Recipe: Avocado Pickles — Recipes from The Kitchn

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Firm, underripe avocados used to be something I avoided at all costs. I was in it for the instant gratification of a soft, creamy avocado that could be instantly split open and spread on toast. That all changed the day I discovered avocado pickles. While I once scoffed at a bin filled to the brim with hard avocados, these are the very ones I now happily load in my basket to bring home because there's something just as delectable to do with them.

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Recipe: Upside-Down Steak Dinner Bowl — Flip the Bowl

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Are you trying to pack more vegetables into your weeknight meals? Eat a little less meat? Ditch the bread? A staple of my own household meals lately have been improvised dishes that I call Flip the Bowl — dinners that turn classic meat-heavy suppers on their head, starting with the vegetables and using meat as a supporting side instead of the star.

Here's one of my favorite ways to do this: the upside-down steak dinner.

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Recipe: Upside-Down Taco Bowl — Flip the Bowl: Quick Dinners that Put Veggies First

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I don't know about you, but for me, the question, "What's for dinner?" is a daily tussle between good intentions and lack of time; between a desire to eat wholesome foods, and the temptation of take-out. I crave vegetables but need easy ways to eat more of them. Enter my latest strategy for eating better without spending too much time in the kitchen: Flip the bowl!

Why start with meat or pasta, when you can start with veggies? I have been discovering ways to stuff dinner bowls with quick vegetables — raw or roasted — and then top them with meat from the freezer or the grocery hot bar for flavor. Here's the first in a series of meal favorites, but flipped upside down so the vegetables come first.

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Recipe: Chai-Spiced Popcorn Bars — Snack Recipes from The Kitchn

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Sometimes I get a little too ambitious and buy big bags of popcorn to snack on, but after a few handfuls, I find that there's more left than I can eat through before it goes stale. The best way I've found to use it up? Channeling crispy marshmallow treats and coating the popcorn with butter, melty marshmallows, and a homemade chai spice blend to keep things interesting.

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Recipe: Roasted Red Cabbage and Rainbow Pepper Slaw — Recipes from The Kitchn

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My grandmother, Mommom Boyd, is well-known for her cole slaw. She chops the cabbage, carrots, and onion extra-fine and makes the dressing creamy and somewhat sweet. It's highly requested by church members and friends, and is an absolute must-have at every family gathering. When I was a kid, Mommom would sometimes mix in red cabbage, too. I would marvel at how the bright purple bits would pop off our plates next to the orange carrots.

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Recipe: Honey-Mustard Snack Mix — Snack Recipes from The Kitchn

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Ever wonder why snack mixes are called party mixes? I suspect it's because, like parties that have an interesting mix of people, snack mixes are always an interesting combination of ingredients, with every handful different from the last. This recipe is a hybrid of traditional Chex mix and those delicious honey-mustard crunchy pretzels. Are you ready to join the party?

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How To Make Classic Swedish Meatballs with Sour Cream Gravy — Cooking Lessons from The Kitchn

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What is a Swedish meatball? Köttbullar, like all traditional recipes, have thousands of variations, but what nearly all Swedish meatballs have in common is that they are made of ground pork and beef, use bread and milk as a binder, are covered with a rich gravy, and are served with lingonberry jam.

With this recipe we're sticking with tradition and delivering meatballs spiced, fried, and sauced to perfection. The next time the craving for classic Swedish meatballs hits, nix the trip to IKEA and makes these instead.

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Recipe: Avocado and Bacon Macaroni Salad — Recipes from The Kitchn

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Macaroni salad is as classic American as apple pie. Traditionally it calls for a slightly sweet mayo-mustard dressing mixed into regular elbow macaroni, with a snappy crunch of raw carrot and celery. For me, though, with so many more fresh ingredients at our fingertips now, this old-school recipe is due for a makeover.

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Recipe: Curried Egg Salad on Naan — Recipes from The Kitchn

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I tend to forget that I usually have all the makings for egg salad in my refrigerator. It's such an easy, protein-packed sandwich filling; one you can doctor up with new spices and ingredients. This version of egg salad is seasoned with warm curry spices, but instead of putting it between sandwich bread, I love serving it open-faced on Indian naan bread instead.

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Recipe: Pistachio Rose Clouds — Recipes from The Kitchn

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These powder-pink pistachio rose clouds have a lot going for them. They're truly a study in texture — they shatter at the touch, are chewy in the center, and melt the moment they hit your tongue. When's the last time you had that much fun with dessert?

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Recipe: Pimento Cheese Deviled Eggs with Toasted Pecans — Recipes from The Kitchn

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I'll just go ahead and say the obvious: Pimento cheese is "slap yo mama" good! And it's always the party favorite. Deviled eggs are usually the hit of the party, too, so I figured, why not combine them into one rockin' dish that everyone will flock to?

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Recipe: Hazelnut-Rosemary Brittle — Recipes from The Kitchn

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There's something so beautiful about brittle — especially the kind so clear you can see right through it. It takes a lot of sugar to make brittle, so I like to balance out all that sweetness with more savory flavors and ingredients. In this case, toasty hazelnuts and fresh rosemary perfume the crunchy shards of caramelized sugar.

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Recipe: Purple Cauliflower Hummus — Recipes from The Kitchn

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If you get the colors right in any food, you can almost guarantee the flavors are going to be good. When I first discovered all the varieties of colorful cauliflower, I knew the common white type might be forever banned in my kitchen. This flavorful dip is shocking purple and changes colors before your very eyes, thanks to a hit of lemon juice.

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How To Make Soft & Chewy Oatmeal Cookies — Cooking Lessons from The Kitchn

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When it comes to cookies, it's hard to beat a warm, freshly baked batch featuring the dynamic duo of oats and raisins. Each sweet, lightly spiced bite of a chewy oatmeal cookie is like catching up with an old friend — a friend that you can eat.

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Recipe: Buttermilk Ranch Potato Salad — Recipes from The Kitchn

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Potato salad is an American classic we crave — especially during summertime. My nana is famous for hers; it's requested for every gathering from our Memorial Day barbecue to our late-summer family reunion. There's just something sublime and comforting about creamy, tangy mayonnaise dressing stirred into pillowy chunks of potatoes and sprinkled with table salt and black pepper.

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Recipe: Rhubarb-Almond Snack Cake — Recipes from The Kitchn

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Vibrant and tart, rhubarb is one of my favorite signs of spring. Rhubarb season is fleeting, though, so when you see the pink stalks, grab all you can! It's a great ingredient to incorporate into cake — especially a dense, rich cake chock-full of almond paste and eggs like the one here.

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Recipe: Avocado Coconut Tartlets — Recipes from The Kitchn

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Avocado toast is as delicious as it is ubiquitous. Here I've riffed on the concept and elevated the idea for a ladies' tea to create these avocado tartlets. When blended with a little vanilla and maple syrup, avocado cream becomes a revelatory sweet pastry filling.

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Recipe: Double-Crusted Chicken Tenders with Sriracha-Honey BBQ Sauce — Recipes from The Kitchn

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Who doesn't love a chicken tender, really? I think tenders are everyone's favorite — especially at a party. These tenders are easy to make; the ingredients and steps are simple enough for novice cooks to successfully follow and do. The tenders also have the flavor and texture we crave in chicken fingers — juicy and moist with a golden brown-crust — but they are baked rather than fried (although people swear otherwise).

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Recipe: Carbonara Orzo Risotto — Weeknight Dinner Recipes from The Kitchn

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Do you love pasta carbonara, but get a little intimidated by the step that calls for thickening — not scrambling! — the pasta with eggs? Love risotto, but don't want to spend all that time stirring at the stove?

Here's a much easier riff on both carbonara and risotto, made possible with the help of that teeny, tiny, rather magical orzo pasta. This is your 30-minute dinner tonight!

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Recipe: Riesling Rhubarb Crisp Layer Cake — Stylish Layer Cakes from Tessa Huff

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This Riesling rhubarb crisp cake has it all: tender white cake, rhubarb-strawberry compote and matching buttercream, a crispy oat crumble, and a fanciful, ruffled finish. It's the perfect cake to bake when you're feeling like showing off your cake-baking skills or looking for a weekend project to tackle when you want to spend the day in the kitchen.

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