Grace Elkus

Grace Elkus is an Associate Food Editor at Real Simple. She’s a go-to resource for staffers looking for cooking advice, or, more often, just a midday snack. She is also the proud captain of Real Simple’s kickball team.

It may be time to rethink your "time-saving" technique.
We gave a veggie-and-potato breakfast hash the sheet pan treatment, and it basically makes itself—leaving you to relax in your pajamas a little while longer. 
What better way to say "I love you" than baking a homemade Valentine's Day dessert? From bite-sized boozy brownies to tiny almond cakelets, these miniature treats are sure to win hearts.
Whether you're sending treats in the mail or baking for your loved ones at home, look no further than these big-batch, low-effort baked goods.
From stout-spiked cakes to tea-infused shortbread, these traditional desserts are authentically Irish—no green food coloring in sight. Whip one up for a St. Patrick’s day treat, then continue baking them all year long.
Your lunch is about to be the envy of the office (or, more likely, your entire household).
Follow these 10 tips—which span from dough to delivery—to make the best sugar cookie recipe of all time, and get ready for Christmas cookie success.
Parker House Rolls
Rating: Unrated
These soft, buttery rolls are soon to become an essential component of all your holiday meals.
Here, 15 delicious mini dessert recipes made for bite-sized serving (meaning they're perfect for this Thanksgiving).
This Trader Joe’s turkey option will feed your whole household without costing a fortune.
If you're planning to order takeout Thanksgiving dinner this year, read up.
Find the best fruits and veggies at your local grocery store or farmers’ market with this guide to picking everything from avocados to watermelon.
Because it's never too early to start celebrating pumpkin season.
This will save you from a lot of Pinterest fails.
Don’t miss out on these member-only benefits.
We can’t get enough of this sweet summer trend.
While lots of produce is stocked in stores year-round, there’s no denying that most fruits and veggies taste best when eaten in-season. And for late summer produce, that moment is now. August is prime time for plump, juicy peaches, sweet summer squash, meaty eggplant, tender corn, and so much more. Here’s what not to miss this month.
These sheet pan recipes are our go-to supper solutions for busy weeknights: they’re easy to prepare, flavorful, and cleanup is a breeze (just one dish!).
In need of a delicious dessert that won’t take all day to make? You’ve come to the right place.
This versatile homemade taco seasoning is great for Cinco de Mayo, but you'll be using it on every Taco Tuesday to follow, too.
If you're trying to DIY iced coffee at home, don't start with regular brewed coffee. Ordinary coffee brewed with hot water releases acids and oils that can make your iced coffee taste bitter. Instead, start with cold brew coffee concentrate, which is super easy to make at home: just coarsely ground coffee beans and water left to steep overnight. For the ultimate iced coffee, pour the concentrate over ice with a little water and a little liquid syrup—either agave, simple syrup (a heated combo of sugar and water), or your favorite flavored coffee syrup, if you want to add a touch of vanilla or hazelnut flavor to your iced coffee recipe. Then top it off with a little half-and-half for the perfect iced coffee at home.
Take one look at how much cold brew costs at the local café and we promise you'll want to make it at home immediately. Good news: cold brew coffee is one of those drinks that sounds extra fancy, but it's actually a low-maintenance method for making better iced coffee. The key to any cold brew coffee recipe is to let coarsely-ground beans steep for a long time. You'll do this until the water becomes infused with coffee flavor, about 10 hours. The end result is a super smooth, rich, and highly caffeinated batch of cold brew concentrate that you can sip as is with ice, or dilute with milk or cream. You can also try it in place of the liquid in a banana-peanut butter smoothie, or blend it with vanilla ice cream for a java milkshake.
Stock your pantry and fridge with these nutritious staples. 
Spaghetti Squash Parmesan
Rating: Unrated
Spaghetti squash is a pretty incredible veggie: when roasted, it turns into pasta-like strands (the perfect vessel for cheese and sauce). When halved and hollowed out, the squash becomes its own bowl, which you can pile the cheesy squash mixture back into. Store-bought marinara sauce means minimal hands-on time, and the crispy breadcrumbs add some delicious crunch on top. Basically, we’ve created a vegetarian-friendly neighborhood Italian favorite—and we cannot stop raving about it. Make it on a weeknight for the family (they’ll start requesting it often), on Saturday night for guests, or as a festive vegetarian holiday main. If your market only has small squashes, don’t fret! Buy two and follow the recipe as written, dividing the mixture between four halves, instead of two.