January
Master One Great Dish Dutch oven, skillet, or slow cooker—great meals and easy cleanup are just a pan away
SAVE ROOM Sunny Delights Brighten winter days with ginger-flecked shortbread topped with a swirl of lemon frosting
Sheet Pan Suppers Simple, scrumptious standout dinners from pan to plate
Comfort Zone Hands-off cooking and minimal prep equal satisfying stress-free suppers
United Tastes of Texas The big, bold, varied flavors of the Lone Star State come together in a delicious new cookbook from Texas native Jessica Dupuy
COOKING LIGHT Light and Cheesy Guilt-free mac and cheese? No problem. We’ve got it covered
COMMUNITY COOKBOOK Cookbook author Deb Wise’s new book serves up decadent desserts in 300 calories or less
Master One Great Dish
ADD THREE DELICIOUS RECIPES TO YOUR REPERTOIRE THAT REQUIRE ONLY A DUTCH OVEN, SLOW COOKER, OR SKILLET
IT DOESN’T GET ANY MORE GRATIFYING than making a delicious home-cooked dinner in one pot at the end of a busy day—an all-in-one meal that can be prepared in a Dutch oven, a skillet, or a slow cooker. It’s no wonder then, in our ever-busier lives, that one-pot meals have earned their own hashtag in the recipe world. But if you think quick and easy means brown and boring, then we have three bright and flavorful recipes to fix that. The best part? You don’t need fancy ingredients or culinary-school skills to make these meals at home. It’s as simple as opening a can of crushed tomatoes, slicing carrots, or chopping onions and peppers. Plus, we’ve collected a handful of foolproof tips from a few of our favorite chefs to freshen up your cooking routine for the New Year.
THREE-BEAN CASSOULET WITH CORNMEAL DUMPLINGS
A mixture of beans gives this dish contrasting textures and colors.
CASSOULET
1 cup sliced carrots
½ cup coarsely chopped red onion
1 Tbsp. olive oil
2 tsp. minced garlic
1 (8-oz.) package cooked cubed ham
1 (16-oz.) package frozen baby lima beans
1 (16-oz.) package frozen butter peas
1 cup frozen black-eyed peas
1 (32-oz.) container reduced-sodium chicken broth
2 tsp. finely chopped fresh rosemary
½ tsp. table salt
¼ tsp. freshly ground black pepper
CORNMEAL DUMPLINGS
½ cup all-purpose flour
½ cup plain yellow cornmeal
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
2 Tbsp. cold butter, cubed
1 tsp. finely chopped fresh rosemary
⅔ cup buttermilk
1. Prepare Cassoulet: Sauté carrots and onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Add garlic, and sauté 1 minute. Add ham, and cook, stirring often, 3 minutes. Stir in lima beans and next 6 ingredients; bring mixture to a boil, reduce heat to low, and simmer, stirring occasionally, 15 minutes.
2. Meanwhile, prepare Dumplings: Whisk together flour and next 5 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. Stir in rosemary; add buttermilk, and stir just until dough is moistened.
3. Drop dough by tablespoonfuls ½ to 1 inch apart into bean mixture. Cover and simmer 15 to 20 minutes or until dumplings are done and dry to the touch. Serve immediately.
Note: We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.
MAKES 6 to 8 servings. HANDS-ON 30 min. TOTAL 55 min.
SLOW-COOKER PARMESAN-HERB PORK LOIN WITH CHUNKY TOMATO SAUCE
Prep the night before, start cooking in the morning, and it will be ready when you get off work. Or prep it and cook on high for a hearty weekend lunch or dinner in 3 to 4 hours.
2½ cups chopped yellow onion
1 cup chopped carrots
1¾ cups chopped fresh fennel
6 garlic cloves, chopped
2 Tbsp. olive oil
1 cup red wine
1 (28-oz.) can whole tomatoes
1 (14.5-oz.) can crushed tomatoes
¼ cup reduced-sodium chicken broth
3 ½ tsp. kosher salt, divided
1½ tsp. black pepper, divided
¼ cup freshly grated Parmesan cheese
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh flat-leaf parsley
1 (2-lb.) boneless pork loin roast
Hot cooked pasta
1. Sauté onion and next 3 ingredients in hot oil in a large skillet over medium heat 5 minutes or until tender. Increase heat to high, and stir in wine. Bring to a boil, and boil, stirring occasionally, 2 to 3 minutes or until reduced by half.
2. Add whole tomatoes, crushed tomatoes, and chicken broth, and bring to a boil, stirring occasionally and breaking up tomatoes with spoon. Stir in 1½ tsp. kosher salt and ½ tsp. pepper, and transfer to a 6-qt. slow cooker.
3. Stir together Parmesan cheese, next 3 ingredients, and remaining salt and pepper. Rub mixture over all sides of pork roast, pressing to adhere.
4. Place pork roast in slow cooker, and cook on LOW 8 hours. Carefully remove pork from slow cooker, and let stand 5 minutes. Slice pork, and serve with sauce over hot cooked pasta.
Note: We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.
MAKES 6 to 8 servings. HANDS-ON 30 min. TOTAL 8 hours, 35 min.
SKILLET RICE WITH SHRIMP AND CHICKEN
Simple substitutions give these hearty dishes flavorful twists: Swap sausage for chicken, crabmeat for shrimp, or make a vegetarian option by subbing vegetable stock and omitting proteins.
1 cup uncooked long-grain white rice
2 cups reduced-sodium chicken broth
3 fresh thyme sprigs
1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
2½ tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
2 Tbsp. olive oil
1 small yellow onion, chopped (about ¾ cup)
1 green pepper, chopped (about 1 cup)
2 garlic cloves, chopped
1 cup frozen sliced okra, thawed
½ lb. medium-size raw shrimp, peeled and deveined
¼ tsp. ground red pepper
3 plum tomatoes, chopped
2 green onions (green parts only), sliced
1. Cook rice according to package directions, substituting chicken broth for water and adding fresh thyme sprigs to broth. Spread cooked rice in a thin layer on a baking sheet; discard thyme sprigs. Cool completely (about 30 minutes).
2. Meanwhile, toss together chicken pieces, 2 tsp. kosher salt, and ½ tsp. black pepper. Cook chicken in hot oil in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until lightly browned. Add yellow onion, green pepper, and garlic, and cook, stirring often, 5 minutes or until onion is tender. Increase heat to high.
3. Stir in okra, rice, shrimp, red pepper, and remaining salt and black pepper, and cook, stirring constantly, 4 to 5 minutes or until shrimp are pink and rice is thoroughly heated. Stir in tomatoes, and cook 5 minutes or until tomatoes are thoroughly heated. Remove from heat, and sprinkle with sliced green onions. Serve immediately.
Note: We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.
MAKES 6 servings. HANDS-ON 40 min. Total 1 hour, 20 min.
SECRETS EVERY BUSY COOK SHOULD KNOW
THREE CELEBRATED CHEFS SHARE EASY-TO-STEAL TIPS THAT WILL SIMPLIFY MEALTIME
Chris Hastings
BIRMINGHAM, ALABAMA
Explore the many flavors of olive oil. The range of flavors in extra virgin olive oils can make a huge impact. Keep smaller bottles of different varieties on hand to add herbaceous, floral, or flinty notes to your favorite dishes.
Cook in-season. I’ve cooked seasonally all of my life; it’s just critical to access products at the very best moment of their very best flavor profiles.
Stock your pantry. Fill your shelves with everything from great grains and a variety of dried pastas to oils and vinegars, herbs, salts, spices and rubs, and things from other cultures.
Hugh Acheson
ATHENS, GEORGIA
Think about how you’ll use leftovers. Make more than one meal at a time. If one night is steak and wheat berries, roasted carrots, and fennel slaw, then make extra wheat berries, and use them the next night with salmon and an egg.
Make cooking from scratch feel natural. Use a slow cooker, put corned beef on slow, and let it mellow out until you get home.
Let your cooking skills develop. Your cooking skills and techniques are like LEGO pieces, so let them build and develop over the years.
Kevin Nashan
ST. LOUIS, MISSOURI
Keep favorite seasonings handy. Salt is one of my favorite ingredients; I also love Hatch chiles for spice. I like to use bacon fat too—it’s like a Band-Aid for food, but in a good way.
Build your technique. The basics are important. Learn to dice, to make a vinaigrette, to truss a chicken. Know how to fry a perfect egg. Keep it simple.
Practice makes perfect. If there’s something you really enjoy eating, make it—and make it again and again until you master it. Then move on to the next thing.
Sunny Delights
BEAT THE WINTER BLUES WITH THESE LEMONY SHORTBREAD TREATS
GINGER SHORTBREAD COOKIES WITH LEMON-CREAM CHEESE FROSTING
1 cup butter, softened
½ cup sugar
¼ tsp. vanilla extract
2¼ cups all-purpose flour
2 Tbsp. minced crystallized ginger
⅛ tsp. table salt
Parchment paper
Lemon-Cream Cheese Frosting
1. Preheat oven to 275°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating well. Stir in vanilla.
2. Stir together flour, ginger, and salt; gradually add to butter mixture, beating at low speed until blended after each addition.
3. Place dough on a lightly floured surface, and roll dough to ¼ inch thick. Cut with a 2-inch round cutter. Place 2 inches apart on 2 parchment paper-lined baking sheets (about 12 per sheet). Reroll scraps once.
4. Bake, in batches, at 275° for 40 minutes or until lightly browned on bottom. (Refrigerate second batch while baking first batch.) Cool on baking sheet 2 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
5. Meanwhile, prepare Lemon-Cream Cheese Frosting. Spread about 1 Tbsp. on each cooled cookie, using a small spatula.
MAKES about 2 dozen. HANDS-ON 25 min. TOTAL 2 hours, 20 min., including frosting
Lemon-Cream Cheese Frosting
½ (8-oz.) package cream cheese, softened
¼ cup butter, softened
2 cups powdered sugar
1 tsp. lemon zest
1 tsp. fresh lemon juice
Beat cream cheese and butter with an electric mixer until light and fluffy. Gradually add sugar, and beat well. Stir in zest and juice. Use immediately.
MAKES about 1 cup. HANDS-ON 5 min. TOTAL 5 min.
SHEET PAN SUPPERS
SIMPLE SPECTACULAR SCRUMPTIONS
MEET SIX DELICIOUS HANDS-OFF MEALS WITH RECORD-BREAKING CLEANUP TIME
CHICKEN WITH POTATOES AND CARROTS
The trick to extra-savory veggies is cooking the chicken atop the potatoes and carrots.
8 bone-in, skin-on chicken thighs (about 4 lb.)
2 Tbsp. olive oil, divided
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. finely chopped fresh rosemary
1 (24-oz.) package fingerling potatoes, halved
8 oz. small carrots with tops
1 large sweet onion, cut into 8 wedges
Vegetable cooking spray
1. Preheat oven to 375°. Rub chicken thighs evenly with 1 Tbsp. olive oil. Stir together salt, pepper, and rosemary in a small bowl. Sprinkle chicken thighs evenly with 3 tsp. salt mixture.
2. Stir together potatoes, carrots, and onions in a large bowl. Drizzle with remaining 1 Tbsp. olive oil, and sprinkle with remaining 1 tsp. salt mixture; toss to coat.
3. Spread potato mixture in an even layer in a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan. Place chicken thighs 2 to 3 inches apart on potato mixture.
4. Bake at 375° for 55 minutes to 1 hour or until a meat thermometer inserted in thickest portion of chicken registers 170°.
MAKES 6 to 8 servings. HANDS-ON 15 min. TOTAL 1 hour, 10 min.
PORK CHOPS WITH ROASTED APPLES AND BRUSSELS SPROUTS
For the zestiest flavor, rub the chops with the brown sugar mixture the night before, and let them chill overnight.
1 tsp. paprika
1 tsp. chili powder
1 tsp. garlic salt
⅛ tsp. ground red pepper
⅛ tsp. ground cinnamon
3 Tbsp. light brown sugar, divided
2 tsp. finely chopped fresh rosemary, divided
1 tsp. kosher salt, divided
½ tsp. freshly ground black pepper, divided
4 (1-inch-thick) bone-in, center-cut pork chops
3 Tbsp. plus 2 tsp. olive oil, divided
3 Tbsp. apple cider vinegar
1 Gala apple (8 to 9 oz.), cut into ½-inch wedges
1 lb. fresh Brussels sprouts, trimmed and cut in half
Vegetable cooking spray
1. Preheat oven to 425°. Stir together first 5 ingredients, 1 Tbsp. brown sugar, 1 tsp. rosemary, ½ tsp. salt, and ¼ tsp. black pepper in a small bowl. Rub each pork chop with ½ tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).
2. Whisk together apple cider vinegar and remaining 2 Tbsp. brown sugar, 1 tsp. rosemary, ½ tsp. salt, and ¼ tsp. black pepper in a small bowl; slowly whisk in remaining 3 Tbsp. olive oil until blended. Place apples, Brussels sprouts, and ¼ cup vinegar mixture in a large bowl, and toss to coat.
3. Place pork chops in center of a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.
4. Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 more minutes or until a meat thermometer inserted in thickest portion registers 140°. Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.
5. Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with kosher salt, and serve with pork chops.
MAKES 4 servings. HANDS-ON 15 min. TOTAL 40 min.
BRATWURST WITH PEPPERS AND ONIONS
If you’re lucky enough to have leftovers, wrap hoagies in foil, and reheat in a 350° oven for 15 minutes.
2 large red bell peppers, cut into strips
1 large yellow bell pepper, cut into strips
2 large sweet onions, cut into strips
1 Tbsp. olive oil
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
Vegetable cooking spray
6 fresh bratwurst sausages (about 1½ lb.)
6 hoagie rolls, lightly toasted and split
1. Preheat oven to 375°. Toss together first 6 ingredients in a large bowl; spread mixture in an even layer in a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan.
2. Pierce each sausage 6 times with a wooden pick. Place sausages 3 to 4 inches apart on pepper mixture.
3. Bake at 375° for 40 minutes; increase oven temperature to broil. Broil 6 to 8 minutes or until browned, turning sausages halfway through.
4. Place 1 sausage in each roll, and top with desired amount of pepper mixture.
MAKES 6 servings. HANDS-ON 15 min. TOTAL 1 hour
SIMPLE WHOLE CHICKEN WITH ROASTED BROCCOLI-MUSHROOM RICE
Each member of the family can enjoy his or her favorite piece of the bird with this recipe.
1 (3 ½- to 4-lb.) cut-up whole chicken
⅓ cup olive oil, divided
3 tsp. kosher salt, divided
2 tsp. freshly ground black pepper, divided
2 (8.5-oz.) pouches ready-to-serve rice
1 lb. fresh broccoli
2 (8-oz.) packages fresh cremini mushrooms, stems removed
1. Preheat oven to 425°. Rub chicken pieces with 1 Tbsp. olive oil; sprinkle with 2 tsp. salt and 1 tsp. pepper.
2. Spread ready-to-serve rice in an even layer in a heavy-duty aluminum foil-lined sheet pan, breaking up clumps.
3. Cut broccoli into florets. Toss together broccoli florets, 2 Tbsp. oil, ½ tsp. salt, and ½ tsp. pepper in a medium bowl; spread in an even layer over rice. Toss together mushrooms and remaining olive oil, salt, and pepper, and spread over broccoli and rice.
4. Place chicken pieces, skin side up,1½ inches apart on broccoli and mushrooms.
5. Bake at 425° for about 1 hour or until a meat thermometer inserted in thickest portion of chicken registers 170°. Let stand 5 minutes before serving.
MAKES 4 to 6 servings. HANDS-ON 10 min. TOTAL 1 hour, 20 min.
QUICK TIP
Evenly space chicken pieces so they distribute their flavorful drippings over the rice and broccoli.
HONEY-SOY-GLAZED SALMON WITH VEGGIES AND ORANGES
Here’s the delicious proof that you can serve a complete, no-mess fish dinner in 25 minutes.
4 Tbsp. honey
1 Tbsp. soy sauce
1 Tbsp. Dijon mustard
1 tsp. seasoned rice wine vinegar
¼ tsp. dried crushed red pepper
1 lb. fresh medium asparagus
8 oz. fresh green beans, trimmed
1 small orange, cut into ¼- to ½-inch slices
1 Tbsp. olive oil
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
4 (5- to 6-oz.) fresh salmon fillets
Garnish: toasted sesame seeds
1. Preheat broiler with oven rack 6 inches from heat. Whisk together honey and next 4 ingredients in a small bowl.
2. Snap off and discard tough ends of asparagus. Place asparagus, green beans, and next 4 ingredients in a large bowl, and toss to coat.
3. Place salmon in center of a heavy-duty aluminum foil-lined sheet pan. Brush salmon with about 2 Tbsp. honey mixture. Spread asparagus mixture around salmon.
4. Broil 4 minutes; remove from oven, and brush salmon with about 2 Tbsp. honey mixture. Return to oven, and broil 4 more minutes. Remove from oven, and brush salmon with remaining honey mixture. Return to oven, and broil 2 more minutes. Serve immediately.
MAKES 4 servings. HANDS-ON 25 min. TOTAL 25 min.
QUICK TIP
For better, richer flavor, apply layers of glaze several times throughout the cooking process.
ANCHO CHILE FLANK STEAK AND SWEET POTATO TACOS
For an extra burst of flavor, stir a few tablespoons of pan drippings into your sour cream.
1 (2-lb.) flank steak
¼ cup fresh lime juice
¼ cup chopped fresh cilantro
½ tsp. garlic powder
1 Tbsp. plus 1 tsp. ground cumin, divided
1 Tbsp. plus 1 tsp. ancho chile powder, divided
4 tsp. kosher salt, divided
¼ cup plus 2 Tbsp. olive oil
½ lb. fresh tomatillos, husks removed
1½ lb. sweet potatoes, peeled and cut into ¾-inch pieces
1 large red onion, cut into ½-inch pieces
Flour tortillas, sour cream, fresh cilantro
1. Place flank steak in a large zip-top plastic freezer bag. Stir together lime juice, next 2 ingredients, 1 Tbsp. cumin, 1 Tbsp. ancho chile powder, and 2 tsp. kosher salt in a small bowl. Whisk in ¼ cup olive oil, and pour over flank steak. Seal bag, and turn to coat. Chill 1 to 12 hours.
2. Place oven rack about 6 inches from top of oven. Preheat oven to 450°. Rinse tomatillos, and cut into quarters. Stir together sweet potatoes, red onion, tomatillos, and remaining 1 tsp. cumin, 1 tsp. ancho chile powder, 2 tsp. salt, and 2 Tbsp. oil in a large bowl. Spread sweet potato mixture in an even layer in a heavy-duty aluminum foil-lined sheet pan.
3. Bake at 450° for 20 minutes. Remove from oven, and move sweet potato mixture to outer edges of pan. Place flank steak in center of pan. Increase oven temperature to broil.
4. Broil 6 minutes. Turn steak over, and broil 6 more minutes. (Stir vegetables if they begin to char.) Remove from oven, and let stand 5 minutes. Cut steak across the grain, and drizzle with pan drippings. Serve with sweet potato mixture, tortillas, sour cream, and fresh cilantro.
MAKES 6 to 8 servings. HANDS-ON 30 min. TOTAL 1 hour, 55 min.
QUICK TIP
One secret to a tender flank steak is to slice it against the grain using a serrated knife.
Comfort Zone
SIX DELICIOUS SLOW-COOKER RECIPES, EACH WITH 30 MINUTES (OR LESS!) OF PREP TIME
HONEY-APRICOT-GLAZED CHICKEN
8 skinless, bone-in chicken thighs (about 3 lb.)
1 tsp. table salt
½ tsp. freshly ground black pepper
2 Tbsp. canola oil
1 large onion, vertically sliced
¼ cup apricot brandy
¼ cup honey
2 Tbsp. Dijon mustard
½ cup chicken broth
1 (6-oz.) package dried apricots, halved
1 Tbsp. cold butter
Garnish: fresh oregano
1. Sprinkle chicken with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat until shimmering. Add half of chicken, and cook 3 minutes on each side or until browned. Repeat with remaining oil and chicken. Transfer chicken to a 5-qt. slow cooker.
2. Add onion to skillet; cook, stirring occasionally, 10 minutes or until tender and golden brown. Add brandy, and cook 2 minutes or until liquid is almost evaporated, stirring to loosen browned bits from bottom of skillet.
3. Add onion mixture to slow cooker. Whisk together honey, mustard, and chicken broth. Pour over onions. Cover and cook on LOW 4 hours or until chicken is tender, adding dried apricots halfway through.
4. Transfer chicken, onions, and apricots to a serving platter; cover with foil to keep warm. Pour liquid from slow cooker through a fine wire-mesh strainer into a small saucepan; discard solids. Bring to a boil over medium-high heat; reduce heat to medium, and simmer 10 minutes or until reduced to about ¾ cup. Whisk in butter, and serve with chicken.
Note: We tested with Swanson 100% Natural Chicken Broth.
MAKES 4 servings. HANDS-ON 30 min. TOTAL 4 hours, 45 min.
CORIANDER-COCONUT-BRAISED RIBS
3 ½ lb. country-style pork ribs
¼ cup packed brown sugar
1½ Tbsp. ground cumin
1½ Tbsp. ground coriander
1 tsp. kosher salt
½ tsp. ground black pepper
½ tsp. ground cinnamon
2 Tbsp. canola oil, divided
Vegetable cooking spray
1½ cups chopped sweet onion
1 Tbsp. minced garlic
1 Tbsp. minced ginger
1 Tbsp. red curry paste
2 small jalapeño peppers, seeded and finely chopped
1 tsp. soy sauce
1 (13.66-oz.) can coconut milk
2 Tbsp. lime juice
1. Trim excess fat from ribs. Stir together brown sugar and next 5 ingredients. Sprinkle mixture over ribs, pressing to adhere. Brown ribs on all sides, in batches, in 1 Tbsp. hot oil in a large skillet over medium-high heat. Place in a lightly greased (with cooking spray) 6-qt. slow cooker.
2. Wipe skillet clean. Cook onion in remaining 1 Tbsp. hot oil 6 minutes or until tender. Add garlic and next 3 ingredients; cook 1 minute. Add soy sauce and coconut milk, stirring to loosen browned bits from bottom of skillet. Pour over ribs in slow cooker. Cover and cook on LOW 5 hours or until pork is tender.
3. Transfer ribs to a serving platter; cover with foil to keep warm. Pour liquid from slow cooker through a fine wire-mesh strainer into a glass measuring cup; let stand 5 minutes. Skim fat from liquid.
4. Transfer liquid to a saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and cook 6 minutes or until reduced to 1½ cups. Stir in lime juice. Serve with ribs.
MAKES 6 servings. HANDS-ON 30 min. TOTAL 5 hours, 30 min.
SOULFUL CHICKEN SOUP
No dish is quite as soothing as a hearty bowl of chicken noodle soup. Slow cookers couldn’t have made the road to comfort any easier: Simply toss in the ingredients, switch on, and then walk away. We love old-fashioned, wide egg noodles for this recipe.
2 lb. bone-in chicken thighs, skinned and trimmed
3 medium carrots, cut into ½-inch pieces (1¼ cups)
1 celery root, cut into ½-inch pieces (2 cups)
1 medium leek, white and light green parts only, cleaned, chopped
2 garlic cloves, peeled and smashed
2 fresh thyme sprigs
2 fresh sage sprigs
1 fresh rosemary sprig
1 bay leaf
1½ tsp. table salt
1 tsp. freshly ground black pepper
8 cups chicken broth
2 cups wide egg noodles
3 Tbsp. finely chopped fresh parsley
1 Tbsp. fresh lemon juice
1. Place chicken and next 11 ingredients in a 6-qt. slow cooker. Cover and cook on LOW 6 hours or until chicken and vegetables are tender and chicken separates from bone.
2. Remove chicken from slow cooker. Dice meat, discarding bones. Return meat to slow cooker. Stir in noodles and parsley. Cover and cook on HIGH 15 to 20 minutes or until noodles are tender. Stir in lemon juice. Serve immediately, and garnish with any leftover chopped fresh parsley.
Note: We tested with Swanson 100% Natural Chicken Broth.
MAKES 11 cups. HANDS-ON 20 min. TOTAL 6 hours, 20 min.
BRAISED FENNEL, CANNELLINI BEANS, AND ITALIAN SAUSAGE
Sweet anise-flavored fennel bulb is paired here with cannellini beans, mild Italian sausage, and bitter radicchio for a hearty fall dish.
1 (20-oz.) package mild Italian sausage links
1 Tbsp. canola oil
2 fennel bulbs, chopped
1½ cups chopped onion
¾ cup chicken broth
3 garlic cloves, minced
¾ tsp. fennel seeds
½ tsp. table salt
¼ tsp. freshly ground black pepper
Vegetable cooking spray
2 (15.5-oz.) cans cannellini beans, drained and rinsed
1 cup shredded radicchio
¼ to ⅓ cup shaved pecorino Romano or Parmigiano-Reggiano cheese
Extra virgin olive oil
1. Prick sausage casings with a fork or tip of sharp knife. Cook sausage links in hot oil in a large nonstick skillet over medium-high heat 8 minutes, turning often to brown all sides.
2. Place chopped fennel bulbs and next 6 ingredients in a lightly greased (with cooking spray) 5-qt. slow cooker. Top with sausage in a single layer. Cover and cook on LOW 5 hours or until vegetables are tender and sausage is cooked.
3. Transfer sausage to a cutting board; cool slightly. Cut sausage diagonally into ¾-inch-thick pieces.
4. Stir sausage, beans, and radicchio into fennel mixture in slow cooker. Cover and cook on HIGH 15 minutes or until radicchio is wilted and tender. Top with cheese, and drizzle with extra virgin olive oil.
Note: We tested with Swanson 100% Natural Chicken Broth.
MAKES 6 servings. HANDS-ON 20 min. TOTAL 5 hours, 35 min.
ANDOUILLE SAUSAGE JAMBALAYA WITH SHRIMP
Traditionally, rice is cooked in the jambalaya liquid, but for this flavorful slow-cooker version, it’s best to stir in the cooked rice at the end.
1 lb. andouille sausage, sliced
1 Tbsp. canola oil
2 (8-oz.) packages prechopped onion, celery, and bell pepper mix
4 garlic cloves, minced
1 Tbsp. Creole seasoning
1 tsp. dried thyme
2 (14.5-oz.) cans fire-roasted diced tomatoes
2 cups chicken broth
2 (3.5-oz.) packages boil-in-bag rice
1 lb. medium-size raw shrimp, peeled and deveined
Chopped fresh parsley
Sliced green onions
Hot sauce (optional)
1. Cook sausage in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker.
2. Add onion, celery, and bell pepper mix; garlic; Creole seasoning; and thyme to hot drippings. Sauté 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW 4 hours.
3. Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.
Note: We tested with Swanson 100% Natural Chicken Broth.
MAKES 8 to 10 servings. Hands-On 15 min. TOTAL 4 hours, 40 min.
CHIMICHURRI BEEF MEATBALL HOAGIES
These deliciously flavored meatballs served on hoagie rolls or French baguette rolls will be the new favorite at your weeknight dinner table or your neighborhood football party. The sauce makes plenty for cooking the meatballs, and there’s even enough to spoon over the sandwiches for a boost of flavor.
1½ cups fresh cilantro leaves, divided
1 cup fresh parsley leaves, divided
6 garlic cloves, divided
1½ lb. ground sirloin
1 cup soft, fresh breadcrumbs
¼ tsp. dried crushed red pepper
1 large egg, lightly beaten
¾ tsp. kosher salt, divided
½ cup canola oil, divided
½ cup red wine vinegar
1 shallot, coarsely chopped
1 jalapeño pepper, coarsely chopped
2 Tbsp. fresh oregano leaves
¼ cup extra virgin olive oil
6 hoagie rolls, split
Extra virgin olive oil
1 (10-oz.) package finely shredded (angel hair) cabbage
1 cup crumbled Cotija cheese
Lime wedges
1. Chop ½ cup cilantro leaves and ¼ cup parsley leaves; place in a large bowl. Mince 2 garlic cloves; add to herbs in bowl. Add ground sirloin, next 3 ingredients, and ¼ tsp. salt; stir gently to combine. Shape mixture into 18 balls.
2. Heat 1 Tbsp. canola oil in a large nonstick skillet over medium-high heat. Add half of meatballs, and cook 6 minutes, turning often to brown all sides. Transfer meatballs to a 6-qt. slow cooker. Repeat with 1 Tbsp. canola oil and remaining meatballs.
3. Process vinegar, next 4 ingredients, and remaining cilantro leaves, parsley leaves, garlic, salt, and canola oil in a food processor until finely chopped and well combined. Stir together ½ cup herb mixture and ¼ cup water; pour over meatballs in slow cooker. Reserve remaining herb mixture. Cover and cook on LOW 2 hours.
4. Remove meatballs from slow cooker with a slotted spoon; discard mixture in slow cooker. Toss meatballs with ¼ cup reserved herb mixture.
5. Preheat broiler with oven rack 6 inches from heat. Brush cut sides of rolls with extra virgin olive oil; place on baking sheet. Broil 2 minutes or until golden brown.
6. Toss together shredded cabbage and ½ cup reserved herb mixture. Divide cabbage mixture among rolls; top each roll with 3 meatballs and desired amount of cheese. Serve with lime wedges and any remaining herb mixture.
MAKES 6 servings. HANDS-ON 30 min. TOTAL 2 hours, 30 min.
OUR NEW SPECIAL EDITION
Transform ordinary ingredients into spectacular, slow-cooked comfort your family will love. With 120 fast and easy recipes, our newest slow-cooker collection includes weeknight meals you can count on like 5-Ingredient Pulled Pork and Poppy Seed Chicken, but it also goes beyond the basics. Try new, inspired dishes like Creole Chicken with Field Pea Succotash or Korean Beef Short Ribs. We even include desserts, from cobblers to cakes.
UNITED TASTES OF TEXAS
FROM THE SMOKED BRISKET OF CENTRAL TEXAS TO THE TEX-MEX OF THE SOUTH, EACH REGION OF THE LONE STAR STATE HAS ITS DISTINCT AND DELICIOUS CHARACTER. IN UNITED TASTES OF TEXAS, WRITER AND TEXAS NATIVE JESSICA DUPUY TAKES US ON A CULINARY TOUR OF HER BELOVED HOME STATE. HERE, SHE SHARES A FEW OF HER FAVORITE RECIPES FOR A FABULOUS REGIONAL FEAST
KING RANCH CHICKEN
Hailing from an era when casseroles were king, this Tex-Mex dish still reigns supreme at church suppers and neighborhood potlucks. Though not an invention of the famed King Ranch—it’s more likely the creation of a ladies’ Junior League.
6 Tbsp. butter
1½ cups chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped poblano peppers (about 2 medium peppers)
1 jalapeño pepper, seeded and chopped
2 garlic cloves, chopped
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. kosher salt
½ tsp. freshly ground black pepper
¼ cup all-purpose flour
1¾ cups reduced-sodium chicken broth
1 (10-oz.) can diced tomatoes with green chiles, drained
1½ cups sour cream
2 lb. coarsely chopped smoked chicken (about 5 cups)
1 cup loosely packed fresh cilantro leaves, chopped
2 cups (8 oz.) shredded Monterey Jack cheese
2 cups (8 oz.) shredded sharp Cheddar cheese
18 (8-inch) soft taco-size corn tortillas
¼ cup canola oil
Vegetable cooking spray
1. Preheat oven to 375°. Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned. Stir in garlic, chili powder, cumin, salt, and black pepper; cook, stirring occasionally, 1 minute.
2. Sprinkle flour over vegetable mixture, and cook, stirring constantly, 1 minute. Whisk in broth, and increase heat to high. Bring to a boil, stirring constantly. Boil, stirring occasionally, 1 to 2 minutes or until thickened. Remove from heat. Stir in tomatoes and sour cream.
3. Stir together chicken and cilantro in a large bowl; stir in vegetable mixture. Combine both cheeses in a small bowl.
4. Heat a large cast-iron skillet over high heat. Lightly brush each tortilla on both sides with oil. Cook tortillas, in batches, in hot skillet 1 to 2 minutes each side or until lightly browned and crisp on both sides.
5. Line bottom of a lightly greased (with cooking spray) 13- x 9-inch baking dish with 6 tortillas, overlapping slightly, to cover bottom of dish. Top with half of chicken mixture and one-third of cheese. Repeat layers once. Top with remaining tortillas and cheese. Lightly coat a sheet of aluminum foil with cooking spray, and cover baking dish.
6. Bake at 375° for 20 minutes. Uncover and bake 10 minutes or until bubbly and lightly browned on top. Let stand 10 minutes before serving.
Note: We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.
MAKES 12 servings. HANDS-ON 1 hour TOTAL 1 hour, 40 min.
GULF CRAB CAKES WITH LEMON BUTTER
For these plump Coastal Texas treats, make sure to handle the delicate mixture carefully; the chilling process helps the cakes hold their shape during cooking.
½ cup finely diced red bell pepper
½ cup finely diced green bell pepper
½ cup finely diced yellow onion
2 Tbsp. minced garlic
8 Tbsp. extra virgin olive oil, divided
2 Tbsp. Creole or Dijon mustard
2 Tbsp. Worcestershire sauce
1 tsp. kosher salt
½ tsp. freshly ground black pepper
⅛ tsp. ground red pepper
¾ cup fine, dry breadcrumbs
2 large eggs, lightly beaten
1½ lb. fresh lump crabmeat, picked and drained
½ cup minced green onions
3 Tbsp. butter
Lemon Butter
1. Sauté bell peppers, yellow onion, and garlic in 2 Tbsp. hot oil over medium-high heat 8 to 10 minutes or until tender. Stir in mustard and next 4 ingredients. Add breadcrumbs, and sauté 1 minute. Transfer mixture to a large bowl. Cool 15 minutes.
2. Fold eggs into breadcrumb mixture until blended. Gently stir in crabmeat and green onions. Shape into 12 (3-inch) crab cakes (about ⅓ cup each). Cover and chill 30 to 40 minutes.
3. Melt 1 Tbsp. butter with 2 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 crab cakes to skillet; cook 3 to 4 minutes on each side or until browned. Remove from skillet, and keep warm in a 200° oven. Repeat procedure with remaining oil, butter, and crab cakes, wiping skillet clean after each batch. Serve with Lemon Butter.
MAKES 12 servings. HANDS-ON 50 min. TOTAL 1 hour, 55 min., including Lemon Butter
Lemon Butter
1 lemon, peeled and quartered
1 shallot, minced
¼ cup dry white wine
1 bay leaf
1½ tsp. whole peppercorns
2 cups unsalted butter, cut into tablespoon-size pieces
½ tsp. table salt
Pinch of ground white pepper
1. Bring first 5 ingredients to a simmer in a heavy saucepan over medium heat. Cook 3 to 5 minutes or until liquid almost completely evaporates. Reduce heat to low, and whisk in butter, 1 piece at a time, whisking constantly and allowing butter to melt between each addition.
2. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Stir in salt and white pepper. Cover with foil to keep warm.
MAKES 2 cups. HANDS-ON 20 min. TOTAL 20 min.
SAN ANTONIO BEEF PUFFY TACOS
Original tacos were a little different than the U-shaped tortillas invented by entrepreneur Glen Bell of Taco Bell. The real deal begins with a ball of masa flattened into a thin round that’s fried to a golden crispness. The masa puffs up a bit, which is how the moniker “puffy taco” came into play.
2 lb. fresh masa (available at Mexican markets)*
Wax paper
Vegetable oil
Kosher salt
1 white onion, chopped
1 jalapeño pepper, seeded and minced
2 garlic cloves, minced
2 Tbsp. vegetable oil
1 lb. ground beef
2 plum tomatoes, chopped
4 tsp. chili powder
1 Tbsp. ground cumin
2 tsp. kosher salt
½ cup Mexican beer
Toppings: shredded cheese, salsa, lettuce, sour cream, guacamole
1. Shape masa into 18 golf ball-size portions (about 2 Tbsp. each). Cut sides off a zip-top plastic freezer bag. Line top and bottom of a tortilla press with freezer bag. Place masa rounds in freezer bag, 1 at a time, and close tortilla press to form tortillas. (If you don’t have a tortilla press, use a flat plate, skillet, or flat-bottomed bowl, and press masa balls between sheets of wax paper against countertop into flat rounds. To ensure even thickness, press dough rounds once, rotate 180°, and press again.) Gently stack tortillas between layers of wax paper.
2. Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°.
3. Gently lower 1 uncooked tortilla into hot oil. Once tortilla rises to surface and begins to bubble, cook 10 seconds. Gently flip tortilla, and lightly press center of tortilla, using a metal spatula, to create a U-shape. Cook 30 seconds or until golden brown. Carefully remove from oil, sprinkle with desired amount of salt, and drain upside down on a paper towel-lined wire rack. Repeat procedure with remaining tortillas. Keep warm in a 200° oven.
4. Cook onion and next 2 ingredients in 2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes or until softened. Add beef, and cook, stirring often, 8 minutes or until meat crumbles and is no longer pink; drain. Reduce heat to medium.
5. Return beef mixture to skillet; add tomatoes, chili powder, cumin, and 2 tsp. salt, and cook 4 minutes. Add beer, and reduce heat to medium-low. Cover and simmer 15 minutes. Uncover and cook 3 minutes or until liquid is absorbed. Serve mixture in tortillas with desired toppings.
*If you can’t find fresh masa, you may substitute the following recipe: Whisk together 3 cups masa harina (corn flour), 1½ Tbsp. all-purpose flour, 1½ tsp. baking powder, and 1½ tsp. kosher salt. Whisk in 2¼ cups very hot water until dry ingredients are moistened. (Add more hot water if needed, 1 tsp. at a time.) Knead 3 or 4 times to make a smooth dough.
MAKES 8 to 9 servings. HANDS-ON 1 hour, 5 min. TOTAL 1 hour, 20 min.
TEXAS SHEET CAKE WITH FUDGE ICING
Somehow, Texas claimed the sheet cake as its own in the mid-20th century, perhaps because of the pecans, an ingredient that grows in abundance throughout the Lone Star State. The defining element is its shape—and, of course, the icing, which has to be heated and poured on the warm, just-out-of-the-oven cake. The result is a rich, chocolaty treat that’s iconic in Texas.
1½ cups spicy, fruity cola soft drink (such as Dr Pepper)
1 cup vegetable or canola oil
½ cup unsweetened cocoa
2 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
1½ tsp. baking soda
½ tsp. table salt
½ cup buttermilk
2 large eggs, lightly beaten
2 tsp. vanilla extract
Vegetable cooking spray
Fudge Icing
1¼ cups chopped toasted pecans
1. Preheat oven to 350°. Bring first 3 ingredients to a boil in a medium saucepan over medium-high heat, stirring often. Remove from heat.
2. Whisk together flour and next 4 ingredients in a large bowl. Add soft drink mixture, and whisk until blended. Whisk in buttermilk, eggs, and vanilla. Pour batter into a lightly greased (with cooking spray) 17½- x 12½-inch sheet pan.
3. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.
4. Prepare Fudge Icing, and pour over warm cake. Sprinkle with pecans. Cool completely in pan (about 1 hour).
MAKES 20 servings. HANDS-ON 20 min. TOTAL 1 hour, 50 min., including icing
Fudge Icing
½ cup butter
½ (4-oz.) unsweetened chocolate baking bar, chopped
3 Tbsp. milk
3 Tbsp. spicy, fruity cola soft drink (such as Dr Pepper)
4 cups powdered sugar
1 tsp. vanilla extract
1. Cook butter and chocolate in a medium saucepan over medium-low heat, whisking often, until melted and smooth.
2. Remove from heat, and whisk in milk and soft drink until blended. Gradually sift in powdered sugar, whisking constantly. Whisk in vanilla. Use immediately.
MAKES 2¼ cups. HANDS-ON 10 min. TOTAL 10 min.
THE NEW GUIDE TO TEXAS CUISINE
United Tastes of Texas is more than a cookbook—it’s an introduction to the five distinct regions and the many international cuisines that compose the delicious patchwork of Texas. In addition to recipes, you can dig into regional history and tips and meet the chefs and restaurants that feed the Lone Star State.
Light and Cheesy
TASTE WHY READERS LOVE THE COOKING LIGHT DIET WITH THIS FRESHENED-UP MAC AND CHEESE
CHICKEN-BROCCOLI MAC AND CHEESE WITH BACON
To subscribe to the Cooking Light Diet, visit diet.cookinglight/southernjan.
NUTRITIONAL INFORMATION (per serving) CALORIES 343; FAT 12.2G (SATURATED FAT 6.5G); PROTEIN 26G; FIBER 2G; CARBOHYDRATES 31G; SODIUM 647MG
6 oz. uncooked large or regular elbow macaroni
3 cups prechopped broccoli florets
3 bacon slices, chopped
12 oz. skinless, boneless chicken breasts, cut into ½-inch pieces
1 tsp. kosher salt, divided
1 Tbsp. minced fresh garlic
⅛ tsp. ground turmeric
1¼ cups 1% low-fat milk
1 cup unsalted chicken stock (such as Swanson)
¼ cup plus 1 tsp. all-purpose flour
5 oz. sharp Cheddar cheese, shredded (about 1¼ cups)
1. Preheat broiler to high. Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2 minutes of cooking. Drain.
2. Cook bacon in a large ovenproof skillet over medium-high heat, stirring occasionally, 4 minutes or until browned. Remove bacon with a slotted spoon; reserve 1½ tsp. drippings in skillet. Sprinkle chicken with ¼ tsp. salt. Cook chicken in hot drippings 4 minutes. Sprinkle with garlic; cook, stirring occasionally, 2 minutes. Sprinkle with turmeric; cook, stirring often, 30 seconds.
3. Whisk together milk, stock, flour, and remaining salt; add to skillet. Bring to a boil, stirring often. Cook 2 minutes or until thickened. Stir in pasta mixture and 2 oz. cheese. Top with bacon and remaining cheese. Broil 2 minutes.
MAKES 6 servings (serving size: about 1⅓ cups). HANDS-ON 25 min. TOTAL 30 min.
Cooking Light DIET
COOKING LIGHT DIET SUBSCRIBER OF THE MONTH:
DARCI ROGOJIN SEATTLE, WA
“THIS RECIPE SHOWS OFF WHAT I LOVE ABOUT THE COOKING LIGHT DIET: I NEVER FEEL LIKE I’M MISSING OUT ON FLAVOR. I LOVE ANYTHING CHEESY AND MELTY, AND WHEN CL FINDS A WAY TO LIGHTEN IT UP, IT’S EVEN BETTER.”
COMMUNITY COOKBOOK
BUILD A BETTER LIBRARY, ONE GREAT BOOK AT A TIME
Chocolate Pudding Cake, Pumpkin-Hazelnut Layered Cheesecake, Milk Chocolate and Amaretto Crème Brûlée: Incredibly Decadent Desserts is filled with 100 delectable confections—each only 300 calories or less! Author Deb Wise, who has spent eight years honing her craft in the Cooking Light Test Kitchen, has assembled her trusted recipes, from Bundt cakes for beginners to Torched Alaska—all indulgent, impressive, and guilt-free.
MEYER LEMON PANNA COTTA
Lemon fans will love this silky custard. In a pinch, substitute regular lemon juice for the Meyer lemon, and stir it in at the end to keep the milk from curdling.
1 Meyer lemon
¾ cup 2% reduced-fat milk, divided
½ cup half-and-half
⅓ cup sugar
⅛ tsp. table salt
1¾ tsp. unflavored gelatin
1½ cups reduced-fat buttermilk
Vegetable cooking spray
½ cup frozen reduced-calorie whipped topping (such as Cool Whip), thawed
Mint sprigs (optional)
Lemon rind strips (optional)
1. Remove rind from lemon using a vegetable peeler, avoiding the white pith. Squeeze 3 Tbsp. juice from lemon. Combine rind, ½ cup milk, half-and-half, sugar, and salt in a small saucepan; bring to a simmer. (Do not boil.) Remove pan from heat; cover and let stand 20 minutes. Discard lemon rind.
2. Sprinkle gelatin over remaining ¼ cup milk in a small bowl; let stand 5 minutes. Return milk mixture in pan to medium heat; cook 1 minute or until mixture reaches a simmer. Whisk in gelatin mixture, stirring until gelatin completely dissolves. Stir in buttermilk and 3 Tbsp. lemon juice. Divide mixture among 4 (6-oz.) ramekins or custard cups coated with cooking spray. Cover and chill 4 hours or overnight.
3. To serve, run a knife around outside edges of panna cottas. Place a plate upside down on top of each cup; invert onto plate. Top servings with whipped topping, and garnish with mint and lemon rind, if desired.
MAKES 4 servings. HANDS-ON 35 min. TOTAL 4 hours, 55 min.
CHOCOLATE PUDDING CAKE
This dessert is warm, gooey, and rich with chocolaty goodness.
4.5 oz. all-purpose flour (about 1 cup)
¾ cup granulated sugar, divided
¼ cup unsweetened cocoa, divided
2 tsp. baking powder
¼ tsp. table salt
½ cup 2% reduced-fat milk
2 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
Baking spray with flour
¼ cup firmly packed brown sugar
1¼ cups strong hot coffee
9 Tbsp. frozen reduced-calorie whipped topping (such as Cool Whip), thawed
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, ½ cup granulated sugar, 2 Tbsp. cocoa, baking powder, and salt in a bowl, stirring with a whisk. Add milk, butter, and vanilla; stir until just combined. Scrape batter into a 9- x 9-inch metal baking pan coated with baking spray. Combine remaining ¼ cup granulated sugar, 2 Tbsp. cocoa, and brown sugar; sprinkle mixture over top of batter. Carefully pour coffee over top. (Do not stir in.)
3. Bake at 350° for 28 to 30 minutes or until just set. (Do not overbake.) Let stand 10 minutes; top with whipped topping.
MAKES 9 servings. HANDS-ON 15 min. TOTAL 1 hour
To purchase Incredibly Decadent Desserts, visit your local bookstore or amazon.com.