I was sitting in a cabin in middle-of-nowhere Minnesota the first time I tried a chili recipe I actually liked. The secret ingredient that made the difference for me was baked beans—a shock, considering I thought baked beans on their own were gross. But to this day, I remember how sweet and smoky the chili tasted.
I know the Fourth of July is all about barbecues and side dishes, but I think you need a red, white and blue food item to make your table look complete.
Almost every year for my birthday for as long as I can remember, my mom has made me Betty Crocker-cookbook muffins as a special breakfast.
It’s almost summer (or, by the time you’re reading this, it hopefully will feel like it), so I’m skipping the oven this month and trying an entree that just uses a blender.
I’m on an Indian-food kick at home, which started after I learned the frozen Indian meals you can buy at Trader Joe’s are pretty healthy and pretty delicious. (It’s been a busy winter.)
A few years ago, my friend Kelsey and I were having an adult sleepover and decided we wanted post-dinner donuts. We also decided we wanted to make them.
I never have been more anxious about a Test Kitchen recipe than this one. I’m pretty good at baking. But I am terrible (TERRIBLE!) at decorating things, in part because I lack the skill for it and in part because I lack the patience. I’m just being honest.
When I make food for a party, I usually opt for a dessert or a dip—something that’s quick for me and easy for my friends to eat. I’ve prepared my fair share of homemade queso and cake-mix cookies, so when I found this recipe for bacon cheeseburger garbage bread, I was excited about trying something different.
When it’s summertime, I like my meals to be a little tropical. I know you might not want to turn on your oven in July, but I like this recipe because it’s low-effort. There aren’t many ingredients, you don’t have to chop anything, and you mostly can forget about it once you stick it in the oven.
Happy Cinco de Mayo month! Let’s make enchiladas. I have cooked enchiladas once before (the salsa verde variety, not the red-sauce kind), but I opted for this recipe because it also incorporates guacamole, which is on the short list of my favorite foods.
