There’s something about the holidays and cookies that just feels right. Like pumpkin and autumn. Ice cream and summer. Coffee and mornings. Chocolate and any-o’clock.

So, to send you off on your busy holiday weekend, we picked a few (okay, more than a few) cookie recipes for you, all highly-rated favorites here at Tasty Kitchen. Just in case you haven’t baked enough yet.

You can’t go wrong with chocolate chip cookies, and these Easy and Fast Chocolate Chip Cookies by breehester are no exception. The dough takes less than 10 minutes to whip up, too, so they’re great for any last-minute cookie shortage.

This Lofthouse Frosted Cookie by Noshings is definitely a favorite. One reviewer writes that it gets better the longer it sits, so this would be a great make-ahead cookie.

Chocolate and gingerbread together! Now if these Chewy Chocolate Gingerbread Cookies by sundayrain don’t do the trick, I don’t know what will.

Okay, gingerbread may add a special holiday emphasis, but you can’t beat chocolate and booze either. HowSweetEats brings us these Double Fudge Irish Cream Cookies made with Bailey’s Irish Cream and a touch of coffee. I may eat all the dough before it has a chance to reach the oven.

Here’s another classic cookie: Oatmeal Raisin Cookies by whisktogether. Mary Ellen says they taste just like the kind the restaurants serve.

Of course, sugar cookies are the go-to cookie for decorating, but Karly Campbell ups the ante with these Butter Cookies. Mmm. Butter.

Here’s a cookie with a strange name and an unforgettable flavor: Zand Gebak by emmyd. It’s a shortbread cookie with mocha butter spread on it, followed by melted chocolate and topped with a whole pecan. Erica Lea loved it too, and you can see her step-by-step post on the Tasty Kitchen Blog here. (That’s Erica’s photo you see up there.)

Want to make cookies that look like the kind you get in those fancy holiday tins? Try these Fudge Striped Shortbread Cookies by EatLiveRun. They’re pretty and so simple to make, too!

Here’s one of our all-time favorites, and one of Tasty Kitchen’s most-rated cookie recipes: Chocolate and Peanut Butter Sandwich Cookies by mynameissnickerdoodle. I’d say more, but my mouth is already busy imagining it’s enjoying one of these.

These cute and festive (and egg-free!) Raspberry Almond Thumbprint Cookies by CarenG are easy to make, need few ingredients, and absolutely melt in your mouth. One batch makes 24 cookies, so if you want a private stash, you may want to double the recipe. Or quadruple it.

It’s still technically autumn, so go ahead and call these Pumpkin Oatmeal Cookies seasonal. Thanks for the recipe, Jennifer!

Here’s another holiday-themed cookie: Chocolate Peppermint Crunch Cookies by twopeasandtheirpod. Because you can never have enough candy canes. Or chocolate.

And speaking of chocolate …

Rounding up our baker’s dozen cookie extravaganza is this Hot Chocolate Chip Cookie by elimaxandlela. The photo was taken by savorysweetlife, who showed us how to make these incredible cookies in this Tasty Kitchen Blog post.

Did you know that the Cookies subcategory is the largest of all the TK subcategories? We have almost 250 pages of cookie recipes, and that’s not even counting the ones that are gluten-free. There are so many other great cookies in here, so if you have any favorites, give them a shout out!

Here’s wishing you well this weekend, whatever your plans are. May it be filled with love, laughter, and good cheer. And butter, sugar, and chocolate.

Turkeys. They can be such divas sometimes.

First up: gravy. Because let’s face it, sometimes that bird needs a little help. And even the moistest of turkeys never hurt from a bit of gravy slathered over it. Member and culinary expert sallypv says that the question she gets the most on turkey day has to do with making gravy, and she shares her Spare the Angst Classic Turkey Gravy to help those of us who share that gravy stress. Want a quick tip on how to kick up your gravy from the get-go? Check out Amanda’s neat trick below. Hint: the turkey gets wrapped in something that makes everything better.

 
 
 
Next, let’s make some cranberry sauce or relish. It does double and triple duty, too. Aside from its usual turkey responsibilities, you can also slather it on your biscuits, eat it plain, or serve the extra sauce with dessert. Plus, it adds such a beautiful color to your spread. It’s a hard-working berry, that one.

 
 
 
And of course, there’s stuffing. Which, in many cases, ought to get equal billing with the bird. I mean, seriously. I could make a meal of stuffing and gravy and be perfectly content. (Uh-oh. I heard an ominous gobble behind me. Wait … false alarm. That was me. Hmm. That should probably scare me more, right?)

 
 
 
If you need to avoid gluten, you can certainly make the necessary substitutes for any of the recipes above. Or check out a few more options that are already gluten-free.

 
 
 
Now that I think about it, with sides like these, I almost think I won’t miss the bird. (Did you see that? I think the turkey just gave me the evil eye.)

So while that diva is bathing and prepping herself (or himself—guys can be divas, too) for the big day, have some fun browsing the great recipes we have here and fill your table with all kinds of holiday goodness. Who knows, you just might discover your newest holiday favorite!

I love you in the morning, when I can start my day with you in my belly. You singlehandedly (singlespudly?) arm me with—wait for it—769% of my daily recommended value of vitamin A, which helps me see the corner of the bed more clearly and avoid stubbing my toe. I remember that one morning I rushed out forgetting to say hello to you, and I misread the train stop sign and wound up in Fiji. Never again, my love. Never again.

 
 
 
I love you when the evenings turn chilly, and all I want is a warm bowl of soup to comfort me. You’re packed with calcium, which helps me fold my legs in all kinds of positions so I can sit on the couch under the covers and balance my bowl on my knees while watching reruns of Three’s Company. And I love that you don’t tell anyone about it.

 
 
 
I love you on the days when I actually wear proper clothes—decent clothes fit for public consumption—because people (real people!) are coming over. You don’t demand to be the center of attention, and are equally happy playing a supporting role on the side, content with simply making me look good in front of my friends. (Do you have any single brothers? Just asking.)

 
 
 
I love you after dinner, when you pull out all the stops and amaze me with all the different ways you can entice me with your orange (or yellow) beauty. I marvel at how you can transform yourself from humble spud to decked out princess. Or prince. (How do I tell?)

 
 
 
As a baker who always works with her hands, I love you for all your antioxidants that help my body fight inflammation and arthritis. When I look at your gnarled and crooked face as you sit quietly in my vegetable bowl, I know your empathy toward my gnarled and crooked fingers is real. (High five.)

 
 
 
And I know my friend Zee the pasta-fiend loves you too, especially when she gets to say “gnocchi” over and over again. (It is a strange-sounding word, I’ll admit.) You play nice with all the other pastas, happy to be stuffed inside, mixed in the dough, or chopped up in the sauce. Everybody loves a team player, and everyone knows there is no “I” in sweet potato.

 
 
 
How much more can I say about you, oh sweet potato? I love you morning, afternoon, and night, when the snack monster attacks and will not be appeased until it gets something crunchy or sweet or salty or doughy. You make snacking fun and healthy, which is probably why George Washington wanted you with him in his Virginia farm. 

 
 
 
I can go on and on about the wonders of you, and if I called you a superfood, it would be true. But you would blush and start looking like a beet. So I won’t do that. Instead, I will end my ode by once more declaring my undying love for you—a love so great that I am willing to share you with everyone else.

The end.

 
 
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Note: Click on any of the photos to be taken directly to its recipe page. This is not part of the ode. Over and out.

Let’s start with our resident Canuck: Dara (cookincanuck), who is now based in Utah. Dara is a prolific food blogger and Tasty Kitchen member. She’s also a regular here at the Tasty Kitchen Blog. Believe me, it was difficult trying to pick out only a few recipes to showcase from her 115-strong recipe box, but I gave it my best shot.

I’m sneaky like that.

Ice cream is the perfect summer treat, and with the current heatwave hitting many areas of the country, I almost can’t decide whether to binge on it or bathe in it. Seriously, man. It’s hot outside. Let’s just all stay in and make ice cream.

(See how I snuck that in again? I’m telling you. Ping me if you need me to craft custom excuses to make copious amounts of ice cream in your home.)

Today, we’ll do a rundown of two main types of ice cream. First we’ll show you some egg-free ice cream recipes. Some purists will insist this is technically what ice cream should be, hence the name ice cream. Ice cream made without eggs is usually easier and quicker, and is sometimes referred to as Philadelphia, New York, or American-style ice cream. Though this style of ice cream doesn’t require any cooking, Alton Brown says that bringing the milk or cream up to about 170ºF then letting it cool before churning greatly improves the texture of the finished product.

(Note: I goofed and mistakenly included the Orange Julius ice cream here. It belongs to the custard-based lineup. Oops!)

You can get incredibly creative with these, too. And by golly, you have. You kill me with all your incredible concoctions, creating all these frozen versions of our favorite desserts. Banana bread ice cream? Strawberry cheesecake ice cream? Pecan pie ice cream? My goodness. Will one of you adopt me please?

Now we’ll lay some custard-based ice creams on you. Custard-based ice cream is basically the same, but with a higher concentration of egg yolks. It is sometimes referred to as frozen custard or French ice cream. Since eggs are a natural emulsifier, these tend to be richer and smoother than egg-free versions. The egg yolks also give them a pale yellow tinge, which is apparent when you compare a scoop of the ubiquitous bright white vanilla ice cream and a scoop of French vanilla ice cream.

Here are some custard-based ice creams paired nicely with fruit. Maybe it’s just that fruit really goes well with ice cream, or maybe, particularly with the richer custard-based versions, the fruit provides a nice balance of flavor. Whatever the reason, what I’m sure of is that I just want more of it.

If you’re lactose-intolerant, have dairy allergies or simply want to avoid dairy, fret not. Though not technically ice cream, here are a few of ice cream’s cousins you can enjoy without feeling like you’re missing out. Some use coconut milk instead, and some are just straight-up sorbets. Sorbets, according to the FDA, are water ices and contain no milk or eggs. But if you need to stay away from eggs completely, be sure to read the label or recipe carefully. Some sorbets can contain egg whites.

And there you go! That was a tour of my freezer rundown of just a few of the ice cream recipes here in Tasty Kitchen, and we hope you find a few new favorites. I didn’t even show you any gelatos and sherbets yet. Oh well. Guess we’ll have to do that in a separate post.

So make some ice cream this week, and unleash your inner Ben & Jerry! Then come back here and share your creations. I’ll be anxiously waiting here. In the shade. Fanning the heat away with one hand while the other hand holds an ice cream cone.

You can certainly go the savory route and do something like amyh’s Red, White & Blue Nachos or a really cool Patriotic Potato Salad from Mele Cotte. But for this post, we’re going to focus on some colorful desserts.

First, though, we’ll do breakfast. (Though I wouldn’t mind these for dessert, too.)

 
 
Then we have cake. Sheet cake, cheesecake, cubed cake in a trifle … you can even just make your favorite cake and decorate away!

 
 
Or go the cupcake route. Everybody loves cupcakes.

 
 
If you’re aiming for something a bit fancy or unique, try pavlovas or cookie tarts (these use sugar cookies as the base—smart!). And take a look at these pretty shortcakes. I’m telling you. TK members are the best.

 
 
And if you want to keep it fairly light, you can pledge your allegiance with fruit. These are so simple—the perfect way to get the kids involved!

 
 
And that’s our quick post for the holiday. Hope you all enjoy your day—then come back and share any recipe discoveries you’ve made!

Happy cooking (and eating)!

 
The season for rhubarb is upon us, and I can tell not so much by the appearance of these crimson stalks in my grocery as by the number of new recipes coming in featuring this vegetable. Or fruit (according to the US courts).

The rhubarb has an interesting history. It was originally cultivated in the general area of Western China, Tibet, Mongolia, and Sibera. The name “rhubarb” was coined by the Romans, from the Latin “rhababarum” or “root of the barbarians.” It was prized for its medicinal properties, which caused its value to skyrocket. At one point in the mid-17th century, its value soared to twice that of opium in England. In fact, some historical documents attest that some prisoners earned their freedom from jail simply by passing on tips about the medicinal uses of rhubarb to persons in authority.

All of a sudden, rhubarb doesn’t sound like a lowly vegetable (fruit) anymore.

But I know you didn’t come here for a rhubarb history lesson. You want recipes. And I don’t blame you. Not only does it have that gorgeous red color, but when prepared properly, that wonderful play of tart and sweet just brings such an interesting dimension of flavor to the dish.

We’ve got quite a few rhubarb recipes here, so let’s start with a few simple drinks: a luscious smoothie and a cocktail for the grownups. (Margaritas are always a good place to start.)

(Look, Ma! No links! But don’t fret. Just hover your mouse over each recipe image to see the name of the recipe, and click to go to the recipe page.)

 
 
 
Rhubarb also lends itself well to canning. Again, it’s that whole tart-and-sweet thing going on. Here are a few recipes for rhubarb jam and butter, as well as one for a jellied treat called pâte de fruit.

 
 
 
Of course, we all know the most popular way to use rhubarb. We’ve got loads of rhubarb crisps, crumbles, bars, pies … I don’t know about you, but I kinda want to take a spoon to all of these and take a bite of everything.

 
 
 
But you know we can’t leave well enough alone, right? Because we’ve got more than just the popular rhubarb versions. If you’re looking for something just a little bit different, how about muffins? Or cheesecake bars? Or try your hand at making an upside down cake (it’s calling my name).

 
 
 
Let’s get even crazier. Our Tasty Kitchen members never fail to amaze me with their creativity, and I can always count on finding something unique and different in here. From a simple roasted vanilla rhubarb to a novel rhubarb risotto, rhubarb is spreading its wings and widening out beyond the dessert table.

 
 
 
And to close out this rhubarb roundup, let’s look at a few parfaits and fools. No, not me—I’m referring to the English fool, which is a dessert of cooked and pureed fruit folded into whipped cream.

 
 
 
Thus endeth the tour of some of our favorite rhubarb recipes here in Tasty Kitchen. (I didn’t even get to show you the Rhubarb Semifreddo from puckandkudzu, or a scrumptious Rhubarb Buckle from goodfruit.)

Do you have any favorite rhubarb recipes? Any wild concoctions? You know, having a few rhubarb recipes under your belt isn’t just good for the belly. It’s also a great survival tool. While most other vegetables in temperate regions are annuals and need to be replaced each year, only a handful of vegetables are perennials and can survive and produce on their own through many growing seasons. Rhubarb is one of them. (Bonus points if you can name the others.)

Now go forth and conquer the rhubarb! And take pride in knowing that you’re taming the “root of the barbarians.”

 
Summer is fast approaching, and you know what that means—barbecues, cookouts, picnics, and potlucks.

When it comes to outdoor, casual get-togethers, the grill usually gets all the love. Okay, maybe the grill and the cooler. Burgers and hotdogs and all the fixings will be planned carefully, ribs will be marinated overnight, and someone who knows what he’s doing will be put in charge of the drinks. But the sides? Sometimes the sides are simply store-bought, or even forgotten altogether.

Potato salad is probably the most popular summer side dish, but it’s not surprising that many people can just take it or leave it. After all, it’s hard to get excited about something that’s delegated to giant machines dishing out tub after tub of this poor, maligned salad.

We’re changing that today. Right now. It’s time the potato salad got its fair share of summer fare love.

Let’s start with the basics. To the traditionalist, potato salad has to be creamy, simply seasoned, with nothing detracting from the potatoes. Yep, we’ve got some of that.
 

Clockwise from top left: The Best American-Style Potato Salad from ThreeManyCooks, Perfect Potato Salad from Mel’s Kitchen Cafe, Deviled Potato Salad from anediblemosaic, Creamy Potato Salad from Ursala’s Tried-N-True, Mom’s Potato Salad from lizzygoesdutch, and Ree’s Potato Salad.

 
 
 
If you’re feeling slightly more adventurous (but only slightly), sometimes the simple addition of dill can do wonders for your potato salad. Ah, dill. I love you with salmon and with pickles, but oh, what you do to potato salad.
 

Clockwise from left: Dilled Potato & Pickled Cucumber Salad from theparsleythief, Dill Potato Salad from bunkycooks, and Dilled Potato Salad from Food for My Family.

 
 
 
Want more adventure? Let’s load up that potato salad, shall we? Bacon, cheese, sour cream … or keep it light with green beans and almonds. No more Plain Jane salad, that’s for sure.
 

Clockwise from top left: Bacon Ranch Potato Salad from Laurie @SimplyScratch, Baked Potato Salad from Karly Campbell, Not Another Boring Potato Salad from KeepItSimpleFoods, and Loaded Potato Salad from D’anne.

 
 
 
And if you’re a rebel like me (or German), you’ll toss the cream altogether. The advantage of skipping the mayo or creamy dressing is that it’ll hold up to the outdoors a little better. From roasted potatoes to sweet potatoes to grilled potatoes with vegetables, try one of these non-traditional potato salads and steal some of the burger’s thunder.
 

Clockwise from top left: Warm Roasted Potato Salad from runningwithtweezers, Roasted Sweet Potato and Black Bean Salad from The Red Spoon, Lemony Potato Salad with Basil and Mint from Recipe for Delicious, Warm Chorizo and New Potato Salad from londonbakes, Grilled Red Pepper Potato Salad from GrillGrrrl, and Festive Grilled Zucchini and Sweet Potato Salad from Natalie (Perrys’ Plate).

 
 
There you have it! These are just some of the many ways to jazz up the usually-ordinary potato salad. Give one a go! Or maybe you have a family favorite you’d like to share. Do tell! I love it when the underdog shines.

 
Have a great weekend, everyone!

(Sorry. Inadvertent movie confession moment there.)

But this Gefilte Fish from elanaspantry? It made me forget the movie and just want to to try and make it at home. It’s gluten-free and sounds like an excellent dish whether you observe Passover or not.

We love Elana. She always shares such great recipes with us, and thanks to her original blog post, I even learned what gefilte fish means.

If you want to try your hand at making this classic Passover dish. here’s the printable recipe: Gefilte Fish.

 
Happy Tuesday, everyone!

Sommer is a cooking instructor and food writer who blogs at A Spicy Perspective. She’s based in Asheville, North Carolina, and if you check out her original blog post, you’ll find some interesting tidbits about asparagus. (No, Sommer, I did not know asparagus can grow up to a foot in a single day. That’s crazy!)

Best of all, it’s a guilt-free kind of creamy soup, courtesy of the white beans.

Thanks for sharing this delicious-looking recipe, Sommer!