A dry, crumbly cake when you’ve been anticipating a wedge of tender perfection is a very sad thing. It can take practice (and a good recipe!) to know exactly when you’ve reached cake nirvana and should take it out of the oven, but here are a few little clues to help you out.
“Drink more water” is a goal that many of us set, whether we’re looking for better health, clearer skin, or more restful sleep. Now imagine chasing a 3-year-old around the house with a water bottle, begging them to do just that, and you can imagine how “drink more water” can sound more like a wish than an attainable goal.
Earlier this year I discovered a little trick for getting my kids, 3 and 6, to drink more water without fussing, begging, or yelling. It’s not a fancy new product and you probably have everything you need to make it happen in your kitchen right now.
I have grandma tastes. I don’t have a pocketbook full of butterscotch candies or a plastic cover on the sofa or anything, but I’m sitting on it right now and think our elders are probably onto something, especially when you have two kids with an unnatural contempt for napkins. But I will stan [Grandma Deb has Googled this word, feels ready to give it a spin] for thick cardigans, tins of Danish butter cookies, Walkers shortbread, and Fig Newtons.
I’ve wanted to make a homemade version of fig newtons since I started this site nearly 12 years ago. In that time, I have bookmarked a dozen versions that claimed to be like the original packaged cookie but all seemed off somehow — too sweet or too wholegrain, to muddled with other flavors, not actually shaped like the original, or just so fussy, if even I couldn’t muster the motivation to make them, it didn’t bode well for talking anyone else into it. I am glad I waited because last fall pastry wizard Stella Park’s BraveTart cookbook came out and if there is anyone that can be trusted to come up with a version as good as the original but with a more appetizing ingredient list, it is her.
You know how some mail days are better than others? Like how on Monday you got nothing but bills? Well, you’re about to have a good mail day soon because, as of Thursday the 12th, Anthropologie’s Summer Journal is going to start showing up.
We got a sneak peek and just had to share some of our favorite finds with you.
Remember the last time you had a really good grilled cheese? I do! It was still warm from the heat of the skillet, with golden-brown, butter-kissed toast that left my fingertips just a little greasy, and a pool of gooey melted cheese that seeped through the slices with each bite. True to its name, the cheese is what truly makes this iconic sandwich.
Take a look in any cheese case and there are no shortage of choices when it comes to choosing this sandwich’s namesake ingredient. But when it comes to grilled cheese, not all cheese it right for the job. You decide what your best grilled cheese looks like — old-school classic or new and modern — and we’ll tell you the very best grocery store cheese for your sandwich.
On weekends I do my shopping at a co-op with a huge selection of food and groceries, but if I need to fill in the gaps during the week I pop into our neighborhood grocery store. While the options aren’t as plentiful, our local store has quite a few draws, like the packaged naan that tastes almost as good as homemade.
These naan wraps are a mid-week family favorite. They’re filled to the brim with cumin-spiced lamb, shredded iceberg lettuce, and a quick homemade cucumber raita.
There’s really no better authority on baking than Mary Berry, a woman who has sold more than 5 million cookbooks, was hands-down the best judge on The Great British Bake Off, and clearly understands the value of making your own marzipan.
The always impeccable 82-year-old has been described as the “Queen of Cakes” — a title she’s earned after spending the past 60 years teaching multiple generations of Brits how to bake. (The BBC has also called her “the doyenne of baking,” and, after googling the word “doyenne,” I realized how complimentary that was).
Armed with a list after planning dinner, you hit the grocery store to pick up the ingredients. Yet despite knowing the specific cut of chicken you need to grab, you’re still a little confused. Of all the packs of thighs and breasts stacked in the meat case, how do you select the best package for your dinner?
It’s a topic that crosses my mind almost every single time I buy chicken. Here are the tips that make deciding a whole lot easier.
There was no shortage of well-loved meatless meals this past March. Your favorites were a mix of hearty salads and crowd-friendly casseroles, with a few pizzas thrown in for good measure. Here are the 10 most-saved vegetarians recipes from March 2018.
There are basic chicken recipes we all keep in our meal plan rotation — and then there are the chicken recipes that make you feel like a dinner genius. These 15 recipes are the latter.
They come together with minimal effort, yet deliver sophisticated flavor and sometimes an unexpected ingredient that makes your midweek meal feel pretty fancy (think: figs and balsamic glazed chicken, Arnold Palmer chicken thighs, or a vibrant coconut curry soup).