When it comes to colored porch lights, you might associate them with certain times of the year—orange or purple for Halloween, green or red for Christmas or pastels for Easter. But that’s not the only signifier. Did you know people will often use different colored porch lights to bring awareness to certain societal issues?

If you’ve ever seen a gold porch light, it could mean more than just creating a beautiful home environment. Here’s what you need to know.

What Does a Gold Porch Light Mean?

Different colored porch lights are just one way people are creative in their decorative and communicative acts. Changing the hue of your porch light is a simple act and something that makes supporting a cause more accessible to everyone. Different colors of the rainbow are used in porch lights for various reasons like green lights symbolizing the return of an honorably discharged U.S. veteran and purple lights bringing awareness to instances of domestic violence. Red porch lights could symbolize American Heart Month.

Much like the other colors of the rainbow, gold and yellow are quite common porch light colors. There are a few reasons people might use the golden shade.

Awareness for childhood cancer

Thinking about children with such an illness can be heartbreaking, but it still needs to be talked about. Those who go through such suffering in their lifetimes often feel there isn’t enough funding and awareness for childhood cancer. There’s even a Facebook group for such a cause if you’re interested in learning more or donating to help. These people have also adopted the golden porch lights, like the golden cancer ribbon, to signify their awareness of childhood cancer and their actions to help support research and funding.

Celebration of a special event

Gold is a beautiful color that fits in with almost every single type of celebration, especially Christmas, parties and anniversaries. It’s a warm hue that can make any home warm and welcoming. A gold porch light could be the perfect color to bathe your porch in while sitting outside reconnecting with old friends. It also goes wonderfully with many other color schemes and would be perfect for your holiday get-togethers.

Keeping bugs away

Warm-colored LED lights, like yellow and gold, have been found to keep bugs away. This is because the more muted color isn’t as appealing to bugs as bright white or bluish lights. This kind of act would be perfect for warm summer nights with family, friends or even just solitude. Fewer bug bites and gorgeous golden scenery? We’ll take it!

Not only is creamy tuscan chicken soup easy to make and filling, it also has a combination of Italian flavors so famously delicious that one bite results in spontaneous cries of “Marry me!”

The soup is loaded with tender chicken, pasta and spinach. And garlic, herbs, sauteed onion and sun-dried tomatoes flavor the broth. It’s a stick-to-your-ribs dish that’s tasty as a lunch or a side but substantial enough to serve for dinner too—especially romantic dinners! The soup is inspired by the recipe that started it all: marry me chicken.

Ingredients for Creamy Tuscan Chicken Soup

• Sun-dried tomatoes: With concentrated sweetness and herb-infused oil, these little tomatoes add lots of flavor and color to the soup.
• Rotisserie chicken: Shredded meat from a store-bought rotisserie chicken saves so much time, plus, you’ll get a flavorful mix of dark and white meat.
• Spinach: Fresh spinach is a healthy addition to the soup, but also adds color against the red broth.
• Pasta: Rounding out this filling soup are small pasta shapes for the creamy broth to cling to. We used small shells, but feel free to use any of your favorite pasta shapes.

Creamy Tuscan Chicken Soup Recipe

This recipe, which went viral on TikTok, is from The Wholesome Dish and makes six generous servings of soup.

Ingredients

• 1/2 cup sun-dried tomatoes packed in olive oil with Italian herbs, julienned or chopped
• 1 tablespoon of the seasoned olive oil from the sun-dried tomatoes jar
• 1 tablespoon olive oil
• 1 cup finely chopped yellow onion
• 2 tablespoons tomato paste
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups shredded rotisserie chicken meat
• 2 cups chopped, fresh spinach
• 8 ounces small pasta, like macaroni or small shells
• 2 cups whole milk
• 1/2 cup grated Parmesan cheese, plus extra for serving

Directions

Step 1: Saute the onions

Add the oil from the sun-dried tomato jar and the olive oil to a large stock pot or Dutch oven. Heat the oils over medium-high heat; when hot, add in the diced onion. Cook and stir the onion for about five minutes until the pieces are soft and translucent.

Step 2: Add the tomatoes and garlic

Stir in the chopped sun-dried tomatoes, tomato paste and minced garlic. Cook the mixture for another two minutes.

Step 3: Combine with the broth and spices

Pour in the chicken broth along with the Italian seasoning, garlic powder, salt and pepper; stir everything together and bring the soup to a simmer.

Step 4: Add the meat, pasta and spinach

Add the shredded chicken, fresh spinach and pasta to the simmering soup. Reduce the heat slightly and return the soup to a simmer for about 10 minutes or until the pasta is cooked to al dente.

Step 5: Finish with the milk and cheese

While the soup simmers, heat the milk to hot in a small saucepan or in the microwave. When the soup is finished, add a few spoonfuls of the broth to the hot milk to help temper it (and prevent it from curdling.) Then, slowly stir the hot milk into the soup. Stir the grated Parmesan into the soup.

Ladle the soup into bowls and serve it with extra grated Parmesan cheese for sprinkling over the top.

Tips for Making Marry Me Chicken Soup

What can I use if I don’t have whole milk?

Whole milk makes a delectably creamy soup broth, a perfect consistency to cling to the cooked pasta. You can also substitute half-and-half or heavy cream for the milk, which will make the soup even more rich. Low-fat or skim milk should be avoided as they won’t give the soup the same level of creaminess.

Can I use chicken breasts instead of a rotisserie chicken?

Yes! You can shred cooked chicken breasts leftover from last night’s dinner or bake chicken breasts to use in the soup.

What kind of pasta is best for Tuscan chicken soup?

Small, bite-sized pasta shapes are the best choices for this soup, such as tiny shells, ditalini, mini farfalle or elbows. Because the pasta cooks in the broth, it will soak up some of the liquid; larger pastas, as well as being more difficult to eat in a soup, will soak up too much liquid leaving the soup with hardly any broth.

What can I serve with marry me chicken soup?

Garnish bowls of this soup with extra grated Parmesan cheese and fresh, chopped basil. Slices of crusty bread with butter or our homemade garlic breadsticks are also delicious as sides.

As the world said goodbye to former First Lady Rosalynn Carter, she is remembered as a pivotal force for change in redefining the role of first lady, a tireless advocate for mental health reform and someone who dedicated most of her life to humanitarian efforts.

Mrs. Carter was also the mother who took charge when a son’s attempt at baking a cake led to a kitchen fire and the doting grandmother who kept a stash of blueberries in the freezer for snacks.

Jason Carter spoke at the Glenn Memorial Church at Emory University in Atlanta to share his memories of the woman he knew as a grandmother. “She was like everyone else’s grandmother in a lot of ways.”

“Almost all of her recipes call for mayonnaise, for example,” he said. The assembled groups of family and friends laughed with acknowledgement.

Carter also recalled sitting on an airplane for a family trip when his grandmother pulled out ingredients to make sandwiches shortly after takeoff.

“We looked over and my grandmother took pimiento cheese and this loaf of bread, and she just started making sandwiches.”

“She gave it to all of us grandkids, and then she just started giving them to other people on the plane. And people were sitting there like, ‘Rosalynn Carter just made me this sandwich.’ They couldn’t believe it. But she loved people and she was a cool grandma,” he added.

As a baker and cook in her Georgia kitchen, Rosalynn Carter’s recipe box also included family favorites for a “Plains Special Cheese Ring,” date nut rolls dusted with confectioners’ sugar, and an eggplant souffle that calls for cracker crumbs from “good cheese crackers.”

One of her most famous recipes is this strawberry cake, a dessert made with yellow cake mix and strawberry Jell-O, both quintessential ingredients for ’70s recipes.

Rosalynn Carter’s Strawberry Cake

The U.S. National Archives released this recipe on the day of Rosalynn Carter’s memorial service.

“Today, we honor the remarkable legacy of Rosalynn Carter, whose warmth touched the nation. As we remember her, we share one of her favorite recipes—a classic strawberry cake—reflecting the sweetness she brought to so many,” the National Archives shared on X, formerly known as Twitter.

Rosalynn Carter’s strawberry cake calls for a handful of ingredients to be baked and served plain or with a generous dollop of fresh whipped cream. The recipe, a “Carter family favorite,” is printed on paper from the White House.

Carter’s approach to entertaining can be summed up in her own words: “If there’s any secret to hospitality, maybe it’s just that everything doesn’t have to be perfect.”

It’s finally that joyous time where everything is holly, jolly and oh-so-sweet. The transition from Thanksgiving to Christmas can be pretty abrupt, but we can’t say we’re complaining. With eggnog and dozens of different and delicious Christmas cookies on the horizon, we just can’t wait for all the holiday festivities to begin.

Whether you’re hosting a holiday party and need a specialty cocktail or you just like to craft seasonal cocktails to enjoy during your holiday movie marathons, you simply must try this sugar cookie martini. Rimmed with vanilla frosting and sprinkles, this is the boozy dessert drink we can’t stop sippin’ this season.

What’s In a Sugar Cookie Martini?

• Vanilla vodka: Vanilla-flavored liquor acts as a solid base for this drink. Almost every baked good has vanilla extract, and it’s an absolute staple when it comes to Christmas cookies (and martinis).
• Amaretto liqueur: This sweet Italian liqueur tastes a lot like almonds and gives the drink a bitter flavor to help offset the accompanying sweet components.
• RumChata: This cinnamon-heavy rum cream drink is meant to echo horchata. With cinnamon and spice being perfect representatives of the holiday season, cream liqueur adds to the cookie flavoring of this martini.
• Half-and-half: Not as heavy as regular whipping cream, half-and-half gives the drink a nice plain filler that mixes well with the other sweet-flavored ingredients.

Here are some of our favorite boozy holiday cocktails to shake and stir this season too.

@bevsbybeverly Day 22 of 25 Holiday Cocktails #sugarcookiemartini #rumchatadrink #christmascocktail #bartendersoftiktok #holidayrecipes #martinis #sugarcookie ♬ Santa Baby – Eartha Kitt

Sugar Cookie Martini Recipe

The following recipe makes one drink. Double it to pour two cocktails.

Ingredients

• 1 ounce vanilla vodka
• 1 ounce amaretto liqueur
• 2 ounces RumChata
• 1/2 ounce half-and-half
• Ice
• Vanilla frosting, enough to rim the glass
• Christmas sprinkles

Directions

Step 1: Rim the glass

Start by rimming your martini glass (or any stemmed type of cocktail glass) with vanilla frosting. Next, cover the frosting with sprinkles. Red and green and even gold will make this cocktail festive. Nonpareils hold up nicely in the frosting, but sanding sugar works too!

Step 2: Pour the cocktail

In a shaker, mix your vanilla vodka, amaretto liqueur, RumChata, half-and-half and ice. Once thoroughly shaken, transfer the liquid into your frosting-rimmed glass and enjoy with some of our favorite sugar cookie recipes.

The holiday season is here. For many of people, this is the time of year for baking Christmas desserts to share. But when you go to the grocery store, you may notice a staple ingredient missing from the shelves. No, we’re not talking about the egg shortage. This time, grocery shoppers have noticed the supply of sugar is short or non-existent. That raises the question: Is there a sugar shortage?

The short answer is yes. Reports predict that sugar exports from India and Thailand—the world’s second- and third-largest sugar suppliers—will drop drastically. This sugar shortage extends beyond the baking aisle, too. It’s affecting candy and other goods made with the ingredient, with shoppers noticing a rise in prices. Why is this happening?

Why is there a sugar shortage?

Like many other nationwide food shortages, such as flour, this sugar shortage is because of bad weather in top countries that export the good. Droughts in India and Thailand and the ongoing war in Ukraine have affected the output of sugar, according to AP News.

When will the sugar shortage end?

Experts say we’ll see a decrease in sugar supply through the 2023-2024 season. Luckily, sugar producers in Brazil expect to fill some of the gap in the sugar shortage. Until then, you’ll likely see sparse shelves—or even hiked-up prices—at the grocery store.

What is the best sugar alternative?

It depends. If you’re looking for a quick baking substitution, maple syrup or honey can be used. Sugar alternatives for other cooking needs can range from stevia to agave and molasses. Just make sure you do a trial run of your Christmas cookies with these alternatives so you know what needs to be adjusted before the holidays arrive.

This white velvet cake has the same luscious texture and tangy flavor as a red velvet cake, minus the red food coloring and cocoa. While many vanilla cakes are yellow-tinted, this recipe uses egg whites and buttermilk for a bright white crumb. Not to mention, every bite is light but moist and as soft as velvet!

What is white velvet cake?

White velvet cake is a bright white cake. It has an incredibly soft, light texture while remaining fluffy yet wonderfully moist. It pairs perfectly with cream cheese frosting or can be filled with lemon curd or jam and dressed up with buttercream frosting.

White velvet vs. red velvet

One of the key ingredients in a red velvet cake is buttermilk. Yes, a red velvet cake relies on red food coloring and a touch of cocoa powder for its pretty color, but the flavor and texture are all thanks to buttermilk. (Same with blue velvet cake!) White velvet cake skips the food coloring and cocoa powder but still uses buttermilk, resulting in the same soft texture.

White Velvet Cake Recipe

This recipe makes a double-layer 8-inch round cake, which serves 10 to 12.

Ingredients

• 1/2 cup unsalted butter, softened
• 1-1/2 cups granulated sugar
• 4 egg whites, room temperature
• 1-1/2 teaspoons vanilla extract
• 2-1/4 cups cake flour
• 1/2 teaspoon baking soda
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1-1/2 cups buttermilk, room temperature

Frosting:

• 1 (8-ounce) package cream cheese, softened
• 3/4 cup unsalted butter, softened
• 6-1/2 cups powdered sugar
• 3 tablespoons milk

Directions

Step 1: Prep the cake pans

Preheat the oven to 350°F. Grease two 8-inch round cake pans with butter and gently dust the inside with flour. Tap the pans to shake off any excess. Place a round piece of parchment paper in the base of each cake pan. You can buy precut parchment circles or make your own with regular parchment paper and a pair of scissors.

Step 2: Cream the butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 10 minutes until pale and fluffy. Scrape down the sides of the bowl as needed while creaming. Mix in the egg whites, mixing on low for three minutes.

Step 3: Add the dry ingredients

In a small bowl, whisk together the cake flour, baking soda, baking powder and salt. Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture.

Step 4: Bake the cakes

Evenly divide the batter between the two prepared cake pans. Bake the cakes for 26 to 28 minutes until a toothpick inserted into the center comes out clean. Once baked, remove the cakes from the oven and allow them to cool in the pans for 15 minutes before transferring them to a wire rack to finish cooling.

Step 5: Make the frosting

In a mixing bowl, cream the butter and cream cheese. Gradually mix in 2 cups of powdered sugar and the milk. Gradually mix in the remaining powdered sugar until the frosting comes together. Turn the speed up on the mixer to whip the frosting until smooth.

Step 6: Assemble and frost the cake

Place one cooled cake layer on a cake stand or cake plate. Spread cream cheese frosting on the top of the cake layer, and place the second cake layer on top. Frost the exterior of the cake using an offset spatula or piping bag.

Tips for Making White Velvet Cake

Cream the butter and sugar fully

The first step of many baking recipes is to cream the butter and sugar. This important process not only incorporates the sugar into the butter, but it aerates the mixture along the way. As the sugar mixes into the butter and air is added, it makes the butter pale and fluffy. This is key to both the texture and the white color of this cake.

Keep the bright white color with egg whites

While many cakes can be made with whole eggs, using both the egg whites and the egg yolks, this cake is a bit different. Egg yolks add richness to a mixture, along with adding color. To be sure your cake comes out snow white, crack and separate your eggs. Use the egg whites for your cake batter and save the yolks for another project.

When you want a classic, hearty chili recipe, something like Joanna Gaines’ chili may come to mind. However, if you’re looking to lighten things up and try a chili recipe that’s a little nontraditional, may we suggest you head to the Hamptons and cozy up to a bowl of Ina Garten chicken chili? Or, at least, pretend your kitchen is in the Hamptons for now.

Like our other unique chili recipes, this one veers from the typical kidney beans and ground beef. Instead, Ina’s version is loaded with tender roasted chicken, studded with bountiful amounts of red and yellow bell peppers and bathed in a rich tomato base. This chili is perfect for those wanting to cut back on red meat and are on team “no beans” when it comes to making chili from scratch.

With Ina Garten’s track record for delicious recipes (hello, beef bourguignon), we couldn’t resist putting her recipe to the test.

Ina Garten’s Chicken Chili Recipe

This recipe makes six servings.

Ingredients

• 4 cups chopped yellow onions (about 3 medium onions)
• 1/8 cup good olive oil, plus extra for chicken
• 2 cloves garlic, minced
• 2 red bell peppers, cored, seeded and large-diced
• 2 yellow bell peppers, cored, seeded and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone-in, skin on
• Freshly ground black pepper
• For serving: chopped onions, tortilla chips, grated cheddar or sour cream

Directions

Step 1: Saute and season

In a Dutch oven or large pot over medium-low heat, cook the onions for 10 to 15 minutes until translucent. Add the garlic and cook for one additional minute, then toss in the bell peppers, chili powder, cumin, red pepper flakes, cayenne and salt. Stir to combine.

Step 2: Add the tomatoes

Next, in a food processor fitted with a steel blade, pulse the tomatoes six to eight times, so a few chunks remain (you may also crush the tomatoes by hand). Add them to the pot along with the basil. Bring the mixture to a boil, then reduce the heat and simmer. Cook, uncovered, for 30 minutes, stirring occasionally.

Editor’s Tip: Believe it or not, not all canned tomatoes are created equal. For the best Ina Garten chicken chili ever (and the best Ina Garten lasagna), splurge on some high-quality canned tomatoes. The chili will turn out richer, thicker and more flavorful.

Step 3: Roast the chicken

Preheat the oven to 350°F.

Drizzle the chicken breasts with olive oil and place them on a sheet pan. Season generously with salt and pepper, then roast the chicken breasts until just cooked (about 35 to 40 minutes). Remove from the oven and let cool slightly.

Editor’s Tip: This is one instance where you don’t have to cook the chicken completely to 165° since it will finish cooking in the soup.

Step 4: Chop and combine

Remove the chicken meat from the bones and skin and roughly cut it into bite-sized chunks. Stir the chicken into the chili and continue to simmer, uncovered, for an additional 20 minutes. Serve hot with the toppings of your choice, and enjoy!

Here’s What We Thought

What a crowd-pleasing recipe! Ina Garten chicken chili is hearty without being heavy and subtly spiced, so it will even please those at your table who prefer a mild chili recipe. While it may not be traditional chili, this recipe will have its own spot in our recipe rotation all season long.

Tips for Making the Ina Garten Chicken Chili Recipe

While this Ina Garten chicken chili recipe is delicious as is, it is also super adaptable to modifications. Here are just a few options for substitutions:

• Quicker chicken: If you’re in a pinch for time, you can prepare the chicken in a few different ways that are both faster and equally flavorful. One option is to poach boneless skinless chicken breasts, which only take around 15 minutes to cook. Alternatively, you could opt for a store-bought rotisserie chicken and shred the light and dark meat into the soup during the final step.
• Spicier chili: If you’re someone who wants a little fire in their bowl of chili, you can play around with the spiciness of this recipe very easily. Try swapping two of the bell peppers for poblano peppers, or amp up the heat further by tossing in a diced jalapeno pepper or chopped chipotle chili in adobo sauce to the pot. A few extra teaspoons of chili pepper or cayenne pepper is also a great way to add some additional kick.
• Add beans: While this recipe leans toward a Texas-style chili without beans, if you prefer a chicken chili with beans, you could certainly add them to this recipe. Pinto, kidney or black beans would all be fantastic in this recipe.

Costco is a pretty magical place. Between the Kirkland products people rave about and Costco’s free samples, it’s the store to be. But after waiting in line and going through the checkout, having to stop for an employee to check your receipt is kind of a pain. Does Costco really need this extra layer of security?

Yes, it turns out. The receipt check helps reduce shoplifting, which in turn helps Costco keep prices low. It also ensures you’re not overpaying or underpaying for what’s in your cart.

Why does Costco check receipts?

To prevent shoplifting

If you’ve ever shopped at Costco, you know employees keep a close watch on the entrances and exits of the warehouse. Customers need to show proof of membership on the way in and walk out with receipts that match shopping carts. Costco CFO Richard Galanti says the store’s shrinkage rate—which includes shoplifting, cashier or administrative error and vendor fraud—has largely remained unchanged over the years, likely due to checking receipts.

But can a Costco employee really evaluate everything in a full cart in just a few seconds? In the past, rumors swirled about a “secret code” on receipts that employees look for. This Reddit thread from 2018 says that receipt checkers used to look for a two-digit code on the end of the member’s ID number that proved a receipt was printed that day. It would be impossible for shoplifters to reuse old receipts, because the code wouldn’t match the two-digit stamp assigned for that day.

However, after visiting a store multiple times in one day ourselves, we can confirm that this theory is not true. Costco receipt checkers give the receipt a quick scan, then slash it with a marker to make sure that receipt isn’t used again.

Here’s the secret: Costco employees aren’t looking too closely at your receipt vs. what’s in your cart. The slash is what helps deter future theft: You can’t reuse a marked receipt to steal a cartload of stuff on your next trip!

To check prices

Surprisingly, Costco receipt checkers do look at the prices. According to an article published by SFGate.com, employees check receipts to make sure that everything was properly scanned.

“It’s pretty simple,” Kevin Heuer, general manager of the Costco in San Francisco, told SFGate.com. “We want to make sure they’re not getting overcharged and they’re not getting undercharged. It’s not to target shoplifters. Invariably that could happen without someone paying for something, but if there’s an extra item in their basket, that’s not their fault. That’s our fault. Sometimes checkers forget to ring up items placed on the bottom of the basket.”

Frequent Costco shoppers have confirmed this via Reddit, saying that receipt checkers have been able to catch when items have accidentally been scanned twice. “Sometimes they key in if you have multiples on the receipt, and verify you have two (or more) to make sure you weren’t double charged,” writes one Reddit user. “I’ve actually had them catch this for me once.”

Another Reddit user wrote, “One time I bought pastries and forgot that the price was for two, even though I only purchased one. The cashier didn’t realize it but the receipt checker did.”

Having your receipt checked may seem like an extra step, but it’s worth the wait.

Who says Happy Meals are only for kids? While Happy Meals have gone through changes over the years, one thing remains the same: kids and adults love ’em! From the collectable toys to crispy Chicken McNuggets and classic fries, Happy Meals hold a special place in our hearts.

Last year, McDonald’s released adult Happy Meals in collaboration with Cactus Plant Flea Market. Well, they were such a hit that McD’s is back with an all-new collab, this time with artist, creative director, host and icon Kerwin Frost. And he brought along some brand-new McNugget Buddies.

Make room next to your Halloween McNugget buddies for this “reimagined” McDonald’s throwback.

What’s in the adult Happy Meal?

This year’s adult Happy Meal (officially called the Kerwin Frost Box) is full of McDonald’s classics and new McNugget toys. First, customers choose between a 10-piece Chicken McNuggets and a Big Mac. Both meals comes with fries, a soft drink and one of six Kerwin Frost-designed McNugget Buddy collectible toys. ’90s kids, are you ready to add to your beloved collection?

Heads up: Your soda won’t come from a self-serve fountain.

Who are the new McNugget Buddies?

The new buddies—Kerwin Frost, Don Bernice, Uptown Moe, Waffutu, BRRRICK and Darla—have mix-and match outfits with unique stories.

Kerwin Frost is described as “the Mayor of Frost Way” who adores art and helps encourage the other Buddies. Meanwhile, Uptown Moe is a supportive street savvy Neighborhood Hero, Darla is a soft-spoken and self-assured singer and Waffutu is a lovable optimist. BRRRICK, aka “The Cool Guy,” is an adventurous, pun-speaking, techno music fan and Don Bernice is “The Wise Stylist” who makes outfits for all the other Buddies.

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While the toys are new, the nostalgic McNugget Buddies from Frost’s childhood acted as a source of inspiration.

When can I get an adult happy meal?

The Kerwin Frost Box drops on Monday, December 11. Not too long to wait! Plus, part of the proceeds will go to the Harlem Arts Alliance (HAA), an organization that helps elevate and amplify artists. That’s a total win-win.

If you want to add to a McNugget Buddy to your collection, or would love to indulge in a nostalgic Happy Meal, don’t wait too long once the adult Happy Meals are officially out. The Kerwin Frost boxes are only available while supplies last. In other words, mark your calendar ASAP!

If you’ve never had Venezuelan ham bread, you’re in for a treat. This Christmas bread is layered with ham, olives and raisins, then rolled up to create colorful, vibrant slices of bread. Pan de jamon came about in the early 1900s when baker Gustavo Ramello was looking for a way to use up leftover Christmas ham.

The delicious bread roll took off from there, with other bakers adding other tasty morsels to the ham filling. Today, it’s still a beloved bread—and thankfully it doesn’t have to be Christmas to enjoy it.

Ingredients for Pan de Jamon

• Yeast: Make sure to have some packs of active dry yeast around for baking projects like this. It’s the key to getting your bread to rise.
• Flour: There’s no bread without flour! This slightly sweet enriched dough is simple to make and only requires all-purpose flour. If you don’t have AP, you can substitute bread flour.
• Ham: Ham is of course essential to making ham bread! Use scraps of ham if you happen to have any, or slices from your local deli.
• Olives: Green pimento olives are the most traditional ones to use in pan de jamon. They provide briny, salty bites with a touch of sweetness from the pimento. We conducted a taste test to find the best olives.
• Raisins: They may seem odd at first, but the raisins are an important component in this bread. The sweetness rounds out all the salty bits and takes this bread to the next level.

Pan de Jamon Recipe

This recipe comes to us from Taste of Home Community Cook Lorraine Hickman of Lansing, Michigan. It makes 2 loaves.

Ingredients

• 1/2 cup warm water (110° to 115°F)
• 1 tablespoon quick-rise yeast
• 3-1/2 to 4 cups all-purpose flour
• 10 tablespoons softened butter, plus 2 tablespoons melted butter
• 1 large egg, room temperature
• 1/2 cup milk
• 3 tablespoons sugar
• 1 teaspoon salt

Filling:

• 2 tablespoons butter, melted, divided
• 1/2 pound thinly sliced deli ham, divided
• 1/2 cup golden raisins, divided
• 1/2 cup sliced green olives with pimentos, divided

Egg Wash:

• 1 large egg yolk, room temperature
• 1 teaspoon sugar

Directions

Step 1: Make dough

In the bowl of a stand mixer, dissolve the yeast in warm water. Add 1 cup flour, the butter and egg, and beat on medium speed until smooth. Add milk, sugar, salt and the remaining flour, and mix well until you have a shaggy dough.

Turn dough onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top and sides of the dough ball. Cover with a towel and let rise in a warm place until doubled, about 1 hour.

Step 2: Roll out dough

Punch down dough. Turn onto a lightly floured surface and divide in half. Roll each portion into a 10×12-in. rectangle. Brush dough with the melted butter.

Layer half of the ham over one piece of dough, leaving a 1 inch edge around the perimeter. Sprinkle half of the raisins and half of the olives over the ham. Starting from a long side, roll up jelly-roll style, and pinch the seam to seal. Transfer to a parchment-lined baking sheet, seam side down. Repeat with the remaining dough.

Cover dough rolls with a kitchen towel and let rise in a warm place until doubled, about 1 hour. Meanwhile, preheat the oven to 350°F.

Step 3: Bake pan de jamon

In a small bowl, whisk the egg yolk and sugar. Brush over the tops and sides of the loaves. Bake until golden brown, about 30 to 35 minutes, rotating the pan halfway through.

Allow the bread to cool so that the filling has time to set. Once it’s cooled, slice and serve.

Pan de Jamon Variations

Pan de jamon started with ham scraps, but it’s become a receptacle for many other fillings. You can substitute turkey for the ham, or dark raisins for the golden raisins. Other popular fillings include capers, almonds, bacon, and even sliced cheese like gruyere or provolone. You can also change up your olive filling.

How to Store Pan de Jamon

Pan de jamon can be stored in a well-sealed container or in plastic wrap for up to 3 days in the fridge. It can also be frozen for up to one month.

Tips for Making Pan de Jamon

Can you use store-bought bread dough for pan de jamon?

In a hurry? Store bought dough is a great substitute when you’re looking for a few less steps. Use the canisters of raw dough, or thawed frozen bread dough to bake up a delicious pan de jamon.

Can you prepare this ahead of time?

Some of this recipe can be prepared ahead of time! Go through step 1 but instead of resting your dough on the counter, store it in the fridge overnight for the first rise. The next day, pull the dough from the fridge and allow it to come back to room temperature for 30 to 60 minutes, then continue onto step 2.

Calling all pizza lovers! Whether you’re vegan or just avoiding dairy, this abundant, veggie-packed vegan pizza will satisfy all your cravings. With a crackly homemade crust, colorful roasted vegetables and the ease of store-bought sauce, you might just end up with a new Friday night tradition.

What are good vegan pizza toppings?

We love the classic combo of peppers, onions and mushrooms used here. Feel free to swap the mushrooms for diced eggplant or sliced zucchini. If you enjoy briny flavors, add chopped artichokes or olives to your pizza.

Ingredients for Vegan Pizza

• Dough: Use our Basic Pizza Crust recipe for a homemade version. For a shortcut, use a store-bought crust from the supermarket or your local pizzeria.
• Pizza sauce: Check out our favorite store-bought pizza sauces. You can also make pizza sauce from scratch.
• Dairy-free cheese: Opt for one of our go-to vegan cheese brands.
• Vegetables: Use the veggies listed in this recipe or swap the mushrooms for eggplant, use red onion instead of white, and any color peppers you have.
• Cornmeal: This prevents the pizza from sticking to the baking sheet.

Vegan Pizza Recipe

Ingredients

• 1 medium onion, sliced
• 1-1/2 cups sliced fresh mushrooms
• 1/2 cup sliced sweet red pepper
• 1/2 cup sliced green pepper
• 2 garlic cloves, minced
• 2 tablespoons canola oil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crushed
• Pizza dough, homemade or store-bought
• Cornmeal
• 1/2 cup pizza sauce
• 2 medium tomatoes, thinly sliced
• 1/2 cup shredded dairy-free Parmesan-flavored cheese
• 1/4 cup loosely packed basil leaves, thinly sliced, divided

Directions

Step 1: Roast the vegetables

On a rimmed baking sheet, combine the onions, mushrooms, peppers and garlic with oil and dried herbs. Toss with your hands to combine. Roast in a 425°F oven until crisp-tender, about 10 minutes.

Step 2: Prepare the dough

Roll the dough into a 15-inch circle. Grease a pizza pan with oil and sprinkle with cornmeal. Transfer the dough to the pan, building up the edge slightly. Immediately place in the oven and bake until lightly browned, 12 to 15 minutes.

Step 3: Assemble the pizza

Transfer the roasted vegetables to a cutting board and chop coarsely. Spread the pizza sauce on the crust and top with the roasted vegetables and tomato slices. Sprinkle with cheese and fresh basil.

Step 4: Bake the pizza

Bake until the crust is golden brown, 12 to 15 minutes longer. Garnish with extra basil, slice and serve.

Vegan Pizza Variations

• Pesto pizza: For an unusual twist, substitute the pizza sauce with a homemade vegan pesto.
• Whole wheat pizza: Use our whole wheat pizza dough for an even healthier version.

How to Store Vegan Pizza

Store leftovers in an airtight container—or wrapped tightly in foil—in the fridge for up to three days.

Vegan Pizza Tips

What can I use as a cheese substitute for vegan pizza?

There are many amazing vegan cheeses available in stores today, including block, shredded, pourable and spreadable options. We recommend trying a few to find one you like best. You can also make your own cashew cheese spread.

What type of crust is best for vegan pizza?

You can use a basic pizza crust recipe or a whole wheat dough for a more nutritious option. If you’re avoiding gluten, use our gluten-free pizza crust.

Looking to get ahead on your holiday meal planning? Taste of Home has partnered with Theta Drop to offer a free, exclusive Holiday Favorites e-book with access to videos from our recipe vault. It’s a package you can’t get anywhere else!

Sign up at tasteofhome.com/holiday-favorites/ now, and you’ll receive your free e-book download and recipe video access on Friday, December 8.

This exclusive e-book is loaded with Taste of Home holiday favorites, from appetizers to desserts and all the sides, mains and drinks in between. Feast on beef tenderloin with chutney, Brussels sprout salad and garlic mashed potatoes. Bring our adorable reindeer rolls or peppermint bark trifle to your next holiday potluck. Or whip up a batch of creamy eggnog to hand out to carolers.

You’ll have dozens of recipes to choose from while building your dream holiday menu, and thanks to our easy-to-follow instructions, you can be confident you’ll pull off any dish you pick. Plus, the prep and total times listed with each recipe mean you can plan your meal preparations down to the minute.

In addition to more than 30 holiday recipes, our editors have included some of their most helpful holiday-hosting hints and meal-planning tips to get you ready for the season.

When you sign up, you’ll also get access to a collection of 15 top editor-selected dessert videos from our recipe vault, including cakes, pies and (of course) all our favorite Christmas cookies.

Whether you’re looking to make basic cookie dough, gingerbread cookies, citrus cranberry pie or a chocolate gingerbread yule log, our step-by-step recipe videos will show exactly how to create the perfect dessert to end your holiday celebration.

Unlock our exclusive Holiday Favorites e-book and gain access to videos from our recipe vault now! Sign up for free at tasteofhome.com/holiday-favorites/.

Get Holiday Favorites!

Ethically raised meat may be pricier than the stuff you can find in the supermarket, but there are so many good reasons to consider making the switch. Sustainably-sourced meat and seafood are better for the environment. Meat raised without hormones or antibiotics is healthier. And, most importantly, high-quality meat simply tastes better! So, do the Good Chop reviews live up to the sustainability hype?

Depending on where you live, it’s not always easy to find a wide variety of good meat, and that’s where Good Chop comes in. This online butchery lets you shop for meat online and ships it straight to your doorstep. But just because it’s sustainable doesn’t necessarily mean it’s flavorful, so I tried some of their bestsellers to see if the raving Good Chop reviews I’ve read are legit.

What is Good Chop?

Good Chop is an online subscription butchery that brings high-quality grass-fed beef, pork, chicken, bison, turkey and seafood from the farm to your front door. Everything they sell is raised responsibly without the use of hormones or antibiotics and is sourced from American family farms and fisheries that are committed to using sustainable agricultural practices.

Meat and seafood from Good Chop comes packaged in vacuum-sealed portions that are frozen rock-solid shortly after they’re butchered, and arrive packed with dry ice and eco-friendly insulation in a 100% recyclable box. The company offers two different sizes of fully customizable subscription boxes, which are shipped out every four weeks. And if you don’t need your regularly scheduled meat delivery, pause or cancel your subscription at any time.

Good Chop Features

Good Chop offers two box options. The smaller box costs $149 and includes 14 pounds (approximately 36 portions) of meat and/or seafood. A large box is double the size, with 28 pounds (or 72 portions) of meat/seafood for $269. As for what your order will contain, Good Chop’s plans are fully customizable to build your own box with whatever cuts you like. You can either modify your selections every month or create a regular order that will restock your freezer without worry every four weeks.

In addition to quality meat and seafood, Good Chop offers an array of sides and delectable desserts as well. Here’s what you’ll choose from when ordering from Good Chop:

• Angus Beef: Ground beef; ribeye steaks; strip steaks; ranch steak; filet mignon; sirloin steaks; porterhouse steaks; flank steaks; T-bone steaks; tri-tips; burger patties; sirloin tips; diced beef; grass-fed hot dogs
• Free-Range Chicken: Boneless, skinless chicken breasts and thighs; wings; drumsticks; organic ground chicken; Italian chicken sausage, apple chicken sausage
• Humanely-Raised Pork: Boneless pork chops; thick-cut uncured bacon; tenderloin; whole loin roast; boneless butt; St. Louis ribs; mild Italian sausage (ground and links); Bratwurst; Chorizo links; pulled cooked pork; ground pork; charcuterie
• Seafood: Alaskan Sockeye salmon; sea scallops; Alaskan halibut; Pacific cod; Florida pink shrimp; Gulf shrimp; smoked Sockeye salmon; rockfish; sable fish; Maryland-style crab cakes
• Other meats: Ground bison; ground turkey
• Side Dishes: Macaroni and cheese; potatoes gratin; smashed red potatoes; Parker House rolls
• Desserts: Cheesecake; Key lime pie; chocolate lava cakes

How We Tested It

Good Chop reviews aren’t worth their salt without rigorous testing. My custom delivery from Good Chop included Alaskan Sockeye salmon, filet mignons, ribeye steaks, boneless, skinless chicken breasts and party-cut chicken wings. Here’s what happened when I cooked these items at home.

Filet Mignons

I’ve tested over eight mail-order meat services, and I can confidently say that Good Chop’s filet mignon was some of the finest I’ve ever tasted. This cut is prized for being the tenderest cut of beef, but it’s also the leanest, meaning that when it comes to flavor, fillets often pale in comparison to well-marbled cuts like ribeyes and New York strips. Not so when it comes to Good Chop’s filet, which is so flavorful that it puts steakhouses to shame.

I made my filet using the reverse-sear method, cooking it low-and-slow in a 225-degree oven for 40 minutes before searing each side in a red-hot cast iron skillet for 30-45 seconds to get a beautiful dark-brown sear on every inch of the steak. The filet practically melted in my mouth, and literally brought a tear to my eye. A fine steak like this one is a splurge, so when you get one, it better deliver on every front. Good Chop’s filet doesn’t just deliver—it exceeds expectations in the most delicious of ways.

Ribeye Steak

Ribeyes are arguably the perfect steak, with just the right amount of marbling to make them tender and juicy, with an intense flavor that shows off beef at its very best. It’s not hard to make ribeye taste good, which is why to put these to the test, I committed the “sin” of cooking them til they were well done. (People who like well-done steaks deserve good meat, too!) I’m thrilled to report that even when cooked to 155 degrees, Good Chop’s ribeyes were insanely tender and juicy—a feat most inferior steaks are incapable of accomplishing. Not only that, but the flavor was off-the-charts delicious, causing me to reconsider my stance on well-done steaks.

Salmon Fillets

When it comes to salmon, sourcing is everything. Wild-caught salmon is exponentially more flavorful than pallid, flaccid farm-raised salmon, which often is treated with coloring agents to make it look pinker than it actually is. Meanwhile, wild-caught salmon is a vibrant shade of pink that borders on red, with a firmer, meatier texture. Good Chop’s salmon is spectacular and needs almost nothing to make it sing. And because it’s truly that good, it makes for just about the easiest dinner imaginable; salmon fillets can be air-fried directly from the freezer without the need to defrost. All it needs is a sprinkle of good salt, and it’s wonderful.

Boneless, Skinless Chicken Breasts

Straight out of the bag, the first thing you’ll notice is how much smaller Good Chop’s chicken breasts are in comparison to the conventional ones at the supermarket. And that’s a good thing! Chicken breasts that are colossally large aren’t natural, and without the use of hormones, antibiotics or inhumane farming practices, there’s no way for Good Chop’s chicken to be gargantuan. These breasts are a perfectly normal size, and perfect for making chicken cutlets as well.

Boneless, skinless chicken breasts don’t have much in the way of flavor, which is why we do so much when cooking them. Hello, marinade! What’s important when cooking chicken is that it doesn’t dry out while cooking, which is something that’s outstandingly easy to do. That’s why I decided to test it by making a dish where the chicken gets cooked twice: Chicken Parmesan. After breading, frying, smothering in sauce and baking, Good Chop’s boneless skinless chicken breasts remained moist, succulent and tender.

Party Wings

Good Chop’s party wings are the exact size they should be—not too big that they’re practically a drumstick, but not so small that you’re searching for meat. They cook up crisp and juicy when air-fried, and when tossed in Buffalo sauce, these wings have the perfect balance of spicy, tangy and meaty.

Pros

• Remarkable quality
• Good variety of meats to choose from
• Meat comes packaged in individual portions
• Delivered frozen solid
• Eco-friendly packaging
• Company has strict sustainability standards
• Only works with ethical, sustainably-focused family farms and fisheries in the U.S.A.
• Free shipping
• Scheduled orders can be skipped

Cons

• Pricey (though worth it)
• Requires a subscription

FAQ

Is Good Chop meat good quality?

Yes, Good Chop meat is good quality. In fact, it’s great quality! All of Good Chop’s meat and seafood are sourced from highly reputable farms and fisheries.

Is Good Chop fresh or frozen?

All of Good Chop’s meat and seafood is individually packaged and quickly frozen shortly after butchering for the freshest possible product. Once your Good Chop order arrives, simply put it straight in the freezer and defrost it as needed.

Product Comparison

Of all the best meat delivery services out there, Good Chop is most similar to ButcherBox, which also sells superlative, sustainable meat. According to Good Chop reviews and personal experience, what sets them apart is the fact that Good Chop’s boxes are customizable, whereas ButcherBox offers three specially curated “butcher’s choice” meat boxes in addition to a custom option. Good Chop also offers sides and desserts, which ButcherBox does not. In contrast to other well-known mail-order meat brands like Omaha Steaks, Good Chop is a subscription-based service, delivering a new package every four weeks.

Final Verdict

If you’re looking for a convenient way to buy environmentally friendly, ethically raised and high-quality meat, you should absolutely consider giving Good Chop a go. After reading all the Good Chop reviews and testing it myself, I can honestly say the quality is well worth the price, and I love the customizable options. There’s a good chance you’ll never need to step foot in a butcher shop again.

Where to Order Good Chop

Visit the Good Chop website to set up a subscription, which can be paused or canceled at any time. You can customize a 14-pound box for $149 or a 28-pound box for $269. Delicious dinners await!

Most of us in the U.S. see mountains of boxed panettone at nearly every grocery store around the holidays. But the fruit-studded bread with a high dome and airy crumb deserves much more than those dry versions. By the slice, this Italian staple is especially good with an after-dinner espresso. Any leftovers make exceptional French toast or bread pudding.

Here’s the lowdown on the festive bread, plus a panettone recipe to make your own version. You’ll never go back to boxed bread again.

What is panettone?

You know it’s the Christmas season when panettone sits at the end of the grocery aisles. Pronounced “pan-eh-toh-neh,” the Italian sweet bread is no fruit cake. Light and poofy, slightly sweet and buttery, filled with fruit and sometimes nuts, the Italian staple is festive and delicious—and it can be served for dessert or breakfast.

Panettone starts with a soft, brioche-like dough that needs to proof overnight. Baked in a paper liner or mold, the finished bread is easy to wrap and tie with a ribbon for a gift. The trick to getting the classic shape is to hang the bread upside down to cool. Other than that, you can add in whatever dried or candied fruits you like to make it your own.

Panettone origins can be traced back to the Roman Empire, but Milan is the birthplace of the more modern, boxed variety we see today. In the early 20th century, Italian bakers started making the breads for wider market appeal, packing them in colorful boxes with ribbons for easy gifting. And while boxed panettone makes a nice food gift, homemade panettone is even better.

Is panettone a cake or bread?

Panettone is more bread than cake but is easily mistaken for the latter. We blame fruit cake. Dotted with raisins, candied citrus and sometimes nuts, many think panettone is similar to the rich, dense, heavily spiced Christmas dessert. Instead, panettone bread is light and airy with a high dome, crispy top and fluffy interior.

How to Make Your Own Panettone

Ingredients

• 5 cups all-purpose flour, divided
• 1 tablespoon quick-rise yeast
• 2/3 cup warm water (110 to 115°F)
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 5 large eggs, room temperature, lightly beaten
• 3/4 cup butter, softened
• 1/2 cup raisins
• 1/2 cup golden raisins
• 1/4 cup chopped candied orange peel

Topping:

• 1 large egg
• 1 tablespoon water
• 1/4 cup sliced almonds
• 1 tablespoon coarse sugar

Tools

• Paper molds: These paper molds from Novacart are perfect for this panettone recipe. Not only do they help keep the bread shape nice and round, they’re easy to skewer for the cooling process. Also they make the breads look nice and professional when gifted!
• Metal skewers: You’ll need a good sturdy skewer in order to hang the panettone upside down for cooling. These metal skewers are perfect. You can also use wooden or bamboo skewers.
• Digital thermometer: The Thermapen One is our Test Kitchen’s preferred digital thermometer for all grilling and baking needs. This helps you know when the panettone can come out of the oven.

Directions

Step 1: Make a sponge

In a large bowl, combine 1 cup of flour, the yeast and warm water. Cover the bowl and let the yeast mixture stand until doubled, about 30 minutes.

Step 2: Make the dough

In the bowl with the sponge, gradually beat in the remaining 4 cups of flour, plus the sugar, vanilla and salt. Beat in the eggs until blended. Switch to the dough hook on your mixer, and mix on medium speed until a smooth stiff dough forms, about two to three minutes. Beat in the butter, 1 tablespoon at a time, mixing well after each addition. Beat the dough on medium speed for another 5 minutes, then stir in the raisins and orange peel.

Step 3: Give the dough a rest

Gently transfer the dough to a greased bowl (it will be sticky), and cover with plastic wrap. Refrigerate the dough overnight.

Test Kitchen Tip: With a longer rise in the fridge, the yeast gets more time to do its work. The fermentation process happens more slowly, which adds flavor and flexibility to the dough. It helps with shaping the dough the next day, and makes it taste great.

Step 4: Shape the dough

Turn the dough onto a lightly floured surface, and gently shape into a ball. Place the ball in a 7-in. wide x 4-in. tall paper panettone mold. Cover and let the dough rise in a warm place until it’s almost doubled, about 90 minutes.

Test Kitchen Tip: If you forgot to order the paper molds, you can also use a 10-in. cake pan with high sides, or even a 9-in. tube pan. But make sure to use parchment rounds in the bottoms.

Step 5: Bake the panettone

Preheat your oven to 350°. Lightly beat the egg and 1 tablespoon of water. Gently brush the egg over the dough and sprinkle with almonds and coarse sugar. Bake the panettone bread until it turns a golden brown, about 1-1/4 to 1-1/2 hours. To prevent the bread from getting too brown, cover the bread with foil after about 30 minutes or halfway through.

Test Kitchen Tip: To test the bread for doneness, first check the look. It should be deep brown but not burnt. Then sound: Tap the bread; you’re looking for a hollow sound. You can also check the temperature. A finished bread will read around 190° when a digital thermometer is inserted in the middle.

Step 6: Cool the bread

Insert a metal or wood skewer horizontally through the center of the loaf. Allow the bread to cool, upside down, by resting the ends of the skewer on the tops of two large heavy cans.

Test Kitchen Tip: Panettone is cooled upside down to keep the fluffy bread from collapsing. It helps retain the texture and crumb that makes panettone so special.

Tips for Making Panettone

How do you slice and serve panettone?

Because it’s slightly sweet and studded with fruit, panettone bread is fantastic for dessert or breakfast. The traditional way is to cut it into wedges (you can even cut it with the paper on!, but you can also go for slices that could fit into a toaster. Slather with butter or not; some people eat it with a dollop of mascarpone.

How do you store and freeze panettone?

Once the panettone is completely cooled, you can wrap it in plastic wrap or aluminum foil, and keep it in a resealable bag. It will last up to five days on the counter, but it will start to dry out before that. Panettone can be frozen, as well. Wrap the cooled bread in plastic wrap and then foil and store in the freezer for up to two months.

What are some variations of panettone?

Panettone can be flavored according you own personal preference. Add more candied citrus or less, swap in lemon for orange or vice versa, or add both. Chocolate chips are a delicious addition. Raisins or even currants can be amped up or eliminated.

What can you do with leftover panettone?

This panettone recipe is so good, there’s little chance any will be leftover. But if there is, like many brioche breads, it makes the best French toast or bread pudding, including this Black Forest panettone bread pudding.

We all know the benefits of buying high-quality meat, but it can be difficult to find unless you live in a big city with plenty of butchery options, or close to farm-raised animals. ButcherBox aims to solve this problem by shipping the best meat straight to your doorstep. This mail-order meat company sets high standards for all the farms and fisheries it partners with, requiring they follow humane, environmentally friendly practices. Beef is grass-fed, chicken is free-range and seafood is sustainably caught. But when it comes to ButcherBox reviews, how does the meat taste?

What is ButcherBox?

ButcherBox is a mail-order subscription service that delivers high-quality, humanely raised meat and seafood. Offering 100% grass-fed beef and bison, heritage-breed pork and free-range, organic chicken, all of ButcherBox’s meat comes from farms committed to sustainable agriculture and fair labor practices. In other words, the meat is raised without the use of hormones or antibiotics. Seafood offerings are wild caught, sustainably harvested and are never treated with chemicals, preservatives or artificial colorings.

Meat is shipped frozen rock solid in individually vacuum-packed portions, and comes packed in a 100% recyclable insulated box with dry ice. Subscriptions can be set for delivery every two, four, six or eight weeks, and can be postponed or skipped over if needed. Choose from four different boxes: beef and pork, beef and chicken, mixed (with beef, chicken and pork) and a custom box that lets you mix and match from 25 different cuts.

ButcherBox Features

There are three standard ButcherBoxes to choose from—beef and pork, beef and chicken, and mixed (with beef, chicken and pork). They are specially curated with different cuts of meat every month. Each shipment is a surprise! A box with eight to 11 pounds of meat is $146 while a 16 to 22 pound box is $269. According to ButcherBox reviews, here are possible meat options:

• 100% grass-fed beef: sirloin tips, ground beef (85/15), ground sirloin (90/10), hamburger patties, tri-tip steak, flat iron steak, top sirloin steak, flank steak, ribeye steak, NY strip steaks, filet mignon, steak tips, bottom round roast, sirloin cap (roast beef), pot roast, beef hot dogs
• Free-range, organic chicken: whole chicken, boneless skinless chicken breasts and thighs, chicken tenders, drumsticks, bone-in thighs, wings, ground chicken, mild chicken sausage, apple chicken sausage
• Humanely raised pork: ground pork, St. Louis and baby back ribs, center-cut pork loin roast, tenderloin, Italian sausage links, ground Italian sausage, boneless pork chops, pork sirloin roast, bone-in pork butt, ButcherBox bacon, tender belly bacon, ground breakfast sausage, ground chorizo, pork hot dogs
• Seafood: wild-caught Alaskan sockeye salmon, wild-caught scallops, salmon burgers, cod, wild-caught gulf shrimp, cold smoked salmon

If you’re not much for surprises and don’t mind spending a little more, ButcherBox offers custom boxes as well. For $169, you’ll get 9 to 14 pounds of meat and/or seafood. Shipping on all boxes is always free.

How We Tested It

My custom ButcherBox included two filet mignons, four boneless pork chops, a flank steak, a whole chicken and a bag of individually frozen salmon filets.

Filet Mignons

Filet mignons are cut from the tenderloin, a muscle running down the back of a cow that sees almost no movement, so there’s no connective tissue or gristle to be found. However, this also means there’s not much in the way of fat marbling, which is what gives prized cuts, like ribeyes and porterhouses, so much flavor. Though it’s certainly a luxurious piece of meat, filets can run the risk of being flavorless—something you never want to encounter, especially if you’re paying a premium.

The good news is that ButcherBox’s grass-fed filet mignons deliver plenty of big, beefy flavor while also being impossibly tender. They’re cut on the thinner side, so they cook quickly and go from rare to well-done in a matter of seconds. Searing them for two minutes per side in a cast-iron skillet rendered steaks that were a bit more cooked than I personally prefer, but this didn’t diminish my enjoyment one bit.

Salmon Filets

Much like a good steak, a quality piece of salmon needs next to nothing to taste spectacular. In fact, it’s almost a sin to cover up superlative salmon with excessive amounts of sauce, spices or marinades. I tested ButcherBox’s salmon by air frying filets directly from the freezer without thawing, which helps prevent the insides from overcooking—not to mention making dinner far easier to slap together! Simply sprinkle kosher salt and lightly spritz cooking spray to prevent sticking.

The resulting salmon was stellar, rich and buttery. The second time I made it, I added a light glaze of Bachan’s Japanese barbecue sauce halfway through the cooking process, which complemented it wonderfully without being overwhelming, and giving me a fancy no-fuss dinner in minutes with almost no work whatsoever.

Boneless Pork Chops

It’s easy to make boneless pork chops that are dry and underwhelming, and that’s due to the quality of factory-farmed pork. ButcherBox’s humanely raised pork is (literally) an entirely different animal—one that remains juicy and succulent during cooking. With so much flavor, it isn’t necessary to marinate or slather with strongly flavored sauce.

Flank Steak

Thanks to the filets, I already knew that ButcherBox’s beef is impressive when prepared simply. That’s why I chose to use its flank steak to make a rich ragù to serve with pappardelle, and I’m pleased to announce it was a wise decision. The flank steak’s flavor was robust enough to not get lost in the sauce. When red wine, tomatoes and plenty of garlic are invited to the party, a lesser piece of meat could easily be overshadowed or rendered completely invisible. ButcherBox’s flank steak, on the other hand, remained firmly in the spotlight, shining like the star it is while playing nice with its fellow ingredients.

Whole Chicken

A simple roast chicken is wondrous, assuming the bird in question is of exceptional quality. A standard supermarket chicken often needs a good amount of assistance to be transcendent, whether it’s brining, basting or employing “hacks” to save it from becoming another dry, boring bird. ButcherBox’s chicken, on the other hand, roasts up wonderfully without much help. Simply seasoned and roasted atop a bed of vegetables in my Great Jones Dutch oven, it came out tender and juicy, with the sort of flavor that makes rotisserie chickens look downright depressing in comparison.

Pros

• Remarkable quality
• Meat comes packaged in individual portions
• Delivered frozen solid
• Eco-friendly packaging
• Company has strict sustainability standards
• Only works with humane, ethical farms
• Good selection
• Certified-B corporation
• Free shipping

Cons

• Pricey (though worth it)
• Seafood, bison and turkey are only available in custom boxes

FAQ

Is ButcherBox meat high quality?

Yes, ButcherBox has quality meat from highly reputable farms that humanely raise their livestock and use environmentally friendly practices.

Can you get ButcherBox without a subscription?

No, ButcherBox requires a subscription, but there are no fees or penalties to cancel. Subscriptions deliver every two, four, six or eight weeks.

Is ButcherBox meat organic?

Chicken is the only meat from ButcherBox that’s certified organic. While its beef, pork, bison and turkey don’t have organic certification, they’re all raised according to the highest agricultural standards without the use of hormones or antibiotics.

Product Comparison

There are many mail-order meat companies and meal delivery services out there, so what sets this meat subscription apart? According to ButcherBox reviews, the company wins with its high standards for quality, sustainability and business ethics. (Check out our Good Chop review for another stellar option for ethical, eco-friendly meat delivery!) In contrast to well-known brands like Omaha Steaks, ButcherBox requires a subscription and sells meat in assorted boxes instead of à la carte.

Final Verdict

If where your meat comes from matters, then ButcherBox makes ethical eating easier. It’s a company committed to making big changes in the meat industry, and it’s an eco-friendly alternative to environmentally disastrous factory farms, according to ButcherBox reviews. But most importantly, the meat and seafood are spectacular! ButcherBox may completely change your relationship with meat, and that’s a wonderful thing.

Where to Buy ButcherBox

Sign up for a subscription at the ButcherBox website and feed your family a curated box of a high-quality selection of meats and seafood delivered to your door. A monthly subscription starts at $146. Your customized choices await!

Ah, the holidays. The time of year we gather with loved ones to share unbeatable family recipes and celebrate the season. Leading up to the holidays, it can take hours, or even days, to complete a full holiday cleaning checklist. Then, not long after, there’s another mess: the inevitable cleanup after the party. Whether you’re hosting or simply on cleanup duty, the aftermath can feel like an endless parade of tidying up.

That’s where “everyone’s grandmother,” aka Babs Costello, saves the day. Because, of course she does! 74-year old TikTok sensation @brunchwithbabs) has share all types of household hacks, in and out of the kitchen. Her tips cut our pumpkin carving time in half this Halloween. Now, let’s say goodbye to pesky water rings and stains after Thanksgiving, Christmas, and New Years, the Babs way.

5 Tricks to Help Clean Up After Your Guests

“Are you planning any holiday get-togethers?” Babs asks. If so, follow these holiday cleaning tips that are fully grandma-approved.

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A post shared by Babs (@brunchwithbabs)

Remove water rings with mayonnaise

It can be a pain to constantly remind guests to use a coaster. And, let’s face it, water rings on surfaces during a gathering are inevitable. Babs tells us not to sweat it. Just grab a couple paper towels and dab some mayonnaise on the water ring. Yes, mayonnaise! Don’t clean it up right away. Instead, leave the paper towel over the stain for a few hours or as long as overnight. Then apply furniture cleaner for extra polish. Voila, stain be gone.

One commenter endorsed the trick, saying the water ring “was gone in the morning” after leaving the mayo overnight. I’m adding this to my go-to cleaning hacks, immediately.

Get rid of red wine stains with white wine

It’s devastating to see red wine stains on the carpet. Luckily, Babs works her magic by removing the stain with…white wine! Babs advises pouring “just enough to cover” directly onto the stain before blotting with a clean cloth or paper towels. If the stain persists, sprinkle baking soda on top. Let it sit for five minutes, vacuum it up and blot again. Finish with dish detergent and water-soaked paper towels.

Bonus: This trick also works on tablecloths!

Hand-wash wine glasses for a spotless finish

Save dishwasher space “and get the glasses spotless,” Babs says. First, wash and dry the glasses individually rather than loading them into the dishwasher. Put the glasses in warm soapy water and hand wash to get the rims nice and clean. Sanitize glasses by draining the sink, refilling it with warm water and adding 1/2 cup of white vinegar. Soak the glasses for around five minutes, then rinse and dry.

Use a cheap homemade surface cleaner

Put your spotless wine glasses on spotless surfaces! Babs shares this recipe for homemade surface cleaner: “two parts water to one part white vinegar, [and] stir,” before pouring into a spray bottle. Spray the cleaner onto paper towels or a clean cloth and make your surfaces dazzle.

Keep your floor mop clean

Before you mop, Babs says to wrap a paper towel around your mop head and spray it with a cleaner of choice. (Babs uses Viva paper towels and her own homemade cleaner.) Mop away!

In Babs’ Instagram comments, one fan says, “I want to come to Babs and Mr. Babs house for the next party!” And with holiday cleaning tips like these, we can’t help but agree!