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By America’S Test Kitchen The Associated Press

For a classic meatballs in marinara, turn to the multicooker

It’s hard to find anyone who doesn’t love a bowl of spaghetti topped with meatballs and marinara, but stovetop versions are often messy (between the spattering oil from frying the meatballs and the sputtering tomato sauce), and the sauce requires a long simmering time to develop rich, deep flavour.

Old stale bread transforms into croutons that top this soup

Don’t throw out stale bread. Seriously, don’t. Baguettes, sliced sandwich bread and even loaves of crusty white bread can be recycled into homemade croutons.

Use a chef’s knife to cut the bread into cubes (1/2-inch to 3/4-inch cubes are ideal). Toss the cubes with olive oil and some salt, and then spread them out on a rimmed baking sheet.

Monkey Bread

Monkey bread is a knotty-looking loaf of sweet bread made from balls of dough coated with cinnamon, sugar and melted butter. It’s traditionally served warm so that the sticky baked pieces can be pulled apart. The name “monkey” refers to how you eat this sweet treat—with your hands. Follow this recipe with your kids.


Servings: 8