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Consider this your guide to everything we eat and drink—where we get it, how we prepare it, the best ways to cook and serve it, and more. From shopping guides to meal prep hacks, this is food+drink simplified from every step of the eating+drinking process—from source to finished product.
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Cooked okra is one of those Southern staples that tends to show up in big batches — a pot of gumbo, a skillet of stewed tomatoes and okra, or a full tray of fried pods fresh from the garden.
Mussels in white wine sauce make for a restaurant-worthy meal at home, but they rarely leave leftovers in convenient portions.
Five bean chilli is one of the best dishes you can make in a big batch.
Two ingredient dough — made with just self-rising flour and plain Greek yogurt — is one of the most convenient doughs you can keep on hand.
Velveeta cheese soup is one of those deeply satisfying American comfort foods — warm, creamy, and easy to pull together on a weeknight.
Key lime pie is one of those classic American desserts that always seems to disappear faster than expected — or, just as often, leaves you with more filling than you planned for.
Homemade rocky road candy is one of those no-bake treats that disappears fast — but what happens when you make a big batch and need it to last? Freezing is a smart option, and the good news is that rocky road handles it well.
You opened a can of Heinz baked beans, used half, and now you’re staring at the leftovers wondering what to do with them.
Buttermilk chicken is one of those meals worth making in bulk.
If you made a big batch of quesadillas and ended up with more than you can eat, you are in luck.
