15 Quick and Easy Meals You Can Make in an Instant Pot

The Instant Pot has got to be one of the most convenient things ever invented. It’s a slow cooker, steamer, and pressure cooker all wrapped up into one little appliance. Speaking from experience, the Instant Pot does the lazy person and the college student a world of good. Because it’s such a versatile tool, you can use it for a wide variety of quick and easy meals. Whether you’re in a rush and need a quick dinner or you don’t really feel like putting that much effort into cooking, get yourself an Instant Pot and you’ll be able to whip up these tasty and effortless meals in no time!

Instant Pot Chicken Ramen

Fox and Briar

Homemade, healthy, and flavorful ramen that’s almost as quick as the packaged kind? The Instant Pot makes it possible—and makes perfectly soft-boiled ramen eggs effortless too. Get the recipe.

Instant Pot Wild Rice Soup

Pinch of Yum

While the Instant Pot does wonders for meat of all sorts, you can make great vegetarian meals with it too, like this creamy mushroom and wild rice soup. Get the recipe.

Meatball Sandwich

Aunt Bee’s Recipes

Let’s be honest–when has anybody ever had a bad meatball sandwich? It’s just unheard of. With this recipe for instant pot meatballs, now you can have a meatball sandwich within minutes. And isn’t that the American dream? Don’t worry; if you don’t want to make the meatballs from scratch, you could throw frozen meatballs in an instant pot, too! Get the recipe.

Southwestern Chicken and Rice

Meaningful Eats

As intricate as this meal sounds, it really is as simple as throwing everything into a pot and having a delicious dinner in 30 minutes. This chicken and rice recipe has the makings of a perfect dinner: it’s fast, it’s simple, and there’s cheese on top. Get the recipe.

Mac and Cheese

Six Sisters Stuff

This wouldn’t be a properly written article if mac and cheese wasn’t mentioned. The best part about this instant pot mac and cheese is that the cook time is literally five minutes. A mac and cheese dinner in five minutes? Is this even real life? Get the recipe.

Taco Pasta

Foody Schmoody

Taco pasta is my guiltiest guilty pleasure. It’s so fun to make, and it’s delicious no matter how you make it. This recipe takes taco pasta into the instant pot world. With only six ingredients and ten minutes of cooking time, you’ll be able to feed your family in the cheapest, easiest, and most delicious way possible. Get the recipe.

Baked Potato Soup

Living Locurto

Yup, the instant pot does soup, too! With fall approaching, I’m so glad to have stumbled upon this recipe for a warm, hearty, easy-to-make and, frankly, beautiful baked potato soup. Hell, I’d eat this in the dead of summer. Get the recipe.

Hawaiian BBQ Chicken

Eating On A Dime

Perfect on a potato bun, this sweet shredded chicken is a simple guaranteed hit at any outdoor party! For that extra Hawaiian vibe, I highly recommend enjoying this with a piña colada. Get the recipe.

Cilantro Lime Rice

Two Peas And Their Pod

One of the instant pot’s many skills is the ability to cook rice, so why not take advantage? In 22 minutes, you’ll have a flavorful (and cheap!) new favorite side dish. Spice up any dinner with this cilantro lime rice that may as well come straight from an authentic Mexican restaurant. Get the recipe.

Beef Stew

Family Fresh Meals

The instant pot is the eighth wonder of the world for giving us crock pot-quality beef stew without the crock pot time. This recipe for beef stew is flavorful, filling, and done in 15 minutes! Get the recipe.

Apple Cinnamon Oatmeal

The Typical Mom

When I found this recipe for a quick and flavorful oatmeal I thought, “This thing does breakfast too?!” Mornings are hectic, so this five-minute breakfast should take some stress out of the day. Plus, who doesn’t love the smell of apples and cinnamon in the morning? Get the recipe.

Chocolate Lava Cake

Paint The Kitchen Red

If you’re using the instant pot for breakfast, you may as well use it for dessert too. It’s the perfect appliance for one of those days where cake is mandatory (and we’ve all had those days). You’ll be enjoying this gooey lava cake within ten minutes. Hallelujah! Get the recipe.

Peach Cobbler

Southern Family Fun

If you aren’t a fan of chocolate cake, you could whip up a peach cobbler in 20 minutes. This recipe calls for ten minutes in the pot, ten minutes to cool, and all night to enjoy. And it’s not a real peach cobbler unless you throw a huge scoop of vanilla ice cream on top! Get the recipe.

Dill Pickle Potato Salad

Graceful Little Honey Bee

Prep time is only ten minutes for this tasty and flavorful dill pickle potato salad. You can actually cook the eggs and potatoes together, so you’ll have a quick and easy last minute treat to bring to that barbecue. Get the recipe.

Monkey Bread

Food N Service

Monkey bread is the holy grail of sweet treats. You can eat it for dessert at a picnic, bring it to a brunch, or just go to town in your pajamas on a Friday night. This recipe takes just under a half hour and it’s supposed to serve two, but we won’t judge. Get the recipe.

Related Video: How to Clean Your Instant Pot

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These One-Pan Dinner Recipes Are Ridiculously Easy to Make

As though the glorious return of pumpkin spice, blazer weather, and technicolor foliage wasn’t enough, here’s the true reason why I celebrate the coming of fall: I can again bear to use my oven. Even with the most diligent of air conditioners, something about intentionally setting a dial in the hundreds of degrees when the air outside feels comparable to that just doesn’t leave a person super hungry for warm, roasty dishes.

Although no-bake season is drawing to a close, it’s still not quite time for the day-long cooking projects that a proper snow day inspires. There are plenty of daylight hours left to enjoy and numerous reasons to go play outside. In short, ain’t nobody got time to do dishes, even for the yummiest, most comforting cool-weather dinners.

The solution? One-pan, oven-cooked meals for the early fall. Quicker than your slow cooker, less labor-intensive than even one-pot stovetop dishes; you can pop a sheet pan in the oven and literally set it and forget it while you go jump in a pile of leaves or take a brisk, contemplative walk. With basically only one dish to wash after dinner, you’ll have time for any number of bucolic, autumnal, Instagram-worthy pursuits.

Sausage and Root Vegetable Scramble

The Girl on Bloor

How about a technicolor pile of fall produce to match your equally lively pile of leaves? Toss in some sausage rounds—maybe something from your local farm stand—for a dinner that is as photogenic as it is well-balanced. Try this Sausage and Root Vegetable Scramble recipe.

Roasted Chicken Thighs with Fennel and Lemon

Lauren Volo/The Kitchn

If you’re not yet hip to the glory that is caramelized fennel, take heed. This bright and savory one-bake wonder is equally simple for weeknight cooking as it is sophisticated for easy entertaining. Try this Roasted Chicken Thighs with Fennel and Lemon recipe.

Mediterranean Baked Shrimp and Veggies

The Mediterranean Kitchen

Shrimp are such a quick-cooking protein that they are not oft-imagined as an oven-based dish. Here they are added to the pan after the veggies are underway, escorted by a sauce fragrant with sumac and cumin for a result that is simply where-have-you-been-all-my-life? Try this Mediterranean Baked Shrimp and Veggies recipe.

Sheet Pan Ricotta Frittata

Mark Boughton Photography/Community Table, Parade

Yep, you don’t even need to begin this on the stovetop. Eggs, veggies, and ricotta mingle directly in the pan for a Meatless Monday meal that masterfully morphs into a morning-after breakfast sammy. Try this Sheet Pan Ricotta Frittata recipe.

Sheet Pan Steak Fajitas

Life Made Sweeter

You won’t even miss the sizzle when you realize that every aspect of these fajitas—from the meat, to the veggies, to the tortillas, to even the lime you drizzle at the end—can be prepared all in the same pan. The bounty of fall is real, y’all. Try this Sheet Pan Steak Fajitas recipe.

Thai Glazed Salmon and Vegetables

The Recipe Critic

Some seek fall colors in the form of leaves and sunsets, for my money I’ll take salmon with a sweet and salty Thai glaze for a dose of vibrant orange. Try this Thai Glazed Salmon and Vegetables recipe.

Parmesan Pork Chops with Potatoes and Asparagus

The Wholesome Dish

If you come from the Midwestern dinner-table school of protein/starch/veg like I did, you will appreciate the simple beauty of this combo, given pizzazz with just a bit of Parmesan and panko. Send a picture to your mother for extra warm and cozy vibes. Try this Parmesan Pork Chops with Potatoes and Asparagus recipe.

Related Video: How to Make Sweet and Spicy Sheet Pan Chicken with Cauliflower and Carrots

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What Is the Difference Between Texas, Cincinnati, and Classic Chili?

Winter is a real drag. While Chicago is great during the summer and fall months, the winter and spring months can really bring you down. Unlike mountainous areas where winter truly is a wonderland, Chicago, as a relatively flat, urban area, is longing for winter activities. The city tries to do all it can by erecting temporary ice rinks around town, and they even put in a winding winter ice ribbon at one of our more contemporary gems, Maggie Daley Park, but that’s really not enough to get you through the cold, dark, and dreary part (sometimes it seems like half) of the year. Suffice it to say, once the holidays are over, I’m ready for the warm weather and sunshine. Unfortunately for me, I’m stuck with muck for the next four (or five) months.

Given my predicament, this year, I realized I had a choice: I could sulk or I could find little ways to make the winter a bit more bearable. For now, I’ve selected the latter option. So, you know what I did? Let me give you a hint. It involves food. SHOCKING! Anyway, one of the things that’s helped give me some added pep in my step during the fourth season of the year (let’s not get into the technicality that most of winter takes place during January, February, and March, thus making it more like the first season of the year) has been making a pot of homemade chili each week.

There’s something great about a bowl of chili on a cold winter’s day. Warm and filling, chili is a food that can turn your winter from crummy to cozy (or, as my son would say, “co-ZEE”). As if that weren’t enough, chili is phenomenal for a party (ahem, Super Bowl), and it’s one of the greatest stretch meals of all time. Not sure what a stretch meal is? Here’s my definition: Any meal that stretches beyond a single meal, whether it lends itself to varied preparations in subsequent reheatings, gets better after a day or two (think casseroles), or is so darn good, you could practically eat it every day. Chili, my friends, is without a doubt a stretch meal. You might be wondering what makes that so nice. Well, I’ll tell you! Today, I got caught up in something. Before I knew it, I was looking at 3:30 pm, I had not eaten lunch, and I was in no mood to figure something out (I only know one way to play “The Hunger Games,” and that’s hangry). At that moment, I remembered I still had a little chili in the fridge. About three minutes later, I had a warm bowl of happiness waiting for me. I had saved myself some stress and indulged in a restaurant-quality dish I had prepared a few days ago. That, as Johnny Drama (yikes, I just quoted “Entourage”) would say, is victory!

Now, if you’re reading this, you might be wondering: What kind of chili was it? Or, you might be wondering, instead: There are different kinds of chili? To the former, the answer is “Classic.” To the latter, the answer is, “Oh, yeah!” You see, chili is one of those things that can spark serious arguments. There’s green chili, white chili, veggie chili, chicken chili, turkey chili, Texas chili, Cincinnati chili, and classic chili (sorry if I’ve forgotten any). Now, I’d argue that two of the most famous region-specific chilis in the United States hail from Texas and Cincinnati, respectively (sorry, New Mexico, home of chili verde). What’s more, these differ from the chili most people think of—something I call “classic chili.” Because of this, I thought I’d fill you in on the difference between these three popular chili types, guide you to some recipes, and let you decide for yourself which variety you like the best. Okay, here goes!

Texas Chili

Texas Chili con Carne from Serious Eats

Many in Texas will boast that theirs is the original, and I’m not sure anyone’s in a position to argue that point. Texans will probably appreciate hearing that, from my perspective, they stay truest to the literal dish—chili con carne. Translated, chili con carne (what we’ve shortened to “chili”) means “chili [peppers] with meat.” Texans take that translation to heart, relying heavily on two flavors—chili peppers and beef (typically a cubed roast). A real-deal Texas chili is so committed to these flavors, that you won’t find fillers like tomatoes, or beans in the dish. Without these “dulling agents” Texas chili is known to bring the heat. It’s for these reasons that chili here is known simply as a “bowl of red.” If you’re feeling bold, try this recipe here.

Cincinnati Chili

Cincinnati Chili from Jeanette’s Healthy Living

If you were to take a Texan to one of Cincinnati’s many chili parlours, they would be shocked. That’s because what Texans know to be chili is extremely different from what residents of The Queen City recognize as chili. Since most of my dad’s family resides in Cincinnati, I’ve had Skyline a time or two, so I like to think I know a thing or two about the Cincy-style. Cincinnati chili has Greek influences which give it a unique flavor and consistency. Different from Texas chili, the Cincinnati variety relies on ground meat, tomato paste, and a wide variety of spices, from cumin, to cinnamon, to allspice, to cocoa (yes, cocoa). There’s more sweetness with Cincinnati chili. Additionally, where the Texas stuff is more of a stew, the Cincy stuff is more of a sauce or thick soup. And while that’s enough to separate Cincinnati-style from Texas-style, another difference is in how it’s served. Texas-style, in its most traditional form, is served as is. Cincinnati-style is served in one of five varieties: 1) Chili, by itself; 2) Chili atop spaghetti; 3) The three-way, which adds shredded cheese (a classic); 4) The four-way, which adds beans or chopped onion; and 5) The five-way, which adds beans and chopped onion. Additionally, one can opt to use Cincinnati chili to top a Coney-style hot dog. If you’re feeling adventurous, try this recipe here.

Classic Chili

Chipotle Beef and Bean Chili from Chowhound

What most of the country thinks of as chili probably lies somewhere in between the Texas and Cincinnati styles. This “classic chili,” as I call it, uses ground meat (most commonly beef) as its base. From there, tomato (fresh, crushed, diced, paste, or sauce), beans, onion, peppers (sometimes even corn), and seasonings (like chili powder, garlic, and paprika) are added in, mixed, and cooked together. A lot of folks will throw cumin into the mix too, but, for my tastes, I do without. The consistency sits somewhere between a stew and a soup, and the heat can range from mild to five alarm. Sometimes, classic chili will be served with shredded cheese, chopped onion, or oyster crackers. Additionally, you can find this type of chili being used to make traditional chili dogs. For a great, classic chili, explore here.

There you have it. As you can see, these three styles of chili are about as different as New York and Chicago pizza. In fact, you might wonder how each have come to share the same name. Nevertheless, like New York and Chicago pizza, each style has its merits. Try them out, and see which one you like best. Then, you’ll have a stretch meal in your repertoire that can warm your body, and spirit on a cold winter day. After all, it’s the little things, right? Enjoy!

Related Video: How to Make Easy Chili 

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12 Apple Desserts to Enjoy this Fall

Apples aren't just for pie. They're also for crisps and crostatas. They are for grating and adding to a bundt cake, too! We've got 12 of our favorite ways to enjoy apples this fall.

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21 Soups & Stews You’d Never Guess Came Out of the Slow Cooker

When spoon weather rolls around, we have to satisfy the craving. While spooning with your partner is all warm and fuzzy (spoon away, you lovebirds!), we’re referring to the utensil you need for soups and stews. Chilly weather requires it. But just because you toss a bunch of ingredients into a Crock Pot, press “cook,” and head to work doesn’t mean you’ll have a meal to be proud of at the end of the day. Yet these 21 beautiful soups and stews make cooking with a plug-in appliance taste more sophisticated. Soup is a great make-ahead meal that’s even better the next day … and the next … and the next, if you still have some left over. This idea works well for weeknight dinners, when you have a time crunch. 

1. Chinese Brisket and Turnip Stew

Chowhound

This classic Chinese dish flavors beef brisket with ginger, star anise, garlic, and chu hou, a paste made of soybeans. You can use steamed rice or rice noodles along with a good broth, which is best if you have your own, but it will still be good if you get store-bought broth. With this stew comes the low-and-slow beauty of making tough meat tender in a slow cooker. Get our Chinese Brisket and Turnip Stew recipe.

2. Ethiopian-Spiced Chicken Stew

Eating Well

This staple in Ethiopian cooking is a heady mix that usually includes garlic, fenugreek, allspice, red pepper, ginger, chiles, coriander, cinnamon and black pepper. If you can’t find it, use a mixture of 4 tablespoons garam masala, 1 tablespoon hot paprika, 1 teaspoon ground fenugreek and 1 teaspoon salt in this recipe. Get the recipe.

3. Slow Cooker Root Vegetable Stew

Chowhound

This stew is wonderful for so many reasons. Let’s count the ways. One, it utilizes the root vegetables available locally in the winter season (well, for those in the Northern hemisphere).  Two, the spices — saffron, cayenne, ginger, cinnamon — are so pungent, they make parsnips and potatoes exciting. And three, those spices are medicine for your immune system, a great thing during cold and flu season. Get our Slow Cooker Root Vegetable Stew recipe.

4. Sweet Potato, Chicken, & Quinoa Soup

Chelsea has it going on with this healthy, rich, filling, sweet, spicy, and savory soup. Plus, you’ll be a part of the ancient grain game, by using quinoa, which has become so popular these days, it’s available in regular supermarkets. Photo and recipe from Chelsea’s Messy Apron.

5. Moroccan Lentil Soup

Leave out the chicken, and you still have a hearty, protein-filled soup spiced with curry, Sriracha, and cinnamon. With this soup, you really can toss it in a pot and leave it to cook for eight to 10 hours while you work. Photo and recipe from This Gal Cooks.

6. Slow Cooker Beef Stew

Chowhound

The dry red wine, Dijon mustard, and cremini mushrooms deepen the earthy, savory essence of this class wintertime stew. Get our Slow Cooker Beef Stew recipe.

7. Indian Cauliflower and Potato Soup (Aloo Gobi)

Creamy and smooth, this Aloo Gobi recipe even re-purposes your leftover mashed potatoes. It’s a soup after our own hearts (located in the belly, of course). Photo and recipe from Better Homes and Gardens.

8. Butternut Squash and Red Pepper Soup

Chowhound

What could be easier? You load diced butternut squash, a bell pepper, sliced carrots, and an onion in the Crock Pot, add vegetable broth, maple syrup, and a pinch of cumin, and let it simmer away for four hours. Purée it with an immersion bender (or tip it in the blender), and you’re left with something smooth, rich, and long-simmered, perfect for sprinkling with our Spicy Oven-Roasted Chickpeas. Get our Slow Cooker Butternut Squash and Red Pepper Soup recipe.

9. Pork Ramen

Eva Kolenko

“Here is a simplified, yet still delicious, [ramen] that boasts plenty of succulent braised pork,” writes cookbook author Kim Laidlaw. “Serve the soup with your favorite ramen embellishments. I like to top my bowl with a soft-boiled egg and some baby spinach.” Get Kim Laidlaw’s Slow Cooker Pork Ramen recipe.

10. Chicken Soup

Chowhound

Throw a whole chicken in the Crock Pot with a few aromatic herbs and veggies. Let it simmer away until the chicken falls apart in a rich, concentrated broth. Shred the meat and add it back to the slow cooker, then stir in cooked egg noodles, or steamed white or wild rice. Done. Get our Slow Cooker Chicken Soup recipe.

11. Split Pea Soup

Chowhound

When split peas break down into a thick, creamy soup, it’s pretty much the best thing about cooking, a patient transformation of raw ingredients. Use a slow cooker, and the transformation is slower and arguably more dramatic. Here. Green split peas cook with carrot, celery, onion, and a smoked ham bone to yield an epically comforting soup. Get our Slow Cooker Split Pea Soup recipe.

12. Chicken and Corn Congee

Congee (rice porridge) is a Chinese breakfast favorite. Here, thanks to pulled chicken and kernels of sweet corn, it becomes a complete meal. Top it with chopped scallions, Sriracha, and a drizzle of sesame oil for pizazz. Photo and recipe from The Red Gingham.

 

13. Crab and Corn Chowder

With this Crock Pot version of crab and corn chowder, you can re-create sunnier days at the shore with little more than your slow cooker insert. To beef it up, go crazy with more mix-ins, like diced potatoes, red bell pepper, and even bacon. Photo and recipe from Taste and Tell Blog.

 

14. Shio Ramen with Chili Oil

Enjoy ramen the not-so-instant way by simmering up a batch of slow-cooked shio broth. Not only will you wind up with a full-bodied broth, you’ll have found a way to make the most of your leftover chicken bones. Photo and recipe from The Stay at Home Chef.

 

15. Sopa de Ajo

Sopa de ajo, or garlic soup, is a peasant-style potage that hails from Spain’s Castile-León region. Its intoxicating aroma is sure to warm your kitchen and ward off all signs of cold or flu. We recommend throwing pieces of stale bread in the slow cooker for extra oomph. Photo and recipe from girlichef.

 

16. Beef Pho

Yes, good Vietnamese noodle soup can be coaxed out of a slow cooker. Don’t skip toasting the spices and browning the aromatics—they’re essential to the synthesis of a complex beef broth, and you’ll be enjoying rice noodles in a delicate beef broth for days to come. Photo and recipe from Steamy Kitchen.

 

17. Chicken and Sausage Gumbo

Use this versatile recipe to make chicken and sausage gumbo with okra and tomatoes from the farmers’ market in season, or canned tomatoes and frozen okra when the weather turns cold. Photo and recipe from Healthy Seasonal Recipes.

 

18. Thai Chicken and Coconut Soup

Have the foresight to prep tom kha gai, or Thai chicken and coconut soup, and you won’t have to worry about what restaurant to call for takeout. Photo and recipe from Little Spice Jar.

 

19. Farro and Cannellini Bean Soup

Ancient grains and slow cookers aren’t often seen together, but this recipe for farro and cannellini bean soup proves they can conjoin to create a soup that’s healthy and substantive. Photo and recipe from Pinch and Swirl.

 

20. Birria

The Spanish word birria means rubbish, but this Jalisco-style stew is anything but, thanks to the addition of guajillo chiles, cumin, and Mexican oregano. The recipe calls for lamb but would work just as well with beef or, if you can get your hands on one, goat. Photo and recipe from Nibbles & Feasts.

 

21. Matzo Ball Soup

Don’t tell your bubbie that your new go-to soup tastes just as good as hers yet requires a fraction of the effort. Who knew? Photo and recipe from Gimme Some Oven via Tablespoon.

— Head photo: Chowhound.

Related video: Slow Cooker Chicken Adobo

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Classic American Dishes That Are No Longer on Menus

Waldorf Salad | Shutterstock

Classic American foods like cheeseburgers, hot dogs, and mac ‘n’ cheese have withstood the test of time, but many have also disappeared. Some are sorely missed and others, well, not so much. Let’s dish about the past and foods that have fallen out of favor.

Turkey Tetrazzini
Thanksgiving leftovers are as traditional as the holiday meal itself. My father’s favorite leftover dish was turkey tetrazzini—made with that leftover turkey and sautéed mushrooms, cheese, cream, peas, and egg noodles or spaghetti. It typically lasted all weekend long in our house and it used to appear on restaurant menus, too. The dish is rumored to have been dreamed up by a Luisa Tetrazzini, a celebrated San Francisco opera singer in the early 1900s.

Chicken a la King
Another leftover favorite that has been left off menus and not prepared in home kitchens is Chicken a la King. The dish is built with chicken, mushrooms, veggies, and a sherry cream sauce served over biscuits. Origins of the dish are debatable, but it’s said to come from Delmonico’s in New York City where the dish got a start in the 1880s as Chicken a la Keene (named after Foxhall Parker Keene). Other accounts link it to the Bellevue Hotel in Philadelphia and even London at Claridge’s Hotel.

Mock Apple Pie
Popular in the Great Depression was the Mock Apple Pie made with Ritz crackers. There are no apples in the mock pie, with the buttery crackers intending to mock the apples. The recipe was also printed on the back of Nabisco’s Ritz Crackers box. Today, of course, apples are used in apple pies.

Waldorf Salad
The classic 1920s Waldorf salad with apples and walnuts and heavy mayo-based dressing is in the rearview mirror, for the most part. It was a celebratory dish when the war ended and more extravagant ingredients like fruit and nuts could be used again. While you won’t typically find it on menus, you can make a lighter version with Greek yogurt in place of mayonnaise.

Lutefisk
Some yesterday foods are uber regional like the dried, re-cooked, preserved whitefish known as lutefisk (it translates to “lye fish”), which has an acquired taste and texture. Lutefisk is a Norwegian dish, popular in the Midwest, especially Wisconsin and Minnesota, as that geographic area was home to many descendants of Scandinavians, says Janet Gianetti, co-founder of Mr. Meal Delivery. “Over the years, though, as many of the first generation and second generation descendants of immigrants passed away or moved out of the area, the dish has fallen into obscurity,” she says. Lutefisk dinners are sometimes still celebrated at “lutefisk feeds” at churches and community centers, says Gianetti. “Whenever I hear about one, I make sure to visit to eat what may soon be an extinct dish in America.”

Succotash
Succotash is a Native American dish that went on to become a traditional Thanksgiving dish in New England. The dish of sweet corn, lima beans, and other beans is hard to find today in New England on Turkey Day, although it still makes an appearance as a side dish in the South.

Junket
Those in the media know that a junket is a press event, but in the food world, junket was a very popular dessert made with rennet (a digestive enzyme that curdles the milk) and sweetened milk. In the eastern U.S., during the 20th century, junket was served to children who were ill because it was believed to ease digestion.

Lobster Newberg
Lobster Newberg (or Newburg) was created in N.Y.C. at Delmonico’s in 1876—or at least that’s the rumor. The rich dish (lobster, butter, cream, sherry, cognac, eggs) was called Lobster a la Wenberg, named for sea captain Ben Wenberg who first introduced the dish to the restaurant. It was believed to be the restaurant’s signature dish during the 1800s, but was renamed following a fallout between Wenberg and Delmonico’s.

Related video: The Magical Holiday Taste of Lutefisk

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