food recipe: NEW! Foolproof Hardboiled Eggs, Instant Pot Moroccan Chicken, the BEST Lemon Curd, and more!

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3 Foolproof Ways to Make Hard Boiled Eggs

by Carrie Havranek

Easy Peel Hard Boiled Eggs in the Pressure Cooker

With Easter coming up and summer potlucks following right behind, there are many hard-boiled eggs in our near future. Sometimes they can be a little tricky to pull off—peels included!

Here are three ways to make hard-boiled eggs depending on your equipment, what kind of eggs you have, and what you plan to do with them.

by Coco Morante

On weeknights, I am all about the boneless, skinless chicken thighs. They're easy to prepare and always end up juicy no matter how they're cooked.

Elise makes a recipe for Moroccan chicken using the slow cooker that is absolutely fantastic, but I wanted to adapt it for the pressure cooker so I could make it at a moment's notice on a busy weeknight.

by Summer Miller

Lemon curd, like many great recipes, is made with only few key ingredients. How you incorporate those ingredients makes all the difference when it comes to taste and texture.

I set out to make a lemon curd that would be tart and sturdy enough to layer between rounds of cake, but also sweet enough to eat on its own, one spoonful at a time, straight from the jar.

by Carrie Havranek

Your slow cooker is a versatile thing. So versatile, in fact, that you can even use it for poaching salmon.

It may seem odd to use a slow cooker (something usually used to cook food for hours at a time) for salmon (something that cooks very quickly). But here, we’re using the slow cooker less for its “slow cooking” function and more for its ability to provide steady, even heat—which is the perfect medium for cooking delicate fish like salmon.

by Cindy Rahe

Bundt cakes like this Lemon Poppy Seed Cake are one of my favorite types of cake to make—they manage to be both a simple homey dessert and a showstopper. There really is nothing better for a home baker!

by Summer Miller

HOW TO MAKE CREAM OF CHICKEN SOUP

To make this homemade cream of chicken soup, I took a page from making gumbo and started with a roux, which is a combination of fat and flour that helps to thicken soups, intensify flavors and keep the fat from separating out from the other liquids in the soup. The darker the roux the more flavorful the soup, but how dark you go is up to you.

by Summer Miller

WHAT ARE FUNERAL POTATOES?

Funeral Potatoes are a cheesy, creamy, spoonable potato casserole usually made with butter, sour cream, cream of something soup, frozen shredded potatoes, and a cornflake or bread crumb topping. They are often associated with Southern and Mormon cultures, specifically the Jesus Christ of Latter Day Saints Relief Society (a women-led organization founded in 1842 and dedicated to serving those in need).

However, nearly every region of the U.S. its own version of this potato casserole under a different name. They’re sometimes called cheesy potatoes, hash brown casserole, or party potatoes, among other names.