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The arrival of apples means incorporating the sweet, crunchy fruit in as many meals as possible. Dicing up red apples and tossing them into standard cabbage slaw adds a refreshing crunch and pretty pop of color. The fact that apples and bacon play nicely together also means that bacon can play a double role in this easy slaw: The bacon itself gives salty hits of flavor, and the bacon fat can replace some of the regular oil in the dressing for a touch of smokiness.

A big batch of this slaw can pair with pork chops, chicken, ribs, or sausages for a tasty, fall-inspired dinner.

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What do you do when you need to unwind? Maybe you take a hot bath or get a massage. Maybe you make a double-batch of bolognese sauce or whip up a chocolate cake, frost it just so, and then eat it. My recharge routine? I binge-watch beautifully shot vegan cooking videos paired with gentle music.

If you’ve been on the hunt for a blissed-out culinary experience bound to drop your blood pressure, it’s time to sit back and binge watch “Peaceful Cuisine.”

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When you’ve got a small kitchen, let no surface go unused! Turns out, there’s one spot a lot of us don’t even think of for storage: the sides of our cabinets! With clever installation of bars, hooks, racks, nails, and more, you can turn that hiding-in-plain-sight spot into a real space-save.

Here are nine ways to use the sides of your cabinets.

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This is the Halloween cocktail you’ve been searching for. With no smoky special effects from dry ice or creepy eyeball garnishes, this deep, dark red wine sangria comes together without fuss yet feels just as celebratory as those other spooky drinks. It’s an understated take on the holiday — something that fits in at the big costume party but also feels right being sipped with friends from the neighborhood while the kids are out trick-or-treating.

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From Apartment Therapy → What Chip Gaines’ Night In Jail Taught The Fixer Upper Stars About Money

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Shakshuka is already a brunch superstar. I mean, does it get any better than perfectly poached eggs in a spiced tomato sauce, topped with plenty of herbs and feta cheese? Yes, it does — if you add spaghetti squash to the mix, that is.

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If there’s one city in the world to blow the bank on food, it’s Paris. It’s easy to imagine raiding your savings account halfway through the trip; all it takes is a tap, tap, swipe on your banking app to move some funds from that rainy day account. Who needs savings when you’re alive and hungry in Paris?

But it doesn’t have to be that way. Even on the slimmest of budgets, Paris is still deliriously delicious. Indeed, some of its simplest pleasures are its most divine. For me, it’s a baguette slathered in salted butter and stuffed with pungent Camembert; at just a few euros, it’s either the first or last thing I have on each trip. For my husband, it’s quiche. Still others won’t leave Paris without a classic crêpe from a street vendor.

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If you’ve taken on the daunting task of cleaning out your refrigerator, you should give yourself a well-deserved pat on the back! But once all the expired condiments have been tossed and the shelves have been wiped clean, what’s the best way to put everything back again? Does it really matter where things go?

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