Stephanie Barlow

I don't think I've ever been this excited about lunch. Ever.

Ribollita is the Tuscan soup that will cure your winter blues.

This recipe is my go-to meal for nights when I want to cook but I don’t want it to take all night. Filled with flavor, you’d never think that cooking time is only 20 minutes. And it has another key time-saving secret! That’s right: rotisserie chicken! Picking up a freshly roasted chicken and pulling the meat off the bones results in chicken that tastes like it’s been stewing all day. And you usually can even do this without a knife.

This dish will officially cure you of boring weeknight chicken blues. Not only does the recipe come together incredibly quickly (like, 15 minutes!), but it’s something I’d order in a restaurant, and at a fraction of the price. The vinaigrette adds a fresh, bright flavor to otherwise bland couscous and scallions provide a satisfying green crunch to buttery smooth salmon. This recipe is the result of a mostly lazy attempt on my part to incorporate more fish into my diet.

Here’s why you need to serve meatballs in the summer: they come together quickly, reheat in a flash, and make the perfect potluck dish. These meatballs are lighter than the traditional beef variety and burst with a kick of pesto flavor and Parmesan. Served with an incredibly easy homemade tomato sauce and individual toothpicks, they’ll be your entertaining staple year round.When hosting a big crowd, I tend to bulk up on the number of dishes to serve for appetizers.

This old fashioned version of a cheesecake has been a staple in my family for as long as I’ve been alive. The filling is less sweet than most cheesecakes, but the sugared graham cracker crust makes up for it. However, when I finally looked my old family recipe up in a cookbook, I was surprised at what I found.The first time I attempted my grandmother’s infamous cheese torte, I was astonished her recipe card actually yielded an edible product.

Do you have leftover turkey stock in the freezer? Maybe from Thanksgiving? This version of the classic Greek avgolemono soup made with turkey is the ultimate comfort food — creamy, full of tender rice and shredded turkey, and with the perfect lemony bite. And it only takes five ingredients. I imagine you have most of them in your fridge or pantry right now.

While there’s no shortage of Halloween recipes floating around these days, in order to make the cut in my household, I aim for delicious first and cute second. These pumpkin sandwich cookies hit all the delicious marks — they’re made with both real pumpkin and pumpkin spice, they’re perfectly soft, and they sandwich quite nicely with chocolate frosting. And could they be any cuter? Cutting out jack-o’-lantern faces makes these bake-sale-adorable, for sure.

Making fresh popcorn is one of those easy but magical acts in the eyes of those who have never tried it. Try this method and you’ll never buy microwave popcorn again. Use a heavy-bottomed pot deep enough to accommodate the popped corn (or it will blow the lid off!).Ingredients3 tablespoons peanut oil1/2 cup popcorn kernels EquipmentHeavy-bottomed pot with lid 1. Add the oil to a heavy-bottomed pot over medium high heat.2. Add three kernels.3.

I grew up eating my grandmother’s split pea soup, and it’s one of the first things I learned to cook when I moved away from home. For this version, I omitted one harder-to-find ingredient so I can make it without a trip to a specialty store! To me, split pea soup tastes like home. However, when I tried to replicate our family recipe on my own, I always had trouble finding a ham bone. My local grocery store just wouldn’t sell me ham hocks or a ham bone.

If you’ve never make cookies using molds, they produce the most beautiful and intricate results. They are the perfect holiday baking project. Try these recipes with your molds for a few delicious variations.Cookie molds generally are either carved in wood or cast in ceramic. The traditional German springerle cookies are made using intricate wooden molds, as are the Belgian speculaas. The recipes below include several twists, including one gluten-free, on the classic cookies. Happy baking!

What’s easier than serving ice cream for dessert at your next dinner party? A few tips can turn a boring scoop into a party worthy dessert. And no one will be the wiser that they only took you a few minutes to put together!

There’s a secret to this simple, almost pound cake dessert: it freezes beautifully! Perfect for tucking in a lunchbox or pulling out of the freezer on a rainy day, slices of this cake thawed will rival their just baked counterparts. And it works with any juicy fruit or berry! This cake ends up having a dense, perfectly cake-y texture. The cherries release their juices and form an almost caramelized layer on top the not too sweet cake.

There’s hardly a time when a warm slice of apple pie doesn’t just hit the spot. While it’s best associated with cool fall days, apple pies are a standard in my kitchen year round. And when Magnolia Bakery offered to share classic pie tips, I had to check it out! Read on for step by step photos of constructing a fabulous apple pie. In Magnolia Bakery’s kitchen in their Upper West Side location in Manhattan, apple pies are created assembly line style. Really!

What makes green juice, well, green? Adding kale, spinach, celery or parsley adds that green hue and a multitude of health benefits. Throw in a sweet element to keep the juice palatable, but going too sweet may result in crafting a dessert rather than a drinkable vitamin. Personally, I steer clear of adding parsley and celery (only because I don’t love the flavors) and focus on kale and cucumber along with an apple or ripe nectarine. Add chia seeds for a fun crunch and instant snack!

Ever find yourself with a pint of cherry tomatoes that are about to pass their peak? From grilling to roasting to blending, never fear, there couldn’t be more ways to rescue those sweet little tomatoes from waste, and you can just sub them into any recipe that calls for regular tomatoes. We’ve compiled six of our favorite ways to feature cherry tomatoes for dinner tonight. 1.

I tried to make kale chips a few years ago when a friend told me how much she swears by this simple, healthy snack. A bad oven and an impatient cook (guilty!) burned them just a little bit. And you know what? They were terrible! But after tasting some incredibly flavored dehydrated kale chips, I made it my mission to try again to make them successfully at home — but without a dehydrator. And this time, it worked! Here’s your ticket to healthy-style Doritos. Seriously.

Store-bought pizza dough, leftover chicken, BBQ sauce … check, check, check! This weeknight pizza couldn’t be easier. It’s savory, sweet, tangy, and it only takes 15 minutes of oven time. Who could ask for anything more? I definitely took some shortcuts with the ingredient list here to minimize cooking time on weeknights.

Finally this year I remembered to go apple picking before the frost hit! I remember looking at the somewhat small bags the orchard provided and thinking that I should pick enough to fill two or three bags, because one wouldn’t be enough. Well, it’s been two weeks and we still have apples to spare. Are you in a similar state? Overloaded by apples brought on by over-eager pickers? Read on for tips on what to do with your apple bounty this fall!