When the weather is nice, all I want to do is be outside—even for meals. As I write this, I don’t know what life will look like in June. But one thing I’m confident we’ll all be able to do is have a picnic, even if it’s just in our backyards.
This month’s Test Kitchen recipe is the best cake I’ve ever made. I bought a Bundt pan on a whim at HomeGoods last summer, in part because it was $7 and that seemed like a deal, and in part because I figured it was worth having around in case I was struck with an urge to bake a coffee cake. But until now, I’d only used my fancy pan to make monkey bread.
I’m writing about this month’s recipe sitting under a blanket and hoping the winter weather advisory that’s been issued doesn’t end up being as serious as it sounds. In my heart, though, it’s 75 and sunny. And hopefully, by the time you read this, that will be the reality (or closer to the reality. I understand April in Ohio is still a big gamble.)
The accompanying recipes, starting with this honey-glazed salmon, are designed to address a specific habit that can help you make a shift toward eating better in a way that is so simple and pleasurable it will feel good to go there.
Christmas Eve falls on a Tuesday this year, which means my morning will consist of coffee at my cubicle instead of cinnamon rolls with my sister. But if I were going to be having a leisurely Christmas Eve at home, I definitely would upgrade my cinnamon-roll game by making these overnight gingerbread cinnamon rolls. They might be my favorite Test Kitchen recipe yet.
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.
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