For every essential cooking lesson that teaches you the basic skills of steaming vegetables or making a perfect French omelet, we need to have a little fun! It’s not all serious cooking, after all — sometimes it’s pumpkin spice lattes, two-ingredient Nutella brownies, and pull-apart cheese bread. These are the kinds of surprising, clever, and just plain fun recipes that make us want to jump into the kitchen and stay there all day.
Here are a few of our favorites from the past few months!
We’re always on the lookout for new ingredients that we never thought we could eat (hello, pumpkin leaves!), as well as trendy ingredients that start popping up everywhere, like black garlic. Check out these 10 ingredients that we fell in love with this year and see if you like them as much as we do.
Why do we love looking in other people’s kitchens? Sometimes it’s purely for eye candy — the gorgeous light, the pretty dishes, the dream cooking range. But more often it’s because we’re looking for great ideas — that one setup, secret, or tip that makes us say, “That’s so smart! I have to try that in my own kitchen.”
From the best way to deal with honey oak cabinets to why it’s smart to store cast iron skillets on the side of the cupboard, here are 10 things we learned from real people’s kitchens this year.
Within the great file of my favorite food category, Things I Can Put On Toast, I dare you to find anything easier to whirl up in the minutes before a party than artichoke-olive crostini, the terribly named but unmatched in Mediterranean deliciousness of feta salsa or walnut pesto. Lightly broil a thinly sliced baguette — and I vote for preparing a batch of chocolate chip cookie dough, ready to bake off later, nobody minds — and voila: it’s suddenly a party.
This is my new favorite addition to the category. Although it takes longer to cook, it takes just as little time to throw together. This seemingly simple combination of two ingredients, roasted together, become so much more than the sum of their parts. Personally, I’m not a great fan of either on their own; I find most grocery store grapes too sweet and readily-available olives too aggressively salty and one-note. But in the oven together, these bugs become features. The briny bite of the olives tangles with the syrupy sweetness of the grapes and together, make a juicy mess that’s incredible with rosemary and sea salt, heaped on a ricotta-slathered toast.