I still don’t love spinach, but I do love this sauce.
Author: The Practical Kitchen
I always thought that making ice cream in a bag meant ending up with grainy, crystalized ice cream that was unpleasant to eat. Here’s what happened when I actually tried it.
This creamy, easy-to-make carbonara with salty bacon bits and lightly charred Brussels sprouts is an entree and side dish all in one.
A pear and gruyere tart with a sweet, cheesy shell and sugary, caramelized pear filling inspired by the TV show Pushing Daisies.
Inspired by two of my all-time favorite ice creams this bright, citrusy, herbal ice cream tastes like what the end of summer and beginning of fall feels like.
Everything you need to know about docking your dough and how to use pie weights to keep your dough smooth and flat in the oven.
Learn from my mistakes: Don’t buy a goat cheese making kit when it’s easier and cheaper to buy the ingredients and tools yourself.
How many cookies are in a batch? And more importantly — how many cookies are *enough* cookies?
Once you know how to make your own bagels, you’ll make them over and over again because while you’ll know how secretly easy they are to make, your friends won’t — and getting to bask those impressed reactions? Priceless.
So you want to make bread but aren’t sure where to start? I’ve got you.
I spent years hunting for the elusive ingredient in my grandma’s deli tuna salad only to find it was right in front of me the whole time.
I hate to break it to you, but you’ve been making pita pockets wrong your whole life.
Yes, you do need another food blog in your life.