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Chocolate bark transcends all holidays — it is as welcome as a Christmas gift as it is alongside your bunny cake at Easter — but it is at its most clever and delightful at Halloween. And it’s even better with one simple, easy upgrade.
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Like me, I’m sure many people have fond memories of making sugar cookies with family during the holiday season. The soft, warm cookies would come out of the oven fresh and you’d have to wait in agony while they cooled off on the stove. Now Target, a store that is already packed full of irresistible treasures, is making sugar cookie nostalgia in milk form. It’s only $2.49 for a quart and it’s available right now.
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Do you remember eating pudding cups with crushed cookies and worms at every Halloween party as a kid? My birthday falls just before Halloween, and this is something I requested at every costume birthday party from the time I was 6 until I turned 10.
Now I’m delighted to introduce my own kids (and our neighbors) to this classic treat. Here’s how you can make your own party-sized pudding graveyard this Halloween.
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For a certain generation of food-TV lovers (erm, mine), Ina and Jeffrey Garten’s relationship has been, in internet parlance, marriage goals. He’s always around to run a helpful errand, inquire about secret ingredients, and raise a glass of wine in toast to Ina at the table. And Ina tells People this isn’t just for the camera.
Even after 50 years of marriage (as of December), her own rise to fame and his success in his own right, the two are just as smitten — and get along just as well — as in the honeymoon period. And People has the tips for just how they’ve kept that up for half a century.
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Children of the ’90s will immediately recognize this hilarious after-school snack: Apple slices and mini marshmallows are held together with nut butter to make a vampire-inspired grin that walks the line of treat and snack.
I personally remember fumbling through making these when I was a latch-key kid, but now that I’m making them for my own little monsters I’ve discovered the super-simple secret that makes this snack even easier.
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Ready for fall? To us, it’s a season that means deliciously creamy, nutty butternut squash (and other winter squash varieties too, of course). Here are 10 of our favorite ways to enjoy a butternut squash — from soup to nuts, with recipes too!
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i’ve been using a far infrared sauna by crystal light for five years several times per week until recently when i read about how high the EMF readings are in most saunas. since i’m working very hard to minimize EMF exposure i’d appreciate it, chris, if you could recommend your favorite low EMF sauna.
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Slow cookers are often associated with hearty dinners — like hunks of protein that break down over many hours, or layered stews that slow-simmer all day. But the staple appliance is also pretty excellent when it comes to two (slightly unexpected!) things: cakes and desserts.
The low, even heat of a Crock-Pot lends itself perfectly to several dessert-friendly techniques. It can be used as a water bath or mini oven, perfect for things like silky cheesecakes or cinnamon rolls. It can also poach or braise fruit for compotes, ideal for scooping over crumbles or ice cream.
For all recipes below, the batter or dough (or, in some cases, leftover bread) goes directly into the slow cooker. A few hours later, you’ll de-lid and dig in.
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You may know Geoffrey Zakarian as a host of Food Network’s The Kitchen (yes, the one with an “e”). Or as the most dapper judge on Chopped. Or as the chef and owner of multiple restaurants across the country. Or as a cookbook author. Or as a passionate rosé enthusiast (see below).
We recently got a chance to chat with the multi-hyphenate chef at his New York City restaurant, The Lambs Club, and learned that there are a few things he thinks that everyone absolutely needs in the kitchen — aside from copious amounts of rosé.
Here are his top three picks when it comes to home cooks’ must-have essentials.
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Everybody loves Ina — that’s not news at all, but it’s always exciting to learn that celebrities (they’re just like us!) are as obsessed with the high-goddess Barefoot Contessa as we are. This week on Bon Appétit, Jennifer Garner, Ms. Alias herself, wrote what amounts to a love letter to Ina, her recipes, and specifically her boeuf bourguignon.
Get the recipe: Ina Garten’s Beef Bourguignon from Food Network
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