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Vegan Cream of Mushroom Soup Recipe

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If you love creamy soups but can't eat dairy, try this vegan cream of mushroom soup. Since it's made with non-dairy milk and vegetable broth, it's perfect if you're allergic to dairy or don't eat animal products. You can also customize it according to your preferred consistency, chunkiness and creaminess. Ready to make this easy vegan soup? Check out the instructions, below.

Vegan cream of mushroom soup

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Things You\’ll Need

  • 8 ounces (or 3 cups) mushrooms, chopped

  • 1 tablespoon oil

  • 1/2 onion, diced

  • 1 tablespoon minced garlic

  • 1 teaspoon garlic powder

  • 1/2 teaspoon black pepper

  • 1 to 2 teaspoons salt

  • 1/4 cup flour or cornstarch

  • 1/4 cup water

  • 2 cups plain plant-based milk

  • 2 cups vegetable broth (see note below)

  • 1/2 cup plain plant-based creamer or coconut cream

Tip

If you don't have broth—or want a super creamy soup—you can use another 2 cups of plant-based milk instead of broth (so you'll need a total of 4 cups plant-based milk). Vegetable broth is a great way to add a savory flavor, but it's not essential. Don't be afraid to experiment!

Ingredients for vegan cream of mushroom soup

Step 1

Add the oil to a large pot. Over medium heat, sauté the mushrooms, onion, garlic, and spices.

Cook until the onions are clear and fragrant, about 5 minutes.

Cook the mushrooms, onions, and spices

Step 2

If you'd like, set aside half of the cooked mushrooms and onions. You will add them back in after blending the soup. Alternatively, if you want a very chunky soup, you can leave all the mushrooms and onions in the pot.

Reduce the heat. Add the vegetable broth and simmer for 25 minutes.

If you are only using plant-based milk, add all 4 cups now.

Set aside half of cooked mushrooms

Step 3

While the broth (or milk) is simmering, combine the flour and water in a separate bowl. Mix until combined.

Mix flour and water

Step 4

Add the plant-based milk, flour paste and plant-based creamer to the pot. Simmer on low for 15 minutes, or until the flour paste is fully dissolved. Mix well.

Add plant-based milk

Step 5

If you didn't set aside some of the mushrooms, you can go ahead and enjoy the soup! Another option is to let it cool, blend in food processor (or blender) and re-heat.

If you did set aside the mushrooms, let the soup in the pot cool first. Next, blend in a food processor or blender. Return to the pot, add the cooked mushrooms and re-heat. This creates a semi-chunky soup.

Vegan cream of mushroom soup

As you can see, there are many ways to prepare this vegan cream of mushroom soup. You can even add a dollop of plant-based sour cream to thicken the consistency. For an extra dose of veggies, consider adding chopped carrots while the broth simmers. You can also stir in a few handfuls of spinach just before serving. Yum!

11 Pumpkin Recipes That Are Perfect for Fall

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11 Pumpkin Recipes That Are Perfect for Fall 1 of 12

Fall is in full swing, which means it's time to enjoy everything we love about the season: Football, crunchy leaves, cooler weather and pumpkins! Everyone's favorite gourd is slowly making its way back onto food and drink menus, and for good reason – pumpkin is rich in fiber and vitamins, and goes well with many popular dishes due to its versatility. Whether you want something sweet or savory, pumpkin is the perfect ingredient to add to many popular recipes.

Image Credit: Demand Media A fresh cup of pumpkin spice cappuccino sprinkled with pumpkin pie spice. 2 of 12

Pumpkin Spice Capuccino

No need to wait in line at your local coffee shop for this classic fall beverage. With just a few common ingredients and a bit of pumpkin spice flavoring, you can make your own pumpkin spice cappuccino right at home.

Image Credit: Santy Gibson/Demand Media A stack of orange-hued pumpkin pancakes topped with pecans and maple syrup, served with two sausage links. 3 of 12

Pumpkin Pancakes

You can add pumpkin to almost anything to make it a special fall treat – including pancakes! By adding pureed pumpkin and a few spices to pancake batter, you can create the perfect breakfast food for a chilly autumn morning.

Image Credit: Anne Foster Coleman/Demand Media Spongey pumpkin spice latte muffins served with a hot coffee drink. 4 of 12

Pumpkin Spice Latte Muffins With Mascarpone Cream

Turn a classic autumn beverage into a delectable dessert with these pumpkin spice latte muffins. The mascarpone cream filling and pepitas (pumpkin seeds) make this a moist breakfast or dessert item that's perfect for fall. You can also follow a more traditional pumpkin muffin recipe to customize the flavors and ingredients to your liking.

Image Credit: Shaina Olmanson/Demand Media A bowl of orange-tinted pumpkin soup topped with a dollop of cream. 5 of 12

Pumpkin Soup

For a great comfort food during those extra chilly days, whip up a batch of flavorful pumpkin soup. Simmer your favorite fall sprigs and spices together, such as ginger, thyme and nutmeg, to create a medley of flavors in every bowl.

Image Credit: Santy Gibson/Demand Media Thai pumpkin curry with green bell peppers and fresh basil leaves, and a scoop of steamed rice. 6 of 12

Thai Pumpkin Curry

Pumpkin is a sweet and tender squash to feature in your favorite curry recipes. The cooked pumpkin mixed with Thai red
curry paste and coconut milk meld together harmoniously to create this unique, savory dish.

Image Credit: Sala Kannan/Demand Media Cubes of chewy pumpkin chocolate chip cookie bars. 7 of 12

Pumpkin Chocolate Chip Cookie Bars

These pumpkin chocolate chip cookie bars are the perfect blend of sugar, spice and everything nice. By adding pumpkin puree to this classic cookie recipe, you've created a moist treat that's reminiscent of the season.

Image Credit: Ashlae Warner/Demand Media A loaf of freshly baked pumpkin chocolate chip beer bread served with a pumpkin ale. 8 of 12

Pumpkin Chocolate Chip Beer Bread

As your grocery store's beer aisle features more and more of the season's pumpkin brews, now is the time to bake with these spiced beverages. Pumpkin chocolate chip beer bread is perfect to share with your family or coworkers, but we won't tell if you keep it all for yourself.

Image Credit: Jackie Dodd/Demand Media A swirly pumpkin cheesecake with whipped cream on top. 9 of 12

Pumpkin Cheesecake

This pumpkin cheesecake's velvety smooth texture and flavors make it a sinfully delicious dessert to indulge in during the cooler months. Paired with a cup of coffee, this cheesecake can even be enjoyed year-round — no matter how you slice it.

Image Credit: Santy Gibson/Demand Media A firm raw pumpkin swirl cheesecake with crumbled pecans on top. 10 of 12

Raw Pumpkin Swirl Cheesecake

This raw pumpkin swirl cheesecake adds a unique and delightful dessert item to any Thanksgiving spread. The nutty pecan, coconut and medjool dates crust paired with a creamy pumpkin filling make for a great vegan and gluten/refined sugar-free cheesecake.

Image Credit: Ashlae Warner/Demand Media A no-bake pumpkin pie decorated with whole pecans. 11 of 12

No-Bake Pumpkin Pie

Preparing this no-bake pie is easier than picking out pumpkins at a pumpkin patch. Plus, if you make your own fresh pumpkin puree, you ensure that the pie is jam-packed with minerals and fiber, so you won't feel guilty going back for a second slice.

Image Credit: Ashlae Warner/Demand Media A slice of fluffy pumpkin cake frosted with a cream cheese mixture. 12 of 12

Pumpkin Cake With Cream Cheese Frosting

If you're looking to impress your guests at Thanksgiving with a decadent dessert, this rich homemade pumpkin cake fits the bill. Top with cream cheese frosting and you have an irresistibly scrumptious cake that pays rightful homage to the season.

Image Credit: Ashley Manila/Demand Media

How to Convection Cook Kabobs

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Things You\’ll Need

  • Wood skewers

  • Food storage containers

  • Paper towels

  • Cutting board

  • Kitchen knife

  • Meat and vegetables

  • Seasonings and spices

  • Oil

  • 2 baking dishes

  • Serving skewers (optional)

Shish kabobs on cutting board Skewer raw meat and veggies separately to prevent cross-contamination. Image Credit: Jupiterimages/Creatas/Getty Images

There are few reasons not to use a convection oven whenever possible. You might not think putting a fan in an oven would make that much of a difference, but it changes the dynamics of cooking by changing the way food responds to heat. Chemical changes occur more quickly, and Maillard reactions — the processes that cause foods, especially meats, to caramelize and brown — happen at a faster rate. You have to use multiple oven racks and space food adequately to get the most from convection cooking, especially when roasting a lot of individual pieces of food, such as skewered meat and vegetables for kabobs.

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Step 1

Soak wood skewers in a container of water for about one hour before using them. Remove the skewers from the water and dab them with paper towels.

Step 2

Cut vegetables into 1-by-1-inch pieces. You don't have to cut vegetables that are already close to that size, such as button mushrooms. The size of the vegetables doesn't matter as much as cutting them uniformly.

Step 3

Cut meat into 1-by-1-inch pieces. You don't have to cut shrimp or bay scallops, if using. The pieces will vary a bit, but cut as consistently as you can. Set the meat aside in food storage container if it will be a few minutes before you cook.

Step 4

Heat the oven to 325 degrees Fahrenheit with the convection fan on. Place the rack in the middle position.

Step 5

Thread the meat onto the wood skewers, spacing each piece 1/4 to 1/2 inch apart. Thread the vegetables onto the wood skewers, putting one piece of each type on each skewer. For example, if you have mushrooms, onions, peppers and tomatoes, put one piece of each on each skewer.

Step 6

Season the skewered foods to taste, rotating as you do so you get all sides. Place the skewers in separate, shallow baking dishes in a single layer.

Step 7

Place the skewers in the oven. Turn the kabobs over or rotate them by their skewers every 5 minutes.

Step 8

Roast beef skewers for about 5 minutes for medium. Tear a piece of meat open to check the doneness. Roast chicken for about 8 minutes. Roast fish and seafood 3 to 4 minutes, cooking just until the pieces turn opaque.

Step 9

Roast vegetable skewers about 15 to 20 minutes, depending on the type. If you use a lot of bell peppers, onions and mushrooms, you're looking at about 15 to 20 minutes. Tomatoes and vegetables with a lot of water take a bit less, around 12 to 15 minutes.

Step 10

Remove the dishes from the oven. If you are serving your kabobs off the skewers, slide the meat and vegetables onto a plate, bed of rice or other presentation.

Tip

Marinate the meat and vegetables in separate containers, if you use a marinade. You can marinate meat and vegetables for the same amount of time, about 1 to 2 hours. If marinating fish or seafood, marinate it for 5 to 10 minutes only. Lower the oven temperature by about 25 degrees when using a recipe made for a conventional oven. Use shallow dishes and baking pans if possible when using a convection oven.

Warning

To sanitize your tools after cutting chicken, wash and the knife and cutting board and then soak them in a solution of 1 part all-purpose bleach to 9 parts water for 15 minutes. Cut different meats separately. Never cut chicken, beef and/or fish on the same cutting board at the same time. Wash and sanitize the knife and cutting board before cutting vegetables if you cut meats with them previously. Use different skewers for different meats. Don't, for example, alternate beef and chicken on the same skewer.

How to Make Pure Alcohol

... How to Make Pure Alcohol

If you're looking for a cheap way to make 100% pure alcohol, to just get drunk or to use in some other project, you've come to the right page.

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Before we begin, there are some simple ingredients you will need to collect. You will need a large balloon, water (pretty easy to obtain), 2 cups of white sugar, 1 can of apple juice, a clean plastic milk jug and a funnel.

I'd just like to add that if you drink this stuff in 100% concentrate, it will taste TERRIBLE. The point of this recipe is to have the alcohol to add to other beverages in small enough traces to give you a buzz and add a distinct flavor to your drink.

Now, let's begin!

Step 1

... How to Make Pure Alcohol

Get your milk jug, yeast, sugar and apple juice ready. Grab the funnel and CAREFULLY pour the ingredients into the milk jug. When you're pouring in your yeast, it's easy to make a huge mess so really be careful. Now, screw the cap onto your jug and shake it up for a good sixty seconds. Really make sure everything blends together well.

Step 2

... How to Make Pure Alcohol

Now, unscrew the lid again and fill the remainder of the jug all the way to the top with water. Tighten the lid back on and hold it in place with your hand while you slosh the brew around for another full sixty seconds. You want to make sure there are no chunks or floaters by the time you are done. It's got to be one solid mixture. If after sixty seconds, it still isn't the right texture, keep going until it is.

Step 3

... How to Make Pure Alcohol

Good, now get your balloon out. Take off the cap and stretch the balloon over the top of the milk jug. Locate a cool area to store this concoction over the next few days. If you did everything right, you should see the balloon begin to inflate with gas over the course of time from the gasses as alcohol forms.

You'll know your beverage is ready when the balloon completely deflates itself. Be sure to keep it in the refrigerator for the best taste.

Good luck!

Tip

In my opinion, this stuff doesn't taste that great, but it WILL DEFINITELY GET YOU DRUNK! Then again, I am not much of a beer drinker. Anyways, enjoy!

Sweet, Salty, Nutty Chocolate Bark

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This decadent treat is sure to satisfy everyone's sweet and salty cravings. With a toasted Ritz cracker base, our chocolate bark features a crisp honey-comb crunch, pretzels, almonds, chocolate coated malt balls and a sprinkling of flaky salt. You can also customize it to your personal taste preferences making it not only an indulgent dessert but an ideal Halloween confection or holiday inspired gift.

Sweet, Salty, Nutty Chocolate Bark is highly addictive!

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Sweet, Salty, Nutty Chocolate Bark is a delicious treat that also makes for the most perfect gift!

Things You\’ll Need

  • 4 cups Ritz crackers

  • 1 cup packed light brown sugar

  • 1/2 cup honey

  • 1/2 cup unsalted butter

  • 1 teaspoon baking soda

  • 4 cups bittersweet dark chocolate, finely chopped

  • 1 cup mini pretzels, broken into pieces

  • 1/4 cup slivered almonds

  • 1/2 cup add-ins of choice (such as your favorite candy bar, dried fruit, espresso coated coffee beans or cacao nibs — we used malted milk balls in this recipe)

  • 1 teaspoon flaky sea salt or fleur de sel

Step 1: Prepare

Pre-heat the oven to 350 F / 170 C degrees. Line a baking sheet with parchment paper and set aside. Prepare, measure and organize all the ingredients needed.

Ingredients measured in bowls.

Step 2: Prepare the Crackers

In a medium sized bowl, coarsely crush the Ritz crackers. Transfer the crushed crackers onto the prepared baking sheet and toast in the oven until golden brown, 10 to 12 minutes. Remove and let cool.

Roughly crushed Ritz crackers in a bowl.

Step 3: Make the Salted Honey-Comb Crunch

In a medium-sized saucepan, heat the sugar, honey and butter over medium heat, stirring occasionally until combined. Once the butter has melted, fit the saucepan with a thermometer and cook, stirring occasionally until the temperature reaches 300 Fahrenheit / 150 Celsius degrees, about 10 minutes. The mixture will be thick, bubbling and amber in color.

Sugar, butter and honey in a medium sized saucepan.

Step 4: Add the Baking Soda

Remove the mixture from the heat and stir in the baking soda. Be careful… the mixture will bubble up! Quickly pour the mixture over the toasted crackers, spreading it evenly to cool. Let cool completely whilst you prepare the rest of the toppings.

A thick and bubbling honey-comb mixture.

Step 5: Melt the Chocolate

Set the finely chopped chocolate in a medium sized bowl over a saucepan of barely simmering water. Do not let the base of the bowl touch the water! Stir until melted and smooth.

Smooth melted chocolate ready for use. Melt the chocolate until smooth. Image Credit: Thalia Ho

Step 6: Drizzle Over the Chocolate

Drizzle the melted chocolate over the cooled cracker and honey-comb base. Use a spatula to spread out the chocolate until smooth and even.

Chocolate poured on top the honey-comb base. Spreading the chocolate until it is even and smooth.

Step 7: Sprinkle the Additions

Immediately sprinkle the pretzels, almonds and add-ins of choice over the entire top, followed by a sprinkling of the salt.

Additions sprinkled over the chocolate base.

Step 8: Let Set

Place the chocolate bark slab in the freezer and chill until the chocolate top has hardened, about 35 minutes.

Firm chocolate bark ready to be broken into shards.

Step 9: Break Into Pieces

Once the chocolate has set, break the bark up into small pieces.

Chocolate bark broken into shards. Sweet, Salty, Nutty Chocolate Bark served in a bowl.

Store and chill the chocolate bark in an air-tight container until you're ready to serve.

Chocolate bark placed in an air-tight container.

Tip

The bark can be made up to 3 days in advance.

How to Make Wine Poached Peaches

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Peaches are at their indisputable best only during one time of the year—and that time is now! Their texture and flavor are full, bright, and juicy, and this recipe for poaching them in wine intensifies the whole experience. The white wine is an especially delicious addition because it accentuates the flavor of the peaches in the loveliest of ways. This, added to the already amplified flavors drawn out from the poaching process, makes this recipe an incredible summer dessert. Spoon these peaches over a scoop of ice cream or a slice of cake.

final Wine Poached Peaches Image Credit: Kristan Little

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Things You\’ll Need

  • 4 large yellow peaches, ripe but firm

  • 2 cups dry white wine

  • 1/2 cup water

  • 1/2 cup granulated sugar

  • 1, 3-inch piece of lemon peel

  • 1 vanilla bean, split in half and seeds removed

  • Paring knife

  • Large pot

  • Medium pot

  • Slotted spoon

  • Sealable container

Step 1

Score a small "x" into the bottom of each peach with a paring knife. Submerge each peach in a large pot of boiling water for 20-30 seconds.

Step 1 Soaking peaches in hot water Image Credit: Kristan Little

Tip

If possible, use freestone peaches for this recipe. It will make pitting the peaches a much easier experience.

Step 2

Transfer the peaches to an ice bath to cool. Carefully peel and pit each peach and slice into 3/4 inch wide wedges, then set aside.

Step 2 Slicing Peaches Image Credit: Kristan Little

Step 3

Add the wine, water, sugar, lemon peel, vanilla bean pod and seeds to a medium pot and bring to a heavy simmer, stirring often. Once the sugar has dissolved, adjust the heat so that the liquid is gently simmering, then add the sliced peaches.

Poach the peaches until they're tender, but still maintain their shape, about 5-6 minutes.

Step 3 Poaching peaches Image Credit: Kristan Little

Step 4

Remove the peaches with a slotted spoon and transfer to a large sealable bowl or jar. Increase the heat and allow the mixture to boil until reduced by half (about 20 minutes). Pour the syrup over the peaches.

Step 4 Reducing wine Image Credit: Kristan Little

Step 5

Let the peaches cool and serve at room temperature, or place them in the fridge and served once chilled. Serve over a slice of pound cake or ice cream and enjoy!

Final Peaches spooned over cake pound caked Image Credit: Kristan Little

How to Plump Raisins in the Microwave

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Things You\’ll Need

  • 2 tsp. water, orange juice or apple juice

  • 1 tsp. honey

  • 1 cup dried purple or golden raisins

  • Microwave-safe bowl

  • Plastic wrap

... Dried purple raisins may become shriveled and dry in the box, but plumping them up is easy to do..

The deep purple or golden raisins you get in a box at the grocery store can become hard and chewy in a short time. If you decide to plump up your raisins to enhance their flavor and increase their juiciness, it's easy to do so using the microwave. Bakers routinely plump their raisins before adding them to a recipe, such as hot cross buns, but some people think raisins just taste better after they've been plumped.

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Step 1

... Glass bowls are ideal for plumping raisins in the microwave.

Put the raisins into a microwave-safe bowl.

Step 2

... Substitute orange juice or apple juice for water, for a different taste.

Pour the water, orange juice or apple juice over the raisins.

Step 3

Drizzle a small amount of honey over the raisins and stir thoroughly to ensure the honey is evenly mixed throughout.

Step 4

Cover the bowl using plastic wrap. Put a few small slits in the plastic wrap for ventilation.

Step 5

Microwave the raisins for 30 to 45 seconds on the highest setting. Remove from the microwave and let the bowl stand, leaving the plastic wrap on the bowl for 1 to 2 minutes.

Tip

For a variation on preparing raisins for baking, steep them in butter and rum or bourbon for 1 minute in the microwave.

How to Eat Like You\’re Actually at Coachella (Even When You\’re Not)

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Coachella released its food offerings menu for the two-weekend festival, and while it's totally drool-worthy, trekking to the desert for three days may still be out of reach. But just like you can watch a live stream of the performances from the comfort of home, you also don't have to miss out on the festival's delicious food because you lack a coveted wristband. Create your own line-up of dishes using this comparative guide, and with a little prep, you can eat like you're right there in the crowd. You know, minus the whole weird, shirtless guy bumping into you while you dance.

Eat like you\'re at Coachella.

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An Old Fashioned to Open the Festival

When people arrive on the polo fields, a plethora of alcoholic beverages are a given – including the whiskey cocktails that Seven Grand will be serving. Start your live stream and make this recipe for a timeless old fashioned to get in the spirit. Made with bourbon, bitters, orange peel and a basic simple syrup, this will quickly become your go-to drink for the next three days.

Old Fashioned

Hawaiian Poke for a Sunset View

While Sweetfin Poke will be on hand for hungry fans as the sun goes down, you can recreate the same raw fish dish at home with this recipe. Serve the marinated tuna in baked wonton cups for dance-friendly eating, and don't forget the toppings. Things like fresh cut pineapple, shredded carrots, green onions and avocado make all the difference – and you won't have to worry about a stranger accidentally knocking the finished dish out of your hands.

Hawaiian Poke Appetizer

Mozzarella Stuffed Meatballs You Wouldn\’t Have to Search For

It goes without saying that friends stick together at Coachella, even if that means missing a set so that you can accompany your pal in a hunt for a meatball sandwich from Sotto. Join in that "ride or die" sentiment by making these meatballs yourself. Prepare them up to 24 hours in advance so they'll be ready whenever your bestie gets hungry.

Mozzarella Stuffed Meatballs

Fried Chicken That Makes You Feel the Heat

Master the art of crispy fried chicken (as a nod to Free Range) as you get into a groove by paying attention to two key components: taking your time and watching the temperature. Season your bird with sweet paprika and cayenne pepper, and you can enjoy that spicy kick without breaking a desert sweat. And to get even more into it, devour your pieces with your fingers for the authentic festival experience.

Fried Chicken

French Press Espresso to Welcome Saturday Morning

You're going to wake up more refreshed than if you had slept in a camping tent, but that doesn't mean you should miss out on a strong dose of coffee in the morning. Festival goers may have Blue Bottle Coffee, but you can whip out your trusty French press instead. Combine pre-ground espresso beans and hot water in your press and allow it to sit for 90 seconds before pushing down on the plunger. There's your cup of black gold, and you didn't even need mess with a tangled sleeping bag.

French Press Espresso

Stuffed French Toast as You Make a Day Plan

Like those who are starting their Saturday in the desert, you need your sustenance as you pick out which performances you'd like to see today. Take a hint from the Superba Food + Bread's brick-and-mortar menu, which serves croissant French toast, and make this stuffed version for breakfast. The hazelnut filling totally makes up for any feelings of FOMO about this pop-up near the stages.

Stuffed French Toast

Brussels Sprouts with Pomegranates for When You Think of the Celebrities

O.K., so the collection of popular acts isn't the only reason why Coachella is such a hot ticket: the likelihood that you'll see an A-lister is also a worthwhile premise, too. Pretend you're sampling dishes from Joe Jonas' hip new restaurant, Hinterland, by recreating its brussels sprouts offering with pomegranate seeds and lemon dressing. You probably won't see a star in your living room, but at least this dish is (sorta) celeb-approved.

Brussels Sprouts with Pomegranate and Lemon Dressing

Beef Rib Eye Roast to Keep Your Energy High

Festival-goers will tell you that there's always a vital make-or-break moment that determines your level of fun for the day. For them, rallying for a slew of late-night parties means that an afternoon crash is inevitable. For you? Well, you're just hungry. As the crowds desperately wait in line for a Top Round Roast Beef sandwich, plan ahead and enjoy a beef rib eye roast without dealing with a hangry crew. And the very best part about making this at home: the leftovers!

Beef Rib Eye Roast

Donut Holes That Will Keep the Beat

Anytime of the day is a good time for donuts, as Donut Farm would agree, and making them from pancake mix means you'll be able to satisfy your craving and get back to the dance party in your living room in no time. These do take a few minutes to fry up in a pan, but you can pause the live stream to make sure you don't miss a thing.

Pancake Mix Donut Holes

Ramen Soup You Can Savor Like a Favorite Song

Make this ramen recipe like Ramen Hood would, and you'll be able to savor every bite instead of trying to slurp it all down before finding a good spot for a must-see band. And unlike getting stuck behind some tall fans, there is really no way you can mess up this satisfying dish. Combine almost any seasonings with any vegetables, and the end result will be absolutely delicious.

Healthy Ramen Soup

Beer Battered Fish Worthy of Social Media

Your social media feed may be an endless stream of Coachella moments for the next two weekends, but this batch of beer battered fish will give you the perfect set-up for a #fromabove shot to break up the monotony. Add 12 ounces of pale ale to the batter, and serve up another 24 ounces for yourself. Your followers will appreciate the change of pace, and they'll be just as jealous about how your weekend is shaping up. You can thank Beer Belly's menu for the idea.

Beer Battered Fish

No Churn Coffee Flavored Ice Cream with a Side of AC

Between overpriced water, floppy hats and McConnell's Fine Ice Creams, wristband fans don't have many options when it comes to staying cool in the desert heat. But even if you're not exposed to the elements, that doesn't mean you won't want a cool treat come mid-afternoon. You only need five basic ingredients to make gourmet quality ice cream from your air-conditioned space.

No Churn Coffee Ice Cream

Garam Masala Glazed Baby Carrots for a Health-Conscious Moment

Munching on festival-inspired food isn't just about heavy offerings that leave you ready for a nap. You also need some substantial nutrition to give you enough energy to keep dancing, and that's where these glazed baby carrots come in. In keeping with the Commissary's healthy dishes, these veggies are covered in warm Indian spices and simmered in a skillet. They are so good you'll be eating them straight from the pan between songs.

Garam Masala Glazed Baby Carrots

Acai Bowls for the Sunday Snooze Fest

By the third day of the weekend, fans may wake up with a sore back in a leaky tent. Phew, that's not you. Start your morning off with a bowl of antioxidant packed fruit, a la Backyard Bowls, and you'll be feeling just fine. Blend frozen acai with bananas, your choice of fresh or frozen fruit and milk. Pour the mixture into a bowl and dress it up with granola or shaved coconut. Perfection.

Brazilian Acai Bowl

Steak Tacos To Stay in the Moment

By the third day, groups in the polo fields can start to get wary of the scene – and they may ditch the day's performances for a poolside party. Your equivalent may be an increasing desire to shut your laptop's screen. Don't get discouraged! Crank up the tunes and whip up a batch of juicy steak tacos, just like those served by Guerrilla Tacos. Add in all the fixings, and you'll be glad you powered through, just like the die-hards at the festival.

Steak Tacos

Tandoori Chicken to Eat With the Last Headliner

As the crowd is throwing on jackets for one final night of the desert's moonlight cool down, you can warm up from the inside out with this Indian spiced tandoori chicken recipe inspired by Badmaash. Squeeze on some lime juice and top with slices of red onion before taking a seat to watch Coachella's final performance. You deserve to take a bow, too.

Tandoori Chicken

The Best Popcorn Makers in 2022

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Popcorn maker on the kitchen table. 3D rendering

If there's one snack that practically goes hand in hand with movie night, it's popcorn. It's delicious, customizable, easy to make and even easier to eat. Though you can make popcorn in the microwave using store-bought, pre-packaged bags or on the stovetop using old-school disposable popping pans (Jiffy Pop, anyone?), a good popcorn maker can help you make popcorn in larger quantities. It's also healthier than pre-packaged popcorn as it gives you more control over the amount of butter, salt and oil that goes in. Additionally, while more research is needed, scientists have discovered a possible link between chemicals called perfluorinated compounds (PFCs) commonly found in pre-packaged bags of popcorn (as well as other food packaging), and cancer.

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Types of Home Popcorn Makers

There are three main types of home popcorn makers:

Microwave Popcorn Makers​: The most basic option, they're typically glass, silicone or plastic bowls with vented lids that you fill with kernels and little to no oil before popping it in the microwave. They're dishwasher-safe and easy to clean.

Electric Popcorn Makers​: Also known as air poppers, these countertop appliances circulate hot air to pop popcorn kernels, similar to how an air fryer works. They don't require any oil, so they produce the healthiest popcorn. They're the most expensive type of popcorn maker.

Stovetop Popcorn Makers​: These pots include hand cranks that you turn to ensure the kernels pop evenly. Because you don't have to continually shake them, they're safer and more reliable than traditional pots. They're usually made from stainless steel or aluminum and are easy to clean. Stovetop popcorn makers are ideal for old-fashioned recipes like popcorn balls or kettle corn.

Closeup Popcorn in a glass cup on a wooden table and blurry background.

What to Consider When Purchasing a Popcorn Maker

Capacity​: How much popcorn do you want to make at once? If it's just you and a significant other or a couple of friends, you probably don't need that much. If you're hosting a huge movie night with tons of guests, you'll probably want a large electric popcorn maker. Consider also how much popcorn may get wasted.

Cooking Method​: As long as you're not adding heaps of butter, oil and salt, all three types of popcorn makers can produce popcorn that's healthier than many pre-packaged popcorn brands. Air-popped popcorn is typically the healthiest and doesn't require much effort. Stovetop popcorn requires more effort but arguably produces the tastiest and crunchiest results. Microwave popcorn is the easiest to make. For oil-free popping, electric models are your best bet. If you want to add butter (or even have the butter added automatically), some electric models are equipped for that, too.

Tip

If you do want to use oil when making popcorn, some healthy and great-tasting options include olive oil, canola oil, coconut oil, avocado oil and red palm oil.

Cleanup​: Every type of popcorn maker will require at least some cleanup, so look for parts that are dishwasher-safe or easy to wipe down with a damp sponge.

With these considerations in mind, we've rounded up the best home popcorn makers in 2022.

The Best Overall Popcorn Maker

Presto Poplite Hot Air Popper

$26.56 at Amazon

The Presto Poplite is easy to use, oil-free and affordable. It air-pops up to 18 cups of popcorn in just a few minutes, making it perfect for impromptu movie nights with friends. It includes a built-in tray for melting butter that doubles as a measuring cup or scoop. All you have to do is pour popcorn kernels directly into the chute, add butter to the melting tray (if desired) and plug it in. Within a few minutes, you'll have delicious, crispy popcorn popping up out of the chute and directly into your bowl. Because it's oil-free, it's pretty easy to clean—a wipedown with a damp sponge and a quick, soapy hand wash for the butter tray will do. The air popper comes with a built-in cord wrap for convenient storage. The only downside is that there's no on/off button, so the only way to turn it off is to unplug it.

Presto Poplite Hot Air Popper

Runner-Up Best Electric Popcorn Maker

West Bend Stir Crazy Popcorn Machine

$29.99 at Amazon

One of the pluses of this electric model is that the popcorn is self-contained as it's popping, thanks to the machine's vented cover—so you don't need to worry about stray popcorn making a small mess on your countertop. You can use it without oil for a healthier snack, or add melted butter to the butter well that's built into the cover for that movie theater popcorn taste. It makes up to a generous 6 quarts (24 cups) of popcorn at a time. After popping, the lid cover can double as a popcorn bowl for easy sharing (but you may want to let it cool off a bit). The base of the machine includes a convenient cord wrapping design, while the machine itself nests snugly inside the cover for space-saving storage.

West Bend Stir Crazy Popcorn Machine

The Best Microwave Popcorn Maker

Cuisinart Microwave Popcorn Maker

$12.99 at Amazon

If you want to keep things ultra-simple and yet healthier than a pre-packaged bag of microwavable popcorn, Cuisinart's microwave popcorn maker is a great value. It makes up to 10 cups of popcorn at once in just a few minutes. Made from silicone, the bowl collapses down for convenient storage and comes with a clear plastic lid to prevent spillage. You can add oil, salt and other flavorings as you wish, but oil isn't required. It doesn't get much easier than this.

Cuisinart Microwave Popcorn Maker

The Best Stovetop Popcorn Maker

Wabash Family Farms™ The Original Whirley Pop™ Stovetop Popper

$26.99 at Bed Bath & Beyond

This traditional-style stovetop popcorn maker produces popcorn that tastes very similar to the movie theater popcorn you're probably used to. It yields up to 6 quarts (24 cups) of popcorn in three minutes and leaves very few kernels unpopped, if any. It's designed similarly to a medium-sized cooking pot but features a crank with a wooden handle that you must turn constantly during the popping process, so it does require a bit of effort and attention (it's easy to crank, however). The crank's hardwood handle stays cool throughout the process. All you need to add is as little as a teaspoon of oil before you begin popping. The pot and lid are made from aluminium that isn't the thickest, but as long as you're careful handling it, this classic stovetop popper should last a very long time (it comes with a 25-year full warranty).

Wabash Family Farms™ The Original Whirley Pop™ Stovetop Popper

The Best Personal-Size Popcorn Maker

Ecolution Original Microwave Micro-Pop Popcorn Popper

$10.39 at Amazon

If you live alone or only need a snack-size portion for movie night, this microwavable popcorn popper will be just right. It makes up to 1 1/2 quarts (6 cups) of popcorn in three minutes and doesn't require any oil or butter—although you can certainly add some, if you like. The popper is made from durable, temperature-safe and BPA-free borosilicate glass, while the ergonomic handle remains cool. The popper's three-in-one lid helps you measure, cover and melt butter, while the popper's wide mouth makes preparing and sharing easy. The only minor downside is that because it's made from glass, it's more fragile, so just be careful handling and storing it.

Ecolution Original Microwave Micro-Pop Popcorn Popper

The Best Popcorn Maker for Home Theaters

West Bend Hot Oil Theater-Style Popcorn Machine

$70.56 at Amazon

For anyone who wants to make their movie-viewing space feel more like a traditional theater, this popcorn machine from West Bend will add the perfect touch. It looks just like the commercial popcorn machines that movie theater concession counters use, but it's been designed for easy home use. Its 4-quart kettle yields five to six servings of popcorn in a few minutes. While it's the largest popcorn maker on this list, its footprint is less than eleven inches square and it stands under 18 inches tall, so it can still sit on your kitchen or snack bar countertop. The non-stick kettle is removable and requires no pre-heating, while its lid magnetically attaches for extra security. The machine's door tilts so serving is easy and effortless. In addition to the machine, kettle and stirring rod, you get a serving tray, a kernel measuring cup, an oil measuring spoon and a popcorn scoop.

West Bend Hot Oil Theater-Style Popcorn Machine

How to Serve Soup in a Pumpkin

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Something this gorgeously simple is a recipe everyone should bookmark. It's a shockingly easy way to transform your average soup into something Martha-worthy and the easiest way to ensure that your guests will want to Instagram their meal. It'll also add an unforgettable autumn aroma and flavor to your fall soups.

How to Serve Soup in a Pumpkin

Things You\’ll Need

  • Small Pie Pumpkin (one per bowl)

  • Olive oil

  • Salt

How to Serve Soup in a Pumpkin

Step 1: Cut the Pumpkin

Cut off the top 1/3 of the pumpkin.

How to Serve Soup in a Pumpkin

Step 2: Scoop

Scoop out the seeds and strings using a sharp spoon or a melon baller.

How to Serve Soup in a Pumpkin

Step 3: Bake

Add the pumpkins to a baking sheet and drizzle with olive oil. Brush the oil over the pumpkins and the top, inside and out. Sprinkle with salt.

Bake at 400°F for 15 minutes, or until fork tender but still firm enough to hold its shape.

How to Serve Soup in a Pumpkin

Tip

Need to make in advance? No problem! Just cut, scoop and oil, then cover tightly and refrigerate until ready to bake (up to 12 hours). Sprinkle with salt just prior to baking (salt draws out moisture). Don't add it ahead of time!

Step 4: Fill

FIll with a fall soup, like Butternut Squash Soup or Sweet Potato Soup.

How to Serve Soup in a Pumpkin

Step 5: Serve

Serve and enjoy!

Tip

The bowl is edible! The rind, while technically edible, isn't tasty so stick to the meat! Your guests can scoop at the insides to eat right along with the soup.

How to Serve Soup in a Pumpkin How to Serve Soup in a Pumpkin