For a larger appetizer spread, I’ll add it to a Crudités Platter and a warm pastry appetizer like Baked Gruyère Puff Pastry. It’s an easy combination for entertaining without spending the whole day in the kitchen.

Why You’ll Love This Recipe

• No cooking required: Just mix, shape, chill, and roll in the cranberry-pecan coating.
• Sweet and savory: Tangy goat cheese, honey, cranberries, and toasted pecans give each bite plenty of flavor.
• Easy to make ahead: Prepare it the day before and refrigerate until you’re ready to serve.

A Few Ingredient Notes

• Cream cheese and goat cheese should both be softened before mixing so they beat into a smooth, evenly combined base.
• Finely chop the dried cranberries and toasted pecans so the coating distributes evenly and adheres to every side of the log.

How to Make Cranberry Pecan Cheese Log

Step 1: Beat the two cheeses with honey, orange zest, salt, and pepper until the mixture is completely combined before shaping.

Step 2: Mix the cranberries, toasted pecans, and chives in a shallow dish so the coating is ready to catch on the chilled cheese.

Step 3: Roll the chilled log through the coating and press gently so the chopped mixture stays in place on every side.

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Make ahead: I like to prepare the cheese mixture a day in advance, then roll it in the cranberry-pecan coating shortly before serving. This keeps the nuts crunchy and the chives looking fresh.

Refrigerate: Store the cheese log tightly wrapped in the refrigerator for up to 3 days. If already coated, keep it in an airtight container.

Serve: Let the cheese log sit at room temperature for 15–20 minutes before serving so it’s easier to spread. Serve with crackers, crostini, or sliced baguette.

Cranberry Pecan Cheese Log

Ingredients

• 8 ounces cream cheese, softened
• 4 ounces goat cheese, softened
• 1 tablespoon honey
• 1 teaspoon finely grated orange zest
• 1/4 teaspoon kosher salt
• 3/4 cup dried cranberries, finely chopped
• 3/4 cup pecans, toasted and finely chopped
• 2 tablespoons finely chopped fresh chives
• 1/8 teaspoon freshly ground black pepper

In a medium bowl, beat 8 ounces softened cream cheese, 4 ounces softened goat cheese, 1 tablespoon honey, 1 teaspoon finely grated orange zest, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper until smooth and evenly combined.

Spoon the cheese mixture onto a sheet of plastic wrap. Use the wrap to shape it into a log about 6 inches long. Wrap tightly and refrigerate for at least 1 hour, until firm enough to coat.

Combine 3/4 cup finely chopped dried cranberries, 3/4 cup finely chopped toasted pecans and 2 tablespoons finely chopped fresh chives on a plate or shallow dish.

Unwrap the chilled cheese log and roll it in the cranberry-pecan mixture, pressing gently so the coating adheres on all sides.

Refrigerate until ready to serve. Let the cheese log stand at room temperature for about 15 minutes before serving so it is easy to spread.

They pair well with Skillet-Roasted Chicken With Herb Pistou or Classic Beef Meatloaf. They’re also a nice alternative to heavier vegetable casseroles at Thanksgiving or Christmas.

Why You’ll Love This Recipe

• Quick and easy: The beans cook in minutes, and the buttery almond finish comes together in one skillet.
• Plenty of texture: Crisp-tender green beans and toasted almonds give each bite a little crunch.
• Easy to prepare ahead: Blanch the beans in advance, then finish them in the skillet just before serving.

A Few Ingredient Notes

• Look for fresh, firm green beans that snap easily. Thin French green beans (haricots verts) also work, but they’ll need less blanching time.
• Sliced almonds: Toasting them in butter brings out their nutty flavor. Watch closely because they can brown quickly.
• Fresh lemon juice and zest is best as it brightens the browned butter.

How to Make Green Beans Almondine

Step 1: Blanch the trimmed green beans until they turn bright green and crisp-tender, then drain and cool them right away to stop the cooking.

Step 2: Cook the sliced almonds in the melted butter, stirring often so they toast without going too far.

Step 3: Add the beans and seasonings, then toss just until the beans are heated through and coated in the browned butter.

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Recipe Tips

• Don’t overcook the beans. They should still have a little bite after blanching, since they’ll finish cooking in the skillet.
• Dry the beans well. Excess water dilutes the browned butter and prevents it from coating the beans evenly.
• Watch the almonds. Stir frequently and lower the heat if they’re browning too quickly.
• Add the lemon last. Stirring it in off the heat preserves its fresh flavor.

Make Ahead & Storage

Make ahead: This is one of my favorite sides to prep in advance when I’m entertaining. Blanch the green beans up to a day ahead, transfer them to an ice bath, and dry thoroughly. Refrigerate until you’re ready to finish them in the skillet.

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat: Warm gently in a skillet over medium-low heat with a little butter. I avoid microwaving them when possible because the beans can lose their crisp texture.

Green Beans Almondine

Ingredients

• 1 1/2 pounds fresh green beans, trimmed
• 4 tablespoons unsalted butter
• 1/2 cup sliced almonds
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon kosher salt, plus more for the cooking water
• 1/4 teaspoon freshly ground black pepper

Bring a large pot of generously salted water to a boil. Add 1 1/2 pounds green beans and cook for 3–4 minutes, until bright green and crisp-tender. Transfer to an ice bath to stop the cooking, then drain well.

Melt 4 tablespoons butter in a large skillet over medium heat. Add 1/2 cup sliced almonds and cook, stirring frequently, for 2–3 minutes, until golden and the butter smells nutty.

Add 2 minced garlic cloves and cook for about 30 seconds, stirring, until fragrant. Add the green beans, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss for 2–3 minutes, until heated through and coated in the almond butter.

Remove from the heat and toss with 1 tablespoon lemon juice and 1 teaspoon lemon zest. Taste, adjust the seasoning, and serve warm.

For this recipe, I use our Easy Pie Crust recipe for both the bottom and top, keeping the filling simple and letting the apples shine. The hardest part is waiting for the pie to cool before slicing, but giving it a few hours makes all the difference.

For more delicious apple recipes, try our Glazed Apple Bundt Cake or Apple Cobbler With Buttermilk Biscuits.

Why You’ll Love This Recipe

• A mix of tart and sweet apple varieties create a balanced filling with good texture.
• A flaky double crust holds the spiced apple filling and bakes to a deep golden brown.
• Two baking temperatures: Starting hot helps set the crust, while a lower temperature allows the apples to finish cooking.

A Few Ingredient Notes

• I prefer a mix of Granny Smith and a sweeter, crisp apple such as Pink Lady, Envy, or Cosmic Crisp. Choose varieties that hold their shape during baking.
• Brown sugar adds a subtle caramel flavor to the filling without overwhelming the apples.
• Flour thickens the juices released by the apples as the pie bakes. Letting the pie cool completely gives the filling time to set.

How to Make Classic Apple Pie

Step 1: Toss the sliced apples with the sugar, flour, juice, vanilla, and spices until the coating reaches through the bowl.

Step 2: Spoon the coated apples into the chilled bottom crust, keeping the center a little higher than the edges.

Step 3: Cover the mounded apples with the second crust, crimp the edges together, then cut vents across the top.

Step 4: Bake hot first, then lower the oven temperature so the crust browns deeply while the apple filling finishes bubbling.

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Recipe Tips

• Slice the apples evenly. Keeping them around 1/4 inch thick helps them cook at the same rate.
• Keep the dough cold. If the crust softens while assembling the pie, refrigerate it briefly before baking.
• Look for bubbling juices. A golden crust alone doesn’t mean the filling is ready. The juices should be bubbling through the vents.
• Let it cool before slicing. I know it’s tempting to cut into a warm apple pie, but the filling needs time to set.

Make Ahead & Storage

Make ahead: Prepare the pie dough up to 2 days ahead and keep it refrigerated. You can also bake the pie a day before serving, giving the filling plenty of time to set.

Refrigerate: Cover leftover pie and refrigerate for up to 4 days.

Freeze: Wrap the fully cooled pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm individual slices in a 300°F oven until heated through. For a crisper crust, use the oven rather than the microwave.

Classic Apple Pie

Ingredients

• 1 recipe Easy Pie Crust (enough for 2 crusts)
• 2 pounds apples (about 6–7 medium), preferably a mix of Granny Smith and a sweeter, crisp variety such as Pink Lady, Envy, or Cosmic Crisp
• 1/2 cup packed light brown sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 2 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt

Heat the oven to 425°F. Roll one disk of pie dough into a 12-inch round and fit it into a 9-inch pie plate, leaving a slight overhang. Refrigerate while preparing the filling.

Peel, core, and slice 2 pounds apples about 1/4 inch thick. In a large bowl, toss the apples with 1/2 cup brown sugar, 3 tablespoons flour, 1 tablespoon lemon juice, 2 teaspoons vanilla, 2 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon kosher salt until evenly coated.

Spoon the apple mixture into the chilled pie crust, mounding it slightly in the center. Pour any juices from the bowl over the apples.

Roll the remaining disk of dough into an 11- to 12-inch round and lay it over the filling. Trim the excess dough, seal and crimp the edges, and cut several slits in the top to allow steam to escape.

Bake at 425°F for 20 minutes, then reduce the oven temperature to 375°F and continue baking for 30–40 minutes, until the crust is deeply golden and the filling is bubbling through the vents. If the edges brown too quickly, cover them loosely with foil.

Transfer the pie to a wire rack and cool for at least 3 hours before slicing. The filling will thicken as it cools.

Why You’ll Love This Recipe

• It’s an easy weeknight dinner. There’s minimal prep, no browning, and the slow cooker does most of the work.
• Cream cheese gives the broth a smooth finish without making a separate sauce.
• It’s even better the next day. The flavors develop overnight, making leftovers something to look forward to.

A Few Ingredient Notes

• Green chile enchilada sauce is a solid base because it adds plenty of flavor without needing a long list of spices. Choose mild or medium depending on how much heat you prefer.
• Frozen fire-roasted corn adds a subtle smoky sweetness.
• Let the cream cheese soften before adding it to the slow cooker so it melts evenly into the broth.

How to Make Slow Cooker White Chicken Chili

Step 1: Add the chicken, beans, corn, sauces, seasonings, and broth directly to the slow cooker, then stir just enough to combine.

Step 2: Once the chicken is tender and reaches 165°F, shred it and return it to the cooker so it can mix through the chili.

Step 3: Stir in the softened cream cheese, then keep the cooker on low until it melts fully into the broth.

Step 4: Stir in the cilantro and lime juice at the end, then taste and adjust the seasoning before serving.

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Make Ahead & Storage

Make ahead: I think this chili tastes even better the next day, once the flavors have had time to develop. The broth thickens slightly overnight, so I usually add a splash of chicken broth when reheating.

Refrigerate: Let the chili cool, then store in an airtight container in the refrigerator for up to 4 days.

Freeze: If I’m making a batch specifically for the freezer, I leave out the cream cheese and add it when reheating. Freeze for up to 3 months, then thaw overnight in the refrigerator.

Slow Cooker White Chicken Chili

Ingredients

• 1½ pounds boneless, skinless chicken thighs
• 1 (15-ounce) jar green chile enchilada sauce
• 8-ounce Hatch green chiles
• 2 (15-ounce) cans white beans, drained and rinsed
• 2 cups frozen fire-roasted corn
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• kosher salt and black pepper, to taste
• 2 cups chicken broth
• 8 ounces cream cheese, softened
• ¼ cup chopped fresh cilantro, or to taste
• 1 lime, juiced
• Top with cheddar cheese, sour cream, chopped cilantro, crushed tortilla chips or corn chips, and pickled jalapenos

Add 1½ pounds chicken thighs, 15 ounces green chile enchilada sauce, 8 ounces Hatch green chiles, 2 cans white beans, 2 cups fire-roasted corn, 1 teaspoon oregano, 1 teaspoon paprika, 1 tablespoon chili powder, 1 tablespoon cumin, and 2 cups chicken broth to a slow cooker. Season with kosher salt and black pepper and stir to combine.

Cover and cook on high for 4–5 hours, or until the chicken is tender and reaches an internal temperature of 165°F.

Remove the chicken, shred it with two forks, and return it to the slow cooker.

Add 8 ounces softened cream cheese, cut into cubes, and stir to combine. Reduce the heat to low and cook for another 45–60 minutes, stirring occasionally, until the cream cheese is fully incorporated.

Stir in ¼ cup chopped cilantro and the juice of 1 lime. Taste and adjust the seasoning.

Ladle into bowls and serve with shredded Cheddar cheese, sour cream, crushed tortilla chips, or your favorite toppings.

No mixer is needed for this recipe. The batter comes together in two bowls. Once the loaf has cooled, spread the icing over the top and let it set slightly before slicing. It’s a great recipe to make ahead, along with Pumpkin Spice Bars With Cream Cheese Frosting, when baking for a crowd.

Why You’ll Love This Recipe

• A full can of pumpkin purée keeps the loaf soft without making it heavy.
• The batter comes together by hand in two bowls, so there’s no mixer required.
• A thick layer of cream cheese icing adds just the right amount of tanginess to balance the sweet, cinnamon-spiced bread.

A Few Ingredient Notes

• Use plain canned pumpkin, not pumpkin pie filling, which already contains sugar and spices.
• Use full-fat, brick-style cream cheese for icing that spreads smoothly and holds its shape.
• Start with 3/4 cup powdered sugar, then add up to 1/4 cup more if you prefer a thicker icing.

How to Make Iced Pumpkin Bread

Step 1: Whisk the flour, baking soda, kosher salt, and cinnamon together first so the leavening and spice are dispersed before they reach the wet bowl.

Step 2: Whisk the eggs, sugar, pumpkin purée, and oil until smooth, then fold in the dry mixture only until the batter comes together.

Step 3: Bake the loaf until the center is set, using a loose foil cover halfway through if the top is browning too quickly.

Step 4: Beat the softened cream cheese and butter until smooth, then add powdered sugar and vanilla until the icing is creamy and easy to spread.

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Recipe Tips

• Measure the flour carefully. Spoon it into the measuring cup and level it off to avoid a dense loaf.
• Don’t overmix the batter. Stir just until the dry ingredients are incorporated to keep the bread tender.
• Cool completely before icing. Warm bread will cause the cream cheese icing to soften and slide off.

Make Ahead & Storage

Pumpkin bread is a great recipe to make a day ahead. I like to bake the loaf in advance and add the cream cheese icing once it’s completely cool.

Store iced pumpkin bread in an airtight container in the refrigerator for up to 5 days. Let individual slices sit at room temperature briefly before serving.

For longer storage, freeze the bread without icing for up to 3 months. Thaw overnight in the refrigerator, then ice before serving.

Iced Pumpkin Bread

Ingredients

Pumpkin Bread

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1 (15-ounce) can pumpkin purée
• 1/2 cup canola oil

Cream Cheese Icing

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 3/4-1 cup powdered sugar
• 1/4 teaspoon vanilla extract

Heat the oven to 350°F. Grease a 4 1/2 × 8 1/2-inch loaf pan.

In a medium bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 teaspoon cinnamon.

In a large bowl, whisk 2 eggs, 1 1/2 cups sugar, 1 (15-ounce) can pumpkin purée, and 1/2 cup canola oil until smooth. Add the dry ingredients and stir just until combined.

Pour the batter into the prepared pan and bake for 60-70 minutes, loosely covering with foil halfway through to prevent overbrowning. Begin checking at 50-55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Beat 4 ounces cream cheese and 2 tablespoons softened butter until smooth. Add 3/4 cup powdered sugar and 1/4 teaspoon vanilla extract, beating until creamy. Add up to 1/4 cup additional powdered sugar as needed for the desired consistency.

Spread the icing over the cooled pumpkin bread. Slice and serve.

Don’t skip the microwave step! A few minutes in the microwave softens the squash just enough to make cutting it in half so much easier.

I love serving it with Classic Beef Meatloaf, Easy One-Pan Roast Chicken or Sunday Pot Roast.

Why You’ll Love This Recipe

• There’s no peeling or dicing. Just halve the squash and let the oven do the work.
• The butter and maple syrup bring out the squash’s natural sweetness.
• It’s the easiest everyday side and pairs with just about everything, from meatloaf to roast chicken and pork chops.
• The microwave step makes cutting the large squash so much easier.

A Few Ingredient Notes

• Choose a butternut squash that feels heavy for its size, with firm, unblemished skin.
• Use real maple syrup rather than pancake syrup for the best flavor.
• Salted butter balances the sweetness of the squash and maple syrup. If using unsalted butter, add a pinch of salt.

How to Make Roasted Butternut Squash With Maple Butter

Step 1: Set the seeded and salted squash halves cut side down on the lined pan before they go into the oven.

Step 2: Roast until the squash has softened enough that a fork passes through it easily.

Step 3: Turn the tender halves over, poke the flesh, then finish with butter and maple syrup for a short second bake.

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Make Ahead & Storage

Roast the squash up to 2 days ahead and store it covered in the refrigerator. Reheat at 350°F until warmed through, adding a little butter or maple syrup if needed.

Refrigerate leftovers in an airtight container for up to 4 days. You can scoop the flesh from the skin and reheat it in the microwave or oven.

Roasted Butternut Squash With Maple Butter

Ingredients

• 1 large butternut squash
• kosher salt to taste
• 2 tablespoons salted butter
• 2 tablespoons pure maple syrup

Heat the oven to 400°F. Prick 1 butternut squash several times with a fork. Microwave it for 3 to 4 minutes to make it easier to cut.

Once cooled enough to handle, cut the squash in half from top to bottom and scoop out the seeds. Sprinkle the cut sides with kosher salt to taste, then place the halves cut side down on a parchment-lined sheet pan or baking dish.

Roast the halves for 50 minutes, or until easily pierced with a fork.

Turn the halves cut side up and poke several holes in each one with a fork. Spread 2 tablespoons salted butter over the halves, dividing it evenly, and drizzle with 2 tablespoons pure maple syrup. Return them to the oven for 5 minutes, then serve.

The secret is pouring the glaze over the cake while it’s still warm. I poke holes across the top so it can soak into the crumb, then let it rest for at least an hour before slicing. I like making it a day ahead when I can. Like Cinnamon Coffee Cake With Streusel, it’s a great cake to have on hand for afternoon coffee or casual get-togethers.

Why You’ll Love This Recipe

• There’s no peeling to do. The apples are grated with their skins on, saving a prep task before mixing the batter.
• Walnuts and shredded coconut give the cake texture without a separate filling or crumb topping.

A Few Ingredient Notes

• Use Granny Smith apples. Their tart flavor is a perfect combo with the sweetness of the cake. Leave the skins on and use the juices released during grating.
• Sweetened shredded coconut adds a little chewiness and moisture to the crumb. Use the finer shredded variety rather than large coconut flakes.
• Buttermilk gives the glaze a subtle tang and reacts with the baking soda to create its characteristic foam.

How to Make Glazed Apple Bundt Cake

Step 1: Mix in the dry ingredients only until they disappear, then fold in the apples, walnuts, and coconut so the batter stays thick and even.

Step 2: After the cake cools briefly in the pan, turn it onto the rack and poke deep holes while it is still warm.

Step 3: Cook the sugar, butter, baking soda, and buttermilk together over medium heat, stirring constantly until the glaze boils.

Step 4: Pour the hot glaze slowly over the warm cake so it has time to run into the holes instead of sliding off the surface.

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Recipe Tips

• Grease the pan thoroughly. Bundt cakes can stick in the grooves, so take a little extra time to prepare the pan.
• Don’t squeeze the grated apples. Their natural juices help keep the cake moist.
• Watch the glaze closely. It will foam quite a bit as it heats. Stir constantly and use a saucepan with room for the mixture to expand.
• Pour the glaze slowly. Adding it in several passes gives the cake time to absorb it rather than letting it run off the sides.

Make Ahead & Storage

This cake is even better the next day, once the glaze has had time to soak into the crumb. Bake and glaze it a day ahead, then keep it covered until ready to serve.

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 3 months.

Glazed Apple Bundt Cake

Ingredients

Apple Cake

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 cups granulated sugar
• 3 large eggs, room temperature
• 1¼ cups vegetable oil
• 1 teaspoon vanilla extract
• ¼ cup freshly squeezed orange juice
• 2 cups grated, unpeeled Granny Smith apples (about 2 large apples)
• 1 cup chopped walnuts
• 1 cup sweetened shredded coconut

Buttermilk Glaze

• 1 cup granulated sugar
• 8 tablespoons (1/2 cup) salted butter
• ½ teaspoon baking soda
• ½ cup buttermilk

Preheat the oven to 325°F. Thoroughly grease and flour a 10- to 12-cup Bundt pan, making sure to coat all the grooves.

In a medium bowl, whisk together 3 cups flour, 1 teaspoon baking soda, and 1 teaspoon cinnamon.

In a large bowl, beat 2 cups sugar, 3 eggs, 1 1/4 cups vegetable oil, 1 teaspoon vanilla, and 1/4 cup orange juice until well combined.

Gradually add the dry ingredients, mixing on low speed just until incorporated. Fold in 2 cups grated apples, 1 cup chopped walnuts, and 1 cup shredded coconut.

Spoon the batter into the prepared Bundt pan and smooth the top. Bake for 75–80 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.

Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack set over a rimmed baking sheet. While the cake is still warm, use a wooden skewer to poke deep holes across the top.

In a medium saucepan, combine 1 cup sugar, 8 tablespoons salted butter, 1/2 teaspoon baking soda, and 1/2 cup buttermilk. Cook over medium heat, stirring constantly, until the mixture boils and becomes foamy and lightly golden, about 4–5 minutes. Use a large enough saucepan to allow room for the glaze to bubble up.

Slowly pour the hot glaze over the warm cake in several passes, allowing it to soak into the holes before adding more. Let the cake stand for at least 1 hour before slicing.

If desired, combine 1 tablespoon powdered sugar with 1/4 teaspoon cinnamon and lightly dust over the cake before serving.

I whisk the flour into the turkey fat to create a base that thickens the gravy, then gradually add the drippings and stock to keep it smooth. After a few minutes of simmering, I finish with a splash of heavy cream to smooth out the gravy.

A Few Ingredient Notes

• Save the turkey drippings from the roasting pan, separating the fat from the liquid before making the gravy.
• You’ll need ⅓ cup of turkey fat from the drippings for the flour base. If the drippings don’t provide enough, make up the difference with unsalted butter.
• Low-sodium chicken or turkey stock brings the liquid to 4 cups and lets you control the final seasoning.

How to Make Turkey Gravy

Step 1: Separate the drippings. Transfer the turkey to a cutting board and separate the fat from the roasting juices.

Step 2: Make the flour base. Set the roasting pan over two burners. Cook the reserved turkey fat and flour until smooth and lightly golden, scraping up the browned bits.

Step 3: Add the liquid. Gradually whisk in the drippings and stock until smooth.

Step 4: Simmer and season. Cook until the gravy coats the back of a spoon, then season to taste.

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Recipe Tips

• Separate the fat first. Measuring the fat before making the gravy keeps the flour-to-fat ratio consistent.
• Whisk the liquid in gradually. Adding the drippings and stock a little at a time helps prevent lumps.
• Season at the end. Turkey drippings can be salty, so taste before adding more salt.
• Adjust the consistency. Gravy thickens as it cools. Whisk in a little warm stock if it becomes too thick.

Make Ahead & Storage

Make ahead: Prepare the gravy up to 2 days in advance using previously collected turkey drippings, or make a base with butter and stock and add fresh drippings when reheating. Warm gently over low heat, whisking until smooth.

Storage: Refrigerate leftover gravy in an airtight container for up to 4 days. Reheat over low heat, whisking occasionally and adding a splash of stock as needed.

Turkey Gravy

Ingredients

• 1/3 cup turkey fat skimmed from the roasting pan
• 1/3 cup all-purpose flour
• 4 cups combined turkey pan drippings and low-sodium chicken or turkey stock
• kosher salt and black pepper, to taste
• 1–2 tablespoons heavy cream

Transfer the roasted turkey to a cutting board to rest. Pour the pan drippings into a fat separator or measuring cup. Reserve ⅓ cup turkey fat, adding unsalted butter if needed. Combine the remaining drippings with enough low-sodium chicken or turkey stock to make 4 cups liquid.

Set the stovetop-safe metal roasting pan over two burners on medium heat. Add the reserved ⅓ cup turkey fat, and heat until melted, keeping the heat moderate to prevent scorching.

Whisk in ⅓ cup flour, scraping up the browned bits from the bottom of the pan. Cook for 2 to 3 minutes, whisking constantly, until smooth and lightly golden.

Gradually whisk in the 4 cups drippings and stock, adding a little at a time and whisking until smooth before adding more.

Bring to a gentle simmer and cook for 5 to 8 minutes, whisking frequently, until the gravy thickens enough to coat the back of a spoon. Adjust the heat as needed to prevent scorching.

Reduce the heat to low and whisk in 1–2 tablespoons heavy cream for a smooth, silky finish. Season with kosher salt and black pepper to taste. If the gravy is too thick, whisk in a little more stock.

A quick butter-and-flour base thickens the milk, while shallots, garlic, and a pinch of cayenne balance the sweetness of the corn. Everything comes together in one skillet in about 25 minutes.

Why You’ll Love This Recipe

• Creamy without heavy cream: Whole milk, a little flour, and Parmesan create a smooth sauce that coats the corn.
• Fresh, frozen, or canned corn: Use whatever you have on hand, making this an easy side dish year-round.
• Great for holiday meals: Make it ahead for Thanksgiving or Christmas, then reheat gently before serving.

A Few Ingredient Notes

• Frozen corn works well and saves time. Fresh corn adds a little more texture, while drained canned corn is a convenient alternative.
• Whole milk gives the sauce its creamy consistency without needing heavy cream.
• Freshly grated Parmesan melts more smoothly than pre-shredded cheese and adds a savory finish.

How to Make Creamed Corn

Step 1: Cook the shallots. Melt the butter in a large skillet over medium heat. Add the shallots and cook until softened.

Step 2: Make the sauce. Stir in the flour, then gradually whisk in the milk. Simmer until the sauce begins to thicken.

Step 3: Add the corn. Stir in the corn, garlic, and cayenne. Season and cook until the corn is tender and the sauce is creamy.

Step 4: Finish with Parmesan. Reduce the heat and stir in the Parmesan until melted. Add a splash of milk if needed, then serve warm.

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Recipe Tips

• Drain the corn well. Excess liquid from canned or thawed frozen corn can thin the sauce.
• Keep the heat low when adding Parmesan. High heat can cause the cheese to clump rather than melt smoothly into the sauce.
• Adjust the consistency before serving. The sauce thickens as it sits. Stir in a little warm milk if needed.

Make Ahead & Storage

Prepare the creamed corn up to 2 days ahead and refrigerate in an airtight container. Reheat gently in a skillet over low heat, stirring occasionally and adding a splash of milk to restore the creamy consistency.

Store leftovers covered in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until heated through.

Creamed Corn

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped shallot
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk, plus more as needed
• 4 1/2 cups corn kernels, from thawed frozen corn, drained canned corn or 4 to 6 ears fresh corn
• 1 garlic clove, grated
• pinch of cayenne pepper
• kosher salt and black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese

Melt the 2 tablespoons butter in a large skillet or saucepan over medium heat. Add the 2 tablespoons shallot and cook for 2 to 3 minutes, until softened.

Sprinkle in the 2 tablespoons flour and cook for 1 minute, stirring constantly.

Slowly whisk in the 1 1/2 cups whole milk. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring frequently, until the sauce begins to thicken.

Add 4½ cups corn, 1 grated garlic clove, and a pinch of cayenne. Season with kosher salt and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the corn is tender and the sauce thickens around the kernels.

Reduce the heat to low and stir in ½ cup Parmesan until melted. If the sauce is too thick, add milk 1 tablespoon at a time until creamy but not runny. Taste and adjust the seasoning before serving.

The Vanilla Apple Pie Sundae combines creamy vanilla soft serve with apple pie filling and pieces of pie crust. It’s a familiar fall dessert, made for eating with a spoon on your next Costco run.

Shoppers Are Getting a Look at Costco’s New Sundae

The apple pie sundae is the latest addition to Costco’s rotating lineup of specialty desserts, following flavors like Strawberry Shortcake, Caramel Churro, and Double Chocolate Mint.

Instagram account @costco.savvy shared a look at the new dessert, showing the vanilla soft serve topped with apple pie filling and pieces of pie crust.

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Where Can You Get Costco’s Apple Pie Sundae?

The Vanilla Apple Pie Sundae is appearing at Costco food courts for $2.99, though availability may vary by warehouse.

Costco hasn’t announced how long the dessert will remain on the menu. If you’re heading to Costco this week, check your local food court to see whether it’s available.

For smaller gatherings, our Dry-Brined Turkey Breast is a great alternative. When I’m feeding a larger crowd or want plenty of leftovers, I make both.

Be sure to allow 30 minutes for the turkey to rest before carving. It’s a traditional centerpiece for your Thanksgiving menu.

Why Dry-Brining Works

Dry-brining is one of the simplest ways to improve a whole roast turkey, with three benefits:

• Salt draws moisture to the surface, dissolves, and gradually moves into the meat, seasoning it beyond the skin.
• Salt changes the structure of muscle proteins, helping them retain more moisture during roasting.
• Leaving the turkey uncovered in the refrigerator dries the skin, allowing it to brown more readily in the oven.

Before You Start

1. Choose the right turkey. Use a natural, unbrined turkey for this recipe. Avoid birds labeled self-basting, enhanced, pre-brined, or kosher, which may already contain added salt.
2. Allow enough time to thaw. A frozen 10- to 12-pound turkey generally needs 2 to 3 days to thaw in the refrigerator before brining. Keep it on a tray to catch any liquid. Plan your shopping and thawing accordingly.
3. Make room in the refrigerator. The turkey needs to sit uncovered on a rack for 24 to 48 hours. This allows air to circulate around the skin while keeping the turkey at a safe refrigerator temperature.

A Few Ingredient Notes

• Use 3 tablespoons Diamond Crystal or 2 tablespoons Morton kosher salt. Their crystal sizes differ, so the measurements aren’t interchangeable.
• Fresh sage and thyme go into the dry brine, with additional sprigs added to the cavity before roasting.
• Softened honey butter helps coat the skin, while a small amount of honey encourages browning. Watch the turkey as it roasts and tent with foil if needed.
• Lemon and garlic go into the cavity with the herbs. Keep them loosely arranged rather than tightly packing the bird.

How to Make Sage and Thyme Dry-Brined Turkey

1. Mix the dry brine. Combine the kosher salt, chopped sage, thyme, black pepper, and garlic powder in a small bowl.

2. Season the turkey. Pat the thawed turkey dry and distribute the mixture over the skin, under the wings and legs, and lightly inside the cavity. Gently loosen the breast skin and rub a little directly onto the meat.

3. Refrigerate uncovered. Place the turkey breast-side up on a rack over a rimmed pan and refrigerate for 24 to 48 hours. Don’t rinse it before roasting.

4. Prepare for roasting. Remove the turkey from the refrigerator about 45 minutes before cooking. Rub with honey butter, then loosely fill the cavity with sage, thyme, lemon, and garlic.

5. Roast and check the temperature. Roast at 325°F, checking for doneness with a meat thermometer. Tent the turkey loosely with foil if the skin is browning too quickly.

6. Rest and carve. Let the finished turkey rest for 30 minutes, then carve and serve.

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Recipe Tips

• Plan ahead for thawing. A frozen 10- to 12-pound turkey typically needs 2 to 3 days to thaw in the refrigerator before the 24- to 48-hour brining period begins.
• Use a rack. Elevating the turkey allows air to circulate during dry-brining and helps it roast more evenly.
• Don’t rinse after brining. Rinsing removes surface seasoning and introduces unnecessary risk of spreading bacteria around the kitchen.
• Watch the skin. The honey butter encourages browning, so loosely tent the turkey with foil if the skin darkens before the meat is cooked.
• Trust the thermometer, not the clock. Turkey size, oven performance, and starting temperature affect cooking time. A meat thermometer is the most reliable way to confirm doneness.
• Save the drippings. Use the roasting juices to make gravy, tasting before adding salt since the dry brine seasons the drippings.

Turkey Timing Guide

Working backward from dinner makes the process easier. Allow some flexibility in the schedule. A turkey that finishes a little early can rest while you prepare the gravy and finish the side dishes.

Make Ahead & Storage

Make ahead: Dry-brine the turkey 24 to 48 hours before roasting and leave uncovered in the refrigerator. Prepare the honey butter a day ahead and refrigerate, then soften before using.

Storage: Refrigerate cooked turkey in shallow, airtight containers within 2 hours of cooking. Store for up to 4 days.

Freezing: Freeze carved turkey in airtight containers for up to 3 months for best quality. Adding a little broth helps keep it moist when reheating.

Reheating: Place sliced turkey in a covered baking dish with a splash of broth. Warm at 325°F until the meat reaches 165°F.

Sage and Thyme Dry-Brined Turkey

Ingredients

For the Dry Brine

• 1 (10- to 12-pound) whole turkey, completely thawed, giblets and neck removed
• 3 tablespoons Diamond Crystal kosher salt or 2 tablespoons Morton kosher salt
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon fresh thyme leaves, chopped
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder

For Roasting

• 4 tablespoons unsalted butter, softened
• 1 tablespoon honey
• 1 small handful fresh sage leaves
• 1 bunch fresh thyme
• 1 lemon, halved
• 2 to 4 garlic cloves, peeled and smashed

Make the dry brine. Combine 3 tablespoons Diamond Crystal kosher salt (or 2 tablespoons Morton kosher salt), 1 tablespoon chopped sage, 1 tablespoon chopped thyme, 1 teaspoon black pepper, and 1 teaspoon garlic powder in a small bowl..

Season the turkey. Pat the 10- to 12-pound turkey dry with paper towels. Sprinkle the dry brine evenly over the skin, including beneath the wings and legs and lightly inside the cavity. Gently loosen the skin over the breasts and rub a small amount of the mixture directly onto the meat.

Place the turkey breast-side up on a rack set over a rimmed baking sheet or roasting pan. Refrigerate uncovered for 24 to 48 hours. Do not rinse the turkey before roasting.

Remove the turkey from the refrigerator about 45 minutes before roasting. Heat the oven to 325°F.

Stir together the 4 tablespoons softened butter and 1 tablespoon honey. Rub the mixture over the outside of the turkey. Loosely place the sage leaves, thyme bunch, lemon halves and 2 to 4 garlic cloves inside the cavity. Do not add additional salt.

Place the turkey breast-side up on a rack in a roasting pan. Roast at 325°F for approximately 2 1/2 to 3 3/4 hours, rotating the pan once if needed for even browning. If the skin darkens too quickly, tent loosely with foil.

Begin checking the temperature around the 2-hour mark. Continue roasting until an instant-read thermometer registers 165°F in the thickest part of the breast and the innermost part of the thigh, without touching bone. Check more than one location to confirm doneness.

Transfer the turkey to a cutting board, tent with foil, and rest for 30 minutes before carving.

The turkey breast sits uncovered in the refrigerator overnight, giving the salt and herbs time to season the meat while the skin dries out for better browning. It’s a good option for a smaller Thanksgiving menu, with all the familiar flavors of a traditional roast turkey.

Why You’ll Love This Recipe

• Better seasoning and moisture retention: Salt gradually moves into the meat, seasoning it and helping it retain moisture during roasting.
• Crispier skin: Refrigerating the turkey uncovered for 12 to 24 hours dries the skin, allowing it to brown more readily in the oven.
• Two-temperature roasting: Starting at 425°F encourages browning, while finishing at 350°F allows the meat to cook more gently.

A Few Ingredient Notes

• Choose a 5- to 6-pound bone-in, skin-on turkey breast. Avoid self-basting, enhanced, or pre-brined turkey, which may already contain added salt.
• Use 1 1/2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt. The brands have different crystal sizes, so their volume measurements aren’t interchangeable.
• A full tablespoon each of fresh sage and thyme gives the dry brine a noticeable herb flavor. Chop them finely so the seasoning distributes evenly.
• A little honey mixed with softened butter helps the skin brown and gives the turkey the same finish as the whole-bird recipe.

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Make Ahead & Storage

Make ahead: Apply the dry brine 12 to 24 hours before roasting and refrigerate the turkey uncovered. Prepare the honey butter a day ahead and refrigerate, then soften before using.

Storage: Refrigerate leftover turkey in an airtight container within 2 hours of cooking. Store for up to 4 days.

Freezing: Freeze sliced turkey in airtight, freezer-safe containers for up to 3 months for best quality. Add a little broth to help keep the meat moist.

Reheating: Arrange the slices in a covered baking dish with a splash of broth. Warm at 325°F until the turkey reaches 165°F.

Dry-Brined Turkey Breast

Ingredients

Turkey

• 1 (5- to 6-pound) bone-in, skin-on turkey breast, completely thawed

Dry Brine

• 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton kosher salt
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoons garlic powder

For Roasting

• 2 tablespoons unsalted butter, softened
• 1 1/2 teaspoons honey

Combine 1 1/2 tablespoons Diamond Crystal kosher salt (or 1 tablespoon Morton kosher salt), 1 tablespoon finely chopped fresh sage, 1 tablespoon chopped fresh thyme leaves, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder in a small bowl.

Pat the 5- to 6-pound bone-in turkey breast dry with paper towels. Sprinkle the dry brine evenly over the skin and underside. Gently loosen the skin over the breast and rub some of the seasoning directly onto the meat.

Place the turkey breast skin-side up on a wire rack set over a rimmed baking sheet or roasting pan. Refrigerate uncovered for 12 to 24 hours to allow the seasoning to penetrate the meat and the skin to dry. Do not rinse before roasting.

Remove the turkey breast from the refrigerator about 30 minutes before cooking. Heat the oven to 425°F.

Stir together 2 tablespoons softened unsalted butter and 1 1/2 teaspoons honey. Rub the mixture evenly over the skin and place the turkey breast skin-side up on a rack in a roasting pan.

Roast at 425°F for 15 minutes, then reduce the oven temperature to 350°F. Continue roasting for approximately 1 1/4 to 1 3/4 hours longer, until the skin is golden and the turkey is nearly cooked through. If the skin browns too quickly, tent loosely with foil.

Insert an instant-read thermometer into the thickest part of the breast without touching bone. Continue roasting until the internal temperature reaches 165°F, checking in more than one location.

Transfer the turkey breast to a cutting board, tent loosely with foil, and rest for 15 to 20 minutes before carving.

The cranberries simmer with sugar and orange juice until they burst and soften, then thicken naturally as the sauce cools. Serve it chilled or at room temperature alongside the rest of your Thanksgiving menu.

Why You’ll Love This Recipe

• Fresh or frozen cranberries: Both work without changing the cooking method. There’s no need to chop them before cooking.
• Orange juice and zest: They add citrus flavor that balances the tart cranberries and sugar. Freshly squeezed or store-bought orange juice works.
• Naturally thickened: Cranberries contain pectin, which helps the sauce set as it cools.
• Granulated sugar balances the cranberries’ natural tartness. Taste after the sauce cools before making adjustments.

A Few Ingredient Notes

How to Make Homemade Cranberry Sauce

1. Combine the ingredients. Add the cranberries, sugar, and orange juice to a medium saucepan. Bring to a gentle boil, stirring until the sugar dissolves.

2. Simmer and add the zest. Reduce the heat and simmer for 5 minutes, stirring occasionally. Add the orange zest and cook for another 3 minutes, until most of the cranberries have burst.

3. Cool and serve. Remove from the heat and allow the sauce to cool and thicken. Serve at room temperature or refrigerate until chilled.

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Make Ahead & Storage

Make ahead: Prepare the cranberry sauce up to 5 days before serving. Let cool, transfer to an airtight container, and refrigerate until needed.

Storage: Keep refrigerated in an airtight container for up to 10 days. Stir before serving.

Freezing: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

Homemade Cranberry Sauce

Ingredients

• 1 (12-ounce) bag fresh or thawed frozen cranberries
• 3/4 cup granulated sugar
• 3/4 cup orange juice
• zest of 1 orange

Add the cranberries, 3/4 cup sugar, and 3/4 cup orange juice to a medium saucepan. Bring to a gentle boil over medium-high heat, stirring until the sugar dissolves.

Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally. Stir in the zest of 1 orange and continue simmering for 3 minutes, or until most of the cranberries have burst and the sauce has thickened slightly.

Remove from the heat and let cool. The cranberry sauce will continue to thicken as it cools.

Serve at room temperature or refrigerate until chilled, about 2 hours.

The yams soften under foil before finishing uncovered, allowing the glaze to thicken without overcooking them. They fit right into a traditional Thanksgiving menu, and much of the prep can be done ahead.

Why This Recipe Works

• Two-stage baking: Covering the yams first helps them soften before the glaze is added.
• A simple glaze: Honey, brown sugar, and warm spices create a glossy coating as the yams bake.
• Crunchy pecans: The nuts add texture to balance the tender yams.

How to Make Candied Yams With Pecans

1. Prepare and bake the yams. Arrange the sliced yams in a greased baking dish. Drizzle with olive oil, season with salt and pepper, and toss gently to coat. Cover with foil and bake at 400°F for 20 minutes, until beginning to soften.

2. Make the glaze. Stir together the honey, brown sugar, cinnamon, and nutmeg until combined.

3. Add the glaze and pecans. Remove the foil, drizzle the glaze over the yams, and turn gently to coat. Sprinkle with chopped pecans.

4. Finish baking and serve. Return the yams to the oven, uncovered, for 15 to 20 minutes, until tender and bubbling around the edges. Finish with flaky salt and serve warm.

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Recipe Tips

• Slice the yams evenly. Keep the rounds about 1/2 inch thick so they cook at the same rate.
• Check for tenderness. A fork should slide easily through the yams, but the slices should still hold their shape.
• Spoon over the glaze. Before serving, spoon some of the warm glaze from the baking dish over the yams.

Make Ahead & Storage

Make ahead: Peel and slice the yams up to 1 day ahead. Store submerged in cold water in the refrigerator, then drain and pat dry before baking. Mix the glaze separately and refrigerate until needed.

Bake ahead: Bake the yams without marshmallows up to 1 day in advance. Cover and refrigerate, then reheat at 350°F, covered, for 20 to 25 minutes or until heated through. Add marshmallows during the final 3 to 5 minutes, if using.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F until warmed through.

Candied Yams With Pecans

Ingredients

• 2 pounds yams, peeled and sliced into 1/2-inch-thick rounds
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 cup honey
• 2 tablespoons packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/3 cup chopped pecans
• 1 1/2 cups mini marshmallows, optional
• Flaky salt, for serving

Heat the oven to 400°F. Arrange 2 pounds sliced yams in a lightly greased 9-by-13-inch baking dish. Drizzle with 3 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, and toss gently to coat.

Cover with foil and bake for 20 minutes, until the yams begin to soften.

Meanwhile, stir together 1/4 cup honey, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg.

Remove the foil and drizzle the honey mixture over the yams, turning gently to coat. Sprinkle with 1/3 cup pecans and return to the oven, uncovered, for 15 to 20 minutes, until the yams are tender and the glaze is bubbling around the edges.

If using marshmallows, scatter 1 1/2 cups mini marshmallows over the yams during the final 3 to 5 minutes of baking, until puffed and lightly browned.

Finish with a light sprinkle of flaky salt and serve warm.

The cranberry and maple make it perfect for Thanksgiving or Christmas, and the toasted pecans keep the topping from being too soft or sweet. Serve it with crackers, sliced baguette, and crisp apple slices, or add it to a larger Thanksgiving menu with a few other holiday appetizers.

Why You’ll Love This Recipe

• Very little prep: Spoon on the topping and bake—the whole thing takes only a few minutes to assemble.
• Made for the holidays: Cranberry, maple, pecans, and thyme give it plenty of Thanksgiving and Christmas flavor.
• Easy to serve: Put the warm Brie in the middle of a platter with crackers, bread, and apple slices and let everyone help themselves.

A Few Ingredient Notes

• Brie: An 8-ounce wheel is a good size for a smaller gathering. Leave the rind on; it helps the cheese hold its shape as it bakes.
• Cranberry sauce: Whole-berry cranberry sauce gives the topping more texture than the jellied kind. Homemade or store-bought both work.
• Pecans: Toast them first for better flavor and crunch.
• Maple syrup: Use pure maple syrup rather than pancake syrup.

How to Make Cranberry Baked Brie With Pecans

Step 1: Add the toppings. Place the Brie in a small baking dish. Spoon the cranberry sauce over the top, drizzle with maple syrup, and finish with the toasted pecans and thyme.

Step 2: Bake the Brie. Bake at 350°F for 12 to 15 minutes, until the cheese is soft in the center but the wheel still holds its shape.

Step 3: Serve. Let it rest for about 5 minutes, then serve warm with crackers, baguette slices, or apples.

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Recipe Tips

• Don’t overbake the Brie. You want the center soft and spreadable without the wheel collapsing.
• Bake it in a serving dish. A small oven-safe dish makes it easy to take the Brie straight from oven to table.
• Toast the pecans. Just a few minutes in a dry skillet makes a noticeable difference in flavor.
• Give it a few minutes to rest. The cheese will still be warm and soft but a little easier to serve.

Make Ahead & Storage

Toast the pecans and measure the cranberry sauce up to a day ahead. You can also assemble the Brie with the cranberry sauce and maple syrup, cover, and refrigerate for a few hours before baking. Add the pecans just before it goes into the oven.

Baked Brie is best served right away. Refrigerate leftovers for up to 3 days and reheat gently in a 300°F oven until warmed through.

Cranberry Baked Brie With Pecans

Ingredients

• 1 (8-ounce) wheel Brie
• 1/2 cup whole-berry cranberry sauce
• 2 tablespoons pure maple syrup
• 1/3 cup pecans, toasted and roughly chopped
• 1 teaspoon fresh thyme leaves, plus more for serving
• Crackers, sliced baguette or apple slices, for serving

Heat the oven to 350°F. Place 1 (8-ounce) wheel Brie in a small baking dish or on a parchment-lined baking sheet.

Spoon 1/2 cup whole-berry cranberry sauce over the Brie and drizzle with 2 tablespoons maple syrup.

Sprinkle with 1/3 cup toasted pecans and 1 teaspoon thyme leaves.

Bake for 12 to 15 minutes, until the Brie is soft and warmed through but still holding its shape.

Let stand for about 5 minutes. Garnish with additional thyme and serve warm with crackers, baguette slices, or apple slices.

It sounds like more work, but it really only adds a few simple steps: blanch the beans, make the sauce, and fry the shallots. Serve it alongside our Traditional Sage Stuffing or add it to your Thanksgiving menu with the rest of your holiday favorites.

Why You’ll Love This Recipe

• Made from scratch: Fresh mushrooms, milk, and white wine replace canned mushroom soup.
• Plenty of texture: Briefly blanching the beans keeps them from getting too soft while the casserole bakes.
• Crispy shallot topping: The shallots are fried separately and added at the end so they stay crisp.

A Few Ingredient Notes

• Green beans: Blanch them just until crisp-tender since they’ll continue cooking in the oven.
• Mushrooms: Baby bella mushrooms have a little more flavor than white button mushrooms, but either works.
• White wine: Use a dry white wine such as Sauvignon Blanc or Pinot Grigio. The wine adds acidity to balance the creamy sauce.
• Shallots: Slice them as evenly as possible so they fry at the same rate.

How to Make Green Bean Casserole

Step 1: Blanch the green beans. Cook the green beans in boiling salted water for 3 to 4 minutes, then drain.

Step 2: Make the mushroom sauce. Cook a butter-and-flour roux, whisk in the wine and milk, then add the mushrooms, nutmeg, salt, and pepper. Cook until creamy.

Step 3: Fry the shallots. Toss the sliced shallots with flour and fry until golden and crisp. Drain on paper towels and season lightly with salt.

Step 4: Assemble and bake. Coat the green beans in the mushroom sauce, transfer to the baking dish, and bake until bubbling. Add the crispy shallots for the last few minutes.

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Recipe Tips

• Don’t overcook the beans. They should still have some bite after blanching since they’ll cook again in the casserole.
• Keep the roux moving. Whisk the butter and flour continuously for about a minute before adding the liquid so the finished sauce doesn’t taste floury.
• Fry the shallots in batches. Crowding the pan drops the oil temperature and makes them less crisp.
• Add the shallots at the end. Baking them for only the last few minutes keeps the topping crisp rather than letting it soften in the sauce.

Make Ahead & Storage

Blanch the green beans and make the mushroom sauce up to 1 day ahead. Refrigerate them separately, then assemble and bake the casserole when you’re ready to serve. Fry the shallots the day you plan to serve them for the best texture.

Store leftovers covered in the refrigerator for 3 to 4 days. Reheat at 350°F until hot in the center. If possible, keep extra crispy shallots separate and add them after reheating.

Green Bean Casserole With Mushrooms and Crispy Shallots

Ingredients

• 1 1/2 pounds French green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/4 cup dry white wine
• 3/4 cup whole milk
• 1 cup sliced baby bella mushrooms
• 1/4 teaspoon nutmeg, grated or ground
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 large shallots, thinly sliced into rings
• 1/4 cup all-purpose flour
• canola oil, for frying

Heat the oven to 400°F. Bring a large pot of salted water to a boil. Add 1 1/2 pounds green beans and cook for 3 to 4 minutes, until crisp-tender. Drain and set aside.

Melt 2 tablespoons butter in a large saucepan over medium heat. Sprinkle in 2 tablespoons flour and cook, whisking constantly, for about 1 minute.

Slowly whisk in 1/4 cup white wine, followed by 3/4 cup milk. Cook, whisking frequently, until the sauce begins to thicken, about 4 to 5 minutes.

Stir in 1 cup mushrooms, 1/4 teaspoon nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for about 5 minutes, until the mushrooms are tender and the sauce is creamy.

Meanwhile, pour about 1/2 inch canola oil into a small saucepan and heat to 350°F. Toss 2 thinly sliced shallots with 1/4 cup flour, shaking off any excess.

Fry the shallot rings in batches for 2 to 3 minutes, until golden and crisp. Transfer to a paper towel-lined plate and season lightly with salt.

Add the green beans to the mushroom sauce and stir to coat. Transfer to a greased 2-quart baking dish and bake for 20 to 25 minutes, until bubbling and the beans are tender.

Scatter the crispy shallots over the casserole and bake for another 5 minutes. Serve hot.

For Thanksgiving, I’d make this part of a larger Thanksgiving menu alongside roast turkey and a other sides. The sweet-savory filling also pairs well with our Soy-Ginger Pork Tenderloin or Skillet-Roasted Chicken With Herb Pistou.

Why You’ll Love This Recipe

• Sweet and savory: Dates, orange, and maple syrup complement the roasted squash without turning the filling into something overly sweet.
• Plenty of texture: Chewy wild rice and crisp pecans contrast with the tender roasted squash.
• Easy to serve: Each squash half becomes an individual portion, whether you’re serving it as a side or meatless main.

A Few Ingredient Notes

• Acorn squash: Choose medium squash that feel heavy for their size. Roasting them cut-side down helps the flesh cook evenly and keeps the edges from drying out.
• Wild rice: Use plain wild rice rather than a seasoned blend so you can control the flavor and seasoning.
• Pecans: Toasting the pecans before adding them to the filling gives them more crunch and brings out their flavor.

How to Make Wild Rice Stuffed Acorn Squash

Step 1: Roast the squash. Brush the squash with olive oil, season, and roast cut-side down until tender. Cook the wild rice while the squash roasts.

Step 2: Cook the onion. Sauté the onion in olive oil until soft and translucent.

Step 3: Make the wild rice filling. Add the cooked wild rice, dates, pecans, maple syrup, orange juice, and zest and cook until warmed through. Stir in the parsley.

Step 4: Fill the squash. Turn the roasted squash cut-side up, divide the wild rice mixture among the halves, and return to the oven until hot.

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Recipe Tips

• Toast the pecans first. Toast them in a dry skillet for a few minutes, just until fragrant, before adding them to the filling.
• Don’t overcook the squash. It should be fork-tender but firm enough to keep its shape once filled.
• Drain the rice well. Any excess cooking liquid can make the filling watery.

Make Ahead & Storage

Cook the wild rice and prepare the filling up to 2 days ahead and refrigerate in an airtight container. The squash can also be roasted a day ahead. Fill the squash and bake at 400°F until heated through.

Store leftovers covered in the refrigerator for up to 3 days. Reheat at 350°F until the squash and filling are hot.

Wild Rice Stuffed Acorn Squash

Ingredients

• 2 medium acorn squash, halved and seeded
• 1 tablespoon olive oil, plus more for brushing the squash
• salt and freshly ground pepper
• 1 cup uncooked wild rice
• 1/2 cup diced yellow onion
• 1/3 cup chopped pitted dates
• 1/2 cup chopped pecans, toasted
• 1 tablespoon maple syrup
• 1 tablespoon fresh orange juice
• 1 teaspoon finely grated orange zest
• 2 tablespoons chopped fresh parsley

Heat the oven to 400°F. Brush the cut sides of 2 acorn squash lightly with olive oil and season with salt and black pepper. Arrange cut-side down on a parchment-lined baking sheet. Roast for 35 to 40 minutes, until tender when pierced with a fork.

Meanwhile, cook 1 cup wild rice according to package directions. Drain any excess liquid and set aside.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 cup diced onion and cook for 4 to 5 minutes, until softened.

Add the cooked wild rice, 1/3 cup dates and 1/2 cup pecans. Stir in 1 tablespoon maple syrup, 1 tablespoon orange juice and 1 teaspoon orange zest. Season with salt and black pepper and cook for 2 to 3 minutes, until warmed through.

Remove from the heat and stir in 2 tablespoons parsley.

Turn the roasted squash cut-side up and divide the wild rice filling among the four halves. Return to the oven for 5 to 8 minutes, until the filling is hot. Serve warm.

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.