Articles written by
Jackie Plant freelances as a recipe developer and editor/food writer for magazines and websites such as Weight Watchers, Family Circle and Culture magazines, while contributing to the development of cookbooks. She has spent much of the past 20 years developing recipes and writing about food for national magazines, such as Parents, Country Living and Woman’s Day Magazine.
Chicken Cacciatore
Depending on whom you ask, the mild taste of chicken is either a merit or a handicap. Is it a blank canvas or a bland cutlet? The answer, of course, is that it’s both. All good cooks know this and use it to their advantage, easily transforming a ho-hum piece of chicken into a savory […]
Salumi and Asiago Crisps
The bitterness in hoppy beers can cut through snacks with prominent fat and saltiness to release more flavor. An excellent choice: Victory HopDevil India Pale Ale (Downington, Pa.), with plenty of American-grown hops and a malt sweetness that plays nicely with the Asiago. Ultra-thin salami is the key to getting these salty snacks to crisp […]
Lamb-Feta Sliders
Small bites with big, bright flavors of mint and lemon, these sliders beg for beer with ample carbonation and a hint of fruitiness. Look to Weihenstephaner Hefeweissbier, a German wheat beer with the classic characteristics of banana, clove, and citrus. Forget the ketchup. These Middle East–inspired mini burgers deserve more interesting toppings, such as red […]
Grilled Corn Chowder with Smoked Gouda and Crostini
Take advantage of farm-fresh sweet corn at its peak: Simply shuck and start grilling. Cook corn, onion, and red pepper a day or two in advance if you happen to have the grill fired up for another meal.
Creamy Artichoke Chèvre Dip
Prepare this tangy crowd-pleaser several hours before serving to allow its flavors to meld. Try Ommegang Witte (Cooperstown, N.Y.), a classic Belgian-style white beer spiced with orange peel and coriander; it won’t overpower the delicate flavors of artichoke and chèvre, yet it has the palate-cleansing power to cut through both the mayo and Parmigiano-Reggiano.
Lavash Pizza with Zucchini & Gorgonzola
Grilling lavash guarantees a crispy crust—no dough rolling required
Ravioli Pasta Dough
Fresh pasta is surprisingly easy to make (like an edible Play-Doh!), and making your own ravioli pasta dough let’s you control what cheesy fillings go inside
Butternut Squash, Walnut, and Blue Cheese Ravioli
Fall flavors of sage and butternut squash come together in blue cheese ravioli punctuated with toothsome walnuts and coated in toasted brown butter sauce
Smoked Salmon Goat Cheese Tortelli
With such a flavorful, robust filling, a light cream sauce of lemon and fresh pepper is all these Smoked Salmon Goat Cheese Tortellini need for dressing
Fruit Compote Tartlets
Lightened with yogurt, mascarpone becomes the filling joining a cookie-like crust and spiced winter fruit topping in these fruit compote tartlets
