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Honey and apples are the most well-known foods eaten on Rosh Hashanah — the Jewish New Year — for nothing is more symbolic of a round, sweet year than apples and honey. No Rosh Hashanah meal is complete without a plate of apple slices passed around to each guest, followed by a bowl of honey; slices are dipped, the prayers said, and apple slices slippery with honey are eaten amid shouts of “L’Shanah Tova! Happy New Year!”

This year, my own New Year’s meal will end with these smooth, sweet, delicious honey custards baked in round ramekins and topped with caramelized apples – giving a new twist to a traditional holiday dessert and a new way to herald a round, sweet year.

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Let’s talk about fresh herbs. They smell great, they make our food taste incredible, and they are a pain in the you-know-what to get off the stem. If you try to tell me you actually enjoy picking off each tiny leaf, methodically working your way to a full tablespoon, I’m going to call shenanigans.

Yes, fresh herbs make us work for our reward — no way around it. At the very least, we should be sure we’re stripping and mincing our herbs in the most efficient way possible. Here’s a look at some of the most common herbs we use in our cooking and how to tackle them like a pro.

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Ah, bacon; its crispy snap and smoky flavor have a special way of making everything it touches even better. It’s nearly perfect on its own, but it really shines when it’s added to another dish — everything from breakfast bakes and salads to side dishes and soups.

Let these 20 recipes show you there’s no shortage of ways to use bacon from breakfast to dinner. I’m talking breakfast polenta squares, bacon and cheddar biscuits, bacon-wrapped pork tenderloin, and the bacon-cheddar twice-baked potatoes you’re going to be dreaming of this fall.

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After countless hours and thousands of miles, it’s finally here. Ladies and gentlemen, we now present the newest member of our AT Media family: Complete + Happy Home. Read all about it and find out how you could win $10,000 to make your home complete and happy over at Apartment Therapy.

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I’m a sucker for a good whole-grain breakfast bowl. In many ways, I consider it the perfect breakfast; grains are a great vehicle for seasonal fruit, nuts, seeds, dried fruit, and yogurt. While I tend to stick to cooking grains with water or broth when making dinner, in the morning I like to get a little creative and cook them with something other than water. Lately my go-to has been coconut milk, and this tropical barley bowl is evidence that it can be a pretty delicious move.

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I feel like gluten-free lunches get a bad rap. The easy default always seems to be a sorry salad, which is far from satisfying. Let’s clarify: Skipping the gluten does not mean resorting to boring, skimpy lunches that leave you hungry two hours later.

Instead, pack your lunchbox with one of these 10 satisfying options for a better midday meal.

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Sticky buns are one of my favorite things to eat, but they take so long to make — sometimes an overnight rise is required. Who has time for that? Especially when you want the sticky buns now!

Well, I’m here to tell you: You can have those sweet, ooey-goey sticky buns any time you want, all with the magic of puff pastry.

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As we’re done with Labor Day, but skid into – if you’ve got kids — back-to-school time, the realization that a roster of simple weeknight dinners needs to be figured out starts to set in. For many people, it’s not the cooking itself that poses stress — it’s the meal planning. Seriously, who amongst us wouldn’t feel some stress if 5:30 p.m. rolled around and there were no concrete dinner thoughts to act on, much less ingredients to act with?

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A few of the most common questions we get here at The Kitchn start like this: What do I do with ______? and How do I use up a lot of _______?

Fill in the blank: onions, lemons, exotic oils, coconut jam, duck fat, an abundance of hot peppers, quinoa, barley, leftover pie dough, rice, pasta — the list goes on and on. Maybe you also are discovering some leftovers or challenging ingredients as you clean out your pantry and fridge for the Cure. Well, don’t throw them away, here’s a smart way to use up every last bit!

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