Leavened with baking soda rather than yeast, this quick and enticing version of cinnamon raisin bread from Running to the Kitchen comes together in next to no time.
Cinnamon bread you can feel good about eating for breakfast.
For more — and the recipe — visit her blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.
Simple, spicy, and satisfying, this weeknight-friendly kale and egg dish is just the sort of fodder I eat on an average night in. Sure, it's fun to fuss around prepping a more involved meal whose effort is worth the while, but when it comes to everyday dinners, I, like many, prioritize speed, relative wholesomeness, and a large payoff for relatively little effort. This recipe ticks all three boxes.
Even better, this versatile vegetarian option can serve dual duty. Here, gussied up with a couple poached eggs and a slab of hearty toast, it's a well-rounded meal in its own right. Omit the eggs and toast and it's a stellar side, perfect for pairing with roast chicken, steak, and the like.
Father's Day is just around the corner, and you're in luck, because we have the perfect gift — our POPSUGAR Must Have Special Edition Summer For Him box! We've already revealed one of the exciting items inside — these cool wooden Proof sunglasses — and there's lots more to help your dad, grad, or any guy in your life tackle Summer looking sharp, drinking well, and getting into BBQ mode. Sign up by May 28, and we'll make sure to get the box there in time for Father's Day!
Find out more and sign up for our POPSUGAR Must Have Special Edition Summer For Him box!
Bring a taste of the taqueria home with our recipe for salsa verde, a tangy tomatillo-based dip that's a perfect pairing for everything from chips to tacos and burritos. Little more separates you from this smoky-spicy Mexican-fare favorite than a minimum of prep work and a blitz in the food processor, so what are you waiting for? Watch the video and get the easy recipe.
Put a box or two of cereal in our office kitchen, and it's rarely long for the world; the latest offering from Barbara's Bakery, Barbara's Snackimals Cereal ($5), was no exception. As soon as we set these adorable animal-shaped breakfast bites out for a taste test, the hungry masses descended like a pack of wolves to see if they were up to snuff, and — spoiler alert — they were, and then some. Keep reading to see which flavor will break you out of a breakfast rut.
When you've written as many books as Martha Stewart has (she's up to a whopping 77 by her own count), finding ways to add something new can be a challenge. But at a recent round table we attended with the doyenne of American entertaining, Stewart told us that readers can still learn a lot from her cookbook Martha's American Food: A Celebration of Our Nation's Most Treasured Dishes, From Coast to Coast
In it, Stewart gives a regional overview of what makes American food so special and includes recipes for everything from Indiana succotash to New York cheesecake. "American cooking is really an amalgamation of all the world's cuisines because we're the quintessential melting pot," she told us last week. "This book kind of incorporates by region what all those foods are."
So what sets this book apart from the rest of Stewart's oeuvre? Keep reading to find out.
We've got a partnership with the recipe, equipment, and product-testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. Today's topic: selecting, preparing, and cooking salmon (plus a reliable chili-glazed salmon recipe).
Grilled, poached, roasted, or pan-seared—salmon always has a place on the table. Curious about the difference between wild versus farm-raised fish? Unsure how to remove all the pinbones from the flesh? Read on for the lowdown on salmon and for our recipe for chili-glazed salmon with bok choy.
Recently a friend gave me two dozen eggs from her homegrown chickens. Since farm fresh eggs are one of life's little pleasures, I didn't want to waste any part of these eggs. I also wanted to do more with the eggs than eat them fried.
I wound up preparing a pavlova, a dessert that requires egg whites to create a fluffy and marshmallowy meringue. However, I couldn't throw away the precious yolks, so I came up with five ways to use them. Find out what they are after the break.
