Make ahead: Assemble the casserole without the onion topping, cover, and refrigerate up to 1 day ahead. Let the casserole sit at room temperature while the oven heats. Uncover and top with the fried onions. Bake for 30 to 40 minutes, covering the top with aluminum foil in the final 10 minutes if the onions brown too quickly.
Substitutions: 3 (about 15-ounce) cans green beans can be substituted for the fresh green beans. Drain well before adding to the mushroom sauce.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Taylor is a freelance writer, food blogger, and baker from Eastern Pennsylvania. She loves exploring new cities and has helped teach cooking classes and assisted a private chef. When not working, you’ll probably find her whipping up something sweet in the kitchen or binging Food Network. She currently lives in Los Angeles with her husband and their cat, Nala.
Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
If you need advice on getting your kiddos to eat their broccoli, Freddie Prinze Jr. has answers!
On Thursday, the hubby of Sarah Michelle Gellar debuted a new partnership with Libby’s Vegetables — and he got honest about how he gets his two children, Charlotte Grace and Rocky James, to eat healthy! The actor revealed to US Weekly:
Well, that’s a blunt way of putting it! For what it’s worth, he doesn’t mean “jerk” as in “mean” or abusive, he just means he’s the dad and what dad says, goes! We know, easier said than done in some households, but the 47-year-old said he was inspired by his mom when approaching the topic of picky eaters:
“My mom had zero issues being a jerk, as did most moms in the ‘80s. You bring a little of that last generation in and let it speak for you when you feel you can’t do it yourself. I mean, [we] didn’t have a choice when I was growing up. If I didn’t eat my dinner, that was my breakfast the next morning. So I’m very strict with my kids, especially with stuff in the home.”
But the Scooby-Doo star said it’s been a very effective approach in getting his little ones to eat their greens, despite how harsh it may seem. He says Rocky and Charlotte now “eat everything” they’re served at mealtime:
“My kids were eating sushi when they were super young. They’ve been exposed to everything when they were super young, so it got a lot easier. Even if my son doesn’t like something, he’ll say, ‘Dad, it’s not my favorite, but don’t worry, I’m going to finish it.’”
Freddie also dished that he’s the chef of the house and not SMJ:
“[Sarah does] make some things for the kids sometimes, but I do most of the cooking. We cook about three [or] four nights a week. … If you ask my kids what their favorite [meal is], it’s when I make Mexican truck food. They go really hard on that stuff. If I make new Mexican food, I have to keep it a little more mild for my daughter, but my son loves heat.”
What do U think about FPJ’s approach to getting his kids to eat healthy, Perezcious readers? Sound OFF (below).
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Slaws and Salads
Bring something totally fresh to the side dish lineup and you will be the hero of Friendsgiving. Trust me — everyone always appreciates something on the healthy-ish side to balance all the stuffing, mashed potatoes, and pie.
This feast is not complete without stuffing. But save the traditional recipes for dinner with your family. Your Friendsgiving lineup deserves a stuffing with a twist. Whether you grill the bread, start with everything bagels, or go with a Syrian-inspired recipe, you can’t go wrong.
Why leave bagels just for breakfast? Here they replace the usual suspects like sourdough or challah for a unique Thanksgiving stuffing that’s sure to be the talk of the table.
The combination of sweet golden raisins and meaty beef and veal is a flavor combo that works really well together, especially with the added saltiness of grated Parmesan cheese and buttery pine nuts.
When it comes to potatoes, a basic creamy mash is just the beginning. From cheesy puffs to luscious sweet potatoes, there is something here for everyone.
Au gratin potatoes are one of the greatest casseroles of all time. Tender, fluffy potatoes are bathed in a rich and creamy cheese sauce, then baked in a hot oven until bubbly and crisp.
Puréed carrots, eggs, milk, and cheddar cheese get blended into a soufflé base that puffs beautifully into a light, airy, almost custard-like side dish.
When it comes to serving a crowd, casseroles are always a good idea. These totally comforting sides are easy to pull together, and often make a great addition for any vegetarian or gluten-free friends.
The fall time casserole we know and love gets dairy-free makeover, and a grown-up upgrade with homemade crispy shallots. The number of pans required to make it? Just one.
Swap out the traditional scalloped potatoes at your table this year with something a bit more colorful. This sweet potato version is made fragrant with fresh thyme and ground nutmeg, and decadent with heavy cream and Gruyère cheese.
While most mashed potato recipes need to be made soon before serving, this casserole actually taste better when made in advance. You can assemble it up to two days ahead of time and bake it when you’re ready.
The best part about this side dish is that you most likely have the ingredients for the sauce in your pantry already. Whole-grain mustard, apple cider vinegar, honey, and soy sauce is all it takes.
Delicata squash is easy to love. It requires minimal prep (no peeling necessary!), it’s surprisingly easy to slice, and its flavor is delightful: nutty and slightly sweet.
This is bread stuffing in its simplest form, and that’s exactly why it’s so great. The lack of fancy additions to the mix makes it one that will always find a welcome place at the Thanksgiving table.
Relying on instant mashed potatoes makes these incredibly tender rolls a snap to put together. Since they’ll be such a hit with vegetarians and omnivores alike, it wouldn’t hurt to make a double batch.
This isn’t one of those heavy, extra-creamy gratins that usually graces the Thanksgiving table. Instead, it’s hearty and wholesome, thanks to the beans and greens, and it’s hit with only a splash of whole milk.
Everything bagels are too tasty and too packed with flavor to be limited to breakfast. Here they are used as the base in this quirky stuffing that’s flecked with scallions and enriched with a touch of cream.
This stunning, orange-hued risotto is guaranteed to be a hit at the Thanksgiving table. Just be sure to make it right before eating, as it’s not a dish that sits well.
The rich sweetness of dried figs is a wonderful contrast to the cranberries, while a splash of whiskey really makes it feel like a cranberry sauce that’s dressed up for the holidays.
Meanwhile, cut 8 tablespoons unsalted butter into 8 pieces and refrigerate until ready to use. Transfer all but 2 tablespoons of the garlic oil to a bowl or airtight container and reserve for another use. Add the mashed garlic, 3/4 cup whole milk, and 1/3 cup heavy cream to the saucepan. Bring to a simmer and cook until the mixture is just warmed through but not boiling, about 5 minutes.
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Of all the different varieties of quiche out there, spinach is my absolute favorite. Whether it’s for brunch, lunch, or dinner, there is just something about its understated simplicity that makes it a timeless classic. This version is as easy as it gets and delivers the most custardy, cheesy result you could hope for.
Does Spinach Need to Be Cooked Before Putting It in a Quiche?
This recipe calls for either fresh baby spinach or thawed frozen chopped spinach. Whichever you choose to use, neither need to be cooked before adding them to the custard filling. While the thawed frozen spinach is already cooked, the fresh spinach will cook in the heat of the oven.
What Is the Best Cheese to Use for Spinach Quiche?
A great quiche is as much about the vegetable you add to it as it is the cheese you use. Here, we opt for sharp cheddar, which lends a salty bite to offset the richness of the custard, yet it is still nice and melty. Feel free to experiment with the cheese — smoked Gouda provides an even bolder, nuttier flavor, while Fontina gives added creaminess.
I like to think of this as more of a formula. It’s designed to work with any and all root vegetables, and you can mix and match them to your liking. So grab whatever you’re in the mood for, whatever looks best at the farmers market, or whatever you currently have in your kitchen — be it carrots, parsnips, sweet potatoes, beets, turnips, or rutabagas.
Kayla Hoang is a freelance recipe developer, writer, and baker. She is a graduate of Johnson and Wales University’s 4-year Baking and Pastry program and has training from Alain Ducasse’s Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France. Her love of food comes from her parents and their Bangladeshi and Vietnamese roots. In her free time, she can usually be found in the kitchen waiting for a fresh batch of cookies to come out of the oven or taking on a new baking project.
Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
I have to admit something: I have cooked more soggy, burnt, and just overall mediocre baked sweet potato fries than I’d like to admit. After years of sub-par homemade sweet potato fries, I gave up. I resigned to purchasing frozen sweet potato fries for more consistent results. But those bags can get pricey, and it seemed a little silly that sweet potato fries, out of all things, was the dish I couldn’t manage to get right.
So I decided once and for all to figure out the best way to bake crispy sweet potato fries at home.
How I Found the Best Way to Bake Sweet Potato Fries
Method: 30-Minute Soak, Baked at 450°F on a Wire Rack, No Cornstarch
2/10 Prep: 35 minutes Cook: 30-38 minutes
About this method: This method comes from Love and Lemons. A 30 minute soak encourages the surface starch to release to aid crisping. Baking the fries on a cooling rack at 450°F is meant to allow the hot air to circulate around the sweet potatoes. This creates a crispy fry without needing to flip them halfway through the baking time.
Results: I could see starch collected at the bottom of the soaking bowl, so I was hopeful from the start. Unfortunately, this method did not work. These fries were somehow both soggy and dry at the same time.
The hottest oven temperature used for all the methods, it dried out the sweet potatoes rather than making them crisp. The cooling rack also imprinted a grid pattern on the fries. Not a deal-breaker if it produced crispy fries. But the fries were limp. The sweet potatoes really need direct surface contact with the baking sheet to help them brown.
This method is the only one that didn’t toss the fries with cornstarch, which was a noticeable difference in the final results. They tasted more like a roasted vegetable side dish than a “fry.”
Credit: Photo: Alex Lepe ; Food Stylist: Julia Choi-Rodriguez
About this method: Sally’s Baking Addiction takes a savory turn from cakes and cookies and shares her method for baked sweet potato fries. This method intrigued me. She skips the soak, instead just tossing the fries with cornstarch and then olive oil. The fries hit the oven at 400°F for 30 minutes, flipping halfway. At that point, the oven is turned off, but the fries are left to rest in the still-hot oven for 30 minutes. Resting in the hot oven instead of at room temperature is meant to maximize the crisp factor.
Results: These fries definitely weren’t soggy. They stood up straight when I held one up. But the extra-long exposure to the heat also dried them out. The texture was leathery. And despite flipping them halfway through the cooking time, one side was much darker. I attribute this to them resting on the hot baking sheet for the extra 30 minutes.
Credit: Photo: Alex Lepe ; Food Stylist: Julia Choi-Rodriguez
Method: No Soak, Baked at 425°F
5/10 Prep: 10 minutes Cook: 35 minutes
About this method: This super straightforward recipe comes from Cookie and Kate. The fries are tossed first with cornstarch, then with olive oil. They’re baked at 425°F for about 35 minutes, flipping halfway through. No soaking here — Kate claims the extra work doesn’t provide better results. Let the fries cool on a wire rack.
Results: I pulled these fries out of the oven at the shortest suggested cooking time, but even that was too long. These fries were the darkest of the bunch, really toeing the line of burnt. The fries weren’t limp at all, but I would categorize them as more chewy than crisp. I did like how straightforward they were to prep and cook. I would try these again, reducing the cooking time.
Credit: Photo: Alex Lepe ; Food Stylist: Julia Choi-Rodriguez
Method: 30-Minute Soak, Baked at 425°F
6/10 Prep: 35 minutes Cook: 25 minutes
About this method: Amy of Chew Out Loud soaks her sweet potato fries for at least 30 minutes. After drying them well, they’re tossed with oil first, and then the cornstarch and seasoning. They’re baked at 425°F for 15 minutes, flipped, and returned to the oven for an additional 7-10 minutes. Let them cool for two minutes to crisp before serving.
Results: This was another fairly straightforward recipe, with the additional soaking step. Like before, I could see the starch collected at the bottom of the bowl. These fries were so close, but unfortunately did not quite hit the mark. They were limp, but I think this mainly had to do with the shorter cooking time. I think adding on additional cooking time would be an easy adjustment to make here.
Credit: Photo: Alex Lepe ; Food Stylist: Julia Choi-Rodriguez
Method: 1-Hour Soak, Baked at 425°
8/10 Prep: 1 hour 10 minutes Cook: 50 minutes
About this method: Laura from The First Mess starts with shorter fries. The large sweet potatoes are cut in half through the equator first, then cut into 1/2-inch fries. They then go in a bowl of cold water for at least an hour to soak. After draining and drying well, they’re tossed with arrowroot or cornstarch. (Laura indicates that either will work. I stuck with cornstarch for consistency’s sake.) They’re laid out on a baking sheet sprayed with nonstick cooking spray. The tops are then sprayed again with cooking spray. No salt yet — it draws out moisture while cooking. They’re baked at 425°F, for 50 minutes, flipping halfway through. They can be returned to the oven for additional cooking time if more browning is needed.
Results: I was skeptical of the shorter, almost stubby fries at first. I like the more elegant look of cutting the full length sweet potato into fries. But there was no denying it was a lot easier to cut things up when starting with half a potato and a flat, even surface. The hour-long soak also seemed like a long prep time, plus nearly an hour’s cooking time.
But these fries were super crisp. The shorter length provided more surface area to crisp up. They’re also great if you’re serving a crowd — they’re a one-bite fry that doesn’t require double dipping. And using cooking spray was easier and much less of a mess. The hour-long soak is definitely something you have to plan around, but they can soak up to overnight. It’d likely be easier to prep them earlier in the day, let them soak in the refrigerator, then resume when it’s closer to dinnertime.
My only major complaint was that 50 minutes was too long for my oven. These fries were too dark. They also tasted a bit under-seasoned. The salt didn’t adhere as well to the fries when they were seasoned after being removed to a plate. I’d definitely repeat this method but start checking the fries for doneness at 35 minutes. I’d also salt them immediately out of the oven, while the oil is still bubbling on the surface.
Credit: Photo: Alex Lepe ; Food Stylist: Julia Choi-Rodriguez
Method: 10-Minute Soak, Tossed with Oil Then Cornstarch, Baked at 425
10/10 Prep: 15 minutes Cook: 30-35 minutes
About this method: This technique from A Couple Cooks calls for a quick 10 minute soak. The fries are drained, dried, tossed with oil, and then cornstarch. They’re baked for 15 minutes at 425°, flipped, then returned to the oven for another 16-19 minutes.
Results: These sweet potato fries were easy to make and legitimately crispy. They were still crispy after sitting around for 45 minutes. They ranked higher cold when tasted side-by-side with some of the lower ranking methods while they were still hot.
I wasn’t sure the 10 minute soak would do much, but I could see starch collected at the bottom of the bowl. There was definitely less starch present compared to those that soaked for 30 minutes or more, but it was there. If you have the extra time, soaking them for longer won’t hurt, but even the short turn in the tub makes a difference. My only tiny complaint here is that tossing the fries with oil and then cornstarch was a little trickier than tossing with cornstarch first. But with the results it provided, it wasn’t a huge deal.
Soaking sweet potato fries in cold water, even for just 10 minutes, before baking definitely makes a difference. To streamline things, prep and pop the bowl of fries in the fridge several hours before eating.
425°F seems to be the sweet spot for the oven temperature. Not too hot where they burn but hot enough to crisp and brown evenly.
Lastly, be sure to rotate the pans when cooking. Ovens have hot spots that sweet potatoes are particularly susceptible to. Rotating the pans helps avoid half a pan of overdone fries, and half a pan of soggy fries.
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
While those inexpensive pumpkin carving kits you see at the grocery store may seem appealing (they promise everything you need — and when is the last time a plastic saw ever hurt anyone?), they’re actually not your best bet.
“I don’t use them,” says expert pumpkin carver Hugh McMahon, who heads a team that makes 300 jack-o’-lanterns a season (including portraits of Michael Jackson and Albert Einstein!). Not only do those chintzy orange knives break too easily, but they’ll also never give you very detailed results. They’re not always the sharpest, and you know what they say about using dull knives (they’re more dangerous than sharp ones!).
Instead, McMahon says there are only two tools you need to carve a pumpkin safely.
The Only 2 Tools You Need for Pumpkin Carving
1. A Serrated Vegetable Knife
The best tool for cutting the eyes, mouth, and nose out of your jack-o’-lantern is something that’s probably already sitting in your kitchen: “I use a fruit and vegetable knife with a serrated edge,” says McMahon, who notes that his chosen knife is eight inches long. “You want one with a thin blade so you can turn it easily, which will give you a more precise shape.”
Just as when you’re cutting fruits and veggies to eat, a sharper knife is a safer knife. “You want to saw through the pumpkin with it,” says McMahon, explaining that the motion should be a slow back and forth — not a pushing one. This way, the knife has a better grip on the pumpkin and makes easier cuts, which means you’re less likely to have an accident. We like Victorinox Swiss Classic Paring Knife, which you’ll get plenty of use out of the rest of the year to slice through everything from tender tomatoes to hearty root veggies.
You know how those plastic pumpkin-carving kits always come with a scooper meant for scraping out the seeds? McMahon has a much better suggestion: “I go to the 99-cent store and get a soup ladle — and then I break off the handle,” he says. It’s deeper than those kit scoopers and it can hold a lot more pumpkin guts at once. Note: You don’t have to break the handle off; doing so just makes it easier to really get in there.
Bonus tip: McMahon actually likes to cut a hole in the bottom of the pumpkin (instead of the top, as is more traditional) and scoop from there. “Then you can hide the electric cord to a light, and it keeps the shape of the pumpkin better,” he says. Our editors love GIR’s inexpensive silicone ladle for soup season, and it’s sturdy enough to make scooping out all those delicious pumpkin seeds (and the corresponding pulp) a breeze.
You really don’t need any extra tools, but if you’re looking to create a super-intricate design this year, there are two other instruments that will come in handy for your carved creations.
The best way to take your carving skills up a notch is to invest in an X-ACTO knife (you can buy one at any art supply store) for detail work. McMahon says he uses these artist’s knives when he wants to cut into — but not all the way through — the pumpkin’s skin.
A word of warning, though: It is much easier to accidentally poke yourself with an X-ACTO knife than with a paring knife, so you’ll want to be extra careful. That said, a sharp paring knife could also be used.
Wire-end modeling tools are meant for sculptors — and you are kind of sculpting a jack-o’-lantern when you carve it. Most at-home carvers probably won’t need the level of precision that this tool gives you, but McMahon says he scrapes it against pumpkin skin to smooth it after he’s cut into it with an X-ACTO knife.
A note on safety: No matter which tools you’re using to make your jack-o’-lantern, you’ll want to clear off a large workspace and keep all of the instruments you’re using in one place, so you know where they are at all times. “What you don’t want is to be blindsided by a sharp point when grabbing something,” says McMahon. Because the only thing you should be cutting is your pumpkin.
There are countless things about our homeland that Australians miss after moving abroad: the magnificent landscape, the laid-back lifestyle and that endless blue sky, to name a few.
But something as simple as a trip to the supermarket can leave us expats – according to some reports there are an estimated one million of us – feeling desperately homesick.
While some foods are the result of cultural influencessuch as the Chiko Roll,others are uniquely Aussie, like Golden Gaytime ice cream.
And who could forget the most famous of them all, Vegemite, which turns 100 on October 25.
According to the National Museum of Australia, it was invented by chemist CP Callister in Melbourne in 1923 when Australian food manufacturer Fred Walker asked him to create a product similar to British Marmite.
“During the Second World War, Vegemite captured the Australian market. Marmite was unobtainable and the Australian Army supplied Vegemite to its troops,” says the museum in a post highlighting defining symbols of Australia.
“In the 1950s and 60s, despite acquisition by the American company Kraft, Vegemite became a distinctively ‘Australian’ food. It featured in songs, on souvenirs and other popular culture ephemera. Vegemite returned to Australian ownership in 2017 when purchased by dairy company Bega.”
More on this famed brown spread below as we round up the A-Z of Aussie favorites:
Introduced in 1927, this simple dessert is an Australian classic.
Every Australian child grew up singing the famous 1930s jingle: “I like Aeroplane Jelly, Aeroplane Jelly for me!”
The brand’s “Bertie the Aeroplane” mascot was named after inventor Bert Appleroth – a Sydney tram driver who is said to have made the first batch in his bathtub.
Although now owned by an American company, Aeroplane Jelly has hardly changed since grandma was a girl.
Sure, there are plenty of brands of jelly available worldwide, but when it comes time to make a trifle or treat for the kids, Aussie parents can’t resist this familiar favorite.
An Australian variety of mango that isn’t grown anywhere else in the world, the Bowen is considered the best of the best.
It was first discovered in the northern Queensland town of Bowen, hence the name, but is also known as Kensington Pride.
Bigger and juicer than other varieties, Bowen mangoes account for 80% of mangoes produced in Australia. Some are exported but arguably not enough for the huge number of mango-loving expats.
To Aussies, mangoes are the taste of summer. No matter where we are in the world, the craving for a Bowen mango usually kicks in around Christmas.
This strange little deep-fried snack has been an Australian icon since 1950 when it was first sold by an enterprising boilermaker at football games.
Inspired by Chinese spring rolls, the exact recipe is a little unclear but the combination of meat, veg and some unknown spices hits the spot.
Best consumed with a couple of potato scallops and a soft drink, the Chiko Roll is the go-to for tradieson their lunch break or those 3 a.m. munchies on your way home from the pub.
And the only place to get them is a typical Aussie takeaway joint.
Dukkah – a humble blend of crushed Middle Eastern spices, herbs and nuts from Egypt – has been embraced by Australian foodies.
Its versatility is one of the reasons this condiment is so popular. Dukkah can be used as a garnish, a coating on a piece of meat or mixed with olive oil as a dip for bread.
A number of producers have given the basic dukkah recipe an Australian twist by adding native ingredients, such as lemon myrtle, macadamia nuts, wattleseed, saltbush and pepperleaf.
Expats can find many variations in Australian supermarkets and, fortunately, they’re often sold in packets small enough to sneak into a suitcase.
Australia is one of the few countries where it is considered perfectly acceptable to eat the coat of arms.
Exceptionally lean and gamey, emu and kangaroo tend to be popular among adventurous chefs in Australia.
But when living abroad, neither is easy to get your hands on.
A number of restaurants and specialty butchers offer native meats, but the expense involved in raising emus, in particular, means it’s harder to come by.
Thanks to the influx of Greek and Italian immigrants who brought “proper coffee” to Australia post WWII, we have become a nation of coffee snobs.
The flat white is almost Aussie enough to be called the national drink.
All over the world, café goers and baristas have been confounded as Aussie expats seek out their favorite brew abroad.
With less milk than a latte and without the froth of a cappuccino, the flat white requires special attention (it’s all in the pouring).
One of the first questions asked on expat forums: “Where can I get a decent flat white in this town?”
And it’s usually the first thing ordered at the airport café when back on home soil.
Ice creams feature highly on the most-wanted lists of expats, so it’s only natural we highlight them here.
Milky Paddle Pops and fruity Splice have been popular summer treats since the 1960s.
Likewise, Weis Bars have also been around for more than 60 years, and the mango and cream concoctions invoke memories of lazy summer afternoons.
But the number one, the crème de la crème, is the Golden Gaytime – a vanilla and toffee ice cream coated in chocolate and dipped in crunchy biscuit pieces that has inspired many a replica over the years.
While the burger itself is not an Australian invention, we have added some unconventional ingredients that make the Aussie version truly memorable.
Take the essentials – a beef patty, cheese, tomato, lettuce, grilled onions, tomato sauce (ketchup) – and add beetroot, pineapple, a fried egg and bacon, and you have yourself a massive mouthful.
A quick online search reveals variations that include pickled beetroot and spicy mayo, among others, but the classic Aussie burger celebrates simplicity.
It’s easy enough to replicate at home, but nothing beats the experience of ducking into the local milk-bar (café), or fish and chip shop, to enjoy a burger and a milkshake after a day at the beach.
The Iced VoVo – a biscuit covered in pink fondant, raspberry jam and shredded coconut – is a national treasure.
Produced by Arnott’s since the early 1900s, the iconic treat was mentioned by former Prime Minister Kevin Rudd in his victory speech after the 2007 election, leading to a spike in sales.
“Friends, tomorrow, the work begins. You can have a strong cup of tea if you want, even an Iced VoVo on the way through. But the celebration stops there,” Rudd said.
Not often found for sale overseas, this sweet treat is one to enjoy with a cup of tea when you’re home visiting mum.
Ask any Australian expat what they miss most about ‘home’ and their list is sure to include at least one type of junk food – the absence of which is felt most keenly at kids’ birthday parties.
Allen’s Lollies (candy) have been around for decades and Minties, Fantales, Jaffas, Snakes and the Classic Party Mix remain as popular as ever.
The Aussie public doesn’t seem to mind that they are all owned by Nestlé, which is headquartered in Switzerland.
Fairy Bread – essentially white bread covered in butter and sprinkles – is another party staple that manages to be devoid of nutrition but highly nostalgic.
On return trips to Australia, expats are known to bulk-buy chocolate bars like Cadbury Cherry Ripes, Caramello Koalas and ever-popular Violet Crumbles.
When it comes to savory junk foods, Smith’s Chips, cheesy Twisties and Nobby’s nuts are synonymous with snacking – and nothing produced overseas comes close.
We tend to lump all Middle Eastern meat-and-pita combos under the heading of “kebab” and be done with it.
Of course, there are subtle differences between doner kebabs, shawarma, souvlaki, and gyros – in both ingredients and quality – depending on the source.
Connoisseurs agree that pork gyros (Greek flatbread filled with rotisserie-roasted meat) found in more legitimate venues around Australia are the best.
Consider the sauce dripping down the front of your shirt an essential part of the experience.
Proving that Aussies love anything with jam and coconut, the lamington is the country’s favorite cake.
Named after Lord Lamington, Queensland’s eighth governor, these delightful squares of sponge cake – dipped in chocolate and coated with coconut – have become nothing short of a culinary icon.
There are entire websites (and an Australian Lamington Appreciation Society) devoted to the origins of the lamington and how to make them. Achieving the right ratio of chocolate, jam and coconut is essential.
There are pies, and then there are Aussie meat pies.
Synonymous with afternoons at the football pitch, brands like Four ‘N Twenty and Vili’s have cornered the market for mass-produced pies.
Small local outfits (like the Bemboka Pie Shop and Harry’s Café de Wheels) are institutions in their own right.
Everyone has a favorite type, whether it’s shepherd’s pie, a floater with peas, cheese and bacon or straight-up meat.
The only requirement? The pie is served piping hot with tomato sauce … and eaten one-handed.
With Four ‘N Twenty now exporting to the United States and parts of Asia, some expats can get their pie fix without venturing too far.
Australia’s love affair with Asian food is no secret, and our northern neighbors strongly influence what we put on our plates.
Even Aussies living in Asia admit to craving “Aussie Chinese” or “Aussie Thai” – dishes that give a nod to the original but are not as authentic as the real thing. In fact, some would say they’re potentially even better.
We’d argue the fresh, high-quality produce and quality meats available in Australia bring out the best in Asian dishes.
It’s fair to say that oysters are an acquired taste, but for those with a penchant for the salty mollusks, Australia produces some of the best in the world.
You’ll find two main species in Aussie waters: rock oysters and Pacific.
As bivalves, oysters filter the water around them and their location dictates their flavor.
The pristine waters along Australia’s coastline provide the perfect conditions for oysters, and they rarely need any accompaniment.
There’s nothing quite like eating these slippery snacks straight off the rocks – export just doesn’t do them justice.
The origins of this meringue-based dessert are hotly contested.
Recent research suggests that the Pav didn’t come from the antipodes at all, but nevertheless it remains a firm favorite.
Meringue, cream and plenty of fruit are the key ingredients, though there are no hard and fast rules about what has to be included.
Expats living in tropical climes often bemoan how challenging it is to get a decent meringue, given humid weather can turn it soft and sticky, so Pavlova is a rare treat.
Q: Quandong and quince
Both the native quandong and the foreign quince lend themselves to some of our favorite condiments and desserts.
Similar to a wild peach, the quandong is incredibly versatile and nutritious and can be made into juice, jam, filling for pies or eaten raw.
The quince is a relative of the apple and pear, and while several varieties are grown commercially in Australia the fruit is best known as the star in Maggie Beer’s quince paste – the only way to eat soft cheese.
Bundaberg Rum, to be more specific. Or just Bundy, as it’s known to locals.
This Australian beverage was created way back in 1888 to deal with an oversupply of molasses in Queensland’s sugarcane region.
Producers believe that it’s the sugar, grown in volcanic soil, that gives Bundy its distinct, rich flavor.
The distillery produces 60,000 bottles a day and the factory was the subject of a National Geographic documentary in 2013.
To say this drop has cult status would be an understatement.
There are so many foods starting with S – smashed avocado, SAO biscuits, sausages – that could represent the land down under.
But Australia’s best produce comes from the sea and expats fondly reminisce about mornings spent at the fish markets picking up the catch of the day before special occasions.
While we’re known to “throw a shrimp on the barbie” there are some creatures that are far more popular.
Barramundi, Balmain or Moreton Bay bugs, abalone, and of course, prawns are just some of the native seafood worth queuing for.
Technically a junk food, Tim Tam biscuits are so famous, so overwhelmingly popular, that they deserve their own spot on this list.
The original Tim Tams are the best: A chocolate-coated sandwich of two malted chocolate biscuits with chocolate cream filling.
Arnott’s, the manufacturers, now export to more than 40 countries around the world, so you can get your fix whether you’re skiing the slopes of Niseko, in Japan, or catching rays on a Tahitian beach.
Uncle Tobys began producing oats way back in 1893. But it wasn’t until the 1970s, when convenience foods started hitting the shelves, that they developed their now famous muesli bars.
The ultimate lunchbox treat or after-school snack, kids had the luxury of choosing not only the flavor, but also the texture.
Many a playground war has been fought over which was best – crunchy or chewy. For the record, we’re firmly in the crunchy camp.
These days the range has grown to include yoghurt and choc-chip toppings. There’s even a lamington flavor.
No round-up of Aussie foods would be complete without this ubiquitous salty brown spread, which turns 100 on October 25.
Twenty million jars of Vegemite are sold each year – that’s one for every Australian citizen.
Now owned by Bega Cheese, there was great joy when the icon returned to Australian ownership several years ago.
No one else quite understands the appeal of our favorite toast topping.
For those living in countries where it’s not yet exported, Vegemite comes in massive 560 gram jars and travel-sized tubes.
While there are similar cereals available around the world, there’s nothing quite like “Australia’s favorite breakfast.”
These small biscuits made from wholegrain wheat are occasionally available in supermarkets overseas, but they generally sell out pretty quickly.
Aussie mums have been known to stock up on them on trips to the motherland.
Best eaten with a little bit of sugar, some chopped banana and a lot of milk, Weet-Bix is promoted as family-friendly health food. But we’d love them even if they weren’t good for us.
Another product of sunny Queensland, XXXX (pronounced four-ex) originated in Victoria in 1878 before moving north, where it is still produced today.
XXXX has endeared itself to Aussies as a great brew and a big supporter of sports and small communities.
It’s not widely available outside of Australia, but if you’re an expat in China or Dubai, you may be able to find it in a bar near you.
Small freshwater crustaceans, yabbies are similar to lobsters – both prized as delicacies.
They’re hardy little creatures, and if you grew up on a farm chances are you spent your summers fishing for yabbies in the local creek.
Yabbies have a lot of meat on them, mostly in the tail and claws, and it tastes sweet and succulent when cooked right.
Expats might find these clawed crustaceans in restaurants, but you’re unlikely to find them in your local supermarket.
The zucchini fritter is yet another delicious byproduct of immigration.
Depending on who you ask, they’re either Turkish and served with yogurt, or Greek, in which case they come with tzatziki.
Either way, olive oil should ooze out when you take a bite.
In some parts of Australia, you can find zucchini fritters at a local takeaway,next to the potato scallops and Chiko Rolls.
These fried pancakes may have more health benefits than your average fried snack, but they are no less delicious.
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There’s a whole lot to love about sweet potatoes, but best of all is the sheer versatility that comes with these humble spuds. Sure, you can bake them whole, roast cubes or crispy fries, and even toss them on the grill, but those classics just scratch the surface. What I’m trying to say is, there are a lot of ways to get sweet potatoes on the table from morning through night, as a crowd-pleasing side, the main course, or even dessert.
When choosing sweet potatoes, go for medium-sized tubers with unmottled, unbroken skin. If it’s soft or rubbery, or if the skin is wrinkled, then it’s no longer fresh and not worth buying. And while they’re quite similar, there is a difference between yams and sweet potatoes.
Ready for some inspiration? We’re sharing 74 of our best sweet potato recipes.
Basic Sweet Potato Recipes
Even if you’ve made roasted, baked, or grilled sweet potatoes so many times you’ve lost count, you might still need to check the recipe for the oven temp or cook time. We get it — us, too.
Sweet Potato Breakfast Recipes
Whether you stuff one with yogurt and crunchy things, bake it into a hash, or transform it into pancakes, sweet potatoes make an amazing breakfast.
This blended soup is velvety and deep from the backbone of roasted sweet potato, warm from the addition of cinnamon and garam masala, and gently spiced with fresh ginger and crushed red pepper.
This vegan sweet potato chowder delivers everything you want in a warm fall soup. It has a velvety broth laced with seasonal spices, like sage and paprika, and chunks of tender root vegetables.
Hearty chickpeas and sweet potatoes join forces for a weeknight curry that’s swimming in a creamy coconut milk broth that’s rich with Thai red chili paste and spicy ginger.
Sweet potato casserole might immediately make you think of the version topped with marshmallows. Beyond that classic side, though, sweet potatoes are a topping for a riff on shepherd’s pie or in an enchilada-inspired dinner casserole.
You’ll find all the usual suspects, like butter, cream, and a shower of nutty Gruyere cheese, plus a sprinkle of fresh thyme and nutmeg to balance the sweet potatoes.
With a fluffy, just-sweet-enough filling and crackly streusel topping that’ll remind you of candied nuts, this sweet potato casserole will become an instant classic on your Thanksgiving table.
Twice baked and tossed in miso brown butter, this dish, from Chef Camilla Marcus, is an elevated take on the classic holiday dish we all know and love.
Hearty chickpeas and sweet potatoes join forces for a weeknight curry that’s swimming in a creamy coconut milk broth that’s rich with Thai red chili paste and spicy ginger.
Just like the name implies, sweet potatoes come packed with a natural sweetness and creamy texture that makes them a natural fit for pie, cakes, and even an indulgent chocolate frosting.
Sweet potato cheesecake features a buttery graham cracker crust and is finished with a lightly-sweetened whipped sour cream topping. The dessert would be a lovely addition to any Thanksgiving table.
This sweet potato pie is a twist on the traditional Thanksgiving recipe. It includes a couple variations: a baked sweet potato pie recipe (with homemade crust), or a crustless custard recipe.
Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
Pumpkin purée is simply cooked and mashed pumpkin. This popular pantry staple adds a orange color and subtle nutty sweetness to pies, muffins, soups, chili, and more. Pumpkin purée can be homemade with whole pumpkin or canned and sold in grocery stores. Canned pumpkin purée that says “100% pumpkin” on the label may also contain one or more types of winter squash, like butternut, Hubbard, Boston Marrow, and Golden Delicious.
