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One of my favorite annual traditions is making this super-simple flag cake with my daughter. Yes, turning a cake into an American flag is somewhat cliché, but if you consider this the best way to dress up berry shortcake then it’s as fun to make as it is to share.
This charming, whipped cream-frosted cake has a colorful surprise inside. It’s what makes this vanilla-cake-meets-berry-shortcake recipe stand out from the rest.
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(Image credit: Maria Siriano)
Pork and beans, the popular companion to barbecued meat at summer cookouts, doesn’t have to come straight out of a can — nor does it mean soaking dried beans and hours of slow cooking time. With your favorite cut of cured pork, smoky molasses, canned beans, and a secret ingredient, you can be eating creamy beans suspended in a smoky, velvety, sweet, and savory sauce with just 30 minutes of stovetop time. This recipe is fast but just a touch fancy — just the way we like it.
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Maybe you’ve tried to grow basil in your kitchen before? And maybe you were lucky to get four leaves — two of which you were actually willing to eat? Trust me, I get it. I didn’t always have a green thumb, but now I’ve literally written the book on indoor gardening.
The good news: Plants don’t require a ton to grow (the official list includes light, nutrients, water, and a little bit of love). Here’s how to make sure those needs get met.
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(Image credit: Joe Lingeman)
This creamy, dreamy, basically mind-blowing ice cream is vegan. It only requires three ingredients (four if you insist on counting the salt) and no cooking. I wouldn’t believe it myself if I had been there for the failed recipes that finally led to this triumphant one.
All ice creams require a correct ratio of fat to liquid in order to freeze into tiny crystals that are still soft, pliable, and, most importantly, creamy. Many vegan ice creams use coconut milk to add fat and flavor to non-dairy milks to achieve that creamy result. Here, cashew butter turns the non-dairy milk of your choice into a rich, buttery ice cream. Sweetened with maple syrup to keep it vegan, the resulting ice cream tastes like cashew meets caramel in one smooth, cooling scoop. Here’s how to make this cashew ice cream at home.
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Here at Kitchn, we’ve been talking a lot about the idea of the six-minute lunch. The logic is simple, of course: No one has time to spare in the mornings (because mornings are hard!), and lunch is sometimes the last thing we’re thinking about as we’re wasting precious seconds (okay, minutes) hunting down our keys. But we all deserve more than a handful of pretzels between afternoon meetings. To help, we’ve been giving you all sorts of ideas to help you pack a legit lunch in six minutes.
And here’s one more idea. Hint: It requires getting one other coworker involved.
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I love the seasonal wax and wane of meal planning. Summer always seems to arrive right when my regular weekly meal plan hits a rut. Meal planning is really regimented for my family during the school year, but as summer roll in, we get to plan things faster and looser. This makes meal planning more fun — as does all the fresh produce and grilling — but it certainly creates some other challenges too.
Here are five of the most common questions that every home cook must conquer in the coming months, and our favorite meal planning solutions for each.
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Summer is finally happening! This change of season means you’re going to be able to fire up that grill more and more. Whether you’re hosting big backyard barbecue bashes (the 4th of July is just two weeks away!) or just grilling a quick weeknight dinner for your family, it’s always fun to play around with grilling accessories and accoutrements.
With that in mind, we’d like to suggest this Himalayan salt platter — now on sale on Amazon for just under $27.
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As a couple of adventurous backpackers with no savings and a strict time limit imposed by U.S. Immigration, my now-husband and I catered our own wedding out of necessity. My Irishman and I met on a fruit-picking farm in Australia where, amongst the plague of flies, sweat, and 30 other backpackers, we found love.
An international betrothal meant a lot of paperwork and a lot of waiting. Eight months of waiting, to be exact, during which we had no indication if or when his visa would be approved. Much to my dismay, planning a wedding in any detail wasn’t possible. We didn’t know much, but we did know that once the visa was approved and the Irishman landed on American soil, we would have 90 days to get married. Oh, and that we were pathetically poor.
Here’s how we catered our wedding — and what we would have done differently.
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Whether you’re growing your own garden or just got overzealous at the farmers market, summertime often brings an abundance of herbs. If you find yourself with a few too many, that’s okay! You could simply preserve the herbs in olive oil and use them later, or you could (easily) use them to clean and freshen up your home. If you’re interested in the second option, there are actually a few ways to use those extras.
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I thought once I’d finally had my baby, once pregnancy was over and I was no longer building a human being from scratch, I would perhaps stop eating like it was an Olympic event.
It’s cute when people think those things pre-kid, right?
Between the lack of sleep, fluctuating hormones, and learning to take care of this tiny being who needed me for survival, I was a beast — constantly ravenous, yet also very picky. Plus, I wanted to eat a variety of foods so the baby could taste it through my breastmilk and I could hopefully introduce flavors ASAP. I was a difficult diner for my poor husband and family who were also all sleep-deprived and riding the incredible emotional roller coaster that is “OMG, we have a baby.”
Although we lived it up big time ordering in, after a week I was positively craving homemade food. Here are some foods that would really have satisfied so many of my cravings (or at least one at a time), while sustaining me through 17 million nighttime wakings.
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