Pretzels are probably the best snack to enjoy with beer, and if you’re a fan of stout, these pretzels are an especially winning partner. The Pennsylvania Dutch brought their love of pretzels to Penn Yan, where Birkett Mills still turns out the dark, gritty buckwheat flour that gives handrolled pretzels a distinctive, nutty flavor. Since these pretzels don’t require yeast or rising time they can be made very quickly, so start this recipe when hunger strikes. Caution: Baskets of these pretzels served with a peppy horseradish mustard will make you drink more than you may have bargained for.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.