Meet Hasselback apples, the most impressive dessert you have to bake this fall. Crisps, crumbles, pies, and baked apples are all fine, but this is the one that really stands out in a crowd.
Firm, sweet apples open like a fan, allowing the sweet cinnamon and brown sugar streusel to sink between each slice. Why not go all out and top this holiday-ready treat with a scoop of vanilla ice cream?
At about this point every year, I have the same conversation with my friends: We complain about having to put away our summer clothes and dig out our sweaters, tights, and coats in preparation for the colder temperatures. This time around, it occurred to me this year that I should be doing the same thing with my kitchen — putting away all those summer food supplies and making my baking pans more accessible.
Here’s some advice on how to do a seasonal swap in your kitchen.
Was there ever a dessert more tailor-made for a skillet than a rustic, streusel-topped fruit crisp? Sure, you can assemble it in a gratin dish or your favorite Pyrex casserole, but I stand behind the idea that serving this oh-so-American autumn apple dessert in a cast iron skillet is the presentation it deserves — nay, warrants.
Whether it’s a slice of apple pie or an ice cream sundae, no dessert is complete without a dollop of whipped cream. And while nothing will ever quite match up to homemade, sometimes the convenience of the stuff in the can just wins out.
With the holiday season on the horizon, I thought it was time to explore the store-bought canned whipped cream options. Here are our thoughts on the six brands we tried, as well as our favorite brand. Want to see our top pick?
Our knives work hard, day in and day out. I know mine barely makes it back in the drawer before I’m pulling it out again for yet another round of chopping! Yes, as one of our most-used kitchen tools, our knives are also definitely one of our most-cleaned kitchen tools. Do you know the best — and safest — way to clean your knife? (Hint: It’s not the dishwasher!)
I have very strong feelings about stuffing, which, for once, I can express succinctly: GIMME. Well, that and a little bit of righteous indignation. Why do we limit our consumption of it to Thanksgiving? Why do we feign interest in all sorts of uninteresting things (dry turkey, thin gravy, occasionally awkward conversations with tipsy distant relatives) just to eat stuffing? Separated into components — croutons, broth, sautéed vegetables — we’d never reject them during all of the months that are not November, but together, for whatever reason, together in a casserole dish, it’s the fourth Thursday of the month or bust. I demand answers.
There are a lot of really excellent stuffing recipes out there, and I would enjoy — possibly with someone else’s metabolism — chomping my way through all of them. But when it actually comes down to picking The One, I get daunted because the best ones have so much going on: homemade cornbread and five herbs, crumbled sausage, plumped dried fruit, toasted nuts — 14 ingredients is totally the norm — plus braising and blanching and frying and simmering, and given that it’s tradition to prepare this along with three other vegetables, dinner rolls, three types of pie and a turkey that’s half the size of a refrigerator, gravy, salad and cocktails, it’s really no wonder that most of us find the prospect of making Thanksgiving dinner overwhelming-slash-excruciating.
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I’ve shared a home with my cat Milhouse for over seven years, and I still find myself asking, “Why are you doing that?” at least once a week. Many times, this question pops up in the kitchen, where he has some odd habits he has picked up over the years. He hasn’t answered me yet, but a cat lady can dream. And in those dreams, this is how he explains himself.
If you’re hosting Thanksgiving this year, you’ve already got a lot on your plate. In addition to figuring out the menu, timing, and where everyone will sit for the big meal, there’s also pressure to set a table that feels a little more special.
But don’t stress about the table settings! Instead take inspiration from these 10 modern tables. Remember: Everyone is really there for the food, after all.
Knowing how to cook a great steak at home is a skill that every steak-lover should know. Master the basic technique and it’s yours for life — meals at home, fancy date nights, dinner parties, you name it. All you need is a pan and an oven. Check out our video to see how it’s done.
While at first glance you might not think this kitchen needs a makeover, when you start to look closely, you’ll see that some of the details are a bit out of date and could use a refresher. Plus, the white walls and cabinets are kind of bland and could use a pop or two of color.
That’s what homeowner Carrie thought as well. And with a former Pantone color of the year in mind, Carrie went to work updating her bland kitchen. Take a look at how it turned out!
