Recipe: Sautéed Brussels Sprouts with Red Pepper and Corn — Side Recipes from The Kitchn

My children love tiny cabbages — a.k.a. Brussels sprouts — and I usually drizzle them with olive oil and roast them in the oven. Recently, I had half of an onion and a red bell pepper floating around in the vegetable drawer, as well as a couple pounds of Brussels sprouts, and it seemed like a great opportunity to show my eight-year-old son how to improvise in the kitchen and avoid wasting food that hasn't been earmarked for a particular dish.

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Recipe: Chocolate Chip Muffins — Breakfast Recipes from The Kitchn

My childhood best friend's mother was the queen of boxed cooking. Whenever I had dinner at their house, we feasted on "canned cream of" casseroles and powdered scalloped potatoes. But here's the thing. The food was always hearty, fed a crowd, and appeared on the table at the same time every night. No exceptions. While the meal may not have been gourmet, it was still a quality family dinner. I was always welcome at the table and there was always plenty to go around.

The best part about hanging at her house, though, was what happened in the morning — I could always rely on fresh-from-the-oven muffins.

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Recipe: Creamy Crawfish Dip — Party Recipes from The Kitchn

If I could give you only one festive (and game-day-appropriate) recipe this month that is absolutely, positively worth a few extra hours in the gym, this crazy-good, decadent crawfish dip would be it.

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How To Make Burgers on the Stovetop — Cooking Lessons from The Kitchn

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If you're craving a juicy, tender, cheese-topped burger — one that you can really sink your teeth into — then you've come to the right place, my friend. No dry hockey pucks here. Just the kind of burger you'd normally pay big bucks for at a restaurant.

Today, we're talking burgers: the best kind of ground beef to use, tips for shaping the patties, and how to cook them to burgerlicious perfection, with a step-by-step recipe for simply the best burgers you've ever had — at home or elsewhere. Ready?

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Recipe: Slow Cooker Tuna Noodle Casserole — Recipes from The Kitchn

When my children were younger, on nights we left them with a sitter to go out for a little adult time, I would leave simple meals — the kinds of dishes my husband and I were far too sophisticated to enjoy. Or so I thought. One night, the sitter canceled at the last minute — after I had already made a box of mac and cheese with frozen peas and a can of tuna. My husband took a bite. "What is this? Why have you never made this before? This is delicious!" Um, oops.

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Recipe: Southwest Quinoa Breakfast Bowl — But First, Breakfast!

I know what you’re thinking: Waking up on a Wednesday, cooking a pot of grains, and chopping onions and garlic is just not reality. I hear you (and I'm only cooking for me and my husband; we don’t even have kids yet).

But I want to make a case for this dish, in the spirit of prepping for an excellent, inspiring breakfast ahead of time. If you start this recipe on Sunday afternoon, you'll be set for the week ahead and it’ll take you far less than an hour. It’s one of those nice investments in your future self, and it's guaranteed to be a reprieve from standard weekday morning fare.

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How To Make Perfect Cheesecake — Cooking Lessons from The Kitchn

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Cheesecake should never be a source for anything except pure bliss. Not distress. Not frustration. Certainly never tears. Just dreamy, decadent, nonstop bliss.

So let's break down this whole process into easy pieces. Let's talk about ingredients, water baths, dealing with surface cracks — the whole shebang. Here's a step-by-step recipe that will help you make a creamy, no-fail cheesecake that is everything you ever dreamed it could be.

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