I can't begin to count the number of dinner parties I've had that have ended with ice cream as dessert. As much as I love to bake a pie or a cake or whip up something brûléed, sometimes the only way I can make a dinner party manageable on a busy schedule is to serve scoops of high-quality, store-bought ice cream for dessert. And so far, no one's complained! More

Love to buy loads of fresh veggies at the farmers' market but can't always use them up in time? Look to your freezer for help! However, it's not as simple as throwing a few tomatoes in the freezer; there are techniques that vastly improve the thawed product. Read on for tips! More

As you know, it's Reader Request Week here on The Kitchn, and one request came through loud and clear: more one-pot meals, 5-ingredient, and leftover-worthy recipes! So it's perfectly clear what needed to happen this week: a simple and delicious weeknight chili. More

I am so enamored of these frozen yogurt dots from Tracy over at Shutterbean. I may need to wrangle up a few five-year-olds just to have an excuse to make them. Seriously, how much fun are these? And not to mention both healthy and easy! More

When it comes to pairing wine with food, I don't know that there's a pair I like much better than a big plate of pasta with red wine sauce and tender, aromatic homemade meatballs — paired with a bold and delicious Chianti, of course. It's a classic setup, a staple of Italian-American restaurants, and comfort food extraordinaire. Here's the recipe for the meatballs I cook when I want to make certain members of my family extra, extra happy — and a tangy tomato and red wine sauce too. More

Lentil soup has a lot going for it. You can make a big pot of it in about thirty minutes, which will then last all week. One bowl is hearty and filling enough to last you to the next meal, but it's also one of the healthiest dishes you can put on the table. And if you think of lentil soup as bland and boring, it's time to get cozy with the spice cupboard. More

Let me walk you through the experience of eating a fresh gougère. It's surprisingly light as you pick it up, almost insubstantial and still hot from the oven. The crispy shell crunches as you pull it open, releasing a puff of savory steam. Then you hit the middle: soft, eggy, and indecently cheesy. Two bites and it's gone. You're going to want to make a batch of these soon, trust me. More

Cooking up a pot of soup is a classic way to feed a crowd, but what if you're a single person who often cooks for one? Can you still have your soup and eat it too? Read on for a few tips on how a single diner can enjoy several meals from one pot of hot, delicious soup. More

When it comes to no-fuss appetizers that look like you spent hours in the kitchen, frozen sheets of puff pastry are your secret weapon. Here's how it works: thaw, cut, fill, bake, serve. Talk about effortless elegance. More

Dreading the appetizer prep for your next party? Why not plan ahead for your next gathering and stock up your freezer? These apps make it easy to pull together a stellar spread in a hurry without skimping on the homemade touches. More