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Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

Brussels sprouts were the bogeyman of vegetables when I was a kid. They had a reputation for being the worst of the worst, and were capable of making whole classrooms of children gag in performative disgust if you just said the word “Brussels sprouts.” Depending on the recipe, that reaction makes sense. The first time I ate a Brussels sprout, someone had boiled it whole in unsalted water. It smelled like burnt hair, and biting into it was like chomping down on a balloon full of scalding water. I did not eat Brussels sprouts again for years.

But roasted Brussels sprouts? They’re crisp, salty, soft-in-the-center balls of savory flavor that make you want to eat them by the handful, like popcorn.

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Baked spaghetti is pretty much a mash-up of all the best qualities of classic spaghetti and a cheesy baked lasagna. The hearty casserole consists of spaghetti noodles and meat sauce layered with creamy ricotta and melty mozzarella cheese, which, needless to say, makes it just the kind of meal you want to tuck into mid-winter. Plus you can easily make it ahead of time, and if you’re not serving it to a crowd, you can keep leftovers and enjoy for days to come.

We’re going to walk you through the steps of making baked spaghetti, so that you’re ready to go anytime the craving strikes.

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Lately, I have been reading about masters cross country (Nordic) skiers who are engaged in strength training for improving ski performance. What I found to be missing in their training plans is any mention of the “three planes of motion.”

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When it comes to easy dinners, chili reigns supreme. It’s hearty, budget-friendly, and a staple weeknight dish for families all across the country. But not all chilis are created equal — so in an attempt to find out which recipe should earn its place in our rotation, we decided to test some of the most popular chili recipes out there (from Carla Hall, Ina Garten, Guy Fieri, and Ree Drummond) to see which one was the absolute best.

So which chili recipe took the crown? Here’s how they ranked, from our least favorite to the clear winner.

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Ree Drummond (aka The Pioneer Woman) is everybody’s favorite aspirational rancher. When she’s not busy testing out recipes with her family or taking care of her sprawling ranch, she’s building her booming food empire that has amassed leigons of loyal fans. So when looking for a simple chili recipe that would please a crowd, I knew Ree would have something up her sleeve.

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So you’ve been invited to a dinner party. There are some rules for this type of social situation that you’ve definitely heard before: For instance, you should always bring a bottle of wine or some other token as a gift for your host. But these occasions can be tricky to navigate and it’s important to make sure you arrive fully equipped to make a good impression on your fellow guests. Thankfully, Twitter users recently stepped in to offer their advice on what to avoid doing during dinner with the hashtag #BadDinnerPartyEtiquette.

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When it comes to celebrity chefs, Ina Garten is in a league of her own. She doesn’t need a last name to be recognized — and she has a fandom that seriously loves her. Ina’s recipes are also some of the most noted in the food world. The original flag cake, her famous engagement roast chicken — the list of beloved Ina recipes goes on and on. So when searching the internet for a quality chili recipe, I knew Ina would have something in her repertoire.

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There’s no denying our love for Carla Hall. Between her lively energy and Top Chef-worthy cooking, she’s a true gem. What would the food world be without her iconic “Hootie Hoo!” catchphrase and delicious soul food?

So when the time came to search for a quality chili recipe that would pack some serious flavor, I immediately turned to Carla. Her recipe, cleverly dubbed “chili con Carla,” looked like the perfect recipe to steal the competition. It uses quality cuts of meat, smoky dried peppers, and cooks things low and slow to develop some serious flavor. As someone who competed on Top Chef, owned both a restaurant and catering company, and wrote a successful cookbook, I knew Carla’s version had to be good.

But could her chili beat out recipes from Ina Garten, Ree Drummond, and Guy Fieri? I made it myself to find out.

Get the recipe: Carla Hall’s “Chili con Carla”

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While I faithfully attend the massive Winter Fancy Food Show in San Francisco every year, even I wasn’t prepared for the fact that the show is even larger now, thanks to the newly renovated Moscone Convention Center. Just when I thought I had walked up every aisle, dutifully sampling and sussing out the latest and greatest in food, I realized that there was now an additional floor with more booths to visit!

In the name of research, I visited the show twice this year — just to make sure that I saw everything. After an ice-cold margarita to celebrate the fact that I made it through the whole show, I sorted through all my notes and photos and saw six very clear food trends that you’ll soon see hitting grocery store shelves.

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We are not even one month into 2019, and we have already reached peak gender reveal party announcements — which went from zero to 60 last year with fireworks, exploding smoke bombs, and yes, even a live alligator. And now expectant parents have a found a way to ruin lasagna — previously unimpeachable — too. Yesterday, several folks in food media got a pitch from a PR firm promoting the latest in over-the-top baby shower antics: the gender reveal lasagna.

Nope, time to cancel the gender reveal party trend permanently. Leave lasagna alone!

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