The Infamous Recipes Taking Over TikTok—& Good Morning America

It started with the Dalgona whipped coffee. Then it was the pancake cereal. The folded quesadilla. The feta pasta. Love them or hate them, you definitely know them. They start on the popular video platform TikTok, then all of a sudden they’re all over …

It started with the Dalgona whipped coffee. Then it was the pancake cereal. The folded quesadilla. The feta pasta. Love them or hate them, you definitely know them. They start on the popular video platform TikTok, then all of a sudden they’re all over the internet. Viral recipes are nothing new, but the speed at which they’re spreading, gaining traction, and being replicated is unprecedented. And these recipes are reaching beyond the internet. There’s a growing number of these trends being picked up by morning television, especially through programs like Good Morning America and The Today Show. Are these shows going for clicks, or do the recipes have the chops to back them up? I decided to investigate.

Vegan Blueberry Cookies

It comes as no surprise that these cookies picked up quickly with their bright bluish-indigo hue and simple, pared-down ingredient list. Originating with blogger Justine Snacks, the recipe for Blueberry Cookies that are both vegan and naturally, yet vibrantly, colored immediately took off on TikTok, even getting picked up by Good Morning America this week. They came up on my ‘For You’ page and I’ll admit, I was intrigued. They were eye-catching and so easy in a way that, as a recipe developer, led me to be a little skeptical. So I decided to make them myself, in the name of science!

Read More >>

42 Side Dishes for a Traditional (or Nontraditional!) Easter

Main dishes tend to steal the show when it comes to the Easter table—be it the classic honey-glazed ham or an impressive leg of lamb. But with this spring’s festivities affected by the pandemic for the second year in a row, some traditions may have shi…

Main dishes tend to steal the show when it comes to the Easter table—be it the classic honey-glazed ham or an impressive leg of lamb. But with this spring’s festivities affected by the pandemic for the second year in a row, some traditions may have shifted. Regardless of what your Easter (or Passover) looks like, or how many you’re feeding, this year, the holiday provides an opportunity to appreciate spring’s bounty. And really, I’ll take any excuse to celebrate and cook for those I love.

Consider this a master list of both traditional and nontraditional side dishes for Easter, some old standbys and others that are sure to become instant classics. There’s something on here for the whole family, from your vegan sister to gluten-free aunt to picky cousins. Here are over 40 recipes that put side dishes in the limelight, so you’re guaranteed to have your best Easter spread yet.

Read More >>

What’s the Actual Difference Between Vegan & Vegetarian?

As is the case with many millennials, I’ve spent most of my adult life dabbling in following a plant-based diet. It started in college for financial reasons, when I preferred to spend the majority of my grocery budget on produce (and, admittedly, wine)…

As is the case with many millennials, I’ve spent most of my adult life dabbling in following a plant-based diet. It started in college for financial reasons, when I preferred to spend the majority of my grocery budget on produce (and, admittedly, wine) rather than on more expensive meat and fish. Once I learned more about how animal agriculture negatively impacts the environment, I continued to phase meat out of my diet—partially at times, entirely at others. I’m also a lifelong lactose-intolerant who has been deeply invested in the development of non-dairy cheese and ice cream since the early aughts. And I’m not the only one who’s invested.

Plant-based diets are on the rise. It seems there’s a new non-dairy "milk" on the shelves every week, and lab-grown or meatless proteins like Beyond Meat and Impossible Burgers are popping up on menus everywhere from fast-food chains to high-end restaurants. "Meatless Monday" has become as ubiquitous as "Taco Tuesday". There has never been more variety and accessibility when it comes to plant-based food; it’s exciting, but can also be daunting. In the last decade, various media have continued to uncover the environmental and ethical impact of eating animals. We know that we should be eating less meat—and many already are—but when it comes to differentiating between vegetarian, vegan, and plant-based, there can be a lot of nuance. So, let’s break it down.

Read More >>

Roasted Garlic Is Simply the Best—Here’s How to Make It

Years ago, in what feels like another life, I went to visit my former childhood neighbors who had moved back to the south of France. The entire experience was a culinary revelation for me (see: pan bagnat on the beach, bakery-fresh chouquettes every mo…

Years ago, in what feels like another life, I went to visit my former childhood neighbors who had moved back to the south of France. The entire experience was a culinary revelation for me (see: pan bagnat on the beach, bakery-fresh chouquettes every morning) but one meal stood out. A very typical dinner of grilled veggies and local meat was made complete with one tiny packet of foil filled with pure gold: a whole head of garlic, roasted until creamy and fragrant. We squeezed out the cloves and spread them on fresh bread like butter. It was an allium-epiphany.

My love for garlic is well-documented. In my family, every plate of Italian food involves a fork battle over any rogue cloves. But roasting garlic actually transforms it entirely. Garlic’s signature smell and taste are only released when the cloves’ cell walls are broken, as when it’s chopped (or chewed!). Rupturing garlic cells releases allicin, the chemical compound that gives garlic its pungent bite. As garlic cooks, that chemical reaction tones down, and the allium’s natural sugars start to caramelize (similar to onions) instead.

Read More >>

How to Make Creamy, Dreamy Almond Milk

There are some food that I will never attempt to DIY: cereal, yogurt, my favorite seedy sourdough (sadly, my starter died of neglect months ago.) Still, there are other grocery list staples that I will never buy again. Fluffy hummus, crunchy, steaming …

There are some food that I will never attempt to DIY: cereal, yogurt, my favorite seedy sourdough (sadly, my starter died of neglect months ago.) Still, there are other grocery list staples that I will never buy again. Fluffy hummus, crunchy, steaming English muffins, and almond milk that’s creamier—and way more flavorful—than my go-to tetra pack. But not all homemade almond milk is created equal. It can be gritty, bitter, or watery if made wrong. As a lifelong lactose intolerant, I’ve garnered my fair share of tips for the absolute best almond milk at home. Follow these steps and you may never want to go back to the store-bought stuff.

Back to Basics

Let’s start with the basics: the nuts themselves. You must start with skin-on, raw, unsalted almonds. But I already have a bulk bag of salted, roasted almonds from Costco! I know, I know, but save those for snacking. To get a subtly sweet, ultra-creamy final product, raw nuts are paramount. Soaking roasted nuts brings out their bitterness, and because they’re drier to begin with, they yield a gritty milk. (Soaking nuts also won’t remove any flavors, so unless you want Thai chili- or salt & vinegar-flavored almond milk, use unseasoned almonds.) Another reminder: Nuts are full of oil and can go rancid at room temperature; unsurprisingly, rancid almonds will make sour almond milk. Before you put the effort in, do yourself a favor and taste one to ensure the nuts are fresh, especially if they've been in your pantry for a while.

Read More >>

Wait, This Is the Best Way to Mince Garlic?

I come from a family of garlic lovers: The kind of family that fought over the cloves of garlic tucked into sautéed greens at an Italian restaurant. The kind that gifted things like a Garlic Lovers’ Cookbook, complete with a wacky, but very real, recip…

I come from a family of garlic lovers: The kind of family that fought over the cloves of garlic tucked into sautéed greens at an Italian restaurant. The kind that gifted things like a Garlic Lovers' Cookbook, complete with a wacky, but very real, recipe for garlic ice cream (full disclosure, I have never attempted it.)

Sautéeing garlic with another allium—shallots, onions, leeks, or a combination therein—builds a strong flavor foundation for any dish. It will also make your kitchen smell incredible almost instantaneously (I’ve been dreaming of a “sautéed onion” Yankee Candle for years.) Suffice it to say that I’ve minced a lot of garlic in my day. But it wasn’t until I started professionally recipe testing that I learned the ‘why’ and not just the ‘how’ behind mincing garlic.

Read More >>

11 Instant Pot Recipes Ready for the Super Bowl

Despite how strange the last year was, some things never change—and the Super Bowl is one constant. It may look a little different in 2021, but if you’re anything like me, you were mostly in it for the food anyways (and you don’t need a crowd to make a…

Despite how strange the last year was, some things never change—and the Super Bowl is one constant. It may look a little different in 2021, but if you’re anything like me, you were mostly in it for the food anyways (and you don’t need a crowd to make a giant batch of mac and cheese). It’s also the perfect time to break out some of the cooking gadgets you were gifted over the holidays: Fill those air fryers with chicken wings, break in your Dutch ovens with a huge pot of chili, and of course, plug in the real star of Super Bowl Sunday when it comes to kitchen tools, the Instant Pot.

This game day, use your Instant Pot to cook everything from classic chili and wings to dessert(!). Whether you’re cooking for the whole house or throwing a party for one, here are 11 Super Bowl Instant Pot recipes that’ll take your taste buds to the end zone.

Read More >>

How to Soften Cream Cheese (& Bake Your Heart Out With It)

Ah, cream cheese. We know it, we love it, it’s our old standby bagel topping. But this tangy spread is so much more than a schmear. Cream cheese is a rich dairy product that makes an amazing addition to pastries, pastas, and more, adding a smooth, rich…

Ah, cream cheese. We know it, we love it, it's our old standby bagel topping. But this tangy spread is so much more than a schmear. Cream cheese is a rich dairy product that makes an amazing addition to pastries, pastas, and more, adding a smooth, rich quality to everything it touches. But it can be tricky to work with when cold: it sticks to itself, clumping together, and nobody wants lumpy frosting, am I right? For this reason, when it comes to working the stuff into recipes, especially desserts, most recipes call for softened cream cheese. Once it comes to room temperature, cream cheese can properly incorporate into a batter or emulsify a frosting.

How to Soften Cream Cheese in the Microwave

Since cream cheese has such a high fat content, it doesn’t take long to come to room temperature if the room is relatively warm. It takes about thirty minutes on the counter to soften significantly, and about an hour to fully come to room temperature (again, depending on the temperature outside and in your kitchen). But if you’re strapped for time, or have a sudden craving for cheesecake, you can cut that time down to seconds. Remove any packaging (especially foil!) and place the block of cream cheese on a microwave-safe plate. Microwave on high for 15 seconds, then poke the center of the cream cheese block to test the texture. If it’s still not your desired softness, continue microwaving in 10-second intervals, but err on the side of caution. A little firmer is better than melted, which will be hard to salvage and potentially unusable in a recipe. The cream cheese should feel soft and hold a fingerprint when pressed.

Read More >>

15 Best Ways to Use Leftover Stuffing (If You Have Any)

When it comes to Thanksgiving table hierarchies, for me, stuffing sits securely at the top. Whether you call it stuffing or dressing; make it from cornbread, hand-torn white bread, or the pre-hardened croutons from a bag, I will love it. And when it co…

When it comes to Thanksgiving table hierarchies, for me, stuffing sits securely at the top. Whether you call it stuffing or dressing; make it from cornbread, hand-torn white bread, or the pre-hardened croutons from a bag, I will love it. And when it comes to leftovers, stuffing is more than just another topping on the beloved next-day sandwich.

Here are 15 ideas for recipes to transform leftover stuffing into meals, plus some of our favorite stuffing recipes (though they’re so good you may not have any left over, just saying.)

Read More >>