Tender, juicy meatballs are a supper to celebrate. Pick your favorite blend of meat and a sauce to match, and everyone is happy.
But achieving meatball perfection has its tricks and potential pitfalls. Here are five common mistakes to avoid so you can make the meatballs of your dreams.
Q: My father went through major heart surgery earlier this year, and while he is recovering well, my mom is having a hard time adapting to cooking for his new dietary needs. He needs to maintain a low-sodium diet for his blood pressure, and he has to avoid leafy greens due to blood-thinner medication.
The next time you find yourself with just a tiny bit of leftover pumpkin purée, think twice about tossing it. You’d be surprised (and thoroughly delighted) by what you can whip up with even just a few spoonfuls.
From homemade pumpkin spice lattes to smoothies to mug cakes, these 12 recipes rely on no more than a single cup of pumpkin purée.
‘Tis the season for pumpkin! From jack-o’-lanterns on neighbors’ doorsteps to sugar pumpkins at your local grocery store, it’s easy to embrace this ubiquitous orange squash.
This week we celebrate the pumpkin with five recipes designed to make the most of them. You start by roasting a couple of pumpkins. Stuff and eat one for Sunday supper, then use the creamy innards of the other all week long for stew, cookies, and one-pot pumpkin pasta.
Winter squashes, like butternut, kabocha, acorn, and delicata, fall into the category of foods that are super versatile and always handy to have around. Sure, they’ll keep for a while sitting in a dark corner on your countertop, but there’s a much better way to put them to use — even when you don’t have any specific recipes in mind.
Roast a batch (or two) of your favorite kind of squash over the weekend, and you’ll be amazed at all the ways you can use it in meals, from breakfast through dinner, all week long.
The Kitchn’s Baking School Graduation: Your final project!
Join The Kitchn’s Baking School: Sign up and see all The Kitchn’s Baking School assignments
Congratulations! You have completed The Kitchn’s Baking School! What an exhilarating, sugar-filled month it has been. Surely your fridge and freezer are packed with sweet goodies, or you’ve made some awesome new friends and are now the best neighbor ever after having shared all your amazing creations over the weeks. Most of all — you should be so proud of yourselves (insert happy dance around your kitchen)! We did it!
Before you officially graduate, here is your final project: We’re putting together many of the things you learned along the way in the creation of one spectacular layer cake. Are you ready for your final trophy?
The day before Halloween calls for a slightly spooky look at interior design. Yes, we love colorful kitchens, but there’s also something infinitely appealing about kitchens done almost entirely in black. Here are 10 of our favorite dramatic black kitchens.
I cannot leave well enough alone. As soon as I think I’ve found my chocolate chip cookie recipe, another one saunters across my computer screen singing its siren song. It drives my husband crazy, because the only recipe he wants is from his Alpha-Bakery cookbook (circa 1987). But I need more excitement in the baked goods department, which is how these voluptuous pumpkin oatmeal chocolate chip cookies found their way into my life.
