Recipes

It doesn’t have to be elaborate — it just has to get done.

Current mood: Trifles and crumpets and crusts off our sandwiches.

Here's how you'll want to make spinach artichoke dip all summer, and check out a chicken-topped doughnut that's as big as your head!

Learn how to make fondant out of marshmallows, plus check out a chicken Parm pizza with an unbelievable crust.

You can't unsee these weird food combinations chefs actually like to eat. Plus, Giada's making a crispy app with an easy shortcut.

I eat ice cream for an after-school snack while my kids eat veggie muffins.

And if going into baking overdrive happens to warm us up, so be it.

We follow the "thumbs up, thumbs middle, thumbs down" technique. Here's why you should too.

Not that you need one, really.

One editor shares his top tried-and-true dinner party standbys.

One cannot (read: should not) survive on matzo pizza alone.

Now's the perfect time to add these little green gems to, well, everything.

Think carrots, asparagus and so much more.

Just don't tell her we said that!

And these "made-ya-smile" recipes prove exactly how fun this trend continues to be.

Waste not, want not. Right?

Bunnies, carrots and chicks — oh my!

And its original frosting (not cream cheese, thank-you-very-much).

We dive into the *truly important* big life question.

Spoiler: It's not corned beef.

It’s almost spring and that means brunch, of course.

They're in stores now.

There's no competition: These are the dishes that count.

You'll want to bookmark this page for later.

No judgement. We've all been there.