You only need six ingredients for this simple side dish: kosher salt, potatoes, whole milk, unsalted butter, buttermilk, and black pepper.

Garten recommends using a potato that's easy to boil, such as Yukon Gold. Russets would work well, too: Compared to other potatoes, these varieties contain more starch, which breaks down when mashed into a light and fluffy texture.

Yukons are my personal preference; I've found them to be slightly creamier than other options.

Once I collected my ingredients — and set a big pot of well-salted water to boil on the stove — I started on the prep work.

The first step here is peeling the potatoes, but don't worry about doing it perfectly.

I've found that, as long as the spuds are clean, a few pieces of potato skin in the mix won't really change the dish's quality. Some home chefs might even like to leave a bit of skin on for extra texture.

The potatoes should then be cut into roughly equal-sized pieces so they cook at the same rate.

Garten recommends 1 ½-inch cubes, but it's OK if you're not super precise, since everything will be mashed together later.

Once the water came to a boil on the stove, I added the prepped potatoes and reduced the heat to maintain a gentle simmer with the lid off.

An important part of the recipe is to avoid boiling the potatoes, which can make them turn gummy. Instead, keep the water at a nice simmer until you can easily pierce the spuds with a paring knife. This took me between 10 and 15 minutes.

When they're done, drain the potatoes in the sink and return them to the pot to finish the dish.

Next, I created a mixture of melted butter and whole milk to infuse the cooked potatoes with rich, creamy flavor and texture.

A key step in Garten's recipe is to warm these two ingredients in a small saucepan while the potatoes cook. The butter will melt into the milk, causing an emulsion.

Dry spuds absorb hot liquids better than cold ones, and you'll have an easier time combining the ingredients without any cold lumps of butter.

Just don't let the mixture come to a boil, which can cause the milk to separate from the butter.

When the potatoes are done cooking, strain the water over the sink and return them to the pot. Now, it's time to start mashing.

Garten's recipe calls for using a food mill to break down the potatoes, but I live in a New York City apartment with barely enough room to store a large pot. So, I used a good old-fashioned potato masher.

Once I'd crushed the potatoes into a mostly uniform mush, I added the warm butter and incorporated it with a rubber spatula, per Garten's instructions.

Once you've folded the butter and milk into the potatoes, it's time for the star ingredient: buttermilk.

I halved Garten's recipe, which typically feeds five or six, and decided to add a half cup of buttermilk. At first, I was worried I'd overdone it — my mash looked soupy.

After a little more stirring and time, though, the starchy potatoes absorbed the buttermilk, and I had myself an incredibly light and fluffy mash.

Adding the right amount of salt and pepper is essential for any dish, but mashed potatoes are often tragically overlooked in the seasoning department.

Garten recommends adding another 2 teaspoons of salt and pepper to the mash, and I agree wholeheartedly.

The result is a rich, tangy, and flavorful side dish you don't need to wait for a holiday to make. In my opinion, the buttermilk stole the show: I've found that potatoes can be a bit "blah" when not properly seasoned, and this recipe had a slightly acidic quality that I loved.

I'll be bringing these potatoes to Thanksgiving dinner this year, and every holiday party for the foreseeable future.

This story was originally published on November 20, 2025, and most recently updated on October 22, 2026.

I've made many of Ramsay's delicious dishes — including his 15-minute pasta and 10-minute burger — but had never whipped up one of his desserts.

That changed when I came across his recipe for the "world's best brownies."

With a name like that, I obviously had to try it.

To make a serving of 15-20 brownies, you'll need:

• ½ pound of dark chocolate, broken into squares or roughly chopped
• ¼ pound of dark chocolate, chopped into small chunks (optional)
• ½ pound of butter, diced, plus extra for greasing
• ¾ cup of caster sugar (granulated sugar also works)
• ½ cup of light-brown sugar
• ½ cup of all-purpose flour
• 4 large eggs, lightly beaten
• 2 teaspoons of vanilla extract

Ramsay lists two separate chocolate measurements because the small chunks are added to the brownies in the middle of the baking process. To simplify things, I bought two bags of dark chocolate chunks (each was 10 ounces/283 grams) for this recipe.

I used one full bag for melting the chocolate and a third of the second bag while adding more chunks to my brownies. It was a little more chocolate than Ramsay intended, but I loved the results.

After setting the oven to 350 degrees Fahrenheit, I greased my pan and lined it with parchment paper.

Then I diced the butter and threw it into a heatproof bowl with my chocolate. Since I didn't have enough pans to melt the chocolate over the stove (known as the double-boiler or bain-marie method), I used the microwave instead. Ramsay recommends throwing the chocolate and butter into the microwave for 3 minutes, but my mixture was ready in 2 minutes and 30 seconds.

I sifted the flour and salt over the batter, then stirred everything together until it was smooth and combined.

I baked my brownies for 20 minutes, then took my pan out of the oven so I could add the extra chocolate chunks. Ramsay's recipe says you should "vigorously throw the chunks of chocolate" into the brownie mix at this stage, which was surprisingly therapeutic.

I let the brownies bake for an additional 20 minutes, then let them cool in the pan for 10 minutes.

Ramsay's decision to stick to dark chocolate really helps this recipe shine, because the brownies are indulgent without tasting sickly sweet. I also loved how many chocolate chunks were stuffed into each brownie, adding some texture to all that fudginess.

I made these brownies for my fiancé, who said he loved their "smooth, irresistible chocolate flavor."

These brownies taste fantastic on their own, but adding some vanilla ice cream would make an incredible dessert.

Get the full recipe for Gordon Ramsay's "world's best brownies" here.

Before she was a Food Network star, Garten ran a beloved specialty food shop in the Hamptons, ditching her White House job to follow her passion.

In her first cookbook, "The Barefoot Contessa Cookbook," Garten writes that these brownies used to fly off the shelves and that she sold "like a thousand" a week.

To make a serving of 20 (large) brownies, you'll need:

• 1 pound of unsalted butter
• 1 pound, plus 12 ounces, of semisweet chocolate chips
• 6 ounces of bitter chocolate
• 6 extra-large eggs
• 3 cups of chopped walnuts
• 2 ¼ cups of sugar
• 1 ¼ cups of all-purpose flour
• 3 tablespoons of instant coffee granules
• 2 tablespoons of pure vanilla extract
• 1 tablespoon of baking powder
• 1 teaspoon of salt

I set the oven to 350 degrees Fahrenheit, then buttered and floured my pan.

I had enough pans to use the bain-marie method while I was making Garten's brownies. So I melted my butter, bitter chocolate, and one pound of the chocolate chips in a saucepan that was placed over a pot of simmering water.

I added my eggs, vanilla, sugar, and instant coffee to a bowl. Garten says in her recipe to stir the ingredients together without beating the eggs, so be careful!

I kept stirring as I added the melted chocolate and butter, then allowed the mixture to cool to room temperature. You don't want the batter to melt the chocolate chips, which Garten says will ruin the brownies.

I sifted my dry ingredients in a separate bowl, then added them to the cooled chocolate mixture.

Garten says this trick helps prevent the chocolate chips and walnuts from sinking to the bottom of the brownies while they're in the oven.

After the first 20 minutes, I hit the baking sheet against the oven rack. Garten says this helps release air that builds up between the brownies and the pan during baking.

Each bite of Garten's brownies tasted deliciously rich and fudgy, and I loved how much crunch the walnuts and chocolate chips added. I'm not surprised they used to be one of Garten's most popular dishes at Barefoot Contessa.

Get the full recipe for Ina Garten's outrageous brownies here.

There are really no losers here because both Ramsay's and Garten's recipes are delicious and easy to make, but I was a slightly bigger fan of Ramsay's dark chocolate brownies. I love the fact that, save for two bags of chocolate chips, I already had all the ingredients for Ramsay's brownies in the pantry. It's one of the quickest and easiest desserts you could make in a pinch, but it still tastes really impressive.

But Garten's brownies are still really good! And anyone who prefers a little extra crunch should give them a try as well.

Either way, you'll have a pan of delicious brownies.

LongHorn Steakhouse has quietly become one of casual dining’s biggest success stories, and recently outpaced its sister brand, Olive Garden, in same-store sales growth.

I’d never been before, so I brought a friend along to our nearest location in Queens, New York, to see whether the food, atmosphere, and value lived up to the hype.

I expected a fairly standard chain-restaurant experience, but the entryway felt inviting right away.

The stone accents, dark wood, and low lighting gave it a cozy, classic steakhouse atmosphere. It was casual, but it did not feel cheap. I could see why it would potentially work for both casual weeknight dinners and slightly more special celebrations.

Despite visiting on a Friday night during the dinner rush, we were seated quickly in a booth at the busy shopping center location.

The restaurant had plenty of tables, yet it did not feel overly crowded or chaotic. The warm lighting made the large dining room feel more intimate. It was definitely family-friendly, but couples and groups of friends were also dining there.

About halfway through our meal, one of the tables next to us broke into a rendition of "Happy Birthday" for a guest.

I also thought the vibe was much more polished than a typical casual chain. It was more on par with chains like Red Lobster than slightly more casual ones like Chili's or Applebee's.

LongHorn’s menu is centered on steak, but there were plenty of chicken, seafood, salad, burger, and sandwich options, too.

Even though I went in wanting to understand the chain’s steakhouse appeal, there were enough tempting appetizers and sides that narrowing down our order was harder than I expected.

A steakhouse dinner calls for a drink, and the classic "Perfect" margarita ($11.49) was a refreshing — and surprisingly inexpensive — way to start the meal.

It was ice-cold and citrusy, served in a generously sized glass with an extra shaker on the side. My friend ordered the Texas tea ($10.99), LongHorn's version of a Long Island iced tea, which she said was sweet and not too strong.

We were both impressed by the price and serving size of our drinks — they were on par with what we'd spend at a dive bar in Brooklyn, but with much better service and flavor.

The bread arrived warm with a side of butter before our appetizers hit the table. It had a slightly sweet, honey-wheat flavor and a tender texture.

It was simple, and probably could have had a better crust — but it was free.

We ordered the white cheddar stuffed mushrooms ($12.29) as an appetizer, and they arrived bubbling hot in a rich, creamy four-cheese sauce that reminded us slightly of Alfredo pasta sauce.

The cheesy filling gave them a savory, indulgent flavor that made them feel like a true steakhouse starter.

It was the kind of appetizer that disappeared quickly, and one I'd definitely order again. I had to remind myself to save room for the rest of our food.

The lettuce was crisp, the generous helping of croutons added good crunch, and the dressing had plenty of flavor. It was a classic steakhouse Caesar; it did exactly what it needed to do, but it wasn't anything mind-blowing.

It was also more than big enough to share with another person as a way to add something fresh before our richer entrées.

For my entrée, I ordered the ribeye steak ($30.79), which came with the aforementioned Caesar salad and one side. I chose the loaded baked potato, which came topped with cheddar cheese, sour cream, bacon, and green onions.

The steak arrived with a flavorful sear and a side that felt like a meal in itself. Together, the plate felt hearty and indulgent without being unnecessarily over-the-top. It was easy to see how a diner could leave feeling like they got their money’s worth.

The potato was rich and comforting, with a soft, fluffy center, while the potato's outer shell was perfectly crispy.

I appreciated that LongHorn did not skimp on the toppings. It helped make the entrée feel more complete and substantial, without having to upgrade to a premium side.

The steak had a savory, well-seasoned crust that added a lot of peppery flavor, but the true magic lay within.

Inside the tender ribeye, the meat was buttery and unbelievably juicy. It was not trying to be a high-end steakhouse steak, but it was extremely satisfying for the price. I ordered the steak medium-rare, and it came out at the right temperature.

This was the dish that made LongHorn’s popularity click for me.

The crispy Brussels sprouts ($6.49) were roasted just enough to caramelize while still holding their shape and flavor.

The steakhouse mac and cheese ($6.49) had a rich, creamy sauce and a browned topping that added texture, while bacon bits added even more savory, smoky flavor.

If you weren't ordering it as a main dish, the portion was also plenty large enough to share, especially alongside everything else we ordered.

I preferred this chain-restaurant mac and cheese to others I've tried.

The food was more polished than I expected, the portions were generous, and the experience felt like a real sit-down dinner rather than a quick chain-restaurant meal after a day at the mall.

We ordered two drinks, an appetizer, a salad, a steak, and multiple hearty sides, yet our bill for two still came in under $100 before tip. With the tip, we paid $103.83.

By the time we left, I could see exactly why LongHorn has become a go-to for diners who want a steakhouse meal without steakhouse prices — and I'll definitely be back for more.

I think Trader Joe's frozen pie crusts taste just as good as homemade versions, but are way more convenient to use.

I throw in whatever vegetables I have kicking around in the back of my fridge to make an easy quiche — with plenty of leftovers to take to work.

I'm not a fan of repeating the same meal every day, so I like to opt for versatile ingredients.

For example, I keep Trader Joe's flavorful soy chorizo on hand for quesadillas, tacos, burritos, or taco salads, giving me plenty of options throughout the week.

Although Trader Joe's pre-prepared and frozen sections are always enticing, I get the most bang for my buck by buying whole ingredients and cooking them myself. That's why the produce section is always my first stop.

Most recently, my local store had a great display of fall vegetables, so I got my favorite — honeynut squash. Similar to butternut squash, it tastes delicious roasted in grain bowls and salads.

I find that when gnocchi roasts in the oven, it takes on a lovely chewy-yet-crispy texture that's far superior to bland boiled gnocchi.

I add it to a well-oiled sheet pan with cherry tomatoes, chopped onion, zucchini, and sausage, then serve it on a bed of arugula with a dollop of pesto on top.

I find that Trader Joe's sturdy broccoli-and-kale slaw fares much better than leafy greens.

So, I like to pack up a batch of the salad (without the dressing) to enjoy throughout the week.

Trader Joe's organic vegetarian chili saves me on days I don't feel like cooking. It's classic, comforting, and just dying to be dressed up.

I like to pair it with grilled cheese for dipping, add it to a box of Trader Joe's mac and cheese, or serve it on a baked potato.

Trader Joe's bottled sauces are my secret to quick, flavorful dinners that require minimal prep.

Instead of ordering takeout, I make a delicious curry with onion, peppers, and broccoli — the Thai-style red-curry sauce does all the heavy lifting.

Trader Joe's Greek chickpeas come packed in a flavorful, herby marinate, so no dressing is required. However, I like to add cucumbers, tomato, onion, and feta for a delicious Mediterranean-style salad.

Although Trader Joe's miso-ginger broth is great on its own, I always jazz it up with some sautéed veggies, frozen potstickers, and a soft-boiled egg.

It also pairs great with Trader Joe's instant ramen for a comforting, hearty noodle soup.

In my opinion, Trader Joe's Mediterranean hummus is truly the best store-bought version around. It's also one of the few that comes in a big enough container to last me more than a couple of days.

I love to pack bento-style snack boxes with a scoop of hummus, chopped veggies, and crackers to take with me.

I always prioritize having a high-protein breakfast to keep my energy levels up throughout the day.

So, I love making a PB&J-inspired yogurt bowl with Greek yogurt, Trader Joe's peanut-butter granola, and a swirl of jam on top.

This story was originally published on October 24, 2024, and most recently updated on October 20, 2026.

Keep reading our Trader Joe's diaries to see what other shoppers are putting in their carts.

This works well as a buffet-style dinner option where everyone can fill their plate to fit their food preferences.

Start with pulled rotisserie chicken as the main lean protein, and add side dishes of black beans and brown rice for fiber-rich carbohydrates.

Chopped lettuce, salsa, and avocado are great additions for more flavor and nutrients. Kids may prefer having tortillas available to make their own burritos.

Fire up the grill, and while the kids enjoy hot dogs, swap yours for a leaner chicken sausage. They're typically higher in protein and lower in fat, making them a better fit for weight management.

Load yours with gut-friendly toppings like sauerkraut and grilled onions, and pair it with a side of slaw or grilled veggies and antioxidant-rich berries.

This way, you can have a balanced dish while your kids enjoy a classic.

The best meals for weight loss tend to be high in protein and contain a lot of bulky veggies or fruits. So, make a few extra chicken strips for yourself and use them as a protein source in a satisfying Cobb salad.

Add chopped chicken strips to romaine lettuce, tomato, bacon bits, sliced boiled egg, and a sprinkle of blue-cheese crumbles. Pair the salad with a light portion of dressing.

A Cobb salad is great because egg, bacon, and chicken can add enough protein to the meal to help keep you satisfied. Meanwhile, produce like romaine and tomatoes adds nutrients, bulk, and variety to the meal without making it high in calories.

It's easy to customize cheese quesadillas to be as simple or as intricate as you and your kids prefer.

To upgrade your own, add lean ground beef or ground turkey (protein), nonfat refried beans (fiber), and roasted peppers or onions (vitamins, minerals, and antioxidants).

The protein and fiber combo in this meal can help you feel full faster and longer, helping avoid the urge for late-night snacks.

As a bonus, serve everyone a side of cucumber or jicama slices for an extra dose of fruit or veggies that provide a crunchy, fiber-rich addition.

Tacos are a weekly staple in our house. The kids love theirs with ground beef or turkey, topped with shredded cheese, all stuffed inside a crispy taco shell.

Fortunately, it's easy to transform these sorts of ingredients into a hearty, protein-rich, nutrient-dense taco salad.

Start by filling a bowl with chopped romaine, cherry tomatoes, black beans, salsa, avocado, and lean ground turkey or beef. Sprinkle a crumbled taco shell on top for crunch, then add a little dressing if desired.

This way, you can enjoy the same taco flavors, just way more veggies and fewer carbs to help you stick to your daily calorie goals.

A basic ramen recipe can be upgraded with lean protein, such as diced chicken and a hard-boiled egg, and leafy greens, like spinach or bok choy.

Aim to fill one side of your bowl with protein and vegetables, reserving the noodles and broth for the other half.

If your kids are a little picky, just serve components of the dish separately and adjust the ingredients you use. Serve noodles with some of their favorite fruit, so they can pick and choose what they like.

With some adjustments, pizza night can still be great for parents trying to manage their weight.

First off, using a cauliflower crust is a great way to reduce the carb count of a typical pizza dinner while adding more vegetables.

More veggies means more fiber for gut health and extra nutrients that help support your metabolism and overall health.

I also like to serve a salad or raw veggies on the side to help me fill up on lower-calorie foods, so I can stick to smaller portions of pizza while still feeling satisfied.

Be sure to also add protein to your pizza to create a more balanced meal. Chicken is a great lean option, but I also understand if you're more of a sausage or pepperoni fan.

There are several ways to enjoy pasta regularly without disrupting weight-loss efforts.

First, swap out your noodles. Regular pasta is high in carbohydrates, which can spike blood sugar when eaten in large portions or without being balanced by protein and fiber.

Instead, use noodles made from lentils or chickpeas. They contain more fiber and protein, slowing how quickly carbohydrates are absorbed and helping keep blood sugar steadier — which can help with weight management.

Once the noodles are coated in sauce, your kids may not even notice you've made the swap.

Skip high-fat, calorie-laden cream sauces and top your pasta with marinara, which is naturally low in calories. Top with prepackaged frozen meatballs for an easy protein boost.

Don't forget to mix spinach or roasted broccoli into your dish for extra fiber. For pickier eaters, you may want to serve it on the side.

This story was originally published on November 3, 2025, and most recently updated on October 20, 2026.