De Laurentiis shared the recipe on her @thegiadzy account writing, “French Onion Soup, but make it Italian. This Italian Onion Soup is simple, using Fontina cheese instead of Gruyere, along with onions and thyme. It comes to together so fast! Tap the link in our bio to grab this recipe.”

How exactly is this an “Italian” French onion soup? It’s clear in the ingredients. For bread, De Laurentiis uses cubed ciabatta, and for cheese, a melty fontina. Our mouths are watering just thinking about this one. With less than 400 calories and 14 grams of protein, how can you resist this?

It may look intricate from the pictures, but don’t worry. It’s a beginner level recipe and only takes 45 minutes to prep and cook. We have a feeling this could become a winter favorite in your households, it sure will in ours.

Check out Giada De Laurentiis’ Italian Onion Soup with Fontina and Thyme.

Before you go, check out Giada De Laurentiis’ Best Pasta Recipes below:

On Oct 24, de Laurentiis shared a series of photos of her delicious cookie recipe. She shared the photos with the caption reading, “It’s aperitivo hour any time of day when you have these fluffy, orange-scented Aperol Spritz Ricotta Cookies. Tap the link in bio to grab this recipe. #AperolSpritz #AperolSpritzCookies #Cookies #Dessert #ItalianCooking #CookingWithGiadzy #Giada #SweetTreat #Orange #Delicious.”

De Laurentiis’ Aperol Spritz Ricotta Cookies recipe starts with mixing together dry ingredients — flour, baking powder, and salt. Then, in a separate bowl, cream your butter and sugar before adding eggs and ricotta cheese. To this wet mixture, you’ll also add in some fresh orange zest and juice as well as a splash of Aperol.

Slowly add your dry ingredients to your wet before placing tablespoon-sized dollops on a baking dish and tossing them in the oven for about 15 minutes.

These cookies are good on their own, but the glaze takes them to the next level and it couldn’t be easier to make. To make the cookie glaze, start with powdered sugar and add a bit of Aperol and orange zest. The liquids will melt the sugar and you’ll be left with a syrup-like consistency that is designed to be drizzled over your cooled cookies.

Wait for the glaze to firm up (if you can!) and then you’re ready to enjoy. “My mom made these today and they are amazing,” one person commented on De Laurentiis’ Instagram walk-through. “Yum!! Can’t wait to try them!!” another commenter added.

These Aperol Spritz Ricotta Cookies are so easy to make and even easier to eat. Wash them down with an ice-cold Aperol Spritz cocktail and you’ll feel like you’re on an Italian holiday. You can grab the full recipe over on Giadzy and test them out for yourself.

In search of more summer recipes? Giada De Laurentiis has plenty:

On Oct 23, Stewart shared a pic of her Halloween concoction everyone will love this season. She shared the pic with the caption reading, “Guests will howl for this creative and super-festive punch. Create the glowing moon by freezing orange juice and water in a bowl, then release it and float it in a mixture of concord-grape juice, ginger soda, seltzer, and fresh lime juice. And you can spike grown-up ghouls’ glasses with an ounce (or two!) of vodka. Get the recipe at the link in our bio. 📷: @aarondyerphoto.”

This festive drink requires quite a few ingredients like grape juice, lime juice, lime juice, and of course, the candy bats, to name a few.

See Stewart’s full one-step Blood-Moon Punch recipe HERE!

If you didn’t know it, Stewart, author of the just-released Fruit Desserts cookbook, loves Halloween. She dons several elaborate costumes each year, and has gorgeous Halloween decor and food ideas in her Martha Stewart Living Magazine.

One of her creations this year? A genuinely beautiful “Blood Moon Punch” that’s great for kids and adults. Serve it up in a cauldron punch bowl and it’s a beverage and decoration all in one.

The base of the punch is a purple-red “sky,” a mixture of concord grape juice, ginger soda, seltzer, and fresh lime juice. That’s tasty on its own, but what really makes this punch a show-stopper is the full moon.

Stewart makes it by freezing orange juice and water in a bowl, then topping it with candy bat sprinkles. Once the round of orange juice is frozen, it comes out of the bowl and floats in the rest of the punch, where it looks like a glowing full moon.

Kids will love the fruity, fizzy punch and its spooky appearance, but adults will also love it – Stewart even says that you can add vodka to your glass if you want to spike it, and we think it would be pretty tasty with a splash of gin, too.

This Halloween, impress your guests with Martha Stewart’s full moon punch, and who knows– maybe you’ll be able to take over her crown as the queen of Halloween.

Before you go, check out our slideshow below:

Watch: How to Make a Halloween Grazing Board

The CDC reported that “McDonald’s stopped using fresh slivered onions and quarter pound beef patties in several states while the investigation is ongoing to identify the ingredient causing illness,” and people are still getting sick, with 75 total illnesses linked to McDonald’s Quarter Pounders in 13 states. Now, onion supplier Taylor Farms has voluntarily recalled some of its onions, and other fast food companies have pulled onions from some of their menu items just to be on the safe side.

Burger King told Today.com that while “there is no crossover with McDonald’s for the vast majority of our onion facilities…about 5% of our restaurants do receive onions distributed from the Taylor Farms Colorado facility.” The restaurants that received onions from that facility have already disposed of them, and they are being replenished by other suppliers.

Meanwhile Yum! Brands, which owns Taco Bell, Pizza Hut, and KFC, reports that “out of an abundance of caution, we have proactively removed fresh onions from select Taco Bell, Pizza Hut and KFC restaurants.”

So what can you do in the meantime if your fast food cravings kick in, but you’re worried about the latest food safety scare? You can try making some of these copycat restaurant favorites at home, and don’t forget to keep checking the FDA’s website to stay informed about current and future recalls and food safety concerns.

If you like to cook, there’s a good chance that your refrigerator is one of the centerpieces of your home. Ours is perpetually stuffed to the brim, and it can honestly be stressful trying to paw through condiment jars, bottles of hot sauce, and the produce we’re trying to use up before it goes bad, just to find that one item we need for a recipe. That’s why we’ve been so enchanted by the idea of Fridgescaping. Fridgescaping focuses on keeping the fridge organized, but also seeks to make it aesthetically pleasing. But if you never managed to turn your fridge into a front page-worthy, fridgescaped masterpiece (same!), you can breathe a sigh of relief, because it turns out one of the aesthetic fridge organization trends could be a hazard to your health.

One of the most eye-catching fridge organization trends we’ve seen is storing produce submerged in water in glass jars, where strawberries glow like rubies and mandarin orange segments look like wedges of pure sunshine. But it turns out that you might be better off just leaving your produce in disarray. As Ellen Shumaker, Ph.D., shared with Food & Wine, storing produce submerged in water is a food safety risk. “If there is even a small amount of bacterial contamination on a piece of produce, being submerged in water could allow this bacteria to multiply and grow to a much larger amount,” she explained. That includes bacteria like Listeria, which can thrive in cool temperatures, and which causes listeriosis.

But tightly sealing produce in un-filled jars isn’t the solution, either. An anaerobic environment provides the ideal growing conditions for Clostridium botulinum, which can cause botulism, and if gasses build up in a tightly sealed glass jar, it could explode, covering your food in glass.

So if you can’t store your produce in those cute mason jars you’ve been stocking up on, what can you do to control the mayhem? For one thing, you can make your fridge easier to clean on a regular basis by using shelf liners that are easy to take out to wash and disinfect. And there are a variety of space-saving fridge organizers that can help you keep your various jars, bottles, pouches, and other ingredients tidy. As for your produce, you can follow this guide to keeping fruits and veggies fresher for longer, and remember to always wash your produce before you start cooking.

Before you go, check out these chic cookware brands that give Le Creuset a run for its money:

There are a lot of trends taking over the food world right now, but at the end of the day, the meal we turn to most often we we don’t feel like going to the store and still want a family-friendly dinner is the casserole. Your grandma’s go-to dish was a staple for a reason, and it’s not like life has gotten any less hectic in the past decades. So, casseroles it is. Whether they’re updated versions of vintage canned-soup casseroles or riffs on classic non-casserole meals, having a great casserole recipe (or 30) in your back pocket can make weeknight meals a breeze.

But it’s important to not overthink things. When you just got home from work and know you have only three hours before it’s time to ask your kiddos to brush their teeth 10 times, the choice between a boring and basic casserole or going to the store for the one ingredient you don’t have usually results in the decision to order pizza online. That’s why we went on the hunt for a trove of tasty, inspired casserole recipes using staples we (and probably you) almost always have around — so you don’t have to make that dreaded last-minute run to the grocery store. You can thank us by figuring out how to convince a 6-year-old it’s faster to actually brush their teeth than just make it look like they did.

First up is Glinda’s Pink Potion, which is exactly as extra as our favorite good witch would want it to be. This Instagram-worthy concoction starts with a Mango Dragonfruit Refresher (because regular drinks are so last semester at Shiz University) and gets a creamy twist with coconut milk. But wait – there’s more! It’s topped with strawberry cold foam and finished with what they’re calling an “Oz-dusting” of magical sprinkles. In other words, it’s the drink equivalent of traveling by bubble.

Not to be outdone, Elphaba’s Cold Brew brings its own kind of wonderful to the menu. This bewitching beverage features Starbucks’ signature cold brew, sweetened with a kick of peppermint and crowned with matcha cold foam. And yes, it comes with green sprinkles – because how could it not?

But the magic doesn’t stop at the drinks. For the true collectors out there, mark your calendars for November 7, when limited-edition Wicked drinkware hits select stores. Though unlike Elphaba’s hat, these items probably won’t be hand-me-downs from a mysterious benefactor.

The timing couldn’t be more perfect, with the highly anticipated Wicked movie flying into theaters on November 22. It’s clear Starbucks is bringing the film’s themes of connection, belonging, and joy to life – one sprinkle-topped beverage at a time.

So whether you’re feeling particularly good or planning to make some trouble (the good kind, of course), these limited-time offerings are your ticket to experiencing a little piece of Oz. Just remember: while these drinks might make you feel like you’re defying gravity, actual flying abilities are not guaranteed. That kind of magic we’ll have to leave to the professionals on screen.

Fall is finally here, which means we’ve fully immersed ourselves in baking season. That also means that we’ve been looking to Ina Garten, the Barefoot Contessa herself, for recipe ideas and inspiration. Her fall recipes are so comforting and delicious, and her Thanksgiving side dishes are so tasty, they pretty much steal the show from the turkey. So just imagine what this woman can do with pumpkin! Even something as simple as pumpkin pie turns out like magic in Garten’s capable hands, and the rest of her pumpkin recipes are just as fool-proof. Stock up on a few cans of Libby’s Pure Pumpkin (it’s the brand Garten recommends on her website), and get ready for a world of pumpkin delights, from pie and flan to cupcakes and parfaits.

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Ultimate Pumpkin Pie with Rum Whipped Cream

Everyone needs a good pumpkin pie recipe, but Garten’s isn’t just good — it’s the ultimate. The filling is flavored with spices, orange zest, and rum, and it’s topped with a decadent mascarpone, rum, and vanilla whipped cream.

Get the recipe from Barefoot Contessa.

Pumpkin Roulade with Ginger Buttercream

If you want to make a pumpkin dessert that looks as impressive as it tastes, then you should try making Ina Garten’s pumpkin roulade with ginger buttercream. The cake roll is light and fluffy, and the macarpone and crystallized ginger filling is good enough to eat with a spoon.

Get the recipe from Barefoot Contessa.

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Pumpkin Flan with Maple Caramel Sauce

We don’t mean to be hyperbolic, but the maple caramel sauce on this flan is life-changing. It tops a rich flan made with pumpkin puree, sweetened condensed milk, mascarpone, and spices.

Get the recipe from Barefoot Contessa.

Pumpkin Banana Mousse Tart

The combination of banana and pumpkin might sound strange at first, but this pumpkin banana mousse tart from the Barefoot Contessa has rave reviews. “I make this tart every year now for about 5 or 6 years. This tart is such a treat and everyone I’ve made it for loves it!” shared one happy home cook.

Get the recipe from Food Network.

Spiced Pumpkin Cupcakes

For bake sales, birthdays, and potlucks, you can’t go wrong with these pumpkin spice cupcakes. Each one is topped with a cloud of maple mascarpone frosting, and gets showered with chopped Heath bars for some satisfying crunch.

Get the recipe from Barefoot Contessa.

Pumpkin Mousse Parfaits

Layered parfaits aren’t just fun to eat, but they also add a bit of visual pizzazz to the dessert table.

Get the recipe Barefoot Contessa.

Before you go, check out the gallery below:

The winter holidays are rapidly approaching, and that means we’re going into hosting mode. From giving the house a deep-clean to stocking the fridge with our favorite mocktail ingredients, there’s a lot to do, which is why we like to keep the food we prepare for guests as simple as possible, while still delivering on flavor. That’s where Aldi comes in. Not only do they usually have a delicious array of frozen appetizers in stock pretty much year-round, but they also just shared a cute holiday appetizer idea that utilizes the variety of affordable cheeses, meats, and snackable items they have in stock year round.

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Aldi took to Instagram to share this fun and easy appetizer idea: Jar-cuterie. It’s basically a jar layered with olives, cheese, cured meats, and crackers, ready to be gobbled up by your party guests. We can see a few different benefits to opting for Jarcuterie appetizers instead of a charcuterie board. For one thing, individual jars are a lot more sanitary than a board everyone is grabbing their food from. They’re also customizable, so you can make jars that are vegetarian, or dairy-free, or gluten-free, without having to worry about the cross-contamination on the board.

If you have a case of mason jars lying around, this is the perfect use for them. Layer in your charcuterie board items, starting with those that have a higher moisture content (like olives, cornichon, and fresh mozzarella), then adding in your cured meats, dried fruits, nuts, and crispy crackers.

Here are some combos we’d love to try using our fave Aldi ingredients:

Park Street Deli Antipasti, Cabot Aged Seriously Sharp Cheddar Cheese, Simms Thick Sliced Pepperoni, Savoritz Rosemary Olive Oil Woven Whole Wheat Crackers

Tuscan Garden Quartered Marinated Artichoke Hearts, Emporium Selection Italian Parmesan Cheese, Lunch Mate Uncured Honey Ham

Specially Selected Grilled Olives, Not Your Average Cheddar + Gruyere, Appleton Farms Bite Size Dry Salami Specially Selected Parmesan, Garlic & Herb Pita Chips

Appleton Farms Prosciutto, Emporium Selection Cranberry White Cheddar Cheese, Dried Apricots, Specially Selected Artisan Crisps Fig & Black Sesame

Kalamata Olives, Emporium Selection Dill Havarti, Chopped Cucumber, Cherry Tomatoes, Priano Salame Italiano, Savoritz Sea Salt Pita Crackers

As you can tell, there are basically an unlimited number of combinations you can make from Aldi’s affordable selection of cheeses, meats, crackers, and snackable items, and you can make these totally kid-friendly, too. If you’ve got a lot of holiday entertaining coming up but are feeling overwhelmed, just head to Aldi and pick up everything you need to make some simple, delicious Jar-cuterie appetizers.

Before you go, check out our gallery:

The co-host of The Kitchen shared a picture of her Candy Cheese Ball on Instagram, and it’s a combination of flavors we never knew we needed!

“Today on #TheKitchen: Cheeseball but make it sweet 🍬 Get ready for all of that Halloween leftover candy 🍭 #foodnetwork” she captioned a photo of herself displaying the cheese ball. It’s sitting on a bright yellow plate, covered with colorful M&Ms that’s just begging to be eaten.

“Need to use up leftover Halloween candy in the fall? We’ve got you covered with this decadent and easy dessert cheese ball,” the recipe shared on Food Network’s website was captioned.

To make this “addictive” dessert, start by mixing softened cream cheese, powdered sugar, and other ingredients with an electric mixer. Take some of your leftover chocolate and/or cookies, roughly chopping them up, then folding it in the middle of the cheese mixture. Scoop the whole thing into a ball shape and cover with plastic wrap. Refrigerate at least four hours, then put it in the freezer for about 15 min before taking it out for step two.

The finishing touches on this cool appetizer include rolling it around in more chopped leftover candy or colorful M&M’s until all sides are coated. Serve with cookies, pretzels, apple slices, strawberries, nuts, graham crackers, animal crackers, and anything else you can think of to dip in this cheesy, chocolately goodness.

Some people in the comments were unsure about this recipe. (Like one person, who wrote, “Katie I adore you, but what were you thinking?”) But after watching her prep this meal on The Kitchen, many people changed their tune.

“I love candy and I love cheese. And I loved watch you make it this morning. I so want to try that. Love you, God Bless 🤗 💖 🙏” one person wrote. Another said, “At first I wasn’t so sure but after watching Katie make it and all the ingredients, looks SO yummy! 😋 good job Katie! 👍🏼.”’’

There are other ways to get rid of your kids’ extra candy, like donating it or making Chrissy Teigen’s yummy Spider Zebra Cakes. There’s always the tried-and-true method as well: digging in after your kids go to bed! But Biegel’s new recipe looks fun and unique, and I bet kids will be happy to see how their candy is used in another delicious way that they’ll want to eat, too. We can’t wait to try!

Get Biegel’s full recipe HERE.

Before you go, check out our slideshow below:

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