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Tag: mainingredients:meat

  • 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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  • Once I Started Grilling Steak Like THIS, I’ve Never Made It Any Other Way (It’s so Juicy!)

    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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  • My Crispy Beef Tacos Are So Good, It’s Impossible to Have Just One

    My Crispy Beef Tacos Are So Good, It’s Impossible to Have Just One

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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 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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  • I Guarantee This Is the Best Dinner You’ll Make All Spring (Everyone Loves It)

    I Guarantee This Is the Best Dinner You’ll Make All Spring (Everyone Loves It)

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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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  • 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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  • My Ingenious Trick for Homemade Ramen Cuts the Cooking Time in Half

    My Ingenious Trick for Homemade Ramen Cuts the Cooking Time in Half

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    Yes, it’s really that good.
    READ MORE…

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    Azusa Oda

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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 Super-Classic Sunday Dinner Is Legendary in England for a Reason

    This Super-Classic Sunday Dinner Is Legendary in England for a Reason

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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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  • 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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  • My “Lazy Lasagna Skillet” Hack Will Forever Change the Way You Make Lasagna

    My “Lazy Lasagna Skillet” Hack Will Forever Change the Way You Make Lasagna

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    Lasagna meets Hamburger Helper in this easy one-skillet pasta dinner.

    Serves6

    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 like to call this my “lazy girl lasagna.” While my Italian grandfather would gasp at the thought of this one-skillet wonder, I know that if he were still alive he’d take one bite and then quickly devour the entire pan. 

    Inspired by my love for lasagna, one-pot meals, and the Lasagna Hamburger Helper, this recipe is the ultimate way to feed my hungry family with very little effort. Feel free to swap in regular marinara instead of the arrabbiata sauce if you are sensitive to heat. However, we don’t find this dish spicy at all — the arrabbiata just kicks the flavor up a notch!

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    Alex Snodgrass

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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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  • 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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  • Beef Wellington is The Most Impressive Main Dish You'll Ever Make

    Beef Wellington is The Most Impressive Main Dish You'll Ever Make

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    Pulse the mushrooms, shallots, garlic, and thyme until finely chopped, scraping down the sides of the bowl occasionally, in 10 to 12 (1-second) pulses. Transfer to a medium bowl. Add the remaining mushrooms to the food processor, pulse until finely chopped, and transfer to the bowl. (Alternatively, very finely chop everything by hand.)

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    Christine Gallary

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  • Grilled Beef Tenderloin Is the Easiest Fancy Main Course

    Grilled Beef Tenderloin Is the Easiest Fancy Main Course

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    Scrape the grill grates clean if needed. Place the tenderloin on the grill (the hotter side if using a charcoal grill). Cover and cook until dark grill marks form on the bottom, about 5 minutes. Flip the tenderloin, cover, and cook until dark grill marks form on the second side, about 5 minutes more.

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    Christine Gallary

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  • Classic Navy Bean Soup Is Pure Comfort in a Bowl

    Classic Navy Bean Soup Is Pure Comfort in a Bowl

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    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.

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    Renae Wilson

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  • “Cheeseburger Casserole” is a Weeknight One-Pot Wonder

    “Cheeseburger Casserole” is a Weeknight One-Pot Wonder

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    It tastes just like Hamburger Helper.
    READ MORE…

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    Christine Gallary

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  • I've Made Dozens of Pots of Beef Chili, But THIS Is the Best One

    I've Made Dozens of Pots of Beef Chili, But THIS Is the Best One

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    Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.

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    Kelli Foster

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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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  • This French Beef Stew Is the Definition of Cozy

    This French Beef Stew Is the Definition of Cozy

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    I first made beef bourguignon over a decade ago when I was in culinary school, and back then I made it many times over, as a means of nailing the techniques of searing then stewing the meat, and making a deeply flavorful, well-seasoned sauce. This recipe is inspired by the classic one that I learned in school, but with a few tweaks to make it as straightforward as possible for home cooks. The final result is a flavorful stew of ultra-tender chunks of beef and seared vegetables in a rich, velvety red wine sauce.

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    Kelli Foster

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