Food & Nutrition

This comforting slow cooker creamy tortellini soup is packed with Italian sausage, tomatoes, cheese tortellini and baby spinach. It’s an easy fall favorite when you’re craving something warm and hearty. Today we’re making a cozy slow cooker creamy tortellini soup that’s an easy family favorite and kid-friendly too. It’s loaded with crumbly Italian sausage, herbed diced tomatoes, pillowy soft cheese tortellini, fresh spinach and flavored with fresh onions and garlic. This creamy soup is pure comfort food and a great way to feed an entire family. Serve with some garlic bread, garlic knots, or some warm crusty bread you can tear off and dip with. For other slow cooker soups, try this Pasta e Fagioli, a classic beef stew, or this cream cheese and potato soup. SLOW COOKER CREAM...

These no-boil slow cooker mashed potatoes are a great way to make homemade creamy mashed potatoes during Thanksgiving and Christmas while saving precious stovetop and oven space for the main dishes. This recipe really shines during Thanksgiving and Christmas when the stovetop and oven are full of turkey, stuffing, green bean casserole, sweet potato casserole and sauces. The slow cooker makes it so you can still enjoy homemade mashed potatoes when space is at a premium during these stressful cooking days. Because it’s a no-boil method, you don’t need to boil the potatoes in water in advance or add any broth to the slow cooker. Just toss in your peeled and cut raw potatoes to the slow cooker, pour in some melted butter and slow cook for 4 hours. Adding sour cream makes it cre...

There are many bold ideas in the debut cookbook from the test kitchen team for Yotam Ottolenghi, the London chef with a collection of restaurants, recipe columns, packaged goods, and cookbooks. The book—Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer—was dreamed up during the pandemic, and it’s filled with tips on how to Ottolenghify the frozen and the canned, the bagged and the boxed. But the book’s biggest takeaway is that the world’s next culinary superstar is likely to be Noor Murad, Shelf Love’s primary author and the lead in the Ottolenghi test kitchen, now cleverly nicknamed the OTK. Like Ottolenghi himself—the Big Y to the OTK—Murad is gifted at bridging the gap between the flavors p...

Sour cream beef noodle casserole is a dependable family favorite. With egg noodles in a rich beefy tomato sauce and cheesy sour cream layers. A good casserole is a great answer to end-of-the-year weeknight meals. It’s comforting and serves up a big batch of food for no-fuss dinners. There’s usually a lot of leftovers too so you can relax the next day. If you have hamburger or ground beef in your freezer to use up, try this kid-friendly sour cream beef noodle casserole. This old-fashioned meal is a deliciously simple combination of beef, pasta, tomato sauce and cheese to serve up a warm and bubbly meal. “Comfort” is the word that comes to mind when we think about digging into this casserole. It’s a little twist on your traditional tomato and beef noodle casserole. We’re stac...

Years ago, a non-Asian chef shared a “secret” for cooking “Asian food”: toasted sesame oil. He wasn’t all wrong. If soy sauce—in all its forms—is the salt of East Asian pantry staples, toasted sesame oil might be the black pepper. The fragrant, amber-colored oil is a critical element in shaping a great number of savory dishes—find it drizzled over steamed whole fish, marinated into chicken, dressing cucumbers, and finishing any stir-fry or noodles you can fashion. And, while it may be a lazy hack for recipe developers looking to anoint a dish “Asian,” toasted sesame oil does have a transformational effect, imbuing dishes with an unmistakable nutty aroma. Yet stroll through an average grocery store—even the almighty American Asian supermarket—and...

It’s a cloudless June afternoon in the southwest corner of Michigan, and Abra Berens is walking our group through the literal fields of grain—Turkey Red wheat, to be precise—at Granor Farm in Three Oaks. Berens, a farmer turned chef turned multi-cookbook author, runs the culinary program at Granor and showcases the region’s agricultural diversity through a series of weekly farm dinners. Berens’s inventive cooking, and her deep interest in experimental agriculture and agricultural policy, is a mix of Dan Barber’s Blue Hill at Stone Barns, Christian Puglisi’s Relæ, and a Sweetgreen seasonal salad drop. She places the farm at or near the center of the conversation while striving for the highest level of deliciousness. And she delivers. Her cooking—an...

These crispy garlic Parmesan smashed potatoes smothered in melted garlic butter, Parmesan and parsley are the best way to serve potatoes. If you’re a fan of crispy food, these crispy garlic Parmesan smashed potatoes will come out on top. Since the pre-boiled potatoes are smashed flat, there’s more surface to roast and get golden and crunchy. Combine that with a generous drizzle of melted garlic butter, Parmesan and fresh parsley and you have the ultimate side dish to pretty much anything. They’re crispy on the outside and soft and fluffy on the inside like these mashed potato puffs or loaded mashed potato balls and are yet another great way to enjoy the versatile potato. So let’s start cooking! What’s The Difference Between Mashed and Smashed Potatoes? Mashed potatoe...

Here’s a no-fuss, easy, ultimate slow cooker pot roast recipe with fall-apart tender meat and vegetables in a hearty au jus gravy. Set, forget and come back later to enjoy this deliciously flavorful and comforting one-pot meal. Today we’ll be making my version of the ultimate slow cooker pot roast. I’ve included your standard aromatics of onions and garlic with potatoes, carrots and celery to pair with the star of the show: a hearty slab of chuck roast. Cooked low and slow, the pot roast will give you meltingly fork-tender meat. It’s a great way to make full use of the slow cooker towards the end of the year for a relatively hands-off, easy but filling warm meal that can feed a family. Leftovers taste even better the next day! Let’s get started. How To Make The Best Slow C...

A new encyclopedic and soulful cookbook, Pasta, has set a fresh standard for how flour, water, and quanto basta lands on the printed page. “These are real cookbook goals,” I recently texted a Los Angeles chef friend, who is working on his own cookbook, moments after I had posted a few pages from the book on Instagram—including a striking image of a bull and calf on a lonely road in Umbria. A natural skeptic, he was asking if the book was any good. I summarized that, yes, the book was good, and also that he should smash his preferred book-buying link because he, a professional and a Franny’s and Momofuku alum, would pick up some real moves from the text. Pasta, many years and many bowls of rigatoni al diavolo in the making, from chef Missy Robbins ...

When Carla Lalli Music left her full-time food director position at Bon Appétit to be an editor at large in December of 2019, she was staring down a book deadline in the middle future and ready to enjoy a more flexible schedule to allow her the time and space to write. (This, unlike burning the candle at both ends to complete her 2019 James Beard Award–winning Where Cooking Begins while running the test kitchen at BA.) “I was working at home—some days I was going in to record a podcast or do a video, but the rest of the time was mine to structure however I wanted. My kids were at school, my husband was at his office.” That lasted for six weeks. “My spouse was home, my kids were home, I was cooking three meals a day for them, and I was still trying...