College is a style journey as much as a scholastic one: a chance for students to express their aesthetics and create a home for themselves (even if that home comes with an RA). With the right mix of chic decor, cozy details, and practical essentials, that empty dorm room can feel elevated and lived-in by the first day of classes.Walmart is the perfect place to decorate a design-minded college bedroom that’s fabulous, functional, and affordable.
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What’s for dinner? It’s the question we all ask ourselves (or get asked) every night. And on those nights when you want something delicious but don’t want to have a huge pile of dishes to clean up afterwards, one-pan meals are your best friend. Our editors here at The Kitchn love one-pan recipes.
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It yields a “soft, plush cake.”
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Crispy edges meet juicy blueberries for breakfast perfection.
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No additional ingredients required.
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I’m a big believer that at the center of any good celebration is a delicious cake, and while the options are essentially endless, there’s a reason some cakes are classics: they’re straightforward, approachable, and sure to please a crowd. This white cake checks all those boxes. It’s beautifully simple, but impressive enough to meet the moment for every event, from birthdays to weddings to baby showers. What sets my version apart?
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One of my favorite things to do on a weekend morning after rolling out of bed is to head down the street to the bodega to grab breakfast. And while I love a bacon, egg, and cheese on a roll or a bagel with a little schmear, my absolute favorite thing to order is a breakfast burrito.  While I’ve grown accustomed to the burritos from my favorite bodega, I have been wanting to try to making them at home.
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I am a big fan of spritz season. I will take any excuse to drink a cold glass of crisp prosecco paired with a delicious aperitivo during the afternoon. Aperol, St. Germain, limoncello — you name it, I’m drinking it. And I was just introduced to a new spritz: a Sarti spritz. Since that first time I heard of it, it’s like I can’t get away from the Sarti spritz. Everyone around me is ordering it, and everyone online is posting about it.
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You could say I’m in my sourdough era. No, I didn’t hop on the bandwagon and make my own from scratch during the pandemic. But I did develop a deep love for the tangy, fermented bread over the past few years. It’s now my bread of choice, but I can be quite picky about where I get my sourdough. Because I’m looking for a high-quality loaf, I usually choose one from a local bakery at the farmers market. But when that’s not an option, I’m not sure where to turn.
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Plus, four more kitchen items our editors swear by.
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