Slow cooked meals, side dishes, and cookies – oh my! What are you making in the kitchen this weekend? Try busting out your slow cooker and make chicken tikka masala for dinner. You won’t regret it. If you’re looking for some excellent side dishes, go for the saffron rice pilaf or baked potato casserole. Want a cookie? Try the pumpkin snickerdoodle if you’re a sweets person, or a savory oatmeal cookie if you’d rather go savory.

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Kim’s Small Space in Paris – Apartment Therapy

Hello cooking friends! It has been wonderful to meet many of you this week during our tour for The Kitchn Cookbook. Thanks so much to all of you who came out in New York City, Chicago, and Houston! We totally appreciate it, and we hope to see more of you tomorrow in Dallas (Los Angeles, Columbus, and Philadelphia coming up next week). We’d love to hear what you’re cooking this weekend, so tell us all about it — whether it’s here in the comments or in person at one of our parties!

Plus some favorite posts from the past week:

• This was clearly the recipe of the week.
• Even I could make these easy DIY boxes and goodie bags for Halloween.
• 10 ways cooking at home is different from culinary school.
• Are you going to attempt to make Cronuts at home?
• Catch up with our online Cooking School this weekend, if you like!

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Even growing up in a Chinese-American family that predominantly ate Chinese food, I knew what pot roast was. I’d seen it mentioned on television and read enough about this classic American dish to know that it was homey and delicious.

Now that I have my own young family to feed, I truly understand why pot roast is so popular — it’s inexpensive, makes a ton of servings, and makes the whole house smell delicious and warm. Although it’s pretty hard to screw up pot roast, there is one big factor that will make or break the dish: choosing the right cut of beef.

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Pumpkin Spiced Pumpkin Seeds

This last week has been unseasonably warm in California, but you’d never know it at my neighborhood Trader Joe’s! The place is cozied up for fall with harvest-themed displays, cold weather produce, and orange packaging galore. Heat wave aside, we are officially in the midst of Pumpkin Spice Season.

Here are ten of the best buys from the over three dozen pumpkin and pumpkin-spiced products on offer at TJ’s right now.

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One of the easiest and least expensive ways to bring bold color to any space is to slap a coat of paint on those bland and boring white walls. But if you’re having a hard time committing to a color or are just renting your current digs then it’s not always the best option.

Here are five ways to make a colorful splash without busting open a paint can.

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For me, transitioning into cooler weather means spending more time in the kitchen again after a long hot summer spent avoiding the oven. Once there’s a slight chill in the air, I get excited about devoting more time to meal-making.

A warm bowl of pasta is always an easy, cold-weather comfort food and this hearty whole wheat spaghetti is exactly what I want right now. It’s coated in an herby pesto and speckled with the last of summer’s sweet corn — exactly the right dish to carry me into fall.

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• Today’s Lesson: Chicken & Poultry
• The Goal: 20 lessons, 20 days to become a better cook at home
• Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations
• Enroll & see all the lessons so far: The Kitchn’s Cooking School

Today we’re doing a deep-dive into poultry, primarily chicken. This lean, inexpensive meat is the most popular animal protein in America, beating out beef for the first time in 2012. Preparing chicken, whether it’s a whole bird or just a breast or two, is an important skill for any cook to know by heart. (By the way, we should stop here and acknowledge all the vegetarian and vegan cooks in our ranks. We will spend a couple days on meat, but after that it’s on to tofu, tempeh, and more veg-friendly cooking!)

Let’s get started: Have you ever cut up a chicken? Do you know where to start?

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