Chickpeas are an invaluable pantry staple that I have stocked in my kitchen at all times. We already know they can be blitzed into hummus, roasted into a crunchy snack, or used as an easy salad booster, but that is just the beginning, friends. If you’ve got a can of chickpeas on hand, then you’ve got the start to quite a few easy, satisfying weeknight dinners.
Back in 2017, I started to notice a new kitchen color trend emerging. I never expected it and I certainly didn’t expect it to still be cool in 2018. Any guesses? The photo above is a big hint. The color: mint green!
Mint green — a barely there, optimistic, soothing hue — works well in the kitchen because it’s a color reminiscent of a sweet confection. Here are some different ways in which I’ve seen mint green used in the kitchen recently.
It’s time to add humble russet potatoes to the list of staples you should be making in your Instant Pot. They cook up tender and ultra-creamy just the way you love, but in a fraction of the time required with the oven. It’s a meal prep miracle, and the best solution to making baked potatoes on a weeknight. Top them with a pat of butter or dollop of sour cream for a quick side, or whip up your favorite filling to turn them into a quick dinner.
Ready for the simple potato-cooking method you’ll use over and over again?
Alternative meat and non-dairy items might be having a moment at the grocery store, but according to a recent study by the British University of Southampton, men are still “embarrassed” to order meatless options.
Inspired by the “major global and environmental health challenges” caused by overconsumption of animal products, Man Food Project Bristol surveyed 22 men (a very small sample size) with various relationships to meat: a few were exploring vegetarianism, others were on economically restricted diets, and the rest wanted to build muscle. In most cases, regardless of their reasons for making their food choices, the men expressed feeling embarrassment and shame around being seen ordering a steak-free salad.
Picture this: You’re doing your weekly grocery shop and there’s a great deal on a family pack of chicken thighs. And now that you’re looking in the meat section, you were thinking maybe you’d have a cookout this weekend and the ground beef is on sale. And you might as well stock up on buns because, well, it’s still summer-ish and you need buns.
Somehow you walk out of the store with more than enough to feed you, your family, and then some. You’re still feeling pretty good though — until you get home and you are hit with that sinking feeling that comes from knowing that you can’t possibly eat everything before it goes bad. No worries, though, right? That’s what the freezer is for.
But what if those thighs come out covered in ice and freezer burn? Are they still safe to eat? We investigated.
Mint is a terrific herb to keep around the kitchen — or to grow on your own! It’s very hearty. (Just keep it away from other herbs, because it’ll overtake them.) As a kitchen herb, it pairs wonderfully with a variety of dishes. Throw it into your morning smoothie, make a mint pesto to top chicken, or blend it into a cool dip. If you have a bunch of mint to work with, look to these 10 recipes for a little inspiration.
If it hasn’t hit your market yet, it’s bound to be there any minute. I’m talking about sweet summer corn, arguably the quintessential taste of summer. And the only thing more amazing than fresh corn on the cob is grilled corn — two perfect summer flavors in one bite.
While corn on the cob and butter make a perfect pair, we think it’s time to liven things up this summer! From Sriracha and beer butter to basil and Parmesan, here are six ways to turn grilled corn into the best thing you eat all summer.
These creamy Popsicles are just the thing for rushed mornings. They’re sweet with the deep, caramelized flavor of roasted bananas, get a big protein boost from both Greek yogurt and peanut butter, and are filled with a few slices of fresh banana for texture. Make a batch, tuck them into your freezer, and reach for one whenever you need a quick breakfast that will cool you down in the process, which is always helpful during these hot and sticky days.
I have two rules when heading to summer cookouts and potlucks: Never show up empty-handed, and leave ample time to whip up a dish the crowd will love. No matter what your timeframe looks like, and whether you have a full day or an hour to prep your dish, there’s a recipe here for you.
From hearty broccoli and cauliflower “slaw” and summery succotash, to a tropical icebox cake and pitcher drinks for a crowd, here are 20 make-ahead recipes perfect for your summer cookout.
While August is still most definitely summer, it’s a month of change for some, with it also being back-to-school time depending on where you live. This month’s most-saved recipes reflect this, with a mix of seasonal, cookout-friendly recipes like corn casserole, but also weeknight-friendly recipes that help make getting back into the grind easier, like sheet pan balsamic-glazed chicken.
Here are your 10 favorites.