#thekitchn

f I had to pick a desert-island food, I would choose beans without a moment’s hesitation (and hopefully remember to bring a can opener). With their plant-based protein and fiber coupled with their unmatched versatility, there isn’t much that beans can’t do. This recipe is one of my favorite bean-y mash-ups. It features all the cozy, melty, cheesy flavors of a classic French onion soup, made even…

Lemon angel bars are my go-to whenever I need to make a super-easy dessert with almost no effort. The fact that they only use two ingredients still surprises me every time I make them. Just stir together angel food cake mix and lemon pie filling, bake, and you’re done! The bars come out soft and airy, with a light texture and a bright lemon flavor. I make this recipe whenever I want something…

I learned a ton during my brief restaurant stage in Barbaresco, Italy, but one trick alone was worth the plane ticket and hours of (unpaid) work. I discovered the secret to incredible rosemary roasted potatoes that boast a crispy brown exterior and creamy insides — and, miraculously, they don’t stick to the pan. They’re a cinch to make at a moment’s notice and the cleanup is so easy. Rosemary…

There is basically no kind of breakfast that tops a diner breakfast in my book. I’m from the Northeast and diner culture is big up here. I love all kinds of diners — classics that have been around for decades serving up waffles and omelettes, Greek diners, roadside diners, and new-school diners with menus full of twists on traditional fare. I love it all. When I learned of a storied breakfast…

hile there are many pumpkin recipes that use a full can of pumpkin purée, there are others that don’t. Finding a good use for leftovers can sometimes prove challenging. When in doubt: freeze it! Simply spoon the leftover purée into an ice cube tray and place it in the freezer. After the cubes are frozen, remove them from the tray and store in a freezer container or zip-top bag. Defrost them in…

very autumn, as piles of pumpkins appear on porches, I start adding pumpkin purée to every recipe I can. I happily trade basic drip coffee for a pumpkin spice latte, and there’s often a Dutch oven filled with creamy pumpkin soup simmering on the stove for dinner. My favorite way to feature pumpkin in the fall is with a treat that’s just for me.  Pumpkin mug cake is the most delicious combination…

ome nights the last thing you want to do is face a pile of dirty dishes after cooking dinner. That’s where these one-pot meals come in handy. They’re cozy and comforting, and everything comes together in the same pan. You get a satisfying homemade dinner with less dishes, which makes weeknights a whole lot easier. We’ve got recipes that feel like pure comfort food. Think lemony chicken and…

eat potatoes year-round. There’s almost nothing they can’t do. Breakfast? Hash browns. Lunch? Fries. Dinner? The possibilities are endless. They can even do dessert, if you’re so inclined. As we enter the cooler months, my potato consumption is about to ramp up. And I was recently reminded of a technique that makes cooking potatoes of all kinds almost foolproof: Start potatoes in the…