Whether or not you’re a fan of the infamous, seasonal Starbuck’s beverage, we’re willing to bet you won’t have any regrets about swapping your typical pumpkin pie for this caffeinated uptake this Thanksgiving. We were surprised by just how amazing a hint of coffee sets off creamy, spiced pumpkin pie filling, but the depth of rich flavor speaks for itself—this PSL-inspired pie is in a league of it’s own. Served with a coffee liqueur-spiked whipped cream, this fall dessert reaches a level of decadence a basic pumpkin pie could only dream of. Note: If you opt to create a decorative lattice effect as we did here, be very careful when placing your dough strips atop the pie—the pie’s surface will be very hot and not fully set. Read more
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If you can’t get enough egg rolls, this is the dinner for you! We’ve packed all of the goodness of the takeout classic—pork, ginger, cabbage, snow peas and teriyaki sauce—into easy-to-make casserole form, topped with the added crunch of Chow Mein noodles. Read more
This summer, as the mercury rises and the ice cube trays work double time, we have a bit of advice for you: Befriend your blender. The appliance gets a bad rap in cocktail circles, and while it may have helped usher in a generation of resort-stamped sugar bombs, not to mention a starring role in the 1988 movie Cocktail, the blender, if used thoughtfully, can turn a refreshing drink into a transcendent summer experience. These are frozen cocktails to drink right now. Read more
Frequent flyer and cook Yasmin Khan shares how she eats healthily while traveling so she has optimum energy for any adventure. Read more