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      5 Soul Satisfying Comfort Food Dinners for Hunkering Down

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      This month welcome Sara Bir. Sara Bir is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.
      Once the weather got nice, I initiated my rituals of being outside as much as possible, from setting up a desk on the front porch to pretending mowing our tiny lawn is a workout.
      As the nights get cold and Daylight Savings Time prepares to rear its hateful head, the inevitable shift indoors meets with less resistance. I mean, it’s going to happen anyway, so why not lean in?
      When it starts to get frosty, I want dinners that are simmered and soul-satisfying. Besides, I need extra energy to fuel all the strategic layering it takes to comfortably walk the dog.
      These dinners make me feel warm from the inside giving me, and hopefully you too, the strength to embrace the seasonal shifts of the weeks to come.
      One last thing: Looking for dinner ideas? You’re in the right spot! We just launched our new paid meal plan service. We have delicious meal plans to suit every taste and lifestyle — Healthy Eating, Family Favorites, and Vegetarian just to name a few. These one-week plans are $1.95 and, with them, you get a dessert and weekend prep recipe and a shopping list. They’re beautifully designed and perfect to print and save or simply load and cook right from your computer! LEGGI TUTTO

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      Why I Love Nut Milk Bags (For More Than Just Straining Nut Milks!)

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      Kitchen ToolsOne Simply Terrific Thing

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      Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools and kitchen goods that make life better!

      The nut milk bag’s terribly-specific name screams unitasker! but it’s actually an incredibly useful tool that can replace many single-use or clumsy, large items in your kitchen and/or home bar.
      In terms of practical value, it’s right up there with a reliable cocktail shaker.
      The nut milk bag is made of fine, breathable mesh. Because of the airflow, you can use it as a container for drying herbs or edible flowers. It can also replace cheesecloth, fine strainers, coffee filters, and any of the other unwieldy gear you reach for when you need to separate solids from liquid. (And oh yeah, and it strains nut milks, too.)
      These bags come in various sizes, but this wide 12-inch size is the best overall. It can hold quite a lot (I used mine recently to strain chicken stock scraps), but also doesn’t seem excessive for straining smaller items like a batch of fresh ricotta cheese. The wide opening also ensures that you can fold it over a bowl or a measuring glass.

      I’ve had my current nut milk bag for around four years now and only just recently needed to grab an extra one, since quarantine life had me straining cold brew coffee and homemade cheese concurrently. Not only is this a versatile kitchen tool, but if you’re also a home bar enthusiast (like me!), then this also comes in handy for infusing liquors or straining that batch of homemade orgeat.
      The best part of owning one is saying goodbye to so many single use items, and those annoying threads from cheesecloth. And when you’re done with it, it folds up teeny tiny into your drawer until next time.

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Elana Lepkowski
      Elana Lepkowski is a professional photographer, writer, and recipe developer with almost 20 years in the food industry. She began documenting her cocktails in 2011 after mixing drinks in her home bar for years, and her website Stir and Strain is now a widely recognized resource for cocktail enthusiasts. Elana has contributed to Serious Eats, Dinner Party Download, Imbibe, and numerous other publications. When she’s not concocting new syrups at home, you can probably find her at Disneyland.
      More from Elana LEGGI TUTTO

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      Chicken Pot Pie

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      1 Cook the chicken: Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat.
      Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot.

      2 Shred the the chicken: When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside.

      3 Finish the chicken stock: Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half.
      Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.
      4 Prepare the pie crust dough: Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. Add the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter.
      Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers.
      Empty the food processor onto a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

      5 Preheat oven to 400°F.
      6 Prepare the filling: In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more.
      Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often until thickened and creamy.
      Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

      7 Prepare the crust: Roll out dough on a lightly floured surface to a little less than a quarter-inch thick.
      Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling.
      Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie.

      8 Bake: Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.
      Let cool for at least 5 minutes before serving. LEGGI TUTTO

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      Chess Pie

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      Serve up this Southern classic chess pie to friends and family alike! It’s made with basic pantry ingredients, keeps well, and you can freeze it. The secret ingredient is a little cornmeal mixed into the custard.

      If you’ve never heard of chess pie before, don’t worry, you haven’t been living in the dark. You’ve just grown up outside of the South, where chess pie is ubiquitous.
      I learned about chess pie in my first job out of college, by a coworker who was hosting a Southern-themed picnic. “Make a chess pie. Here’s the recipe,” and I was hooked. I’ve been making the classic pie ever since. The chess pie is similar to most custard pies, sweet and rich with eggs, but with a slight texture because of the addition of the cornmeal.
      In fact, chess pie was actually one of the first recipes that put my blog on the map. I won a pie contest for a blackberry and lemon chess pie, which was then featured on Bon Appetit’s site.

      WHAT IS CHESS PIE?
      Chess pie is a pantry staple pie, made with basic pantry ingredients that can be found in most Southern kitchens. It is an egg custard-based sugar pie, with the addition of a little bit of vinegar and cornmeal.
      Cornmeal is key to distinguishing chess pie from other pies like sugar pie, vinegar pie, and pecan pie. If it doesn’t include cornmeal, even a little bit, it’s not a true chess pie but a regular custard pie.

      WHERE DOES THE NAME CHESS PIE COME FROM?
      There are many theories about where the name originated. Some guess it is a bastardization of cheese pie which looks similar to it, though it tastes completely different.
      Others think it might come from the fact that Southern kitchens often have a very specific piece of furniture called a “pie safe” or “pie chest” where pies go to cool and be stored. Chess pie was so common and easy to make that it was the predominant pie that appeared in those pie chests, and the name “chest pie” evolved to “chess pie.”
      But my favorite theory is the name came about from the idea that the matriarch of the family would be baking pies, and her husband and family would constantly ask what sort of pie it was. “It’s jes’ pie,” was her frustrated answer, which eventually morphed into, “It’s chess pie.”
      WHAT’S THE BEST CORNMEAL FOR CHESS PIE?
      You can find different recipes for chess pie floating about the internet where the filling has anywhere from 1 teaspoon of cornmeal to 1/2 cup of cornmeal.
      I opt for a 1/4 cup with this recipe, as it is enough cornmeal to create texture, help with the thickening of the pie, and lend subtle corn flavor and sweetness, but not so much to be distracting or overly gritty.
      Use whatever cornmeal you have on hand, though stoneground yellow cornmeal is traditional and most commonly used. White cornmeal is also fine to use, though it doesn’t have as pronounced a traditional cornmeal flavor. I usually avoid blue cornmeal, as the color isn’t the most pleasing with this sort of pie, but if color isn’t an issue for you or it’s all you have on hand, it will work.

      HOW TO MAKE A CHESS PIE
      Chess pie is a simple, easy recipe. However, there are a few tips and tricks that will help you make an even better chess pie.
      Chill the pie dough ahead of time: Chill the pie dough for a good hour before rolling it out. This allows the flour to fully hydrate from the water, and for the gluten to relax, making it easier to roll out the dough. It also lets the butter chill and harden, which leads to a flakier crust.
      Once rolled chill the pie dough again: Once you’ve rolled out and fitted the dough into the pan, stick it back in the fridge for fifteen minutes, just enough time to pre-heat the oven. Chilling the dough again allows the gluten to rest, which means less shrinkage and slumping of the dough. It also chills the butter again, to help with flakiness.
      Par-bake the crust: You don’t need to blind bake the crust completely, but baking it for five minutes with pie weights in it, then three to four minutes without the weights allows the crust to get a jump start on the crust baking. If you pour the filling into an unbaked pie crust, you run the risk of soggy crust. Par-baking the crust prevents this.
      Bake until the top is golden brown and the center doesn’t wiggle anymore. This pie is pretty forgiving; once the center of the pie isn’t wiggling anymore, you know it’s done!
      Cover the crust edges: If the pie crust edges brown too fast, just cover the edges with aluminum foil or a pie crust shield to prevent it from burning as the custard filling continues to bake.
      Cool it completely: If you cut into the pie while it is still warm, the filling won’t have time to set. Let the pie cool completely before cutting into it, which will lead to cleaner slices.
      WAYS TO ADAPT CHESS PIE
      Move beyond the basics of chess pie and try a variation of this classic recipe.
      Lemon chess pie: Substitute the vinegar for lemon juice and add the zest of a lemon.
      Orange chess pie: Substitute the vinegar for orange juice and add the zest of an orange.
      Coconut chess pie: Add one cup of toasted coconut flakes to the filling and use coconut milk in place of the milk.
      Chocolate chess pie: Add 1/4 cup unsweetened cocoa powder to the filling.

      CAN YOU MAKE THIS PIE AHEAD OF TIME?
      Yes! The high amount of sugar in this pie means it will keep well. Store the pie in an airtight container or wrapped in plastic wrap in the refrigerator for up to three days. Bring the pie to room temperature by placing it on the counter for two hours before serving.
      HOW TO FREEZE CHESS PIE
      Chess pie does freeze well. I recommend slicing the pie into individual servings, then placing the pie in an airtight container, with pieces of parchment paper separating the pie slices to keep them from freezing to each other. Once frozen, just take as many slices as you need!
      MORE EASY CUSTARD PIES

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

    • in Recipes

      Brown Sugar Crumb Cake

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      The ULTIMATE Crumb Cake Recipe!! Brown Sugar Crumb Cake is a brown sugar twist on your usual coffee cake! It’s a rich and soft brown sugar cake topped with a thick layer of brown sugar crumbs AND a brown sugar icing!
      Looking for a tradition spin on breakfast cake? Try my Coffee Cake Recipe…it’s THE BEST!

      Brown Sugar Crumb Cake Is the Ultimate Twist On A Classic!
      If you are a regular around here you know my affection for brown sugar. Essentially I will replace granulated sugar for brown sugar whenever I can get away with it. And today, we’re going all the way with my Brown Sugar Crumb Cake…from the cake, to the crumb topping, and the brown sugar icing that adorns the top.
      What’s the Difference Between Crumb Cake and Coffee Cake?
      Essentially not much. Crumb Cake typically has more “crumb topping” than coffee cake does, but really it seems in this day and age they two cakes are fairly interchangeable. Coffee cake is a more general term and doesn’t always HAVE to have crumbs on top…but you can’t really have a crumb cake without crumb topping…so…
      I get MANY comments on my Coffee Cake recipe asking “Where is the coffee in this recipe?” And in the US coffee cake doesn’t HAVE coffee in it, but is meant to be enjoyed along side of a cup of coffee? I don’t make the rules here.

      Ingredients:
      Crumb Topping:
      Brown sugar. You can use either dark brown sugar OR light brown sugar in the crumb topping!SaltButter. Use cold butter for the crumb topping, and a pastry cutter or your hands to form the crumbs!All-purpose flourCake
      Room temperature butter.Brown sugar. Again, you can use either light or dark.Large eggs. The size of the eggs definitely matters when baking so make sure you use large.Vanilla extractBaking sodaKosher saltGreek yogurt. You can also sub in sour cream if you have that on-hand.All-purpose flourIcing
      Brown sugar…and for the last time use light or dark!MilkButter. You will be melting this, so it can be either cold or room temperature. It won’t matter.Vanilla extractPowdered sugar
      Is the Icing Necessary?
      Well, the answer here is no. But yes. Make sense? The icing is absolutely delicious and adds another layer of brown sugar flavor and sweetness.
      BUT you can skip the icing if you run out of time, or are looking for a less sweet option. You can also dust it with powdered sugar as another option!
      How To Store:
      I am all about a warm cake along with a cup of coffee, but this cake is just as good at room temperature as it is warm. And certainly this cake can be enjoyed for multiple days if stored properly! Just make sure it is airtight and you can keep it at room temperature for up to 3 days.
      And you can certainly freeze this cake to enjoy at a later time too! Just cover it airtight. I recommend using plastic wrap to cover the pan, and then aluminum foil as an extra layer of protection in your freezer for up to 30 days.
      You can thaw it out at room temperature and reheat each slice in the microwave! You can also reheat the cake in the oven. Just pop it in a 350°F preheated oven for 5 – 10 minutes until warmed through!

      Looking For More Crumb Cake Recipes? Try These:

      Print

      Brown Sugar Crumb Cake

      Description:
      My breakfast dreams came true when I made this Brown Sugar Crumb Cake. It’s a rich and soft brown sugar cake topped with a thick layer of brown sugar crumbs AND a brown sugar icing!

      Ingredients:

      Crumb
      1 1/4 cups light brown sugar
      1/2 teaspoon kosher salt
      1 cup butter, cold and cut into cubes
      2 1/2 cups all-purpose flour
      Cake
      1/2 cup butter, room temperature
      1 1/4 cups brown sugar (I use dark but you can use either dark or light brown sugar)
      2 large eggs
      2 teaspoon vanilla extract
      1 teaspoon baking soda
      1/2 teaspoon salt
      1 cup Greek yogurt
      2 cups all-purpose flour
      Icing
      3/4 cup brown sugar (you can use either dark or light, I used dark)
      1/3 cup milk
      1/4 cup butter
      1 teaspoon vanilla
      1 cup powdered sugar

      Instructions

      Preheat oven to 350°F. Lightly coat a 9×13 baking pan with nonstick spray. Set aside.
      Crumb
      In a large bowl combine all the crumb ingredients and using a pastry cutter or your hands combine the mixture until crumbs form. I usually start with my pastry cutter and then finish with my hands to form larger crumbs. Set aside.
      Cake
      In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add the eggs, vanilla, baking soda and salt and mix for an additional minute until combined, scraping the sides of the bowl as necessary. Lower the speed of your mixer to low and In alternating additions add in the flour and yogurt, beginning and ending with the flour. Mix until smooth. Spread the batter in the prepared pan and spread the crumb mixture evenly on top.
      Bake for 30-35 minutes until the center is set and a toothpick comes out clean.
      Icing
      In a medium saucepan combine the brown sugar, milk and butter on medium heat. Bring to a boil and boil for 3 minutes. Immediately remove from the heat. Stir in the vanilla and whisk in the powdered sugar until no more lumps remain. Allow the icing to cool for 10-15 minutes, whisking occasionally until it thickens a bit and then drizzle on top of the warm cake.
      Serve warm or at room temperature.

      Notes:

      store airtight for up to 3 days.
      I noted you can use dark or light brown sugar in this recipe. I used dark in the cake and light in the crumb and icing, but feel free to use all dark or all light.
      Also, note you can add 1 teaspoon of cinnamon to both the cake and the crumb if you would like a cinnamon flavored cake.

      Keywords:: crumb cake, crumb cake recipe, brown sugar cake, breakfast cake, best breakfast recipe, make ahead breakfast, best cake recipe, homemade cake

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      This recipe and its images were originally posted in 2016 and updated in 2020. The recipe remains the same, just updated to be more clear. LEGGI TUTTO

    • in Recipes

      Chicken and Dumplings

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      1 Heat the chicken stock to a gentle simmer in a medium pot.
      2 Brown the chicken: In a large (8-quart or larger) thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.
      Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.

      3 Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock.
      Poach the chicken in the stock until cooked through, about 20 minutes or so.
      Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
      4 Cook the vegetables until softened: Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4 to 5 minutes.

      5 Add the flour and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2 to 3 minutes. Do not let it burn.

      6 Add sherry, slowly add stock: Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up.
      Add a ladle of hot chicken stock and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together.
      Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.

      7 Make the dumpling batter: Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients.
      Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.)

      8 Add dumplings to the stew: Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes.
      Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.
      If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes.

      9 Finish the stew: Gently stir in peas, parsley, and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits. LEGGI TUTTO

    • in Recipes

      14 Irresistible Chicken Soup Recipes that Will Leave You Wanting More

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      Homemade Chicken Noodle Soup is the first recipe that comes to mind once “soup season” starts.
      I love the steamy broth with tender chicken and thick egg noodles. It’s the epitome of comfort food and reminds me of the pure delight felt when my mom would make a large pot for dinner after a busy day at school. That’s my favorite version of chicken soup, and I’m sure you have yours. If not, don’t worry this list is certain to help you find something filling, soothing and worthy of a second bowl.
      I’ve gathered up some of the best chicken soup recipes that range from brothy and simple to thick and hearty. Some have noodles and some don’t. Try them all to find your favorite.

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

    • in Recipes

      Prime Day 2020: The Best Kitchen Deals!

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      Prime Day is here!
      At 12:01am this morning, Amazon cut prices across hundreds of its products in celebration of its annual Prime Day event. Naturally, we’ve zeroed in on the best kitchen deals, and there are some good ones.
      We’ve found fantastic deals from the likes of Instant Pot, USA Pan, Nordic Ware, John Boos, Victorinox, OXO, Silpat, Lodge, Le Creuset, Lenox — and more are coming!
      Check out a few of our favorites and get them before they’re gone!

      We’ll be updating this page throughout the day as new deals open up, so keep checking back!

      BEST KITCHEN DEALS OF THE DAY
      Updated frequently! Last update 08:00 CST on 10/13.
      Small Appliances
      Editor’s Picks: I’ve had a BlendTec blender for years and love it. Also, you know our love for Instant Pot, so that’s a no-brainer if you don’t already have one!

      This John Boos board cream is on sale as a part of a set!

      Tools & Utensils
      John Boos Block Mystery Oil & Board Cream Care Set, $13.97 – 29% off
      John Boos 24 x 18 x 1.5 Maple Cutting Board w/ Juice Groove, $82.57 – 28% off
      Mercer Culinary Multipurpose 8 7/8″ Kitchen Shears, $13.36 – 21% off
      Mercer Culinary 8-inch Kitchen Shears, $16.05 – 62% off
      Mercer Culinary 8-inch Multipurpose Kitchen Shears, $22.39 – 49% off
      Taylor Precision Oven Dial Thermometer, $5.25 – 83% off
      Taylor Precision Waterproof Quick-Read Digital Thermometer, $8.84 – 64% off
      Gorilla Grip Oversized Cutting Boards, BPA-free, 3-Piece, $11.85 – 70% off
      Victorinox 3″ x 6″ Slotted Fish Turner, $16.33 – 46% off.
      Editor’s Picks: Remember when I sang the praises of the fish spatula? The Victorinox fish turner is a superb upgrade. And Mercer Culinary kitchen shears are excellent.
      Knives
      Mercer Culinary Genesis 6-inch Forged Chef’s Knife $27.81 – 32% off
      Mercer Culinary Genesis 9-inch Forged Chef’s Knife, $21.75 – 48% off
      Victorinox Fibrox Pro 5-inch Chef’s Knife, $14.99 – 34% off
      Victorinox Fibrox Pro 8-Inch Chef’s Knife, Rosewood, $37.15 – 52% off
      Victorinox Chef’s Knife Bundle Set, $48.59, 45% off
      Victorinox Fibrox Pro 6-inch Curved Boning Knife, $15.99 – 48% off
      Victorinox Rosewood Straight Steak Knives Set, $108.63 – 54% off
      Victorinox Rosewood Serrated Steak Knives Set, $112.65 – 55% off
      Wüsthof Gourmet 7-Piece Traveler’s Set, $99.95 – 55% off
      Zwilling J.A. Henckels Steak Knife Set, $39.95 – 75% off
      Editor’s Picks: Victorinox makes a great budget chef’s knife, as I wrote about here, but the rosewood-handle version is even better. I’m also 100% on board with that Wüsthof traveler’s set, too. Great knives and a great value at that price.

      Stasher silicone storage bags, all colors on sale!

      Food Storage
      OXO Good Grips 3-piece POP Storage Container Set, $29.99 – 30% off
      Pyrex Glass Decorated Food Storage Set, 8-piece, $23.99 – 20% off
      Pyrex Glass Bakeware & Food Container Set, 14-piece, $35.99 – 26% off
      Stasher 100% Silicone Reusable Snack Bag, all colors, $7.49 – 25% off
      Stasher 100% Silicone Reusable Sandwich Bag, all colors, $8.39 – 30% off
      Stasher 100% Silicone Reusable 1/2 Gallon Bag, all colors, $14.24 – 28% off
      Stasher 100% Silicone Reusable Stand-Up Bag, all colors, $14.99 – 25% off
      Stasher 100% Silicone 4-Piece Set, all colors, $37.49 – 25% off
      Editor’s Picks: OXO POP containers are the best for storing pantry staples. I’ve used them for years for flour and sugar, and have no plans to ever use anything else. Stasher’s silicone bags are a good choice for homemade smoothie packs, too, as we wrote about here.

      This 8×8 Pyrex glass baking dish is on sale as part of a set!

      Bakeware
      USA Pan Quarter Sheet Pan and Nonstick Cooling Rack, $15.99 – 35% off
      USA Pan Quarter Sheet Pan, $10.99, 38% off
      USA Pan Half Sheet Pan, $15.99, 35% off
      USA Pan Mini Round Cake and Cinnamon Roll Pan, 6 well, $18.39 – 38% off
      USA Pan 9×13 Cake Pan, $15.99, 35% off
      Silpat 9-inch Silicone Round Cake Liner Bake Mat, $15.99 – 20% off
      Silpat 9-inch Silicone Round Cake Liner, 2-pack, $19.99 – 20% off
      Silpat Half Sheet Size Silicone Baking Mat, 11 5/8″ x 16 1/2″ , $19.97 – 20% off
      Silpat Petite Jelly Roll Silicone Baking Mat, 8 1/4″ x 11 3/4″, $12 – 20% off
      Nordic Ware Aluminum Baker’s Half Sheet Pan, Set of 2, $17.59 – 20% off 
      Wilton Nonstick 6-Cup Muffin Pans, Set of 2, $8.79 – 23% off
      Pyrex Deep Baking Dish Set, 6-piece, $31.99 – 20% off
      Editor’s Picks: As I wrote about in our Baking Pans guide, I have a number of USA Pan baking pans, and they are my absolute favorite. I’ll be buying a few more of the pans above for sure, as well as a couple more Silpats. (It’s the original silicone baking mat, and still the best in my opinion.) And if you don’t have any half sheet pans, snatch up a few from either USA Pan or Nordic Ware! They’re a definite kitchen essential.

      Silpat, the original baking mat, has both the rectangular and round cake pan sizes on sale!

      Cookware
      Lodge Enameled Dutch Oven, 6 quart, Sandalwood, $49.99 – 56% off
      Lodge Enameled Dutch Oven, 6 Quart, Storm Blue, $49.99  – 56% off
      Tramontina Stainless Steel Tri-Ply 8-inch Fry Pan, $25.97 – 56% off
      Tramontina Stainless Steel Tri-Ply 10-inch Fry Pan, $31.95 – 54% off
      Tramontina Stainless Steel Tri-Ply 12-inch Fry Pan, $38.97 – 56% off
      Tramontina Stainless Steel Tri-Ply 1.5-quart Sauce Pan, $41.97 – 58% off
      Zwilling J.A. Henckels Ceramic Nonstick Cookware Set, 10-Piece, $279.95 – 56% off
      Le Creuset Enameled Cast Iron Skinny Griddle, all colors, $89.99 – 43% off
      Editor’s Picks: Tramontina offers excellent, affordable tri-ply cookware, even more so at these prices.
      Glassware & Tabletop
      Editor’s Picks: A 4-piece set of Mikasa champagne flutes for a mere $10? Yes, please.
      Miscellaneous Kitchen Helpers LEGGI TUTTO