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Tag: cuisine:united states

  • This Creamy Lemon-Dill Sauce Is So Good, I've Already Made It Twice This Month

    This Creamy Lemon-Dill Sauce Is So Good, I've Already Made It Twice This Month

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    Place garlic, lemon zest, 1 1/4 cups heavy cream, 1 1/4 cups low-sodium vegetable or chicken broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large skillet. Bring to a simmer over medium heat, stirring to combine. Add 20 ounces refrigerated or frozen cheese tortellini (it will be halfway submerged in the sauce). Cook, stirring frequently to prevent the tortellini from sticking, until tender and warmed through, about 6 minutes for refrigerated tortellini or 10 minutes for frozen tortellini.

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    Kristina Razon

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  • Parmesan Crusted Carrots Are So Good That Your Friends Will Demand the Recipe

    Parmesan Crusted Carrots Are So Good That Your Friends Will Demand the Recipe

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    Who doesn’t like crispy cheese?
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    James Park

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  • This “Way Easier” Version of Chicken Parm Is My New Favorite Dinner

    This “Way Easier” Version of Chicken Parm Is My New Favorite Dinner

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    Roast until just beginning to soften, 12 to 15 minutes. Meanwhile, grate 6 ounces mozzarella cheese on the large holes of a box grater (about 1 1/2 cups). Finely grate 1 ounce Parmesan cheese (about 1/2 cup firmly packed) on the smallest holes of the box grater, or measure out 1/3 cup store-bought grated.

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    Kelli Foster

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  • The “Penicillin” Cocktail Will Definitely Cure Your Winter Blues

    The “Penicillin” Cocktail Will Definitely Cure Your Winter Blues

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    Rachel PerlmutterCulinary Producer

    Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.

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    Rachel Perlmutter

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  • My “Dump Chicken Pot Pie” Is the Easiest Dinner You'll Ever Make (Only 4 Ingredients!)

    My “Dump Chicken Pot Pie” Is the Easiest Dinner You'll Ever Make (Only 4 Ingredients!)

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    Rachel PerlmutterCulinary Producer

    Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.

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    Rachel Perlmutter

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  • The 3-Ingredient Creamy Soup I Make on Nights When I'm Feeling Lazy

    The 3-Ingredient Creamy Soup I Make on Nights When I'm Feeling Lazy

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    This is a bowl of pure comfort.
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    James Park

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  • I Guarantee This Slow Cooker Stew Is the Coziest Recipe You'll Make All Month

    I Guarantee This Slow Cooker Stew Is the Coziest Recipe You'll Make All Month

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    Making beef stew doesn’t get any easier than this recipe. Instead of browning the beef to build flavor, we’re relying on a trusty set of ingredients — namely tomato paste and Worcestershire sauce — to give this stew a deep and comforting flavor. Here are the simple steps to take to make this dump-and-cook dinner.

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    Patty Catalano

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  • I Made This “Exploding Cocoa” Once and Now I'll Never Go Back to the Box

    I Made This “Exploding Cocoa” Once and Now I'll Never Go Back to the Box

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    So rich! So chocolatey! So fun!
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    Meghan Splawn

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  • The 4-Ingredient Broccoli Recipe I Make Every Single Week

    The 4-Ingredient Broccoli Recipe I Make Every Single Week

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    If you’re looking for a simple side dish that works with practically every main dish, let me suggest roasted broccoli. Perfectly roasted broccoli is crisp-tender with super-flavorful caramelized bits that you’d swear were seasoned with more than just salt and pepper. The secret to serving broccoli that you want to eat every single week starts even before you slide it into the oven. Here’s how to do it.

    Key Ingredients in Roasted Broccoli

    How to Roast Broccoli in 3 Easy Steps

    Do You Need to Wash Broccoli Before Roasting?

    Produce — including broccoli — should always be washed under running water before preparation. This removes any dirt or bacteria that may be present on the broccoli from harvest, storage, or preparation. 

    Is Roasted Broccoli Better than Boiled?

    Is Roasted Broccoli Good for You?

    Roasting broccoli is a great way to keep the nutrients inside the vegetable (and not in the cooking water as can happen with boiled or blanched vegetables). Broccoli is an excellent source of vitamins C, K, and A and minerals like potassium, calcium, and iron. It is packed with antioxidants, a good source of dietary fiber, and is relatively low in carbohydrates with 4.5g of carbs per 100 grams.

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    Patty Catalano

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  • You Only Need 3 Ingredients for This Creamy Strawberry Smoothie

    You Only Need 3 Ingredients for This Creamy Strawberry Smoothie

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    My absolute favorite smoothies to sip are super creamy ones packed with big fruit flavor. It also helps that they’re really pretty. This classic strawberry banana smoothie checks all those boxes: It has the prettiest bright pink color, is bursting with the sweetness of strawberries and bananas, and is just creamy enough thanks to the addition of whatever milk you have in your fridge. Best of all, you only need three ingredients and five minutes to make it.  

    Key Ingredients in a Strawberry Banana Smoothie

    Do You Need to Put Ice in a Smoothie?

    You don’t need ice in a smoothie. Instead, go for frozen fruit. It adds more flavor, keeps the smoothie from tasting watery, and gives the drink that signature icy consistency. 

    How to Make a Strawberry Banana Smoothie

    Strawberry Banana Smoothie Variations

    This creamy smoothie is absolutely delicious as-is, but there are also quite a few variations, whether you want to add a boost of protein, squeeze some greens into your day, or just give it a fun twist.

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    Kelli Foster

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  • This 2-Ingredient “Master Sauce” Is So Good, I'm Finding Excuses to Put It on Everything

    This 2-Ingredient “Master Sauce” Is So Good, I'm Finding Excuses to Put It on Everything

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    One of my first EVER TikTok follows was the author of this recipe I’m about to rave over: Chef Jon Kung. He’s a Chinese American chef who appeared on my FYP making different condiments like chili oil, explaining spices, trying different cooking techniques, and talking about food and its place in society and culture. 

    He also introduced me to third-culture cooking, where people blend their unique makeup of food traditions, ingredients, and flavors into their food. As someone who’s learning about their heritage culture (I was adopted from China) and continuing to embrace their adopted culture of Jewish American cuisine, TikTok really said for you (IYKYK).

    All that to say, when I heard he was releasing his debut cookbook, Kung Food: Chinese American Recipes from a Third Culture Kitchen, and was offered the opportunity to get an early look, the answer was an immediate yes! I went straight to the noodle section and immediately found his ginger scallion noodles. The hardest part, I thought, was going to be making the ginger scallion oil. Spoiler: It was not hard. 

    Ginger Scallion Oil Is Liquid Gold (or Something Green)

    Before reading his recipe, I really didn’t know much about this condiment. I tend to stray towards heartier umami flavors like chili crisp as a go-to topping. To me, this recipe is giving light umami. It is an oil, but it’s light, bright, a little salty, and a little savory.

    I decided to make the cooked oil, not the raw version, because it’s less pungent and also because it has a longer shelf life and I will not be rushed.

    Most importantly, it’s easy to make! Any effort is well worth it. You thinly slice scallions (a good reminder to read the recipe first), mince some ginger, mix them with salt, heat up oil, then pour it over the ginger scallion mixture. Wait for it to cool and ta-da! 

    Now for the moment I was so excited about! I love finding new ways to eat noodles. Much like spreadsheets, it really brings me joy. For this recipe, you can choose any noodle you want. Our Culinary Producer James introduced me to these knife-sliced noodles and I immediately wanted to use them for this. They’re long, bouncy, and have rippled edges that hold sauce well. 

    All you do is cook the noodles according to package directions, drain, and mix with ginger scallion oil. The point of this recipe is to emphasize the oil, so the suggested toppings keep it minimal. And so I did. 

    After I scraped my bowl clean, I immediately wanted more. They had a deliciously subtle flavor that’s neutral enough to go with anything. The ginger and scallions balance each other out perfectly. The ginger makes it feel a little zesty and light, but it’s not at all overpowering. 

    What to Serve with These Noodles

    Other Ways to Use the Ginger Scallion Oil 

    Here at The Kitchn we’re very dedicated to introducing you to new ways to fry eggs. Naturally, this oil is supposed to go with everything, so why not eggs? I fried eggs in some of the ginger scallion oil and it was savory, light, and had a hint of ginger. 10/10 recommend. 

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    Andrea Kaufman

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  • This Five-Ingredient Honey Garlic Salmon Is My Family's Most Requested Dinner

    This Five-Ingredient Honey Garlic Salmon Is My Family's Most Requested Dinner

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    Flip the salmon and cook for 2 minutes. Add the garlic and cook until fragrant but not browned, about 15 seconds. Pour the sauce over the salmon. Cook, spooning some of the sauce over salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 3 to 4 minutes. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Garnish with thinly sliced scallions if desired.

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    Kelli Foster

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  • This “Chicken Pot Pie” Casserole Is So Good, Your Friends Will Demand the Recipe

    This “Chicken Pot Pie” Casserole Is So Good, Your Friends Will Demand the Recipe

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    Store-bought biscuits for the win.
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    Patty Catalano

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  • The 6-Ingredient Breakfast Casserole I Make Every Christmas

    The 6-Ingredient Breakfast Casserole I Make Every Christmas

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    Make ahead: The casserole can be assembled, covered with aluminum foil, and refrigerated for up to 24 hours before baking. Uncover before baking.

    The casserole can also be frozen fully baked. Let cool, cover first with aluminum foil and then plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator and let sit at room temperature while heating the oven to 325ºF. Remove the plastic wrap and bake covered with aluminum foil until heated through, 50 to 60 minutes.

    Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat individual servings in the microwave until warmed through, 45 seconds to 1 minute.

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    Christine Gallary

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  • The Old-School Chocolate Pudding Dessert I Bring to Every Party

    The Old-School Chocolate Pudding Dessert I Bring to Every Party

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    Built with layers of cake (or brownies), crushed cookies (or toffee), and swoops of whipped cream and pudding, this chocolate trifle recipe is adaptable, easy, and impressive. Here’s how to take a few store-bought ingredients and turn them into a show-stopping dessert.

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    Patty Catalano

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  • My Baked Chicken Parmesan Is So Easy, I Make It Every Sunday

    My Baked Chicken Parmesan Is So Easy, I Make It Every Sunday

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    Laura Rege

    Laura Rege is a recipe developer and food stylist living the mid-coastal lifestyle between Dallas and Brooklyn. Formerly a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now creates and styles recipes for websites like ours and cooking videos! When she’s not in the kitchen for work, she is off traveling in the U.S. or abroad searching out the next delicious bite.

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    Laura Rege

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  • French Onion Chicken Soup Is So Good, I've Already Made Two Pots in a Week

    French Onion Chicken Soup Is So Good, I've Already Made Two Pots in a Week

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    I am a soup person. It’s my go-to comfort food. It’s what I make the second the air turns crisp in early fall and all through the winter when I want to warm up. It’s my favorite thing to eat when I feel like I’m getting sick, when I feel down, when I crave something nourishing, if I want to eat a bunch of vegetables, or I just need to clean out my fridge and pantry. 

    So, I make a lot of soup; over the years I’ve made hundreds of pots of it. That said, I’m here to tell you — with absolute certainty — that this French onion chicken soup is hands-down the most comforting soup you will ever eat. It’s exactly what it sounds like: a mash-up of French onion soup and classic chicken soup, all in one bite.

    The soup starts with caramelizing a big pot full of onions, which gives the soup an impossibly rich and indulgent, savory-sweet flavor. Then, in go the carrots, celery, herbs, chicken, and chicken broth for big chicken soup vibes. And of course, no version of French onion soup is complete without a slice of cheesy toast on top.

    This is the soup to make on a weekend or on a day you have an hour-and-a-half to two hours to spend in the kitchen. It will be worth your time — I promise. Plus, it makes a big batch of soup, which also happens to freeze quite well. 

    How to Make French Onion Chicken Soup

    If You’re Making French Onion Chicken Soup, a Few Tips

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    Kelli Foster

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  • These Cheesy Spinach & Artichoke Baked Eggs Taste JUST Like Your Favorite Dip

    These Cheesy Spinach & Artichoke Baked Eggs Taste JUST Like Your Favorite Dip

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    Increase the heat to medium-high. Add the spinach and cook until the spinach is wilted and no liquid remains, 2 to 4 minutes. Add the artichokes and cook until warmed through, about 1 minute. Add 8 ounces mascarpone cheese and cook, stirring until fully melted into the spinach mixture. Add 1 cup half-and-half, stir to combine, and simmer for 2 minutes.

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    Ben Weiner

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  • “White Christmas Margaritas” Are All We're Dreaming of This Month

    “White Christmas Margaritas” Are All We're Dreaming of This Month

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    They’re a holiday miracle.
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    Cory Fernandez

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  • You Already Have All the Ingredients for This Extra-Fluffy Olive Oil Cake

    You Already Have All the Ingredients for This Extra-Fluffy Olive Oil Cake

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    Get baking!
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    Ben Weiner

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