated by master butcher Mike Carroll, meat department manager of Sacramento’s Corti Brothers....