Skip to main content

Sangria Jell-O Salad

4.1

(14)

Image may contain Food Dessert Cake Plant Dish Meal Confectionery and Sweets
Sangria Jell-O SaladNoel Barnhurst

Until powdered gelatin came on the market in the 1890s, making gelatin molds was a labor-intensive endeavor. By the twenties, electric refrigeration and the Jell-O brand made the salads so easy to prepare that cookbooks were filled with recipes for them. This one incorporates the flavors of sangria. Serve it as a side dish or as a dessert.

Read More
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.