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Slow-Cooker Chicken Tikka Masala

(Image credit: Emma Christensen)

If you’ve ever tried online recipes and found them to be slightly less awe-inspiring in person than they were on Pinterest, I’m with you. In fact, I recently tried the top five slow-cooker recipes on Pinterest and, for the most part, they were a big disappointment.

But all is not lost! Those recipes could have been a success with just a few simple tweaks. Here’s how to upgrade any slow-cooker recipe so you can have superstar meals with very little prep time and hassle.

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Lemons are deceptive. I’ve stood in the produce aisle countless times marveling at the range of sizes they come in. Picking up a pound of lemons that haven’t been pre-bagged largely depends on the individual size of the lemons you select.

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Mozzacado Sandwich

(Image credit: Faith Durand)

Making a great sandwich is an art form. Too often we settle for boring stacks of bread, meat, cheese, and veggies. Yes, they are easy to assemble, but you’re likely to get stuck in a rut with your turkey and swiss or ham and cheddar.

Today, we’re here to save you from the sad sandwich scenario, with 12 mouthwatering combinations that don’t require you to turn on the oven or stove. Your lunch hour is about to get a whole lot better.

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Jenny Rosenstrach is the voice behind the popular blog (and book!) Dinner: A Love Story, and is also a regular contributor to Bon Appétit. The recipes and stories she shares cater to parents, helping them get dinner on the table for their family. Between juggling kids and work, Jenny makes time for ice cream.

Here’s what Jenny has to say about her favorite pint of ice cream. If you’re from Cincinnati, you’ll probably understand her love for this company.

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When it comes to lunch, some feel that variety is overrated. Just as the fashion world has been spotting creative, successful people who wear the same thing every day — freeing their minds of mundane daily decisions to put their energy elsewhere — we’ve been noticing a few smart people who choose to eat the same lunch, day in and day out.

This week we’re sharing five stories of five different people who are successful in different ways — in their health goals, in their creative pursuits — and find the habit of a uniform-style lunch to give simplicity and freedom.

A Jill-of-all-trades, Kathleen Robertson has lived all over the world and tackled a number of different jobs. From fashion sales to finance, she’s done it all. But outside of work, Kathleen likes to keep things simple. That’s why she eats the same thing for lunch every day. Here’s what’s on the menu for her — and why a daily routine can be liberating.

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How To Bake Chicken: The Easiest, Simplest Method

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It’s no secret that a brine is the answer to incredibly moist and flavorful meat. The salty solution helps the meat absorb more moisture, which is especially valuable when it comes to poultry like chicken, which often dries out when cooked.

But there’s an ingenious brine that you might not have thought to use before — and you’ll have to head to the cheese counter to find it.

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Lyonnaise Salad

(Image credit: Sara Kate Gillingham)

Have you ever tried to recreate your favorite restaurant salad at home? At the restaurant, it feels so special — there’s something about the crunch and the zip of the dressing that keeps you ordering it time and time again — but at home, even with what you’d think are the same ingredients, it falls flat.

That won’t be the case for long. Chefs have a few tricks up their sleeves to make salads so good. Take a peek behind the kitchen door with me and you’ll be making better versions at home. Here are seven simple tips for making restaurant-quality salads at home.

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If I learned anything while reading The Baby-Sitters Club series in my youth, it’s that minding a gaggle of little ones can really work up an appetite. Babysitters need to be just as fueled as the kids are — after all, they’re the ones taking them to Little League and soccer practice and cello lessons. Here are seven of the best snacks for babysitters, as inspired by this iconic book series (they’re probably all hidden in Claudia Kishi’s bedroom).

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Europeans always seem to know exactly how to drink without much fuss. They’re not afraid to tamper with your wine, whether that means adding a drop of cassis to their sparkling wine, or cutting grocery-store vino with Coca-Cola or juice. I often wonder: Is it something in their DNA? Is there an unspoken lifestyle code that makes drinking wine — and mixing it with all sorts of ingredients — so much easier on the other side of the Atlantic?

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