• 04.

    Black Bean and Corn Tortilla Casserole

    Lisa Zwirn / Contributor

    Full Story
  • 05.

    How to Freeze Mushrooms

    Cooking Club / Editors

    Full Story
  • 06.

    Cinnamon Pheasant Zinfandel

    Christopher Ray / Contributor

    Full Story
  • 01.

    Maple Old Fashioned

    Kathy Casey / Contributor

    Full Story
  • 02.

    On the Beet Beat

    Nancy S. Hughes / Contributor

    Full Story
  • 03.

    Peanut Butter-Chocolate-Quinoa Cookies

    Janice Cole / Food Editor

    Full Story
  • 04.

    Black Bean and Corn Tortilla Casserole

    Lisa Zwirn / Contributor

    Full Story
  • 05.

    How to Freeze Mushrooms

    Cooking Club / Editors

    Full Story
  • 06.

    Cinnamon Pheasant Zinfandel

    Christopher Ray / Contributor

    Full Story
  • 01.

    Maple Old Fashioned

    Kathy Casey / Contributor

    Full Story
  • 02.

    On the Beet Beat

    Nancy S. Hughes / Contributor

    Full Story
  • 03.

    Peanut Butter-Chocolate-Quinoa Cookies

    Janice Cole / Food Editor

    Full Story
Garlic-Lime Chicken Drumettes with Chipotle

Garlic-Lime Chicken Drumettes with Chipotle

Drumettes, also called party wings, are the meatiest part of chicken wings. They look like miniature drumsticks. They’re just the right size to serve as appetizers for a party. The marinade gives these drumettes lots of flavor in a relatively short amount of time.

Spiced Apple Crisp Pie

Spiced Apple Crisp Pie

This deep-dish pie is packed with apples and topped with a wonderfully crunchy oatmeal-brown sugar mixture that’s reminiscent of apple crisp.

Ickey Woods Can Make This with His Cold Cuts

Ickey Woods Can Make This with His Cold Cuts

When Ickey Woods gets home from the deli with his cold cuts, this is the sandwich he should make.

Swedish-Style French Toast

Swedish-Style French Toast

“My dad was from Sweden, and every Sunday he’d make breakfast and I’d help,” says Cooking Club member Kari Jovi. “It was either plättar (silver dollar-sized Swedish pancakes) or this French toast recipe.” Everyone she’s made it for loves it “once they get over the strange toppings and taste it,” Kari says.

Italian Tuscan Vegetable Soup

Italian Tuscan Vegetable Soup

This soup is based on the Italian soup la ribollita, which was reheated and stretched over many meals. It’s packed with root vegetables, chard and beans and topped with crunchy garlic toasts. Although any type of chard can be used, look for a red-stemmed or rainbow variety for color. The stems cook longer than the leaves, so they’re added first.

Cocoa Cats with Glowing Green Eyes

Cocoa Cats with Glowing Green Eyes

The glowing green eyes in these cocoa-rich cookies are hard candies that melt while the cookies bake. Use a cat cookie cutter or make a template out of a paper plate or cardboard.

Beer-Braised Beef Brisket

Beer-Braised Beef Brisket

Fork-tender beef and winter vegetables simmered in dark beer make a luscious and heartwarming supper on a chilly day. Serve it with crusty bread to soak up the juices.

The Beer Lover’s Dream: Artisan Brew Bread

The Beer Lover’s Dream: Artisan Brew Bread

This bread is about as delicious and simple as baking gets. Just pour in the beer, stir and bake.

Devil’s Food Cake with Mocha Buttercream

Devil’s Food Cake with Mocha Buttercream

Chocolate and coffee? Bring it on! Using oil is a good choice for cakes that have strongly flavored ingredients that would overwhelm the delicate flavor of butter. Oil also ensures that the cake remains sinfully moist and tender.

Venison Sauerbraten

Venison Sauerbraten

Venison is really best for this old German recipe, but beef is also excellent to use if you don’t know a generous hunter, or don’t have a source for game farm venison. Pork may get a little dry, so stay away from it in this case.

The Real Stuff: Prosciutto di Parma

The Real Stuff: Prosciutto di Parma

Ham is an important Italian ingredient, but not just any ham. Look for Prosciutto di Parma, an Italian ham that’s highly prized for its sweet and salty flavor. It’s been made in the traditional way for centuries, using the same four ingredients: pigs, salt, air and time—no preservatives or additives.

Mashed Cheddar-Onion Spuds

Mashed Cheddar-Onion Spuds

Aged cheddar and green onions add a hearty punch to creamy mashed potatoes. For a cheery golden hue, use Yukon gold potatoes with yellow (not white) aged cheddar.

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