How To Make Crispy Baked Avocado Fries — Cooking Lessons from The Kitchn

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Get the dipping sauce ready — there's a new fry in town. Avocados have had their time to shine on toast, but now it's time to turn these bright green beauties into dreamy veggie fries. We're talking super crispy and crunchy on the outside, and rich and creamy on the inside. It's the instant-gratification way to use up that firm avocado sitting on your counter right now. With a few key steps, you can add a batch of crispy avocado fries to dinner.

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Recipe: Upside-Down Meatball Bowl — Flip the Bowl

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The most popular base for a dinner bowl in my household is always the same: pasta. My husband has the love of pasta in his blood, and he would be perfectly happy with a massive plate of spaghetti and meatballs every night.

While I share his love of pasta, I don't want a big bowl of it every night. I've found that saucy meatballs and bolognese can be very good on vegetables instead. But you don't have to give up the pasta entirely; just flip the bowl!

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Recipe: Ricotta and Fresh Pea Toast — Recipes from The Kitchn

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When fancy toast swept through San Francisco, littering cafe menus with $4 slabs of thick bread showered in cinnamon sugar or almond butter and homemade jams, I resisted trying it for a long time. When I caved and ordered one, I finally understood the appeal of just-toasted bread and quality toppings. The toast revolution doesn't have to be for breakfast only, though — here's one with creamy ricotta cheese, lemony peas, and crispy prosciutto!

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How To Make Crunchy Granola in the Slow Cooker — Cooking Lessons from The Kitchn

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Homemade granola just may be why breakfast is my favorite meal of the day and why I will always say yes to breakfast for dinner. After all, it's toasted, crunchy oats tossed with a medley of nuts and seeds with just enough maple syrup and brown sugar for a hint of sweetness and flavor. What's not to love? When you make granola in a slow cooker you get all that, plus the ability to make a huge batch at once with far less to clean up than when you make it the traditional oven-based way. And if you were concerned about the crunch, rest assured, we've discovered the simple solution for that as well.

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Recipe: Upside-Down BBQ Chicken Bowl — Flip the Bowl

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Barbecue is a much-loved summer meal in my house, whether it's a slow cooker full of pulled chicken in sauce, or a slab of ribs from our local BBQ truck — smoky and fatty, leaving drippings down your arm as you gnaw them on the back porch.

Pork, chicken, beef — whatever the meat, barbecue is such a treat, and I especially love a good chicken barbecue sandwich topped with crunchy, creamy slaw. But for an everyday meal, I like to flip the bowl and start with the vegetables first.

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Recipe: Savory Tex-Mex Dutch Baby Pancake — Recipes from The Kitchn

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As much as I love regular pancakes, there's something about Dutch babies that elevates them to the status of something special. Even though they're surprisingly easy to make, they're so impressive when they emerge out of the oven all puffed up and proud. Since I tend toward savory rather than sweet breakfasts, this Dutch baby, loaded with spicy roasted chiles and melty cheese, is right up my alley.

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Recipe: Upside-Down Chicken Curry Bowl — Flip the Bowl

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I adore Indian food, and while my tastes range wide in that nation's incredibly diverse cuisine, I have to admit that the rich, Westernized chicken tikka masala was my gateway love and still a guilty pleasure. But what does it look like when you flip the bowl and leave the curry until last? Can chicken curry be a lighter, fresher meal?

The latest in this week's Flip the Bowl series takes the classic take-out meal of chicken curry, and flips it upside-down and inside-out, stuffing the bowl with vegetables first.

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