Everyday Kitchen
Latest publications
The November Make-Ahead Dinner That Reheats Well: Butternut Squash, White Bean and Sage Pasta Bake
A practical November dinner for the weeks when the calendar fills up: roast squash, white beans and pasta become a creamy, crisp-topped bake that can be assembled ahead, refrigerated or frozen, and finished when you need it.
Çılbır, Turkish Eggs with Garlicky Yogurt: A 22-Minute Breakfast for Two
Cool garlicky yogurt, softly poached eggs and a spoonful of smoky pepper butter turn a few everyday ingredients into a fast breakfast or light supper. Here is how to make it without a special pan, plus practical substitutions and egg-safety notes.
Kayem’s 1.58 Million-Pound Meat Recall: A Calm Fridge Check and Safe Cleanup Guide
A nationwide Kayem recall covers ready-to-eat hot dogs, sausages, bacon, deli meats and poultry products that may have been stored too warm. Here is how to identify affected packages, discard them safely and clean the refrigerator.
Savory Canned Pumpkin Pasta: A 30-Minute Weeknight Dinner That Uses One Pantry Can
Canned pumpkin is having a fall moment beyond pie. Turn one plain can into a savory pasta sauce with onion, garlic, beans or sausage, and a sharp finish—without making dinner taste like dessert.
The October 2026 Frozen Berry Recall: A Calm Freezer Check and Safe Kitchen Cleanup
A practical, low-panic guide to the latest frozen berry recall, the recalled lot codes to check, why cooking is not a reliable rescue plan, and how to clean up safely if a package leaked or was used.
Saucy Pork Chops with Coconut Crisp: A 45-Minute Weeknight Dinner That Fixes Dry Chops
A thick-cut pork chop, a quick pan sauce and a sweet-salty coconut crisp turn a familiar weeknight dinner into something with contrast and character. Here is how to make it work with ordinary supermarket ingredients.
Pasta e Fagioli for Soup Season: A 35-Minute Pantry Dinner That Holds Up as Leftovers
A practical fall soup plan for the week pasta e fagioli started showing up again: canned beans, a little pasta, greens, tomato and careful leftover handling.
Small-Batch September Jam: A Plum and Fig Refrigerator Spread Without Canning
September’s glut of plums and figs is ideal for a small batch of jam, but you do not need a canning setup. This stovetop spread is designed for the refrigerator or freezer, with practical guidance on texture, substitutions, storage and ways to use it.
The Broccoli Sprout Recall: How to Check Your Fridge and Cook Sprouts More Safely
A current Salmonella investigation has put broccoli sprouts back in the food-safety conversation. Here is what the recall covers, why raw sprouts are unusually tricky, and a practical cooked-sprout dinner that keeps the crunchy topping out of the danger zone.
Leafy Greens After the Cyclospora Outbreak: How to Shop, Wash, Store and Use Them Safely
The recent U.S. Cyclospora outbreak linked to recalled iceberg lettuce is over, but the practical kitchen lessons remain. Here is a calm, useful system for checking greens, preventing cross-contamination and turning a sturdy head of lettuce into weekday meals.
The September Sheet-Pan Dinner: A Flexible Roast of Corn, Peppers, Chickpeas and Whatever Needs Using
A practical late-summer-to-early-fall dinner built around one hot tray: sweet corn, peppers, onions and chickpeas become a substantial meal with a crisp topping, a cool sauce and easy substitutions.
Red lentil soup from the pantry: a 35-minute weekday bowl for 4–6
A flexible mercimek-style soup that turns one cup of red lentils, one onion and a paprika finish into a practical 4–6 serving dinner.
