Chicken and Rice Casserole
A no-boil chicken and rice casserole where raw rice bakes right in the sauce. The foil, liquid ratio and rest time that keep the rice tender, not crunchy or mushy.
-
-
Broccoli Casserole
Classic broccoli casserole with cheddar, sour cream and a buttery cracker topping. How long to steam the broccoli so it stays bright green instead of mushy.
-
Crockpot Pot Roast
Seared chuck roast slow-cooked with carrots, potatoes and herbs, then a gravy made right in the crockpot. Why chuck works, how to tell when it’s done, and how to fix a tough roast.
-
Southern Fried Chicken
Buttermilk-brined Southern fried chicken with a crisp, craggy crust. Oil temperature, frying times by piece, and how to keep the coating from falling off.
-
Classic Beef Lasagna
Classic beef and sausage lasagna with a simmered meat sauce, seasoned ricotta and three cheeses. How to get clean slices, avoid a watery layer, and make it ahead.
-
Marry Me Chicken
Golden seared chicken cutlets in a creamy sun-dried tomato and Parmesan sauce, ready in about 35 minutes. How to keep the cutlets juicy and the sauce from breaking.
-
Southern Baked Mac and Cheese
Southern-style baked mac and cheese with three cheeses and an egg custard that sets into sliceable, creamy squares. How to avoid a dry or grainy result.
-
Classic Pumpkin Pie
Classic pumpkin pie with a silky brown sugar and heavy cream custard. How to tell when it’s done, avoid cracks, and keep the crust from getting soggy.
-
Cinnamon Apple Muffins with a Crumb Topping
Soft cinnamon apple muffins with diced Granny Smith apples and a brown sugar crumb topping. How to keep them tender and stop the apples from sinking.
-
Creamy Garlic Mashed Potatoes
Creamy garlic mashed potatoes made with Yukon Golds and whole garlic cloves simmered right in the pot. How to avoid gluey potatoes and make them ahead for holidays.
