Maybe you’ve tried to grow basil in your kitchen before? And maybe you were lucky to get four leaves — two of which you were actually willing to eat? Trust me, I get it. I didn’t always have a green thumb, but now I’ve literally written the book on indoor gardening.
The good news: Plants don’t require a ton to grow (the official list includes light, nutrients, water, and a little bit of love). Here’s how to make sure those needs get met.
(Image credit: Christine Gallary)
When you want an egg dish to feed a crowd or make enough breakfast for the week, breakfast casseroles are just the ticket. Eggs hold together whatever ingredients you want to put in the baking dish, and in this case it’s a filling combination of frozen diced potatoes, savory sausage, a whole bag of baby spinach, and, of course, a few handfuls of shredded cheese. This casserole is a bit like a diner omelette and breakfast potatoes all in one dish, and it’s nice to start the day knowing you’ve already had a serving of greens!
(Image credit: Pinterest)
It’s finally time for ice cream! Although you can definitely make your own ice cream from scratch, you aren’t alone if you buy your pints or half gallons and make your own recipes from there. After all, the most popular Pinterest ice cream “recipe” stars after you open the carton of ice cream.
(Image credit: Joe Lingeman)
When strawberries are in season, it’s hard not to inhale the cartons you bring home immediately before even thinking about what else you’ll do with them. I encourage you, however, to put some aside to make this butter — rich with all that fruity flavor, enhanced by honey and orange zest, and just begging to be slathered on toast or biscuits and melted all over your pancakes and waffles.
When the season is said and done, a taste of this butter will be a welcome reminder of just how sweet it was.
(Image credit: Joe Lingeman)
Summer brings its own unique set of situations when it comes to dinner. Produce is at its peak and we want to make the most of it while still taking weekend vacations, grilling with friends, and making weeknight dinners that sometimes need to be on the quick-and-easy side.
There are five essential recipes that will get you through most summer supper situations — the heat-wave weeknight dinners, the road-trip-ready meals, a great grilling recipe for guests, or a recipe that will use up the last of the zucchini. There’s even a salad that will get you back in meal-planning mode after a long vacation.
There isn’t really anything sweeter than the arrival of strawberry season. For me, it not only marks the arrival of fresh fruit after a long, cold winter of imported citrus and cellared apples, but it’s also the kickoff to all the berries and stone fruit that’s soon to arrive. Now’s the time to binge on cartons of strawberries until your fingers are stained and your belly is stuffed. Here’s how to buy the best of the best, because the season is too short not to.
Toward the end of Ramadan I can start to feel zapped of both energy and recipe ideas. I tackle this fatigue by revisiting my repertoire of favorite yet easy-to-put-together dishes. For suhoor, I really need quick and satisfying options that won’t make me feel too full. I try to avoid any processed sugars or oily foods because they’ll drag me down later in the day. For iftar, I’m looking for flavorful meals with little preparation time — especially during the weeknights. This meal plan brings all that thinking into one place. Maybe it’ll inspire you as you plan for the coming week of meals.
Ramadan is a time for reflection, prayer, growth and charity. It is also a time for gathering with family, friends and neighbors for iftar, the end of fast meal at sunset. It can be challenging to prepare an elaborate dinner while feeling the fatigue of fasting, but with these tips you’ll have all you need to host an iftar without a hitch.
(Image credit: Leela Cyd)
The slow cooker strikes again! With minimal work and just one ingredient (psst … it’s chicken) this recipe delivers the most delicious payoff imaginable — meat so tender and juicy it practically falls right off the bone. And it’s all thanks to the small, closed environment of the slow cooker.
(Image credit: Joe Lingeman)
For over three years, I had an ice cream maker sitting in my basement unused. I know how to (and love) making ice cream bases, but I had one excuse for not using the ice cream maker I had: I didn’t know how to use it. My ice cream maker was actually the ice cream attachment for my KitchenAid stand mixer, but it was a hand-me-down from a test kitchen I worked in and the instructions had long been lost. So in the basement it stayed.
While doing a bunch of research on which new ice cream maker I should buy, I discovered that the KitchenAid ice cream maker is beloved among even professional ice cream makers. It’s only one of few ice cream machines on the market with adjustable speeds. So I set out to figure out how the thing actually works and master my favorite ice cream flavor — coffee — at once.
