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.

In the wild, you may find them attached to tree branches or in patches of root below. Their architectural rosette is unlike soil-bound plants and adds visual flair for indoor gardeners. Despite having roots in the tropics, they can basically grow wherever the light and temperature support them, inside or out. Not only are they included in the great air-purifying plants for your home, but they are also among the easiest-to-grow houseplants.

What Are Air Plants?

Air plants are part of the Bromeliaceae or Bromeliad family. There are hundreds of varieties in shades of gray, green, rose or coral (these are some of our favorite air plants!). They’re categorized as epiphytes, meaning they live above ground and receive all of the moisture they need from rainfall and humidity in the air.

Nutrition will come from the atmosphere or a host plant as well. That means they can thrive wherever they find a perch and don’t need soil to do so. With the correct conditions, they will bloom but only once. It’s a necessary part of their lifecycle after which they can propagate by throwing “pups.” They live between two and five years, but the offshoots can perpetuate an air plant.

How to Care for Air Plants

Despite their sometimes dusty appearance and their reputation of ease, air plants do have a few specific growing requirements.

Planting Air Plants

In nature, air plants attach where they land with the help of their shallow roots. In a house, planting is more like styling. There is only one rule: avoid soil. They can be placed in a bowl with pebbles, attached with moss and fishing line to an orchid with its similar growing conditions or added to driftwood. Use your imagination and current decor to guide display choices; you can even group a few together for a bolder look. Wherever you decide, just ensure they can be easily removed from their support for watering.

Watering Air Plants

If you’re cultivating air plants at home, be mindful of their water requirements. There are a couple of ways to give them what they need. Misting them fully two to three times per week can work, but a complete bath is preferable. Immerse it in water once a week for at least 30 minutes. (Avoid chemically softened water!) Shake out excess water before returning your air plant to its home. The best time to water plants is in the morning. When air plants have damp leaves at night it will be more challenging for them to absorb carbon dioxide.

The Best Air Plant Environment

For healthy air plants, try to channel their tropical heritage. They prefer bright, dappled light and warm, well-circulated air. Avoid placing them in temperatures that drop below 50°F, but they’re fine with a cooldown at night. In homes that experience winter, keep them away from super cold window exposure.

The post Everything You Need to Know About Air Plants 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.

Now, one of my favorite regional soda manufacturers, Jones Soda, is attempting a chocolate-flavored soda. You probably know Jones Soda for its gimmicky annual Thanksgiving soda offerings, such as Turkey & Gravy. Past flavors have included Candy Corn soda, Candy Cane soda and Eggnog soda—so they’re not beholden to Turkey Day. In fact, this year, I’ve enjoyed the Hatch Chile Lime soda, which blends sweet lime with just enough Hatch chile heat. But their new-for-the-holidays drink leans heavily on the sweet side of things.

What is the new Jones soda?

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The latest Jones flavor is… Orange Chocolate soda. The company describes it as “the sweet, tangy flavor of fresh oranges with rich, crave-worthy chocolate.” It’s not as out there as Turkey & Gravy soda, so it does seem like a perfect match for fall, since chocolate is a Halloween staple. In fact, the company told us that it “tastes like drinking Halloween candy.”

Maybe you’re already a fan of the choco-orange blend, thanks to Terry’s Chocolate Oranges. You know, then, how the bright citrus tang of orange melds with the sweet, creamy chocolate. It’s a delectable blend.

What does Jones Orange Chocolate soda taste like?

I wanted to love Jones Orange Chocolate soda. The flavor combo could’ve been made for me! I adore weird sodas, am a chocoholic and actually seek out Terry’s Chocolate Oranges at Christmas for the thrill of that sweet-tart combo.

It pains me to say it, but I don’t adore this drink. First off, there’s almost too much tart in the orange side of the soda. It needs a little contrast. This beverage is entirely missing the addictive sweetness of Orange Crush, Sunkist or other orange sodas.

And where’s the chocolate? There’s an almost-overwhelming flavor that washes in after the first sip of orange, but it doesn’t carry the creamy delight of chocolate, at least not for me. You’d think the chocolate flavor would sail in on a river of sweetness. Maybe chocolate and orange just don’t blend well in a pre-made beverage? The whole thing kind of reminds me of an off-brand orange soda.

Sadly, I really wanted the orange-chocolate soda to be dominated by its chocolate half, or at least to earn 50% of the taste. I imagined it tasting like a melted Terry’s Chocolate Orange, or like a mocha with tart orange zest grated into it (sometimes called a Valencia mocha).

But instead, the orange flavor takes up chocolate’s half of the bed. The idea of the drink is fun, but it’s not nearly as a-peeling as a more chocolaty version. Orange you glad you know?

Where can you buy Jones Orange Chocolate soda?

If you’re interested in trying Jones Orange Chocolate soda, it’s available now at retail outlets nationwide and at JonesSoda.com. You can scoop it up in four-packs or individual bottles, each with Jones’ fun, creative labels featuring photos taken by customers.

There’s even a neat Halloween three-pack available online that includes three Jones Soda flavors that have been given Halloween-inspired names, one of which is definitely not appropriate to share here.

Even if there’s no return of Turkey & Gravy soda this year, Jones Soda fans can still scoop up this fun fall flavor.

Chocolate Orange Dessert Recipes

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Orange Chocolate Mousse Mirror Cake A shiny, mirror-like orange glaze covers a chocolate mousse cake to create a delicious show-stopping dessert your guests will be talking about for weeks to come.—Matthew Hass, Franklin, Wisconsin Get Recipe

Chocolate-Dipped Orange CookiesThese tender cookies are pretty to look at—and the combination of cream cheese, orange, chocolate and almonds makes them almost irresistible. —Linda Call, Falun, Kansas

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Chocolate Orange CookiesMy three sisters like the combination of chocolate and orange as much as I do, so we all really savor these beautiful cookies. The candied orange peel on top is a special twist. —Ruth Rumple, Rockford, Ohio

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Orange Chocolate Ricotta PieThe orange and chocolate flavors make a classic pairing in this traditional Italian dessert. I serve it during the holidays and for special occasions. —Trisha Kruse, Eagle, Idaho

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Orange-Chili Chocolate CookiesI love spicy chocolate so I came up with this recipe. Because it starts with a packaged sugar cookie mix, it's super easy! And orange, cinnamon and cayenne are a surprising combo that can't be beat.—Debbie Blunt, Wickenburg, Arizona

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Orange Chocolate Fondue"Invite you family and friends to dip cubes of cake and pieces of fruit into this rich, luscious fondue for a special treat during the holiday season," writes Mary Jean DeVries from her home in Grandville, Michigan.

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White Chocolate Cranberry-Orange BarsThis is my take on my mother's recipe for chocolate chunk bars, which she made every Christmas Eve. Our family is scattered across the country now; making these reminds me of home. If you don't have a pastry cutter, you can use two sharp knifes or a potato masher. My mom makes this with semisweet chocolate chunks. —Erin Powell, Amarillo, Texas

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Orange-Cinnamon Chocolate Chip CookiesI developed this recipe after years of searching for a chocolate chip cookie that would stand out from all others. Orange and cinnamon are tasty additions. —Daniel Kaepp, Coldwater, Michigan

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Double Chocolate Orange BrowniesI have to give my husband credit for this idea—since we love chocolate and orange together, he suggested I come up with this recipe. Now they're not only his favorite, but also the whole family's. I'm always asked to bake these brownies for family gatherings. —Elinor Townsend, North Grafton, Massachusetts

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Cranberry Orange CheesecakeI can't go to any Christmas gathering without this show-stopping dessert in tow. The combination of cranberries, chocolate and orange is a winner. —Laura Lufkin, Essex, Massachusetts

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Chocolate Orange RoundsI send these chocolate orange cookies to family and friends in other areas of the country. The two-tone treats deliver a citrusy taste of the Sunshine State. —Geordyth Sullivan, Cutler Bay, Florida

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Orange-Almond Chocolate LogsA sure hit for the holidays, these lovely logs from our Test Kitchen staff feature the can't-beat combination of almond, orange and chocolate.

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The post Orange Chocolate Soda Review: What Does This New Jones Soda Taste Like? appeared first on Taste of Home.

Cue everyone’s favorite grandmother, Babs Costello (aka TikTok sensation @brunchwithbabs) who has us covered thanks to some genius pumpkin carving hacks. Babs never fails to break down the most challenging of house chores and activities (her guide on how to load a dishwasher the right way is a lifesaver!). As one TikToker says in Babs comments, “how do you make everything easier.” Aka, prepare to take notes on how to carve a pumpkin the Babs way.

I mean, if Babs suggests something, we know it’s brilliant. These pumpkin carving hacks offer no exception.

Babs’ Do’s and Don’ts of Pumpkin Carving Hacks

Like many, carving pumpkins for Halloween “is a treasured tradition in our family,” Babs says. Yet, she explains, yuck and mess can plague the process. Before resorting to no-carve pumpkin ideas, try Babs’ tips and hacks that “cut the job in half” for the perfect jack-o-lanterns.

Take note, these hacks are no joke. TikTok can’t get enough of them! Babs’ pumpkin carving video has 4 million likes. Take a look at the viral do’s and don’ts of pumpkin carving that the home hack guru suggests.

@brunchwithbabs 🎃Do’s and Don’ts of Pumpkin Carving 🎃It is a treasured tradition in our family to carve jack-o-lanterns for Halloween.  But with all the yuck and mess, sometimes my kids would quit the project before we even started.  Babs’ Do’s and Don’ts for Pumpkin Carving, saves the mess and speeds up carving so you can have the perfect jack-o-lantern with no mess and no fuss.  Happy Halloween 🎃XO Babs 1. Carve from bottom.  That way you have the stem to hold onto and you can easily slip the pumpkin right over a candle or flashlight. 2. Hold pumpkin in your lap to carve.  You will have a much steadier pumpkin to cut.    3. Use a red dry erase marker to sketch your design. It erases easily and if you miss a spot, it blends in. 4. Use a hand mixer to clean out your pumpkin. 5. Use cookie cutters and a rubber mallet to carve your design. 6. Cover all cut surfaces with Vaseline to keep the pumpkin moist after carving.  Pumpkins should last 1-2 weeks carved! 7. Sprinkle some cinnamon on the inside top of your pumpkin for festive pumpkin spice smell when a candle is lit inside the pumpkin.  🎃 #pumpkincarving ♬ original sound – everyone’s grandmother

Tip #1: Sit, don’t stand

First, “don’t stand and carve your pumpkin, sit!” Babs advises. Carve the pumpkin resting on your lap for a steady work surface.

Tip #2: Cut out the bottom of the pumpkin

Babs hollows out pumpkins from the bottom rather than the top. This takes out the hassle of trying to perfectly position a candle in the pumpkin. Instead, just slip the carved pumpkin over a tea light. Plus, you can hold onto the stem while carving, too. It’s that simple.

Tip #3: Clean out pumpkin “guts” with a hand mixer

Instead of cleaning pumpkins out by hand, use a hand mixer. That’s right, “get all those strings cleaned out!” The mixer does the heavy lifting of loosening the pumpkin strings. Then you’re free to scoop out the guts.

Psst… Don’t forget to save the seeds. You can roast pumpkin seeds for a snack later on.

Tip #4: Use a dry erase marker to sketch designs

Switch out permanent marker for a dry erase marker when designing pumpkins. Dry erase markers (Babs uses a red marker) erase easily and missed spots can blend into the pumpkin. As Babs says, “you can get rid of the lines after you carve.”

Tip #5: Carve pumpkins with a mallet and cookie cutter

Let’s face it, carving pumpkins with a knife is way harder than it needs to be. That’s why Babs suggests using a cookie cutter and rubber mallet to carve out your design. Make sure to remove the dry erase marker lines once the carved pumpkin pieces are pushed out.

Tip #6: Lengthen pumpkin life with Vaseline

“Don’t let all your work go to waste,” Babs says. To fully enjoy carved pumpkins, cover the cut surfaces of pumpkins with Vaseline. This keeps the pumpkin moist so it doesn’t dry out as quickly, which preserves it for around 1-2 weeks. That’s way beyond the 3-5 days a pumpkin usually lasts.

Tip #7: Scent jack-o-lanterns with cinnamon

Create a fall-scented jack-o-lantern by sprinkling cinnamon on the inside top of pumpkins. Place the pumpkin over a candle for a pumpkin that not only looks amazing, but smells wonderful too. It’s like pumpkin spice!

A grateful TikToker commented, “I was today years old when I realized I’ve been doing this the hard way my entire life!” Another commented, “Babs, you never fail to impress and teach me something new, and inspiring.” And with hacks this good, we can’t help but agree.

If you need us, we’ll be carving pumpkins the Babs way all spooky season long. Happy Halloween!

The post 7 Pumpkin Carving Hacks You Need to Know 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.

I already had two Le Creuset skillets and one Dutch oven to my name—all of them unused because their heft and beauty felt strangely intimidating to me—and I couldn’t wait to discover the iconic French cookware buried within this nondescript brown box. The brand says that each of these brown mystery boxes contains up to $350 in retail value of merchandise, so purchasing one at $50 through the sale was hardly a gamble. An avid home cook, I was determined to add new treasures to my meager collection in an affordable way and finally put them to use.

I briefly lifted my head to respond and realized we were hardly alone. The entire parking lot was abuzz with men and women of all ages and from all walks of life, showing off their mystery box wares and making trades left and right. Apparently, a high-end swap meet had organically transpired in the event’s parking lot. The only currency? Cookware.

What’s your color?

The woman nudged me out of the way to get a better view of what I’d uncovered in my trunk: An all Mist Grey collection of mugs, casserole dishes, a large braiser and a platter. Each piece was striking, but the colors didn’t match my kitchen. I love a bold red (Cerise, in Le Creuset color lingo), and that’s what my heart was set on. “Is this your color?” she asked. When I shook my head no, she sprang into action—this clearly wasn’t the woman’s first rodeo, but she sensed it was mine.

She told me to go ahead and put all that packing material in the bottom of my shopping cart and to lay each Le Creuset piece on top so people can easily see what I’d be trading. “Head over toward that camper,” she said, “It’s where everyone is gathering, and there are snacks and drinks too. Help yourself.” Intrigued, I did as I was told, moving slowly so my wares wouldn’t clank together, but also because I had no idea what I was walking into.

Trading Wares in the Parking Lot

When I arrived at the heart of the action, it would have been easy to feel overwhelmed. I didn’t have a vast knowledge about the brand, wasn’t attuned to the finer points of trading wares in a parking lot, and I didn’t know anyone.

Instead, I was greeted by about 30 friendly faces who turned out to be the most welcoming group of brand loyalists I’ve ever encountered: Grandmothers who have spent decades collecting their heritage cookware reminiscing about Le Creuset’s long-retired vintage collections, savvy moms who make stews and casseroles for their growing families, couples obsessed with hosting rustically chic dinner parties and millennials looking to outfit their first kitchens.

The attendees—some of whom already knew each other from Le Creuset fan Facebook groups—dubbed it “Le Creuchella.” Several had traveled from across the country to attend this event, something they did a few times a year for great deals and camaraderie.

One woman, Gigi, was flitting about, helping other attendees keen to trade their newfound wares identify vessel shapes, sizes and colors, and even helping complete strangers broker deals. I learned that she is a personal chef who’s been collecting Le Creuset for about eight years and is known throughout the fan Facebook groups as a brand expert.

I watched as her eyes lit up when someone revealed a limited-edition piece from their box or a special piece she’d been wanting for years. She had flown in from Florida just to attend this event and brought pool noodles and bubble wrap to help protect her new treasures when she shipped them home. I learned so much by observing her interactions, and she stopped to answer my newbie questions multiple times as I worked up the nerve to begin trading my pieces.

The Joy of a Good Swap

Over the next few hours, I successfully swapped most of my Mist Grey mystery box items for more preferential shapes, sizes and colors. The trading took on a life of its own and I soon noticed my swapped items in the carts of those I hadn’t even “done a deal” with—these pieces were changing hands multiple times. Everyone was on their own personal mission and each pot and pan was simply a tradable vessel in their strategy to successfully add to their own collections.

So I’d accept a trade, then trade that piece for something else, and repeat the process with someone else. At one point, a woman offered me her gorgeous Cerise cast-iron Signature Saucepan in exchange for a few stoneware casserole dishes, and when I told her she was getting the short end of that deal financially, she said she didn’t care. She just wanted, no, needed, my casserole dishes. Fine by me!

That was the beauty of this experience: Nobody felt slighted, nobody cared as much about the “true value” of each piece as they did about getting their hands on coveted pieces, and nobody argued. And I didn’t see a single dollar bill exchange hands.

In the end, I walked away with a larger Dutch oven than the one I already owned (I was convinced it was necessary for bigger batches), an oval Dutch oven (which I gave to my mother), a rice pot, a pie plate, some casserole dishes and a Flame braiser. I was thrilled, and it was so much fun. So fun, in fact, that I was actually sad when I realized I was done.

Where Else to Find Le Creuset Deals

That was about six months ago, but the warm fuzzy feeling of that day has yet to fade. Now, I find myself scouring OfferUp and Facebook Marketplace ads, looking for killer Le Creuset deals. I’ve since purchased a brand-new tagine for $90, a gently used loaf pan for $20, a set of six rainbow-colored ice cream bowls for $45 and an unused roaster for $75.

Each time I score a deal, I feel like I’ve won the lottery. And when I post my newfound gems on the Le Creuset fan Facebook groups, all the members show their excitement about the bargains (especially for those ice cream bowls, which apparently are hard to find).

The community fostered in these groups is a rare mix of respect and helpfulness—they share everything from cleaning tips and recipe ideas to unlikely finds at Marshall’s and tips for avoiding scams when purchasing from eBay.

I was amazed at how something as simple as the appreciation for quality cookware can unite an otherwise unconnected population. In stark contrast to a sample sale or Black Friday, where shoppers have been known to get physically violent while snagging the perfect product, this impromptu Le Creuset mystery box exchange was more than civil; it was heartwarming.

What’s more, everyone walked away happy, feeling as though they’d somehow gotten the better deal. I arrived an outsider looking in just hoping for a great deal (I didn’t even know how to use my Dutch oven!), and now I’m braising meats and buying yeast for breads because the people in that parking lot inspired me to learn how.

The post I Went to the Le Creuset Factory to Table Sale and Now I’m an Avid Collector—Here’s Why appeared first on Taste of Home.

The new Raspberry Rally cookie had a catchy name and a fresh flavor. Raspberry Rally was a twist on Thin Mints, which is almost every state’s favorite Girl Scout Cookie. Like Thin Mints, the cookies were thin, crispy and dipped in smooth chocolaty coating. But instead of being jazzed up with mint, these cookies were infused with raspberry flavor. Our new Girl Scout Cookie review praised Raspberry Rally for its “mild chocolaty flavor” and “not-too-sweet raspberry taste.”

It joined the Girl Scout Cookie lineup for 2023 but won’t be available during the cookie season in 2024.

Raspberry Rally Has Been Discontinued

Instead of being able to buy Raspberry Rally cookies from your favorite neighborhood Girl Scout, cookie monsters had to buy them online. A little less personal, perhaps. But it did allow people who don’t know a Girl Scout, or who live far away from where the Scouts set up their sales tables, to get in on the fun. And they sure did, because Raspberry Rally cookies sold out quickly!

But popularity couldn’t save the flavor. A representative for Girl Scouts of the USA didn’t immediately respond to a request for comment, but as CNN Business reports, the Raspberry Rally has run its course. The boxed treat won’t be sold this upcoming cookie season, which runs from January to April 2024.

“While Raspberry Rally was extremely popular last year, we are taking a pause this season to prioritize supplying our classic varieties,” the Girl Scouts of the USA said in a statement to CNN.

What’s next for Raspberry Rally?

While it’s possible the flavor will never return, we’re holding out some serious hope. “Taking a pause” sounds better than “moving on from” or “replacing with a new flavor.” Since the Raspberry Rally cookie sold so quickly, maybe the Scouts will bring them back in 2025—whether online-only or through the regular selling channels.

For now, Raspberry Rally fans can stock up on eBay, where the boxes are being sold for anywhere from $24.99 to $200.

You might want to try one of our many copycat Girl Scout cookie recipes. While we don’t have a recipe for Raspberry Rally, I bet if you used raspberry flavoring instead of peppermint in the Thin Mint recipe, you might come close. Happy baking!

Recipes for People Who Love Raspberry

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Chocolate-Glazed Raspberry Eclairs I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate-glazed raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries. —Elisabeth Larsen, Pleasant Grove, Utah Go to Recipe

Raspberry Moscow Mule CakeThis Moscow mule cake is my favorite cake I've ever made from scratch. It's so moist and flavorful, and it reminds me of my favorite cocktail. —Becky Hardin, St. Peters, Missouri

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Berry Smoothie BowlWe turned one of our favorite smoothies into a smoothie bowl and topped it with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Mixed Berry TiramisuBecause I love tiramisu, I came up with this deliciously refreshing twist on the traditional coffee-flavored Italian dessert. Fresh softened berries star with crisp ladyfinger cookies and mascarpone cheese. Serve it from a glass bowl or in clear dishes to show off the luscious layers. —Najmussahar Ahmed, Ypsilanti, Michigan

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Pork Tenderloin with Three-Berry SalsaMy husband came home from a work meeting that had served pork with a spicy blueberry salsa. He was amazed at how tasty it was, so I came up with my own rendition without seeing or tasting what he had. It took several tries, but this is the delicious result. —Angie Phillips, Tarzana, California

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Berry Ricotta Puff PancakeThis slightly sweet berry puff pancake is filled with fruit and has a custardy texture that puffs up beautifully when baked. It makes an easy yet impressive breakfast. —Jessi Smith, Fort Myers, Florida

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Contest-Winning Raspberry Cream PieThis recipe is delicious with either frozen or fresh-picked raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. —Julie Price, Nashville, Tennessee

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Ruby Raspberry SlawGive ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. —Deborah Biggs, Omaha, Nebraska

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Baked French ToastAny day is special when Mom makes one of her French toast recipes, like this do-ahead baked version. —Jill Baughman, New York, New York

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Fresh Raspberry Icebox CakeLayered icebox cakes are so fun because they look impressive but couldn't be easier. Fresh raspberries make this one really special. Use Anna's Ginger Thins to get the scalloped edges, or regular gingersnaps if those are not available. —Elisabeth Larsen, Pleasant Grove, Utah

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Lemon Raspberry BuckleI've given a fresh summery twist to the classic blueberry buckle everyone loves by swapping out the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! —Jenna Fleming, Lowville, New York

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Berry Chicken SaladBright berries and creamy goat cheese make this one a winner! —Wendy Ball, Battle Creek, Michigan

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Triple Berry No-Bake CheesecakeI've made many cheesecakes and enjoy them all, but they're usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me! —Joyce Mummau, Baltimore, Maryland

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Very Berry SpreadTwo kinds of berries make this jam deliciously different. I always keep some on hand.—Irene Hagel, Choiceland, Saskatchewan

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Berry TrifleThis Berry Trifle is a delicious salute to summer! I usually serve it during the summer when fresh berries are bountiful, but you can also prepare it with frozen cherries and light cherry pie filling during cooler months. —Brenda Paine, North Syracuse, New York

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Lemon-Raspberry Streusel MuffinsFresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. —Marie Herr, Berea, Ohio

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Raspberry Coconut French Toast Slow-Cooker StyleI put the ingredients in the slow cooker crock the night before, refrigerate it, then pop the crock into the slow cooker in the morning. You can use regular milk or half-and-half, include your favorite jam, and substitute almond extract instead of vanilla. —Teri Rasey, Cadillac, Michigan

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Berry Cream PieI found this recipe in a very old cookbook and made it for a family gathering. The pie was gone in no time. It's a perfect summertime treat.

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Raspberry Lemonade ConcentrateHere's a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Rustic Chocolate Raspberry TartHere’s a delectable dessert that’s simple but feels upscale. With its fresh raspberries and Nutella-covered homemade pastry crust, you and your guests won’t be able to get enough. —Christina Seremetis, Rockland, Massachusetts

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Raspberry Peach Puff PancakeHere's a simple, satisfying treat that's perfect when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals.—Taste of Home Test Kitchen, Milwaukee, Wisconsin.

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Double-Berry Quick BreadHealthy, fast and easy! This bread is a favorite of mine when prep time is tight and I have small amounts of different kinds of berries to use up. — Jennifer Coduto, Kent, Ohio

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Berry Puff PancakeBreakfast is my husband's favorite meal of the day. I use our homegrown blueberries in this sweet morning treat. —Cecilia Morgan, Milwaukie, Oregon

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Raspberry Ice Cream in a BagMaking homemade ice cream is fun for the whole family, and the fresh raspberry flavor of this treat makes it a perfect summer activity. Kids can shake the bags until the liquid changes to ice cream and then enjoy the reward! —Erin Hoffman, Canby, Minnesota

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Raspberry Meringue HeartsHere’s a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. —Mary Lou Wayman, Salt Lake City, Utah

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Mixed Berry Sundaes for 2These delightful yogurt sundaes are an easy way to add fruit and calcium to your diet. Berries star in the dish, which I enjoy as a simple breakfast or healthy dessert for two. —Edie DeSpain, Logan, Utah

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Rhubarb Mint TeaA bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up. Raspberries deepen the tea's vibrant red color, making the drinks a pretty addition to your table. —Laurie Bock, Lynden, Washington

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Mini Lemon Cheesecake TartsDainty and light, these tartlets feature two of my favorites —lemon and cheesecake —in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. —Gwyn Brandt, Hibbing, Minnesota

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Slow-Cooker Berry CobblerI adapted my mom's yummy cobbler recipe for slow cooking. With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don't have to turn on the oven. —Karen Jarocki, Yuma, Arizona

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Swirled Raspberry & Chocolate CheesecakeOne secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. —Brittney Segobiano, Geneseo, Illinois

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Raspberry Peach JamWhen my jam won a first-place pink ribbon at our local county fair, I was overjoyed but it's not the highest compliment that recipe has received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! —Patricia Larsen, Leslieville, Alberta

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Raspberry Pecan Chicken SaladI gave this sweet-savory chicken salad a little zip with Chinese five-spice powder, which tastes a bit like pumpkin pie spice. Sprinkle some on roasted carrots for an awesome meal. —Lisa Renshaw, Kansas City, Missouri

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Jumbleberry CrumbleA friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It’s especially wonderful served warm or with a dollop of creamy whipped topping. —Mary Ann Dell, Phoenixville, Pennsylvania

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Favorite Fresh Raspberry PieThis pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so we always have pie with fresh raspberry filling. —Emily Dennis, Hancock, Michigan

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Berry-Stuffed French ToastBoth kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam. —Monica & Lisa Hannahan, Dayton, Ohio

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Raspberry-Rhubarb Slab PieSlab pie is a pastry baked in a jelly-roll pan and cut into slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin

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Citrus-Raspberry Coffee CakeOrange and lemon beautifully complement the raspberry flavor in this dense cake. Add a dusting of confectioners’ sugar for a pretty finishing touch. —Pat Harlow, Cataldo, Idaho

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Lemon Whirligigs with RaspberriesGolden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it to guests. My children also like it made with blackberries. —Vicki Ayres, Wappingers Falls, New York

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Spinach Salad with Raspberries & Candied WalnutsI created a bright spinach salad with raspberries for a big family dinner. Even those who don't normally like spinach change their minds after the first bite. —Robert Aucelluzzo, Simi Valley, California

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Raspberry RefresherThis recipe explodes with raspberry flavor! It's a wonderful summertime treat.—Doreen Patterson, Qualicum Beach, British Columbia

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Raspberry Patch Crumb BarsTo give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. —Leanna M. Thorne, Lakewood, Colorado

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Raspberry Pork MedallionsPork served with a luscious raspberry glaze is fancy enough for company. We bring it to the table with wild rice pilaf and steamed veggies. —Trisha Kruse, Eagle, Idaho

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Berry White Ice PopsNothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. —Sharon Guinta, Stamford, Connecticut

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Berry-Topped Coffee CakeThis tasty, wholesome coffee cake is loaded with fresh berries. It's perfect for those with a sweet tooth. —Heather O'Neill, Troy, Ohio

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Green Salad with BerriesFor snappy salad that draws a crowd, I do a wonderful combo of spinach, berries and oniony things. Raise your fork for this one. —Aysha Schurman, Ammon, Idaho

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Chocolate-Raspberry Creme BruleeJust when I thought nothing could beat the specialness of creme brulee, I created this decadent version that stars rich chocolate and sweet raspberries. Cracking through the top reveals a smooth and rich custard that everyone enjoys. —Jan Valdez, Chicago, Illinois

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Lemon-Raspberry Ricotta PancakesI was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. —Anita Archibald, Richmond Hill, Ontario

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Red, White and Blue Berry PieTo me, this colorful pie is the epitome of summer. Bright blueberries and raspberries sandwich a cream cheese layer in the pie that’s quite festive. I can’t imagine a holiday party without this tasty treat! —Cindy Zarnstorff, Anchorage, Alaska

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Berry Nectarine SaladI've been making this recipe for years. Whenever my family has a summer get-together, everyone requests it. The nectarines and berries look beautiful together, and the topping is the perfect accent. —Mindee Myers, Lincoln, Nebraska

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Crumb-Topped Raspberry Coffee CakeRaspberries are abundant at our summer home nearby Aziscohos Lake. So I developed this recipe to share the bounty with our guests. The pretty crumb-topped cake's fruity flavor really shines through. —Marian Cummings, West Paris, Maine

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Humble Bumble Crumble BarsWhile developing a treat for my bingo group, I asked my husband for ideas. He suggested a fruity bar. This berry bar is lightly sweet and so easy. —Nancy Phillips, Portland, Maine

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Four-Berry Spinach SaladNature's candy abounds in the berry-filled salad. The slightly tart dressing contrasts deliciously with the sweet in-season fruit. —Betty Lise Anderson, Gahanna, Ohio

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Raspberry MousseThis raspberry mousse recipe guarantees a creamy, smooth finale to any summer meal. —Taste of Home Test Kitchen

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Summer Harvest TartOne of my favorite bakeries makes this scrumptious tart that uses fall and summer fruit, so I created my own version. I like to serve it warm with whipped cream or ice cream and with a cup of coffee on a cool autumn night. —Sarah Knoblock, Hyde Park, Indiana

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Raspberry Mint JamI have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam—the mint really wakes up the raspberry flavor.—Laurie Bock, Lynden, Washington

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Raspberry Peach TartThere’s no shortage of fresh peaches and raspberries where I live. I use the fruit I grow to bake up this sweet and special fruit tart.— Mary Ann Rempel, Southold, New York

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Berry Bliss CobblerA little bit sweet, a little bit tart, topped off with golden, sugar-kissed biscuits, this cobbler is summer perfection. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Lemon Chia Seed ParfaitsThese bright and tangy parfaits start the day on a healthy note, but they're also sweet enough to double as dessert. —Crystal Schlueter, Babbitt, Minnesota

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Melon-Berry SaladThe best way to cool down on a warm day is with a chilled fruit salad. Serve this one for breakfast, brunch or dessert. Yogurt and coconut milk make the creamy dressing even more decadent. Wait until just before serving to garnish the salad. Otherwise the toasted coconut will get soggy. —Carrie Hirsch, Hilton Head Island, South Carolina

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Raspberry Crumble Coffee CakeDon't be "intimidated" by the recipe directions for this coffee cake—it really isn't difficult to make. Try it sometime as a nice brunch item. Don't limit it to that, though...it's also a delicious dessert.—Shirley Boyken, Mesa, Arizona

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Slow-Cooker Chocolate Pots de CremeLunch on the go just got a whole lot sweeter. Tuck the jars of rich chocolate custard into lunch bags for a midday treat. These portable desserts are fun for picnics too. —Nick Iverson, Denver, Colorado

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Raspberry Sour Cream Coffee CakeCoffee and cake are like a wink and a smile. You’ll take one without the other, but given a choice, you want the pair. This fresh and fruity breakfast pastry is perfect for brunch. A drizzle of icing adds a nice finishing touch. —Debbie Johnson, Centertown, MO

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Tri-Berry JamMy mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! —Karen Maerkle, Baltic, Connecticut

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Chocolate Raspberry PieAfter tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. —Ruth Bartel, Morris, Manitoba

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Raspberry Custard KuchenBack where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington

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Fruit TartIt's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. —Susan Terzakis, Andover, Massachusetts

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Slow-Cooked Turkey with Berry CompoteWe love to eat turkey, and on hot summer days, here's how we get our fix. For golden-brown turkey, broil for a few minutes before serving. —Margaret Bracher, Robertsdale, Alabama

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Raspberry SorbetWith an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. —Karen Bailey, Golden, Colorado

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Raspberry Pie SquaresMaking pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. —Taste of Home Test Kitchen

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Juicy Raspberry PieThis pie is packed with sweet raspberry flavor and looks stunning to boot. Have some fun with the top crust and cut out star shapes for a festive look. —Karen Berner, New Canaan, Connecticut

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Pear Raspberry CrispWe grow our own luscious red raspberries and feast on them fresh and freeze them for winter. This recipe combines the berries with fresh pears and a crunchy cereal topping. —Fancheon Resler, Bluffton, Indiana

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Raspberry Rhubarb JamI love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. —LaVonne Van Hoff, Rockwell City, Iowa

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The post Raspberry Rally Girl Scout Cookies Have Been Discontinued for 2024 appeared first on Taste of Home.

Now that I’m older, it’s time to take my childhood snacks to the next level. Hello, caramel apple charcuterie board.

Caramel Apple Charcuterie Board Ideas

You’ve dabbled in the Halloween boards for savory snacks, but it’s time for dessert to take center stage. Grab your caramel apple toppings (and Halloween candy) and get ready to dip apples like you’ve never dipped before.

The Taste of Home caramel apple board above includes a couple different types of apples, like Granny Smith, Honeycrisp and Gala, to name a few. You can leave some apples whole for a pop of color, but slice most of the apples, because it’s so much easier for sharing that way. The board includes caramel apple dip alongside myriad toppings for your dipping pleasure:

• crushed nuts
• cranberries
• mini M&M’s
• mini marshmallows
• chocolate chips
• sprinkles
• pecans

Taste of Home finished our board with delicious extras like pretzel rods, graham crackers, popcorn balls and cream cheese fruit dip. Don’t forget the skewers!

Instagram creators have fun take on this amazing trend, too. @shopwithems integrates a slow cooker into the mix to create milk and white chocolate dips. @glambytes made everything cute and organized by sorting her caramel apple toppings into a muffin tin for easy cleanup.

Everyone has different tastes and interests, so make the caramel apple charcuterie board trend all your own.

Fun for the Whole Family

Like I mentioned above, caramel apples were a childhood fall staple for me. Use this caramel apple board board to make memories with your kiddos. Definitely ask them for fun caramel apple topping ideas! Maybe crumble up Oreos and chocolate chip cookies, to add a different texture. Slice up their favorite types of apples and add in some Halloween candy. Who says you can’t have sour gummy worms—it’s Halloween!

Keep an eye on the kids around things that are hot or sharp. You can use forks instead of skewers and serve dips that are fully cooled. And, as always, feel that fall fun!

The post How to Make a Caramel Apple Charcuterie Board 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.

Going to Costco is one of my favorite parts of the day, especially during fall. I can never get enough seasonal products in my life, and that’s why I focused in on the Costco mini waffle maker. Trust me, you’ll be wanting one too.

What is the Costco mini waffle maker?

This magnificent little item is exactly what you’ve been looking for to spice up your breakfast. We all love a crispy-on-the-outside, soft-on-the-inside Belgian waffle to start our day. It makes us feel like we’re taking ourselves for a nice morning treat. With reusable plates and the ability to go in the dishwasher, this pretty blue, electric, storage-friendly kitchen contraption will have your family begging for waffles every morning.

@costco_empties NEW Dash Wafflw Maker @Costco Wholesale #costco_empties #costco #costcofinds #tiktokpartner #lifeontiktok #foryou #fyp #foryoupage #waffles #wafflemaker #waffle #dashwafflemaker ♬ Beautiful Nature – Steven Solveig

What makes this Costco mini waffle maker so special?

Costco shoppers are a particular kind of person, and when they see something special, they know when to jump on it. This mini waffle maker is similar to ones you may already own, but there’s something very different that sets this above the rest. While other mini waffle makers often either come with only one design (or just a classic waffle design), this one has seven different designs. Yes, you heard correct.

Two plates are classic waffle plate designs while the other five represent major holidays: a pumpkin for Halloween or Thanksgiving; a gingerbread man, a snowflake and a tree for Christmas and a heart for Valentine’s Day. The best part? All the plates are easily removable, dishwasher-safe and come with their own plate storage. How incredible is that?

If you were looking for an adorable mini waffle maker that was going to make your breakfasts way more fun, look no further. Grab it now before it’s gone forever!

The post This Mini Waffle Maker Is Flying Off the Shelf at Costco appeared first on Taste of Home.

Overnight oats are simple to make, producing a hearty breakfast with little effort. This version harnesses all the delicious flavor of pumpkin pie with warm notes of cinnamon, clove, nutmeg and ginger to produce a make-ahead breakfast that tastes just like taking a bite out of a slice of pie.

Key Ingredients in Pumpkin Pie Overnight Oats

• Rolled oats: Oats are the most important ingredient as the base of this recipe. For best liquid absorption and best results, use rolled oats or old-fashioned oats, rather than quick or instant oats.
• Canned pumpkin: Canned pumpkin—not pumpkin pie filling—is the best fit for this recipe. That way, you can easily control the level of sweetness in the mixture to your liking.
• Greek yogurt: Adding a few tablespoons of Greek yogurt transforms this recipe. Not only does it add great protein, but it also makes these overnight oats that much creamier.
• Brown sugar: Brown sugar adds just a touch of sweetness to these overnight oats. If preferred, it can be skipped altogether. You can also swap it out for other sweeteners such as maple syrup, honey or date syrup.
• Pumpkin pie spice: Pumpkin pie spice is a mixture of cinnamon, nutmeg, clove and ginger. This is what gives pumpkin pie its great flavor, and it plays an important role in this overnight oats recipe. You can choose to make your own pumpkin pie spice or use a store-bought option from the spice aisle.

Pumpkin Pie Overnight Oats Recipe

This recipe makes two servings.

Ingredients

• 1 cup rolled oats
• 4 tablespoons brown sugar
• 1 teaspoon pumpkin pie spice
• 2/3 cup milk
• 5 tablespoons Greek yogurt
• 1/2 cup pumpkin
• 1 teaspoon vanilla extract

Directions

Step 1: Whisk the dry ingredients

In a medium bowl, whisk together the oats, brown sugar and pumpkin pie spice.

Step 2: Mix in the wet ingredients

Mix in the milk, Greek yogurt, pumpkin and vanilla until well combined.

Step 3: Divide into containers and chill

Use a measuring cup to divide and scoop the mixture into two jars. Seal the jars and place them in the fridge. Let the oats sit overnight or for at least four hours. Top with dried cranberries and walnuts or other toppings before serving, if desired.

How to Store Overnight Oats

It’s important to store overnight oats in airtight containers—such as small mason jars—in the fridge. With an airtight seal, overnight oats can last in the fridge for up to five days, making them ideal for meal prepping.

Tips for Making Pumpkin Pie Overnight Oats

Can you use pumpkin pie filling instead?

It’s best to use pure canned pumpkin rather than pumpkin pie filling for this recipe. Pumpkin pie filling is made with pumpkin, water, sugar, salt and spices. Using pumpkin pie filling will not result in the same texture and flavor as following this recipe with canned pumpkin would.

Are pumpkin pie overnight oats healthy?

Pumpkin pie overnight oats are a hearty breakfast or afternoon snack. They have great fiber thanks to the addition of oats and pumpkin, along with protein from the Greek yogurt.

What else can I add to my pumpkin pie overnight oats?

Looking for ways to make these overnight oats even better? This recipe is incredibly versatile, and you can incorporate a variety of mix-ins. Add in chia or flax seeds, flaked coconut or crushed pecans. Before eating, top the overnight oats with mini chocolate chips, maple syrup or even whipped cream.

The post How to Make Pumpkin Pie Overnight Oats 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.

It’s time to add to our ever growing list of viral Halloween TikTok hacks to try with the tastiest and most stylish snack board you’ve seen all year. Grab your favorite silverware and shareable finger foods, because we’re about to make a wicked skeleton charcuterie board.

How to Make a Skeleton Charcuterie Board

This particular recipe comes from TikTok user @ainttooproudtomeg. It’s so creative…it’s scary!

Ingredients

• 13-ounce wheel of Brie
• 2 ounces blueberry jam
• 4 yogurt-covered pretzels
• String cheese
• 16 ounces young Manchego, sliced evenly in triangles
• 12 ounces Italian dry salami
• Calabrese salami (Columbus sells a pre-sliced version)
• Castelvetrano olives
• Chocolate-covered cranberries
• 12 ounces cubed mild cheddar
• 30 ounces dark purple grapes
• 8 dried orange slices

@ainttooproudtomeg #PromotionWithColumbusBrand SAVE this post & make a @columbusmeats CHARCUTERIE SKELETON for Halloween. Full instructions below.      You can’t have a charcuterie skeleton without salami… Here I used @columbusmeats Italian Dry Salame to appropriately create the “innards” of the skeleton and their Charcuterie Tasting Board to fill out the spread with complementary cheese & charcuterie pairings so your guests can have the perfect bite!      INGREDIENTS  * 13 oz brie  * 2 oz blueberry jam  * 4 yogurt covered pretzels  * string cheese * 16 oz young manchego, sliced evenly lengthwise & height wise into triangles * 12 oz @columbusmeats Italian Dry Salame  * @columbusmeats Charcuterie Tasting Board (I used the Calabrese Salame, Castelvetrano olives & chocolate covered cranberries from here) * 10 oz mild cheddar, cubed  * 30 oz dark purple grapes  * 8 dried orange slices     INSTRUCTIONS  1. Place brie in the freezer for 15-20 minutes to allow for easier cutting.  2. For the brie skull, cut wedges out of the sides of the bottom third of the cheese (to make a mushroom-like shape), then carefully slice the brie in half.  3. Using the top half of the brie, use a paring knife to cut out a rectangle for the mouth, a triangle for the nose and circles for both eyes. NOTE: suggest using a small round cookie cutter for the eyes.  4. Use one slice of the manchego to create 5 small square “teeth” to be placed in the mouth after step 5.  5. Dollop blueberry jam on bottom half of brie, then cover with the top half of the brie.  6. Place the manchego teeth in the mouth.  7. Once the skull is assembled, trim and perfect any edges of the skull before placing at the top of your board. NOTE: I took some of the sides off to make it narrower.   8. Place the yogurt covered pretzels under the brie skull to create a neck, then place string cheese directly under that.  9. On each side of the string cheese, layer manchego slices (alternating triangles) into a crescent shape to create the ribcage.  10. Fold the @columbusmeats Italian Dry Salame into quarters and line inside of the “manchego ribcage.”  11. Grab the @columbusmeats Charcuterie Tasting Board and line the top edges of the board with Calabrese Salame. Then, fill a ramekin with Castelvetrano olives and another ramekin with chocolate cranberries and place on each side of the board.  12. Decorate the rest of the board with cheddar cubes, grapes and dried oranges. Enjoy!     #AintTooProudToCheese #charcuterieboard #halloweenfood ♬ original sound – Meg Quinn

The post This Skeleton Charcuterie Board Will Be the Star of Your Halloween Party 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.

Glass Pumpkin Candle

Because it’s simply not fall without pumpkin-scented everything, my current home decor obsession for cozy season is this glass pumpkin-shaped candle from Target’s beloved Threshold collection. I’ve collected pretty much every size and scent this candle comes in, and I love the cozy ambiance it exudes while lit on my shelf or mantle. Even when it’s not lit it doubles as chic seasonal decor, which is a total win-win. When I’ve burned every last bit of pumpkin spice goodness, I will definitely be cleaning out the vessel to reuse it year after year—or as a Halloween candy jar!

–Madi Koetting, Associate Shopping Editor

Shop Now

The post Taste of Home Shopping Wins: Everything Our Editors Are Loving for Cozy Season appeared first on Taste of Home.

What candy was recalled?

The two types of candy that have been recalled are Cocco Candy Rolling Candy and Slime Licker Sour Rolling Liquid Candy. Both products contain a ball of hard candy that can detach from the package and cause a child to choke. The Cocco Candy Rolling Candy has been linked to the death of a 7-year-old girl after the candy became lodged in her throat.

Cocco Candy Rolling Candy is made in Turkey and imported by the KGR Distribution Corporation. It comes in three flavors including strawberry, tutti frutti and cola.

Slime Licker Sour Rolling Liquid Candy is produced by Candy Dynamics and usually has the words, “MEGA TOXIC WASTE” on the product. It comes in several flavors including blue razz, strawberry, black cherry and sour apple.

How do you know if candy poses a choking hazard?

The candies being recalled are dangerous because they contain a detaching roller ball. This ball of hard candy can dislodge from the product and become stuck in a child’s throat. This type of candy is dangerous for children of all ages.

Toddlers and young children can also choke on hard candy, jelly beans, gum drops, caramels and chewy candy. The Centers for Disease Control and Prevention recommend avoiding all hard and chewy candies with young children.

What should parents do next?

If you have one of these recalled products in your home, throw it away immediately. Check with your children to make sure they understand not to eat this candy if they see it.

For the Cocco Candy Rolling Candy, KGR is providing refunds of $2.50 through Paypal, Zelle or check. To request a refund from the company, you have a few options:

• Call KGR at (888)802-8823
• Email Recall@kgrdistribution.com
• Visit www.kgrcandies.com and click on “Recall Information”

For the Slime Licker Sour Rolling Liquid Candy, Candy Dynamics is offering refunds when you contact them:

• Call Candy Dynamics at (877)546-0483
• Visit www.candydynamics.com and click on “Recall Information”

To choose a safer candy for your child, consider their age. Infants and toddlers cannot have hard or chewy candies. For young children, opt for soft candy like a chocolate bar, peanut butter cup or peppermint patty.

The post 70 Million+ Candies Recalled After a Serious Choking Hazard Is Discovered 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 Boo Buckets are the Happy Meal toy that kids (and let’s be real, adults) can’t get enough of. Well—that and Halloween McNugget Buddies.

Like McDonald’s says, “let’s be honest…spooky szn isn’t official until Boo Buckets are back at McDonald’s.” Agreed! Before heading to the drive-thru, though, here’s what you need to know about Boo Buckets.

Everything We Know About the McDonald’s Halloween Bucket Happy Meals

Gather round, McDonald’s fanatics, to rejoice in these haunted Halloween delights. McDonald’s Halloween-themed Boo Buckets originally debuted in 1986 and returned to McDonald’s last year following a five-year hiatus. The return must’ve been a massive success since they’re back for 2023!

When is McDonald’s bringing back Halloween buckets?

Boo Buckets are back on October 17 (marking my calendar ASAP). Starting that Tuesday, fans can pick up one of four buckets in lieu of the usual Happy Meal toy. The lineup features four new designs: Mummy (white), Vampire (purple), Skeleton (orange) and Monster (green). We love the variety of expressions marking the pails, too. Just look at the vampire with fangs!

Do all McDonald’s have the Halloween buckets?

Fans can pick up the Boo Buckets at McDonald’s restaurants nationwide. Stop at your local McDonald’s in-person or order a Happy Meal through its rewards app. If you don’t have the McDonald’s app, it’s free to download and guarantees tons of free fries and bestselling McDonald’s items.

How long will McDonald’s have the Halloween Happy Meal buckets?

Don’t wait long to pick up a Boo Bucket, because they’re only available while supplies last. And that’s if supplies last because as McDonald’s predicts, the buckets will “be gone faster than you can say ‘boo.'” If supplies do last, this ghostly offer is around through Halloween.

With Boo Buckets officially on the way, I think it’s only fair to say: Happy spooky season!

The post McDonald’s Halloween Bucket Happy Meals Will Be Coming Back This Year appeared first on Taste of Home.

For the Candle Collector: Candle Warmer

When it comes to last-minute Christmas gifts, there’s no denying this candle-warming lamp that’s gorgeous (and editor-approved!). If they’ve got one burning in every room, consider buying them this safer method of melting wax and enjoying scents. It even allows their festive Christmas candles to last a little longer than if they were to light them with a flame.

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The post 35 Last-Minute Christmas Gifts You Can Buy on Amazon Prime appeared first on Taste of Home.

Just like summer’s Amazon Prime Day, Big Deal Day savings are only available to Prime Members (or those with a free 30-day trial). While we shopping editors collectively have our eyes on everything from pizza ovens to artificial Christmas trees, I’ve got my sights set on one item: the HexClad wok.

The Best Amazon Prime Day Deal

So, what makes the HexClad Wok our favorite Amazon Prime Day deal? Apart from the modern look and an endorsement from chef Gordon Ramsay, there are lots of things to love about HexClad cookware in general. As seen in editor-tested favorites like the HexClad Dutch oven, the cookware uses thin lines of stainless steel, sandwiched between nonstick hexagons, to provide incredible searing power without the threat of burnt-on food.

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What are the HexClad Wok features?

Because of its many bells and whistles, we decided to break down our favorite features of the HexClad wok into the bulleted list below. Here’s everything you can look forward to:

• Tri-ply aluminum and stainless steel construction
• Hexagonal surface that prevents sticking
• Stay-cool handle
• Domed lid included
• Works on gas, electric, glass and induction cooktops
• Oven-safe up to 500°F
• Surface is metal-utensil-resistant
• Dishwasher-safe design
• Lightweight at only three pounds
• Lifetime warranty

Where to Buy Our Favorite Amazon Prime Day Deal

The HexClad Wok is available on Amazon and regularly retails for $149.99. However, during Prime Day, Amazon Prime members (and those using their free 30-day trial) can snag this classy pan at a savings of 20%, putting the price under $100. Fire it up and see why chef Gordon Ramsey calls HexClad cookware “the Rolls Royce of pans.”

VIA MERCHANT

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The Best Amazon Prime Day Deal: Day Two

HexClad Wok

This is the wok of the future. A laser-etched stainless-steel hexagonal design offers serious searing power, and in between each network of hexagons is a nonstick center for easy release.

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The post The HexClad Wok Is Our Favorite Amazon Prime Day Two Deal 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.

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