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Tag: meal:dinner

  • 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.
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    Christine Gallary

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  • This Lowcountry Classic Is My Favorite Weeknight Dinner

    This Lowcountry Classic Is My Favorite Weeknight Dinner

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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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    Meghan Splawn

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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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  • Salmon Teriyaki Can Be Yours in Less than 30 Minutes

    Salmon Teriyaki Can Be Yours in Less than 30 Minutes

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    Remove the salmon from the oven. Turn on the broiler. Brush the salmon with sauce again. Return the baking sheet to the oven and broil until the salmon is just cooked through and flakes easily in the thickest part, and the top is browned in spots, 3 to 7 minutes more. For medium-rare salmon, cook to an internal temperature of 120ºF; for medium salmon, cook to 125ºF. Watch carefully during broiling for burning. Discard any remaining sauce left in the saucepan.

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    Christine Gallary

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  • Copycat Honey Baked Ham Tastes Just Like the Real Thing

    Copycat Honey Baked Ham Tastes Just Like the Real Thing

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    It has the perfect sweet and crunchy glaze.
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    Patty Catalano

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  • This Cheesy Chicken Casserole Is My Biggest Weeknight Win

    This Cheesy Chicken Casserole Is My Biggest Weeknight Win

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    Make ahead: Bake the casserole as instructed until the rice is tender, about 45 minutes. Stir in the broccoli and top with the cheese, then cool, cover, and freeze for up to 1 month. Thaw overnight in the refrigerator. Reheat, covered, in the oven at 350ºF until heated through, 30 to 45 minutes.

    Storage: Refrigerate leftovers in an airtight container for up to 4 days.

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    Patty Catalano

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  • How To Reheat Turkey So It Never Dries It Out

    How To Reheat Turkey So It Never Dries It Out

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    How to Reheat Turkey

    The best way to reheat turkey is in a 350°F oven. Place the turkey pieces in a baking dish and drizzle with a few tablespoons of stock and/or butter. Cover the dish with foil and heat in the oven at 350°F for about 30 minutes.

    Alternatively, you can microwave the sliced turkey (cover with a damp paper towel) in a microwave-safe dish at 50% power in 1-minute intervals.

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    Meghan Splawn

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  • “Marry Me Meatballs” Is the Creamy Chicken Dinner to Have and to Hold Forever and Ever

    “Marry Me Meatballs” Is the Creamy Chicken Dinner to Have and to Hold Forever and Ever

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    Add the remaining Parmesan cheese, sun-dried tomatoes, 1 cup low-sodium chicken broth, and 1 cup heavy cream. Bring to a simmer. Continue to simmer gently, stirring occasionally and adjusting the heat as needed, until the sauce reduces slightly and turns golden around the edges, about 5 minutes. If the meatballs are not ready yet, take the sauce off the heat.

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    Patty Catalano

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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

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    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.

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    Kristina Vänni

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  • How to Deep-Fry the Most Delicious Turkey You’ll Ever Make — Without Burning Down Your House

    How to Deep-Fry the Most Delicious Turkey You’ll Ever Make — Without Burning Down Your House

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    Meghan Splawn

    Meghan was the Food Editor for Kitchn’s Skills content. She’s a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown’s culinary team. She co-hosts a weekly podcast about food and family called Didn’t I Just Feed You.

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    Meghan Splawn

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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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  • I Make This Cheesy Spinach Quiche Once a Month

    I Make This Cheesy Spinach Quiche Once a Month

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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.

    Of all the different varieties of quiche out there, spinach is my absolute favorite. Whether it’s for brunch, lunch, or dinner, there is just something about its understated simplicity that makes it a timeless classic. This version is as easy as it gets and delivers the most custardy, cheesy result you could hope for.

    Does Spinach Need to Be Cooked Before Putting It in a Quiche?

    This recipe calls for either fresh baby spinach or thawed frozen chopped spinach. Whichever you choose to use, neither need to be cooked before adding them to the custard filling. While the thawed frozen spinach is already cooked, the fresh spinach will cook in the heat of the oven.

    What Is the Best Cheese to Use for Spinach Quiche?

    A great quiche is as much about the vegetable you add to it as it is the cheese you use. Here, we opt for sharp cheddar, which lends a salty bite to offset the richness of the custard, yet it is still nice and melty. Feel free to experiment with the cheese — smoked Gouda provides an even bolder, nuttier flavor, while Fontina gives added creaminess.

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    Sheela Prakash

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  • This (Surprisingly Easy) Chateaubriand Is the Most Delicious Way to Impress Somebody

    This (Surprisingly Easy) Chateaubriand Is the Most Delicious Way to Impress Somebody

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    Olivia Mack McCool

    Olivia is a food stylist, recipe developer and mom based in NYC. If she’s not on set making recipes come to life in front of the camera, she’s developing them in her tiny kitchen. All of her recipes have passed a few tests: easy, delicious, and approachable — on occasion baby-approved as well!

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    Olivia Mack McCool

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  • Air Fryer Grilled Cheese Sandwiches Are Golden, Gooey, and Absolutely Foolproof

    Air Fryer Grilled Cheese Sandwiches Are Golden, Gooey, and Absolutely Foolproof

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    Want crispy bread and gooey cheese every time you make a grilled cheese? Your air fryer is the answer.
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    Meghan Splawn

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  • This 3-Cheese White Lasagna Is Pure Comfort

    This 3-Cheese White Lasagna Is Pure Comfort

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    Spoiler: The noodle hack is a total game-changer.
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    Kelli Foster

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  • Creamy Broccoli Cheddar Orzo Is the Cozy One-Pot Dinner You’ll Make Every Week

    Creamy Broccoli Cheddar Orzo Is the Cozy One-Pot Dinner You’ll Make Every Week

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    Kayla Hoang

    Kayla Hoang is a freelance recipe developer, writer, and baker. She is a graduate of Johnson and Wales University’s 4-year Baking and Pastry program and has training from Alain Ducasse’s Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France. Her love of food comes from her parents and their Bangladeshi and Vietnamese roots. In her free time, she can usually be found in the kitchen waiting for a fresh batch of cookies to come out of the oven or taking on a new baking project.

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    Kayla Hoang

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  • This Classic Borscht Will Keep You Cozy All Fall

    This Classic Borscht Will Keep You Cozy All Fall

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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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  • Arroz con Pollo Is the Cozy Chicken Dinner You Need ASAP

    Arroz con Pollo Is the Cozy Chicken Dinner You Need ASAP

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    Cory FernandezAssociate Food Editor

    Cory is a New York City–based associate editor at The Kitchn, who covers food trends, lifestyle, wine, liquor, spirits, food-related travel, and food features. Before working at The Kitchn, he worked as an editor at Food Network Magazine and was a contributor to The Pioneer Woman Magazine. Cory also occasionally develops recipes, tests products, and contributes SEO content for The Kitchn.

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    Cory Fernandez

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  • The Easy Secret to the Best-Ever BBQ Chicken

    The Easy Secret to the Best-Ever BBQ Chicken

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    Meghan Splawn

    Meghan was the Food Editor for Kitchn’s Skills content. She’s a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown’s culinary team. She co-hosts a weekly podcast about food and family called Didn’t I Just Feed You.

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    Meghan Splawn

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