In the Kitchen
Close Photo: Natasha Titanova I could eat roasted vegetables seven days a week—probably, if I’m being totally honest, more than once a day.
Close Photo: sbossert/Getty Images In spite of sounding a little like the “Love Actually” opening credits, if you really think about it, food
Close Photo: Jacob Fox / Food Styling: Stephanie Hunter, Kelsey Moylan / Prop Styling: Breanna Ghazali As the days grow longer and the weather warms up
In the Kitchen
Close Photo: Allrecipes / Qi Ai Spring has always been one of the hardest cooking seasons for me. It’s that transitional period when winter food can feel
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 “