What kid doesn’t look forward to enjoying a Capri Sun at lunch? It’s a classic, whether it’s paired with a homemade PB&J or tucked safely into Lunchables. Parents have even used the pouches to make Capri Sun popsicles this summer. With flavors like Pacific Cooler and Fruit Punch, it’s no wonder this drink is a kid-friendly thirst quencher—but if you bought a carton of Wild Cherry, it may be subject to this Capri Sun recall.

Why Was the Recall Issued?

Kraft Heinz announced the recall after cleaning solution was inadvertently introduced into a production line. It doesn’t seem like this was a malicious act—the cleaning solution normally is used on food processing equipment—but the chemicals obviously weren’t supposed to make it into the drink.

The issue was discovered after Kraft Heinz received consumer complaints about the taste of the affected product.  

How Do I Know If I Bought a Recalled Product? 

This recall affects approximately 5,760 cases of Capri Sun Wild Cherry Flavored Juice Drink Blend beverages. Each case includes four cartons that are shrink-wrapped together. Grocery stores sell Capri Sun by the carton. 

Only the Wild Cherry-flavored Capri Sun products with the package information below are affected. 

Manufacturer Code on Pouch

25JUN2023 WXX LYY ####

  • #### would be between 0733-0900 for recalled Capri Sun
  • XX may be 01, 02, 03, 04, 09, or 10
  • YY may be 01 through 12

Manufacturer Code on Carton

25JUN2023 WXX #### CT1404

  • #### would be between 0733-1000 for recalled Capri Sun
  • XX may be 01, 02, or 03

Case UPC

87684 00409 00 

 The “Best When Used By” date on the products is June 25, 2023. 

What Should I Do Next? 

Kraft Heinz is working with its distributors to remove any potentially impacted product from stores. Still, keep a careful eye on the packaging of any Capri Sun you plan to buy or already have at home. If you find a product affected by the Capri Sun recall, don’t drink it—return it to the store where it was purchased. You can also contact Kraft Heinz from 9 a.m. to 6 p.m. EST, Monday through Friday, at 1-800-280-8252 to receive a refund. 

Bacon is one of those foods that’s easy to love. It’s fantastic with breakfast, but it’s equally good when chopped up on a salad, draped over chicken on a sandwich or tossed with vegetables for a side dish. That sweet, salty and smoky flavor has the ability to light up a dish, and the smell of bacon in the oven is enough to make anyone hungry.

But despite bacon’s beloved status, it’s tough for most of us to eat an entire package in one sitting. Some bacon brands even have resealable packages for this reason.

This brings us to all kinds of questions: How long does bacon last in the fridge? Can you save leftover cooked bacon for later? How do you freeze bacon? Read on for the answers!

How Long Does Bacon Last?

How Long Does Bacon Last Chart 01

The USDA has created guidelines to help consumers understand how long food lasts in the fridge. When it comes to bacon, it depends on whether the bacon is cooked or uncooked, and refrigerated or frozen.

How Long Does Uncooked Bacon Last in the Fridge?

You’ll find that some manufacturers include a sell-by or use-by date on the packaging, though it’s not required by the USDA. You can keep unopened bacon until it reaches that date. If it doesn’t have a date, you can generally count on about 2 weeks from when you leave the grocery store. Bacon cured without nitrites (a common type of bacon) keeps a little longer—up to 3 weeks.

Once you open the package, use all types of bacon within 7 days (or less, if the printed date is sooner).

How Long Does Cooked Bacon Last in the Fridge?

Leftover cooked bacon lasts 4 to 5 days in the fridge. It’s best to store it in an airtight container (we like glass containers because they don’t absorb odors).

If you purchased a shelf-stable cooked bacon from the store, you can keep it unopened in the pantry until the use-by date. After opening, you’ll want to use it within 5 to 14 days, depending on the package specifications.

How Long Does Bacon Last in the Freezer?

If you can’t use your bacon in time, pop it into the freezer. Both uncooked and cooked bacon can be frozen, but you’ll want to use both within 4 months for best quality. Unopened packages of bacon can be tossed straight into the freezer, but keep in mind that you’ll have to thaw the entire package at once.

If you want to freeze individual bacon strips, lay the bacon pieces on a baking sheet lined with waxed paper, making sure the strips don’t overlap, and place in the freezer. When the bacon is completely frozen, transfer the slices to a freezer-safe bag. You can use the same sheet pan method to freeze cooked bacon.

How to Cook Frozen Bacon

Bacon can be cooked from frozen, so you don’t need to thaw it. It will take longer to cook compared to thawed bacon, though.

If you have time, thaw bacon in the refrigerator. Most frozen bacon packages will thaw overnight in the refrigerator and should be used within 7 days. Bacon thawed in the fridge can be refrozen, if needed. Thawing bacon in cold water or the microwave takes less time (about 30 minutes in cold water or as quickly as 5 minutes in the microwave), but needs to be cooked immediately. Because bacteria can grow more rapidly during these thawing methods, this bacon can’t be refrozen unless it’s cooked first.

How Long Does Bacon Grease Last?

Throwing away bacon grease is one of the most common mistakes people make when cooking bacon. This stuff is liquid gold! Store it in a mason jar or bacon grease container and keep it in the refrigerator. It will solidify in the fridge, making it easy to scoop and portion.

Bacon grease will keep indefinitely in the freezer, or about 3 months in the refrigerator. You’ll know when it’s no longer good to use because it will smell rancid, and it will make anything that’s cooked in it taste a little funky.

How to Store Bacon

In the Fridge

Opened packages of uncooked bacon can be stored in an airtight container, plastic bag, in plastic wrap or tightly wrapped in aluminum foil. Once bacon has been cooked, it’s best to store it in an airtight container. We like to layer bacon strips between sheets of paper towels. Otherwise, the fat will solidify in the refrigerator, causing the strips to stick together.

In the Freezer

Keep frozen bacon in an airtight container or a freezer-safe bag. We like using resealable bags—especially if you used the sheet pan freezing method above—because it allows you to pull out a strip or two and toss the rest of the bag back in the freezer.

How to Tell If Bacon Has Gone Bad

Uncooked bacon is usually bright red, so you’ll know it’s going bad when the color fades to a dull pink. Once it turns brown, gray or has a greenish hue, it’s definitely time to toss it. You’ll also want to toss any bacon that’s sticky, slimy or has a strong sour aroma. Cooked bacon that’s past its prime will have a rancid smell, and it will lose its crisp texture and become soft and sticky.

Our All-Time Best Bacon Recipes
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Had any good dreams lately? Did they involve drinking a new Coca-Cola flavor that came in a cool teal-colored can and tastes like all the fruit in the world got into a fight? Because Coca-Cola just released its newest Coca-Cola Creations flavor, Dreamworld, and the company claims it tastes like dreams. You read that right—dreams.

What Is Dreamworld?

Coke’s been releasing Coca-Cola Creations flavors all year, including Coca-Cola Starlight, which supposedly tastes like space. (Spoiler: It’s sweeter than a Pixy Stix milkshake.)

Dreamworld has possibly the coolest concept—the flavor of a dream! And it definitely has the coolest label. It’s teal with a funky Salvador Dali-esque design, with a flying futuristic fish, an upside-down cloud and the Coca-Cola cursive logo sailing out what looks like a church window.

I mean, my dreams run more to the crumbling teeth and showing up naked at high school for a test I’ve never studied for, but to each dreamer their own.

Is Dreamworld Really “Dream-Flavored”?

Coke Dreamworld looks just like regular Coke when you pour it over ice. An overwhelming fruit aroma rises up when you crack the can.

But I didn’t detect much, if any, cola flavor in this dreamy new beverage. I puzzled and puzzled over how to describe the flavor. Here’s what I came up with: maybe if you had a party, and you made a huge bowl of fruit punch, and then accidentally dropped a splash of Coke into it, that’s what Dreamworld tastes like.

I can’t identify what fruit is in the drink, but there’s definitely a Carmen Miranda’s hat-inspired tropical fruit edge. I asked my teen daughter to try and nail down the fruit, and her instant response was “yellow Tic Tacs.” I think she has a point, as the taste is more candy-sweet than anything grown in nature. The sweetness does carry a kind of citrus edge to it, so fruit was perhaps adjacently involved.

Would I Buy It Again?

Probably not. The sample I was sent was the Zero Sugar version. My suspicion is that the full-sugar version would taste better, especially since I’m not a fan of Coke Zero. But I may never find that out because I can’t see buying this in the store. It’s a limited-edition drink, and the arty teal labels will tempt some shoppers to give it a try. But the taste won’t put anyone into a dreamy reverie.

I still love the fact that Coca-Cola, the big behemoth of beverage, is going crazy with its limited-edition flavors. So far, none of them have tripped my personal taste trigger, but I’d rather live in a world where soda pop aspires to taste like dreams than one where it doesn’t.

I scream, you scream, we all scream for…doughnut ice cream sandwiches! According to Ree Drummond, aka the Pioneer Woman, taking a scoop of ice cream and sandwiching it between a soft, pillowy yeast-raised doughnut is the way to make an ice cream sandwich. Now, none of her desserts have ever led us astray—including her famous brownies—so we decided we had to try this out.

This simple sweet treat can be made with your favorite store-bought doughnuts (or homemade doughnuts if you’re feeling ambitious), a scoop of ice cream and any number of sauces, syrups and toppings.

Keep reading for our 3-ingredient recipe for easy doughnut ice cream sandwiches and our three favorite ideas for flavor combinations.

How to Make Doughnut Ice Cream Sandwiches


  • 1/2 gallon vanilla ice cream, softened
  • 6 yeast-raised glazed doughnuts
  • Toppings of your choice (rainbow sprinkles, chopped nuts, mini chocolate chips, caramel sauce, chocolate shell, hot fudge, fruit preserves, etc.)

Tools You’ll Need

You’ll want to have these tools handy to make doughnut ice cream sandwiches:

  • 13×9 pan: A basic 13×9 cake pan is the perfect vessel for spreading the ice cream out into an even, thick layer.
  • Offset spatula: The slight bend of an offset spatula makes working the ice cream into the tight corners of your baking pan a breeze.
  • Round cookie cutter: Choose a round cookie cutter slightly larger than your doughnuts to maximize your ice cream surface area for toppings galore.


Step 1: Spread and chill the ice cream

Doughnut Ice Cream Sandwich 072822 Toh 02 Jvedit

Line a 13×9 pan with parchment paper, leaving excess around the edges so you can easily lift the ice cream from the pan later. Transfer the softened ice cream to the pan and use an offset spatula to spread the ice cream into an even layer, about 1-2 inches thick. Transfer the pan to the freezer for 1-2 hours until firm.

Step 2: Slice the doughnuts

Doughnut Ice Cream Sandwich 072822 Toh 04 Jvedit

Meanwhile, slice the glazed doughnuts in half, so you have a top and bottom like a burger bun. Set aside.

Step 3: Cut ice cream rounds

Doughnut Ice Cream Sandwich 072822 Toh 03 Jvedit

When the ice cream is fully set, remove it from the freezer. Carefully lift the ice cream from the pan, using the parchment paper “handles” to assist. Peel away the parchment and then use a round cookie cutter to make 6 ice cream disks of equal size.

Editor’s Tip: Don’t waste the leftovers. Store ice cream remnants in a freezer-safe container and save for another recipe that uses ice cream, or simply dig into it later with a spoon. You can also scoop it onto extra doughnuts using an ice cream scoop to make doughnut ice cream sandwiches with a more rustic look.

Step 4: Assemble

Working quickly, top the bottom half of each doughnut with a disk of ice cream. Next, spread a dollop of caramel, fudge or fruit preserves on the ice cream, if desired. Place the top of the doughnut over the ice cream to create a sandwich.

Step 5: Decorate

Doughnut Ice Cream Sandwich 072822 Toh 06 Jvedit

Gently roll the edges of your doughnut ice cream sandwich into your favorite toppings. Enjoy!

Doughnut Ice Cream Sandwich Variations

Our favorite thing about doughnut ice cream sandwiches is their unlimited potential for creative flavor combinations. While the basic recipe above is delish, don’t be afraid to snag other varieties of doughnuts, unique ice cream flavors and toppings to make your own custom creation.

Chocolate Lovers

Doughnut Ice Cream Sandwich 072822 Toh 10 Jvedit

This one is for chocoholics everywhere. Take an old-fashioned chocolate cake doughnut, then fill it with chocolate ice cream and a smear of chocolate ganache. Finish by rolling the edges in a mixture of crushed chocolate wafer cookies, mini chocolate chips and chocolate sprinkles. Then drizzle with magic shell, hot fudge or chocolate doughnut glaze.

Peach Cobbler

Doughnut Ice Cream Sandwich 072822 Toh 12 Jvedit

This one is inspired by everyone’s favorite peach dessert. Choose a classic glazed or sugar-dusted doughnut and fill it with vanilla ice cream. Add a few thin slices of juicy, ripe peach before topping with the other half of the doughnut, and then roll in a mixture of crushed graham crackers and chopped candied pecans.

Caramel Apple

Doughnut Ice Cream Sandwich 072822 Toh 11 Jvedit

Slice an apple fritter in half and fill it with salted caramel ice cream. Roll the edges in chopped nuts and finish with a generous drizzle of ooey-gooey caramel sauce.

Tips for Making Doughnut Ice Cream Sandwiches

Here are our top tips for making doughnut ice cream sandwiches at home.

Use an ice cream scoop for a shortcut method

Running short on time? You can skip spreading and cutting the ice cream into disks and simply use an ice cream scoop to scoop the softened ice cream right onto the doughnuts. Keep in mind that this method will yield doughnut ice cream sandwiches with a more rustic appearance.

Warm the doughnuts first

For an extra special indulgence, warm your doughnuts in a 350°F oven for 2-3 minutes before slicing and filling with ice cream. The combination of cold ice cream with a warm gooey doughnut is otherworldly delicious.

Enjoy the doughnut ice cream sandwiches at room temp

Doughnut ice cream sandwiches are best enjoyed soon after they’re assembled. Ideally, you want the doughnuts to be room temperature when eating, rather than frozen. If a firm, chilled doughnut is more your style, you can store doughnut ice cream sandwiches in the freezer for up to 3 months in an airtight container.

Make the ice cream sandwiches ahead of time

If you need to make doughnut ice cream sandwiches in advance, we suggest preparing your ice cream disks as directed through step three. Then, instead of assembling, wrap each disk individually in parchment or plastic wrap and freeze in an airtight container until ready to assemble. This is an excellent option if you want to create a doughnut ice cream sandwich buffet for your next gathering or kids birthday party.

It’s almost unfair to compare a classic PB&J to this Japanese fruit sandwich. It’s made with slices of fluffy Japanese milk bread, whipped cream and fresh fruit, so it’s honestly more “dessert” than sandwich. And like other Japanese desserts, the texture is cloud-like and delicate.

What Is a ‘Fruit Sando’?

The word “sando” is short for sandwich. In Japan, fruit sandos are found in hip patisseries as well as at corner convenience stores, wrapped in a clear plastic to reveal the delicate layers. 7-Eleven in Tokyo is where I had my first fruit sando, made with fluffy milk bread, light whipped cream and fresh strawberries. It reminded me of the flavors of strawberry shortcake or angel food cake with fresh berries, but with the novelty of a convenience store Twinkie.

It also gave me flashbacks to the marshmallow fluff sandwiches my friends and I would make in middle school, though a fruit sando feels slightly healthier than that!

In the U.S., it’s harder to find a store-bought Japanese fruit sandwich. But the good news is, they’re very easy to make at home.

Japanese Fruit Sandwich Recipe

Japanese Fruit Sandwich Ingredients2 Megan Barrie For Toh Jvedit

This recipe makes 2 sandwiches—enough to feed 4 people.


  • 4 slices milk bread
  • 1 cup heavy whipping cream, chilled
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 8 strawberries
  • 1 kiwi

Editor’s Tip: While our recipe has you make whipped cream from scratch, there’s no reason you can’t use whipped topping to assemble each fruit sandwich even faster.


Step 1: Prep the fruit

Fruit Sandwich Fruit Sando Step 1 Megan Barrie For Toh Jvedit

Wash the strawberries and pat dry, being sure to remove the stem. Peel the kiwi and slice in half lengthwise.

Step 2: Whip the cream

Fruit Sandwich Whippedcream Step 2 Megan Barrie For Toh Jvedit

Remove heavy whipping cream from the fridge and pour 1 cup into a medium bowl with high sides. It’s important that the cream is cold to help you get the right texture.

Using a whisk or handheld mixer on medium speed, whip until the cream forms bubbles and begins to thicken. Once you have soft peaks, add in sugar and vanilla extract and mix on medium until firm peaks form. Taste and adjust the sugar as needed. Be careful not to overwhip, as that can make butter!

Step 3: Assemble the fruit sando

Japanese Fruit Sandwich Fruit Spread Step 3 Megan Barrie For Toh Jvedit

Spread an even layer of about 1/4 of the whipped cream on a slice of milk bread.

Then, place four whole strawberries and half a kiwi on the bread to fill the slice. Using another 1/4 of the whipped cream, top fruit so it’s fully covered, then place a second slice of bread on top and lightly press the sandwich together.

Repeat to make the second sandwich.

Step 4: Wrap and chill

Japanese Fruit Sandwich Wrapped Step 4 Megan Barrie For Toh Jvedit

Firmly cover each sandwich in plastic wrap, being careful to note where you’d like to slice the bread for nice cross-sections. Place the sandwich in the fridge to chill for 10-30 minutes. You can skip this step if you’re hungry, but for clean layers, it’s best to wrap and chill.

Remove the fruit sandos from the fridge. Slice each one at an angle while still in the plastic wrap. You can then remove the plastic and slice off the crusts for a clean, finished look.

FAQs About Fruit Sandos

Do I need to use milk bread?

If you can’t seem to find milk bread, use Hawaiian bread or Wonder Bread. Wonder Bread won’t give you the same thick fluffiness of milk bread, and Hawaiian bread will be a bit eggy, but those types of bread tend to be in the average supermarket, which means you don’t have to make an extra stop.

You can also bake the Japanese milk bread from scratch, but that’s a baking project to tackle on a weekend.

Can I make this recipe dairy-free?

Yes! This recipe works great with coconut cream. Rather than use 1 cup of heavy whipping cream, use coconut cream (not coconut milk) and refrigerate it before you start. When you open the can, scrape the coconut cream solids into your measuring cup first, and then add the coconut milk liquid. This thick cream will whip up nicely. Use the same ratio of sugar and vanilla extract, and follow the same directions when whipping the cream.

Be sure to look for dairy-free bread, too.

Is this a sandwich to share?

Yes, portion-wise each sandwich can be sliced into two or even four wedges for friends and family to enjoy with you.

Japanese Recipes to Make at Home
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The first time I had Baileys was on a plane en route to Las Vegas for my friend’s birthday. As the flight attendant handed me a small cup of coffee with a sizable hint of Baileys, I took a swig and knew I’d be hooked. The popular Irish cream liqueur has been around since 1974 and still holds up to this day. You can bake with Baileys, add a splash to your coffee or hot cocoa, or even enjoy a glass by itself.

Now that Baileys Espresso Creme has officially dropped, we’ll have something new to sip all fall long!

What Is Baileys Espresso Creme?

The original Baileys is a liqueur mixed with cream, cocoa and Irish whiskey. It’s remarkable over ice—trust me. Baileys Espresso Creme takes everything that’s wonderful about the original and adds in something extra: real coffee flavor. It’s the perfect combo of coffee, cocoa and creamy Baileys. I’m sold! I plan to pour a little in my coffee for extra coffee flavor.

You can sip this new Baileys neat, use it to make a White Russian or whip up an Irish Cream Coffee with an extra kick. I also recommend adding a splash to your homemade hot chocolate for a new twist on a mocha…or top your hot chocolate with Baileys whipped cream.

You can even use the Baileys Espresso Creme to make desserts. I bet a batch of these Mint Baileys Bars will be gone before you know it!

Where Can I Get It?

You can grab a 750 mL bottle of Baileys Espresso Creme from Total Wine for about $21.99, BWS for $33.99 or Dan Murphy’s for $37.99. Keep an eye out next time you do a round of shopping. This isn’t a Baileys you’ll want to miss!

Collage Of Tiktok Showing How To Make Kate Middleton Watermelon Salad

Living in the Midwest, I see the best (and worst) of all the seasons. Sometimes, we’ll have a crisp, breezy 70°F summer day, and the next day I’m piling ice bags on my neck because the air conditioner can’t keep up with the 101° weather outside. (This has actually happened, and no, it’s not ideal). What’s an easy way to keep cool around here? By making summer salads. It’s true!

Now the internet is going crazy for a summer salad that Kate Middleton made popular, and for good reason. Here’s how to make her watermelon salad..

What’s in Kate Middleton’s Watermelon Salad?

This salad has only a handful of key ingredients, according to @kalejunkie:

  • 3 cups watermelon, cubed
  • 1 English cucumber, chopped
  • 1 avocado, chopped
  • 1/2 cup feta cheese, crumbled
  • 1 bunch mint, chopped
  • 1/4 cup olive oil
  • Juice of 1 lime
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Then all you need to do is toss everything in a bowl, dress with the olive oil, lime and apple cider vinegar, and finish off with salt and pepper. It’s so easy to make!

Don’t forget to check out the rest of Kate Middleton’s favorite foods.

Why Is This Salad So Good?

This salad works because the ingredients marry together so well. The creamy texture of the avocado is a wonderful complement to the crunchiness of the watermelon and cucumber. Plus, watermelons and cucumbers are two of the most hydrating foods. That’s an incredibly important trait when it comes to summer. And avocados have tons of benefits—they’re great for lowering blood pressure and supplying healthy fats.

Finish it off with the plethora of benefits from apple cider vinegar, like fighting acne and softening skin, and you’ve got a total knockout!

Whether this is Kate Middleton’s actual favorite summer salad may be up for debate, but we’ll still enjoy it all summer long.

Enjoying a small side of tsukemono (Japanese pickles) alongside a bowl of rice and curry is a classic combo in Japanese cuisine. It’s like topping spaghetti with Parmesan or having mustard on your sandwich—it ties the whole dish together.

Growing up, we’d always make what we called “cucumber salad” as a side for our rice, chicken teriyaki or stew to add a refreshing, crunchy element to our dinner. My grandma had her special way of preparing the cucumber, being careful to peel off the right amount of skin, slicing it to the perfect thickness and adding toasted sesame seeds for extra flavor. My mom had her own method of roughly chopping the cucumber, removing the watery seeds and letting it brine in the vinegar mixture overnight.

There are many variations to making Japanese pickles at home, and they go beyond the humble cucumber. Plus, they can be made fairly easily as long as you’ve got salt!

What Is Tsukemono?

In Japanese cooking, you’ll almost always have some sort of pickle to accompany your dinner as a way to provide a refreshing garnish or side. Some pickles are sweet and vinegary, others are salty, and some are umami-packed.

Tsukemono literally translates to “pickled things” and involves salt or a brine to tenderize and preserve vegetables. There are almost endless combinations of tsukemono you can enjoy, including common vegetables like cucumber, ginger, radish, bamboo shoots and cabbage.

How to Make Tsukemono

Here’s the basic process for making tsukemono. I’ll walk you through the process for specific vegetables, below.


  • Vegetables
  • Salt
  • Brine or marinade

The most basic tsukemono is made with just salt (shiozuke) and brings out the delicious pure flavor of that vegetable. Many tsukemono are made with some sort of brine or marinade to permeate the flavor of the vegetable using ingredients like soy sauce (shoyuzuke), rice vinegar (suzuke), miso (misozuke) or rice bran (nukazuke). While a couple require specific Japanese ingredients, most can be made without a trip to a specialty store.

All tsukemono are relatively quick and simple to make and you can experiment with the same vegetable and a few preparations to learn which flavor combinations you enjoy most.


Step 1: Prepare the vegetables

With any vegetable you choose for tsukemono, it’s important to give the outside a good rinse to remove any dirt. Then chop the vegetable into bite-sized pieces, whether that’s thinly sliced, in wedges or strips.

Step 2: Remove excess liquid

A key step in making tsukemono is drawing out excess liquid. You do this by adding salt to the flesh of the vegetables and letting them sit at least 10 minutes until they sweat. With some firmer vegetables like carrots or eggplant, you can even place a weight on top like a heavy pot or even a can to help draw out the moisture. Once they’ve tenderized, lightly squeeze out the water from the vegetable, and pat dry with a dish towel or paper towel.

Step 3: Make a brine

While not required to make tsukemono, many variations involve soaking the vegetables in a brine, which can be a combination of a liquid like vinegar, soy sauce or dashi, plus a seasoning like sesame seeds, sugar or green onion. You can learn over time which flavor combinations you enjoy most with different vegetables. Think of it like marinating a piece of meat to allow the vegetable to absorb the flavor and properly pickle.

Step 4: Wait for vegetables to pickle

This is perhaps the hardest part. It’s important to wait and let the vegetables absorb as much of the brine as they can to take on the flavors. For basic brines like vinegar and sugar, I’d recommend brining for at least 30 minutes in the refrigerator covered, but ideally overnight.

Common Vegetables Used to Make Tsukemono

pickled edamame, ginger, carrots and cucumbers topped with sesame seeds

Red Ginger (Beni Shoga)

Red ginger pickled in plum (umeboshi) brine is a popular pickle often used to garnish dishes like okonomiyaki, ramen, tonkatsu and yakisoba. Its bright red color is made from using plum vinegar, and its flavor is best characterized as bright, tangy and salty. It goes really well with fried foods to contrast the richness. To make it, peel a knob of young ginger, and thinly slice strips into a julienne. Place in a jar or sealable container and pour enough plum vinegar so it’s covered. Let it sit for at least a day, preferably a few in the fridge to impart flavor. This can last in your fridge for many months if sealed properly.

Ginger (Gari)

Pickled ginger is most commonly served with sushi as a garnish and palate cleanser. It’s made by peeling and thinly slicing fresh ginger and brining it in a combination of sugar and vinegar (amazu). The ginger must pickle overnight so that the vinegar and sugar can permeate and mellow out its sharpness. It should taste nicely balanced with sweetness, acidity and sharpness from the ginger’s natural spice.

To make pickled ginger, peel the skin and thinly slice into round sheets. Place it in a bowl and top with a teaspoon of salt. Let it sit for 5 minutes. Meanwhile, bring a small pot of water to boil and place salted ginger in the water to boil for about 2-3 minutes to draw out the sharpness. Strain, then place in a jar or sealable container, then cover with a mixture of 1/4 cup sugar and 1 cup rice vinegar, being sure to thoroughly stir the brine so the sugar dissolves. Let brine for at least a few hours, ideally overnight in the fridge. This can last in your fridge for many months if sealed properly.

Daikon Radish (Takuan)

Pickled daikon can be made a number of ways. Because daikon has a fairly mild flavor, similar to jicama, it has the ability to take on many seasonings. One common way to see it is called takuan, where the half-moon shaped slices are crunchy and sweet, and make a great pairing with rice, in sushi or enjoyed as a side to curry.

To make, take a whole daikon radish, peel the skin off, slice it in half lengthwise, and cut into half-moon shapes about 1/4 inch thick. Place them in a bowl or sealable container and add a teaspoon of salt to brine, being sure to toss the daikon for coverage. Once the water draws out, squeeze any excess, and pat dry. Then add a combination of 1/4 cup sugar and 1 cup rice vinegar to cover. You can optionally add a thinly sliced red chili pepper for heat. Let brine overnight in the fridge for best results. These can last in your fridge for many months if sealed properly.

Plum (Umeboshi)

I can’t quite say this tastes much like an actual plum, but these intensely sour and salty pickles are a classic tsukemono you’ll often see paired with rice on a bento box or in rice balls (onigiri). These are often an acquired taste, but those who love them find them addictive. You really can’t eat more than one or two at a time, and they’re much more time intensive than other tsukemono varieties—but that makes them all the more special!

To make umeboshi, you’ll need some specialty ingredients and equipment. First, you’ll need to find ume plums, which might require a special trip to your Asian market, along with sea salt. You’ll need to properly clean the plums and place them in a pickling crock along with sea salt. Weigh them down, and store them in a cool dry place for about a month. By this time, you’ll have made ume vinegar and softened the plums. You can save this vinegar in jars for use in other dishes. Lay out the plums on a drying rack and dry in full sun (to prevent mold growth) for three days until they start to dry and wrinkle with concentrated flavor. You can store these, dried, in a sterilized jar and they’ll keep for many months.

Cucumber (Sunomono)

Cucumbers are easy to find throughout the summer and are fairly cheap. Served as a side to rice or just enjoyed on their own, this method of making cucumber tsukemono gives you a crunchy and sweet result.

Peel half the skin off a cucumber in strips lengthwise. Slice in half lengthwise, and scoop out the seeds with the back of a spoon. Slice the cucumbers into 1/8 inch slivers to make a C-shape. Place them in a bowl with a teaspoon of salt to draw out the water. Meanwhile, make the brine with 1/4 cup sugar, 1 cup rice vinegar, 1 teaspoon toasted sesame seeds and a few cracks of fresh black pepper, stirring to dissolve the sugar. Once the water has drawn out of the cucumbers, pat dry, then pour the brine over the mixture in a bowl or sealable container. Let it sit at least 30 minutes or overnight in the fridge. You can also add thin strips of carrots or cabbage to this pickle for other variations.


Eggplant tsukemono is often served as a side with many other pickles and can be enjoyed alongside soup or rice. Its silky texture allows for maximum absorption of flavors, and it’s often made with miso paste. While red miso is most commonly used for a bolder flavor, any type of miso paste will work.

Making tsukemono from eggplant is a good example of when using salt to draw out the water is key. First, you’ll want to wash and peel half of the skin off and cut the eggplant into thin wedges. Add a teaspoon of salt to the flesh and be sure to rub it into the surface. Let it sit for at least 30 minutes. While the eggplant sweats, make your miso mixture by combining 1/2 cup miso paste with 2 tablespoons sesame oil, 2 tablespoons mirin and 2 thinly sliced green onions to form a slightly thinner paste. Once the eggplant sweats, squeeze out the excess water and pat dry with a towel. Take the miso mixture and spread it on top like you’re lathering it with sunscreen to thoroughly coat each piece of eggplant. Press into a sealable container or jar, and let sit in the fridge overnight, or for a few days for best results.

Turnip (Senmaizuke)

Transform this basic root vegetable into a crunchy, tangy and sweet pickle. This dish is a great side to your rice or miso soup, and is also often used as an ingredient in soups or stews, similar to how kimchi can be added to soup as a base. By using turnip pickles in soup, it mellows out the raw tanginess to flavor the broth nicely.

To prepare senmaizuke, wash and peel the skin of a few turnips. You can choose to slice them in half lengthwise first, then slice 1/4 inch half moons, or slice them into full rounds. Put the turnip pieces in a bowl and add a teaspoon of salt to draw out the water. Mix 1/4 cup sugar, 1 cup rice vinegar and one teaspoon salt (amazuke) for the brine and add in a small piece (about 3×3 inches) of dried seaweed (kombu). Optionally, add a pinch of dried red chili flakes for some heat. Pat the turnips dry, and place in the brine solution and fridge overnight to impart the flavor. Note that kombu can get a little slimy, which is normal. If you’re not a fan of the sliminess, you’re welcome to remove it after a few hours of imparting flavor.

Napa Cabbage

Cabbage is a great vegetable for pickling because it maintains its texture and absorbs the flavor nicely. Often enjoyed as a side to rice or with a bento, you can also use napa cabbage pickles within cooked dishes like an omelet or soup to impart a salty flavor.

To make napa cabbage pickles, wash and chop cabbage into 1/2 inch chunks and place in a bowl, then add a few teaspoons of salt to coat. Because of the folds and irregular surface of the cabbage, you’ll need to massage it thoroughly to let the salt in. This is also when a weight might be useful to help press the cabbage. Let that sit for at least 30 minutes and prepare the brine. Mix 1/4 cup sugar, 1 cup rice vinegar and one teaspoon salt (amazuke) for the brine and add in a small piece (about 3×3 inches) of dried seaweed (kombu). Optionally, add a pinch of dried red chili flakes for some heat. Wring out excess liquid from the cabbage and pat dry. Then pour the brine over the cabbage to coat, placing it in a jar or resealable container and let sit in the fridge overnight.

If you’ve never heard of strawberry ice cream sandwiches, allow us to introduce you. This delicious summer treat is easier to make than you might think thanks to a few grocery store staples. But don’t let the ease fool you—they’re just as stunning and delicious as any in-depth dessert recipe.

I find the best strawberry ice cream sandwich is one featuring cookies that are crispy around the edges and deliciously chewy in the center. Homemade sugar cookies are a great go-to, but I’m also in favor of grabbing some freshly baked sugar cookies from the grocery store or local bakery when you don’t feel like turning on the oven.

And when it comes to choosing the best strawberry ice cream, I always say it’s the one you like best! If you like to bite into pieces of strawberry, use an ice cream that has chunks of strawberry throughout. If you like vibrant pink and uber-sweet ice cream, use that! I opt for using pints because it’s easier to cut the ice cream into rounds, but you can also buy it by the gallon.

And if you’re looking to offer a variety, check out this recipe for classic ice cream sandwiches—nostalgia at its best!

Strawberry Ice Cream Sandwich Recipe


  • 2 pints strawberry ice cream
  • 12 sugar cookies
  • 1 cup white chocolate chips
  • 1 tablespoon coconut oil
  • 1/2 cup freeze-dried strawberries
  • 1/8 teaspoon kosher salt
  • 1 cup mini pretzels, crushed

Tools You’ll Need


Step 1: Prep the ice cream

prep ice cream for Strawberry Ice Cream Sandwiches

Cut each pint of ice cream into three equally-thick rounds using a very sharp bread knife. Transfer rounds to a parchment-lined baking sheet and freeze until solid, about 2 hours. Alternatively, if you purchased a gallon of ice cream, use the ice cream sandwich scoop to form into rounds.

Step 2: Assemble the ice cream sandwiches

prep Strawberry Ice Cream Sandwiches

Arrange 6 sugar cookies, bottom side facing up, on a second baking sheet. Place ice cream rounds on cookie bottoms, then top with remaining 6 sugar cookies, bottom side down. Freeze until solid, about 2 hours.

Step 3: Grind the strawberries into a powder

ground strawberries for Strawberry Ice Cream Sandwiches

Add freeze-dried strawberries to a mini food processor. Process until finely ground into a powder.

Step 4: Prepare the chocolate drizzle

chocolate drizzle for Strawberry Ice Cream Sandwiches

Add white chocolate chips and coconut oil to a medium microwave-safe bowl. Microwave on high in 30-second increments, stirring after each round, until fully melted and smooth. Whisk in ground strawberries until smooth; season with kosher salt.

Step 5: Decorate the ice cream sandwiches

Strawberry Ice Cream Sandwiches

Drizzle the chocolate mixture over one sandwich, then quickly sprinkle pretzels over top. Repeat with the remaining sandwiches. Freeze until ready to serve.

Strawberry Ice Cream Sandwich Tips

  • Keep it cold. It’s really important that you keep the ice cream as cold as possible throughout this entire process. Do not serve the ice cream sandwiches if the ice cream is remotely soft or it’ll squish out when bitten into. The ice cream sandwiches are ready to eat when the ice cream is frozen solid.
  • Decorate quickly. I recommend decorating the ice cream sandwiches one at a time. Because the sandwiches are frozen, the chocolate drizzle sets really quickly. So to ensure the pretzels stick to the chocolate, add them immediately after the chocolate drizzle.
  • Alternative ice cream method. If you can’t find pints of ice cream and don’t have the scoop we mentioned in the equipment list, you can spread the ice cream onto a parchment-lined quarter sheet pan and freeze until solid. Cut the ice cream using a round cookie cutter or cut into squares and trim the corners once the sandwiches have been assembled and frozen.
  • Alternative decoration. For a different look, dip the sandwiches in the strawberry chocolate mixture and roll in the crushed pretzels. It’s the same method we use for these homemade ice cream sandwiches.

You know what comes right after New Year’s? That’s right—Girl Scout Cookie season, and we’re already gearing up to order a few boxes. Most people buy Thin Mints (officially the best Girl Scout Cookie) by the boxful, but I look forward to the release of a new flavor each year.

Girl Scout Cookie flavors come and go—plenty of them have been discontinued—but there’s nothing like the excitement of knowing the latest flavor!

The New Girl Scout Cookie for 2023 Will Be… Raspberry Rally

Thin Mints are almost every state’s favorite Girl Scout Cookie, so it’s no surprise that the latest cookie plays off this fan favorite. The new cookie is thin and crispy, but it’s infused with raspberry flavor instead of mint. It’s dipped in the same delicious chocolaty coating. You can bet we’ll order tons of boxes!

New Girl Scout Cookie Raspberry Rally Courtesy Girl Scouts

This cookie is the first ever to be offered exclusively via direct online shipping. Not only does this help the Girl Scouts sell more, but you’ll be able to get your favorite cookies at your doorstep by ordering ’em online.

What Do They Taste Like?

Unpopular opinion: I’m not a fan of Thin Mints, because I’m often overwhelmed by the minty taste. When I got an early sample of the Raspberry Rallys, I was nervous, but they’re definitely worth the hype. The new cookies have a mild chocolaty flavor and a not-too-sweet raspberry taste that I really enjoyed! I thought they could use some more tang, but that opinion didn’t keep me from munching on them throughout the day.

When Is Girl Scout Cookie Season?

Girl Scout Cookie season usually runs from January to April, so we’re counting down the days. Local sales vary, so keep an eye out for Girl Scout Cookie stalls or sign up on the Girl Scouts website to be notified when cookie sales start in your area.

Remember, they’re not only delicious, they’re also for a good cause—so order as many boxes as you want!

If you’re looking for a soup that’s warm, comforting, fragrant and rich in flavors, Mulligatawny soup is all you need. Believe me, one sip of this fall soup and you’ll be making it every week.

After sampling many variations over the years, I finally have a recipe that hits the spot every single time.

What Is Mulligatawny Soup?

Mulligatawny soup originated in Southern India during the British Raj (the British rule of India). The soup was originally made of peppers, which led to the name: mulliga meaning pepper and tawny meaning water in the Tamil language. The British soldiers needed soup to begin their meal, so the locals watered down their staple “pepper water.” The British then asked the cooks to add mutton or chicken, and other ingredients like apples to suit their taste, and thus Mulligatawny soup was born.

These days, Mulligatawny soup is made with lentils and vegetables; mutton or chicken; a broth with coconut cream, onions, celery and apples; and garnished with rice.

How to Make Mulligatawny Soup from Scratch

Making Mulligatawny soup at home is easy, despite the long ingredients list. You can use any vegetables you have and it comes together pretty fast after everything is chopped and prepped. It’s the perfect one-pot meal!


  • 6 tablespoons split pigeon pea lentils
  • 2 stalks celery, chopped
  • 6 medium carrots, diced
  • 2 medium apples, cored, peeled and diced
  • 3 tablespoons rice
  • 2 cloves garlic, peeled
  • 1-inch piece ginger, peeled
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon peppercorns
  • 2 tablespoons ghee (clarified butter) or oil
  • 1 large onion, finely chopped
  • 1 bay leaf
  • 1 quart vegetable broth
  • Salt to taste
  • 3/4 cup coconut milk
  • 1 teaspoon tamarind pulp or lemon juice
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon peppercorns, crushed
  • 1 tablespoon cooked rice


Step 1: Prep the lentils and rice

Soak the lentils and rice in water.

Step 2: Make the curry paste

Grind garlic, ginger, turmeric powder, cumin powder, coriander powder, red chili powder and peppercorns to make the curry paste.

Step 3: Temper the spices

Heat ghee or oil in an Instant Pot using the Saute mode. Add the bay leaf and chopped onions, then the ground curry paste. Learn more about tempering in our guide to Indian cooking techniques.

Step 4: Add the veggies

Saute for a minute on medium heat. Add the carrots, celery, apples and soaked lentils, then the vegetable broth and salt.

Step 5: Pressure cook

Cook the rice using the Pot in Pot method in the Instant Pot. Place a trivet in the pot. Then place the stainless steel container with rice on top. Cover the lid and pressure-cook for 6 minutes, followed by a natural pressure release.

Step 6: Whisk

Once done, open the lid of the Instant Pot, put the rice aside and remove the bay leaf. Quickly whisk the mixture, leaving a few chunks.

Step 7: Add the remaining ingredients

Add the tamarind pulp (or lemon juice) and coconut milk, then stir.

Step 8: Garnish

Garnish with garam masala powder, crushed peppercorns and a spoonful of rice. Serve hot.

Tips for Making Mulligatawny Soup

Can I use store-bought curry powder?

You can, but we recommend using the curry paste in the recipe to get the perfect flavor. Similarly, you don’t want to skip the apples if you want to get authentic Mulligatawny soup.

What kind of apples should I use?

It’s best to use Granny Smith apples for this recipe as they’re mildly tart and not too sweet. They add a nice tangy flavor to the soup.

What else can I add to the soup?

You can make the soup your own by adding some cilantro for garnish, which will enhance the flavors. If you’re finding it spicy, you can mellow the flavors with a dollop of yogurt or some sugar.

How can I make the soup thicker/thinner?

Adding carrots and apples will make the soup thicker, while adding coconut milk and yogurt will thin it out. You can also add some vegetable broth to this soup to thin it out further.

Don’t forget to make one of these Indian dessert recipes for later!

Although icebox cakes have always been easy, creamy and elegant desserts, icebox cake recipes have changed quite a bit since their invention almost a century ago. Now, they sit in the fridge (instead of the icebox) to chill, and you can really get creative with what you put between the layers of whipped cream. Traditional recipes call for chocolate wafer cookies, but now you can experiment with anything from chocolate chip cookies to my personal favorite, Oreos.

We guide you though the steps of making an Oreo icebox cake that will quickly become your favorite kind of no-bake dessert this summer.

How to Make an Oreo Icebox Cake


  • 3 cups heavy whipping cream
  • 2/3 cup confectioners’ sugar
  • 2 packages (20 oz. each) Double Stuf Oreos


Step 1: Start with the homemade whipped cream

home made whipping cream for oreo ice box cake

Add the heavy whipping cream to a large bowl and beat until it thickens.

Test Kitchen Tip: Starting with a cold bowl and cold beaters will help the cream thicken more quickly. Popping them in the fridge for 10 minutes before you start should do the trick.

Step 2: Whip it up

home made whipping cream

Add the confectioners’ sugar to the thickened heavy whipping cream and beat until stiff peaks form. “Stiff peaks” means that the cream will stand up straight when you lift up the beaters.

Step 3: Put down the first layer of Oreos

oreo ice box cake

Grab your favorite 13-by-9-inch dish and break open a package of Oreos. You should be able to fit 24 whole cookies in the bottom of the dish, plus cookies broken in half to go along the top and side.

Step 4: Top the Oreos with half of the whipped cream

put whipping cream ontop of oreo layer

Spread the whipped cream to the edges of the dish so the cookies are totally covered and you can’t see them anymore.

Step 5: Arrange the second layer of Oreos

second layer of oreos for oreo ice box cake

Put down 24 more Oreos on top of the whipped cream, again, fitting in broken cookies along the gaps between the edge of the dish and the rows of whole cookies.

Step 6: Spread out the rest of the whipped cream

spread whipped cream on oreo ice box cake

Use up the rest of the whipped cream and fully cover the second layer of Oreos.

Step 7: Crush the remaining cookies and sprinkle them on top

crushed oreos sprinkled ontop of oreo ice box cake

Break up the Oreos into much smaller pieces, and sprinkle them over the second layer of whipped cream.

Editor’s Tip: My favorite way to crush Oreos is to put them in a double-bagged, gallon-sized zip top plastic bag. Then, take a rolling pin and simply roll over the bag to crush the cookies. The double bag guarantees that you won’t have crushed cookies all over the counter if one of the bags tears.

Step 8: Pop the icebox cake into the fridge to set

Cover and put your assembled Oreo icebox cake into the fridge to chill for 6 hours or overnight. You can’t skip this step, as this time spent chilling truly transforms this dessert. The Oreos go from crunchy to creamy, and the whipped cream goes from soft to set!

Tips for Making an Oreo Icebox Cake

plated oreo ice box cake

Can you make Oreo icebox cake with frozen whipped topping instead of homemade whipped cream?

If you don’t have the time (or the ingredients) to whip up your own whipped cream, you can definitely use frozen whipped topping—AKA Cool Whip—in your Oreo icebox cake. Just make sure to thaw it first, or you’ll have a hard time spreading it over the Oreos during assembly.

How should you store Oreo icebox cake?

Store Oreo icebox cake in the fridge for up to 2 to 3 days. After that, the Oreo cookies will start to get mushy. If you want it to last longer, you can toss it in the freezer. Just make sure you let it thaw in the fridge before serving, because Oreo icebox cake served straight from the freezer will be very stiff.

How can you make Oreo icebox cake your own?

Most icebox cake recipes are pretty versatile, and this Oreo icebox cake recipe is no different.

  • Swap out the double Stuf Oreos by picking up your favorite flavor of the sandwich cookies, whether it’s chocolate, peanut butter, mint or even golden Oreos. Otherwise, this recipe would work well with cookies like Nutter Butters, too.
  • Flavor the whipped cream by adding a tablespoon or two of your favorite kind of jelly or Nutella as you whip it up. If you ask me, Oreo icebox cake with peanut butter whipped cream sounds like a dream! Here’s more about how to make whipped cream from scratch if you want to get more creative.
  • Add more between each layer by drizzling hot fudge or chocolate syrup on top of the whipped cream each time.
  • Add toppings like mini M&Ms or your favorite candy to go along with the crushed Oreos. Take inspiration from this pina colada icebox cake or toffee icebox cake that are topped with toasted coconut and crushed Heath candy bars, respectively.

While the lead-up to Halloween is known for all things creepy, I prefer to participate in spooky season by sticking with kid-friendly activities like carving pumpkins, baking Halloween treats and snacking on plenty of candy at parties. If you’re anything like me, a Halloween “charcuterie” board shaped like a jack-o’-lantern is the perfect accompaniment to a not-too-scary movie: It’s more cute than creepy, and it’s loaded with themed snacks and sweets.

What You Need for a Halloween Charcuterie Board

Since we’re shaping the board like a jack-o’-lantern, we picked out mostly orange and black candies and snacks: Orange for the pumpkin parts and black for the “carved” eyes and smile.

Foods to include 

Chewy candies: It isn’t Halloween without candy corn and mellocreme pumpkins! We also went for gummy peach rings, fall-colored gummy worms, and gummy vampire teeth. If you can find them, Halloween Peeps are a great addition to the lineup too.

Black licorice candies make it easy to distinguish the eyes and mouth from the rest of the pumpkin. Gumball eyeballs in the middle of each triangle “cutout” are a slightly spooky touch. 

Chocolatey candies: Pick out the orange candies from a bag of Halloween M&Ms and plan to pile them up—M&Ms always go quickly! A row of Oreos works for the stem, and Hershey’s Kisses wrapped in purple foil are a good contrast to the rest of the orange and black on the board. 

Other foods: Balance out all the sweetness with a few salty orange items, like Cheez-Its and Utz cheddar cheese balls. For a different texture, we added peanut butter popcorn balls, too.

How to build a Halloween charcuterie board 

halloween charcuterie board

Step 1: Start with the eyes and mouth  

First, arrange the licorice (we used black licorice cats, black licorice bites and black licorice jelly beans) into triangle-shaped eyes and a smile. Since the eyes and mouth are the defining elements of the jack-o’-lantern, putting these down first means you don’t have to make space for them later.

Put a gumball eyeball in the middle of each triangle and an Oreo where the nose should be.  

Step 2: Spread out the Hershey’s Kisses

Place a long, curved stripe of Hershey’s Kisses along the right side of the face, from the top of the board to the bottom.

To the right of the Hershey’s Kisses, put the popcorn balls and then fill in the space between the edge of the board and the popcorn balls with mellocreme pumpkins.

Test Kitchen Tip: If you want to make the peanut butter popcorn balls easier to grab and eat, put popsicle sticks in them.

Step 3: Outline the smile

Outline the black licorice smile with cheddar cheese balls on top and peach gummy rings on the bottom. Depending on the size of your board, the Hershey’s Kisses may already be touching the right edge of the smile.

Step 4: Fill in the gaps between the eyes and mouth

Load up the space between the eyes and mouth with candy corn and fill the gap between the eyes with orange M&Ms.

Step 5: Balance out the popcorn balls

Line the bottom of the left side of the board with pumpkin-shaped Peeps. They’ll balance out the board since they’re about the same size as the peanut butter popcorn balls.

Step 6: Finish with the rest of the candy

At this point, you should have Cheez-Its, gummy worms and vampire teeth gummies. Arrange them in the upper left.

Step 7: Set up other decor and serve!

Now is the time to break out the Halloween-themed napkins and plates and whip up a pitcher of something to drink.

If you want to decorate around your Halloween charcuterie board, you could cut out bat shapes from black construction paper or lay down a spiderweb runner. Any Halloween decorations you have at home will look great with your board!

Tips for Making a Halloween Charcuterie Board

What are some other ways to build a Halloween charcuterie board?

While we’re fond of the jack-o’-lantern shape of this Halloween charcuterie board, it’s easy to arrange the food in your favorite Halloween shape—like a bat, spider or ghost.

You can tailor your board to include your favorite Halloween candies, even if they aren’t orange and black. Halloween cookies (like these Frankenstein cookies) would be perfectly on-theme if you have time to make them!

What other charcuterie boards can you make?

If it’s a chilly night, have a hot chocolate board ready for after trick-or-treating. Throwing a Halloween party? Arrange dried fruits, vegetables and cheese in a cute pumpkin-shaped snack board, or turn a traditional charcuterie board into a themed platter by adding one or two Halloween appetizers like hot dog mummies or jack-o’-lantern empanadas.

Did you know that green goddess dressing isn’t an Instagram fad? It’s almost a century old! That’s a fun fact Yumna Jawad, the creator behind Feel Good Foodie, shares in a viral TikTok video with her delicious-looking green goddess salad.

Inspired by a green goddess dressing made popular on TikTok by Melissa Ben-Ishay, creator of Baked by Melissa, Yumna got to work making her own version—including a salad to pair with the tangy dressing.

The Best Green Goddess Salad Recipe

Yumna is the queen of making TikTok creations—like pasta chips—and has always been willing to share her recipes with us. Here’s how to make her most recent viral recipe!


  • 1/2 head green cabbage
  • 3 Persian cucumbers
  • 1 bunch green onions
  • Tortilla chips, for serving

  • 1 cup baby spinach
  • 1 cup fresh basil
  • 2 garlic cloves
  • 1 small shallot
  • Juice of 2 lemons
  • 1/4 cup olive oil
  • 1/4 cup cashews
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons rice vinegar
  • 1 teaspoon salt

Editor’s Tip: If you want to make the green goddess dressing vegan, use nutritional yeast instead of grated Parmesan.

@feelgoodfoodie Did you know the original green goddess salad dressing is almost 100 years old! #greengoddesssalad #greengoddess Recipe from @bakedbymelissa ♬ original sound – Feel Good Foodie


Step 1: Chop your veggies

Chop up the cabbage, the Persian cucumbers and the green onions. You’ll want to chop your vegetables as small as possible. Remember, the salad is almost like a chunky green dip, so it should be easy to scoop with your tortilla chips.

Toss the chopped veggies into a large mixing bowl and set aside.

Step 2: Make the dressing

Blend up the ingredients for the dressing. Pour the dressing over the chopped veggies in a large bowl and mix until everything is combined. Once mixed, open up a bag of tortilla chips and snack away!

Tips for Making Green Goddess Salad

Green Goddess Salad Tiktok Trio

Can you make TikTok green goddess salad ahead of time?

Yes—but don’t count on it staying good for long. Although cabbage is known to keep for long periods of time in the fridge (not getting too soggy or soft), Yumna recommends keeping this salad in an airtight container in the fridge for only a day or two for the best flavor and texture.

How do you serve green goddess salad?

You can eat this with chips or with a fork. It also makes for a great topping for your protein, folded into a taco or served in a pita with grilled chicken.

How can you make TikTok green goddess salad your own?

“With this green goddess salad, anything green goes,” Yumna says. While her original recipe uses cabbage, cucumbers and green onions, other crunchy green vegetables like green peppers, broccoli or celery can be used, too. You can even add in some chopped green apples for a little tart sweetness.

To turn this green goddess salad into a meal, add a protein like chicken or even chunks of cheese.

Healthy Salad Suppers We Love
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