Homemade ice cream is a staple of summertime get-togethers. Here, our editor shares her family’s tropical take on the chilly treat

It’s the - sweetest - time of the year! And guess what…you can still balance your blood sugar.

Not sure what to make for Friday night dinner? Visit The Sweetest Occasion for 15 fun dinner ideas and recipes!

Since my 1st graders are super busy with the music for their Winter Program, this year my Kinders (yes, Kinders - they are doing so well) are working with Thanksgiving Rhythms (you can find this activity and other lessons and printables in this download from my TPT store): First, we discuss each food you see below: Then, we sit in a circle and chant (while keeping the steady beat): We will eat your dinner, Whatever you might pick, But we won't eat those monkey brains 'Cause that will make us sick! We pass around a little stuffed turkey while we chant this. Whatever child the turkey lands on chooses a food, and then we figure out the rhythm that goes with the food. (The kiddos are pretty solid on "ta" and "titi", so now we're working on combining them into two or four beat phrases) So: Quarter Note: corn, bread Eighth Note Pair: gravy, turkey Eighth Note Pair and Quarter Note: casserole, pumpkin pie Once we know what the rhythm of the food is, we turn it over and it is "eaten". The kiddos enjoy it and the whole activity doesn't take too long to complete. With my 1st graders, we usually complete this worksheet: I don't know about you, but cutting and pasting with kinders is just not something I want to do. To practice the rhythms this year, we're using Amy Abbott's wonderful set of "Thanksgiving Dinner Rhythms". The kinders are only using "corn" and "turkey" but they're having fun creating the rhythms. Then, we move them to high and low pitch levels (prepping for so and mi) and use our singing voice. Lots of fun!

This one-skillet dish is an entire meal in one recipe. With crispy chicken thighs, rich coconut rice, and a punchy tomato salad, it's a dinnertime no-brainer.

Uncommon Honesty When Gabrielle Hamilton opened her acclaimed 30-seat bistro Prune in New York's East Village in 1999, she had worked in the catering biz for more than 20 years, but she had never been a restaurant chef, nor could she imagine that her winding culinary path would lead to successful restaurateur. Fast forward a

Die kulinarische Weltreise legt im März einen Stopp in Spanien ein. Ich habe dafür Empanadas mit Dulce de Leche gefüllt. So lecker!

In this week's Cuisine, Eichardt's Private Hotel executive chef Gwen Harvie shares a recipe ideal as party food or a sweet treat to round off a meal.

Adapted from Gourmet magazine, December 2008 (not online).

Balti Pies are the hands-down favourite 'round at the 'Dares & whenever Arsenal are entertaining* Manchester City, we troupe along with Balti Pies to make up for Arsenal's inevitable humiliation.

Taquitos are traditionally rolled-up tacos, stuffed with your filling of choice and fried. To make them a little healthier, we used Siete's Almond Flour Tortillas, filled them with a decadent dairy-free filling, and baked them in the oven. This recipe is easy and a delicious choice for a quick weeknight meal. You may want to double this recipe because your family will want seconds!

Davis' Facebook story has been shared more than 100,000 times since he posted it on Sunday, and people in the comments celebrated the unexpected human connection. "That's wassup!!" wrote one commenter. "The universe always repays, good or bad. When your reward comes, you will know exactly why. Sprea...

Our personal essays offer thoughtful perspectives on the roles that food, drink, cooking, and gathering over meals play in all of our lives.

You won't have to wait long for the Grandma McFlurry, one of McDonald’s sweetest treats. Inspired by grandmas, known for making us feel special and always having something sweet in their purses. McDonald’s has kept details about the flavor under wraps. They only said it's made with "delicious syrup and chopped candy pieces." “The Grandma […]

Vincent’s is a seafood place that was opposite the Dr. Pepper plant on Mockingbird in Dallas, when I was growing up. I visited their new location in Plano, TX and confirmed their garlic slaw is as good as it used to be. Goes great with grilled or broiled seafood.

A copycat Arnott's Spicy Fruit Roll recipe.

I'm addicted to the figure skating anime "Yuri on Ice", y'all. It's got the sweetest romance on the planet! And so much feel-good-ness flowing through it that you can't help feeling great and hopeful after watching (along with craving the next episode so hard!). Food features heavily in the show, especially as symbolism. The first episode establishes the story and character-significance of the traditional Japanese comfort food katsudon, or pork cutlet bowl for the main character Japanese ice skater Yuri Katsuki, and in extension, for his new coach and prior ice skating legend Victor Nikiforov. Another character is introduced, also named Yuri, who is from Russia (same as Victor), and we learn that he loves the traditional Russian comfort food piroshki because his grandfather, whom he loved most in the world, makes them for him (in-fact, the first YOI episode is partially-titled "Easy as Pirozhki!!". In episode 8, after taking a bite of a piroshki his grandfather made him, this Yuri (Yuri Plisetsky) asks if his grandfather is familiar with katsudon, because Yuri tried it while visiting Japan and really liked it. In episode 9, Yuri's grandfather gives him another bag of homemade piroshki, and when Yuri P. (nicknamed Yurio in the series) bites into it he is beyond surprised. "Just try these." "There's pork cutlet, fried eggs, and white rice in here! What's with this pirozhki?!" "It's a pork cutlet bowl pirozhki! Eat them and do well in today's free skate, Yuratchka." –"Yuri!!! On Ice", episode 9 At the end of the episode, in a rare show of camaraderie, Yurio gives the rest of his precious katsudon piroshki to Yuri K., who is extremely touched by the sentiment. Although Yurio is the character that is shown with an attachment to piroshki, I like to think that it could also represent Victor, as he is also from Russia, and the fusion of it with katsudon can symbolize the bond of Yuri K. and Victor's deepening relationship. Of course, it also symbolizes Yuri and Yurio's growing friendship/respect ;). ("Vkusno" means "tasty" in Russian.😊) Note: I initially brainstormed katsudon sushi rolls (sans seaweed, of course) to be the filling for these piroshki (the egg, onion, & katsu pieces rolled up in the peas & rice), but upon implementation it proved to be too much rice to bite through combined with the dough of the piroshki, and also caused the piroshki to be hecka huge. You could still go this route by using less rice & flattening it more, but at that point it wouldn't be as stable a roll, and you may as well just layer it as directed below. If you did want to make filling bundles though, lay the ingredients on a large sheet of plastic wrap and roll it up tightly, then unwrap from the plastic. Also to note, I did bake a few of these, to see the difference, and I wasn't too keen on the texture of the bread from baking, BUT I did half bake, half deep fry a few and they were great! Haha, so random (I started baking some and after taking a bite of one I had just pulled out of the oven I was like, nope, gonna fry instead). If you want to bake them though, brush the wrapped up piroshki with an egg wash (beaten egg + 1 Tbsp. water) and bake at 375ºF for about 25 minutes, or until golden brown. If you want to be crazy and experiment like I did, bake them for about 12 minutes and then fry them in oil for a few minutes until golden brown. Piroshki dough recipe adapted from Natasha's Kitchen. ** If you simply want to make Yuri K's katsudon (pork cutlet bowl), click here for the recipe! Yurio's Katsudon Pirozhki Ingredients: Piroshki Dough 1/2 Tbsp. Active Dry Yeast 1/2 Cup Water 1/4 Cup + 2 Tbsp. Milk 1 tbsp. Oil 2 tsp. Sugar + pinch extra to sprinkle in yeast 2 tsp. Salt 2 1/4 Cup Flour Oil for Frying Tonkatsu ~ 1 lb. Pork Cutlets (~ 4 cutlets, fat trimmed off) Salt & Pepper ~1/3 Cup Flour 1 Egg, beaten ~1/2 Cup Panko Bread Crumbs Oil for Frying (I use Canola) Katsudon 1 Cup Water 1 tsp. Dashi Powder 4 Tbsp. Aji Mirin 2 Tbsp. Soy Sauce 2 Tbsp. Sugar 1 Large Onion, julienned ~8 Eggs ~2 Cups Cooked White Rice Frozen Peas Directions: 1. Piroshki Dough: Put the yeast in a large mixing bowl. Combine the water & milk & heat for about 45 seconds or so in the microwave to make it nice & warm. Pour this mixture over the yeast, sprinkle in a little sugar, & let sit for about 15 minutes to foam up. Add in the Tbsp. of oil, 2 tsp. sugar, salt, & flour. Mix on low with a dough hook until the dough comes together & is fully combined. 2. Dip your hands in flour & scrape the dough from the sides of the bowl so it's somewhat ball-ish in the center of the bowl. Cover the bowl with plastic wrap & let rise in a warm place for about an hour. (I turned my oven to "warm" for about a minute, then turned it off & closed the dough in there). Flour your hands again & scrape down the dough. Mix it on low speed again for about a minute & then cover it & rise it again in the same way for another hour. Prepare the filling during this time. 3. Tonkatsu part: In a heavy-bottomed pan, bring about 1" or so of canola oil to 350ºF. Rinse the pork & pat it dry with a paper towel. Score each piece a little with a sharp knife, & then sprinkle a little salt & pepper on both sides. Cut each cutlet in half along the length. Put the flour, beaten egg, & panko crumbs in seperate bowls. Dredge each piece of pork in flour, then dip in egg, & then coat well in panko. 4. Depending on the size of your pan, place a few breaded pork pieces in the oil at a time, making sure not to crowd (so, 2-3 pieces should be fine). Cook until deep golden brown & crispy, turning to evenly cook both sides, about 4-5 mins total (make sure the temperature in stable!). Remove the tonkatsu to a paper towel-lined wire rack. 5. Katsudon part: In a small pan, combine 1/4 cup of the dashi stock, 1 Tbsp. of mirin, 1/2 Tbsp. soy sauce, & 1/2 Tbsp. sugar with about 1/4 of the cut onions, & bring to a boil so that the onions get tender, stirring occasionally. Cut each tonkatsu piece into a few horizontal strips, keeping the strips of each piece together (you don't need to cut them completely through like with regular katsudon, but it's not a big deal if you do). Place 2 of the cut tonkatsu into the pan & break an egg over each. Cover the pan with a lid & let cook until the eggs are set. Remove to a large plate. Repeat these steps (combining the sauce ingredients w/ onions, cutting the tonkatsu, cooking with egg) until each tonkatsu has egg & onion. If there is any sauce/liquid from the pan throughout the process, reserve it in a little measuring cup. 6. Making the Piroshki: Heat about 1 1/2" of oil in the heavy-bottomed pan to 350ºF (just add a little more oil to the pan you used earlier, after scooping out any panic crumbs). Heavily flour your hands & a flat work surface. Pull off about a palm-sized portion of dough & flatten it on the work surface, in the flour. Roll the dough to about 4 1/2" x 6" (doesn't need to be exact, but you want it flat, without being so thin that it tears). 7. Place about a Tbsp. worth of cooked rice down the center, staying away from the edges. Place a bunch of frozen peas on the rice (or you could do peas first & then rice), then lay on an egg & onion covered katsu piece (you want the katsu to be about 1 1/2" wide x about 3" - 3 1/2" long. If the piece is too big, just trim it & use the extra pieces for another piroshki). Put more onions & egg on if needed & put about another Tbsp. of rice on top with some more peas. If you have any reserve sauce/liquid, pour a little bit on. Draw up the edges of the dough & pinch them to close. Carefully pick up the piroshki & roll it in your hands to smooth it out & shape it basically like a potato. Repeat this process until all of the katsu et al has been bundled up in piroshki dough. 8. Lower a piroshki or two (depending on the size of your pan) into the hot oil & cook until a deep golden brown, turning to evenly cook both sides (keeping an eye on the oil temperature–you want it at 350ºF). Remove to a paper towel-lined rack & let cool until able to handle comfortably. Serve as is or with a little tonkatsu sauce on the side for dipping (mixed with a little spicy sauce if you prefer that!). * Catch "Yuri!!! On Ice" on Crunchyroll! *

Family recipe passed down from generation to generation from my Great Grandmother in Turkey.

Caramel Chocolitas. Discover our recipe rated 4.4/5 by 59 members.

A simple recipe for homemade Biscoff spread. Easily adaptable for vegans.

“To be in my kitchen, you have to defend yourself.”

Συνταγή για σοκολατένιο ψωμί από τον Άκη Πετρετζίκη! Μια παιδική & εύκολη συνταγή ότι πρέπει για πρωινό! Συνοδέψτε το με φρέσκο βούτυρο και μέλι και καλή όρεξη

Because breakfast is the new dessert

What makes grandma's creamed chicken so special? I wish I knew! It's essentially a chicken fricassee, common in many cultures. And yet when grandma pulled her big roaster brimming with this creamed chicken from the oven, I remember people scurrying to table, undoing the top button of their pants as a preventative measure against the inevitable belly-stuffing that lay ahead. That's the power, I suppose, of simple comfort food shared with those we love.