How to make fresh, clean-tasting vegetable stock in a slow cooker with just a few simple vegetables. You've got onion, carrot, celery and maybe mushrooms too, right? The broth tastes so delicious, I find myself drinking a glassful right before cooking dinner. Vegetable Stock Made from Scratch. A Year-Round Kitchen Staple for Cooking But Good Enough to Drink. Budget Friendly. Great for Meal Prep. Easy DIY. Low Carb. Low Fat. Weight Watchers Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free. Whole30 Friendly.

Seven cabbage recipes (and only one coleslaw) to take advantage of an abundance for the next while, inexpensive cabbage, so healthy, so easy to lean into for sides, salads, soups and more. I hope you'll find one or two destined as "keepers" in your own recipe collections ...

How to make traditional Pub Cheese in two ways, either from scratch with sharp cheddar and beer (making it a "beer cheese") or a semi-homemade version that starts with a store-bought pub cheese then boosts flavor and improves texture (that's non-alcoholic) . Make one, make both, each takes just minutes to pull together for an impromptu soft cheesy spread packed with zing and fun to serve with crackers, veggies, fresh fruit (especially apples!) or alongside pretzels or warm pretzel bites. Home-style Bar Food. Whole Food, Fresh & Family-Tested. Easy Addition to Charcuterie & Cheese Boards. Fun & Portable Picnic Food. Mere Minutes to the Table. Year-Round Kitchen Staple. Budget Friendly. Weeknight Easy, Weekend Special. Great for Meal Prep & Food Gifts. Potluck & Party Friendly. Easy DIY. Low Carb. Naturally Gluten Free.

Spring is as much a state of mind as a season ... so let me tempt your tastebuds with seven easy pies and tarts that evoke robins and spring baseball and Easter dresses and ... and ... but leave plenty of time to step outside for a deep breath of cherry blossoms or the sound of spring peepers. Here's my promise, there's at least one that's going to call to you over the next few weeks as spring emerges at its own pace. Just make it!

My first and still favorite Finnish pastry, Finland's traditional fruity dessert called rahkapiirakka [RAW-kah-PEE-raw-kah] in Finnish. It starts with a whole-grain press-in crust that's baked with fruit tucked into a sweet sour cream mixture. Blueberries are especially popular in Finland for a mustikka-rahkapiirakka but pick your own favorite because other fresh fruits and berries (even dried fruits) can be just as good. I fell in love with this simple dessert when I lived in Finland as an exchange student many years ago; it tasted just as special when we last visited Finland and my Finnish "sister" served it to end a traditional Finnish meal in her home. A Traditional Finnish Pastry, A Favorite in Homes and Coffeeshops. Made from Scratch and Baked to Serve in Wedges Like a Pie or in Squares Like a Brownie or Rounds Like a Danish. Mixes in One Bowl, No Mixer Required. Keeps Well for a Couple of Days.

I got y'r back, my friends. Because if you're ever or often tempted to pick up a rotisserie chicken, you already know it's a fine, fine supper saver. And then the fun begins, because what if you buy not just one but two ... and want to turn the second one into something entirely else. So here are seven everyday weeknight-friendly recipes I think you'll love, I know we sure do.