What Great Grandma Ate

If you’re a fan of Rice Krispie treats, you’ll love these Halloween marshmallow popcorn balls! They’re made with gooey melted marshmallow, black and orange Halloween M&Ms, and sprinkles. It’s the perfect balance of sweet, salty, crunchy, and chewy.

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Dakgangjeong (닭강정), aka Korean popcorn chicken, was a treat for me growing up when I’d visit Korea every summer. We’d go nighttime shopping at stores that stayed open until 2am (yes, 2am), and when we got hungry, we’d stop to snack on popcorn chicken from street vendors. Priorities.

Today we’re making an air fryer version, which is just as delicious as the origin...

These hidden veggie freezer breakfast sandwiches are my make ahead answer for busy mornings: a square of baked eggs with sautéed broccoli, mushrooms, and onion, a slice of cheddar, and ham (or bacon!) on a buttered English muffin.

The recipe makes 12 sandwiches in about an hour. They keep in the freezer for up to 3 months and reheat in about a mi...

These gluten-free oatmeal cream pies are my fall version of the Little Debbie Oatmeal Creme Pies I loved as a kid – soft and chewy pumpkin spiced oatmeal cookies with a browned butter cream filling in the middle.

They’re made with gluten-free 1:1 flour and old fashioned oats, there’s a dairy-free option using vegan butter, and they take about 35 ...