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Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

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Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

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Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

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Fall Slow Cooker Recipes

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Wickedly Fun Halloween Cupcakes

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Popular in Food

Easy Picnic Ideas & Tips

Grab your basket and get outside for a fun and easy outdoor meal.


    Everything in this slideshow

    • The Menu

      Fill your basket with these delicious, portable recipes for an unforgettable picnic.

      -- Egg Salad Sandwiches
      -- Turkey-Avocado Wraps
      -- Red, White, and Green Panini
      -- Red Potato Salad
      -- Coconut Macaroons

    • Egg Salad Sandwiches

      One of the best things about a classic egg salad is that you can make it your own. Stir in some fresh dill, sliced green onion, crumbled cooked bacon, celery seeds, or chipped green olives with pimiento. No matter what you add, the key to mastering this sandwich is boiling perfect eggs. In the next three slides, we show you how.

    • Step 1: Preparing Eggs for Boiling

      To hard-cook eggs, place eggs in a single layer in saucepan. Do not stack the eggs. Add enough cold water to cover the eggs by 1 inch. The next slide shows the details of boiling.

    • Step 2: Boiling Eggs

      After following Step 1, cook the eggs over medium-high heat until the water comes to a rapid boil. Your water will have large, rapidly breaking bubbles. Then remove from heat. Next, our slide shows how to make your eggs salad-ready.

    • Step 3: Cooking, Cooling, and Peeling Eggs

      After bringing the water to a boil in Step 2, cover your saucepan and let it stand for 15 minutes. Drain, and then run cold water over the eggs or place them in ice water until they're cool.

      Next, gently tap the egg on the counter to crack the shell. Peel it off with your fingers and run the egg under cool water to rinse off any remaining bits of shell. Use a sharp knife to chop the eggs. Now you're ready to toss them into your own recipe of Egg Salad Sandwiches.

    • Turkey Avocado Wraps

      Serve these Mexican-style wraps with wedges of ripe cantaloupe or slices of fresh pineapple. They're a perfect make-ahead choice -- you can chill them for 4 hours before packing them up for your outdoor adventure.

    • Red, White, and Green Panini

      Grill these crunchy Italian sandwiches before you leave on your picnic, and then wrap each one tightly in foil to keep them warm until you get to your destination.

    • Choose the Best Bread

      The best bread for making panini is a sturdy European-style bread such as ciabatta, which can be pressed without getting squished. Pronounced "chuh-BAH-tah," ciabatta means "slipper" in Italian, alluding to its shape.

    • Red Potato Salad

      The trick to perfect potato salad is choosing the right potatoes. Pick new round red potatoes, round white potatoes, Yukon gold, or Finnish yellow. Just don't use baking potatoes -- they turn to mush when boiled. The next two slides show how to prepare the main ingredients for Red Potato Salad.

    • 10 of 14

      Step 1: Chopping Potatoes

      After washing and rinsing, slice potatoes into desired thickness, depending on the size of cubes or pieces you want. Stack several slices and cut across several times in both directions. Then, cook the potatoes according to the Red Potato Salad recipe. The next slide shows how to prepare the eggs for the salad.

    • 11 of 14

      Step 2: Cubing Eggs

      First, place hard-cooked eggs on a cutting board. Cut each in half, then into quarters. Use a chef's knife to coarsely chop into pieces about the size of a small olive. If eggs are chopped too finely, the pieces will break up. For complete instructions on preparing the salad, click on the Red Potato Salad recipe below.

    • 12 of 14

      Coconut Macaroons

      These rich and chewy delights are elegant and easy, and because they don't crumble, they make the perfect picnic dessert.

    • 13 of 14

      Anyone Can Cook

      Anyone Can Cook is an innovative cookbook that encourages those new to the kitchen to make simple yet tasty meals, while providing the tools to move on to more complex recipes.

    • 14 of 14
      Next Slideshow 20-Minute Fall Dinners

      20-Minute Fall Dinners

      Quick dinners don't have to be boring. Check out 30 dinner ideas featuring chicken, pork, turkey, and pot roast. They're full of flavor and fit easily into your busy schedule.
      Begin Slideshow »



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