Recipes

If you’ve started gathering stores for your doomsday bunker, it’s not a bad idea to put canned fish like tuna,…

“You know, a-chiff, a-choff.”

This photo of a cheese-stuffed pumpkin in Always Add Lemon is enough to make you kick yourself for not thinking of…

Thom and James Elliot are the brothers by birth, and brothers in pizza. After traveling to Italy together back in…

Looking into the abyss of my freezer can be a little underwhelming these days. I peer into it and paw through all…

Today, I give you yet another recipe I discovered in the collection of church cookbooks, index cards, and…

I’ve never been much for the inspirational world of #wellness Instagram, so before I received a copy of Plant Over…

Food media has spent decades emphasizing that candy making is a science, and while that’s both true and fascinating,…

In her first cookbook, Peas, Love and Carrots, author Danielle Renov (of the popular blog of the same name) says…

My weekday breakfasts have been severely lacking in the “fun” department over the past few months. My days used to…

Last summer, my son and I took a road trip to Lancaster County in Pennsylvania—colloquially known as Amish…

I long for the days of early quarantine, when all we cared about was whether Carole Baskin killed her husband and…

As I’ve mentioned before, the past few months have rekindled my interest in foods of the Great Depression. Many of…

Remember potlucks? Boy, do I miss potlucks. Specifically, the fierce competition and tense atmosphere that arises…

Technically, pancakes should be classified as a dessert. They contain all the same ingredients as regular cake, but…

You may have noticed a lot more meat-free recipes on The Takeout recently, and that’s because I’ve been trying my…

I’m just a few weeks shy of my first anniversary here at The Takeout, and if there’s been one moment that defines my…

A few loyal Takeout readers have been begging for a Baltimore peach cake recipe since last winter, and while I’m…

Like many of our readers, I’ve spent a lot of time at home this summer. So much so that I’ve had to invent ways to…

Before we begin, I know some antsy readers out there simply can’t wait to lecture me about how watermelons should…