If you’re in charge of hosting the Super Bowl party this year, we have one word for you: appetizers! When it comes to a great party for the big game, we always want a table filled with mouth-watering appetizers that are easy to snack on between plays. There are so many chip and dip combos, skewered snacks, and sliders out there that it was hard to just choose a few. Here are 17 favorite recipes for your Super Bowl game-day spread.
Instagram is a breakfast-friendly place, so it makes sense that these colorful rainbow bagels from The Bagel Store would find stardom there.
You may have seen these beauties — the stuff of Lisa Frank’s breakfast dreams — crossing your feed late last year, but did you ever stop to wonder how the effect was achieved?
The Kitchn’s teamed up to help give one lucky winner everything needed to refresh and reboot their kitchen this year. Enter for a chance to win $2,500 worth of kitchen upgrades!
One of my favorite ways to prepare brussels sprouts is shredded, and quickly stir-fried in a hot pan. Add a little garlic, some lemon juice, and you have a quick and easy side dish! Perfect to serve with pork, chicken, or turkey.
According to conventional wisdom, white rice is a tasty, versatile starch that’s bad for you, while brown rice is a good-for-you grain that tastes bad. But is the difference between the two really so straightforward?
They say you can’t eat just one, and even though potato chips aren’t typically my snack of choice, I honestly couldn’t agree more. There’s just something about the savory, salty flavor along with that satisfying crunch that makes potato chips wildly inviting.
We recently tasted some of the most popular and widely available varieties of classic potato chips at our office in New York City, and today we’re sharing our thoughts on each — as well as our favorite national brand. Want to see our top pick?
More than 8,000 miles separate Sichuan, the province in Southwest China where I was born, and New Orleans, the city where I spent my formative years. And yet the food — and the cultures that shape these cuisines — have remarkable similarities and parallels. Growing up with Sichuan parents in New Orleans has given me a truly singular experience of the two.
The best part of Valentine’s Day when I was a kid was making and receiving cards. I’d stay up all night with my mom and design the perfect card for my secret middle school crush. If you, like me, want to relive this sweet moment, I have an easier option for you: free, printable cards based on your favorite candy!
This week I’m going to share five cards based on different types of Valentine’s Day candy. First up is a card based around Blow Pops. Grab a bag of this candy at your local drug store and get to work.
It might not make those two feet of snow outside disappear, but a homemade jar of citrus curd will definitely brighten your day. (And maybe someone else’s, if you’re up for sharing.) Lemon curd is a popular choice, but this is a sweet treat you can make with any citrus fruit.
I have forever seen recipes on TV and around the web for something called Mexican Lasagna, a giant layered casserole that contains pretty much everything we love and cannot get enough of — tortillas, beans, salsa, cheese and then some — but couldn’t bring myself to make one because I make bad decisions based on trivial things, such as the name, which made me cringe (must we blame the people of Naples or Mexico for the unholy ways we Frankenstein their cuisine?) and the fact that I hadn’t exactly run out of excuses to eat tortillas, beans, salsa and cheese yet and thus didn’t need to enlist another one. Don’t worry, Deb is going to see the error of her ways in the next paragraph.
Sometime in the hazy weeks after bringing this bunny home from the hospital, I spied a version of the dish in Katie Workman’s Mom 100 Cookbook that stopped me in my tracks for all the reasons any recipe ever does: I was so hungry, and it was so pretty. Regardless, I then looked for excuses not to make it, first arguing to no one in particular that there was no way was it nutritional enough to pass off as dinner, only to realize it contains nearly 4 cups of beans and 6 of vegetables. I then decided that there’s no way you could fit all that in one little cake and did that charming thing I do when I cook but I’m too tired to cook where I point out all the ways it couldn’t possibly work and was definitely going to flop and instead, what went into the oven was an exactly perfect-as-written and what came out looked exactly like the photo and tasted even better than I could have dreamed.
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