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  • in Recipes

    Our 10 Favorite Black Friday Deals for Home Cooks

    We’ve gathered up some great Black Friday deals for the home cook, from kitchen tools to cookware – even a cooking club for kids!

    If you’re hoping to score a deal on some terrific kitchen tools, ingredients, and cookware items, we’ve got ideas for you!
    Here are 10 of our favorite Thanksgiving weekend deals, from a few of our favorite retailers, both big and small.
    Best Black Friday Deals
    Made In, our favorite direct-to-consumer cookware company, is offering up to 30% off across the site. My co-editors and I regularly cook with their carbon steel and nonstick frying pans. The quality is absolutely on par with All-Clad, if not better, which is really saying something. We highly recommend them. They don’t do sales very often, so this is definitely the time to invest. I’m eyeing this 6-quart stock pot!
    Magnus Lundstrom, makers of one of my favorite cutting boards, are offering 20% off with code KALKON20 until December 2nd.
    The Spice House, yet another favorite, is offering up to 20% purchases with code BFCMSALE. Their flat-pack spices are convenient to order and incredibly fresh. And the packaging is simply beautiful!
    King Arthur Baking Company, makers of much of the flour we cook with and beloved supplier to bakers all around, has a Buy More, Save More deal going on through the weekend, with up to 20% off everything from ingredients to kitchen tools and pans.
    Fluf, a Canadian company, sells the cutest kids lunch bags and snack packs. Everything is 25% off with code SALEONSALE through December 3.
    Raddish is a fabulous cooking club for kids ages 4-14, and right now you can save $22 on a 6-month membership or $40 on a 12-month membership!
    Hedley & Bennett, based out of Los Angeles, make hardworking, chef-worthy aprons that will last for years. Get up to 30% off all week! They also have super cute kids aprons.
    Ooni makes high-end home pizza ovens that’ll have you making pizzeria-quality pizza right in your backyard. Get 20% off one now!
    World Market is a terrific resource for specialty ingredients that may be difficult to find in-store or even on Amazon. They carry Guittard’s Cocoa Rouge and Droste Cocoa (two of our favorite cocoas, if you remember!), as well as a ton of other international and gourmet treats. Right now members get 20% off!
    Sur la table is offering plenty of deals on everything in their store. This 4-quart Staub cocotte is $99.
    Happy shopping! LEGGI TUTTO

  • in Recipes

    2020 Home Cook’s Holiday Gift Guide: For the Well-Equipped Kitchen

    We all know a cook who loves exploring new cuisines, ingredients, dishes, and techniques. They are eager to learn, dip deep, and try recipes and cooking methods new to them.
    This is the guide for the home cook who wants a well-equipped kitchen to support that, whether taking a shot at preserving or exploring a cuisine more in depth! LEGGI TUTTO

  • in Recipes

    Leftover Turkey Pot Pies

    Leftover Turkey Pot Pies are a great way to use Thanksgiving leftovers like turkey, carrots, onions, celery, even pie crust. Make them whatever size you want; we like small ramekins for mini-size portions for the kids!

    Photography Credit: Nick Evans

    I’m known as “the leftovers guy” because I’m always thinking of new ways to use leftovers. Thanksgiving always has an abundance of leftovers, so you’d better believe I get excited about it!
    This year I’m all about Turkey Pot Pies.
    The great thing about these Turkey Pot Pies is that they use many of the ingredients you likely already have on hand from making other Thanksgiving dishes – ingredients like onions, celery, carrots, stock, and pie crust. Plus, the individual serving size works perfectly for little kids.

    WHAT TURKEY TO USE FOR POT PIES?
    No need to be picky; just use what you have! I prefer dark meat in my pot pies so I opt for the thighs and legs, but anything will work. Just make sure to chop it well so there are no huge pieces in the final pot pie.
    If it’s not turkey season, you can make these with any leftover chicken meat you have on hand. Shred it up and it’ll work great in a quick chicken pot pie!
    CAN I USE LEFTOVER GRAVY?
    What is leftover gravy?! I’m not sure I’ve ever seen leftover gravy. Just kidding! (Sort of.)
    Yes, you can use the leftover gravy in lieu of the gravy in this recipe, but you probably won’t have enough to make all the filling. I recommend making the gravy as it’s shown in the recipe, then adding whatever leftover Thanksgiving gravy you have to it for extra turkey flavor!
    CAN I USE LEFTOVER PIE CRUST?
    If you’ve already made pie crust for, well, pies, and you have some leftover, you can use it here. But I’m also all about store-bought pie crust in this case. You’ve been cooking a lot and it’s fine to take a shortcut on this one!

    WHAT KIND OF BAKEWARE DO I NEED FOR THESE PIES?
    I make these turkey pot pies in ramekins. Round 8-ounce ramekins will give you a good kid-sized pot pie and an 18-ounce ramekin is good for adult portions.
    CAN I MAKE THESE POT PIES IN ADVANCE?
    You can absolutely make these in advance if that works better for your schedule. I would prep them completely up to the final baking step. They will keep great in the fridge, ready to go, for a few days.
    Leftover pot pie will also keep well in the fridge for up to five days. Reheat them in a 350°F oven until warmed through and piping hot.

    THE DAD ADD
    No special Dad Add for the pot pies! Pot pies are enough of a special thing on their own. Just make a bigger one for the parents!

    REPORT CARD
    My kids were incredibly skeptical about what was going on here. I tried to explain to them that the delicious dinner was under the pie crust. My older kid (who is almost five) dove in straight away and basically turned his pot pie into a crust/turkey/gravy soup. (Turns out that is not the most appealing way to eat a pot pie.) My younger kid (almost three) delicately picked the smallest pieces of crust off the edges and nibbled them.
    I was a bit concerned that my kids wouldn’t be into these pot pies, but it turns out there’s a surefire way to get kids to eat what lies beneath the crispy golden browned crust: deconstruction.
    I took the pies apart somewhat and separated the ingredients, and while it was super-annoying to have to do that, it also worked great – pot pie victory even if the victory ended up not being in pot pie form!

    MORE RECIPES TO MAKE WITH LEFTOVER TURKEY!

    Leftover Turkey Pot Pies Recipe

    You can use any size or shape of ramekin. Round works best, but oblong is okay as well and you get more crust with that shape.

    Ingredients
    4 tablespoons unsalted butter
    1/2 cup diced sweet onion
    1/2 cup diced carrots
    1/2 cup diced celery
    2 cups chopped cooked turkey
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    2 tablespoons all-purpose flour
    1 1/2 – 2 cups chicken or turkey stock
    1/2 cup frozen sweet peas
    1/2 teaspoon fresh thyme (optional)
    2 9-inch pie crusts, store-bought or homemade
    1 egg + 1 tablespoon water, whisked, for brushing

    Method

    1 Preheat oven to 350˚F.
    2 Cook the pot pie base: Add the butter to a large skillet over medium heat. Once the butter has melted, add onions, carrots, and celery. Cook for 3-4 minutes until the vegetables start to soften. Stir in chopped turkey and season with the salt and pepper.

    3 Make the gravy: Add flour to the filling and stir until the mixture is smooth. Cook for a minute or two to cook out the flour taste. Then slowly whisk in the stock to form a light gravy. If the gravy seems too thick, add more stock or water by the 1/4 cup.

    4 Add peas and thyme: When gravy is done, add peas and fresh thyme and remove from heat.

    5 Fill the ramekins: Divide the pot pie filling between ramekins. Fill ramekins up about 3/4 of the way full to prevent overflowing. (You can use any size or shape of ramekin. Round works best, but oblong is okay as well and you get more crust with that shape.)

    6 Cover with pie crust and brush with egg wash: Cover ramekins with a top piece of pie crust, either store-bought or homemade. Crimp the edges well and poke a few holes in the center of the pie crust to let steam escape. Brush with egg wash.

    7 Bake the pot pies: Bake the turkey pot pies at 350˚F for 20-25 minutes, or until the crust is golden brown around the edges and in the center. Let the pot pies cool for a few minutes before serving.
    Leftover pot pie will keep well in the fridge for up to five days. Reheat them in a 350°F oven until warmed through and piping hot.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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    Nick Evans
    Nick has been writing delicious recipes for the home cook for almost a decade. He lives in Denver, CO and embraces a delicate balance of diaper changing, trail running and beer drinking. His website is Macheesmo and his first book is Love Your Leftovers.
    More from Nick LEGGI TUTTO

  • in Recipes

    Instant Pot Mashed Potatoes

    Make mashed potatoes in the Instant Pot or pressure cooker for Thanksgiving or just as an easy side dish! They’re ready in about 30 minutes, from start to finish and are perfect every time. Add garlic if you like.

    Photography Credit: Coco Morante

    After making mashed potatoes every kind of way, these days, it’s all about the electric pressure cooker. The potatoes come out perfectly every time, and it’s so, so fast!
    Whether you’re making mashed potatoes for a weeknight dinner or a big Thanksgiving spread, this is my favorite method for a perfect bowl of spuds.
    Video! How to Make Instant Pot Mashed Potatoes

    What Kind of Potatoes To Use
    Russets make for great mashed potatoes because they are starchy, but you can also use Yukon gold potatoes —the potatoes will look slightly more yellow once they’re cooked and have a smoother, denser texture.
    How to Prep Potatoes for Cooking in the Instant Pot
    To ensure that the potatoes cook evenly, I peel and cut them into 1-inch slices. Cut this way, I’ve found that they always take exactly four minutes to cook under pressure, and they always steam perfectly. (Heads up that the pot will take 15 minutes or so to heat up before the actual cooking begins, but the total cook time is still less than 20 minutes from start to finish.)

    Add-Ins for Mashed Potatoes
    I’ve included a few cloves of garlic in my mashed potatoes — they soften up and you can mash them right in. Four cloves might sound like a lot, but potatoes are such a blank slate, so this gives the whole dish a nice garlicky flavor. You can skip it if you want, though.
    You can definitely tweak the amounts of milk, butter, and salt to make these mashed potatoes as creamy as you like. The proportions I use here make the potatoes taste buttery, but they’re not overly rich—my favorite. Feel free to fold in your favorite cheese, sour cream, or fresh herbs after mashing.

    Make-Ahead and Reheating Instructions for Mashed Potatoes
    You can make mashed potatoes in the Instant Pot and leave the pot on the “Warm” setting while you go about prepping the other dishes.
    You can also make mashed potatoes ahead of time. You can even make ahead and freeze mashed potatoes. Just don’t skimp on the butter or cream because the fat helps the potatoes reheat well.
    We like to reheat mashed potatoes by putting them in the microwave (covered) for a couple of minutes, and then stirring them well before serving.
    You can also put them in a slow cooker for a couple hours on low, or reheat in the oven, covered, or on the stovetop. Just stir occasionally, and add more butter and seasoning if needed to serve.
    Leftover mashed potatoes will keep for 3 to 4 days, covered and refrigerated.
    What To Serve With Mashed Potatoes
    Serve your mashed potatoes with a holiday turkey or roast, or a weeknight dinner of Salisbury steak or meatloaf. I bet you will up making them more often with this easy method!
    MASHED POTATOES RECIPES FOR DAYS!

    Updated November 25, 2020 : We added a new video to help you make the best Instant Pot Mashed Potatoes ever! No changes to the recipe. Enjoy!

    Instant Pot Mashed Potatoes Recipe

    Ingredients
    1 cup water
    3 to 3 1/2 pounds (4 large) russet potatoes, peeled and sliced 1-inch thick
    4 cloves garlic, peeled (optional)
    3/4 cup whole milk
    3 tablespoons unsalted butter
    1 1/2 teaspoons kosher salt
    1/2 teaspoon freshly ground black pepper
    Chopped fresh chives or parsley, for garnish (optional)

    Method

    1 Pressure cook the potatoes and garlic: Place a steamer basket in the bottom of your electric pressure cooker and add 1 cup of water. Add the sliced potatoes and peeled garlic cloves (if using) on top of the steamer basket.
    Secure the lid on your pressure cooker and make sure the pressure release valve is set to its “sealing” position. Select the “Steam” or “Manual” setting and set the cooking time to 4 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure and then the actual cooking will begin).
    When the cooking program ends, perform a quick release by moving the pressure release valve to its “venting” position.

    2 Drain the water from the pot, then put the potatoes and garlic back in: Use heatproof mitts to remove the steamer basket from the pot. Lift out the inner pot and pour out the water, then return the potatoes to the inner pot of the pressure cooker (don’t put it back in the pressure cooker housing).

    3 Mash the potatoes, then taste for seasoning: Add the milk, butter, salt, and pepper. Use a potato masher to work the ingredients into the potatoes, mashing until the potatoes are mashed as much as you like them. Add more milk or butter if you like. Taste the potatoes for seasoning, and add more salt and/or pepper if needed.

    4 Serve: Spoon the potatoes into a serving bowl and sprinkle the chopped chives on top. Serve hot.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

  • in Recipes

    Lofthouse-Style Soft Frosted Sugar Cookies

    If you’re a fan of soft and cakey Lofthouse-style sugar cookies, then this is the recipe for you! Add a generous layer of frosting and some rainbow sprinkles, and these cookies are ready for a party. Continue reading “Lofthouse-Style Soft Frosted Sugar Cookies” » LEGGI TUTTO

  • in Recipes

    15 Vegetarian Dishes Everyone Will Love for Thanksgiving

    These Thanksgiving dishes will leave both meat eaters and plant-based diners full and returning for seconds. Many of these vegetarian recipes can work as a side dish or a holiday hearty main meal. Continue reading “15 Vegetarian Dishes Everyone Will Love for Thanksgiving” » LEGGI TUTTO

  • in Recipes

    English Toffee

    Homemade English toffee! Top this crunchy, caramel toffee with dark chocolate and toasted nuts. It’s so easy to make and keeps for weeks. Ships well, too!

    Toffee is so dangerous for me to have around the house. No one should eat as much as I do when it’s available.
    But for special occasions, I’m more than happy to bust out the sugar and whip up a batch!
    This nutty, chocolate-covered toffee is the quintessential holiday treat, perfect for nibbling at the end of a big meal or gifting to a friend.
    Video! How to Make English Toffee

    What is English Toffee?
    I make this classic English toffee with sugar, butter and touch of salt. A thin layer of chocolate over the toffee makes it even more of a treat, plus there are nuts in both the toffee itself and sprinkled over top.
    Ideas for Swaps and Substitutions!
    I use chopped toasted pecans in my toffee, but feel free to omit the nuts or substitute another nut in its place.
    I also opt for dark chocolate chips because toffee is pretty sweet and the dark chocolate helps balance that sweetness. But feel free to use whatever chocolate you like to eat. White, milk or dark chocolate are all good!

    Tips For Toffee Perfection
    Making toffee isn’t very difficult, but it can feel scary if you don’t do it very often. Here are a few tips to make it easier:
    1. Get a decent candy thermometer:
    Yes, you can go by the color of the caramel to gauge when it’s ready, or you can drop a spoonful in a glass of water to see if it forms a ball. But why fuss with either option when a candy thermometer costs $8 and is such a better way to guarantee a successful, delicious batch of toffee?
    If you’ve never used a candy thermometer before, this recipe is a good place to start. It’s fairly forgiving and doesn’t require many steps. Just heat the sugar, butter, and corn syrup to between 295F to 305F (hard crack stage), and you’re done.
    2. When it comes to toffee, corn syrup is your friend:
    The corn syrup in this recipe helps prevent the sugar from crystallizing. This gives you one more layer of insurance when making this toffee.
    3. Still nervous? Place a bowl of ice water near the stove:
    This way, if you do accidentally spill some hot caramel on your hand, you can immediately plunge your hand into the water.
    Please don’t let any of this scare you away from making toffee. It’s significantly easier than you might think, and the reward for your bravery will be all the English toffee you can eat!

    From the editors of Simply Recipes

    How to Keep Toffee from Getting Grainy
    Toffee gets grainy when a stray sugar crystal gets in the melted mixture as it cooks. There are a few tricks to prevent that from happening.
    Rub the inside of the pot with butter so sugar can’t cling to it.
    Add the sugar in the center of the pot, so it does not touch the sides.
    Once the mixture comes to a simmer, stop stirring, put a lid on the pan, and let it simmer 2 minutes to dissolve any stray crystals.
    Use a wet pastry brush to brush away any sugar that splashed onto the sides of the pot.
    How to Prevent the Layers from Separating
    Hardened chocolate can separate from the toffee layer for a few reasons.
    Use chopped chocolate instead of chips, and the chocolate layer will be more likely to stick. Chocolate chips have a non-melting coating to help them keep their shape. But when they melt, the coating can prevent the chocolate from sticking to the toffee.
    Sometimes the chocolate melts at a temperature that makes it shrink when it hardens, pulling it away from the toffee layer. If your chocolate isn’t melting or spreading easily on the hot toffee in the sheet pan, use a hair dryer to re-melt the chocolate until it’s workable. Or pop the pan in a 300°F oven for a minute or so.
    How to Adjust This Recipe for Altitude
    This recipe was written for sea level. Cooks living at altitude will need to cook their toffee to a  slightly lower temperature. Look up the temperature water boils at for your elevation, then subtract that from 212°F. The number you get is how many degrees you should subtract from the 295 to 305°F range given in the recipe.
    How to Store & Freeze Toffee
    The toffee will keep at least 2 weeks at cool room temperature, stored in an airtight container with layers separated by waxed paper. Add a silica gel packet if you can (the kind that comes in shoe boxes!), which absorbs moisture and helps keep the toffee from getting sticky. Or refrigerate the toffee up to 3 months.
    Can you freeze toffee? Yes! Freeze it in an airtight container, with layers separated by waxed paper, up to 3 months (or longer—we always ate it by then!)
    Love Toffee? Try These Other Candies!

    Updated November 23, 2020 : We added a new video to help you make the best toffee ever! No changes to the original recipe. Enjoy!

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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

  • in Recipes

    Honey Pear Loaf

    The perfect sweet finish to an autumnal evening, this pear-packed honeyed loaf has a decadent, fluffy texture due to a boost from Platinum® Yeast from Red Star®. Save Recipe Print Honey Pear Loaf   Makes 1 (9-inch) loaf Ingredients Dough: 2¾ cups (344 grams) all-purpose flour 1 (0.25-ounce) package (7 grams) Platinum Yeast 1¾ teaspoons […]
    The post Honey Pear Loaf appeared first on Bake from Scratch. LEGGI TUTTO