• 04.

    Roasted Veggies, Simplified

    Janice Cole / Food Editor

    Full Story
  • 05.

    Sirloin Steak with Potatoes and Mushrooms

    Karen Levin / Contributor

    Full Story
  • 06.

    Big-Bowl Asian Chicken Soup

    Karen Levin / Contributor

    Full Story
  • 01.

    10 Things Hardcore Bacon Lovers Need to Know

    Editors / Cooking Club magazine

    Full Story
  • 02.

    Italian Sausage- and Rice-Stuffed Peppers

    Karen Levin / Contributor

    Full Story
  • 03.

    Gratin of Delicata Squash and Leeks

    Patsy Jamieson / Contributor

    Full Story
  • 04.

    Roasted Veggies, Simplified

    Janice Cole / Food Editor

    Full Story
  • 05.

    Sirloin Steak with Potatoes and Mushrooms

    Karen Levin / Contributor

    Full Story
  • 06.

    Big-Bowl Asian Chicken Soup

    Karen Levin / Contributor

    Full Story
  • 01.

    10 Things Hardcore Bacon Lovers Need to Know

    Editors / Cooking Club magazine

    Full Story
  • 02.

    Italian Sausage- and Rice-Stuffed Peppers

    Karen Levin / Contributor

    Full Story
  • 03.

    Gratin of Delicata Squash and Leeks

    Patsy Jamieson / Contributor

    Full Story

Video: How to Shape Soft Pretzels

You can make traditional stadium-style pretzels with the Classic Soft Pretzels master recipe. Watch the stop-motion video below to see how it's done.

Caramelized Applesauce with Pecans & Raisins

The secret ingredient in this decadent applesauce, the butter, is a French tradition that adds richness and heightens the flavor of the fruit and nuts. The sauce is terrific on its own, or use it as a filling for crepes and tarts or a topping for ice cream.

Rosemary-Cranberry Roasted Chicken

To make fresh bread crumbs, process torn whole wheat or multigrain bread in a food processor. One large slice will give you enough for this recipe, but the crumbs freeze beautifully, so make extra if you like.

Go Bananas!

Whether firm or soft, yellow or brown, they’re ripe for dessert right now.

Fall Pear Salad

The flavors and textures in this salad were pretty much meant to be together. The sweetness of the pears, the creaminess of the cheese, the crunch of the toasted nuts and maple bacon—all topped with tangy cranberry vinaigrette. It could be the simple dinner ending to your most chaotic of days or the perfect autumnal start to your complex holiday meal.

Appletini Pie

When member Amy Clarkson wanted to make an apple pie that tasted like a cocktail, she created this yummy twist on a classic. The addition of a little apple brandy (or cider) and an extra-buttery crust make this pie a new favorite fall dessert.

Classic Better-Than-Mom's Pot Roast

A few key ingredients and tricks help turn this roast into a special dish: Red wine vinegar heightens flavor, tomato paste is browned to concentrate and enrich it and only a small amount of broth is added so the beef’s inherent umami taste comes through.

Pretzel Rod Frankensteins

Monster-topped pretzels for Halloween crunching! Pass these cuties out to trick-or-treaters.

Better-for-You Beef Stroganoff

A luxurious stroganoff made with tender beef and mushrooms in a creamy, wine-enriched sauce feels like an indulgence, but this lightened version is easy on the waistline and the budget. Lean beef cuts like sirloin tip and tri-tip are considerably less expensive than strip steaks and rib-eye steaks; you can opt for whichever cut is on sale. Serve over whole wheat egg noodles.

Brandied Apple-Raisin Bundt Cake

A touch of brandy in the raisins and glaze seems to intensify the apples and spices in this moist, homey cake. It improves with age, so make it a day or two ahead. Serve with ice cream or whipped cream, if desired.

Pumpkin Cupcakes with Caramel Frosting

These tender cupcakes boast all the traditional flavors of pumpkin pie, thanks to pumpkin pie spice and brown sugar. To ensure there are no brown sugar lumps in the batter, the sugar’s mixed with the liquids instead of the dry ingredients.

Crunchy Whole Wheat Parmesan Bread

To make this pull-apart-style loaf, the dough is cut into squares but left intact before it’s baked. Parmesan cheese sprinkled over the top provides a savory-salty note in every bite. Make the dough by hand, as instructed, or prepare it in a stand mixer with a paddle or dough hook.

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