This chicken and mushroom salad relies on a contrast of textures: the lean structure of boiled breast meat paired with the soft, absorbent quality of sautéed mushrooms. The dish is defined by its stability, creating a hearty, cohesive composition that holds its form well on the plate.
The decisive move in this preparation is the sautéing of the mushrooms. By frying them in oil until they reach a soft density, they transform from a simple addition into a flavor-dense component capable of carrying the dressing. This ensures the salad avoids the watery consistency often associated with raw fungi, providing a savory depth that complements the neutral protein of the chicken.
Ingredients
Chicken fillets: 2 pieces
Champignons: 400 g
Eggs: 3 pieces
Hard cheese: 150-200 g
Vegetable oil for frying
Mayonnaise or sour cream for dressing
Salt: to taste
Preparation
Boil the chicken fillets in salted water until cooked (approximately 20-30 minutes after boiling). Once cooled, finely dice the meat or shred it into fibers.
Cabbage is usually confined to soups like borscht or shchi, but this season it demands a broader stage. From white cabbage steaks to Brussels sprouts and napa kimchi, the vegetable offers versatility that relies less on time and more on a specific understanding of texture. The key to transforming these heads into distinct dishes lies in precise physical handling and ingredient interaction.
Structure and Texture
Baked white cabbage steaks demonstrate how cut depth defines the final structure. Slicing the head crosswise into slabs 1.5 to 2 cm thick allows the vegetable to hold its shape while baking with a topping of 400 g of ground meat. The meat remains juicy because it is broken up with 2 tablespoons of cold water before application. After 30 minutes in a 190 °C oven, the cabbage absorbs the meat juices. In the final 8 to 10 minutes, 200 g of mozzarella and pickled cucumbers are added, creating a contrast between melted cheese and crisp pickle against the tender vegetable base.
Cauliflower cutlets require a different physical approach: blanching. The florets are boiled for 5 minutes, then mashed with a fork into a coarse puree. This mixture is bound with flour, breadcrumbs, and 50 g of grated Parmesan. Frying the mixture produces a golden crust while leaving a tender vegetable interior inside. This method offers a quick preparation suitable for those seeking variety without high calorie density.
The Marfa salad is a dense, hearty composition that functions more as a complete meal than a light starter. The dish relies on a contrast between the richness of seared turkey and the sharp, acidic brightness of pickled cucumbers and garlic. Choosing turkey thigh fillet over breast is the decisive move here; the higher fat content ensures the meat remains juicy and maintains its structure after searing.
Preparation and Assembly
The process begins with boiling one carrot in its skin and three eggs hard. For the protein, cut 250g of turkey thigh fillet into strips and sear them in a pan with one tablespoon of sunflower oil. Season the meat with salt and approximately one teaspoon of turkey seasoning, then allow it to cool completely to avoid wilting the other ingredients.
To maintain the salad's substantial texture, the components should be cut into distinct pieces rather than finely minced. Combine the cooled turkey with the sliced eggs and carrot, 50g of cubed hard or semi-hard cheese, a small red onion sliced into half-rings, one chopped pickled cucumber, and one crushed clove of large garlic.
From the one-pan chicken dish of your dreams to nostalgic classics including tuna mornay, chilli con carne and scones, October was full of rotation-worthy recipes.
From the one-pan chicken dish of your dreams to nostalgic classics including tuna mornay, chilli con carne and scones, October was full of rotation-worthy recipes.
I made pumpkin, apple, and pecan pies with recipes from celebrity chef Ina Garten. I'll never use anyone else's crust recipe again.
Paige Bennett
I followed Ina Garten's recipes for pumpkin, apple, and pecan pie to see which I liked best.
The pecan pie tasted like a cocktail, and the apple pie was shockingly simple to throw together.
I ended up with extra pumpkin-pie filling, but Garten's buttery crust was the real winner.
I cook and bake a lot, but I'm not a huge fan of making pies. I sometimes struggle to create a buttery, flaky crust, and my fillings don't always have the right texture.
So, I decided to sharpen my skills using three approachable and delicious-sounding recipes from Ina Garten.
Here's how my day of baking went as I attempted to make Garten's pecan, pumpkin, and apple pies.
Before I could make each pie, I had to prep the crust.
Paige Bennett
I've followed a few Garten pie recipes before, and I remember liking her easy-to-make crust. That memory held true.
I needed to make four crusts: a bottom and top for the apple pie, and one crust each for the pumpkin and pecan pies. It only took me between 10 and 15 minutes.
Garten uses a food processor for her "perfect pie crust," which makes prep easy. I divided the dough into two batches, and I could already tell from the look and feel that the crusts would be buttery and delicious.
With all of the dough resting in the fridge, I was ready to start tackling the individual pies.
I started with the easiest recipe: the maple-pecan pie.
The ingredients for the pecan pie seemed straightforward.
I was excited to taste the combination of maple syrup and bourbon with the pecans. And I liked that she included some fresh orange zest to cut through the richer ingredients, like corn syrup and honey.
The filling smelled incredible while it was baking.
I whisked the pecan-pie filling together quickly.
Paige Bennett
To make the pie, all I had to do was whisk the filling ingredients — minus the pecans — together.
Then I simply added the nuts and gave it a final stir before pouring the filling into the prepared pie crust.
I put the pie in the oven for just under an hour.
The pecan pie took a while to bake, but it smelled delicious.
Paige Bennett
To ensure I got an evenly cooked crust, I turned the pie halfway through the bake.
The process was easy, and I loved the enticing smells coming from the oven as it baked.
I was pretty impressed with my first pie.
Ina Garten's pecan pie tasted a little like an old-fashioned.
Paige Bennett
The flavors of the pecan pie reminded me of an old-fashioned cocktail, thanks to the bourbon and orange.
But the pecans ended up a little chewier than I would've liked. If I make this pie again, I'd probably toast the nuts first for a better texture.
It tasted good, but I should’ve let it firm up in the fridge before serving.
Paige Bennett
Despite letting the pecan pie fully cool before slicing into it, the pieces fell apart on me.
Next time, I think I'd let it chill in the fridge before serving so the filling can firm up more.
Garten’s pumpkin-pie recipe included a homemade rum whipped cream.
I was excited to try the pie and the whipped cream from Ina Garten's recipe.
I was intrigued by some of the ingredients in the filling, like orange zest and rum, but most were pretty standard, including pumpkin purée, brown sugar, cinnamon, ginger, and nutmeg.
I was most excited to make the accompanying rum whipped cream.
It sounded like a delicious, indulgent addition to the homemade pie, with ingredients such as crème fraîche or mascarponeand a dark rum.
For this pie, I needed to bake my crust twice.
I needed to blind-bake the crust of the pumpkin pie.
Paige Bennett
First, I rolled out one of my crusts and placed it in a pie tin.
Unlike the other two recipes, this one required me to blind-bake the crust before adding the filling. I found some dried lentils and rice to use as pie weights to keep it from puffing up too much.
This first bake helped prep the crust for the liquid-y filling, but it also meant the edges got a little darker by the end than I'd hoped.
I ended up with way more filling than I needed.
All the pumpkin filling didn't fit into my crust.
Paige Bennett
The pumpkin filling was easy to make as I just had to whisk all the ingredients together in a large bowl.
I made way more filling than I needed for the pie crust, so I set it aside in hopes I could find a way to use it later. (My partner had a fun idea to use the filling to make pumpkin-pie custards in ramekins.)
The crust may have been darker than I wanted, but the pie was still delicious.
Paige Bennett
Despite the slightly overdone crust, Garten's pumpkin pie turned out great in terms of both taste and texture.
The filling was sweet but not too sweet, and the subtle hint of orange helped balance the custard's richness. The texture of it was smooth and creamy.
The pie had a perfect custardy texture and a sturdy, buttery crust
Paige Bennett
The crust was flaky and buttery, yet sturdy enough to hold the weight of the pumpkin filling. Each slice came out of the tin without crumbling.
The rum whipped cream was a unique companion to the pumpkin pie. I liked it much better than regular whipped cream.
Finally, I started on Garten's apple pie.
I chopped up some green apples to prep for the pie filling.
Paige Bennett
I saved the most intimidating pie for last.
I've made apple pies many times before, but I was still worried about whether the top crust would turn out right and if the filling would soften enough by the time the crust was done baking.
Garten's recipe for deep-dish apple pie calls for Granny Smith apples, which tend to be more sour and tart than sweet. The filling also called for both lemon and orange juices and zest, plus plenty of spices.
With all of those ingredients and only a ½ cup of sugar in the filling, I was worried the pie might not be sweet enough.
All my worries went away pretty quickly.
The apple pie was much simpler than I thought it would be.
Paige Bennett
The filling was easy to make after I finished peeling, coring, and chopping what felt like 100 apples. The recipe called for 4 pounds!
The dough for my crust was very easy to roll out and transfer to the tin, thanks to the butter and vegetable shortening. It made easy work of assembling the pie.
I couldn’t believe how beautiful it looked, both before and after baking.
Paige Bennett
After adding my top crust, I cut slits for ventilation, brushed it with an egg wash, and sprinkled it with sugar, per Garten's instructions.
I let the pie bake for about an hour. Afterward, the top crust was golden and looked and smelled incredible.
The crust was definitely the tastiest part of this apple pie.
Paige Bennett
Garten's apple pie was pretty tasty, but the crust was by far the best part.
The extra sugar sprinkling on top gave it a sweet flavor and crunchy texture. It was so delicious I could eat it on its own.
However, I wasn't the biggest fan of the filling's flavor.
Paige Bennett
The filling was decent, but it had a little bit too much citrus for me.
I was glad the apples softened well without becoming mushy, but I think I'd precook them a little bit more next time. That would hopefully help concentrate the apple flavor and keep the filling from shrinking so far away from the top crust.
I also might sub some of the tart apples for a sweeter variety, as the combination of the Granny Smiths and citrus made for a pretty tart pie.
All of the pies were good, but I was actually most impressed by Garten's crust.
Paige Bennett
In the end, all of the pies I made using Garten's recipes turned out pretty good, and they were easy enough to make in one day without breaking a sweat.
I like that she adds citrus zest to each of these pies to really boost their flavors and give them a freshness. The rum whipped cream that went with the pumpkin pie was also delicious, and I think it would pair really well with the pecan pie, too.
However, my favorite part of all three recipes was the pie crust.
It was quick and easy to make, and it worked well with all the different fillings. I'll be using this crust for all my pies moving forward.
This story was originally published on November 19, 2023, and most recently updated on October 29, 2026.
Crystallization is a natural transformation of honey, not an indication of spoilage. Contrary to common misconceptions, the formation of crystals does not diminish the product's nutritional value or taste. According to Zeke Freeman, founder of Bee Raw, honey in this state may even exhibit a more intense flavor profile.
Restoring Fluidity Through Controlled Heating
To return honey to a liquid state without compromising its biological integrity, the process requires a gentle application of heat. The objective is to dissolve sugar crystals while avoiding the degradation of enzymes and the formation of hydroxymethylfurfural (HMF), a compound that accumulates when honey is overheated.
To achieve this, a water bath is the most reliable method. The honey should be placed in a glass container-transferring it from plastic if necessary to avoid the release of unwanted substances during heating. The glass jar is then immersed in warm water, ensuring the water level reaches the honey but does not enter the vessel. This process typically takes 5 to 10 minutes.
Beshbarmak is traditionally a celebration of mutton and pasta, but substituting duck transforms the dish into a richer, more accessible home dinner. Duck provides a denser, more saturated broth than chicken and meat that yields easily to a fork, making it a practical choice for a hearty meal that doesn't require specialized sourcing.
The defining move in this preparation is the use of the rendered fat. Rather than discarding the oil that rises to the surface of the simmering broth, it is skimmed off and used as the cooking medium for the onions. This technique ties the flavor of the meat directly to the garnish, ensuring the dish feels cohesive rather than like a collection of separate parts.
Preparation
To serve six people, the recipe requires one whole duck, two large onions, and two packages of ready-made beshbarmak noodles (or thinly sliced homemade dough made from a dumpling-style base). The duck is simmered with salt, pepper, and bay leaves until fully cooked.
Lazy cabbage rolls offer the flavor profile of traditional stuffed cabbage without the labor-intensive process of wrapping filling in leaves. By integrating the cabbage directly into the meat mixture and finishing the dish in a rich sour cream and tomato sauce, you achieve a succulent, cohesive result that is far more accessible for a weeknight dinner.
The success of this dish relies on the texture of the filling. Using a blend of 250g beef and 250g pork provides a necessary balance of richness and structure. The addition of a hard-boiled egg, finely chopped into the mince, acts as a subtle binder and adds a distinct depth to the meat.
Ingredients
Ground meat (pork and beef) — 500g
White cabbage — 400g
Rice — 50g
Onion — 1 pc.
Carrot — 1 pc.
Hard-boiled egg — 1 pc.
Sour cream (30% fat recommended) — 200g
Strained tomatoes (200g) or tomato paste (2 tbsp)
Vegetable oil — 5 tbsp
Salt and ground black pepper to taste
Preparation
Begin by preparing the rice: simmer 50g of rice in 150ml of salted boiling water under a closed lid for 10 minutes. Drain in a sieve and let it cool.
A thick, vegan pumpkin and lentil soup relies on a specific pairing to achieve its body: coconut milk and natural peanut butter. This combination creates a creamy texture without dairy, adding a deep, savory depth that balances the sweetness of the buttercup squash. The dish is hearty, high in fiber, and designed to be warming, drawing on the aromatics of curry and fresh turmeric.
The Decisive Move
The critical step is blending only about half of the soup. Blending the entire pot can result in a uniform, pasty consistency that loses the distinct presence of the lentils and squash cubes. By processing roughly three cups of the mixture into a smooth purée and returning it to the pot, the soup retains a rustic, hearty texture where whole ingredients remain visible alongside the creamy base. This technique allows the natural starches from the pumpkin and the proteins from the lentils to bind the broth without requiring heavy cream or excessive thickening agents.
This partial blending also controls the release of flavor. When the pumpkin and lentils are simmered together in the coconut milk and vegetable broth, they soften and release their structure. Integrating this softened portion back into the unblended half creates a layered mouthfeel that is more complex than a fully homogenized soup. The peanut butter, added during the simmer, dissolves into the liquid, providing a nutty, umami-rich backdrop that supports the bright, fresh notes of the spinach added at the end.
We’ve become so obsessed with protein that we’ve forgotten the nutrient most of us aren’t getting enough of. Hannah Twiggs shares three recipes from Bettina Campolucci Bordi that put fibre back on the menu – without skimping on protein or pleasure
The structure of a quick-fry pie depends on the immediate chemical reaction between an acid and a base. In these cabbage "kefirushki," the tenderness of the crumb is governed by the interaction of 300 ml of kefir and 1 teaspoon of baking soda. This combination creates an instant leavening effect, bypassing the lengthy fermentation required for traditional yeast doughs.
The Mechanics of the Dough
The decisive state of the dough is reached when 400-450 g of sifted wheat flour is incorporated into a mixture of kefir, one egg, one tablespoon of sugar, a pinch of salt, and two tablespoons of vegetable oil. The goal is a soft, elastic consistency that can be rolled into disks without resisting. While the addition of a tablespoon of sour cream is suggested for increased tenderness, the core structure relies on the precise balance of the liquid-to-flour ratio to ensure the dough remains pliable enough to seal the filling tightly.
The Role of the Filling
The integrity of the pastry during frying is determined by the state of the filling. The recipe requires a sautéed mixture of 500 g of shredded cabbage, one onion, and one carrot, simmered for 15-20 minutes with salt, pepper, and an optional two tablespoons of tomato paste. The critical timing here is the cooling period: the filling must be prepared before the dough is mixed. Adding hot filling to a kefir-based dough would prematurely activate the leavening agents and compromise the dough's elasticity, leading to potential leaks during frying.
Chicken stew with dumplings transforms a standard braise into a self-contained meal by cooking the starch directly in the cooking liquid. The result is a cohesive dish where the dumplings absorb the savory essence of the chicken and aromatics, emerging tender rather than merely boiled.
The effectiveness of this recipe relies on the interaction between the thick vegetable-based broth and the steam trapped under the lid. By dropping the dough into the simmering stew and refusing to lift the cover for the first few minutes, the dumplings steam-cook from the bottom up, ensuring a fluffy texture that doesn't collapse into the sauce.
Ingredients
700 g chicken breast, sliced into 3 cm pieces
1 onion, finely diced
2 carrots, finely diced
2 celery roots, finely diced
3 cloves garlic, minced
2 tbsp butter (for sautéing)
150 g frozen green peas
1 L hot chicken broth
2 bay leaves
0.5 tsp salt, plus more to taste
Pepper, to taste
For the dumplings:
This warm salad relies on the structural contrast between the softness of sautéed eggplant and the lean protein of chicken breast. The dish finds its cohesion through a specific kitchen move: utilizing the concentrated meat juices left in the pan after searing the chicken to build the emulsion for the dressing.
The use of these pan drippings provides a savory foundation that ties the sweetness of honey and the acidity of lemon juice to the earthy vegetables. By incorporating this natural bouillon, the dressing becomes an extension of the meat rather than a separate condiment.
Ingredients
600 g chicken breast
4 medium (preferably thin) eggplants
20 cherry tomatoes (or 4-5 large sweet tomatoes)
1 bunch of cilantro
Basil, oregano, and black pepper for marinating
2 tbsp vegetable oil
1 tsp honey
0.5 tsp mustard
1 tbsp lemon juice
4 tbsp meat juices (reserved from the pan after frying chicken)
Minced garlic, to taste
Preparation
Rub the chicken breast with basil, oregano, and black pepper, letting it marinate for 20-30 minutes. Sear the meat in a hot pan for 8-10 minutes per side until cooked through. It is essential to retain the juices that collect in the pan during this process. Once cooked, slice the chicken into thin strips.
Chicken drumsticks braised with plums and white wine offer a balance of savory meat and bright, autumnal acidity. The appeal of this dish lies in the staged introduction of fruit; by adding the plums only toward the end of the process, they maintain their shape and distinct flavor rather than dissolving into a jammy puree.
Ingredients5-6 chicken drumsticks (or thighs)Plums, halved and pitted, to taste1 onion, sliced into sliversGarlic, minced, to taste2 tbsp vegetable oil1 tbsp butter200 ml chicken broth300 ml dry white wineBay leaf, to taste4 sprigs of thymeSalt, sugar, and black pepper to taste
The Preparation
Heat a mixture of vegetable oil and butter in a heavy-bottomed skillet. Brown the chicken on both sides until a golden crust forms, then set the meat aside. In the remaining fat, sauté the sliced onion until soft, adding the minced garlic for only 30 seconds to release its aroma without risking bitterness.
Eggplants can be transformed into a hearty appetizer or side dish that mimics the savory, earthy profile of mushrooms. The key to this transformation is the initial coating of the vegetables in beaten eggs, which alters the texture and helps the eggplants hold their shape during a long sauté.
The process begins with 600g of eggplants (approximately 2 pieces) cut into medium-sized cubes. To achieve the intended consistency, these cubes are tossed in 2 lightly beaten eggs and left to marinate for 20 minutes. This step ensures that the vegetables are evenly coated before they hit the heat.
The Sauté and Finish
Heat 3-4 tablespoons of vegetable oil in a pan. Add the marinated eggplants along with 2 medium finely chopped onions. The vegetables should sauté over medium-high heat for about 20 minutes, stirring occasionally, until the eggplants are tender and a golden-brown crust forms. This extended cooking time is what develops the depth of flavor.
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