49 articles from The Kitchn, The Guardian, Medium and more. Refreshed every few hours.
A slice of classic cheesecake is one of those desserts that takes nicely to added flavors and tinkering. If you love both pumpkin pie and cheesecake, these creamy bars are the perfect hybrid. There’s a sturdy graham cracker crust on the bottom, then a layer of classic white cheesecake, and finally a delicate pumpkin cheesecake layer fragrant with cinnamon and pumpkin pie spices. READ MORE...
A pleasingly proper curry-filled pie with a zingy chutney to go with it This is one of my all-time favourite pies, pie born out of the Midlands. While studying at University College Birmingham, the now head of department at the college of food there, Lewis Walker, and I were in digs together and regularly ended up in very late-night balti houses after big nights out. These pies remind me of that really special time. It wasn’t much before my university days when balti cooking emerged in 1970s Bir
Fresh chunks of apple + applesauce = double the fall flavor. READ MORE...
This fantastic tart is a minor miracle invented by a legendary chef, yet it has very few ingredients and an intriguing technique for baking it Often, the greatest dishes are made from very few ingredients and with pretty standard techniques, and this tart is one of them. It’s based on an old Frédy Girardet recipe that, despite his reputation as one of the all-time greats, calls only for a simple application of process to deliver a knockout result (which is one reason I put it in my latest book
The ultimate fall treat. READ MORE...
There’s a very specific kind of joy that comes when peeling the wrapper off a Little Debbie Cosmic Brownie — a dense, fudgy brownie topped with a thick layer of chocolate frosting and a smattering of rainbow candy-coated chocolate chips. Our homemade version channels all that nostalgia, but with a serious glow-up: a rich, from-scratch brownie built with real bittersweet chocolate and finished with a dark chocolate ganache. READ MORE...
There’s no better fall activity than doing some cozy baking. Whether you just went apple picking and are looking for ways to use up your harvest or you’re diving deep into pumpkin spice season, we’ve got you covered with plenty of fall baking recipes.Classic apple pie and gooey maple butter bars are just two of the 35 fall dessert recipes we’re sure you’ll love. READ MORE...
A Story of a Rejected Cake, Shared Octobers, and the Trifle That Has Brought Me Peace Continue reading on Medium »
Is there anything better than fresh bread? READ MORE...
The leftovers are lunch for days! READ MORE...
If you love pumpkin pie, but wish it had a little more to offer in the way of texture, then I have the perfect fall dessert for you. Meet: pumpkin crunch cake. Less intimidating than a from-scratch pie and similar in style to a dump cake, this couldn’t-be-easier dessert starts with a warmly spiced pumpkin base that gets layered with boxed yellow cake mix, finely chopped pecans, and melted butter. READ MORE...
With a deep, caramel richness and a bitter undertone, this cake is an excellent addition to your home baking roster There’s enough dark chocolate in this gluten-free cake to put it firmly in chocolate cake territory, but the hero flavour comes from the sweet, creamy nuttiness of walnuts, so it’s important to use very fresh ones, because stale walnuts can quickly turn bitter. The dates bring a deep, caramel richness, while the espresso pulls everything back from being overly sweet. Despite all th
UPFs are regarded as cheaper and faster than homemade dishes – but how much time and money will it cost to make alternatives? For the past five years, I have been trying to cut down on the amount of ultra-processed foods my family consumes. There have been various strategies we used to manage this. One question comes up time and again: how much does this all cost? UPFs are often regarded as cheaper than preparing a from-scratch meal, and they’re a lot less time-consuming. Convenience is one of t
They’re as good with jam as they are with a pork roast. READ MORE...
Not a week goes by where I don’t pick up a jar of sun-dried tomatoes at the grocery store. It’s an ingredient I’d once pegged as retro, but, like the lace camis and platform wedges of the ’90s that are trending again, these tomatoes are back. One of my favorite dinners, Marry Me chicken, relies on sun-dried tomatoes for flavor and color. READ MORE...
I haven’t always been the biggest fan of sweet potatoes –– I wouldn’t say I outright disliked them, but they weren’t my first choice. That is, until I found two cooking methods that really work for me: ultra-flavorful melting sweet potatoes, and the twice-baked technique used in this recipe. If you want sweet potatoes with perfectly tender insides and crispy skin, this is going to be your dream come true. READ MORE...
While it’s ideal for mopping up chilli and soup, this Southern US staple can be made substantial enough for a main meal with a few simple additions Like banana bread, a rather less ancient North American creation, cornbread isn’t a loaf in the conventional sense. Though it’s perfect for soaking up chilli, brothy bean soups and the like, it’s actually substantial enough to be the main event, rather than something you might reach for to mop the plate after it. (It’s also gluten-free, should that b
Pumpkin spice lattes are here and football is on the TV, but I’m holding onto summer for as long as I can. I am simply not ready to trade the bright colors and fresh flavors of summer produce for the browns and oranges of fall. This vibrant salmon recipe is the summertime swan song I’ll be making until the first frost arrives. Summer dinners should be easy to prepare, packed with produce, and attractive to the eye. READ MORE...
There’s almost nothing that signals fall to me like the smell of an apple pie baking in my kitchen. And when that’s happening there’s a high likelihood I’ll be gathering with friends and family in the near future because, well, pies are meant to be shared!While I love a traditional lattice-topped apple pie, I’ve found that a slab pie is the better, easier way to deliver classic apple pie flavors when you’re baking for a crowd. READ MORE...
Somewhere Between Chaos and Treat 💕 Continue reading on Frame & Tales »
If a dish name starts with “loaded,” and ends with “fries,” it doesn’t matter what words are in between because it’s an automatic yes for me. And if those words in the middle are “chicken gyro,” I’m about to have the best night of my week because that’s a dream come true. READ MORE...
There’s nothing I love more than the combination of melty cheese and creamy beans. It’s the kind of comfort I’ll never get tired of. During our trip to Paris last winter, we found the most delicious cassoulet in a cozy corner restaurant during a rainy winter evening. It was rich, bubbling, and incredibly soul-warming — and I’ve been chasing that feeling ever since in my own kitchen. READ MORE...
These old-school classic treats may struggle for attention among today’s more Instagram-worthy cardamon buns, but they’re simple to make and divine to devour Belgian buns are among a dying breed of bakes, forgotten about in favour of pretty cinnamon and cardamom buns and creative laminated doughs. I’d love to see more of these old-school, classic treats in bakeries, not least because they’re really simple to make. There are no twists or extra frills, just soft, buttery dough swirled with lemon c
Editor’s Note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.Shepherd’s pie is a comforting casserole made of ground beef, peas, carrots, and corn topped with a mountain of creamy mashed potatoes. READ MORE...
Whether you’ve been in denial about the warm days of summer ending or you’re excited about sweater weather entering the chat, there’s no more denying that fall is here. That’s right — it’s the time of year when we get to cook all the warm and rich recipes we’ve saved on our phones. This year, we’ve got a bit of a sweet tooth. And we hope you do, too! READ MORE...
Butter pecan has always felt like a flavor worth slowing down for. There’s something comforting about the combination of rich butter, toasted pecans, and caramel sweetness — especially when it comes together in a warm, freshly baked cookie. For this recipe, I wanted to capture that familiar flavor in a cookie with crisp edges, a chewy center, and plenty of pecans.The entire cookie tastes like butter pecan from the very first bite. READ MORE...
Dear Dinner Therapist: I’m in a serious dinner rut! I struggle with deciding what to make, and feel tired of making the same recipes. I’m really craving a meal that’s super-flavorful (I love spices!) and desperately need a recipe that makes me feel inspired to cook. I’d also love it if you could share what to cook as a side. Thanks! READ MORE...
Choosing the right cake can make any celebration feel even more special. Whether it’s a birthday, wedding, anniversary, or family… Continue reading on Medium »
It’s the coziest fall dinner. READ MORE...
Editor’s note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.Nothing quite compares to a slice of German chocolate cake: it’s gooey, nutty, and deliciously chocolaty all at once. READ MORE...
This fruity central European pancake dish can be served as part of a main course or as a dessert. Our resident perfektionistin flips through a selection of the best recipes Schmarrn, or schmarren, Anja Dunk writes, is “peasant food at its best: filling, simple and comforting”. The usual English translation, pancake, a dish we generally associate with delicate desserts is, I think, somewhat misleading; schmarren, as it’s also spelled, bears very little resemblance to a thin, lacy crepe, and inste
There is nothing quite like the comforting aroma of a freshly baked homemade pizza. For many of us, "Mother’s Pizza" holds a special place… Continue reading on Medium »
The pecan streusel topping is everything. READ MORE...
As the leaves start to turn and that first cool snap hits the air, it’s hard to think about anything but fall baking. Nothing says the season has arrived quite like the warm spices in a pumpkin dessert. So if you love the cozy flavor of classic pumpkin bread but want something built for a crowd, then this pumpkin sheet cake is exactly what the season calls for. READ MORE...
Everyone loves an iced finger bun, but these light and moist bakes with a blackcurrant fondant topping might be your new favourite afternoon treat Soft, feather-light and topped with a thick strip of icing: few things are as irresistible to me as an iced finger bun. Here, I’ve flavoured the fondant with blackcurrant jam, which lends a gentle tartness to balance the sweetness, though almost any good-quality jam will work. A simple tanzhong (a cooked flour-and-milk paste) gives the buns their wond
Editor’s note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved the recipe to have a more tender crumb and even more garlicky flavor. This new and improved recipe is now even easier to follow and more delicious.Serving homemade garlic rolls is a flex. When the oven door opens, revealing a tray of golden, buttery rolls, frozen pizza night instantly transforms into a memorable meal. READ MORE...
The rush to work, school, or sports means breakfast is often an egg burrito or a jar of overnight oats on the way out the door. The tempo slows at the end of the weekend, so I’ve dubbed it “Skillet Sunday.” Breakfast on this day is served hot and fresh, but the energy behind it is relaxed for everyone — including the cook. Think: skillet pancakes baked at once instead of a stack of pancakes flipped one by one. READ MORE...
Just to get out in front of it: There aren’t technically any real enchiladas in these one-pan enchilada beans. Nothing is wrapped in a cozy, lightly fried tortilla to perfection. This is a saucy, sloppy (in a good way) skillet of beans simmered in red enchilada sauce and spices until they’re just thick enough to spoon into warm tortillas — and that’s when you cover it in cheese and pop it under the broiler. READ MORE...
“Who says sugar doesn't belong in grits?” READ MORE...
To professional bakers, vanilla is an ingredient that can gently influence the final product. Continue reading on Medium »
Apple picking season remains one of my most treasured times of year. When I was a kid, it meant going to the pick-your-own farm with my family, watching my little brother try to stack as many apples on his head as possible (à la Dr. Seuss’ Ten Apples Up on Top!), and thinking about the pie I was going to help my dad make with our bounty. READ MORE...
They’re perfect for egg sandwiches. READ MORE...
You know that dreaded moment when you’re deep into cooking a recipe, and you suddenly realize that you’re completely out of whatever ingredient you need next? That often happens to me when it comes to eggs. I don’t eat eggs plain, so I normally have an unfinished carton in the fridge from the last time I followed a recipe that required them. But sometimes I’m met with the realization mid-cake batter that I’m fresh out. READ MORE...
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