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It’s probably sitting in your fridge right now.
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Rachel Perlmutter
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Tag: Dish Types
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I Never Use Milk in Boxed Mac & Cheese — I Swap In This Simple Ingredient to Make It 10x Creamier
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The 1-Ingredient “Magical” Spread I’m Eating for Breakfast, Lunch, and Dinner
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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’ve always been delighted by magic shows (I love a good card trick!), but have never been able to master the mystery myself — that is, unless we’re talking about food. I can transform egg whites into clouds of pure white meringue, and granulated sugar into creamy caramel sauce. When I recently discovered a simple technique that turns a stick of butter into a light and airy brown butter spread, I knew I had to try it myself.
See the technique: Whipped Brown Butter
How to Make Whipped Brown Butter
To make this spread, start by browning the butter. Melt butter in a light-colored skillet over medium heat, swirling the pan occasionally so that the heat is evenly distributed. Watch as the melted butter foams and the color begins to change from buttery yellow to tan to golden-brown. The butter’s aroma will also change as it browns from a fresh buttery scent to toasted and nutty.
Pour the browned butter into a bowl set inside a second bowl filled with an ice bath. Whisk the browned butter to cool and incorporate air. Once the butter begins to solidify around the edges of the bowl, remove the bowl from the ice bath and continue to whip until the browned butter has lightened in color and is a spreadable consistency.
My Honest Review of Whipped Brown Butter
I have used brown butter in its melted form for recipes like this brown butter and Parmesan pasta, or after it has cooled for baking, as in these brown butter blondies. Yet, when I first made this nutty whipped spread I felt like a dang magician! Just a minute or two of hand-whisking transforms brown butter into a spread that is smooth and creamy. The light-as-air texture opens up the flavor of the browned butter and lets more of the nutty, caramelized flavors come through.
Making the whipped brown butter is actually quite easy, and it’s something that even beginner cooks should try. My best advice is to take it slowly and not rush. Brown the butter over medium or medium-low heat so that the butter doesn’t splatter and there’s less chance that the butter solids will burn. It’s easier to gauge the color change in a light-colored skillet than a dark-colored pan, so make sure to set yourself up for success with the right equipment.
The fun starts once the butter has browned. The ice bath will help the melted browned butter cool down quickly, but if you keep the butter over the ice bath for too long, you may see some small lumps in the spread. It’s easy to gently melt the butter back on the stovetop, though, to try again.
You can make as much or as little whipped brown butter as you want with this technique. Just remember that the time it takes to brown and whip the butter will be shorter for smaller amounts and longer for larger quantities.
3 Tips for Making Whipped Brown Butter
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Patty Catalano
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My Dad’s Famous “Tuna Royales” Is the Canned Tuna Dinner I’ll Never Stop Making
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My dad is a better cook than I think I realized while growing up. He didn’t cook dinner for us often — he was always working long days as a carpenter and came home exhausted — but he had a few signature recipes that he would flex from time to time: ham & cheese omelets, chicken enchiladas, and Tuna Royales.
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Lindsay Funston
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I’m Making This Light & Creamy Shrimp Salad on Repeat This Summer
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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 love shrimp in all its forms, whether it’s fried, dished up in a garlicky scampi, or served cocktail-style. However, come summertime, all I want to eat is this avocado shrimp salad on repeat. For this recipe, I toss juicy, plump shrimp with cubes of ripe avocado, creamy mayo, chopped celery, shallot, cilantro, and a squeeze of fresh lime juice. I’ll happily eat it for lunch, dinner, or as a late-night snack, heaped onto a slice of sturdy toasted bread, into a hot dog bun (bonus points if it’s toasted in a pan with melted butter first), or on top of some leafy greens. A colleague once told me that it was so good, she eats it straight from the bowl. Trust me, it’s a guaranteed crowd-pleaser, no matter the preferred eating method.
Key Ingredients in Avocado Shrimp Salad
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Kristina Razon
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I Cooked Pancakes Every Single Weekend for a Year and Discovered the Easy Secret to Making Them Extra Fluffy
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It all comes down to the order of ingredients.
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Lauren Miyashiro
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My Homemade Italian Giardiniera Will Be the Star of Every Cookout (1000x Better Than Jarred!)
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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.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
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Kelli Foster
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Jennifer Garner’s Favorite Cobbler Is the Easiest Dessert I’ve Ever Made (My Family Can’t Get Enough!)
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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.Jennifer Garner might be the most down-to-earth, relatable celebrity to have walked the red carpet. With the popularity of her Pretend Cooking Show on Instagram, the fact that she doesn’t take herself too seriously, and her genuine love and affection for her family, I’ve become a real fan. So when she and her mom, Pat, made their viral blackberry cobbler recipe on The Today Show, I was excited to try it. What really convinced me, though, was when Pat said she’d already made it three times that week for several potlucks because “it’s easy and everyone loves it.” A dessert that promised to be both easy and crowd-pleasing? Sign me up!
Get the recipe: Jennifer Garner’s Blackberry Cobbler
How to Make Jennifer Garner’s Blackberry Cobbler
While it’s now known as Jennifer’s cobbler, the original creator of this now-viral recipe is Mrs. Lantz, a neighbor and longtime friend of Pat. Here’s how to make it:
Start by preheating your oven to 425°F and greasing a small baking dish. Add four cups of fresh blackberries to the pan. There’s no need to be precious about drying them, just give them a quick wash. Then drizzle a tablespoon of fresh lemon juice and a 1/4 teaspoon of almond extract over the berries for a little flavor boost, and toss everything to combine.
In a medium bowl, mix together one cup each of sugar and flour with a quarter teaspoon of salt. Lightly whisk an egg and stir it into the flour mixture. Then, use your fingers to bring it together in clumps. The mixture will be somewhat moist with some smaller clumps of batter formed, but not all of the dry ingredients will be incorporated into the crumble, and that’s “no big deal,” according to Jen. Pinch off clumps of batter with your fingers and rustically scatter them over the blackberries. It’ll create a delicious, crumbly topping as it bakes. Finally, melt six tablespoons of unsalted butter and drizzle it over the entire dish. Pop the pan into the oven for about 25 minutes or until golden and bubbling.
I’ve got to hand it to Jennifer and her mom; this cobbler is a winner. The first time I made it, my kitchen filled with the most delicious aroma of warm berries and butter. When I pulled it out of the oven, golden and bubbling, I knew we were in for a treat. The blackberries cooked down into a tangy, sweet jam that perfectly balanced the buttery, lightly crisp topping. My whole family raved about it, even my husband, who usually passes on dessert.
I also shared some with our neighbors and was told that their daughter’s eyes practically popped out of her head — it was that good. The following day, I was flooded with follow-up texts saying things like, “It’s very delicious … thanks again for bringing it over,” and “The best part was how crispy the top was. Best cobbler topping I’ve had!” and “If you have a link to the recipe, please send it!” Based on that, I’d say it was a huge success.
Tips and Swaps for Making Jennifer Garner’s Blackberry Cobbler
I can’t recommend making this cobbler enough. It’s the perfect combination of impressive and effortless — ideal for family dinners and potlucks. Plus, it’s endlessly customizable, so you’ll never get bored. Whether you’re a seasoned baker or a kitchen novice, this recipe is a surefire (easy) way to end any meal on a high note.
Get the recipe: Jennifer Garner’s Blackberry Cobbler
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Kris Osborne
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Cameron Diaz’s Cuban Burger Recipe Is So Much Better Than I Could Have Expected
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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.Picture this: it’s a smash burger and a Cuban sandwich all wrapped in one. That’s right, the perfect two-in-one combination smash burger bursting with all kinds of flavor, topped with ham and cheese and pickles like a proper Cuban sandwich. Cameron Diaz shared this brilliant creation in partnership with William Sonoma at an event in Napa Valley, showing off her favorite Cuban smash burger sandwich that pairs well with a bottle of Avaline Rosé, from the wine company she co-founded. The recipe sounded intriguing enough to me, with ingredients that you wouldn’t normally see in a burger patty, so I had to give it a try. Here’s what I thought.
Get the recipe: Cameron Diaz’s Cuban Smash Burger
How to Make Cameron Diaz’s Cuban Smash Burger
Slice red onion and avocado, and place in a small bowl. Pour the pickling juice from a jar of pickle chips into the bowl, then place it in the fridge to quick pickle.
In another small bowl, mix together mayonnaise, yellow mustard, microbladed garlic, and sugar. Set aside.
In a large mixing bowl, mix together lime zest, lemon zest, orange zest, granulated garlic, granulated onion, cumin, dried oregano, salt, and pepper. Add the ground beef and pork, and mix together until everything is evenly combined. Split the burger mixture into eight balls.
Heat up a griddle or cast iron skillet to medium heat. Smash the burger patty on the hot pan and cook on each side for two to three minutes. When you flip, add a slice of Black Forest ham, Swiss cheese, and pickle chips to the top of each burger. Transfer the cooked burgers to a sheet pan, then cover with another sheet pan or tented aluminum foil to let the cheese melt and the burger to set.
Spread the homemade aioli on brioche buns. Place the burgers on the buns, then top with the pickled onions and avocados. Serve with plantain chips and a glass of Avaline Rosé.
Although this recipe is quite involved for a smash burger, I have to admit, it’s worth the effort. The extra taste that you get from the zest and the seasonings, the golden aioli, and the added layers of ham and cheese really do make a difference in turning this burger into a gourmet experience. My family was ooh-ing and ahh-ing at how tasty this burger was, and we’ve already set a plan to make them again in the future. The patty was bursting with flavor and the creamy aioli paired well with the tangy pickles and onions. The taste was surprising and certainly not something I would expect from a smash burger.
After I finished my burger, I did walk away with two small edits, simply based on my own taste preferences. I don’t think the burger patties needed so much zest. Don’t get me wrong, I think the combination of the lime, lemon, and orange zest did add a unique flavor to these patties that I liked. But I think half the amount of zest would still give the burger that unique taste and not completely overpower the flavor.
Second, I would say to use half the amount of garlic as well. The garlic in the aioli was also incredibly overpowering, and while I am a big fan of garlic (I’m Italian, after all), I actually think it was a bit much for this patty. Use only one clove instead of two, and I think it would help balance out the flavor.
But all in all, this recipe was divine, and absolutely worth the extra effort.
Tips for Making Cameron Diaz’s Cuban Smash Burger
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Kiersten Hickman
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This “Cowboy Candy” Is Guaranteed to Make You Legendary at Any Summer Cookout
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Rachel PerlmutterRachel 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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Why This “So Refreshing” Cocktail Has Been So Beloved for Almost a Century
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Rachel PerlmutterRachel 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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Once I Started Grilling Steak Like THIS, I’ve Never Made It Any Other Way (It’s so Juicy!)
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Place the steaks on the grill. Cover and cook until dark grill marks form on the bottom, 3 to 4 minutes. Flip the steaks, cover again, and cook until grill marks form on the second side, 3 to 4 minutes. Check the temperature: For medium-rare, an instant-read thermometer inserted into the center of a steak should register 120ºF to 125ºF. If the steaks are not ready, continue to grill, flipping every minute or so, until the steak reaches the right temperature. If the steaks are browning too quickly, turn a gas grill down to medium-high or move the steaks to a cooler part of a charcoal grill.
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Christine Gallary
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Reese Witherspoon’s Watermelon Margarita Is So Delicious, I’m Definitely Making It for the Fourth of July
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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.Reese Witherspoon is known for her acting chops, thriving online book club, and successful media company, but apparently the woman also knows her stuff when it comes to making a cocktail. Witherspoon shared on her Instagram a recipe for her favorite watermelon mint margarita, and it looks like the perfect refreshing cocktail we need this summer. So does it live up to the hype that this actress is giving this drink? We decided to give it a try and see if it’s worth pulling out the recipe for our summer barbecues this year.
How to Make Reese Witherspoon’s Watermelon Mint Margarita
Add cubed watermelon to a blender and blend until the fruit has been pureed.
In a cocktail shaker, add the pureed watermelon with tequila, lime juice, agave nectar, and mint. Toss in ice cubes, then seal and shake the drink for at least 15 or 20 seconds, or until the cocktail shaker is very cold to touch on the outside.
Fill a short drinking tumbler with ice. Strain the margarita into the glass, then garnish with a slice of watermelon and lime.
This drink was exactly what I hoped for from a watermelon margarita recipe. It was refreshing, tasty, light, and the kind of thing I would want to sip on when it’s the summertime. The taste of this margarita is exactly what I would envision a bright summer day to taste like: fresh watermelon and mint with freshly squeezed lime juice. The tequila is not too overpowering, making this drink very drinkable. Perfect for summer happy hours or barbecues.
However, while I did enjoy this margarita, I do have two small edits to the recipe that I think would very much enhance this dish. Because this is a margarita, I think adding in at least 1/2 ounce or 3/4 ounce of orange liqueur, like Triple Sec or Cointreau, would elevate this drink significantly. This would also mean decreasing the amount of agave nectar in each cocktail, given that the orange liqueur and the fresh fruit will help sweeten it enough already.
Otherwise, I would highly recommend shaking up this drink this summer, and can whole-heartedly agree that Witherspoon knew what she was doing when dreaming up this one.
Tips for Making Reese Witherspoon’s Watermelon Margarita
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Kiersten Hickman
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The Easiest Way to Make the Best Beets of Your Life (You’ll Add Them to Everything)
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Lizzy BriskinLizzy 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.
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Lizzy Briskin
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“Cowboy Pasta Salad” Is Always the First Side Dish to Disappear (It’s the Only One I Make!)
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You’ve never tasted pasta salad like this before.
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Patty Catalano
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Cherry Pie Mini Cheesecakes Have the Most Brilliant (Store-Bought!) Surprise
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You don’t even have to make a crust or topping.
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Christine Gallary
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My Peruvian Chicken Chili Is So Good, I Have to Make a Pot Every Sunday
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Heat 2 tablespoons olive or vegetable oil in a small Dutch oven or pot (about 3 quarts) over medium-high heat until shimmering. Add the onion and 1 teaspoon kosher salt, and sauté until softened, 5 to 6 minutes. Add the garlic, 1/3 cup aji amarillo paste, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin. Cook, stirring frequently, until the aji amarillo caramelizes, 3 to 4 minutes. Add 1/3 cup of the chicken stock and scrape up any browned bits from the bottom of the pot.
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Andrea Loret de Mola
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