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Laying low on the carbs these days? Or just a lover of cream cheese? Then may I suggest these tangy, lacy cream cheese pancakes, inspired by the numerous “keto pancakes” floating around the internet? “Keto,” short for ketogenic diet, is a very low-carb, high-fat, moderate-protein diet. That low-carb bit leaves many of its followers seeking ways to recreate the foods they love and it turns out pancakes are high up on that list. While you won’t find these to be fluffy, their buttery, tangy, lacy quality makes them a keeper.

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We don’t need any reminders that there’s a serious heat wave washing over much of the country right now. How about I just give you something cool to serve for supper?

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The Cleverest Way to Cut a Watermelon into Bite-Sized Pieces

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If you follow the golden rule of watermelon prep — cutting just the amount you need — you will likely need to store a larger piece of cut watermelon, in addition to all the bite-sized pieces that were cut up. Here’s the best way to do it.

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All smart cooks know that always having a few basic pantry staples on hand is critical for those times when making it to the market is just not going to happen or a quick supper is needed. Here we have recipes that rely on things every cook should have in her cupboard: cans of beans, tomatoes, coconut milk, and dried pasta.

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I threw a backyard s’mores party for my sister’s birthday and, years later, we’re all still talking about it. We aimed for a simple yet pretty outdoor party, with little stress and preparation because who needs that, especially on a birthday?

We launched our Gatherings from Kitchn series a few years ago to bring you party ideas that are fun and gracious and yet always accessible in budget and details. This s’mores fête turned out to be our easiest party yet — with almost no cooking ahead, and just a few hours of setup. Want to see how we transformed the backyard and threw our S’moresgasbord for a crowd of 20?

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Tender cubes of roasted sweet potatoes are totally irresistible on their own, but I’m going to show you a way to make them better than you’ve ever imagined. Partner them with rich and velvety caramelized onions, candy-sweet roasted tomatoes, plus a thick swipe of herby pesto and you’ve got an all-star make-ahead lunch that will make your coworkers jealous.

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Open Slideshow

Roughly once a year — right about now, as it so happens — I get a sudden and very urgent hankering for meatloaf. One day, it’s stuffed squash and warm grain salads and beef stews, and the next day, all I can think about is meatloaf. Tender, savory bites of meatloaf glazed with (yes, of all things) ketchup. If you have been scarred by dry or tasteless meatloaf in a past life, it’s time to revisit this classic. Here’s how to make the most tender, most tasty meatloaf you can imagine.

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There’s something so satisfying about tearing into a basket of rolls, still warm from the oven, before dinner at a restaurant. Well, guess what? You can recreate that experience at home — and make it even better by adding ooey, gooey cheese in the middle and garlic and herbs on top.

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Let me start by saying that I am absolutely a fan of Mason jars. I use them for cold-brew tea, homemade cashew milk, or just plain water. Basically, I use them to drink out of. Things I don’t use Mason jars for? Soups and stocks, cooked bulk grains like brown rice or quinoa, or leftovers of any kind. And I definitely don’t pack my lunch in them — even if it is trendy.

Instead, for all those other non-drinking things, I call on this restaurant staple. Can you guess what it is?

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