Let’s get one thing straight: As adults, we might be too old to go trick-or-treating, but we’ll never be too old to eat Halloween candy.
And the one advantage we have over kids on Halloween? We get to drink something far more exciting than milk with our treat stash — we can crack a cold one and go to town. Use our handy infographic to find the perfect beer to drink with your favorite candy!
Save the tricks for another time — this year Halloween is all about the treats. From homemade candy corn and adorable candy spiders, to jack-o-lantern sandwich cookies and a graveyard dirt cake, these 15 sweet recipes are perfect for kids and adults alike.
Halloween is here and it’s time to turn up the campy factor. We can’t think of a better way to do that than by dressing up your drinks!
In this collection of spooky cocktails and punches, the Halloween kitsch is dialed all the way up — because what other time of year gives you the green light to shoot glow-in-the dark gin-and-tonic jello shots, serve a boozy swamp punch, or sip on a tropical pitcher drink that looks like a giant candy corn?
I’ve been reviewing kitchen equipment for more than 30 years and I’ve seen it all, from potato-peeling mitts (fuhgettabout ’em) to cooking robots (for those who don’t actually like making dinner). It takes a lot to impress me, and yet this month at the Smart Kitchen Summit in Seattle, I saw something that made me think, I want that in my own kitchen!
The real gift of pumpkin season is what’s hiding inside: the (all-too-often-discarded) seeds. When toasted in the oven with a little olive oil and some salt, the soft seeds from inside pumpkins turn into the crunchiest, savory snack of the season. They certainly make sticking your hand inside a squishy pumpkin worth the hassle, anyway. Here’s the simplest, easiest method for cleaning pumpkin seeds and roasting them in the oven.
If sweet potatoes aren’t regularly found in your pantry, let’s change that today. These tubers are a little more rugged on the outside than their Russet and Yukon Gold friends, but their sweet, amber-hued flesh makes them an easy side dish for nearly anything you’re cooking.
In this cooking lesson, we’re covering the basics of how to peel and chop sweet potatoes three different ways and share some tips on when is best to use each cut.
Today my second cookbook, five years in the making, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites, at last leaves my noisy, messy kitchen and, perhaps, makes its way into yours. I am, as ever, a nervous wreck. I hope you love it. I hope you find a new favorite recipe (or 5) in it.
I hope you make the granola biscotti and have them on hand for breakfasts and snacks for weeks; I hope your weekend is filled with sticky toffee waffles and breakfast potato skins. I hope you make a big batch of the dressing and the crumbs tonight for the kale caesar right away and keep them in jars in your fridge so that you can make more every night, as we do for weeks on end throughout the year and when you need a break, move onto the sushi takeout cobb. I hope you’re as excited as I am that there’s a soup section this time (including a mini-matzo ball soup that’s completely vegetarian and a grandma-style chicken noodle soup that’s cozy and economical and the only way I’ve made it since). I hope you find that the artichoke galette tastes a whole lot like that retro parmesan artichoke dip and it’s not an accident; I hope you don’t roll your eyes when you read about Debröd (but I’ll understand if you do); I hope you see why I make that herby baked camembert for every party and probably always will. I hope you’re excited that most of the mains are vegetarian again (halloumi sheet pan roasts and puffy dinner pancakes and a wild mushroom shepherd’s pie) but the meat dishes are ones I couldn’t shut up about (meatballs marsala with buttered egg noodles, street cart-style chicken and rice and short rib carnitas). And I hope you know that one of the most bonkers parts of this book is the Party Cake Builder, 7 different one-bowl, dead-simple cakes and 4 easy frostings (think: The ‘I Want Chocolate Cake’ Cake and then some) you can mix and match and present as cupcakes or sheet cakes or layer cakes without a lot of planning because I know — believe me, I know — most birthday cakes are made with love, devotion, and good intentions, but also at the last minute. And I hope you’ll see why I think the cookie section has some of my favorite recipes yet, because we’re finally going to crack the code of those bakery cookies so they at last taste even better than they look.
Halloween is right around the corner. If you don’t have a costume yet, we have a few ideas. The only catch? There’s a trick before you get to the treat.
Can you figure out what these punny costumes are? They’re all things you can sip, nibble, or chew!
Everyone knows that person who refuses to recycle because they say it doesn’t actually do anything. Maybe you even are that person. Does recycling actually make a difference to our environment?
We talked to top experts in the recycling space to find out what we can really know about the impact recycling has on our planet.
Do you know the difference between a yam and a sweet potato? Most grocery stores offer two similar-looking tubers — some labeled as yams, and some as sweet potatoes.
Would you be surprised if I told you that all those times you thought you were eating yams, you were likely eating a sweet potato, and that you probably haven’t ever actually had a true yam? And yet yam and sweet potato do mean different things in grocery stores. Here’s the scoop on these tubers, with tips for getting the one you want at the grocery store.