You’ll want every last drop of the sauce.
READ MORE…
Patty Catalano
Source link
Tag: occasion:weekday
-
You Only Need 5 Ingredients and 10 Minutes to Make These Honey-Glazed Salmon Bites (Yes, Really!)
-
My Homemade Refried Beans Are So Good, You’d Never Know They Started from a Can
Say goodbye to the canned version forever.
READ MORE…Andrea Aliseda
Source link -
My Crispy Beef Tacos Are So Good, It’s Impossible to Have Just One
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
Source link -
These One-Bowl Banana Muffins Are So Easy, I Bake a Batch Every Single Week
With fresh or frozen bananas.
READ MORE…Patty Catalano
Source link -
This Old-School Creamy Sauce Is So Good, You’ll Eat It By the Spoonful
It’s a five-star recipe.
READ MORE…Kristina Razon
Source link -
My Clever Cooking Trick for Crispier, Better Fried Rice (That’s Ready in 15 Minutes!)
Plus, it’s endlessly customizable.
READ MORE…Lawrence Wang
Source link -
I Guarantee This Is the Best Dinner You’ll Make All Spring (Everyone Loves It)
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
Source link -
My Favorite 30-Minute Dinner Is Guaranteed to Make You Fall in Love with SPAM
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
Source link -
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
Source link -
These Filipino Meatballs Are So Good, I’ve Made Them for Dinner 3 Nights in a Row
Crisp, juicy, and so flavorful.
READ MORE…Kristina Razon
Source link -
This 6-Ingredient Pasta Carbonara Might Not Be Traditional, but It’s So Good You Won’t Care
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
Source link -
One-Pan Creamy Chicken & Gnocchi is the Easy Dinner Everyone Can’t Help but Love
Add 1 pound fresh or shelf-stable potato gnocchi (breaking the gnocchi apart if needed). Cook, stirring frequently, until the sauce is reduced slightly and thickened and the gnocchi is tender, 3 to 4 minutes. Add the Parmesan and spinach and stir until the cheese melts and the spinach wilts. Nestle the chicken into the gnocchi mixture (leave any accumulated juices on the plate). Garnish with the remaining 1 teaspoon thyme leaves and more black pepper, and serve with lemon wedges, if using.
Patty Catalano
Source link -
5-Ingredient “Lemon Melting Potatoes” Will Change How You Make Potatoes Forever
Crispy outside + fluffy inside = perfection.
READ MORE…
James Park
Source link -
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
Source link -
You’ll Want to Make This Easy Saag Paneer on Repeat All Winter
It’s got greens for days.
READ MORE…Chetna Makan
Source link -
Mexican Meatball Soup Is Exactly What You Need Right Now
So warm, so cozy.
READ MORE…Marissa Gencarelli
Source link -
You Only Need 3 Ingredients for These Chewy Oatmeal Cookies
Oh, and they’re ready in under 30 minutes.
READ MORE…Kelli Foster
Source link -
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
Source link -
This Creamy Lemon-Dill Sauce Is So Good, I've Already Made It Twice This Month
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.
Kristina Razon
Source link -
Parmesan Crusted Carrots Are So Good That Your Friends Will Demand the Recipe
Who doesn’t like crispy cheese?
READ MORE…James Park
Source link
