Category: Recipes

Air Fryer Grilled Cheese Sandwiches Are Golden, Gooey, and Absolutely Foolproof

Anyone else grow up heating bread and cheese in the microwave on unsupervised afternoons at home? The results were always terrible, with mushy bread and melted cheese that got everywhere—but hey, you had a hot cheese sandwich to hold you over until dinnertime, and you didn’t have to turn on the stove. Thinking back on…


Life Lessons—and Flaky Biscuits—From the Great Depression

My father was a child during the Great Depression. Though the Great Depression ended some 80-odd years ago, for those who lived through it, the effects still govern their choices and lives. For those of us who only know of the time period via history books, there are valid lessons we can learn and apply…


Extra Crispy Bacon-Wrapped Shrimp Are an Irresistible Appetizer

Some appetizers seem to disappear more quickly than others. Take bacon-wrapped shrimp, for example: If they’re on the table, it’s almost guaranteed that they’ll be the first to go. They’re just irresistible. Play around with the seasonings and dipping sauces for some variation. And, of course, you can’t go wrong with just dipping in clarified…


Applesauce Cake With Hot Rum Sauce Will Get You So Excited About Fall

It’s always fun to open up my grandma’s recipe box to find the perfect dish handwritten on an index card. And her classic applesauce cake jumped out at me as the ideal treat for fall. It’s made with all the warm spices we associate with the cooler months—cinnamon, cloves, and allspice—and there are chopped walnuts…


The Family Table: 4 Secrets to Grandma’s Unbeatable Brownies

Submitted by Megan Baker, Grants Pass, Oregon My grandmother and I have similar penmanship. Perhaps that’s why I pull out the index card containing her “Saucepan Brownies” recipe even though I’ve had it memorized for years now. I like looking at her writing. Growing up, my family would spend Sunday mornings at church and Sunday afternoons…


2 Steps to Perfect Roasted Carrots

Cooking whole carrots requires only a tiny bit of prep (just peel and go!), but they take longer to cook through than smaller chopped carrots, especially on their thicker ends. If you roast whole carrots uncovered, the dry heat inside your oven will turn the carrots’ outsides dry and leathery before the insides are tender…


In Praise of Swiss Chard

While others sing the praises of kale, I am a big Swiss chard fan. I find it has a mild, sweeter flavor than other greens. And it’s versatile: I’ll add it to pasta, risotto, and soup, and I’ll sauté it or braise it with equally delicious results. Like spinach and other greens, it holds a…


How to Make Maple-Candied Apples

As soon as the weather takes on a chill and the leaves begin to change, the apple harvest begins. While you can buy apples at your grocery store year-round, there’s something magical about finding them at a farmers market in the fall—or taking a basket and heading to a local u-pick orchard to pluck them…


All Aboard the Tomato Gravy Train

What better way to say goodbye to summer than with a tomato? They’re still around where I live, but barely. Unless they become the victim of an early frost, the red orbs of August should hang on well into October. And I’ll be clinging to those sweet and savory fruits as though they were summer…


The Korean Sauce You Didn’t Know You Needed

Move over, Sriracha—there’s another must-have Asian sauce in town. It’s called gochujang, and until I tasted this brick-red paste, I didn’t know I needed it. Now I do, and I suggest that you do, too. Gochujang is a Korean condiment, and it’s a flavor bomb. It’s a sludgy, sticky, spicy paste made from chile peppers,…