KitchenDaily http://www.kitchendaily.com KitchenDaily http://www.kitchendaily.com/media/feedlogo.gif KitchenDaily http://www.kitchendaily.com en-us Copyright 2012 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Sweet Potatoes Vs. Yams: Is There A Difference?http://www.kitchendaily.com/2011/11/16/sweet-potatoes-vs-yams-is-there-a-difference/http://www.kitchendaily.com/2011/11/16/sweet-potatoes-vs-yams-is-there-a-difference/http://www.kitchendaily.com/2011/11/16/sweet-potatoes-vs-yams-is-there-a-difference/#commentscranberry cheesecake tart
EatingWell
Before you reach for the candied yams this Thanksgiving, there's something you need to know. They're not actually yams! All this time Americans have been making the mistake of calling sweet potatoes "yams." But there's actually a difference. It turns out sweet potatoes and yams are not even related. They are two different species of root vegetable with very different backgrounds and uses.

So why the confusion? The U.S. government has perpetuated the error of labeling sweet potatoes "yams." In most cases sweet potatoes are labeled with both terms, which just adds to the confusion. Since there are two types of sweet potatoes, one with creamy white flesh and one with orange, the USDA labels the orange-fleshed ones "yams" to distinguish them from the paler variety. Ok, so that sort of makes sense. But why call the orange-fleshed ones "yams" in the first place? So to understand the difference between yams and sweet potatoes, we have to dig a little deeper (tuber pun intended).














Sweet potato (left) and yam (right).
Photos courtesy: Getty/Jupiterimages
Sweet potatoes (Ipomoea batatas) come in two main varieties here in the States. One has a golden skin with creamy white flesh and a crumbly texture. The other has a copper skin with an orange flesh that is sweet and soft. All sweet potato varieties generally have the same shape and size -- they are tapered at the ends and much smaller than the aforementioned yams.

Americans have been calling the orange-fleshed variety of sweet potatoes "yams" since colonial times when Africans saw familiarities in them to the tuberous variety. The USDA decided to label them as "yams" to differentiate the two varieties. Both varieties of sweet potato, including "yams" can be widely found in supermarket.

Yams (family Dioscoreaceae) are native to Africa and Asia and other tropical regions. Yams are starchy tubers that have an almost black bark-like skin and white, purple or reddish flesh and come in many varieties. The tubers can be as small as regular potatoes or grow upwards of five feet long.

The word yam comes from an African word, which means "to eat." The yam holds great importance as a foodstuff because it keeps for a long time in storage and is very valuable during the wet season, when food is a scarcity. For eating, yams are typically peeled, boiled and mashed or dried and ground into a powder that can be cooked into a porridge. Yams can be found in international markets, such as those that specialize in Caribbean foods.

For more information on sweet potatoes, visit the North Carolina Sweet Potato Commission.

For more on the nutritional value of sweet potatoes vs. yams, visit Livestrong.com.

For sweet potato recipes, see: Thanksgiving Sides: Our Best Recipes For Potatoes and Sweet Potatoes

So, the big question is: What do you call sweet potatoes? Let us know in the comments section below.

]]>feature-healthy-kitchenholidays-and-parties-thanksgivingJoseph Erdos2011-11-16T14:00:00ZIn Season: 10 New Ways To Cook Cauliflowerhttp://www.kitchendaily.com/2011/11/16/in-season-new-ways-to-cook-cauliflower/http://www.kitchendaily.com/2011/11/16/in-season-new-ways-to-cook-cauliflower/http://www.kitchendaily.com/2011/11/16/in-season-new-ways-to-cook-cauliflower/#comments
Andrew Scrivana Cauliflower is a super versatile vegetable -- depending on your mood, you can eat it raw, puree it into a luxuriously creamy soup or opt to bring out its sweet and nutty flavor by roasting it to crisp, browned perfection. Before it's cooked, cauliflower's taste is mild, so it pairs effortlessly with your favorite spices and homemade sauces.

The following recipes showcase the many ways you can enjoy this cool weather staple, from appetizers like Roasted-Cauliflower-and-Sesame Spread to light dinner fare like Lentil, Cilantro and Chili Salad with Warm Cauliflower Florets.

Learn all about how to store and prepare cauliflower by checking out Mark Bittman's Guide to Cauliflower

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]]>feature-kitchen-fundamentalsKitchenDaily Editors2011-11-16T09:00:00ZNo Sweatpants Needed: 10 Lighter Thanksgiving Recipeshttp://www.kitchendaily.com/2011/11/15/light-thanksgiving-menu/http://www.kitchendaily.com/2011/11/15/light-thanksgiving-menu/http://www.kitchendaily.com/2011/11/15/light-thanksgiving-menu/#commentscranberry cheesecake tart
New Media Publishing
More so than the family togetherness, Thanksgiving is undoubtedly all about the food. And not just any food, but dishes that are often packed with cream, butter and ultimately lots of high calories and fat. But we have good news! It doesn't have to be that way. Lighten up your Thanksgiving menu with recipes that switch out the butter with healthy olive oil and use low-fat milk instead of cream.

The following recipes are packed with flavor from fresh herbs and dried spices. The potatoes and vegetables are roasted for concentrated flavor. The turkey is a lean breast that's tender and moist because it's slow-roasted. Try a rice pilaf instead of stuffing or try our pear and prosciutto stuffing, which is made with multi-grain bread. And dessert is pumpkin pie made with light coconut milk instead of heavy cream. Thanksgiving just got a whole lot lighter!

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]]>holidays-and-parties-thanksgivingthanksgivingKitchenDaily Editors2011-11-15T14:00:00Z10 Light Indian-Inspired Recipeshttp://www.kitchendaily.com/2011/11/15/light-indian-inspired-recipes/http://www.kitchendaily.com/2011/11/15/light-indian-inspired-recipes/http://www.kitchendaily.com/2011/11/15/light-indian-inspired-recipes/#comments
New Media Publishing Want to prepare healthy meals without banishing flavor from your kitchen? Indian cuisine is your answer! Many Indian dishes are loaded with spices and aromatics like garlic and ginger, which give your food personality without upping its calorie quotient. Even better, these key ingredients have all kinds of health benefits, too. Turmeric, for instance, has been shown to help keep your cancer risk low, and fresh ginger is a good source of minerals like potassium and magnesium.

Homemade Indian food is also much lighter than the kind you'll come across on most restaurant menus, which is cooked in clarified butter or heavy cream. Below, we have ten easy and exotic recipes to experiment with, from Chicken Tikka Masala to Indian Split Pea Soup with Tofu and Cilantro and Green Lentil Curry.

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]]>feature-healthy-kitchenKitchenDaily Editors2011-11-15T08:00:00ZCookbooks We Love: Andrew Carmellini's 'American Flavor'http://www.kitchendaily.com/2011/11/14/cookbooks-we-love-andrew-carmellinis-american-flavor/http://www.kitchendaily.com/2011/11/14/cookbooks-we-love-andrew-carmellinis-american-flavor/http://www.kitchendaily.com/2011/11/14/cookbooks-we-love-andrew-carmellinis-american-flavor/#comments
American Flavor
Quentin Bacon
Here at KitchenDaily we constantly scour new cookbooks for great recipes -- so when we find books we love, we're eager to share them with you. Our latest favorite focuses on the melting pot of American cuisine.

What counts as American cooking? Does Southern fried chicken, Southeast Asian fusion, Midwestern Goulash, Italian Sunday gravy or Latin fish chowder count? The answer is a resounding "yes" according to award-winning chef Andrew Carmellini. America is all of these dishes -- it's a melting pot of different cultures and cuisines. In his second cookbook "American Flavor" Carmellini proves that Korean barbecue is just as American as Memphis barbecue or anything else for that matter.

From when he was a young budding chef, Carmellini has had a voracious appetite for all the foods that America had to offer, including the breakfast joints and truck-stop diners of his childhood. Adventures and road trips in his youth took him from his hometown in Ohio to Florida to visit grandma, to Canada with his friends, or to California with his dad and brother, teaching him about American culture along the way. Even if the food didn't live up to what it promised to be, there were moments of surprise, like the wacky vegetarian restaurant in Vancouver, chosen by his future wife, Gwen.

Carmellini's appetite for learning was so strong that it even led him out of cosmopolitan New York City to Europe, where he apprenticed with Alain Passard. Back in New York, Carmellini worked at Le Cirque as sous chef and Café Boulud as chef de cuisine before deciding to venture out on his own. After many trials and failed funding, Carmellini finally opened a restaurant that he could call his own, the Italian taverna Locanda Verde. A year later came The Dutch, which became the chef's playground for American cooking, incorporating his Polish-Italian background with his love for all things American, including everything between both coasts and both borders. This is the restaurant where, as Carmellini says, "you can get some true American flavor."

This cookbook has "American" written all over it, beginning with the first recipe, Borscht Like Mom Used To Make. A recipe from mom -- what could be more authentic? His White-Boy Asian Ribs proves that ribs aren't meant to be falling off the bone, which is what barbecue masters would call "overcooked." Make these ribs in your oven and finish them off on the grill for that authentic char. His Succotash of Corn, Zucchini, Vidalia Onions, and Cotija has a bit of that Tex-Mex flair, but succotash itself is an authentically Native American dish. It's the perfect melding of cultures.

Throughout the chapters, which cover all the bases on soups/salads, seafood, poultry/meat, vegetables/pasta, breads, desserts and sauces, Carmellini highly recommends shopping at farmers' markets for the freshest ingredients. Cooking seasonally is an important part about cooking "American" -- that's why Carmellini makes his favorite coleslaw in the winter, because that's when cabbages are the best. Try it as a side dish for Thanksgiving or Christmas dinner.

Spices and hot sauces are standbys in Carmellini's pantry. He loves Sriracha hot sauce, which makes a chilled Spicy Summer Melon Salad even more refreshing on a hot day. Carmellini calls Asian fish sauce the "natural MSG" because "it makes things taste good," bringing out what the Japanese call "umami" or the fifth taste. He uses it in his Southeast Asian riff on a classic French mussels dish and his Southern-style pork butt, proving that classic dishes can be reinvented with twists that make it better, make it taste good, and make it even more American melting pot.

Overall rating (1-5): 5. We have nothing but good things to say about Andrew Carmellini's cookbook. The book covers a great selection of American classics with recipes that are uniquely Carmellini's takes on American flavor.

Recipes from the book:
Pierogies
Paul's Baked Squash Dinner with a Salad of Radicchio, Walnuts and Parmesan
Lamb Chili with Chickpeas and Raita
Rutabaga Turnip Gratin with Maple Syrup
Susie's Beans

Purchase "American Flavor"]]>feature-cookbooksKitchenDaily Editors2011-11-14T16:00:00Z15 Stew Recipes Worth Cozying Up Tohttp://www.kitchendaily.com/2011/11/14/15-stew-recipes-worth-cozying-up-to/http://www.kitchendaily.com/2011/11/14/15-stew-recipes-worth-cozying-up-to/http://www.kitchendaily.com/2011/11/14/15-stew-recipes-worth-cozying-up-to/#commentsLike it or not, winter is speeding toward us. And rather than living in denial, it makes more sense to find ways to revel in it. One way to do that? Making hearty and cozy dishes like stew. The kind of meals you wouldn't want to eat in the hot summer function as the ultimate comfort food in the fall and winter.

Our slideshow below features 15 fragrant stews that will fill your house with mouthwatering aromas. Check out exotic offerings like Egyptian Edamame Stew and Persian Chicken Stew, or opt for a classic meat and potato variety.

Looking for more comforting recipes? Try our 20 Savory Slow Cooker Recipes

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]]>feature-dinner-tonightKitchenDaily Editors2011-11-14T09:00:00ZTurkey Tutorials: Videos To Help You Through Thanksgivinghttp://www.kitchendaily.com/2011/11/11/turkey-tutorials-videos-to-help-you-through-thanksgiving/http://www.kitchendaily.com/2011/11/11/turkey-tutorials-videos-to-help-you-through-thanksgiving/http://www.kitchendaily.com/2011/11/11/turkey-tutorials-videos-to-help-you-through-thanksgiving/#comments
Getty Images Whether it's the first time you've cooked the Thanksgiving turkey for your family or the twentieth, sometimes nagging questions emerge, and our seven turkey tutorials from The Culinary Institute of America aim to answer them for you.

From basting to carving, these videos are the next best thing to having an expert chef give you a private lesson in your home -- just in time for the big day.

Looking for more Thanksgiving tips, tricks and recipes? Check out our Thanksgiving Guide.


How to Prepare a Turkey for Roasting



Before you pop the turkey in the oven, there are a few simple steps
to take care of first, like patting it dry and seasoning it. (Seasoning will
slide right off of a wet bird.)

Watch the Video

How to Brine a Turkey



A brine is a flavored salt solution that works its way into the meat of the bird,
dispersing flavor and sealing in moisture. For the best effect, keep the turkey
submerged in the liquid for 12 to 15 hours.

Watch the Video

How to Make Stuffing



Whether or not you fill the bird with it, homemade stuffing is a cinch
to make and much tastier than the kind that comes from a box. This
stuffing's foundation of flavor? Onions, fresh or dried sage and butter.

Watch the Video

How to Baste a Turkey



Slathering the turkey with melted butter and pan juices every 30 minutes
while it cooks makes the meat moist and succulent.

Watch the Video

How to Tell If a Turkey Is Done



An overcooked bird is easy to avoid. Two foolproof ways to detect
when it's done: when its internal temperature reaches
160° F, or when its juices run clear.

Watch the Video

How to Make Turkey Gravy



Madeira is a fortified wine that goes really well with turkey, and it's
this gravy's secret ingredient.

Watch the Video

How to Carve a Turkey



Master this easy carving method, and you'll be able to slice the turkey
with lightening speed for your hungry Thanksgiving guests.

Watch the Video]]>cooking thanksgivingCookingThanksgivingholidays-and-parties-thanksgivingKitchenDaily Editors2011-11-11T08:00:00ZStunning Thanksgiving Desserts: Recipes For Cakes, Pies And Tartshttp://www.kitchendaily.com/2011/11/10/stunning-thanksgiving-desserts-recipes-for-cakes-pies-and-tarts/http://www.kitchendaily.com/2011/11/10/stunning-thanksgiving-desserts-recipes-for-cakes-pies-and-tarts/http://www.kitchendaily.com/2011/11/10/stunning-thanksgiving-desserts-recipes-for-cakes-pies-and-tarts/#commentscranberry cheesecake tart
New Media Publishing
Thanksgiving dinner isn't complete without dessert -- it makes for a sweet ending to any celebration. You will always find the holiday standards of pumpkin pie, pecan pie, sweet potato pie and apple pie on the table. But how about something different this year? Throw tradition out the window and stun your guests with any of these desserts. All of them feature the classic and beloved flavors of the holiday season with stunning results.

In this collection of recipes you will find a sweet potato bundt cake, an upside-down maple-apple cake, a chocolate-pine nut torte and even a frozen pumpkin pie. Here are 15 recipes that put a unique twist on Thanksgiving dessert.

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]]>holidays-and-parties-thanksgivingthanksgivingKitchenDaily Editors2011-11-10T10:00:00ZThanksgiving Sides: Recipes For Biscuits And Rollshttp://www.kitchendaily.com/2011/11/10/thanksgiving-sides-recipes-for-biscuits-and-rolls/http://www.kitchendaily.com/2011/11/10/thanksgiving-sides-recipes-for-biscuits-and-rolls/http://www.kitchendaily.com/2011/11/10/thanksgiving-sides-recipes-for-biscuits-and-rolls/#comments
Ray Kachatorian Warm, pillowy and oh-so-comforting: we admit that biscuits and rolls are one of our favorite parts about Thanksgiving dinner. Plus, you can bake them the day beforehand and just warm them up in the oven right before everyone sits down to eat.

From Southern-style buttermilk biscuits to classic Parker House rolls, our slideshow below unveils our five best options for this holiday season.

Want more recipes ideas? Check out our complete Thanksgiving Guide

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]]>holidays-and-parties-thanksgivingthanksgivingKitchenDaily Editors2011-11-10T08:00:00ZKatie Workman's Fork-In-The-Road Butterscotch Puddinghttp://www.kitchendaily.com/2011/11/10/fork-in-the-road-butterscotch-pudding/http://www.kitchendaily.com/2011/11/10/fork-in-the-road-butterscotch-pudding/http://www.kitchendaily.com/2011/11/10/fork-in-the-road-butterscotch-pudding/#comments

What's a fork-in-the-road dish? This is the idea that you can separate out some of whatever you are making and make a simpler version for picky eaters, then continue on your merry way and gussy up the rest of the dish with gutsier ingredients, herbs, seasonings, etc. to give it more oomph for the grownups and adventurous eaters.

There are certain foods and certain flavors that we all seem to forget about for a while. Pudding is one of those foods, and butterscotch is one of those flavors. But a friend requested this dessert somewhat recently, and once we ate it we all experienced that "where have you been all this time?" feeling. It's like seeing an old friend who you loved but inadvertently lost touch with, and wondering why you ever let so much time go by between visits. This is a lot of significance to put upon such a homely dessert, but I think it's warranted.

The Fork-In-The-Road part here is the booze. ButterSCOTCH, right? And maybe the nuts. A splash of the hooch really turns this nursery food into something grown up, with additional warmth at the back of your throat. You may choose to skip the whipped cream, but I wouldn't advise that. If you want to dress this up, use a vegetable peeler and shave a bit of dark chocolate on top.

Fork-In-The-Road Butterscotch Pudding

Serves 6

For the pudding
6 tablespoons unsalted butter
1 1/4 cups firmly packed dark brown sugar
3 cups whole milk
1/4 cup cornstarch
3/4 teaspoon kosher salt
3 large egg yolks, lightly beaten
1/2 teaspoons vanilla extract
1/4 to 1/2 cup chopped pecans (optional)
1 tablespoon Scotch or other whiskey (optional)

For the whipped cream
1 1/2 cups cold heavy cream
2 tablespoons confectioners' or superfine sugar
1/2 teaspoon vanilla extract

1. Melt the butter in a large saucepan over medium heat. Whisk in the brown sugar until melted. Whisk in 2 1/2 cups of the milk, raise the heat to medium-high, and whisk frequently until little bubbles appear around the edges of the liquid in the pan.

2. In a small bowl, whisk together the cornstarch and salt with the remaining 1/2 cup of the milk until smooth. Whisk in the egg yolks.

3. Very slowly, whisking all the while, pour about 1/2 cup of the hot liquid into the egg mixture. When combined, slowly pour the warmed egg mixture back into the pot with the rest of the liquid, whisking continuously until combined. Continue to whisk until the mixture thickens, about 3 minutes. Stir in the vanilla. Stir in the 1/2 cup nuts if you want them to all have nuts, or save them for only some of the portions.

At this point, ladle out as many portions as you want to be non-alcoholic, pouring them into little ramekins or small bowls. Then stir the whiskey, and the nuts if desired, into the remaining pudding in the pot. The tablespoon of whiskey and 1/4 cup of chopped pecans assumes that 3 of the 6 portions will be non-alcoholic and nut-free, but adjust the amount of whiskey up or down by about a teaspoon per portion for every cup you want to be whiskey-flavored, and the nuts as you see fit.

4. Chill before serving (or if you like your pudding a bit runny and a little warm, let it sit out at room temperature for an hour to firm up).

5. To make the whipped cream, pour the cream into a large chilled bowl, preferably metal (either the bowl of a standing mixer, or a mixing bowl with a hand mixer). Beat at high speed until it starts to thicken, then add the vanilla and confectioners' or superfine sugar, and continue to beat until soft peaks form. Dollop on the pudding before serving.

Katie Workman is the author of the upcoming The Mom 100 Cookbook (May 2012), and the founding editor in chief of Cookstr.com.

More Fork-In-The-Road Recipes
Butternut Squash Soup
Pan-Fried Chicken
Marinated Chicken Kebabs
Burgers With a Kick
Creole Shrimp
Deviled Eggs
Farmers' Market Frittata]]>feature-kitchen-fundamentalsKatie Workman2011-11-10T08:00:00ZThanksgiving Sides: Regional Recipes For Stuffing, Dressing And Rice Pilafhttp://www.kitchendaily.com/2011/11/09/thanksgiving-sides-regional-recipes-for-stuffing-dressing-and-rice-pilaf/http://www.kitchendaily.com/2011/11/09/thanksgiving-sides-regional-recipes-for-stuffing-dressing-and-rice-pilaf/http://www.kitchendaily.com/2011/11/09/thanksgiving-sides-regional-recipes-for-stuffing-dressing-and-rice-pilaf/#commentscranberry sauce
David Malosh, Food & Wine
Turkey and stuffing go hand in hand. You can't have one without the other because it just wouldn't be Thanksgiving! Stuffing happens to be one of those many recipes that's particular to each and every household. Every cook makes the recipe just a little bit differently -- and that's what makes stuffing so special. With that in mind, we've put together a collection of recipes for stuffing featuring all the popular regional variations, even one with a West Coast Asian fusion twist.

Here are 15 recipes for stuffing, dressing and even rice pilaf. Try a new version and you might find it to be your new go-to recipe even if you're the kind of person who says "only mom's stuffing is the best."

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]]>holidays-and-parties-thanksgivingthanksgivingKitchenDaily Editors2011-11-09T10:00:00ZOur Editors' Favorite Side Dishes From Childhoodhttp://www.kitchendaily.com/2011/11/09/our-editors-favorite-side-dishes-from-childhood/http://www.kitchendaily.com/2011/11/09/our-editors-favorite-side-dishes-from-childhood/http://www.kitchendaily.com/2011/11/09/our-editors-favorite-side-dishes-from-childhood/#comments
EatingWell

Even though they are called side dishes, often times these unassuming recipes can steal the spotlight on the dinner table. Having chicken and mashed potatoes for dinner -- what are you most excited about? Let's be honest, it's the mashed potatoes, isn't it? And if the side dish does not make such a splash, it is always at the very least an integral part of the meal, complementing the other flavors present at the table and tying the entire meal together.

Sometimes side dishes can take on a legendary status in our childhood, like my mother's mashed potatoes. When word got out that she was cooking these up, we would find more than usual seated at our dinner table, as the neighborhood kids could not resist her creamy recipe. And try as I might to recreate her recipe or to search for a restaurant that makes them like hers, they just never compete with my mother's.

With this in mind, our editors have put together a collection of their favorite childhood family side dishes. These recipes are all great addition to your weeknight meals -- comforting for the Autumn weather and nutritious enough to serve to your own family (however big or small it might be).

Do you have a favorite side dish recipe from your childhood? Tell us about it in the comments below.

]]>feature-family-chefKitchenDaily Editors2011-11-09T09:23:00ZTricks Of The Trade: How To Tackle Fresh Gingerhttp://www.kitchendaily.com/2011/11/09/peeling-freezing-and-cooking-easy-ginger-techniques/http://www.kitchendaily.com/2011/11/09/peeling-freezing-and-cooking-easy-ginger-techniques/http://www.kitchendaily.com/2011/11/09/peeling-freezing-and-cooking-easy-ginger-techniques/#comments
Jupiterimages Aromatic, pungent and just a little bit spicy, ginger bestows a special flavor on all kinds of dishes. To enjoy it at its best, ignore that who-knows-how-old canister of ground ginger in your cupboard and opt for the fresh variety. It's available year-round in the produce section of your supermarket, and it's dirt cheap. Below, a few tips for how to get the most out of it ...

Plus: Check out How to Peel a Head of Garlic in 10 Seconds




How to Peel Ginger ... With A Spoon

To enjoy ginger's unique flavor, you first have to remove its rough, brown exterior. In the video below, Lillian Chou from Gourmet shows you a clever way to peel ginger without a knife so you can then grate, slice or mince it 'til your heart's content.


How to Store Ginger

Unless you add ginger to absolutely everything, it's difficult to use an entire root before it loses its freshness. Fortunately, ginger keeps very well in the freezer. If it hasn't been cut, you can put the root in a sealed plastic container in the freezer and take it out to peel as needed. (Really, it's that easy.) If it's already peeled, you can grate the remaining ginger with a Microplane and wrap it tightly in plastic wrap in teaspoon or tablespoon sizes. You can store ginger in the fridge, too -- just slice it into into chunks and preserve it in a jar of dry sherry or mirin, a sweetened rice vinegar. It will keep up to several months this way.

How to Serve Ginger

Depending on your mood, you can enjoy ginger in a wide variety of recipes.

In a Snack
This smooth, healthy dip owes most of its flavor to the tablespoon of fresh ginger mixed into it.
Edamame Ginger Dip

In Veggies
Fresh ginger livens up vegetables from every season. Just saute for a few minutes first.
Ginger Broccoli
Glazed Carrots with Cardamom and Ginger
Spicy Ginger Spinach

For Dinner
Ginger shines in all kinds of main dishes, especially those with Asian and Indian origins.
Ginger Beef Salad
Fish in Carrot Ginger Broth
Gingered Chicken Vegetable Ramen Soup

In a Drink
Warm soothing ginger tea is probably the perfect after-dinner drink to serve stuffed guests over the holidays. When the weather's warmer, it's especially refreshing in bubbly beverages like ginger fizz.
Ginger Tea
Homemade Tea Blend
Lemon Ginger Fizz

In addition to being tasty in all kinds of dishes, ginger has a few health benefits, too. It's a good source of potassium, magnesium, copper, manganese and vitamin B6. And you've probably heard about how it can help to alleviate nausea. That's not just an old wive's tale: ginger has a long history of being used to fix upset stomachs for good reason -- one of its active compounds, 6-gingerol, helps to relax gastrointestinal muscles. Ginger has also been proven to reduce muscle soreness a day or more after an intense workout, and some research shows its anti-inflammatory properties might help to stop arthritis pain. So, get cooking!]]>feature-healthy-kitchenKitchenDaily Editors2011-11-09T09:00:00ZCookbooks We Love: John Besh's 'My Family Table'http://www.kitchendaily.com/2011/11/08/cookbooks-we-love-john-beshs-my-family-table/http://www.kitchendaily.com/2011/11/08/cookbooks-we-love-john-beshs-my-family-table/http://www.kitchendaily.com/2011/11/08/cookbooks-we-love-john-beshs-my-family-table/#comments Chef John Besh -- New Orleans native, James Beard award winner and owner of eight acclaimed restaurants -- is on a mission.

His goal is a popular one among chefs and food personalities these days: to fundamentally change the way Americans eat. In his first cookbook, "My New Orleans," Besh aimed to preserve his city's cuisine for future generations. But in "My Family Table: A Passionate Plea for Home Cooking," he's out to prove that real home cooking and fast and easy meals aren't mutually exclusive. He stays true to his culinary roots, but streamlines his techniques for the busy cook.

Besh's sentiments echo that of the slow food movement, emphasizing the importance of cooking with seasonal and local produce and eschewing processed foods -- the kind Michael Pollan calls "edible foodlike substances." And he doesn't hold back his opinion about the current state of American cuisine. "The packaged foods we use," he says, "are loaded with salt and sugar and a whole lot of other things that are anything but good for us, our meat is shot up with hormones and antibiotics, our produce is sprayed with God-knows-what, and fast food options are the devil's work. This is not healthy. This is not real. I did not grow up in this kind of world and I don't want my children to grow up this way either."

Besh's proposed solution to this problem results in a cookbook that is delightfully unique to him and his special style of food. From the gorgeous-yet-practical recipes to the personal anecdotes about living and cooking in the South, "My Family Table" is clearly a labor of love designed for his family -- and yours.

Our Favorite Section

Besh, a former Marine, spends the second chapter of his book, Kitchen Focus, mapping out a precise method for successful home cooking. "Too often simplicity means dumbing down recipes; instead I prefer to smarten up strategies," he says.

His first chunk of advice? Keep a well-stocked pantry. Sure, this is conventional cooking wisdom, but Besh goes one step further by revealing the flavor-packed ingredients in his cooking arsenal. "Everyone has a cheap, generic paprika in their cupboard that tastes of nothing. Upgrade to Pimenton de la Vera, a paprika with a subtle smokiness and a hint of spice -- a paprika with flavor."

The best part of Kitchen Focus, though, is when Besh explains how to put it all together. Have you ever not made a recipe because you didn't have all of the listed ingredients? Besh shows you how to throw together a delicious dinner with what you do have, with recipes like "Risotto Anything," "Curried Anything," and "Meat Ragout for Any Pasta."

Recipes We Most Want to Make:

"My Family Table" contains over 140 recipes. A few of our (many) favorites ...

Cauliflower Mac and Cheese
Chicken Fricassee
Poached Eggs and Satsuma Hollandaise Over Crab Cakes
Hummingbird Cake
My Grandmother's Fried Chicken
Heat and Serve Chili

Overall rating, on a scale of 1 - 5: 5. Besh's second cookbook is perfect for people who love to cook, and even better for those who don't but are itching to start. He does a great job of explaining the importance of using quality ingredients and demonstrating how they all come together, but that doesn't mean he doesn't get in-depth when it comes to cooking below the Mason-Dixon line. In true Besh fashion, there are whole chapters dedicated to the ins and outs of barbecue and classic Southern recipes like fried chicken.]]>aoloriginalfeature-cookbooksKitchenDaily Editors2011-11-08T11:00:00Z15 Cranberry Recipes for Pies, Cakes, Cookies And Morehttp://www.kitchendaily.com/2011/11/08/15-cranberry-recipes-for-pies-cakes-cookies-and-more/http://www.kitchendaily.com/2011/11/08/15-cranberry-recipes-for-pies-cakes-cookies-and-more/http://www.kitchendaily.com/2011/11/08/15-cranberry-recipes-for-pies-cakes-cookies-and-more/#commentscranberry sauce
Con Poulos, Food & Wine
Cranberries exemplify the holiday season better than any other fruit. No holiday table would be complete without the requisite cranberry sauce (see our gallery of cranberry sauces here). But cranberries can be more than just a condiment to turkey. Have you ever thought of adding cranberries to your favorite desserts? Their unique tart flavor and ruby red color turn any typical dessert recipe into a sensational one.

Cranberries, simply simmered with sugar and water, make a terrific topping for many deserts, like cheesecake, tarts, cakes and even ice cream. Or bake them into cakes, cookies, muffins and cobblers. The following recipes show just how versatile these North American berries are.

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]]>holidays-and-parties-thanksgivingthanksgivingKitchenDaily Editors2011-11-08T10:00:00ZStart Your Day Off Right: 10 Comforting & Healthy Breakfast Recipeshttp://www.kitchendaily.com/2011/11/08/10-comforting-and-healthy-breakfast-recipes/http://www.kitchendaily.com/2011/11/08/10-comforting-and-healthy-breakfast-recipes/http://www.kitchendaily.com/2011/11/08/10-comforting-and-healthy-breakfast-recipes/#commentsWe have all heard it before: Breakfast is the most important meal of the day. It starts your day off on the right foot, making sure you have enough energy to last you until your lunch break. It is important to be sure not to skip out on this vital meal, but it is also equally important to make sure that what you choose for breakfast is a healthy choice.

Click through the 10 recipes below for healthy inspiration. Full of whole grains, proteins, fruits and veggies, these recipes re-invent our beloved favorites, making them comforting and good for us.

Do you have a favorite healthy breakfast recipe? Share with us in the comments below.

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]]>feature-healthy-kitchenKitchenDaily Editors2011-11-08T07:00:00ZModern Meatloaf Recipes: 7 Creative And Classic Takeshttp://www.kitchendaily.com/2011/11/07/modern-meatloaf-recipes-7-creative-and-classic-takes/http://www.kitchendaily.com/2011/11/07/modern-meatloaf-recipes-7-creative-and-classic-takes/http://www.kitchendaily.com/2011/11/07/modern-meatloaf-recipes-7-creative-and-classic-takes/#comments
Jerry Errico Meatloaf is more than a quintessential 1950s-era American meal. The retro favorite can also be a contemporary go-to comfort food in the fall and winter. The next time you're craving something warm and satisfying, try one of our versions below, like a mushroom meatloaf with rich, savory gravy, or veggie-packed recipes like Spinach-Stuffed Meatloaf and Black Rice Curried Meatloaf.

Want more comforting and cozy recipes? Try our 20 Savory Slow Cooker Recipes



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]]>feature-dinner-tonightKitchenDaily Editors2011-11-07T10:47:00ZThanksgiving Sides: Recipes For Cranberry Sauces, Relishes, Chutneys And Morehttp://www.kitchendaily.com/2011/11/07/cranberry-sauce-relish-chutney-recipes/http://www.kitchendaily.com/2011/11/07/cranberry-sauce-relish-chutney-recipes/http://www.kitchendaily.com/2011/11/07/cranberry-sauce-relish-chutney-recipes/#commentscranberry sauce
Frances Janisch, Food & Wine
Though a basic cranberry sauce recipe (just boiled cranberries and sugar) will do, why not liven up your Thanksgiving table with a new version of the traditional side? Try a cranberry relish, chutney, marmalade or conserve. These recipes feature some extra zest, a spicy kick or even an unexpected savory twist. Plus they're so much better than the canned stuff.

These 10 cranberry sauce recipes are each a little different and out of the ordinary -- pick one that suits your tastes and complements the main meal. Your family and friends will appreciate a new twist on the classic.

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]]>holidays-and-parties-thanksgivingthanksgivingKitchenDaily Editors2011-11-07T08:00:00ZWho Makes The Best Pie Crust? 7 Chefs' Signature Techniqueshttp://www.kitchendaily.com/2011/11/03/who-makes-the-best-pie-crust-7-chefs-signature-techniques/http://www.kitchendaily.com/2011/11/03/who-makes-the-best-pie-crust-7-chefs-signature-techniques/http://www.kitchendaily.com/2011/11/03/who-makes-the-best-pie-crust-7-chefs-signature-techniques/#comments
Frances Janisch
Have you strived to make the perfect pie dough from scratch? Or want to brush up on your skills? If this sounds like you, we have just the remedy. Perfect pie crust is actually so easy to make (it literally comes together in 10 seconds using a food processor, according to Martha Stewart's technique below). So why rely on sub-par store-bought pie doughs? Make your own easily with the help of these celebrity chefs.

Everyone has a slightly varying technique for pie dough (as you will see from the videos below), but the secret has always been making the dough with cold ingredients, which means cold butter and ice cold water. Some chefs even go as far as freezing their butter, their bowls and their utensils (see Carla hall's video). Pie dough can also be made by hand either using a pastry blender (see Cat Cora's video) or by rubbing in the butter into the dough using your fingers (see Paul Prudhomme's video). Try these techniques yourself and let us know what you think of them.

Alton Brown's Pie Dough



Alton Brown emphasizes the importance of starting with cold ingredients when making pie dough. He freezes the butter and shortening and puts ice water into a spray bottle, which ensures even distribution.

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Cat Cora's Pie Dough



Cat Cora shows how to make pie dough using two methods: by hand and using a food processor.

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Jamie Oliver's Pie Dough



Jamie shows you how to make shortcrust pastry dough for sweet pies and savory pies. He uses a 1:2 ratio of fat to flour, in this case 500g flour and 250g butter or lard. Weighing the ingredients is a much more exact way of measuring.

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Paul Prudhomme's Pie Dough



Chef Paul Prudhomme uses a 3:2:1 ratio of flour, shortening and water to create his pie dough. He rubs together the ingredients using his fingers until the mixture resembles peanuts.

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Carla Hall's Pie Dough



Chef Carla Hall of 'The Chew' demonstrates her version of pie dough. She first dissolves the sugar and salt in water. She also uses a stand mixer instead of a food processor to mix up the dough.

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Martha Stewart's Pie Dough



Martha Stewart demonstrated her no-fail 10-second pie dough (pâte brisée) recipe.

Watch the Video]]>cooking thanksgivingCookingThanksgivingholidays-and-parties-thanksgivingKitchenDaily Editors2011-11-03T14:06:00ZA Turkey-Less Thanksgiving Feasthttp://www.kitchendaily.com/2011/11/03/a-turkey-less-thanksgiving-feast/http://www.kitchendaily.com/2011/11/03/a-turkey-less-thanksgiving-feast/http://www.kitchendaily.com/2011/11/03/a-turkey-less-thanksgiving-feast/#comments
TASTE With so many outstanding sides now part of the holiday spread, one could easily switch out the turkey for a vegetarian-friendly entree. Another perk to skipping the bird? You don't have to get up before the sunrise to get started on the cooking, and you may have more time to spend with your family and friends.

From individual souffles to creamy vegetable polenta to savory pies, there are a great many turkey-free options to choose from. These vegetarian main dishes highlight the flavors of the season, complement the famous Thanksgiving sides and add a little something extra to your holiday table.


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]]>cooking thanksgivingCookingThanksgivingholidays-and-parties-thanksgivingKitchenDaily Editors2011-11-03T12:39:00Z