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Folks spend a great deal of time waxing poetically about the virtues of pie, but I’m going to make a strong declaration: Fruit cobbler beats the pants off of fruit pie. For starters, there’s no messing around with cold butter and pie dough in a hot kitchen in the middle of July. Cobbler doesn’t have a bottom crust destined for sogginess, and if the juices of a cobbler run a little thin, it actually makes the dessert better. Cobbler delivers a crisp and tender top crust with jammy fruit filling underneath, it begs for a scoop of ice cream, and can go from craving to warm on the table in about an hour.

As much as I have strong opinions about cobbler versus pie, I also have very high standards for what makes a good cobbler topping. Regional variations abound, with some mimicking pie dough and others closer to a dumpling than a pastry, but the very best topping for cobbler is an easy sweet cream biscuit. A cream biscuit topping bakes up with crisp crust that breaks under the pressure of your fork, yielding to a tender, cake-like biscuit that greedily soaks up rich fruit juices.

Ready for the best cobbler of your life — one that you can memorize and bake anywhere, anytime? Here’s how to do it.

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This is tender, juicy, delicious, and versatile pulled pork prepared in a slow cooker — not barbecue. If you compare this to hickory-smoked, pit-cooked, whole-hog barbecue, you might be disappointed. But if you harness the ingenious method of braising pork in a slow cooker and add one extra step to ensure comparable flavor, you can come home to pounds of delicious pulled pork. Sauce it (or not) and then pile onto buns, drape over nachos, roll into burritos, spoon over rice, stir into recipes, or simply eat straight-up. You will be overjoyed.

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From Apartment Therapy → How Real Couples Spend Their Sundays

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Whether you have an itty-bitty fridge freezer or a large deep freezer in the basement, it doesn’t help you a whole lot if you don’t know what you have in there. Often we forget about something for so long that we end up chucking it. They say Americans waste 25 to 30 percent of the food they buy. Think of the resources — and money! — we could save if we never wasted food.

Over the years, I’ve learned how to keep a freezer inventory that works for me. It’s pretty simple and involves zero technology.

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More often than not, summer recipes mean no-cook meals, crunchy salads, and other dishes that deserve the label refreshing. That’s all well and good, but after a long, hard day at work, sometimes you need to tuck into something a little more comforting. These are the times when it’s OK to turn on the oven and add something creamy or cheesy to your summer produce, or bake a juicy fruit cobbler that’s begging for a big scoop of ice cream.

Here are the 50 best summer comfort food recipes to relish, no matter what the temperature is outside.

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Whether you’re stuck in an extended stay hotel for work, making do with a small dorm fridge in your new apartment, or trying to cram the food needs of a large family into the modest upper compartment of a standard-sized fridge, keeping your frozen goods frozen with minimal space can be a frustrating challenge. Not everyone can accommodate the beauty of a good chest freezer, however, so it’s best to practice maximum efficiency with the square footage you’ve been given.

Here are some of the most effective ways to put prime freezer real estate to good use.

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Fresh berries are one of summer’s great pleasures, but they don’t come cheap — which makes it even more disappointing when a basket of strawberries or raspberries turns to moldy mush within days of purchase. Washing them before storage usually accelerates the deterioration, but Cook’s Illustrated has a washing method that actually keeps the berries fresh longer in storage. Here’s what they recommend.

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Side-by-side freezers present their own very special and unique challenges. First released in the late 1940s, the side-by-side fridge-and-freezer combo gained popularity thanks to its narrow doors and in-door ice and water dispenser. However, folks have been known to grump about the freezer space lacking in, well, space.

The freezer of the side-by-side is narrow, but that doesn’t mean you can’t make the most of it. Ours is more than 15 years old — complete with all the bells and whistles available in 2002 — yet it still serves as a very efficient home for all kinds of frozen goods.

Looking to add some order to your side-by-side? Consider these tips.

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