What are sugar doughnuts?

Take a quintessential yeast doughnut, dust it with powdered sugar, and you have a sugar doughnut! If you mix the sugar with milk and paint on the resulting icing, you’ll get a crackle-crusted glazed doughnut.

Yeast doughnuts take awhile to make because they need to rise twice before frying, but many find the results to be more flavorful than cake doughnuts, which use baking powder for leavening. Want to know more? We’ve got the whole story of cake doughnuts vs yeast doughnuts.

Homemade Sugar Doughnuts Recipe

This recipe, which yields three dozen delicious doughnuts, comes to us from Taste of Home contributor Alice Dunkin. Is her name a coincidence? We’re not sure!

Ingredients

• 2 packages (1/4-ounce each) active dry yeast
• 1 cup warm water (110°-115°F)
• 1-1/4 cups warm milk (110°-115°)
• 1/2 cup canola oil, or another neutral oil of your choice
• 1 cup sugar
• 1/2 teaspoon salt
• 3 large eggs, room temperature
• 6 cups all-purpose flour
• Oil for deep-fat frying
• Confectioners’ sugar, optional

Directions

Step 1: Make the batter

In a large bowl, dissolve yeast in warm water. Add warm milk and oil. Add sugar, salt and eggs. Stir in flour (dough will be very sticky).

Step 2: Let it rise

Cover the bowl and let the dough rise in a warm place until doubled, about 45 minutes.

Step 3: Get rolling

When the dough is risen, stir it so that it deflates slightly, gather it into a ball, and turn it out onto a well-floured surface. Roll to 1/2-inch thickness, and cut with a 2-1/2-inch doughnut cutter.

Step 4: Let it rise again

Place your cut doughnuts on greased baking sheets; cover and let rise for 45 minutes.

Step 5: Fry

In an electric skillet, deep-fat fryer or Dutch oven, heat oil to 375°. Make sure you use an oil that is intended for high temperature cooking. Fry the doughnuts, a few at a time until golden brown on both sides, about two minutes per side. Drain on paper towels. Then fry the doughnut holes.

Step 6: Dust with sugar

If desired, roll the finished doughnuts in granulated sugar, or dust with confectioners’ sugar. For even more flavor, you can add some cinnamon, nutmeg or pumpkin pie spice to the sugar.

How to Store Sugar Doughnuts

I prefer to store leftover doughnuts in an airtight container on the counter. They should be eaten within two days. You can also store doughnuts in the fridge, but it changes the texture a bit. If you choose cold storage, let the doughnuts come up to room temperature before eating.

Tips for Making Sugar Doughnuts

What’s the best oil to use for frying doughnuts?

It’s important to choose an oil that can withstand frying temperatures, and one that has a neutral or slightly nutty flavor that will complement the doughnuts. I like to use sunflower oil, but in a pinch, I’ll choose peanut oil. Here’s a great guide on the best frying oils.

Because good quality oil is pricey, you may want to save it to reuse for you next frying project. To do so, let the oil cool, and strain it through a coffee filter to remove any bits of food. Place it in an airtight container, and keep it in a dark, cool place. Make sure to smell and taste the oil before reusing it. If it has started to oxidize it will taste bitter and rancid, and at that point, you should dispose of it.

How do you make sure the doughnuts fry evenly?

When frying, it’s important to not overcrowd your pan. Your doughnuts should be able to cook without touching each other.

Also, as you add doughnuts to the pan it will drop the temperature of the oil, so keep an eye on your thermometer, and adjust the temperature as needed.

Start checking the doughnuts for doneness after they’ve been in the hot oil for around 2 minutes. You’ll want them to be a beautiful golden brown. Doughnut holes won’t take as long to cook, so start checking them after a minute.

Can you bake sugar doughnuts?

This recipe is specifically designed for frying, but check out this baked doughnuts recipe, which can be glazed or rolled in sugar after baking.

Want to try more? Check out our best doughnut recipes!

Can you make sugar doughnuts ahead of time?

Like most fried foods, these sugar doughnuts are most delicious the same day that they’re made. However, they do last for a couple of days, so you can cook them in advance, if necessary. Reheating the doughnuts in a 350° oven is a good call if you’re serving day-olds.

The post How to Make Homemade Sugar Doughnuts appeared first on Taste of Home.

Giada De Laurentiis is the queen of easy, everyday Italian cooking. From comfort food favorites like her crispy sheet pan lasagna to her dreamy, soft-baked lemon ricotta cookies, we’ve never tried a recipe from her we didn’t like. Which is why we knew we had to put her 5-star chicken piccata recipe to the test.

Made in a single skillet, ready in around 30 minutes (like this one-pot sausage and basil pasta), and dripping in a beautifully indulgent lemon butter sauce with capers, it’s hard to imagine this dish will be anything less than delicious.

What does piccata mean?

The origin of the word piccata is debated. Some sources claim it is derived from the French word piquant or piquancy, meaning tart or zesty. Meanwhile, other sources attribute the term to the Italian adjective piccato, which means “pounded until flat.” Both accurately describe this beloved dish in which thin, butterflied chicken breasts are dredged in flour, pan-fried, and finished in a delectable lemon butter sauce.

Don’t miss all of our piccata-inspired recipes.

What do you serve with chicken piccata?

Chicken piccata can be served with an array of side dishes. Popular choices include buttery mashed potatoes, angel hair pasta or crisp salad with Italian vinaigrette.

Giada De Laurentiis’ Chicken Piccata Recipe

Ingredients

• 2 boneless skinless chicken breasts, butterflied and cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

Step 1: Dredge

Season both sides of the chicken breasts generously with salt and pepper. Then, dredge the chicken lightly in flour and shake off any excess. Set aside.

Step 2: Cook

Heat a skillet over medium-high heat. When hot, add 3 tablespoons of olive oil and 2 tablespoons of butter. Once the butter has melted and the oil starts to sizzle, add 2 pieces of chicken to the skillet. Cook for 3 minutes per side, then remove and transfer to a plate once deeply golden on both sides.

Add an additional 2 tablespoons of butter to the skillet with 2 tablespoons of olive oil. Once hot and melted, cook the remaining 2 pieces of chicken in the same way. Remove promptly to the plate with the other browned chicken.

Step 3: Finish the sauce

Add the lemon juice, chicken stock and capers to the skillet and bring the mixture to a boil, scraping up any cooked-on bits (the fond) from the bottom of the pan. Taste the sauce and season with additional salt and pepper, if desired, then return the chicken (with its juices) to the pan.

Reduce the heat and simmer for 5 minutes, spooning the sauce over the chicken as it finishes cooking. Remove chicken to a serving platter. Then finish by melting the final 2 tablespoons of butter into the sauce and whisk vigorously until the sauce looks glossy and velvety.

Step 4: Serve

Pour the finished sauce over the chicken and garnish with fresh parsley.

Here’s What I Thought

Holy yum! If you’re looking for a restaurant-style chicken piccata recipe that can be on your table quickly with minimal effort, look no further. We followed Giada De Laurentiis’ chicken piccata recipe to a T, and the resulting dish was absolute perfection. The chicken was tender and juicy, and the satisfyingly rich butter sauce was perfectly balanced with just the right amount of bright lemon flavor. Buenísimo!

The post I Made Giada De Laurentiis’ Chicken Piccata, and I’ll Never Make It Another Way Again appeared first on Taste of Home.

As everyone got older, boxes of Entenmann’s doughnuts weren’t brought home quite as often, but they were loved all the same. Here’s how to make homemade crumb doughnuts that will jog your childhood memories.

Ingredients for Crumb Doughnuts

• Flour: All-purpose flour does the trick for pastries with a soft dough, like doughnuts. There’s no need for a higher protein count like you’d find in an alternative like bread flour.
• Baking powder and baking soda: This particular doughnut recipe needs the combined power of baking soda and baking powder. Together, they make the dough rise and increase the volume of the doughnut batter. Learn the difference between baking powder and baking soda before you get started.
• Melted butter: The butter needs to be melted when making the dough to avoid creating little pockets of air. Besides creating the texture you’d typically expect in a baked doughnut, the melted butter also provides tenderness and moisture.
• Milk: We recommend using 2% milk in this recipe, but 1% or whole would work as alternatives. Fuller fat milks add richness, which is something you won’t get as much of with skim milk.
• Sour cream: Sour cream gives the dough some moisture without adding more liquid to the dough.
• Cold butter: When you’re making the topping for the doughnuts, cold butter is absolutely key to the formation of crumbs. You cut the cold butter into a mixture of brown sugar, cinnamon, granulated sugar and flour for the perfect copycat topping.

Crumb Doughnuts Recipe

This recipe from the Taste of Home Test Kitchen makes two dozen doughnuts and takes just 35 minutes from start to finish.

Ingredients

Doughnuts:

• 2 cups all-purpose flour
• 3/4 cup packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs, room temperature
• 1/2 cup sour cream
• 1/2 cup 2% milk
• 3 tablespoons butter, melted
• 1-1/2 teaspoons vanilla extract

Crumb topping: 

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup cold butter

Directions

Step 1: Mix the dry ingredients and the wet ingredients

Preheat the oven to 350°F. In a small bowl, combine the flour, light brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg.

In a separate bowl, combine the eggs, sour cream, milk, butter and vanilla.

Step 2: Stir the wet ingredients into the dry ingredients

Stir the wet ingredients into the bowl of dry ingredients, just until moistened. Overmixing will result in a tough doughnut later on.

Step 3: Pipe the doughnut batter into the pan

Cut a small hole into the corner of a food-safe plastic bag and fill it with batter. Pipe the batter into a greased 6-cavity doughnut pan, filling the cavities half full. Make sure you’re not overfilling in order to leave room for the crumb topping. Otherwise, the topping will fall right off when the doughnuts rise in the oven.

Test Kitchen Tip: Spray the doughnut pan with cooking spray right before you add the doughnut batter. If added too soon, it may drip down and pool in the bottom, causing the doughnuts to stick to the sides of the pan.

Step 4: Prepare the crumb topping

In a small bowl, combine the flour, sugar, brown sugar and cinnamon. Cut the cold butter into small cubes to make it easier to cut into the dry ingredients. Then, use a pastry cutter to cut in the cold butter until crumbly. If you don’t have a pastry cutter at home, use a fork.

Step 5: Sprinkle the topping onto the doughnuts

Sprinkle the crumb topping over the batter, pressing down the crumb mixture with your fingers to adhere it to the dough. That way, it won’t fall off as easily when you take the doughnuts out of the pan later.

Step 6: Bake the crumb doughnuts

Bake the doughnuts for about 10 to 12 minutes, or until a toothpick inserted into the center of the doughnut comes out clean.

Cool each batch of doughnuts for 5 minutes before removing from the pan to wire racks to cool completely.

Recipe Variations

While these crumb doughnuts are pretty sweet on their own, you can make them even sweeter by drizzling a classic vanilla doughnut glaze on top made with confectioners’ sugar, half-and-half and vanilla. Since the doughnuts contain cinnamon and nutmeg, a maple glaze would be a delicious decision too. Don’t be afraid to experiment with adding different flavors to a glaze—there are plenty of warm flavors that would complement the doughnuts, such as pumpkin pie spice or coffee.

A sprinkling of confectioners’ sugar on top would be the perfect finisher as well.

How to Store Crumb Doughnuts

Keep crumb doughnuts in an airtight container at room temperature for two to three days. Know that they’ll taste better fresh, so eat them sooner rather than later!

If you don’t plan to enjoy them all within that timeframe, you can keep them in the freezer in a zip-top freezer bag. Place a sheet of waxed paper between layers if you plan to freeze more than what can fit in a single layer. Our guide to how to freeze doughnuts provides more tips and tricks for preserving our favorite breakfast treat.

Tips for Making Crumb Doughnuts

How long should you let the crumb doughnuts cool before removing them from the pan?

Let the doughnuts cool for five minutes in the doughnut pan before transferring them to a cooling rack. Before then, you might have a hard time getting them out, whether they stick to the pan or are simply too hot to handle.

Can you make baked crumb doughnuts without a doughnut pan?

You can definitely make doughnuts without a doughnut pan if you have a muffin tin and some tin foil. Create makeshift doughnut-shapes with the foil and place in each muffin cup.

Can you make crumb doughnuts ahead of time?

You can make crumb doughnuts a day ahead of time if you need, although they’ll taste better fresh. Keep them in an airtight container overnight and enjoy the next day.

The post How to Make Crumb Doughnuts Better Than Entenmann’s appeared first on Taste of Home.

Ingredients for Ranch Pork Chops

• Ranch salad dressing mix: Lots of recipes start with a packet of ranch dressing. As the title suggests, ranch flavor infuses every bite.
• Pork chops: When choosing which pork chops to buy, look for a bone-in loin chop. The bone helps insulate the meat during cooking, ensuring that the pork stays moist and tender.

How to Make Ranch Pork Chops

This recipe was developed in the Taste of Home Test Kitchen. It makes six pork chops, but can easily scale up or down.

Ingredients

• 1 envelope ranch salad dressing mix
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 6 bone-in pork loin chops (1 inch thick and 10 ounces each)

Directions

Step 1: Make the rub

Preheat oven to 450°F.

In a small bowl, stir together the seasonings.

Step 2: Rub

Rub the seasoning evenly over the chops.

Step 3: Bake

Place the pork chops on a greased rack in a 15x10x1-in. baking pan. Make sure to leave space between the chops so the heat can flow around them.

Bake until a thermometer inserted into the thickest part of the pork reads 145°, about 20-25 minutes.

Step 4: Enjoy!

Let the pork chops stand for 5 minutes before serving or slicing. Cutting into a hot pork chop makes the juice run out quickly. Give it time to set, cool and let the juices redistribute.

Recipe Variations

• Change up the spice mix: Most spices and dried herbs taste great with mild pork chops. Think a mesquite rub, Italian herb mix or smoked paprika and brown sugar.
• Slather on barbecue sauce: Before cooking, spread a bit of barbecue sauce over the chops. These are our favorite store-bought barbecue brands.
• Add a twist of lemon: A squeeze of citrus livens up rich, savory pork chops.

How to Store Ranch Pork Chops

Store leftover pork chops, tightly covered, in the refrigerator for up to four days.

How to Freeze Ranch Pork Chops

Wrap each chop in aluminum foil and seal in a freezer bag. They will keep for up to three months. Thaw in the refrigerator overnight before reheating.

Ranch Pork Chops Tips

How do you keep ranch pork chops from drying out?

Using bone-in pork chops will reduce the chance of dry pork. Keep a close eye on the temperature. For medium-rare chops, look for 145 to 150°; 160° is well-done. Remember that the pork chops will continue to cook for a few minutes after being removed from the heat.

How else can you cook ranch pork chops?

You can cook ranch pork chops in the air fryer, which will be quicker and yield a slightly crisper exterior. You can also cook ranch pork chops on the grill.

What do you serve with ranch pork chops?

Ranch pork chops are surprisingly versatile! Serve them with anything you’d serve with plain pork chops. Think cozy sides like mashed potatoes, Brussels sprouts and roasted carrots in the winter. In the summer, try grilled corn and potato salad. Snappy green beans, asparagus or a fresh side salad are also tasty vegetable side dishes that would work.

More Delightful Pork Chop Recipes

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Pork Chops with Scalloped Potatoes

This pork chop recipe is comfort food at its best. After searing pork chops on the stove, place them on top of scalloped potatoes with onions, and bake it all in the oven. Serve with a bright fresh salad for a hearty balanced dinner. Learn how to bake pork chops.

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Dry-Rub Grilled Pork Chops over Cannellini GreensMediterranean-inspired cannellini beans with spinach, olives and artichoke hearts really complement the grilled pork chops in this dish. If you can’t find Greek seasoning at the grocery store, use a combination of dried oregano, parsley and garlic powder, or any favorite herbs and spices.

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Pork and Asparagus Sheet-Pan DinnerCook everything—seasoned pork chops, apples, potatoes and asparagus—on one sheet pan for an easy dinner-in-no-time meal. Cleanup is a snap, too! If you forgot to take the pork chops out of the freezer ahead of time, here’s how to thaw pork chops safely.

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Pan-Roasted Pork Chops & PotatoesUsing bottled Italian dressing for a pork chop marinade is a great shortcut for this sheet-pan dinner. Roast potato wedges and Brussels sprouts for a bit before adding the chops, then everything comes out tender and perfect at the same time.

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Sweet Barbecue Pork ChopsYou don’t have to grill pork chops for great barbecue flavor. This easy preparation uses bottled sauce and a few extra ingredients, and it can be made right on the stovetop. To keep pork chops from drying out, keep an eye on the temperature. You want them at 145°F for maximum juiciness. Looking for more? Learn how to make Southern fried pork chops.

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Simple Marinated Grilled Pork ChopsA marinade with an acidic component is the best way to tenderize pork chops. In this case, soy sauce provides the acid, and unlike a marinade with citrus, which can render meat mushy, pork chops can sit in this one overnight for more flavor. When it comes to hitting the grill, here’s how to grill pork chops perfectly every time.

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Breaded Pork ChopsOne of our favorite easy pork chop recipes, breaded pork chops are one of the quintessential comfort foods. The breading does a few things: It adds flavor, crunch and keeps the meat tender and juicy inside. Serve with mashed potatoes and green beans for a full meal.

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Mexican Pork ChopsThe best thing about pork chops is how customizable they are. Here, cumin and chili powder adds some spice, and cocoa powder adds some depth to the sauce. Since the recipe calls for jarred salsa, you can choose your heat level.

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Glazed Smoked Chops with PearsPears, balsamic vinegar and honey add a sweet tanginess to this simply prepared dish. When making pan-seared pork chops of any kind, make sure the pan is hot enough for perfect browning.

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Lemon-Dijon Pork Sheet-Pan SupperThanks to a sheet pan loaded with Brussels sprouts and sweet potatoes, you’re getting a good dose of nutritious value out of this meal. Make sure to cut the vegetables fairly small so they cook perfectly tender by the time the pork is done.

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Pork Chops and BeansThe slow cooker is best used when you just don’t want to turn on the stove, whether it’s in the heat of summer or cool nights in winter. Pork chops with two kinds of beans, aromatics and sweet chili glaze is fantastically hearty any time of year.

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Pork Chops with GlazeA sweet and tangy glaze is just what you want for grilled pork chops. Marinate the meat overnight (it won’t get mushy) for the best flavor, and make sure to grill to the right temperature so they don’t get overdone.

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Special Pork ChopsWhen a pork chop recipe has only three ingredients—meat, jarred salsa and a smidge of oil—get the best meat you can find and a great salsa. Here are the best salsa brands according to our expert cooks.

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Cuban-Style Pork ChopsPiled with Swiss cheese, ham, pickles and mustard, these pork chops are almost like Cubano sandwiches without the bread. A side of black beans, rice and some cool and minty mojitos wouldn’t be out of place on the table.

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Baked Pork Chops with StuffingYou can make your own stuffing with day-old bread, but buying packaged stuffing works just as well. Using cream of mushroom soup as a gravy is an easy shortcut for this homey dish.

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Pork Chops ‘n’ PierogiNo one said pierogi had to be a meal by themselves! Serve the potato dumplings with apples, onions and pork chops for dinner. Frozen peirogies make this a quick and easy dish.

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Greek Pork ChopsThese are like Greek souvlaki in pork chop form. The marinade made with lemon, oregano, garlic and spices adds so much flavor to grilled chops. This summer orzo salad is the perfect accompaniment.

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Zippy Breaded Pork ChopsThe “zip” in these pork chops comes from the ranch dressing used as the liquid base before they get dredged in bread crumbs. It helps the coating to stick to the chops just like egg would, and adds a ton of flavor and seasoning. If you enjoyed this recipe, then learn how to make ranch pork chops.

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Almond-Crusted Chops with Cider SauceFinely ground almonds help give these pork chops a crunchy outer coating, which pairs well with the tangy, creamy cider sauce. Pair with roasted root vegetables, and this dish is like autumn on a plate.

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Cinnamon-Apple Pork ChopsLike many on this list, this pork chop recipe comes together with staples you probably already have on hand. Cook the apples with brown sugar, warm spices and pecans to complement the chops.

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Air-Fryer Pork ChopsPut your air fryer to work. These air-fryer pork chops get their rich flavor from Creole seasoning and Parmesan cheese. Learn how to make the perfect pork chop seasoning.

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Chipotle-Raspberry Pork ChopsCheck out this spicy-sweet combination: raspberries and chipotle peppers! With little prep time, this super-fast dinner comes together quickly but tastes like you cooked for hours.

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Pork Chops with Creamy Mustard NoodlesNoodles in a zesty, creamy mustard sauce are just what you want with these simply prepared pork chops. It all comes together rather quickly, too—perfect when you need dinner in a flash.

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Savory Stuffed Pork ChopsBaked stuffed pork chops are a lot easier than you think. The trick is making the right size slit along the side of the chop—not too deep or long, but big enough for a few spoonfuls of this simple stuffing mixture. Add a side of vegetables and you’ve got a foolproof meal.

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Maple-Glazed Pork ChopsThanks to apple cider vinegar and maple syrup, this sweet and tangy glaze turns everyday pork chops into something special. These go great with homey sides like scalloped potatoes, green beans and applesauce.

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Lemon-Garlic Pork ChopsJust a few ingredients—including lemon, garlic and cayenne—make a zippy pork chop any night of the week. Make extra spice rub and keep it handy for future chops or even chicken.

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Sage Pork Chops with Cider Pan GravyThe sauce is the star of this pork chop show. After browning sage-rubbed chops, use broth to pick up the brown bits left behind, then add apple cider and cream. Serve with rice, noodles or couscous to soak up the extra gravy.

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Pork Chops with Nectarine SalsaA great spice rub can transform any cut of meat, and this one filled with cumin, chili powder and paprika adds a ton of flavor to pork chops. The nectarine salsa is a perfect complement to the meat; use peaches if that’s what you have handy.

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Pineapple-Dijon Pork ChopsUsing pineapple preserves as a base for this zippy sauce is great because it’s already reduced and sweetened. Make it even better by adding some fresh herbs to the pan while the sauce simmers, like a sprig of rosemary or thyme.

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Pork Chops & Acorn SquashPork chops and acorn squash cooked low and slow feels like the perfect meal for chilly nights. Orange juice both adds flavor and helps tenderize the meat, and brown sugar brings just enough sweetness to the dish.

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Tender Sweet ‘n’ Sour Pork ChopsA quick sweet and sour pork made with just a few ingredients (soy sauce, brown sugar, cider vinegar) is a great weeknight go-to. Serve with rice and steamed vegetables for a complete meal.

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Basil Pork ChopsThese pork chops are a cinch to make, and all you need is what you already have in the spice cabinet: dried basil, chili powder and brown sugar. Pair with your favorite sides, like mac and cheese or baked potatoes.

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Pork Chops with Honey-Garlic SauceWhen serving pork chops with a simple glaze like this one, you want to make sure not to overcook the meat. To keep the pork chops from drying out, keep a thermometer handy and remove them from the pan as soon as they reach 145°.

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Slow-Cooker Pork ChopsLean meat like pork chops do really well in a slow cooker, and they’re super adaptable. For a sweet and spicy variation on this savory recipe, brush the pork chops with barbecue sauce before adding to the slow cooker, or mix in ground mustard, apple cider vinegar and brown sugar when you’re finishing the sauce.

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Baked Saucy Pork ChopsBone-in pork chops are more flavorful and juicy than boneless, but you can use either in this recipe. The sauce is one of the easiest, made with pantry staples and a few spices.

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Hawaiian Pork ChopsBig chunks of pineapple and a sweet and tangy sauce make rice a shoo-in side for this pork chop recipe. Add some vegetables, and the combination of flavors will remind you of a sweet-and-sour stir fry.

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Braised Pork Loin ChopsUse dried herbs like rosemary and sage in this simple pork chop recipe. Even though you cook the pork chops on the stove in minutes, the meat still comes out tender. This nutty wild rice is a great earthy side dish.

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Pork Chops & MushroomsTarragon is a wonderful herb to cook with and has a subtle licorice taste that lends itself to buttery sauces like the one in this pork chop recipe. You can use dried, but fresh works just as well. Have extra? Here are some of our favorite recipes to make with tarragon.

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Five-Spice Glazed Smoked ChopsMake your own five-spice powder with cloves, cinnamon, anise and nutmeg, or buy one of your favorite brands. These pork chops are great either pan-fried or grilled.

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One-Skillet Pork Chop SupperCook pork chops in the same pan as your vegetables—in this case potatoes, onions and carrots—before making a sauce. Comforting and quick, the all-in-one meal makes cleanup a breeze.

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The post How to Make Ranch Pork Chops appeared first on Taste of Home.

Here’s another TikTok recipe to add to your list of pumpkin faves for chilly mornings: cinnamon roll pumpkin pancakes. Is this a recipe for cinnamon rolls? Is it pancakes? It’s both, of course!

What are cinnamon roll pumpkin pancakes?

Think pumpkin cinnamon rolls in pancake form. It’s possible—two tasty breakfasts rolled together into one irresistible treat. Imagine a stack of fluffy pancakes with caramelized cinnamon sugar swirls. Then add pumpkin puree and pumpkin pie spice for a delicacy that says autumn like no other breakfast can.

How to Make Cinnamon Roll Pumpkin Pancakes

We came across this recipe from food and lifestyle creator Well Made by Kiley and knew it was a culinary masterpiece. I mean, with a combination of two of our favorites, how could we not be obsessed? It’s fall genius at its finest. Here’s how to make the pancakes!

@wellmadebykiley PUMPKIN CINNAMON ROLL PANCAKES All of my Gilmore Girls girlies uniteee 🍂 I can’t even put into words how good these are??? 🤯 Caramelized cinnamon sugar swirls in a stack of soft, tender, and fluffy pumpkin pancakes – truly a dream 🤎recipe below! #Recipe Details: Ingredients: – 1 1/2 cups all-purpose flour @Bob’s Red Mill – 3 tbsp coconut sugar or brown sugar – 1 1/4 tsp baking powder – 3/4 tsp baking soda – 1/4 tsp salt – 1 tsp cinnamon – Optional: 1/2 tsp pumpkin pie spice – 1/2 cup pumpkin puree – 3/4 cup + 2 tbsp buttermilk (can sub milk of choice) – 1 tbsp butter, melted – 1 egg – 1 tsp vanilla extract Cinnamon Swirl: – 4 tbsp butter, softened – 1/4 cup granulated sugar – 2 tsp cinnamon – 1 tbsp of the pancake batter Maple Glaze: – 1/2 cup powdered sugar – 2 tbsp maple syrup + 1 tbsp milk – 1/2 tsp vanilla extract Instructions: In a large bowl, whisk together the flour, coconut or brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if using). In a medium bowl, whisk together the pumpkin puree, buttermilk, butter, eggs, and vanilla. Add the wet ingredients into the dry and use a spatula or wooden spoon to mix until just combined. In a small separate bowl, make the cinnamon swirl mixture by mixing together the butter, sugar, cinnamon, and 1 tbsp of the pancake batter. Transfer the mixture to a small plastic sandwich baggie, and snip a small portion of the corner off. Heat a large skillet or griddle over medium heat and grease with butter. Use a 1/4 cup to pour the pancake batter into the skillet for each pancake. Use the piping baggie full of the cinnamon swirl mixture and gently swirl the mixture into the pancake, pushing slightly into the batter so the cinnamon mixture swirls into the batter, not just on top. Once bubbles appear on the surface, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with remaining batter and cinnamon swirl mixture. Serve pancakes warm with additional butter, maple syrup, or a simple glaze if desired. Enjoy! #pumpkin #cinnamonroll #pancakes #pumpkinpancakes #breakfast #cinnamonrolls #fall #fallbreakfast #easy #recipe #easyrecipe #fallrecipe ♬ original sound – Well Made by Kiley

Ingredients

Pancake batter:

• 1-1/2 cups all-purpose flour
• 3 tablespoons brown or coconut sugar
• 1-1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice (optional)
• 3/4 cup plus 2 tablespoons buttermilk
• 1 tablespoon butter, melted
• 1 egg
• 1 teaspoon vanilla extract

Cinnamon swirl:

• 4 tablespoons butter, softened
• 1/4 cup granulated sugar
• 2 teaspoons cinnamon
• 1 tablespoon of pancake batter

Maple glaze:

• 1/2 cup powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Directions

Step 1: Mix dry ingredients

First, whisk the flour (Kiley uses Bob’s Red Mill), sugar, baking powder, baking soda, salt, cinnamon and pumpkin pie spice in a large bowl.

Step 2: Mix wet ingredients

Next, whisk together pumpkin puree, buttermilk, eggs and vanilla in a medium bowl.

Step 3: Combine wet and dry ingredients

Combine the wet and dry ingredients and mix with a spatula or wooden spoon. Make sure the ingredients are fully mixed.

Step 4: Prep the cinnamon swirls

Mix softened butter, sugar, cinnamon and a tablespoon of the pancake batter in a small bowl. Move this mixture to a small plastic baggie and cut a tiny corner of the bag off. This bag will be used to create the cinnamon roll swirls in the pancakes.

Step 5: Pour batter onto a hot skillet

Set a large skillet or griddle over medium heat; drop in a pat of butter. From there, pour pancake batter to create each pancake and then maneuver the small bag to create cinnamon swirls. It should lightly push into the batter, not just rest on the surface.

Step 6: Flip!

When bubbles appear, it’s time to flip that pancake. Cook for around a minute or until golden.

Just add maple syrup and you’ve got an unforgettable fall breakfast!

The post People Are Making Cinnamon Roll Pumpkin Pancakes That Look Simply Heavenly appeared first on Taste of Home.

This recipe is ideal for Halloween breakfast or a Hocus Pocus party at any time of day. Here’s how to make the perfect All Hallows’ Eve cocktails.

What’s in this Halloween mimosa?

It may sound like the mimosas are full of creatures of the night, but the glittering drinks are actually quite sweet. According to TikTok creator The Spritz Effect (@thespritzeffect), her Monster Mimosas taste “like sweet champagne with a hint of melon!” Thanks to the magic of edible glitter, this sparkly delight of melon liqueur and champagne makes for a mimosa worthy of Frankenstein.

How to Make Monster Mash Mimosas

The mimosas are a pretty straightforward recipe. As The Spritz Effect says, “these couldn’t be any cuter (or easier)!” That may explain why they’re so popular, racking up nearly 600,000 likes on TikTok. Here’s how to make the eerie viral cocktail. Or, as one TikTok user commented, “the most beautiful mimosas we’ve ever seen!”

@thespritzeffect Monster Mash (melon) mimosas for your spooky brunches this month! Just add a half ounce of melon liqueur to your bubbly! Follow along for more halloween recipes edible glitter is @Fancy Sprinkles®, sprinkles are from target! #halloween #thespritzeffect #mimosa #halloweendrinks #halloweencocktailreciepes #monstermash #fallcocktail #fallrecipes ♬ Monster Mash – Bobby “Boris” Pickett & The Crypt-Kickers

Ingredients

• Just enough vanilla frosting to rim a glass
• Halloween sprinkles
• Pinch of edible glitter
• 1/2 ounce melon liqueur
• Enough champagne to fill the glass

Directions

To create this sparkly Halloween mimosa, start by rimming a drinking glass with vanilla frosting and Halloween sprinkles. The Spritz Effect uses bats and ghosts from Target but any spooky sprinkles will do.

From there, add a pinch of edible glitter to the glass—The Spritz Effect’s is from Fancy Sprinkles—and half an ounce of melon liqueur. Fill the rest of the glass with champagne for a cocktail that offers “no tricks, just treats!” as The Spritz Effect says.

Now that you know how to make ’em, add these mimosas to the list of Halloween drinks for the season. In fact, bring a batch of Halloween mimosas to any upcoming brunches, potlucks or Halloween parties for a smash hit!

The post Super Sparkly ‘Monster Mash Mimosas’ Are Perfect for Halloween appeared first on Taste of Home.

Whether it’s getting weeknight dinner on the table for your kids or planning a last-minute get-together with friends, these pan-fried pork chops fit the bill. After all, every busy home cook needs a few easy pork chop recipes in their back pocket.

For this recipe, you can use boneless pork chops or bone-in, fresh from the market or that package from your freezer (Psst: here’s a primer on how to thaw pork chops). Any way you slice it, this quick pan-fry is an effortless preparation. Simply dredge the chops in seasoned flour, fry them in a bit of neutral oil, and you’re good to go. To keep the meat from drying out, we have plenty of tips on how to cook pork chops so they stay tender, juicy and delicious.

How long does it take to pan-fry pork chops?

It doesn’t take a lot of time to pan-fry pork chops. The beauty of this recipe is that it takes mere minutes to get the chops from package to table, and that includes seasoning and cooking them. You need only a few minutes to prep the chops, and around 10 minutes in the pan. If you add in the resting time needed to ensure a juicier pork chop, you’re all in at less than 20 minutes.

Ingredients for Pan-Fried Pork Chops

• Flour: While these aren’t breaded pork chops, you do dredge the meat in seasoned all-purpose flour before cooking. It helps create a nice crust and keeps the pork chops juicy.
• Pork chops: We use boneless pork loin chops for this recipe because they cook in a flash. You can use bone-in pork chops instead, but you will need to adjust your cooking time.
• Salt and pepper: Keep it simple. Salt and pepper are all you really need for delectable pork chops.

Pan-Fried Pork Chops Recipe

Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless pork loin chops (6 ounces each)
• 2 tablespoons canola oil

Directions

Step 1: Coat the pork chops in seasoned flour

In a shallow bowl, whisk together the flour, salt and pepper. Dip each chop in the flour mixture and coat both sides. Shake off any excess flour.

Editor’s Tip: These aren’t breaded pork chops, so no need to dip the pork chops in a liquid before the flour. You just want to coat the outside of the meat with the seasoned flour. Also, it’s not imperative to blot them dry with a paper towel. In fact, a little bit of moisture will help the flour stick.

Step 2: Cook the pork chops

In a large cast-iron skillet over medium heat, heat the oil until it shimmers. Cook the pork chops for four to five minutes per side, or until a thermometer inserted in the pork reads 145°F. Let the chops stand for five minutes before serving.

Editor’s Tip: Pork can still have pink in the middle! The proper pork chop temp for a medium-rare chop is 145°. Anywhere between 150° and 160° will be medium to well done. Also, don’t skip the resting step. Letting the pork chops sit for a few minutes after cooking allows the juices to redistribute and create more tender meat.

Recipe Variations

• Use pork chop seasoning: While salt and pepper do all the work you need for pan-fried pork chops, try mixing some homemade pork chop seasoning into the flour. Or make it spicy with a pinch of cayenne or smoked paprika.
• Brine your pork chops: Boneless pork chops are super lean and prone to drying out. One way to mitigate this is brining them before dredging in flour. The key ingredients for any brine are salt, sugar and water, but you can also add spices, herbs and citrus peel. How long to brine is key, too. Our Test Kitchen suggests brining pork chops 8 to 12 hours for the best taste, but you can get away with a few hours if you can’t go overnight.
• Don’t use flour: The difference between pan-fried and pan-seared pork chops is the flour. If you want to go gluten-free (or just flourless), follow the recipe for the latter.
• Make a quick pan sauce: After you pull the pork chops out of the pan to rest, add 1/2 cup dry white wine and 1/2 cup broth to the pan. Use a spatula or wooden spoon to pick up the fond, too—that’s good flavor! Turn the heat to medium and let the liquids simmer for four to five minutes, or until reduced by half. Swirl in 2 to 3 tablespoons unsalted butter. Taste and add salt or seasoning if needed, and serve drizzled over the pork chops.

How long do pan-fried pork chops last?

Stored in an airtight container, pan-fried pork chops will last up to three days in the refrigerator. They freeze well, too. Store pork chops wrapped in plastic or aluminum foil in a freezer-safe bag or container for up to three months. Thaw cooked frozen pork chops overnight in the refrigerator before reheating.

You can reheat pan-fried pork chops in the microwave, on the stovetop, in an air fryer or in the oven. Most pork chops can be reheated in a 350° oven for around 10 minutes. A microwave is the fastest, taking only three to five minutes.

Pan-Fried Pork Chops Tips

What’s the best pork chop to use for pan-frying?

You can use bone-in or boneless pork chops for pan-frying, either the loin or center cut. Thinner pork chops take less time to cook, of course, but they also have a better chance of drying out. Thicker pork chops will require a bit more cooking time, but only a few minutes more per side. Keep the meat thermometer handy: No matter which cut, with bones or without, the safe temperature for pork chops is still 145°.

How do you cook pork chops to keep them from drying out?

To keep pork chops from drying out, the key is to cook them to the right temperature. And just like most meat, let the chops rest for at least five minutes before slicing so the juices have a chance to redistribute.

What can you serve with pan-fried pork chops?

Serve your favorite quick and easy side dishes with pan-fried pork chops. Anything from Chive Smashed Potatoes to steamed green beans, a simple coleslaw or Glazed Ranch Carrots.

The post How to Make Pan-Fried Pork Chops appeared first on Taste of Home.

What is a blini?

Blinis are small, unsweetened pancakes served throughout Eastern Europe, though they enjoy particular popularity in Russia. Typically, blinis are made small—between 2 and 3 inches across. They look much like pancakes and have a similar texture.

These bites can be topped with everything from honey to smoked fish.

Blini vs. Blintz

These two foods have similar names but are actually quite different. Blintzes are made with a thinner batter, which creates a much thinner end product. Blintzes are topped with assorted fillings and then rolled into small bundles. They have a soft, fluffy structure while still being very thin.

Blini vs. Crepe

Just like blintzes, crepes are much thinner than blini. Crepes are incredibly thin and are served either folded and topped with assorted ingredients or rolled and filled as you see fit.

Blini Ingredients

• Buckwheat flour: Traditional Russian blinis use buckwheat flour. This grain (technically a pseudo-grain) has an earthy flavor and slightly coarse texture.
• Baking powder: Some blini recipes are leavened with yeast, others with baking powder. Our Test Kitchen prefers the baking powder method for easy results. Before you begin, be sure to test your baking powder to make sure it’s still good and will give the blini the right lift.

How to Make Blinis

Our blini recipe was developed by our Test Kitchen’s all-star recipe editor and tester Maggie Knoebel. She took inspiration from traditional blinis and created a recipe that doesn’t require much fuss.

Ingredients

• 3/4 cup 2% milk
• 1 egg, room temperature
• 2 tablespoons butter, melted
• 2/3 cup all-purpose flour
• 1/3 cup buckwheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Directions

Step 1: Whisk up the blini batter

In a large bowl, whisk the milk, egg and melted butter together. In another bowl, mix the dry ingredients: flour, salt and baking powder.

Add the dry ingredients to the wet and whisk until fairly smooth. A few small lumps are OK here.

Step 2: Cook the blinis

Heat a large nonstick skillet over medium heat. Dollop heaping spoonfuls of the batter into the hot skillet. Like pancakes, cook until bubbles form on top and the underside is golden—about 2 minutes. Then flip and cook until the reverse side is golden brown—another minute. Repeat this process until you’ve used all the batter. If needed, wipe the skillet between batches.

Test Kitchen Tip: If you’re making blini for a crowd, break out your electric griddle! You can portion out a dozen or more of these tiny pancakes all at once.

Blini Toppings

Just like crepes or latkes, blinis are all about the toppings. These small pancakes can be served sweet or savory, so your options are nearly limitless!

• Apples: Spoon warm homemade applesauce over blinis. Top with an extra sprinkling of cinnamon and honey.
• Blueberry: Spoon blueberry preserves (or your favorite homemade jam) over each blini. Top with goat cheese and a sprinkling of lemon zest.
• Caviar: Caviar and creme fraiche is a traditional topping for these tiny pancakes. Making a batch is a great excuse to splurge on this spendy ingredient.
• Goat cheese: Spread blinis with fresh goat’s cheese. Then drizzle with your favorite honey and garnish with fresh orange zest.
• Spicy shrimp: Dollop a bit of creme fraiche in the center of a blini. Then layer on cooked shrimp, drizzle with chili crisp and garnish with sliced green onions.
• Smoked salmon: Top each blini with pieces of smoked salmon or lox. Dollop with creme fraiche and a sprinkling of fresh dill.
• Tzatziki: Spread a teaspoon of tzatziki sauce over each blini. Then top with sliced cucumber and sprigs of dill.

How do you store blinis?

If you want to make blinis but don’t want to eat them all today, you can store them in the fridge or freezer. To heat up premade blini, arrange them in a single layer on a sheet pan and bake at 300ºF for 5 to 10 minutes; the time will vary on the size of your blini.

Use refrigerated blini within a day or two. Frozen blinis should be used within six months.

Blini Tips

Should blini be served hot or cold?

Blinis are typically served at room temperature. That makes these bite-sized treats the perfect party food. You can make them and even top them in advance.

This being said, blini can also be enjoyed hot out of the pan. Be mindful of how you top hot blini, though. Ingredients like creme fraiche and sour cream will melt if the pancake is too hot.

Do blinis need to be made with buckwheat flour?

Buckwheat flour is very traditional in Russian blini recipes. This flour isn’t necessary to make the recipe, though. You can use whole wheat or rye flour instead. These types of flour will imbue the recipe with a similar nuttiness. And if you just have all-purpose flour in the pantry, feel free to use that in lieu of buckwheat.

Are blinis only served as appetizers?

Blinis are most commonly served as appetizers. These single-serve blini are often small—about 3 inches across. However, blinis don’t need to be limited to a snack. You can make larger blini and serve them as a main course. Top them however you choose and serve with a green salad.

The post How to Make Blinis and How to Top Them appeared first on Taste of Home.

I’m always on the lookout for quick, healthy weeknight dinners—especially ones with a lot of protein. There are lots of healthy dinner recipes to choose from, but easy salmon recipes are a go-to for me since salmon packs almost 40 grams of protein per 6-ounce serving.

Here’s everything you need to know about making baked pesto salmon.

Baked Pesto Salmon Recipe

This recipe from the Taste of Home Test Kitchen serves four and takes 20 minutes from start to finish.

Ingredients

• 4 salmon fillets (6 ounces each)
• 1/2 cup prepared pesto

Directions

Step 1: Prepare the baking sheet

Preheat the oven to 400°F. While it preheats, arrange the salmon fillets evenly on a greased rimmed baking sheet.

Step 2: Dollop the pesto on the fillets

Dollop the pesto evenly onto the fish, 2 tablespoons per fillet.

Step 3: Spread the pesto on the fillets

Spread the pesto dollops evenly over the top of each fillet.

Step 4: Bake the pesto salmon

Bake until the fillets just begin to flake easily with a fork, 12 to 15 minutes. Let the fish rest for a few minutes before serving.

How to Tell When Pesto Salmon Is Done

Take the pesto salmon out of the oven when the fillets flake easily with a fork. The internal temperature should reach 145° before you dig in. However, fish will continue to cook a bit with the residual heat from the pan even after you pull it out of the oven. Consider pulling the fish from the oven when it reaches somewhere between 125° and 135°, then letting it rest until it reaches 145°.

Tips for Making Pesto Salmon

What type of salmon fillets should you use?

While you can use skinless salmon fillets, skin-on is a great choice for baked fish. The skin acts as a barrier between the hot pan and the delicate fillet. Beyond that, it’s up to you whether you choose wild or farmed salmon at the grocery store. If you want more guidance on how to choose between the two, here are more tips on how to buy salmon.

If you pick up fresh salmon fillets, cook or freeze them within one to two days. You can also use frozen salmon fillets for this pesto salmon recipe. Our guide on how to cook frozen salmon walks you through all the details. You’ll need to pop the fish in the oven for a few minutes before you spread on the pesto and continue baking; otherwise, the pesto will slide right off the frozen fish in the oven.

Regardless of whether you cook fresh or frozen salmon, try to make sure that each fillet is about the same thickness so that it cooks evenly.

How can you make pesto salmon your own?

Make this baked pesto salmon your own by experimenting with the pesto. Keep it easy and use your favorite store-bought pesto brand, or whip up a from-scratch pesto like parsley pesto, arugula pesto or kale pesto.

If you’ve still got some pesto left in the jar when you’re done, put it to use in any of these recipes with pesto.

What do you serve with baked pesto salmon?

There are plenty of side dishes for salmon that would go well with this recipe, but it depends on how much time you have to prepare them. If you have a little time, orzo recipes such as orzo with spinach and pine nuts would be complementary. Most roasted vegetables would work nicely too, whether you prefer oven-roasted asparagus or Parmesan-roasted broccoli.

If you want to reserve your oven for just cooking the salmon, you can call upon these air-fryer vegetable recipes so that everything can be cooked at the same time.

How do you store baked pesto salmon?

Keep any leftover fish in an airtight container in the fridge. We recommend preparing your pesto salmon fresh every time if you can, simply because it’s so easy—but leftover pesto salmon will last three to four days in the fridge.

The post How to Make Baked Pesto Salmon appeared first on Taste of Home.

Craving luscious apple pie flavor but don’t want the hassle of actually baking a pie? The Barefoot Contessa has you covered with her apple pie bars.

This 13×9 dessert has a tender, sweetened bottom crust—but no rolling pin is necessary. Ina simply presses the dough into the pan, then throws it into the oven to bake. The crust is topped with lots of juicy apples cooked with butter and cinnamon. Walnuts in the top layer give the bars a little extra crunch.

It’s so Ina to create a treat like this that perfectly captures the best flavors of the season! Like most of her favorite recipes, the bars are simple, flavorful and elegant. This dessert is versatile enough to be a casual weeknight dessert or the perfect finish for a friend’s dinner party.

How to Make Ina Garten’s Apple Pie Bars

Ina’s recipe makes 12 thick bars. With the prep, baking and cooling steps, the bars take a little over two hours from start to finish. However, we recommend allowing extra time for baking to be sure the crusts are properly browned.

Ingredients

Crust:

• 1 pound (4 sticks) unsalted butter, softened (This brand is Ina’s favorite butter for baking!)
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 2 teaspoons pure vanilla extract
• 4 cups all-purpose flour
• 1-1/2 teaspoons kosher salt
• 1/2 cup chopped walnuts
• 1 teaspoon ground cinnamon

Filling:

• 1-1/2 pounds Granny Smith apples: peeled, quartered, cored and sliced into 1/8-inch thick slices
• 1-1/2 pounds Golden Delicious apples: peeled, quartered, cored and sliced into 1/8-inch thick slices
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 tablespoons unsalted butter

Directions

Step 1: Make the dough

Preheat the oven to 375°F. Line the bottom and sides of a 13×9-inch baking pan with parchment paper. (Our Instagram Reel shows you how to perfectly cut that parchment.)

Place the softened butter, granulated sugar, brown sugar and vanilla into the bowl of a stand mixer with a paddle attachment. (Or, for a hand mixer, use a large bowl.) Blend the ingredients on medium speed for two minutes until the mixture is light and creamy.

Sift the flour and salt together in a separate bowl; run the mixer on medium-low speed as you slowly add in the dry ingredients. Scrape the bowl once or twice and mix until everything is just combined.

Step 2: Bake the bottom crust

Set aside one-third of the dough. Drop the rest of the dough in clumps over the bottom of the prepared pan. Press the dough down with your fingers to make an even layer across the bottom of the pan and a half-inch up the sides. Refrigerate the dough in the pan for 20 minutes. Then, bake for 18-20 minutes or until the crust is golden brown. Move it to a rack to cool.

Editor’s Tip: The dough will be sticky; flour your hands to make it easier to press the dough. Or, if you’ve been saving butter wrappers like we told you to, now’s the time to use them! The buttered side is the perfect tool to easily press out the dough.

Step 3: Create the topping

Lower the oven temperature to 350°. Place the dough that you set aside into a mixing bowl; add in the chopped walnuts and teaspoon of cinnamon. Pulse the mixer until everything is combined. Hold this topping aside.

Step 4: Make the apple filling

Add all of the sliced apples and lemon juice to a very large bowl, and stir them together to coat the apples in the juice. Add in the 1/4 cup of granulated sugar, a teaspoon of cinnamon and ground nutmeg, and mix everything together. (We chose to double the cinnamon and add an extra dash of nutmeg, to make the apples even more delectable!)

Melt the four tablespoons of butter in a large pot over medium heat. Add in the apple mixture, and bring it to a simmer. Cook the mixture, stirring often, for 12-15 minutes until most of the liquid has evaporated, and the apples are very soft.

Step 5: Assemble

Spoon the apple filling over the baked crust, making an even layer and leaving a 1/2-inch border all around. Take the dough topping and drop pinches of it all over the top of the apples; the top won’t be completely covered, but just distribute the dough clumps evenly.

Step 6: Bake

Slide the pan into the oven and bake it for 25-30 minutes, or until the topping is browned. Move the pan to a cooling rack and allow it to cool completely. Once that’s done, use the edges of the parchment paper to lift the whole thing out and onto a cutting board. Pull the parchment out from underneath. Slice the bake into 12 bars and serve.

Editor’s Tip: The baking times above are Ina’s recommendations, however, we found it took anywhere from five to 15 minutes longer to get a golden-brown top and bottom crusts. To be safe, allow a little extra time just in case the bars need longer in your oven, too.

How to Store Apple Pie Bars

To keep them fresh, cover the bars with plastic wrap or in storage containers and store them in the fridge for up to five days. You can enjoy them cold or warm them up on a baking sheet in a low oven—the bars are delicious either way.

Tips for Making Apple Pie Bars Like Ina Garten

What apples are best for this recipe?

Ina likes a mixture of lightly sweet Golden Delicious and tart Granny Smith apples. They balance each other nicely and the tartness is very tasty inside the sweetened crust. These apples also hold their shape after baking so that the filling isn’t too mushy. Feel free to experiment with other sweet and tart favorite baking apples, such as Honeycrisp, Cortland, Gala, Northern Spy, Pink Lady and Fuji.

Can I substitute other nuts?

Absolutely! Chopped pecans, almonds, hazelnuts and macadamia nuts are all great choices to pair with this apple dessert. To coax the best flavor from any variety, lightly toast the nuts in a skillet for a minute or two, until they’re fragrant and just starting to brown.

How do I get the parchment paper to stay in place?

Ina’s favorite trick to keep the long parchment paper sides from sliding or falling into the pan is to use small binder clips. (Make sure the clips are metal.) Simply clip them over the parchment onto the edges of the baking pan. (Binder clips are one of our Taste of Home pros’ favorite kitchen gadgets.)

The post I Made Ina Garten’s Apple Pie Bars and I Like Them Even More Than Apple Pie appeared first on Taste of Home.

The name “Garbage Plate” is now a registered trademark of Nick Tahou Hots, but the essence of the Garbage Plate can be found all over Rochester, from humble burger joints to upscale dining establishments. Each place has its own interpretation, listed on the menu as a “Rochester Plate,” “Trash Plate,” “Hot Plate” or “Junkyard Plate.” What sets the Garbage Plate apart is the twist that each eatery brings to the iconic dish.

Here’s everything you need to know about the Rochester Garbage Plate!

What is a Garbage Plate?

@visitrochester For us, we really like Garbage Plates 🍔📍Nick Tahou’s Hots #VisitROC #thisisroc #rochesterny #upstateny #newyork #garbageplates ♬ It’s Corn – Tariq & The Gregory Brothers & Recess Therapy

The Garbage Plate features your choice of cheeseburger, hamburger, Italian sausage, steak, chicken or white hots (a regional hot dog found in Rochester) served on a heap of home fries, french fries, baked beans and macaroni salad. What truly sets it apart, however, is the signature Rochester hot sauce, which is a spicy meat-based sauce that’s reminiscent of Cincinnati chili. If you’d like to tempt fate, opt to add mustard and onions as a heartburn-inducing garnish. You mix everything together and wolf it down with a side of bread and butter.

Who has the best Garbage Plate in Rochester?

It’s important to note there’s no such thing as the “best” Garbage Plate. Every interpretation is different and each is beautiful in its own way. To experience the original that started it all, visit Nick Tahou’s Hots. Some other popular spots include Bill Gray’s Dog Town Hots, Jeremiah’s Tavern, Genesee Brew House, the Gate House, Marshall Street Bar & Grill and the concession stand at Innovative Field, home of the minor league Rochester Reds.

For a unique take on the Garbage Plate, order the sushi version at Stingray Fusion or Red Fern’s vegan “Compost Plate.” Keep your eyes open for “hots” in small towns near Rochester, too. I recommend Henrietta Hots, Jimmy Z’s Plates and Shakes, Mark’s Texas Hots, Fairport Hots, and Westridge Hots, among many other options.

The post The Rochester ‘Garbage Plate’ Has Been a New York Secret for Far Too Long appeared first on Taste of Home.

And, as an Italian cuisine expert, Tucci knows exactly how to handle a staple ingredient: onions. This allium is used in many Italian recipes, but not always properly handled.

That’s where Tucci, in an interview with Esquire, walks us through the best way to cut an onion. Sans tears.

Is there a “right” way to cut an onion?

Well, as Tucci says, “there are many different ways of cutting an onion.” There’s no particular right way to cut an onion, but there are better ways of cutting an onion!

How to Cut an Onion Like Stanley Tucci

While Tucci knows many will argue with his method, he stands by the onion technique taught to him by a chef friend. Here’s how he does it.

First, grab a super sharp knife, since “that’s really important,” as Tucci says. He holds the onion (on a cutting board) on its side and chops off the ends. Then, he lays the onion on a flat end and cuts right through the middle, leaving equal halves.

@esquire Next time please bring the goggles, #StanleyTucci. #onion #cutonion ♬ original sound – Esquire

From there, he peels a half and sets the peels aside. He lays the onion down, flat side down. Tucci cuts three slices across the onion horizontally. He then rotates the onion and chops “in strips.” At this point, the onion should be segmented, but still in one piece.

“And then,” he pauses, “we do this.” He dices the onion so the pieces are cut evenly. “And then,” he says, “it all falls into these nice little cubes. Ish.” Tucci repeats the process with the other half.

Other Tricks for Cutting an Onion

Check for freshness

According to Tucci, onions should be firm. “It shouldn’t be soft,” he explains. “If it’s soft,” he says, “don’t buy it, don’t use it.” If it’s too soft, it can be a sign that an onion is bad.

Wear onion goggles

Tucci uses “a very potent onion,” and assumes he’ll “probably cry.” He likes to use “goggles that [he] put[s] on that are designed specifically for cutting onions,” and says the goggles are an effective way to prevent tears. Despite usually forgetting to wear them.

Like Tucci says, there are also famous tricks like putting a piece of bread or a wooden spoon in one’s mouth. The cooks in our Test Kitchen tried out a couple popular but unusual methods of cutting an onion without crying to test their efficacy.

Use a sharp knife

While there are some TikTok videos that claim an onion can be diced without a knife, a knife is almost always necessary for the best outcome. Use a staple kitchen knife, like a chef’s knife, paring knife or a serrated knife. Just make sure it’s sharp!

If you end up cutting an onion the Tucci way, you may just have a culinary triumph on your hands!

The post How to Cut an Onion the Right Way, According to Stanley Tucci appeared first on Taste of Home.

Key Ingredients in Teriyaki Salmon

Let’s look at some of the key ingredients in teriyaki salmon, and a few of substitutions you can make.

• Soy sauce: It isn’t teriyaki if it doesn’t include soy—although tamari, which is a wheat-free variant of soy sauce, could also be used (and can make the dish gluten-free). Not sure which brand of soy sauce to buy? We did a taste test to find out!
• A sweetener: This recipe calls for brown sugar or honey, but you can also use pineapple juice, or get super classic and make your teriyaki sauce with mirin. On the other hand, you could try using maple syrup. It’s a bit avant-garde, but maple is a great flavor match for this dish.
• Sesame oil: The nutty notes that come from sesame oil make this teriyaki salmon really special. I like to use toasted sesame oil for teriyaki dishes because it’s extra flavorful.

For more info, check out this helpful list of Japanese ingredients. I keep nearly all of these ingredients in my pantry at all times!

Teriyaki Salmon Recipe

Thanks to contributor Karen Kelly from Germantown, Wisconsin for coming up with this easy, satisfying salmon recipe. It’s a perfect weeknight dinner dish, and there are lots of ways to use up leftovers, if you have ’em.

Ingredients

• 1/4 cup soy sauce
• 2 tablespoons brown sugar or honey
• 3 garlic cloves, minced
• 1 tablespoon sesame oil
• 4 salmon fillets (6 ounces each)

Directions

Step 1: Make the marinade

In a small bowl, combine soy sauce, brown sugar, garlic and oil, and mix until blended.

Step 2: Marinate the salmon

Pour 1/4 cup marinade into a large shallow dish. Add salmon; turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade (you’ll use it later).

Step 3: Bake the salmon

While the salmon is marinating, preheat the oven to 400°F. Drain salmon, discarding the marinade that was with it in the dish. Place salmon, skin side down, on a greased baking sheet. Bake until fish flakes easily with a fork, 10-12 minutes.

Step 4: Put on the finishing touches

Brush the finished salmon with the reserved marinade. If you’d like, you can garnish the salmon with sliced green onion and sesame seeds.

What to Serve with Teriyaki Salmon

Teriyaki salmon is amazing with all kinds of dishes, but since I’m totally obsessed with sushi rice, that’s my go-to side. However, this salmon would also be amazing with soba, store bought or homemade udon, or some good ramen noodles.

As for veggies, think bok choy, a crisp cucumber salad, or a quick mixed-vegetable stir-fry. If you have extra time, whip up a batch of these Japanese pickles!

How to Store Teriyaki Salmon

Seafood is best when it’s fresh, so store leftovers in a snap-lid glass container and eat within a couple days.

If you want to get creative with your teriyaki salmon leftovers, try putting it in an omelette, or use all of your dinner fixings and make up a hearty “bowl” for lunch. One of the best things about this salmon is that it’s amazing when cold. A cold soba salad with leftover salmon makes a perfect summer lunch, and you can use it in lettuce wraps, too.

Tips for Making Teriyaki Salmon

What type of salmon fillet should you use?

Choosing sustainable seafood is tricky these days, so check out our comprehensive guide to salmon shopping. I love the fresh-tasting, ethically farmed salmon from the Faroe Islands, so that’s what I buy.

Salmon belly is the fattiest kind of fillet at the market and isn’t usually used for baking. It’s more common to use top loin or second-cut pieces if you’re planning to cook the fish all the way through. Try to avoid the thinner tail-end pieces, as they’re not as meaty.

Don’t wash salmon (or any other fish) prior to marinating—it’s a great way to potentially spread bacteria around your kitchen. Your fish will be safe to eat once it’s cooked.

What else can you add to the marinade?

Don’t be afraid to experiment with your marinade ingredients. I love using tamari instead of soy sauce, and often splash in a combo of mirin and sake in place of the brown sugar. Don’t have garlic? You could use scallion or green onion instead. Freshly grated ginger, orange zest and pineapple juice are all nice additions, too.

Can you use store bought teriyaki sauce?

Yes! If you have the sauce, but not the ingredients, go for it! We sampled some of the most popular teriyaki sauce brands, so we could point you towards the best ones.

Got more salmon than you need for this recipe? Try these other easy salmon recipes.

The post How to Make Teriyaki Salmon appeared first on Taste of Home.

You’ve heard of engagement chicken and marry me chicken. The next recipe to make: wedding salad! More specifically, a viral wedding Caesar salad courtesy of popular TikTok salad creator The Salad Lab.

Here’s how to make the wedding salad that people can’t get enough of.

What is wedding Caesar salad?

It’s exactly what it sounds like: a Caesar salad fit for a wedding. “My son’s getting married next month!” @thesaladlab says cheerfully at the start of her viral TikTok video. Because Caesar salad is the only salad her son likes, she decided to make a special wedding Caesar salad in honor of the event. Adorable!

Wedding Caesar Salad Recipe

This wedding-style Caesar salad is finished with a sprinkling of edible flowers. Look for them in the packaged fresh herb section of your grocery store. The Salad Lab doesn’t provide an exact recipe, but we’ve included approximate measurements below.

@thesaladlab Wedding Style Caesar Salad with Edible Flowers #saladsoftiktok #thesaladlab #weddingsalad #caesar #yum #palomaresmagic ♬ Until I Found You – Stephen Sanchez

Ingredients

• 2 egg yolks
• 2 anchovies
• 2 cloves garlic, crushed
• 2 teaspoons Dijon mustard
• 1/2 cup extra virgin olive oil
• Juice of half a lemon
• Salt and pepper, to taste
• Little Gem lettuce
• 1 cup stale bread, cut into cubes
• 1/2 teaspoon thyme, or to taste
• Sea salt, to taste
• Parmesan, to taste
• 3-4 strips bacon, cooked and crumbled
• Edible flowers

Directions

Step 1: Create a Caesar dressing

Emulsify the egg yolks, anchovies, cloves of crushed garlic, teaspoons of Dijon mustard, olive oil, lemon juice and salt and pepper using an immersion blender. You’re looking for a thick, creamy dressing here. (If you need a product recommendation, it looks like The Salad Lab uses this cordless Cuisinart hand blender.)

Pour the dressing into the bottom of a serving bowl.

Step 2: Wash the lettuce

Soak lettuce in cold water to make it “extra crunchy and crisp.” The Salad Lab uses Little Gem lettuce but romaine or Bibb lettuce should work too. Transfer to salad bowl.

Step 3: Bake homemade croutons

Preheat the oven to 400°F. Place bread cubes in a bowl and lightly sprinkle with thyme. Toss the bread in a drizzle of olive oil and flaky sea salt. Place onto a baking sheet covered with parchment paper and pop in the oven for around 10 minutes.

Let cool, then add the croutons to your salad. 

Step 4: Top the salad and toss to serve

Now add some fresh Parmesan on the salad and toss all the ingredients together. Yum! Add more Parmesan, plus bacon and edible flowers, to finish this wedding salad.

Tips for Making Wedding Salad

Make this salad vegetarian

If you’re a vegetarian (or don’t like anchovies), we have an alternative. Omit the fish and replace them with capers or crumbled seaweed snacks instead. It will be just as tasty. If you do add the crumbled seaweed, though, the Salad Lab suggests adding extra salt to the recipe.

Add truffle oil to the dressing

If you want to boost the dressing’s flavor, try adding truffle oil.

Use a food processor instead of an immersion blender

Since not everyone has an immersion blender, a regular blender or a food processor will do the trick.

Coddle the eggs

The Salad Lab suggests coddling the eggs by putting them in boiling water for one minute prior to cracking them.

The post This Mom Created a Gorgeous ‘Wedding Caesar Salad’ for Her Son’s Big Day appeared first on Taste of Home.

There are a few interesting ingredients along the way that make this meat loaf an intriguing twist on the classic recipe—like shredded carrots, pecorino and fresh thyme.

How to Make Erin French’s Meat Loaf

Ingredients

Meat loaf:

• 2 cups (1/2-inch-diced) bread cubes, such as crusty sourdough
• 1/2 cup whole milk
• 2 large eggs, lightly beaten
• 3/4 cup grated carrots
• 1/2 cup chopped shallots
• 1/2 cup grated pecorino cheese
• 1-1/2 pounds ground beef
• 1-1/2 pounds ground pork
• 2 tablespoons fresh thyme leaves
• 2 teaspoons kosher salt
• 6 to 8 twists of a pepper grinder

Glaze:

• 3/4 cup ketchup
• 1/2 cup packed light brown sugar
• 1 tablespoon Dijon mustard

Directions

Step 1: Soak the bread

Preheat the oven to 375°F.

In a large bowl, add the bread cubes, whole milk and lightly beaten eggs. Mix to combine and allow to soak while you prepare the remaining meat loaf ingredients.

Step 2: Mix the meat loaf

To the bowl, add the grated carrots, chopped shallots, pecorino cheese, ground beef, ground pork, fresh thyme, salt and pepper. Mix with your hands until combined. Do not overmix! You don’t want the finished meat loaf to be tough.

Divide the mixture between two 9 x 5-inch loaf pans and set aside.

Step 3: Make the glaze

In a medium bowl, stir together the sugar, ketchup and mustard. Brush the top of each meat loaf with a thick coat of the glaze.

Step 4: Bake the meat loaf

Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150°, about 45 minutes.

Step 5: Rest and serve

Let the meat loaves rest for 10 to 15 minutes, unmold from the pans, cut into slices and serve.

Here’s What We Thought

We can see why this meat loaf recipe has survived the test of time in Erin French’s family! It’s the perfect combination of a traditional homestyle meat loaf that we all know and love, along with a few surprising additions that make it stand out.

The cornerstone of Erin French’s meat loaf recipe is the addition of grated carrot to the mix. She says this was the signature ingredient of her dad’s recipe and what makes it so special. Erin suggests grating the carrot on the coarsest part of a box grater, since she really wants you to see the carrot in every slice. We loved this addition and found it added a pleasant sweetness and unique texture.

Another interesting twist in this version of meat loaf is that Erin calls for 1/2-inch cubes of bread instead of fresh bread crumbs or torn bread. Again, this results in small pieces of bread throughout each slice of meat loaf, adding texture and interest. While she and Ina used sourdough on the show, Erin noted that her dad would use the leftover heels of soft white bread from the end of breakfast service at his restaurant.

Finally, we like the flexibility this recipe provides. Erin prefers to use pecorino cheese in the meat loaf, but her dad would often toss in a handful of mozzarella. While she likes the saltiness and flavor that comes from the sheep’s milk cheese, she allows the home cook leeway to use whatever cheese they happen to have on hand.

In the end, this recipe has taken up residency in my kitchen as part of our regular meal rotation!

The post We Made Erin French’s Meat Loaf Recipe, and It’s Going to Be Our New Sunday Night Dinner appeared first on Taste of Home.

The dish, which is a darling of TikTok, has many of the same, super flavorful ingredients as Marry Me Chicken. However, it’s a filling, one-pot meal of pasta, chicken strips and a creamy sauce that’s quick and easy to pull together.

Speaking of marriage, Emily Blunt says Ina Garten’s engagement chicken is how she landed her husband, John Krasinski!

Key Ingredients for Marry Me Pasta

• Mascarpone Cheese: When whisked together with whipping cream, this silky cheese melts into a beautiful, creamy sauce.
• Sun-Dried Tomatoes: As tomatoes dry in the sunshine their flavor becomes sweet and concentrated. Look for small jars of sun-dried tomatoes packed in oil in the same aisle as Italian pasta and sauces.
• Rigatoni: Shaped like large, hollow tubes, this pasta shape is perfect for holding onto the creamy sauce in this recipe.
• Fresh Basil: Only fresh will do! Aromatic and intoxicating, chopped basil leaves complete the Mediterranean flavors of this dish, and provide a pop of color, too.

Marry Me Pasta Recipe

This recipe is ready in 25 minutes and makes four generous servings.

Ingredients

• 8 ounces rigatoni pasta
• 1 pound boneless skinless chicken breast, sliced into 1/2-inch thick strips
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 cup heavy whipping cream
• 8 ounces mascarpone cheese
• 8-1/2 ounces sliced, oil-packed sun-dried tomatoes, drained
• 2 tablespoons chopped fresh basil
• Shredded Parmesan cheese

Editor’s Tip: You can also use your own, oven-dried tomatoes in this recipe.

Directions

Step 1: Make the pasta

Cook the pasta in salted water following the package directions, until the pasta is cooked to al dente. Drain the pasta, saving 1/2 cup of the pasta water, and hold these aside.

Step 2: Prepare the chicken

Sprinkle the sliced chicken breast with the salt and pepper, turning to coat all the sides. Heat the olive oil in a large skillet over medium-high heat; once the oil is hot add in the chicken strips. Cook and turn the chicken strips until there is no pink left in the centers, about five to six minutes. Move the chicken to a plate.

Test Kitchen Tip: For best results, don’t crowd the chicken strips in the pan. If necessary, cook the chicken in batches to allow space between pieces.

Step 3: Make the sauce

Reduce the heat under the pan to medium-low. Pour in the heavy whipping cream and mascarpone cheese; whisk them together for 4 to 6 minutes until they’re smooth and warmed through. Stir in the drained sun-dried tomatoes and chopped basil.

Step 4: Finish and serve

Add the cooked pasta and cooked chicken into the pan, and stir to coat everything with the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen things up. Spoon the pasta onto plates and garnish with shredded Parmesan. Serve immediately.

Can you freeze marry me pasta?

Yes, this dish works well as a make-ahead freezer meal. Prepare the recipe as directed, but leave out the chopped basil—that’s because basil will turn black when frozen. Let the pasta cool, then transfer it to a freezer-proof container or bag. Store Marry Me Pasta in the freezer for two to three months.

To reheat the pasta, first allow it to thaw completely in the fridge. Transfer the contents to a large saucepan, and gently reheat the pasta over medium-low heat. The creamy sauce will likely be separated after thawing, but reheating it slowly while stirring should bring the sauce back together. Add fresh basil and serve.

Marry Me Pasta Tips

Can I make marry me pasta vegetarian?

Yes—simply omit the chicken, and you’ll have a delicious vegetarian meal. Consider using meat-free ingredients to replace the chicken, such as cooked chickpeas, plant-based chicken substitutes or shredded jackfruit.

What other pasta can I use in marry me pasta?

We love rigatoni in this recipe, but other hearty pasta shapes that the creamy sauce can cling to will work well, too: penne, gemelli, shells, cavatappi and ziti are great choices. We’ve also seen Marry Me Pasta made with cheese-filled tortellini.

What should I serve with marry me pasta?

This recipe is a filling, one-pot meal so the sides can be very simple. Think a lightly-dressed green salad or steamed veggies. And of course, bread is a favorite Italian meal side dish. Make homemade Olive Garden breadsticks, dinner rolls or slices of chewy ciabatta with butter.

The post How to Make Marry Me Pasta appeared first on Taste of Home.

Who Makes the Best Root Beer?

Enjoy it ice cold, with ice cream or even in these recipes with root beer. However you take it, you certainly want the best root beer. That’s where our Test Kitchen comes in to help. They gathered up every bottle and can in the soda aisle and put them to the test.

The post Taste Test: Our Test Kitchen’s Best Root Beer Picks appeared first on Taste of Home.

I’ve tested a variety of pizza oven models and styles, including the all-electric Ooni Volt and the circular, stainless steel Solo Stove Pi. And then along came the Gozney Roccbox, promising portability and functionality. I knew I had to also put it to the test.

What is the Gozney Roccbox pizza oven?

The Gozney Roccbox is a pizza oven that can be fueled by either gas or wood. To cook with gas, you simply hook the attachment up to the back of the oven and use the hose to connect to a propane tank—the same kind you would use for a barbecue. The wood burner is sold separately, and as the name implies, it allows you to feed a small fire in the back of the oven to cook with real wood.

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We Tried It

Gozney Roccbox

Powered by gas or wood, this is the ultimate versatile oven for restaurant-quality pizzas at home.

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The oven has a dome-shaped top with three folding legs and a silicone exterior cover that comes in multiple colors. An added perk? The Gozney pizza oven comes with a pizza peel for launching pizzas, so there’s no need to purchase one. But other handy pizza tools, such as a pizza turner, are sold separately.

Gozney Roccbox Features

The Roccbox is one of the few pizza oven options out there that comes in multiple colors, which I love. The wrapping around the Gozney pizza oven isn’t just for looks, though. It’s a silicone coating that traps heat, so touching the exterior of the pizza oven won’t burn your hands.

The three legs lift it up from the base of a heat-safe table but can fold down for easy portability. On the side, there’s a built-in thermometer, which definitely comes in handy (however, I still always check with an infrared thermometer before launching a pizza). The oven weighs 44 pounds, so it’s not light, but it is definitely compact enough to pack with you or to leave out on your patio or deck. The cooking area is 12.4 inches by 13.4 inches, providing enough room to cook 12-inch pizzas.

How We Tested It

Set-Up

The setup of this Gozney pizza oven was incredibly simple. For starters, the oven had a strap wrapped around it with a handle at the top—making it easy to pull out of the box, pull down the folding legs and set the oven on the table. The stone is built into the floor of the pizza oven, so there was no need to unwrap and insert that separately. Once it was set on a heat-safe surface, I attached the gas burner by simply lining up and inserting three metal pegs into the back base of the pizza oven and twisting to lock it in place.

Cooking With Gas

The pizza oven has a dial on the gas burner to ignite and turn it on. Once I turned on the gas burner, I allowed the pizza oven to preheat for roughly 20 minutes until it reached 800 degrees. Now it was time to get cooking!

With the flame turned down to medium, I cooked multiple pizzas in just 60 to 90 seconds. The flame is designed to radiate heat to both the pizza stone and the top of the oven. This helped to cook pizzas even faster, especially those with plenty of toppings. Because of the smaller opening of the oven, there’s a bit of a learning curve with turning pizzas, but that simply just means more attention is needed while cooking to avoid too much char.

I also tested the oven with the Gozney Roccbox Mantel (sold separately). While I preferred cooking and turning pizzas without it, it would come in handy for cooking other items in the pizza oven.

Cooking With Wood

The wood burner attachment is sold separately, but it allows for great versatility. This is especially helpful if you want to take your pizza oven with you, but don’t want to lug a gas tank along. The attachment hooks into the back base of the Gozney pizza oven—just like the gas attachment—and is almost identical in shape. I used a fire starter and a few thin, 5-inch pieces of wood to build a small fire in the basket. Once lit, I kept feeding the flame small pieces of wood for 15 minutes to allow it to preheat the oven. I was shocked by how well the oven was insulated to radiate heat. It was much more efficient at utilizing a wood flame than other wood pizza ovens I’ve tested.

Cooking pizzas with wood was not only just as fast as cooking with gas, but the flame stayed lit and kept rolling consistently. It was also nice to have the great flavor and texture that wood provides, without too much hassle.

Cleaning

It’s important to note that Gozney pizza oven users may see some soot that gathers at the top opening of the oven. This is due to the design of the high-rolling flame as well as the type of fuel you’re using. Once the oven has cooled down after use, it’s easy to wipe off with a damp cloth.

Pros

• Can operate on gas or wood fuel
• Folding legs and carrying strap for portability
• Rolling flame helps cook pizzas in 90 seconds or less
• Includes a pizza peel

Cons

• Learning curve with smaller front opening
• Not suitable for pizzas larger than 12-inches

FAQ

What is the difference between Ooni and Roccbox?

While an Ooni pizza oven is a great choice, the Roccbox offers a different design. The Ooni Koda 12, which is designed for gas-only, has a built-in burner and an L-shaped flame. The Ooni Karu 12G can be fueled with either gas or wood with detachable burners and a top rolling flame, making it similar to the Roccbox. Both utilize a cordierite pizza stone and have foldable legs. The Ooni ovens I have tested perform similarly to the Roccbox. Overall, the main difference is size preference, along with the design and aesthetics.

Does Roccbox use a lot of gas?

The Roccbox is fuel-efficient, but overall consumption depends on the temperature and flame height you prefer to cook at, along with how long you let it preheat and leave on between cooking pizzas. It will go through 300 to 400 grams of gas per hour, depending on how it’s used.

How big of a pizza can you put in a Roccbox?

The Roccbox is designed for portability and versatility, so it’s a smaller pizza oven. You can cook 12-inch pizzas in this pizza oven.

What Other Reviewers Had to Say

I found cooking with the Gozney Roccbox to be simple and delicious, but don’t just take it from me.

Verified Amazon reviewer Kristie C. gave it a five-star rating, saying, “I never write reviews, but I felt compelled to tell everyone how much I love this oven. It is convenient, super easy to use and set up, and it cooks pizza to PERFECTION. I am in love and will be using this all the time.”

Another five-star review from verified buyer Mark says this pizza oven is an amazing product. “We started making pizzas at home because we wanted to control the ingredients. We’ve been cooking in the oven, but the crust was not like a restaurant pizza. Just one pizza in and I can say this oven has transformed our pizza game. I only wish I found this years ago! Perfect pizza in minutes.”

Product Comparison

The Gozney Roccbox performs very similarly to Ooni’s Karu 12g model and has the ability to utilize either wood or gas fuel. It is very different from than Ooni Koda 16 or 12 model because of its shape. Those pizza ovens also have an L-shaped flame. However, even with structural and design differences, it performs just as well as other pizza ovens I’ve tested, providing great heat retention to warm up the oven to 950 degrees and cooking pizzas in under 90 seconds.

Final Verdict

The Gozney Roccbox pizza oven is so simple to set up right out of the box. It has an attractive design while being functional for backyard use or even for travel. While there’s a slight learning curve adjusting to the smaller opening of the oven, with some practice, you’ll cook restaurant-quality pizzas at high temperatures in less than 90 seconds! It comes with a gas burner attachment but also allows for the versatility of purchasing a separate attachment for cooking with wood.

Where to Buy the Gozney Roccbox Pizza Oven

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We Tried It

Gozney Roccbox

Fire up this portable pizza oven with the convenience of gas or the flavor of wood.

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The Gozney Roccbox pizza oven retails for $499 and can be purchased on Gozney’s website, Amazon and other retailers. (You might even get lucky and find it on sale.) It’s time to fire it up for great pizza nights!

The post Gozney Roccbox Pizza Oven Review: The Ideal Option for Versatility appeared first on Taste of Home.

For starters, we know these Stars Hollow natives would approve of the layers of sweet indulgence these cookies offer (cinnamon cookies are topped with streusel and ribbons of icing). They are perfect dunking cookies with the mom-and-daughter duo’s signature drink—coffee, coffee, coffee! And they absolutely smell like an East Coast fall while baking. We think even Emily Gilmore might allow these to be served for dessert at a Friday night dinner. Or at the very least, at a tailgate party, provided they were sitting on doily-lined plates. Ready to whip up a batch of your own? We’ve got the goods below!

Gilmore Girls Coffee Cake Cookies

@thepalatablelife sept 1 🤝🏼 gilmore girls rewatch #coffeecakecookie #gilmoregirls ♬ Where You Lead I Will Follow – Carole King

Ingredients

• 1/2 cup butter, softened
• 1/2 cup vegetable oil
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2-1/2 cups flour

Streusel topping:

• 1/4 cup butter, softened
• 1/4 cup brown sugar
• 1/3 to 1/2 cup flour
• 1/2 teaspoon cinnamon
• Pinch of salt

Icing: 

• 1/2 cup powdered sugar
• 1 tablespoon milk
• Splash of vanilla

Directions

Step 1: Make the dough

Preheat the oven to 350°F, then combine butter, oil and brown sugar in a large mixing bowl. Mix until smooth and fluffy, then add the egg and vanilla, and mix again. Add the remaining ingredients and mix until combined.

Step 2: Make the streusel

Combine butter, brown sugar, 1/3 cup of the flour, cinnamon and salt in a bowl and mix with a fork, pastry cutter or your hand. The mixture should stick together, but also crumble when you run it through your fingers. If the dough is still a bit sticky, add one tablespoon of flour at a time until you get a crumbly consistency.

Step 3: Prep cookies on baking sheet

Using a large cookie scoop, scoop 12 balls of dough onto a lined baking sheet. (You can make smaller scoops for more cookies if you like.) Make a good-sized indent on the top of each ball of dough with the back of your cookie scoop, sprinkling a couple tablespoons of the streusel inside. Bake the cookies at 350° for 10 to 12 minutes.

Step 4: Make the icing

While the cookies are baking, combine the powdered sugar, milk and vanilla in a small bowl and whisk until it’s smooth and drips easily from a spoon. Once the cookies have cooled slightly, drizzle on lots of icing.

Here’s What I Thought

First thing that popped into my head when I took a bite: These cookies taste exactly like coffee cake. Like, exactly. The two tablespoons of cinnamon in the dough is working some serious magic, the streusel adds the perfect little crunch, and the icing drizzles are absolutely the cherry on top of an already-delicious cookie. I would definitely recommend—actually, I’m going to go so far as to insist—that you whip up a batch for a Gilmore Girls binge session. It’s a truly delightful way to immerse yourself in the cozy season. And of you need more Stars Hollow-inspired recipes, there’s a whole cookbook based on the TV show.

The post I Made the Gilmore Girls Coffee Cake Cookies and Lorelai and Rory Would Approve appeared first on Taste of Home.

Fall pastas blend bright seasonal produce into cheesy, saucy noodle dishes you can let simmer on the stove all day or fix in a pinch. In between other must-try fall recipes and slow-cooker soups, you’re definitely going to want to add pumpkin alla vodka to your autumnal menu planning.

What is pumpkin alla vodka?

While we love a good penne alla vodka, we might just have to swap it for the season in favor of pumpkin alla vodka. According to TikTok creator Jamie Milne, this “perfect fall dish” takes spicy vodka pasta and applies a pumpkin twist. Think of it like your favorite vodka sauce but sweetened with pumpkin puree and a dash of ground nutmeg.

“My toxic trait is that when it comes September 1st,” Jamie says in her viral TikTok, “I’m already making pumpkin-inspired recipes.” And with a dish that looks like this, we can’t blame her!

How to Make Pumpkin Alla Vodka

This recipe is a straightforward one that’s ideal for busy weeknights. It serves up to four people, so invite some of your fall-obsessed besties over and enjoy!

@everything_delish fall recipes 🤝 pumpkin – you need to try my pumpkin alla vodka recipe! Pumpkin Alla Vodka Serves 4 Ingredients 1/4 cup Vodka 1 tsp nutmeg 1 package pasta 1 cup pumpkin puree 2 tbsp olive oil 1 garlic clove, minced 1 tsp chili flakes 1 cup heavy cream or milk 1 cup parmesan cheese 2 tbsp tomato paste 1 white onion, diced salt & pepper #fallrecipe #pumpkinallavodka #pastadish #pumpkinpasta #fallcooking #seasonalrecipe #fallflavors #pumpkinrecipe #italianrecipe #comfortfood #homemadepasta #fallvibes #foodvideo #cookingtutorial #tiktokrecipe #easyrecipe #deliciousdishes #foodporn #foodlover #foodvideo #pumpkinseason #fallfavorites #tiktokchef #foodgasm #foodinspiration #pumpkinspice #italianfood #pasta ♬ Boogie Shoes – KC & The Sunshine Band

Ingredients

• 1 package penne pasta (or other tubular pasta shape)
• 2 tablespoons olive oil
• 1 white onion, diced
• 1 garlic clove, minced
• 1 teaspoon chili flakes
• 2 tablespoons tomato paste
• 1/4 cup vodka
• 1 cup pumpkin puree
• 1 cup heavy cream or milk
• 1 teaspoon nutmeg
• Salt and pepper, to taste
• 1 cup Parmesan cheese

Directions

Step 1: Prepare pasta

First, the star of the recipe—the pasta. Fill a large pot with water (and don’t forget to salt the pasta water!), bring it to a boil, add pasta and cook until al dente. Strain while saving a cup of the leftover pasta water, and put the pasta to the side.

Step 2: Create the pumpkin sauce

Now, the sauce. While the pasta cooks, add olive oil, diced white onion, garlic and chili flakes to a large skillet on medium heat. Saute until the onion is glassy and tender. Then, add in the tomato paste and stir thoroughly. The result should be an orange mash that sticks together.

Next up, pour in the 1/4 cup of vodka and let it sizzle before introducing that pumpkin puree in. The pumpkin puree “makes the pasta sauce so creamy and nutty,” Jamie explains. Mix and pour in that milk or heavy cream. Stir around until a thick orange sauce comes together.

Step 3: Stir in the pasta

Sprinkle in some salt, pepper and nutmeg to your liking. From there, you can add in the cooked pasta and pour in that extra pasta water before thoroughly mixing around in the sauce.

Step 4: Sprinkle Parmesan cheese and serve

Remove from the stove, place in a pasta bowl and sprinkle some Parmesan cheese on top. Add any of your favorite fall spices for good measure. Voila, you’ve got a pasta that will have you set for the season.

The post This Viral Pumpkin alla Vodka Is Genius—Here’s How You Can Make It appeared first on Taste of Home.

After an indulgent and comforting platter of Giada’s sheet pan lasagna, I may not have had room for a slab of tiramisu, but her lemon ricotta cookies sounded like the perfect finish to my Italian feast.

Lighter than air, infused with fresh lemon juice and zest, and finished with just the right amount of sweet lemon glaze, it’s no wonder why Giada De Laurentiis‘ lemon ricotta cookies have gone viral.

What is lemon ricotta made of?

If you’ve never made cookies with ricotta cheese and lemon before, you’re in for a treat. In baking, ricotta cheese works similarly to cream cheese or sour cream. It adds extra fat to the batter, contributing moisture and tenderness. The resulting cookies are incredibly soft, with a texture reminiscent of a cake or muffin.

Why are Giada’s lemon ricotta cookies so popular?

People love Giada’s lemon ricotta cookies because they transport you straight to the Amalfi Coast with just one bite. Their bright lemon flavor and melt-in-your-mouth, tender crumb is very different from other lemon cookie recipes. Beyond being unique and downright delicious, her lemon ricotta cookies are easy to make, so they’re perfect for beginner bakers.

Giada De Laurentiis’ Viral Lemon Ricotta Cookies

This recipe makes about 4 dozen cookies.

Ingredients

• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups granulated sugar
• 2 eggs, at room temperature
• 1 container (15 ounces) whole milk ricotta cheese
• 3 tablespoons freshly squeezed lemon juice
• 1 lemon, zested

Glaze:

• 1-1/2 cups confectioners’ sugar
• 3 tablespoons freshly squeezed lemon juice
• 1 lemon, zested

Directions

Step 1: Combine dry ingredients

In a medium bowl, combine the flour, baking powder and salt. Set aside.

Step 2: Beat together the wet ingredients

Combine the butter and sugar in the bowl of a stand mixer. Cream the butter and sugar together on a medium speed until light, fluffy and pale in color (about 5 minutes). Next, beat in the eggs, 1 at a time, mixing after each addition until fully incorporated. Add the ricotta cheese, lemon juice and lemon zest and combine.

Editor’s Tip: Don’t skip the fresh lemon. While bottled lemon juice is convenient, it misses the mark in recipes where lemon is the primary flavor. For this recipe, grab a citrus juicer and zester—or try this easy lemon juicing hack.

Step 3: Combine and chill

Gently fold in the dry ingredients, mixing until they’re just combined into the dough. Cover the bowl with plastic wrap and refrigerate the dough overnight.

Editor’s Tip: Take care not to overmix the cookie dough as it will develop the gluten in the flour too much and result in dense cookies with a tough texture.

Step 4: Bake

Preheat the oven to 375°F.

Line a baking sheet with parchment paper and scoop the dough (about 1-1/2 tablespoons) onto the baking sheets. Heaping mounds is fine; no need to roll the dough into balls. Bake for 12 to 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes before transferring to a wire rack to finish cooling. Repeat with the remaining dough.

Step 5: Mix up the glaze

While the cookies finish cooling, combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth.

Step 6: Decorate and devour

Once the cookies are completely cool, spoon about 1/2 teaspoon of glaze onto each cooled cookie and spread over top into an even layer. Let the glaze harden for about 2 hours (or enjoy immediately if you simply cannot wait).

Editor’s Tip: If you’re feeling fancy, you could also drizzle ribbons of glaze over the cookies using a piping bag fitted with a small round tip.

Here’s What We Thought

Yum! If you love a soft-baked cookie with a pillowy, lighter-than-air texture, you’re going to love these easy lemon ricotta cookies. Actually, we’re not sure we would call these cookies. They’re more like a cross between a soft muffin top and a lemony French madeleine. At the end of the day, call them what you like. Personally, I think I’ll just call them heaven!

The post I Made Giada De Laurentiis’ Viral Lemon Ricotta Cookies, and They’re Heavenly appeared first on Taste of Home.

Meal kits take the effort out of meal planning but none of the variety and quality. EveryPlate is the latest of many that I’ve tried. Owned by the HelloFresh Group and touted as the company’s most affordable service, this kit did not disappoint. Let’s dig into my EveryPlate reviews of each recipe in the box.

What is EveryPlate?

VIA MERCHANT

Shop on EveryPlate

We Tried It

EveryPlate Meal Kit

EveryPlate meal kits are an affordable way to have delicious recipes and all their ingredients delivered straight to your door.

Shop on EveryPlate

EveryPlate follows the same formula as most other meal kit delivery services on the market, especially those also owned by the HelloFresh Group, such as Green Chef and, of course, HelloFresh. Offering an exceptional user experience, the service allows customers to select up to six recipes with yields of two, four or six servings on a weekly basis.

The well-insulated box of ingredients for the preselected recipes then arrives on your doorstep typically by Wednesday of the given week. The family-friendly meals are as low as $4.99 per serving based on how many meals and servings you purchase, and you’ll have 26 signature, semi-customizable recipes from which to choose each week.

EveryPlate Features

EveryPlate reviews set this meal kit apart from competitors, such as Mosaic, Marley Spoon and Home Chef, mainly for its low price—a price the company is able to offer because of packaging adjustments and condensed menu options. That being said, there are still 26 meals from which to choose each week. When you sign up, you’ll have the option to select preferences such as “Quick & Easy” or “Veggie” to signal to EveryPlate which recipes to display first.

Then comes the fun part, at least for me: sifting through all the delicious-looking recipes and picking which ones I want on my plate ASAP. For my box, I chose Chicken Scallopini, Sticky Soy Pork Burgers and Creamy Corn & Bacon Chowder. I opted out of any add-ons, but you can bulk up your box with items like garlic bread, egg bites or cheesecake for a small price if you like.

The recipes are conveniently labeled with signifiers such as “Customer Fave,” “Easy Cleanup” or “30 Min or Less,” so you know exactly what you’re signing up for. And if you’re not feelin’ any of the offerings, you can skip weeks or cancel altogether at any time.

How We Tested It

My EveryPlate box arrived on a Wednesday afternoon. I immediately unpacked it and tossed all the ingredients in the fridge. The non-meat ingredients, such as sauces, veggies and grains, are compiled in a cardboard box. Then, check underneath the ice packs for your proteins—I’ve made that mistake before! Despite the packaging adjustments that partially account for the low cost of the box, the items arrived cold and in great shape. I cooked them all the very next day.

Chicken Scallopini

For those who don’t know (read: me before ordering this box), Chicken Scallopini is thinly sliced chicken that’s dredged in flour, pan-fried and served with a sauce, in this case, a lemon-garlic cream sauce. The full meal also included roasted broccoli and cubed potatoes. So, in addition to the aforementioned steps of dredging, pan-frying and whisking together a cream sauce, I also had to chop, season and bake the potatoes and broccoli.

The instructions included some helpful pointers that I might not have considered, such as adjusting the oven racks so the potatoes would bake right at the top of the oven and the broccoli would go in the middle. This lent itself to a perfect cook on both. However, I would’ve preferred the instructions had me add the broccoli halfway through the potatoes’ cook time rather than pulling them out halfway through the potatoes’ cook time so that both would’ve been hot when eating.

The dredging process was super easy—I appreciated that the instructions had me sprinkle the flour over the chicken, then pat until it adhered, rather than having me add the flour to a bowl, toss the chicken in there and dirty extra pans. After the chicken was cooked, I was able to stir together the sauce in the same skillet. Achieving that smooth, lemony sauce was so straightforward.

Although one piece of chicken was on the slightly dry side, in all, it was a nourishing, filling meal that those sitting around my table really enjoyed. The potatoes were crisped to perfection, and the lemon cream sauce added a welcome brightness to this comfort-food dish. I will note, though, that it took me nearly an hour to prepare, rather than the quoted 40 minutes.

Sticky Soy Pork Burgers

When eagerly awaiting the arrival of my EveryPlate box, this is the meal about which I was most excited. And after taste-testing them all, it was certainly the most unique, in a largely positive way. The recipe entails chopping, seasoning and baking the potato wedges; making a cilantro slaw; and forming and cooking the pork patties on the stovetop (there’s also a ground beef version).

Despite feeling like something you’d find on a restaurant menu, this recipe was super easy to put together. Although I’d make some tiny tweaks were I to make it again, such as julienning the potatoes so they cooked better, seasoning the patties slightly more, or adding less mayo to the slaw, I found it to be a juicy, delicious burger that stands out from many of the tired, go-to recipes in my repertoire.

The glaze on the Sticky Soy Pork Burgers, made of soy sauce, ketchup, brown sugar, lime, ginger and a couple of other ingredients, really took things up a notch, and the potato buns were a fluffy, tender complement to the equally tender pork. Although this recipe took me 42 instead of 35 minutes to make, I could certainly see myself revisiting this recipe.

Creamy Corn & Bacon Chowder

I’ve had some really incredible salads from meal kit delivery services, so it was time to try a soup. With a few favorite ingredients of mine such as bacon, cream cheese, jalapeno and potatoes, the Creamy Corn & Bacon Chowder was a slam-dunk for me. In fact, I’d say the bacon was the highest-quality ingredient in the whole box.

First, I chopped the potatoes, onion and jalapeno. Then I sauteed the aromatics and seasonings in butter before adding flour, then milk. Next, I added milk, water, chicken stock and potatoes, and cooked until the potatoes were tender. Meanwhile, I crisped up the bacon to just my liking. Lastly, I stirred in cream cheese, some of the bacon and corn, then topped it with jalapeno, more bacon and sour cream. Easy, peasy!

Although this was my favorite recipe of the bunch flavor-wise, there were some minor drawbacks. First, the recipe required milk but did not provide it. Luckily, I keep dairy milk on hand, but at this point in time, I know many households do not. Furthermore, unlike the other meals, there were no side dishes, so I needed to make my own; this wasn’t an all-in-one kit. Lastly, it took me 45 minutes to make instead of the quoted 35.

To end on a bright note, it tasted dang good. The cream cheese added a tanginess where other corn chowders sometimes fall flat. The combination of textures with the crispy bacon, tender corn, semi-mashed potatoes and raw jalapeno was delightful. And the recipe made way more than two servings, in my opinion. Leftovers I can get behind!

Pros

• Affordable
• High-quality ingredients (especially bacon and broccoli!)
• Helpful recipe cards
• Only easy techniques and straightforward tools required
• Plentiful portions
• Flexible cancellation or pausing

Cons

• Quoted times are inaccurat

FAQ

How much is EveryPlate for one person?

Although one-serving recipes are not available, a single person could easily order from EveryPlate, so long as they’re OK with leftovers. If one person were to purchase a box of two-serving recipes, they would spend around $45 for three meals (or six total servings), $55 for four (eight total servings), $65 for five (10 total servings) and $72 for six (12 total servings). Keep an eye on meal kit sales for even better deals!

Is EveryPlate owned by HelloFresh?

Yes, EveryPlate, along with Green Chef, Factor and HelloFresh, is owned by the HelloFresh Group. Among the group’s brands, it is marketed as a value meal kit service.

What Other Reviewers Had to Say

This meal kit has been feeding and pleasing people all over the U.S. and Australia for long enough to accrue more than 11,000 five-star EveryPlate reviews on Trustpilot.

Joel Riecker, a five-star reviewer, loves the simplicity of the recipes. “As a longtime picky eater, I’ve been pleasantly surprised from all angles,” he says. “The value is there, especially for a family. For a single person (as in my case), it’s cheaper than eating out but tends to be a bit more than buying my own groceries. But the tradeoff of having it delivered to my door and getting out of my food rut has been worth it. I’m into my fifth box and plan to continue my orders.”

For some others, EveryPlate even offers a bonding and learning opportunity. “I have been using EveryPlate to teach my two boys to cook,” DeAnna Squires says. “They are so excited when our box arrives. We have to ‘rock, paper, scissors’ to see who gets to cook first each week. This is genius at teaching kiddos to cook. They are always so proud of the outcome.”

Cathy is a new customer and is especially impressed by the customer service, which is key for a meal kit delivery service in the event of a delayed shipment, missing ingredients, etc. “I just marvel at their customer service and the attention to every little detail, which creates an overall exceptional experience,” she says. “Great delivery; good quality/quantity of foods; perfect and easy recipes; fun perks and rewards. Did I forget to mention delicious meals? Thanks, EveryPlate!”

Product Comparison

You’ll most often find EveryPlate compared to Dinnerly, which is another meal kit service that claims to have meals for as low as $4.99 per serving. Although I admittedly did prefer my meals and the customization options from Dinnerly, they cost more money.

How is that so? Well, servings don’t cost $4.99 from either meal kit service unless you buy the maximum amount of meals and servings. So, when I ordered the smallest Dinnerly box (two 2-serving recipes), I was charged $32, or roughly $8 per serving. However, when I ordered the smallest EveryPlate box (three 2-serving recipes), I was charged $44, or roughly $7 per serving. This means that EveryPlate really has the cheapest offerings of any meal kit delivery service, especially if you’re ordering for just one or two people.

Final Verdict

You might assume EveryPlate cut corners to cut costs, but I didn’t find that to be the case. The food arrived cold and fresh—with no noticeable dip in quality from other HelloFresh Group brands, such as Green Chef. The meals were easy to make, with the aid of recipe cards with comprehensive written instructions and step-by-step photos.

Although I found the recipes to be a tad bit elementary for my taste, they were still yummy and filled me up for hours. EveryPlate would be the no-brainer option for families with young kids, picky eaters, kitchen novices or anyone looking to save a buck. Just keep in mind that they might take you a little longer than the quoted time.

Where to Buy an EveryPlate Meal Kit

VIA MERCHANT

Shop on EveryPlate

We Tried It

EveryPlate Meal Kit

EveryPlate meal kits are available exclusively on the brand's website. Choose from 26 delicious options today for tasty dinners next week!

Shop on EveryPlate

Head to the EveryPlate website for your very own box of budget-friendly, taste-bud-wowing recipes. The smallest box, with three 2-serving recipes, costs around $45, and the largest box, with six 6-serving recipes, costs $180. You’ll be so glad you stepped up to the EveryPlate!

The post EveryPlate Review: I Tried This Meal Kit and the Quality Stays High While the Cost Stays Low appeared first on Taste of Home.

If you ran to Starbucks when its fall menu dropped (which, same), then we have a recipe for you. Gear up for a pastry favorite with a spiced autumn twist. Pumpkin spice cinnamon rolls!

Just imagine a fall morning with a pumpkin spice latte and pumpkin spice cinnamon roll in hand.

What are pumpkin spice cinnamon rolls?

Think of classic cinnamon rolls with a dash of pumpkin pie spice and everything nice. These pumpkin spice cinnamon rolls take that classic and infuse them with a delectable fall flavor thanks to pumpkin puree and a mouthwatering maple cream cheese frosting. Yum!

How to Make Pumpkin Spice Cinnamon Rolls

This recipe comes from Ambitious Kitchen and was tested by TikTok creator Grace Kim. And apparently, a successful go, as the video has over a million views and nearly 185,000 likes. Here’s how to recreate the hit cinnamon roll recipe.

@grasiankim pumpkin spice cinammon rolls w/maple cream cheese frosting SO GOOD #cinnamonroll #pumpkincinnamonrolls #falldesserts #autumnvibes #cinnamon #cinnamonrolls ♬ Autumn In New York – Frank Sinatra

Ingredients

Dough: 

• 3/4 cup milk
• 1/4 cup granulated sugar
• 2-1/4 teaspoons quick rise yeast (1/4-ounce package yeast)
• 3/4 cup pumpkin puree
• 1/4 cup melted butter
• 1 egg
• 4 cups bread flour
• 2 tablespoons pumpkin pie spice
• 3/4 teaspoon salt

Filling:

• 2/3 cup brown sugar
• 1-1/2 tablespoons cinnamon
• 1/4 cup butter

Frosting: 

• 4 ounces cream cheese
• 3 tablespoons butter
• 1/4 cup powdered sugar
• 4 tablespoons pure maple syrup
• Pinch of salt

Directions

Step 1: Combine warm milk, sugar and yeast

Pour milk (Ambitious Kitchen notes you can use 2%, almond or whole for this recipe) into a measuring cup. Pop into the microwave for 45 seconds until it reaches 110°F. Be careful not to heat the milk over 115°, otherwise it can kill the yeast, which stops the rolls from rising. Add in yeast and sugar.

Grace leaves it to activate for 10 minutes before transferring to a mixing bowl.

Step 2: Make the dough

Add the pumpkin (which Grace calls “the star of the show), melted butter and egg (Ambitious Kitchen advises that the egg should be room temperature, not cold). Mix thoroughly; the ingredients should take on a cream-like consistency. Toss in flour, pumpkin pie spice and salt before stirring with a wooden spoon to create the dough.

Step 3: Knead dough and proof

Take the dough and knead it with your hands on a flour-covered surface or position the dough on the dough hook of a stand mixer—Grace uses a Kitchen Aid mixer—for 8-10 minutes “until it becomes a really smooth ball.” If you’re using your hands and not sure if your dough is kneaded enough, here’s how to tell.

Once the dough is properly kneaded, grease a large bowl with olive oil or cooking spray and move the dough into it. Cover the bowl with plastic wrap and a warm towel (this allows the dough to rise). Leave it for an hour, or less, if you notice the dough has doubled in size. Grace leaves it in the microwave off for a convenient location that may be warmer than a kitchen counter.

Step 4: Roll out the dough

Sprinkle flour on a flat surface. Take that dough out of the bowl and use a rolling pin to roll it out. The result should be a 16×14-inch rectangle of dough.

Step 5: Add the cinnamon roll filling

Spread softened butter evenly across the dough. Then grab a small bowl and mix brown sugar and cinnamon together to create a spicy filling. Rub it into the butter on top of the dough.

Step 6: Roll up dough

Begin from smaller side of the dough. Grace advises “tuck[ing] it under” while rolling to make sure there’s no space in between. Depending on the dough, you may have to cut around an inch of dough off the end. Use a serrated knife to cut 1 inch portions of dough to come out to 12 rolls.

For evenly sized rolls, gently mark the dough with a knife before cutting.

Step 7: Proof again

Transfer rolls to a 13×9-inch pan lined with parchment paper. Cover the pan with plastic wrap and a warm towel to let the rolls proof again for around half an hour. Preheat the oven to 350°.

Step 8: Bake the cinnamon rolls

Remove the wrap and towel and pop the rolls into the oven for 20 to 25 minutes. You want the rolls to be “slightly golden brown” around the edges. Let them cool for 10 minutes before adding the frosting.

Step 9: Whip up the frosting

Last but definitely not least, the frosting. Add cream cheese, butter, powdered sugar, maple syrup and salt into a bowl and mix with an electric mixer until smooth. Spread onto rolls and breakfast is served!

The post How to Make Pumpkin Spice Cinnamon Rolls from Scratch appeared first on Taste of Home.

Trust us when we say this pumpkin-shaped dish will be a major hit at any fall potluck. Here’s how to make ’em.

What are pumpkin pizza bombs?

The pizza pumpkins are pizza bombs shaped like pumpkins. Full of marinara, mozzarella and pepperoni, pizza pumpkins are the perfect appetizer. Especially for fall, thanks to their adorable autumn-themed shape! Plus, who doesn’t adore a gooey pizza cheese pull? Bring a tray to a Halloween party, Friendsgiving, Thanksgiving or any fall gathering, really.

How to Make Pizza Pumpkins

This recipe for pizza pumpkins comes to us courtesy of chef and TikTok creator Genevieve LaMonaca, aka @chefgenevieve. Genevieve walks us through how to create her popular kid-friendly pumpkin-shaped pizza bombs, so you can make them, too:

@chefgenevieve Pumpkin Pizza Bombs🍕🎃 Follow for 30 Halloween inspired recipes Serves 6 Ingredients: 1 can pizza dough sheet (I used Pillsbury) 1 cup shredded mozzarella cheese 1/2 cup chopped ham 1/2 cup chopped pepperoni 1/8 cup sliced black olives (optional) 1/4 cup melted Butter 2 cups marinara sauce 1 baby pumpkin (if making pumpkin bowl) In a bowl, combine mozzarella, ham, peperoni, and optional sliced olives. Mix together and set aside Roll out a sheet of pizza dough Cut into 6 portions. Roll each portion into a ball and flatten . Scoop your filling into the center. Pull up the sides of your dough and pinch at the top creating a tight seal. Make sure there are no holes or the cheese will seep through. Cut 3 pieces of butchers twine. Lay it down in a star shape then place your pizza bomb in the center, seam side down. Bring up your twine and double knot at the top. Snip off any excess twine then place your pizza bombs on a parchment lined baking sheet. Brush on some butter and bake in 400°F oven for 16 minutes. Carve a baby pumpkin and add in a bowl to hold the sauce. Once pizza bombs are slightly cooled, snip off the twine and discard. Use twisted pretzels cut in half for the stems. If makingahead of time, simply reheat in a 350°F oven for 10 minutes. Enjoy #halloweenfood #halloweeninspo ♬ Fall October Halloween horror classic(177261) – rareNote

Ingredients

• 1 can Pillsbury pizza dough sheet
• 1 cup shredded mozzarella cheese
• 1/2 cup chopped ham
• 1/2 cup chopped pepperoni
• 1/8 cup sliced black olives, optional
• 1/4 cup melted butter
• 2 cups marinara sauce

Directions

Step 1: Preheat oven and prep ingredients

Start by preheating your oven to 400°F. Then, add mozzarella, ham, pepperoni and olives (if using) in a bowl and mix. Place the bowl to the side for now.

Step 2: Roll out pizza dough

Next, roll out that sheet of Pillsbury pizza dough with a rolling pin or your hands and slice  the dough into 6 to 8 pieces. Do this by rolling each portion into a ball and flattening, or skip the hassle and use a round biscuit cutter to separate the dough.

Step 3:  Assemble the pizza bombs

Now, place a dollop of marinara sauce and a spoonful of toppings into the center of the flattened dough. Then, pinch the sides of your dough to the top so the ingredients are completely sealed. You’ll need some kitchen twine to wrap up your pizza pumpkins into 6-8 sections. Genevieve advises doing this by placing three pieces of twine in a star shape, seam side down, bringing it up and double knotting it. Snip off any extra twine.

Step 4: Butter and bake the bites

Use a brush to apply some butter to the bites before popping them in the oven on a baking sheet lined with parchment paper for 13-16 minutes.

Step 5: Remove twine

Once the bites are crispy and brown, remove all the twine. For a cute touch, use halved pretzel sticks to add some stems to these pumpkin bites. And voila! The adorable bites are ready to steal the show at your next fall party.

Next Up: Try this pumpkin-shaped baked Brie.

Warm and Cozy Recipes for Fall

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Slow Cooker Pot Roast This melt-in-your-mouth pot roast is the sort of dinner you dream about coming home to all day. Start this recipe in the slow cooker before you head out to work in the morning and it will braise away to fall-apart tenderness as you go about your day. Then make a pot of egg noodles, or whip up a quick potato recipe, and dinner is served. Go to Recipe

Classic French Onion SoupNothing says fall like a warm, savory, extra-cheesy bowl of French onion soup. Though yellow onions are commonly used in this recipe, you can also make it with other types of onions, like Vidalias, Walla Wallas or Mauis.

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For more ideas, check out these cozy fall soup recipes.

Pepper-Stuffed Pork TenderloinIn this dish, the delicate taste of pork is balanced with a lightly spicy stuffing featuring red bell peppers and a touch of cayenne. For an extra layer of flavor, brush the tenderloin with a mustard barbecue sauce during the last 5 minutes of cooking, and serve extra sauce on the side.

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Creamy Turkey TetrazziniThis classic casserole is an excellent way to use up leftover turkey—but if you don't have leftovers, no need to worry! You can also use rotisserie chicken or pick up some thickly-sliced turkey breast from your supermarket's deli department.

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Pumpkin Bisque with Smoked GoudaYour house will start to smell like autumn as this rich, cheesy soup bubbles on the stove. The Gouda cheese adds a delightful smokiness that makes this pumpkin soup taste nice and cozy for sweater weather.

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My Brazilian FeijoadaA stick-to-your-ribs supper by way of Brazil, feijoada is stew made with chunks of pork shoulder and beef short ribs, simmered in the slow cooker until the meat is fall-apart tender. Serve this with a basket full of pão de queijo, a Brazilian cheese bread made with tapioca flour.

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Slow-Simmered Burgundy Beef StewThis hearty beef and Burgundy wine stew is a staple dish at every French bistro. It's so simple to make, this recipe should be a staple dish at your house, too! When choosing a wine to cook with, buy something that won't break the bank but is still good enough to drink. Start with our picks for the best boxed wines.

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Meatball Submarine CasseroleSaucy meatball subs are just as delicious (and a lot less messy!) when baked into a hearty casserole. This recipe uses frozen meatballs as a time saver, but you can also make these quick and simple meatballs if you'd prefer something more homemade.

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For more ideas, check out these comforting fall casserole recipes.

Spicy Touchdown ChiliWhen the leaves start changing, it's football season! Whether you're cheering on the local team on a Friday night or spending Sunday in front of the TV, this beef, sausage, bacon and bean chili is sure to make you lots of friends on game day.

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Quick Golden Squash SoupThis delectable soup will make your whole house smell like fall, and it takes only about 30 minutes to get it on the table. It can be difficult to cut up a winter squash, so if time is an issue—or if you're not confident in your knife skills—paying a little extra for precut butternut squash is worth it.

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Italian Hot DishThis easy baked pasta dish tastes like a glorious mash-up of baked ziti and Philly cheesesteaks. It's also easy to adjust the recipe to accommodate your personal tastes or picky eaters. Not much for mushrooms or green peppers? Swap them out for other vegetables you like (try eggplant). Mix up the meat with some crumbled Italian sausage, or use ground chicken or turkey instead.

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Apple Cider Pork ChopsThese pork chops are a must for fall dinners, no matter the size of the crowd! The recipe is easy to double when company pops in. Try serving the pork chops with mashed potatoes or buttered egg noodles to soak up more of that delicious sauce.

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Spinach & Turkey TurnoversThis is another fall dinner idea to make with the leftovers from a roast turkey. If you don't have the patience to wait for leftovers, you can substitute rotisserie chicken for turkey or follow this easy, hands-off recipe for slow-cooker turkey breast instead.

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Stuffed Pepper SoupThere's no doubt that stuffed pepper recipes are amazing but they can take more time than you have to spare on a busy weeknight. This easy soup recipe, which is a one-pot wonder, fixes that problem—bringing you all the flavors you're craving with fewer dishes to wash.

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Caribbean Curried ChickenIf you can't find a bottled version of the mojo criollo marinade this chicken recipe calls for (it's a Cuban marinade made with garlic, sour orange juice and cumin), use our guide to making marinades to help you come up with your own special recipe.

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BBQ Chicken and Apple Bread PuddingBread pudding is the epitome of comfort food and is simply too good to reserve only for dessert. This sweet and savory twist on the classic—featuring boxed cornbread mix, chopped barbecue chicken, tart green apples and gooey Monterey Jack cheese—is a delicious way to enjoy an old favorite.

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Carrot Soup with Orange & TarragonA pretty orange color, a delicious hint of citrus and a garden-fresh flavor make this soup feel like something truly special, yet still simple enough to enjoy any night of the week. Try sprinkling individual bowls with fresh tarragon before serving.

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Sausage-Stuffed Acorn SquashAcorn squash gets the sweet-and-savory treatment when it's stuffed with sausage, onion, spinach and cranberries. Cooking the squash in the microwave makes this pretty fall dinner quick enough to make on a busy weeknight.

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Moroccan Braised BeefCurry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons of curry, then add more to your taste.

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Crunchy Almond Turkey CasseroleThis comforting cream of mushroom soup-based turkey and rice casserole gets a surprising crunch from the addition of almonds and water chestnuts. Serve this hearty dish alongside a simple, seasonal salad.

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Saucy Italian RoastThis easy slow-cooker dinner relies on a few store-bought shortcuts to make setting-and-forgetting even easier, including using canned mushrooms and spaghetti sauce. Use this simple hack to make store-bought pasta sauce taste homemade!

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Beef Roast DinnerBecause this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes! For starters, swap out some of the potatoes for sweet potatoes, or another root vegetable like celeriac.

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Firehouse ChiliThis recipe was written by a real firehouse chef that used to prepare meals for 10 men, so if you're looking for a recipe that will keep a crowd good and full, this authentic firehouse chili may very well be the one!

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Blue Cheese-Mushroom Stuffed TenderloinThis recipe is a great choice for a special occasion—or any night when you find yourself in the mood to be fancy. Filled with a savory stuffing, the sliced tenderloin looks and tastes like a specialty dish from an upscale restaurant.

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Stuffing Crust Turkey PotpieFor a faster, more flavor-packed way to get potpie to the table, skip the standard rolled double pie crust and follow this recipe instead. Boxed stuffing mix and broth make a press-in crust that's easy as, well, potpie!

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Stout & Honey Beef RoastHere's a heartwarming slow cooker meal that's ideal for chilly days and hectic nights. Honey, beer and seasonings make the sauce different and oh so good. If you have leftover stout after making this roast, use it in one of these recipes to make with Guinness, which will work with any brand of stout beer.

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Braised Herb Pork ChopsThese herb-packed braised pork chops are great for entertaining; the recipe comes together quickly and then spends 2 hours in the oven, giving you plenty of time to relax with your guests.

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Sweet Potato & Caramelized Onion ShellsGorgonzola cheese and sweet potatoes add a fun and flavorful twist to classic stuffed shells. If you don't like blue cheese, use Gouda or Swiss instead of Gorgonzola. To save time, you can use canned pumpkin in place of the mashed sweet potatoes.

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Best Ever Mac & CheeseThis mac and cheese has a sauce loaded with three different cheeses that bubble and ooze as it bakes in the oven. A crispy, buttery bread crumb topping provides textural contrast; for a more flavorful "oomph," replace the bread crumbs with crushed pork rinds, crushed potato chips or Ritz crackers.

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Land of Enchantment PosoleThis posole recipe gets its name from New Mexico's whimsical state nickname, "The Land of Enchantment." You'll find this Dutch oven dinner as enchanting as the state; this spicy stew of pork shoulder, hominy, jalapenos and smoky Southwestern spices is bound to become a new family favorite.

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Pumpkin Harvest Beef StewComfort food manages to get even more comforting in this pumpkin-spiced riff on hearty beef stew. This recipe is written for a slow cooker, but if you'd prefer your stew to spend the day simmering on the stove and filling your house with aromas, make this recipe in a Dutch oven instead.

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Turkey Sausage-Stuffed Acorn SquashThis couldn't-be-simpler dinner is so stunning, it makes any night of the week feel like something special. Each stuffed acorn squash is a full meal in itself, so side dishes aren't really necessary. If you'd like to put something else on the table, it's hard to go wrong with garlic bread.

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Hominy Beef ChiliHunker down for the night and get cozy with this filling chili. Loaded with beef chuck roast and convenient staples, such as diced tomatoes, green chilies and seasonings, it's a satisfying supper that would be yummy served with a side of warm homemade tortillas or tortilla chips for dipping.

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Spicy Pork & Green Chili VerdeBy using quick-cooking pork tenderloin instead of a braising cut like pork shoulder, this pork chili is ready to eat in less than an hour. Brimming with poblano and sweet red peppers for a hearty kick, serve this chili with some cooling sour cream, Monterey Jack cheese and tortilla chips.

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North African Chicken and RiceMoroccan food is heavily spiced with a mixture of interesting ingredients and exciting flavor combinations that may be new to you. This simple slow-cooker chicken dish mixes bold spices like cinnamon, chili powder and turmeric with salty olives and tart lemons.

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Porcini Mac & CheeseThe secret ingredient to this luscious mushroom mac and cheese is beer; specifically, a seasonally-brewed pumpkin beer, which adds a special touch of fall flavor. As delicious as fontina is, this mac and cheese recipe would work just as well with Gouda, Gruyere or Colby cheese.

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Mom’s White LasagnaInstead of the classic lasagna combo of pasta, cheese and marinara sauce, this white lasagna layers its pasta with sausage, a velvety wine-based cream sauce, and four types of cheese: cheddar, cottage cheese, Gouda and cream cheese. Serve alongside something acidic that can cut through all the cream, like a simple, vinegary Italian salad.

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Apple-Roasted Pork with Cherry Balsamic GlazeTurn an ordinary pork loin into an impressive dinner party-worthy dish by adding roasted apples, caramelized onions, bright balsamic vinegar and whole pitted cherries. If you have fresh cherries, then by all means use them, but flash frozen cherries work just as well!

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Baked Pumpkin Goat Cheese Alfredo with BaconIn this recipe, curly cellentani pasta gets tossed with a quick and easy pumpkin cream sauce that's been mixed with creamy goat cheese, then baked with a topping of additional cheese and crispy bacon. Could this be the most craveable fall pasta dish ever? Possibly.

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Turkey Curry with RiceIf you've got lots of leftover turkey but are tired of Thanksgiving-inspired riffs on leftovers, try this easy curry recipe with carrots, cauliflower, creamy coconut milk and mango chutney. Serve this on top of a big bowl of rice or with a side of homemade naan bread.

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After these dinner recipes, you'll want to enjoy a fall dessert with any of these fall baking recipes.

The post How to Make the Pizza Pumpkins We Can’t Get Enough Of appeared first on Taste of Home.

For some cuts, it’s important to tenderize steak before cooking. The term is as straightforward as it sounds—making meat more tender. There are a variety of not-so-secret kitchen secrets about the best way to tenderize steak, including one surprising household item: baking soda. Read on to learn how to tenderize steak with baking soda!

Does baking soda tenderize steak?

Yes, beyond its clever cleaning uses and role as a staple baking ingredient, baking soda can also be used to tenderize steak. Or any meat, really. According to professional chef and Taste of Home food writer Lindsay Mattison, it’s a surprisingly effective method.

Mattison explains that when baking soda comes into contact with a steak’s surface, it alkalizes the steak, or raises the steak’s pH levels. This helps the meat fibers be less tight. She clarifies that it’s similar to the salt in a brine solution, which makes the steak more tender (and tasty). It also helps the steak retain more water.

Just look at this TikTok from @CheffreyEats, who compares the outcome of cooking two steaks—one tenderized with baking soda and one without. The result is noticeable. As one user comments, “it makes a world of difference in tenderness.” Genius!

@cheffreyeats Perfect Steak! #steak #bussin #cook #cooking #chef #fyp #foryou #foryoupage #velveting #viral #trending #homecooking #dinner #chefathome #recipe ♬ original sound – CheffreyEats

How to Make Steak Extra Tender

Take a look at the most unusual methods you can use to make steak more tender:

Baking soda

Add baking soda to the steak’s surface by delicately sprinkling it on. Mattison emphasizes to make sure not to overdo the amount of baking soda you use because it can easily over-tenderize the meat. Carefully rub the baking soda into the meat’s surface before moving it to a zip-top bag or glass bowl.

From there, leave it in the refrigerator for at least 3 hours or overnight. Then take the meat out of the container and rinse it ensuring that all—or most—of the baking soda is off the steak. Then grill the steak and see if you notice the difference!

Yogurt

Another surprising yet efficient tenderizing agent that Mattison suggests is plain Greek yogurt. Use it to create a marinade, and not only does it tenderize steak, but it creates a dynamic flavor, too.

Coffee grounds

Coffee lovers, this tenderizer is for you. It may not be the most common choice, but its acidic properties are somewhat similar to yogurt in enhancing the flavor and making the meat more tender. Try out this coffee marinated steak to see the process for yourself.

Our Best Steak Recipes

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Tenderloin Steak DianeFor this classic skillet steak dinner, just sear the steaks in butter and top with a gorgeously silky mushroom cream sauce. It’s elegant and effortless all at once.

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Cast-Iron Skillet SteakYou definitely don’t have to keep steak for special occasions. One of the easiest ways to cook it is seared in a cast-iron skillet with or without butter. All you need after that is a nice leafy salad to complete the meal.

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Psst! If you love steak, you need this custom branding iron for grilled meats.

Steak with Chipotle-Lime ChimichurriChimichurri is a piquant herb sauce that complements steak perfectly. Once you learn how to make the sauce, you'll want to serve it all summer long.

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Asian Slaw with SteakYou won’t spend a lot of time in the kitchen with this dish as both the Asian-inspired coleslaw and the grilled steak come together quickly. Just the thing for breezy nights, the colorful combo is perfect for summer gatherings of any size.

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Steaks with Mushroom SauceBy using top sirloin, this dish is great for a weeknight dinner for two or four. The rich mushroom-wine sauce brings out the best of the beef-forward flavor, and it tastes great with sides like roasted potatoes and green beans.

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Quick Pepper SteakWith a simple sweet and savory sauce, sliced sirloin and fresh bell peppers, this skillet supper comes together in a flash. Serve it with steamed white, brown or cauliflower rice for a fuller meal.

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Beef Steaks with Blue CheeseBroil, grill or quickly sear these steaks in a cast-iron pan to get a nice caramelized crust on the outside while keeping the meat tender inside. The size of the steaks, blue cheese topping and croutons can easily be cut in half for smaller portion sizes.

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Flank Steak PinwheelsButterfly and flatten a flank steak so there’s a large surface area for this savory red pepper and spinach stuffing. Roll it up, wrap in bacon (yes!) and grill for a few minutes. Once sliced, serve with a delicious creamy blue cheese sauce.

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Key West Flank SteakFlank steak is great for the grill, especially with this lime and garlic marinade, and it cooks quickly, just a few minutes per side. After letting it rest, slice against the grain. Need more ideas for this economical cut of beef? Check out some of our other flank steak recipes.

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Zesty Steak SaladCook marinated top sirloin steak for this zesty salad, or feel free to use leftover steak from another meal. While the base is leafy romaine lettuce, add anything else you love to the bowl, from cucumbers and mushrooms to cheese.

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Air-Fryer Steak FajitasOf course you can make steak in the air fryer! This marinated flank steak takes less than 10 minutes. While you let it rest, slice avocado, onion and lime wedges for serving.

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Mushroom Steak Salad with Walnut VinaigretteThis steak salad is a great date night steak recipe because it’s impressive but easy to throw together for any night of the week. Serve with some crusty bread and a great bottle of wine.

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Grilled Onion & Skirt Steak TacosSkirt steak is usually a pretty tough cut with lots of connective tissue. That’s why you want to use something like this beer and lime marinade to tenderize it and add flavor. Like other grilled steak recipes, a quick sear over the fire is all it takes.

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Beef Filets with Portobello SauceThese steaks with a rich and savory portobello mushroom sauce are a perfect meal for two. Complete the meal with zesty potatoes, a leafy salad and a hunk of great bread.

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Flank Steak with Cilantro & Blue Cheese ButterOnce you learn a great steak marinade recipe, you’ll be able to turn even the toughest cut of meat into a delicious dinner. This sweet citrus marinade transforms flank steak into a tender flavorful cut.

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Garlic Grilled SteaksElevate your grilled strip or ribeye steaks with this amazing garlic mixture. Have extra? Learn how to repurpose last night’s dinner into one of these amazing leftover steak recipes.

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Citrus Steak SaladThere are so many wonderful flavors in this salad, thanks to fresh greens, mandarin oranges, strawberries and a citrusy vinaigrette. The only thing you need to cook is the steak, and dinner is on the table in no time.

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Flank Steak with CouscousFor this recipe, use sirloin steak if you prefer it over flank steak. Both take only minutes to broil and have lots of beefy flavor. Make sure to cut against the grain for the most tender pieces.

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Tenderloin with Horseradish Cream CheeseThe sharp peppery flavor of horseradish has always been a great foil for a rich, juicy steak. Blend it with cream cheese, parmesan and parsley for a delicious steak topper, and serve with a classic baked potato.

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Teriyaki Steak SkewersThese teriyaki steak skewers will be the hit of your next backyard barbecue. The aroma alone will get everyone’s attention, but once they taste the sweet and savory marinade, they’ll be hooked. You can easily double or triple this recipe for a crowd.

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Southwest Steak & PotatoesMake this whole meal on the grill for your next cookout. The steak gets a brush of vinegar and Worcestershire before a rub of zesty spices, and the potatoes taste great with a little char from the fire.

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Maple & Blue Cheese SteakA marinade of balsamic vinegar, maple syrup and Dijon adds a ton of flavor to this steak, and it complements the sharp blue cheese topping. Any cut that you’d grill works here, including sirloin, strip or ribeye.

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Grilled Steaks with Greek RelishThe sharpness of tomatoes, lemon, onion and feta is the perfect foil for a deliciously rich ribeye. Serve it with this Creamy Roasted Garlic and Spinach Orzo side dish for a more authentic Mediterranean meal.

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Smoky Espresso SteakWith espresso, cocoa and pumpkin pie spice, it may sound like you’re making dessert, but it’s actually a delicious rub that transforms broiled or grilled flat iron steak into a flavor bomb.

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Grilled Steaks with Marinated TomatoesTalk about peak summer. Sometimes all you need for a perfectly grilled steak is a side of fresh garden tomatoes marinated in raspberry vinaigrette and fresh herbs and spices. A side of cheesy potatoes or sauteed green beans work, too!

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Garlic-Rubbed T-Bones with Burgundy MushroomsPorterhouse or T-bone steaks are great on the grill, especially when rubbed with garlic and served with wine-soaked mushrooms. Take dinner to another level with creamy twice-baked potatoes and a Caesar salad.

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Chili-Rubbed Steak & Bread SaladThe chili-rubbed grilled steak and fresh vegetables make this panzanella-like salad a one-bowl meal. Use thick-cut bread for the cubes so they can soak up all the flavors.

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Grilled Ribeyes with Herb ButterWith Dijon and herbs de Provence, this full-flavored marinade practically takes you to the French countryside. After the steaks come off the grill, top with a savory herb butter. For something more American, try our new obsession: cowboy butter.

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Chipotle-Honey Grilled T-BonesFor all the heat lovers out there, these T-bones have a spicy kick. Great on the grill or seared indoors, make these the centerpiece of a Tex Mex-inspired dinner.

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Peppered Ribeye SteaksThis peppery DIY steak rub brings out all the beefy flavor of grilled ribeye steaks. Pair it with a sweet corn and tomato salad for a perfect summer meal.

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Grilled Steak PinwheelsEasy to prepare, steak pinwheels make a statement, especially with this savory mushroom filling. It’s a great summertime option when the grill (and the days and nights) are hot and you want to keep the kitchen cool.

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Saucy Skillet SteaksButter, Dijon and onion turns an everyday steak dinner into something special. Ribeyes are the choice cut for this steak recipe, but you can do the same with a NY strip or tenderloin; the sauce is even great on chicken or burgers.

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Bacon-Wrapped Filets with Scotched MushroomsYou’ve seen the bacon-wrapped filet mignon at the grocery store, but it’s just as easy to make at home. This recipe is perfect for two (yay, date night!), but it can easily be doubled or tripled for a dinner party.

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Merlot Filet MignonRemember: when you’re cooking with wine, don’t use the cheap stuff; cook with one you’d like to drink. It makes all the difference in a buttery wine sauce like this.

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Chocolate-Chipotle Sirloin SteakCocoa powder won’t make your steak sweet. Unsweetened chocolate adds depth and color to steak. It’s also a perfect complement to smoky chipotle peppers. Here are some other surprising ingredients that take your steak from good to great.

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Steak with Citrus SalsaIn the summer, this lime marinade perks up grilled steaks. In the winter, broiled or pan-seared steaks get a blast of sunshine from citrus salsa.

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Skillet Steak SupperBecause everything for this quick and easy meal is cooked in one skillet, prep work and cleanup is a breeze. The delicious wine and mushroom sauce will have everyone thinking you spent hours in the kitchen, though.

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Ginger Steak Fried RiceTurn leftover rice and steak into a quick fried rice. Broccoli slaw mix and frozen peas make it an easy-peasy weeknight meal.

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Spicy Flank SteakSpice up a flank steak with red pepper flakes and chili powder, and then serve with a cool sour cream sauce. If you prefer, grill the steak over medium-high heat rather than broiling.

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The post Can You Tenderize Steak with Baking Soda? appeared first on Taste of Home.

If you were heartbroken like I was when Searching For Italy was canceled—streaming it on Max is amazing, but I miss the new episodes—and have already gotten through his cookbooks (shoutout to The Tucci Table), here’s an effective alternative: Tucci’s TikTok.

Time and again, the star indulges us with gems of Italian cuisine on social media. Unsurprisingly, these endearing—and often, viral—videos are genius. This brilliance includes Tucci’s tips for mastering risotto cakes, which, weeks later, we are still obsessed with. I mean, Stanley Tucci made them, so how can we not be?

What is a risotto cake made of?

Risotto cakes are made with leftover risotto. As Tucci says, “I made risotto the other night, which I didn’t eat. So I turned it into risotto cakes.” Any way to savor more risotto is a recipe that has my attention.

Is it OK to eat leftover risotto?

Yes, it’s OK to eat leftover risotto. Especially when it can be used to create another mouthwatering recipe like this one! Risotto can be stored for as long as 5 days in the refrigerator, unless it’s a meat risotto, which should only stick around for 3 days.

How to Make Stanley Tucci’s Risotto Cakes

@stanley.tucciRisotto cakes♬ original sound – Stanley Tucci

Ingredients

• Leftover risotto
• 2 eggs
• Cheese
• Salt
• Panko bread crumbs
• Fresh bread crumbs
• Regular olive oil (Tucci says not to use extra virgin olive oil)
• Vegetable oil

Directions

Tucci doesn’t give us any exact measurements when it comes to making this recipe. However, he does walk us through his process.

“What I’ve done,” he begins before motioning to the contents. “This is what it looks like,” he says as he raises a glass bowl full of the risotto mixture to the camera. The actor explains that he put panko bread crumbs into the eggs and mixed them prior to throwing in “a little extra cheese, a little extra salt,” (estimate what “a little” means to your liking). He then mixes that into homemade bread crumbs to create the ultimate bread crumb mixture.

That’s right, Tucci mixes panko and homemade bread crumbs. This concoction is met with Tucci’s “mmm, mmm, mmm” noise of approval. He rolls the risotto into mini cakes and coats them with the bread crumb mixture. Then he cooks them in regular olive oil (not extra virgin olive oil) and vegetable oil in a large pan.

The final result? Crisp, golden brown, risotto cakes that are “really, really, really good.” We believe it!

What goes with risotto cakes?

If you want to relish these risotto cakes the Tucci way, grab a drink. The actor says the cakes are “what [he’s] going to have with a cocktail.” For a full Stanley Tucci-approved snack, take him up on his recommendation for a perfect Negroni.

To make a full meal with risotto cakes, roast some of your favorite vegetables or a pan-fry the protein of your choice and call it a day. Better yet, a Stanley Tucci-approved day, which is bound to be award-winning.

The post Stanley Tucci’s Risotto Cakes May Be Our Favorite Thing Ever appeared first on Taste of Home.

One of my favorite things to do on the weekend is experiment with different cuisines. If you too like to take culinary journeys right from your kitchen, dive into this chicken satay recipe complete with a creamy, peppery peanut sauce for dipping.

Satay is considered one of the national dishes of Indonesia, and it’s also popular in Thai cuisine. It usually consists of skewered, marinated meat that is served with a side of peanut sauce. Though it has many ingredients, the recipe is surprisingly easy to make. Make sure you check your pantry for skewers before you fire up your grill!

Chicken Satay Recipe

This recipe from Taste of Home contributor Sue Gronholz of Beaver Dam, Wisconsin makes eight servings. Allow 15 minutes of prep time, plus marinating, then about five minutes of cook time.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1/2 cup canned coconut milk
• 6 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon white pepper

Peanut butter sauce:

• 1/3 cup creamy peanut butter
• 1/3 cup canned coconut milk
• 2 green onions, chopped
• 1 small jalapeno pepper, seeded and finely chopped
• 2 to 3 tablespoons lime juice
• 2 tablespoons reduced-sodium soy sauce
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 teaspoon minced fresh cilantro
• 1 teaspoon minced fresh ginger root

Directions

Step 1: Prepare chicken

Start by flattening the chicken breast, ideally to 1/4-inch thick, with a meat tenderizer. Then, cut the chicken into 1-inch wide strips, lengthwise.

Step 2: Make the marinade

In a large shallow, dish combine the coconut milk, garlic, brown sugar, coriander, turmeric, cumin, salt and white pepper.

Step 3: Marinate the chicken

Once the marinade ingredients are mixed, add the chicken to the bowl, coating the breasts on both sides. Then, refrigerate the chicken for at least eight hours or overnight.

Step 4: Prepare the sauce

Using a small bowl, whisk all the sauce ingredients together until everything is evenly blended. Cover the bowl and refrigerate until ready to serve.

Step 5: Soak wooden skewers

If you’re sticking to traditional wooden skewers (not metal) for your satay, soak them in water for thirty minutes before using them. This minimizes any fire risks.

Step 6: Cook the chicken

Remove the chicken from the marinade, and discard the marinade. Then, thread two chicken strips on a skewer. Grill the prepared skewers on an uncovered grill over medium-hot heat until the chicken juices run clear. This should take about two to three minutes for each side.

Step 7: Serve the chicken satay

Plate your cooked chicken skewers and serve the peanut sauce on the side. If you’re feeling fancy, you can use your favorite greens as a base for your skewers before you plate them.

Tips for Making Chicken Satay

How else can you cook chicken satay?

You can also make chicken satay on your stovetop or in the oven. For the stovetop, you’ll want to use one to two tablespoons of oil and cook your skewers on medium-hot heat in a large nonstick skillet. Do this in batches so your skewers cook evenly.

For the oven, preheat to 350°F, and place the marinated skewers on a baking sheet. Allow them to bake for about 15 to 20 minutes. The best way to tell if your chicken is cooked for both methods is to make sure your chicken has an internal temp of 165°—use a meat thermometer for accuracy.

What do you serve with chicken satay?

You can serve chicken satay with just the peanut sauce or add a couple of quick side dishes. I personally like to add a fresh cucumber salad for a little crunch in my meal. You can also add a side of sticky rice or coconut rice to go along with your satay.

How should you store leftover chicken satay?

You may be able to store your chicken satay for up to four days in the fridge. Keep the satay and peanut sauce in separate airtight containers to ensure they stay fresher longer and so the strong peanut sauce doesn’t seep into the light chicken. I suggest reheating your chicken satay in an oven at 350°. Keep an eye on it and serve when warm. If you heat it for too long, you risk the satay drying out. As for the sauce, you can heat it in a saucepan, stirring as you go to prevent any lumps.

The post How to Make Chicken Satay with Peanut Sauce appeared first on Taste of Home.

What is chocolate liqueur?

At its most basic level, chocolate liqueur is exactly what it sounds like: a chocolate-flavored alcoholic beverage. The term “chocolate liqueur” encompasses creme de cacao to velvety chocolate liqueurs that taste like boozy chocolate bars. Whether you’re making light, dark or creamy chocolate liqueur, the difference lies in the ingredients, which affect the sweetness, mouthfeel and overall final product. All chocolate liqueurs are great for cocktails (hello, chocolate espresso martini!). They’re also great for desserts, or for simply sipping over ice.

The biggest difference between creme de cacao and other chocolate liqueurs is that creme de cacao doesn’t include actual chocolate or dairy. Instead, creme de cacao is distilled from cacao beans (also referred to as “cocoa beans”) and sometimes includes other flavorings like vanilla. Some creme de cacao blends are clear, and some are dark. They’re rich and decadent, but mild and smooth—not syrupy or unctuous like chocolate-based spirits.

Creme de cacao and chocolate liqueur are interchangeable in many recipes; however, some drinks specifically call for one over the other. Our chocolate liqueur recipe is closer to creme de cacao than something like creamy Godiva chocolate liqueur. Thanks to its versatility, it’s always great to have a bottle on hand.

Our Chocolate Liqueur Recipe

Ingredients

• 2 cups vodka
• 1-1/3 cups cacao nibs
• 2 cups sugar
• 2 cups water
• 2 teaspoons instant espresso powder, optional
• 4 teaspoons vanilla extract

Directions

Step 1: Infuse the vodka

Combine the vodka and cacao nibs in a 1-quart glass jar. Cover with a lid, and let the brew stand for two weeks, shaking the jar every couple of days to disperse the ingredients.

Editor’s Tip: Cacao nibs extract just the right amount of chocolate flavor without the grit that cocoa powder would leave behind. If you can’t find nibs at your local grocery store, source them online. We like these cocoa nibs from The Spice House.

Step 2: Strain the vodka mixture

You’ll need to strain the vodka mixture a few times to get all of the residue out. This ensures you’ll end up with a smooth liqueur. First, strain the mixture through a colander lined with a cheesecloth. Discard the cacao nibs. Then, strain again through a fine mesh sieve lined with a coffee filter, occasionally stirring to help it strain properly. Repeat the process with a fresh coffee filter until the liquid is clear of any residue.

Step 3: Make the simple syrup

In a small saucepan, bring the sugar and water to a boil. If you’re using espresso powder, add it now. Then, reduce the heat, and let the mixture simmer, uncovered, for five minutes. Remove the mixture from the heat, and let the syrup cool completely. Add the cooled syrup to the vodka mixture, and stir in the vanilla extract.

Editor’s Tip: The espresso powder is completely optional, but we recommend it for a couple of reasons: It adds a darker, richer color to the liqueur, and, just like using coffee in chocolate cake recipes, it helps amp up the chocolate flavor.

Step 4: Bottle the liqueur, and store

Pour the entire mixture into one bottle or several glass bottles, and seal tightly. Store the chocolate liqueur in a cool dry place for up to two months.

How to Use Chocolate Liqueur

Use this chocolate liqueur recipe as you would any creme de cacao or chocolate liqueur. Try it in a classic grasshopper or a white chocolate brandy Alexander. Of course, it’s mandatory for a chocolate martini. And it’s excellent in warm, cozy drinks like this Viennese coffee.

When it comes to desserts, use chocolate liqueur in this grasshopper baked Alaska. Or just keep it simple: A shot served over a scoop of vanilla ice cream is pure perfection.

Chocolate Liqueur Variations

You can make this chocolate liqueur recipe your own by adding different culinary extracts or flavorings. Try infusing almond extract, dried orange peels or a few cinnamon sticks with the vodka mixture. Or take cues from Mexican hot chocolate and slip some dried chiles in with the cacao nibs. Just remember to strain and remove anything chunky that doesn’t dissolve.

The post How to Make Chocolate Liqueur appeared first on Taste of Home.

We love turning to Giada De Laurentiis for authentic and approachable Italian dishes. The author and host of Everyday Italian grew up cooking alongside her grandparents, and tiramisu is one of the dishes they loved to make. Her take on this classic Italian dessert is simple, yet rich, and it’s really delicious.

The no-bake dessert has a filling made with egg yolks, creamy mascarpone cheese and sugar. It’s layered with ladyfinger cookies that are soaked in espresso and rum. Giada shares that tiramisu is a favorite to serve during the holidays, but it can really be enjoyed any time of the year. We like to pair it with her viral sheet pan lasagna.

A Note On The Pan Size

Giada calls for a 13×9-inch baking dish in her Tiramisu recipe, however, several people commented that this size was too large. Most had to double the filling just to fill up all the space.

Instead, we found that an 8-inch square dish with a 2-inch depth (which has an 8-cup/2-quart capacity) is a better choice for this tiramisu; an 11×7-inch baking dish will work too. You can also try a gratin dish; in Giada’s Instagram post, she uses a 10×6-inch Made In oval dish to hold her tiramisu. Whether you’re making Giada’s version or other tiramisu variations, feel free to experiment with different-sized dishes to see what works best for you.

How to Make Giada De Laurentiis’ Tiramisu

Giada’s tiramisu recipe comes together super fast and then needs to set up in the fridge for at least two hours. It serves four to six people.

Ingredients

• 6 egg yolks
• 3 tablespoons granulated sugar
• 16 ounces mascarpone cheese
• 1-1/2 cups strong, cooled espresso, divided
• 2 teaspoons dark rum
• 24 store-bought ladyfinger cookies
• 2 ounces dark or bittersweet chocolate

Directions

Step 1: Mix the mascarpone filling

Beat together the egg yolks and sugar in a large bowl using a hand mixer or whisk for about five minutes until they’re thick and pale yellow. Add in the mascarpone cheese and one tablespoon of the espresso; continue mixing until the filling is smooth.

Step 2: Assemble the dessert

Have an 8-inch square pan ready. Pour the remaining espresso into a shallow bowl, and stir in the rum. Take a ladyfinger cookie and dip it into the espresso mixture, coating all sides. This should be very quick—about five seconds so that the cookie stays intact. Place the soaked cookie in the pan; repeat the process until the bottom of the pan is covered with a layer of 12 soaked ladyfingers. (Break cookies as needed to make them fit.)

Spoon half of the mascarpone filling over the ladyfingers and spread into an even layer. Soak the remaining ladyfingers in the espresso, one at a time, and make a second layer of the cookies over the filling. Finally, spoon the rest of the filling into the pan and smooth the top.

Step 3: Chill

Wrap the pan tightly in plastic wrap and chill the tiramisu in the fridge for at least two hours or for as long as eight hours.

Step 4: Serve

Unwrap the pan. Use a vegetable peeler to grate chocolate shavings over the top of the Tiramisu. (Room-temperature chocolate will make short shavings, slightly warm chocolate will make larger curls.) Slice the tiramisu and serve immediately.

Editor’s Note: You can also skip the grated chocolate and coat the top of the Tiramisu with a layer of cocoa powder.

Here’s What We Thought

Giada’s dessert is absolutely sublime. The soaked ladyfingers and mascarpone filling set into a sliceable dessert that’s wonderfully creamy. And it has just enough dark coffee flavor to balance the sweetness of the filling and the rum. We had the first servings after dinner—and finished the rest for breakfast!

This recipe definitely belongs in any collection of easy and make-ahead desserts, not to mention no-bake desserts for hot summer days. Want to make a whole Italian dinner to pair with her tiramisu? Here’s Giada’s line of ingredients to get your meals started.

The post We Made Giada De Laurentiis’ Tiramisu, and We Can’t Believe How Easy It Really Is appeared first on Taste of Home.

While Christmastime may seem far away, now is the time to snag a fun Advent calendar. Festive Advent calendars are filled with treats from cheeses and chocolates to Bonne Maman jams and coffee. Hunting for the perfect gift for the whiskey connoisseur in your life? Then look no further than a whiskey Advent calendar.

Counting down to Christmas is sweeter with an Advent calendar filled with edible chocolate delights or boozy spirits. It’s best to pre-order trending Advent calendars as they have a limited supply and sell out fast! Flaviar’s whiskey Advent calendar is no exception.

If you want to receive Flaviar’s 2023 calendar, you have to pre-order now as it’s renowned for selling out every year. Taste of Home readers can get an exclusive $10 off the Flaviar calendar with code TOH10. Try a wine Advent calendar if whiskey isn’t your spirit of choice.

What is the Flaviar whiskey Advent calendar? 

Flaviar, an online spirits club for whiskey connoisseurs, offers a new Advent calendar every year that features rare whiskies from across the world. I personally tested Flaviar’s 2023 Indiana Jones-themed whiskey Advent calendar.

Explore The Lost Art of Distillation: The Amber Kingdom with 24 1.7-ounce vials of whiskey from eight different countries, two Glencairn glasses, a tasting journal with information about each whiskey and a free one-year Flaviar base membership.

The one-year Flaviar base membership ($350 value) includes a full-size bottle and three mini-samples of your choice every quarter of the year. Plus, it also provides member discounts, free shipping on certain products, access to a vast array of spirits from across the globe, first dibs on exclusive bottlings and entry to a passionate spirits community.

Flaviar only unveils so many details about their Advent calendar, as it should be a surprise. If you want to find out more, you’ll have to order the box for yourself or as a gift for a whiskey lover to enjoy.

Pros

• Shareable design
• Vials hold 60% more liquid than most Advent calendars
• 24 top-shelf whiskey samples from eight countries
• Free one-year Flaviar base membership ($350 value)
• Festive packaging with an engaging tasting experience
• Two Glencairn glasses
• Tasting journal with information on each whiskey sample

Cons

• Pre-order only
• Only ships to 32/50 states in the U.S.
• Pricey

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Editor's Pick

Flaviar Whiskey Advent Calendar

Flaviar's whiskey Advent calendar is our go-to gift for bourbon enthusiasts. Sample 24 curated selections of bespoke bourbons from the best distilleries across the globe.

Shop on Flaviar

Why I Love It 

With 24 days until Christmas starting December 1, there’s one 1.7-ounce hand-picked and expertly curated glass whiskey vial for every day until my favorite holiday.

Industry-leading whiskey makers and distillers contributed to this whiskey Advent calendar across eight countries: the United States, Ireland, Australia, the United Kingdom, Scotland, Denmark, Japan and New Zealand. Sample a thoughtfully curated variety of new and old whiskeys: bourbons, ryes, blended Scotches and single malts.

Whiskey samples include award winners and exclusive new releases. Some whiskey vials come from bottles worth over $150. One whiskey vial features a Scotch that comes out in 2024.

Flaviar’s whiskey Advent calendar is designed as a gift to be shared, hence two Glencairn glasses—the best glassware for tasting whiskey. A single 1.7-ounce pour is enough for two people to enjoy. Sample whiskeys from across the globe with your significant other, close friend or family member.

The education-focused tasting journal includes information on each individual whiskey sample with space for personal tasting notes on each whiskey vial. For whiskey lovers with a green palette, the tasting notes in the journal are rather helpful in refining spirit preferences.

Might I add, the Advent calendar is wrapped in stunning black and gold packaging, enhancing the overall tasting advent-ure. Additionally, the whiskey vials and glasses are secured tightly in their slots and won’t break during shipping.

But Don’t Take My Word for It! 

Reviewers tout Flaviar as the best whiskey Advent calendar on the market. From the packaging to meticulously curated samples, every step of the tasting journey is captivating and festive. For some, it’s the best gift they’ve ever received.

Five-star reviewer Josh Cannery says, “Best Advent calendar—EVER! Packaging is high quality, user experience is entertaining, samples are wonderfully delivered and no shortage of variety.”

It’s the perfect gift for any whiskey enthusiast in the family, according to Nick Glorioso. “My wife and son purchased this for my 50th. Absolutely the best present I could receive. Hands down one of the best presents you could purchase as a gift.”

For verified purchaser and booze enthusiast Chefbourbon, it was an opportunity to expand his palette. “My wife got me that for Christmas. What a treat! Really fun to try some new bottles I might never have given a time of day.”

Where to Buy the Flaviar Whiskey Advent Calendar

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Shop on Flaviar

Editor's Pick

Flaviar Whiskey Advent Calendar

Flaviar's whiskey Advent calendar is our go-to gift for bourbon enthusiasts. Sample 24 curated selections of bespoke bourbons from the best distilleries across the globe.

Shop on Flaviar

The Flaviar whiskey Advent calendar is available exclusively from Flaviar’s website. $250 gets you 24 curated 1.7-ounce whiskey samples among other goodies. $250 for 40.8 ounces of whiskey hammers out to $6.13 per ounce. Given some included whiskey bottles are worth over $150, it’s a stellar deal! Or, purchase two whiskey Advent calendars and save $50 (just $225 per calendar).

Remember, Taste of Home readers get an exclusive $10 off the calendar with code TOH10. If you preorder by October 25, you’re guaranteed to receive a calendar by Thanksgiving. Flaviar does not ship the whiskey Advent calendar to certain states or P.O. boxes.

For the whiskey-obsessed or those looking to expand and refine their booze palette, Flaviar’s whiskey Advent calendar is the perfect gift.

The post I Tried the Flaviar Whiskey Advent Calendar That Sells Out Every Year appeared first on Taste of Home.