While you can make your own pumpkin purée, most of us turn to the canned variety at least a few times during this season. And inevitably, it always seems like no matter what you make, there’s always going to be leftovers. Here are some ideas for using up that last half cup (or less!) of pumpkin purée.
As we make the transition from fall into winter, the desire for extra-comforting soups that warm us up from the inside out is stronger than ever. Consider this your playbook for the season. These 10 soup recipes are a mix of classics, like French onion and broccoli cheddar, and new favorites, like cheesy lasagna. They’re all well worth being added to your dinner roster in the chilly months ahead.
I’ve always seen breakfast as just an excuse to eat more potatoes. I’ll skip sweets, like pancakes and waffles, and dive straight into the savory section of a restaurant menu, usually ordering a dish because it’s served with potatoes. If you’re a breakfast potato fiend like me, these dishes are sure to help start your morning right.
If you’ve ever scrolled through Facebook, checked emails, or searched for the perfect playlist on your phone will sitting down at dinner, please, please stop. Beyond being just a little bit rude to your partner or your kids, it’s straight-up unhygienic.
Think about it: You carry that phone with you all day long, and handle it without thinking after you touch a subway pole, pull cash out of your pocket for coffee, or pull open the door to the bathroom. If you, like the average American, handle your phone 47 times a day, I’m going to guess that you don’t always wash your hands before you touch it. And that means all of the bacteria that your hands encounter in those germy spots goes straight from your fingers to your phone. Yikes!
If slow cooker drop dinners are not part of your meal plan, I want you to know that you’re really missing out. These easy toss-and-go meals require little to no prep and are the answer to my prayers (and everyone else’s!) for a dinner that cooks itself.
If you’re not yet acquainted with drop dinners, they’re just what they sound like: Drop the ingredients into the cooker, plop on the lid, and hours later you’ve got a warm, satisfying dinner. It really is that easy. Here are 10 favorites to get you started.
We all know the drill. You tossed a bunch of kale into your cart last weekend with the best of intentions to work some more greens into your meal plan this week. But alas, they’re still sitting in the crisper untouched, and now, starting to wilt. It’s in times like these we need the easiest of recipes to put that kale to work. Here are 10 of my favorites to get you inspired.
So far this year, I’ve been cooking with more winter squash than I ever have before. (Honestly, I blame two small kids who love orange vegetables and will happily gobble up squashes of every kind roasted, puréed, or folded into soup.)
Frozen butternut squash has always been a staple in our house, but whole squashes are cheaper per pound right now and have the added benefit of giving us their seeds for snacking. More than a cleaver, one tool has made the arduous task of breaking down hard winter squash even easier: one of my favorite peelers. Here’s everything you need to know about it.
Wouldn’t it be amazing if reheated food tasted just as good as it did when it was freshly made? It sure would make eating leftovers more exciting. And while you probably can’t reheat french fries to their original crispy state, you can get darn close if you know the best reheating method.
Here’s a guide to help you figure out if you should reheat your food on the stove, in the oven, or in the microwave, with some tips to help you do each. Reheat with confidence!
Having the dinner table covered with more food than you can possibly eat in one sitting is the hallmark of Thanksgiving, and it’s hard to imagine scaling back for this once-a-year feast. The next day, though, the mountain of leftovers can seem a bit overwhelming — especially if you don’t think you’ll eat through everything anytime soon.
The freezer can come to your rescue and help with preventing food waste! Here’s a list of what can (and can’t) freeze well, plus how long each item will last in the freezer, so you can deal wisely with your Thanksgiving leftovers.
If you’re wondering about the right way to put leftovers in the fridge, you’re not alone. This may well be one of the great kitchen debates! Some insist that leftovers need to be kept out of the fridge until they reach room temperature, while others see no problem putting them in the fridge while they’re still a bit warm (and maybe this is even the better way).
So, who’s right? Is one method safer than the other, or does it even matter?