The 2019 edition features 600 new recipes combined with over 4,000 updated ones, but it’s not just about that. The book is great for inspiration and brushing up on your kitchen skills. Its pages also have you covered when it comes to techniques for cooking, serving, and even entertaining. There are chapters on specific topics…

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Although traditional lasagna is made with a layer of ground beef, there is no rule saying this dish has to be made with meat, especially if you’re a vegetarian. Indeed, replacing the meat with one or more vegetables is a common tactic, and one that works especially well is broccoli rabe lasagna, as professional chef…

If you’re regularly feeling backed up and bloated, then you — like many people — probably need more fiber in your diet. “The average American only gets 10 to 15 grams (of fiber) per day,” Grace Derocha, registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, tells TODAY.com. That’s pretty far short of…

Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal provide practical cooking advice that you can’t find on Google. They answer questions like “How do I get my pizza dough to roll out easier?” and “What’s the difference between cured and uncured bacon?” But there’s more! Often, your excellent questions inspire us to write…

Choosing the right potatoes Well, different potato varieties have distinct textures. While starchy potatoes like russets are excellent for mashed potatoes, waxy potatoes like Yukon Golds hold their shape better. So, it is important to choose the appropriate type based on your recipe.

Santibañez’s final tip is all about the salt, which he says is “an essential and last component to a good batch of salsa” because it “will heighten any spicy, tart, tangy or sweet flavors you have involved.” It makes sense because salt helps release flavors of all foods, including salsa ingredients like tomatoes, peppers, and…

Chef Charlie DeSando is offering Milwaukee’s community leaders a vehicle to talk about their backgrounds and share insights—along with their favorite recipes and cooking tips—on his show, “Cooking with Milwaukee Community Leaders,” available on his YouTube channel. DeSando invites a different guest to join him each week in the kitchen of the community room in his condo…

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. I love a patty melt, which is why this recipe for Mushroom Patty Melts was one of the first I developed for the Eat Voraciously newsletter,…