When you head to a restaurant this time of year, you’re probably in search of a nice meal, a pleasant evening, and maybe a festive cocktail or two. You’re probably not heading out in search of a cold to catch. But it’s the season of germs everywhere, and ABC News set out to find where those germs lurk in restaurants around the country — and it may make you rethink using the salt and pepper shaker.
Around the holiday season, people who like to siphon that fun, carefree feeling from the spate of year-end celebrations go into overdrive. People rail against Starbucks holiday cups and over-the-top Christmas light displays. The latest controversy – care of the CDC — concerns one of America’s favorite pastimes: eating raw cookie dough. But unfortunately, this one seems pretty valid.
Almost every year around the Christmas season, the CDC re-ups its warning against consuming raw cookie dough in any form. This year is no different, and if you’re feeling a bit of holiday mischievousness brewing, make way for the much more familiar feeling of holiday downer as you take a read-through.
It looks like that Milky Way sitting in the vending machine at work is getting some sizzling competition.
Ohio local news station 10TV reports that Ohio State University students can now spend their parents’ hard-earned money on a little brain fuel. A bacon-vending machine, created by the Ohio Pork Council, has been installed in the animal sciences building at Ohio State University. It will be maintained by the meat science department (side note: why didn’t I major in this?!).
One of the most hotly debated techniques in all of cooking is the easiest, best way to peel a hard-boiled egg. There are a lot of tips I’ve encountered over the years, including adding baking soda to the boiling water, blowing the egg out of its shell, and making sure the eggs are cold before peeling. But then I came across a new method in a recent video on Epicurious and I had to try it out.
Everyone loves a swirled sugar cookie, especially when it’s infused with a touch of peppermint. This season we’re inviting you to take this cookie to the next level for a holiday treat that will bring your cookie plate up a notch: Brush one side of the finished cookies with melted chocolate and sprinkle them with crushed peppermint candies for something extra festive, extra minty, and extra delicious.
Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.
If you’re not already familiar, dump dinners are just what they sound like — meals that require almost zero prep work (save for chopping a veggie or two), where the ingredients are dumped into the slow cooker and left to do their thing. These dinners are ridiculously easy to pull off and basically make themselves. Ready to get cooking?
These graham cracker cookies possess the qualities of any desirable cookie: crispy around the edges, with a super-soft, chewy center. While you can certainly eat them on their own, they do their best work in pairs, with a sweet filling sandwiched in between, be it marshmallows and chocolate for a new take on the s’more, ice cream, or fluffy buttercream frosting.
You can have the turkey. Leave the ham. Prime rib — what’s that? In my house, leg of lamb is the celebratory roast; I love its tenderness and flavor.
Have you ever roasted a leg of lamb? It may sound intimidating, but the sweet little secret is that leg of lamb is actually one of the easiest, most foolproof cuts of meat to cook. Here’s our remarkably simple, fuss-free approach to cooking a leg of lamb. It will turn out perfectly every time.
There’s a lot to love about pasta night. Slot it into your meal plan and you can be sure you’ve got a dinner lined up that’s seriously comforting, easy to pull off, and cheap. Those three qualities were also a constant theme in our most popular pasta recipes this year, which featured creamy orzo, a Tuscan tortellini skillet, one-pot primavera, and more.
Basic and budget recipes don’t have to mean boring — especially when it comes to dinner. I’ve been working on my own grocery budget as much to add cash to my vacation savings account as to reduce waste and keep a cleaner pantry — both pleasant side effects of buying only what you need!
Relying on staples that stock our pantry and freezer, we can save our budgets with those basics for delicious and filling dinners every cook should know.