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Chetna Makan
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Tag: meal:dinner
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This Super-Classic Sunday Dinner Is Legendary in England for a Reason
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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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The One Ingredient That Makes My Fried Rice Extraordinary
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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.
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James Park
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This Creamy Lemon-Dill Sauce Is So Good, I've Already Made It Twice This Month
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Place garlic, lemon zest, 1 1/4 cups heavy cream, 1 1/4 cups low-sodium vegetable or chicken broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large skillet. Bring to a simmer over medium heat, stirring to combine. Add 20 ounces refrigerated or frozen cheese tortellini (it will be halfway submerged in the sauce). Cook, stirring frequently to prevent the tortellini from sticking, until tender and warmed through, about 6 minutes for refrigerated tortellini or 10 minutes for frozen tortellini.
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Kristina Razon
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This “Way Easier” Version of Chicken Parm Is My New Favorite Dinner
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Roast until just beginning to soften, 12 to 15 minutes. Meanwhile, grate 6 ounces mozzarella cheese on the large holes of a box grater (about 1 1/2 cups). Finely grate 1 ounce Parmesan cheese (about 1/2 cup firmly packed) on the smallest holes of the box grater, or measure out 1/3 cup store-bought grated.
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Kelli Foster
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My “Lazy Lasagna Skillet” Hack Will Forever Change the Way You Make Lasagna
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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 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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My “Dump Chicken Pot Pie” Is the Easiest Dinner You'll Ever Make (Only 4 Ingredients!)
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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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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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This Five-Ingredient Honey Garlic Salmon Is My Family's Most Requested Dinner
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Flip the salmon and cook for 2 minutes. Add the garlic and cook until fragrant but not browned, about 15 seconds. Pour the sauce over the salmon. Cook, spooning some of the sauce over salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 3 to 4 minutes. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Garnish with thinly sliced scallions if desired.
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Kelli Foster
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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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My Baked Chicken Parmesan Is So Easy, I Make It Every Sunday
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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.
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Laura Rege
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French Onion Chicken Soup Is So Good, I've Already Made Two Pots in a Week
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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 am a soup person. It’s my go-to comfort food. It’s what I make the second the air turns crisp in early fall and all through the winter when I want to warm up. It’s my favorite thing to eat when I feel like I’m getting sick, when I feel down, when I crave something nourishing, if I want to eat a bunch of vegetables, or I just need to clean out my fridge and pantry.
So, I make a lot of soup; over the years I’ve made hundreds of pots of it. That said, I’m here to tell you — with absolute certainty — that this French onion chicken soup is hands-down the most comforting soup you will ever eat. It’s exactly what it sounds like: a mash-up of French onion soup and classic chicken soup, all in one bite.
The soup starts with caramelizing a big pot full of onions, which gives the soup an impossibly rich and indulgent, savory-sweet flavor. Then, in go the carrots, celery, herbs, chicken, and chicken broth for big chicken soup vibes. And of course, no version of French onion soup is complete without a slice of cheesy toast on top.
This is the soup to make on a weekend or on a day you have an hour-and-a-half to two hours to spend in the kitchen. It will be worth your time — I promise. Plus, it makes a big batch of soup, which also happens to freeze quite well.
How to Make French Onion Chicken Soup
If You’re Making French Onion Chicken Soup, a Few Tips
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Kelli Foster
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My Cozy “Creamy Lasagna Soup” Is So Easy, I'll Be Making a Pot Every Week
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Using tongs, transfer the chicken to a clean cutting board. Return the soup to a simmer. Break 8 ounces lasagna noodles into bite-sized pieces and add to the soup. Simmer, stirring occasionally, until al dente, 10 to 14 minutes, or according to package instructions. Meanwhile, use 2 forks to shred the chicken into bite-sized pieces.
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Patty Catalano
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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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This 4-Ingredient Italian Pasta Is Irresistibly Creamy — Without a Drop of Cream
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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.Restaurant-worthy carbonara is easier to make at home than you think. A little patience and a handful of ingredients are all you need to make rich and creamy carbonara. There are innumerable versions of this dish (as well as opinions about what can or cannot be added), but this classic recipe sticks to just the essentials: pasta, eggs, Pecorino Romano, guanciale (cured pork jowl), black pepper, and a little salt. Here’s how you can pull it off in just 30 minutes.
Carbonara is one of several classic Roman pasta dishes that calls for minimal but overlapping ingredients, including Pecorino Romano, black pepper, and cured pork. Unlike pasta alla gricia, amatriciana, or cacio e pepe, carbonara uses eggs to create a rich, silky pasta that’s as perfect at midnight as it is at noon.
Because this recipe has only a few ingredients, each one is critical.
One of the biggest fears in tackling this recipe at home is that you will end up with a jumble of scrambled eggs and noodles. There is no need to let that fear take over. To set yourself up for success, start by tempering the eggs with some hot guanciale drippings and pasta water. When the spaghetti is ready, slowly start pouring the egg mixture into the skillet, pouring into the center over the pasta and not around the edges. Applying a little bit of low heat after the eggs are added, along with vigorous tossing, takes you to creamy carbonara perfection in just a few minutes.
Carbonara is best enjoyed hot and fresh out of the skillet. If you’re cooking for a smaller group, this recipe halves very easily. The cooking times will all be the same; just use a medium skillet (about 10 inches in size) instead of a large skillet.
3 Tips for Making Carbonara
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Melissa Gaman
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This Lemon-Butter Pasta Sauce Is So Good, I've Already Made It Twice in One Week
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Gradually add 3 cups low-sodium vegetable or chicken broth, and 1 teaspoon kosher salt. Stir to combine. Bring to a simmer. Add 20 ounces refrigerated or frozen cheese tortellini. It will be mostly, but not fully, submerged in the sauce. Cook, stirring frequently to prevent the tortellini from sticking, until tender and warmed through, 5 to 6 minutes for refrigerated tortellini or 8 to 11 minutes for frozen tortellini.
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Kelli Foster
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