Moodazz

Save your ears! READ MORE...

These crowd-pleasers will ensure you bring home an empty dish. READ MORE...

Everybodys favorite gift-buying day of the year is here! Nope, its not Black Friday. Its Oprah day. READ MORE...

Nothing compares to the heart-fluttering happiness of smelling fresh baked bread. Well, okay, there’s one thing: the scent of fresh-baked, from-scratch bread you’ve made.

There’s a reason baking bread is its own kind of ritual. Because homemade bread is a mix between science and magic, where simple flour, salt, and water transform into crusty-edged, fluffy-centered goodness. It’s empowering, a project that warms your home and satisfies deeply.

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Washington, DC, is home to the largest Ethiopian population in the country—and the second largest in the world. Here are four can't-miss Ethiopian restaurants to try in the District. Read More

Now you can watch that big-screen TV while you cook. READ MORE...

Macaroni and Cheese Soup with Broccoli is comfort food at it’s best! It’s a classic mac turned into and kid-friendly bowl of soup.

Macaroni and Cheese Soup

Now that the weather is getting colder, we are having soup for dinner quite often. We love this easy mac and cheese soup made with sharp cheddar cheese, broccoli, vegetables and elbow macaroni. The kids love it too, a great way to get kids to get more veggies in their diet. More soup recipes we also love this time of year are Minestrone Soup and Cheeseburger Soup if you want to have some meat in your dish.

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The post Macaroni and Cheese Soup with Broccoli appeared first on Skinnytaste.

Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies. Read More

Crystal Anderson is the Manager of Production for Man Repeller. I got to talk with her about how she finds creativity in the kitchen, her epic crab boils, and how food plays a role in her mental health. READ MORE...

Author Adam Chandler on fast food origin stories, plus Kenji on why we brown meat for a sauce and Stella on toasted sugar. Read More

One of the biggest shocks of my post, cough, 30 life is that I have become, well, a jock. It unfolded in such an innocent manner, I barely registered what was happening. I always swam laps but every couple years I take a break from it to torture myself into becoming “a runner” (read: jogging and sputtering). I usually fail and go back to swimming but this time it held my interest longer. Then I decided to throw in a day a week with a trainer because I’m just not the kind of person who does burpees on my own volition. Then I found out my trainer used to be a boxer, and so I started that too. Then I got my mom’s old bike and it turns out that biking around the city is vastly superior to any other mode of transportation. And then my husband decided that he wanted to get back into tennis and I was bummed I’d never learned and now we both take tennis classes once a week. If you think I’m about to break into some horrifically boring speech about, like, the power of exercise, don’t worry, I’m still me. If there was any takeaway here, anyway, it would just be that once I realized I did not care whether I ever achieved greatness in any of these sports — I have no desire to run races and spend more time gesticulating my racket in the direction of a tennis ball than I do hitting it — I was free to truly enjoy them.

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"She's cooking anyway and then I'd have varied presumably delicious food. READ MORE...

The pros look at recipes entirely differently than most home cooks do. And they use them differently too. READ MORE...

My favorite recipes are those where most of the dish is obvious, or maybe universally considered to be delicious, but one bit of the picture is slightly askew. I have built a career on this perspective and it is second nature to me now. In my personal life at home, too, I think it keeps cooking fresh and interesting, but also inspiring and approachable. Especially when you have kids.

Case in point: this grilled broccolini salad with basil-walnut vinaigrette.

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From the basic burger to the moistest meatloaf and coziest chili, ground meat is the cornerstone of so many dinner mainstays. But when was the last time you really considered your ground meat, beyond grabbing a pre-packaged pound at the grocery store? Well, award-winning writers and newly minted restaurateurs, Christopher Hirsheimer and Melissa Hamilton—aka The Canal House Cooks—are here to help you start looking more closely at your ground meat. They've even dedicated an entire chapter to the subject in their newest book, Canal House: Cook Something: Recipes to Rely On, on the fundamentals of cooking (plus 300 recipes that demonstrate them all).

Hirsheimer and Hamilton explain that classic American ground meat dishes were born from efficiency-and economy-optimized recipe traditions from immigrants, who actually made them with different cuts of meat entirely. Take Russian beef stroganoff, which was originally made with tender cubes of beef cooked in a mustard–sour cream sauce. In the hurried New World, it morphed into a combination of hamburger meat and condensed cream of chicken soup over noodles that its creators may not have even recognized. Ditto goulash from Hungary (originally made with cubed beef, and sometimes, heart and liver), tacos from Mexico, and ground beef lo mein adapted from the Chinese culinary tradition. Despite this, ground meat has historically made our lives easier and more affordable, and still continues to do so.

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Kenji on cooking with umami-packed ingredients; Adam Chandler on his book about Fast Food; Daniel on cooking steak the best way. Read More