Festive spirits to serve on Halloween for adults and kids - TODAY

IE 11 is not supported. For an optimal experience visit our site on another browser.

• Now Playing

  

  Festive Halloween drink recipes for adults and kids

  04:18

• UP NEXT

  

  Try these Halloween-themed drinks and treats for a spooky party

  04:37
• 

  3 convenient, nutrient-packed smoothies to start your day

  04:15
• 

  Spiked hot cocoa and other seasonal cocktails perfect for fall

  04:35
• 

  Pretzel challah bagel dogs and buffalo tater tots: Get these recipes!

  04:32
• 

  Pecan-smoked beer can chicken tacos: Get the recipe!

  05:20
• 

  Try these healthier fall desserts with super food ingredients

  03:25
• 

  Try these creative coffee drinks for different times of the day

  04:01
• 

  Stacked ham and brie sandwich: Get Laurent Dagenais' recipe

  04:25
• 

  Best kitchen gear for coffee and tea: Boba kit, cold brew filter, more

  04:45
• 

  Meet the Trappist monks brewing beer in the English countryside

  03:40
• 

  Coffee overtakes tea as beverage of choice in UK for first time ever

  03:31
• 

  4 fancy cocktails that you can make at home

  04:53
• 

  Stephanie Mansour to host meal-prepping Start TODAY event

  01:12
• 

  Ryan Reynolds latest Aviation Gin ad calls out pumpkin spice

  00:42
• 

  See Ben Affleck and Ice Spice team up for hilarious Dunkin' promo

  01:02
• 

  Plan your tailgate party with these fun tips and products

  04:12
• 

  Do you have to wash chicken before you cook it?

  05:14
• 

  From wine to cocktails: Get in on the canned boozy drinks trend

  04:07
• 

  Craig Melvin creates beer for cancer charity in honor of late brother

  04:55

TODAY food stylist Katie Stilo shares some recipes for fun spirits to serve at your Halloween party, including a fall twist on sangria, a milkshake for grownups and something for the little ghouls and goblins too!Oct. 27, 2023

• Now Playing

  

  Festive Halloween drink recipes for adults and kids

  04:18

• UP NEXT

  

  Try these Halloween-themed drinks and treats for a spooky party

  04:37
• 

  3 convenient, nutrient-packed smoothies to start your day

  04:15
• 

  Spiked hot cocoa and other seasonal cocktails perfect for fall

  04:35
• 

  Pretzel challah bagel dogs and buffalo tater tots: Get these recipes!

  04:32
• 

  Pecan-smoked beer can chicken tacos: Get the recipe!

  05:20
• 

  Try these healthier fall desserts with super food ingredients

  03:25
• 

  Try these creative coffee drinks for different times of the day

  04:01
• 

  Stacked ham and brie sandwich: Get Laurent Dagenais' recipe

  04:25
• 

  Best kitchen gear for coffee and tea: Boba kit, cold brew filter, more

  04:45
• 

  Meet the Trappist monks brewing beer in the English countryside

  03:40
• 

  Coffee overtakes tea as beverage of choice in UK for first time ever

  03:31
• 

  4 fancy cocktails that you can make at home

  04:53
• 

  Stephanie Mansour to host meal-prepping Start TODAY event

  01:12
• 

  Ryan Reynolds latest Aviation Gin ad calls out pumpkin spice

  00:42
• 

  See Ben Affleck and Ice Spice team up for hilarious Dunkin' promo

  01:02
• 

  Plan your tailgate party with these fun tips and products

  04:12
• 

  Do you have to wash chicken before you cook it?

  05:14
• 

  From wine to cocktails: Get in on the canned boozy drinks trend

  04:07
• 

  Craig Melvin creates beer for cancer charity in honor of late brother

  04:55

Adblock test (Why?)

from "recipes" - Google News https://ift.tt/WdXGCFJ
via IFTTT

39 Pork Recipes You Need To Try Making This Fall - Tasting Table

Lettuce wraps are the perfect light lunch idea for the week. We love adding ground pork to our lettuce wraps because it's distinctively fatty, contrasting the crunchiness of the lettuce, chopped peppers, and carrots. 

Top your wraps with toasted cashews and a squirt of siracha, and you'll have a spicy, textural meal that you can enjoy with a side of rice or on its own. If you're meal-prepping this for the week, we recommend storing the meat and the veggies separately to ensure the wraps are crunchy, even two days later. 

Recipe: Ground Pork Lettuce Wraps

Adblock test (Why?)

from "recipes" - Google News https://ift.tt/Gx4T8h0
via IFTTT

30 reader favorite recipes from The Washington Post - The Washington Post

A tried-and-true recipe is the quintessential gift that keeps on giving. We pass them down through generations in our families. We share them with friends and co-workers. We revisit them when it’s time to celebrate and when it’s time to console.

Over the decades at The Washington Post, we’ve published more than 10,000 online recipes, collected from staff, contributors, cookbook authors, chefs, readers and many more people all over the world. Now, those rich archives are easier than ever to explore — to peruse, save, print, discuss, review, rate and share. And then to revisit, perhaps tweak, and make over and over again.

To mark the relaunch of our Recipes experience, this year we asked our readers to share their all-time favorite Washington Post recipes, along with a few words explaining their choices. Their nominations reflect the depth and breadth of our archives. Use them as a jumping-off point, and we’re sure you’ll find a new favorite recipe — or three — to add to your regular rotation. Come cook with us!

Explore Recipes here.

Reader submissions have been edited for length and clarity.

---

Coconut Sheet Cake (1985)

Return to menu

“From very simple ingredients, this cake is more than the sum of its parts. It travels well, keeps well and requires no special techniques. And it tastes incredible. I love that this recipe came from the family of The Post’s retired restaurant critic, Phyllis Richman. It made me feel closer to someone who felt like my trusted culinary adviser. It taught me that delicious does not equal fancy or fussy. This cake has graced my holiday table, but has been equally appropriate at the beach, at a picnic on the National Mall, or a random potluck.”

— Betsy Jaffe, Reston, Va.

It’s fitting that this recipe, formerly named Helen’s Coconut Cake, kicks off our reader favorites. Phyllis Richman was The Post’s restaurant critic for 23 years before she retired in 2000, and as she wrote when she shared this recipe in 1985, “if you had something to celebrate, you got a coconut cake.” Get the recipe.

Adblock test (Why?)

from "recipes" - Google News https://ift.tt/j06QCvW
via IFTTT

Easy Dinner Recipes for Roasted Fish, Carrot Soup and Orange Salad - The New York Times

Impress your friends without much effort with this menu from David Tanis: a spiced carrot soup, a roasted fish with lemon and a lovely orange-pomegranate finish.

A few things to consider when planning a November dinner party: It’s important to celebrate the newly arrived fall produce and the change in weather. It’s time for all manner of warming, homey fare. But also: The month signals the start of “the holiday season” and all its various temptations.

My approach here emphasizes simplicity and bright flavors — and lightness: ginger-spiced carrot soup to open the meal; bay leaf-lemon fish fillets roasted in a hot oven; and a sweet salad of navel orange and pomegranate. It’s an easy meal to produce, but it’s also totally possible to accessorize with heartier fare for a more deluxe meal.

Recipe: Spicy Carrot-Ginger Soup

You may think of squash as the ideal fall soup, but this carrot one may change your mind.David Malosh for The New York Times. Food Stylist: Simon Andrews.

For a first course, let’s proceed with the theory that everyone likes soup and that some soups are better than others. Soup isn’t difficult, but success is in the details. When preparing a puréed vegetable soup, keep a few tips in mind. Build flavor as you go, layering onion, spices and your vegetable of choice.

And make sure the broth in which the vegetables simmer is well seasoned from the start, and cook them until soft, but not mushy. You don’t want the all-too-familiar stodgy, too-thick purée, bland as baby food. The ideal consistency for me is one similar to that of a thin milkshake or heavy cream.

If the soup is not to be served immediately, cool after puréeing, and reheat it just before serving — it will taste fresher.

You might think of squash for an autumn soup, but I chose carrots, stewed with ginger and jalapeño and finished with a spoonful of zingy ginger-chive cream. Feel free to try it with kabocha or butternut squash.

Recipe: Roasted Fish With Cumin, Lemon and Bay

You can use any firm-fleshed white fish fillets in this recipe. The lemon and bay leaves will infuse them with flavor.David Malosh for The New York Times. Food Stylist: Simon Andrews.

For a main course, this easy fish dish features a mix of flavors born to be together, enjoyed in many Middle Eastern dishes — cumin, lemon and bay laurel, so fragrant and satisfying.

Use any firm-fleshed white fish fillets, such as halibut, snapper or rockfish. The fish can be roasted, uncovered, in a hot oven or a covered grill, or broiled. The lemon and bay get slightly charred, and their perfume immediately infuses the fish in a beautiful way.

I like to serve this fish with little boiled potatoes, drizzling extra-virgin olive oil over everything. If you wish for something fancier, pair it with spinach rice, or serve with quickly wilted spinach or chard.

Recipe: Orange Salad With Pomegranate

This extremely simple vegan dessert puts oranges on display.David Malosh for The New York Times. Food Stylist: Simon Andrews.

For dessert, a simple fruit salad is always welcome, refreshing and palate-cleansing.

Citrus season has begun, with juicy navel oranges, ready to be peeled and sliced. Arrange the slices on a platter, sprinkle with orange blossom water and dust with sugar. Scattered with (also new to the season) ruby pomegranate arils and chopped pistachio, it’s a sight to behold.

Want to doll it up? Surround the platter with Medjool dates or honey dates and serve with almond or walnut cookies.

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

Adblock test (Why?)

from "recipes" - Google News https://ift.tt/BdNcsbC
via IFTTT

Skillet Chicken Cutlets Recipe - TODAY

Chef notes

Chicken breasts get a bad rap when it comes to choice pieces from the whole bird. But if they are dredged and pan-fried to a golden crisp and served with mustard, a heavy hand of Parmesan, and a floral-yet-savory fennel pollen, there isn't a thigh or a leg you could trade me for them. If you are entertaining, you can prepare almost everything ahead of time, then just fry up the cutlets when you are ready to serve. Make it a meal with a nice, fresh salad.

Preparation

1.

Let the chicken breasts come to room temperature for 1 hour.

2.

Cut the chicken breasts in half horizontally. Place a piece of chicken between two sheets of parchment and use a rolling pin to pound the chicken into a cutlet about 1/4-inch thick. Transfer the cutlet to a plate and repeat with the remaining chicken.

3.

In a shallow bowl, combine the panko, cornflakes and cornstarch. In another shallow bowl, whisk together the milk, egg and Dijon. In a third bowl, mix the flour and dry mustard.

4.

Season each cutlet on both sides with salt, a twist or two of pepper, and a generous 1/2 teaspoon of the fennel pollen, pressing the spices into the meat. Dredge one of the cutlets in the mustard and flour mixture, followed by the milk and egg mixture, followed by the cornflake-panko mixture, and place on a plate. Repeat with the remaining cutlets.

5.

In a large, shallow skillet, heat 1/4 inch of oil to 375 F over medium heat. Carefully lay the cutlets in the hot oil, working in batches if necessary, and cook, turning once, until golden brown on both sides, about 2 minutes per side. Transfer the fried cutlets to a baking sheet lined with paper towels. While the cutlets are still hot, sprinkle with sea salt and the remaining fennel pollen.

6.

Serve with lemon wedges, topped with shaved Parmesan.

Adblock test (Why?)

from "recipes" - Google News https://ift.tt/Pr6XYAQ
via IFTTT

Easy Dinner Recipes for Roasted Fish, Carrot Soup and Orange Salad - The New York Times

Impress your friends without much effort with this menu from David Tanis: a spiced carrot soup, a roasted fish with lemon and a lovely orange-pomegranate finish.

A few things to consider when planning a November dinner party: It’s important to celebrate the newly arrived fall produce and the change in weather. It’s time for all manner of warming, homey fare. But also: The month signals the start of “the holiday season” and all its various temptations.

My approach here emphasizes simplicity and bright flavors — and lightness: ginger-spiced carrot soup to open the meal; bay leaf-lemon fish fillets roasted in a hot oven; and a sweet salad of navel orange and pomegranate. It’s an easy meal to produce, but it’s also totally possible to accessorize with heartier fare for a more deluxe meal.

Recipe: Spicy Carrot-Ginger Soup

You may think of squash as the ideal fall soup, but this carrot one may change your mind.David Malosh for The New York Times. Food Stylist: Simon Andrews.

For a first course, let’s proceed with the theory that everyone likes soup and that some soups are better than others. Soup isn’t difficult, but success is in the details. When preparing a puréed vegetable soup, keep a few tips in mind. Build flavor as you go, layering onion, spices and your vegetable of choice.

And make sure the broth in which the vegetables simmer is well seasoned from the start, and cook them until soft, but not mushy. You don’t want the all-too-familiar stodgy, too-thick purée, bland as baby food. The ideal consistency for me is one similar to that of a thin milkshake or heavy cream.

If the soup is not to be served immediately, cool after puréeing, and reheat it just before serving — it will taste fresher.

You might think of squash for an autumn soup, but I chose carrots, stewed with ginger and jalapeño and finished with a spoonful of zingy ginger-chive cream. Feel free to try it with kabocha or butternut squash.

Recipe: Roasted Fish With Cumin, Lemon and Bay

You can use any firm-fleshed white fish fillets in this recipe. The lemon and bay leaves will infuse them with flavor.David Malosh for The New York Times. Food Stylist: Simon Andrews.

For a main course, this easy fish dish features a mix of flavors born to be together, enjoyed in many Middle Eastern dishes — cumin, lemon and bay laurel, so fragrant and satisfying.

Use any firm-fleshed white fish fillets, such as halibut, snapper or rockfish. The fish can be roasted, uncovered, in a hot oven or a covered grill, or broiled. The lemon and bay get slightly charred, and their perfume immediately infuses the fish in a beautiful way.

I like to serve this fish with little boiled potatoes, drizzling extra-virgin olive oil over everything. If you wish for something fancier, pair it with spinach rice, or serve with quickly wilted spinach or chard.

Recipe: Orange Salad With Pomegranate

This extremely simple vegan dessert puts oranges on display.David Malosh for The New York Times. Food Stylist: Simon Andrews.

For dessert, a simple fruit salad is always welcome, refreshing and palate-cleansing.

Citrus season has begun, with juicy navel oranges, ready to be peeled and sliced. Arrange the slices on a platter, sprinkle with orange blossom water and dust with sugar. Scattered with (also new to the season) ruby pomegranate arils and chopped pistachio, it’s a sight to behold.

Want to doll it up? Surround the platter with Medjool dates or honey dates and serve with almond or walnut cookies.

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

Adblock test (Why?)

from "recipes" - Google News https://ift.tt/BdNcsbC
via IFTTT