Warrior Fit Boot Camp Fitness Fun!

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“Southern as sweet potato pie” is a saying I didn’t learn until I moved to Georgia over 10 years ago, but long before I ever came to the South I had fallen in love with sweet potato pie. When I was 10, my mom dated a man from Athens, Georgia, who introduced us all to Southern cooking. Sunday supper became a feast of collard greens, cornbread, and sweet potatoes, and he introduced my family to sweet potato pie. It became a staple of our Thanksgiving table, and my sister still requests sweet potato pie instead of cake on her birthday.

Never a fan of pumpkin pie, this sweet potato pie was a revelation. It was lighter yet creamier than its pumpkin cousin, with a heavy dose of vanilla and subtle spices. Beyond tasting better, sweet potato pie is easier to bake. It doesn’t require cooking the filling, as the sweet potatoes are fully baked in advance, and the pie crust doesn’t require blind baking.

<p><a href=’http://www.thekitchn.com/how-to-make-sweet-potato-pie-237637′><strong>READ MORE »</strong></a></p>

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Pumpkin pie, a member of the custard pie family, is sometimes challenging to bake correctly. No, I don’t mean getting the perfect pie crust or the right spices — although those things certainly don’t hurt — I mean that custard pies are most often under- or over-baked. Pumpkin in particular is hard to read because of its dark filling. We tend to avoid poking and prodding pumpkin pie so that we can have a picture-perfect one.

Here are three signs that all good pie bakers know for determining the doneness of your prized pumpkin pie.

<p><a href=’http://www.thekitchn.com/3-signs-your-pumpkin-pie-is-ready-to-come-out-of-the-oven-237643′><strong>READ MORE »</strong></a></p>

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DIY Kraft Paper Grocery List

(Image credit: Aileen Allen)

Kraft paper is one of the most versatile art supplies out there. You can cut off small sheets for individual placemats, or use a long piece as a table runner. Line them up for a full-coverage tablecloth, use the whole roll as a menu board, cut out little tags for food gifts — the list goes on!

The only issue is that a single roll can set you back $25. While some people might have no problem shelling out the cash, Aileen Allen of At Home In Love found a way to spend a fraction of that price. And then she made this smart command center.

<p><a href=’http://www.thekitchn.com/a-smarter-cuter-way-to-post-your-grocery-list-237055′><strong>READ MORE »</strong></a></p>

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Pumpkin pie is the quintessential Thanksgiving dessert. This custard pie might taste complex, but it’s simply an accumulation of smart shopping, thoughtful preparations, and patience. Here’s a primer for baking a pumpkin pie from scratch.

<p><a href=’http://www.thekitchn.com/everything-you-ever-wanted-to-know-about-making-a-better-pumpkin-pie-237635′><strong>READ MORE »</strong></a></p>

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Last week, we asked you what it means to be a good cook. It’s different for everyone. When some people think of a good cook, their minds automatically go to their moms, who could magically make dinner out of nothing. Or that moment when they finally mastered making an omelet (there’s an art to it!). Or their friend who really should be on Top Chef.

Here’s what you guys had to say.

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Last year, 62.6 million people volunteered — and I’m one of them. Since I started volunteering in college, I’ve donated hundreds of hours to at least 10 different organizations. I choose to give my time because I find it deeply rewarding. It feels good to put energy into a cause that gives back to your community.

It also requires a lot of commitment. If you are ready to take the plunge, a little research and a bit of soul searching will go a long way. Here are five tips to get you started.

<p><a href=’http://www.thekitchn.com/want-to-volunteer-in-your-community-5-tips-for-finding-the-right-opportunity-237261′><strong>READ MORE »</strong></a></p>

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No one’s ever accused cabbage of being glamorous, but the leafy brassica is gaining in appeal. You can give partial thanks to kimchi (and, ahem, David Chang), for making the vegetable cooler than it’s ever been.

Over the last few years, the Korean staple of fermented napa cabbage has become part of the country’s culinary vocabulary. Couple that with the rise of kale, cauliflower, and Brussels sprouts, all cultivars of Brassica oleracea, the same plant that cabbage comes from, and what you have are gateway drugs to a taken-for-granted veg.

<p><a href=’http://www.thekitchn.com/when-and-why-did-cabbage-become-cool-237629′><strong>READ MORE »</strong></a></p>