So, how was your Cinco de Mayo? Did it involve lots of burritos and margaritas? Tacos and tequila shots? Nachos and Coronas? I hope it was better than mine because my Cinco de Mayo consisted of double doses of antihistamines and three full kettles of hot tea. Ah, spring. I love you so. Why won’t you love me back?

Because I’m not one to squander an excuse to gorge on Mexican food, I’m determined to make this Black Bean Soup With Chorizo, Ham, and Bacon today. It has just enough Mex in it, three kinds of meat for the carnivores in my house, and lots of heat to fight off spring allergies. This recipe is from TK member Terri, who blogs at the That’s Some Good Cookin’ (and I definitely second that!). Have you seen her recipe box? If you haven’t yet, go. Just go.

And now you know what I’ll be doing this afternoon! How about you? What’s on your menu today? Have enough leftovers from the weekend? If so, can I come over? I’d gladly trade you some allergy pills for a taquito or two.

Oh, and Happy Monday, everyone! (Except you, pollen. I’m not talking to you.)

 
Okay, I just spotted this on TK and felt compelled to share it with you. Compelled, I say. As in, I was powerless to resist it.

These Salted Caramel Cashew Blondies from TK member Sommer have it all. Plus they have yogurt, which cancels out the caramel and sugar calories, yes?

Go make some this weekend! And if you put the pan of blondes out on the counter for everyone to enjoy, you’re a better person than I am. Because I plan to wrap them up in foil and hide them in my desk drawer so I can secretly nibble on them all day for 2 1/2 days. After which I will have to make more.

Thanks, Sommer, for posting this recipe! Go visit her blog, A Spicy Perspective, for more tempting treats like this.

Happy weekend, everyone!

 
I love spring. I love that we’re steadily getting more daylight and I no longer have to put on 3 shirts, a sweater, 2 scarves, and an overcoat just to head to the street to collect the mail. The fact that it’s still bright outside even after some stores close makes me happy. (The fact that some stores close before 6:00 PM on a day I need to get errands done? Not as happy.)

Spring is also when I start getting hungry earlier in the day. I’m talking full-on hunger here, the kind that demands stuff like leftover chicken with fried eggplant, or bowlfuls of spicy soup with brown rice. (Let’s just keep that a secret, shall we?)

I spotted this Potato Dill Frittata with White Cheddar Hollandaise from Tasty Kitchen Megan a few days ago, and have been wanting this for breakfast the entire week. For one, I love eggs in the morning. Love ‘em. And white cheddar in the hollandaise sauce? Sounds—and looks—absolutely divine.

If you’re looking for a quick but special brunch (or even dinner!) idea, try this one! Megan’s brilliant and we love her. Did you know she has almost 200 recipes in her TK recipe box? She’s got even more in her blog, Wanna Be a Country Cleaver. Check it out! She’s got it going on, that Megan.

Happy Monday, everyone! If you need me, I’ll be by the fridge, hunting for eggs.

Easter Ham. Easter eggs. Ham and eggs seem to always make a joint appearance, don’t they?

Now, you can always take a cue from Lauren and use both leftover eggs and leftover ham to make these amazing-looking Ham and Cheese Melt Deviled Eggs.

Smart, eh?

 
 
 
If you’re like me, you’ll be adding ham sandwiches, split pea soup, and Denver omelets to your week’s menu. Wait, let me back up a little bit. That would be me, pre-Tasty Kitchen. But now? Well, let’s just say my choices have grown considerably, thanks to everyone here.

Let’s start with sandwiches. While I still love a good ham sandwich (or a club sandwich if I’m ravenous), I keep getting drawn to these sandwich (and spiral roll) ideas that feature ham. And I also somehow can’t stop thinking about slathering onion butter on everything.

 
 
 
And soups? I could live on soups. I’ve been known to have a bowl of rice with spicy soup for breakfast, then go on to have the same thing for lunch and dinner. These soups, on the other hand, don’t even need a bowl of rice. They’re hearty and filling and really get a nice boost of flavor from the ham.

 
 
 
Speaking of rice, take a look at these beauties.

 
 
 
If you want something completely different that will make everyone wish for leftover ham more often, how about pizza or breakfast enchiladas? That might be what it takes to give up my rice-and-soup breakfast.

 
 
 
And those are just a few of the recipes I found to help you free up that refrigerator shelf. So you can make room for cake! Because I like to always be ready to receive a cake if one should so happen to mysteriously appear in my kitchen. (I’m still waiting, but I’m ready!)

How about you? Got any favorite ways to use up your leftover ham (or roast or lamb or turkey)? Let us know! And tell us how your weekend was, too!

I’m working on that jealousy part, but let me tell you. Ya ain’t makin’ it easy.

We get a constant stream of cuteness here, and Easter seems to bring out the best in you. And that inspires me and gives me hope that, perhaps someday, I can finally work my way up from lumps. Here are a few that I aspire to!

Ravenous Bunny Cupcakes by Tisa of Blessings from My Kitchen. Ugh. The fence. The cute little bunny bottom sticking up. The carrots. The hula skirt on the bunny. We’re not worthy!

Bunny Cupcake by Fanny (TK member lululu) of Oh Sweet Day!. How cute are these!

Raspberry Easter Egg Cupcakes by Krissy of Krissy’s Creations. So adorable. And that color!

Glamour Peeps by Meghan of Buttercream Blondie. I know. Talk about piping skills.

Easter S’mores Cookie Pops by Sommer of A Spicy Perspective. Cookies that taste like S’mores. Sold!

 
What did I tell you? Easter cuteness indeed! Have fun making some of these with the kids. They’ll think you’re a genius! Which you are, really. Especially if you can make something that resembles a bunny without people asking why your cupcake looks like a water buffalo. (Been there.)

Happy decorating!

 
 
Head over to the post and share some of your favorite Passover recipes and memories!

 
Here are the other great posts in Tori’s Passover potluck:

Whole Orange Sephardic Charoset from Cheryl Sternman Rule of 5 Second Rule

Homemade Passover Seder Plates from Brenda Ponnay of Secret Agent Josephine

Potato Chip Zucchini Sticks with Lemon Mayo Dipping Sauce from Leah Schapira of CookKosher

Passover Cream Puffs and Eclairs from Stanley Ginsberg, author of Inside the Jewish Bakery

Roasted Butternut Squash with Garlic, Sage and Pine Nuts from Lori Lange of Recipe Girl

Coconut Pavlova with Pudding and Caramel Sauce from Jackie Dodd of Domestic Fits and The Beeroness

Passover Spinach Artichoke Dip from Andrew Wilder of Eating Rules

Faux Nutella Matzo Sandwiches from Catherine McCord of Weelicious

Passover Recipe Ideas from Tasty Kitchen from Ree and Betsy!

Ten Plagues Finger Puppets (so stinkin’ cute!) from Brenda of Secret Agent Josephine

Passover Cake Bites from Heidi Larsen of FoodieCrush

 
For a football fan, this weekend isn’t just any football weekend. It’s the weekend. The weekend important enough to cause re-scheduling of Mardi Gras parades this year. The one when folks plant themselves on the couch for hours, strategically positioned for the best view of the TV. When snacks aren’t just nice to have; they’re mandatory and usually the only grub served. When adults are allowed to hoot and holler and scream at officials on the screen without being shushed or stared at. And, I admit, it’s just about the only time I actually look forward to watching commercials.

You know what else this weekend is good for? It’s good for noshing. Copious amounts of noshing. And few noshes are as welcome—or even expected—on a Superbowl spread than Buffalo wings.

But of course, you know how we are. We’re not going to show you a recipe for Buffalo wings. Instead, we’ll show you all the incredibly creative ways our members have riffed off Buffalo wings. Because we’re kinda crazy like that, and riffing’s what we do best. (Remember these Cauliflower Buffalo Wings?)

Okay, here we go!

 
 
 

Hot Buffalo Chicken Dip from Rebecca of Foodie with Family. You know we had to start with this.

 
 
 

Buffalo Chicken Quesadillas from Jessica of A Kitchen Addiction. Because adding melted cheese that you can pick up with your hands is always a good thing.

 
 
 

Speaking of picking up melted cheese with your hands, how about some Layered Baked Buffalo Chicken Nachos courtesy of Jessica from How Sweet It Is? Sign me up.

 
 
 

Buffalo Chicken Bites from Sommer of A Spicy Perspective. So we can all be a little more dainty-like.

 
 
 

This kills me: Spicy Buffalo Chicken Cannoli, from Sandy of Everyday Southwest. The first time I saw this, I needed to sit down for a moment and remember to breathe.

 
 
 

Buffalo Chicken Flat Bread Pizzas by Laurie of Simply Scratch. This one, too. I almost had to break out the smelling salts.

 
 
 

Or, if you’d rather skip the frying, you can make these Buffalo Chicken Wraps from Bev Weidner. Or make both! You know you want to.

 
 
 

Shredded Buffalo Chicken Tacos by Kate of Diethood. Mmmm. Tacos. They’re always a big hit.

 
 
 

Or go with pasta instead, like this Baked Buffalo Chicken Pasta. Jessica does it again! She knows her stuff, that Jessica.

 
 
 

Buffalo Chicken Potato Skins by Amy of A Stool at the Counter. Like Amy says in her blog post: “It looks like Buffalo wings and potato skins had a love child, and it just showed up to watch the game with you.”

 
 
 

Jalapeno Popper Buffalo Chicken Macaroni and Cheese from Lauren’s Latest. This is one awesome threesome. Not that I generally approve of threeso—you know what I mean.

 
 
 

Buffalo Chicken Meatballs from Colleen of Souffle Bombay. Meatballs swimming in spicy tangy cheesy sauce. Doesn’t get much better than that.

 
 
 

Buffalo Chicken Soup by Cassie of Bake Your Day. Give me a loaf of hot buttered garlic bread for dunking, and I’ll be a happy camper.

 
 
 

Grilled Buffalo Shrimp Po’ Boys by Jennifer of Mother Thyme. Because Buffalo ain’t just for chickens no more. (That’s me trying to sound all cowboy-like. And failing miserably.)

 
 
 

And finally, we have these Soft Pretzels with Hot Buffalo Cheese Sauce by Tieghan of Half Baked Harvest. If yeast scares you, you can at least make the Hot Buffalo Cheese Sauce and buy some pretzels, make breadsticks from store-bought dough, or just serve it as a dip for chips or veggies.

 
Of course, you can always just stick to the classic Buffalo Wings, which will be a hit with everyone. But so many of these variations look incredibly good, it’s hard to resist trying even just one. Or three. And if you have your own favorite version that wasn’t mentioned here, shout it out below!

Do you have any big plans this weekend? Are you game central, where everyone hangs out? Or do you have a friend with an amazing setup, the place all your friends want to go to for the game? Got any friendly wagers going? Any tips for those of us dreading the post-game cleanup? Do share!

 
We’ve been doing this here Tasty Kitchen Blog for a few years now, and in that time, I’ve seen a steady stream of dishes pass through our cyber doors, each as tempting as the one before it, all of them wreaking havoc on my daily routine of promising myself, “Today will be a light eating day, to atone for yesterday’s sin of gluttony.”

It’s a futile attempt, I know. But I like to kid myself every morning.

One great perk of having read all the posts here is that, when I need inspiration fast and when that inspiration works best accompanied by instructions and visual aids, I have a wealth of reference material. Tasty Kitchen Blog has saved me many times I needed a last-minute side dish, or even just a quick but new dressing to update a favorite salad. So just in case you’re looking for something new for tomorrow’s meal (maybe your guest list suddenly multiplied, or perhaps you just learned one of your guests has a new dietary restriction), maybe we can help.

How about this Outrageous Garlic Soup for a starter? It’s warm and creamy and comforting, especially for those who just spent hours traveling. The garlic isn’t overpowering, and besides, everyone’s family, right?

This Brazilian Cheesebread also works well as a starter or a side, and it’s naturally gluten-free!

Speaking of bread, take a look at this Pumpkin Cornbread. That’s right, pumpkin cornbread.

Want something new and potato-ey for the table? These Potatoes Romanoff and Scalloped Hasselback Potatoes may just upstage the bird. (Sorry, bird.)

If it’s the stuffing you want to update, why not serve it in cute little edible bowls like these Stuffed Acorn Squash with Cranberry Cornbread Stuffing? They’re adorable and delicious. Just like me! If I looked like acorn squash, that is. (Which I don’t. So never mind.)

And of course, there’s dessert. Glorious dessert. After all, it’s dessert that makes the world go ’round, right? You can whip up a Perfect Pumpkin Cheesecake (which really is perfect in so many ways), or make these Nutella Cheesecake Pumpkin Muffins and sneak in some Nutella (because Nutella also makes the world go ’round). Or maybe you already have a pumpkin dessert and want to do something with apples instead. Have you tried this Ozark Apple Pudding? It’s rustic and full of apples and walnuts and served with a cinnamon-infused whipped cream. With desserts like these, who needs a main course? (Oops. Sorry again, bird.)

Or maybe you want to go the traditional way and make pie. I don’t blame you. I think pie makes the world go … whoa, I just had a deja vu moment there. Where was I? Oh yes, pie. You know what pies need? They need crust. I’ve made pies, and every time, I say a silent prayer for my crust and hope it cooperates. If you’re the same way, then maybe you’ll love this Pie Crust Tutorial as much as I do.

Want something extra special for the kids? (Because adults are easy. All you need is a trip to the store. Wine? Check. Beer? Check. Bourbon? Check. Alka-Seltzer? Check.) Give the kids something to rave about: Homemade Hot Chocolate. You’ll be their hero, they’ll tell their friends about it in school the following week, and their parents will curse thank you for having ruined them for all forms of instant hot chocolate packets.

Got overnight guests? Brew a pot of coffee (and more hot chocolate for the kids) and keep spoiling them with a Streusel-Topped Pumpkin Bread or Pumpkin Coffee Cake with Brown Sugar Glaze. They may never want to leave. (Uhm … sorry?)

And hey, if you’ve got enough of that bird left over, we even have a way to use it up. Wrap them up and make these pretty little Rosemary Turkey Pockets! So easy and simple, and perfect for brunch the next day or to pack for your guests for their trip back.

Whew. That’s a lot of last-minute ideas. And now, I must walk away from my monitor and reaffirm my commitment to eating light today. This time, it won’t be to atone for yesterday’s gluttony—it will be to prepare for tomorrow’s gorging. If you wish me well, I might have a chance of succeeding.

Enjoy the holiday, everyone! We here at Tasty Kitchen hope you have fun cooking and even more fun eating. Thank you to our contributors for all that you do, and thank you to all our members for being here and sharing your recipes. You’ve helped us create such a wonderful cooking community and you keep bringing all kinds to deliciousness into our world.

 
I love many things about the months of September and October: saying goodbye to the heat and humidity of summer, new school supplies, the vibrant colors of autumn leaves, and baseball. Not necessarily in that order. But near the top of that list is logging in to Tasty Kitchen and seeing all the incredible pumpkin recipes coming in. Everyday I learn some new and creative way to use pumpkin and I wish we could feature them all. Except, if we did that, you’d be looking at pumpkin recipes on the main page all day for a month or two. (Not that there’s anything wrong with that. But then all the other autumn vegetables might start feeling neglected.)

Today I want to highlight just a few of the recent pumpkin recipes that caught my eye. If you want to pick your own favorites, grab a BIG cup of coffee and pull up a chair and browse these 50 or so pages of pumpkin recipes.

Mmm. Start your day with these Pumpkin Butterscotch Granola Bars from Heather Christo. These look amazing.

Or if a liquid start is more your thing (and no, I don’t mean pumpkin rum or gin and pumpkin tonic), whip up this Pumpkin Pie Smoothie from Anita.

Or you can throw some pumpkin into your favorite cookie recipe! Check out these Pumpkin Chocolate Chip Cookies from Gaby.

Then there’s this Dark Chocolate Pumpkin Cake for 1 from Claire. Because chocolate makes good things even better.

Pumpkin recipes don’t always have to be sweet. I love how Monique made a Pumpkin Sour Cream Sauce for these Spicy Black Bean Chicken Enchiladas.

Or make a healthy and filling Autumn Turkey Chili like this one from Abigail. Perfect for the cooler weather!

End your meal with this tempting Pumpkin Crisp from Annalise. Or make this a special after-school treat and score big points with the kids.

Finally, you know this quick roundup wouldn’t be complete without a Pumpkin Spice Latte, and this one from Brenda is just begging to be made. Because, let’s face it, Pumpkin Spice Lattes are pretty much the highlight of this season.

There are so many more pumpkin recipes to choose from, each one as tempting as the next. And in my book, there really is no such thing as too much pumpkin. So keep ‘em coming!

Today I thought I’d throw out a few snack ideas that are perfect for watching the game—or watching someone watching the game. There’s a little for everyone here: spicy, savory, creamy, crunchy, and yes, vegetarian snacks that even hard-core carnivores will love.