• 04.

    10 Things Hardcore Bacon Lovers Need to Know

    Editors / Cooking Club magazine

    Full Story
  • 05.

    Italian Sausage- and Rice-Stuffed Peppers

    Karen Levin / Contributor

    Full Story
  • 06.

    Gratin of Delicata Squash and Leeks

    Patsy Jamieson / Contributor

    Full Story
  • 01.

    Venison Sauerbraten

    Cooking Club / Editors

    Full Story
  • 02.

    Mashed Cheddar-Onion Spuds

    Janice Cole / Contributor

    Full Story
  • 03.

    The Real Stuff: Prosciutto di Parma

    Cooking Club / Editors

    Full Story
  • 04.

    10 Things Hardcore Bacon Lovers Need to Know

    Editors / Cooking Club magazine

    Full Story
  • 05.

    Italian Sausage- and Rice-Stuffed Peppers

    Karen Levin / Contributor

    Full Story
  • 06.

    Gratin of Delicata Squash and Leeks

    Patsy Jamieson / Contributor

    Full Story
  • 01.

    Venison Sauerbraten

    Cooking Club / Editors

    Full Story
  • 02.

    Mashed Cheddar-Onion Spuds

    Janice Cole / Contributor

    Full Story
  • 03.

    The Real Stuff: Prosciutto di Parma

    Cooking Club / Editors

    Full Story

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.

Roasted Veggies, Simplified

There are lots of ways to cook fall vegetables, but our favorite—roasting--is one of the simplest and tastiest. Tossing in oil, seasoning simply and cooking at a high temperature brings out their deliciousness.

Big-Bowl Asian Chicken Soup

Chunks of chicken and mushrooms give this tasty soup a main-dish heartiness. If you like a lot of spice, increase the crushed red pepper to 1/2 teaspoon. A spinach salad topped with sliced ripe mango or papaya makes a sweet accompaniment.

Sirloin Steak with Potatoes and Mushrooms

This meaty main dish is an updated twist on the traditional pairing of steak and potatoes. Leaving the skin on the potatoes gives you more vitamins and fiber and cuts down on preparation time. Round out the meal with a tossed salad and crusty whole-grain rolls.

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.

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