Don't overlook the benefits of a good meatloaf; though humble, it can be just the thing for a comforting meal, and leftovers make great sandwiches.

For a creamy cauliflower soup without cream, we relied on cauliflower's low insoluble fiber content to produce a velvety smooth puree.

This bistro classic is as refined as it is rich. We kept the filling onion-forward by cooking the strands in rendered bacon fat and stirring them into a light custard. Use yellow or white onions here; sweet onions will make the tart too sweet. Use a 9-inch tinned-steel tart pan.

In our experience, most recipes for scalloped potatoes take hours of work yet still produce unevenly cooked potatoes in a heavy, curdled sauce. This version is faster than most and produces layer upon layer of thinly sliced, tender potatoes, creamy sauce, and nicely browned, cheesy crust.

Perhaps the most famous holiday cake is the Yule Log, which, for good reason, gets trotted out every holiday season. There's much to be said for this classic, but we wanted to develop a unique variation for the holidays with a pumpkin jelly roll cake encasing a simple filling.

A couple of years ago a neighbor of mine noticed that I called for gochujang, a Korean hot paste, in a recipe on my blog. She was excited that an ingredient she had grown up with was making its way into recipes in more mainstream American outlets, getting its deserved recognition in the spic…

DENVER & MONTREAL--(BUSINESS WIRE)--Oct 13, 2018--Molson Coors Brewing Company (NYSE: TAP; TSX: TPX) is saddened to announce that William (“Bill”) K. Coors, former chairman of the board of Adolph Coors Company and one of the truly great beer industry leaders, died peacefully at his home …

NEW YORK--(BUSINESS WIRE)--Oct 12, 2018--Blue Apron (NYSE:APRN) is proud to introduce “Blue York City,” an immersive culinary experience that pays homage to the diverse culinary profiles of select New York City neighborhoods, at the Grand Tasting of the 11th Annual Food Network & Cooking…

I have been searching for this recipe for years. Early in my career, I worked with a girl who was originally from Ireland. Most weeks, she would make wheaten bread and bring it to the office with a stick of soft butter. I fell in love with it. It was so satisfying, a nubby whole-wheat quick …

There is no question that cauliflower has been having a long, popular moment. I was already a cauliflower fan, even a cauliflower lover, mostly favoring sliced and broken chunks of cauliflower tossed with a generous amount of olive oil, sprinkled with a liberal amount of salt, and roasted to…

In our opinion, gingerbread is only worth eating if its flavor is unmistakably bold and spicy. For our gingerbread bundt cake, the standard liquid combination of mild molasses and water seemed lackluster.

The essence of crumb cake is the balance between the buttery cake and the thick, lightly spiced topping.

We had our hearts set on a one-pot pasta loaded with tender bites of browned sausage, hearty kale, and creamy cannellini beans.

What the Brits call a "pudding" is not pudding by American standards. Rather, it's a rich, spongy date cake that's steamed to give it a dense, moist texture. What makes these individual-size cakes special is the sauce that they get smothered in after steaming: an unapologetically sweet, butt…

This velvety pumpkin soup is surprisingly easy and fast thanks to canned pumpkin. The trick is getting rich, balanced pumpkin flavor out of a can.

Cast iron, once a common material for pots and pans, has tended in recent years to be used most visibly by either pro chefs or campers. Now it's trending again in this fall's kitchenware product previews.

A stack of fluffy, golden pancakes is the perfect starting place for a standout brunch, delivering piping hot cakes with distinct sweet tang and an open, airy texture.

Grilled cheese has a kids' menu reputation, but just a few tweaks make it a sophisticated dinner option.

This simple butternut squash soup is little more than squash, cooking liquid, and a few aromatic ingredients; it comes together easily yet is creamy and deeply flavorful.

The star of our beef barley soup is a rich, intensely flavored beef stock. We were able to make a from-scratch stock in about 2 1/2 hours thanks to a lot of browned beef (we preferred shank) and a few small bones.

There is a salad on our table almost every single night. Usually it's lettuce. More often than not, just a bowl of slivered romaine with a tart vinaigrette. Super simple.

When life gives you lemons, make lemonade, right? In the same vein, I propose that when fall gives us pumpkins, we should make toasted pumpkin seeds. We have to scoop them out anyway when we cook the squash, so why not turn them into something delicious instead of tossing them into the garbage?

--(BUSINESS WIRE)--Sep 27, 2018--Wienerschnitzel is giving away free bratwurst with exclusive one-day-only coupon on Oct. 1. and its famous mascot, The Delicious One, is making it even easier to enjoy the chain’s popular Oktoberfest at any of their 340 restaurants in 11 states through Oct. 28.