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Tag: diet:vegan

  • My Homemade Italian Giardiniera Will Be the Star of Every Cookout (1000x Better Than Jarred!)

    My Homemade Italian Giardiniera Will Be the Star of Every Cookout (1000x Better Than Jarred!)

    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.

    Visit any Italian market and, tucked among the olives, capers, and roasted red peppers, you’ll find giardiniera. To Italians, giardiniera (pronounced jar-din-AIR-ah) is a way of saying pickled vegetables. The condiment is also known as verdure sott’aceto, which translates to “vegetables under vinegar.” The vegetables are usually eaten with salads or as an antipasto, often accompanied by cheeses or cured meats, but it’s also delicious stuffed into an Italian beef sandwich.

    Like many Italian dishes, there’s a traditional and an Italian-American version of giardiniera. The latter is referred to as “Chicago-style.” Italian-style giardiniera includes cauliflower, bell peppers, carrots, celery, and sometimes gherkins, and the vegetables are marinated in olive oil, red or white wine vinegar, herbs, and spices. Chicago-style giardiniera adds hot peppers to the mix, and the marinade contains little or no vinegar. This recipe falls squarely in the middle of these two iterations: It’s got lots of vinegary tang, plus the added heat of pepperoncinis.

    Key Ingredients in Giardiniera

    Storage and Make-Ahead Tips 

    Kelli Foster

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  • This “Cowboy Candy” Is Guaranteed to Make You Legendary at Any Summer Cookout

    This “Cowboy Candy” Is Guaranteed to Make You Legendary at Any Summer Cookout

    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.

    Rachel Perlmutter

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  • The Easiest Way to Make the Best Beets of Your Life (You’ll Add Them to Everything)

    The Easiest Way to Make the Best Beets of Your Life (You’ll Add Them to Everything)

    Lizzy Briskin

    Lizzy is a trained chef, food writer, and recipe developer for print and digital outlets including Insider, Real Simple, and the Chicago Tribune. She has a culinary degree from Cambridge School of Culinary Arts and a BA from Amherst College. She lives in New York City, where she runs, eats, and explores as much as possible.

    Lizzy Briskin

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  • “Cowboy Pasta Salad” Is Always the First Side Dish to Disappear (It’s the Only One I Make!)

    “Cowboy Pasta Salad” Is Always the First Side Dish to Disappear (It’s the Only One I Make!)

    You’ve never tasted pasta salad like this before.
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    Patty Catalano

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  • My Homemade Refried Beans Are So Good, You’d Never Know They Started from a Can

    My Homemade Refried Beans Are So Good, You’d Never Know They Started from a Can

    Say goodbye to the canned version forever.
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    Andrea Aliseda

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  • The Most Foolproof Way to Make Rice on the Stovetop (It’s SO Fluffy!)

    The Most Foolproof Way to Make Rice on the Stovetop (It’s SO Fluffy!)

    I grew up eating steamed jasmine rice every single day for dinner, and it was lovingly made by my grandmother in an ancient electric rice cooker. The scent of jasmine rice still makes me think of Chinese food and home cooking, and it’s hands-down my favorite kind of rice — and a recipe I know by heart. 

    Christine Gallary

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  • The Persian Almond Treat I Look Forward to Making Every Spring

    The Persian Almond Treat I Look Forward to Making Every Spring

    They’re simply adorable.
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    Nader Mehravari

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  • You Only Need 3 Ingredients for These Chewy Oatmeal Cookies

    You Only Need 3 Ingredients for These Chewy Oatmeal Cookies

    Oh, and they’re ready in under 30 minutes.
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    Kelli Foster

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  • The One Ingredient That Makes My Fried Rice Extraordinary

    The One Ingredient That Makes My Fried Rice Extraordinary

    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.

    James Park

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

    The 4-Ingredient Broccoli Recipe I Make Every Single Week

    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.

    Patty Catalano

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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

    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. 

    Andrea Kaufman

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  • My Southern Thanksgiving Punch Is So Good, You Friends Will Demand It Every Year

    My Southern Thanksgiving Punch Is So Good, You Friends Will Demand It Every Year

    Renae Wilson

    Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.

    Renae Wilson

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  • The Easiest Vegetable Stock You Can Make at Home

    The Easiest Vegetable Stock You Can Make at Home

    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.

    Emma Christensen

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  • Your Air Fryer Is the Secret for Cooking Unbelievable Green Beans

    Your Air Fryer Is the Secret for Cooking Unbelievable Green Beans

    Kristina Vänni

    Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family’s dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.

    Kristina Vänni

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  • Your Cup of Coffee Needs This Homemade Apple Pie Spice

    Your Cup of Coffee Needs This Homemade Apple Pie Spice

    You’ll want to sprinkle it over everything.
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    James Park

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  • Memorize This Simple Formula for the Best Roasted Root Vegetables

    Memorize This Simple Formula for the Best Roasted Root Vegetables

    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.

    Sheela Prakash

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  • My White Bean & Kale Soup Is Irresistibly Creamy — Without a Drop of Cream

    My White Bean & Kale Soup Is Irresistibly Creamy — Without a Drop of Cream

    Oh, and it cooks in 30 minutes.
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    Kelli Foster

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

    This Is the Only Martini Recipe You’ll Ever Need

    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!

    Elliott Clark

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