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It turns out it comes from an April 2009 Everyday Food magazine, a shuttered Martha Stewart publication that was wonderful in every way. The focus was on weekday cooking for regular people with busy lives but the food was special. It was eventually folded into Living magazine and (I think) has dissipated* from there. This omelet perfectly exemplifies what everyday but special can look like because the ingredients are simple (frozen spinach, cheddar, eggs, milk), the process is quick (hand-whisked, bakes in under 15 minutes), but the presentation is gorgeous enough for the fanciest holiday brunch spread.

With the holidays coming up quickly here are some delicious featured recipes for your family that are perfect this time of year, honey baked ham recipe, how to cook a whole turkey and the perfect ratatouille recipe.

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There is not one single method of cooking beans. At its most basic, you want to simmer the pot until the beans are soft. Soaking can speed up the process and vegetables or stock will make them more flavorful. It's really that simple. There's all kinds of fine tuning and variables, but basically, this is it.

Normally on a bean cooking day (which frankly is everyday at Rancho Gordo), I put the beans to soak in the morning, after rinsing in lots of cool water and checking for small debris. I cover the beans by about an inch or so of water. If you haven't soaked, don't fret. Go ahead and cook them, knowing it will take a bit longer.

Heirloom and heritage varieties don't need a lot of fussing if they are used fresh, which I'd define as within two years. You can use a ham bone, chicken stock or as I prefer, simply a few savory vegetables. A classic mirepoix is a mix of onion, celery and carrot diced fine and sauted in some kind of fat, often olive oil. A crushed clove of garlic doesn't hurt. If I'm cooking Mexican or Southwestern, I will saut just onion and garlic in mild bacon drippings or even freshly rendered lard.

Add the beans and their soaking water to a large pot. You have been told before to change the water and rinse the beans. The thinking now is that vitamins and flavor can leach out of the beans into the soaking water you are throwing down the sink. There is conflicting scientific evidence that changing the water cuts down on the gas. If you want to, do it. If it seems unnecessary, don't.

If you've soaked them, the beans will have expanded, so make sure they are covered by at least two inches of water, maybe even a bit more. Add the sauted vegetables and give a good stir. Raise your heat to medium-high and bring to a hard boil. Keep the beans at a boil for about ten to fifteen minutes. After so many years, I think this is the moment that really matters. You have to give them a good hard boil to let them know you're the boss and then reduce them to a gentle simmer, before covering. I like to see how low I can go and still get the occasional simmering bubble. Open and close the lid, or keep it ajar to help control the heat and allow evaporation. The bean broth will be superior if it's had a chance to breathe and evaporate a little.

When the beans are almost ready, the aroma will be heady. They won't smell so much like the vegetables you've cooked but the beans themselves. At this point, I'd go ahead and salt them. Go easy as it takes awhile for the beans to absorb the salt. If you want to add tomatoes or acids like lime or vinegar, wait until the beans are cooked through.

If the bean-cooking water starts to get low, always add hot water from a tea kettle. Many believe that cold water added to cooking beans will harden them. At the very least, it will make the cooking take that much longer to bring them back to a simmer. We don't recommend using hot tap water, straight from a water heater. Better to heat the tap water in a tea kettle or pan first.

So you're done! Once you've mastered this method, go ahead and try some different techniques. Your bean friends will swear by this or that method and you should take their advice, keeping in mind there are few absolutes when it comes to cooking beans, only that it's very hard work to mess up a pot of beans.

Camille Lowder is the digital food producer at Delish, otherwise known as our resident queen of recipe galleries. Previously, she attended the Natural Gourmet Institute for culinary school and worked at/managed a number of New York restaurants. She loves anything vegan, foods masquerading as other foods (hello, cauliflower), and a well-used Oxford comma.

You could easily make these with box mix, which is what the original recipe I found calls for, but I took it one step further and made these with my all time favorite rich chocolate-y brownie recipe and my favorite chocolate chip cookie dough recipe. The Oreo in the middle may seem slightly out of place because you might think it's going to be this crunchy layer between two super soft and chewy layers, but let me reassure you that it's not. The Oreo kind of soaks up a bit of moisture from the brownie batter and cookie dough and just adds that extra bit of fabulousness.

If you tried this Slutty Brownie Recipe or any other recipe on my website, please leave a ? star rating and let me know how it goes in the ? comments below. Thanks for visiting today!

Hey Gaby, the recipe looks yum! I just wanted to know though won't the cookie layer burn since it's the base and cookies bake faster than brownies?

Im not sure about this since I've not made slutty brownies before >

Also, if you bake chicken (or any other kind of baked proteins) regularly in the oven, I strongly having a cooking thermometer on hand too. It is the most foolproof way to ensure that your chicken is not over- or under-cooked, and works like a charm. I recommend either this:

I highly recommend investing in a small cooking thermometer to measure the cooked chicken temp in order to tell if it is ready to go (the FDA says that the safe cooked chicken temp is 165F), versus cutting into it with a fork, which lets those good juices seep out. I use this instant-read thermometer that I bought on Amazon for $10, and it will accurately measure your internal chicken temperature in seconds.

The easiest way, of course, is just to serve these roasted chicken breasts fresh outta the oven. But feel free to also slice, shred, or dice these oven baked chicken breasts for use in another recipe, such as these faves:

Baking Dish: Please double-check the maximum temperature of your baking dish for this recipe. Glass dishes (such as Pyrex) usually have a maximum recommended temperature of 425F, so we do not recommend using a glass dish for this recipe. You can also cook this recipe on a thick metal baking sheet.

Thank you for sharing this recipe. I have made it a few times following your recipe step by step My husband cant get over how juicy and tender the spices are a perfect balance .. The recipe is so yummy.

Sooo good. Made it for the first time tonight exactly as the recipe specified. My picky 3 kids gobbled it up and asked if we could have it every night! I made extra for salads, tacos, and wraps to use the rest of the week. So easy and delicious, thank you!

I thought I melted too much butter (2 TBS) , but used the excess butter, pan juices, a paste of corn starch and Kitchen Bouquet ( a browning liquid for gravy) to make a sauce/gravy. And it turned out excellent. The chicken was moist, flavorful . Served with brown rice, peas and corn. It was a dinner to be proud of. Thank you for posting the recipe.

The African slaves created savory pots of greens by cooking them down until very tender. They would use the leftover scraps from the plantation kitchen to add to the greens, which usually consisted of meat scarps like pig feet and turnip tops.

What can I add pot likkur to? If you decide to increase the liquid in the recipe so that you have a lot of savory pot likkur there are many ways that you can use it to enhance other dishes!

Going vegan does not mean sacrificing Southern-Style Collard Greens! Check out this tutorial for a vegan collard greens recipe. Vegan collard greens use fresh collard greens, onion, garlic vegetable broth, and smoked salt to replicate the smokiness from meat.

Get the Recipe: Southern Collard Greens4.99 from 114 ratingsHow to make the best Southern Collard Greens! Full of flavorful ingredients and easy to makePrep Time: 1 hour hrCook Time: 1 hour hrTotal Time: 2 hours hrsServings: 5 people Print Recipe Pin Recipe Leave a ReviewIngredients 1x2xCollard Greens Wash Solution1/2 cup white distilled vinegar3 tablespoons saltSouthern Collard Greens2 bunches fresh collard greens, (see note)1 tablespoon extra virgin olive oil cup finely diced onions1 tablespoon minced garlic teaspoon red pepper flakes4-5 cups chicken broth, (can replace 1 cup with water if desired)1 fully-cooked smoked turkey leg or wing, (about 13 oz)1 tablespoon white distilled vinegar Applewood smoked salt & black pepper, to seasonCook ModePrevent your screen from going darkInstructions Prep The Collard GreensPrepare the collard greens bath by filling your kitchen sink with cool water and adding vinegar and salt. Remove the collard greens from the steams by folding them in half lengthwise and pulling the leaf away from the stem. (discard the stem or see note below on how to cook them)Place the collard greens into the prepared water bath and swish them around several times, scrubbing them to help loosen up any dirt. Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water. Next, rinse and scrub each leaf front and back with cool water to ensure they are squeaky clean. Tear the greens into bite-sized pieces and set them aside.Cook The GreensIn a large pot, heat olive oil. Add onions and saute until tender.Add garlic and red pepper flakes and cook until garlic is fragrant.Pour in the broth and add the turkey leg. Bring to a boil.Add collard greens and reduce heat to a simmer.Cover and cook collard for 1 hour (or longer depending on your desired tenderness), stirring regularly. Once done, stir and then taste the broth and the greens. (add a little water if the broth is too bold for your liking) Stir in vinegar and smoked salt, and black pepper if desired.Serve collard greens with pieces of the smoked turkey leg and hot sauce if desired.VideoNotesHow much is a "bunch"? This recipe uses 2 bunches which were roughly under 2 lbs each before removing the stems. (There were about 20 leaves in each bunch. If you buy your whole collard green leaves from the grocery store, they are usually already in a bunch) After removing the stems, the leaves weighed a little over 1.5 pounds. To cook the collard green stems: Dice them up and add them to a pot of water or broth. Simmer until very tender. Eat as is or stir it into the collard greens or other dishes.Cuisine: American, southernCourse: Side Dish, Vegetable Tried this recipe?Mention @divascancook on Instagram or tag #divascancook. ff782bc1db