My neighbors have a fire pit in the backyard and we regularly gather around and light a few logs. About half of the time, this leads to s’mores. It’s practically impossible for me to sit beside a live fire and not crave an ooey, gooey s’more.
I, on the other hand, do not own a fire pit and never have. Recently, a grill-out with friends was approaching and I couldn’t get s’mores out of my head. I wanted an easy dessert to serve a crowd after spending an hour or two standing over the grill, but...
Trader Joe’s offers tons of great snack items, but they can be hit or miss. These are my all-time favorite TJ’s snacks that I keep stocked in my pantry.
Trader Joe’s is my go-to grocery store for snacks. From excellent frozen appetizers and chips to nuts and dried fruit, they have it all. And while I’m often sticking new products in my cart to try, there’s a short list of snacky items I keep stocked at all times.
These affordable and incredibly delicious snacks are ideal for keeping stocked i...
Joy the Baker, Dorie Greenspan, Cheryl Day, Esteban Castillo, and Jesse Szewczyk—an all-star lineup of bakers making our beloved banana bread recipe their own spins.
Banana bread has it all: it is moist, tender, and perfectly sweet. It’s probably one of the easiest baked goods you can make at home. What better recipe to have in your back pocket than one that turns brown bananas into a loaf worthy of gifting to a neighbor or selling at a bake sale? Plus, it’s a crowd-pleaser. Everyone likes ba...
A plate of fresh pappardelle pasta bears a striking resemblance to a pretty jumble of ribbon. The wide, flat noodles originated in Tuscany, and are often paired with rich, meaty sauces and ragùs. The substantial, rough surface of the graceful noodles makes them an ideal canvas for hearty ingredients and just plain fun to eat.
The focus of every barbecue tends to be the meat. Whether it’s burgers, ribs, steak, or all of the above, everyone gravitates to the meaty aromas coming from the grill. And while the main dish is meant to be the star, that doesn’t mean the side dishes have to be forgettable.
Potato salad is a classic grill-out side dish, but it can be hit or miss. Homemade versions can be borderline gourmet, with fun, flavorful ingredients, while store-bought deli-style potato salad can be weirdly sweet and s...
My secret to zero-stress summertime eating.
While I love to cook and tend to have a well-stocked kitchen, I always have a plan B. Inevitably I can’t make it to the store the day I planned, leaving my husband and I without a single can of beans to fall back on. That’s when I turn to frozen pizza.
Convenience-seekers from coast to coast already know the saving grace that is a frozen pizza. I’d put a good one head-to-head with a fast food chain pizza any day and it would win, hands-down. But eve...
This gorgeous yet surprisingly simple brunch is guaranteed to make you the host with the most.
You can set out absolutely everything before guests arrive — then enjoy the feast together with zero running back and forth to the kitchen or pulling things out of the oven.
At first glance, bucatini pasta simply looks like thick spaghetti. But look a little closer and you’ll see that the long strands are actually tubes. The thin pasta is hollow instead, resembling thin straws. This unique shape lends bucatini an enjoyable al dente bite and makes it especially good for sauces like Amatriciana and cacio e pepe.
Not sure if you should store ketchup in the fridge or in the pantry? Learn the best way to store the beloved condiment.
When it comes to refrigeration, some foods—like milk, meat, and delicate leafy greens—are obviously team fridge. But what about the bottles and bottles of sauces and condiments, like ketchup? What needs the cold environment of the refrigerator, and what’s safe to store in the pantry?
A fun Q&A with pastry queen Natasha Pickowicz about her new cookbook, "More Than Cake," her favorite snacks, the one dish you should never try to make at home, and more.
Welcome to One Quick Bite, where we share smart, cool, and weird conversations with our favorite authors about their new cookbook and beyond.
As much as I love to bake, there are times when even I, a recipe developer and editor, get caught up in shortcuts. Could I use a cake mix? Can I skip the sifting? But what if I want a c...