Food Reads
  Serving the best recipes, ideas, and more from the food world January 19, 2012
Subscribe
Give a Gift
Large Print
Digital Edition
Dining Out: 5 New Rules for Tipping
When you get the check, many agree that 20 percent is standard to leave for service. But how do you calculate it: Should you tip on the tax? Can you leave a bad tip? Steve Dublanica, a former server and author of the book Keep the Change, gives his insider advice on how much you should really leave, and why it matters.
Read on »
SHARE:
7 Easy-and-Delicious Wings
Rounding up hungry football fans? Feed them fast with recipes from author Debbie Moose's cookbook Wings: 50 High-Flying Recipes for America's Favorite Snack. From a finger-licking baked version, Down on the Spicy Chicken Ranch (left), to a Taco Time Griller killer, it's hard to choose a favorite: You might just set out a table with all of them and a big ol' stack of napkins.
Get the recipes »
SHARE:
New Tricks for On-Hand Condiments
You might have some of these condiments on hand (soy sauce, grainy mustard) and others might not be in your kitchen yet (harissa, we're looking at you). Either way, you'll want to wake up your every day dishes with our round-up of fun, quick-hit ideas for seriously delicious flavor-boosts.
See all fast ideas »
SHARE:
 
The Great Chicken Cookbook : Over 230 Simple, Delicious Recipes for Every Occasion
Whether you're looking for a great appetizer, scrumptious salad, delicious sandwich, or tempting main dish, chicken is the easiest and most economical choice The Great Chicken Cookbook offers more than 230 recipes.
 
Advertisement
How To: Reheat Pasta
Make-ahead meals can yield quick weekday dinners, though next-day reheating can be tricky to get tasty results. Try this for plain noodles: Drop in a metal colander, then dip into boiling water for 30 seconds. Sauced? Bake at 350 degrees in a foil-covered dish for about 20 minutes. You can also use a medium-low stovetop, or warm it up in the microwave.
Read how to reheat 6 meal staples »

SHARE:
4-Step Chocolate Fudge
Easier than ever with this four-step recipe: 1. Grease a baking pan. 2. At the stove: In a large saucepan, combine sugar, butter, brown sugar, and evaporated milk. Cook, stirring, until the sugar has completely dissolved. Bring the mixture to a boil. Boil for 5 minutes, stirring constantly. 3. Off heat: Add marshmallows and chocolate chips, stirring until they're melted. Fold in vanilla, pecans. 4. Pour the mixture into pan, chill. 5. Eat! (Is that even a step?)
Get the recipe »

SHARE:
   
 

You are subscribed to this email as ##EMAIL_ADDRESS##.
You can unsubscribe from this email by updating your preferences.

View our privacy policy.

Please do not reply to this email. If you have questions or comments, email the editors.

Reader's Digest Association
750 Third Avenue, 4th Floor
New York, NY 10017

Copyright © 2012 Reader's Digest. All rights reserved.