Winter Squash and Savoy Cabbage Gratin with Garlic Crema
San Francisco chef Matthew Accarrino of SPQR looks to cornstarch to thicken the creamy milk-based roasted garlic sauce here. It’s a rich but healthy combination of winter squash with cabbage, all topped with crunchy hazelnuts. Slideshow: More Squash Recipes
Smoked Gouda Sweetpotato Spoonbread | North Carolina SweetPotatoes
Recipe developed by Chef Vivian Howard in partnership with NCSPC I’d call this airy spoonbread a savory sweetpotato souffle, and I’d substitute it anywhere I’d typically choose mashed potatoes or macaroni and cheese. It’s also a perfect for breakfast alongside eggs, sausage or bacon. Photo Cred: Juli Leonard
S.N.O.B. Cornbread | Charleston Magazine
Recipes Featured - The city magazine for Charleston, South Carolina, since 1975, Charleston is the authority on living well in the Lowcountry, embodying the beauty, style, and sophistication of our much-celebrated region. Produced with an award-winning combination of compelling journalism and superb photography and design, each monthly issue offers readers insight into local
swiss chard pancakes
I read about French farçous pancakes for the first time on Friday morning and by lunchtime I was eating them. As my usual process of funneling the hundreds of recipe ideas swarming around in m…
leek bread pudding
I feel like I have been sitting on this leek bread pudding recipe forever, though it has technically only been six months — the New York Times ran this recipe from Thomas Keller’s Ad Ho…
Warm Custard Spoon Bread Recipe on Food52
Growing up my mother would often make golden Johnnycakes for breakfast and after several moves I had lost the original recipe card that she had given to me. One morning, I was craving Johnnycakes and stumbled across this simple yet decadent breakfast dish in The Joy of Cooking: Custard Spoon Bread. After making it a few times, I incorporated a few changes and ingredients to make this my own recipe that I now share with others. This dish has quickly become a family favorite and I am now…
Chicken-Fried Chicken With Cream Gravy Recipe
We use our fried chicken technique on boneless, skinless chicken thighs for an extra-crisp crust and juicy meat. So how do you make extra-crunchy, well-seasoned fried chicken even tastier? With a peppery cream gravy, of course.
NYT Cooking: This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta. The vegetables are bound with a rich béchamel laced with grated clothbound cheddar, and the whole thing is topped with peppery oatmeal crumbs. As written, the recipe is at once comforting and sophisticated. If you like things on the fi...
Fine Cooking | Magazine.Store
Welcome to Fine Cooking, the only magazine that caters to the knowledgeable food enthusiast! Every issue is filled with page after page of inspiring recipes, ideas and gorgeous photography for passionate cooks - like you! From gourmet dinners for celebrating a special occasion to fresh & easy weeknight meals ... cocktails with a kick to the best burgers on the block ... how-to's to what's hot ... you can count on our editor's and cooks to bring you the best of the best, month after month!
Never trust a skinny cook!
Yep, I’m still here. It’s just that in between stints of helicopter parenting and multi-city events involving moving boxes, UHaul trucks and runaway dogs, there hasn't been a lot of extra time for blog posts recently. I’ll do my best to mend my evil ways. Oh and then there was also the Chef Number Five thing….. https://medium.com/in-the-oven-1/7cf73ee393ea If you take a look at this, you can probably figure out the identity of Chef Number Five. Mum’s the word though, at least until the…
The most memorable mashed potatoes manage to be both fluffy and buttery at once. Too much butter and they’re heavy; not enough and they’ll seem wimpy. Here’s where choosing the right spud for the job really matters. The texture of a potato after cooking depends on its structure and moisture content. Some varieties, such as Idaho bakers, have low moisture and cook up to be light and airy. Beaten with butter and cream, they make a fluffy mash. High-moisture potatoes, such as red potatoes or…