Gotta love salad on a stick!
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Patty Catalano
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Tag: mainingredients:dairy
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My 5-Ingredient “Caprese Skewers” Are the First Thing Gone at Every Cookout
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Cherry Pie Mini Cheesecakes Have the Most Brilliant (Store-Bought!) Surprise
You don’t even have to make a crust or topping.
READ MORE…Christine Gallary
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My Restaurant-Worthy Queso Fundido Always Has Everyone Fighting for the Last Scoop
Brace yourself for the epic cheese pull.
READ MORE…Laura Manzano
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The Old-School Cake I’ve Been Making for Over 20 Years (Everyone Begs Me for the Recipe)
I’ve been saying this for years, and I’ll continue to say it: Classic pound cake is the most underrated cake. This timeless dessert is one of the easiest cake recipes you can mix together, and the reward is much higher than the effort it requires. Each tender, dense slice delivers the most unbelievable rich, buttery flavor.
Kelli Foster
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These Korean Jammy Eggs Make My Laziest Meals Feel Extra Special
James ParkJames 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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My Ingenious Trick for Homemade Ramen Cuts the Cooking Time in Half
Yes, it’s really that good.
READ MORE…Azusa Oda
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My Feta-and-Spinach Stuffed Pastry Pockets Are Worth Fighting Over
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.
Rachel Perlmutter
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The 5-Ingredient Cocktail I Always Make to Remember Winter Won’t Last Forever
The pisco sour has a lot going for it: Sweet, tart, a tiny bit bitter, and a touch rich from the foamed egg white (even though there’s no dairy). With its two distinct layers and swirl of aromatic bitters on top, it’s visually stunning and worth the extra shaking it takes to produce this pretty cocktail. Here’s how to make it.
Christine Gallary
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This Snickerdoodle Cookie Cake Is So Good You’ll Make It Every Weekend
Serve a la mode.
READ MORE…Patty Catalano
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This 6-Ingredient Gnocchi Alfredo Is My Family’s Most Requested Dinner
I like to make a similar Parmesan cheese sauce, toss it with pillowy store-bought potato gnocchi, and bake it all together in a cast iron skillet until browned and bubbling. To make this too, you only need six ingredients (most of which you might have on hand) and 30 minutes total before you’re sitting down to a delicious dinner.
Christine Gallary
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You’ll Want to Make This Easy Saag Paneer on Repeat All Winter
It’s got greens for days.
READ MORE…Chetna Makan
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The One Ingredient That Makes My Fried Rice Extraordinary
James ParkJames 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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Parmesan Crusted Carrots Are So Good That Your Friends Will Demand the Recipe
Who doesn’t like crispy cheese?
READ MORE…James Park
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The 6-Ingredient Breakfast Casserole I Make Every Christmas
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.
Christine Gallary
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The Old-School Chocolate Pudding Dessert I Bring to Every Party
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.
Patty Catalano
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My Baked Chicken Parmesan Is So Easy, I Make It Every Sunday
Laura RegeLaura 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.
Laura Rege
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These Cheesy Spinach & Artichoke Baked Eggs Taste JUST Like Your Favorite Dip
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.
Ben Weiner
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The Old-Fashioned Dessert I've Been Making for Over 15 Years
Baked in a trusty 9×13 pan, my recipe features soft chunks of bread soaked in a rich, just-sweet-enough vanilla custard with a shatteringly crisp, butter-drenched top. This classic bread pudding is the perfect balance of crowd-pleasing treat and easy dessert, with a make-ahead moment if you want to get a head start.
Kelli Foster
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My No-Bake Biscoff Cookie Tiramisu Is All You’ll Want for Christmas This Year
It’s unreal.
READ MORE…Miro Uskokovic
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