I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
Kelli Foster
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I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.
Rachel Perlmutter
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Place 2 cups granulated sugar, 1 (15-ounce) can pumpkin purée, 1/2 cup vegetable or canola oil, and 3 large eggs in a large bowl and whisk until smooth and combined. Add 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt, and whisk to combine. Add 2 1/4 cups all-purpose flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with 1/4 cup roasted pumpkin seeds, then gently press them into the batter to ensure they stick.
Grace Elkus
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With fresh or frozen bananas.
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Patty Catalano
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I am a New Yorker, born and raised in Queens, NY. I was a high school mathematics teacher who went to culinary school with the love of both savory and pastry. I had an opportunity to transition to the pastry world and worked up to pastry sous chef. I’m currently a food stylist for food competition shows and a recipe developer for Food Network and other publications.
Andy Liang
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I’ve been saying this for years, and I’ll continue to say it: Classic pound cake is the most underrated cake. This timeless dessert is one of the easiest cake recipes you can mix together, and the reward is much higher than the effort it requires. Each tender, dense slice delivers the most unbelievable rich, buttery flavor.
Kelli Foster
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Yes, it’s really that good.
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Azusa Oda
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Start your morning off right with these wholesome Sausage Egg and Cheese Breakfast Sandwiches! English muffins are toasted and topped with homemade turkey sausage, scrambled egg and cheese! Great for meal prep!! These sammies are freezer friendly and reheat easily!
For those mornings when you hit snooze. Twice. Or when the thought of peanut butter toast again makes you want to crawl back under the covers.
It’s on those days you’ll be glad you meal prepped a batch of these freezer friendly sandwiches. We’ve talked about it before, so you are well aware how much I LOVE a meal prep breakfast. Lunch is great but remade breakfast is where it’s at! Having homemade breakfast sandwiches on hand is a life saver and most importantly, a time saver.
For example, Pat reheats one of these on workdays because he wakes up early without time to eat. This way he can reheat it and eat it on his way into work.
Make the (low fat but high protein) turkey breakfast sausage mixture. I use this recipe and set it off to the side so the flavors can develop. You could also make this the day (or evening) before, cover and refrigerate overnight.
Preheat your oven to 350℉ (or 180℃).
Lightly spray a silicone mold with nonstick spray. The one I use is linked down in the recipe printable.
In a liquid measuring cup, add 6 large eggs.
Whisk well to combine.
Pour eggs into the mold.
Season with a pinch of salt and some freshly ground black pepper.
Bake on the middle rack of your preheated oven for 10 minutes or until set.
Combine the ingredients for the low fat turkey sausage.
Measure out 6 portions (1/3 cup each) of the turkey sausage mixture. Place one portion onto a piece of wax paper.
Next press flat using either a mallet or the flat side of a drinking glass.
Set aside and repeat with a second patty. I use new wax paper as well.
Heat a teaspoon of oil in a skillet over medium to medium-high heat.
Once hot, working batches of 2, cooking the patties for 3 to 4 minutes a side.
Transfer to a paper towel lined plate and repeat with the second batch.
Cut 6 English muffins in half. I like to use sourdough, but you can use your favorite. If making these to eat right away, I would toast them.
On the bottom half of the English muffin, stack with a breakfast patty, scrambled egg round and a sliced of cheese.
Replace the top of the English muffin.
Lastly, pop the sandwich into the microwave for 15 to 20 or until the cheese has melted.
Enjoy! And if you give this Sausage Egg and Cheese Breakfast Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 sandwiches
Start your morning off right with these wholesome Sausage Egg and Cheese Breakfast Sandwiches! English muffins are toasted and topped with homemade turkey sausage, scrambled egg and cheese! Great for meal prep!! These sammies are freezer friendly and reheat easily!
Preheat your oven to 350℉ (or 180℃) and lightly spray a silicone mold (set into a rimmed baking sheet) with nonstick spray.
In a liquid measuring cup, crack and add in the eggs. Whisk well to thoroughly scramble. Divide egg mixture into the wells of the silicone mold and season with a pinch of salt and some freshly ground black pepper. Bake for 10 minutes (rotating the pan half way through) or until set.
Combine the ingredients for the low fat turkey sausage (linked in ingredient list). Then measure and divide into 6 (1/3 cup) portions. Gently shape into large meatballs.
Place one portion onto a piece of wax paper and cover with a second piece of wax paper. Next press flat using either a mallet or the flat side of a drinking glass. Set aside and repeat with a second patty. I use new wax paper as well.
Heat a teaspoon of oil in a skillet over medium to medium-high heat. Once hot, working batches of 2, cooking the patties for 3 to 4 minutes a side. Transfer to a paper towel lined plate and repeat with the second batch. Allow the sausage patties to cool if meal prepping and planning on freezing.
Cut the english muffins in half. I like to use sourdough, but you can use your favorite. If making these to eat right away, I would toast them. If freezing, I do not.
On the bottom half of each english muffin, stack with an egg round, breakfast patty and a half slice of both cheddar and pepper jack cheese – or use any cheese you like and then top with the top half of the English muffin. Pop it into the microwave for 15 to 20 seconds or until the cheese has melted.
See the recipe notes for tips on freezing and reheating.
How To Heat Frozen Breakfast Sandwiches:
Serving: 1g, Calories: 395kcal, Carbohydrates: 29g, Protein: 33g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 245mg, Sodium: 786mg, Potassium: 395mg, Fiber: 2g, Sugar: 2g, Vitamin A: 482IU, Vitamin C: 0.1mg, Calcium: 203mg, Iron: 2mg
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Laurie McNamara
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So warm, so cozy.
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Marissa Gencarelli
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This is a bowl of pure comfort.
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James Park
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Make ahead: The casserole can be assembled, covered with aluminum foil, and refrigerated for up to 24 hours before baking. Uncover before baking.
The casserole can also be frozen fully baked. Let cool, cover first with aluminum foil and then plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator and let sit at room temperature while heating the oven to 325ºF. Remove the plastic wrap and bake covered with aluminum foil until heated through, 50 to 60 minutes.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat individual servings in the microwave until warmed through, 45 seconds to 1 minute.
Christine Gallary
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There are any number of reasons why you might want to stash some cookie dough in the freezer. Maybe you like having treats on hand in case company stops by. Maybe the first day of fall kickstarted your holiday baking gene. But we’re friends here, so let’s be honest: Frozen cookie dough in our freezer means warm, gooey, fresh-baked cookies any time we want one. Here are the best ways to freeze your favorite cookies for later.
For the purpose of freezing, let’s divide cookies into three main categories: chunky cookies, tender slice-and-bake cookies, and cut-out cookies.
Chunky cookies, like chocolate chip and oatmeal raisin, freeze best if you portion out the dough beforehand. Scoop out the dough just as if you were about to bake it, but then freeze it instead. Once frozen, the little balls of dough get sealed up inside a plastic freezer bag — when you need a cookie fix, just grab as many as you want to bake.
By slice-and-bake cookies, I am referring to any fairly smooth, fairly tender cookie, like shortbread or sandies. These get pressed into logs, wrapped in wax paper, and frozen solid. They can be crumbly right out of the freezer, so when you’re ready to bake, let them warm for a few minutes before slicing. If you can plan ahead, letting the logs thaw in the fridge for a few hours is even better.
Last but not least, we have cut-out cookies, like sugar cookies and many holiday cookies. The dough for these cookies can be frozen in disks just like a flaky pie crust. When ready to bake, thaw until pliable and continue with the recipe. Freezing the dough for cut-out cookies is a little less of a time- and labor-saver than the other cookies, but it’s handy to break up the work of a big cookie-baking project or if you start a batch of cookies and get interrupted in the middle.
Most frozen cookies will need an extra minute or two in the oven. Otherwise, prepping and baking the cookies is exactly the same as in the recipe — you’re just giving them a freezer vacation in the middle.
Emma Christensen
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I am a soup person. It’s my go-to comfort food. It’s what I make the second the air turns crisp in early fall and all through the winter when I want to warm up. It’s my favorite thing to eat when I feel like I’m getting sick, when I feel down, when I crave something nourishing, if I want to eat a bunch of vegetables, or I just need to clean out my fridge and pantry.
So, I make a lot of soup; over the years I’ve made hundreds of pots of it. That said, I’m here to tell you — with absolute certainty — that this French onion chicken soup is hands-down the most comforting soup you will ever eat. It’s exactly what it sounds like: a mash-up of French onion soup and classic chicken soup, all in one bite.
The soup starts with caramelizing a big pot full of onions, which gives the soup an impossibly rich and indulgent, savory-sweet flavor. Then, in go the carrots, celery, herbs, chicken, and chicken broth for big chicken soup vibes. And of course, no version of French onion soup is complete without a slice of cheesy toast on top.
This is the soup to make on a weekend or on a day you have an hour-and-a-half to two hours to spend in the kitchen. It will be worth your time — I promise. Plus, it makes a big batch of soup, which also happens to freeze quite well.
Kelli Foster
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Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.
Kelli Foster
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They’re a family favorite for a reason.
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Dale Gray
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Make ahead: Bake the casserole as instructed until the rice is tender, about 45 minutes. Stir in the broccoli and top with the cheese, then cool, cover, and freeze for up to 1 month. Thaw overnight in the refrigerator. Reheat, covered, in the oven at 350ºF until heated through, 30 to 45 minutes.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Patty Catalano
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Carolina Gelen immigrated from Transylvania to the U.S. in 2021 to focus on her career as a food content creator. She has an online community of over 2 million cooking-enthusiasts. Carolina is a former Food52 resident, and her goal as a food content creator and recipe developer is making your experience in the kitchen more fun, affordable and approachable. Some of her most popular recipes include her upside down orange olive oil cake, roasted cherry tomato soup, or fudgy chocolate feta cookies.
Carolina Gelen
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Dried herbs: Dried herbs (besides the parsley) can be used in place of fresh, but the flavor will be sharper. Thanksgiving butter made with dried herbs is best used for basting or placing under the skin of chicken or turkey before roasting. Use 1/4 teaspoon dried sage, 1/8 teaspoon dried thyme, and 1/8 teaspoon dried rosemary in place of the fresh herbs.
Using salted butter: Salted butter can be substituted for the unsalted; just omit the kosher salt.
Storage: Thanksgiving butter can be refrigerated in an airtight container or rolled up in plastic wrap for up to 5 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before using.
Christine Gallary
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Every time we make vegetable stock, we wonder why we ever bother buying it in the store. It’s so easy! Chop up some vegetables, cover with water, and simmer. Done. You’ll have enough stock to make your soups, casseroles, and pilafs for weeks to come, and all in just a little over an hour.
When making a basic vegetable stock, you want vegetables with neutral, but savory flavors. Some recipes recommend adding garlic and other strong spices, but unless we know how we’re going to be using the broth, we prefer to add those kinds of seasonings when we’re actually making a dish. We also don’t add salt to the stock for the same reason. Onions, carrots, celery and mushrooms are the ideal starter vegetables for stock, but feel free to swap any of these for leeks, tomatoes or parsnips.
We keep a big resealable bag in our freezer where we can throw vegetable odds and ends: vegetables that have wilted beyond saving, the green parts from leeks, trimmings from carrots, and so on. Once this bag gets full, we use the contents to make broth.
Seems contrary to the title but not every vegetables is destined for vegetable stock. Starchy vegetables like potatoes and turnips will make for a gummy, cloudy vegetable stock. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes to make this stock.
While vegetable broth is a basic building block of the kitchen it doesn’t have to be boring. Consider adding leftover Parmesan rinds to your vegetable stock. Kombu is powerful addition, mostly for its thickening and umami abilities.
Two ways to add more flavor to your broth are to roast the vegetables beforehand or to let them sweat (start to soften and release their liquids) for a few minutes over the heat before adding the water.
Emma Christensen
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To shape the garlic butter into a roll: If not using immediately, spoon the garlic butter lengthwise onto a sheet of plastic wrap a few inches longer than a stick of butter. Roll the garlic butter up tightly in the plastic wrap. Twist the plastic wrap at each end of the garlic butter (like how a Tootsie roll is wrapped). Holding a twisted end in each hand, roll the log along the work surface to tighten and shape the roll. If the plastic wrap is long enough, tie a knot at each end; otherwise, tie a piece of kitchen twine at each end. Refrigerate or freeze until ready to use (thaw overnight if frozen before using). To use, unwrap and cut crosswise into rounds of garlic butter.
Christine Gallary
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