There are salads you make because you feel like you should eat a salad, and then there are salads that somehow become dinner. This is the second kind.

There are very few things that make a house feel instantly cozier than something simmering on the stove. Not necessarily dinner. Not necessarily anything you’re even going to eat. Sometimes I just want the house to smell good. That’s where the simmer pot comes in. I’ve made these forever, especially once the weather starts to shift and I’m craving that very specific feeling of fall, even if Florida has absolutely no intention of cooperating. A simmer pot is basically the home

Mexican layer dip is one of those things I have been making forever. It works for football, parties, a random Saturday afternoon, or honestly dinner if you put enough stuff on top of it.

This one is bright with lemon, salty from the Parmesan, a little spicy from the red pepper flakes, and finished with buttery garlic breadcrumbs for crunch. It feels like more than the effort it takes, which is exactly what I want when I’m only cooking for myself.

Written by: Erin Bakker I am not precious about recipes. I cook by instinct, I rarely measure anything exactly, and I am very comfortable with “a splash,” “a little bit,” and “until it looks right.” Matcha is no different. This is the one I keep making because it is easy, not overly sweet, and feels a little more special than just grabbing something and running out the door. I use matcha, oat milk, vanilla, and a tiny pinch of sea salt. That last part matters. The salt someho

I recently heard Martha Stewart say on her new Netflix series that you should never take croutons out of a bag.

A skillet full of sausage queso, freshly grated cheese, and very flexible measurements. Our first recipe from The Kitchen comes with one warning: there goes dinner.