• 04.

    Roasted Brussels Sprouts with Maple Glaze

    Jill Van Cleave / Contributor

    Full Story
  • 05.

    Sweet Potato-Brown Sugar Meringue Pie

    Carrie Franzen / Contributor

    Full Story
  • 06.

    Spicy Shredded Chicken Tacos

    Michele Scicolone / Contributor

    Full Story
  • 01.

    Chianti Beef Stew with Porcini

    Janice Cole / Food Editor

    Full Story
  • 02.

    National Coffee Day Coffeemaker Giveaway!

    Cooking Club / Editors

    Full Story
  • 03.

    Chocolate-Banana-Sour Cream Cake

    Lauren Chattman / Contributor

    Full Story
  • 04.

    Roasted Brussels Sprouts with Maple Glaze

    Jill Van Cleave / Contributor

    Full Story
  • 05.

    Sweet Potato-Brown Sugar Meringue Pie

    Carrie Franzen / Contributor

    Full Story
  • 06.

    Spicy Shredded Chicken Tacos

    Michele Scicolone / Contributor

    Full Story
  • 01.

    Chianti Beef Stew with Porcini

    Janice Cole / Food Editor

    Full Story
  • 02.

    National Coffee Day Coffeemaker Giveaway!

    Cooking Club / Editors

    Full Story
  • 03.

    Chocolate-Banana-Sour Cream Cake

    Lauren Chattman / Contributor

    Full Story

Multipurpose Blender

Take this tip from Cooking Club member Liz Puls, who had a great idea for expanding the capabilities of her immersion blender.

Coffee and Cream Cheesecake

One batch of batter is divided to produce this delectable double-layered cheesecake. Be sure to soften the cream cheese thoroughly so that it combines easily with the other ingredients to form a smooth batter.

North African Chicken and Vegetable Stew

The spice blend of ginger, turmeric and cinnamon adds richness and is a healthful addition to this dish because of its anti-inflammatory properties. If you’re making it ahead, wait until just before serving to add the spinach; the acid in the tomatoes will discolor it. Serve with whole wheat couscous.

Video: Tailgating Appetizers

Fall is football season--and apple season! Check out the video below to get three quick-and-easy recipes for appetizers starring apples. They're perfect for bringing to your next tailgating party, or any get-together, this season.

3 Baguette Baking Secrets

Some people take baguettes very seriously. Most of those people are French. We editors at Cooking Club are very passionate about good bread, too. We love a golden baguette that sings when you give it a soft squeeze as the crust crackles and flakes around the spongy crumb.

Classic Soft Pretzels

You don’t have to visit a street fair or stadium to enjoy a warm, chewy soft pretzel. You can replicate those tasty treats at home. In this recipe, beer adds an intriguing fermented note and baked baking soda replaces food-grade lye, the commercial ingredient typically used to give pretzels their beautiful color and unique flavor.

Herb-Roasted Squash and Leeks

This sweet-savory side dish is a cinch to pull together, especially when you rely on already peeled and cut-up butternut squash from the store. Fresh thyme, marjoram or sage are equally delicious substitutes for the rosemary.

Orchard-Fresh Apple Pie

This is apple pie as it should be: strong on the apple flavor with a touch of cinnamon, nutmeg and cloves. Cooking down a mixture of apple juice, sugar, flour and spices results in a syrup that helps give the pie its intense taste. The best apples to use are Jonagold, Fuji or Braeburn.

Butternut Basics

Butternut squash, with its golden-orange flesh, buttery smooth texture and touch of sweetness, is a stand-out ingredient in soups, stews, risottos, casseroles--even desserts. The pear-shaped, long-necked squash is in markets now through the winter.

Salmon with Garlic-Butter Mop

This recipe comes from Cooking Club member Ruth Marchetti. Ruth still fixes this salmon specialty twice a month. “Family and friends who love fish rave about it,” she says.

Peanut Butter-Banana Fluffernutter Bars

Fluffernutter sandwich fans will love these bar cookies. Avoid using natural peanut butter because it may separate during baking. For a really over-the-top dessert, sprinkle crumbled bars over a sundae of halved bananas and ice cream; drizzle it with chocolate sauce and add a dab of marshmallow creme.

Seared Beef Sirloin with Pomegranate Salsa

Pomegranates and beef? The combo may seem odd, but here it’s a match made in heaven. You’ll love the contrast of the crunchy salsa with the meatiness of sirloin. Shorten prep time by purchasing ready-to-use pomegranate seeds, sold in the produce section.

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