Q: I love baking, and my friends and family love it too. But I'm starting too feel guilty about constantly giving them unhealthy desserts. Are there good recipes out there for healthier cookies, cupcakes, and frostings?
We here at The Kitchn are firm believers that the more you can do ahead of your dinner party, the less stress you'll have at your dinner party. Dinner rolls fall squarely in that make-ahead category. In fact, dinner rolls are such a flexible and accommodating kind of recipe that there are multiple points in the process when you can stop, put the rolls on pause, and pick them up again when you want to — whether that's a whole month from now or just a day.
If I had realized how simple it was to create delicious no-bake pumpkin bars, I wouldn't have waited so long to make them, let alone share the recipe. Fortunately, they are so easy that you and I can make them for any and all occasions this fall, from Thanksgiving to an afternoon snack (that's an occasion, right?). What's more, the tender, nutty crust and fluffy pumpkin and chai spice filling are completely free of gluten, dairy, eggs, nuts, and refined sugar!
As you've probably heard, this holiday season includes the once-in-a-lifetime convergence of Thanksgiving and the first day of Hanukkah, an occasion more popularly known as Thanksgivukkah. Cooks all over the country are embracing the opportunity to mix the traditional foods of two holidays on one table, and this week we are sharing Thanksgivukkah recipes and ideas from our favorite chefs and cookbook authors.
Today pastry chef Paula Shoyer, author of The Kosher Baker and The Holiday Kosher Baker, shares her advice for combining the flavors and recipes of Thanksgiving and Hanukkah into memorable desserts worthy of this special holiday.
There are times when I think I missed my calling as a baker, and never more so than when I'm looking through a cookbook like this. Dan Lepard's latest book brings us not only a collection of bread recipes that goes way beyond the sandwich loaf, but also glimpses into the lives of bakers from around the world. It's a book that makes me want to simultaneously dive into the kitchen and jump on an airplane.
It's that time of year when a hot cup of spiced apple cider is just what we need to warm our hands and bellies, a true comfort against the colder and darker days. Getting bored with just cinnamon in your cider? Try these delicious additions instead!
It's cookie baking season, and you know what that means: time to bring out the fun cookie cutters! If you're in the mood for shapes a little out of the ordinary this season — think owls, anchors, even a KitchenAid mixer — then you should check out Cookie Parlor.
Once again, South Carolina favorite Duke's mayonnaise is in the news. According to the Washington Post, it has a cult following. And it's a pretty large cult: Duke's ranks third, behind Hellman's and Kraft. As a South Carolina native, I weep for the rest of the nation, especially those who haven't realized Duke's is clearly the superior choice.
And yet, while the commercial choice is obvious to me, I wondered how it compared to homemade.
I can't think of anything more American to devour on Thanksgiving than an ooey-gooey heap of caramelized apples piled into a crispy, buttery crust. A good apple pie can be oh-so-good, but a bad one, well, it's just flat out depressing. Unfortunately a lot can go wrong when it comes to the classic dessert, but I've done some research to ensure that it doesn't.
This time of year I do love the heavier, spicy, whiskey-based cocktails. But if we all go hardcore comfort food and heavy hitter cocktails, we'll be in a food-and-drink coma before Christmas gets here! For many of us, we've got a long winter ahead, and while it's dark at 5 o'clock, there's no need to hibernate already.
The idea for the 10-Minute Happy Hour was born of lack of time and need of good drink. This week's cocktail fits that description perfectly — and it's seasonally apropos!