A drizzle of homemade ranch dressing cools the heat, while quick pickled red onions make an easy optional topping if you want a little extra acidity and crunch. Add blue cheese for the full Buffalo treatment, or leave it off for a milder bowl. For more easy lunch and dinner ideas, browse our bowl meal recipes.

Why You’ll Love This Recipe

• It turns cauliflower into a satisfying main dish. Rice, avocado and plenty of vegetables make these substantial enough for dinner.
• Roasting before saucing gives the cauliflower better texture. The florets have time to brown before the Buffalo sauce goes on.
• You can easily customize each bowl. Add blue cheese, use more ranch or hot sauce, or change the rice and vegetables depending on what you have.

A Few Ingredient Notes

• Cauliflower: Cut the florets into similar bite-size pieces so they roast at roughly the same rate. Give them plenty of room on the baking sheet so they brown rather than steam.
• Buffalo-style hot sauce: Mixing the hot sauce with a little melted butter rounds out the heat and helps it coat the roasted cauliflower.
• Rice: White or brown rice both work. This is also a good place to use leftover rice; just warm it before assembling the bowls.
• Ranch and blue cheese: Ranch cools the heat from the cauliflower, while blue cheese adds a sharper Buffalo-style finish. The blue cheese is completely optional.

How to Make Buffalo Cauliflower Bowls

1. Roast the cauliflower. Toss the florets with olive oil, garlic powder, smoked paprika and salt. Roast at 425°F for 20 minutes.

2. Add the Buffalo sauce. Stir together the hot sauce and melted butter, toss it with the cauliflower and roast for another 5 to 10 minutes, until the florets are tender and browned around the edges.

3. Build the bowls. Divide warm rice among four bowls, then add romaine, corn, celery, avocado and the Buffalo cauliflower.

4. Finish and serve. Drizzle with ranch and top with green onions and blue cheese, if using. Serve with lime wedges.

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Recipe Tips

• Spread the cauliflower in a single layer. Crowding the pan traps steam and makes it harder for the florets to brown.
• Roast the cauliflower before adding the hot sauce so it develops some color instead of simply steaming in the sauce.
• Warm leftover rice before assembling the bowls so you get a nice contrast between the warm rice and cauliflower and the crisp toppings.
• Slice the avocado just before serving to keep it from browning.

Make Ahead & Storage

The cauliflower can be cut and the vegetables prepped up to 1 day ahead. Cook the rice ahead as well, then refrigerate everything separately until you’re ready to roast the cauliflower and assemble the bowls.

Store leftover Buffalo cauliflower and rice separately from the romaine, avocado and ranch. Refrigerate the cauliflower and rice for up to 4 days and reheat before assembling.

For the best texture, add fresh avocado, romaine and ranch just before serving.

Buffalo Cauliflower Bowls

Ingredients

Buffalo Cauliflower

• 1 large head cauliflower, cut into bite-size florets
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/2 cup Buffalo-style hot sauce
• 1 tablespoon melted butter

Bowls

• 3 cups cooked white or brown rice
• 2 cups shredded romaine
• 1 cup corn kernels
• 2 celery stalks, thinly sliced
• 1 avocado, sliced
• 1/2 cup ranch dressing
• 3 green onions, thinly sliced
• 1/4 cup crumbled blue cheese, optional
• lime wedges, for serving

Heat the oven to 425°F. Toss 1 large head cauliflower with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika and 3/4 teaspoon kosher salt. Spread in a single layer on a rimmed baking sheet and roast for 20 minutes.

Stir together 1/2 cup Buffalo-style hot sauce and 1 tablespoon melted butter. Pour over the cauliflower and toss to coat. Return to the oven for another 5 to 10 minutes, until the cauliflower is tender and browned at the edges.

Divide 3 cups cooked rice among four bowls. Add 2 cups shredded romaine, 1 cup corn, 2 thinly sliced celery stalks, 1 sliced avocado and the Buffalo cauliflower.

Drizzle with 1/2 cup ranch dressing and finish with 3 sliced green onions and 1/4 cup blue cheese, if using. Serve with lime wedges.

Once everything is prepped, dinner is mostly assembly: crisp romaine, cucumber and tomatoes, warm falafel, feta and plenty of creamy sauce. For more easy lunch and dinner ideas, browse our bowl meal recipes.

Why You’ll Love This Recipe

• Easy to prep ahead: Make the falafel mixture and chop the vegetables in advance, then assemble the bowls when you’re ready to eat.
• No frying required: The falafel bakes at high heat until browned and firm, without a pot of hot oil.
• A complete meal in one bowl: Warm falafel, crisp vegetables, feta, hummus and tzatziki give you plenty of texture and flavor without needing a separate side.

A Few Ingredient Notes

• Chickpeas: Drain, rinse and dry them thoroughly before processing. Too much moisture can make the falafel mixture loose and difficult to shape.
• Fresh herbs: Parsley and cilantro give the falafel its fresh, herby flavor. Keep some extra parsley for finishing the bowls.
• Flour: Stir it in after processing the chickpea mixture. It helps bind the falafel without making the mixture too smooth.
• Hummus and tzatziki: Homemade or store-bought both work. Add a squeeze of lemon at the table if the bowls need a little more acidity.

How to Make Falafel Bowls With Hummus and Tzatziki

Step 1: Pulse the chickpeas, parsley, cilantro, onion, garlic and seasonings in a food processor until finely chopped but still textured. Stir in the flour.

Step 2: Shape the mixture into about 16 small patties, arrange them on a parchment-lined baking sheet and brush or drizzle with olive oil.

Step 3: Bake at 425°F for 20 to 25 minutes, turning halfway through, until the falafel is firm and browned on both sides.

Step 4: Divide the romaine among four bowls and add the cucumber, tomatoes, red onion, feta and warm falafel. Finish each bowl with hummus, tzatziki, parsley and lemon.

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What to Serve With

The bowls make a complete meal on their own, but Classic Tabbouleh, Greek Lemon Potatoes or Mediterranean Couscous Salad are good additions if you’re serving a larger meal. Quick Pickled Red Onions add an easy hit of acidity and crunch.

Recipe Tips

• Dry the chickpeas thoroughly before processing. Excess moisture can make the mixture difficult to shape.
• Keep some texture in the chickpea mixture rather than processing it into a smooth paste.
• Make the patties roughly the same size so they bake evenly.
• Use a thin spatula to turn the falafel halfway through baking so the patties are less likely to break.

Make Ahead & Storage

The falafel mixture can be made up to 1 day ahead and refrigerated in an airtight container. Shape and bake the patties when you’re ready to serve.

Store leftover falafel, vegetables, hummus and tzatziki separately in the refrigerator so the vegetables stay crisp. Baked falafel will keep for up to 4 days and can be reheated in the oven or air fryer.

To freeze, arrange the baked falafel in a single layer until firm, then transfer to a freezer-safe container for up to 2 months.

Falafel Bowls With Hummus and Tzatziki

Ingredients

For the Falafel

• 2 (15-ounce) cans chickpeas, drained, rinsed, and thoroughly dried
• 1/2 cup packed fresh parsley
• 1/4 cup packed fresh cilantro
• 1/2 small yellow onion, chopped
• 3 garlic cloves
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon black pepper
• 1/3 cup all-purpose flour
• 2 tablespoons extra-virgin olive oil

For the Bowls

• 4 cups chopped romaine
• 1 English cucumber, chopped
• 1 pint cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1/2 cup crumbled feta
• 1 cup hummus
• 1 cup tzatziki
• 1/4 cupe chopped fresh parsley
• lemon wedges, for serving

Heat the oven to 425°F. Add 2 cans chickpeas, 1/2 cup parsley, 1/4 cup cilantro, 1/2 chopped yellow onion, 3 garlic cloves, 1 1/2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon kosher salt, 1/2 teaspoon baking powder and 1/4 teaspoon black pepper to a food processor. Pulse until finely chopped but not smooth.

Transfer the chickpea mixture to a bowl and stir in 1/3 cup flour until evenly combined.

Shape the mixture into about 16 small patties and arrange them on a parchment-lined baking sheet. Brush or drizzle with 2 tablespoons olive oil.

Bake for 20 to 25 minutes, turning halfway through, until the falafel is firm and browned on both sides.

Divide 4 cups romaine among four bowls. Top with the falafel, 1 chopped cucumber, 1 pint halved cherry tomatoes, 1/2 thinly sliced red onion and 1/2 cup feta.

Spoon 1/4 cup hummus and 1/4 cup tzatziki into each bowl. Finish with 1/4 cup chopped parsley and lemon wedges.

The broccoli bakes covered first so it has time to become tender without drying out. I add the topping afterward so the breadcrumbs stay crisp rather than steaming under the foil.

Why You’ll Love This Recipe

• No thawing required: The frozen broccoli goes straight from the freezer into the baking dish.
• Crisp, cheesy topping: Parmesan and seasoned breadcrumbs brown over the broccoli during the final bake.
• Very little prep: There’s no chopping, blanching, or separate sauce to make.

A Few Ingredient Notes

• Frozen broccoli: Use the florets straight from the freezer. Thawing them first can release extra water and make the finished bake softer.
• Parmesan: Finely grated Parmesan distributes more evenly through the breadcrumb topping and browns well in the oven.
• Breadcrumbs: Italian-seasoned breadcrumbs add seasoning along with crunch. If yours are quite salty, you may want to use a little less added salt.

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What to Serve With Parmesan Broccoli Bake

Parmesan broccoli bake works well with simple chicken, salmon, or beef mains. Try Pan-Fried Chicken With White Wine Butter Sauce, Lemon Dijon Baked Chicken Thighs, Miso-Maple Roasted Salmon, or Steakhouse Beef Kebabs.

Recipe Tips

• Bake the broccoli straight from frozen; thawing it first can introduce extra moisture.
• Keep the dish covered during the first bake so the frozen florets have time to become tender before the topping goes on.
• Add the Parmesan-breadcrumb mixture only after removing the foil so it can brown rather than steam.
• Watch closely if you broil the top. Breadcrumbs can go from golden to burned quickly.

Make Ahead & Storage

Mix the Parmesan, breadcrumbs, and olive oil up to 1 day ahead and refrigerate separately. For the best texture, keep the broccoli frozen until you’re ready to bake rather than assembling the entire dish ahead.

Store leftovers covered in the refrigerator for 3 to 4 days. Reheat uncovered in a 375°F oven until hot so the topping has a chance to crisp again.

Parmesan Broccoli Bake

Ingredients

• olive oil spray
• 2 pounds frozen broccoli florets
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 cup finely grated Parmesan cheese
• 3/4 cup Italian-seasoned breadcrumbs
• 2 tablespoons olive oil

Heat the oven to 375°F. Coat a 9-by-13-inch baking dish with olive oil spray.

Spread 2 pounds frozen broccoli florets in the prepared dish. Do not thaw. Season evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.

Cover tightly with foil and bake for 25 to 30 minutes, until the broccoli is beginning to soften.

Combine 1 cup finely grated Parmesan cheese, 3/4 cup Italian-seasoned breadcrumbs, and 2 tablespoons olive oil in a small bowl. Remove the foil and scatter the mixture evenly over the broccoli.

Bake uncovered for another 15 to 20 minutes, until the broccoli is tender and the topping is golden and crisp.

Broil for 1 to 2 minutes if you want a deeper golden top, watching closely so the breadcrumbs don’t burn. Let stand for 5 minutes before serving.

Slightly stale bread is the key. It soaks up the butter and stock without falling apart, and baking the stuffing covered first keeps it moist before the top gets its final stretch in the oven to brown.

Why You’ll Love This Recipe

• Traditional Thanksgiving flavor: Fresh sage, butter, onion, and celery give the stuffing the savory flavor you expect on the holiday table.
• Tender inside, crisp on top: Baking it covered first keeps the center moist before the top gets a chance to brown.
• Simple ingredients: There’s no sausage, fruit, or long list of add-ins competing with the classic sage-and-bread flavor.

A Few Ingredient Notes

• White bread: Use about 1 pound of day-old white bread, cut into 1-inch cubes. Slightly stale bread absorbs the butter and stock without becoming mushy.
• Fresh sage: Two tablespoons gives the stuffing a clear sage flavor without overpowering the other ingredients.
• Stock: Add it gradually. The bread should feel evenly moist before baking, but not wet or compressed.

How to Make Traditional Sage Stuffing

Step 1: Cook the onion and celery in butter until soft and translucent, then add the sage and seasonings.

Step 2: Toss the bread with the buttery vegetable mixture and enough stock to moisten it evenly without making it soggy.

Step 3: Bake covered until hot, then uncover until the top is golden and crisp.

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Recipe Tips

• Add the stock gradually. Different breads absorb liquid differently, so the visual cue matters more than using every last drop.
• Toss the bread gently so the cubes stay intact instead of breaking down into crumbs.
• Keep the dish covered for the first 30 minutes, then uncover it to brown the top without drying out the center.

Make Ahead & Storage

Assemble the stuffing up to 1 day ahead, cover, and refrigerate. Let it sit at room temperature while the oven heats, then bake as directed, adding a few minutes if needed.

Store leftovers covered in the refrigerator for 3 to 4 days. Reheat at 350°F until hot in the center, uncovering for the last few minutes to crisp the top again.

Traditional Sage Stuffing

Ingredients

Ingredients

• 1 pound day-old white bread, cut into 1-inch cubes, about 12 cups
• 3/4 cup unsalted butter
• 1 1/2 cups finely chopped yellow onion
• 1 1/2 cups chopped celery
• 2 tablespoons minced fresh sage
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 to 2 1/2 cups chicken or vegetable stock, plus more as needed

Heat the oven to 350°F. Spread 1 pound day-old white bread, cut into 1-inch cubes, about 12 cups, in a very large bowl.

Melt 3/4 cup unsalted butter in a large skillet over medium heat. Add 1 1/2 cups finely chopped yellow onion and 1 1/2 cups chopped celery and cook for 8 to 10 minutes, stirring occasionally, until soft and translucent.

Stir in 2 tablespoons minced fresh sage, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook for about 1 minute, until fragrant.

Pour the butter and vegetable mixture over the bread and toss gently. Gradually add 2 cups chicken or vegetable stock, tossing between additions, until the bread is evenly moistened but still holds its shape. Add up to 1/2 cup more stock if needed.

Transfer the stuffing to a buttered 9-by-13-inch baking dish. Cover with foil and bake for 30 minutes.

Uncover and bake for another 15 to 20 minutes, until the center is hot and the top is lightly browned and crisp.

Let the stuffing stand for 5 to 10 minutes before serving.

Dry the bread first, then use the same skillet to brown the sausage and soften the fennel, onion, and celery. A splash of white wine cooks down with the vegetables before everything gets tossed with broth and baked until the center is moist and the top is crisp and golden.

Why You’ll Love This Recipe

• Great texture: Torn sourdough absorbs the broth while still keeping some structure around the crisp edges.
• Plenty of savory flavor: Sausage, fennel, fresh herbs, and reduced white wine build flavor without relying on a long seasoning list.
• Made for a holiday table: A 9-by-13-inch pan makes enough for a larger Thanksgiving or roast dinner.

A Few Ingredient Notes

• Sourdough: Day-old bread works best. Tear it into irregular pieces rather than cutting small cubes so the finished stuffing has more texture.
• Sausage: Fennel sausage or sweet Italian sausage both work. Remove the casings so you can brown the meat in bite-size pieces.
• Fennel: Fresh fennel adds a mild anise flavor that works naturally with the sausage without overpowering the stuffing.
• White wine: Use a dry white wine. It cooks down with the vegetables before the stuffing is assembled, leaving the flavor without excess liquid.

How to Make Sourdough Stuffing With Sausage and Fennel

Step 1: Bake the torn sourdough at 300°F until the pieces are dry and crisp but still pale.

Step 2: Brown the sausage in bite-size pieces, then remove it from the skillet before cooking the vegetables.

Step 3: Cook the fennel, onion, celery, and herbs until tender, then add the wine and simmer until most of the liquid has cooked off.

Step 4: Add the broth gradually, tossing gently until the bread is evenly moistened but the torn pieces still hold their shape.

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What to Serve With Sourdough Stuffing With Sausage and Fennel

This is a fairly rich stuffing, so I like to balance it with something fresh or simply cooked. Easy One-Pan Roast Chicken makes it work beyond Thanksgiving, while Shaved Brussels Sprouts Salad With Apples, Pecans, and Manchego brings some freshness and crunch. Parmesan-Crusted Brussels Sprouts also work for a warmer side.

Recipe Tips

• Dry the sourdough until crisp but still pale. If it browns too much during this first bake, the exposed pieces can get overly dark later.
• Add the broth gradually and toss gently between additions. The bread should be evenly moist without becoming soggy.
• Keep the stuffing covered for the first part of baking so the center stays moist, then uncover it to brown and crisp the top.

Sourdough Stuffing With Sausage and Fennel

Ingredients

• 1 pound day-old sourdough bread, torn into 1 1/2-inch pieces, about 12 cups
• 1 pound fennel or sweet italian sausage, casings removed
• 3/4 cup salted butter
• 1 1/2 cups chopped yellow onion
• 1 1/2 cups sliced celery
• 1 1/2 cups very thinly sliced fennel, about 1 medium bulb
• 4 garlic cloves, chopped
• 1 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh sage
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh thyme leaves
• 1/2 cup dry white wine
• kosher salt and freshly ground pepper, to taste
• 2 1/2 cups chicken or vegetable broth, plus more as needed

Heat the oven to 300°F. Spread 1 pound torn day-old sourdough bread, about 12 cups, on a large baking sheet. Bake for 30 minutes, tossing halfway through, until dry and crisp but still pale. Transfer to a large bowl and increase the oven temperature to 375°F.

Cook 1 pound fennel or sweet Italian sausage in a large skillet over medium-high heat for 6 to 8 minutes, breaking it into bite-size pieces, until browned and cooked through. Transfer to a plate.

Reduce the heat to medium and melt 3/4 cup unsalted butter in the same skillet. Add 1 1/2 cups chopped yellow onion, 1 1/2 cups sliced celery, and 1 1/2 cups thinly sliced fennel. Cook for 7 to 8 minutes, until softened.

Stir in 4 chopped garlic cloves, 1 tablespoon rosemary, 2 tablespoons sage, 1/4 cup parsley, and 1 tablespoon thyme leaves and cook for 30 seconds. Pour in 1/2 cup dry white wine and simmer until reduced by about half. Season with salt and black pepper.

Add the sausage and vegetable mixture to the dried sourdough. Gradually pour in 2 1/2 cups broth, tossing gently between additions, until the bread is evenly moistened but still holds its shape. Add a little more broth if needed and adjust the seasoning.

Transfer the stuffing to a greased 9-by-13-inch baking dish. Cover with foil and bake at 375°F for 30 minutes.

Remove the foil and increase the oven temperature to 425°F. Bake for another 15 to 20 minutes, until the top is deeply golden and crisp.

I don’t cook the filling down too far before it goes into the oven; that extra moisture keeps it from drying out under the cornbread. Sour cream and melted butter make the topping tender, with golden edges where it meets the hot skillet.

Why You’ll Love This Recipe

• One-skillet dinner: The filling cooks on the stovetop, then the cornbread goes right on top before the skillet moves to the oven.
• Easy pantry ingredients: Ground beef, canned beans, tomatoes, and corn muffin mix keep the ingredient list practical.
• A complete meal: Beef, beans, vegetables, and cornbread make this substantial enough to serve without a lot of sides.

A Few Ingredient Notes

• Ground beef: One pound is plenty here because the beans and vegetables add substance to the filling.
• Beans: Drain and rinse them before adding so you can better control the consistency of the filling.
• Tomatoes with green chiles: Add the tomatoes with their juices; that liquid helps keep the filling moist beneath the cornbread.
• Corn muffin mix: Sour cream and melted butter give the boxed mix a more tender topping.

How to Make Tamale Pie

Step 1: Simmer the beef, peppers, tomatoes, and beans until the filling thickens slightly but still has some moisture.

Step 2: Mix the cornbread batter just until combined; it should be thick but easy to spoon over the filling.

Step 3: Spread the batter over the filling and bake until the cornbread is golden and a toothpick inserted into the topping comes out clean.

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What to Serve With Tamale Pie

Because tamale pie is rich and hearty, I like something fresh or tangy alongside it. Quick Pickled Red Onions are a good fit, and Tahini Lime Slaw With Chickpeas adds crunch and acidity. For something greener, Spring Greens Salad also works well.

Recipe Tips

• Don’t cook the filling down too far before adding the cornbread batter; some moisture helps keep it from drying out in the oven.
• Mix the cornbread batter just until combined so the topping stays tender.
• Spread the batter gently over the filling rather than stirring the two layers together.
• Let the skillet rest for 10 minutes before serving so the filling has time to settle.

Make Ahead & Storage

Make the beef filling up to 1 day ahead and refrigerate it in a covered container. Reheat it in the skillet until hot, then add freshly mixed cornbread batter and bake.

Store leftovers covered in the refrigerator for 3 to 4 days. Reheat in a 350°F oven until hot in the center.

Tamale Pie

Ingredients

Beef Filling

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 large cloves garlic, minced
• 1 pound ground beef
• 2 teaspoons kosher salt
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1 (15-ounce) can kidney, pinto or black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes with green chiles, with juices

Cornbread Topping

• 1 (8.5-ounce) box corn muffin mix
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1/4 cup unsalted butter, melted

For Serving

• sour cream
• sliced green onions
• chopped fresh cilantro
• sliced jalapeños
• diced avocado

Heat the oven to 400°F. Heat 1 tablespoon extra-virgin olive oil in a 10- to 12-inch ovenproof skillet over medium heat. Add 1 diced medium yellow onion and 1 diced red bell pepper and cook for about 5 minutes, until softened. Add 3 minced garlic cloves and cook for 30 seconds.

Add 1 pound ground beef and 1 teaspoon kosher salt. Cook, breaking the beef into crumbles, for about 6 minutes, until browned. Stir in 1 tablespoon ground cumin, 1 tablespoon chili powder, and 2 teaspoons smoked paprika and cook for 30 seconds.

Stir in 1 drained and rinsed 15-ounce can beans and 1 (14.5-ounce) can diced tomatoes with green chiles and their juices. Simmer for 5 to 7 minutes, until the filling thickens slightly but still has some moisture. Remove from the heat.

Whisk together 1 large egg, 1/2 cup sour cream, 1/4 cup heavy cream, and 1/4 cup melted unsalted butter in a medium bowl. Stir in 1 (8.5-ounce) box corn muffin mix just until combined.

Spoon the cornbread batter over the beef filling and gently spread it into an even layer. Bake for 20 to 25 minutes, until the topping is golden brown and a toothpick inserted into the cornbread comes out clean.

Let the tamale pie rest for 10 minutes. Serve with sour cream, sliced green onions, cilantro, jalapeños, or diced avocado, as desired.

The sauce comes together in one pan with onion, celery and whole milk before the cheese goes in. I cook the noodles just shy of al dente so they can finish in the oven without getting too soft, then bake everything until the edges are bubbling and the top is golden.

Why You’ll Love This Recipe

• No canned soup: Butter, flour and whole milk make an easy creamy sauce right on the stovetop.
• Built from everyday ingredients: Canned tuna, frozen peas and egg noodles make this an easy dinner to pull together.
• Buttery cracker topping: Crushed crackers turn crisp and golden over the creamy noodles as the casserole bakes.

A Few Ingredient Notes

• Tuna: Drain the tuna very well before adding it so extra liquid doesn’t thin the sauce.
• Egg noodles: Cook them about 1 minute shy of al dente. They’ll finish cooking in the sauce in the oven.
• Buttery crackers: Crush them into coarse crumbs rather than a fine powder so the topping keeps some texture.

How to Make Tuna Noodle Casserole

Step 1: Cook the onion and celery in butter until they soften before building the sauce.

Step 2: Simmer the milk sauce and whisk often so the flour thickens it without catching on the pan.

Step 3: Fold the noodles, tuna, and peas through the melted provolone sauce until the mixture is coated, then spread it into the baking dish.

Step 4: Toss the cracker crumbs with melted butter, then scatter them over the casserole just before it goes into the oven.

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What to Serve With Tuna Noodle Casserole

Because the casserole is creamy and filling, I like something fresh or a little tangy alongside it. A tomato-cucumber salad, lemony kale salad, simple green beans or quick-pickled vegetables all work well.

Recipe Tips

• Cook the noodles 1 minute less than the package directions so they hold their texture as the casserole bakes.
• Drain the tuna and thawed peas well; extra liquid can thin the sauce.
• Whisk the sauce frequently as it simmers. It’s ready when it lightly coats the back of a spoon.
• Crush the crackers coarsely rather than into fine crumbs so the topping keeps some texture.

Make Ahead & Storage

Assemble the casserole up to 1 day ahead, but keep the buttered cracker crumbs separate. Cover and refrigerate, then add the topping just before baking.

Store leftovers covered in the refrigerator for 3 to 4 days. Reheat at 350°F until hot in the center, leaving it uncovered for the last few minutes to help the topping crisp again.

Tuna Noodle Casserole

Ingredients

For the Sauce

• 3 tablespoons unsalted butter
• 1/2 cup finely chopped yellow onion
• 2 celery stalks, finely chopped, about 3/4 cup
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 2 bay leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly grated nutmeg
• 1 to 2 teaspoons hot sauce
• 1 1/2 cups shredded provolone cheese
• 1/2 cup shredded sharp cheddar cheese

For the Casserole

• 8 ounces egg noodles
• 2 (5-ounce) cans tuna, drained
• 1 1/2 cups frozen peas, thawed
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Topping

• 1 1/2 cups crushed buttery round crackers, such as Ritz
• 2 tablespoons unsalted butter, melted
• 1 tablespoon finely chopped fresh parsley

Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil and cook 8 ounces egg noodles until just shy of al dente, about 1 minute less than the package directions. Drain.

Melt 3 tablespoons unsalted butter in a large saucepan over medium heat. Add 1/2 cup finely chopped yellow onion and 2 finely chopped celery stalks and cook for 5 to 6 minutes, until softened.

Stir in 3 tablespoons all-purpose flour and cook for 1 minute. Gradually whisk in 2 1/2 cups whole milk, then add 2 bay leaves, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly grated nutmeg. Bring to a gentle simmer and cook for about 5 minutes, whisking frequently, until the sauce lightly coats the back of a spoon. Remove and discard the bay leaves.

Remove the pan from the heat and stir in 1 to 2 teaspoons hot sauce, 1 1/2 cups shredded provolone cheese and 1/2 cup shredded sharp Cheddar cheese until melted and smooth.

Fold in the cooked noodles, 2 (5-ounce) cans drained tuna, 1 1/2 cups thawed frozen peas, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly coated. Transfer to the prepared baking dish.

Toss 1 1/2 cups coarsely crushed buttery round crackers with 2 tablespoons melted unsalted butter and scatter evenly over the casserole.

Bake uncovered for 25 to 30 minutes, until bubbling around the edges and golden on top. Let stand for 5 minutes, then sprinkle with 1 tablespoon chopped fresh parsley before serving.

The sauce comes together quickly from scratch: butter and flour thicken the broth and milk right on the stovetop before the cheese goes in. Everything gets folded together, topped with more Cheddar and buttery panko, and baked until bubbling and golden.

Why You’ll Love This Recipe

• No canned soup: The creamy cheddar sauce comes together quickly with butter, flour, broth and whole milk.
• Great use for cooked chicken and rice: Rotisserie chicken and leftover rice make most of the casserole ready to go.
• Crisp, buttery topping: Cheddar and panko give the creamy filling a golden top with plenty of crunch.

A Few Ingredient Notes

• Chicken: Rotisserie chicken is convenient, but any cooked shredded chicken works well.
• Rice: Long-grain white rice holds its shape well in the creamy sauce. Leftover rice is especially useful here.
• Broccoli: Use small fresh florets, or thaw frozen broccoli and drain it very well so it doesn’t water down the casserole.
• Cheddar: Sharp Cheddar gives the sauce plenty of flavor without needing a long list of seasonings.

How to Make Cheesy Chicken Broccoli and Rice Casserole

Step 1: Cook the sauce until it lightly coats the back of a spoon, then take it off the heat before stirring in the Cheddar.

Step 2: Fold in the rice, chicken and broccoli just until everything is evenly coated, then spread the mixture into the baking dish.

Step 3: Finish with the remaining Cheddar and an even layer of buttered panko before baking until bubbling and golden.

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What to Serve With Chicken Broccoli Rice Casserole

This casserole already has chicken, rice and broccoli, so I’d keep anything alongside it fresh and simple. A Kale Salad With Toasted Almonds is a good fit, as is Kale and Cabbage Salad With Dijon Honey Dressing.

Recipe Tips

• If using frozen broccoli, drain it thoroughly before adding it; excess water can loosen the cheese sauce as the casserole bakes.
• Add the broth and milk gradually while whisking so the flour blends into a smooth sauce.
• Don’t overcook the sauce before adding the rice. It only needs to lightly coat a spoon; the rice will absorb more moisture in the oven.

Make Ahead & Storage

Assemble the casserole up to 1 day ahead, but keep the buttered panko separate. Cover and refrigerate the casserole, then add the panko just before baking so the topping stays crisp.

Store leftovers covered in the refrigerator for 3 to 4 days. Reheat at 350°F until hot in the center; uncover toward the end to help the topping crisp again.

Chicken Broccoli Rice Casserole

Ingredients

Ingredients

• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 4 tablespoons unsalted butter, divided
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 1/2 cups whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 1/2 cups shredded sharp cheddar cheese, divided
• 4 cups cooked long-grain white rice
• 3 cups shredded rotisserie chicken or other cooked chicken
• 3 cups small fresh broccoli florets or 10 ounces frozen broccoli florets, thawed and well drained
• 1/2 cup panko breadcrumbs

Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.

Melt 3 tablespoons unsalted butter in a large saucepan over medium heat. Add 1 small finely chopped yellow onion and cook until softened, about 4 minutes. Add 2 minced garlic cloves and cook for 30 seconds.

Sprinkle in 1/4 cup all-purpose flour and cook, stirring, for 1 minute. Gradually whisk in 2 cups chicken broth and 1 1/2 cups whole milk until smooth. Stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder.

Cook for 4 to 5 minutes, whisking occasionally, until the sauce lightly coats the back of a spoon. Remove from the heat and stir in 2 cups shredded sharp Cheddar cheese until melted and smooth.

Fold in 4 cups cooked long-grain white rice, 3 cups shredded rotisserie chicken and 3 cups small fresh broccoli florets or 10 ounces thawed and well-drained frozen broccoli until evenly coated. Spread the mixture in the prepared baking dish.

Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese over the casserole. Melt the remaining 1 tablespoon unsalted butter and toss with 1/2 cup panko breadcrumbs, then scatter evenly over the top.

Bake uncovered for 25 to 30 minutes, until the casserole is hot and bubbling around the edges and the topping is golden brown. Let stand for 5 to 10 minutes before serving.

Broth and whole milk thicken with butter and flour before the beef, mushrooms, peas, and carrots go in. Frozen tater tots go straight on top, keeping the prep simple while giving the finished hotdish that perfect crisp-over-creamy combo.

Why You’ll Love This Recipe

• No canned soup: Butter, flour, broth, and whole milk make the creamy sauce right in the skillet.
• Very little prep: Frozen peas, carrots, and tater tots keep chopping to a minimum.
• Crisp on top, creamy underneath: The tots brown in the oven while the beef-and-vegetable filling stays creamy.

A Few Ingredient Notes

• Mushrooms: Cremini or white mushrooms both work. Chop them fairly small so they brown evenly and blend into the beef filling.
• Frozen vegetables: Add the peas, carrots, and tater tots straight from the freezer; there’s no need to thaw them first.

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What to Serve With Tater Tot Hotdish

Tater tot hotdish is rich and filling, so I like something fresh or a little tangy alongside it. Try Kale Salad With Toasted Almonds, Green Beans With Dijon and Thyme, Quick Pickled Radishes With Beets and Peppercorns, or Spring Greens Salad.

Recipe Tips

• Let the mushrooms release their moisture and begin to brown before adding the butter. Moving on too soon can leave excess liquid in the filling.
• Add the broth and milk gradually, stirring as you go, so the flour blends into a smooth sauce without lumps.
• Arrange the tater tots in an even layer so they brown consistently rather than steaming where they overlap.

Make Ahead & Storage

The beef-and-vegetable filling can be made up to 1 day ahead and refrigerated in the baking dish. Add the frozen tater tots just before baking so they stay crisp.

Store leftover hotdish covered in the refrigerator for 3 to 4 days. Reheat individual portions in the oven or air fryer when possible to help the tots crisp back up; the microwave works, but the topping will be softer.

Tater Tot Hotdish

Ingredients

Beef and Vegetable Filling

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium yellow onion, finely chopped
• 8 ounces cremini or white mushrooms, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1 cup whole milk
• 1 tablespoon Worcestershire sauce
• 2 cups frozen peas and carrots

Tater Tot Topping

• 32 ounces frozen tater tots

Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it into crumbles, for 6 to 8 minutes, until browned. Transfer the beef to a plate and drain any excess fat.

Return the skillet to medium heat. Add 1 medium yellow onion, finely chopped, and 8 ounces cremini or white mushrooms, finely chopped. Cook for 6 to 8 minutes, until the onion is soft and the mushrooms have released their moisture and begun to brown. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Melt 3 tablespoons unsalted butter in the skillet. Sprinkle in 3 tablespoons all-purpose flour and cook, stirring, for 1 minute. Gradually stir in 1 1/2 cups beef broth and 1 cup whole milk until smooth.

Stir in 1 tablespoon Worcestershire sauce and simmer for 3 to 5 minutes, stirring frequently, until the sauce is thick enough to coat the back of a spoon.

Return the browned beef to the skillet and stir in 2 cups frozen peas and carrots. Cook just until everything is evenly coated, then spread the filling in the prepared baking dish.

Arrange 32 ounces frozen tater tots in a single layer over the filling. Bake uncovered for 35 to 40 minutes, until the filling bubbles around the edges and the tots are deeply golden and crisp.

Let the hotdish stand for 5 to 10 minutes before serving.

It’s easy to cook, too. Treat farro like pasta: simmer it in plenty of salted water until tender, then drain. One cup of dry farro makes about 3 cups cooked.

What Is Farro?

Farro is an ancient wheat grain with a nutty flavor and firm, chewy texture. In the U.S., the name most commonly refers to emmer wheat, although einkorn and spelt may also be sold as farro.

Its sturdy texture makes it perfect for grain salads because it holds its shape without becoming mushy.

Which Type of Farro Should You Buy?

Farro may be labeled pearled, semi-pearled or whole, depending on how much of the outer bran has been removed.

• Pearled farro cooks the fastest and works well for salads, bowls and weeknight meals.
• Semi-pearled farro retains some of the bran, giving it a little more chew while still cooking relatively quickly.
• Whole farro takes the longest to cook and may benefit from soaking for several hours or overnight.

For most recipes, I reach for pearled or semi-pearled farro. Cooking times vary by brand, so check the package and start tasting a few minutes before the suggested cooking time is up.

How to Cook Farro

The easiest method is to cook farro like pasta: boil it in plenty of salted water until tender, then drain.

Ingredients

• 1 cup farro
• Water or stock
• Kosher salt

Directions

1. Rinse 1 cup farro in a fine-mesh strainer under cool running water.
2. Bring a medium saucepan of generously salted water or stock to a boil, using enough liquid to cover the farro by several inches.
3. Add the farro, return to a boil and reduce to a steady simmer. Cook uncovered until tender but still chewy. Pearled farro generally takes 20 to 30 minutes; semi-pearled and whole farro may take longer.
4. Taste a few grains before draining. The farro should be tender throughout without a hard or chalky center.
5. Drain well. For salads, spread the farro on a baking sheet or large plate to cool.

How to Add More Flavor

I usually cook farro in chicken stock instead of water, but vegetable stock works well, too. You can also add a bay leaf, smashed garlic clove or piece of onion to the pot.

For a simple grain salad, I often toss warm farro with fresh dill, lemon juice and a little olive oil. I love dill with farro, and it keeps well in the refrigerator, so it’s an easy herb to have on hand.

For more of a dressing, our Balsamic Tahini Vinaigrette works well with farro and roasted vegetables.

Toss the farro with dressing while it’s still slightly warm so the grains can absorb some of the flavor.

What to Make With Farro

Farro can take the place of rice, quinoa or barley in many meals.

Add it to grain salads, pair it with roasted vegetables, or use it as the base for a grain bowl with greens, chicken, salmon or chickpeas.

You can also stir farro into soups, toss it with olive oil or butter and Parmesan for a simple side dish, or cook it slowly with broth to make farrotto—farro prepared risotto-style until creamy but still chewy.

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6 Farro Recipes to Make Next

Creamy Farro With Roasted Squash and Kale

Farro isn’t just for salads. Here it’s cooked gradually with broth until creamy, then finished with roasted squash, kale, butter and Parmesan.

Get the Creamy Farro With Roasted Squash and Kale recipe

Farro Salad With Roasted Spring Vegetables and Peas

Roasted carrots and asparagus meet sweet peas and chewy farro in this colorful grain salad, finished with a simple Dijon and red wine vinegar dressing.

Get the Farro Salad With Roasted Spring Vegetables and Peas recipe

Farro Salad With Roasted Vegetables

Zucchini, red bell pepper and red onion are roasted until tender, then tossed with farro and a balsamic-Dijon vinaigrette. A perfect hearty lunch or a make-ahead side.

Get the Farro Salad With Roasted Vegetables recipe

Farro Salad With Feta and Cucumber

Cucumber, feta, parsley and dill keep this farro salad fresh, while a lemon-garlic vinaigrette brings everything together.

Letting it rest briefly before serving gives the farro time to absorb some of the dressing.

Get the Farro Salad With Feta and Cucumber recipe

Mediterranean Farro Salad

Tomatoes, Kalamata olives, feta and parsley turn cooked farro into an easy Mediterranean-style salad finished with red wine vinegar and oregano.

Serve it chilled or at room temperature.

Get the Mediterranean Farro Salad recipe

Farro Salad With Cucumber and Yogurt

A creamy Greek yogurt dressing gives this farro salad a different spin. Cucumber, fresh herbs, lemon and garlic keep it bright against the chewy grain.

Get the Farro Salad With Cucumber and Yogurt recipe

How to Store Cooked Farro

Let cooked farro cool, then refrigerate it in an airtight container for up to 5 days.

You can also freeze it in portions and thaw only what you need for salads, soups or grain bowls.

Related: How to Store Fresh Herbs So They Last Longer

Some of the warehouse’s newest finds include pasta sauce with 20 grams of protein per serving, ice cream with 30 grams per pint and chocolate pudding with 17 grams per cup. There are also refrigerated chicken bowls, ready-to-eat steak and chicken bites and burritos with 37 grams of protein each.

Some of these newer products are still rolling out, while others are already available at hundreds of Costco warehouses.

A new Circana report found that 48% of U.S. adults are trying to get more protein, up 7 percentage points from last year. At the same time, half of all meals now take less than five minutes to prepare.

Some of Costco’s newest protein finds combine convenience with high protein, while others show just how far the trend has spread into everyday foods.

Sturdy Garlic & Herb Protein Pasta Sauce

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Pasta sauce is one of the more unexpected places protein is turning up.

Chad & Barney’s Sturdy Garlic & Herb Protein Pasta Sauce has 20 grams of protein per 1/2-cup serving and comes in a Costco two-pack.

First spotted at Costco warehouses in August, but distribution is still limited, so availability will depend on your warehouse.

PROfeel Chocolate Protein Pudding

Another dessert option is PROfeel Chocolate Protein Pudding is 5.3 ounces with 17 grams of protein per cup.

Costco introduced a 12-pack this summer at select Northeast warehouses for a limited time, according to the brand.

Kirkland Signature Chicken & Grain Protein Bowl

One of Costco’s own newer prepared foods makes an easy grab-and-go lunch.

The Kirkland Signature Chicken & Grain Protein Bowl combines rotisserie chicken with grains, hard-boiled egg, edamame, vegetables and an Asian-style sesame dressing.

It has 20 grams of protein per serving, requires no cooking and is already available at hundreds of Costco warehouses.

Chef Hak’s Chipotle Chicken Power Bowls

Chef Hak’s Chipotle Chicken Power Bowls are another quick option that requires little more than reheating.

Each bowl combines roasted chicken breast with rice, beans, corn, peppers and cheese in a chipotle sauce and has 31 grams of protein.

Costco sells them in a three-pack, and they’re broadly distributed across warehouses.

Protein Pints Ice Cream

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Protein has reached the ice cream aisle, too.

Protein Pints has 30 grams of protein per pint, or 10 grams per serving. Costco recently started carrying a three-pint variety pack.

Early Reddit reviews are mixed but generally positive on taste, with some shoppers saying they prefer it to other high-protein ice creams.

This is another newer Costco rollout with limited warehouse distribution for now.

Fresh Additions Sirloin Steak Bites

Fresh Additions Sirloin Steak Bites come fully cooked in six individual 3.2-ounce pouches.

Each pouch has 20 grams of protein and can be eaten cold or added to eggs, salads, wraps or grain bowls.

They’re also one of the more widely distributed products on this list.

Fresh Additions Chicken Breast Bites

Fresh Additions Chicken Breast Bites offer the same grab-and-go convenience with 22 grams of protein per serving.

The chicken is fully cooked and individually portioned, so it can go straight into a lunch box, salad or wrap without any additional cooking.

This is another product with broad Costco warehouse distribution.

Real Good Chicken, Bacon & Ranch Roll-Ups

Chicken, bacon, cheddar and ranch are wrapped in a flour tortilla for a quick refrigerated option.

Each roll-up has 11 grams of protein, and two can be heated in about 90 seconds in the microwave.

The 12-count pack is available at select Costco warehouses in the Northeast, Southeast and Texas, though inventory varies by location.

Real Good Chicken & Pepper Jack Burritos

Real Good Chicken & Pepper Jack Burritos aren’t as new as the pasta sauce or pudding, but they have one of the highest protein counts on this list.

Each burrito has 37 grams of protein and heats in about two minutes in the microwave, making it an easy option to keep in the refrigerator for a quick lunch or dinner.

Costco sells them in a four-pack, and they’re widely distributed across warehouses.

Eggo Protein Waffles

Breakfast is getting a protein upgrade, too.

Eggo Protein Buttermilk Vanilla Waffles have 10 grams of protein per two-waffle serving and are now showing up at more than 200 Costco warehouses.

Brami Protein Pasta

Brami Protein Pasta is made with durum wheat and lupini beans and has 12 grams of protein per serving.

Costco shoppers on Reddit have also praised the texture, with several saying it cooks more like traditional pasta and holds up better than many bean-based alternatives.

Costco sells it in a multipack, and it’s available at hundreds of warehouses.

Pair it with the Sturdy protein pasta sauce, if you can find it, for an easy way to add more protein to a familiar pasta dinner.

Wilde Korean Sweet & Spicy Protein Chips

Wilde Korean Sweet & Spicy Protein Chips replace the usual potato base with chicken breast, egg whites and chicken bone broth.

Each serving has 10 grams of protein, making them more substantial than a typical chip.

Costco shoppers on Reddit are somewhat divided on the chicken-based texture, but the Korean Sweet & Spicy flavor has plenty of fans, with shoppers praising its crispness and spicy barbecue-like flavor.

They’re also among the easier newer products to find, with distribution across hundreds of Costco warehouses.

Khloud White Cheddar Protein Popcorn

Protein has even found its way into popcorn.

Khloud White Cheddar Protein Popcorn has 7 grams of protein per serving, and Costco launched a 12-ounce exclusive bag this summer.

The rollout began at more than 50 Costco warehouses across Los Angeles and Orange County and is available for a limited time.

Costco’s protein selection now extends well beyond meat and shakes. With nearly half of U.S. adults looking for more protein, shoppers can expect the trend to keep spreading into familiar foods.

Costco inventory varies by warehouse. Some of the newest products are still rolling out and may not be available in every location.

Related: Costco’s $30 Cutting Board Set Solves One of the Biggest Problems With Wood Boards

Starting Aug. 24, the chain is serving a new cheese sauce made with Wisconsin aged cheddar and real Garage Beer. The limited-time sauce is part of a new menu collaboration with Garage Beer, and White Castle is putting it on everything from sliders to fries.

One important distinction: Although real Garage Beer is used to make the cheese, White Castle says the finished Garage Beer Cheese does not contain alcohol.

What’s on White Castle’s New Beer Cheese Menu?

The new Garage Beer Cheese Sausage Slider starts with a mini smoked sausage link topped with beer cheese and caramelized onions, all served on White Castle’s signature Slider bun.

There are also Pretzel Nibblers with Garage Beer Cheese, served with warm cheese sauce for dipping, and Garage Beer Cheese Fries, which cover the chain’s crinkle-cut fries in the new sauce.

You Can Try Two of the New Items for $6.99

White Castle is also bundling two of the new items into a $6.99 Garage Beer Cheese Combo.

It comes with two Garage Beer Cheese Sausage Sliders, six Pretzel Nibblers with Garage Beer Cheese Sauce and a small soft drink. The items can also be ordered separately.

The launch marks the first time the White Castle and Garage Beer partnership has made its way into White Castle restaurants. The two Ohio-based brands previously teamed up on a limited-edition Slider kit earlier this summer.

The new Garage Beer Cheese menu is available now at participating White Castle restaurants through Nov. 1, or while supplies last.

Starting Aug. 24, select Walmart stores and Sam’s Club locations will accept contactless cards and digital wallets, including Apple Pay, Google Pay and Samsung Wallet.

For shoppers who have wondered why they could tap their phone at so many other stores but not Walmart, the response has been pretty simple: finally.

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The catch is that not every location will get the technology immediately.

So why did one of the country’s biggest retailers wait so long?

Why Did Walmart Wait So Long to Add Apple Pay?

Walmart spent years promoting its own payment technology instead of supporting contact wallets.

The retailer initially backed CurrentC, a planned Apple Pay competitor developed by a group of major retailers. that service shut down before receiving a broad launch.

Walmart introduced Walmart Pay nationwide in 2016. The system let’s shoppers pay by scanning a QR code through the Walmart app rather than tapping a phone or card.

Walmart Pay will remain available after the contactless rollout.

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When Will Your Walmart or Sam’s Club Get Apple Pay?

Tap to pay begins at select Walmart stores and Sam’s Club locations on Aug. 24.

Walmart expects every U.S. Walmart store and Sam’s Clubs to have the technology by the end of 2026. The company has not released a list of the locations receiving it first.

Walmart and Sam’s Club fuel stations will follow by mid-2027.

What Can You Use With Tap to Pay?

Once tap to pay reaches a location, shoppers can use:

• Contactless credit and debit cards
•  Apple Pay
•  Google Pay
•  Samsung Wallet
• Eligible Walmart, Sam’s Club and OnePay cards stored in a digital wallet.

Walmart Pay will remain available at Walmart, while Sam’s Club members can continue using Scan & Go.

Sources: Walmart’s 2016 Walmart Pay announcement and The Verge’s reporting on Walmart’s Apple Pay reversal

The Cheez-It Court opens Sept. 2 at Westfield Topanga and runs through Sept. 30. The menu also includes a Wagyu hot dog and ribeye cheesesteak.

The Cinnamon Roll Is the Standout

The Cheez-Y-Bun starts with a cinnamon roll topped with cream cheese frosting seasoned with Cheez-It Extra Cheesy crackers.

It also gets shortbread crumble, salted caramel crunch and a Cheez-It cracker on top.

Mashed tried the menu ahead of the opening and ranked the cinnamon roll above the two savory dishes.

What Else Is on the Menu?

The Crunchy Cheez-Dog features a Wagyu beef hot dog coated in panko and Cheez-It crumbs, then topped with mustard, ketchup, pickle and Extra Cheesy seasoning.

The Cheez-Steak is made with ribeye, American cheese, grilled onions, pickled jalapeños, dill pickle aioli and a Hot & Spicy Cheez-It and chive crumble.

Cheez-It has not announced pricing for the three items.

Where and When to Get It

Cheez-It Court will be open at Westfield Topanga in Los Angeles from Sept. 2 through Sept. 30.

Hours are:

• Monday–Tuesday: 3–8 p.m.
• Wednesday–Thursday: noon–8 p.m.
• Friday–Sunday: noon–9 p.m.

What If You Don’t Live in Los Angeles?

Cheez-It Court is only popping up at Westfield Topanga, but fans elsewhere won’t be completely left out.

Cheez-It says recipes inspired by all three dishes will be released online after the pop-up opens, so you’ll be able to make your own versions of the Cheez-Y-Bun, Crunchy Cheez-Dog and Cheez-Steak at home.

Related: Dunkin’ Is Opening Its First-Ever Dog Drive-Thru, but Only for 3 Hours

On Wednesday, Aug. 26, Dunkin’ and BARK will host the chain’s first official dog drive-thru at one restaurant in Quincy, Massachusetts. Dogs can get treats and limited-edition bandanas, while owners can receive new Dunkin’-themed toys with a donation to the Dunkin’ Joy in Childhood Foundation.

When and Where Is the Dunkin’ Dog Drive-Thru?

The event runs from 10 a.m. to 1 p.m. ET at the Dunkin’ at 588 Washington St. in Quincy.

One drive-thru lane will remain open for regular customers, while the second will be reserved for dogs.

The dog drive-thru is a one-day National Dog Day event and will close after 1 p.m.

The New Dog Toys Are Available Nationwide

The drive-thru is limited to Quincy, but the new 2026 BARK x Dunkin’ collection will also be available through participating Dunkin’ restaurants nationwide and BARK online while supplies last.

The collection includes:

• Dunkin’ Wake-Up Wrap Dog Toy: A two-in-one toy with two squeakers, crinkle material and a spot for hiding treats. Available with a $14 donation at participating Dunkin’ locations and online.
• Dunkin’ Strawberry Dragonfruit Refresher and Donuts Dog Toy: A plush toy with two squeakers, crinkle material and a tug rope. Available with a $16 donation at participating Dunkin’ locations and online.
• Dunkin’ Iced Signature Latte and Chocolate Frosted Sprinkles Donut Dog Toy: An oversized toy with a hidden surprise, squeaker and crinkle material. Available exclusively online with a $20 donation.

Donations benefit the Dunkin’ Joy in Childhood Foundation, including its Dogs for Joy program, which places trained facility dogs in children’s hospitals.

Where Else Can Dogs Get a Dunkin’ Bandana?

Five additional Dunkin’ locations will offer the limited-edition bandanas on National Dog Day while supplies last:

• 1703 Third Ave., New York, New York
• 3200 Yorba Linda Blvd., Fullerton, California
• 1201 S. Naper Blvd., Naperville, Illinois
• 7100 Kingery Highway, Darien, Illinois
• 1060 Ogden Ave., Montgomery, Illinois

Dunkin’ and BARK are now in the seventh year of their partnership. The companies say the collaboration has sold more than 1 million dog toys and raised more than $15 million for the Dunkin’ Joy in Childhood Foundation.

The chain announced Aug. 21 that it plans to roll out up to 1,000 automated retail machines across the U.S. over the next three years.

Each machine can cook and serve a hot CPK pizza in as little as 90 seconds.

Where the Machines Are Going

California Pizza Kitchen is partnering with retail technology company T-ROC Global on the expansion.

The first phase will focus on clusters of at least 20 machines across roughly 30 major U.S. markets.

Potential locations include airports, universities, hospitals, hotels, office buildings, residential communities, EV charging stations and sports venues.

Some machines are already operating at Boston Logan International Airport, Hartsfield-Jackson Atlanta International Airport, Dallas Love Field and Dayton International Airport.

Another 15 are expected to arrive at universities later this year.

Some travelers have already tried the machines, offering an early look at what the experience is actually like.

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How Much Does a CPK Vending-Machine Pizza Cost?

Fast Company reports that the machines serve 7-inch pizzas for an average of about $12.

That’s more than a CPK frozen pizza at the grocery store. Walmart currently lists a CPK Margherita frozen pizza at about $7.46, while Target lists several CPK frozen pizzas at a regular price of $7.49. Some Target varieties are currently on sale for $5.24. Prices and availability vary by location.

At an average of $12 for a 7-inch pizza, the machine costs more than a full-size CPK frozen pizza at major retailers.

The tradeoff is convenience: the kiosk serves it hot in about 90 seconds, with no oven required.

Fast Company also reports that the CPK machine at Atlanta’s airport can sell about 140 pizzas on a busy day.

They Serve More Than Pizza

Pizza is only part of the plan.

CPK says the machines are expected to offer restaurant favorites including Kung Pao and Bolognese spaghetti, plus several versions of mac and cheese.

The chain’s signature Butter Cake is also expected to be available.

When Will the New CPK Machines Arrive?

The rollout will happen over the next three years, so the machines won’t appear all at once.

CPK has not yet announced the roughly 30 markets included in the first phase.

But with machines planned for airports, college campuses, hotels and even EV charging stations, getting a California Pizza Kitchen pizza could soon be as simple as finding the nearest machine and waiting 90 seconds.

Related: White Castle’s 2-Minute Slider Kiosks Are Coming to a Major Convenience Store Chain

Several current kitchen-appliance deals end Sunday, Aug. 23, with savings ranging from $20 on a countertop appliance to as much as $900 on select refrigerators.

Here are some of the deals worth knowing about before they disappear.

Samsung Bespoke 3-Door Refrigerator: $900 Off

One of the biggest discounts is on the Samsung 30-cu.-ft. Bespoke 3-Door French Door Refrigerator with Beverage Center.

Costco currently lists it for $1,849.99 after $900 in savings, with the offer ending Aug. 23.

The refrigerator includes Samsung’s Beverage Center with an internal water dispenser and AutoFill pitcher, plus a dual ice maker.

KitchenAid Counter-Depth Refrigerator: $550 Off

Costco is also taking $550 off the KitchenAid 20.8-cu.-ft. Counter-Depth Side-by-Side Refrigerator through Aug. 23.

The model includes an exterior water and ice dispenser, an in-door ice system and a removable under-shelf wine rack.

Whirlpool French-Door Refrigerator: $700 Off

Another sizable discount is on the Whirlpool 29-cu.-ft. French-Door Refrigerator, currently $700 off through Aug. 23.

The family-size model includes filtered water and ice in the door, a flexible-temperature drawer and 29 cubic feet of storage.

Whirlpool Dishwasher: $320 Off

The savings aren’t limited to refrigerators.

A Whirlpool 24-inch Top-Control Dishwasher with a third rack and 47-decibel operation is currently $320 off through Aug. 23.

For most online orders, Costco says delivery, basic installation and haul-away of the old appliance are included, although restrictions and additional installation costs can apply.

Whirlpool Gas Range: $400 Off

There’s a deal for the stove, too.

Costco is taking $400 off the Whirlpool 5-cu.-ft. Gas Range With Air Cooking Technology through Aug. 23.

The range includes a no-preheat air-fry setting, air baking and nine cooking modes.

FoodSaver Vacuum Sealer: $20 Off

You don’t need to be shopping for a major appliance to get in on the savings.

The FoodSaver Preserve Vacuum Sealer is $20 off through Aug. 23. The set includes the vacuum sealer, bags and a marinating container.

It’s an especially useful Costco buy if meat, cheese and other foods purchased in bulk are already part of your warehouse routine.

Costco shoppers have been highlighting the FoodSaver bundle on social media, too, showing why the vacuum sealer is a useful buy for anyone who regularly stocks up on meat, cheese or other bulk groceries.

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You May Be Able to Stack More Costco Savings

Here’s where the deal gets more interesting.

Qualifying Costco Direct appliances can earn another $100 off two items, $200 off three, $300 off four or $400 off five or more purchased in the same order.

That promotion runs through Aug. 30, and Costco says the Costco Direct savings can be combined with other promotions on qualifying products.

Some appliances also qualify for a separate spend-and-save promotion, so it’s worth checking the individual product page before placing a large order.

The individual appliance discounts above are scheduled to end Sunday, Aug. 23, while Costco’s additional bundle promotions run longer.

As always with Costco, pricing, inventory and delivery availability can vary by location, and some member-only prices require you to sign in before they appear.

Related: Costco’s $30 Cutting Board Set Solves One of the Biggest Problems With Wood Boards

The redesigned buckets let you mix and match two Pretzel Nugget flavors and three dips. The clever addition is a built-in holder on top of the bucket that keeps all three dip cups together, according to Bake Magazine.

So What’s Actually New?

The Football Bucket itself isn’t new.

Previous versions already featured a divider that let customers split a bucket between two options, including Original, Cinnamon Sugar and Pepperoni Pretzel Nuggets or Mini Pretzel Dogs.

The upgrade this season is the dip holder. Instead of juggling separate sauce cups around the snack table, all three have a dedicated spot right on top of the bucket.

It’s a small change, but a practical one for something specifically designed to be passed around during a game.

How Many People Does a Football Bucket Feed?

Current ordering menus list the Football Bucket as serving about 8 to 10 people.

Depending on the bucket and location, you can choose Pretzel Nuggets or Mini Pretzel Dogs with three dips. Prices vary, but current catering menus list Football Buckets at about $32 to $35.

How to Get an Auntie Anne’s Football Bucket

The redesigned buckets are available now at participating Auntie Anne’s locations nationwide and will be around throughout football season.

They’re also available for pickup and delivery through Auntie Anne’s and participating third-party delivery services.

The pretzels were already made for sharing. Now the dips finally have somewhere to go.

Starting Aug. 24, Magnolia Bakery is launching a limited-time Cookie Butter Menu with Biscoff, including a new Pumpkin Spice Banana Pudding with Biscoff. Bake Magazine reports that the seasonal menu will be available at participating locations nationwide through Nov. 1.

The new pudding combines Magnolia’s signature banana pudding with pumpkin spice and Biscoff. There’s also a Pumpkin Spice Pudding with Biscoff and a Banana Pudding Cookie stuffed with Biscoff.

Biscoff has already had a viral moment this year. A simple dessert made by pressing Biscoff cookies into Greek yogurt and chilling them overnight took off on social media, with fans comparing the softened cookies and creamy yogurt to cheesecake.

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If all this talk about banana pudding has you craving the original, you can make Magnolia Bakery’s famous version at home.

Related: Magnolia Bakery Banana Pudding Recipe

There’s Even a Biscoff Latte

Magnolia isn’t stopping with pudding. The limited-time menu also includes cupcakes, cakes and icebox bars, plus a Cookie Butter Latte with Biscoff.

The Magnolia Bakery Cookie Butter Menu with Biscoff arrives at participating locations Aug. 24 and runs through Nov. 1.

What to do next depends on whether the avocado is still whole and just how hard it is. Here’s how to tell what you’re working with and what to do next.

Can You Eat an Unripe Avocado?

Yes. An underripe avocado is generally edible, but the flesh can be hard, starchy and slightly bitter or grassy. It will not have the creamy texture or rich flavor of a ripe avocado.

A slightly underripe avocado can work well sliced thinly, pickled or cooked. If it is extremely hard, let a whole avocado continue ripening rather than trying to cut it. Discard any avocado that smells rancid, has mold or shows other signs of spoilage.

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How to Tell If an Avocado Is Unripe

• Check the firmness. Hold the avocado in your palm and squeeze gently. A ripe avocado should give slightly under gentle pressure. If it feels completely firm, it needs more time.
• Consider the variety. Hass avocados usually darken as they ripen, but color alone is not a reliable indicator. Some varieties stay green even when ripe.
• Watch for isolated soft spots. One soft area on an otherwise hard avocado may be bruising rather than a sign that the entire fruit is ripe.

The California Avocado Commission recommends checking ripeness with the palm of your hand rather than pressing with your fingertips, which can bruise the fruit.

How to Ripen a Whole Avocado

Leave It on the Counter

The simplest method is to leave the avocado at room temperature and check it once a day. Keep it out of direct sunlight. Once it gives slightly when gently squeezed, use it or move it to the refrigerator to slow further ripening.

Put It in a Paper Bag

Place the avocado in a brown paper bag, fold the top closed and leave it at room temperature. The bag helps concentrate the ethylene gas released by the fruit as it ripens.

Check it daily so it does not go from hard to overripe before you use it.

Add an Apple, Banana or Kiwifruit

To help speed things along, place an apple, banana or kiwifruit in the paper bag with the avocado. These fruits also release ethylene.

How quickly the avocado ripens depends on how mature it was when you bought it, so let firmness—not a set number of days—be your guide.

Use Newspaper in a Pinch

No paper bag? Wrap the whole avocado loosely in newspaper and leave it at room temperature. It can help trap some of the ethylene around the fruit, though a paper bag is the easier option.

How to Keep a Ripe Avocado Longer

Once an avocado is ripe, move it to the refrigerator to slow further ripening. A whole ripe avocado will generally keep for several more days when refrigerated, though the exact timing depends on how ripe it was when chilled.

Leave it whole until you are ready to use it. Once cut, refrigerate the remaining avocado promptly and protect the exposed flesh from air.

Can You Ripen a Cut Avocado?

Not reliably. Once an avocado has been cut open, it may soften somewhat in the refrigerator, but it is unlikely to develop the same creamy texture and flavor it would have if it had ripened intact.

Instead of leaving a cut avocado on the counter, protect the exposed flesh and refrigerate it:

1. Brush or sprinkle the cut surface with lemon or lime juice.
2. Press plastic wrap directly against the flesh or place the avocado in an airtight container.
3. Refrigerate it promptly.
4. Use it as soon as practical in a dish that works with firmer avocado.

The citrus juice can help slow browning, but it will not prevent it completely.

Ways to Use a Firm Avocado

A firm avocado is not ideal for guacamole, but its sturdier texture can work to your advantage in other dishes. It should still be soft enough to cut safely; if your knife slips or you have to force it through the flesh, stop and let the avocado ripen longer if it is still whole.

Quick-Pickled Avocado

Thinly sliced firm avocado holds its shape well in a quick pickle. Cover the slices with a vinegar-based brine seasoned with salt and your choice of spices, then refrigerate until chilled. Add them to tacos, sandwiches, grain bowls or salads.

Crispy Avocado Wedges

Cut the avocado into wedges, coat them in flour, beaten egg and seasoned breadcrumbs, then bake or air-fry until crisp on the outside and softer in the center. Serve with a dipping sauce or tuck the wedges into tacos.

Grated Avocado Salad

If the avocado is firm but not rock-hard, grate the flesh and toss it with lime juice, salt and a flavorful dressing. Crisp vegetables, chiles or toasted seeds pair well with its firmer texture.

Delishably Recipes to Make Once the Avocado Ripens

Once the avocado yields slightly when gently squeezed in your palm, use it in one of these Delishably recipes.

Related: Guacamole with Tomatillo and Pickled Onion

Related: Avocado Corn Couscous Salad With Feta and Basil

Related: Gem Lettuce Salad With Avocado and Walnuts

Related: Taco Salad With Avocado Lime Dressing

Related: Carne Asada Tacos With Guacamole, Onion, and Cilantro

Frequently Asked Questions

Does an unripe avocado taste bitter?

It can. Underripe avocado is usually firmer and may taste bitter, grassy or bland. Natural ripening gives the flesh its familiar creamy texture and fuller flavor.

Can you cook with an unripe avocado?

A slightly underripe avocado can be breaded and cooked, pickled or grated into a strongly flavored salad. Cooking may soften the flesh, but it will not make the avocado taste exactly like one that ripened naturally.

What is the fastest way to ripen an avocado?

Place a whole avocado in a closed paper bag with an apple, banana or kiwifruit and keep it at room temperature. Check it daily and remove it when it yields slightly to gentle pressure.

Will a cut avocado continue to ripen?

It may soften somewhat, but it may not ripen evenly or develop the same flavor as a whole avocado. Coat the exposed flesh with citrus juice, cover it tightly, refrigerate it and use it as soon as practical.

Should you refrigerate an unripe avocado?

Keep a whole unripe avocado at room temperature if you want it to ripen. Refrigerate it after it becomes ripe to slow further softening. A cut avocado should be covered and refrigerated.

Can you ripen an avocado in the microwave?

No. A microwave may soften the flesh, but it does not ripen the avocado or develop its creamy texture and buttery flavor. The California Avocado Commission advises against microwaving or baking avocados to ripen them. If you need a ripe avocado, use the paper bag method and check it daily.

Sources

• California Avocado Commission: How to Ripen an Avocado
• California Avocado Commission: How to Choose and Use an Avocado
• Hass Avocado Board: Avocado Quality Manual

Murphy USA announced Aug. 20 that it is beginning an initial rollout of the technology at select larger-format stores, marking the first time the system is being deployed by a major convenience-store chain.

For customers, that could mean getting hot White Castle food during a routine stop for gas or snacks, even in places without a nearby White Castle restaurant.

Murphy USA calls the setup a “Robotic Restaurant in a Box.”

How It Works

Customers order from a touchscreen, and the machine heats and dispenses the food in about two minutes.

The self-contained kiosk stores frozen, prepackaged food. QR-coded trays help the system identify inventory, and the selected item is automatically heated and dispensed hot and ready to eat.

That lets stores offer White Castle food without building a traditional restaurant kitchen.

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Why This Matters

White Castle has already been using automated kiosks in airports, colleges and hospitals.

Earlier this year, the chain announced plans to start with 1,000 kiosk locations nationwide, in places where a traditional White Castle restaurant may not be available.

The Murphy USA rollout moves that technology into more everyday territory.

Murphy USA operates more than 1,800 stores across 27 states and serves about 2 million customers a day, giving the concept significant room to grow if the initial test performs well.

Related: Target Makes Its Biggest Food Change in More Than a Decade

The chicken gets a quick soy-ginger marinade before cooking, then a honey-soy glaze turns sticky and glossy in the skillet. Add jasmine rice and a small handful of Quick Pickled Red Onions, and dinner is done. Check out our Bowl Meals for more quick, weeknight meals.

Why This Works

• The chicken gets flavor twice. A short soy-ginger marinade seasons the meat, while the honey-soy glaze gives the exterior its sticky finish.
• The peach salsa balances the glaze. Fresh lime and jalapeño keep the peaches bright against the salty-sweet chicken.
• The toppings stay simple. Pickled onions and sesame seeds are enough; the salsa already brings plenty of texture, acidity and fresh flavor.

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A Few Ingredient Notes

• Chicken thighs: Boneless, skinless thighs stay juicy in the skillet and handle the high heat needed to get good browning before the glaze goes in.
• Fresh ginger: Ginger is one of the main flavors here, so fresh is worth using. It goes into both the marinade and the glaze.
• Honey: Three tablespoons give the glaze enough sugar to reduce into a sticky coating without making the entire bowl too sweet.
• Peach salsa: Use ripe but firm peaches so the salsa stays juicy without becoming watery. The salsa can be made a few hours ahead and refrigerated until dinner.
• Quick-pickled onions: You only need a little on each bowl. The peach salsa already contains red onion, so these are here for the sharper pickled bite and crunch rather than another full layer of onion.

Recipe Tips

• Drain the chicken well before cooking. Too much marinade in the skillet will cause the chicken to steam instead of brown.
• Don’t crowd the skillet. Cook the chicken in two batches if necessary so the pieces have room to develop color.
• Add the glaze after the chicken is cooked. Honey can scorch over high heat, so reduce the heat before adding it.
• Watch the glaze closely. Once the cornstarch goes in, it thickens quickly. Pull the pan from the heat as soon as the sauce looks glossy and coats the chicken.

Substitutions

• Boneless, skinless chicken breasts can replace the thighs; cut them into evenly sized pieces and take care not to overcook them.
• Brown sugar can replace the honey in the glaze, though the finished sauce will have a slightly different flavor.
• Long-grain white rice can replace jasmine rice.

Storage

Store the chicken, rice, peach salsa and pickled onions separately in airtight containers in the refrigerator. The cooked chicken and rice will keep for up to 4 days; for the best texture, use the peach salsa within 2 days. Reheat the chicken and rice, then add the salsa and pickled onions cold.

Sticky Soy-Ginger Chicken Bowls With Peach Salsa

Ingredients

For the Chicken

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon neutral oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, grated or minced
• 1 teaspoon toasted sesame oil
• 1 tablespoon neutral oil, for cooking

For the Sticky Soy-Ginger Glaze

• 1/4 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 teaspoons rice vinegar
• 2 teaspoons grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water

For the Bowls

• 3 cups cooked jasmine rice
• 1 1/2 cups peach salsa
• 1/2 cup quick-pickled red onions, drained
• 1 tablespoon toasted sesame seeds

In a medium bowl, toss 1 1/2 pounds chicken thighs with 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon neutral oil, 1 tablespoon grated ginger, 2 grated garlic cloves and 1 teaspoon toasted sesame oil. Cover and refrigerate for 20 to 30 minutes.

While the chicken marinates, whisk together 1/4 cup low-sodium soy sauce, 3 tablespoons honey, 2 teaspoons rice vinegar, 2 teaspoons grated ginger and 1 teaspoon toasted sesame oil. In a separate small bowl, stir together 1 1/2 teaspoons cornstarch and 1 tablespoon water until smooth.

Remove the chicken from the marinade, letting the excess drip off, and discard the marinade. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 7 to 9 minutes, turning occasionally, until browned and cooked through. Cook in two batches if necessary to avoid crowding the pan.

Reduce the heat to medium and add the soy-ginger mixture. Let it bubble for about 1 minute, then stir in the cornstarch mixture. Toss the chicken for another 1 to 2 minutes, until the sauce is thick, glossy and clings to each piece.

Divide 3 cups cooked jasmine rice among four bowls. Top with the sticky soy-ginger chicken, 1 1/2 cups peach salsa and 1/2 cup drained quick-pickled red onions. Finish with 1 tablespoon toasted sesame seeds and serve.

Cup Noodles apparently knows this all too well.

The instant ramen brand just teamed up with Dash on a limited-edition Dorm Survival Kit for back-to-college season. And while the compact kitchen appliances are genuinely useful, the Cup Noodles packaging may be the best part.

The kit includes a six-pack of Chicken Cup Noodles tucked into exclusive college-themed sleeves with messages including “Do Not Touch” and “If This Is Missing, Ask My Roommate.”

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The Kit Takes Dorm-Room Ramen Up a Notch

The Cup Noodles aren’t alone in the box.

Students also get a Dash Insulated Electric Kettle with precise temperature control and a Dash Rapid Egg Cooker that can soft-boil up to seven eggs in under 10 minutes.

Add a soft-boiled egg, whatever vegetables are hiding in the mini fridge or a favorite hot sauce, and the college staple suddenly looks a lot more like dinner.

Before ordering, students should check their residence hall’s appliance policy. Some schools restrict electric kettles, egg cookers and other heating appliances in individual dorm rooms.

The Cup Noodles x Dash Dorm Survival Kit is $70, which the brands say is a $135 value. It’s available now through Dash’s website and Dash’s TikTok Shop, while supplies last.

Related: Better Than Bouillon Launches a New Shortcut for Homemade Ramen

There are cold noodles for nights when you barely want to turn on the stove, quick shrimp and chicken bowls, and plenty of reasons to keep the grill going a little longer. If dinner needs to happen fast, you’ll find even more ideas in our 30-Minute Meals and Summer Recipes. Save the casseroles and pumpkin for later. These are the dinners to make while summer is still here.

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1. Chili Garlic Shrimp Bowls

Chili Garlic Shrimp Bowls bring together quick-cooking shrimp, rice, corn, tomatoes, cucumber, avocado, and lime crema for a fresh dinner that comes together fast.

2. Greek Chicken Pitas With Tzatziki

Greek Chicken Pitas With Tzatziki are filled with chicken, cucumber, tomatoes, and cool tzatziki. They’re a good choice when dinner needs to happen quickly without feeling like another heavy weeknight meal.

3. Grilled Fish Tacos With Lime Crema

Keep the grill going a little longer with Grilled Fish Tacos With Lime Crema. The fish cooks quickly, and the bright toppings keep these firmly in summer territory.

4. Shrimp Linguine With Cherry Tomatoes and Basil

Cherry tomatoes and basil are still worth taking advantage of, and this quick shrimp linguine turns both into a full dinner in about 30 minutes.

Get the recipe: Shrimp Linguine With Cherry Tomatoes and Basil

5. Grilled Flank Steak Caprese

Grilled Flank Steak Caprese puts ripe tomatoes and fresh basil to work alongside grilled steak for a dinner substantial enough for a weeknight but still unmistakably summery.

6. BBQ Tofu Bowls With Corn and Slaw

BBQ Tofu Bowls With Corn and Slaw layer crisp tofu with rice, corn, crunchy cabbage slaw, and avocado. It’s a colorful 30-minute dinner with plenty of texture.

7. Greek Chicken Meatball and Orzo Salad Bowls

Greek Chicken Meatball and Orzo Salad Bowls combine chicken meatballs, orzo, cucumber, tomatoes, herbs, and tzatziki in a dinner that lands somewhere between a hearty bowl and a fresh summer salad.

8. Bucatini With Cherry Tomatoes and Burrata

Juicy cherry tomatoes and creamy burrata make this bucatini a good reason to keep tomato season going as long as possible. It also comes together quickly enough for a busy night.

Get the recipe: Bucatini With Cherry Tomatoes and Burrata

9. Chop Chop Salad

Chop Chop Salad is substantial enough to count as dinner, with chicken, salami, chickpeas, tomatoes, basil, and cheese tossed with Italian vinaigrette.

10. Grilled Chicken Burgers

When you want something familiar, grilled chicken burgers keep dinner simple without moving into fall food just yet. Add ripe tomatoes, lettuce, and whatever summer toppings you have on hand.

Get the recipe: Grilled Chicken Burgers

11. Chili Lime Chicken Bowls With Corn Salsa and Lime Yogurt Sauce

Layer skillet-cooked chicken over lime-scented rice with fresh corn salsa and a cool yogurt sauce. It’s the kind of dinner that still tastes like summer but works when weeknights start getting busy again.

Get the recipe: Chili Lime Chicken Bowls with Corn Salsa and Lime Yogurt Sauce

12. Cold Sesame Noodles With Chicken and Cucumber

Cold noodles, rotisserie chicken, crisp cucumber, and a creamy sesame sauce make this 25-minute dinner particularly good for the hottest summer nights.

Get the recipe: Cold Sesame Noodles With Chicken and Cucumber

The retailer has made its biggest food reset in more than a decade, changing the presentation of nearly half of its center-store grocery assortment and adding thousands of new food items.

And the strategy appears to be working. Target’s food and beverage sales increased 7% in its latest quarter, marking the retailer’s fastest grocery growth in three years.

Target is giving more space to fresh produce, protein-focused products, snacks and other fast-growing categories as it tries to make groceries a bigger reason to shop there in the first place.

Target Is Changing Nearly Half of Its Grocery Aisles

The biggest changes are happening in the center of the store, where shoppers typically find snacks, pasta, canned goods, baking staples and beverages.

Target has changed the presentation of nearly half of its center-store grocery assortment, bringing in more new products and shifting shelf space toward categories shoppers are buying now.

The retailer had already signaled a much bigger push into food earlier this year, with plans to increase newness across its food and beverage assortment by nearly 50%.

Now shoppers are starting to see what that looks like.

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More Than 4,600 New Food Items Have Arrived

Target has added more than 4,600 new food items so far this year.

That includes a mix of Target-owned products, emerging brands and familiar national names, with more attention going to snacks, wellness-focused foods, protein drinks, fresh produce and global flavors.

In other words, this isn’t just a shelf reset. Target is changing what shoppers can actually find in its grocery aisles.

Target’s Grocery Changes Are Already Paying Off

The early numbers suggest shoppers are responding.

Food and beverage sales increased 7% in Target’s latest quarter, the fastest growth for the category in three years.

Snacks have been an even bigger bright spot. After Target revamped its snack presentation and expanded the assortment, snack sales increased 15% compared with a year earlier.

Overall store traffic also increased 3.6% during the quarter, though that growth can’t be attributed to groceries alone.

Hundreds More Target Foods Are Coming

And shoppers haven’t seen the end of it.

Target plans to introduce about 600 additional private-label food and beverage products over the next two years, including roughly 400 under its Good & Gather brand.

The retailer expects the broader food strategy to generate more than $2 billion in additional growth over the next few years.

Target Is Giving Groceries More Space, Too

The changes won’t stop with what’s already on shelves.

Target is also increasing the amount of space devoted to food and beverages as it opens new stores and remodels existing ones.

The company plans to open more than 30 new stores this year and complete more than 130 full-store remodels.

For shoppers, the takeaway is pretty simple: Target wants to become a place you go specifically for groceries, not just somewhere you grab them while shopping for something else.

With thousands of new foods already on shelves and hundreds more Target-owned products on the way, your usual Target grocery run could keep changing.

Related: Costco’s $30 Cutting Board Set Solves One of the Biggest Problems With Wood Boards

The creamy sesame sauce comes together with tahini, soy sauce, rice vinegar, toasted sesame oil, ginger, garlic, and chili crisp. Once the noodles are cooled, everything gets tossed with shredded chicken, plenty of cucumber, and green onions.

Serve the noodles right away or give them a short chill before dinner. For more easy warm-weather meals, browse our 30-Minute Meals and Summer Recipes.

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What to Serve With

• Spicy Sesame Cucumber Salad
• Sesame Cabbage Salad
• Quick Pickled Radishes with Beets and Peppercorns
• Din Tai Fung–Style Green Beans
• Air Fryer Broccoli

A Few Tips

• Cool the noodles completely. Rinsing stops the cooking and keeps them from becoming too soft.
• Drain them well. Excess water will thin the sesame sauce.
• Cut the cucumber into thin matchsticks. That gives you cucumber in nearly every bite.
• Loosen the sauce as needed. Tahini thickens as it sits, so add a splash of cold water if the noodles need loosening before serving.

Storage

Refrigerate leftovers in an airtight container for up to three days. The sesame sauce will thicken as it chills, so toss the noodles with a splash of cold water before serving.

For the crispest cucumber and best texture, the noodles are best the day.

Cold Sesame Noodles With Chicken and Cucumber

Ingredients

Sesame Sauce

• 1/2 cup tahini
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 1/2 tablespoons honey
• 1 tablespoon chili crisp, plus more for serving
• 2 teaspoons finely grated fresh ginger
• 1 garlic clove, finely grated
• 1/3 cup cold water, plus more as needed

Noodles

• 12 ounces dried spaghetti
• 2 1/2 cups shredded rotisserie chicken
• 1 English cucumber, cut into thin matchsticks
• 3 green onions, thinly sliced
• 2 tablespoons toasted sesame seeds
• fresh cilantro leaves, for serving, optional

Bring a large pot of salted water to a boil. Cook 12 ounces spaghetti until al dente according to package directions.

Meanwhile, whisk together 1/2 cup tahini, 1/4 cup reduced-sodium soy sauce, 3 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 1/2 tablespoons honey, 1 tablespoon chili crisp, 2 teaspoons finely grated fresh ginger, and 1 finely grated garlic clove. Gradually whisk in 1/3 cup cold water until smooth and pourable.

Drain the noodles and rinse thoroughly under cold running water until completely cool. Shake off as much excess water as possible.

Transfer the noodles to a large bowl. Add 2 1/2 cups shredded rotisserie chicken, 1 English cucumber cut into thin matchsticks, and 3 thinly sliced green onions. Pour the sesame sauce over the top and toss until evenly coated. If needed, loosen the sauce with additional cold water, 1 tablespoon at a time.

Finish with 2 tablespoons toasted sesame seeds, additional chili crisp, and cilantro, if using. Serve immediately or chill for 15 to 20 minutes before serving.

The potatoes and squash get a quick simmer in the seasoned cream before they’re layered with the leeks and cheese, which helps everything cook evenly and become tender. If you’re looking for a potato only gratin with thyme-garlic cream, check out our Hasselback Potato Gratin recipe.

It’s made for fall and the Thanksgiving table alongside honey-glazed carrots and rolls, but there’s no reason to save it only for November. Serve it for Christmas, pair it with our Pan-Roasted Pork Loin With Leeks for a winter dinner, or bring it out anytime a creamy, cheesy potato side sounds right.

Equipment Needed

• 9-by-13-inch Baking Dish
• Mandoline
• Dutch Oven

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Can You Make This Gratin Ahead?

Yes. Bake the gratin a day ahead, let it cool, cover, and refrigerate. Reheat it covered in a 350°F oven until hot, then uncover for the last few minutes so the top can brown again.

How to Store Leftover Gratin

Cover leftovers or transfer them to an airtight container and refrigerate for up to four days. Reheat in a 350°F oven until warmed through.

What to Serve With This Gratin

• Skillet-Roasted Chicken With Herb Pistou
• Parmesan-Crusted Brussels Sprouts
• Green Beans With Dijon and Thyme
• Honey-Glazed Carrots
• Parker House Rolls

Potato and Butternut Squash Gratin

Ingredients

• 2 pounds Yukon Gold potatoes, peeled
• 1 1/4 pounds butternut squash, peeled and seeded
• 2 tablespoons unsalted butter, divided
• 1 large leek, white and light green parts thinly sliced and well rinsed
• 3 garlic cloves, minced
• 1 1/2 tablespoons chopped fresh sage
• 1 1/2 cups heavy cream
• 3/4 cup whole milk
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 1/4 cups shredded Gruyère cheese, divided
• 1/2 cup grated Parmesan, divided
• fresh sage leaves, for serving, optional

Heat the oven to 375°F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.

Using a mandoline or sharp knife, slice 2 pounds Yukon Gold potatoes and 1 1/4 pounds butternut squash about 1/8 inch thick.

Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add 1 thinly sliced leek and cook for 4 to 5 minutes, until softened. Stir in 3 minced garlic cloves and 1 1/2 tablespoons chopped sage and cook for 30 seconds. Remove from the heat.

In a wide saucepan or Dutch oven, combine 1 1/2 cups heavy cream, 3/4 cup whole milk, 1 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1/8 teaspoon ground nutmeg. Bring to a gentle simmer over medium-low heat.

Add the sliced potatoes and simmer gently for 5 minutes, stirring carefully once or twice. Add the butternut squash and continue to simmer for 2 to 3 minutes, just until the vegetables begin to soften. Remove from the heat.

Using a slotted spoon, arrange half of the potatoes and squash in overlapping layers in the prepared baking dish. Scatter half of the leek mixture over the vegetables and sprinkle with 1/2 cup Gruyère and 1/4 cup Parmesan. Spoon some of the warm cream mixture evenly over the top.

Repeat with the remaining potatoes, squash, and leek mixture. Pour the remaining cream mixture evenly over the vegetables.

Cover tightly with foil and bake for 25 to 30 minutes. Remove the foil and test the center with a thin knife; it should slide easily into the potatoes. Sprinkle with the remaining 3/4 cup Gruyère and 1/4 cup Parmesan.

Bake uncovered for 15 to 20 minutes, until the cream is bubbling and the cheese is melted. Turn the broiler to high and broil for 1 to 3 minutes, until the top is deeply golden and browned in spots. Watch closely so the cheese doesn’t burn.

Let the gratin stand for 10 minutes before serving. Garnish with fresh sage leaves.

Starting Wednesday, Aug. 19, six discontinued B-Dubs favorites return for a limited time, including appetizers, a retired wing sauce and one memorable cocktail.

And these aren’t random picks from the archive. Buffalo Wild Wings says fans have spent years asking for them to come back on social media.

What’s Returning to Buffalo Wild Wings?

The Throwback Menu includes:

• Buffalo Chips: Thick-cut, crispy fried potato slices.
• Mini Corn Dogs: Bite-size hot dogs in crispy cornmeal batter.
• Beef on Weck Sliders: Shaved sirloin and horseradish aioli on caraway-seeded kaiser buns with au jus.
• Garlic Mushrooms: Breaded garlic mushrooms served with Southwestern Ranch.
• Hot BBQ Sauce: The smoky, sweet and spicy wing sauce fans have been asking to see again.
• Buffalo Zoo Cocktail: A fruity mix of rum, vodka, bourbon, peach schnapps, grenadine, pineapple juice and orange juice.

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Food creators are already getting a first look at the returning menu. In an Aug. 18 Instagram reel, @snachwithzach shows the full Throwback lineup ahead of its Aug. 19 launch.

View this post on Instagram

Fans Have Been Asking for These to Come Back

The comeback follows years of requests from customers asking Buffalo Wild Wings to revive discontinued favorites.

Buffalo Chips and Hot BBQ Sauce in particular have maintained devoted followings long after disappearing from menus, making this less of a random nostalgia play and more of a response to what longtime B-Dubs customers have been asking for.

Related: Related News

It’s a Full Early-2000s Throwback

The menu itself is doing most of the nostalgic heavy lifting, but Buffalo Wild Wings is carrying the theme a little further. The chain also teamed up with Von Dutch on a limited-edition “Von Dubs” merchandise collaboration.

For anyone who remembers B-Dubs in the early 2000s, though, the real draw is getting another shot at Buffalo Chips, Hot BBQ Sauce and the rest of the retired lineup.

The Buffalo Wild Wings Throwback Menu arrives Aug. 19 for a limited time at participating Buffalo Wild Wings restaurants and Buffalo Wild Wings GO locations nationwide. Availability may vary by location.

When yours start looking dull or smelling like last night’s dinner, give them a deeper clean. Skip boiling, which can be hard on the wood, and use this gentler method instead.

What You’ll Need

• Wooden spoons or utensils
• Mild dish soap
• 1 tablespoon baking soda
• Water
• 1/2 lemon
• Wire cooling rack
• Food-grade mineral oil or food-safe beeswax paste
• Clean cloth

How to Deep Clean Wooden Spoons Without Boiling Them

1. Wash them first. Clean the utensils with warm water and mild dish soap, then rinse well.

2. Scrub with baking soda. Mix 1 tablespoon baking soda with enough water to make a loose paste. Rub it over the wood, focusing on stained or discolored areas.

3. Freshen with lemon. If odors linger, rub the cut side of 1/2 lemon over the wood, then rinse thoroughly.

4. Dry completely. Pat the utensils dry with a clean towel, then place them on a wire rack to air-dry completely. The rack allows air to circulate around the wood so it can dry more evenly. Avoid leaving wooden utensils flat on a damp towel or putting them away while they’re still moist.

5. Condition the wood. Rub a small amount of food-grade mineral oil or food-safe beeswax paste into the dry wood. Let it absorb, then wipe away any excess with a clean cloth before storing.

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Should You Boil Wooden Spoons?

You may have seen videos of wooden spoons sitting in boiling water while the water turns cloudy or brown.

It looks convincing, but boiling isn’t the best way to care for wooden utensils.

Wood absorbs moisture, and prolonged exposure to very hot water can cause it to swell and dry unevenly. Over time, that can contribute to roughness, warping, or cracks.

And that murky water doesn’t necessarily mean your spoons were hiding years of grime. Hot water can also draw oils and pigments from the wood itself.

For everyday cleaning, stick with warm water and dish soap. Use baking soda and lemon when your utensils need a deeper refresh.

When to Oil Wooden Spoons

You don’t need to condition wooden utensils after every wash.

Reach for food-grade mineral oil or beeswax when the wood starts looking pale, dull, or dry, or when the surface begins to feel rough.

A light coating helps keep the wood from drying out and can make well-used utensils look noticeably better.

Related: More Tips

If tofu is already in the dinner rotation, try our Glazed Sesame Ginger Tofu next. These Chili Garlic Shrimp Bowls are another easy rice bowl for weeknights.

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Why You’ll Love This Recipe

• The tofu gets crisp without frying. Cornstarch helps create golden edges in the oven.
• There’s plenty of texture. Saucy tofu, crunchy slaw, creamy avocado, and sweet corn make every bite a little different.
• It’s easy to customize. Change the grain, add vegetables, or use your favorite barbecue sauce.

A Few Ingredient Notes

• Extra-firm tofu: Press it well before cutting. Removing excess moisture helps the tofu brown and crisp.
• Barbecue sauce: Use one you already like. A thicker sauce will cling nicely to the hot tofu.
• Corn: Fresh, frozen, or canned all work. For more corn-and-avocado inspiration, try our Corn Avocado Salad.
• Cabbage: Green, red, or a combination works for the slaw. Bagged shredded cabbage is an easy shortcut. Have more to use? Try our Creamy Classic Coleslaw With Dijon and Lemon.
• Rice: White, brown, or jasmine rice all work. Leftover rice makes these bowls even faster.

How to Make BBQ Tofu Bowls With Corn and Slaw

1. Crisp the Tofu

• Cut the pressed tofu into 1-inch cubes and toss with cornstarch, oil, garlic powder, smoked paprika, and salt.
• Bake at 425°F for 25 to 30 minutes, turning halfway through, until crisp and golden.

2. Add the Barbecue Sauce

• Toss the hot tofu with barbecue sauce as soon as it comes out of the oven.
• Adding the sauce after baking keeps the tofu crisp around the edges.

3. Make the Lime Slaw

• While the tofu cooks, toss the cabbage with lime juice, olive oil, and salt.
• Let it sit while you finish the rest of the bowl so the cabbage softens slightly.

4. Build the Bowls

• Divide warm rice among four bowls and add the barbecue tofu, corn, cabbage slaw, and avocado.
• Finish with green onions, cilantro, and lime wedges.

Expert Tips

• Give the tofu room. Spread the cubes into a single layer so they roast instead of steam.
• Sauce after baking. Crisping the tofu first gives you much better texture.
• Use the oven time. Make the slaw, warm the rice and corn, and prep the toppings while the tofu cooks.
• Char the corn. If you have a few extra minutes, cook the corn in a hot skillet until lightly browned.

Easy Variations

• Make it spicy: Stir hot sauce, chipotle sauce, or cayenne into the barbecue sauce.
• Change the grain: Quinoa, farro, or another cooked grain can replace the rice.
• Add more vegetables: Cucumber, bell peppers, tomatoes, roasted sweet potatoes, or black beans are all great additions.

How to Store Leftovers

Store the tofu, rice, slaw, and toppings separately in airtight containers in the refrigerator for up to 4 days.

Reheat the tofu in a 400°F oven or air fryer to bring back some of the crispness. Slice the avocado just before serving.

Related: Another Easy Bowl Meal Recipe

BBQ Tofu Bowls With Corn and Slaw

Ingredients

BBQ Tofu

• 2 (14-ounce) packages extra-firm tofu, drained and pressed
• 2 tablespoons cornstarch
• 1 tablespoon neutral oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/2 cup barbecue sauce

Lime Slaw

• 4 cups shredded green or red cabbage
• 2 tablespoons lime juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt

Bowls

• 3 cups cooked white or brown rice
• 1 1/2 cups cooked corn kernels
• 1 avocado, sliced
• 3 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• lime wedges, for serving

Heat the oven to 425°F. Cut the 28 ounces pressed tofu into 1-inch cubes. Toss with 2 tablespoons cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 3/4 teaspoon kosher salt. Spread in a single layer on a parchment-lined baking sheet and bake for 25 to 30 minutes, turning halfway through, until crisp and golden.

Transfer the hot tofu to a large bowl and toss with 1/2 cup barbecue sauce until evenly coated.

While the tofu cooks, toss 4 cups shredded cabbage with 2 tablespoons lime juice, 1 tablespoon extra-virgin olive oil, and 1/2 teaspoon kosher salt. Let stand until ready to assemble.

Divide 3 cups cooked rice among four bowls. Top with the barbecue tofu, 1 1/2 cups cooked corn, cabbage slaw, and 1 sliced avocado.

Finish with 1 sliced avocado, 3 sliced green onions, and 1/4 cup chopped cilantro. Add quick pickled red onions as desired and serve with lime wedges.

The brand just introduced Chicken Ramen and Tonkotsu Ramen Bases, concentrated pastes designed to make homemade ramen easier without starting the broth from scratch.

They’re joining Better Than Bouillon’s existing Pho and Birria Bases as part of a broader rollout of globally inspired flavors.

Meet the 2 New Ramen Bases

The Chicken Ramen Base combines chicken with shoyu sauce for a savory broth that can be used for ramen, noodle bowls and stir-fries.

The richer Tonkotsu Ramen Base starts with pork and includes garlic and ginger, bringing some of the flavor of traditional tonkotsu broth to a concentrated paste.

Like Better Than Bouillon’s other bases, both can be mixed with water for broth or added by the spoonful to build flavor in other dishes.

Pho and Birria Are Getting a Wider Rollout

The other two flavors in the announcement aren’t entirely new.

Better Than Bouillon first introduced its Pho Base in 2024 at select Costco locations, while the Birria Base began appearing at select Costco stores in 2025.

Now both are joining the new ramen bases in a broader nationwide rollout.

The Pho Base combines beef stock, ginger, soy sauce and aromatic spices. The Birria Base uses beef stock, chile peppers, onion, paprika, garlic and spices.

Recipes I Want to Try Them In

I’m looking forward to trying the new ramen bases in a few of our Delishably recipes.

Related: Try the Chicken Ramen Base

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Related: Try the Chicken Ramen Base

Related: Try the Tonkotsu Ramen Base

Related: Try the Birria Base

Where to Find Them

The Chicken Ramen, Tonkotsu Ramen, Pho and Birria bases are now available at Walmart, Albertsons and other retailers nationwide. Selection varies by retailer and location.

If you already keep Better Than Bouillon around for soups, sauces and weeknight dinners, the new ramen bases give you two more ways to put that jar to work.

Related: Related News

7-Eleven Has $1 Large Slurpees

Through Aug. 25, 7-Eleven is offering large Slurpee drinks for $1 from 3 to 6 p.m. Monday through Friday.

The Happy Hour deal is available to 7Rewards and Speedy Rewards members at participating 7-Eleven, Speedway and Stripes locations.

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Wendy’s Has $1 Frostys

Wendy’s is currently selling small Classic Frostys for $1 for a limited time, with no special offer required.

The deal is showing at Wendy’s locations around the country and on the chain’s website.

Dairy Queen Has 99-Cent Second Blizzards

Through Aug. 30, DQ Rewards members can buy one Blizzard Treat and get a second of equal or lesser value for 99 cents.

The offer is available once per day at participating U.S. locations and can be redeemed through the DQ app or in person at the register.

Taco Bell Has $1 Freezes Every Afternoon

Taco Bell’s Happier Hour runs every day from 2 to 5 p.m., when participating restaurants offer a regular Freeze or medium fountain drink for $1.

That includes Baja Blast Freeze and other available regular Freeze flavors. Prices and participation can vary by restaurant.

Shake Shack Has $3 Frozen Custard Through Aug. 19

Through Wednesday, Aug. 19, Shake Shack is offering a single frozen custard for $3 with another purchase of at least $1.

Use promo code CUSTARDTIME at participating Shack kiosks or when ordering through the Shake Shack app or website.

If the heat has you staying home, this one can be delivered. Qualifying orders placed for delivery through Shake Shack’s app or website are eligible for the deal. Third-party delivery apps are excluded.

Staying In? You Still Have Options

With dangerous heat continuing across parts of the country, spending less time outside may sound pretty appealing right now.

Shake Shack’s current custard deal works on qualifying delivery orders. Wendy’s, Dairy Queen and Taco Bell also offer delivery in many areas, but check the app before ordering to make sure the specific deal applies at your location.

For any of these offers, it’s worth checking your local restaurant or app first. Participation, availability and individual offer terms can vary.

Related: Related News

A new collaboration with BuzzBallz turns two familiar Pop-Tarts flavors—Frosted Brown Sugar Cinnamon and Frosted S’mores—into ready-to-drink cocktails with 15% alcohol by volume.

And if you know Pop-Tarts, you’ll recognize the drinks immediately.

The round BuzzBallz containers feature the familiar blue Pop-Tarts branding, pastry images and flavor names pulled directly from the snack aisle.

For some shoppers, that’s exactly the appeal. For others, the combination of such a familiar snack brand and a 15% ABV cocktail is raising some questions.

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The Drinks Are Built Around Two Familiar Pop-Tarts Flavors

The Frosted Brown Sugar Cinnamon version takes inspiration from the cinnamon-and-brown-sugar pastry, while Frosted S’mores brings together the chocolate, marshmallow and graham cracker flavors associated with the Pop-Tarts favorite.

Both cocktails contain 15% ABV and use a unique wine-and-spirit blend, a formulation designed to comply with varying state liquor laws.

Rather than simply borrowing the flavors, BuzzBallz has leaned heavily into the Pop-Tarts identity, with packaging that makes the collaboration unmistakable.

That branding may also be a big part of why the launch is getting so much attention.

People Have Thoughts About the Pop-Tarts Branding

The collaboration is already drawing mixed reactions online.

@sodaseekers shared the new drinks on Instagram, where some commenters were excited by the unexpected mashup while others were less convinced.

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Some saw the drinks as another fun, nostalgia-fueled collaboration aimed at adults who grew up eating Pop-Tarts. Others questioned the idea of putting such recognizable snack branding on an alcoholic product.

Is It Nostalgia—or Does the Branding Go Too Far?

There’s no indication that either Pop-Tarts or BuzzBallz is marketing these cocktails to children. They’re alcoholic beverages intended for adults of legal drinking age.

And using nostalgic food brands to reach adults isn’t exactly new.

Millennials and Gen Xers who grew up with Pop-Tarts are now old enough to be the target audience for everything from retro cereal collaborations to cocktail-inspired versions of familiar candies and desserts.

Still, seeing the actual Pop-Tarts logo and pastry imagery on a 15% ABV cocktail has prompted some consumers to ask whether recognizable childhood-food branding feels different when it’s attached to alcohol.

Others see it much more simply: It’s a novelty cocktail for adults built around a flavor they already know.

Related: Costco’s $30 Cutting Board Set Solves One of the Biggest Problems With Wood Boards

Either Way, the Collaboration Is Getting Attention

From a marketing standpoint, the pairing certainly knows how to stop a scroll.

Pop-Tarts and BuzzBallz are two instantly recognizable brands, and combining them creates the kind of unexpected product launch that people want to talk about—even when they don’t necessarily agree on whether they’d drink it.

The new cocktails may ultimately come down to a question of perspective.

Is a Pop-Tarts BuzzBallz a clever bit of adult nostalgia, or does this crossover push nostalgia a little too far?

The internet, apparently, hasn’t decided yet.

For this version, I started with that apple-and-pear idea and took the topping in a different direction. Pecans add crunch, while ginger and vanilla add warmth without piling on the spices.

It’s an easy fall dessert when apples and pears are everywhere, with plenty for a family dinner or leftovers the next day. If you have more apples to use, Apple Cobbler With Buttermilk Biscuits is another simple baked option.

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Why This Apple Pear Crisp Works

Apples hold their shape as they bake, while the pears soften a little more and mingle with the juices in the bottom of the dish. Using both gives the filling more texture than an all-apple crisp.

The topping has oats for crisp edges, pecans for crunch, and melted butter so it comes together quickly. Brown sugar, cinnamon, ginger, and vanilla give the crisp plenty of fall flavor.

A Few Ingredient Notes

• Apples: Choose firm baking apples that won’t collapse in the oven. Granny Smith, Honeycrisp, Pink Lady, or a combination all work.
• Pears: Look for pears that are ripe but still firm. If they’re very soft before baking, they can lose too much of their shape.
• Pecans: Chopped pecans give the oat topping extra crunch and toast as the crisp bakes.
• Brown sugar: Using brown sugar rather than granulated sugar gives both the filling and topping a deeper flavor.

How to Make Apple Pear Crisp

1. Toss the apples and pears

Peel, core, and slice the apples and pears, then toss them with lemon juice, brown sugar, cornstarch, cinnamon, ginger, salt, and vanilla. Spread the fruit in a buttered 9-by-13-inch baking dish.

2. Make the pecan-oat topping

Combine the oats, flour, brown sugar, pecans, cinnamon, and salt. Stir in the melted butter until moist crumbs form.

3. Assemble the crisp

Scatter the topping evenly over the fruit. Don’t press it down; leaving the crumbs loose helps the topping brown and crisp in the oven.

4. Bake until bubbling

Bake until the apples and pears are tender, the juices bubble around the edges, and the topping is golden brown. Let the crisp stand for at least 15 minutes before serving so the fruit juices have time to settle.

For a smaller dessert, our Fruit Crisp for Two uses the same basic fruit-and-crumble idea in a 6-inch baking dish.

Apple Pear Crisp With Pecan Oat Topping

Prep: 20 minutes | Cook: 45 minutes | Total: 1 hour 5 minutes | Serves: 8

Apple-Pear Filling

• 4 medium baking apples, peeled, cored, and sliced
• 3 ripe but firm pears, peeled, cored, and sliced
• 2 tablespoons fresh lemon juice
• ⅓ cup packed light brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla extract

Pecan-Oat Topping

• 1 cup old-fashioned rolled oats
• ¾ cup all-purpose flour
• ⅔ cup packed light brown sugar
• ¾ cup chopped pecans
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 8 tablespoons unsalted butter, melted

Preparation

1. Heat the oven to 375°F. Lightly butter a 9-by-13-inch baking dish.
2. In a large bowl, toss 4 sliced apples and 3 sliced pears with 2 tablespoons lemon juice, ⅓ cup brown sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon kosher salt, and 1 teaspoon vanilla. Spread the fruit evenly in the prepared baking dish.
3. In a medium bowl, combine 1 cup oats, ¾ cup flour, ⅔ cup brown sugar, ¾ cup chopped pecans, 1 teaspoon cinnamon, and ¼ teaspoon kosher salt. Pour in 8 tablespoons melted butter and stir until moist crumbs form.
4. Scatter the pecan-oat topping evenly over the fruit.
5. Bake for 40 to 45 minutes, until the apples and pears are tender, the juices are bubbling around the edges, and the topping is crisp and golden brown.
6. Let the crisp cool for at least 15 minutes before serving.

Nutrition Facts

• Calories: 390 kcal
• Carbs: 61 g
• Fat: 16 g
• Fiber: 6 g
• Protein: 4 g
• Sodium: 190 mg
• Sugar: 36 g

What Apples Are Best for Apple Pear Crisp?

Firm baking apples work best because they soften without disappearing into the filling. Granny Smith gives the crisp more tartness, while Honeycrisp and Pink Lady bring a little more sweetness. Using two varieties gives you a nice balance.

For another apple dessert with pecans, try our Candy Apple Pie, finished with a brown sugar, cream, and pecan topping.

Can You Make Apple Pear Crisp Ahead?

Yes. Assemble the fruit and topping separately and refrigerate them until you’re ready to bake. Add the topping just before the crisp goes into the oven so the oats stay dry.

The baked crisp can also be reheated in a 350°F oven until warm. The oven works better than the microwave if you want the topping to stay crisp.

The MIU 3-Piece Wood Fiber Cutting Board Set is made with naturally renewable materials in what the brand describes as an environmentally responsible way. The boards have the warm look of wood, but unlike traditional wooden cutting boards, all three can go straight into the dishwasher.

The set has been popping up at Costco warehouses across the country for around $30, though availability and pricing vary by location.

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Costco shoppers are already taking notice. @costscohotfinds called the three-piece set an “incredible deal” while showing the boards on the warehouse floor.

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What Comes in Costco’s MIU Cutting Board Set?

The set includes three dual-sided cutting boards in different sizes, making it easy to grab the right one whether you’re slicing a lemon, chopping vegetables, or prepping dinner.

Each board has a built-in hole for easy grabbing and storage, along with four silicone nonslip feet that help keep it secure on the counter while you work.

The two larger boards also feature juice grooves, which help catch liquid from tomatoes, fruit, roasted meats, and other juicy ingredients before it reaches your countertop.

Related: Related News

They’re Dishwasher Safe, Too

One of the biggest drawbacks to traditional wood cutting boards is the upkeep. They typically need to be washed by hand and dried carefully, which isn’t always convenient after a busy night in the kitchen.

These MIU wood-fiber boards are dishwasher safe, giving you a lower-maintenance option while still bringing a warmer, more natural look to your countertop than the typical plastic cutting board.

And because the set comes with three sizes, you don’t have to pull out a giant board every time you need to chop a handful of herbs or slice an apple.

If replacing some of the plastic basics in your kitchen has been on your list, this Costco find makes cutting boards an easy place to start. Just keep in mind that, like many Costco finds, warehouse availability can vary by location.

Related: Pop-Tarts and BuzzBallz Launch 2 New Cocktails With 15% ABV

For this version, I roast sweet potatoes with taco seasoning while the beef cooks on the stovetop. Then I add black beans, corn, tomatoes, cucumber, avocado, sour cream, and plenty of lime. The sweet potatoes are my favorite part—they get browned around the edges and add just enough sweetness against the seasoned beef.

Set everything out and let everyone build their own, or assemble the bowls before serving. Either way, it’s an easy weeknight dinner that doesn’t take much work.

For more dinner ideas like this, browse our Bowl Meals.

Why You’ll Love These Taco Bowls

They’re easy enough for a weeknight. The sweet potatoes roast while the beef cooks on the stovetop, and everything else is mostly chopping and assembling.

You get a little bit of everything. I love the mix of smoky taco beef, roasted sweet potatoes, black beans, corn, crisp cucumber, tomatoes, and avocado. The warm and fresh ingredients together are what make the bowl so good.

Make them however you like. Sour cream, cilantro, green onions, and lime are my go-to toppings, but taco bowls are made for adding whatever you have around. Salsa, jalapeños, shredded cheese, cabbage, or Quick Pickled Red Onions would all be great.

Sweet potatoes are really good here. They get browned around the edges in the oven, with just enough sweetness to balance the smoky, savory beef. I’d give them plenty of room on the sheet pan so they roast instead of steam.

Sweet Potato Taco Bowl Ingredients

• Sweet potatoes: Cut them into roughly 1-inch cubes so they cook evenly and get those browned edges. I peel mine, but you don’t have to.
• Ground beef: I use extra-lean ground beef here because there are plenty of other ingredients in the bowl to keep it from feeling dry. Any lean ground beef will work.
• Taco seasoning: Chili powder, smoked paprika, cumin, oregano, garlic, and onion give the beef and sweet potatoes plenty of flavor.
• Black beans and corn: Both make the bowls more filling without adding much work. Fresh corn is great in late summer; frozen is what I’d use the rest of the year.
• Tomatoes and cucumber: I like having something crisp and fresh against the warm beef and sweet potatoes.
• Avocado: Slice it right before serving.
• Toppings: I use sour cream, cilantro, green onions, and plenty of lime. This is also a perfect place for Quick Pickled Red Onions.

How to Make Sweet Potato Taco Bowls

Roast the sweet potatoes. Toss them with oil and half of the taco seasoning, then spread them out on the sheet pan. Don’t crowd them—you want browned edges, not soft potatoes.

Cook the beef. Brown the ground beef while the potatoes are in the oven, then add the remaining taco seasoning and a little water. Let it cook until the seasoning coats the beef and most of the liquid is gone.

Build your bowl. Add the sweet potatoes and beef, then pile on the black beans, corn, tomatoes, cucumber, and avocado.

Add your toppings. Sour cream, cilantro, green onions, and lime are my favorites, but this is where you make the bowl your own.

Sweet Potato Taco Bowls

Ingredients

Taco Seasoning

• 1 tablespoons chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1½ teaspoons kosher salt
• ¼ teaspoon cayenne pepper

Bowls

• 1 pound sweet potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 pound extra-lean ground beef
• 1/4 cup water
• 1 (14-ounce) can black beans, drained and rinsed
• 1 cup corn kernels
• 1 pint cherry tomatoes, halved
• 1 medium avocado, sliced
• 1 English cucumber, chopped
• 1/2 cup sour cream or plain Greek yogurt
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

Heat the oven to 425°F. In a small bowl, combine 1 tablespoon chili powder, 2 teaspoons smoked paprika, 2 teaspoons cumin, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1½ teaspoons kosher salt, and ¼ teaspoon cayenne.

Toss 1 pound sweet potatoes with 1 tablespoon vegetable oil and half of the taco seasoning. Spread in a single layer on a rimmed baking sheet and roast for 25 to 30 minutes, turning once, until tender and browned at the edges.

While the sweet potatoes roast, heat a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it into crumbles, for 6 to 8 minutes, until browned and cooked through. Stir in the remaining taco seasoning and ¼ cup water. Cook for 1 to 2 minutes, until the beef is evenly coated and most of the liquid has evaporated.

Warm 1 can black beans and 1 cup corn, if desired, or add them to the bowls at room temperature.

Divide the roasted sweet potatoes and seasoned beef among four bowls. Add the black beans, corn, 1 pint halved cherry tomatoes, 1 chopped cucumber, and 1 sliced avocado.

Finish with ½ cup sour cream or Greek yogurt, 3 sliced green onions, ½ cup chopped cilantro, and lime wedges. Serve immediately.

For another easy dinner built around the same fresh flavors, try these Chili Lime Chicken Bowls With Corn Salsa and Lime Yogurt Sauce, or browse more Bowl Meals.

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Why These Shrimp Bowls Work

Shrimp are great for a quick dinner because they cook in just a few minutes. Garlic, chili powder, and cumin give them plenty of flavor without a marinade, and lime goes in right at the end.

The rest of the bowl is just as simple. Rice makes it filling, cucumber and tomatoes add crunch, corn brings a little sweetness, and avocado adds creaminess. The lime crema takes about a minute to stir together and gives you just enough sauce for every bite.

A Few Ingredient Notes

• Shrimp: Large peeled and deveined shrimp are easiest. Pat them thoroughly dry before cooking so they sear rather than steam.
• Rice: Use whatever prepared rice you like. White rice, jasmine rice, or brown rice all work.
• Corn: Fresh corn is best when it’s in season. Otherwise, thawed frozen corn works well.
• Avocado: Add it just before serving so it stays fresh and holds its shape.
• Lime crema: Sour cream gives you a thicker sauce; Mexican crema makes it slightly looser and easier to drizzle. You can also use Greek Yogurt here too.
• Quick-pickled red onions: These add color, crunch, and acidity. Use our Quick Pickled Red Onions recipe and make them ahead if you like.

How to Make Chili Garlic Shrimp Bowls

1. Cook the shrimp

Pat the shrimp dry, then cook them in olive oil with garlic, chili powder, cumin, salt, and pepper. They only need a few minutes; pull them from the heat as soon as they turn opaque and finish with lime juice.

2. Make the charred corn

3. Build the bowls

Divide the rice among four bowls and arrange the shrimp, corn, tomatoes, cucumber, and avocado on top.

4. Finish and serve

Drizzle the bowls with lime crema and finish with green onions, cilantro, and lime wedges.

For another shrimp option to keep in rotation, Honey Soy Shrimp With Lemon and Herbs can be cooked in a skillet, under the broiler, or on the grill.

Chili Garlic Shrimp Bowls

Ingredients

Shrimp

• 1¼ pounds large shrimp, peeled and deveined
• 1 tablespoon extra-virgin olive oil
• 4 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon lime juice

Lime Crema

• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons fresh lime juice

Bowls

• 3 cups cooked rice
• 1 cupe corn kernels
• 1 pint cherry tomatoes, halved
• 1 English cucumber, chopped
• 1 avocado, sliced
• ½ cup prepared quick-pickled red onions
• 1/2 cup chopped fresh cilantro
• lime wedges, for serving

Pat 1¼ pounds shrimp dry, then toss with 1 teaspoon chili powder, ½ teaspoon cumin, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes. Add 4 minced garlic cloves, turn the shrimp, and cook for another 1 to 2 minutes, until opaque and just cooked through. Remove from the heat and stir in 1 tablespoon lime juice.

Add 1 teaspoon olive oil and 1 cup corn to the same skillet. Cook over medium-high heat for 3 to 4 minutes, stirring occasionally, until the corn is browned in spots.

Stir together ½ cup sour cream or Greek yogurt and 2 tablespoons lime juice until smooth.

Divide 3 cups cooked rice among four bowls. Top with the garlic shrimp, charred corn, 1 pint halved cherry tomatoes, 1 chopped cucumber, 1 sliced avocado, and ½ cup quick-pickled red onions.

Drizzle with the lime crema and finish with the chopped cilantro and lime wedges.

Starting Aug. 31, fans can try a new Brown Sugar Cookie Dough Blizzard and Toasted Marshmallow Mocha DQ Coffee Cooler, while the longtime Pumpkin Pie Blizzard makes its return.

What’s Coming to Dairy Queen on Aug. 31?

The new Brown Sugar Cookie Dough Blizzard mixes brown sugar cookie dough pieces and brown sugar topping into DQ’s soft serve. If cookie dough is usually your Blizzard order, this is the one that feels especially made for fall.

Coffee fans get something new, too. The Toasted Marshmallow Mocha DQ Coffee Cooler blends cold brew, soft serve and ice in a cup lined with cocoa fudge, then finishes everything with whipped topping and more cocoa fudge.

And, of course, pumpkin is coming back.

The Pumpkin Pie Blizzard returns with real pumpkin pie pieces blended into soft serve and a topping of whipped cream and nutmeg. It’s one of those seasonal DQ flavors that signals fall almost as reliably as the first pumpkin spice latte.

Caramel Apple Cheesecake Is Already Here

You don’t have to wait until Aug. 31 to get a head start on fall.

The Caramel Apple Cheesecake Blizzard is already on the menu as DQ’s August Blizzard of the Month. It combines cheesecake pieces and caramel apple topping with soft serve for a flavor that lands somewhere between caramel apples and cheesecake.

It also gives apple a little time in the spotlight before pumpkin season fully takes over.

You Can Get a Second Blizzard for 99 Cents

There’s also a reason to make a Blizzard run before the rest of the fall menu arrives.

Through Aug. 30, DQ Rewards members who buy one Blizzard through the DQ app can get a second for 99 cents at participating U.S. locations. The offer can be used once per day.

So if you want to try the Caramel Apple Cheesecake Blizzard before deciding whether Brown Sugar Cookie Dough deserves your next order, the timing is pretty good.

The Brown Sugar Cookie Dough Blizzard, Toasted Marshmallow Mocha DQ Coffee Cooler and Pumpkin Pie Blizzard arrive Aug. 31 for a limited time.

This version takes the same idea in a more from-scratch direction. Fresh mushrooms, onion, and red bell pepper build the base of the sauce, while diced green chiles add a little bite. Chicken broth and milk replace the canned soup, and a combination of sharp Cheddar and Parmesan keeps the casserole creamy and savory without becoming too heavy.

For more cool-weather pasta ideas, browse these comforting pasta dinners.

Why This Chicken Spaghetti Works

Cooking the mushrooms, onion, and bell pepper before making the sauce gives the casserole more flavor and keeps excess moisture out of the finished dish. Green chiles cut through the creamy sauce with mild heat and a little acidity, while slightly undercooking the spaghetti helps it hold its texture in the oven.

Sharp Cheddar gives the casserole its familiar cheesy flavor, and Parmesan adds a more savory finish.

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A Few Ingredient Notes

Chicken: Rotisserie chicken works well here, or use any leftover cooked chicken and shred it into bite-size pieces.

Mushrooms: Cremini mushrooms have a little more depth than white button mushrooms. Let them cook until they release their moisture and begin to brown.

Green chiles: One 4-ounce can adds mild chile flavor without making the casserole particularly spicy.

Cheese: Sharp Cheddar does most of the work, with Parmesan added to deepen the flavor of the sauce.

How to Make Chicken Spaghetti Casserole

1. Cook the spaghetti

Cook the spaghetti in well-salted water until just shy of al dente. Drain and set aside.

2. Sauté the vegetables

Cook the onion, red bell pepper, and mushrooms in butter until softened and the mushrooms begin to brown. Add the garlic and cook briefly.

3. Make the creamy chicken sauce

Stir the flour into the vegetables, then gradually whisk in the chicken broth and milk. Once the sauce has thickened, stir in the Cheddar and Parmesan, followed by the shredded chicken and diced green chiles.

4. Add the spaghetti

Fold the cooked spaghetti into the chicken mixture until the noodles are evenly coated.

5. Assemble and bake

Transfer the chicken spaghetti to a 9-by-13-inch baking dish and scatter the remaining Cheddar over the top. Bake until bubbling around the edges and lightly browned.

What to Serve With Chicken Spaghetti

Since the casserole is rich and creamy, a simple vegetable works especially well alongside it. Green Beans With Gremolata and Pine Nuts bring lemon, parsley, and a little crunch, while Broccoli With Garlic and Red Pepper Flakes adds garlic, lemon, and gentle heat.

Chicken Spaghetti Casserole

Ingredients

• 12 ounces spaghetti
• 3 tablespoons unsalted butter
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 8 ounces cremini mushrooms, sliced
• 3 garlic cloves, minced
• 4 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 1/2 cups shredded sharp Cheddar cheese, divided
• 1/2 cup grated Parmesan
• 3 cups cooked shredded chicken
• 1 (4-ounce) can diced green chiles, drained
• 2 tablespoons chopped fresh parsley, optional

Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish. Cook 12 ounces spaghetti in well-salted water until just shy of al dente. Drain and set aside.

Melt 3 tablespoons butter in a large skillet over medium heat. Add 1 diced onion, 1 diced red bell pepper, and 8 ounces sliced cremini mushrooms. Cook for 6 to 8 minutes, until the vegetables soften and the mushrooms begin to brown. Stir in 3 minced garlic cloves and cook for 30 seconds.

Sprinkle 4 tablespoons flour over the vegetables and cook, stirring, for 1 minute. Gradually whisk in 2 cups chicken broth and 1 cup whole milk. Add 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika. Simmer for 3 to 5 minutes, until the sauce thickens enough to coat the back of a spoon.

Remove from the heat and stir in 1 cup Cheddar and ½ cup Parmesan until melted. Fold in 3 cups shredded chicken, 1 drained can diced green chiles, and the cooked spaghetti until evenly coated.

Transfer to the prepared baking dish and spread into an even layer. Sprinkle with the remaining ½ cup Cheddar.

Bake for 25 to 30 minutes, until bubbling around the edges and lightly browned on top. Let stand for 5 minutes, then finish with 2 tablespoons chopped parsley.

It also comes together in about 30 minutes, making it an easy alternative to ordering takeout. Searing the beef in batches gives it crisp, browned edges before everything is tossed together in the sauce and spooned over hot rice. For another quick beef dinner, try our Szechuan Beef Stir-Fry or Weeknight Beef Stir Fry.

Why You’ll Love This Mongolian Beef

• Better than takeout: The beef is freshly seared and the sauce has plenty of garlic, ginger, and scallion flavor.
• Ready in about 30 minutes: Once the ingredients are prepped, everything cooks quickly in one skillet or wok.
• Plenty of sauce: The soy-ginger sauce coats the beef with enough left for the rice.
• Easy to customize: Add broccoli, snap peas, or another quick-cooking vegetable if you want to stretch the meal.

A Few Ingredient Notes

• Flank steak: Slice the beef thinly against the grain so it stays tender. If the steak is difficult to slice, chill it for 15 to 20 minutes first.
• Soy sauce: Reduced-sodium soy sauce gives you more control over the seasoning, especially since oyster sauce is also salty.
• Brown sugar: A small amount balances the savory sauce without making it overly sweet.
• Scallions: Separate the white and green parts. The whites cook with the onion; the greens are folded in just before serving.

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How to Make Mongolian Beef

Toss the thinly sliced flank steak with cornstarch, baking powder, garlic powder, salt, and black pepper until every piece has a light, even coating. Heat the oil in a large skillet or wok and sear the beef in two batches so the slices have enough room to brown.

Add the sliced onion and scallion whites to the same skillet and cook until they begin to soften. Stir in the minced garlic and grated ginger and cook just until fragrant.

Whisk the soy sauce, oyster sauce, water, and brown sugar together before adding the mixture to the skillet. Bring it to a simmer, then return the browned beef and any accumulated juices to the pan.

Toss the beef as the sauce reduces and thickens, coating the steak and onions. The sauce should look glossy and cling to the beef rather than pooling heavily in the bottom of the skillet.

Spoon the Mongolian beef and onions over hot white rice, along with any sauce left in the skillet.

Tips for the Best Mongolian Beef

• Slice against the grain. Cutting across the visible muscle fibers makes flank steak more tender.
• Don’t crowd the skillet. Two batches give the beef room to brown instead of steam.
• Shake off excess cornstarch. A thin coating is all you need.
• Prep before you start. Once the skillet is hot, the recipe moves quickly.
• Watch the sauce at the end. It only needs a minute or two to thicken once the beef goes back into the pan.

What to Serve With Mongolian Beef

White rice is the easiest pairing because it catches the extra soy-ginger sauce. Steamed broccoli, bok choy, green beans, or snap peas would also work well alongside it.

For more quick dinner ideas, browse our 30-Minute Meals.

Make Ahead and Storage

Mongolian beef is best just after cooking, when the beef still has some texture around the edges. Leftovers can be refrigerated in an airtight container for up to three days.

Reheat gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened in the refrigerator.

Mongolian Beef

Ingredients

• 1 1/2 pounds flank steak, thinly sliced against the grain
• 1/3 cup cornstarch
• 1/4 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons oyster sauce
• 1/3 cup water
• 3 tablespoons packed light brown sugar
• 2 tablespoons neutral oil, divided
• 1 medium onion, thinly sliced
• 5 scallions, cut into 1 1/2-inch pieces, white and green parts separated
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• cooked white rice, for serving

Toss 1 1/2 pounds thinly sliced flank steak with 1/3 cup cornstarch, 1/4 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.

Whisk together 1/3 cup reduced-sodium soy sauce, 2 tablespoons oyster sauce, 1/3 cup water, and 3 tablespoons packed light brown sugar in a small bowl until the sugar is mostly dissolved.

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Shake any excess cornstarch from half of the beef and arrange it in a single layer. Cook for 2 to 3 minutes, turning once, until browned. Transfer to a plate. Add the remaining 1 tablespoon oil and repeat with the remaining beef.

Add 1 thinly sliced onion and the white parts of 5 scallions to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the onion begins to soften. Add 4 minced garlic cloves and 1 tablespoon grated fresh ginger and cook for about 30 seconds, until fragrant.

Pour in the soy sauce mixture and bring to a simmer. Return the beef and any accumulated juices to the skillet and cook for 1 to 2 minutes, tossing frequently, until the sauce reduces slightly and becomes glossy enough to coat the beef.

Remove from the heat and fold in the scallion greens. Serve immediately over hot white rice.

The newcomers are the Maple Cheesecake Doughnut, Café Mocha Doughnut and Apple Crisp Latte. They join the returning Pumpkin Spice Cake Doughnut, Biscoff Cookie Butter Doughnut and seasonal pumpkin spice drinks.

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What’s New in Krispy Kreme’s Fall Menu?

The Maple Cheesecake Doughnut is filled with cheesecake Kreme, then topped with maple icing and a graham-flavored crunch.

Food reviewer @nik_metcalf gave it an 8.5 out of 10. He said the maple frosting comes through right away, followed by slight caramel undertones and a maple-syrup-like cream filling. He also liked the crunch on top.

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The new Café Mocha Doughnut starts with an Original Glazed doughnut dipped in chocolate icing, then gets a swirl of coffee-flavored buttercreme and a mocha bean on top.

The Apple Crisp Latte combines espresso and steamed milk with apple crisp-flavored syrup, whipped cream, caramel drizzle and a crisp cookie topping.

Related: Dairy Queen Adds 3 New Treats to Its Fall Menu

Returning Fall Favorites

The Pumpkin Spice Cake Doughnut is back with pumpkin spice flavor in an old-fashioned cake doughnut. @nik_metcalf gave it an 8.6 out of 10, noting cinnamon and nutmeg flavors along with a soft center and slightly crisp exterior. He called it simple but well done.

The Biscoff Cookie Butter Doughnut also returns, filled with Biscoff Cookie Butter Kreme and topped with cookie butter, Biscoff pieces and white icing.

It was his favorite of the three, earning an 8.8 out of 10. He praised the cookie butter and cinnamon flavor but wanted more filling throughout the doughnut.

Krispy Kreme’s Pumpkin Spice Latte also returns and can be ordered hot, iced or frozen.

The Autumn Seasonal Collection is available now at participating Krispy Kreme shops in the U.S. and Canada through Nov. 2, while supplies last.

The three-item lineup includes the Tajín Taco, Tajín Cheesy Gordita Crunch and Tajín Pineapple Strawberry Freeze. Food reviewer @Snackolator has already tried the menu, with the mango salsa and new Freeze among his standouts.

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What’s on Taco Bell’s New Tajín Menu?

The Tajín Taco starts with a crunchy shell seasoned with Tajín and adds seasoned beef, Spicy Ranch, lettuce, shredded cheese and mango salsa. The suggested price is $2.99, and each taco comes with an extra packet of Tajín Clásico Seasoning.

The Tajín Cheesy Gordita Crunch takes those flavors a step further. A warm flatbread layered with mozzarella, pepperjack and cheddar wraps around a Tajín-seasoned crunchy shell filled with seasoned beef, Spicy Ranch, lettuce, cheddar and mango salsa. The suggested price is $5.99, and it also comes with a Tajín packet.

For something cold, the Tajín Pineapple Strawberry Freeze combines pineapple flavor, strawberry-flavored syrup and Tajín. The suggested price is $3.99 for 16 ounces and $4.19 for 20 ounces.

The Taco Bell x Tajín menu is now available nationwide for a limited time at participating restaurants, while supplies last. Prices and participation vary by location.

Starting Aug. 17, the new Red Bull Dragonberry Energizer will be available at participating restaurants nationwide, marking McDonald’s entry into energy drinks.

According to McDonald’s announcement, the drink combines Red Bull with blue raspberry syrup and freeze-dried dragonfruit.

In an early Instagram taste test, @lukefoods_ compares the flavor to a liquid grape sucker and says it also gives him blue raspberry vibes.

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What Else Is New on McDonald’s Drink Menu?

Customers can substitute Red Bull Zero in the Dragonberry Energizer for a reduced-sugar option. McDonald’s will also sell 8.4-ounce cans of Red Bull at participating restaurants.

The new Vanilla Swirl pairs vanilla flavor with Coca-Cola, Diet Coke or Coke Zero Sugar, then adds cold foam on top.

Orange Dream is another addition, combining orange flavor with Fanta. McDonald’s is also adding reduced-sugar crafted sodas made with Diet Dr Pepper, Dr Pepper Zero Sugar and Sprite Zero Sugar where available.

Fall flavors are coming to McCafé, too.

McDonald’s is featuring Caramel Apple Pie Frappé, Iced Coffee and Latte drinks for a limited time at participating restaurants. The seasonal drinks use caramel apple pie-flavored syrup.

The Frappé also gets apple pie crumble and salted caramel-flavored whipped topping.

The Red Bull Dragonberry Energizer and McDonald’s newest crafted drinks begin rolling out nationwide Aug. 17 at participating restaurants.

The individual pizza is designed to let everyone order exactly what they want rather than compromise on toppings when sharing. It’s also shaped like Domino’s iconic logo and cut into two rectangular slices.

What’s on Domino’s New Domino Pizza?

The Domino starts with buttery-flavored pan dough encrusted with Parmesan cheese and baked in a rectangular pan for a crispy Detroit-style crust.

It gets two layers of cheese, a choice of sauce and up to three toppings, then a drizzle of Domino’s signature garlic seasoning after baking.

Customers can customize each Domino individually, which is really the point of the new pizza. Domino’s says it developed the smaller format for occasions when people eating together want different sauces or toppings.

The chain also put the Domino through independent consumer testing before launch. According to Domino’s, participants rated it as one of the most delicious products the company has introduced.

The Domino will be included in Domino’s Mix & Match Deal. Customers who order two or more qualifying menu items can get a two-topping Domino for $6.99 each, although prices may be higher at some locations.

The new Domino rolls out at stores nationwide Aug. 31.

Food reviewer Snackolator has already put the seasonal flavor to the test. His verdict? A 9 out of 10.

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What’s in Wendy’s New Apple Crumble Frosty?

According to Wendy’s, the Apple Crumble Frosty Fusion starts with its Vanilla Frosty, then adds spiced apple syrup and crunchy oat crumble.

Snackolator compares the flavor to an “apple pie apple crisp hybrid” and gives especially high marks to the texture of the crumble, calling the crunch “phenomenal.”

That mix-in is what separates a Frosty Fusion from a standard Frosty. Wendy’s Frosty Fusions combine sauces with crunchy mix-ins, so the apple syrup runs through the frozen dessert while the oat crumble adds texture.

For anyone already surrounded by pumpkin spice, the apple-and-oat combination offers a different take on fall dessert flavors. Snackolator’s 9-out-of-10 rating also makes this one particularly tempting to try while it’s around.

The Apple Crumble Frosty Fusion is available at participating Wendy’s locations nationwide for a limited time this fall.

It may still be August, but Panera is already looking ahead to pumpkin spice season. The bakery-café chain is launching four new fall menu items nationwide on Aug. 19.

Panera teased the return of pumpkin on Instagram, and this year’s lineup goes beyond the returning Pumpkin Spice Latte.

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What’s New on Panera’s Fall Menu

According to Panera’s announcement, the new Pumpkin Spice Iced Coffee combines dark roast coffee with pumpkin sauce over ice, sweet cream cold foam and pumpkin spice crumbles.

The Pumpkin Spice Frozen Java blends coffee with a dairy blend and pumpkin sauce, then adds whipped cream and pumpkin spice crumbles.

Two new pumpkin treats are joining the bakery case, too.

The Pumpkin Cinnamon Roll is made with sweet dough filled with cinnamon and pumpkin, then topped with pumpkin spice icing.

The Caramel Pumpkin Slice combines pumpkin pie spices, brown sugar, vanilla and salted caramel swirls under pumpkin spice icing.

Three fall favorites are also returning: the Pumpkin Spice Latte, Iced Pumpkin Spice Latte and pumpkin-shaped shortbread Pumpkin Cookie.

Panera’s full fall lineup arrives nationwide Aug. 19 and will be available for dine-in, delivery, Rapid Pick-Up and drive-thru.

His pick for the sandwich? Go spicy—and don’t skip the syrup.

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What to Know About Chick-fil-A’s Chicken & Waffles

According to a Chick-fil-A press release, the sandwich comes with a chicken filet, three strips of applewood-smoked bacon, honey butter, and two maple-flavored waffles, with classic syrup served on the side. Customers can choose Original, Spicy, or Grilled chicken.

There are also two sizes. The breakfast sandwich, available from opening until 10:30 a.m., has a smaller chicken filet and waffle. Beginning at 10:30 a.m., the larger entrée version is available for lunch and dinner.

In his taste test, Snackolator praises the waffles’ buttery flavor and fluffy texture. But after adding syrup and trying the spicy filet, his decision is clear.

“I’m going spicy every time,” he says.

The S’mores Milkshake Gets His Biggest Reaction

Two new S’mores drinks are arriving with the sandwiches. Chick-fil-A says the S’mores Milkshake combines Icedream with chocolate shortbread and graham cracker crumbles, marshmallow-flavored syrup, and marshmallow-flavored whipped topping. The S’mores Frosted Coffee blends cold-brewed coffee and Icedream with marshmallow-flavored syrup and the same chocolate shortbread and graham cracker crumbles.

Snackolator likes both, but the milkshake gets his biggest reaction. He gives it what he calls a “one million out of 10.” He also gives the Frosted Coffee high marks, particularly for the combination of marshmallow flavor and cold brew.

The Chicken & Waffles sandwiches will be available at participating restaurants nationwide from August 24 through November 14, according to Chick-fil-A.

If Snackolator’s early taste test is any indication, the spicy sandwich with syrup is the order he’d choose first.

Chef Sam Cagle, known as @itsdoughguy on Instagram, starts with a whole Costco pizza and asks for it uncut. Once he gets it home, he slides the pizza onto a preheated pizza steel in a 500°F oven for about two minutes.

The reason? Costco’s pizza crust can soften a bit inside the box on the trip home. That quick blast of high heat helps crisp the bottom back up before any new toppings go on.

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How to Upgrade a Costco Pizza

While the pizza reheats, Cagle gets the toppings ready. Once it comes out of the oven, he adds ricotta, fresh basil, grated Parmesan, and a drizzle of hot honey.

Keeping those ingredients off the pizza until the end is part of what makes the upgrade work. The ricotta stays cool and creamy, the basil remains fresh, and the hot honey adds a sweet-spicy finish.

The result still tastes unmistakably like Costco pizza, just with a crisper crust and a few extra toppings.

“It still has the Costco dough taste,” Cagle says in the video.

And that may be the best part. This isn’t about turning Costco pizza into something completely different. The familiar cheesy base is still there; the extra heat just gives the crust more structure before the finishing touches go on.

Cagle doesn’t give exact measurements for the ricotta, Parmesan, basil, or hot honey, so this is more of an idea than a formal recipe. Add as much or as little of each topping as you like.

The biggest takeaway may be the crust trick itself. Even if ricotta and hot honey aren’t your thing, putting a Costco pizza back into a very hot oven for a couple of minutes could be worth trying the next time you bring one home.

From there, the toppings are entirely up to you.

Start with our Easy Homemade Pie Crust, then give the finished pie plenty of time to chill before serving. A generous spoonful of homemade whipped cream is all it really needs.

For a completely different take on pumpkin pie, try our Pumpkin Cream Pie With Graham Cracker Crust, which uses a chilled pumpkin pastry cream instead.

Why This Pumpkin Pie Works

• Cream cheese changes the texture. It gives the pumpkin filling more body and creaminess than a traditional custard-style pumpkin pie.
• The flavor still feels familiar. Cinnamon, nutmeg, pumpkin, and vanilla keep it grounded in classic pumpkin pie.
• A homemade crust balances the rich filling. The flaky crust gives the creamy filling some contrast.
• It’s a great make-ahead pie. The filling needs several hours to chill and set, so making it the day before works beautifully.
• Whipped cream keeps the finish simple. There’s no need for an elaborate topping when the filling is already this rich.

A Few Ingredient Notes

Pumpkin purée: Use pure pumpkin purée, not pumpkin pie filling. The recipe already contains its own sugar and spices.

Cream cheese: Let it come completely to room temperature before mixing. Soft cream cheese is the key to a smooth filling without little lumps.

Powdered sugar: It dissolves easily into the cream cheese and pumpkin mixture, helping give the filling its smooth texture.

Butter: Melt it and let it cool slightly before adding it to the filling. Hot butter can make the mixture harder to blend evenly.

Pie crust: Our Easy Homemade Pie Crust makes two crusts, so you can use one here and freeze the second for another pie.

How to Make Cream Cheese Pumpkin Pie

Roll one chilled pie crust and fit it into a 9-inch deep-dish pie plate. Crimp the edges, then return the crust to the refrigerator while you prepare the filling.

Beat the softened cream cheese until light and completely smooth before adding the pumpkin. Once those are well combined, mix in the cooled melted butter, vanilla, and eggs, followed by the powdered sugar and spices.

Pour the filling into the chilled crust and set the pie on a baking sheet. Starting at a higher oven temperature helps set the crust, then lowering the heat allows the filling to bake more gently.

Let the baked pie cool at room temperature before transferring it to the refrigerator. It needs at least 4 hours to chill and set before slicing.

Tips for the Best Pumpkin Pie

• Start with softened cream cheese. This makes the biggest difference in getting a smooth filling.
• Don’t add hot butter. Let melted butter cool slightly before mixing it into the pumpkin.
• Watch the crust as it bakes. If the edges become golden before the filling is done, cover them loosely with foil.
• Look for a slight wobble in the center. The edges should be set, but the very center can still move slightly when the pie comes out of the oven.
• Don’t skip the chilling time. The filling continues to firm as it cools, and chilled pie will give you much cleaner slices.

Make Ahead and Storage

This is a good pie to make the day before serving. Bake and cool it completely, then refrigerate overnight. Make the whipped cream shortly before serving or a few hours ahead and keep it refrigerated.

Cover leftover pie and refrigerate for up to 4 days.

Cream Cheese Pumpkin Pie

Ingredients

Pumpkin Pie

• 1 9-inch pie crust, chilled
• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin purée
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 teaspoons vanilla extract
• 3 large eggs
• 2 1/2 cups powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg or pumpkin pie spice
• 1/4 teaspoon kosher salt

Whipped Cream

• 2 cups heavy cream
• 1/2 cup powdered sugar

Prepare one crust from the Easy Pie Crust recipe and chill as directed. Roll the dough and fit it into a 9-inch deep-dish pie plate. Crimp the edges and refrigerate while you prepare the filling.

Beat 8 ounces softened cream cheese in a large bowl with an electric mixer until completely smooth and fluffy, 3 to 5 minutes, scraping down the bowl as needed.

Add 15 ounces pumpkin purée and beat until smooth. Mix in 1/2 cup melted and slightly cooled unsalted butter and 2 teaspoons vanilla extract.

Beat in 3 large eggs, one at a time. Add 2 1/2 cups powdered sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg or pumpkin pie spice, and 1/4 teaspoon kosher salt. Mix just until smooth.

Heat the oven to 400°F. Pour the filling into the chilled crust and smooth the top. Place the pie plate on a rimmed baking sheet.

Bake for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 42 to 48 minutes, until the edges are set and the center still has a slight wobble. Cover the crust edges loosely with foil if they begin to brown too quickly.

Transfer the pie to a wire rack and cool at room temperature for about 1 hour. Refrigerate for at least 4 hours, or overnight, before serving.

Beat 2 cups heavy cream and 1/2 cup powdered sugar until soft to medium peaks form. Spoon the whipped cream over the chilled pie before serving.

The recipe makes two loaves, which is handy when you want one for now and another to freeze or share. Serve a slice with coffee for breakfast or an afternoon snack, and if you’re planning more fall baking, try our Pumpkin Cream Pie With Graham Cracker Crust or Pumpkin Spice Bars With Cream Cheese Frosting next.

Why This Pumpkin Bread Works

• Pumpkin keeps it moist. A full can of pumpkin purée gives the bread a soft texture that stays that way for days.
• Butter adds flavor. Softened butter gives the loaves a little more richness than an all-oil quick bread.
• The spices don’t overpower the chocolate. Cinnamon, cloves, and nutmeg give you warm fall flavor while still letting the pumpkin and chocolate come through.
• There are plenty of chocolate chips. A 12-ounce bag means you get chocolate throughout the loaves, not just an occasional chip.
• One recipe makes two loaves. Keep one on the counter and freeze the second for later.

A Few Ingredient Notes

Pumpkin purée: Use pure pumpkin purée rather than pumpkin pie filling, which already contains sugar and spices.

Chocolate chips: Semisweet chocolate chips balance the sweetness of the pumpkin bread well. Milk or dark chocolate chips can also be used.

Butter: Let the butter soften before mixing so it creams smoothly with the sugar.

Spices: Cinnamon, cloves, and nutmeg give the bread a classic fall flavor without relying on a packaged pumpkin pie spice blend.

How to Make Pumpkin Chocolate Chip Bread

Start by beating the softened butter and sugar until creamy, then add the eggs, vanilla, and pumpkin. Mixing the wet ingredients well at this stage gives you an even base before the flour goes in.

Whisk the dry ingredients separately, then add them to the pumpkin mixture alternately with the milk. Stop mixing as soon as the flour disappears so the bread stays tender.

Fold in the chocolate chips last, reserving a handful for the tops of the loaves.

Divide the batter between two loaf pans and scatter the reserved chocolate chips over the top before baking.

Bake until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the loaves cool briefly in the pans before transferring them to a wire rack.

Tips for the Best Pumpkin Bread

• Don’t overmix once the flour goes in. Mix only until no dry streaks remain for a softer crumb.
• Test in more than one spot. A toothpick can hit a melted chocolate chip and look like the bread isn’t done.
• Watch the tops toward the end. If they’re browning before the centers are baked, loosely cover the loaves with foil.
• Let the bread cool before slicing. The crumb continues to set as the loaves cool, so cutting too soon can make the slices fall apart.

Make Ahead and Storage

Keep the cooled bread tightly wrapped at room temperature for up to 3 days or refrigerate it for up to 5 days. For longer storage, wrap a completely cooled loaf tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Pumpkin Chocolate Chip Bread

Ingredients

• 2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 (15-ounce) can pumpkin purée
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup whole milk
• 1 (12-ounce) package semisweet chocolate chips

Heat the oven to 350°F. Line the bottoms of two 8 1/2-by-4 1/2-inch loaf pans with parchment paper and lightly coat the pans with cooking spray.

Beat 2 cups granulated sugar and 1/2 cup softened unsalted butter in a large bowl with an electric mixer until creamy. Beat in 3 large eggs, one at a time, followed by 2 teaspoons vanilla extract and 1 (15-ounce) can pumpkin purée.

Whisk 2 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon kosher salt, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg in a separate bowl.

Add one-third of the flour mixture to the pumpkin mixture and mix just until combined. Mix in half of the 1/2 cup whole milk, then repeat with another third of the flour mixture and the remaining milk. Add the remaining flour mixture and mix just until no dry streaks remain.

Fold in 12 ounces semisweet chocolate chips, reserving a small handful for the tops.

Divide the batter evenly between the prepared loaf pans and smooth the tops. Sprinkle with the reserved chocolate chips.

Bake for 45 to 55 minutes, until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the toothpick hits melted chocolate, test again in another spot.

Cool the loaves in the pans for about 10 minutes, then transfer to a wire rack to cool completely before slicing.