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Ingredients 2 tablespoons butter 1/2 cup Progresso™ plain panko crispy bread crumbs 1 lb extra-lean (at least 90%) ground beef 2 cups thinly sliced onions 2 medium green bell peppers, cut in thin bite-size strips 4 teaspoons Montreal steak grill seasoning 4 cups water 1 lb uncooked elbow macaroni 1 package (16 oz) Kraft™ Velveeta™ cheese, cut into cubes 1 cup shredded provolone and mozzarella cheese blend (4 oz) Preparation In 5-quart Dutch oven, melt 1 tablespoon of the butter over medium heat....

Ingredients 2 teaspoons vegetable oil 1 package (12 to 14 oz) chicken breast tenders (not breaded) 1/2 teaspoon Italian seasoning 1 can (14.5 oz) Italian-style stewed tomatoes, undrained 3/4 cup water 1 1/2 cups uncooked instant white rice Preparation In 10-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken tenders on all sides with Italian seasoning; add to skillet. Cook 5 to 6 minutes, stirring constantly, until chicken is browned and no longer pink in center....

Ingredients 1 medium onion, coarsely chopped (1/2 cup) 1 medium bell pepper, coarsely chopped (1 cup) 1 small unpeeled eggplant, (1 pound), diced (2 cups) 1 medium zucchini, diced (1 cup) 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained 1 tube (16 ounces) refrigerated plain polenta (or any flavor) 2 tablespoons shredded Parmesan cheese 3/4 cup finely shredded mozzarella cheese (3 ounces) 1/4...

Preparation One of the most fun parts about the wedding morning is having your hair and makeup done with your attendants, but what should you do if you’re having junior bridesmaids in the bridal party? Should these in-between attendants have their makeup done, too? While it can be nice to treat them to this special experience, you’ll want to make age-appropriate selections and get the blessing of their parents. To get a better understanding of how to toe the link in this scenario, we spoke to a wedding planner and a bridal beauty expert about whether or not junior bridesmaids should wear makeup on the big day....

Ingredients 10 cups cubed (3/4-inch) French or challah bread 8 eggs 2 cups (1 pint) half-and-half 1/2 cup milk 1/3 cup packed light brown sugar 1 1/2 teaspoons vanilla 1/2 teaspoon ground cinnamon 8 tablespoons butter, softened 3 apples, peeled and coarsely chopped (3/4-inch pieces) 1 cup packed light brown sugar 1 teaspoon ground cinnamon 1 cup coarsely chopped pecans Powdered Sugar, Maple syrup or salted caramel topping, if desired...

Ingredients 1 lb bulk pork or Italian sausage 1/2 cup thinly sliced roasted red bell peppers (from a jar) 1 can (2 1/4 oz) sliced ripe olives, drained 1 cup shredded mozzarella cheese (4 oz) 5 eggs, beaten 1 cup shredded Cheddar cheese (4 oz) 1 cup ricotta cheese 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain 16 sheets frozen phyllo (filo) pastry (18x14 inch), thawed 1/2...

Preparation Decades ago, it was pretty much a given that women would take their spouse’s last name after marriage. In fact, most people didn’t give it much thought and followed through with all the paperwork almost immediately. Today, however, is a bit different because keeping one’s maiden name is no longer an anomaly. If you’re torn between traditional and contemporary approaches to last names after marriage, read on about the perks and headaches of what it means to make the big change....

Tokyo is a mega-city with many different transportation options, from Shinkansen to human rickshaws there are many ways to get around this crowded city. During our visit to Tokyo, we needed to go to Odaiba from the Asakusa area. We can of course take the subway there but decided to spice up the trip by taking Tokyo Cruise down the Sumida River instead. Tokyo Cruise to Odaiba You have probably seen the futuristic glass-covered boat in Tokyo postcards or poster....

The lack of exercise along with late-night blogging and snacking at weird hours this past year added some pounds on me. Therefore my only new year resolution for 2012 is to live and eat healthy by sleeping earlier, doing exercise regularly, and controlling the portion of food I eat. I think we eat pretty healthy since I cook almost every meal and the majority of meals are low-fat Japanese dishes....

Ingredients 2 tablespoons vegetable oil 1 large onion, finely chopped (1 cup) 2 cloves garlic, finely chopped 1 cup Progresso™ chicken broth (from 32-oz carton) 2 tablespoons semisweet chocolate chips 1 tablespoon ground ancho chiles 1 teaspoon ground cumin 1/2 teaspoon salt 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained 2 cups shredded cooked turkey 1 cup sour cream 1 1/2 cups shredded Cheddar cheese (6 oz)...

Ingredients 10 medium potatoes, peeled and cut into 1- to 1 1/2-inch pieces (8 cups) 3/4 cup milk 1/2 cup sour cream 2 tablespoons margarine or butter, softened 1/2 teaspoon dried rosemary, crumbled 1/2 teaspoon salt 1 cup shredded Havarti cheese (4 ounces) 1/2 cup shredded sharp Cheddar cheese (2 ounces) 1 tablespoon chopped fresh parsley Preparation Heat oven to 350°F. Grease 1 1/2-quart casserole. Place potatoes in 4-quart Dutch oven; add enough water (salted if desired) to cover....

Preparation You’ve coordinated a bridal shower, thrown an amazing bachelorette party, and confirmed that all the bridesmaids have their dresses tailored and ready to go. Next on the agenda? Attend the ceremony rehearsal and the rehearsal dinner. Though this isn’t your main night to shine, here are a few things the maid of honor needs to add her checklist. RELATED: THINGS YOU SHOULD BE PREPARED TO DO AS MAID OF HONOR...

Preparation In the Jewish religion, Rosh Hashanah and Yom Kippur are considered the “High Holy Days.” Rosh Hashanah, the Jewish New Year, is a two-day holiday (yom tov) starting on the first day of Tishrei, the seventh month of the Hebrew calendar, during September or October. It also kicks off a 10-day stretch of introspection, bookended by Yom Kippur, the most somber of holidays, called the Day of Atonement. Rosh Hashanah, however, is a joyous occasion, and families all over the globe celebrate the new year with an elaborate dinner or seder....

Preparation We’ve been fans of indie food magazine Cherry Bombe since its launch in 2013 (long before Martha was on the cover!). Not only do we share the biannual publication’s mission – to celebrate food and women – but we also love that founders Kerry Diamond and Claudia Wu put women front and center behind the scenes, working with mostly female writers, photographers, and illustrators. Their just-released first cookbook is a beautiful extension of the magazine, with a striking bubble-gum pink cover and a compilation of recipes from women Diamond and Wu admire, from chefs and bakers to food stylists and farmers....

Preparation You might be surprised to learn that prior to Flag Day in 1923, there were no official guidelines on how to display our star-spangled banners. It was on this day that the National Flag Code was drafted by representatives of the Army and Navy under the auspices of the National Americanism Commission of the American Legion. It was printed and given nationwide distribution. Years passed. Then, on June 22, 1942, Congress passed a joint resolution (later amended on December 22, 1942) that dictated what is known today as the U....

Ingredients 3 cups uncooked small shell pasta (12 oz) 2 cups frozen sweet peas 3 cups diced cooked ham 1 cup sliced celery 1 cup chopped red bell pepper 1/2 cup dill pickle relish, drained 8 oz Colby-Monterey Jack cheese blend, diced (2 cups) 3/4 cup mayonnaise 3/4 cup ranch salad dressing 1/4 cup chopped fresh chives 1/8 teaspoon pepper Preparation Cook and drain pasta as directed on package, adding peas during last 2 to 3 minutes of cooking time....

Preparation When I moved to my farm in Bedford, I vowed to rethink the way I had always gardened. I wanted to plant differently, to create masses of color and masses of a single plant type, as I never had before. My beloved six-acre garden at Turkey Hill, in Westport, had been planted fully and well: I had been influenced by Claude Monet and his colorful, lush garden in Giverny, France, and by Helena Rutherford Ely and her extraordinary garden in New Jersey (a garden I never actually saw but only read about in her books)....

Ingredients 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1/2 cup sugar 1 cup dark corn syrup 2 tablespoons Gold Medal™ all-purpose flour 3 tablespoons bourbon, if desired 1 tablespoon butter or margarine, melted 1 teaspoon vanilla 2 eggs 1 1/4 cups pecan halves 1 cup bittersweet chocolate chips, melted, cooled Preparation Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie....

Ingredients 1 box (14.5 oz) Betty Crocker™ Lemon Poppy Seed Muffin & Quick Bread Mix 1 package (3 ounces) cream cheese, softened 3/4 cup milk 1/4 cup vegetable oil 2 eggs Preparation Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors....

Ingredients 2 cups fresh cranberries 1/2 cup sugar 1 tablespoon grated orange peel 3 cups Gold Medal™ all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 1 1/2 cups granulated sugar 3/4 cup butter, softened 1 1/2 teaspoons vanilla 3 eggs 1 1/2 cups sour cream 3/4 cup powdered sugar 2 to 3 teaspoons orange juice Preparation Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan....