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ever pull out your once-pristine box of baking chocolate and notice that the chocolate has turned gray or white? you might think it's happened because your chocolate is old, but that's not necessarily true — and it doesn't mean that you should pitch that chocolate. before you toss it out, stop and read this!

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i happily fall into the subset of individuals who believe that it's not dessert unless there's chocolate involved. so i most definitely bow down to chocolate queen, alice medrich. the author of countless cookbooks, she has been dubbed the "first lady of chocolate," and, when it comes to baking with the sweet ingredient, there's no better person to learn from. alice has more tips and tricks than we can count, but these are five of our very favorites.

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the irresistible buffalo flavor of butter combined with spicy, vinegary hot sauce is too good to be left for wings alone. in fact, it's a perfect contender for chex mix, as they already have that buttery thing going on. they just need to be hit with that fiery tang — and that tang is easy to obtain with the addition of buffalo sauce.

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would you rather have a closet full of very organized baking supplies and snacks than one packed with coats and winter gear? we would! that's why we love this smart project from diane henkler, the blogger behind in my own style. she moved her family's coat collection into the garage to make room for something much better: a fully organized and labeled pantry. take a look at what she did —this is so inspiring.

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you may be a grown-up, but snow days still have that special power to give you that feeling of carefree joy, just like when you were a kid. these are the days meant for going sledding, making snow angels, hunkering down inside with indoor picnics, building forts, and watching a marathon of movies. and, of course, what snow day would be complete without a parade of comfort food?

we drew on tex-mex flavors to create a slew of dishes to warm you up without weighing you down. from chili mac and cheese to spiced-up hot chocolate, this is the spread to whip up next time you're stuck indoors on a cold weekend.

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(image credit: sugarmade, inc. )

sriracha-lovers of the world, prepare to meet your new favorite ingredient. the viscous hot sauce that comes in the signature bottle might be great for putting on already cooked meals, but these new sriracha stix might be what your pot roast (and fish, and poultry, and basically all protein) is missing.

these crimson cinnamon stick lookalikes pack the garlicky, fiery punch of sriracha in each stick. the new product is essentially an alternative to marinades, dry rubs, and other seasoning. you basically stick it into any protein before cooking and then watch as your meal turns into a sriracha-infused creation. how delicious does that sound?

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who hasn't stuck their tongue out to catch falling snow flakes? eating snow is a childhood rite of passage — just as much as singing about not eating the yellow stuff — but as adults, and as parents to young children, we may have some concerns about whether it is prudent or even safe to eat snow.

the short answer is "yes" — snow is primarily water, after all — but there are a few rules you should follow.

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there is no denying the pleasure of brownies. whether you like them fudgy, chewy, or cakey, or whether your prefer an edge piece or a square cut from the center of the pan, this chocolatey treat induces leg-twisting, toe-curling, silly grin delight. but what if we told you that you could make your favorite brownies, only better and easier?

here are the very best tips and tricks from the kitchn editors.

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maybe a tropical vacation isn't currently in your future, but that doesn't mean your snack can't make you feel that island breeze. take classic chex mix to the land of sand and palm trees with the help of just two quick add-ins: toasted coconut flakes and dried pineapple.

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hey, you! yes, you with the sticky fingers and the smudgy marks on your face. if you like to put chocolate (milk! white! dark! whatever!) in your mouth, this print is for you.

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Information

growing up, i spent winter vacations in vermont and learned to love the annual ritual of making snow cream with freshly fallen snow. all of the grandchildren would set a bowl out on my grandparents' front stoop to collect falling snow, and my mother would whisk up a creamy base to fold into our stockpiles to transform it into sweet snow cream.

living in atlanta as an adult has made me appreciate this ritual even more, as we count ourselves lucky if we get a single snowstorm. sharing the tradition with my own children has taught me a few tricks for making this annual treat more flavorful and longer-lasting than i remember.

read more »


Information

when i was a kid, i used to build a fort any chance i got: a rainy day was always a good excuse, but growing up in temperate northern california, it really was a year-round activity despite the constant 74-degree weather.

it wasn't the same fort over and over again, either. every indoor structure had a very specific purpose and story. sometimes i built a sheet-covered restaurant, or a faux log cabin, or a fort inside a fort in a chaotic town where post-apocalyptic chaos was erupting outside.

fast forward a few years (okay, decades), and i grew up to be an interior designer. i assemble real rooms now, but i do wish a client would pay me to build a giant blanket hideout in the middle of an apartment.

read more »


a snow day means you suddenly have the whole day to play in the kitchen — hurray! but a snow day also means you can't run out for ingredients, so if you're planning on a baking project, it needs to be based on what you already have in the pantry and refrigerator.

flour, butter, eggs, maybe milk — what can you possibly make with these simple ingredients? quite a few things, especially if you can sneak in a few other staples such as cinnamon (our easiest cinnamon rolls!) or maybe you have a few very ripe bananas on the counter just begging to be transformed into banana bread.

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grocery stores are the stuff of cults and obsessions — just ask anyone who has ever stepped foot inside of a trader joe's. our readers have shared their love for many a grocery store, including the big-hitters like costco, whole foods, and aldi, but there's a new store coming to the united states that might just be the new favorite in town.

if you've ever been abroad, you might be familiar with lidl, which describes itself as "a cross between trader joe's and harris teeter." this basically means low prices and great brands.

according to yahoo, german brand lidl will roll out 600 grocery stores along the east coast by mid-2018. the earliest stores to open will be this summer in virginia, north carolina, and south carolina. the grocery chain has 10,000 stores in 27 countries currently, but it's just getting started.

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while weeknights are all about just managing to get something (anything!) edible on the table in as little time as possible, weekends (and snow days!) are for larger-scale, more complex cooking projects. you know, the ones that have more prep time or require obscure ingredients.

if you're feeling ambitious, here's how to get your kitchen ready to help you tackle even the most complicated recipe. follow these steps and you (probably) won't end up weeping on the kitchen floor later on.

bonus points if you can do some of these things during the week so that come saturday morning you're ready to get cooking!

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everyone knows the best part about fortune cookies isn't the actual cookies themselves, but the tiny slip of paper that's curled up inside the after-dinner treat. in fact, according to time magazine, an '80s survey revealed a quarter of people in the united states don't even eat the cookie. it's all about the fortune: sometimes they are funny, sometimes they don't make a ton of sense, and sometimes the feel eerily accurate about what's going on in your life right at that moment.

well, the writing on those tiny pieces of paper might now be changing.

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who: juley le, co-founder of drip affogato bar and blogger behind lifestyle blog upperlyne & co.
where: new orleans, la

although she grew up just an hour outside new orleans, in a large vietnamese family on the bayou, juley le has come a long way. she is the founder of drip affogato bar, a sweet shop dedicated to one of our very favorite treats; the brains behind lifestyle blog upperlyne & co.; and, last but not least, a new mom.

we visited her in her brand-new apartment, which she shares with her boyfriend and her son, james, to get the inside scoop (ahem).

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growing up, i spent winter vacations in vermont and learned to love the annual ritual of making snow cream with freshly fallen snow. all of the grandchildren would set a bowl out on my grandparents' front stoop to collect falling snow, and my mother would whisk up a creamy base to fold into our stockpiles to transform it into sweet snow cream.

living in atlanta as an adult has made me appreciate this ritual even more, as we count ourselves lucky if we get a single snowstorm. sharing the tradition with my own children has taught me a few tricks for making this annual treat more flavorful and longer-lasting than i remember.

read more »


Information

growing up, i spent winter vacations in vermont and learned to love the annual ritual of making snow cream with freshly fallen snow. all of the grandchildren would set a bowl out on my grandparents' front stoop to collect falling snow, and my mother would whisk up a creamy base to fold into our stockpiles to transform it into sweet snow cream.

living in atlanta as an adult has made me appreciate this ritual even more, as we count ourselves lucky if we get a single snowstorm. sharing the tradition with my own children has taught me a few tricks for making this annual treat more flavorful and longer-lasting than i remember.

read more »


Information

growing up, i spent winter vacations in vermont and learned to love the annual ritual of making snow cream with freshly fallen snow. all of the grandchildren would set a bowl out on my grandparents' front stoop to collect falling snow, and my mother would whisk up a creamy base to fold into our stockpiles to transform it into sweet snow cream.

living in atlanta as an adult has made me appreciate this ritual even more, as we count ourselves lucky if we get a single snowstorm. sharing the tradition with my own children has taught me a few tricks for making this annual treat more flavorful and longer-lasting than i remember.

read more »


Information

growing up, i spent winter vacations in vermont and learned to love the annual ritual of making snow cream with freshly fallen snow. all of the grandchildren would set a bowl out on my grandparents' front stoop to collect falling snow, and my mother would whisk up a creamy base to fold into our stockpiles to transform it into sweet snow cream.

living in atlanta as an adult has made me appreciate this ritual even more, as we count ourselves lucky if we get a single snowstorm. sharing the tradition with my own children has taught me a few tricks for making this annual treat more flavorful and longer-lasting than i remember.

read more »


Information

growing up, i spent winter vacations in vermont and learned to love the annual ritual of making snow cream with freshly fallen snow. all of the grandchildren would set a bowl out on my grandparents' front stoop to collect falling snow, and my mother would whisk up a creamy base to fold into our stockpiles to transform it into sweet snow cream.

living in atlanta as an adult has made me appreciate this ritual even more, as we count ourselves lucky if we get a single snowstorm. sharing the tradition with my own children has taught me a few tricks for making this annual treat more flavorful and longer-lasting than i remember.

read more »


Information

growing up, i spent winter vacations in vermont and learned to love the annual ritual of making snow cream with freshly fallen snow. all of the grandchildren would set a bowl out on my grandparents' front stoop to collect falling snow, and my mother would whisk up a creamy base to fold into our stockpiles to transform it into sweet snow cream.

living in atlanta as an adult has made me appreciate this ritual even more, as we count ourselves lucky if we get a single snowstorm. sharing the tradition with my own children has taught me a few tricks for making this annual treat more flavorful and longer-lasting than i remember.

read more »


Information

there are so many mexican ingredients we love to fill our pantry with, but lately we can't get enough of one in particular: tajín. the traditional spice blend of chili powder, salt, and dehydrated lime juice is a little spicy, a bit salty, and a little tangy all at once. while it's most commonly sprinkled over fresh fruit, one taste of it and we guarantee you'll want to sprinkle it on other things like grilled vegetables, avocado, and, yes, chex mix.

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growing up, i spent winter vacations in vermont and learned to love the annual ritual of making snow cream with freshly fallen snow. all of the grandchildren would set a bowl out on my grandparents' front stoop to collect falling snow, and my mother would whisk up a creamy base to fold into our stockpiles to transform it into sweet snow cream.

living in atlanta as an adult has made me appreciate this ritual even more, as we count ourselves lucky if we get a single snowstorm. sharing the tradition with my own children has taught me a few tricks for making this annual treat more flavorful and longer-lasting than i remember.

read more »


Information

the worst part of winter? it's not summer! and that means you can't have picnics. unless you can. while the temperatures continue to chill us this february, consider planning an indoor picnic. you'll just need a few things — and we're guessing you already have them.

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slow cookers are often used by busy people who are rushing out the door and want a hot, ready-to-go meal when they return. but the slow cooker works just as well for the more leisurely paced snow day. imagine throwing a soup together in the slow cooker upon hearing the news that you're not going anywhere and then going about your snow-day business (which will likely involve a fair amount of shoveling and fort-building.) a few hours later, you return to the kitchen and presto! a hot lunch is ready for everyone.

so many delicious foods respond to the low-and-slow method of cooking that a slow cooker provides. consider a spicy chicken enchilada soup, comforting maple and dijon pot roast, or a creamy lemon dal. cozy up and hunker in for the long haul!

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now here's a wholesome cake you can feel equally happy about for dessert as you can for breakfast. a fluffy sheet of banana cake is the perfect partner to a mix of crunchy, earthy nuts and seeds. to make this wholesome cake a bit more sweet, we're finishing it off with a drizzle of bittersweet chocolate.

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growing up, i spent winter vacations in vermont and learned to love the annual ritual of making snow cream with freshly fallen snow. all of the grandchildren would set a bowl out on my grandparents' front stoop to collect falling snow, and my mother would whisk up a creamy base to fold into our stockpiles to transform it into sweet snow cream.

living in atlanta as an adult has made me appreciate this ritual even more, as we count ourselves lucky if we get a single snowstorm. sharing the tradition with my own children has taught me a few tricks for making this annual treat more flavorful and longer-lasting than i remember.

read more »


Information

when i was a kid, i used to build a fort any chance i got: a rainy day was always a good excuse, but growing up in temperate northern california, it really was a year-round activity despite the constant 74-degree weather.

it wasn't the same fort over and over again, either. every indoor structure had a very specific purpose and story. sometimes i built a sheet-covered restaurant, or a faux log cabin, or a fort inside a fort in a chaotic town where post-apocalyptic chaos was erupting outside.

fast forward a few years (okay, decades), and i grew up to be an interior designer. i assemble real rooms now, but i do wish a client would pay me to build a giant blanket hideout in the middle of an apartment.

read more »


tomato sauce can be so many things: fresh and simple, marinara full of vegetables, or slow-cooked until it is so luscious and rich that it's the stuff of memories. this is the story of a sauce that delivers such a delicious, powerfully memorable impact that it is worthy of two days — yes, days — of cooking. so when you have a weekend to spare, or you're snowed in and want a pot of sauce bubbling away all day long, here is the recipe your pasta dinner deserves.

read more »


Information

the irresistible buffalo flavor of butter combined with spicy, vinegary hot sauce is too good to be left for wings alone. in fact, it's a perfect contender for chex mix, as they already have that buttery thing going on. they just need to be hit with that fiery tang — and that tang is easy to obtain with the addition of buffalo sauce.

read more »


tomato sauce can be so many things: fresh and simple, marinara full of vegetables, or slow-cooked until it is so luscious and rich that it's the stuff of memories. this is the story of a sauce that delivers such a delicious, powerfully memorable impact that it is worthy of two days — yes, days — of cooking. so when you have a weekend to spare, or you're snowed in and want a pot of sauce bubbling away all day long, here is the recipe your pasta dinner deserves.

read more »


Information

growing up, i spent winter vacations in vermont and learned to love the annual ritual of making snow cream with freshly fallen snow. all of the grandchildren would set a bowl out on my grandparents' front stoop to collect falling snow, and my mother would whisk up a creamy base to fold into our stockpiles to transform it into sweet snow cream.

living in atlanta as an adult has made me appreciate this ritual even more, as we count ourselves lucky if we get a single snowstorm. sharing the tradition with my own children has taught me a few tricks for making this annual treat more flavorful and longer-lasting than i remember.

read more »


Information

tomato sauce can be so many things: fresh and simple, marinara full of vegetables, or slow-cooked until it is so luscious and rich that it's the stuff of memories. this is the story of a sauce that delivers such a delicious, powerfully memorable impact that it is worthy of two days — yes, days — of cooking. so when you have a weekend to spare, or you're snowed in and want a pot of sauce bubbling away all day long, here is the recipe your pasta dinner deserves.

read more »


Information

growing up, i spent winter vacations in vermont and learned to love the annual ritual of making snow cream with freshly fallen snow. all of the grandchildren would set a bowl out on my grandparents' front stoop to collect falling snow, and my mother would whisk up a creamy base to fold into our stockpiles to transform it into sweet snow cream.

living in atlanta as an adult has made me appreciate this ritual even more, as we count ourselves lucky if we get a single snowstorm. sharing the tradition with my own children has taught me a few tricks for making this annual treat more flavorful and longer-lasting than i remember.

read more »


Information

tomato sauce can be so many things: fresh and simple, marinara full of vegetables, or slow-cooked until it is so luscious and rich that it's the stuff of memories. this is the story of a sauce that delivers such a delicious, powerfully memorable impact that it is worthy of two days — yes, days — of cooking. so when you have a weekend to spare, or you're snowed in and want a pot of sauce bubbling away all day long, here is the recipe your pasta dinner deserves.

read more »


Information

growing up, i spent winter vacations in vermont and learned to love the annual ritual of making snow cream with freshly fallen snow. all of the grandchildren would set a bowl out on my grandparents' front stoop to collect falling snow, and my mother would whisk up a creamy base to fold into our stockpiles to transform it into sweet snow cream.

living in atlanta as an adult has made me appreciate this ritual even more, as we count ourselves lucky if we get a single snowstorm. sharing the tradition with my own children has taught me a few tricks for making this annual treat more flavorful and longer-lasting than i remember.

read more »


Information

tomato sauce can be so many things: fresh and simple, marinara full of vegetables, or slow-cooked until it is so luscious and rich that it's the stuff of memories. this is the story of a sauce that delivers such a delicious, powerfully memorable impact that it is worthy of two days — yes, days — of cooking. so when you have a weekend to spare, or you're snowed in and want a pot of sauce bubbling away all day long, here is the recipe your pasta dinner deserves.

read more »


Information

growing up, i spent winter vacations in vermont and learned to love the annual ritual of making snow cream with freshly fallen snow. all of the grandchildren would set a bowl out on my grandparents' front stoop to collect falling snow, and my mother would whisk up a creamy base to fold into our stockpiles to transform it into sweet snow cream.

living in atlanta as an adult has made me appreciate this ritual even more, as we count ourselves lucky if we get a single snowstorm. sharing the tradition with my own children has taught me a few tricks for making this annual treat more flavorful and longer-lasting than i remember.

read more »


Information

tomato sauce can be so many things: fresh and simple, marinara full of vegetables, or slow-cooked until it is so luscious and rich that it's the stuff of memories. this is the story of a sauce that delivers such a delicious, powerfully memorable impact that it is worthy of two days — yes, days — of cooking. so when you have a weekend to spare, or you're snowed in and want a pot of sauce bubbling away all day long, here is the recipe your pasta dinner deserves.

read more »


Information

growing up, i spent winter vacations in vermont and learned to love the annual ritual of making snow cream with freshly fallen snow. all of the grandchildren would set a bowl out on my grandparents' front stoop to collect falling snow, and my mother would whisk up a creamy base to fold into our stockpiles to transform it into sweet snow cream.

living in atlanta as an adult has made me appreciate this ritual even more, as we count ourselves lucky if we get a single snowstorm. sharing the tradition with my own children has taught me a few tricks for making this annual treat more flavorful and longer-lasting than i remember.

read more »


Information

kraft heinz and unilever may have had the shortest courtship in history. kraft heinz withdrew its $143 billion bid for unilever just over 48 hours after making its initial play for the anglo-dutch company. unilever firmly and immediately rebuffed kraft heinz' advances, and kraft heinz withdrew its offer yesterday.

but with the household giants in the news — the mega-merger would have been the largest in food conglomerate history — we got to thinking about all the brands that they make.

hold on to your marmite: it's probably more than you thought.

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cabbage is pretty simple, as vegetables go. it's a beautiful, tightly bound ball of green-yellow leaves with a distinct pungent scent and taste. but when chopped up and left to melt and brown in salty, savory bacon fat, cabbage transforms into a pot of soft, mellow vegetable magic that soothes the soul.

southern cooks know this magic well. here's how to bring all of that cabbage magic into your own kitchen.

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(image credit: dolly and oatmeal)

happy national muffin day! what's your favorite type of muffin? i'm partial to blueberry, but these dark chocolate muffins might just become a new favorite. they're gluten-free and dairy-free, but that doesn't mean they're lacking in flavor or texture. in fact, these muffins are rich and cakey, thanks to a secret ingredient. can you guess what it is?

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ah, marmite. when i think of that little glass pot of yeasty goodness, with its familiar yellow lid and iconic label, i can't help but ask myself one simple question: how do i love thee?

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tomato sauce can be so many things: fresh and simple, marinara full of vegetables, or slow-cooked until it is so luscious and rich that it's the stuff of memories. this is the story of a sauce that delivers such a delicious, powerfully memorable impact that it is worthy of two days — yes, days — of cooking. so when you have a weekend to spare, or you're snowed in and want a pot of sauce bubbling away all day long, here is the recipe your pasta dinner deserves.

read more »


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keeping a few cans of coconut milk in your kitchen cupboards is just good common sense. while you can certainly use coconut milk in traditional ways, such as a base for the classic thai soup tom kha gai or for curries, it is also delicious in easy side dishes such as whipped sweet potatoes or coconut rice. you can even use it in desserts.

here are a few recipes to help you take advantage of one of the most delicious staples in your pantry.

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we are in the midst of peak winter storm season, which means it is time to stock your cabinets with the essentials. it is true that storms rarely appear without warning; it is also true that, like a boy scout, it is best to be prepared.

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ramen is now a familiar part of american cuisine. you might think of instant noodles, your favorite ramen joint, and even trendy takes on the japanese noodle soup like ramen burgers. but back in 1985, the year of the now-cult film tampopo's release, ramen hadn't yet hit the mainstream. in his four-star review of the film, rogert ebert lauds the film's "satire of clint eastwood's spaghetti westerns" and depiction of the "search for the perfect noodle," but never once uses the term "ramen."

tampopo may have been one of the first depictions of ramen in american pop culture, and we can't imagine a better first introduction.

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some desserts were just made for pinterest — and for the adoring oohs and aahs of a rapt crowd. it was only a matter of time before the delicate french classic, gâteau de crêpes, became the dessert that slays. a stack of what seems like a thousand paper-thin crêpes, sandwiched with billowing cream, this dessert was born hundreds of years too early for instagram, but it's back — and it's an internet sensation.

if you've seen these chocolate and nutella crêpe cakes in your pinterest feed, let us be the first to tell you: they are not so difficult, and if you're ready to try, we have the best, most foolproof method for creating a crêpe cake that will stun your friends and make you beam with accomplishment.

read more »


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hauling out the buckets and swabbing the decks may be fine for a sailor, but as the captain of your own ship, you have better ways to keep your floors squeaky-clean. or you will, once you read this great advice from jim ireland, president of white glove elite, a new york city-based cleaning company.

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southern cooks face all of the same challenges as everyone else in getting breakfast on the table, but that doesn't mean we can't take advantage of some of the mystic appeal that surrounds this regional cuisine to make our effort more delicious (and even enjoyable). southern cuisine's esteemed reputation is due, in part, to thrifty cooks working with that they have — a fact that still holds true when it comes to the first meal of the day.

so when we talk about eating breakfast like a southerner, it may involve biscuits, but it certainly includes tips and strategies, like making the most of dinner leftovers for breakfast. so with that in mind, here's a little ingenuity to go with those grits.

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you like the idea of an apron, but you're always halfway through cooking dinner before you remember you wanted to put one on. and you really do want to put one on: aprons protect your clothes, have pockets to keep utensils handy, and make you look adorable!

that's why we've rounded up 10 aprons that are so awesome, you'll never forget to put them on again. your clothes will thank you.

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tomato sauce can be so many things: fresh and simple, marinara full of vegetables, or slow-cooked until it is so luscious and rich that it's the stuff of memories. this is the story of a sauce that delivers such a delicious, powerfully memorable impact that it is worthy of two days — yes, days — of cooking. so when you have a weekend to spare, or you're snowed in and want a pot of sauce bubbling away all day long, here is the recipe your pasta dinner deserves.

read more »


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(image credit: roger kamholz)

maybe you've recently perused a cocktail menu and noticed the many varieties of bitters in the lists of ingredients. or perhaps you've noticed small bottles labeled "angostura bitters" while browsing your local liquor store (the distinctive label that looks too big for the bottle might have caught your eye)? and maybe you're wondering, "what exactly is this mysterious ingredient, and does it belong in my home bar?"

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there are plenty of reasons you might want to hole up inside and slip away to the pleasures of a really good movie. maybe you're tired of the news. maybe you're sick of the cold weather. maybe you're actually physically sick with a cold. we feel you — february can be brutal.

if escapism is your aim, we've got you covered. here are seven delectable food-focused movies to get you through the dog days of winter, each from a different country around the world. curl up with a mug of something hot and let yourself be taken far away from it all, to the mean streets of mumbai, the tranquil danish countryside, or the banks of the dordogne river in southern france.

mind you, there are no documentaries on this list — our goal is escapism, not reality. what are you waiting for? the time is right to hunker down and work your way through this food-movie queue.

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a peanut butter and jelly sandwich is a lunch-box classic for good reason — it's sweet, salty, and comforting all at the same time. it can easily go beyond two slices of bread and into chex mix, making it a perfect after-school, in-between meetings, or really anytime snack. you just need some peanut butter and raisins to make it happen.

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(image credit: talenti gelato)

i scream, you scream, we all scream for ice cream — except maybe when we scream for gelato, ice cream's cousin from an italian mother. it's denser, more flavorful, and lower in fat. no wonder it's rising in popularity!

and cult favorite brand talenti gelato is leading the way. no doubt you've seen their trademark clear tubs, plastic brown lids, and adventurous flavors in your supermarket's freezer section. but which one (ones?) should you buy? i did the hard work so you don't have to (okay, it wasn't really hard).

can you guess my number-one choice?

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eaten on their own, bitter greens — like broccoli rabe, chicory, turnip greens, and kale — can have a bite that's strong and assertive. not everyone loves the intense bitterness these greens have when left wild and untamed.

but paired with the right ingredients or given a little tlc first, these strongly flavored greens can offer a softer side, full of mellow richness. here are five ways to tame the bite of bitter greens.

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(image credit: emma christensen)

i've always viewed spaghetti squash — with its clever, noodle-like interior — as a fun party trick, always surprising both for its ability to reasonably mimic pasta and how satisfying the results can be. it's good, sure, but it's also never really had a "wow" moment for me.

now, let me introduce you to this pad thai. this dish has "wow" written all over it. it's tangy and savory in all the right places; it's crunchy and chewy and tender, all together. it has all the hallmarks of your favorite take-out pad thai — except those spaghetti squash noodles are the star of the show.

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stocked with cornmeal and grits, various hot sauces, pickles and preserves, and a handle or two of bourbon, the southern pantry is an object of fascination for many chefs north of the mason-dixon line.

but a cuisine that's fueled by fats demands a fair bit of climate-controlled real estate, too. sneak a peak into any southerner's refrigerator, and you're likely to see these five key ingredients for cooking seriously comforting southern fare.

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some desserts were just made for pinterest — and for the adoring oohs and aahs of a rapt crowd. it was only a matter of time before the delicate french classic, gâteau de crêpes, became the dessert that slays. a stack of what seems like a thousand paper-thin crêpes, sandwiched with billowing cream, this dessert was born hundreds of years too early for instagram, but it's back — and it's an internet sensation.

if you've seen these chocolate and nutella crêpe cakes in your pinterest feed, let us be the first to tell you: they are not so difficult, and if you're ready to try, we have the best, most foolproof method for creating a crêpe cake that will stun your friends and make you beam with accomplishment.

read more »


Information

depending on where you live, you might be knee-deep in snow, or maybe you're still hoping for the first flakes of the season. regardless of how many snow angels you've made this year, you probably had some experience making paper snow flakes as a kid, right?

you know what we speak of: the art class project that required you to fold pieces of paper and use scissors to cut out (semi) intricate designs.

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some desserts were just made for pinterest — and for the adoring oohs and aahs of a rapt crowd. it was only a matter of time before the delicate french classic, gâteau de crêpes, became the dessert that slays. a stack of what seems like a thousand paper-thin crêpes, sandwiched with billowing cream, this dessert was born hundreds of years too early for instagram, but it's back — and it's an internet sensation.

if you've seen these chocolate and nutella crêpe cakes in your pinterest feed, let us be the first to tell you: they are not so difficult, and if you're ready to try, we have the best, most foolproof method for creating a crêpe cake that will stun your friends and make you beam with accomplishment.

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some desserts were just made for pinterest — and for the adoring oohs and aahs of a rapt crowd. it was only a matter of time before the delicate french classic, gâteau de crêpes, became the dessert that slays. a stack of what seems like a thousand paper-thin crêpes, sandwiched with billowing cream, this dessert was born hundreds of years too early for instagram, but it's back — and it's an internet sensation.

if you've seen these chocolate and nutella crêpe cakes in your pinterest feed, let us be the first to tell you: they are not so difficult, and if you're ready to try, we have the best, most foolproof method for creating a crêpe cake that will stun your friends and make you beam with accomplishment.

read more »


Information

some desserts were just made for pinterest — and for the adoring oohs and aahs of a rapt crowd. it was only a matter of time before the delicate french classic, gâteau de crêpes, became the dessert that slays. a stack of what seems like a thousand paper-thin crêpes, sandwiched with billowing cream, this dessert was born hundreds of years too early for instagram, but it's back — and it's an internet sensation.

if you've seen these chocolate and nutella crêpe cakes in your pinterest feed, let us be the first to tell you: they are not so difficult, and if you're ready to try, we have the best, most foolproof method for creating a crêpe cake that will stun your friends and make you beam with accomplishment.

read more »


Information

some desserts were just made for pinterest — and for the adoring oohs and aahs of a rapt crowd. it was only a matter of time before the delicate french classic, gâteau de crêpes, became the dessert that slays. a stack of what seems like a thousand paper-thin crêpes, sandwiched with billowing cream, this dessert was born hundreds of years too early for instagram, but it's back — and it's an internet sensation.

if you've seen these chocolate and nutella crêpe cakes in your pinterest feed, let us be the first to tell you: they are not so difficult, and if you're ready to try, we have the best, most foolproof method for creating a crêpe cake that will stun your friends and make you beam with accomplishment.

read more »


Information

some desserts were just made for pinterest — and for the adoring oohs and aahs of a rapt crowd. it was only a matter of time before the delicate french classic, gâteau de crêpes, became the dessert that slays. a stack of what seems like a thousand paper-thin crêpes, sandwiched with billowing cream, this dessert was born hundreds of years too early for instagram, but it's back — and it's an internet sensation.

if you've seen these chocolate and nutella crêpe cakes in your pinterest feed, let us be the first to tell you: they are not so difficult, and if you're ready to try, we have the best, most foolproof method for creating a crêpe cake that will stun your friends and make you beam with accomplishment.

read more »


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be honest: when you walk into a wine store, do you look for a bottle with a pretty label? i do. i'm a sucker for great graphics, a cute animal, or even a chateau and formal lettering. but is this just good marketing? is there anything we, as consumers, can read into a label?

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greens and southern cooking are to each other as apple pie is to a romanticized idea of america: completely inseparable. and without question, collard greens are one of the most well-known vegetables in the southern cuisine canon; braising them for hours with ham hocks and other pork parts is a centuries-old tradition.

but there is so much more to southern greens than just collards. many leafy vegetables — from tender, quick-cooking chard and spinach to more sturdy, fibrous varieties, like turnip or dandelion greens and kale — can make for a delicious pot. it's what my great-grandmother would call "a whole mess o' greens."

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(image credit: half baked harvest)

there's nothing better than a big, hot bowl of soup on a cold winter's day — except, maybe, when that soup practically cooks itself. case in point? this beautiful, brothy chicken tortilla soup. it's a set-it-and-forget-it dinner your whole family is sure to love.

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who: kristen essig and michael stoltzfus, chefs and partners at coquette
where: new orleans, la

partners in work and in life, chefs kristen essig and michael stolzfus are basically #relationshipgoals. not only is this chef couple killing it at their new southern restaurant coquette (it's the first stop on our neighborhood walk and one of the best meals we had during our all-too-brief visit), but their art-filled apartment is also seriously enviable. (as in, we're ready to move in. is that okay, guys?)

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some desserts were just made for pinterest — and for the adoring oohs and aahs of a rapt crowd. it was only a matter of time before the delicate french classic, gâteau de crêpes, became the dessert that slays. a stack of what seems like a thousand paper-thin crêpes, sandwiched with billowing cream, this dessert was born hundreds of years too early for instagram, but it's back — and it's an internet sensation.

if you've seen these chocolate and nutella crêpe cakes in your pinterest feed, let us be the first to tell you: they are not so difficult, and if you're ready to try, we have the best, most foolproof method for creating a crêpe cake that will stun your friends and make you beam with accomplishment.

read more »


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a vision of southern cooking includes platters of biscuits, pimento cheese sandwiches, and sweet tea on porches — all very accurate. but southern food is so much more than that too. interested in mastering a few southern classics? we've rounded up 28 southern recipes from our archives — some very traditional, and some more contemporary. we'll give you pimento cheese, and then we'll show you how to use it in a deviled egg; we'll give you cornbread, and then we'll show you how to turn it into stuffing.

these recipes will help you fill your kitchen with the taste of dixie!

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you guys, i have found the very best "recipe" for movie popcorn, and you only need one extra ingredient besides the popcorn. now, i'm not talking about fancy movie-theater popcorn or the popcorn that chefs and food personalties would probably recommend (i get it, i love nutritional yeast too!). no, i'm talking about the kind of popcorn that perfectly complements any movie you're watching. something easy and fun, and that feels a little bit like cheating it's so good.

i don't care if you're making popcorn on the stove, or if you bought one of the jumbo butter popcorn sleeves at the grocery store and you plan to nuke it in the microwave — here's the one ingredient that will elevate your popcorn and, ultimately, your movie experience.

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we love to travel, but a new town can feel overwhelming, especially if time is tight. our bite-sized guides lift the pressure to sort through every recommendation and review, and give you the perfect introduction to a new town, with a walking tour of just one neighborhood we love.

for new orleans we chose the garden district, renowned for its oak-lined streets and victorian homes. guided by chef kristen essig, who works and lives in the neighborhood, our illustrated, step-by-step walk explores a less boisterous (although no less delicious) side of new orleans. even if you're not traveling anytime soon, you can laissez les bons temps roulez with a five-minute virtual vacation at your desk.

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if you've looked at the date label on food packaging and asked yourself what exactly "best by" means, you're not alone. it's confusing! there's a lot of guesswork when it comes to the date plastered on food packaging and, more often than not, it leaves it to the shopper's discretion to decide whether a food is safe for consumption.

currently, there are over 10 phrases for food labels: sell by, use by, expires on, best before, better if used by, best by, best when used by, enjoy by, fresh until, use or freeze by. but now, two food industry groups propose narrowing down the list of labels to two standardized options: best if used by and use by.

that sounds much easier, doesn't it?

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my heart beats a little faster when i talk about caramel cake. the tender yellow cake, the thick, crystalline frosting that marries caramelized sugar and butter — it's an easy cake to fall in love with.

the very best caramel cakes are anything but simple; the yellow cake must only carry the whisper of caramel flavor and be both tender and sturdy enough to support the frosting, which is the real star of the show. the frosting on a caramel cake is a true masterpiece — a thick, whipped caramel that will make you close your eyes in pleasure with every bite. if caramel is your weak spot, this recipe will teach you the way, step by caramelized step.

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most college students enjoy cheap budweiser — after turning 21, of course — but students at stanford university have decided to think beyond the status quo and make their own using a 5,000-year-old recipe.

the beer was made under the guidance of li liu, a professor in chinese archaeology at stanford, as part of the final project for the course archaeology of food: production, consumption, and ritual. the recipe used was discovered last year while liu and a doctoral candidate jiajing wang were examining residue — the oldest evidence of beer — in pottery vessels from northeast china.

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(image credit: leela cyd)

the stove is the real workhorse of the kitchen, and even more so when you're cooped up because of a winter storm and, er, cooking up one. but do you really know how to use it safely?

here are 10 stove safety tips every cook should know, according to doug rogers and anthony arroyo of mr. appliance repair services.

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this lentil chili tastes like everything you love about chili — filled with smoky spices and lots of rich tomato flavor — but it goes lighter than the meat-filled version, thanks to the addition of barely sweet butternut squash and hearty lentils. lentils are the perfect candidate for a meat-free chili. they cook up earthy and meaty, and there's no browning or precooking necessary.

this hearty vegan chili comes together easily with the aid of a slow cooker. all you have to do is mix everything together, turn it on, and come back to a bowl of comforting vegan chili.

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if you're hosting a movie night anytime soon (or just planning on eating a meal while binge-watching the latest netflix series), we suggest taking a look at these snack trays. why? you really shouldn't make guests hunch over the coffee table to eat. and you shouldn't either! once you get one (or more!), you'll wonder how you ever handled tv dinners before.

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the fried, caramelized, cinnamon-sugar goodness that is a churro is so easy to fall for. really, what's not to like? even the act of getting your fingers sticky with the sweet and spicy coating is enjoyable. toss chex mix with caramel sauce and plenty of cinnamon-sugar and you'll have an experience just as satisfying and tasty.

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snow is piling up outside your window and you're stuck at home for the foreseeable future. sure, you can tackle some chores, but after you've organized your kitchen, cooked your heart out, and watched a handful of movies and tv shows, you might be ready for another kind of stimulation.

may we suggest diving into some podcasts? not only are they free to listen to, but they can also be downloaded or streamed instantly. (who are we kidding? you know what a podcast is!)

whether you're looking for something to enlighten you, amuse you, make you emotional, or just make you think, we've got the perfect podcast to suggest. so put on a pot of tea, snuggle under your favorite blanket, and fill up your queue with some of the most innovative podcasts available.

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when you think of some of the staples of southern cuisine, collard greens are easily one of the first things that comes to mind. deeply colored, slow-cooked collards are hard to resist, especially when they come in their most traditional form: braised alongside bits of porky goodness.

but collards are just one of many sturdy greens that are used in southern cooking, all of which take well to similar cooking methods. once you're familiar with cooking collards, you can start having fun experimenting with the wide world of southern greens.

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(image credit: the salt)

you might think that the only way to cut a bagel is down the middle, but mathematicians have a different idea of how it should be done. if you want to get the optimal cream cheese-to-bagel ratio, apparently the mobius strip method is the best way to get the job done. at a basic non-scientific level, this method essentially cuts the bagel in a spiral-like way.

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ugh, winter! isn't that how just about everyone feels around this time of year? the magic of the season is a thing of the past, the cold weather has been happening for far too long, and all we really want to do is cozy up under all the sheets and blankets until it's time for spring.

but that's exactly what is so wonderful about winter — the cozying up! the hiding from the elements! the drinking of hot cocoa! the watching of movies!

we say, embrace hygge with a mid-winter party that's equal parts whimsy and wonderful. we're talking about an indoor fort party. is it a little bit ridiculous? yes, we will not deny it. is it totally fun? absolutely. you can get back to adulting on monday.

here's everything you need to make it happen.

note: you probably already have everything you need to make a respectable blanket fort. but for the purpose of making things match as much as possible (after all, there was a photographer in attendance!), we did a little shopping. just in case you need to pick up a few things for your own fort — or if you see something you like for non-fort purposes! — we've included a complete list of supplies at the end of this story.

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barely 30 minutes into watching keri russell in her role as jenna, a total pie genius in the movie waitress, my lukewarm (at best) feelings on pie were forever changed. from calm relaxation to working out frustrations, the movie finally convinced me of the therapeutic powers of baking pie.

plus, with creations like peachy keen tarts, chocolate pudding pie drowned in caramel, and marshmallow mermaid pie, how could i not want to eat more pie? having now watched this movie many times, here are the pie (and life) lessons i learned.

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(image credit: karla conrad)

can you bake or slow-cook frozen chicken? nope ... but you can pressure-cook it! toss rock-hard frozen pieces of chicken into the pressure cooker and serve fall-off-the bone flavorful meat in less than 30 minutes.

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southerners are known for their sweetness, and so are southern desserts. but if you're going to pay a visit south of the mason-dixon line, you'd best be sure you're calling our sweet treats by their real names.

here are eight favorite treats that all y'all up north tend to mispronounce, fixed up real good with a guide for getting it right. and remember: savor each of those vowels like a fine bourbon. we're in no hurry.

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my heart beats a little faster when i talk about caramel cake. the tender yellow cake, the thick, crystalline frosting that marries caramelized sugar and butter — it's an easy cake to fall in love with.

the very best caramel cakes are anything but simple; the yellow cake must only carry the whisper of caramel flavor and be both tender and sturdy enough to support the frosting, which is the real star of the show. the frosting on a caramel cake is a true masterpiece — a thick, whipped caramel that will make you close your eyes in pleasure with every bite. if caramel is your weak spot, this recipe will teach you the way, step by caramelized step.

read more »


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