Creamy, rich soups are one of winter’s best comfort foods. There are plenty of ways to thicken homemade soup, but until recently, we had never considered leftover French fries. Turns out, this method for making soup even creamier is a clever way to use those soggy fries from last night’s takeout order — and it turns any blended soup into a luxurious bowl that tastes even better.
You could certainly whip up a batch of homemade butter. But why make a mess of your kitchen when there are outstanding, easy-to-measure sticks in stock at your local supermarket? Settling on one brand is the hard part. We get it: The butter section of the dairy case can be as overwhelming as the cereal aisle. How do you even begin to narrow down the options?
To help you do just that, we reached out to chefs, bakers, cookbook authors, and culinary pros to help us hone in on the best of the best. A sneak preview of coming attractions: The victor just so happens to be Martha Stewart’s favorite butter (and Stanley Tucci’sand Bobby Flay’s... you get the idea). It’s also the brand that came out on top of the best dairy category in our 2024 Golden Cart Awards for groceries.
Read on to learn more about what food experts look for in their “best butter,” including whether salted or unsalted is your best bet. Then we’re revealing their selection for the best butter brand and are dishing about how to use it to make your sweet and savory creations richer and more delicious than ever.
There are so many reasons to love casseroles. They’re comforting. They feed a lot of people. They often—but not always—include cheese. They’re the answer to “What can I bring to the holiday dinner?” or “What can I bring to the potluck?” or “What can I bring to the family that just had a baby?”
Out of all the countless casseroles we have here on Allrecipes, these are the 10 that our members have saved the most. This means they’re beloved by hundreds, maybe thousands, of home cooks who want to serve the most delicious foods to their friends and families. This list includes breakfast, side, and dinner casseroles, so you can enjoy a good casserole any time of day. And if you can’t finish the whole thing, casseroles often freeze very well.
If I’m spending money on a sandwich, I want it to taste good. That means I’ll drive the extra mile to get a delicious sub even though the less-than-average sub place is right around the corner. I’ve got high standards because I actually enjoy eating.
So what do my standards mean for you? My love of eating comes from my love of food, in general. I enjoy food with big flavor that’s fresh and leaves me smiling. I also think of my food as fuel. I need the right balance of it to feel good and help me get through the workday because falling asleep at my desk is not an option. Knowing this, you can rest assured my review of the following subs is critical. I want you to enjoy your food like I do.
I decided to order subs that I knew I would like, that way I could provide the most honest and sincere review. That means sometimes I went with whole wheat rolls and chose turkey over other meats. I also loaded up on the vegetables, especially the pickled and spicy ones. Here’s what I was looking for while eating.
A great cold sub must meet the following criteria:
There are so many great uses for stale bread. Panzanella, the rustic Italian bread salad, is a versatile way to use it up. Another great use for stale bread is to make it the base of a savory or a sweet breakfast casserole. The stale bread works well in these recipes because the moisture in the wet ingredients rehydrates the stale bread.
One of the quickest, most satisfying, make-you-feel-like-a-kid-again ways to use stale bread is to make French toast. Bread dipped in an egg-milk mixture and fried on a griddle in butter is a delicious breakfast or brunch and an excellent vehicle for maple syrup, cinnamon and sugar, blueberry compote, or whipped cream.
If you want French toast, but all your bread is fresh, there’s a hack on TikTok that claims to turn fresh bread into a better vehicle for dipping into the egg-milk mixture (also called custard), and you almost certainly have what you need in your kitchen for this simple trick.
Book Reviews by the Reluctant Retiree 