We all have one. You know, a recipe that you're probably a little ashamed of, either because it is unglamorous or unhealthy (or both). Candied Apple Dip is one of those recipes I wish I didn't know existed. Because, quite simply, it is absolutely delicious, even if it is just plain wrong.
When I was in my 20s I decided to live alone, finally, after sharing homes and apartments with an ever-changing stream of roommates. That first year in my solo apartment was the genesis of my desire to learn how to cook well. I knew how to follow a recipe, but I realized there's so much more to becoming a cook at ease in the kitchen. I remember staring at a pile of brown and wilted vegetables in my fridge and thinking how recipes are nothing more than the gleaming tip of the iceberg, shiny and alluring, but not signaling the many demands they make on a cook: how to shop, how to plan, how to make the most of the ingredients in your fridge and pantry every single day.
There were a few recipes that got me through those early days of starting to acquire the 95% of kitchen knowledge that isn't found in recipes. No matter how empty my fridge, I always had eggs, lentils, and spices, and maybe you do too. If so, this is the simplest weeknight meal — homey and comforting.
Over the month of October, our friend Tara Mataraza Desmond has been sharing smart, delicious side dishes with us, each one paired with one of our favorite fall meals. I don't know about you, but I welcome this help as sometimes I stall out after choosing a main dish. What goes with pizza? (Fiery Kale, as it happens.) Or chili? (Apple Cabbage Slaw, a riot of color for your table.)
Here are five side dishes Tara shared with us, paired with mains from The Kitchn. Come on — roast chicken (and roasted butternut squash) are calling your name.
Among the surprises in my first year of being gluten-free has been my growing enjoyment of raw desserts. I love how simple they can be to assemble and often find them more texturally satisfying than gluten-less baked goods. These raw spiced pumpkin cupcakes are filled with autumn goodness and yet are free of many allergens like grains, dairy, eggs, nuts, and refined sugar. And did I mention they're topped with coconut vanilla icing and ginger date caramel?!
Grits don’t need me to wax poetic about them. People already do that. A lot. Chefs dress them up real pretty and escort them ‘round the dining room with heritage pigs and heirloom whatever-the-garden-trends and call them a revelation in a way I reckon makes seasoned Southern cooks roll their eyes and scoff a little. Haven’t they been saying so all along? Grits have history the furthest thing from fancy, but from then til haute cuisine, they sure do make a meal.
Ice cream is the perfect dessert for busy hosts and there are so many ways to fancy up a simple scoop. Here's a tasty, seasonal idea that would work for an autumn dinner party, or even as a Thanksgiving dessert: serve scoops of pumpkin ice cream in no-bake gingersnap cups!
There may be some things more pleasurable than biting into a homemade marshmallow — one that is so fresh, it’s like nibbling on a cloud — but I can’t seem to think of any right now. Dunked in cocoa, gifted to a good friend, or secretly eaten too close to dinner, homemade marshmallows are a treat above all others.
I first discovered Wiener Schnitzel as a little girl eating "around the world" at Disney's Epcot Center, and those two words still make me giggle. Funny name aside, it's a classic dish that's easy to prepare.
Spooky treats for Halloween are here in full force, but usually I don't contribute much to this particular holiday. I'm always a little thrown off by ghoulish treats, although I admire the ingenuity that goes into creating meatloaf hands, marshmallow spiders, and chocolatey witches' hats.
But this year I had a new favorite recipe in mind — and I realized it would make the perfect Halloween gross-out dessert, one that looked goofy but actually tasted delicious. Meet chia pudding — your best friend when it comes to Halloween treats.
If there's one thing cooler climates encourage us to do, it's to take things slow. It's an attitude adjustment we all experience, regardless of our location. Fortunately, a slow cooker is a tool versatile enough to be an answer for us all. Here are eight recipes covering a wide range of regions and flavors. Why not simmer down with one of them this weekend?