How To Make the Creamiest Mashed Cauliflower — Cooking Lessons from The Kitchn

Long before cauliflower pizza crusts, cauliflower cakes, and cauliflower couscous, there were just a few folks looking for a lighter dish to enjoy in lieu of mashed potatoes. The popularity of all these cauliflower dishes is evident in the availability of pre-riced cauliflower widely available at most grocery stores. Lucky for us, that means all the knife work of making mashed cauliflower is already done.

But before we designate mashed cauliflower as just a lighter version of mashed potatoes, let's consider why it is a side dish with merits all its own.

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Recipe: Whipped Sweet Potatoes with Coconut Milk & Vanilla Bean — Recipes from The Kitchn

These whipped sweet potatoes are a great recipe when you need to get out of a vegetable rut. They're a little more dressed up than the average weeknight side so think of them as a minimalist dish for your holiday feast. With coconut milk for interest and richness, and a swirl of vanilla bean paste, consider adding this to the Thanksgiving table when you want something on the sweeter side that still leaves the marshmallows out of the equation.

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Recipe: Honey-Mustard Brussels Sprouts — Recipes from The Kitchn

While a big roast turkey might be the centerpiece of Thanksgiving, vegetables are just as important, as they bring balance to the meal and color to your plate. Roasted Brussels sprouts are just the ticket; there's little chopping to do and they retain their cute shape even after cooking.

We're taking them one step further by adding a drizzle of a sweet and tangy honey-mustard glaze, making them a breakout star on the Thanksgiving table.

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How To Make a Molten Chocolate Bundt Cake — Cooking Lessons from The Kitchn

When Ella Helfrich of Houston, Texas, won second prize in the Pillsbury Bake-Off® Contest in 1966 with her Tunnel of Fudge cake, she made more than just a winning cake — she created both a 1960s phenomenon and a memory that lingers so strongly for a generation of cake bakers and eaters that even though the ingredients she used are long off the market, many bakers to this day tackle her curious recipe. I recently joined those bakers. This is the story of how you can make a delicious, fudge-filled chocolate Bundt cake that's all about the chocolate and fudge filling without a nut in sight, and that tastes like that memory.

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5-Minute Freezer Side Dish: Sweet & Spicy Broccoli — 5-Minute Side Dishes

Move over, steamed broccoli. Inspired by a favorite green bean side dish, these broccoli florets get a sweet, fiery boost and a crunchy nut topping.

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Recipe: White Rotisserie Chicken Chili — Recipes from The Kitchn

Making a big pot of chili, whether the classic beef-and-bean duo or a white chicken-based version, is often relegated to weekend work; simmering on a Sunday while you watch the game or go about your day. Here's how to make it possible on a weeknight. Leaning on a few shortcuts, this is a white bean chicken chili that can be churned out in under 30 minutes.

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How To Make the Easiest Cinnamon Rolls — Baking Lessons from The Kitchn

Homemade cinnamon rolls never seem like a project you can undertake in the morning and have ready in time for breakfast, right? All those ingredients to measure out, kneading in a stand mixer, and of course, two rises for the yeast to do its thing. It's no wonder we're also picking them up from a bakery, IKEA, and even that chain in the mall.

What if I told you that you could put together a big pan of cinnamon rolls together in about the same amount of time it takes for your oven to heat? With just seven ingredients (all staples you can keep in your pantry and fridge), you can make fragrant, iced cinnamon rolls without a stand mixer, prolonged kneading, and best of, absolutely no rising time. Let's make this magic happen!

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Recipe: Swamp Monster Sherbet Punch — Recipes from The Kitchn

Murky, green, and swampy, this punch is sure to conjure up monstrous images of Swamp Thing. If this creepy-looking cocktail has your tastebuds worried, don't fret — the spooky green coloring comes from tangy lime sherbet, so it's a hit for ice cream-lovers (basically everyone). This party-friendly punch is spiked with vodka and makes a huge batch to power your fright fest. It only takes a few minutes to toss together, so mix it just as the guests and ghouls start to arrive.

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90-Second Scrambled Eggs — Cook Smarter

Cooking scrambled eggs on the stove only takes 10 to 15 minutes, but sometimes you don't even have that long. Enter: the microwave. Yes, the microwave. Scrambled eggs made in the microwave are a smart, perfectly good alternative to those made on the stovetop. I know — you may be utterly incredulous, but hear me out.

Will your eggs be as creamy and soft as those made on the stove? No, and we won't deny that, but when you're looking to save time, it's totally acceptable to lean on the microwave.

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Recipe: Caramel Apple Monkey Bread — Brilliant Bundts

Apple-picking season may be winding down, but fall baking is just starting to take off. If you already know and love monkey bread, here's a fun fall twist to make it even more special: Tuck a small nugget of spiced apple into each dough ball and bake up a towering caramel apple monkey bread.

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How To Make Mulled Cider in the Slow Cooker — Cooking Lessons from The Kitchn

Hot mulled cider is a must-have at all our fall and winter shindigs. It's probably a holdover from when we lived in New England and the frigid winters necessitated lots of hot beverages. But mulled cider is just so delicious and the smell so inviting, we serve it even in our mild California weather. Guests of all ages never seem to turn down a mug, and the adults especially relish the opportunity to do a little self-spiking with their alcohol of choice.

A slow cooker does double duty of both mulling the cider and keeping it warm for hours, making it the perfect appliance for this classic cold-weather beverage.

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Recipe: Glow-in-the-Dark Jello Shots — Recipes from The Kitchn

Is there anything that spells party more than glow-in-the-dark jello shots? When lit up by a black light in the dark, these spooky shots look like a mad scientist whipped them up in a laboratory.

You might think that this requires some spooky alchemy, but the secret ingredient is so simple and easy: tonic water, which contains quinine that lights up under UV light.

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Recipe: Slow-Cooker Chicken and Wild Rice Soup — Recipes from The Kitchn

If what you crave in a soup is pure comfort, perhaps with a side of childhood nostalgia, then you should get out your slow cooker right now. With a medley of shredded chicken, wild rice, thick-cut veggies, and a creamy broth, this easy soup nails cozy and comforting.

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How To Make 2-Ingredient Yogurt Drop Biscuits — Baking Lessons from The Kitchn

Dinner is always infinitely more exciting when there are biscuits. Flaky, buttermilk, or drop, I don't really care — just bring home the biscuits! Taking the time to work with cold butter and roll and cut out the dough isn't something I always have time for, especially on a weeknight, but this is the easiest from-scratch biscuit recipe you'll ever make. It calls for just two simple ingredients, no rolling or cutting, and just a few minutes of your time. And with that, biscuit nirvana is yours any night of the week.

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Recipe: Slow-Cooker Spiked Mulled Cider — BOO-zy Halloween

Mulling season is upon us, and everyone needs a good spiked mulled cider recipe up their sleeve to serve at a holiday party or after a long day of skiing and sledding. This easy slow-cooker version makes the most of fresh apple cider, fragrant spices, and of course, the nice body-warming effects of bourbon, brandy, or dark rum.

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Recipe: Bundt Spinach-Spaghetti Pie — Brilliant Bundts

Did you make a big batch of spaghetti for dinner this week and have a bunch left over that needs using up? If you bake it in a Bundt pan, it turns into a casserole that you can unmold and cut into neat slices. This version of spaghetti pie, which was originally created to use up leftover cooked spaghetti, gets a tasty addition of spinach and looks just as good as it tastes.

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Recipe: Chickpea Whipped Cream — Recipes from The Kitchn

Whipped cream without the cream? Yes, of course. Thanks to the liquid in your can of chickpeas, this ingenious vegan dessert topping is possible. Even without a lick of dairy, it's still as light and sweet as the traditional stuff and worthy of being spooned onto any and all treats.

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How To Make 2-Ingredient Griddled Flatbreads — Cooking Lessons from The Kitchn

Recipe: Layered Candy Corn Punch — Recipes from The Kitchn

Nothing says fall and Halloween like classic candy corn. If you are a fan of these fun striped candies, this is the perfect cocktail for you. It pays homage to these delightful little treats with a colorful layered combination of juice, booze, and cream that transforms into a tropical punch when poured.

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How To Make Sheet Pan Steak Frites — Cooking Lessons from The Kitchn

Steak frites, the French version of meat and potatoes found often on the menu at brasseries throughout Europe, is traditionally a juicy, pan-seared steak with a butter sauce and deep-fried, skinny French fries. In this home-friendly rendition, we're making steak frites in under 40 minutes, in one sheet pan, without the fuss and mess of deep-frying. With a few key tricks, you can successfully make this restaurant staple at home on a weeknight.

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Recipe: Masala Chai-Spiced Oatmeal — Recipes from The Kitchn

How To Make Monkey Bread — Baking Lessons from The Kitchn

Recipe: Spiked Pumpkin Spice Coffee Creamer — Recipes from The Kitchn

Recipe: Slow-Cooker Dal — Recipes from The Kitchn

Now that fall is firmly upon us, with shorter days and a growing chill in the air, it's time to cozy up with a regular rotation of warming meals. While soup and stew certainly get the job done, sometimes dinner begs for something different, like this recipe for dal, a type of lentil soup, which we're making in the slow cooker.

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Recipe: Sourdough English Muffins — Recipes from The Kitchn

Recipe: Roasted Fall Vegetable Soup — Recipes from The Kitchn

Imagine a recipe that combines the two things we love about cold-weather cooking: the toasty, caramelized notes of roasted vegetables and a steaming vegetable broth. In this vegetarian recipe from Kathy Gunst's new book, Soup Swap, we have found our new favorite soup of fall.

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Recipe: Spinach & Sweet Potato Chickpea Crustless Quiche — Recipes from The Kitchn

Think vegan quiche isn't possible? Thanks to the power of chickpeas, it is — and it's delicious. Without the milk and eggs, this sweet potato- and spinach-flecked quiche still manages to be custardy and rich — and because there is no crust to worry about it, it couldn't be easier to throw together.

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Recipe: Weeknight Skillet Paella — Recipes from The Kitchn

In a weeknight dinner rut? No worries, this easy paella is a quick cure. Consider it a mini trip to Spain after a tiring day at the office. This recipe streamlines the paella process, making it a dish you can throw together any night of the week.

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Recipe: Turkish-Style Shepherd's Pie — Smart & Scrappy Casseroles

I have a bit of a love affair with shepherd's pie, and I always make extra mashed potatoes just in case the spirit strikes me. Leftover mashed potatoes, after all, are a great start to any shepherd's pie; they're able to soak up that yumminess from the bubbling stew below, and easy enough to doctor up with a few fresh herbs and some warm cream if need be.

Although I love the classic British-Irish and Indian-spiced versions of shepherd's pie, I was thinking about other places where there are plenty of shepherds and where potatoes are eaten. That led my mind to the large swath of land that attaches the Mediterranean region to the Middle East, today known as Turkey. I used a number Turkish ingredients in this version of shepherd's pie, from the lemon zest in the leftover mashed potatoes to the red pepper and nuts that are added to the stew. Together, they transform it into a Turkish-inspired flavor fest with the same cozy appeal we come to expect from shepherd's pie.

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5-Minute Freezer Side Dish: Garlic & Sour Cream Mashed Cauliflower — 5-Minute Side Dishes

When you crave the creaminess of mashed potatoes blended with sour cream and butter, but still want something a little lighter and a lot faster, reach for a bag of frozen cauliflower.

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Recipe: Rotisserie Chicken Coconut Curry Soup — Recipes from The Kitchn

There are times when only classic chicken noodle soup will do, and then there are other times when you crave chicken noodle soup 2.0 — this is for the latter. It takes the elements of the traditional soup, but spices it up with Thai flavors, all while keeping it simple enough to throw together on a busy weeknight.

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Recipe: French Onion Soup Casserole — Smart & Scrappy Casseroles

If you've got leftover caramelized onions, or you are about to make a recipe that uses them, double up. And while you're at it, grab that loaf of leftover bread because you are about to embark on a trip to France in one delicious vegetarian casserole based on the famous soupe à l'oignon gratinée.

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How To Make a French Baguette at Home — Baking Lessons from The Kitchn

Recipe: Ina Garten's Devil’s Food Cake — Recipes from The Kitchn

Recipe: Vegan Sweet Potato Chowder — Recipes from The Kitchn

This vegan sweet potato chowder delivers everything you want in a warm fall soup. It has a velvety broth laced with seasonal spices like sage and paprika, and chunks of tender root vegetables. It's delicious the day you make it, but like most soups, it's even better the next day. So make a big batch of the plant-based chowder and enjoy it all week long.

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Recipe: Deep-Dish Pastitsio — Recipes from The Kitchn

Leftover pasta always seems to be in my fridge, sitting in plastic containers, waiting to be repurposed. This extra pasta is perhaps as a vestige of when my kids were really young and I needed fast and simple meals. Sure, I could throw together a pasta salad with mayo or vinaigrette and some vegetables, but in the fall and winter, I want to serve — and eat — a warm, hearty meal.

Today, that pasta doesn't need to wait quietly to be dressed with olive oil and salt and tip-toe to the table. It can do a Greek dance right to your table in a pasta bake, known as pastitsio.

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Recipe: Ina Garten's Parmesan Roasted Zucchini — Recipes from The Kitchn

Recipe: Classic Bundt Meatloaf — Blessed Bundts

There's already something retro and charming about a meatloaf. Under usual circumstances, this loaf-shaped supper doesn't care whether it's a looker or not, because everyone knows it's going to fill you up with classic comfort food. But that doesn't mean we can't change up the presentation.

In this recipe for meatloaf, we take a break from the loaf pan and bake it up in a Bundt instead. But a quirky, charmingly retro presentation isn't the only benefit of this swap. Baking the meatloaf in a Bundt pan means more surface area for the glaze of your choice and even easier portioning (this recipe delivers 10 generous servings). All you're missing is the mashed potatoes and green beans to make it a meal.

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How To Make Muffins: The Simplest, Easiest Method — Cooking Lessons from The Kitchn

My high school required all students take a class called "Life Skills," which replaced Home Economics with lessons in checkbook-balancing, button hole-mending, and entry-level cooking.

Paramount to the life skills curriculum was a blueberry muffin recipe that we had to perform as part of the quarter final. Why? Muffin-making is an essential baking lesson. With a short ingredient list and only a few key steps, it's a simple recipe that works for a basic breakfast, a celebratory office treat, or even an improvised dinner roll. Here's the most basic muffin recipe — one to know by heart.

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Recipe: Pork, Pumpkin, and Cornbread Casserole — Recipes from The Kitchn

A few weeks ago, I needed to make a hearty meal for a six hungry folks in less than 45 minutes. When I opened the refrigerator, I saw a bunch of odds and ends of other meals and a few leftovers from other dishes. I didn't have enough leftovers of anything to reheat and eat or serve, so I need to put things together to create something new.

After plundering though my kitchen and tracking down some poblano peppers, eggs, and ground pork left over from a meatloaf recipe — I was getting closer to dinner. I discovered corn muffins left over in the bread drawer and finally turned to my pantry for a final ingredient or two. I looked right at canned pumpkin — aha! Pumpkin is used in Mexican cuisine — and suddenly a Tex-Mex leftover casserole, with a spiced ground pork and pumpkin layer and a crispy cornbread topping, was born out of what I had on hand.

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Recipe: Ina Garten's Cider-Roasted Pork Tenderloins with Roasted Plum Chutney — Recipes from The Kitchn

Recipe: Coconut and Ginger Oatmeal — Recipes from The Kitchn

Want to know what goes together like chocolate and peanut butter or apple and cinnamon? The earthy-sweet combo of coconut and ginger. Here the two join forces to create the creamiest bowl of richly spiced oatmeal sure to warm up your morning routine.

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Recipe: Loaded Baked Potato Casserole — Recipes from The Kitchn

If you love a loaded baked potato, have we got a casserole for you. It's the ultimate baked potato — but in a casserole for all to share. This is inspired by crispy stuffed baked potato skins and the pleasures of bacon-topped baked potatoes, bringing both together to create one dreamy, creamy, crowd-pleasing casserole.

Chill some beer, set out your favorite hot sauces, and get read to turn yesterday's potato scraps into a next-day meal worth planning for.

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How To Make Olive Garden-Style Garlic Breadsticks — Cooking Lessons from The Kitchn

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Light in texture, with a coating of butter, salt, and garlic, these are the soft breadsticks you remember from the first time you went to an Olive Garden (or perhaps even the last time you went). These famous breadsticks have a white, fluffy center and a tender, delicate crust. Soft and kid-friendly, these are sure to be gobbled up as soon as they get their slathering of butter and herb goodness when they come out of the oven. Here's what makes them so delicious and how to achieve it at home.

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Baked Potato Stuffed with Applesauce, Sour Cream, and Chives — Miracle Meals

Latkes aren't the only type of potato that deserve to be topped with applesauce and sour cream. Stuff this dynamic duo into a baked potato for a fresh twist on the classic combo.

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The 3-Ingredient Sauce That Will Change the Way You Cook This Fall — Fall's Greatest Hits

I make vinaigrettes every day — seriously. I change them up with different vinegars and different oils, and add some sweeteners like honey now and again. Sometimes I replace about half of the vinegar with citrus juice. As a corporate caterer who makes a billion lunches, classic oil-vinegar-salt-and-pepper vinaigrettes sometimes just get boring — trust me. Which is why I reach for this sauce when I want to something new and different to add to salads, pastas, and every cooked meat.

Head to the fridge and grab the butter and a small saucepan, and read on for how to make the sauce that might just change how you cook this fall.

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Baked Potato Stuffed with Ham and Melted Gruyère — Miracle Meals

Inspired by the decadent croque-monsieur sandwich, this meal-worthy baked potato is stuffed with ham and a thick topping of Gruyère cheese that's melted to perfection after a minute under the broiler.

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How To Make Creamy Tomato Soup — Cooking Lessons from The Kitchn

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Cool weather brings on the craving for cozy comfort foods like steaming bowls of soups, stews, chiles, and chowders. Creamy tomato soup is the perfect seasonal soup to transition from the bright tomato flavors of late summer into the crisp evenings of October. The secret to creamy tomato soup isn't in the preparations, but in the ingredients.

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Recipe: Weeknight Rotisserie Chicken and Gnocchi Soup — Recipes from The Kitchn

If you've ever visited a place that begins with Olive and ends with Garden, you may have come across this soup. It's well-loved by fans of the Italian chain, which means that copycat recipes are all over the internet. This take on the soup, however, is a little different. It relies on rotisserie chicken to make it weeknight-friendly, but skips the heavy cream that's found in the restaurant version to lighten it up. Don't fret, though — it's still full of creamy comfort, thanks to tender, starchy potato gnocchi.

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