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The secret to southern cooking has always been all about the butter, the more butter the better. Southern cooking isn’t about being healthy or fat-free, it’s all about the flavor. And as with anything Southern, the more the merrier. Southern Style Cornbread Dressing recipe delivers a classic southern side dish. No southern holiday gathering would be complete without this staple dish. Southern Style Cornbread Dressing recipe takes about an hour to make and serves up to 12 people. This recipe is so southern it’ll have you saying ya’ll in no time. Ya’ll enjoy.

Key Takeaways:

• The Southern Style Cornbread Dressing recipe delivers a classic southern staple side dish.
• The secret to southern cooking is butter and lots of it.
• This recipe takes about an hour to make and serves up to 12 people.

“The cornbread can be made up to 2 days in advance when using the dressing. Store until needed, then crumble and follow instructions for the dressing.”

Read more: http://www.thekitchn.com/recipe-southern-style-cornbread-dressing-recipes-from-the-kitchn-180474

Welsh Rarebit is a Welsh delicacy. The recipe calls for butter, flour, mustard powder, cayenne, stout, Worcestershire sauce, and very sharp cheese. The Worcestershire sauce pulls off the favor. Another thing I didn’t know was that there’s absolutely no rabbit in the dish. But unlike any cheese snack you have ever tried, this one will by far become your favorite. It’s a cheese lover’s delight. The sharp cheese really pulls it off. The Irish and the Scots can’t match this dish.

Key Takeaways:

• The proper name is rarebit, not rabbit – there is no meat involved.
• Version vary – the cheese sauce may be thinned with milk or stout, and some are browned in the broiler.
• The savory Welsh Rarebit served at Fergus Henderson’s St. John’s restaurant in London is not to be missed.

“Regardless of its provenance, Welsh rarebit is a dish that any country should be happy to claim.”

Read more: https://food52.com/blog/20800-welsh-rarebit-a-new-way-to-eat-cheese-on-toast

Simple, delicious and impressive describe brie wrapped in pastry. Using a wheel of brie and some puff pastry the frozen kind, you can wow your friends and family, by creating an incredible appetizer. You can also add nuts or cranberries to the top of the cheese before you wrap it in the dough and put it in the oven. Make sure that after you bake it, you let it sit for awhile, so it does not ooze all over or burn someone.

Key Takeaways:

• Baked Brie wrapped in puff pastry is a simple recipe that delivers big on both taste and presentation.
• This golden puffed pastry wrapped around warm, melted cheese is impossible for guests to resist.
• To make this special dish, all you need is 1 sheet of thawed puff pastry, a wheel of brie cheese, and extras like cranberry sauce, honey or nuts.

“All you do is wrap a wheel of brie in a thawed sheet of puff pastry and bake until golden, but the combination of warm, melted cheese and crispy pastry is virtually impossible to resist.”

Read more: http://www.thekitchn.com/how-to-make-baked-brie-in-puff-pastry-226326

This stew is grain free so is safe for those with a gluten allergy. It is also vegan. You could serve this if your friends or family have any kind of special diet and they’ll still be safe and pleased with it. It is also a good source of protein and fiber because of the beans. Those and the mushrooms give it a meatiness many looks for in their food even if they want to be vegan.

Key Takeaways:

• This vegan recipe is dairy free with high protein and fiber containing no refined sugar, no soy, and is sugar-free/low sugar.
• This stew can be refrigerated for up to 3 days or stored frozen for 2-3 weeks.
• If you allow the flavors to meld overnight, this stew is even more delicious the next day.

“If you’re craving a good, hearty stew, you can’t go wrong with this one!”

Read more: http://www.onegreenplanet.org/vegan-recipe/celery-mushroom-and-white-bean-stew/

Cooking a moist, delicious restaurant quality chicken breast at home can be easily done if you follow the advice given by Chef Gary Maclean. He advises that you start at the grocery store, spend little more for quality chicken with the skin on. You also want to do a good long marinade (using specific ingredients while avoiding others) and cook the breast in both the pan as well as the oven.  Following these tips will give you restaurant chicken at home.

Key Takeaways:

• Cooking chicken breasts is a staple in many kitchens around the world. A Master Chef Champ has some advice regarding how to cook chicken breasts.
• Think about marinating the chicken breasts for 24 hours before cooking. That will allow flavors to blend before cooking the chicken breasts.
• Always cook chicken breasts at the right temperature for a while. That will prevent salmonella poisoning and keep the flavor too.

“But after a year of penny-pinching, I may officially be changing my ways to splurge a bit more on my most common expense: chicken.”

Read more: https://www.popsugar.com/food/Best-Way-Cook-Chicken-44197341

Nowadays, it seems like everyone has special dietary restrictions or preferences. All of these rules can make it difficult for the host to plan dishes that everyone can enjoy. Well, if you want to whip up a sweet treat that is sure to please all of your guests, try this delicious homemade candy corn recipe that is both vegan-friendly and gluten-free. All it takes to whip up this crunchy kid-pleaser is combining some basic ingredients like brown rice syrup, coconut oil, and tapioca starch, forming the mixture into triangular pieces, and letting them chill in the refrigerator. No cooking required!

Key Takeaways:

• Each serving contains almost 300 calories, which seems to be about as much (if not more) than traditional candy corn.
• The sugar content of one serving (12g) is much lower than supermarket candy corn.
• The candy corns offer a fun way to feed picky children and even adults.

“This candy corn involves minimal ingredients, it’s quick, fun to make, great for kids, gifts, entertaining, non-vegan approved, and screams Halloween!”

Read more: http://www.onegreenplanet.org/vegan-recipe/homemade-candy-corn/

An easy, quick to put together vinaigrette is a staple in any kitchen. Especially for people who like to make their own dressings. This vinaigrette recipe will allow the user to customize the recipe to fit his or her own taste. The base of the dressing is 3 parts oil and one part vinegar. Salt, pepper, and other seasonings can be added accordingly for taste. For example, if the user wants a more tart vinaigrette than more vinegar can be added.

Key Takeaways:

• Making balsamic vinaigrette is easy, and it’s an essential process that all good cooks should learn.
• This recipe is very flexible, so you can add additional flavors like honey or herbs.
• A good idea is to mix three parts oil with one part vinegar, though you can play with these portions to your liking.

“Knowing how to make a basic vinaigrette for salads is one of the best skills a home cook can have.”

Read more: http://www.thekitchn.com/essential-recipe-balsamic-vinaigrette-139113

This article is an advertisement for a vegan tuna alternative made from cooking down tomatoes. It seems that by cooking down Roma tomatoes and adding in soy sauce and other ingredients the company has come up with something extremely close to the taste and texture of real tuna. It is available for purchase at whole foods and costs around $12 a pack, which seems similar to the price of real tuna. Best served in sushi.

Key Takeaways:

• Whole Foods is offering the products in some stores in New York and Los Angeles.
• Ahimi made convincing-looking imitation tuna out of vegan ingredients for sushi rolls.
• The prices are: $11.99 for nigri combination, $8.99 for California rolls.

“Ahimi, a vegan product from Ocean Hugger Foods, mimics raw tuna using cooked Roma tomatoes flavored with umami-laden ingredients like soy sauce and sesame oil.”

Read more: https://www.nytimes.com/2017/10/30/dining/a-chance-to-catch-vegan-tuna.html?partner=rss&emc=rss

Baked chicken is very easy to do but can turn out dry. No one likes dry meat. This gives great tips so you can do it properly. Baked chicken goes with lots of different dishes. You can serve it for any occasion. It’s a great go-to food. If you follow this advice you will like the way it turns out. You’ll enjoy how it isn’t dry or bland the way it can often be.

Key Takeaways:

• Cooking chicken breasts can be a problem since they have a tendency to dry out.
• This method, known as dry poaching, uses parchment paper, lightly oiled to cover the chicken and let it steam in its own juices.
• While not instant, you’ll still be able to get juicy and tender chicken breasts in about 30 minutes.

“This is the cooking method that made me realize that boneless, skinless chicken breasts can be pretty darn delicious.”

Read more: http://www.thekitchn.com/how-to-cook-the-best-chicken-breasts-in-the-oven-cooking-lessons-from-the-kitchn-211453

Due to subscribers favoriting many of the same recipes, Kitchn has published an article highlighting ten of the top favorites. Beef Stroganoff, Brown Butter Parmesan Pasta, and Meatballs are a sample of the pasta dishes on the list. General Tsao’s Chicken is also on the reel, along with casseroles such as Ground Beef Taco and Cauliflower Mac and Cheese. Carrot cake and Perfect Pumpkin muffins round out the baking and Tikki Masala can be made in the slow cooker. Try them out today.

Key Takeaways:

• Try this one-pot wonder. It’s budget-friendly and can be prepared in an hour.
• These slow-cooked recipes work for families that either eat together or have different meal times.
• Did your favorite recipe make the list? See what everyone is talking about.

“But these 10 recipes were saved more than any others in October, and for good reason — they’re a mix of easy weeknight dinners, fall baked goods, and slow cooker meals.”

Read more: http://www.thekitchn.com/the-10-most-saved-recipes-this-month-251917