Have you heard of porcupine meatballs? They’re an old-school dish that are ready for a comeback. (You heard it here first!) Despite their rather funny name, porcupine meatballs are just beef meatballs made with white rice that get slowly cooked in a simple tomato sauce. The resulting meatballs are tender, flavorful, and perfect for serving on top of mashed potatoes, noodles, or honestly, more rice. They’re comforting and filling, and make the perfect weeknight dinner. Porcupine meatballs came about during the Great Depression era as a way to help stretch ground beef into more meals. Adding ..read more

Whether you eat plant-based full-time or want to go meat-free once a week, Tonight We Veg will bring you the feel-good vegetarian meals you crave. Twice a month, in addition to our existing lineup of great veggie recipes, we’ll share easy weeknight recipes that prove how diverse produce-forward food can be, each packed with smart tips we’ve picked up over the years. Cook along with us, and share your creations using. A giant spread of fresh Mediterranean-inspired food is pretty much all I want to eat this time of year. I like to serve it to my roommates or friends buffet-style — setting out ..read more

I have friends that will triple-check brunch menus before we head out to make sure they serve eggs Benedict. It’s not that they’re that obsessed with eggs Benedict that they won’t eat anything else (at least, I’m guessing), but more that they’re sure they’re never going to make the dish at home — and so going out to eat is the only way to enjoy it. Wouldn’t it be great if you could serve those friends Eggs Benedict from the comfort of your own kitchen — or better yet, show them how easy it is for them to make themselves? This foolproof recipe is designed for Benedict beginners, and I encour ..read more

If you’re a fan of Starbucks, there’s a pretty good chance you’ve enjoyed a caramel macchiato at least once in your lifetime. Steamed milk, vanilla syrup, espresso, and a drizzle of caramel sauce come together to create something seriously delicious — and it’s available year-round! As a fan of this drink, it only felt natural to recreate those flavors in an unexpected way. Enter: this caramel macchiato French toast, the breakfast equivalent to the beloved coffee drink. Thick slices of challah bread are dipped in a homemade custard spiked with caramel and espresso powder, then fried in butte ..read more

When I’m mingling at a holiday party, I tend to reach for protein-packed starters that you don’t need a lot of to feel satisfied. Wontons and mini egg rolls are a few such appetizers that fit the bill; the problem is, those deep-fried hors d’oeuvres can rack up calories and fat, fast. The solution? Bake your wontons instead. Subscribe to our newsletter and never miss another post! Subscribe INGREDIENTS 450 grams gr ..read more

There is no resisting rugelach, no matter how nubbly or imperfectly rolled. They’re buttery, flaky, and just the right amount of sweet. You can fill them with anything from ground nuts and honey to peanut butter and chocolate — the only real constant is using cream cheese to make a super-tender dough. Here’s how you can make them at home. I make my rugelach dough in a food processor rather than with a mixer or by hand. This makes an incredibly tender dough where the cream cheese and butter are cut into the flour rather than absorbed by it. If you don’t have a food processor, though ..read more

Consider this refreshing drink a fizzy beer-laden alternative to a Bloody Mary, made with a pint of medium-spicy tomato salsa and beefed up in flavor with steak sauce. It’s the perfect accompaniment to nachos — or hair of the dog for the headache you’re nursing the next day. The Best Salsas for Beer Cocktails The best salsas for beer cocktails are the small-batch kind found in the grab- and-go refrigerated cases in the deli section of the grocery store. I find the bold, flavorful ingredients blend the best and give a great pop to the cold, fizzy tang of the beer. No measuring is involved ..read more

Let me introduce you to your new sidekick for soups, stews, and every pot of beans you make. This seriously cheesy no-knead bread couldn’t be easier or more flavorful: It’s filled with two kinds of cheese and gets a savory kick from both jalapeño and scallions. Once you try it once, you’ll be making it at least once a week. The Very Best Cheese For No-Knead Bread This recipe calls for two kinds of cheese: cubes of sharp cheddar and finely grated Parmesan. The hunks of cheddar melt into gorgeous golden pockets, and the Parmesan gives the bread a richer cheese flavor. As is true ..read more

Flourless chocolate cake is a favorite for Passover and perfect for those with wheat allegories. But it’s also the fudge, crisp-edged chocolate cake of our dreams — one I’d happily make any day of the week. This five-ingredient version is lovingly referred to as a chocolate cloud cake, as it gets its lofty height and crispy top from beaten egg whites. The extra step of whipping the egg whites makes for a truly spectacular flourless cake that everyone will love. What Is Chocolate Cloud Cake? Flourless chocolate cakes are often served for Passover because they don’t use leavening or wh ..read more

Nachos are one of my go-to weeknight meals, and I’m here to make sure they’re one of yours, too. No, I’m not talking about grabbing loaded nachos at happy hour. I’m talking about easy homemade chicken nachos, which will save you money and are ready in minutes. These nachos have it all: cheesy chips layered with salsa-covered chicken and black beans, topped with all your favorite fixings. A sheet pan and a hot oven are just about all the equipment you’ll need. Here’s how to do it. 5 Tips for the Best, Easiest Chicken Nachos 1. Start with a rotisserie chicken. Grabbing a rotisserie chic ..read more