This is an intriguing one-pot chili made the Mexican way — with cinnamon. It’s perfect for two or a crowd for Super Bowl Sunday. Some like it hot, some not, but everyone loves chili. This recipe is mildly hot. Serve hot pepper sauce on the side for those who want to adjust the heat. I find t… Read More ⇒

Benjamina Ebuehi grew up in a Nigerian family in London, and her interest in cooking began when her mother bought her a child’s baking book. As she continued to learn and work her way through other cookbooks, she says it was always the chapters on cakes that interested her the most. She bega… Read More ⇒

I prefer grape-based spirits to grain-based. Back in the 19th century, so did many American drinkers, until a late century Phylloxera outbreak wiped out much of France’s grapes and essentially cut off the flow of wine, brandy and cognac. That’s when drinkers in the U.S. had to turn to domest… Read More ⇒

If you haven’t been approached yet to buy a box of Girl Scout cookies, you will be soon. The 2020 season underway. Read More ⇒

Thinking of changing up the way you do breakfast in 2020? These mini casseroles — made in cupcake tins — are almost as easy to pull together as a bowl of oatmeal. Read More ⇒

Among my favorite wintertime bites are the warm Brussels sprouts served at Prune in New York. The sprouts come steamed tender and bathed in olive oil and salt, toothpicks on the side for spearing. It’s a great appetizer and always surprises guests who would never think to serve sprouts like … Read More ⇒

In late August, when Popeyes was selling about 1,000 sandwiches per store per day, it didn’t seem like there were more than three words — “fried chicken sandwich” — in America’s culinary lexicon. Read More ⇒

If you got an air fryer this holiday season, you’re in for a treat. Read More ⇒

This comforting, winter-white soup is so rich and velvety that no one could blame you for thinking it contains a hefty dose of cream. Thanks to a triple-threat of healthful ingredients, however, this soup gets its luxurious texture in a supremely nourishing way with no cream at all. Read More ⇒

Our family bakes cookies. A lot of cookies. Not so much in number as in variety. Most years we craft more than two dozen varieties. We broke a record in 2018 with 35 different types of cookies on display Christmas morning. Read More ⇒

Hi, I’m Brandi, and welcome to my food blog, Brandi and Soda! Read More ⇒

It has been a wild year here in Washington. The political maelstrom of the Mueller report and impeachment hearings left us dizzy, while sports championships for the Mystics and the Nationals gave us something to cheer. From Nancy Pelosi’s clap to baby shark, 2019 gave us a lot of reasons to drink. Read More ⇒

I did not have much FOMO growing up without celebrating Christmas. After all, I could still appreciate the decorations without my family putting them up. There were always Hanukkah presents, so I wasn’t missing out on that. And, heck, we had latkes. Hard to beat fried potato pancakes. Read More ⇒

Dips, in general, are perfect party starters because they get everyone mingling and allow guests to nibble without having to put down their drinks. But when a dip is just out of the oven, bubbling and browned, it brings a whole other level of excitement to the room. Read More ⇒

This is not the airy, sugary kind of cake you’d typically stick a candle in for birthdays — this cake satisfies in a completely different way. Homey and comforting, it boasts a moist, muffinlike crumb, is studded with cranberries and is topped with a crunch of brown-sugared walnuts. Like the… Read More ⇒

Teriyaki, a sweet sauce, glazes juicy steak for this quick meal. Frozen diced onion, minced garlic and sliced mushrooms, already prepared in the supermarket, are added to bottled teriyaki sauce to give it a homemade touch. Read More ⇒

LOS ANGELES — The palm trees on the wallpaper and the back-lit glass blocks behind the bar at Pinky’s, a new cocktail bar across the alley from Atrium restaurant in Los Feliz, give major “Miami Vice” vibes. The bar is named for Pinky, a once-famous dancing flamingo at Busch Gardens in Florid… Read More ⇒

Glaze is not just for doughnuts. This delightfully sweet coating has it all: a short ingredient list, a simple, foolproof method and a unique ability to give anything it touches a look that’s as beautiful as it is delicious. Made in a variety of colors and used to create different decorative… Read More ⇒

Tasty, light meatballs in a rich pasta sauce are an American favorite. The meatballs in this recipe are made with bread soaked in water and squeezed dry. This makes them very light and fluffy. Read More ⇒

With holiday events pulling my family in multiple directions, and friends more likely to pop in spontaneously to raise a glass, my home kitchen needs to be extra nimble this time of year. It’s recipes like this, which provide crowd-pleasing flavor in the most stress-free, flexible way, that … Read More ⇒

Anyone who has invited a group of people over for a meal understands that doing it by yourself can be a heavy lift. A potluck party allows friends and family to share the load. “During the holidays especially, a potluck takes some of the pressure off a host and makes it easier for them to ce… Read More ⇒

You’re having a party? Sounds like fun. Read More ⇒

Here are five wines worthy of gracing your table at Thanksgiving or anytime. The emphasis here is on food-friendly wines that pair well with a variety of flavors. So think pinot noir, rosé, riesling, zinfandel and, of course, bubbles. Rankings: three stars: exceptional; two stars: excellent;… Read More ⇒

Hasselback potatoes are frequent offerings on Midwestern tables and have enjoyed spikes in popularity through the years. Said to have originated at the Hasselbacken Inn in Sweden, these buttery treats show up now across the country and, if the Internet is any indication, all around the world… Read More ⇒

Thanksgiving is both like and unlike every other meal you’ll eat the rest of the year. You cook food. You eat it. But you also make a lot more of it, often with a lot more pressure — and a lot more mouths to feed. Read More ⇒

ST. LOUIS — How do you rework a classic? How do you refresh a masterpiece? Read More ⇒

New Jersey food blogger Nikki Marie learned to cook in her Italian grandmother’s kitchen. She was taught about the importance of using locally sourced products and seasonal produce. And, she says, “there is a constant ingredient threaded through my life that is still very prominent on my fam… Read More ⇒

Maybe your in-laws aren’t such great cooks. Or you’ve run out of ways to disguise the fact that the Brussels sprouts casserole that’s a staple at family gatherings is worse than vile. One solution: Fly your holiday dinner with you. Read More ⇒

Stroll through just about any grocery store this time of year, and you’ll come across aisles and end caps brimming with what marketing, tradition and consumer habits have deemed essential Thanksgiving ingredients: Canned pumpkin. Bags of marshmallows. Cans of sweet potatoes. Cartons of crisp… Read More ⇒

Some people have a strict definition of chili, but to me a major joy of the dish is that it’s more a big open field than a narrow path, with plenty of room to play. I suppose at a minimum it needs to include some kind of chile, plus meat (or poultry) and/or beans simmered in a savory, season… Read More ⇒

In the kitchen, I think tools generally fall into two categories: must-haves and nice-to-haves. Must-haves possess wide appeal across the board. They’re things it would be hard to do much cooking without — a chef’s knife, skillet, saucepan and a variety of other utilitarian pieces. Nice-to-h… Read More ⇒

Drink too many hard seltzers last night? Fear not, help is on its way. Help that comes in a can. You can now buy bitters and soda in a can from The Bitter Housewife, an artisanal bitters company out of Portland, Ore., available online for easy delivery to your bedside or boat dock. Read More ⇒

I used to think that paprika and parsley were just for show — nothing more than powdery red dashes on creamy deviled eggs, and verdant speckles breaking up the brown monotony of beef stew. Pretty, but expendable. Read More ⇒

MASSENA — A local fishing guide has shared his concerns with federal and state officials about the possibility of contaminated perch ending up on restaurant menus in Massena, Canada and Vermont. Read More ⇒