With the high price of eggs, this plant-based birthday cake recipe goes egg free.
Recipe: Egg-free yellow birthday cake with chocolate buttercream
Category: Recipes
The Kitchn: The ridiculously simple 15-minute dinner I make at least once a week
As much as I love a double-digit-step recipe with more ingredients than I can count on my two hands (looking at you, Beef Wellington), that’s not realistic for every night (let alone weekly!). Sometimes you just need a simple recipe that calls for only a few ingredients and hardly any prep. And for those nights, I turn to my three-ingredient ground pork stir-fry (which comes together even faster than deciding on your DoorDash order!)
The Kitchn: You only need 3 ingredients for this ‘strawberry cloud’ smoothie
A cool and creamy smoothie is one of the most refreshing ways to start the day. The flavor combinations are endless, ranging from classic strawberry banana smoothies to zippy raspberry ginger smoothies, and even green smoothies made with spinach, pear, and ginger.
The Kitchn: I’m not sharing a single bite of this impossibly creamy coconut mousse
Coconut instantly evokes thoughts of warm beaches and sunny getaways, which makes it the perfect ingredient for escaping the winter blues. Like our popular no-bake lemon mousse, this light and luscious mousse couldn’t be easier to whip up.
The Kitchn: I promise this is the best dinner you’ll make this month
Pepper steak is one of my all-time favorite dishes. It’s the perfect way to satisfy a steak craving without breaking the bank.
The Kitchn: My ‘house dressing’ is so good, I make weekly
I love a simple salad with a bright and flavor-packed vinaigrette. For me, this miso lime vinaigrette makes any salad taste extra special. Not only can you whip it up in just under 10 minutes, but it’s also filled with bright lime flavor, subtle hints of garlic, and a warm, spicy kick from the fresh ginger.
The Kitchn: My ‘sheet pan soup’ trick has forever changed the way I make soup
When my winter hibernation mode really sets in, I want my meals to be cozy and comfortable, but I also want them to be easy. That’s where this soup comes swooping in to save the weeknight with a sheet pan and a blender.
The Kitchn: Everyone says my crab cakes are better than any restaurant’s version
Crab cakes definitely fall into a category of food I love to eat, but hate to pay for in restaurants. They almost always feel too expensive to order (see also: shrimp cocktail). Luckily for me, they’re way more cost-effective to make at home, and pretty quick and easy to prepare!
Baked with love: Recipe for a light, airy pavlova that will woo your Valentine
A homemade pavlova provides a romantic ray of sunshine during our long winter.
Avocado Poinsettia Pie and cold Sea Foam Jell-O Salad: Testing vintage Chicago Tribune Christmas recipes from the ’50s and ’60s
Officially named Avocado Poinsettia Pie, the concoction of canned cream of celery soup and frozen peas mixed with two eggs reflects an era when refrigerator space was limited and fresh ingredients — especially those not in season — were difficult to find at the supermarket.