Simply Recipes

2 days ago | simplyrecipes.com | Candace Nagy

Simply Recipes / Getty Images It’s been exactly one year since Trader Joe’s released Spinach & Ricotta Raviolini, and I’ve been hooked on the heat-and-serve find ever since. I always keep a couple of packages stocked in my freezer, but they never remain there for long since I regularly add them to everything from soups to salads. While my Italian vocabulary is limited, I do know that the ini suffix usually indicates that something is small or cute.

4 days ago | simplyrecipes.com | Jeanette Hurt

SImply Recipes / Adobe Stock A few months back, my husband and I decided to toss our plastic cutting boards. Since then, I’ve been keeping my eye out for wood and bamboo cutting boards. No surprise, I found my dream purchase at my favorite store: Aldi. Aldi Crofton Master Cutting BoardPrice: $12.99Why I Love It: This sturdy bamboo cutting board comes with four handy inserts that make prepping and chopping tidy.

4 days ago | simplyrecipes.com | Meleyna Nomura

Simply Recipes / Getty Images Key Takeaways• The best way to store corn on the cob is in the refrigerator. • Either stack the cobs on the shelf or loosely contain them in a paper or cloth bag, not plastic. • You can store corn for a day or two before cooking it. If there’s anything the Midwest is known for, it’s corn. And while there certainly is a whole slew of veggies that are at their peak during the summer, corn on the cob is king at every barbecue from July to August.

4 days ago | simplyrecipes.com | Molly Adams

Simply Recipes / Adobe Stock Once, instead of ordering a regular-sized container of gochujang, I wound up with a five-pound bucket. This is what Bob Ross liked to call a "happy accident." I'm stubborn about using up the ingredients I buy, so I could not let that precious gochujang go to waste. I got deeply obsessed with finding ways to use my endless supply. I was pregnant, which for me has always meant finding a beloved dish and hyper-focusing on it.

4 days ago | simplyrecipes.com | Kat Lieu

Simply Recipes / Mark BeahmWhy Make This• A little miso mixed with mayonnaise gives tomato sandwiches an umami punch. • For every 1 tablespoon mayonnaise, combine it with 1/2 teaspoon red miso. • Spread the miso mayonnaise on toasted bread and add tomatoes. The first time I had a tomato sandwich at a Manhattan deli over a decade ago, I was smitten. Unfortunately, enjoying them at home has been a lonely affair.