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For the Best Grilled Cheese Sandwich, Make It Like the British Do

September 15, 2025

With crispy, golden toasted bread on the outside and gooey, melting cheese in the middle, what’s not to love about a classic toastie? It’s a recipe that stands the test...

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A One-Pot Wonder That Feels Like a Hug!

September 15, 2025

This low carb and low calorie cabbage soup is full of hearty, robust flavor. Tender cabbage is simmered in a beefy tomato broth with herbs and spices. Serve this versatile...

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I Make These 3-Ingredient Cookies Once a Week—They’re My Favorite

September 15, 2025

Why Make This You can enjoy rich, chewy brownie‑style cookies in 20 minutes using just three ingredients. A boxed brownie mix, egg, and melted butter combine for these easy, chocolaty...

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Ina Garten’s Brussels Sprouts Are Still the Simplest and Best

September 15, 2025

Why Make This Roasting Brussels sprouts at 400°F with just olive oil, salt, and pepper creates crispy, caramelized edges and creamy centers.  For the best results, use smaller sprouts, roast...

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5 Easy Dinners I’m Making for a Hectic Week

September 15, 2025

I’m solo parenting this week, so it’s all about simple meals for my son and I as I juggle him, working, and trying to keep the house clean. My son...

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The Best Greek Yogurt, According to Recipe Developers (They All Said the Same Thing)

September 15, 2025

Key Takeaways • Rich, thick, tart FAGE Greek yogurt is the standout favorite.• FAGE excels for breakfasts, baking, sauces, and dressings thanks to perfect texture and creamy, tart balance. Greek...

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Our Most Popular Chocolate Cake Recipe Ever

September 15, 2025

Why Make This Simply Recipes’ Sour Cream Chocolate Cake is super easy to make and has rich chocolate flavor and a fluffy texture, thanks to two tricks. Use hot coffee...

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The Best Way To Avoid Dry Chicken Breasts, According to a Chef

September 15, 2025

Key Takeaways • Use a digital thermometer—cook chicken breasts to 155–160 °F to avoid overcooking.• Using a lower oven temperature (around 225 °F), dry brining the chicken, and pounding it...

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The 4-Ingredient Chili Verde My Mom Made All the Time—Now I Make It, Too

September 15, 2025

During my childhood in Tucson, Mexican food wasn’t just comfort food—it was everyday food. Tacos weren’t reserved for Tuesday and tamales weren’t just for Christmas (though no Christmas is complete...

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Once You Taste My Homemade Pumpkin Spice Latte, You’ll Never Go Back

September 15, 2025

Years ago, I taught a cooking class that focused on fall produce. We’d make a big, beautiful harvest menu with my favorite seasonal ingredients. The night always ended on a...