For The Big Spring Spruce-Up, we’re throwing our windows wide open and letting in all that fresh air. Follow along for handy tips and game-changing tricks—cleaning and organizing to-dos, home decorating projects, and more.


Will this be the year you finally plant the vegetable garden of your dreams? Some people are intimidated by gardening, but as long as you do a little bit of research (which you’re doing right now—give yourself a pat on the back!) and keep a can-do attitude, you can easily grow your own produce at home. I’ve even grown herbs and tomatoes out of my little apartment.

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With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits with brand-new videos—and hearing from a few special surprise guests. Wish her luck! (And keep sending those tips.)


I bet you already have your favorite way to fry an egg—and scramble, and hard-cook, and so on—memorized. I did too. But, lucky for me (and you), it’s my job to dig up surprising ways to cook things that just might be better or smarter or faster, so I’ve found a few tricks for eggs that have been a serious improvement to my breakfast, and—let’s be honest—most of all, my dinner routines.

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* This article was originally published here

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that’s meaningful to them and their loved ones.


Samantha Davis is the chef de cuisine at lauded New York City restaurant Henry. She runs a popular catering business, Savor by Sam. Next month, her forthcoming fast-casual rice spot FieldTrip—another collaboration with chef JJ Johnson, who runs Henry—will open. To say that she has a full schedule would be a gross understatement. In fact, when I meet Davis to talk about family recipes, she’s just barely landed back in New York City from cooking at SOBEWFF in Miami, and she has a long list of things to tackle around the city before service at Henry begins that evening.

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A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we’re guessing you have those covered. Today, we’re making a two-ingredient mousse that just happens to be dairy-free.


If I say mousse, you probably imagine something fluffy and airy and, above all else, creamy. But this chocolate–peanut butter mousse, though fluffy and airy, doesn’t have any cream. In fact, it only has chocolate and peanut butter.

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This is the best broccoli cheese casserole ever. No exaggeration. It’s made with just broccoli florets, bacon, cheddar cheese, milk, cream, and eggs.

Continue reading “Broccoli Cheddar Casserole” »

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Have a bunch of potatoes that need using up? Sweet or Russet, big or small – we have plenty of ideas for turning this starchy staple into a meal that everyone will love.

Continue reading “10 Easy Recipes to Use Up a Bunch of Potatoes” »

* This article was originally published here


Sous vide just might be the best way to get buttery, rich, juicy beef.
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Cut onions into 1/4-inch slices to cook them evenly and quickly. Let them sit for at least 5 minutes to help enhance their health-promoting benefits. While many people love to eat onions, most dread cutting them since this process usually brings a …

* This article was originally published here

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