Laurel Randolph

I’m constantly on the lookout for quick weeknight meals that feel restaurant-quality—it should make a Tuesday feel special without creating a gigantic mess in the kitchen or taking up all of my precious free time.

Growing up my mother always said thank you with pecan pie. If the neighbor mowed our lawn or a friend drove me home from school one week, she’d fire up the oven and pull out a bag of pecans. The house would take on a nutty, caramel smell and a few hours later she’d hand over a picture-perfect pie to a smiling recipient. People were always happy to do favors for her.
As I grew up and became interested in baking, I quickly gravitated to pie.

Welcome to On Location, where we talk to the coolest cooks and makers around the country about what's inspiring them right now.
Chef Gray Brooks loves pizza. From high-concept, carefully-crafted pies like his clam pizza to the lowly frozen pizza, he finds them all comforting and utterly satisfying. Fittingly, Brooks is co-owner and executive chef of Pizzeria Toro, a beloved wood-fired pizza restaurant in Durham, North Carolina.

Welcome to On Location, where we talk to the coolest cooks and makers around the country about what's inspiring them right now.
Jesus "Lolo" Manso has a passion for Spanish cuisine that reaches from his roots to his restaurants. As owner of Socarrat Paella Bar (with three locations) and La Churreria in New York City, he's been sharing classic Spanish dishes with city dwellers for years.

One of the biggest mysteries at the supermarket involves sweet potatoes and yams. You'll often see the two terms used in equal measure in the produce section.
"Depending on the grocery chain and their philosophy, you will ...

One way to guarantee a flavorful turkey? Brine it.
When it comes to brining a turkey, you've got two options: A traditional wet brine of soaking the bird in a salt solution. Or a dry brine...

Dorie Greenspan is my culinary hero. She puts out cookbook after cookbook with top-notch recipes that simply work. I know when I see her name that the recipe under it will be reliable and delicious — especially when cookies are involved. Plus, she has stunning hair and eyeglasses. But I digress.

As soon as fall arrives, I go into a quick bread frenzy until springtime. I cycle through every kind of muffin and loaf imaginable, like this Butternut Squash Bread with Pecan Streusel, dazzled by their simplicity and comforting flavors and textures.

While pumpkin gets all the attention in sweet dishes, butternut squash is actually better in many baked goods. It’s naturally sweeter and creamier and adds a moist richness to this delightful bread.

Brioche—in all its fluffy, eggy glory—is frequently used for French toast and bread pudding, and for good reason. The enriched soft bread lends the sweet dishes a tender interior and crispy edges along with a little extra richness.

For this savory Brioche Stuffing with Mushrooms and Bacon, it does the same, kicking the Thanksgiving side dish game up a notch. This recipe hovers somewhere in between a savory bread pudding and stuffing—meaning it’s a little bit decadent and a lot delicious.

Trader Joe's is really into pumpkin. They release so many seasonal pumpkin products during fall every year that it's a whole event aptly named "Pumpkin Palooza." And while the fan-favorite grocery store brings back a number of products from years past, they also release new items to keep their customers tantalized.

Turn your favorite cartoon food into reality with these 70 recipes straight from the best comedy show on TV—The Simpsons.

Everyone knows and loves The Simpsons. Now you can make the food you’ve seen in the show for thirty-one seasons right in the comfort of your own home faster than you can say, “Mmm...Donuts.”

I cross-test recipes for The Kitchn, providing constructive feedback before the recipe goes live on the site.

Good steak should never go to waste, but sometimes you've eaten your fill and there's still meat on your plate. Don't toss it out — you can revive your leftovers if you reheat them properly.

Powdered sugar, also known as confectioners' sugar, is the bright white, light as air sweetener sold in bags and boxes in the baking aisle. It's commonly used in cookies with a crumbly or light texture, some cakes, various glazes and icings, and as a pretty finish...

Florentines are a classic holiday cookie, although they are delicious year-round. They're thin and crisp, with a nutty, toffee-like flavor spiked with candied orange peel and coated in chocolate. What's not to like? Florentines are impressive to look at, but they're easier to make than they seem.