In the Kitchen

Close Photo: Chef Mo The Lenten season is upon us, and Catholics know what that means: Meat is a no-go on Fridays. For the 40 days before Easter Sunday

Close Photo: Sara Haas Buttermilk is one of my favorite ingredients. I love its creaminess and punchy acidity that works well in both savory and sweet applications.

Close Photo: Getty/mantonino Everyone needs a trusty 15-minute recipe on hand. Whether you’re making breakfast, lunch, or dinner, cooking can take up more

Close Photo: Dotdash Meredith Food Studios Some desserts never go out of style, and rice pudding definitely fits that bill. While new flavors and variations

Close Photo: Adobe / Allrecipes When I was in college, I didn’t really have time to eat meals. I was more of a snacker, preferring to get my nutrition

Close Photo: Sara Haas In the pancakes versus waffles debate, I’ve always been Team Pancake. Maybe it’s because of the squiggly “

Close Photo: fabeveryday There’s casseroles and then there’s The Casserole. The homey recipe captures all of the elements of a quintessential Midwestern

Close Photo: Keaton Larson From second grade to 11th grade, I ate one sandwich every day. It’s a close cousin of the PB&J, a middle child in the sandwich

Close Photo: Dotdash Meredith Food Studios If there’s one thing that brings people together, it’s food. Especially when you’

Close Photo: Chef John Key Takeaways Dublin Coddle is a traditional Irish stew made with slow-cooked sausages, bacon, onions, and potatoes.