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Glazed Carrots Two Ways — Beginner and Expert
It isn't a true Thanksgiving meal without loads of sides, scattered around the table like banchan at a Korean barbecue. And one side (other than creamed spinach) that I can't do without is a bowl of candied carrots.
The premise behind glazed carrots couldn't be more basic: you simmer the root vegetables in some form of sweetener (sugar, maple syrup, honey, etc.) until the sauce has thickened and coats the carrots.
Halloween Fingers Two Ways — Beginner and Expert
Whether you're throwing or attending a Halloween bash this weekend, chances are you'll need some flavorful frights to go with whatever hard drinks you're having on All Hallow's Eve. Go ghoulish — but not too gruesome! — with a treat that's also a bit of a trick: bony witches' fingers.
Cheese-Stuffed Mushrooms Two Ways — Beginner and Expert
Rustic, woodsy cremini mushrooms are the perfect flavor this time of year, and they make a killer app for gatherings big and small — especially when combined with the nuttiness of aged, hard Italian cheeses such as Parmigiano-Reggiano or Pecorino Romano.
Whether you're new to cooking or a seasoned expert, stuffed mushrooms are an ideal start to any meal, and many versions are vegetarian! Keep it simple by baking 'shroom caps with a cold cheese mixture, or opt for a more sophisticated variation by making your own breadcrumbs, then adding sautéed vegetables into the stuffing before sticking the bites into the oven.
Butternut Squash Salad Two Ways — Beginner and Expert
October has barely begun, but I already miss my favorite Summer salads. Thankfully, I've got plenty of autumnal ingredients, like roasted butternut squash, to add into the fresh mix. If you plan meals ahead of time, channel your focus into a Fall salad with lots of splendid details, like port-soaked raisins, toasted walnuts, and oven-broiled goat cheese.
Chicken Curry Two Ways — Beginner and Expert
To spice lovers like myself, chicken curry is the ideal, all-purpose meal. It's a well-balanced, relatively fast, one-pot dinner with loads of personality. For guests who don't go for the fiery factor, I simply cut down on the number of spices and chiles; when I'm cooking for myself, I'll take the dish a few notches higher on the Scoville scale.
Poached Figs Two Ways — Beginner and Expert
The narrow window of time that bridges late Summer with early Autumn is high time for figs, and I have this season's abundance thanks to a sale at my local market. Figs taste lovely when they're poached in syrup and offered as the close to an evening meal, so perhaps I'll simmer them briefly in Sambuca and finish them with a sweet-salty topping of pine nuts and fresh ricotta. Or, if I've got the time, I'll coat them in a slow-cooked sauce of herbs and spices, then serve with vanilla-imbued mascarpone.
Chicken Posole Two Ways — Beginner and Expert
I don't often throw big blowouts like Party does, but I still love an excuse to celebrate in my own way. So, to honor Mexican Independence Day (which just happens to be today — olé!), I'm making a spicy soup called chicken posole. With chicken broth, roasted chicken, hominy, and chiles, this rustic stew is down-home, South-of-the-border cooking at its best.
Empanadas Two Ways — Beginner and Expert
With so many Summer activities going on, I've been looking for more delectables to fit my on-the-go lifestyle. My new favorite snack is empanadas. The savory delicacies are not only perfect for portable snacking, but they're an easy way to use up leftover ingredients, and double as an appetizer for impromptu gatherings.
Chicken Teriyaki Two Ways — Beginner and Expert
My fanaticism for specialties like fried chicken and spicy buffalo wings is so epic that sometimes I overlook other poultry dishes that are well-suited for the dinner table. I'd almost forgotten about chicken teriyaki until I stumbled across a simple yet standout recipe that calls for basting and broiling an entire chicken until it's developed a caramel brown lacquer.
Teriyaki-glazed chicken has become a typical to-go item in food courts across the country, but it's far more delicious when prepared in a home kitchen.
Homemade Hummus Two Ways — Beginner and Expert
Watching Party plan out her Summer cocktail soirée has left me in the mood for party bites and nibbles myself. When I show up to another friend's bash, my go-to appetizer (especially during the hotter months) is a container of freshly blended, cool, nutty hummus. It's better than store-bought, takes relatively little time to make, and puts a smile on everyone's face — even the hard-to-please health nuts.
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