Boxed macaroni and cheese has been an easy, dependable dinner my whole life. But when Goodles entered the chat when I was in college, its mac and cheese became a weekly (if not more frequent) meal for me. Not only are all the flavors delicious, but they also have fiber and protein in them. So it checks all my boxes. Since the convenient microwavable cups came out, they have been my main method of Goodles consumption.
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When you’re in the mood to crack open a cold pop, which one are you choosing? For me, no flight is complete without a crispy ginger ale, while Lindsay, our editor-in-chief, is currently in her Diet Coke era. Naturally, we were curious about what the rest of America is sipping on and how that varies state by state, so we reached out to Instacart to give us the scoop.
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The Miami Vice is one of those frozen drinks that feels like a vacation in a glass. It’s made by layering two classic tropical cocktails together: a strawberry daiquiri and a piña colada. Its name and identity really took shape in the 1980s, around the same time the TV show of the same name had everyone dreaming of pastel suits and South Beach. The drink itself likely popped up at more than one beach bar before that, wherever frozen blender drinks were already popular.
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I still remember the first time I watched The Parent Trap with Lindsay Lohan and was introduced to the delicious flavor combination that is peanut butter and Oreos. I couldn’t get enough! I would take off the top cookie of every Oreo after watching that movie and spread on a thick layer of creamy peanut butter. Now Oreo sells a wide range of unique flavors, and it even has a collab with Reese’s so you no longer have to do the work yourself.
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Whenever I don’t really feel like putting too much effort into cooking, pasta is my go-to. All I need to do is boil water, top the cooked pasta with sauce, and I’m done. Plus, a big bowl of pasta is just so comforting; I feel like it can solve almost any problem. There are so many different ways to serve it, not to mention the endless sauce options — so we’ve rounded up our current favorites.
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When I was a kid, my mom, sister, and I often went out for snow cones in the summer. In recent years, I’ve started making my own shaved ice (similar idea, fluffier texture) at home, with the help of different countertop appliances. I’ve tested four as a shopping writer, and my new favorite is the Yonanas Portable Shaved Ice Maker. It’s such a fun way to enjoy a classic summertime treat without having to venture into the heat.
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Summer is peak tomato season. While I’m strolling through my local farmers market, I want to snag all the beautiful heirloom, cherry, and plum tomatoes I can find. And while they’re delicious on their own or sandwiched in between two slices of bread, there are plenty of delicious ways to cook with your bounty of tomatoes. If you need some inspiration, we’ve gathered our editors’ favorite tomato recipes of all time.
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Every summer gathering has that dish — the one everyone says they’re just taking a little scoop of before quietly coming back for seconds. This shrimp macaroni salad is that dish. It’s creamy without being heavy, loaded with sweet shrimp and crisp vegetables, and brightened with fresh lemon and dill.The real game-changer? Cooking both the macaroni and the shrimp in Old Bay-seasoned water.
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A longtime resident of Astoria, Queens, Janette Zepeda created this Crispy Chicken Pita in homage to her neighborhood’s vibrant Greek food scene. It features all the flavors of a classic Greek chicken gyro plus some smart shortcuts, like Nature Raised Farms® Lightly Breaded Chicken Breast Strips. Filled with crispy chicken, fresh cucumber-and-tomato salad, and bright tzatziki, this one is destined for your weeknight rotation.“The chicken strips were perfectly crispy!
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A takeout-inspired recipe that comes together quicker than delivery? Sold. Janette Zepeda recreated a sweet-and-savory classic, honey garlic chicken, with weeknight-friendly results. Featuring quick-cooking Nature Raised Farms® Lightly Breaded Chicken Nuggets and an easy honey garlic glaze, it delivers the bold flavor of takeout in a fast, family-friendly homemade meal.“I loved how easy this recipe was to make with chicken nuggets.
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This hearty yet fresh recipe from Janette Zepeda is inspired by the classic chicken club sandwich. Topped with herbaceous homemade ranch dressing, it’s a veggie-packed salad with a satisfying mix of textures and flavors: smoky bacon, creamy avocado, juicy tomatoes, and crispy Nature Raised Farms® Lightly Breaded Chicken Bites. Light enough for lunch and satisfying enough for dinner, it’s comforting and refreshing at the same time.
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I’ve been writing about nugget ice makers for the last four years, but I had yet to actually get my hands on one. I know some people absolutely love nugget ice, and I enjoy it, but don’t necessarily have strong feelings about it. All I knew is that if I were going to get my own machine, I’d want it to be easy to use and affordable. So, I asked ChatGPT to recommend me the best cheap nugget ice maker.
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Thai cuisine is known (and loved) for its iconic, piercing spice. I was introduced to spicy foods from the time that I was a baby, and to cool down in between bites, I wouldn’t reach for milk or water; instead, I took in a forkful of crisp cucumber salad. Its cool, refreshing crunch was the perfect contrast to every spicy bite and is something that I often keep a bowl of in the fridge to eat as a side or snack.
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I absolutely love making a cake from scratch when I have the time — frosting and all. But on days when I want a shortcut, I reach for a boxed cake mix. As it turns out, I’m not the only one.Even professional bakers appreciate the ease of a mix. “I don’t think there’s any shame in using a boxed cake mix,” says The Great British Bake Off finalist, baker, and recipe developer Christiaan de Vries.
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Sicilian-style pizza is hard to pin down. In Sicily, it’s called sfincione. True Sicilian-style pizza is spongey, has a red sauce and breadcrumb topping, a light amount of cheese, and usually features anchovies. In America, Sicilian pizza is often conflated with grandma-style. Both are square, but grandma-style is thinner, denser, and unfermented. Sicilian-style, meanwhile, is thick and fluffy like focaccia.
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Even if you’re never been to Whole Foods’ bakery section, you’ve likely heard of its Berry Chantilly Cake. It’s so popular the store turned it into an ice cream flavor. And it’s not overhyped either; even pastry chefs love it. Perfectly balanced and loaded with berries and fresh cream, the cake is a go-to pick if my family needs a quick last-minute dessert. So when we finally developed a copycat recipe here at The Kitchn, I was eager to give it a try.
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There are a lot of tricks and hacks that promise the “perfect” bacon, and I’ve tried my fair share of them. I’ve tested dropping an entire pack in a saucepan (just like Snoop Dogg suggests), cooking it in a saucepan with water, and even coating it entirely in flour before baking. If I like a method, I write about it, but inevitably someone will leave a comment on my story about how cooking bacon in the oven is better. I get it. It’s easy.
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When I first moved into my New York City apartment, I asked my roommate to grab some vinegar while she was at the store to clean our new countertop ice maker. I was expecting her to pick up the big jug of cleaning vinegar or even distilled white vinegar. But instead, she returned home with apple cider vinegar, something I had never considered using while cleaning.
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I’m a frequent Dollar Tree shopper. I typically stop by the budget-friendly store for seasonal decorations, greeting cards, cleaning supplies, and snacks to munch on while I’m at the airport or on a road trip. (The trail mix is always in my rotation.) Once, I even challenged myself to eat all my meals from Dollar Tree for a day while staying under $10 (with success!).
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Cottage cheese has had a big glow-up. I, along with many other people, used to have a strong dislike of cottage cheese because I was afraid of the texture. But the first time I actually tasted it for myself, I was obsessed. It was creamy, rich, and silky, and you could add it to practically anything for some more protein. Now, I will eat any and every cottage cheese brand.Now that I’ve entered cottage cheese land, I’ve tried my fair share of recipes using it.
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Somewhere in between chocolate lava cake and chocolate cobbler lives hot fudge cake. This old-fashioned dessert performs a little magic in the oven, baking into a crackly chocolate cake on top and a rich, silky hot fudge sauce underneath. The only thing better than watching it happen is digging in while it’s still warm.Despite its impressive results, hot fudge cake couldn’t be easier to make.
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This summer has been a hot one, and frankly, the last thing I’ve been wanting to do is turn on my oven to make dinner. Enter: the Bella Air Fryer Toaster Oven. The versatile appliance has been saving my apartment from turning into Dante’s inferno. I had never used an air fryer toaster oven before this one, and it’s been a godsend. Here’s everything you need to know about it.
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Subscribe to Kitchn+ and get our brand-new print magazine, exclusive recipes every week, and so much more. Join today.ICYMI, we had a very exciting week at The Kitchn: Our brand-new first-ever magazine hit newsstands across the country. The first issue, What’s for Dinner?, is an incredible resource for everyone who has to figure out what to cook for themselves or their family day after day. I just got my copy and the issue looks even more gorgeous IRL — and it’s so useful!
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A nice steakhouse dinner is a popular choice for a special occasion, birthday dinner, or date night. But you don’t have to go out or splurge to get a delicious, high-quality, juicy steak. With a few simple techniques, you too can recreate that magic at home.
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The part of my morning routine I look forward to the most is making my coffee. I’m stocked with all sorts of tasty syrups and decadent creamers, so I can make the most delicious drinks. I’ve been trying out a new set of syrups lately, and what’s so cool about them is they come in individual packs, so they’re perfect for taking with me on the go (not to mention, they’re easy to store). Plus, they come in a few different flavors, so I can easily change up my coffee.
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This idea grew straight out of our summer garden pasta and that grated tomato trick I can’t stop using. When tomatoes are as juicy and ripe as they are right now, cooking them almost feels like a waste, so I skip the stove entirely and let raw, grated tomatoes do the heavy lifting instead. Stir them together with garlic, olive oil, anchovies, olives, capers, parsley, and red pepper flakes, and you’ve basically built a puttanesca sauce without ever turning on a burner.
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Despite living in California where there are no confirmed outbreaks of cyclospora, I have been extra cautious when it comes to eating leafy greens, fresh herbs, and certain fruit and veggies. One of those ingredients — cilantro — is a weekly staple in my household. Whether I’m making my mom’s green salsa recipe or just topping my bowl of esquites, cilantro is essential in so many of the meals and sides I keep on rotation.
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Triangular and wonderfully fragrant, tetelas originated from Mexico’s Mixtec region (which encompasses parts of Oaxaca, Puebla, and Guerrero) by the native peoples who call themselves “People of the Rain.” They are handheld masa pockets traditionally filled with beans, served often on their own — like tacos — and considered an antojito (Spanish for little craving).
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There are certain foods I have to check off my list every summer: a snappy hot dog, grilled sweet corn, a BLT sandwich, a perfectly ripe peach, and a Swingle from Steve’s Authentic Key Lime Pie in Brooklyn. The Swingle — a frozen individual Key lime pie on a stick, dipped in chocolate — is a summer delicacy. Key lime pie is already tangy and bright, but freezing it really takes things up a notch. It’s about as refreshing as it gets.
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I consider myself a potato chip connoisseur. I am a big savory-over-sweet girl, and chips are one of those foods that I could never get sick of. The crunch, the saltiness, even their slight greasiness — it all makes me so happy. Which is why I’m constantly trying new flavors. As for many other snackers out there, my favorite chip brand is the OG: Lay’s. I love the classic, barbecue, sour cream and onion, and practically every other flavor I have tried.
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When it comes to affordable yet adorable cookware and kitchen tools, The Pioneer Woman totally delivers. The Walmart-exclusive home brand by Ree Drummond — The Pioneer Woman herself! — offers hundreds of kitchen finds, including plenty of best-sellers under $25. I rounded up five of these so you can outfit your kitchen with some beautiful and useful kitchen tools, cookware, and dinnerware for less.
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It’s not officially summer until I’ve had a hot dog with mustard and ketchup (judge me all you want) and a heaping spoonful of creamy macaroni salad. There’s something magical about those mayo-slicked noodles that deeply satisfies my inner child. I’ll happily dig into any version, from Mexican macaroni salad featuring corn and beans to Southern macaroni salad with its add-in of sweet pickle relish.
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When the muggy summer heat keeps me from turning on my oven, I immediately pivot to no-bake desserts as a way to cool off. This root beer float pie is one of my favorites — it tastes just like the soda fountain classic in sliceable form. In this recipe, the buttery graham cracker crust is simply pressed into a pie tin, no rolling or baking required.
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My family made this for Thanksgiving years ago and we ended up liking it so much it went into the rotation. I love when vegetables take center stage and it feels like a good thing, and not [like] when I was kid and it was a bummer! Thanks to the vinegar and maple syrup in the dressing, the vegetables come to life.
Prep the vegetables — in batches! The first two to go into the oven are sweet potatoes and carrots.
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The name of her Instagram video series might be “Pretend Cooking Show,” but Jennifer Garner is no fake — she seriously knows her way around a kitchen. “I’m not a trained chef,” says the actress and co-founder of the organic kid food company Once Upon a Farm. “I just grew up on my mom’s elbow.” Now she’s flexing her culinary chops as a food blogger in the new drama series The Five-Star Weekend (streaming on Peacock).
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Steak is a staple protein in my repertoire, and I’m always looking for easy ways to dress it up. Simple upgrades, like oyster sauce, can make all the difference when I’m trying to keep things interesting week after week. If you’ve never brushed oyster sauce onto a steak while it sears, then you’re in for a treat. This sticky, savory-sweet sauce turns into the easiest glaze I’ve ever used.
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Growing up in Houston defined the way I think about food. From the freshly made tortillas at my local H-E-B grocery to the access to fresh gulf seafood and the ultra-diverse food scene, the city goes far beyond barbecue and Tex-Mex (which I also love). I was lucky enough to have access to so much Vietnamese food, but then there is also Viet-Cajun food, and that just means I was truly blessed.
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I regularly keep close tabs on what’s coming out of Costco’s bakery. Seriously, I check my rotation of influencers who share exciting Costco news every morning. And one new product that I have been eager to try is the warehouse’s latest bar cake. About a month ago, Costco dropped a waffle cone bar cake that looks incredible.
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If you’ve been to Martha’s Vineyard before, you’ve likely heard locals waxing about Fat Ronnie’s — and maybe even stood in the long line waiting for one of their signature burgers. I have family there, so I’ve been going every summer since I was little, and without fail, it’s a must-stop every trip. (As a vegetarian, I can confirm that even their veggie burgers are top-notch.
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When the ice cream truck pulled into the parking lot of my town’s community pool, there was always a crowd of dripping wet, sun-kissed kids waiting. Drumstick cones were always served on board, and tasted just like a sundae, complete with chocolate fudge, sweet caramel, and chopped peanuts. Because I don’t run into the ice cream truck quite as often these days, I thought it would be delicious summer fun to turn that classic novelty into a layered, no-bake dessert.
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