I've got a thing for hot, melty cheese. (I've got a thing for hot, melty anything.) This queso fundido is one of my all-time favorite indulgences. It's ooey, gooey, and perfect for sharing, although you probably won't want to.
Let's be real here: people like cake pops because they look adorable and not because they taste better than, well, an actual slice of cake. Skip the tediously small baking and get on board with these cheater cake pops. Nobody will know the difference.
Do you buy olives at your local grocer's olive bar? I mean, who can resist those piles of glistening Castelvetranos and Kalamatas? As a person who will buy olives over potato chips any day, this area of the grocery is an absolute weakness.
But is the olive bar really worth it? I began to wonder — why don't I just make my own marinated olives? It seems so simple!
I forgot how much I loved steel-cut oatmeal, especially with yummy additions like dried tart cherries and pepitas. The Kitchn Cure has me all kinds of organized and I can finally see what's in my pantry. Hooray for a hearty breakfast!
Tacos just might be the most perfect food on the planet. They are there for you when you don't have time to cook, they are there for you when you're trying to get rid of leftovers, and they are there for you when you have people of all type of dietary restrictions come over for a dinner party.
Today for National Taco day, we honor these soldiers the best and only way we know how –– by gobblin' them all up.
Making cakes for a crowd can be a little nerve-wracking. Without cutting into the cake and ruining its presentation, how can you make sure it tastes good before serving it? The Nibble Pan is a smart solution for that problem — it's a cake pan with a little silicone sidecar for baking a small amount of batter alongside the full cake.
Making Ursula's birthday cake is always an exercise in balance. I learned my lesson big time last year when she asked for a rainbow cake and I decided to take the opportunity of her turning six, combined with the fact that the rainbow has six colors, to make her a six-layer chocolate cake frosted with a different color of the rainbow from the bottom up; red. . . orange . . . yellow. . . you get the idea. I almost didn't see life on the other side of that cake and swore I'd take it easier this year.
So when a few weeks ago she said, "Mom, all I want is a carrot cake. . ." I was thrilled. Simple, straightforward, a crowd pleaser. And then she added, "With raspberry frosting." The record scratched. "And also, not as sweet as last year, ok?"
October officially kicks off comfort food season (in my house at least), and these cheesy scalloped potatoes are a decadent way to welcome in the fall. Even if you are cooking for two, there is nothing better than having a pan of these to graze from, whether it's breakfast or dinner, throughout the week.
I sometimes look askance at people who complain about the glut of beautiful end-of-summer produce and fruit — what on earth to do with it? My immediate reaction is to just eat it. Eat it all. Enjoy it because we can't in January or February or March.
But in all honesty, at times I'm one of those people, too. It can be difficult in August to use up all your vegetables and ripening fruit before they go bad. So in our house, a recent solution comes in the form of these delicious vegetable-stuffed whole wheat empanadas.
Huddled under the covers, hitting the snooze button on these chilly fall mornings? Tell me about it! With the temperature creeping lower and lower, practically the only thing getting me to rise and shine is the thought of a hearty breakfast of steel-cut oatmeal waiting in the kitchen.
In anticipation of busy mornings, I often cook up a batch on Sunday to eat all week. Here's how I do it.