An Easy Appetizer that’s a Pleaser

By David Hu
A new video for Video Friday

This is the time of year when it’s good to have some simple appetizer recipes at the ready. Cooler weather and shorter days inspire us to more home entertaining, and from Thanksgiving to the New Year, most of us will host at least one get-together to celebrate the holidays.

Here’s a simple appetizer with a winning flavor combination of sweet, salty and (bacon) fat. You can prep these little nuggets earlier in the day, refrigerate, and broil when the first guests arrive.

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Matzo Ball Soup

By Marilyn Hunter
For The Family Table, a blog for busy families

I discovered early on the comfort of eating a steaming bowl of soup on a cold day. The soups of my youth were tomato and chicken noodle, but my favorite was chicken and dumplings.

After all these years, I still love them all but southern specialties aren’t easy to find in Los Angeles. The chicken and dumplings of my youth has been replaced by matzo ball soup when I long for comfort food. You adapt to your surroundings and living in Los Angeles makes it easy to find this soup on any given day in one of our many delis.

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The Ultimate Apple Pie

By Lori Powell
For One or Two Bites, a blog for singles and couples

Apple picking is the thing to do at this time of the year and my house in the Hudson Valley is surrounded by acres of apple fields.

So today’s post is on apple pie and some tips to make the ultimate one.

Dough Ingredients:
The butter should be well chilled. Although the recipe below uses half whole wheat flour and half all-purpose flour, you can use just all-purpose flour if you like. I keep my flour in the freezer but it is not necessary. Freezing keeps the flour bug free and is the perfect temperature for making any kind of dough.

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Cooking with Beer: Beef Stew

By Ben Mims
For Cooking Newbie, a blog for beginner cooks

I’m an avid beer drinker, so I always have more than a few brands and styles hanging around my house at any given time. This sometimes becomes problematic when I have a lot available to drink but don’t have the time or desire to drink them all before they go bad.

My solution is one of my favorite recipes: a beef stew cooked in beer. Beer adds dimension and depth to the beef and fits perfectly in this time of year. Plus, it gets rid of some of that extra beer.

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Mildred’s Fried Walnuts are Irresistible

By Sandy Hu
The latest from Inside Special Fork

The first time I had dinner in New York City with Mildred Ying, who was then Food Director of Good Housekeeping magazine, we began our dinner conversation with small talk about family.

We found both of our husbands are named Steve – what a coincidence. Then I asked about her children and discovered that, like me, she has two sons. Their names (surprise!) are Christopher and David, just like my boys. The only difference is that her Christopher is the older and in my family, he’s the younger.

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