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

Need a gluten–free, vegetarian recipe to bring to a picnic or bbq this summer? This brown rice salad is full of tasty bits of treasure. It's also quick to assemble and you can riff off this recipe with items you happen to have in your pantry. More

It's nice to keep a few things stashed in the refrigerator for last-minute entertaining emergencies and enhancements. I like to keep feta cheese on hand, for instance, because it lasts longer than most cheeses and offers a nice salty, cheesy punch to any salad, be it grain or lettuce-based. Another favorite is leek confit, a simple, satiny sauté of leeks that will perk up sandwiches or be the starting point of a simple soup or quiche. Read on for a recipe and a few suggestions. More

We're all about the munchies this week at The Kitchn, and to that end I have to show you the best little snack I've run across in months: A killer combination of peanuts, chili paste, and coconut. Watch out — you really, really can't eat just one handful of these. More

And not just wrapped in goat cheese, but also rolled in crushed walnuts. My friends, this sounds like something that needs to happen immediately. More

Shredded meat — beef, pork, or chicken — is one of the most versatile dinner elements you can imagine! Cook up a few pounds of shredded pork and freeze it, then dole it out for weeknight meals. Or make some shredded beef and serve a crowd. Today, let's talk chicken: Simple, inexpensive, and relatively quick, chicken has some advantages over the heavier beef and pork. Here's how to make a batch of tender and delicious pulled chicken in the oven — or your slow cooker! More

Polenta is one of our weeknight dinner mainstays. With Marcella Hazen's no-stir polenta technique, it's easy to make a pot while the rest of dinner prep goes on. And once made, there are so many ways we can use that polenta all week long. More

Artichokes, sausage, goat cheese, and sun-dried tomatoes — here's an egg bake for you that will work for breakfast, lunch, or dinner! It's also a great example of my basic formula for egg casserole. These provide my most frequent go-to lunch, a make-ahead staple that uses up little bits of leftovers — in this case, one lone sausage and half a log of goat cheese, plus a few sun-dried tomatoes and the last of a wedge of Parmesan. Read on for the recipe and some thoughts on making a hearty, easy egg bake out of nearly anything you have on hand. More

Wraps are pretty much on par with salads in the battle of sexy lunch dishes. Bust out of the boring wrap rut with this sweet and savory combination: sweet potatoes coated with pesto, rounded off with caramelized onions, roasted cherry tomatoes, and parmesan. And better yet, make two weeks' worth and stock up your freezer! More

Q: I'm a college student, and on Mondays and Wednesdays, I only have 15 minutes to eat lunch as I walk from one class to the next. I usually end up stuffing a sandwich in my mouth while walking or try to discreetly eat while in class. More