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Tag: diet:dairy-free

  • The “Juiciest” Pork Tenderloin I’ve Been Making for 10 Years (the Easy Marinade Is the Secret)

    The “Juiciest” Pork Tenderloin I’ve Been Making for 10 Years (the Easy Marinade Is the Secret)

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    Jan ValdezAssistant Recipe Producer at The Kitchn

    I got into this field by spending 10 years working in Research & Development and Product Development test kitchens, testing new products and recipes. For nearly eight years, I was the Senior Culinary R&D Specialist at Weber headquarters, where all the grills are designed, engineered, and tested. I’ve helped launch numerous best-selling, top-rated grills across the globe (you should see my grill collection at home!).

    One of my proudest accomplishments happened years earlier, when I had the opportunity to visit the Good Housekeeping Institue in NYC after developing an award-winning Tropical Citrus Shrimp recipe that jumpstarted my career in test kitchens and food editing. Since then, I’ve worked at Serious Eats (one of my favorite food sites) and EatingWell as an updates editor.

    I’m passionate about both classic recipes and new, unique twists. I’m constantly learning and that’s what makes food and cooking so fun (just ask me how to bake light and airy pavlovas on the grill – I’ve tested them countless times!).

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    Jan Valdez

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  • These Chinese Steamed Pork Buns Are So Good, I’ve Made Them Two Weekends in a Row

    These Chinese Steamed Pork Buns Are So Good, I’ve Made Them Two Weekends in a Row

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    Andy Liang

    I am a New Yorker, born and raised in Queens, NY. I was a high school mathematics teacher who went to culinary school with the love of both savory and pastry. I had an opportunity to transition to the pastry world and worked up to pastry sous chef. I’m currently a food stylist for food competition shows and a recipe developer for Food Network and other publications.

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    Andy Liang

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  • My Clever Cooking Trick for Crispier, Better Fried Rice (That’s Ready in 15 Minutes!)

    My Clever Cooking Trick for Crispier, Better Fried Rice (That’s Ready in 15 Minutes!)

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    Plus, it’s endlessly customizable.
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    Lawrence Wang

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  • My Favorite 30-Minute Dinner Is Guaranteed to Make You Fall in Love with SPAM

    My Favorite 30-Minute Dinner Is Guaranteed to Make You Fall in Love with SPAM

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    James ParkVideo Producer

    James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.

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    James Park

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  • This Is the Best Rack of Lamb You’ll Ever Make (Cooks in Less Than 30 Minutes!)

    This Is the Best Rack of Lamb You’ll Ever Make (Cooks in Less Than 30 Minutes!)

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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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  • These Filipino Meatballs Are So Good, I’ve Made Them for Dinner 3 Nights in a Row

    These Filipino Meatballs Are So Good, I’ve Made Them for Dinner 3 Nights in a Row

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    Crisp, juicy, and so flavorful.
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    Kristina Razon

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  • This New Orleans Cocktail Is Iconic for a Reason

    This New Orleans Cocktail Is Iconic for a Reason

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    Maria Do

    Maria is a recipe developer and food photographer from New Orleans. Her Southern food blog, Murmurs of Ricotta, houses some of Google’s top-ranking recipes for Mardi Gras King Cake and Gouda Mac. She currently lives in Orange County, CA, where she can be found enjoying Vietnamese foods from her childhood and watching way too much Netflix.



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    Maria Do

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  • Mexican Meatball Soup Is Exactly What You Need Right Now

    Mexican Meatball Soup Is Exactly What You Need Right Now

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    So warm, so cozy.
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    Marissa Gencarelli

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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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  • Salmon Teriyaki Can Be Yours in Less than 30 Minutes

    Salmon Teriyaki Can Be Yours in Less than 30 Minutes

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    Remove the salmon from the oven. Turn on the broiler. Brush the salmon with sauce again. Return the baking sheet to the oven and broil until the salmon is just cooked through and flakes easily in the thickest part, and the top is browned in spots, 3 to 7 minutes more. For medium-rare salmon, cook to an internal temperature of 120ºF; for medium salmon, cook to 125ºF. Watch carefully during broiling for burning. Discard any remaining sauce left in the saucepan.

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    Christine Gallary

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  • Copycat Honey Baked Ham Tastes Just Like the Real Thing

    Copycat Honey Baked Ham Tastes Just Like the Real Thing

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    It has the perfect sweet and crunchy glaze.
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    Patty Catalano

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  • The Easiest Vegetable Stock You Can Make at Home

    The Easiest Vegetable Stock You Can Make at Home

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    All you need are some chopped up vegetables and fresh herbs.

    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.

    Every time we make vegetable stock, we wonder why we ever bother buying it in the store. It’s so easy! Chop up some vegetables, cover with water, and simmer. Done. You’ll have enough stock to make your soups, casseroles, and pilafs for weeks to come, and all in just a little over an hour.

    The Best Vegetables for Vegetable Stock

    When making a basic vegetable stock, you want vegetables with neutral, but savory flavors. Some recipes recommend adding garlic and other strong spices, but unless we know how we’re going to be using the broth, we prefer to add those kinds of seasonings when we’re actually making a dish. We also don’t add salt to the stock for the same reason. Onions, carrots, celery and mushrooms are the ideal starter vegetables for stock, but feel free to swap any of these for leeks, tomatoes or parsnips.

    Saving Vegetables for Broth

    We keep a big resealable bag in our freezer where we can throw vegetable odds and ends: vegetables that have wilted beyond saving, the green parts from leeks, trimmings from carrots, and so on. Once this bag gets full, we use the contents to make broth.

    Vegetables to Avoid When Making Vegetables Stock

    Seems contrary to the title but not every vegetables is destined for vegetable stock. Starchy vegetables like potatoes and turnips will make for a gummy, cloudy vegetable stock. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes to make this stock.

    Simple Upgrades for Better Vegetable Stock

    While vegetable broth is a basic building block of the kitchen it doesn’t have to be boring. Consider adding leftover Parmesan rinds to your vegetable stock. Kombu is powerful addition, mostly for its thickening and umami abilities.

    Two ways to add more flavor to your broth are to roast the vegetables beforehand or to let them sweat (start to soften and release their liquids) for a few minutes over the heat before adding the water.

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    Emma Christensen

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  • My Mother-in-Law’s Legendary Stuffing Is Worth Fighting For

    My Mother-in-Law’s Legendary Stuffing Is Worth Fighting For

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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.

    Leading up to the first Thanksgiving I spent with my now-husband at his childhood home, he only talked about one thing — his mom’s legendary stuffing. The stuffing dates back to his grandfather, who would make it every year before his mom took over the duty. He waxed poetic about how it was always the first thing to go among the many dishes and that the entire family looked forward to it the most. 

    How I Make My Version of Mother-In-Law’s Stuffing

    Marrying into the family meant marrying this stuffing. Seeing as how I grew up on Stovetop stuffing, I had no qualms about that. However, since I develop recipes for a living, I also couldn’t help but make a couple of tiny tweaks to the recipe my mother-in-law scribbled down for me in anticipation of hosting my first Thanksgiving a couple of years ago. Of course, the goal wasn’t to dress it up, but to fine tune it in my own way. 

    So, I replaced the packaged bread cubes with cubes from a fresh loaf of bread that I let dry out overnight. For seasoning, I reached into my pantry for the only poultry seasoning that matters given my New England roots: Bell’s. This salt-free blend of dried rosemary, oregano, sage, ginger, marjoram, thyme, and pepper was invented in Boston over 150 years ago and is sold in a decidedly retro cardboard box with the image of a turkey stamped on it. While any poultry seasoning can be used, if you can find Bell’s, I do think it tastes more of the holiday than any others I’ve tried.

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    Sheela Prakash

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  • How to Deep-Fry the Most Delicious Turkey You’ll Ever Make — Without Burning Down Your House

    How to Deep-Fry the Most Delicious Turkey You’ll Ever Make — Without Burning Down Your House

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    Meghan Splawn

    Meghan was the Food Editor for Kitchn’s Skills content. She’s a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown’s culinary team. She co-hosts a weekly podcast about food and family called Didn’t I Just Feed You.

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    Meghan Splawn

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  • Memorize This Simple Formula for the Best Roasted Root Vegetables

    Memorize This Simple Formula for the Best Roasted Root Vegetables

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    I like to think of this as more of a formula. It’s designed to work with any and all root vegetables, and you can mix and match them to your liking. So grab whatever you’re in the mood for, whatever looks best at the farmers market, or whatever you currently have in your kitchen — be it carrots, parsnips, sweet potatoes, beets, turnips, or rutabagas.

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    Sheela Prakash

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  • Arroz con Pollo Is the Cozy Chicken Dinner You Need ASAP

    Arroz con Pollo Is the Cozy Chicken Dinner You Need ASAP

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    Cory FernandezAssociate Food Editor

    Cory is a New York City–based associate editor at The Kitchn, who covers food trends, lifestyle, wine, liquor, spirits, food-related travel, and food features. Before working at The Kitchn, he worked as an editor at Food Network Magazine and was a contributor to The Pioneer Woman Magazine. Cory also occasionally develops recipes, tests products, and contributes SEO content for The Kitchn.

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    Cory Fernandez

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  • The Easy Secret to the Best-Ever BBQ Chicken

    The Easy Secret to the Best-Ever BBQ Chicken

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    Meghan Splawn

    Meghan was the Food Editor for Kitchn’s Skills content. She’s a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown’s culinary team. She co-hosts a weekly podcast about food and family called Didn’t I Just Feed You.

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    Meghan Splawn

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  • This Is the Only Martini Recipe You’ll Ever Need

    This Is the Only Martini Recipe You’ll Ever Need

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    Crafting a great one at home can make you feel as classy and sophisticated as they come.

    Makes1 cocktail

    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.

    A Martini is one of the most iconic and classic cocktails around. It’s also one that not a lot of people agree on when it comes to making it the best way. Gin or vodka? Stirred or shaken? Ice shards or double strained? Lemon twist or olives? Blue cheese stuffed? Dirty?

    Point being, how you like your Martini is probably different than how your aunt likes hers. Despite this, you and your aunt can both agree that crafting a great Martini at home can make you feel as classy and sophisticated as they come!

    Because there are so many options, it’s always good to start with the tried-and-true classic recipe for a Martini before you get to customizing your own (espresso martinis, anyone?). As we dive into the recipe, let’s take a look at how such an elegant two-ingredient cocktail can have so many people divided.

    A classic Martini calls for gin. Some people love it, while others feel like drinking gin is like biting into a pine cone. Gin is full of botanical flavors, most of which are juniper-forward. It’s like the friend who’s always wearing a bright, funky-colored shirt and despite how you feel about it, it just works. Gin works because it pairs really well with the herbal qualities of dry vermouth, the next key ingredient in a classic Martini. If you’re going the gin route, I recommend using something high-quality. Some common ones are Beefeater, Plymouth Gin, Tanqueray, or Hendrick’s.

    In the other camp, we have vodka. It’s a neutral spirit that tends to take a little bit of a beating amongst cocktail enthusiasts for being flavorless. Yet, it’s smooth and a lot of people prefer it over gin. If you like vodka, I recommend purchasing a premium bottle like a Belvedere or Ketel One. Don’t skimp on ingredients here because every drop matters. I’d say $25 to $35 is a great price range for a quality bottle.

    Who Is This Dry Vermouth Character?

    The second ingredient in a Martini is dry vermouth. It’s a type of fortified wine, blended and infused with different herbs and botanicals. Use a quality, well-preserved bottle of vermouth. By well-preserved I mean refrigerated after it’s opened. It’s still a wine and begins to oxidize after opening, so be sure you keep it cold. There’s nothing worse than a left-out bottle of vermouth that has turned to vinegar. Not tasty. A recommended bottle of dry vermouth is Noilly Prat or Dolin.

    Stirred or Shaken? (I’m Looking at You, James Bond.)

    By rule of thumb, if your cocktail contains only booze, then you stir. By this rule, a Martini should be stirred. James Bond would probably disagree. On any other day I wouldn’t fight him, but on this matter I advise you to stir your Martini, especially when going with gin. Shaking can “bruise” the gin and mask the botanicals you want to taste.

    Want an Ice-Cold Martini?

    The reason people shake their Martini is because they don’t feel stirring the cocktail yields a cold-enough martini. If you want your cocktail arctic cold with ice shards floating on top, shake it.

    A martini should always be served up in a chilled glass, but the garnish you use is up to preference. Squeeze the back of a lemon peel over the glass to release the lemon oils into the martini, then rub the peel around the rim of the glass. This enhances the aroma and brings a fresh zest to it. Either drop the lemon peel in, or discard and garnish with several fresh olives.

    Most importantly, drink your martini pinky up because now you’re fancy!

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    Elliott Clark

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