When it’s too hot to turn on the oven, but you said you’re bringing dessert to the barbecue, it’s time to whip up some no-bake desserts. These cool and fuss-free treats—including icebox cakes, no-bake fruit desserts and ice cream pies—are just the thing you want to dig into on a warm day. You can explore some no-bake Thanksgiving desserts and make your preparations a bit less complicated. So make room in the fridge and whip up a few of these desserts while the temps soar.
Tomato season is always much-anticipated, but disappointingly fleeting. That’s why it’s important to strike while the iron’s hot: A haul of garden-fresh tomatoes is a terrible thing to waste. If you’re looking for a way to make the most of end-of-summer tomatoes, look no further than our Double Tomato Bruschetta.
This top-rated recipe has more than 3,000 five-star ratings from Allrecipes community members—and at least 100 of those reviews called it, verbatim, “the best bruschetta ever.”
Continue reading “Our #1 Tomato Recipe Is So Good, Reviewers Say It ‘Deserves 15 Stars’”
Are you the type to steal pickles off your pals’ plates? Then these are the recipes for you!
For most, frozen pizza is a nostalgic food that harkens back to childhood when things were simpler and food tasted best when it came shrink-wrapped in plastic. But sometimes as adults, that need for a slice hits, whether you’re simply craving the trusty combination of crust, sauce, and cheese or you’re in a pinch for a quick meal. Frozen pizza can be a delicious lunch or dinner option—either straight out of the oven or with an upgrade or two to make it extra delicious.
Continue reading “I Tried 5 Cheap Frozen Pizzas, and This Is the One I’ll Grab Again”
This taco pie is a quick, easy meal that is very filling. Some people will also top it with regular taco toppings such as lettuce, tomatoes, black olives, etc. It also is great as leftovers for lunches. Serve with taco sauce.
Have you heard of comfortcore? Comfortcore started as a design trend but has since expanded to all aspects of living. In essence, “comfortcore food” is all about simple and delicious recipes that make us feel warm and cozy, and evoke pleasure and comfort. Think dishes like mac and cheese, chili, and baked potatoes.
I know what you’re thinking. Don’t we already have another term for recipes like this? Yes, it’s hard to say what differentiates comfortcore from comfort food, but leave it to social media to rebrand something that’s been around since the dawn of time.
While we’re on the topic, I thought I’d share my go-to lazy meal that screams of comfortcore. I like to throw it together on weeknights when I crave something quick, comforting, and filling. The recipe is packed with protein, takes 20 minutes to come together, and is as satisfying as any cheesy, tomato-y pasta bake.
This dish goes by several names. I’ve seen it called Pizza Beans, Cheesy White Beans, and Skillet Beans, but I like to call it the Best-Ever Bean Recipe. I first saw the dish in the New York Times, and while I don’t make it too differently than that recipe, the beauty of this dish is that you can switch things up endlessly.
Whatever it’s called, it’s delicious, comforting, satisfying, makes the house smell amazing, and the reason my pantry is always stocked with cans of white beans. Whether it’s cannellini, navy beans, or butter beans, whatever you have in the pantry will work. And the best part? It only has five ingredients—all of which I almost always have on hand.
You can eat this as is, in a bowl with a spoon. Or you can toast up slices of crusty bread and spread the cheesy beans on the slices. This crostini recipe would be perfect, but plain toasted bread would also work in a pinch. Store-bought bruschetta (the type you’d find in the cracker aisle) or even garlic bagel chips would be great vehicles for scooping it up, too.
Since this recipe starts on the stove and finishes in the oven, you’ll also need an oven-proof skillet, such as a cast iron skillet or an all stainless steel skillet.
People take them for granted now, but when slow cookers first hit the mass market in the 1970s, they truly revolutionized kitchens. With their “set-it-and-forget-it” mentality, slow cookers freed up a lot of time preparing food in a world that was quickly and steadily changing. They assisted the wave of women entering the workforce for the first time, helping them simultaneously earn an income and put dinner on the table.
As much as home cooks rely on slow cookers, though, there are some foods that just don’t mix with the countertop appliance. These are the foods you should keep away from your slow cooker, ranging from bothersome to dangerous.
Stop thinking of beans as a basic pantry staple and start thinking of them as a go-to ingredient. Black bean burgers, homemade hummus, vegetarian tacos and even brownies — beans can do so much more than just bulk up soups and salads!
Whether you’re craving strawberry, lemon, pineapple or something else entirely, you’ll love these flavorful, fruit-forward cookies for spring.
Somehow, it’s a new month already—but if you’re like us, you’re more than ready. So move over corned beef, Shamrock Shakes, and March Madness (okay, maybe we’re still watching that). April is here, and we’re ready to shed some layers and start gathering rhubarb and asparagus to make seasonal favorites and celebrate a few holidays.
Temperatures might still be yo-yo-ing, but that doesn’t mean we can’t start grilling, right? Here are the dishes we have bookmarked to cook in April. Come join us in the kitchen!
Good Food, Good Meat, Good God, Let's Eat! 