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BettyCrocker.comIt’s not the holidays until the warming aromas of cinnamon, cloves and ginger are wafting through your kitchen—and if you agree, we think you’ve stumbled upon the perfect gingerbread men recipe! These crispy gingerbread cutout cookies are iconic in looks and taste, and they provide a blank canvas ready for all sorts of festive artwork. Since decorating gingerbread men is the best part, you might want to round up some little bakers to get in on the Christmas magic. Pipe on cute-as-a-button faces or use candies to dress up your Gingerbread Men Cookies. However you choose to gussy them up, the simple act of decorating is sure to spread some holiday cheer!Food and WineAndrew Zimmern’s Kitchen AdventuresFor 40 years I looked high and low for the best matzoh ball recipe, but nothing measured up to my grandmother’s until I discovered Susan’s, an old family friend. After a Passover seder at her house 20 years ago, I begged for this recipe and finally she gave it to me. It’s the perfect balance for a matzoh ball: light enough to float, dense enough to be a good “sinker.” I can now die in peace knowing I have achieved what every Jewish man should for his family: a roof over their heads and a nice chicken-soup-and-matzoh-ball recipe. We eat this meal year-round, and we call it chicken-in-the-pot. When I make it as a main course, I serve the chicken in sixths with the skin and bone. I will often add kasha (toasted buckwheat groats) or noodles and leave the vegetables in bigger pieces so the dish is more like a poulet pot au feu than a first course for Passover seder. For the uninformed, the seder is a ritual feast that marks the beginning of the Jewish holiday of Passover. It is held at sundown on the 14th day of Nissan in the Hebrew calendar and on the 15th by observant Jews living outside Israel. That means late March or April for most of us. The meal involves a retelling of the liberation of the Israelites from their bondage in ancient Egypt. It’s basically Thanksgiving for Jews, and it’s my favorite holiday of the year.—Andrew Zimmern More Passover Recipes Fish Dishes for PassoverFood52I started making my own vanilla extract several years ago. I didn’t do it to save money or make a better product. I did it because it’s just what you do when someone in your family suddenly has food allergies. Well, it’s not the first thing. But after you’ve taken a three-hour trip to the grocery store and read EVERY label on EVERY product you pick up. And after you’ve put more than half of them back on the shelf after realizing what is really in them. And after you have your own private pity party about all of the things you love to eat that are now as welcome on your kitchen table as drain cleaner stew. Baking had already become a science experiment in our kitchen. There were no eggs to depend on in all the ways we had come to depend on them. There were no pecans for pie, no walnuts for brownies, no freedom to add a little of this or a little of that just because we felt like it. Okay, so now I have officially descended into my own private pity party. Don’t worry. It won’t last long. One of the baking staples that I had a terrible time finding ingredient information and allergy warnings on was vanilla extract. It wasn’t for a lack of trying. In my searching online, I discovered that making vanilla extract required exactly two ingredients and a little cupboard space. I was skeptical. My family looked at me with the same look they used the first time I proudly told them that I had perfected a brioche recipe using tofu instead of eggs. I’m sure you can close your eyes and picture exactly what I’m talking about. Then they smelled my first vanilla extract and tasted it for the first time in frosting that was filled with vanilla bean specks. They were sold. This crazy food experiment was a keeper. I buy my vanilla bean pods at Micucci’s Grocery in Portland, Maine. The last time I was there, the cashier asked me what I was doing with “all of those vanilla beans”. After I told her that I was using them to make vanilla extract, she looked at me quizzically and asked how. I explained how easy it was and then the man next to me in line leaned over and asked if I could explain again how it was done. He proceeded to buy his own package of vanilla bean pods and happily proclaimed that he was going home to make his own. I felt like I had done my food good deed for the day. Good food karma would surely follow. It did. I was at Micucci’s after all, and a slab of their Sicilian pizza is as good as food karma gets in my book.Food52The first time I ever had Frito Pie was in Vermont, served by my Texan friends Stacy and Chris. They'd been talking it up a lot and finally on one cold winter's night they invited over a crew to try it. I expected a "real" pie-- a crust made of Fritos perhaps, or some variation of cracker pie made with the classic corn chips. But what I got was much better, a simplified perfection, the genius idea of smothering Fritos with chili, then sprinkling it with your favorite toppings, an inverted chili cheese nachos, of sorts. Fritos were invented in San Antonio, Texas in 1932 by Elmer Doolin (the same man who would later invent Cheetos). Doolin perfected the recipe in his home kitchen with his mother's help, and began selling the chips under the Frito Corporation name. To this day, Fritos are made with only the three original ingredients: corn, corn oil, and salt. There is some speculation on who invented Frito Pie, but there are references to it almost as old as the chip itself. Since I'm no Frito Pie expert, I turned to Chris, the one responsible for who introducing me to Frito Pie in the first place. He said, "I have been eating Frito Pie since I was little kid, at my Little League games you could buy it at the snack stand and they would pour the chili into a small bag of Fritos and top it off with cheese and onions. Having changed up eating styles from meat to vegetarian back to meat, I have always loved putting chili over a bowl of corn chips of Fritos. Since there are so many different ways of making chili, I don't think there is a "correct" way to eat it other than to use Fritos, though originally I think it was made with Wolf Brand Chili." Though it's often eaten as a street or fair food as Chris mentioned, in a cut open single-serving Frito bag, with chili piled atop, here's a version you can make at home. This particular time, I was interested in slow-cooking some chili on a January Saturday afternoon and opted for my friend Morgan's husband Mitchell's prize-winning "Mitchilli". It's crazy good and contains TWO bottles of Dogfish Head and is totally worth the wait (and you'll have leftover chili, for more Frito Pie). Recipe on Nothing in the House: A Pie Blog: http://www.nothinginthehouse.com/2013/01/frito-pie.htmlFood52When writing my second cocktail book, Saved by the Bellini, I took a completely different approach than my first, Drink What You Want. That first book was written as a primer into the world and structure of cocktails. I started with a core set of cocktails that represented the concepts I wanted to introduce to the reader: structure, balance, how to achieve aromatic complexity, and most importantly how to develop a strong sense of one’s own preferences. I had to take a radically different approach when developing Saved by the Bellini. How do you explore a decade through drinks? And I’m not talking about drinks from the 1990s, I’m talking about drinks that tell the story of the 1990s. I wanted to capture the same feelings I felt coming of age in that decade through up-to-date drinks that would not be out of place on any bar’s cocktail menu today. Cocktails and works of art function on similar frameworks and some might say cocktails are an art form—and I would not disagree. Essentially, they’re emotional: They come down to the simple questions of how it makes you feel and whether you like it or not. For this drink, I wanted to capture the feeling I had watching the Dark Phoenix saga unfold on the Saturday-morning X-Men The Animated Series. The saga tells the story of a psychic mutant, Jean Grey, who is possessed by an ultra-powerful alien entity and is transformed into a chaotic and destructive fiery red-and-orange being. The drink leverages the different densities between syrup (heavier) and soda water (lighter) to create a similar color gradient to the animated pseudo-deity. The Ultragrenadine recipe is a bit of a kitchen task, but it keeps well in the freezer and is used throughout many recipes in the book, so you’ll always have an excuse to bust out this complexly-layered cocktail ingredient.Food.comThis is a fantastic one dish meal recipe that is super fast and easy to make. And here's how this recipe came about: JJ and the McDaniel gang went on a long needed vacation. They were enjoying the blue waters and sandy beaches of cancun, but that Johnny still had a hankerin for cookin! (it's in his blood, he can't help it). Well, with all those delicious tropical fruits and flavors around, he told the gang that "well, a man's gotta do what a man's gotta do". So the gang helped their buddy and stormed inta the hotel kitchen wavin their pistolas high up in the air shoutin' 'Stand back!" as Johnny started grabbin for the pans. Well that frightened little manager of the hotel had him a taste,.. It was so good, that when the sheriff arrived, the manager told him that is was just a case of 'good old island fever!" The sheriff was initially a bit upset by the false alarm , but he got over it just fine after a taste of this medly. Ah, love vacations, they'z always an adventure! said Johnny.Food.comThe anticipation was extreme, and I could hardly contain myself with excitement. On a Wednesday night mid February 1965, I was asked to come and help my mother; who at the time was the head of the church kitchen, manning the large plates of food rolled out to the monthly meeting of the "All Saints Men's Club". I was 9 years old, and to accompany my mother and be a helper at this important dinner was beyond part of my wildest dreams. These beautifully stuffed, double thick pork chops were so tender and juicy, coupled with the basic, but delicious aroma and spices of the stuffing; most of the "men" would ask to have two. My mother had planned for 50 men, so there were no coming back for seconds, but this recipe stayed at the pinnacle of the "Men's Club" menu for most of my adolescence, preparing this dish year after year. This is not a fancy dish; but it does fill up all empty spots in your stomach and is really perfect made for a few or a crowd. Very easy to put together and can be easily halved or doubled twice. When preparing this for my family now, we just split a chop and enjoy with a vegetable. Go ahead, stuff em' and eat them....and you don't even have to attend the "Men's Club".Food.comAdapted from a General Tso’s Chicken recipe in Men’s Health Magazine and posted on the Vegan Kitchen. The baked tofu is a great vehicle for the spicy-sweet sauce. Serve it over brown rice and tons of bright green steamed broccoli. Enjoy!Yummly_Tender, flavorful turkey breast, made in under 45 minutes cook time from start to finish!_ If you’ve spent any time perusing the Internet for recipes in the last year or so, chances are you’ve come across the Instant Pot. As one of the newest trends in home appliances, the Instant Pot is marketed as being a multi-use pressure cooker capable of cooking a variety of foods with cooking times two to six times faster than traditional methods. It’s safe, energy-efficient, and versatile, and in recent years has been finding its way into the shopping carts of home cooks and professional chefs alike. _The Instant Pot: What can't it do?_ A quick browse on Pinterest shows that the Instant Pot is the Renaissance Man of small kitchen appliances. Users have been testing the limits of its capabilities, making everything from whole chickens, to mac n’ cheese, to corn on the cob, to cheesecake in record time with this do-all electric pressure cooker. The Instant Pot is exactly the kind of timesaving, multi-purpose appliance that home cooks of fifty years ago would have imagined having in the future, which is fitting, considering it looks like a small spaceship landed on your counter. _Start simple_ Depending on what model of Instant Pot you own, it may have up to ten different functions available, including "slow cooker" and even "yogurt." This turkey breast recipe uses only one, the standard “pressure cook” setting for high-pressure cooking, making it an easy and approachable recipe perfect for new Instant Pot users, or for anyone who is looking for a low-maintenance weeknight meal. The only hands-on preparation involved is seasoning the turkey breast halves, which takes approximately two minutes. The Instant Pot does the remainder of the work, and a savory and moist turkey main dish is on the table less than forty minutes later. _What is the best kind of turkey breast to buy?_ This recipe calls specifically for bone-in, skin-on turkey breasts, which are both more flavorful and economical than boneless turkey breasts sold as skinless cutlets. As the turkey cooks, the fat from the skin renders into the bottom of the Instant Pot, just like with roasted turkey in the oven. If time allows, these drippings can be used to make a quick gravy on the stove top. The Instant Pot even has a “keep warm” function that will keep the turkey breasts from going cold while you whip up the gravy, ensuring everything is served together at the perfect temperature. If you’re in a rush or just don’t feel like standing over a stove, rest assured these pressure-cooker turkey breasts are delicious just as they are! Whether you make this recipe for a weeknight main course with mashed potatoes, as part of your Sunday meal prep, or even a traditional American Christmas or Thanksgiving dinner, cranberry sauce and all, we promise these near-effortless Instant Pot Turkey Breasts will be a hit at the table! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara-Mellas).
