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Tagged recipes · everything
This is a recipe page for a pumpkin streusel cake: a brown-sugar, pumpkin-spice batter topped with crumbly streusel and an optional milk glaze, with a homemade spice blend included. What sets it apart is the reader comments below the recipe, which debate doneness (one cook swaps the toothpick test for an instant thermometer, pulling the cake at 205°F), suggest adjusting the pumpkin and oil for more flavor, and note how it behaves in a 9x13 pan.
A recipe article presenting pumpkin mac and cheese as a creamy, comforting winter dish to make repeatedly.
A recipe for pumpkin bread seasoned with five-spice blend to capture a warm autumn flavor.
A quick cake recipe that uses only three ingredients, including apple and spice flavors, for an easy homemade dessert.
A recipe for beer cheese soup, a rich, creamy soup made with beer and cheese.
An article presenting apple and cheddar strudel as a fall baking project worth attempting.
A recipe for monkey bread flavored with mulled cider spices, served as a warm, pull-apart holiday dessert.
This Tasting Table recipe makes a fall sangria built on dry French-style sparkling hard cider rather than sweet cider, with apple brandy, maple syrup, cinnamon, and orange, and its main argument is that a two-hour-minimum maceration of the fruit in the brandy is what gives the drink its layered flavor. The Q&A sections add useful specifics: Calvados or Laird's are recommended over generic applejack, and a muddle-and-ground-cinnamon shortcut is offered for hosts short on time.
This recipe page presents a vegetarian take on the Reuben: pumpernickel bread layered with hummus, sauerkraut, and avocado, then oven-baked at 450°F until crisp, with no cheese, corned beef, or Russian dressing. The post pitches it as a quick, five-ingredient weeknight or lunch option, surrounded by the usual recipe-blog material such as jump links, related recipes, nutrition estimates, and reader comments.
The Kitchn article tests whether scrambled eggs can be cooked in an empty mustard jar, as a quirky kitchen experiment.
A roundup of nine pizzerias across the United States that reinvent the classic pie with creative takes on toppings and style.
The author shares a recipe for homemade limoncello made from homegrown Meyer lemons, explaining the process of infusing lemon zest in vodka for two weeks before mixing with a simple sugar syrup. Beyond the recipe itself, she discusses the pleasures of growing your own citrus—knowing exactly what chemicals (or lack thereof) touch the fruit—and the seasonal timing of making the liqueur now, in winter citrus season, to enjoy its frozen, digestif-like sips months later in summer.
This roundup gathers the "Deep Cuts" column's picks of overlooked pre-Prohibition and mid-century cocktails that contemporary bartenders are resurrecting and reworking, arguing that the revival era's obsession with Savoy and Jerry Thomas classics left plenty of worthy recipes behind. It spans decades and spirits—from a New Orleans Martini variation (the Obituary) and a tequila-swapped highball (Dauphine's Roffignac) to obscure aperitifs, sours and punches—each given a modern tweak by a working bartender. The value here is as a reference list of drink names and one-line hooks to track down full recipes and techniques later, rather than a single argument.
This article rounds up ten largely free online resources to help home cooks build skills, diversify meals and learn both fundamentals and advanced techniques. Recommendations include scholarly and free course aggregators like [[Open Culture]] (featuring [[Michael Pollan]] and [[MIT]] classes), chef-led sessions such as [[Massimo Bottura]]’s Instagram "Kitchen Quarantine", beginner-focused curricula from [[Kitchn]], technique glossaries from [[BBC Food]], subscription recipe libraries like [[New York Times Cooking]], and paid-but-trial-offering schools including [[Christopher Kimball's Milk Street]] and [[America's Test Kitchen]], as well as video-driven platforms like [[Tastemade]] and interactive offerings from [[Food Network]] and extension programs such as [[Texas A&M Dinner Tonight]]. The write-up explains who each resource suits — novices, improvisers or advanced cooks — and highlights free trials, live classes and the range of cuisines and topics available.
Tim Chin explains how to make nuanced, shelf-stable [[fermented hot sauce]] at home by walking through ingredient selection, preparation, fermentation methods, and food-safety considerations. He contrasts vinegar-based sauces with fermented approaches like [[Sriracha]] and [[Tabasco]], emphasizing fermentation’s ability to transform heat into layered sour, funky, and fruity esters through lactic acid bacteria activity. The guide details choosing and prepping [[chile peppers]] (fresh vs dried, skin and wall thickness, seeds and membranes), balancing heat with fruits or vegetables, and whether to use a salt [[brine]], a chopped mash, or a hybrid. Practical techniques include packing vessels, using an [[airlock]] to exclude oxygen, recommended salt concentrations and temperatures, monitoring pH or taste, aging options, and final processing and storage for consistent, flavorful sauces. He also explains capsaicin behavior in fat, acid, and alcohol and recommends tasting peppers before fermenting.
This article presents a comprehensive list of 20 snack options recommended by registered dietitians for people with diabetes or prediabetes, emphasizing foods high in protein, fiber, and healthy fats that help stabilize blood sugar levels. Each snack includes expert commentary explaining its nutritional benefits and practical tips for preparation or pairing—such as roasted chickpeas with spices, Greek yogurt, nuts, eggs, and plant-based options like hummus and edamame. The dietitians also emphasize that blood sugar-friendly eating doesn't require sacrificing cultural or traditional foods, encouraging people to enjoy flavorful snacks while maintaining stable glucose levels.
The guide argues that the key to a satisfying smoothie is combining protein (20-30 grams for a meal) with fiber-rich ingredients (8-10 grams), healthy fat, and produce, since fruit and liquid alone won't keep you full. It provides a flexible formula for building smoothies—choose a protein source like Greek yogurt or protein powder, add 1-2 cups of fruit or vegetables, include concentrated fiber from seeds or oats, add healthy fat, and incorporate liquid—along with specific ingredient swaps and six recipe examples to show how the formula works in practice. The piece emphasizes that individual nutritional needs vary, so these targets are starting points rather than universal rules, and that pairing carbohydrates with protein, fiber, and fat creates a more balanced meal that sustains hunger longer.
The article surveys five overlooked gin-based cocktails worth rediscovering, from the Cardinale—an austere aperitivo combining gin, white wine, and Campari—to the Star Daisy with its unusual blend of London dry gin, apple brandy, and dry Curaçao. Lesser-known drinks like the Gin Fizz Tropical (a tropical silver fizz from a 1939 cocktail guide), the Wibble (a London 1990s creation slowly spreading through European cities), and the Obituary (a New Orleans Martini variation enhanced with absinthe) represent a canon of underappreciated classics that bartenders and cocktail enthusiasts are gradually reviving.
Mela is a recipe management app that collects recipes from multiple sources—websites, recipe blogs via RSS feeds, and printed books via text recognition—into a centralized personal collection synced across Apple devices via iCloud. Beyond storage, it offers practical cooking features including an in-app browser with live recipe detection, a full-screen cook mode with timers and ingredient checkoffs, meal planning via calendar integration, and grocery list management. All data stays private on the user's iCloud account with no third-party services involved.
A collection of 12 cocktail recipes featuring ginger beer as a key ingredient for any occasion.