Pantries

Everything’s bigger in Texas.

It's toasty, cheesy, and super comforting.

It's all about the sweet, creamy dressing.

So rich, so gooey.

This old-fashioned recipe takes an unexpected turn.

Editor’s Note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.If you love apple pie, you’ve got to make these salted caramel apple pie bars. With three impressive layers, plus a double dose of caramel sauce, they are the dessert of fall.

It's super popular in Spain for a reason.

Easier than apple pie.

Stay chill this spooky season.

Chocolate chips in every bite.

A thick layer of buttery, sweet crumbs crowns the top.

Sweet and tangy.

You'll want to sprinkle it over everything.

It's the perfect way to use up your tomato haul.

They have the most incredible soft, tender texture.

Yes, you really only need one pot. And no, you don't need to drain the pasta!

One pantry staple makes it extra nutty and delicious.

Plus, two ingredients not normally found in chili.

So rich and creamy.

It's a game-changer.

Should we all just agree that we really go apple picking for the warm cider donuts and freshly pressed apple cider? Eating those fried donuts is one of my fondest food memories from the two years I lived on the East Coast, but unfortunately they’re harder to find now that I’m back in California. The best solution was to head into my kitchen and make a batch myself.

It's bright, fresh, and a breeze to whip together.

It’s unlike any you’ve had before.

Cinnamon rolls take on dessert.

I am an equal opportunity donut lover. I love them all, from the mass-produced to the artisanal. But if I had to pick a favorite, it would be the old-fashioned buttermilk bar, which boasts craggy edges and a glazed top that I can’t get enough of. Buttermilk bars rose to popularity in Los Angeles-based mom-and-pop donut shops in the 1960s. They are still the top seller at many LA donut shops today, including Primo’s.

It's tangy, it's sweet, and it pops (literally).

It’ll be your new family favorite.

The most delicious alternative to the popular Starbucks drink.

It's a fraction of the cost of guanciale or pancetta.

Just when you thought cheesecake couldn’t get any better.

Tomato gravy is savory and tangy, forgiving and uncomplicated. It’s the answer to all our Southern breakfast prayers. Southern-style tomato gravy is a thick sauce made with canned or fresh tomatoes, a blonde roux (bacon fat or butter and flour), chicken broth, and the occasional splash of cream. It’s most commonly served with biscuits, meatloaf, or fried eggs. It also goes well with creamy grits, mashed potatoes, toast, pasta, and rice.

The most delicious leftover sandwich starts here.

There are many ways to cook carrots, but roasting them is hands-down my favorite method. It’s one of the best vegetable side dishes that pairs well with anything for dinner. Roasted carrots might seem simple, but when done right, they can rival just about any other vegetable side, be it Brussels sprouts or sweet potatoes. When it comes to glazed carrots, some recipes call for cooking them on the stovetop, but I opt for the oven so that the carrots can do their business while I do mine.

In a matter of minutes, you can whip up white gravy in a saucepan for the perfect creamy, savory topping for your favorite dishes. This basic sauce is prepared with ingredients you likely already have on hand: butter, flour, milk, salt, and pepper. For a bit of heat, a pinch of cayenne can be added as well. I suggest trying your first batch spooned over a homemade buttermilk biscuit. The creamy gravy pairs perfectly with the warm, fluffy layers. It’s a Southern classic.

The no-bake cake that goes for the gold!

Save room for seconds.

And they're ready in less than 30 minutes.

Trust me — they’re not dry.

It's a must before summer's over.

Puppy chow (also known as muddy buddies) is dangerous stuff. I had never even heard of the snack until my friend Beth, an Iowa native, left some at my house after a holiday gathering and I found myself eating handful after handful of the sweet, crunchy, nutty mixture. Why wasn’t there a warning label? It didn’t last the night.

Fresh watermelon is one of the most delicious delights of summer. After enjoying watermelon slices, a watermelon salad, or your favorite smoothie, the thick rind is all that’s left behind. This old-fashioned Southern pickled watermelon rind recipe is a zero-waste solution that repurposes the part that is usually discarded and transforms it into a treat that can be a great complement to an appetizer spread, or a unique addition to a salad or wrap.

The Italian dessert might make you forget all about gelato.

No-bake cookies — the kind made with oats, peanut butter, and chocolate — are a classic dessert and an easier option than homemade cookies from scratch. Mothers and grandmothers around the country regularly make this stovetop cookie, to varying results. I remember at least a few times eating failed no-bake cookies with a spoon because they never fully set. Here’s my secret to better no-bake cookies: Think of the process more like candy-making than cookie baking.