Frothy Orange Drink


  • 1 cup water
  • 1 cup milk
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 8 to 10 ice cubes


  1. In a blender, combine all ingredients; cover and process until thickened and slushy. Pour into chilled glasses; serve immediately.

Taco Bell Gives Best Reason to Watch Baseball: Free tacos

Whether or not you enjoy watching America’s national pastime, Taco Bell is here once again to give you a reason to get into the action.

No need to root, root, root for the home team; all you need to root for is a stolen base. That’s because with Taco Bell’s “Steal a Base, Steal a Taco” wager—now coming back for its seventh year—the first stolen base during Major League Baseball’s 2018 World Series will entitle every American to a free taco.

Can you imagine how it must feel to be the hero baseballer that slides his way into that first base of the Series, simultaneously making it rain Doritos Locos Tacos? One small win for the team, one giant victory for these here United States of America.

When Game One begins on October 23rd, eyes will be watching closely for the theft of a base for another reason: free hats. On the day of that first big game, the taco chain will be selling limited-edition hats and baseball cards, so you can wear your taco-baseball affiliation loud and proud.

Once the base is inevitably pilfered, Americans can stop by their nearest participating Taco Bell on November 1st between the hours of 2 p.m. and 6 p.m. to claim their free Doritos Locos Taco. Then chow down and praise the taco gods for their supreme taco (albeit not a Doritos Locos Supreme—those aren’t part of the deal).

Happy thievery, America!

Butterscotch–Potato Chip Balls


  • 2 1/3 cups [325 g] all-purpose flour
  • 1 tsp baking soda
  • 1 tsp table salt
  • 1 cup [180 g] butterscotch chips
  • 1 cup [220 g] unsalted butter, melted
  • 1 cup [200 g] packed light brown sugar
  • 1/2 cup [100 g] granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp pure vanilla extract
  • 5 cups [175 g] kettle-style potato chips
  • Flaky sea salt for sprinkling

Roast Chicken with Balsamic Bell Peppers


  • 5/8 teaspoon salt, divided
  • 3/4 teaspoon fennel seeds, crushed
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 2 tablespoons olive oil, divided
  • Cooking spray
  • 2 cups thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper
  • 1/2 cup thinly sliced shallots (about 1 large)
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon balsamic vinegar

Vegan Mexican Stew


  • 5 medium potatoes, peeled and cubed
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 4 1/2 cups water
  • 4 cubes vegetable bouillon
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 1/2 tablespoons seasoned salt
  • 1 (29 ounce) can hominy, drained
  • 1 (28 ounce) can diced tomatoes with green chile peppers
  • salt and pepper to taste

Pumpkin Pasta


  • Kosher salt
  • 4 cups all-purpose flour, plus more for dusting
  • One 15-ounce can pure pumpkin puree
Sage Butter:
  • 1 stick (8 ounces) unsalted butter
  • 6 fresh sage leaves
  • Kosher salt and freshly ground black pepper


  1. Bring a large pot of salted water to a boil. Dust a baking sheet with flour.
  2. For the pasta: Put the flour and pumpkin in a food processor and pulse in short bursts until the mixture comes together and a dough forms, about 1 minute.
  3. Turn the dough out onto a floured work surface. Divide into 4 equal pieces. Roll and cut the pasta to desired thickness using a rolling pin or a pasta machine. Cut into the desired shape, transfer to the prepared baking sheet and sprinkle with flour (this keeps the pieces from sticking together). Cover the pasta with plastic wrap for up to 4 hours if you are not cooking right away (see Cook’s Note).
  4. Cook the pasta until tender but not mushy (there shouldn’t be a line of raw flour in the center), 2 to 5 minutes, depending on the thickness and shape. Drain thoroughly.
  5. For the sage butter: Meanwhile, melt the butter in a large skillet over medium heat. Add the sage and cook, stirring occasionally, until the leaves are crispy and the butter begins to brown slightly and has a nutty aroma. Sprinkle in a teaspoon of salt. Add the drained pasta to the skillet and toss vigorously to coat. Season with salt and pepper.