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      Best Beef Chili

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      Everyone needs a recipe for classic beef chili. Make this one your go-to! It’s made with corn, peppers, tomatoes, and beans, and makes enough to freeze for later!

      I like to call this my Saturday chili. It’s meaty and hearty and satisfying, and it’s been in our meal rotation all through the chilly months for years now. (They are “chili” months, after all, haha.)
      This recipe makes a whopping sixteen cups. That’s enough to feed a crowd or to hoard in the freezer for those dreary cold nights when it gets dark way too early and the cupboard is bare.
      On any given Saturday morning, I might start this early and give it a long, lazy simmer while I sip my coffee, read the paper, or throw in a load of laundry. I can call up friends and have an impromptu, casual gathering with very little elbow grease.
      Video! How to Make Beef Chili

      COOK THIS BEEF CHILI LOW AND SLOW
      It’s the long, lazy simmer that really sets this meaty chili apart. Onions, garlic, peppers and tomatoes slowly thicken the chili until it is almost creamy.
      You can cut the time down to about 45 minutes, but if you’re not in a rush, let it simmer up to 1 1/2 hours. You’ll will be rewarded with fantastic, deep flavor.
      And of course like all good chilis, it’s always better the second or third day.

      MAKE YOUR OWN CHILI POWDER!
      Instead of pureeing reconstituted dried chilies as most “from scratch” recipes do, I skip straight to using pure ground chili powders like ancho and chipotle powders to save a step.
      Ancho chilies are dried poblano peppers and are relatively mild with an earthy flavor, whereas chipotle peppers are dried, smoked jalapeños, and as such, provide a lot more heat, so use the powder judiciously.
      Generic chili powder is a mix of chilies and other seasonings like dried onion and garlic, and I prefer to add those “extra” flavors myself.

      WAYS TO ADAPT THIS RECIPE
      The amount of chili powder in the recipe provides just a little kick, but you can bump up the heat by adding more chipotle powder if you like it hot.
      Use black, kidney, or pinto beans or a mix, if you happen to have them on hand; they’re interchangeable in this recipe.
      Also if you want to sneak in a few extra vegetables, you could add diced zucchini, diced squash, or even carrots and celery, but I don’t usually guild this lily. I love it as is.
      Swap out the beef, if you like, with ground turkey, pork, or a mix.

      BEST CHILI TOPPINGS
      As for the “go-withs” there are plenty of toppings to choose from. Set out bowls of them so each person can select his or her own. Here are a few of my top contenders:
      Sour cream
      Shredded sharp cheddar or Monterey jack
      Chopped onions
      Chopped radishes
      Shredded lettuce
      Fresh cilantro
      Chopped jalapeños
      WHAT TO SERVE ALONGSIDE
      Bake a pan of cornbread while the chili simmers and you will have a comforting supper, ready and waiting whenever you are.
      FREEZE YOUR LEFTOVER CHILI
      Leftover chili will last for at least a week in the fridge, or it can be frozen for up to three months.
      Thaw overnight in the fridge before reheating, or reheat the frozen soup straight from the freezer in a saucepan over low heat.
      MORE CHILI RECIPES TO TRY!

      Updated October 24, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

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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

      Easy Chocolate Cream Pie

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      Chocolate, pudding, and pie—the best of all possible worlds! Make the pie filling in the microwave and pour into a pre-baked crust. This make-ahead chocolate pie sets up in a few hours in the fridge, just in time for dessert.

      Photography Credit: Sally Vargas

      What is better than chocolate pudding? Chocolate pudding pie, of course!
      Don’t get me wrong, I love cake, but at the end of the day, the pies have it. Give me some fruit in a crust and you will be my BFF. But sometimes you just need chocolate.
      Video! How to Make Chocolate Pie

      This chocolate cream pie comes together quickly. The filling for this chocolate cream pie is dead easy to make—it’s actually a modified version of our Microwave Chocolate Pudding! It is easy to make the whole pie in the one day without feeling stressed.
      What Kind of Crust for Chocolate Pudding Pie
      Pick a crust—any crust!
      You could make this perfect pie crust or this graham cracker crust. If you want a chocolate crust, simply substitute chocolate wafers for the graham crackers.
      Or if you really need a pie in a hurry, here are a few store-bought crusts that Elise recommends.

      Easy Microwave Chocolate Pie Filling
      Once you have the crust, it’s onto the filling. Do you have 10 minutes? Because that’s all the time you will need to make it in the microwave.
      The only caveat here is to be sure the filling bubbles in the center at the end of cooking to be certain that the cornstarch cooks. Now pour that chocolate goodness into the cooled crust of your choice and wait.
      And wait.
      It feels like forever, but you can get on with your day knowing that by dessert time, you will have a deep, dark chocolate pie in the fridge. No one can argue with that.
      How to Store Chocolate Pudding Pie
      Chocolate cream pie will keep for 3 to 4 days in the fridge, loosely covered. This pie will not freeze well, as the filling tends to weep or separate.
      Other Cream Pies to Try!

      Updated October 20, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

      Easy Chocolate Cream Pie Recipe

      A pie crust should be prepared and baked prior to making this recipe.

      Ingredients
      For the pie:
      1/2 cup sugar
      1/3 cup cornstarch
      2 tablespoons Dutch-processed cocoa powder
      1/8 teaspoon salt
      3 cups whole milk
      3 large egg yolks
      4 ounces (about 3/4 cup) 60 to 70% chocolate baking chips, wafers, or chopped chocolate
      2 tablespoons unsalted butter
      1 teaspoon vanilla extract
      1 (9-inch) pie crust, prepared and baked, such as Perfect Pie Crust
      For the whipped cream:
      1 cup heavy whipping cream
      1 tablespoon sugar
      1 teaspoon vanilla extract
      Chopped chocolate (for garnish)

      Method

      1 Make the pudding base: In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.
       
      2 Microwave the pudding: Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave for 3 minutes. Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat.
      Partially cover again and microwave 2 more minutes. Remove and whisk again. The pudding have started thickening.
      Continue to microwave in 45-second increments, stirring the pudding between each increment. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding (it’s ok if it seems a little loose at this point; the pudding will thicken further as it cools). Total cooking time will be 6 to 8 minutes.
       
      3 Add the chocolate, butter and vanilla: Add the chocolate, butter and vanilla to the bowl and stir with a whisk until the chocolate and butter melt and the mixture is smooth.

      4 Fill the pie: Pour the filling into the pie crust. Let cool for 1 hour at room temperature. Transfer to the refrigerator and chill, uncovered, for at least 4 hours or until set. When fully set, the pudding will no longer jiggle when you nudge the pie and a paring knife inserted into the pie should emerge with just a little chocolate on it (not totally gooey).

      5 When ready to serve, make the whipped cream: In the bowl of an electric mixer, stir the cream, sugar, and vanilla together. Beat on medium-high speed until the cream forms soft peaks. Spread the cream over the pie and sprinkle the top with chopped chocolate.
      6 Serve: This pie is best served on the same day that it’s made, or the crust has a tendency to become soggy.

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

      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

      Pecan Pie

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      With a homemade crust and a sweet pecan filling, this is THE pecan pie for your Thanksgiving table! Make it a day or two ahead, or freeze it for even longer.

      What’s your favorite Thanksgiving pie? Mine is a toss up among apple, pumpkin, and this homemade pecan pie. In fact, I love them all so much I make one of each for our Thanksgiving Day feast. (It seems like everyone in our family has their favorite, and if I don’t make them all someone will run to the store to fill the gap!)
      VIDEO! How to Make Pecan Pie

      Pecan Pie: A History
      Pecans are native to North America, so it is entirely fitting that a pecan pie would make an annual appearance at Thanksgiving along with our other native foodstuffs like turkey, pumpkin, and cranberries.
      Pecan pie itself, though, is a more recent invention. While the first printed recipes for the pie started appearing in the late 1800s, the pecan pie classic as we know it became popular through the marketing efforts of Karo in the 1930s, to help sell their corn syrup, a necessary ingredient in the pie.
      How Much Sugar is Best for Pecan Pie?
      Most pecan pie recipes I’ve found call for two cups of sugar—one cup of corn syrup plus one cup of either granulated or brown sugar. I find that just a bit too sweet for my taste, so for this pecan pie recipe, I’ve dropped the sugar down by half a cup. Feel free to reduce further or add more to your taste.
      The molasses, butter, and vanilla bring out the wonderful flavor of the pecans. Nuts go rancid with storage, so make sure you are using the freshest of pecans for this pie!
      How to Tell When Pecan Pie is Done Baking?
      This pie bakes for a little over an hour at 350°F. When done, the crust should be golden brown and the pie should be set around the edges, but still a bit wiggly (like Jell-O) in the middle. It will continue to firm up as it cools.

      Should Pecan Pie Be Served Warm or Room Temperature?
      Once baked, pecan pie should be cooled down completely to room temperature before serving, or the filling will be runny. Once the pie has come to room temperature and the filling is set, if you want you can heat it in a 275°F oven for 10 minutes, but for the most part, pecan pie is served at room temp.
      Does Pecan Pie Need to Be Refrigerated?
      Typically pies with egg-based fillings, such as this pecan pie, need to be refrigerated. That said, I often make pecan pie a day ahead, tent it lightly with aluminum foil, and leave it on the counter, and I’ve never had an issue.
      Leftover pie should be refrigerated, where it will easily keep for up to 3 to 4 days. If you’d like to store your pie for a longer period of time, I recommend freezing it.
      How to Freeze Pecan Pie
      Pecan pie freezes well. Bake it and let it cool completely on the counter. Wrap the pie in a double layer of sturdy plastic wrap, pressing out any air, then double wrap in foil, and freeze for up to a month.
      To serve, thaw the frozen pie overnight in the refrigerator, before bringing it to room temperature. If you like, warm it in the oven for 10-15 minutes before serving.
      Looking for more Thanksgiving pies?

      Updated October 18, 2020 : We spiffed up this post with a new video. No changes to the recipe. Enjoy! LEGGI TUTTO

    • in Recipes

      Chicken Pot Pie

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      1 Cook the chicken: Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat.
      Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot.

      2 Shred the the chicken: When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside.

      3 Finish the chicken stock: Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half.
      Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.
      4 Prepare the pie crust dough: Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. Add the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter.
      Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers.
      Empty the food processor onto a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

      5 Preheat oven to 400°F.
      6 Prepare the filling: In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more.
      Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often until thickened and creamy.
      Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

      7 Prepare the crust: Roll out dough on a lightly floured surface to a little less than a quarter-inch thick.
      Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling.
      Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie.

      8 Bake: Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.
      Let cool for at least 5 minutes before serving. LEGGI TUTTO

    • in Recipes

      Chicken and Dumplings

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      1 Heat the chicken stock to a gentle simmer in a medium pot.
      2 Brown the chicken: In a large (8-quart or larger) thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.
      Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.

      3 Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock.
      Poach the chicken in the stock until cooked through, about 20 minutes or so.
      Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
      4 Cook the vegetables until softened: Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4 to 5 minutes.

      5 Add the flour and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2 to 3 minutes. Do not let it burn.

      6 Add sherry, slowly add stock: Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up.
      Add a ladle of hot chicken stock and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together.
      Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.

      7 Make the dumpling batter: Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients.
      Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.)

      8 Add dumplings to the stew: Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes.
      Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.
      If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes.

      9 Finish the stew: Gently stir in peas, parsley, and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits. LEGGI TUTTO

    • in Recipes

      Slow Cooker Pot Roast

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      Slow Cooker Pot Roast with potatoes and mushrooms is comfort food at its finest. Let it cook all day in the slow cooker or Crockpot. Dinner is ready when you are!

      Knowing dinner is basically done before I even go to work makes me feel like a superhero. No matter what the day brings, I know we’ll walk into a house smelling of roast long simmered in herbs, wine, and garlic. Now, that’s not a bad way to end a workday.
      VIDEO! How to Make Slow Cooker Pot Roast

      WHAT’S THE BEST CUT OF MEAT FOR POT ROAST?
      Leaner cuts of beef are best for the slow cooker or Crockpot. The long, slow cooking method helps the connective tissue and fat breakdown slowly over many hours, which yields fork-tender bites of beef.
      TIP: If you’ve ever made a tough roast it’s usually because it was either cooked at too high heat, for not enough time, or both. Cooking tough cuts all day in the slow cooker takes care of both problems.
      I prefer one of two cuts for the slow cooker:
      Chuck roast, also called arm roast, is lean and comes from the shoulder of the cow.
      Rump roast, also called a bottom round roast, is even leaner than a chuck roast and is cut from the cow’s hindquarter.

      CAN I PUT A FROZEN ROAST INTO A SLOW COOKER?
      It’s best not to. The USDA recommends always thawing meat before adding it to the slow cooker or Crockpot. It also says the best way to thaw meat is in the refrigerator, in cold water, or in the microwave.
      Thaw in the fridge: You will need 24 hours to thaw a 3lb roast in the refrigerator.
      Thaw in water: 2 to 3 hours, while changing the water every 30 minutes to thaw a 3-pound roast using the water method.
      Thaw in the microwave: All microwaves have different wattages and power levels. How long it takes to thaw a roast in the microwave depends on your microwave. However, the USDA recommends cooking the roast immediately upon thawing it using this method.
      DO YOU HAVE TO SEAR IT?
      No, no you don’t. You can totally skip the searing step and dump everything into the slow cooker or Crockpot, then be on your way and save yourself 10 minutes in the morning. But if you have the extra time, searing adds an extra layer of flavor.

      WHAT CAN BE DONE AHEAD OF TIME?
      I often prep elements for the next day’s dinner before I clean up tonight’s dinner. I figure the kitchen is already messy, so I might as well cut a few more vegetables and measure a few more spices.
      If you know you aren’t a morning person, then, by all means, prepare 90 percent of this slow cooker pot roast the night before: make the spice rub, and peel and cut the vegetables. You can even sear the roast, and deglaze the skillet. Just make sure you save the deglazing liquid. Keep it all in the fridge overnight. In the morning all you have to do is put it in the slow cooker.
      HOW LONG TO COOK POT ROAST In the Slow Cooker?
      If you are making this roast on the weekend, when you’re likely to be around, feel free to cook it on high for about four to five hours. If you need it to cook all day while you’re at work, set your slow cooker or Crockpot to low, and let it braise until you get home – about eight to 10 hours.

      HOW TO MAKE POT ROAST GRAVY
      I LOOOVVVVVEEEEEEE gravy. I mean I LOVE it! I think it needs to be on everything all the time.
      When I first wrote this recipe, I wanted the gravy to be thick, and made perfectly in the slow cooker without any extra work, but as lovely as that idea was, my gravy didn’t get as thick as I wanted it to.
      In the end, I decided transferring some already-hot slow cooker liquid into a saucepan on the stove, bringing it to a boil, and adding cornstarch to make a proper gravy wasn’t too much to ask.
      I wouldn’t skip this step. It takes less than five minutes, and thick flavorful gravy makes this dinner even more delicious!
      WHAT TO DO WITH LEFTOVERS?
      Pot roast leftovers are almost (almost) unheard of in this house. BUT, when I do have leftovers, I love sautéing some onions and celery in a pot, giving the leftovers a rough chop so they are spoonful-size pieces, adding it to the pot (including any cooking liquid and gravy), then thinning it if necessary. Voila! You have beef stew.
      If you’ve eaten all the vegetables and you only have some roast remaining, you can also cook extra potatoes and onions in buttermilk, puree them, so they are the consistency of soup, shred leftover pot roast and add it the pureed potato soup. Top with freshly cut chives.
      Finally, there’s nothing wrong with a grilled roast beef sandwich. Add some marinated peppers and bit of cheese. Butter that bread and slap it on a griddle. You just won lunch.
      MORE GREAT ROAST RECIPES!

      Updated October 12, 2020 : We spiffed up this post with a new video! Enjoy! LEGGI TUTTO

    • in Recipes

      Easy Tomato Soup

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      This Classic Tomato Soup is rich with a velvety texture. It’s easy to make with canned tomatoes, and perfectly suited for all of your grilled cheese dipping needs. Better than a can of Campbell’s and just about as easy!

      Photography Credit: Alison Bickle

      Featured in 14 Recipes That Make the Most Canned Tomatoes

      Tomato soup and grilled cheese sandwiches are best when the air turns crisp, the mornings are damp, and the days are short. The soup’s simplicity only accentuates its role as a tincture on a cold fall evening. Its velvety texture is a robe of warmth.
      VIDEO! How to Make Easy Tomato Soup

      HOW TO MAKE HOMEMADE TOMATO SOUP
      Whether you’ve canned your own tomatoes or bought them at the store, this soup comes together in about 20 minutes using pantry staples—canned tomatoes and tomato sauce, salt, pepper, and of course, butter.
      Dice an onion; add a little garlic, and let it simmer! I use an immersion blender to puree it, but if you don’t have one, don’t worry. You can also use a countertop blender, or don’t bother blending it at all.
      This recipe is as easy as dumping soup from a can, but makes more servings and tastes much better.
      WAYS TO ADAPT THIS SOUP
      To make creamy tomato soup, just add heavy cream.
      If you want it creamy but without the cream, puree some canned cannellini beans and add them in (like we do in this recipe for Creamy Tomato and White Bean Soup).
      Simmer the soup with a couple sprigs of thyme.
      Stir in sliced fresh basil just before serving.
      Want to be dairy-free? Replace the butter with olive oil.
      Add some cooked cheese tortellini.
      Want more texture? Don’t bother blending.

      WHAT TO SERVE WITH TOMATO SOUP?
      Tomato soup is to grilled cheese what peanut butter is to jelly, but you don’t have to stop there.
      Make homemade croutons.
      You can always go the oyster cracker route.
      A simple Caesar salad would do the trick.
      My grandmother used to make tomato soup and serve it to me with cottage cheese and dried minced onions. I eat it this way to this day.
      Add cheese tortellini to the soup to make it more of a meal.
      Serve it with a white fish such as cod or tilapia.
      CAN YOU FREEZE TOMATO SOUP?
      Absolutely! Tomato soup is the perfect recipe to make ahead and save for a busy weeknight meal down the road. You could also give it to friend who is recovering from an illness, just had a baby, or is feeling a little overwhelmed and could use a home cooked meal! Make a double batch, freeze half, and have it ready when you (or someone you love) needs it!
      Keep it in any freezer-safe container. Make sure you leave enough space (about an inch) for the soup to expand as it freezes. It should keep for up to six months.
      NEED MORE SOUP?

      Updated October 8, 2020 : We spiffed up this post with a new video! Enjoy!

      Easy Tomato Soup Recipe

      This soup uses flour to help thicken it a bit. If you are gluten-free, skip the flour, and instead mix together 2 tablespoons of cornstarch and 1 tablespoon of cold water. Stir it into the soup when you bring it to a boil, and let it simmer.

      Ingredients
      5 tablespoons butter
      1 large onion, yellow or white, diced
      4 large cloves garlic, minced
      1 1/2 teaspoons kosher salt
      1 1/2 teaspoons freshly cracked pepper
      3 tablespoons flour
      1 (28 oz) can crushed or diced tomatoes
      1 (8 oz) can tomato sauce
      4 cups (32 oz) low sodium chicken stock
      1 tablespoon sugar

      Method

      1 Sauté the onions and garlic: In a Dutch oven set over medium heat, add the butter. Once it starts to foam, add the onion, garlic, salt, and pepper. Stir until both have softened and are fragrant, about 7 minutes.

      2 Make the roux: Add flour. Stir to make a paste. Continue stirring until the flour has taken on a light brown color. Stir and scrape with wooden spoon, 5-7 minutes. The onion paste should look golden with a little brown caramelization.

      3 Add tomatoes and stock: Add crushed tomatoes, tomato sauce, chicken stock, and sugar. Stir to combine. Cover the pot and bring to a boil over medium high heat, then reduce heat to medium and let simmer uncovered for about 20 minutes.
      4 Purée and serve: Purée the soup with an immersion blender. Alternatively, fill a countertop blender less than halfway with the hot soup. Remove the center lid insert. This allows the hot steam to escape. Cover the hole with a folded kitchen towel and place your hand over the top. Blend. Repeat as necessary until all of the soup has been puréed.
      Ladle into bowls, topped with freshly cracked pepper, slivered basil, and of course, grilled cheese sandwiches.

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

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      Summer Miller
      Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).
      More from Summer LEGGI TUTTO

    • in Recipes

      Cranberry Apple Crostata

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      1 Make the dough: In a food processor, pulse the flour, sugar, salt, and butter pieces until the butter is incorporated into small, pea-size pieces. 

      Open the lid, add 3 tablespoons of the ice water, and pulse again until the mixture looks uniform.
      Press a small amount of dough together in your hand. It should hold together firmly. If it feels dry or crumbly and doesn’t hold together well, add more ice water, 1 tablespoon at a time.
      2 Refrigerate the dough: Turn the dough out onto the countertop, and press into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days. 

      3 Soak the cranberries: In a microwave-safe bowl, heat the cranberries and cranberry juice for 30 to 45 seconds, or until warm. Let the cranberries soak for 15 minutes while you prepare the filling.

      Drain and set aside 1 rounded tablespoon of cranberries for garnish. 
      4 Prepare the apples: Peel, core, and cut the apples into quarters. Cut each quarter into 4 to 5 wedges and place in large mixing bowl. Fold in the cranberries. 
      In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Fold the sugar mixture into the apples and set aside. 

      5 Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
      6 Roll out the dough: On a floured work surface, roll the dough into a 13-inch circle. Place circle on prepared baking sheet. 
      7 Assemble the crostata: Mound the filling in the center of the dough, leaving a 3-inch border all around. Fold the dough over the fruit, pleating as necessary and pressing gently to seal the pleats. Brush the dough with the egg wash.

      8 Bake the crostata: Bake for 40 to 45 minutes, or until the apples are tender, the filling bubbles and the crust is golden brown.
      Remove from the oven and sprinkle with the reserved cranberries. Place the baking sheet on a wire rack to cool for at least 20 minutes before slicing and serving. LEGGI TUTTO