Nina Elder
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Eater. Writer. Proud Missourian. Executive Food Editor @RachaelRayMag.
Articles by Nina Elder
For the Best Mashed Potatoes, Don’t Use a Potato Masher Original
Credit: Simply Recipes / Mark Beahm My grandma was known for her dialed-in versions of classic comfort foods: made-from-scratch mac and cheese, satiny chocolate pudding, and the silkiest mashed potatoes. Over the years, I had the pleasure of cooking with her in her kitchen, paying close attention to the details she thought were important. And when it came to her mashed potatoes, it was all about the equipment. One tool—a potato ricer—ensured that each and every batch was creamy and smooth.
The simple way chef Jacques Pépin makes sweet potatoes (it's genius!)
How to roast sweet potatoes like a French chef. We all get in cooking ruts, making the same old same old dishes on autopilot. Take roasted sweet potatoes, for example. Maybe you wrap the spuds in foil, stick them in the oven and call it a day. That will definitely get the job done, but if you're looking for a way to mix things up a bit, legendary French chef Jacques Pépin can help.
The Simple Way Chef Jacques Pépin Makes Sweet Potatoes (It’s Genius!)
Credit: Simply Recipes / Getty Images We all get in cooking ruts, making the same old same old dishes on autopilot. Take roasted sweet potatoes, for example. Maybe you wrap the spuds in foil, stick them in the oven and call it a day. That will definitely get the job done, but if you’re looking for a way to mix things up a bit, legendary French chef Jacques Pépin can help. As part of his “Cooking at Home” video series, Pépin shared a genius way to roast sweet potatoes that’s easy and elevated.
The Simple Way Chef Jacques Pépin Makes Sweet Potatoes (It’s Genius!)
Credit: Simply Recipes / Getty Images We all get in cooking ruts, making the same old same old dishes on autopilot. Take roasted sweet potatoes, for example. Maybe you wrap the spuds in foil, stick them in the oven and call it a day. That will definitely get the job done, but if you're looking for a way to mix things up a bit, legendary French chef Jacques Pépin can help. As part of his "Cooking at Home" video series, Pépin shared a genius way to roast sweet potatoes that's easy and elevated.
The Simple Way Chef Jacques Pépin Makes Sweet Potatoes (It’s Genius!)
The Simple Way Chef Jacques Pépin Makes Sweet Potatoes (It’s Genius!) How to roast sweet potatoes like a French chef. Tue, 13 October 2026 at 9:38 pm UTC Add Yahoo as a preferred source to see more of our stories on Google. Credit: Simply Recipes / Getty Images We all get in cooking ruts, making the same old same old dishes on autopilot. Take roasted sweet potatoes, for example. Maybe you wrap the spuds in foil, stick them in the oven and call it a day.
The Simple Way Chef Jacques Pépin Makes Sweet Potatoes (It’s Genius!)
We all get in cooking ruts, making the same old same old dishes on autopilot. Take roasted sweet potatoes, for example. Maybe you wrap the spuds in foil, stick them in the oven and call it a day. That will definitely get the job done, but if you're looking for a way to mix things up a bit, legendary French chef Jacques Pépin can help. As part of his "Cooking at Home" video series, Pépin shared a genius way to roast sweet potatoes that's easy and elevated.
The Simple Way Chef Jacques Pépin Makes Sweet Potatoes (It’s Genius!)
How to roast sweet potatoes like a French chef. We all get in cooking ruts, making the same old same old dishes on autopilot. Take roasted sweet potatoes, for example. Maybe you wrap the spuds in foil, stick them in the oven and call it a day. That will definitely get the job done, but if you’re looking for a way to mix things up a bit, legendary French chef Jacques Pépin can help.
9 Pizzas Putting a New Spin on the Classic Pie Across the U.S.
Pizza is a crowd-pleaser. When a pie straight from the oven lands on the table, it’s hard to find someone who isn’t happy to dig right in and eat it. And while the basics are just crust, sauce and toppings, in the hands of a great chef, pizza can be a whole lot more than the sum of its (tasty) parts and a true canvas for culinary creativity.
Stop Keeping Bananas in a Bunch—A Produce Expert Begs You To Do This Instead Original
Credit: Simply Recipes / Getty Images If bananas are a staple on your shopping list, you’re not alone. “Bananas are the most popular fruit not only in the United States, but in the world,” says Robert Schueller, produce expert at Melissa’s. Why is the yellow fruit such a crowd pleaser? Because it’s sweet, convenient, and extremely consistent. “How often do you say, ‘Wow, those bananas I had two weeks ago were way better than the bananas I’m eating right now,’” says Schueller.
Stop Keeping Bananas in a Bunch—A Produce Expert Begs You To Do This Instead
Utah man drives 100,000 miles in his Tesla Model Y and calculates total cost of ownership compared to a gas car See us first in Google Get our stories before anyone else Add Supercar Blondie in one tap and get our stories before anyone else This Utah YouTuber …
Stop Keeping Bananas in a Bunch—A Produce Expert Begs You To Do This Instead
If bananas are a staple on your shopping list, you're not alone. "Bananas are the most popular fruit not only in the United States, but in the world," says Robert Schueller, produce expert at Melissa's. Why is the yellow fruit such a crowd pleaser? Because it's sweet, convenient, and extremely consistent. "How often do you say, 'Wow, those bananas I had two weeks ago were way better than the bananas I'm eating right now,'" says Schueller.
Make This Strawberry Butter Before Strawberry Season Ends
You only need three ingredients to whip up this strawberry butter for your breakfast. Making this takes just five minutes in a food processor. This berry butter turns out light, fluffy, and a gorgeous pink, perfect for topping toast. I’m a big proponent of small upgrades. A spoonful of chili crisp on rice, a swipe of nice mustard on a sandwich, a sprinkling of flaky salt on chocolate chip cookies. It doesn’t take much to upgrade simple recipes and make them feel a little more special.
How to Make Chef Jacques Pépin's Warm Potato Salad: Tips and Recipe
Powered by Yahoo Scout. Yahoo is using AI to generate key points from this article. This means the info may not always match what’s in the article. Reporting mistakes helps us improve the experience. Key takeaways Powered by Yahoo Scout. Yahoo is using AI to generate key points from this article. This means the info may not always match what’s in the article. Reporting mistakes helps us improve the experience. No offense to burgers and ribs, but summer is all about the sides.
How to Make the Best-Ever Matzo Ball Soup, According to Legendary Jewish Cookbook Author Joan Nathan Original
Joan Nathan is synonymous with Jewish cooking. The award-winning food writer and cookbook author has written for a range of publications, including The New York Times, hosted her own PBS cooking show and written a dozen cookbooks, including My Life in Recipes, a collection of recipes and personal stories. When she was writing the book, she looked back through her life—and also went back through generations of family members—to tell her story and theirs through food.
How to Make Joan Nathan's Perfect Matzo Ball Soup: Tips From a Jewish Cooking Legend
Powered by Yahoo Scout. Yahoo is using AI to generate key points from this article. This means the info may not always match what’s in the article. Reporting mistakes helps us improve the experience. Key takeaways Powered by Yahoo Scout. Yahoo is using AI to generate key points from this article. This means the info may not always match what’s in the article. Reporting mistakes helps us improve the experience. Joan Nathan is synonymous with Jewish cooking.
Melissa Knific
Place: The Learned Owl Book Shop 204 N Main St Hudson, OH 44236-2826 Join the Learned Owl Book Shop in welcoming Melissa Knific on Thursday, April 02, 2026 from 4:30pm - 6:00pm. Melissa will be signing copies of National Geographic National Parks Cookbook: Dishes Inspired by America’s Great Outdoors which she co-wrote with Nina Elder.
The Easiest Way to Make Crispy, Buttery Baklava Original
For Yumna Jawad, the entrepreneur, social media influencer and recipe developer behind Feel Good Foodie, a pan of nutty, buttery baklava has always been a sweet way to celebrate important moments with family and friends. “I always remember my mom making baklava during Ramadan and especially at the end of Ramadan for Eid al-Fitr,” she says. “It was the ultimate sign of celebration in my family. She would make double or triple the normal batch during the holidays.” The only issue?
Yumna Jawad's Quick Baklava Recipe: Make Crispy Treats in Just 15 Minutes
Powered by Yahoo Scout. Yahoo is using AI to generate key points from this article. This means the info may not always match what’s in the article. Reporting mistakes helps us improve the experience. Key takeaways Powered by Yahoo Scout. Yahoo is using AI to generate key points from this article. This means the info may not always match what’s in the article. Reporting mistakes helps us improve the experience.
The Easiest Way to Make Crispy, Buttery Baklava
For Yumna Jawad, the entrepreneur, social media influencer and recipe developer behind Feel Good Foodie, a pan of nutty, buttery baklava has always been a sweet way to celebrate important moments with family and friends. “I always remember my mom making baklava during Ramadan and especially at the end of Ramadan for Eid al-Fitr,” she says. “It was the ultimate sign of celebration in my family. She would make double or triple the normal batch during the holidays.” The only issue?
How to Avoid the Dreaded Green Ring Around Your Hard-Boiled Egg Yolks, According to a Fifth-Generation Chicken Keeper
With Easter almost here already, you might have eggs on your mind. Maybe you’ll stuff plastic ones with candy and hide them in your yard and/or turn some into a quiche, a frittata or a perfect scramble (a la Jacques Pépin) for Easter brunch. Or maybe you’re planning on hosting this year, and deviled eggs are on the menu. Deviled eggs start with hard-boiled eggs, of course, and one of the keys to perfect deviled eggs is an expertly cooked egg.
Is It Safe To Eat Ground Beef That Has Turned Gray?
Color changes in ground beef are normal and not necessarily a sign that the meat is bad. • Always cook ground beef to an internal temperature of 160°F to ensure that it's safe to eat. • Discard your beef if it's slimy or smells off. Ground beef is a weeknight workhorse. If you have a pound of ground beef you’re well on your way to hamburger mac, a juicy burger, or taco soup. But what if you grab the ground beef from the fridge or freezer and it’s gray? Is dinner doomed?
“Fat Rascals” Is the Retro Recipe I Didn’t Know I Needed
Simply Recipes / Scott Suchman / National Geographic A book about the U.S. national parks would not be complete without mentioning Theodore Roosevelt, who is known as the "conservationist president." During his administration, he helped protect an estimated 230 million acres of land; established 23 sites for the park system; and created federal bird reservations and game preserves, forerunners to today's national wildlife refuges. To honor his legacy, a park was named after him in North Dakota.
National Geographic National Parks Cookbook
About The Book This mouthwatering cookbook includes 100 recipes inspired by the lodges, restaurants, and ingredients of America’s 63 national parks. From Acadia National Park’s historic popovers—first served in the 1890s—to Grand Teton’s comforting chili, this collection tells the story of the National Parks one mouthwatering bite after another.
Latke Lessons From Ina Garten, Andrew Zimmern and Melissa Clark
Hanukkah is here, which means it's prime latke season. The crispy potato pancakes are pretty much synonymous with the Jewish holiday and are meaningful to the December celebration. "Potato latkes are the quintessential holiday food," says chef and TV personality Andrew Zimmern. "Remember, the latke is a fried potato ‘pancake,' deeply and symbolically important.
Latke Lessons From Ina Garten, Andrew Zimmern and Melissa Clark
Nina Elder Sun 14 December 2025 at 9:19 pm UTC 3 min read Hanukkah is here, which means it's prime latke season. The crispy potato pancakes are pretty much synonymous with the Jewish holiday and are meaningful to the December celebration. "Potato latkes are the quintessential holiday food," says chef and TV personality Andrew Zimmern. "Remember, the latke is a fried potato ‘pancake,' deeply and symbolically important.
I Tried 13 Trader Joe's Peppermint Treats and Ranked Them Worst to Best Original
When the weather gets chilly and the holiday lights start to appear, we know that it’s time for a Trader Joe’s run. The fan-favorite grocery store is one of our perennial faves, but we’re especially excited to shop at Trader Joe’s when they really lean alllll the way into seasonal flavors. In the fall, you’ve got pumpkin palooza and then, post-Thanksgiving, the Trader Joe’s shelves are popping with red and white boxes and bags, signaling that peppermint season is here.
The Simplest Way To Make the Perfect Sweet Potato, According to a Food Network Champ Original
Get soft, tender, delicious sweet potatoes in record time! Baked potatoes are one of those comfort foods that should be effortless, but rarely are. They take forever to make, sometimes an hour or more, just to get them soft enough to enjoy. Even then, the results can be wildly inconsistent. One potato cooks perfectly, while the next one is still rock-hard in the center.
The Italian Way To Make Tomato Soup 10x Better, According to an Award-Winning Chef (Exclusive)
Plus, other easy, delicious Italian dishes to make at home. Image Professionals GmbH via Getty Images Once Thanksgiving is in the rearview mirror, prime cooking season is in full swing. After the turkey and gravy and stuffing and pies, home cooks fire up their ovens and start in on holiday cookie baking and planning the menus for the big December holiday meals, open houses with family and friends and all the other delicious ways to celebrate the season.
The Italian Way To Make Tomato Soup 10x Better, According to an Award-Winning Chef (Exclusive)
Once Thanksgiving is in the rearview mirror, prime cooking season is in full swing. After the turkey and gravy and stuffing and pies, home cooks fire up their ovens and start in on holiday cookie baking and planning the menus for the big Decemberholiday meals, open houses with family and friends and all the other delicious ways to celebrate the season.
How To Make the Best-Ever Gravy, According to a 4th-Generation Turkey Farmer Original
We tapped a pro to help you dial in this Thanksgiving essential. Add us as a Preferred Source to see more of our articles. Lots of people have strong feelings about what’s on the Thanksgiving table. There’s much debate about turkey-cooking techniques (dry-brined or wet-brined, spatchcocked, grilled, deep-fried), must-make sides (sweet potatoes, white potatoes or both; is Jell-O salad a side…and is it even a salad?) and even the best time of day to eat Thanksgiving dinner.
How to Spatchcock a Turkey, According to a 4th-Generation Turkey Farmer
Thanksgiving is almost here. You may already have your side dish lineup settled, with your go-to mashed potatoes, sweet potatoes, stuffing and gravy. And dessert might be locked in too. Will it be pumpkin, pecan or apple pie—or maybe a wild-card treat (looking at you, Pumpkin Basque Cheesecake)? In the midst of all of the debating and deciding on sides and desserts, it's easy to think a little less about the turkey, even though the bird is at the center of so many holiday tables.
How To Spatchcock a Turkey, According to a 4th-Generation Turkey Farmer
For a faster-cooking bird with extra-crispy skin, give this method a try. Thanksgiving is almost here. You may already have your side-dish lineup settled, with your go-to mashed potatoes, sweet potatoes, stuffing and gravy. And dessert might be locked in too. Will it be pumpkin, pecan or apple pie—or maybe a wild-card treat (looking at you, Pumpkin Basque Cheesecake)?
I’ve Been Making This One Iconic Stuffing Recipe for 10 Years—Here’s Why I’m Obsessed
The buttery bits are only the beginning. Key Points Emeril Lagasse's Andouille Cornbread Stuffing is simple, adaptable and full of with classic Southern flavors. The dish combines smoky sausage, Creole seasoning and sweet cornbread for a unique flavor profile. How good is it? So good that I've been making it for a decade. I walk you through the process so you can make it at home. As a longtime producer on the Rachael Ray Show (RIP), I got to do a ton of cool stuff on the job.
I Tried the Simple ‘Apple Butter Pie,’ and It’s Officially Going on My Thanksgiving Menu
Apple takes center stage in this silky-smooth dessert that tastes like autumn in every bite. Every year, when fall arrives, the world seems to collectively declare pumpkin as the official flavor of the season. Pumpkin spice takes over store shelves, coffee shops and fast food menus. And while I’m pro-pumpkin, I’ve always believed that apple is the real quintessential fall flavor. There’s just something about apples that makes them feel like the truest taste of autumn.
Dolly Parton’s Fluffy, ‘Cloud-Like’ Mashed Potatoes Have Officially Won Me Over
This creamy side dish is going in my permanent rotation. 'RHORI's Alicia Carmody Ranks Some of Her Favorite Things Mashed potatoes might be the ultimate side dish. They’re cozy enough for pretty much any occasion, dependable and universally loved, making them an essential part of any holiday meal. Whether they’re soaking up gravy, served alongside turkey or ham, or simply enjoyed by the spoonful, they bring a sense of happiness and familiarity that few dishes can match.
National Geographic National Parks Cookbook
By: Thomas Peschak, Wendy Mass By: Elizabeth Carney, Hiroto Wada Illustrated By: Hiroto Wada By: illustrated by the Disney Storybook Art Team, Rh Disney By: National Geographic Kids By: Charles Soule, Rosemary Soule
The Simple 20-Minute Stuffing Recipe I Always Make for Cozy Fall Nights Original
Because you shouldn’t have to wait for Thanksgiving to roll around. Fall is famous for its hibernation-mode recipes, the kinds of cooking projects that can take up an entire afternoon. Think sourdough bread from scratch, savory slow-cooker tomato-veggie soup, red wine-braised short ribs or a big pan of lasagna. But let’s be honest: On hectic days, you don’t always want to wait an hour or more for those autumn flavors to hit your plate.
The Simple Ingredient That Will Make Your Cakes 10x Better, According to Cookbook Author Dorie Greenspan (Exclusive)
As we head into prime holiday baking season, you might be dreaming of making elaborate cakes and other dessert creations for friends and family, but acclaimed cookbook author Dorie Greenspan has another idea: Maybe consider keeping things a little simpler. If you're a home baker, chances are good that you're a Greenspan fan (and you might even be one of her 160k Instagram followers).
The Simple Mushroom Trick You Need To Know About, According to Top Chef Judge Tom Colicchio (Exclusive) Original
Key Points We sat down with the Top Chef judge to chat about the 25th anniversary re-issue of his 'Think Like a Chef' cookbook. The book focuses on essential cooking techniques, like roasting, braising and sautéing and key ingredients. We got Colicchio's top tips for making chef-level mushrooms at home. A lot can happen in 25 years. Just ask celebrity chef Tom Colicchio.
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