Dished

Cooking & Entertaining

Dana Eisenberg

Cooking

Summer

Recipe Roundup: Spectacular Summer Sides

If you’re a vegetable person, you know summer is prime time. If you’re not a vegetable person, perhaps summer produce will be just the thing to convert you. This is when tomatoes taste how they’re supposed to taste and great, heavenly sweet corn isn’t hard to find. It also yields the best fruit; big shout out to peaches, plums, nectarines, and all of the berries.

The best produce makes for the best side dishes, which, let’s be honest, are often the best part of the meal. We put together a list of some of our favorites to share with you.

<a href="https://www.bedbathandbeyond.com/blogs/story/freekeh-not-freaky-peach-goat-cheese-salad">Freekeh, Peach, and Goat Cheese Salad Recipe</a>

We can never say no to a grain salad, and we’re especially not saying no to one that comes with peaches and goat cheese. We love this as a side dish pretty much anytime. Since the base is grains and not greens, it holds up well under dressing and is super portable. Bring it to a party, the park, the beach, or even, ugh, work.

<a href="https://www.bedbathandbeyond.com/blogs/recipe/fresh-three-bean-salad-with-dill-recipe">Fresh Three Bean Salad with Dill Recipe</a>

Yellow wax beans, green beans, and dark kidney beans are paired with dill, shallots, and white balsamic to make this fresh, delicious, and strangely addictive dish. We’ll be eating this all summer long while we sit around wondering why we don’t put the dill-shallots-white balsamic combo on more of our culinary creations.

<a href="https://www.bedbathandbeyond.com/blogs/recipe/summer-refreshing-cucumber-salad-recipe">Summer Refreshing Cucumber Salad Recipe</a>

Sometimes the easiest recipes turn out to be the best dishes. This cucumber salad is one of those. You can make it with ingredients you probably already have, and it doesn’t take a lot of time. One quick thing, though: Our recipe, as written, makes six servings. That’s probably not enough. You’re going to want to have a batch of this in your fridge at all times, so if you’re making it for a group, we suggest doubling it.

<a href="https://www.bedbathandbeyond.com/blogs/recipe/vietnamese-rice-noodle-salad-recipe">Vietnamese Rice Noodle Salad Recipe</a>

This salad works as an entree (the recipe calls for chicken, shrimp, steak, or tofu), but remove the protein and you’ve got a bright, flavorful side dish that pairs nicely with all your summer staples.

<a href="https://www.bedbathandbeyond.com/blogs/recipe/asparagus-snap-pea-and-edamame-salad">Asparagus, Snap Pea, and Edamame Salad Recipe</a>

When asparagus is in season, there’s a 99 percent chance you’ll find it in our shopping bag. And when we have asparagus on hand, there’s a pretty good chance we’re making this salad. It’s super summery and light, and it’s the perfect side for pretty much anything that comes off the grill.

Recipe Roundup: Ice Cream Sandwiches

Is there anything better than cold ice cream on a hot day? Yes, yes there is: cold ice cream stuffed between two cookies on a hot day is way better. Ice cream sandwiches are summer’s greatest treat. And, they’re not limited to the chocolate/vanilla kind you buy from a truck where the chocolate sticks to your fingers leaving you with a second snack after your snack. Though those are really, really good.

You can make ice cream sandwiches an infinite number of ways. But if you try to come up with every permutation and combination of ice cream flavors and… crusts (what are the outsides of an ice cream sandwich called, anyway?) would take all day and only end up leaving you hungry. So, we’ve done the intrepid work of tasting lots of different versions of ice cream sandwiches and sharing our favorites with you. We know, we’re heroes!

Here are our top five ice cream sandwich recipes.

<a href="https://www.bedbathandbeyond.com/blogs/recipe/magically-good-ice-cream-sandwiches">Magically Good Ice Cream Sandwich Recipe</a>

We don’t know what makes these so good. Maybe it’s magic. Or maybe it’s the combination of graham cracker crumbs, chocolate, coconut, nuts, and vanilla ice cream. Nah, it’s probably magic.

<a href="https://www.bedbathandbeyond.com/blogs/recipe/oatmeal-ginger-ice-cream-sandwiches-recipe">Oatmeal Ginger Ice Cream Sandwich Recipe</a>

You’re probably thinking, “If oatmeal is healthy and ginger is healthy, that means these ice cream sandwiches must be healthy, right?” And while we appreciate the effort here (and also the attempt at logic), we’re going to have to be the ones to tell you that no, they aren’t healthy. But, you aren’t eating ice cream sandwiches to be healthy, you’re eating them because they’re delicious, which these definitely are. Go forth.

<a href="https://www.bedbathandbeyond.com/blogs/recipe/birthday-cake-ice-cream-sandwiches">Birthday Cake Ice Cream Sandwich Recipe</a>

If you weren&rsquo;t born in the summer, might we suggest finding a relative, friend, or stranger who was? That way, you&rsquo;ll have an excuse to make these birthday cake ice cream sandwiches. You know what? You&rsquo;re an adult. You don&rsquo;t need an excuse. Just make them.

<a href="https://www.bedbathandbeyond.com/blogs/recipe/raspberry-coconut-ice-cream-sandwiches-recipe">Raspberry-Coconut Ice Cream Sandwich Recipe</a>

This recipe is perfect for that raspberry jam you made because you went a little wild buying way too many berries at the farmer’s market. But the store-bought version works just as well. This is an ice cream sandwich we’re talking about. It’s not going to be bad. We like this one because it’s super easy and uses minimal ingredients, but is still serious summer greatness.

<a href="https://www.bedbathandbeyond.com/blogs/recipe/ginger-bread-peaches-cream-ice-cream-sandwiches-recipe">Gingerbread, Peaches, and Cream Ice Cream Sandwich Recipe</a>

Ready to make your own ice cream? Of course you are. Peaches are another favorite summer fruit. If you can get fresh ones, by all means, do. Otherwise, the frozen version works just fine! Gingerbread cookies take these to the next level.

Back to School

Our Favorite Tools for Meal Prep

<a href="https://www.bedbathandbeyond.com/blogs/story/the-gadgets-you-need-to-maximize-meal-prep">Meal prep</a> is one of those things we thought we’d be way over hearing about by now. But, just when we think we’ve heard enough, we learn something new, and then we get really excited for Sunday because that means it’s Meal Prep Day. It’s no secret that here at Bed Bath & Beyond, we’re always looking for ways to help you save time, and <a href="https://www.bedbathandbeyond.com/blogs/section/cooking-entertaining">cooking</a> is no exception. Here’s how to do meal prep right.

Toaster Oven

The toaster oven is great for toasting bagels and reheating pizza. But it can do so much more than that—it’s not called an oven for no reason! It’s highly functional and also highly energy-efficient. Some of our favorite menu items to toast are:&nbsp;

<ul>
	<li>Kale chips: Coat torn kale pieces with cooking oil, salt, pepper, and any other seasonings you like. Cook them in the toaster oven until the edges are brown. The perfect snack! 
	&nbsp;</li>
	<li>Roasted veggies: Coat your veg in whatever oil and seasonings you’d like and roast away! This works for brussels sprouts, carrots, broccoli, cauliflower, sweet potatoes, and more. 
	 
	Make a bunch of veggies at the beginning of the week and store them in the fridge for quick side dishes, or toppings in salads and grain bowls. You’ll cook the vegetables way faster than in a conventional oven, meaning you can make more of them! 
	&nbsp;</li>
	<li>On-the-go eggs: Crack some eggs into a bowl, and mix with your favorite vegetables, cheese, bacon, and seasonings. Pour the mixture into a muffin tin (that fits in the toaster oven!) or ramekins. Turn the toaster oven to 350 degrees, and cook for 15-20 minutes. Keep eggs in the fridge and reheat for quick breakfasts. 
	&nbsp;</li>
	<li>Toasted nuts: There isn’t anything that can’t be improved by adding toasted nuts. In no particular order, we love toasting almonds, walnuts, pine nuts, pecans, and pistachios. Toasting them can be more of an art than a science, so while we’re not going to give specific times, you want to toast them until they’re fragrant. Be sure to shake them once or twice during the cooking process. Use toasted nuts in salads, grain bowls, and atop your favorite mains for an extra boost.</li>
</ul>

Blender

When you think blender, you probably think smoothies. You’d be correct; we love smoothies. But your blender is also great for lots of other liquidy, saucy, soupy things that can be prepped in advance to help you have a tastier, better week. Some blender-hacked items we love:

<ul>
	<li>Pureed soups: Pureed soups are a close cousin of the smoothie, and are healthy, delicious, and come in an endless array of savory (and even sweet) combinations. Try: tomato, cream of broccoli, and split pea. Eat some for dinner, and freeze the rest! In the summer, we love to blend up a big batch of gazpacho and drink it all week. 
	&nbsp;</li>
	<li>Sauces: Sauces make the world go 'round. Or, they make the meal better, which is basically the same thing. Use the blender to whip up your own peanut sauce, tomato sauce, pesto, or yogurt sauce. Keep in the fridge all week, or, where applicable, freeze and use later. 
	&nbsp;</li>
	<li>Dressings: See above. Perfectly emulsified dressings come together easily with the help of your trusty blender!</li>
</ul>

Food Processor

The food processor is a kitchen workhorse, and it can make life so. Much. Easier. Food processors come in a range of prices and with a range of different levels of functionality. Sure, you can do some of these things by hand, but, honestly, why do you want to? Here’s what we like to make on meal prep day:

<ul>
	<li>Nut Butter: If you exclusively buy your nut butter in grocery stores, we recommend DIY-ing it at least once. Just drop in some nuts (almonds, peanuts, cashews, some of each), and mix. Depending on the fat content of the nuts you choose, you’ll have nut butter in 15-30 minutes. Be patient! Add oil if the consistency is too thick. 
	&nbsp;</li>
	<li>Hummus: All hummus is good hummus, but if you have the time to make it at home, the homemade version is so much better. Just add a can of chick peas and while the processor is humming, add in a garlic clove, squeeze of lemon juice, ¼ cup olive oil, tablespoon of tahini, and salt to taste.&nbsp; 
	&nbsp;</li>
	<li>Tuna salad: Hear us out on this one. We know tuna salad is seriously easy to make by hand, but if you want that super consistent, deli-style tuna, with the perfect ratio of tuna to mayo to celery to onion in every bite, we recommend using the food processor. Plus, it comes together so quickly. 
	&nbsp;</li>
	<li>Shaved veggies: Shred carrots, brussels sprouts, cabbage, and more for slaws, sides, and salads with the push of a button. 
	&nbsp;</li>
</ul>

Pressure Cooker or Slow Cooker

Pressure cookers and slow cookers look alike and produce similar results, but they work differently. Pressure cookers use steam and pressure to make soups, beans, stews, grains, and more very quickly. The slow cooker is also really good at making all of these meal prep all-stars, but it does it with low temperatures and long cook times.&nbsp;

Pressure cookers are better for canning, and slow cookers are better for baking. It’s up to you to decide which is more important. Or, don’t decide, and get an appliance that can do both! They’re pretty amazing for meal prep. Here’s what we’re doing with them:

<ul>
	<li>Meat: Pop some chicken or steak into the cooker with your favorite seasonings and veggies (optional). Your meat will come out tender and flavorful, and ready to be used in sandwiches, salads, and mains. Try using your slow cooker for shredded chicken! It’s great in tacos, soups, and pasta dishes. 
	&nbsp;</li>
	<li>Grains: A big batch of grains will get you through the whole week. Make a big batch of brown rice, quinoa, or farro, and use it in… everything. 
	&nbsp;</li>
	<li>Beans: Beans are super healthy and high in protein. Make some at the beginning of the week and use them in salads, grain bowls, and wraps. 
	&nbsp;</li>
	<li>Entrees: Soups and stews also work really well in slow cookers and pressure cookers. Make things like chili, butter chicken, and beef stew. Eat what you want, and freeze the rest for dinners on those nights where you just don’t have the energy.</li>
</ul>

Indoor Grill

Indoor grills mean grilling right on your countertop. During any season. Really easily. It doesn’t get much better than that, TBH. Use it for the obvious things:

<ul>
	<li>Meat: Grill up some chicken or steak and keep it in the refrigerator. Use salt and pepper for a simple seasoning, and you’ll have a week’s worth of dishes ready to be topped with your favorite dressings and sauces.&nbsp; 
	&nbsp;</li>
	<li>Vegetables: Grilled vegetables are the best way to eat vegetables. We like to grill peppers, onions, zucchini, or mushrooms at the beginning of the week and use them in salads to liven up desk lunches.</li>
</ul>

Our Favorite Football Foods for Every Type of Eater

When it comes to football’s biggest night, not everyone has the same agenda. Some watch for the game, some for the halftime show, some for the commercials, and some for a combination. The one thing everyone shows up for is the food. But not everyone has the same tastes or dietary restrictions, so if you want to please everyone, you’re going to have to incorporate options upon options. Without further ado, here are some of our favorite ideas for football snacks for every type of eater.

Drinks

It’s not the big game if you’re not serving drinks. We recommend a selection of different beers, wines, and spirits, and a big beverage tub to cool and serve them all. To put a healthy spin on cocktails, serve homemade juices as mixers for a delicious alternative to sugary store-bought versions. It takes a little more effort, but the fresh flavors will be worth it. A margarita fits in perfectly with that new year’s resolution if it’s a kale and spinach margarita, right?

Appetizers

Variety is the spice of life, and incidentally, it is also the spice of appetizers. Life imitates apps. We love these <a href="https://www.bedbathandbeyond.com/blogs/recipe/party-perfect-italian-sub-skewers">Italian Sub Skewers</a> because they’re easy to make, don’t require any cooking, and it’s super simple to make them vegetarian or even vegan. Buy extra of the vegetarian ingredients (artichoke hearts, olives, red peppers, pepperoncini, and tomatoes). Make some of your skewers as the recipe dictates, do some with just cheese and vegetables, and others with just vegetables. The jarred and canned vegetables are flavorful enough on their own that it won’t feel like an afterthought.

For all types of eaters (including kids!) we love these <a href="https://www.bedbathandbeyond.com/blogs/recipe/quick-crispy-mini-pesto-pizzas-recipe">Mini Pesto Pizzas</a>. You can customize with different toppings, and even let youngsters participate. Make some with cheese, others without, some meatless, others with pepperoni. The options here are endless.

It feels like we’ve been spending a lot of time talking about air fryers lately, but we don’t see ourselves stopping anytime soon. Use it to make lighter (read: it uses little to no oil) versions of your fried faves. We love it for fries of all kinds, obviously, including potato, sweet potato, zucchini, and butternut squash. It also works great with jalapeño poppers, wings, fried green tomatoes, and more.

Finally, these <a href="https://www.bedbathandbeyond.com/blogs/recipe/baja-shrimp-taco-nachos-recipe">Baja Shrimp Taco Nachos</a> are a favorite. For vegetarians, swap out the shrimp with some crispy tofu or a square of roasted bell pepper. For those who might not want the tortillas, put some of the shrimp aside and put them on skewers with a piece of the avocado.

Main Dishes

A classic game-day menu item, ribs are impressive and way easier to make than you’d think. This recipe for <a href="https://www.bedbathandbeyond.com/blogs/recipe/honey-bourbon-glazed-baby-back-ribs-recipe">Honey-Bourbon Glazed Baby Back Ribs</a> has never failed us. For a vegetarian option, use the rub and barbecue sauce on tofu, tempeh, or jackfruit. The flavors also work well on portobello mushrooms or grilled vegetable skewers.

Chili is another entree that’s easy to make, great to serve at a party, and easy to modify with essentially any vegetables, protein, and beans you have on hand. We love this <a href="https://www.bedbathandbeyond.com/blogs/recipe/slow-cooker-chipotle-beef-chili-recipe">Chipotle Beef Chili</a> recipe, which you can do in your slow cooker. Feel free to modify with different types of beans and vegetables—we like carrots, bell peppers, celery… truly, anything you’ve got in the fridge is probably fair game. That’s the beauty of chili! For the vegetarians or those looking to keep it lighter, skip the meat and use different types of beans.

Dessert

When the second half of the game starts, it’s dessert time! <a href="https://www.bedbathandbeyond.com/blogs/story/perfect-game-day-dessert-super-football-cake-pops">These Football Cake Pops</a> are an absolute must. They’re fun, delicious, and easy to eat with one hand while holding a drink in the other. You’ll also likely have guests who bring desserts, and end up with lots of sweet treats. That’s where multitiered serveware comes in. We love it because it holds a lot without taking up too much space.

In addition to baked goods, you’ll also want to have a fruit salad for those who want it. For a fun project, we also love making and serving our own dried fruit as another healthier option. The dehydrator is easy to use and it adds something unexpected to your spread.

How to Use Your KitchenAid® Stand Mixer for Way More Than Baking

You know it, you love it, you bake with it. It&rsquo;s the KitchenAid&reg; Stand Mixer, the iconic appliance, wedding registry fixture, and machine that does basically everything.

The stand mixer is mostly famous for being a baker&rsquo;s BFF. But we like to use it for cooking, too&mdash;particularly when batch cooking a week&rsquo;s worth of meals. It&rsquo;s like having an extra set (or, let&rsquo;s be honest, several extra sets) of hands, and will speed up and simplify your dishes. Here are our favorite ways to use a stand mixer beyond baking.

Dips and Sauces

One of our favorite ways to add variety to meal prep is with different sauces. And one of the easiest and quickest ways to make sauces is with the stand mixer. We like to make proteins, grains, beans, and a bunch of different vegetables at the beginning of the week, and then keep a few different sauces in the fridge (or freezer) to add variety.

For guacamole, use the flat beater attachment. Add all of your ingredients and mix until it&rsquo;s as smooth (or chunky) as you like it! It&rsquo;s seriously easy, seriously fast, and perfect for making large quantities of guac, which is always a better idea than making small quantities of guac. Use it on sandwiches, burgers, and for dipping veggies or chips as a snack.

Shredded Cheese

Shredded cheese is great to keep on hand in the refrigerator, and while buying the store-bought version works well, making your own at home means you can choose from way more types of cheese. More cheese = more fun. It works well in tacos, lasagna, on top of salads, and for those nights when a &ldquo;quick meal&rdquo; means eating shredded cheese with your hands straight from the fridge. We&rsquo;ve all been there. Use the beater attachment and shred away.

Pizza Dough

This one falls under the category of baking, we suppose, but we&rsquo;re going with it. Pizza night is the best night, and the dough you make yourself will be better, fresher, and probably better for you than the stuff you find at the grocery store. Use the dough hook to mix and knead your dough with little to no effort.

We love <a href="https://www.bedbathandbeyond.com/blogs/recipe/homemade-pizza-dough-recipe">this recipe</a>. Just sub in the stand mixer in place of the food processor!

Scrambled Eggs

Some mornings you crack your eggs directly into the pan, hope they cook in 30 seconds or less, and ultimately eat them standing over the sink while simultaneously panicking and praying that you&rsquo;ll somehow make it to work on time. But some mornings are slow and luxurious, and sometimes you may even be making eggs for a crowd. Brunch party, anyone? For those times, use the trusty whisk attachment and get scramblin&rsquo;.

Meatballs

Meatballs are customizable (beef, turkey, chicken, lentils), freezable, and they go really well on top of things that aren&rsquo;t pasta (though of course, we love them on pasta). We like to make a big batch and use them to top everything from sandwiches to salads, and we&rsquo;ll even eat them on their own with some vegetable sides. The best way to make a big batch of meatballs? Your stand mixer, of course. You get what we&rsquo;re doing here by now. Use the flat beater attachment, add your ingredients to the bowl, and mix away. Roll the meatballs by hand, cook them, and you&rsquo;re ready to go.

Pasta and Veggie Noodles

We love boxed pasta, but the fresh stuff is just...better. Making your own pasta seems intimidating, but once you do it, you&rsquo;ll realize it&rsquo;s not actually that difficult, especially with the help of the Pasta Roller Attachment Set from KitchenAid&reg;. It&rsquo;s not for every day, but for special occasions, dinner parties, date nights, and really anytime you&rsquo;re feeling a bit fancier, it&rsquo;s a real treat.

Veggie noodles, on the other hand, are most definitely for every day. Use the attachment to quickly spiralize zucchini, carrots, sweet potatoes, butternut squash, beets, and more. We use the veggie noodles as a sub for pasta (or in addition to, try going halfsies with spaghetti noodles) in everything from bolognese to pesto to pad Thai.

Looking for more ways to make mealtime easy? Here are <a href="https://www.bedbathandbeyond.com/blogs/story/3-kitchen-tools-to-make-meal-prep-faster">three more</a> of our favorite tools to make meal prep faster.

Ideas

Here's Why We Love Sheet Pans So Much

If you have Instagram or follow food bloggers, you’ve likely heard at least something about sheet pans. And while many are doing a lot more cooking these days, you’re probably seeing a lot more of them.

There’s good reason for that. We’re all in on the sheet pan hype. They’re easy to use, easy to clean, and if you treat them right they’ll last for years. You can cook a colorful, balanced meal on one pan in less time than it takes to watch another episode of Love is Blind. Honestly, they’re our dinner heroes. You can make a sheet pan dinner every night for a year (at least) and never make the exact same thing twice. Here’s why we love using them.

They’re Wallet Friendly

Sheet pans can range from high to low end, but for the most part they’re super affordable. Due to their versatility and longevity, you’ll end up getting your money’s worth. We recommend stocking up on a few in different sizes, so for nights you want to do a bit extra, you can cook multiple things at once.

They’re Easy to Use

Cooking with a baking sheet involves turning on the oven, putting your food on top of it, adding a bit of oil, placing it in the oven, and waiting. Maybe you’ll turn your food over or shake your veggies a few times, but that’s it. Of course, there are lots of ways to turn it up a notch, but if you’re looking for something simple, that’s really all you need to do, so it’s perfect for those who are new to cooking or who aren’t used to doing it all the time. While you wait for your food to be ready, you might even take a few moments for yourself.

Then there are one pan dinners (or breakfasts, lunches, second lunches, midnight snacks). One-pan meals are done quickly and with very little work. Preheat the oven, add your favorite protein and vegetables, and cook till it’s done! Mix and match, change up your seasonings, and you’ll have a rotating menu that’s never boring.

And Easy to Clean

Cooking everything on a sheet pan makes for easy cleanup when you’re done. Instead of using several pots and pans, everything gets cooked at once in the same place. And there’s a way to make it even easier. Before you use it, cover your baking sheet with parchment paper. Once you’re done, remove the parchment paper and toss it. Cleanup is a snap!

You probably get the gist by now, but there&rsquo;s a lot you can do with the humble sheet pan. Toss some vegetables on one to give them a good roast, use it to bake fish, and of course they&rsquo;re great for all things dessert. You can also flip your sheet pan over to use it as a pizza peel or make a large frittata to portion out for a week&rsquo;s worth of breakfasts.

One Word: Crispy

Sheet pans have much more surface area than your standard pot or pan, so ingredients really crisp up. And, as everyone knows, crispier = better.

Happy cooking!

Crash Course

Crash Course: Cast Iron Care

Have a cast iron pan—or thinking of getting one? It’s nothing short of a kitchen miracle: It’s inexpensive, naturally nonstick, great for retaining heat and essentially indestructible. You can use any utensil on cast iron, including metal. It’s also oven and stovetop-safe. Plus, the more you use it, the better it gets. The best part: If you take care of it, your cast iron pan can hold up through generations. Here’s what you need to know.

Use It Often 
The more you cook on cast iron, the better-seasoned and more nonstick it becomes.

Season Your Skillet 
Some cast iron pans come pre-seasoned. (We like the Artisanal Kitchen Supply® 10-Inch Pre-Seasoned Cast Iron Square Grill Pan, exclusively ours.) If yours isn’t, it’s pretty easy to do. Coat the pan with a layer of oil (vegetable, canola, flaxseed or any food-safe oil will work) and heat it in the oven at 350°F for about an hour. That’s it—you’re ready to go.

Clean It Right after You Cook 
Cast iron stays hot for a while after you cook with it, so make sure you wrap the handle to protect your hands before cleaning. (A thick kitchen towel should work.) Use a bit of hot water and a stainless steel scrubber. And don’t be afraid to really scrub. Cast iron is extremely durable so you won’t ruin the pan.

If scrubbing alone isn’t getting rid of the grime, fill the pan with water and add a small amount of cast iron cleaner (about two teaspoons). We like one by Camp Chef, made of 100% all-natural oils and cleaning agents, so it won’t harm the pan. Use a brush to clean.

Re-season It 
Repeat step one. Coat the pan with oil, and add heat once you’re done cooking. You’ll need to do this every time to build the nonstick coating.

Store It 
Store cast iron in a dry place—too much moisture may cause it to rust. If this happens, simply scrub the rust off and season the skillet again. Like we said, it’s pretty much indestructible.

Tran Pham

5 Simple Steps for Cooking on a Budget

Have the urge to splurge when it comes to food? (We’re looking at you, takeout queen!) Cut down on costs (without sacrificing taste or health) by preparing simple, fast, and healthy meals, all while staying on budget. Here’s how to get started.

1. Tackle the Shopping List

Grocery lists may seem like a chore, but they’re a lifesaver and a time-saver. Avoid starting from scratch every time you go shopping. Before you go, take inventory of pantry basics, such as salt and pepper, olive oil, garlic, and spices.

Next, choose budget staples that you can cook all week long, including lots of greens, like broccoli and peas. For a lasting alternative, grab frozen versions.

Pro savings tip: Another way to keep costs down is choosing food in their natural forms, like dried beans over their canned counterparts. Precut veggies fetch a higher price, too, so always go for the whole produce. (See Step 3 below for kitchen tools that help you chop like a pro.)

2. Focus on a Large Batch, Fast

Set aside a day when you can prepare meals for the rest of the week. Stick to it so that it becomes part of your routine.

Try a kitchen workhorse that allows you to be a multitasker. Start by cooking food that takes the longest (beans, rice, stew). While it cooks away, use that time to prep the other stuff (washing, cutting up veggies).

Pro savings tip: Use your 20% off coupon on one of these time-saving tools.

3. Find Your Inner Sous Chef

For a speedier prep, choose tools that will help you chop, dice, and slice your way to budget-friendly meals. Plus, putting ingredients straight into containers makes cleanup a cinch!

4. Portion Like a Pro

Make clear, stackable containers your new BFF for dividing up your food for the week. They’ll come in extra handy for work, allowing you to grab and go on your way out the door. Be sure to stock up on larger containers to store full batches at home.

5. Stretch and Save

Pro tip: Use the vacuum sealer to prepare food the sous vide way.

Didn’t use all of your grocery items? No problem! Make your meats, veggies, and more last longer with a vacuum sealer like FoodSaver. And, use your leftovers creatively!

Spice Layer Cake with Browned Butter Frosting & Salted Pecans Recipe

Terry Grieco Kenny

Recipe

Spice Layer Cake with Browned Butter Frosting and Salted Pecans Recipe

Ingredients

Cake 
2 1/4&nbsp;cups flour 
2 tbsp pumpkin pie spice 
1 tsp baking powder 
1/2 tsp baking soda 
1/4 tsp ground cloves 
1/4&nbsp;tsp salt 
3/4&nbsp;cup plain yogurt 
1/4&nbsp;cup milk 
2 tsp vanilla extract 
1 1/2&nbsp;sticks (3/4 cups) unsalted butter, softened 
1 cup packed dark or light brown sugar 
1/2 cup granulated sugar 
3 large eggs

Salted Pecans 
1 tbsp unsalted butter 
1 cup pecan halves 
Coarse sea salt or kosher salt (about 1/4 to 1/2 tsp)

Brown Butter Frosting 
2 sticks (1 cup) unsalted butter 
1 box (16 oz) confectioners’ sugar 
1/4 cup milk 
1/4 tsp vanilla extract

Instructions

To Assemble

Tools

Dinner

Slow Cooker Pork Carnitas Recipe

2 1/2 to 3 pounds boneless pork shoulder, cut into large chunks

1/2 cup sliced onion

1/4 cup orange juice

1 Tablespoon dried oregano

1 Tablespoon minced garlic

2 teaspoons ground cumin

1 1/4 teaspoons salt

3/4 teaspoon freshly ground black pepper

12 corn tortillas

3 cups shredded romaine or iceberg lettuce

3/4 cup chopped or sliced red onion

3/4 cup diced tomato

Several cilantro sprigs

2 limes cut into wedges

Notes:

Serve as is or to make it more traditional by frying the slow cooked pork in 2 Tablespoons oil in a large skillet, pressing down with a spatula until browned and crispy, about 8 minutes. Then place on tortillas with lettuce, onion, tomato and cilantro.

Home & Decorating

Leigh Kramarczuk

Kitchen

Baking

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10 Pretty Products for Your Kitchen

You want your food to be aesthetically pleasing… as well as&nbsp;the tools you use to prepare it. The prettier they are, the more you’ll be inspired to cook (and eat!). These kitchen products are eye candy you can actually use.&nbsp;

1. Toaster 
The clean lines and contemporary accents of midcentury modern design have made their way to your countertop in this 1950s-style, vintage steel toaster that would’ve looked right at home in Betty Draper’s kitchen.

2. Stand Mixer 
A slick, metallic stand mixer adds a seriously chef-y vibe to your kitchen, even if you’re not the world’s best baker.

3. Juicer 
Showing off a sleek, compact juicer makes a bold style and culinary statement, solidifying the rock star status of people who drink their fruits and veggies.

4. Tea Kettle 
It doesn&rsquo;t get any cuter than a tea kettle with a message that reads&nbsp;&ldquo;Whistle while you work&rdquo; on the spout.

5. Ice Maker 
Ice is kind of boring on its own. But when you put it in a bright, playful portable ice maker, you suddenly have a punchy focal point for your party. Who wants cocktails?

6. French Press 
More a work of art than a coffee maker, a stoneware French press with an ombre-like finish adds major flair to your morning Joe.

7. Microwave 
This copper and black showpiece is what happens when you give a microwave a red carpet makeover.

8. Food Processor 
No matter how you chop, dice, or slice it, a food processor will always be pretty in pink.

9. Soda Maker 
The combination of slick metal, striking color, and curved accents show exactly how cool a soda machine is.

10. Food Scale 
A digital food scale in an effervescent, pastel color makes the practice of portion control way less serious&hellip; and even fun. 
&nbsp;

Roasted Pear Salad with Gorgonzola and Maple-Balsamic Dressing Recipe

Julie Hartigan

Maple-Balsamic Dressing

2 TB chopped shallot

2 TB balsamic vinegar

2 TB maple syrup

1 tsp Dijon mustard

1 tsp kosher salt

1/2 cup extra virgin olive oil

&nbsp;

Roasted Pear Salad

4 pears, halved, cored

1 TB extra virgin olive oil

1 tsp lemon juice

8 cups baby arugula

2 cups chopped radicchio

1/2 cup crumbled gorgonzola cheese

1/2 cup candied pecans

You can also make this salad to serve family-style. Toss greens with dressing and place on a large platter. Arrange pear slices on top of dressed greens and garnish with gorgonzola and pecans.

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