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This Kimchi Pork Roast Will Warm You to Your Bones This Kimchi Pork Roast Will Warm You to Your Bones

Brisk fall weather goes by many names. To some, it’s known as “cuffing season.” To others, it’s “pumpkin spice time.” To me it’s “panic-about-Thanksgiving o’clock,” but it’s also “roast season”—my favorite time of year.

Find the Healthiest Items on 750 Fast Food Menus With This App Find the Healthiest Items on 750 Fast Food Menus With This App

In general, fast food isn’t always the healthiest food out there, but sometimes a road trip or busy evening leads to a trip through the drive-thru.

Grape Jelly Is the Key to Truly Excellent Cocktail Sausages Grape Jelly Is the Key to Truly Excellent Cocktail Sausages

Some foods cannot be “elevated.” The tomato sandwich, simple sausage gravy, Spam—these things are already the best versions of themselves. Similarly, three-ingredient cocktails sausages (and meatballs), made with Concord grape jelly cannot be improved upon with fancier jams or marmalades—believe me, I have tried.

How to Build a Perfect Snack Board—Even Without Cheese How to Build a Perfect Snack Board—Even Without Cheese

When it comes to food-focused boards, cheese and/or charcuterie are usually the star. I love both of these things, but they don’t have to be the focal point of a snack board, especially when there are so many other types of snacks.

Make Chickenless Nuggets With Chickpeas Make Chickenless Nuggets With Chickpeas

Chicken nuggets are just plain fun to consume, but some people (mostly vegetarians) miss out on this dippable delicacy because of all the pesky animal protein. These chickenless nuggets—which are made with texturized vegetable protein and chickpeas—are savory and tasty while being completely vegan.

These Sous-Vide Lamb Steaks Will Make You Forget About Chops These Sous-Vide Lamb Steaks Will Make You Forget About Chops

Due to the popularity of a certain sock puppet in the 80s, lamb chops seem to be the cut of young sheep that gets the most play. Lamb steaks, however, are definitely worth your time and, when cooked sous-vide, pretty much impossible to mess up.

Make Your Thanksgiving Pie Dough Now  Make Your Thanksgiving Pie Dough Now 

Thanksgiving Planning Season is officially upon is, and when you’re coordinating a huge meal, every little bit of advance prep counts. I wouldn’t start brining that turkey just yet, but it’s never too early to stock your freezer with pie dough.

Should You Order HelloFresh's New Thanksgiving Box?  Should You Order HelloFresh's New Thanksgiving Box? 

We’re just barely into October, so now’s a good time to start freaking the freak out about Thanksgiving. (If you’re Canadian, I know it’s much sooner, and I’m sorry, I can’t help you.) Taking full advantage of everyone’s Turkey Day anxiety, HelloFresh has launched their first Thanksgiving Box.

How to Know Which Egg Wash to Use How to Know Which Egg Wash to Use

If you are a maker of pastry you probably have, at one point of another, lovingly brushed some buttery dough with a beaten egg, or some portion of an egg, never stopping to wonder why. (Or maybe you did wonder why. I’m not in your brain box.)

How to Keep Weird Freezer Smells Out of Your Butter How to Keep Weird Freezer Smells Out of Your Butter

As a person who keeps three pounds of butter on hand at all times, I’m constantly cycling sticks of the stuff between my freezer, fridge, and butter dish. Recently, though, I found myself in an unthinkable predicament: I was out of butter. I dug around in the back of my freezer, and behind a half-empty bag of frozen…

Make a Very British Breakfast With Tomatoes and Mushrooms Make a Very British Breakfast With Tomatoes and Mushrooms

Americans are very good at breakfast and brunch, but a Full English has no peer. Beyond fried bread—which is way better than toast—the incorporation of umami-rich mushrooms and sweet, incidentally good-for-you tomatoes make it a meal to be reckoned with.

How to Make Perfect Risotto in Your Instant Pot How to Make Perfect Risotto in Your Instant Pot

Don’t let its fancy reputation fool you: risotto is an unbeatable trash meal. No matter what bits and bobs you have floating around your fridge, there’s a solid chance they’d taste pretty good buried in broth-soaked, cheesy rice. Risotto is infinitely adjustable, just fancy enough to feel special, and with the help of…

Behold the Cheesy, Crispy Glory of the Frico Fried Egg Behold the Cheesy, Crispy Glory of the Frico Fried Egg

My love of fried eggs, my love of fried cheese, and my love of eggs and cheese have all been well documented, but somehow—until this fateful morning—I had never fried an egg in fried cheese. Honestly, what a dumbass.

The Best Cheeses to Add to Scrambled Eggs  The Best Cheeses to Add to Scrambled Eggs 

Cheese is good way to upgrade a mediocre scramble—heck, it’s a good way to upgrade a mediocre anything—but it can also be used to elevate, rather than obscure. The following luscious creamy cheeses work much like a good backup singer; they accentuate the eggs while only pulling focus at choice moments.

Write the Date on Everything in Your Fridge Write the Date on Everything in Your Fridge

Most leftovers last four days in the fridge, but do you really remember whether that takeout is from Friday or from Saturday? And here are the meatballs from yesterday—or wait, are they from the batch you made last week? Get in the habit of dating your food, and you can stop wondering.

Turn Overripe Grapes Into a Fruit Spread That's Perfect for a Cheese Plate

As far as plant parts go, grapes are the closest thing you can get to candy. But too-ripe fruit is significantly less fun and, once grapes start to mush out, I am much less inclined to eat them. Luckily, with just a little butter, and a little roasting, you can transform mushy, sad grapes into a jammy, sweet spread…

Use Freeze-Dried Fruit to Color Your Frosting   Use Freeze-Dried Fruit to Color Your Frosting  

While I’m not the biggest fan of unicorn food, there is no denying the beauty of a brightly colored confection. I don’t have any particular qualms with the little bottles of artificial food coloring but, thanks to Stella Parks, I have recently become a huge fan of coloring sweet things with pulverized, freeze-dried…

Aioli Is Not 'Fancy Mayonnaise' Aioli Is Not 'Fancy Mayonnaise'

It seems that, in an attempt to rebrand mayonnaise, various hip food establishments insist on calling all sorts of creamy condiments “aioli,” and I refuse to stand idly by, letting this go unchecked. Aioli is not, as some would have you believe “fancy mayo.” Aioli is its own, very specific thing, and it is amazing.

Make This Popular Pot Roast in Your Instant Pot Make This Popular Pot Roast in Your Instant Pot

A few years ago, the “Mississippi roast” became popular. Being both from Mississippi and a big fan of pot roast, I was intrigued, because I wasn’t aware that we—as a state—had an official roast. I asked my mother, my father, my roast-making grandmother, and a couple of aunts if they had heard of the recipe. They had…

Turn That Last Bit of Marinated Salad Into a Cocktail Turn That Last Bit of Marinated Salad Into a Cocktail

Savory cocktails are having a moment, but the fancy concoctions you see in magazines always seem to involve three custom infusions and a hand-crafted garnish. If that’s not quite your style, check your fridge—you might already have what you need for complex, savory adult beverages.

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