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Cossack's Delight mushroom dish, made by Sue Conrad of North Redington Beach. [Photo by Cherie Diez, Times]

Readers share their holiday recipes, from appetizers to desserts

  1. Weeknight Chicken Tikka Masala: flavorful, easy, inexpensive, healthy and quick

    Health

    I'm a big fan of saving takeout and delivery food for true cravings, not convenience. Even the healthiest of eaters has a few culinary vices, For us, it's Indian and Thai food and pizza delivery.

    Weeknight Chicken Tikka Masala may not be fully authentic, but it’s flavorful. It’s also easy to make, inexpensive, healthy and quick.
  2. Cookbook review: The unique cookies in Dorie Greenspan's 'Dorie's Cookies' make for an instant classic

    Cooking

    One of the most fun things about sitting down with a new cookbook is bookmarking all the recipes to make first. With Dorie's Cookies, it didn't take long before too many of the pages were festooned with little flags: Pecan-Butterscotch Shortbread, Chocolate-Tahini Cookies, Coconut-Lime Sablés.

    By Dorie Greenspan Rux Martin/Houghton Mifflin Harcourt, 528 pages, $35
  3. From the food editor: Breakfast forms the major holiday food traditions in my house

    Cooking

    I don't have a ton of holiday food traditions. Growing up, and even now, we tended to have the same sort of fare for our Christmas dinner each year, influenced by my Protestant German grandparents: ham, applesauce, scalloped potatoes, that sort of thing.

    Pumpkin Cranberry Waffles [Photo by Deb Lindsey for The Washington Post]
  4. Readers share their holiday recipes, from appetizers to desserts

    Cooking

    Is it just me, or has 2016 felt like a particularly long year?

    Cossack's Delight mushroom dish, made by Sue Conrad of North Redington Beach. [Photo by Cherie Diez, Times]
  5. Local chefs put their spin on readers' classic holiday recipes

    Cooking

    Readers have weighed in with their favorite holiday recipes, some haloed entertaining classics and others decidedly idiosyncratic family heirlooms. We asked a quartet of local chefs to put their own spins on reader write-ins — interpretations that showcase each chef's unique style and that just might breathe fresh …

    Chef Jeannie Piero of Edison Food and Drink Lab puts the finishing touches on her take of clam chowder Tuesday, Nov. 29, 2016 at the restaurant in Tampa.
  6. From the food editor: Eight things to know about the recently released Beaujolais Nouveau

    Cooking

    Every year, around the third week in November, we celebrate a very special holiday.

    Bottles of Beaujolais Nouveau stand on a bar during the official launch of the 2016 vintage in Lille, in northern France, on Nov. 17.
  7. Cookbook review: 'Cúrate: Authentic Spanish Food from an American Kitchen'

    Cooking

    On a chilly night in Asheville, N.C., my husband and I walked up to a restaurant with an amber glow. Inside the cozy Cúrate, the crowd buzzed with people high on jamon. The restaurant's name translates to "cure yourself," and though nothing ailed us as we celebrated our first anniversary, dinner at Katie Button's …

    By Katie Button 
with Genevieve Ko Flatiron Books, 304 pages, $35
  8. A look inside some of Tampa Bay's various cooking classes

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    The wine had started flowing long before class began.

    Brian Catt talks to George Bowdoin while chopping onions during a Tour of Italy cooking class at Sur La Table in Tampa. Participants worked in groups to create a 
four-course meal, which included Creamy Potato and Pumpkin Soup. Chef Craig Tinling’s first lesson was on how to use fancy chef’s knives.
  9. Food hack: How to freeze leftover broth for easy use later

    Cooking

    Useful for: Saving leftover broth

    What you need: an ice cube tray, leftover broth or stock, a freezer

  10. Five recipe ideas for leftover Thanksgiving turkey

    Cooking

    The first thing I do after Thanksgiving is pop a container of carved turkey into the freezer. In my house, we always plan on having a lot of leftovers, but I know we're going to get sick of all that turkey after a few days — or not be able to eat it all before it goes bad (that's about three or four days). …

    Repurpose those turkey leftovers in chili.

New #CookClub recipe: White Chicken Chili

This is a hearty and warming stew for this time of year.