Thyme is a beloved culinary herb for good reason. Its sturdy sprigs carry tiny, tender leaves that almost melt into sauces and stews. With a woodsy, slightly floral aroma, thyme is versatile across all seasons: stir fresh thyme into a simple beef stew or the creamy sauce for cheesy au gratin potatoes in cold months, … Read more

I get a little OCD about making sure I take full advantage of leftovers, and Thanksgiving is the Olympics of repurposing. After a few turkey sandwiches, you want to move on and turn that leftover meat into meals the family will actually be excited to eat later in the week. Below are many recipe ideas … Read more

Watermelon radishes are named for their striking coloring: a muted green exterior and a vivid pink to red interior, much like a miniature watermelon. An heirloom variety of the Chinese daikon and a member of the mustard family, watermelon radishes were first cultivated in China and are now grown wherever other root vegetables thrive. In … Read more

Making extra meatballs when you’re already rolling them and freezing the extras is a smart time-saver. Once you’ve mixed your favorite meatball recipe, shape the portions and freeze enough for future meals—your future self will thank you. Meatballs freeze well and thaw quickly. You can also cook uncooked, frozen meatballs straight from the freezer without … Read more

Even if you don’t mind going to the store, most of us want to shop more efficiently. Fewer trips to the supermarket save time, money, and stress—and leave you more time to cook. Getting organized for a single big weekly shop can create order at home and make meal planning feel manageable. When you master … Read more

Broccoflower cooks much like broccoli or cauliflower: steam, boil, roast, or sauté it. You can substitute broccoflower for broccoli or cauliflower in most recipes without changing technique. There are two common varieties labeled broccoflower. One resembles a regular cauliflower head but with a vivid green color. The other is the spiky, pyramid-shaped Romanesco (also called … Read more

What should you do with leftover sauce? It’s one of my favorite kitchen questions, because the answers almost always lead to another delicious meal. We know how to repurpose leftover chicken, steak or rice, but leftover sauces and sautéed toppings are a different kind of delight. A little bit of sauce can transform simple ingredients … Read more

Thin chicken cutlets are a weeknight lifesaver. Giving them a quick dusting of seasoned flour before cooking improves both texture and flavor, and they cook quickly on the stovetop with no oven time required. Cutlets are simply chicken breasts sliced or pounded thin so they cook fast and evenly. Dredging the cutlets in a seasoned … Read more

A simple, low-mess way to personalize cakes, cookies, and desserts: write with melted chocolate using a zipper-top bag. No pastry bag or complicated frosting consistency required. This technique is quick, forgiving, and ideal for anyone who wants neat chocolate lettering or decorations without the fuss. What you need One sturdy zipper-top plastic bag Chocolate chips … Read more

A shower of thin basil ribbons can elevate a recipe or add a finishing flourish to a plate. That is exactly what a basil chiffonade produces: delicate, attractive slivers of basil that look prettier than a rough chop while being just as simple to prepare. Use chiffonaded basil anywhere you would use chopped basil when … Read more