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The recipe can be halved and baked in an 8- or 9-inch square casserole dish. FOR THE TOPPING 5 slices good-quality white sandwich bread (about 5 ounces total), torn into rough pieces (about 4 1/2 cups) 4 tablespoons (1/2 stick) cold, unsalted butter, cut into 8 equal pieces FOR THE PASTA AND CHEESE 1 pound dried elbow macaroni or other small, shaped pasta 1 tablespoon plus 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons flour 1 1⁄2 teaspoons powdered mustard 1⁄4 teaspoon cayenne pepper (optional) 5 cups whole, low-fat or nonfat milk, warmed or at room temperature 8 ounces Monterey Jack cheese, shredded (2 cups) 8 ounces sharp cheddar cheese, such as Cabot Smooth Sharp, shredded (2 cups) --- For the topping: (The mixture must reach a full boil to fully thicken.) Reduce the heat to medium or medium-low so that the mixture is barely bubbling around the edges; cook for about 5 minutes, stirring occasionally, until it has thickened to the consistency of heavy cream.

Why would anyone want to turn garlic black? Because it creates a whole new garlic flavor: softened, sweet, layered, earthy, umami-packed. According to Bon Appetit, chefs do it by heating whole garlic bulbs in a rice cooker, which provides warm, steady temperatures for a period of weeks. Read about Joe Yonan 's mushrooms, Bonnie in chefs' kitchens, Tom Sietsema 's favorite cookbook, Maura Judkis 's gummies, Tim Carman 's meat thermometer, Emily Codik 's special...

In which I answer a leftover question from a previous Free Range chat: Since everyone's dieting right now, do you have any recipes for lightened-up comfort foods? I would really like something hearty that's healthy. Sweet Potato Casserole: This less-sweet version uses a little maple syrup instead of a lot of white sugar. Baked Apples With Ginger and Cranberries: Baked apples can include a lot of butter; this recipe omits it and weighs in at...

What I did that tasted better: cut the pear into chunks, sprinkled it with a generous amount of sugar and a squeeze of lemon juice, then microwaved it for a little over a minute and a half, stirring about halfway through.

The recipe calls for marinating the turkey in a seasoned mixture of bitter orange juice and broth.

In other words, instead of following the traditional ratio of rice to water, you boil up a big pot of water, as you would for pasta; cook the rice until almost done; pour it into a strainer to drain out the water; then return the rice to the hot pan, cover it and let it steam (off heat) for a while.

[...]for recipes where you don't want to taste coconut, refined is the best choice. Because it has lost some of its nutrients, some people think it's an inferior product, but it definitely has its uses in cooking. Unrefined coconut oil has a smoke point -- the temperature at which it breaks down and starts to smoke -- of 350 degrees (about the same as vegetable shortening), which is low, so you might not want to choose this one for serious frying; refined coconut oil, with a smoke point of 400 degrees (about the same as canola oil), may be a better choice for that.

When baking, I weigh the ingredients for a recipe and have made my own chart of weights that I keep in the front of my recipe book. The dough sheets can be spritzed with water and sprinkled with salt, cumin, mustard or fennel seeds.

In which I answer a leftover question from a previous week's chat: A bakery near me makes pretzels with \"everything\" seasoning, so I was excited to see Dorie Greenspan's Sour Cream Everything Seed Knots.