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Yesterday Ina Garten’s 10th cookbook, Cooking for Jeffrey, was released into the world. If you couldn’t guess by the title, the entire cookbook is basically one big love letter to her husband Jeffrey, who she met at the age of 16. The whole thing is filled with old photos of Ina and Jeffrey, recipes that Jeffrey loves, and little stories about their relationship. We featured a few of the recipes from the cookbook last week, and I’m itching to get into the kitchen and try basically everything.

Last night to honor the launch of Cooking for Jeffrey, the Brooklyn Academy of Music held a special conversation between Ina Garten and Tina Fey. Towards the end of the talk, Tina Fey asked Ina Garten three important food questions, which apparently she always asks when she’s bored with her kids, or when there is downtime on set with her colleagues. Here are the questions, along with Ina’s brilliant answers.

(Please note that I’m paraphrasing what Tina Fey and Ina Garten said during the talk.)

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Open Slideshow

It’s hard denying just how versatile the mighty chickpea is. Whether you’re simply draining them from a can to use in salads, simmering the dried beans for a comforting soup, reaching for chickpea flour to fry up the crispiest onion rings, or even just using their cooking liquid to make a magical dessert, the options are endless. However, if you need more proof, here are 25 recipes that show just how wonderful protein-rich chickpeas are.

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Purple Carrot recently announced that it is partnering with Whole Foods to offer in-store meal kits. Starting today, shoppers in Dedham, MA, will be able to purchase a meal kit from Purple Carrot, the vegan, plant-based meal-kit delivery service that has been around since 2014. This is the only Whole Foods location currently offering the meal kits. This marks the first in-store meal-kit service that Whole Foods has ever offered, and it’s also the first time that Purple Carrot has been available in stores.

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How To Make 2-Ingredient Griddled Flatbreads

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I completely understand the appeal of refrigerated biscuit dough and premade flatbreads, naans, and pitas — they require little to no effort, and you have something to fill your bread basket with. But there’s a two-ingredient dough that makes homemade flatbreads and biscuits an everyday possibility.

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There’s no denying it: Halloween really is all about the treats. Chocolate, caramel corn, cupcakes — sign me up! It’s the one time of year I can eat all of that (in one sitting) and not feel bad about it. So, of course I was struck by the sweet simplicity behind this all-desserts-themed Halloween bash that blogger Kelsey Siemens of The Farmer’s Daughter threw with her sister Jordyn.

The entire spread looks amazing, but there’s one thing here that really blew my mind. (Hint: The name of this post might have given it away.)

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If what you crave in a soup is pure comfort, perhaps with a side of childhood nostalgia, then you should get out your slow cooker right now. With a medley of shredded chicken, wild rice, thick-cut veggies, and a creamy broth, this easy soup nails cozy and comforting.

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(Image credit: Maxwell Ryan)

From Apartment Therapy → Our Ultimate Guide to Stain Removal

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Lauren and Kyle’s Sleek, Warm Seattle Kitchen

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If you think that only novices fall for IKEA kitchens, think again. Lauren and Kyle are professional architects in Seattle. They’re in the know about tons of high- and low-end cabinetmakers and they chose to use IKEA cabinets to give their dated kitchen a makeover.

The result is everything you’d want it to be — and more.

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(Image credit: Diana Yen)

If you’ve never used dry ice before, consider Halloween your excuse to have a little fun. What’s Halloween without lots of candy and lots of spooky fog billowing at your party? Using dry ice to create that effect is pretty easy, but it’s important to follow a few safety tips, found here, whenever you’re in contact with the stuff, as it can be dangerous if not handled properly. Once you’re up to speed with safety, it’s just a matter of what effect you want to create.

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A month or so ago, Eater reported on a coffee shop in Brooklyn that created what people are dubbing the new “Pumpkin Spice Latte.” The small coffee shop, J+B Design & Travel, made a concoction using cold brew coffee and sweet banana milk that is simply dubbed “banana milk coffee.” The creator of the drink and manager of the café, Fumio Tashiro, thinks the drink tastes like a milkshake, whereas Eater describes it as “somewhere on the spectrum between an iced coffee with milk and a flavored latte.”

There are some downsides of this drink: First, you can only buy it in Brooklyn, and second, it costs five dollars. But don’t let either of those things deter you. Not only is banana milk incredibly easy to make at home, but using it as a creamer for hot or cold coffee is also something you need to try. This isn’t just a silly trend that will disappear in a couple months.

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