Mackenzie Schieck

1 month ago | apartmenttherapy.com | Mackenzie Schieck |Cullen Ormond

House ToursHome TypeLoftsDakota Johnson’s Iconic Green Kitchen Inspired the Makeover in This 120-Year-Old HomeHouse ToursHome TypeLoftsSave Your FavoritesWhenever you see the heart icon, just tap it to save it to your account!commentsWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

1 month ago | simplyrecipes.com | Mackenzie Schieck

As a relatively new Costco member, I missed the carrot bar cake last year, but have heard enough raves from others to be a little more on the ball this year. Even if you’re not a huge carrot cake person—which I’m not, though I do get an annual craving around Easter—apparently, this is the one that could convert you. Well, I'm always game to test a theory when baked goods are involved! Plus, I’m a sucker for a non-round cake.

2 months ago | simplyrecipes.com | Mackenzie Schieck

Simply Recipes / Getty Images I think peeling ginger is one of the most tedious cooking tasks in existence. It’s so small and so irregularly shaped—plus, are you supposed to use a vegetable peeler, a knife, or…? No peeling strategy has ever seemed like the correct way, so I was thrilled to come across a new trick, thanks to a friend of mine. Actually, it’s more of a skip than a tip: Stop peeling your ginger.

2 months ago | yahoo.com | Mackenzie Schieck

I think peeling ginger is one of the most tedious cooking tasks in existence. It’s so small and so irregularly shaped—plus, are you supposed to use a vegetable peeler, a knife, or…? No peeling strategy has ever seemed like the correct way, so I was thrilled to come across a new trick, thanks to a friend of mine. Actually, it’s more of a skip than a tip: Stop peeling your ginger.

2 months ago | simplyrecipes.com | Mackenzie Schieck

Simply Recipes / Getty Images / Mihaela Kozaric Sebrek Both my sister and dad are big deviled egg connoisseurs, and when I told them about Alex Guarnaschelli’s secret for making the perfect deviled eggs, they had the exact same reaction: “Huh—in-ter-es-ting,” paired with curious expressions that said, I’m gonna need to taste this to believe it. Lucky for them—because I also love a good deviled egg, and I was intrigued by Guarnaschelli's unique addition—their curiosity is my command.