Kemp Minifie

No offense to traditional risotto lovers, but risotto made with amaranth is so much easier because it doesn't require 20 minutes of near-constant stirring. Just leave your amaranth to bubble slowly on the back of the stove, while you sauté our mushrooms for the buttery topping. Dried porcini mushrooms bump up the woodsy flavor of the topping, while their soaking liquid becomes a deep, mushroomy stock in which to cook the amaranth. This risotto is ideal for Meatless Mondays and will please all your vegan friends to boot, but if you are craving some cheese, 1/4 to 1/3 cup of Parmesan stirred into the risotto at the end will give it that extra boost that only Parmesan can deliver. Or keep it vegan and pass a bowl of grated cheese separately for those who want it.

Green Goddess Dressing is a perfect example of the magic of anchovies—they amplify and deepen the herbal flavors in this sauce without ever announcing their presence. For more recipes and tips, see our Homemade Salad Dressing Primer.

Lemon dressings often incorporate other flavors, such as herbs, garlic, and anchovy, but sometimes a simple lemon vinaigrette is all you want.

This classic dressing is delicious as is, but it's also a perfect template for further embellishments. For ideas on what to add—as well as more recipes and tips—see our Homemade Salad Dressing Primer.

Russian dressing and Thousand Island dressing are often confused because both begin with a base of mayonnaise and ketchup or ketchup-style chili sauce, which results in a pink salad dressing. But where Thousand Island is a bit sweet and studded with pickle relish, Russian dressing is on the spicier side, with a hint of heat from horseradish and hot sauce. For more information about salad dressings and tips on making them from scratch, see our Homemade Salad Dressing Primer.

Mayonnaise is a breeze to make when the blender is enlisted to do most of the work. For more about mayonnaise and other salad dressings, see our Homemade Salad Dressing Primer. Note that raw eggs are not recommended for infants, pregnant women, the elderly, or those with a compromised immune system. To avoid the risk of salmonella infection, use pasteurized eggs instead.

Grinding your own meat gives you total control over your burger. It frees you to select the cut of beef you want and lets you decide how finely or coarsely to grind. The chuck top blade has all the right characteristics for a do-it-yourself burger that's got everything going for it: It's beefy, juicy, and tender when cooked to medium (160°F). To further enhance the meat's juiciness and flavor, we recommend dry-brining the steaks overnight before you grind them. See the Cook's Note below for what to do if you don't have a meat grinder and for more about the chuck top blade as well as tips for cooking burgers, see our complete Burger Primer.

The ongoing love affair with salted caramel is here to stay because it's so darn good. A quick dip in chocolate, along with a tiny sprinkle of sea salt, can only make these modern marshmallows that much more enticing. For a more traditional take on marshmallows, see our recipe for Homemade Marshmallows . And see Make Your Own Marshmallows for additional recipes and tips.

If these minty, chocolate-dipped marshmallows remind you of a certain popular candy, you're right—we had them in mind, because they're one of our favorites. But we're also very fond of this chewy, lighter-than-air incarnation. For a more traditional take on marshmallows, see our recipe for Homemade Marshmallows . And see Make Your Own Marshmallows for additional recipes and tips.

If you love lemon candy that has some honest pucker to it, these are for you. There's nothing wimpy about them. For a more traditional take on marshmallows, see our recipe for Homemade Marshmallows . And see Make Your Own Marshmallows for additional recipes and tips.

Fans of candied grapefruit peel will love the chewy bits of candied zest in these marshmallows. For a more traditional take on marshmallows, see our recipe for Homemade Marshmallows . And see Make Your Own Marshmallows for additional recipes and tips.

Buffalo-style chicken wings have long ruled the roost, but there's a spicy new upstart poised to challenge their spot at the top of the game-day menu: Korean wings. With their balance of salty, sweet, and spicy, Korean wings are packed with delicious flavor, but they also come with a lengthy ingredient shopping list. By fusing the best elements and techniques from Korean and Buffalo-style wings, we've come up with a dynamite wing that's—dare we say it?—better than the sum of its parts. In this version, the iconic Frank's RedHot Original sauce (which can still be slathered as liberally as you wish) is balanced by the sweet-and-sour tang of rice vinegar and soy sauce. Gone is the hefty dose of butter; instead, a very light coating of rice flour keeps the wings super-crispy, even a day later.

You only have to make marshmallows once to see how ridiculously easy they are to create. You'll be tempted to keep that fact to yourself, though, when your friends freak out over them. Go ahead, let them think you spent the day making these tender, airy squares of fluff, when it really only takes about 15 minutes of fun in the kitchen. To avoid stickiness, try to make marshmallows on a dry day.

Nothing smacks of the holidays quite like one of these peppermint marshmallows melting in a cup of hot chocolate!

For all those who can't wait to nibble at the skin when the turkey comes out of the oven, these cracklings are for you. You won't believe how insanely delicious they are as the star of this salad. Don't be surprised if you start buying turkey thighs on a regular basis, just to make cracklings.

A spectacular gravy begins with pan drippings, but the true flavor base comes from a good stock. The real selling point of this stock is that you can make it way in advance of Thanksgiving. And any leftovers of the stock will enhance the soups and sauces that follow the big feast.

The miniature scale of Brussels sprouts makes them the perfect choice for a finely shredded lemony slaw to top the sliders . The freshness of the sprouts along with the little hit of acid in the dressing helps balance the rich flavor of the barbecue turkey.