Heres the lowdown on the festive bread, plus a panettone recipe to make your own version. Youll never go back to boxed bread again.

What is panettone?

You know its the Christmas season when panettone sits at the end of the grocery aisles. Pronounced pan-eh-toh-neh, the Italian sweet bread is no fruit cake. Light and poofy, slightly sweet and buttery, filled with fruit and sometimes nuts, the Italian staple is festive and deliciousand it can be served for dessert or breakfast.

Panettone starts with a soft, brioche-like dough that needs to proof overnight. Baked in a paper liner or mold, the finished bread is easy to wrap and tie with a ribbon for a gift. The trick to getting the classic shape is to hang the bread upside down to cool. Other than that, you can add in whatever dried or candied fruits you like to make it your own.

Panettone origins can be traced back to the Roman Empire, but Milan is the birthplace of the more modern, boxed variety we see today. In the early 20th century, Italian bakers started making the breads for wider market appeal, packing them in colorful boxes with ribbons for easy gifting. And while boxed panettone makes a nice food gift, homemade panettone is even better.

Is panettone a cake or bread?

Panettone is more bread than cake but is easily mistaken for the latter. We blame fruit cake. Dotted with raisins, candied citrus and sometimes nuts, many think panettone is similar to the rich, dense, heavily spiced Christmas dessert. Instead, panettone bread is light and airy with a high dome, crispy top and fluffy interior.

How to Make Your Own Panettone

Ingredients

• 5 cups all-purpose flour, divided
• 1 tablespoon quick-rise yeast
• 2/3 cup warm water (110 to 115F)
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 5 large eggs, room temperature, lightly beaten
• 3/4 cup butter, softened
• 1/2 cup raisins
• 1/2 cup golden raisins
• 1/4 cup chopped candied orange peel

Topping:

• 1 large egg
• 1 tablespoon water
• 1/4 cup sliced almonds
• 1 tablespoon coarse sugar

Tools

• Paper molds: These paper molds from Novacart are perfect for this panettone recipe. Not only do they help keep the bread shape nice and round, theyre easy to skewer for the cooling process. Also they make the breads look nice and professional when gifted!
• Metal skewers: Youll need a good sturdy skewer in order to hang the panettone upside down for cooling. These metal skewers are perfect. You can also use wooden or bamboo skewers.
• Digital thermometer: The Thermapen One is our Test Kitchens preferred digital thermometer for all grilling and baking needs. This helps you know when the panettone can come out of the oven.

Directions

Step 1: Make a sponge

In a large bowl, combine 1 cup of flour, the yeast and warm water. Cover the bowl and let the yeast mixture stand until doubled, about 30 minutes.

Step 2: Make the dough

In the bowl with the sponge, gradually beat in the remaining 4 cups of flour, plus the sugar, vanilla and salt. Beat in the eggs until blended. Switch to the dough hook on your mixer, and mix on medium speed until a smooth stiff dough forms, about two to three minutes. Beat in the butter, 1 tablespoon at a time, mixing well after each addition. Beat the dough on medium speed for another 5 minutes, then stir in the raisins and orange peel.

Step 3: Give the dough a rest

Gently transfer the dough to a greased bowl (it will be sticky), and cover with plastic wrap. Refrigerate the dough overnight.

Test Kitchen Tip: With a longer rise in the fridge, the yeast gets more time to do its work. The fermentation process happens more slowly, which adds flavor and flexibility to the dough. It helps with shaping the dough the next day, and makes it taste great.

Step 4: Shape the dough

Turn the dough onto a lightly floured surface, and gently shape into a ball. Place the ball in a 7-in. wide x 4-in. tall paper panettone mold. Cover and let the dough rise in a warm place until its almost doubled, about 90 minutes.

Test Kitchen Tip: If you forgot to order the paper molds, you can also use a 10-in. cake pan with high sides, or even a 9-in. tube pan. But make sure to use parchment rounds in the bottoms.

Step 5: Bake the panettone

Preheat your oven to 350. Lightly beat the egg and 1 tablespoon of water. Gently brush the egg over the dough and sprinkle with almonds and coarse sugar. Bake the panettone bread until it turns a golden brown, about 1-1/4 to 1-1/2 hours. To prevent the bread from getting too brown, cover the bread with foil after about 30 minutes or halfway through.

Test Kitchen Tip: To test the bread for doneness, first check the look. It should be deep brown but not burnt. Then sound: Tap the bread; youre looking for a hollow sound. You can also check the temperature. A finished bread will read around 190 when a digital thermometer is inserted in the middle.

Step 6: Cool the bread

Insert a metal or wood skewer horizontally through the center of the loaf. Allow the bread to cool, upside down, by resting the ends of the skewer on the tops of two large heavy cans.

Test Kitchen Tip: Panettone is cooled upside down to keep the fluffy bread from collapsing. It helps retain the texture and crumb that makes panettone so special.

Tips for Making Panettone

How do you slice and serve panettone?

Because its slightly sweet and studded with fruit, panettone bread is fantastic for dessert or breakfast. The traditional way is to cut it into wedges (you can even cut it with the paper on!, but you can also go for slices that could fit into a toaster. Slather with butter or not; some people eat it with a dollop of mascarpone.

How do you store and freeze panettone?

Once the panettone is completely cooled, you can wrap it in plastic wrap or aluminum foil, and keep it in a resealable bag. It will last up to five days on the counter, but it will start to dry out before that. Panettone can be frozen, as well. Wrap the cooled bread in plastic wrap and then foil and store in the freezer for up to two months.

What are some variations of panettone?

Panettone can be flavored according you own personal preference. Add more candied citrus or less, swap in lemon for orange or vice versa, or add both. Chocolate chips are a delicious addition. Raisins or even currants can be amped up or eliminated.

What can you do with leftover panettone?

This panettone recipe is so good, theres little chance any will be leftover. But if there is, like many brioche breads, it makes the best French toast or bread pudding, including this Black Forest panettone bread pudding.

The post How to Make Panettone appeared first on Taste of Home.

Whether its getting weeknight dinner on the table for your kids or planning a last-minute get-together with friends, these pan-fried pork chops fit the bill. After all, every busy home cook needs a few easy pork chop recipes in their back pocket.

For this recipe, you can use boneless pork chops or bone-in, fresh from the market or that package from your freezer (Psst: heres a primer on how to thaw pork chops). Any way you slice it, this quick pan-fry is an effortless preparation. Simply dredge the chops in seasoned flour, fry them in a bit of neutral oil, and youre good to go. To keep the meat from drying out, we have plenty of tips on how to cook pork chops so they stay tender, juicy and delicious.

How long does it take to pan-fry pork chops?

It doesnt take a lot of time to pan-fry pork chops. The beauty of this recipe is that it takes mere minutes to get the chops from package to table, and that includes seasoning and cooking them. You need only a few minutes to prep the chops, and around 10 minutes in the pan. If you add in the resting time needed to ensure a juicier pork chop, youre all in at less than 20 minutes.

Ingredients for Pan-Fried Pork Chops

• Flour: While these arent breaded pork chops, you do dredge the meat in seasoned all-purpose flour before cooking. It helps create a nice crust and keeps the pork chops juicy.
• Pork chops: We use boneless pork loin chops for this recipe because they cook in a flash. You can use bone-in pork chops instead, but you will need to adjust your cooking time.
• Salt and pepper: Keep it simple. Salt and pepper are all you really need for delectable pork chops.

Pan-Fried Pork Chops Recipe

Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless pork loin chops (6 ounces each)
• 2 tablespoons canola oil

Directions

Step 1: Coat the pork chops in seasoned flour

In a shallow bowl, whisk together the flour, salt and pepper. Dip each chop in the flour mixture and coat both sides. Shake off any excess flour.

Editors Tip: These arent breaded pork chops, so no need to dip the pork chops in a liquid before the flour. You just want to coat the outside of the meat with the seasoned flour. Also, its not imperative to blot them dry with a paper towel. In fact, a little bit of moisture will help the flour stick.

Step 2: Cook the pork chops

In a large cast-iron skillet over medium heat, heat the oil until it shimmers. Cook the pork chops for four to five minutes per side, or until a thermometer inserted in the pork reads 145F. Let the chops stand for five minutes before serving. If you’re looking for variations, try our favorite Vietnamese pork chops recipe.

Editors Tip: Pork can still have pink in the middle! The proper pork chop temp for a medium-rare chop is 145. Anywhere between 150 and 160 will be medium to well done. Also, dont skip the resting step. Letting the pork chops sit for a few minutes after cooking allows the juices to redistribute and create more tender meat.

Recipe Variations

• Use pork chop seasoning: While salt and pepper do all the work you need for pan-fried pork chops, try mixing some homemade pork chop seasoning into the flour. Or make it spicy with a pinch of cayenne or smoked paprika.
• Brine your pork chops: Boneless pork chops are super lean and prone to drying out. One way to mitigate this is brining them before dredging in flour. The key ingredients for any brine are salt, sugar and water, but you can also add spices, herbs and citrus peel. How long to brine is key, too. Our Test Kitchen suggests brining pork chops 8 to 12 hours for the best taste, but you can get away with a few hours if you cant go overnight.
• Dont use flour: The difference between pan-fried and pan-seared pork chops is the flour. If you want to go gluten-free (or just flourless), follow the recipe for the latter.
• Make a quick pan sauce: After you pull the pork chops out of the pan to rest, add 1/2 cup dry white wine and 1/2 cup broth to the pan. Use a spatula or wooden spoon to pick up the fond, toothats good flavor! Turn the heat to medium and let the liquids simmer for four to five minutes, or until reduced by half. Swirl in 2 to 3 tablespoons unsalted butter. Taste and add salt or seasoning if needed, and serve drizzled over the pork chops.

How long do pan-fried pork chops last?

Stored in an airtight container, pan-fried pork chops will last up to three days in the refrigerator. They freeze well, too. Store pork chops wrapped in plastic or aluminum foil in a freezer-safe bag or container for up to three months. Thaw cooked frozen pork chops overnight in the refrigerator before reheating.

You can reheat pan-fried pork chops in the microwave, on the stovetop, in an air fryer or in the oven. Most pork chops can be reheated in a 350 oven for around 10 minutes. A microwave is the fastest, taking only three to five minutes.

Pan-Fried Pork Chops Tips

What’s the best pork chop to use for pan-frying?

You can use bone-in or boneless pork chops for pan-frying, either the loin or center cut. Thinner pork chops take less time to cook, of course, but they also have a better chance of drying out. Thicker pork chops will require a bit more cooking time, but only a few minutes more per side. Keep the meat thermometer handy: No matter which cut, with bones or without, the safe temperature for pork chops is still 145.

How do you cook pork chops to keep them from drying out?

To keep pork chops from drying out, the key is to cook them to the right temperature. And just like most meat, let the chops rest for at least five minutes before slicing so the juices have a chance to redistribute.

What can you serve with pan-fried pork chops?

Serve your favorite quick and easy side dishes with pan-fried pork chops. Anything from Chive Smashed Potatoes to steamed green beans, a simple coleslaw or Glazed Ranch Carrots.

The post How to Make Pan-Fried Pork Chops appeared first on Taste of Home.

What is chocolate liqueur?

At its most basic level, chocolate liqueur is exactly what it sounds like: a chocolate-flavored alcoholic beverage. The term “chocolate liqueur” encompasses creme de cacao to velvety chocolate liqueurs that taste like boozy chocolate bars. Whether you’re making light, dark or creamy chocolate liqueur, the difference lies in the ingredients, which affect the sweetness, mouthfeel and overall final product. All chocolate liqueurs are great for cocktails (hello, chocolate espresso martini!). They’re also great for desserts, or for simply sipping over ice.

The biggest difference between creme de cacao and other chocolate liqueurs is that creme de cacao doesnt include actual chocolate or dairy. Instead, creme de cacao is distilled from cacao beans (also referred to as “cocoa beans”) and sometimes includes other flavorings like vanilla. Some creme de cacao blends are clear, and some are dark. They’re rich and decadent, but mild and smoothnot syrupy or unctuous like chocolate-based spirits.

Creme de cacao and chocolate liqueur are interchangeable in many recipes; however, some drinks specifically call for one over the other. Our chocolate liqueur recipe is closer to creme de cacao than something like creamy Godiva chocolate liqueur. Thanks to its versatility, its always great to have a bottle on hand.

Our Chocolate Liqueur Recipe

Ingredients

• 2 cups vodka
• 1-1/3 cups cacao nibs
• 2 cups sugar
• 2 cups water
• 2 teaspoons instant espresso powder, optional
• 4 teaspoons vanilla extract

Directions

Step 1: Infuse the vodka

Combine the vodka and cacao nibs in a 1-quart glass jar. Cover with a lid, and let the brew stand for two weeks, shaking the jar every couple of days to disperse the ingredients.

Editors Tip: Cacao nibs extract just the right amount of chocolate flavor without the grit that cocoa powder would leave behind. If you cant find nibs at your local grocery store, source them online. We like these cocoa nibs from The Spice House.

Step 2: Strain the vodka mixture

Youll need to strain the vodka mixture a few times to get all of the residue out. This ensures you’ll end up with a smooth liqueur. First, strain the mixture through a colander lined with a cheesecloth. Discard the cacao nibs. Then, strain again through a fine mesh sieve lined with a coffee filter, occasionally stirring to help it strain properly. Repeat the process with a fresh coffee filter until the liquid is clear of any residue.

Step 3: Make the simple syrup

In a small saucepan, bring the sugar and water to a boil. If you’re using espresso powder, add it now. Then, reduce the heat, and let the mixture simmer, uncovered, for five minutes. Remove the mixture from the heat, and let the syrup cool completely. Add the cooled syrup to the vodka mixture, and stir in the vanilla extract.

Editors Tip: The espresso powder is completely optional, but we recommend it for a couple of reasons: It adds a darker, richer color to the liqueur, and, just like using coffee in chocolate cake recipes, it helps amp up the chocolate flavor.

Step 4: Bottle the liqueur, and store

Pour the entire mixture into one bottle or several glass bottles, and seal tightly. Store the chocolate liqueur in a cool dry place for up to two months.

How to Use Chocolate Liqueur

Use this chocolate liqueur recipe as you would any creme de cacao or chocolate liqueur. Try it in a classic grasshopper or a white chocolate brandy Alexander. Of course, its mandatory for a chocolate martini. And its excellent in warm, cozy drinks like this Viennese coffee.

When it comes to desserts, use chocolate liqueur in this grasshopper baked Alaska. Or just keep it simple: A shot served over a scoop of vanilla ice cream is pure perfection.

Chocolate Liqueur Variations

You can make this chocolate liqueur recipe your own by adding different culinary extracts or flavorings. Try infusing almond extract, dried orange peels or a few cinnamon sticks with the vodka mixture. Or take cues from Mexican hot chocolate and slip some dried chiles in with the cacao nibs. Just remember to strain and remove anything chunky that doesnt dissolve.

The post How to Make Chocolate Liqueur appeared first on Taste of Home.

This is one of the most delicious and easiest pork chop recipes to have in your back pocket. Heres how to make them.

Southern Fried Pork Chops Recipe

Ingredients

For the marinade:

• 1 cup buttermilk
• 1 tablespoon hot pepper sauce
• 4 bone-in pork loin chops (8 ounces each)

For the coating:

• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• Oil for frying

Directions

Step 1: Marinate the pork chops

In a large shallow dish, whisk the buttermilk and hot sauce together. Add the pork chops, turning them to coat on all sides. Cover and refrigerate the chops for at least one hour or overnight.

Step 2: Dredge the pork chops in seasoned flour

Drain the pork chops and discard the buttermilk mixture. To make the coating, in a shallow dish, combine the flour and all the seasonings. Dredge each pork chop in the flour, turning to coat and pressing them into the flour. Shake off any excess, and place the pork chops on a wire rack set over a baking sheet. Refrigerate the chops, uncovered, for 30 minutes.

Step 3: Fry the pork chops

In a Dutch oven or deep skillet, heat 1/2 inch of oil over medium heat to 350F. Fry the pork chops in batches, uncovered, turning occasionally, until the coating is dark golden brown, about five to six minutes per side. Use a thermometer to make sure the pork chop temperature reaches 145. Drain the pork chops on paper towels. Looking for more? Learn how to make ranch pork chops.

What to Serve with Southern Fried Pork Chops

Any Southern side dishes like corn spoon bread and green beans with apricots are perfect pairings for Southern fried pork chops. You cant go wrong with mashed potatoes and gravy, mac and cheese, coleslaw and buttery biscuits, either.

Tips for Making Southern Fried Pork Chops

Can you use boneless pork chops instead of bone-in pork chops?

Like other pork chop recipes, boneless and bone-in pork chops are pretty interchangeable in most recipes. The thing to know is that rib chops have a slightly higher fat content than leaner loin chops, and that means more flavor. The bone also helps insulate the meat from overcooking, making the chops more juicy. If using boneless pork chops, keep an eye on cooking time (theyll take less time).

How can you make sure Southern fried pork chops are crispy?

No matter how you fry pork chops, you want to keep the coating crispy. One way of doing that is to not overcrowd the pork chops in the pan; cook in batches if necessary. Also make sure to drain the pork chops on paper towels before serving. This will dab off some of the excess oil, which might soften the coating.

How should you store leftover Southern fried pork chops?

Southern fried pork chops will last three to four days in an airtight container in the refrigerator. The coating might become a little soggy in the refrigerator, so a good way to reheat for crispiness is in the air fryer or in a skillet with a little oil.

You can also freeze pork chops: Just individually wrap each chop in plastic wrap or foil, and store in a freezer-safe bag or container for three to four months. Thaw frozen pork chops in the refrigerator overnight before reheating.

The post How to Make Southern Fried Pork Chops appeared first on Taste of Home.

What Is Creme de Menthe?

Creme de menthe is a classic liqueur with a bold minty flavor. Despite the name, there is no cream added to this liqueur. Its usually a bright green color or colorless (also known as white creme de menthe), best sipped on its own as a digestif, used in cocktails like the grasshopper and for desserts.

Compared to peppermint schnapps, a similarly minty liqueur, creme de menthe is a tad sweeter without the medicinal overtones. It has a lower ABV (alcohol by volume) than other sweet liqueurs, too, hovering around 18% to 25% (compared to 40% to 50% ABV for spirits like gin, bourbon or vodka). Thats why its a perfect ingredient for desserts and baked goods as well as drinks. Its boozy, but not that boozy.

Homemade Creme de Menthe Recipe

Ingredients

• 1-1/2 cups fresh mint leaves, divided
• 2 cups vodka
• 1 cup sugar
• 1 cup water
• 2 drops peppermint oil (make sure this is food grade)
• 2 to 4 drops green food coloring, optional

Directions

Step 1: Make the the mint-infused vodka

Tear 1 cup of the fresh mint leaves and place in a 1-quart glass jar. Add the vodka and shake well. Cover the jar and let it stand for at least 12 hours, shaking everything a few times to disperse the herbs.

Step 2: Make the simple syrup

In a large saucepan, bring the sugar and water to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Let the mixture cool completely, and then add to the vodka and mint mixture.

Editors Tip: You can make the simple syrup ahead of time and refrigerate it in a sealed container until youre ready to use. It will last in the refrigerator for several weeks.

Step 3: Add more fresh mint

Tear the remaining 1/2 cup of mint leaves and add to the jar. Cover and let it stand for 10 hours longer, occasionally shaking to mix things up.

Step 4: Strain, stir and store

Now its time to strain it! Strain the vodka mixture through a colander lined with cheesecloth, discarding the mint. Stir in a few drops of peppermint oil. If you want to keep the golden-yellowish color, stop here. If you want it to be green and festive, add the food coloring now.

When its the color you want, pour it into glass bottles and seal it tightly. Store in a cool, dry place for up to two months.

How to Serve Homemade Creme de Menthe

Homemade creme de menthe can be used all the same ways youd use the store-bought stuff. Sip it on its own as an after-dinner cordial, or add to a steaming hot chocolate, coffee or tea. Its a key ingredient for classic cocktails like the creamy and rich grasshopperor Cary Grants favorite stinger.

When it comes to desserts, creme de menthe is a great liqueur to bake with. Whether green or colorless, its instrumental in this grasshopper baked Alaska or these delightful creme de menthe cupcakes. For a minty holiday treat, creme de menthe cookies should be in everyones cookie exchange.

Just remember that without the food coloring, creme de menthe wont turn whatever youre eating or drinking green (a grasshopper must be green!).

How to Store Homemade Creme de Menthe

Thanks to all-natural ingredients, i.e. nothing synthetic or artificial, homemade creme de menthe has a shorter shelf life than store-bought versions. A sealed glass bottle of homemade creme de menthe will last up to two months in a cool, dry place. You dont need to refrigerate it, unless you want to drink it chilled. Compare that to store-bought creme de menthe, which lasts up to 10 years unopened, and up to four years once youve cracked the bottle.

Tips for Making Creme de Menthe

How can you make this creme de menthe recipe your own?

When making homemade creme de menthe, fresh mint leaves give a great herbal flavor. Our recipe also calls for a few drops of peppermint oil to amp up that minty flavor, which you can add to taste.

Thanks to the fresh mint, the final liqueur will be a natural light yellowish hue unless you add green food coloring. Both are perfectly fine and equally festive, but the green definitely adds some pop.

The post How to Make Homemade Creme de Menthe appeared first on Taste of Home.

Pesto is already full of flavor from the fresh basil and garlic, toasted pine nuts, olive oil and good Italian cheese. If you add a little extra cream and cheese to it, the pesto becomes a silky sauce that adheres to just about any pasta shape. Fresh cherry tomatoes give the dish a nice acidic boost and sweetness. Heres how to make it.

Key Ingredients for Penne with Pesto

• Pesto: While traditional basil pesto is the go-to for this dish, you can use so many other pesto variations. Once you learn the basics of how to make pesto, you can swap in different nuts; add leafy greens, like this spinach pesto or kale pesto; or mix in other herbs, like in this parsley pesto. You can make a vegan pesto or nut-free pesto for those with dietary restrictions. And of course you can always use store-bought pesto if you dont have time (or ingredients) to make your own.
• Pasta: Penne and pesto go great together because the sauce sticks well to the tube shape. But you can try any pasta shape you want, from farfalle to fusilli, gemelli twists and more. Strands like spaghetti or linguine are good, too, but if youre sticking with tomatoes or any other chopped add-ins, the smaller shapes work best so you can get a little bit of everything in one bite.
• Parmesan cheese: Because pesto is made with only a few ingredients, you want to use the best you canand that includes the cheese. To make perfect pesto, skip the powdered Parmesan in a can. Freshly grated Parmigiano-Reggiano or Pecorino Romano are the most traditional. Theres already cheese in the pesto, but adding more will amp up the cheesy umami flavor and add some body to the finished pasta dish. Save a little extra for one final sprinkle before serving.

Pesto Penne Pasta Recipe

Ingredients

• 1 package (16 ounces) penne pasta
• 1 cup prepared pesto
• 1/2 cup heavy whipping cream, optional
• 2 cups cherry tomatoes, halved
• 1/2 cup shredded Parmesan cheese

Directions

Step 1: Cook the pasta

Cook pasta according to package directions. Drain, but reserve 1 cup of pasta water. The starchy water helps incorporate everything when you toss the sauce and the pasta together.

Step 2: Combine pesto and pasta

In a large bowl, whisk the pesto and, if using, the cream. Add the penne and halved tomatoes, and toss everything together so the pasta gets coated with the sauce. Add a little pasta water to reach the desired creamy consistency. Right before serving, sprinkle with more cheese.

Tips for Making Pesto Penne Pasta

What are some variations of pesto penne pasta?

Penne with pesto is great on its own or simply tossed with tomatoes, but you can add so much more. Add protein, like shredded rotisserie chicken, sausage or chickpeas for a more well-rounded dish; or try shrimp, like this shrimp pesto pasta. Pop in more vegetables, such as asparagus or broccoli. Or try different seasonings, like dried herbs or red pepper flakes.

This is also where you can have some fun with different pestos and pasta shapes. Think: ziti and kale pesto, spaghetti with vegan pesto, or gnocchi with pesto sauce. The combinations are endless!

How do you store penne with pesto?

Like a lot of pesto recipes, you can store penne with pesto in an airtight container in the refrigerator for up to five days. Reheat it in the microwave or on the stove; add water, a little extra cream or olive oil to loosen it up, if needed. You can also eat the pasta cold. Instant pasta salad!

What can you serve with pesto pasta?

You can serve many Italian-inspired appetizers and side dishes with pesto penne pasta. Think: tomato bruschetta, a big Caesar salad or this delightful radish and asparagus salad. Serve any combination of roasted vegetables for a side dish, or make the penne with pasta a side dish to any of these grilled chicken recipes.

The post How to Make Penne with Pesto appeared first on Taste of Home.

When word got out that Costco now sells freshly made sushi in Issaquah, Washington, people were kind of fanatic about it. The first weekend saw the biggest crowds, and while it wasnt aggressive like it can get when those rotisserie chickens come out of the ovens (if you know, you know), the lines were outrageously long.

One of my favorite Costco shopping tips is hitting the prepared food section, so it makes sense. But still: Could Costco sushi be worth the hype? I picked a day without anyone stirring near the new Kirkland Signature sushi department to check it out.

Since When Does Costco Sell Sushi?

Like other grocery stores, most Costco locations get sushi rolls and nigiri from a third-party vendor. Meaning: Its made somewhere else, shipped and sold at your local store. The quality can be iffy, from bland (or worse) tasting fish to dry, crusty rice.

This is different. The Issaquah outpost sells sushi thats made on-site with workers cutting the fish and assembling boxes of sashimi, nigiri and rolls throughout the day. (They do get some help: A robotic arm forms the nigiri, and the rolls are formed by an automated machine, which definitely helps with consistency.) The company also sells freshly made sushi at stores in Japan and South Korea, but this is the first for the U.S.

Why this location? Its right next to Costcos global headquarters for one. It also has the space to create a designated sushi-making room, somewhere temperature controlled so the fish stays at optimal freshness. The company has been keeping pretty hush-hush on when or if theyll roll out the program nationallyit all depends on space availability at any locationbut according to Reddit, Costco members are chomping at the bit for it to land in their neck of the woods, so keep an eye out.

What Kind of Sushi Does Costco Have?

So far our local Costco sells nigiri, a piece of fish or cooked shrimp laid out on an oblong rice ball; uramaki, your basic cut sushi roll with rice on the outside and seaweed wrapped around the fillings inside; and sashimi, slices of raw fish served without rice.

There are also big plastic bowls of poke, cubes of fresh ahi tuna in a sesame-soy dressing or a creamier spicy mayo sauce, which the store always offered; and DIY poke bowls that come with rice, fish, edamame and sauce. Sushi platters are available, too, with enough rolls, nigiri and sashimi to feed a crowd, but they werent available the day I was there.

Costco Sushi Review

It’s safe to say I’m a sushi fanatic, and Ill do anything to get my fix. From high-end omakase to local restaurants, as long as its good, Ill happily eat sushi rolls, nigiri and sashimi just about anywhere. When it comes to good grocery store sushi, as long as the fish is fresh and tasty, and the rice isnt dry, Im all about it. That said, Costco sushi was pretty much what I expected. Not horrible, not amazing, but worth the moneyespecially if you want a lot of sushi.

And it’s a lot of sushi. Like everything at Costco, portions are massive. You get two 8-piece rolls per container, 12 huge pieces of nigiri, and 12 pieces of sashimi, and each box weighs a little more than a pound. Priced at $14.99, $16.99 and $29.99 per pound, respectively, it might seem expensive (and that’s without the Costco membership increase).But in reality, for the quantity and quality, its actually cheaper than most grocery store sushi, and pretty comparable to many local restaurants that serve sushi.

What Costco sushi really has going for it is the rice. According to The Seattle Times, the company made an extra effort to ensure its sushi rice would hold up to sitting in a display case for any amount of time. They even flew a team to Japan to work with rice masters. The company chose short-grain Tamaki Gold rice, which retains a sticky texture and wont dry out in the fridge. It totally makes a difference in quality.

Sushi Roll

Roll offerings vary; my choices were a California roll made with cooked Dungeness crab, cucumber and avocado, and a spicy tuna roll. Im not typically a fan of California rolls, but this was my favorite out of the bunch because it was made with real steamed Dungeness crab. The crab meat was light and fresh tasting, perfect with crisp cucumber and creamy avocado. It came with fried onions to sprinkle on top, which offered a nice crunchy contrast to the crab and sweet, slightly nutty rice.

The spicy tuna roll, however, didnt have much flavor beyond mayo, but it was edible. The rice held together well, so the pieces didnt fall apart. That’s a big win. I always like a good mound of nasal-clearing wasabi, too.

Nigiri

While choices may change, my nigiri featured farm-raised Atlantic salmon, wild-caught ahi tuna and cooked shrimp. It was all pretty good, but could use some improvement. Each piece was massive, with thick planks of tuna and salmon covering the rice.

If you want your moneys worth, thats a good thing. But you should be able to eat a piece of nigiri in one bite; these were easily two-biters. There was no finesse to how the fish was cut, but this is Costco. Were not here for polish and pizzazz. The quality of the fish was hit-or-miss: The salmon was silky, the tuna wasnt as fresh, and the shrimp was sort of bland. Although huge, the fish-to-rice ratio was on point.

Sashimi

My least favorite, sadly, was the sashimi. I love sashimi, and for the price, the substantial amount of gleaming, fresh fish you get seems like a steal. If you love eating giant pieces of raw fish, this is the sashimi for you. I didn’t enjoy all of it. To me, since you’re getting straight fish with little to no adornment, it should be incredibly fresh and delicate.

The beautiful raw wild-caught Hokkaido scallops were comparable to anything Id get in a quality sushi bar, deliciously silky, sweet and fresh as the sea. As for the salmon and tuna chunks, the tuna was slightly fresher than my tuna nigiri but still begged for wasabi and soy sauce. And the salmon was just too chunky. My husband and I didn’t let it go to waste, thoughwe seared all of the raw fish leftovers for fish tacos the next day.

Conclusion

While I personally wont wait in a giant line for it, Costco sushi is definitely a worthy grocery store sushi contender. Id easily pick up a box or two of rolls for lunch or dinner. Knowing its made there, with really good rice, makes all the difference. The Dungeness crab rolls were worth it alone, and theyll easily feed our household and then some. It was even good for lunch the next day! The nigiri is also a bargain comparatively, and I’d try it again, even if Id like mine with a little more finesse.

You definitely get a lot, and isnt that what we all want from a Costco membership anyway? Next time, Ill just roll with it.

The post I Tried Costco Sushi, and I’m Ready to Roll with It Again appeared first on Taste of Home.

California-based Huy Fong Foods’ rooster sauce,” known as such because of the logo, is the most ubiquitous Sriracha chili sauce brand. Producing about 20 million bottles a year, it’s reached iconic status that goes way beyond a condimentit’s inspired cookbooks, clothing and numerous knock-offs.

So when you hear about a(nother) Sriracha shortage, its big news. If its not supply chain issues, its climate change affecting garlic and chile pepper harvests. And without those, that potentially means a lot fewer bottles of sriracha out there, and life is just too short to go without a dash of extra spice.

What’s the Best Sriracha Substitute?

Based on a popular Thai condiment, Sriracha (pronounced see-ROTCH-ah) is most commonly made with red jalapeno peppers, garlic, distilled white vinegar, sugar and salt. The original version is thicker than a liquid hot sauce, more like a paste. But most Sriracha you find on grocery store shelves today is thin enough to squeeze through a nozzle.

Any hot sauce worth its Scoville rating is made with similar ingredients as Sriracha, but each has its own distinctive flavor depending on the chiles used, the spices, and how much water or sugar is in it. Some are more mild, some spicier; some even have a little sweetness. If you didn’t stock up for the impending Srirachapocalypse, there are plenty of other spicy Sriracha substitutes out there.

Tapatio

Based on Mexican salsa picante but made in California, Tapatio has a little more heat than Sriracha, but it wont burn your face off. Made with red chile peppers (though we dont know exactly which ones), vinegar, garlic, salt and spices, its on the thinner side of the hot sauce spectrum but has a great flavor.

Like Sriracha, its a good hot sauce to shake on eggs, tacos, rice dishes and anything else that needs a nice kick of heat. You can find Tapatio on grocery store shelves just about everywhere.

Cholula

Many Mexican-style hot sauces have a thinner consistency than Sriracha, and they have varying amounts of vinegar if any at all. Cholula is a bit more complex than most, however. Thanks to its use of arbol chiles and pequin peppers, plus vinegar, garlic powder, salt and spices, its a delicious smoky, tangy and slightly spicy hot sauce. Its not face-meltingly hot, but theres a nice amount of heat to go around.

Add Cholula to soups and stews, add a splash or two to tacos or taco dip, stir into Spanish rice or drizzle over eggs, potatoes or roasted vegetables. Basically, anywhere youd use Sriracha, you can use Cholula. Its widely available in grocery stores across the country.

Tabasco

Everyone has a bottle of Tabasco hot sauce somewhere. A kitchen staple for generations, born and still produced in Louisiana, Tabasco’s original formula is simply made from tabasco peppers, vinegar and salt. The thin, slightly salty sauce is super versatile and can be used either as a condiment or a cooking ingredient. Its slightly hotter than Sriracha, but you can still use it as a good substitute.

Use Tabasco in marinades, mixed into dips or noodle bowls, and add to sauces, like for these slow-cooker pulled pork sandwiches. Sprinkle it over eggs, pizza, tacos, burgers and more. Louisiana-style hot sauce is what you typically use in Buffalo chicken recipes, and its most important for a proper Bloody Mary (after vodka of course).

Chili Crisp

Spicy chili crisp is up there with Sriracha as far as trendy condiments go, with many versions on the marketplace today. A blend of various peppers, dried garlic, onion, spices and sometimes peanuts, it has an umami savoriness and just enough heat to keep things interesting. Its not really a sauce or a paste, just all crispy texture, spice and everything nice.

Use chili crisp on anything: Eggs, avocado toast, baked potatoes, tacos, pasta dishes, steaks, fish, any pizza recipe and more. Its even good on vanilla ice cream! You can find chili crisp just about anywhere now. LoaGanMa was the original out of China, but now theres Fly by Jings Sichuan Chili Crisp, Mr. Bing Chili Crisp, celebrity chef chili crisps, and of course Trader Joes own brand.

Chili Oil

Chili oil and chili crisp arent exactly the same thing, but they do come from the same family of condiments. Usually made with vegetable or sesame oil simmered with red chile pepper flakes, ground Sichuan peppercorns, garlic, star anise and paprika, it’s more of an oil flavored with chile peppers. Chili crisp, by contrast, has dried ingredients and crunchy goodness sort of suspended in oil; you scoop it all up.

Youll see this dark red oil on the table at Chinese restaurants, especially those specializing in Sichuan cuisine. We love to drizzle it on soup dumplings, pork and chive pot stickers, noodles of any kind, in any stir fry or on scallion pancakes. It’s not a one-to-one Sriracha substitute, but it packs some spicy heat.

Sambal Oelek

This traditional Indonesian chili sauce is a lot like Sriracha but in paste form. While the base of both is similarred chile peppers, vinegar and saltsambal oelek is chunkier than Sriracha and not as smooth; youll still see the pepper seeds, for instance. Its also a bit spicier than Sriracha since there are less ingredients (no sugar or garlic).

Huy Fong Foods, the same producers of rooster Sriracha, also makes sambal oelek (it has the famous rooster on the label, too), but with the chile pepper shortage thats affecting Sriracha, Huy Fong Foods sambal oelek might also be harder to find on store shelves. There are other brands out there, and with only three ingredients, its pretty easy to make at home. Its best used to season dishes, like stews, soups and noodles.

Peri-peri Sauce

If you like things spicier than sriracha, peri-peri sauce is a good way to add some heat. Made with African peri-peri peppers (also known as piri-piri and African bird’s eye chile pepper), which rank much higher on the Scoville scale than red jalapeno peppers, it packs a spicy punch. Other ingredients can include lemon, garlic, salt, onion, vinegar and other herbs and spices.

As a condiment, peri-peri sauce is a good Sriracha substitute, but its definitely hotter. You can use it in marinades, or as a marinade on its own, like in this sweet and hot chicken dish. Trader Joes makes a peri-peri sauce, which they tout is good for everything from hummus to tater tot nachos. Nandos is a popular brand thats pretty widely available, too.

Gochujang

Gochujang is a staple in Korean cooking. The thick, sticky paste is sweet, spicy and a little funky (in the best way) with a concentrated flavor. Unlike Sriracha, it sometimes needs a bit thinned out, which is why its good for marinades and sauces. Made with red chili powder, sticky rice, fermented soybean powder, malt barley powder and salt, its not as spicy as Sriracha, making it ideal for dishes that call for a sweeter umami-packed bump.

One popular Korean brand, O’Food Gochujang Korean Red Chili Pepper Paste, can be ordered if you cant find it at a local grocery store. Brooklyn-based Bushwick Kitchen makes Weak Knees Gochujang Sriracha, thats pretty tasty. Use either as a meat marinade, especially in traditional Korean bibimbap, in noodle bowls, or stirred into soups and stews. Gochujang is a great addition to something like these gingered short ribs and a good Sriracha substitute in this slow-cooker Korean beef recipe. You can use it in this vegetarian stir-fry rice bowl or this Korean sausage bowl, too.

Sweet Chili Sauce

Made from basically made of the same ingredients as srirachared chiles, garlic, salt and vinegarsweet chili sauce has a different flavor profile thanks to sugar and other ingredients. Sweet chili sauce doesnt have as much hot pepper, however, so its not as spicy but still has a little zip.

On its own, the thicker but still pourable sauce is perfect for dipping spring or egg rolls, pan-fried pot stickers, fried shrimp or chicken. It makes a dynamite barbecue sauce for ribs, and is an absolute must for Thai sweet chili pork bowls and sweet chili orange chicken. There are many brands on grocery store shelves, each tasting a little different depending on the recipe; some may have more chiles, some more sugar, some might be a little funky. We like Mae Ploy Sweet Chili Sauce for its chunky texture and Trader Joes version for its balance. Thai Kitchens Sweet Red Chili Sauce is always a good bet, too.

Harissa

Youve probably seen more recipes calling for harissa as the spicy, thick paste has gained popularity around the country. An integral part of North African cooking, its a combination of dried chiles like bird’s eye and serrano, oil, and herbs and spices like coriander, cumin, caraway and garlic. It has varying degrees of heat depending on the recipe, and some can be quite hot.

Compared to Sriracha, harissa is more herbal and savory, and can really add some oomph to just about anything. Mix it into plain hummus for a unique kick, or with ketchup for a spicy dip for fries or for your burgers. Add a spoonful or two to these Moroccan chicken tagine pockets or West African chicken stew or as a sauce for braised beef. Youll most likely see it in a jar on grocery store shelves and gourmet markets. Mina Harissa is quite delicious, as is Trader Joes. Mustaphas Mediterranean Harissa is balanced and complex, made with chiles, red pepper and preserved lemon.

Fly by Jing Zhong Sauce

Inspired by a classic Chengdu street snack, this sauce simmers an aromatic soy sauce with brown sugar, toasted sesame oil, dried chiles, mushrooms, garlic and spices. Its spicy but not too hot from the piquant chiles, kind of tangy-sweet, full of umami, and intense enough that you dont want to use too much but super versatile.

This savory and sweet sauce is more akin to chili crisp or oil than Sriracha, but its a great Sriracha substitute when using it on anything from pot stickers to scrambled eggs, breakfast burritos, burgers and sandwiches. Look for Fly by Jings Zhong Sauce wherever you find the Fly by Jing Chili Crisp, in your local grocery store or online.

Homemade Hot Sauce

At first you might think making your own hot sauce isnt worth the effort, especially since there are so many varieties widely available at the store. But were here to tell you its definitely easier than you think.

There are many ways to make hot saucethe choice of chile peppers seems endless, plus herbs and spices, whether you use fermentation or simply simmer your sauce on the stove. Our recipe for homemade spicy hot sauce uses garden-fresh ingredients (even carrots!) for a delicious hot sauce youll want to put on everything.

Ketchup and Hot Sauce

While making Sriracha on your own isnt difficult, in a pinch you can simply blend your favorite ketchup with Franks RedHot or other Louisiana-style hot sauce. Together they make something that closely resembles the sweet, vinegary taste of Sriracha.

Ketchup adds the right texture with a bit of umami and sweetness, and the hot sauce, while too thin and spicy to be a one-to-one Sriracha substitute on its own, brings the acid and heat. Start with a ratio of about three to one (ketchup to hot sauce), and spice it up from there.

Other Sriracha Brands

Of course, Huy Fong Foods isnt the only Sriracha out there! Trader Joes sriracha is a good alternative for the “rooster” sauce, and well-known brands like Kikkoman have their own version. Brooklyn-based Bushwick Kitchen makes Weak Knees Curry Sriracha (the same company who makes the gochujang blend mentioned above), and even Frank’s RedHot makes a Sriracha. If you go to any Asian grocery store, youll see different Sriracha brands on the shelf, as well. Give any a go! You may find your new favorite.

The post Need a Substitute for Sriracha? Here Are 14 Great Alternatives appeared first on Taste of Home.

Pronounced ha-loosh-key, my mom often cooked up big batches of fried cabbage and egg noodles, sometimes adding potatoes, bacon or ham to stretch out the meal. For her, it was an economical way to feed a horde of kids (one of us inevitably had one or two friends over for dinner).

When made without bacon or ham, haluski can be a quick and easy meal to make during Lent. But its also a delicious side dish any time of year. To me, its the ultimate comfort food.

What Is Haluski?

Like many dishes that originated in Central and Eastern Europe, haluski varies depending on the country it hails from and family recipes. In general its either dumplings or noodles combined with cabbage cooked in a lot of butter, plus onions and sometimes meat like bacon or kielbasa.

My Slovak grandmother made hers with potato dumplings similar to Italian gnocchi (they couldve even been store-bought dumplings!). Noodles, especially easy-to-find egg noodles, are common in versions from other countries, like Poland and Hungary.

I prefer haluski with egg noodles because thats how my mom made it. Whenever I tuck into a big bowl of cabbage and noodles, it reminds me of her and home. Heres an easy vegetarian version thats super customizable to your own personal tastes.

How to Make Haluski, or Fried Cabbage and Noodles

Ingredients

• 3 tablespoons butter
• 1/2 medium head green cabbage, thinly sliced
• 2 cups uncooked wide egg noodles
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Directions

Step 1: Cook the cabbage

To cook the cabbage, in a large skillet, melt the butter over medium heat. Add the cabbage, cover and cook on low until its just tender, about 20 minutes, stirring occasionally.

Editor’s Tip: You can use pre-shredded cabbage or slice it yourself for this recipe (heres how to shred cabbage if you need a primer).

Step 2: Cook the noodles

Meanwhile, cook the egg noodles according to package directions. Try not to overcook because they can get too soft in the final dish. Drain the noodles.

Step 3: Combine everything, season and serve

Stir the drained egg noodles into the skillet with the buttery cabbage. Season with salt and pepper, and mix well until everything is combined and heated through. Serve in bowls or alongside your favorite main course.

Tips for Making Haluski

What are some variations on cabbage and noodles?

Many haluski recipes call for browning onions with the cabbage, which is utterly delicious. Here you can add about a 1/2 cup of sliced onion to the pan with the cabbage. You can also add other aromatics like garlic and chives.

For meat, cook up some bacon or pancetta first, then cook the cabbage in the drippings (similar to this southern fried cabbage recipe), or add kielbasa or ham to cabbage and noodles.

If you want an extra-filling carbo load, add diced potatoes to the mix. For dumplings, try it with homemade potato gnocchi or spaetzle. And an extra pat or two of butter never hurts for added flavor, either!

Can you use red cabbage for haluski?

You can use red cabbage for haluski, but we dont recommend it because the whole dish turns purple. If thats the effect you’re after, then go for it! You can use other varieties of cabbage, including the softer and sweeter savoy or napa cabbage, but keep in mind the different cooking times. Heres more on how to cook cabbage for any number of dishes.

What can you serve with haluski?

Honestly, haluski can be a meal on its own, especially if you add some sort of protein to it. But haluski also makes a great side dish for breaded pork chops, any kind of sausage or kielbasa, baked ham or fried chicken.

How do you store haluski?

Because of the fried cabbage, haluski will last for up to 3 days in the refrigerator. Store in a tightly covered container to keep the cabbage fresh, and to prevent odors from seeping into other foods in the fridge.

Can you freeze haluski?

Freezing noodles can cause them to get mushy, but you can preserve the fried cabbage in an airtight freezer-friendly container. When you want to use it, thaw in the refrigerator overnight, add to a pan with a little extra butter, and combine with cooked noodles.

The post How to Make Haluski (Cabbage and Noodles) appeared first on Taste of Home.

Catfish, a freshwater fish prized for its mildly sweet flavor and white, flaky texture, is one of the best for a good old-fashioned fish fry. It’s accessible all over the country, both fresh and frozen, and pretty economical. You can use any coating for it, but really the best is a simple cornmeal crust that gets golden brown and crunchy hot out of the oil. When choosing which oil to use for frying, make sure it has a high smoke point and neutral flavoror at least light in flavor, like peanut oil.

Larger wild-caught catfish can sometimes taste a little muddycatfish are a bottom-dwelling fish, after allso soaking in milk or buttermilk helps alleviate that taste. But you can soak farm-raised catfish just the samethe process helps the cornmeal adhere to the fish either way.

While fried catfish is a staple dish in Southern states, catfish has been caught and farmed for hundreds of years in Africa, Asia, Europe and all over North America, and used in a variety of soups, stews and grilled dishes. Traditionally, youll see the Southern version served with hush puppies, fries and coleslaw, but you can serve any fish-fry favorites alongside it. Dont forget the hot sauce!

How to Make Fried Catfish

This recipe comes from Taste of Home contributor Pattie Prescott. It yields six servings.

Ingredients

• 3/4 cup buttermilk
• 3/4 cup white cornmeal
• 3/4 cup all-purpose flour
• 1 teaspoon seafood seasoning
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 6 catfish fillets (6 ounces each)
• Oil for deep-fat frying

Directions

Step 1: Make the coating

Place buttermilk in a shallow bowl or container. You can add the catfish to soak or leave to dip individual pieces. In another shallow bowl or container, combine the cornmeal, flour and seasonings.

Step 2: Get the oil nice and hot

In a deep skillet (cast-iron is best), pour in enough oil to go up the sides about 1 inch. Youll want the oil to heat to around 375F, the best frying temperature for fish.

Turn the oven to 200 to keep the catfish warm while you fry in batches. Place a wire rack on top of a baking sheet and place inside the oven.

Step 3: Coat the catfish

When the oil is ready, take a piece of catfish from the buttermilk, allowing extra to drip off of the fillet. Then dredge the catfish in the cornmeal and flour mixture.

Step 4: Fry the catfish

Once the oil reaches the deep-frying temperature, shake off excess cornmeal from the catfish fillets and fry a few at a time for two to three minutes on each side. Dont overcrowd the pan. When done, the fish should flake easily with a fork.

Drain on paper towels, and then place on the rack in the oven to stay warm and crispy while you fry the rest of the catfish. To ensure crispy fish in every batch, make sure the oil reaches the proper frying temperature again if it dips. When all the catfish is done, serve with your favorite sides.

What to Serve with Fried Catfish

A traditional fried catfish dinner might come with hush puppies, creamy coleslaw and french fries. But you can serve anything youd serve with any fish fry, such as old-fashioned potato salad, tartar sauceand bread and butter pickles. Hot sauce is a great idea, too!

You can also make a spicy aioli to go with the catfish. Combine 1 cup of mayonnaise, 2 tablespoons of lemon juice, 2 garlic cloves (minced), 1 1/2 tablespoons of Dijon mustard and 1 teaspoon of Cajun seasoning in a bowl. Cover and refrigerate until serving.

Fried Catfish Tips

Can you use frozen catfish fillets?

Yes! Just thaw the catfish fillets first. To do so, fill a bowl with hot water, place the fish in a plastic re-sealable bag, and allow it to sit in the water until the filet has some elasticity. Once thawed, dip the fillets in buttermilk and dredge in cornmeal mixture, then fry as directed.

How can you make sure the fried catfish is crispy?

Make sure the oil stays at a consistent 375. If youre frying in batches, allow the oil to come back up to temperature; if its getting too hot, lower the heat and wait until it reaches the right temperature. A thermometer is a great tool to have on hand for deep-frying anything. Also, dont crowd the pan with the fish.

Can you freeze fried catfish?

You sure can. Leftover fried catfish can be stored in the refrigerator for three to four days, and up to three months in the freezer. To reheat leftovers, skip the microwave; it can dry out the fish. Use an air fryer or your oven to get it nice and crispy again.

The post How to Make Fried Catfish appeared first on Taste of Home.

In many parts of the country, Friday night means only one thing: fish fry. Usually tied to Lent, the time before Easter when meat is off the menu (at least one day a week), restaurants, fast-food outlets, bars, church halls, and homescome loaded with golden fried fish sided by tartar sauce, creamy coleslaw, and potato pancakes or French fries.

The components of a fish fry are pretty standard everywhere you go, no matter if it’s around the Midwest and Great Lakes or in parts of the Northeast and the South. But there are some regional differences. The fish itself can be freshwater walleye or catfish, or Alaskan cod or other mild white, flaky fish from the sea. It can be either batter fried, breaded or coated in other crispy things like cornmeal or corn flakes.

For sides, its practically mandatory to have potato pancakes, rye bread and a brandy old-fashioned sweet with your fish fry in Wisconsin. In Georgia or South Carolina, youll probably see hushpuppies with your fried fish.

Here, well walk you through a crunchy battered fish fry recipe thats so good and easy, youll want to serve it any day of the week all year long.

What Is the Best Way to Fry Fish?

To fry any battered or breaded fish fillets, you can use an electric skillet or deep fryer, or a deep enamel pot or a sturdy cast-iron skillet on the stove. When learning how to deep fry anything, first choose the best oil for frying. You want one that has a high smoking point, like canola, vegetable, safflower or peanut oil. Here’s the best oil for frying fish.

Then its all about regulating the temperature. Keeping the oil around 375F, the best for deep frying according to our deep frying temperature chart, is paramount for the crispiest, crunchiest fish. If frying in batches, make sure the oil returns to that temperature before adding additional pieces.

A few extra tips for frying fish: Watch out for splatters, keep moisture away from the oil, and dont overcrowd the pan. As to how long to fry fish, most fillets take around 5 minutes per side and are done when the internal temp reaches 145.

What Kind of Fish Should You Fry?

When looking for the best fish for frying, it depends on where youre located and what kind of fresh or saltwater fish you can source. In Wisconsin, for instanceand in this fish fry recipewe use walleye, a mild, flaky freshwater fish from the perch family. In Northeastern Ohio, you might see lake perch plated up for a fish fry; in the South, it’s often catfish or tilapia. Learn how to make fried catfish.

Alaskan cod is widely available everywhere, both in the fresh and frozen seafood departments, and very common for fried fish recipes. Other good fish to fry include rockfish, orange roughy or snapper. Types of fish that dont deep fry well include salmon, striped bass, trout, swordfish or tuna; keep those for roasting, searing or grilling.

Whichever fish you use, be sure to get boneless, skinless fillets that you can cut into manageable portions.

Fish Fry Recipe

Ingredients

For the tartar sauce:

• 1 cup mayonnaise
• 1/3 cup sweet pickle relish
• 4-1/2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

For the fish:

• 2 cups all-purpose flour
• 2 teaspoons lemon-pepper seasoning
• 1 teaspoon baking powder
• 1 teaspoon garlic salt
• 1/2 teaspoon dried parsley flakes
• 1-1/2 cups ice water
• 2 tablespoons canola oil
• Oil for deep-fat frying
• 2 pounds walleye fillets, cut into 6 pieces
• Lemon wedges

Tools You’ll Need

• Electric fryer: With deeper walls and lots of surface area, the Presto Foldaway Electric Skillet is a great option for deep frying fish.
• Cast-iron skillet: This Lodge 15-inch cast-iron skillet allows for plenty of room for frying fish fillets. A heavy-bottomed pot with higher sides is another great option, like this 5-quart Dutch oven from Lodge.
• Digital thermometer: Its the best tool for keeping a consistent temperature for your oil when deep frying. We like the ThermoWorks digital thermometer.

Directions

Step 1: Make the sauce and batter

In a small bowl, combine the first five ingredients and set aside. In another small bowl, combine the flour, lemon-pepper seasoning, baking powder, garlic salt and parsley flakes.

In a measuring cup, combine the ice water (but don’t add the ice!) and 2 tablespoons of oil. Make sure the water is super cold, which helps create a crispy crust. Whisk the wet ingredients into dry ingredients until smooth.

Step 2: Heat the oil

In an electric skillet, deep fryer, cast-iron skillet or heavy-bottom pot, add oil so it will cover the fillets while frying. Depending on which tool you use, that could be 2 inches to half full. Heat oil to 375F. Keep a thermometer handy to keep an eye on the temperature.

Step 3: Fry the fish

Pat the fish dry with paper towels. When the oil is up to temperature, use tongs to dip a piece of the fish into the batter, turning until its fully coated. Allow excess batter to drip off, then add each piece to hot oil. Fry only a few pieces of fish at a time so you dont overcrowd the pan. That will drop the oil temperature too low and the fish could come out soggy.

Fry the fish for 5 to 7 minutes on one side, then flip and fry for another 5 minutes. Once golden brown and easy to flake with a fork, transfer the fish to a paper towel-lined plate or baking rack. Sprinkle with salt if desired. Make sure the oil returns to 375 and repeat steps until all the fish is fried.

Step 4: Enjoy your fish fry!

Serve the fried fish with fresh lemon and tartar sauce and any sides you like.

Tips for Frying Fish

How can I make my fried fish crispy?

A few things will help keep that golden coating super crispy and crunchy. First, keep the oil at 375. If frying in batches, bring the oil back up to temperature before adding more fish. Dont overcrowd the pan with fillets, resist the urge to move the fish around once its in the oil, and fry it long enough. Also, dont cover the skillet or fryer when frying the fish. That creates steam which will end up in a soggy and greasy coating.

How do you keep the coating on fried fish?

Always pat the fish dry with paper towels before dipping it into the batter. You can also dredge the fish in a little seasoned (with salt and pepper) all-purpose flour before dipping into the wet batter to help seal the deal.

How long should I fry my fish?

This depends on the fish, its thickness and the coating. On average, however, most fish should take no more than 7 minutes per side. The internal temperature should be 145 when done. Again, keeping the oil at the right temperature will ensure the coating and fish cook to the right doneness.

What other coatings can I use for fried fish?

In addition to wet batter, you can use breadcrumbs, cornflakes, cornmeal and Parmesan cheese as a coating for fried fish. You can even make gluten-free fried fish by swapping in gluten-free flour for all-purpose flour.

How do you reheat fried fish?

While you can make fried fish in an air fryer (heres a great recipe for air-fryer fish and fries), it really comes in handy for reheating previously cooked fried fish. Just place your leftover fish in a single layer in the air fryer basket. Set the air fryer to reheat with a temperature of 350. Reheat for 6-7 minutes, flipping after 4 minutes.

You can also reheat in a 350 oven.

What should I serve with fried fish?

In Wisconsin, any fish fry worth its walleye comes with lemon wedges, tartar sauce, creamy coleslaw, rustic rye bread or marble rye bread, potato pancakes and brandy old-fashioned sweets. You can also serve hushpuppies with fried fish and any kind of French fries, like these easy oven fries.

More Friday Night Fish Fry Recipes

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Lemon-Batter FishFishing is a popular recreational activity where we live, so folks are always looking for ways to prepare their catches. My husband ranks this as one of his favorites. Jackie Hannahs, Cedar Springs, MichiganGo to RecipeGot an air fryer? Try these air-fryer fish recipes, too!

Fish and Fries"Tuck in" as if you're in a traditional British pub. These oven-baked, moist fish fillets have a fuss-free coating that's healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned and also baked, the crispy fries are perfect on the side. Janice Mitchell, Aurora, Colorado

Go to Recipe

Before you move ahead check theseair fryer fish recipes perfect for your quick cravings!

Homemade Fish SticksI am a nutritionist and needed a healthy fish fix. Moist inside and crunchy outside, these are amazing with oven fries or roasted veggies and low-fat homemade tartar sauce. Jennifer Rowland, Elizabethtown, Kentucky

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Crispy Fish & ChipsA British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with a white fish like cod or haddock. Linda Schend, Kenosha, Wisconsin

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Batter-Up WalleyeNothing is more rewarding than celebrating the day's catch with friends when you share this fresh dish. Substitute your favorite pan fish! Alesha Oster, Williston, North Dakota

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Parmesan-Crusted TilapiaYou wont have to fish for compliments when this is the catch of the day! Christi McElroy Neenah, Wisconsin

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Crispy Beer-Battered FishA local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. Jenny Wenzel, Gulfport, Mississippi

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Parmesan Fish SticksI wanted a healthier approach to fish sticks and developed a baked tilapia with a slightly peppery bite. My husband and sons love the crispy coating. Candy Summerhill, Alexander, Arkansas

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Oven-Fried Fish & ChipsMy baked fish is a shoo-in when you want fish and chips without the frying mess. Dare I say, they're a little upgrade from the English pub classic. Get more of my recipe at cinnamonspiceandeverythingnice.com. Reeni Pisano, Wappingers Falls, New York

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Dijon-Crusted FishDijon, Parmesan and a hint of horseradish give this toasty fish lots of flavor. The preparation is so easy, it takes just 5 to 7 minutes to get four servings ready for the oven. Scott Schmidtke, Chicago, Illinois

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Oven-Fried Fish NuggetsMy husband and I love fried fish, but we're both trying to cut back on dietary fat. I came up with this oven-baked version. He likes it as much as deep-fried fish, so I know it's a winner. LaDonna Reed, Ponca City, Oklahoma

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Pretzel-Crusted Catfish BitesI'm not a big fish lover, so any concoction that has me loving fish is a keeper in my book. This combination of flavors just works for me. It's wonderful served with a nice buttery herb rice pilaf and corn muffins with honey! Kelly Williams, Forked River, New Jersey

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Secret Ingredient Fried CatfishPancake mix and carbonated water are the surprising secrets to these beautifully browned catfish fillets. Serve with coleslaw or sweet potato fries, and get ready for smiles. Taste of Home Test Kitchen. Next try this easy-to-make fried catfish recipe.

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Lemon-Parsley Baked CodAfter trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. Trisha Kruse, Eagle, Idaho

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Fish & Chips with Dipping SauceMy husband and I really like fish and chips, but not all the grease that typically comes along with it. I decided to give the classic dinner a makeover. Turns out the pickle dip is healthier than tartar sauce, and we like it a lot betterwho knew? Michelle Lucas, Cold Spring, Kentucky

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Creamy ColeslawFor me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. Renee Endress, Galva, Illinois

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Hush PuppiesA fish dinner isnt complete without a side of hush puppies, and my mom is well-known for this recipe. It's the best! Mary McGuire, Graham, NC. Check out our new sides for fried fish.

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Rustic Rye BreadThis gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. Holly Wade, Harrisonburg, Virginia

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Favorite Bread & Butter PicklesI made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! Linda Weger, Robinson, Illinois

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Macaroni ColeslawMy friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. Sandra Matteson, Westhope, North Dakota

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Dill & Chive PeasGrowing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. Tanna Richard, Cedar Rapids, Iowa

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Crispy Smashed PotatoesGolden brown and buttery, these crispy smashed potatoes live up to their tantalizing name. A sprinkle of fresh herbs when theyre hot out of the oven maximizes the flavorand the pretty. Althea Dye, Howard, Ohio

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Nutty Broccoli SlawMy daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It's a smash hit wherever I take it. Dora Mae Clapsaddle, Kensington, Ohio

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Three-Bean Baked BeansI got this recipe from my aunt and made a couple of changes to suit our tastes. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. Julie Currington, Gahanna, Ohio

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Potluck Macaroni and CheeseYou'll always have a winner at the potluck when you bring macaroni and cheese. Here's an extra-rich, creamy version for the slow cooker. Jennifer Blondek, Chicopee, Massachusetts

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Garlic-Chive Baked FriesYes, you do want fries with thatespecially these crispy, golden fries, full of garlic flavor and just a little bit of heat. Steve Westphal, Wind Lake, Wisconsin

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Potato Clam ChowderI ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. Betty Ann Morgan, Upper Marlboro, Maryland

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Spicy ApplesauceWe have an apple-picking party every year. It's a bushel of fun, and I always look forward to cooking a batch of this easy applesauce seasoned with cinnamon, cloves and allspice. Marian Platt, Sequim, Washington

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Sweet 'n' Tangy Freezer PicklesNow you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. Jean Vance, Charlotte, North Carolina

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Oven Parmesan ChipsMy husband and I avoid fried foods, but potatoes are part of our menu almost every day. These delectable sliced potatoes get nice and crispy and give our meals a likable lift. Mary Lou Kelly, Scottdale, Pennsylvania

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Microwave PicklesYou can enjoy a small batch of these sweet crunchy pickles anytime without the work of traditional canning methods. They're loaded with flavor and so easy to make. Marie Wladyka, Land O'Lakes, Florida

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Rosemary Sweet Potato FriesA local restaurant got me hooked on sweet potato fries. I started making them at home with different seasonings to match the taste. I'm thrilled with the results! Jackie Gregston, Hallsville, Texas

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Contest-Winning Old-Fashioned Potato SaladWe live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple. I use them up in this delicious old-fashioned potato salad recipe. Nancy Grove-Nichols, Dillsburg, Pennsylvania

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Aunt Frances LemonadeMy sister and I spent a week each summer with our Aunt Frances, who always had this thirst-quenching lemonade in a stoneware crock in her refrigerator. It makes a refreshing drink after a hot day of running around. Debbie Reinhart, New Cumberland, Pennsylvania

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Spicy KetchupWhen this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and Im home again. Karen Naihe, Kamuela, Hawaii

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Refrigerator Garden PicklesCanning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. Linda Chapman, Meriden, Iowa

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Creamy Hash Brown CasseroleThis versatile side dish is so good with grilled steak, and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole popular for family dinners and potlucks. Teresa Stutzman, Adair, Oklahoma

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Easy Homemade Chunky ApplesauceHere's a comforting, home-style treat that never loses its appeal. Dish up big bowlfuls and wait for the smiles! Marilee Cardinal, Burlington, New Jersey

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Spicy Sweet Potato Chips & Cilantro DipThis irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! Elizabeth Godecke, Chicago, Illinois

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Homemade Potato SaladThis homemade potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! Sandra Anderson, New York, New York

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Easy Dill PicklesThis treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. Betty Sitzman, Wray, Colorado

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Parmesan Potato WedgesI recommend serving these Parmesan potato wedges alongside a salad for a light lunch or serving them as a side dish with a chicken or beef entree. Beth Ask, Ulster, Pennsylvania

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Green Onion Tartar SauceHeres a traditional sauce worth making from scratch. It makes the meal feel very special, and guests are always impressed. You might never buy the bottled stuff ever again.Roger Slivon, Genesee Depot, Wisconsin

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Lemonade Iced TeaI have always loved iced tea with lemon, and this irresistible thirst-quencher takes it one step further. The lemonade gives this refreshing drink a nice color, too. Gail Buss, New Bern, North Carolina

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Beet and Sweet Potato FriesInstead of offering traditional french fries, try these oven-baked root vegetables as a flavorful side dish. Marie Rizzio, Interlochen, Michigan

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Caraway Seed Rye BreadMy parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. Millie Feather, Baroda, Michigan

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Pickled Green BeansThis recipe produces zippy little pickled green beans, preserving my veggies for months to come ... if they last that long. I crank up the heat a bit with cayenne pepper. Marisa McClellan, Philadelphia, Pennsylvania

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Moist Red Pepper CornbreadThe name of this recipe says it allexcept how perfect they are for scooping up that last drop of soups and stews! Katherine Thompson, Tybee Island, Georgia

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Homemade Spicy Hot SauceI created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. Carolyn Wheel, Fairfax, Vermont

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Fire-and-Ice PicklesThese sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! Myra Innes, Auburn, Kansas

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Potato Wedges with Sweet & Spicy SauceI'm a small-business owner, so most of my recipes are a result of not having time to run to the store, and doing with what's on hand. Here's a perfect example. Dip these wedges in anything. Dana Alexander, Lebanon, Missouri

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Raspberry Lemonade ConcentrateHere's a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Savory Corn BreadWant to serve your favorite chili or stew with an equally amazing corn bread? Look no further than this simply perfect recipe. It's the best! I've brought it to potlucks many times. Krista Klaus, Round Rock, Texas

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Classic Tartar SauceYou'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! Michelle Stromko, Darlington, Maryland

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The post How to Fry Fish appeared first on Taste of Home.

What is burgoo?

During the Kentucky Derby, youll see (and smell!) burgoo cooking in big kettles over open flames for community events, parties and fundraisers, with every cook touting their recipe as the best. There are more versions than anyone can count, with families and home cooks handing burgoo recipes through the generations.

Chock-full of meats, vegetables and spices, some race-goers insist on a bowl of burgoo and a glass of Kentucky bourbon before the big event for luck. But it’s also a year-round staple served at local barbecue joints throughout the state.

What ingredients are in burgoo?

Burgoo can be made with any combination of ingredients, but its usually at least three meats and plenty of vegetables like corn, potatoes and lima beans. Some Kentucky burgoo recipes call for cabbage, and some dont (ours does). There might be a splash of whiskey or other secret ingredients. In general, its a good fridge-clearing stew you can eat for days.

At one time, huge community vats were made with ingredients brought by locals, which could be anything raised on the farm or killed in the wildfrom chicken and mutton to rabbit, pheasant, squirrel and possum. Now youre more likely to see Kentucky burgoo made with pork, beef and chicken, like the recipe were using here.

Where did burgoo come from?

Like other regional stews across Americaincluding Brunswick stew in the South, booyah in the upper Midwest and New Orleans gumbothe origin story of burgoo is rife with lore.

Some say it was an import from England in the 1800s; others point to a French chef named Gustave Jaubert as the originator sometime before the Civil War. The word burgoo has been documented as far back as the 18th century, possibly Welsh in origin. But it could also simply be a mispronunciation of bird stew or barbecue.

Anyway you stir it, burgoo is a delicious, rich, thick and soul-fulfilling meal. It takes time to cook, but after one bite youll see that its worth every minute.

How to Make Kentucky Burgoo

Ingredients

• 2 pounds boneless pork shoulder butt roast, cut into 1-1/2 inch cubes
• 3 tablespoons olive oil, divided
• 2 pounds boneless beef chuck roast, cut into 1-1/2 inch cubes
• 2 pounds bone-in chicken thighs
• 3 medium carrots, cut into 1 inch pieces
• 2 celery ribs, cut into 1 inch pieces
• 1 large onion, chopped
• 1 large green pepper, chopped
• 3 garlic cloves, minced
• 2 cartons (32 ounces each) reduced-sodium beef broth
• 1 (28 ounce) can crushed tomatoes
• 3 bay leaves
• 2 teaspoons salt
• 2 teaspoons dried thyme
• 1 teaspoon ground black pepper
• 2 medium potatoes, peeled and cubed
• 2-1/2 cups frozen lima beans (about 12 ounces)
• 2-1/2 cups frozen corn (about 12 ounces)
• 2 cups finely chopped cabbage
• 1/4 cup Worcestershire sauce
• 3 tablespoons apple cider vinegar
• Hot pepper sauce, optional

Directions

Step 1: Brown the meats and soften the vegetables

In a large stockpot, heat 2 tablespoons of oil over medium heat. Start with the pork, browning it on all sides in batches. Remove the meat from the pot and set aside, then repeat with the beef and chicken.

After browning the meat, in the same pot, heat the remaining oil over medium heat. Add the carrots, celery, onion and green pepper. Cook and stir until tender, five to seven minutes. Add garlic and cook for one minute longer.

Step 2: Add broth and simmer

Add the beef broth, stirring to loosen all the tasty browned bits from the bottom of the pot. Then add the tomatoes, bay leaves, salt, thyme and black pepper. Return the meat to the pot and bring everything to a boil. Then reduce the heat, cover the pot and simmer until the meat is very tender, about two hours.

Step 3: Shred the chicken

Remove the chicken to a plate. When cool enough to handle, remove the meat from the bones and discard the skin and bones. Shred that tender meat into bite-size pieces and return to the pot.

Step 4: Add vegetables and finish the stew

Add the potatoes, lima beans, corn and cabbage, cover and cook for 30 minutes. Discard bay leaves and stir in Worcestershire sauce and vinegar.

Step 5: Serve

Ladle the burgoo into deep bowls. Dont forget the hot sauce (if you like), plus cornbread or crusty bread on the side.

Tips for Making Burgoo

What do you serve with burgoo?

This is a stick-to-your-ribs kind of stew that needs something for sopping up the delicious meats and vegetables. Cornbread, corn muffins and biscuits are the most traditional, but a good crusty bread works too.

Does burgoo make good leftovers?

Absolutely! It tastes even better the next day or two, too. And since just about every burgoo recipe makes a lot of servings, theres a good chance youll have leftovers. Burgoo can be stored in airtight containers in the fridge for up to four days.

Can you freeze burgoo?

Burgoo can be stored in airtight containers in the freezer for four to six months. Reheat in a pot on the stove instead of the microwave.

These Comforting Stews Will Fill You Right Up

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Slow-Cooker Beef StewTraditional beef stew recipes have to simmer for hours, but we use a slow cooker to make this recipe more hands-off. Brown the stew meat before adding it to the slow cooker to add caramelized flavor to the finished dish.Go to Recipe

Irish Beef StewIt doesn't get any more classic than Irish beef stew. The recipe contains a lot of ingredients, but don't be intimidated: They all come together to create a dish that you'll be talking about for a while. We especially like the addition of a dark stout beer (like Guinness), which adds a deeply roasted flavor.

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Cowboy StewWhat's not to love about a one-pot stew recipe that's ready to serve in 30 minutes? You only need five simple ingredients to make it: ground beef, baked beans, sliced hot dogs, barbecue sauce and Parmesan cheese. Other sausages work well instead of hot dogs, so use chorizo or andouille sausage if that's what you have on hand.

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Kielbasa Cabbage StewKielbasa is a smoked Polish sausage made with garlic and spices, and it's the base of this hearty and warming stew. Two cups of shredded cabbage might look like a lot when you're putting it into the pot, but it will cook down to a manageable amount by the time the potatoes are cooked through.

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Red Flannel StewThis stew gets its name from the beets that release their deep red hue into the cooking liquid as it simmers. Keep in mind that the corned beef is quite salty, so you won't need to add too much seasoning. The root vegetables should take in a lot of the salt, but you can soak the corned beef in water for 12 hours before cooking if you're salt sensitive.

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Traditional Lamb StewWhen you're in the mood for a classic meat-and-potatoes recipe, this is the stew to make. If you can find it, look for lamb shoulder for this recipe. It becomes very tender when braised, taking this stew to the next level.

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Southern Okra Bean StewOne of our favorite vegetarian stew recipes becomes rich and thick with the addition of okra. This vegetable has a reputation for being quite slimy, but acidity from the tomatoes tempers its weird texture. If you anticipate making leftovers, keep the rice on the side to preserve the stew's texture upon reheating.

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Pork and Hominy StewIn the southwestern U.S., this stew is called posole or pozole for the Nahuatl word for "foam" (referring to the shape of the corn as it cooks). Hominy looks like corn, but it's bigger with a chewier texture. The stew is rich and savory, and it achieves the perfect flavor when garnished with avocado and lime.

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Moroccan Vegetable StewThis stew is loved by vegetarians and omnivores alike! It's impossible to miss all the incredible flavors: buttery chickpeas, sweet butternut squash, creamy potatoes, acidic tomatoes and rich zucchini. Serve this stew with a side of pita bread and finish it with a dollop of yogurt.

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Creamy Chicken & Broccoli StewThis stew gets its incredible flavor from chicken thighs cooked in Italian dressing and white wine. You can use chicken breasts if you prefer, but the thighs add a richer flavor. To make the dish feel even more comforting, serve the stew over mashed potatoes.

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Skillet Chicken StewWe don't always have time to spend all day cooking, so we love having stew recipes like this one in our back pocket. It's amazing how much flavor can come from so few ingredients! Dredging the chicken in flour before it's cooked is a great shortcut to thickening the stew without making a roux.

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Tuscan Pork StewThis saucy stew gets its flavoring from red wine, fennel, black pepper and an unusual secret ingredient: orange marmalade. After several hours in the slow cooker, the pork becomes oh-so-soft and tender. Be sure to serve this one with a side of bread to sop up all the extra sauce, or serve it over thick noodles like fettuccine.

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Squash and Lentil Lamb StewThere's nothing traditional about this recipe, but the ingredients come together to create an exotic dish that's fun and enticing. The savory lamb, sweet squash and grassy spinach are perfectly balanced by the sauce (a combination of coconut milk, peanut butter, red curry paste and hoisin sauce). Finish it off with a squeeze of fresh lime, and you'll find yourself craving this stew on the regular!

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Mainly Mushroom Beef CarbonnadeA carbonnade is a beef stew cooked in beer, but this recipe gives the classic a twist by adding a ton of portobello mushrooms. These mushrooms maintain their meaty texture as they cook and absorb the seasonings in the cooking liquid to become little flavor bombs. You won't be sorry if you add more mushrooms than the recipe calls for!

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Cabbage Roll StewWe love cabbage rolls, but they can be a lot of work. This stew recipe achieves the same flavorful results with a fraction of the work! Instead of using just ground beef, swap in 1/2 pound of Italian sausage to amp up the flavor. To get the full cabbage roll effect, serve this stew over rice.

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Slow-Cooked Stuffed Pepper StewHere's another classic recipe that's been turned into a stew. Instead of going through the effort of steaming and stuffing peppers, simply toss the ingredients into the slow cooker and let it do its thing.

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Italian Shredded Pork StewThis stew recipe has a lot going on between all the vegetables, beans and shredded pork, so we were surprised at how simple it was to make. The pork shoulder becomes tender and shreddable in the slow cooker, but it will also release a lot of fat. Be sure to skim that fat from the top of the stew before serving it to avoid a greasy finish.

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Lentil and Pasta StewThe combination of smoked sausage, ditalini pasta and lentils creates a hearty dish that's perfect for a cold day. Ditalini is a very short, tube-shaped pasta that's small enough to fit on a soup spoon. Feel free to substitute another small pasta shape if you can't find it, like mini shells, tubetinni or macaroni.

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Tuscan Portobello StewThe beans and vegetables are the stars of this vegan stew, but you won't notice anyone complainingit tastes that good! Our recipe uses chopped fresh kale, but feel free to substitute your favorite leafty green, like spinach or Swiss chard. The stew is naturally gluten-free, but it tastes great with a side of crusty bread if allergens aren't a concern.

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Turkey Biscuit StewNeed to use up leftover Thanksgiving turkey? Make this warming stew recipe! The recipe calls for baking biscuits on top of the stew to create a flaky topping, but you can bake them on the side if you're making the stew in advance.

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Slow-Cooked Meatball StewMeatballs aren't a typical stew ingredient, but we think they should be after trying this meatball stew recipe. It's a great way to use up frozen meatballs, which become soft and tender as they cook in the beefy, tomatoey soup. We recommend using small or mini meatballs, so each bowl gets a plentiful amount.

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Weekday Beef StewThis stew recipe uses a grocery store shortcut to ensure you can make it any night of the week. Refrigerated beef roast au jus comes cooked and ready to shred, so all you have to do is combine the ingredients and heat them through. Top it off by baking a sheet of puff pastry to take the flavors to the next level.

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Squash & Chicken StewStew is generally rich and hearty, but it doesn't always feel that healthy. This version uses chicken and butternut squash to create a flavorful but nutritious combination. As a bonus, it looks absolutely gorgeous when scooped into a bowl with pearl couscous.

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Spicy Seafood StewIf you like things spicy, this stew recipe is for you! The soup base is made in the slow cooker using jarred pasta sauce and cayenne pepper to kick up the heat. When you're almost ready to serve, add the shrimp and scallopsthey should be cooked through in about 15 to 20 minutes.

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Great Northern Bean StewThis recipe cuts down on the cooking time by using bulk pork sausage, and the flavors come together in less than an hour. The type of sausage you purchase will affect how the dish eats: Regular pork sausage brings a rich, porky flavor while hot Italian sausage will give the stew a spicy bite.

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Turkey Cabbage StewMove over, ground beef. There's a new star in town! This ground turkey stew combines lean meat with chopped cabbage, tomatoes and spices to create a bowl that's both delicious and easy to make. You can freeze any leftovers for later, but you'll want to add a little liquid when reheating to get the right texture.

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Pressure-Cooker Beef StewCompared to the slow cooker, an electric pressure cooker makes quick work of transforming a boneless beef chuck roast into a pile of tender shredded beef. After pressure-cooking on high for 40 minutes, let the pressure release naturally while you chop the vegetables. While the roast is resting, the stew will finish cooking in only 8 minutes.

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Black-Eyed Pea Sausage StewIf you've never tried black-eyed peas, you'll want to add this recipe to your weeknight dinner plan. These dense, creamy beans taste fantastic when combined with smoky sausage and sweet corn. The beefy tomato sauce base really brings it all together, creating a rich and comforting bowl that's ready to eat in just 30 minutes.

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Venison StewWhile most people think of deer when they hear venison, the term technically refers to any game meatfrom elk to antelope to wild boar. If you don't have a hunter in your life, seek out venison stew meat at your local butcher shop.

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Brunswick StewGeorgia and Virginia have both claimed they're the birthplace of this famous stew, with Georgia versions featuring pork and Virginia's including chicken. Ours contains both along with beef to create a stew that's filling enough to serve as a main meal. Of course, that doesn't mean you can't serve it the traditional wayas a side for ribs along with coleslaw, potato salad and baked beans.

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Lentil Pepperoni StewTurkey pepperoni nicely spices this thick lentil stew with rich tomato broth. This is a stick-to-your-ribs mainstay at our house.

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Apple Chicken StewThis stew is perfect for crisp fall days when the leaves have turned colors and orchards harvest apples at a breakneck pace. It contains apple cider in the broth for a deep apple flavor, and cubes of tart apple (like Granny Smith) to infuse the fruit into every bite.

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Jamaican-Style Beef StewThe aroma of this Jamaican-style beef stew will fill the entire house, causing stomachs to grumble with hunger long before the stew is ready. We use leaner top sirloin in this recipe, which has a more beef-forward flavor compared to stew meat, and it takes a fraction of the time to become tender.

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The post What Is Burgoo and How Do You Make It? appeared first on Taste of Home.

Luckily, we have an easy recipe for this salty-sweet snack. Having everything chopped and ready to go so you can quickly top the melted chocolate is key. Let it set for less than 30 minutes, and then its bark time! Package up the bark for the ultimate food gift, freeze it for later or just nibble some when the craving strikes.

Copycat Trader Joe’s Cowboy Bark

Ingredients

• 1 package (10 to 12 ounces) dark chocolate chips
• 1/2 cup miniature pretzels
• 5 Oreo cookies, coarsely crushed
• 3 tablespoons chopped salted peanuts
• 3 tablespoons slivered almonds
• 3 tablespoons toffee bits
• 1/2 teaspoon sea salt

Directions

Step 1: Melt the chocolate

Line a 15x10x1-in. pan with parchment paper and set aside. In a double boiler or metal bowl over hot water, warm the chocolate until about two-thirds of the chips are melted. Remove the bowl from heat and stir until smooth.

Step 2: Spread the chocolate and add the toppings

Pour the chocolate in the prepared pan and spread about 1/8-in. thick with an offset spatula or knife. It wont go to the edge of the pan, and its OK if its not even around the edges. Evenly sprinkle with pretzels, Oreos, toffee bits, peanuts, almonds and sea salt. If the bark gets hard before everything is added, pop it in the oven for a minute or so to soften.

Step 3: Let it set

Refrigerate the bark until firm, about 15 to 20 minutes. You can also freeze it for the same amount of time. If you dont refrigerate it, it will harden at room temperature after 1 to 2 hours.

Step 4: Break the bark apart and serve or store

You can neatly cut the bark, or just break it up into pieces. Store the chocolate bark in an airtight container.

Tips for Making Copycat Trader Joes Cowboy Bark

Can I use other types of chocolate?

Yes, you can use any type of chocolate for bark. But because this recipe includes some rather sweet toppings, dark chocolate offers the best balance.

Can I melt the chocolate chips in a microwave?

Absolutely! Heat the chocolate chips on high power to melt about 2 to 3 minutes, stopping every 15 seconds to stir. You want a smooth chocolate, so make sure to stop when just melted. You dont want to scorch it.

How do you store the bark?

Like other holiday bark recipes, you can store the bark either in the fridge or at room temperature in an airtight container. It’ll last about two weeks at room temperature and about a month in the fridge. You can also freeze bark for up to six months.

The post How to Make Copycat Trader Joe’s Cowboy Bark appeared first on Taste of Home.

Onions and Shallots

An easy turkey tip: Peel and quarter an onion or two and nestle it into the cavity of your turkey. Alliums like onions and shallots add flavor and a bit of moisture to poultry. The onion and shallot flavor also pairs well with other onion-infused sides like dressing and green bean casserole.

The post 12 Things You Should Put in Your Turkey That Aren’t Stuffing appeared first on Taste of Home.

Spaghetti Squash Meatball Casserole

One of our favorite comfort-food dinners is spaghetti and meatballs. We’re crazy about this lighter, low-carb version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! Courtney Stultz, Weir, Kansas

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The post 10 Low-Carb Spaghetti Squash Recipes That Satisfy appeared first on Taste of Home.

Choose a Quality Brand

The first thing you’ll want to do before trying to upgrade your instant mashed potatoes is making sure you’ve chosen a quality brand to work with. This can differ depending on your taste preferences or opinions, so choose the one that calls your name (my mind jumps to Idahoan). Having a quality base will make it easier to enhance the flavors.

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The best part: You dont need any special canning equipment to make these easy refrigerator pickles. Just a few staple ingredients, a bowl and any kind of container that can hold them.

Serve spicy pickles as a burger topping or alongside spicy pickled garlic and other condiments on your next charcuterie board. They make a zingy picnic side dish or a great snack on their own. Heres how to make the spicy pickle recipe that Taste of Home contributor Pat Heitmeier says makes her family go wild.

Key Ingredients in Spicy Pickles

While you only need a few ingredients to make these spicy pickles, each one brings a lot to the party.

First, the star of the show. You want to choose the right cucumber variety to ensure a crispier pickle. White vinegar is the go-to for pickling, whether its for canning or a quick pickle like this recipe. Sugar and water help mellow out the sharpness.

Aromatics like dill, garlic and pickling spicewhether you use homemade pickling spice or store-bought, add the backbone of flavor. Fresh dill is best, but dried works as well. The ratio for substituting with dried dill is 1 teaspoon dried to 1 tablespoon fresh.

How to Make Spicy Pickles at Home

Ingredients

• 2 cups water
• 1-3/4 cups white vinegar
• 1/2 cup sugar
• 2 tablespoons kosher salt
• 2 dill sprigs or heads
• 8 garlic cloves, coarsely chopped
• 2 tablespoons crushed red pepper flakes
• 1 tablespoon mixed pickling spices
• 3 pounds pickling cucumbers (about 12), halved lengthwise

Directions

Step 1: Make the brine

Combine the water, vinegar, sugar and salt in a large bowl, then whisk together until the salt and sugar are completely dissolved. Mix in the red pepper flakes, pickling spice, garlic and dill.

Step 2: Add the halved cucumbers

Add the cucumbers and toss until well coated. No need to let them sit since youll be storing them right away.

Step 3: Transfer pickles to a container

Pack the spicy pickles in whatever container youre using for storageglass or ceramic jars or bowls are our choice, but plastic is fine to use hereand fully cover with the brine. If using fresh dill, try to get a sprig or two into each container.

Because these are simple refrigerator pickles, you can even leave everything in the bowl you mixed it all in and put the whole bowl in the fridge.

Step 4: Store in the refrigerator

Cover your containers tightly and refrigerate for 10 days. You can eat the pickles before 10 days, but they wont pack as much of a flavorful punch. The spicy pickles can be stored in the refrigerator for up to 1 month.

Tips for Making Spicy Pickles

What are the best kind of cucumbers to use when making spicy pickles?

Choosing the best cucumbers for picklingis key. Go with a fresh garden or pickling cucumber, or any variety with a thicker skin. Just make sure not to use cucumbers with a shiny wax coating. The wax is edible, but it will change the texture of your pickles.

What’s the best type of vinegar to use when making this spicy pickle recipe?

Some types of pickles call for milder vinegars like white wine vinegar or rice vinegar, which creates a mellower bite. But for this, stick with white vinegar which adds just the right amount of sharpness.

How can you make sure your spicy pickles are crisp?

To get really crisp pickles, pick the right cucumbers. Snacking varieties, like Persian cucumbers, will result in a too-soft pickle.

How should you store spicy pickles?

For refrigerator pickles, you can use any glass, ceramic or plastic container, like jars or bowls, for storage. Choosing something with a tight-fitting lid is best. You can keep these spicy pickles in the refrigerator for up to 4 weeks.

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The amazing Cheryl Daybaker, author and co-owner of Savannahs acclaimed Back in the Day Bakerybrings her recipes for Southern desserts and pastries to life in her latest cookbook, Treasury of Southern Baking. Showcasing recipes handed down through generations, including those from her great-great-grandmother, an enslaved pastry cook famous for her biscuits and cakes, its a definitive guide through made-from-scratch baking.

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