Test Kitchen is celebrating St. Patrick’s Day this month with a carb-heavy comfort food. This Food Network spin on shepherd’s pie served in potato bowls is festive and sure to please the meat-and-potatoes fan in your life.
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.
It’s my second Thanksgiving as About’s official Test Kitchen writer, and I am seizing the opportunity to try out another side dish. I think you’ll love this month’s Brussels sprouts gratin—a recipe that was selected not only because it sounded delicious but because the green will look pretty on a Thanksgiving dinner table.
This month, I learned to never question Martha Stewart when it comes to baking. When I picked this Halloween Whoopie Pie recipe and started making it, I was skeptical. The applesauce in the batter made it look grainy and weird. I didn’t think the recipe called for nearly enough filling. I was positive my cookies were going to come out misshapen.
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.
When I was in elementary school, I would come home to an after-school snack of apple slices with peanut butter or crackers and cheese or veggie sticks with dip, which I’d devour as I sat at the counter doing my homework.
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