Freezer Friendly Recipes & Freezing Tips
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Recipe: Minestrone
When it’s time to clean out the fridge, it’s minestrone day. Minestrone is a soup of scraps, and because the recipe is infinitely changeable depending on what you have, it’s also a soup of the moment. This recipe is a lot like one of those choose-your-own-adventure books. Choose chicken stock for your liquid and the soup will have a rich, deep taste. Use vegetable stock or even water, and the soup will become light and scented with the herbs you choose to add.
May 1, 2019
Recipe: Pumpkin Bread with Cream Cheese Swirl
Ever since I was a kid, I’ve always liked my quick breads — be it pumpkin or banana — toasted and slathered with butter and a dollop of cream cheese. This recipe is the best of both worlds, with the cream cheese hiding neatly inside! Autumn is all about hearty baked goods, whether you’re selling cookies at a school bake sale or offering muffins to weekend guests arriving after a long drive.
May 1, 2019
Is It Better to Buy Fresh or Frozen Fish?
Q: Is it better to buy frozen fish or fresh fish from the meat and seafood counter at grocery stores? I know it’s better to buy shrimp frozen since the shrimp sold at the seafood section is just frozen shrimp that has been thawed, at least in most cases. But does the same go for other types of fish, like salmon and cod? Are they just defrosted pieces of flash-frozen fish?
May 1, 2019
Recipe: Mushroom and Goat Cheese Tamales with Mole Verde
In Mexico, tamales of pork and chicken are most traditional, but vegetarian tamales made of beans, cheese with rajas (or chile strips), and mushrooms are becoming more popular. A couple things to consider when making vegetarian tamales: Lard is traditional when making the masa for tamales, but you can substitute vegetable shortening. I like to use the chicken cooking liquid from the chicken tamales to flavor this mole, but you can substitute vegetable stock instead.
May 1, 2019
What Can I Do with a Lot of Ground Turkey?
Q: Despite your recent posts on how to shop at Costco, I got sucked into the bulk mayhem recently and bought eight pounds of ground turkey. I think I’ve cooked with ground turkey once. I stuck some in the freezer, but will need to use the rest soon. What do I do with all this ground turkey? Sent by Emily Editor: I think anyone that’s ever shopped at Costco has certainly been in your shoes at some point. I certainly have.
May 1, 2019
What’s the Best Way to Store Walnuts?
Q: Shelled walnuts that were stored in the refrigerator turned black. This happened in hot, humid tropical weather. Does this mean the walnuts went bad? How can walnuts be stored in tropical weather to get the maximum shelf life out of them? Sent by Asana Editor: If your walnuts have turned black, they’re bad. Give them a whiff. Do they smell like paint thinner? That’s a sure sign it’s time to toss them.
May 1, 2019
Our Best Freezer-Friendly Recipes of 2015
When we think of convenience in the kitchen, we are often thinking of cooking from the pantry or using the blessed slow cooker, but the freezer is a resource for smarter cooking in its own right. No matter what meal you’re making, there’s a way to utilize the freezer to your benefit. Smoothies and breakfast sandwiches become weekday affairs and company-worthy pork chop dinners deliver the ultimate convenience. They go from freezer to slower cooker — minimal prep required.
May 1, 2019
Recipe: Tangy Millet Bowl with Breaded Garlic Shrimp
Sometimes I crave corn in the winter. It comes without warning and, well, without corn. This year, though, I turned to my freezer both to satisfy my off-season hankering and to make a summery grain bowl I can eat any time of the year. Starting with a bed of mildly nutty millet, the corn is alongside broiled shrimp with a crispy, garlicky breading and topped with a tangy parsley-yogurt sauce and toasted almonds.
May 1, 2019
Recipe: Sweet Potato-Chickpea Patties with Sriracha-Yogurt Dip
Did we mention there's Sriracha-yogurt dip involved?
May 1, 2019
Recipe: Classic Chinese Dumplings (Jiaozi)
In Chinese homes, dumplings (or jiaozi in Mandarin) are a traditional must-eat food on New Year’s Eve; families wrap them up and eat them as the clock strikes midnight. Dumplings symbolize longevity and wealth; their shape resembles gold shoe-shaped ingots, an early form of Chinese currency. From Polish pierogito to Italian raviolito to pan-fried Japanese gyoza, dumplings are universal comfort food.
May 1, 2019
Recipe: Sweet Sticky Rice Balls in Soup (Yin-Yang Tong Yuan)
Tong yuan, sweet stuffed rice balls, is a popular dish during holidays such as the Lantern Festival, when round, moon-shaped foods are eaten for auspiciousness, and at weddings and other celebrations. After all, yuanis a homophone for the Chinese word for “reunion,” symbolizing harmony and togetherness. When offered as a last course, these rice balls are frequently served in a sweet, clear soup.
May 1, 2019
Recipe: Chipotle Copycat Rice
Confession: I am not one of those people who is obsessed with Chipotle. I sort of missed that moment when everyone learned the glories of a burrito bowl, but with the fast-casual chain scheduled for a four-hour nationwide shutdown today, I thought it might be time to catch up. My fiancé, on the other hand, is quite different. He’s sung Chipotle’s praises countless times, and with that, the wonders of the chain’s simple and citrusy rice.
May 1, 2019
Recipe: Slow-Cooker Chicken Tortilla Soup
Chicken soup is one of my favorite things to make in the slow cooker. As long as you use dark meat, the chicken never overcooks during the long cooking time, and making a big batch means that you can have it for dinner and stock the freezer at the same time. This Tex-Mex version has fire-roasted tomatoes, carrots, and black beans in a lightly spiced broth, and hits all the notes when you need a bright-yet-warming meal.
May 1, 2019
Recipe: Honey and Cashew Butter Yogurt Ice Pops
If you struggle to get a good breakfast in each morning, maybe it’s time to think outside the box. How about breakfast on a stick? Loaded with yogurt, creamy cashew butter, milk, vanilla, and honey, these cold treats take only seconds to throw together. Once they’re frozen, you can grab one anytime — even if you’re rushing out the door. Greek, not regular, yogurt is the key to ice pops that aren’t too icy.
May 1, 2019
Recipe: Strawberry and Pistachio Frozen Yogurt Bark
There’s no avoiding all the candy bark around the holidays — peppermint bark, I’m looking at you — but there’s no reason why bark can’t be a year-round affair. And while peppermint bark probably doesn’t fit into your idea of an everyday food, here’s a bark that just might change your mind. All you have to do is freeze Greek yogurt with some fun toppings, and boom — healthy yogurt bark is ready for snacking!
May 1, 2019
Recipe: Chicken & Broccoli Alfredo
Do you ever feel a little naughty eating pasta Alfredo? Like you’re doing something you shouldn’t, eating carbohydrates slathered in rich, creamy sauce? I do, sometimes. I also feel like having something green would completely cancel out any harm the cream may do to my arteries. And adding in a protein just makes it a perfectly balanced meal, right? Obviously, chicken and broccoli Alfredo is the perfect meal.
May 1, 2019
Recipe: 20-Minute Spicy Tomato-Mushroom Tortellini
I don’t eat tortellini often; I’m not sure why. Maybe it’s because it doesn’t feel like there’s ever enough, or maybe it’s because I have only had it with sauces that are too heavy for the little cheese packages. That must be it, because after making this recipe, I can’t come up with any other explanation.
May 1, 2019
Recipe: Garlicky Shrimp Scampi
“Forrest Gump” is one of my favorite food movies. What? You don’t think it’s a food movie? It’s totally a food movie. It gave the world Bubba, and gave voice to my love of shrimp. I had never related to a character until I witnessed The Shrimp Speech by one Benjamin Buford “Bubba” Blue. So much shrimp; so many possibilities. Steamed shrimp, shrimp gumbo, shrimp patties, shrimp and grits — all unequivocally satisfying.
May 1, 2019
Recipe: Cheesy Beefaroni
I think my first chef crush was on Chef Boyardee. No joke. How could one man get such deliciousness into a tiny, convenient can? And it was tasty every single time I popped that metal lid. Naturally, when I was thinking about meals to make for lunches, I had to do my own Beefaroni. While Chef B’s will always have a special place in my heart, I think this version is a definite improvement on a good thing.
May 1, 2019
Recipe: Creamy Gorgonzola Gnocchi
I can’t stand monotony when it comes to food. However, I could eat pasta every day for days at a time and never get bored. Not considering all the different ways it can be prepared, there are just so many different shapes — from long and flat to short and hollow. And then there’s gnocchi. While gnocchi could be categorized as a potato dumpling rather than what we think of as traditional pasta, it’s so much more than a simple dumpling.
May 1, 2019
Can I Freeze Greens?
Q: Can mizuna and bok choy be frozen? My garden has an abundance of this right now that needs to be harvested. Sent by Heddy Editor: They definitely can be frozen. Cut the greens to the desired size: You don’t want to go too small, though; large pieces (about 1 1/2 to 2 inches) are ideal. Dry the greens completely, and then spread them on a tray in single layer and freeze for one hour. Remove the greens from the freezer, and then transfer to freezer-safe bags.
May 1, 2019
Recipe: Savory Cacio e Pepe Cookies
Of all the reasons cacio e pepe — a Roman pasta made with black pepper, Pecorino Romano cheese, and olive oil or butter — has skyrocketed back into the limelight, we’re willing to wager its simplicity is the key. Made with just three ingredients, the pasta has inspired everything from roasted potatoes to these savory cookies infused with Parmesan and flecked with black pepper.
May 1, 2019
Recipe: Asparagus, Ham, and Cheese Stuffed Buns
The only thing better than breaking open a flaky dinner roll that’s still warm from the oven is a roll that’s warm and filled with roasted asparagus, ham, and melty Gouda cheese. To keep these buns simple, I used store-bought biscuit dough — like the kind you’d buy in a tube that pops and scares you half to death every time. Not a fan of the canned biscuits? Substitute purchased or homemade pizza dough.
May 1, 2019
Recipe: Mini Oatmeal Cream Pies
People show fierce devotion to their favorite childhood snack cakes and treats. Mine was the individual fruit hand pies that probably contained very little real fruit, all encased in a thick crust glazed with sugar. Executive Editor Faith’s was oatmeal cream pies, so in celebration of her new journey into motherhood, this homemade version of the Little Debbie classic is dedicated to her!
May 1, 2019
How To Make Ketchup in the Slow Cooker
If you’ve ever wanted to make homemade ketchup, but found it a little too fussy for your taste, the slow cooker is about to change that. Short of measuring the ingredients for you, it takes care of all the heavy lifting, slowly producing you a deep, vibrant sauce that’s like nothing you’ll ever taste from the grocery store. I understand if homemade condiments feel a little fussy to you. I used to feel the very same way. Plus, that squeeze bottle is pretty darn convenient.
May 1, 2019
Recipe: Italian Sausage and Peppers Baked Ziti
Cooking while on vacation is a great time to slow down and enjoy the process, but there can be some limitations. You might be in a rental kitchen with minimal equipment, or need to feed a crowd on a budget — that’s where the tried-and-true combination of pasta, sauce, and cheese always wins the day. Throw in some Italian sausage and sweet peppers, and the smell of this baked casserole will lure everybody into the kitchen even though the sun’s still up.
May 1, 2019
Recipe: Paleo Bacon Date Bites
Dates and bacon are a powerhouse Paleo couple, but this sweet-and-savory duo deserves to live far beyond the appetizer plate. When paired together, they deliver just want you want in a functional snack — an instant boost of energy, bundled up in a bite-sized package that hits your craving, whether it’s savory, sweet, or salty. And what’s more, one batch goes a long way. The very best snacks offer far more than good flavor (although that part doesn’t hurt).
May 1, 2019
Recipe: No-Bake Peanut Butter Protein Cookies
These are the kind of cookies you can snack on and feel good about it. They’re packed with high-protein ingredients like peanut butter, and naturally sweetened with banana and just a bit of maple syrup. A little chopped dark chocolate is mixed in — just for good measure (gotta get those antioxidants from somewhere, right?). And they also happen to be no-bake — simply combine the ingredients, form them into cookies, and let them chill until firm.
May 1, 2019
How To Bake a Whole Eggplant
Baking a whole eggplant is something of a culinary metamorphosis. The hot oven transforms eggplant’s firm, spongy interior into a luxurious, velvety texture, which in turn lends its merits to savory dips and vegan bolognese. Yet cooks cannot agree on just how eggplant should be baked. Should we halve it and score it, or poke it and wrap it in foil as you would a Russet potato? Our testing resulted in a dead-simple solution with stellar results.
May 1, 2019
Recipe: Dark & Stormy Ice Cream Sandwiches
“Dark and stormy” epitomizes many summer evenings. Clouds often roll in just after dinnertime, bringing a burst of cooling rain, with dark clouds and bright lightening. These storms are best enjoyed on a porch with a cocktail in hand, or — even better — an ice cream sandwich inspired by a favorite summer cocktail and the night itself. The ease of making this ice cream sandwich is twofold.
May 1, 2019
Recipe: Firefly Ice Pops
You don’t have to wait for the fireflies to shimmer in the darkness to capture the whimsy they bring to a summer evening. These firefly pops made from Concord grape juice and blackberries get a bit of sparkle from star- and moon-shaped sprinkles, and can be enjoyed morning, noon, and night. The combination of blackberries and Concord grape juice gives these pops their intensely fruity flavor and rich color.
May 1, 2019
The Sunday Morning Breakfast Tip That Will Save Your Mondays
The Sunday Scaries are a real thing. Nervousness about the week ahead sets in just around breakfast time — here’s a way to conquer it. Do this when you’re making that leisurely pancake breakfast in your pajamas at 10 a.m. and know that Monday morning is going to be a little less painful because of it. It’s a little tip, but a brilliant one. Double up that batch of pancakes or waffles and cook them all up.
May 1, 2019
How To Cook Lentils in an Instant Pot
Here's how to cook lentils with the electric pressure cooker, so you can make dinner in a hurry.
May 1, 2019
Recipe: PB&J Crumble Bar Cookies
Grab a jar of peanut butter and a jar of jam, and turn them into layers that bake up into these sweet and tasty bar cookies that will satisfy a PB&J craving anytime. Smooth peanut butter is the base for an easy dough that does double duty as both the crust and the crumble topping layer. In the middle goes Concord grape jelly, but you can of course substitute your favorite jelly instead if grape isn’t your thing.
May 1, 2019
How To Freeze Your Own French Fries
Anytime fries for true french fry fanatics.
May 1, 2019
How To Make Freezer Dinner Packets
What’s for dinner tonight? Let’s ask the freezer. Here’s a little gift you can prep for yourself to have an almost effortless dinner ready to go at any time: frozen foil-packet meal kits. Unlike more traditional frozen dinner kits, which are intended to feed four or more, packets are single-serve and can feed just one person at a time. Frozen foil packets are also wonderful for teens who might need to feed themselves, as they are mostly hands-off and only require an oven.
May 1, 2019
Recipe: Freezer-to-Pressure-Cooker Chicken Curry
The pressure cooker makes long-cooked dishes like curries possible on a weeknight. If you also want to keep the slicing and dicing to a minimum, partner with your freezer so chicken curry can be on your table in just about 30 minutes whenever that craving hits. This recipe essentially starts with making your own meal kit and freezing it.
May 1, 2019
How To Make a Rich and Flavorful Chicken Broth for Homemade Ramen
Sometimes, the craving for ramen comes with the desire to make it at home — and not just from rectangular packages or Styrofoam cups. We’re talking about a homemade ramen that’s rich and satisfying and on par with what you have at restaurants and ramen shops. The key to making good ramen at home is making good broth, and making good broth at home doesn’t require 12 hours of cooking, nor a plethora of bones.
May 1, 2019
Recipe: Freezer-to-Oven Chicken Alfredo Casserole
We all need a reliable casserole in our back pocket, and this chicken Alfredo casserole is an all-star: it has tender chunks of chicken, broccoli, and an easy homemade sauce, all cooked in just one pot. And the best part? It can be frozen and then baked straight from the freezer, so you can work a dinner miracle on a busy Tuesday night. Since I have a small household of three, I love recipes where I can cook once and then freeze half of it for another time.
May 1, 2019
Recipe: Freezer-to-Slow-Cooker Vegetable Tagine
Vegetable tagine, a North African stew of spiced vegetables, goes from freezer to table with the help of an array of frozen veggies and trades the eponymous tajine for a slow cooker set to low. With a few extra ingredients, you’re six hours closer to turning the contents of your freezer and pantry into a rich, flavorful dinner. Here’s how you bring this colorful freezer-to-table meal to life. As far as convenience foods go, frozen vegetables are at the top of the list.
May 1, 2019
Recipe: Freezer-to-Oven Shrimp Scampi
With just a few sheets of aluminum foil, you can assemble frozen shrimp into ready-to-roast packets that turn into buttery, lemony shrimp scampi.
May 1, 2019
5 Dinners to Freeze Now and Cook Later
Stock your freezer with from-scratch meals that can be taken straight from the freezer to the slow cooker, pressure cooker, oven, or even the grill.
May 1, 2019
How To Make a Gluten-Free Pie Crust
Pie crust can stump even the most confident baker. Then, when you add a gluten-free requirement, things get overwhelming pretty quickly. Thankfully, with the right flour blend and a few simple techniques, you’ll quickly master a pie crust that’s both delicious and easy to make. Although there are a bevy of gluten-free premixed flour blends and pie crust mixes on the market, I recommend using a blend of millet flour and tapioca starch.
May 1, 2019
Recipe: Savory Hazelnut and Cauliflower Nut Loaf with Mushroom Sauce
The vegetarian nut loaf gets dressed up for Thanksgiving.
May 1, 2019
Recipe: Chocolate Mexican Wedding Cookies
Whether you also know these little powdered sugar-dusted cookies as Russian tea cakes or Italian wedding cookies, these buttery, nutty cookies are a welcome addition to any cookie plate — especially since they can be made ahead and frozen. You can use almost any nut that you’d like, and this version adds cocoa powder and cayenne pepper for a taste that’s reminiscent of a mug of spicy hot chocolate.
May 1, 2019
Recipe: Linzer Bar Cookies
Classic Linzer cookies have a lot of yummy things going on for them. These buttery, nutty cookie sandwiches have a peekaboo cutout at the top to showcase the jewel-toned jam nestled inside, all dusted in powdered sugar. But all the rolling, cutting, and filling might be a more involved project than you’d like to tackle, especially around the holidays.
May 1, 2019
Recipe: Smoky Mozzarella Pasta and Meatball Bake
There’s so much to love about the classic Italian-American combination of pasta and meatballs — the simplicity, the ease of customization, and the absolutely delicious way it perfumes your house with cozy smells. This time around, double down on everything you love about this combo in the form of a baked casserole to serve the hungriest of crowds. To keep things interesting we’re introducing a smoky element with the addition of canned, fire-roasted tomatoes.
May 1, 2019
Recipe: Graham Cracker Thumbprints
Inspired by our soft, chewy, made-for-s’mores graham cracker cookies, this reinvented holiday version is made for the season’s cookie plate. This twist on the classic thumbprint cookie bakes up plump and tender, thanks to a base made from a duo of crushed graham crackers and flour. Right in the center is a dollop of the jelly or jam of your choice. The highlight of any thumbprint cookie is the sweet valley of jam that rests at the center.
May 1, 2019
Recipe: Cheesy Ravioli Pasta Bake
Perhaps this really should be called lazy lasagna. When cheese ravioli is tossed in an abundance of marinara sauce, piled in a casserole dish, layered with even more cheese, and baked, it takes on all the good qualities of the classic layered pasta dish. Why haven’t we always been baking our ravioli? Sure, it’s lovely tossed in a sauce and served in a bowl, but it’s even better when you pile each raviolo on top of one another, tucking extra cheese in between for good measure.
May 1, 2019
How To Make Mandelbrot
Mandelbread, or mandelbrot (or mandelbrei, as I knew it as a young child), is an Eastern European and Russian Jewish twice-baked cookie. In some ways it is like its cousin, biscotti, the famous Italian twice-baked cookie, but mandelbrot is richer in eggs and fat and bakes up into a softer, more delicate cookie, with a toasty exterior that pairs as well with hot teas, as biscotti does with espresso.
May 1, 2019
How To Make Gingerbread Cookies
Ready your icing and round up the gum drops because this is the gingerbread cookie recipe to carry you through the holiday season.
May 1, 2019
Recipe: Rosemary Shortbread Cookies
There’s something elegant about the simplicity of shortbread cookies, especially when the flavor and richness of butter and sugar shine through. To give them some wintry flair, we added just a handful of fresh rosemary, making them special enough to go on a holiday cookie plate or package up as a homespun food gift. When making shortbread cookies, adopt the mindset of making pie dough: Work quickly and keep everything as cold as possible.
May 1, 2019
Recipe: Lemon Spritz Cookies
Spritz cookies are a busy baker’s best friend. The ingenious contraption of a cooke press allows you to create different shapes of cookies so that you have a wide variety of cookie designs, all with very little effort. While the standard vanilla-flavored spritz cookies are delicious, simply adding some fresh lemon juice and zest to the dough gives it a bright flavor that’s welcome on any cookie plate.
May 1, 2019
Recipe: Peppermint Pinwheel Cookies
Everyone loves a swirled sugar cookie, especially when it’s infused with a touch of peppermint. This season we’re inviting you to take this cookie to the next level for a holiday treat that will bring your cookie plate up a notch: Brush one side of the finished cookies with melted chocolate and sprinkle them with crushed peppermint candies for something extra festive, extra minty, and extra delicious.
May 1, 2019
Recipe: Lemon Curd Sandwich Cookies
Stop the search — you’ve found your new addition to this year’s lineup of holiday cookies. This lemon curd sandwich cookie starts off with just-sweet-enough cookies, made rich and tender by a simple cream cheese dough. Don’t expect to find a snappy cookie here — these rounds have some give because we want them to melt a bit when you bite into them. Nestled inside is a sunny, tart and sweet lemon curd.
May 1, 2019
Recipe: Brown Butter Sugar Cookies
Rich and nutty brown butter is a special ingredient with the power to make everything it touches taste a little more luxurious — including sugar cookies. With the addition of brown butter, the classic sugar cookie of our childhood takes on a deep, mellow richness with hints of toasted nuts in every bite. By simply browning the butter, we’re giving everyone’s favorite holiday cookie an instant upgrade for an extra-special touch on this year’s cookie tray.
May 1, 2019
5 Important Things to Know About Freezing Cookies
Whether you’re getting a head start on holiday baking or have more cookies than you know what to do with, remember that your freezer is your number-one ally. From mounds of cookie dough to baked cookies, here are five important things to know about freezing cookies. While most types of cookie dough freeze wonderfully, some doughs work better than others.
May 1, 2019
How To Make Pinwheel Sugar Cookies
Pinwheel cookies are a simple upgrade on a classic sugar cookie, perfect for the home baker who wants to bake beautiful sugar cookies but doesn’t have the time (or desire) to decorate two-dozen cookies with royal icing. The premise is simple: Mix up your favorite sugar cookie dough, divide that dough into two, color and flavor one of the doughs, roll them out, roll them together, slice, and bake.
May 1, 2019
How To Make Spritz Cookies
Spritz cookies, sometimes called butter spritz or pressed butter cookies, are pretty, petite cookies with a tender, crisp crumb and a rich butter flavor. Spritz originates from the German word Spritzen, which literally means “to squirt.” Although credit goes to the Germans for the invention of the cookie press, many other countries have shared in the holiday traditions of these cookies. Often, spritz cookie presses and recipes are passed down through generations.
May 1, 2019
How To Make Shortbread Cookies
A fast and fancy cookie made from pantry staples with no mixer, rolling pin, or cookie cutter required.
May 1, 2019
3 Signs a Cookie Recipe Is Freezer-Friendly
Whether you’re trying to get a head start on holiday baking, or you find yourself with extra cookie dough or a bunch of baked cookies, the freezer just might prove the ideal spot to stash them. Here are three clear signs your cookie recipe is freezer-friendly. In general, cookie recipes — like shortbread, sugar cookies, drop cookies, and icebox cookies — that include a lot of butter make for a dough that freezes, and eventually bakes up, quite well.
May 1, 2019
How To Make Chocolate Pound Cake
An everyday cake elevated to dinner-party dessert status.
May 1, 2019
Recipe: Almond Butter Granola
This granola is a favorite in my house, both spooned over yogurt at breakfast and just snacked on all day long. Sticky almond butter and maple syrup are a delicious magnetic force that pull the oats and sliced almonds into the sweet, jagged clusters that answer the call of my crunchy granola cravings. This is the goldilocks of granola recipes: It’s not too clustery, and not too loose. Instead it’s subtly sweet and nutty, with just the right amount of small, crunchy clusters.
May 1, 2019
Recipe: Shamrock Pops
Shamrock Shakes are seasonal milkshakes made with vanilla ice cream and flavored with mint and given a hint of leafy green color. These festive drinks are only available from late February to mid-March from their famous drive-thru inventor, but you can make these milkshakes all year long and turn them into a refreshing ice pop for enjoying any time of year (or hey, just St. Paddy’s day).
May 1, 2019
How To Make Tender Baked Oatmeal Cups
These baked oatmeal cups are not your average oat muffin. Nope, crack into the thin, crispy exterior of these muffin pan masterpieces and you’ll find a moist, creamy interior brimming with breakfast-friendly sweetness and warm spices. One taste and you’ll wonder where these hearty, portable breakfast bites have been all your life.
May 1, 2019
Recipe: Café con Leche Pops
You can’t talk about breakfast in Cuba without talking about coffee, a truth that still holds strong when you talk about breakfast in Miami. Be it cafecito or café con leche or any of the coffee drinks that fall in between, coffee is an important part of the morning meal, with café con leche, a drink of sweetened espresso and lots of steamed milk, being the most popular choice as the first drink of the day.
May 1, 2019
Recipe: Flaky Garlic Bread Pinwheels
I am warning you now that you may inhale these innocent-looking roll-ups before your friends even ring the doorbell. I had to pull myself away from the baking sheet and leave the kitchen entirely to escape the buttery, garlicky aroma. These roll-ups wouldn’t make it to their serving platter if I lingered too long. This is the kind of homemade appetizer that is going to win you accolades.
May 1, 2019
How To Prepare Make-Ahead Gougères
The secret to being the hostess with the mostest? Gougères in your freezer.
May 1, 2019
How To Make a One-Bowl Vanilla Cake
Sometimes you need a cake — like, now — and getting out a stand mixer and dirtying a few bowls isn’t ideal. It’s often in these situations we lean on cake mixes to get a cake in the oven. Inspired by the virtues of cake mix (it is easy and reliable, after all) we set out to create an everyday vanilla cake — something sweet but sturdy and resilient that we could quickly turn into everything from an everyday coffee cake to cupcakes to a giant ice cream cake sandwich.
May 1, 2019
How To Make Date Caramels
Date caramels are one of those culinary magic tricks that you can’t even believe works until you try it. You pulse whole dates with a few other ingredients, press them into a pan, and top with a bit of flaky salt. Just 30 minutes later you can cut out soft, chewy caramels that are free from added sugar (not to be confused with the loads of sugars naturally occurring in dates) and high in dietary fiber. You didn’t even have to turn on the stove.
May 1, 2019
Recipe: Trail Mix Cookies
What’s not to love about trail mix? It’s equal parts sweet, savory, crunchy, and chewy — a perfect snack no matter what you’re craving. Throwing all these elements into a soft oatmeal cookie yields a one-handed treat that’s easier to eat than trail mix, yet still offers that same satisfying mix of dried fruit, toasty nuts, sweet chocolate, and yes, even salty bits of crunchy pretzel. Let’s just call these little guys trailblazers (pun intended), shall we?
May 1, 2019
Recipe: One Bowl Vanilla Cake: Ice Cream Cake
My family loves ice cream cake, so when dreaming up ways to use our one-bowl vanilla cake, an ice cream dream cake was a must. This one combines soft vanilla cake with tart raspberry sorbet and is topped with lightly sweetened whipped cream. This ice cream cake is the perfect end to a backyard barbecue or a spring or summer brunch. This cake requires just one of the two cake layers that a our one-bowl vanilla cake bakes up.
May 1, 2019