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Tag: Recipe Review

  • The 20-Minute One-Pot Recipe I Make Whenever I Don’t Want to Cook Dinner

    The 20-Minute One-Pot Recipe I Make Whenever I Don’t Want to Cook Dinner

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    You might think that because I’m a professional recipe developer and cooking is my job, or because I’m a long-time meal planner, that deciding what to cook for dinner and getting meals on the table for my family is a seamless event night after night. I want you to know that that’s the farthest thing from the truth. Just like every other home cook, there are plenty of nights when whatever I planned doesn’t pan out for one reason or another, then 5 p.m. rolls around and I’m staring into the fridge desperately trying to figure out what to make as fast I can. There are also just as many nights when I just don’t know what to cook. 

    My strategy for when this happens is leaning on a short list of easy tried-and-true pantry dinners. When I’m up against the clock or simply can’t decide what to cook, a pantry dinner it is. The one I cook more than any other is a comforting, veggie-packed sweet potato curry.

    What Makes Sweet Potato Curry So Good

    What sold me on this curry the first time around is simply that it’s incredibly satisfying and delicious. It has a deep, bold flavor that can be spicy or not, and the most irresistible broth that keeps you going back for more. For me, this is feel-good comfort food. The first time I made this one-pot curry I was also impressed with how quick and easy it was to make — which is how it ended up in my meal plan a second time. Aside from the ingredient list leaning hard on pantry items I almost always have on hand, the thing that keeps me making this sweet potato curry again and again is the recipe’s flexibility for substitutions. 

    Why This Recipe Really Works

    This recipe has a strong foundation and a smart tip for building a curry with a really big flavor. First you sauté garlic and ginger until fragrant, and add the curry paste to the pot and toast for an additional minute or two. This step deepens the overall flavor of the dish, which opens the door for substitutions later, so you can use what you have on hand.

    For example, if I’m out of sweet potatoes, I’ve found that carrots and winter squash (or better yet, a combination of the two) work great. White beans (really any bean variety, though), can be a stand-in for chickpeas. Even lentils work in a pinch. The recipe calls for baby spinach, and I use that when I have it but I’ve also tossed in kale, chard, arugula, and radish greens. In a pinch, I’ve used frozen spinach with success. Fresh garlic and ginger are ideal, but those convenient frozen cubes are fine when that’s all I have.

    Tips for Making Sweet Potato Curry

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    Kelli Foster

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  • I Just Learned the Easiest Trick for Baking the Most “Buttery Soft” Chocolate Chip Cookies of Your Life

    I Just Learned the Easiest Trick for Baking the Most “Buttery Soft” Chocolate Chip Cookies of Your Life

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    As a kid, I didn’t know chocolate chip cookies could taste like anything other than the classic Tollhouse recipe. That all changed when a high school friend carefully rationed out her mom’s famous chocolate chip cookies, and I fell in love. The cookies were plump and so soft, yet — somehow — they had the slightest amount of chew. I begged for the recipe, but my friend’s mom refused to share. 

    I spent years chasing that buttery soft cookie after that first taste, baking my way through dozens of recipes, and I’ve finally found it. This soft chocolate chip cookie recipe relies on a pantry staple that you already have on hand to make soft and chewy cookies studded with melty chocolate, and they are perfect.

    Why This Recipe for Soft Chocolate Chip Cookies Really Works

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    Patty Catalano

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  • Jennifer Aniston Just Taught Me Her Trick for Making Her Favorite Creamy Pasta — Without a Drop of Cream

    Jennifer Aniston Just Taught Me Her Trick for Making Her Favorite Creamy Pasta — Without a Drop of Cream

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    As self-proclaimed food people, we have our celebrity chefs we love to follow for recipe inspiration: Ina Garten, Giada De Laurentiis, Gordon Ramsay, Bobby Flay … the usual suspects. And then there are the celebs who take you by surprise, like Jennifer Aniston. Jen’s favorite salad to eat on the set of Friends blew up on TikTok last year, so when we stumbled across her recipe for carbonara, we couldn’t help but give this hidden gem a try. Is her pasta recipe just as good? Is Jen a secret culinary star who has yet to truly be discovered and appreciated? Let’s find out.

    Get the recipe: Jennifer Aniston’s Carbonara

    How to Make Jennifer Anniston’s Carbonara

    Bring a large pot of salted water to a boil. While you wait, cook slices of turkey bacon and a small red onion (both diced small) in a large skillet. Cook until the bacon and onions are crispy and caramelized, about 10-15 minutes. Add in minced garlic cloves and stir, cooking until the garlic is fragrant — another 1 to 2 minutes.

    While you cook, whisk together a large egg, low-fat milk, and grated Parmesan cheese in a small bowl. Set aside.

    When the water is boiling, cook 1 pound (16 ounces) of spaghetti. Boil according to the package instructions. Once cooked, reserve 3/4 cup of the pasta water before draining.

    Pour 1/2 cup of the hot pasta water slowly into the bowl with the egg mixture, whisking continuously so you don’t scramble the egg.

    Toss the hot pasta in the skillet with the cooked bacon and onion. Pour in the egg mixture, then turn the heat on low and toss the pasta until the sauce has thickened. If it seems too dry, add in the other 1/4 cup of pasta water.

    Season with salt, pepper, and extra grated Parmesan cheese.

    So is Jen a culinary star? For the average working adult who needs a quick, delicious pasta on a weeknight, I say yes. All in all, I did enjoy this recipe. Carbonara isn’t the easiest dish to make; it requires a careful hand and a lot of patience to get the sauce just right. Jen’s recipe turns a complicated dish into an easy weeknight meal, which I do appreciate.

    However, it’s also clear from the ingredients that this recipe was meant to be a lighter version of the classic carbonara by using turkey bacon instead of guanciale, and lightening up the amount of egg yolk and cheese by adding in low-fat milk. While these swaps did work for this recipe, I knew instantly that this recipe was missing a key ingredient for the cooking process: olive oil.

    Typically a fatty pork like guanciale, prosciutto, or bacon is used for a carbonara, so meat cooks in its own fat. However, turkey bacon doesn’t have as much fat to cook in, so cooking it by itself in the skillet without some kind of fat was not going to work. Plus, the onions need something to cook in, too! So I went ahead and added a tablespoon of olive oil to the skillet when cooking the bacon and the onion, which helped immensely.

    After that small tweak, cooking this recipe was an absolute breeze, and I absolutely plan on making it again for dinner soon. Maybe tonight!

    3 Tips for Making Jennifer Aniston’s Carbonara

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    Kiersten Hickman

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  • I Tried the Viral 2-Ingredient “Crookie” That’s All Over TikTok and Yes, You Should Make It Immediately

    I Tried the Viral 2-Ingredient “Crookie” That’s All Over TikTok and Yes, You Should Make It Immediately

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    Paris is no stranger to a tasty treat. The City of Lights is renowned for its incredible bakeries and their seemingly endless supply of unique recipes like this almond croissant cookie. The best part is you don’t have to visit Paris to try one of the many bakery treats hailing from the city of romance. Macarons, éclairs and crêpes are just a few of the French-born recipes that are menu staples in countless bakeries across the US. 

    Lately, however, one Austrian-born flaky pastry has been having a serious renaissance in Paris. Thanks to the novel idea of combining a classic chocolate chip cookie with a freshly baked croissant, foodies everywhere have been chomping at the bit for a taste of this one-of-a-kind Parisian creation known as The Crookie. 

    Whether The Crookie is an ingenious idea or an over-the-top execution is still up for debate, however there is no denying the fact that the controversial treat has completely taken the internet by storm. I love cookies and I love croissants, but do they need to be together? I was eager to find out.

    Get the recipe: The Crookie 

    Starting with the croissant, you will have a couple of choices to consider before combining it with cookie dough. Using mini croissants will result in a smaller, more palatable bite as compared to using full-size croissants. Being that croissants already boast a rich flavor as is, the addition of chocolate chip cookie dough could put the sweetness factor over the top for some when using a full-size croissant. 

    Once you’ve acquired your croissants, go ahead and cut each of them in half from end to end and place them down on a baking sheet face up. Next, place a layer of chocolate chip cookie dough on the open face of one side of each croissant. You can use either a store bought cookie dough, or even better, make one from scratch. 

    After you’ve laid out the layer of cookie dough, close the other half of the croissant on top of the cookie dough and proceed to place another layer of cookie dough on the top side of the croissant. You can get creative with this step and use as much cookie dough as you like. Create small little dollops, or spread it out across the entire surface area of the croissant. 

    Place each croissant on a baking sheet lined with parchment paper, then place into an oven preheated to 350°F. Bake for about 14 minutes, or until the edges start to turn golden brown. When ready, remove the crookies from the oven and allow to cool on a wire rack for a few minutes before digging in and enjoying a bite of Parisian-inspired goodness.  

    My Honest Opinion of The Crookie

    Personally, I love the idea of this recipe. It combines two treats that I love indulging in and creates one very sweet and savory treat. I was impressed with how gooey the inside of the crookie became after biting into it, and each subsequent bite was just as flaky and food coma-inducing as the last. I can see why this recipe has been so popular as of recently and it has been a lot of fun to witness all of the creations that have spawned from it. 

    I will say that the next time I make crookies I am definitely using mini croissants. While I do love the flavor and texture, I found having to eat through an entire jumbo-sized crookie to be too much. I think this recipe is perfect as a bite-sized appetizer to be served when entertaining guests. The croissant would be less than half the size of a normal croissant and you could use way less cookie dough. Not only would it be smaller, but you would probably eat just as much due to them being so darn easy to eat. 

    2 Tips for Making The Crookie

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    Nathan Hutsenpiller

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  • I Tried Chinese-Style “Silken Eggs” and They’re So Good, I Made Them Twice In One Day

    I Tried Chinese-Style “Silken Eggs” and They’re So Good, I Made Them Twice In One Day

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    Social media is an incredible tool for sparking inspiration in the kitchen, like with this viral mac and cheese, or this Trader Joe’s dumpling hack. When a new cooking trend goes viral, I can’t help but want to give it a try, and these Chinese Silken Eggs are currently taking over my TikTok feed.

    If you’re not familiar, Chinese silken eggs are a traditional Chinese dish found all over China. It’s a soft egg dish that has been steamed in a bowl, sliced, and served with sauce on top. (This method is also similar to making Korean-Style Steamed Eggs.) The videos online show fluffy, jiggly eggs that almost resemble a custard, but it’s actually meant to be a savory dish served for breakfast. So of course, being the breakfast lover that I am, I had to give this recipe a try.

    After watching a few videos of how to make Chinese Silken Eggs, I decided to go with Kylie Sakaida’s take on the viral recipe. She’s a registered dietitian who claims to regularly make this breakfast recipe, so I followed her lead for how to make these eggs and what to serve with them.

    Get the recipe: Chinese Silken Eggs

    How to Make Chinese Silken Eggs

    Whisk together 2 large eggs with 3/4 cup of water and a pinch of salt. Strain the egg mixture into a bowl with a fine mesh strainer. The bowl you choose should be able to handle heat, like for a microwave or oven.

    Wrap the bowl with plastic wrap, then place in a steamer. Steam the eggs for 12 minutes.

    Remove the bowl carefully from the steamer, then peel off the plastic wrap. Drizzle the top with soy sauce and sesame oil. Slice the egg into cubes to allow the sauce and oil to seep into the cooked eggs.

    Top with sliced scallions and serve with rice and kimchi, if desired.

    I’ve never steamed eggs before, so trying this was a new cooking experience for me, and it was surprisingly a very easy one. This method produces a light, fluffy egg that is delicate with each bite. Paired with the spicy kimchi and the rice, topped with sliced scallions, these silken eggs are full of flavor and absolutely a meal I would make again.

    I would make this for breakfast (maybe without the kimchi, because eating super spicy foods first thing in the morning is not my favorite), but I also found this to be a really filling and tasty lunch. I’m not against eating breakfast foods at all times of the day, so this meal is certainly one I will turn to if I need an easy meal to cook if I’m feeling stuck on what to make for breakfast or lunch.

    2 Tips for Making Chinese Silken Eggs

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    Kiersten Hickman

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  • This Legendary No-Bake Peanut Butter Pie Tastes Just Like a Reese’s (It’s Way Better Than Costco’s!)

    This Legendary No-Bake Peanut Butter Pie Tastes Just Like a Reese’s (It’s Way Better Than Costco’s!)

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    It’s even better than Costco’s.
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    Lauren Miyashiro

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  • I Tried Selena Gomez’s Favorite Chicken Dinner from Her Nana, and I’ll Definitely Be Making It Again

    I Tried Selena Gomez’s Favorite Chicken Dinner from Her Nana, and I’ll Definitely Be Making It Again

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    Everyone has that one dish that is a comfort food staple. For me, it’s my grandma’s Italian meatballs. For Selena Gomez, it’s her Nana’s tortilla chip chicken casserole. Made with very simple ingredients, this casserole is a cheesy comforting dinner that is one of Gomez’s favorite childhood dishes. On her HBO Max show Selena + Chef back in 2020, she brings Nana herself on the show as the two of them demonstrate how to make her favorite meal. Watching her crinkle the tortilla chips and layer the casserole with thick slices of Velveeta cheese had my stomach growling, so of course, I had to give it a try myself.

    How to Make Selena Gomez’s Chicken Tortilla Chip Casserole

    Preheat the oven to 350 degrees.

    In an oven-safe casserole dish, cover the bottom with a layer of finely crushed tortilla chips. (Selena and her Nana seem to be using Doritos!)

    Add another layer of strips of cooked chicken. A rotisserie chicken works well here!

    Next, add a layer of chopped yellow onion and jalapeño. Then finish off this layer with slices of Velveeta cheese.

    Repeat the same process for a second layer; crushed tortilla chips, strips of chicken, onion and jalapeños. The jalapeños are technically optional for this second layer, so if you’re not big on spicy, feel free to skip it the second time.

    Pour 2 cups of chicken broth over the casserole dish. You may not need as much; you’ll know if it’s the right amount if your ingredients are soaked but not completely submerged.

    Finish it off with slices of Velveeta cheese. For the authentic “Selena-style” you can add more crushed tortilla chips, and of course, feel free to add more onions and jalapeños if you like.

    Bake the casserole for 20 minutes, then serve warm.

    This is the kind of comfort meal that reminds me of cold nights with my in-laws in the Midwest: comforting, tasty, cozy, and incredibly easy to make. It uses ingredients that you already have, and it doesn’t take long to throw together. The simplicity of this recipe alone has earned major brownie points in my eyes.

    Now typically with simple recipes like this, I tend to be skeptical. Can a comforting casserole really be good if the main source of carbohydrate is a bag of tortilla chips? Surprisingly enough, this recipe works. The chicken broth soaks the crushed tortilla chips enough that it creates a filling base that isn’t soggy or bland. The combination with the melted Velveeta cheese and the chicken and the potent jalapeños mixes well, and I may just find myself adding this to my weekly meal rotation. Especially knowing how easy it is to throw together!

    Also, for not having any seasonings (even salt and pepper!) this casserole still had a lot of flavor. I think the saltiness from the chips and the spice from the vegetables gives it enough where you don’t have to worry about adding in a ton of seasoning, which I was pleased with after being skeptical with the ingredient list.

    However, I will be making one edit the next time I make it. I don’t think adding raw vegetables to this casserole works — I still felt like I was chewing on raw onions and jalapeños even after this casserole was cooked in the oven. Instead, I think I might sauté the vegetables before adding it in. Sure, it adds another step, but I think it will elevate the taste and texture of this dish.

    3 Tips for Making Selena Gomez’s Chicken Tortilla Chip Casserole

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    Kiersten Hickman

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  • Julia Child Taught Me the Secret to the Fluffiest Scrambled Eggs and My Mornings Will Never Be the Same

    Julia Child Taught Me the Secret to the Fluffiest Scrambled Eggs and My Mornings Will Never Be the Same

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    Scrambled eggs are easy to make, but can be sneakily tricky to do well. Which is why we have obsessed over the best way to make them here at The Kitchn. We’ve tested seven popular methods (with extra egg yolks! Starting in a cold pan! Starting in a hot pan!) from trusted sources. We’ve cooked them in brown butter, and we’ve tried just about every viral egg hack (our fave so far involves steaming them). But the method I turn to every weekend comes from Julia Child. 

    There are many underrated Julia Child recipes that deserve more love, but to me, her simple scrambled eggs (from Mastering the Art of French Cooking) are the most important. It’s pretty straightforward — whisk a bunch of eggs, cook it low and slow, moving it off heat as needed — until you stir in softened butter or whipping cream to stop the cooking. That little step at the end makes a world of difference. 

    How to Make Julia Child’s Scrambled Eggs 

    To make scrambled eggs like Julia, crack eggs into a bowl and season them with salt and pepper before whisking them for 30ish seconds. Instead of preheating a pan, she has you smear a heavy-bottomed skillet (I use a nonstick for ease) with butter and immediately add the eggs.

    You’ll set it over medium-low heat and cook, stirring often, until it starts to thicken. (Be patient because this will take a few minutes!) Once it’s more of a custard, you’ll want to stir rapidly, removing the skillet from heat frequently so that you don’t overcook the eggs. When they’re nice and creamy, and just before they’re exactly how you want them, take them away from the burner and let the residual heat thicken them more. 

    Last, but certainly not least, stir in some softened butter to stop the cooking and add richness. Season to taste, then wow everyone at the table. 

    My Tips for Perfecting Julia Child’s Scrambled Eggs

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    Lauren Miyashiro

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  • I Tried Dolly Parton’s Famous Southern Cinnamon Bread and It’s So Good, I Could Eat the Entire Pan

    I Tried Dolly Parton’s Famous Southern Cinnamon Bread and It’s So Good, I Could Eat the Entire Pan

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    A top queen of country music, Dolly Parton has a few other major career achievements on her list. One of those is having a theme park in Tennessee named after her — Dollywood. Located under an hour from where Dolly Parton is from, the park offers a range of rides, attractions, and delicious dining options. And while you can certainly enjoy a day of fun and then sit down for a savory meal of fried chicken or a pit ham dinner, there’s one stop on the Dollywood map that’s a can’t-miss for curbing a sweet tooth.

    The Grist Mill honors the state’s first mill to grind wheat and corn with the power of a water wheel. Cinnamon bread is made on-site, and rumor has it, there’s a constant long line to get your hands on a loaf. With that popularity, we knew we had to put Dolly Parton’s cinnamon bread recipe to the test to see just how delicious it really is. It takes a few steps and a bit of patience, but it certainly is well worth the wait.

    Get the recipe: Dolly Parton’s Cinnamon Bread

    How to Make Dolly Parton’s Cinnamon Bread

    This recipe requires quite a few steps, but each uses simple ingredients.

    My Honest Review of Dolly Parton’s Cinnamon Bread

    I actually made this recipe twice and ended up scrapping the loaves on the first try. There is very little yeast and water in this bread recipe, and it requires warmth in order to thrive. I simply didn’t have the dough rising in a warm enough space (it is winter, after all) in order for it to achieve the proper texture. The second time, however, I left it closer to a heat source which helped. This recipe produces two small loaves, similar to how you would get them at Dollywood. It’s not your typical large, fluffy loaf of cinnamon pull-apart bread. Next time I might consider scoring, topping, and baking the whole loaf as one.

    While I do wish they were a bit bigger and puffier, the flavor of these little loaves made up for everything else. It was just like what you would expect from a theme park treat. Every bite is so incredibly flavorful, without being overwhelmingly sweet. The topping makes for a slightly crunchy, chewy exterior — it’s just like the loaf had been deep-fried and then doused in cinnamon sugar, without ever going into a fryer.

    Three Tips for Making Dolly Parton’s Cinnamon Bread

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    Molly Allen

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  • I Tried the Viral 3-Ingredient “Pancake Bowl” and It’s So Much Easier Than Making Actual Pancakes

    I Tried the Viral 3-Ingredient “Pancake Bowl” and It’s So Much Easier Than Making Actual Pancakes

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    Pancakes are undoubtedly one of my favorite breakfast foods, but they’re rarely on the weekly lineup. Like most, mornings are a bit rushed in my household. With lots to do and little time, my breakfast needs to come together fast and it needs to be filling enough to last me until lunch.

    While pancakes are fairly easy to make, traditional pancakes require time. There’s a lot of babysitting the griddle (you’ve got to get that perfect flip!) and quite a few dirty dishes. During the weekdays, grab-and-go breakfasts with minimal cleanup are a must. That’s why Brynley Joyner’s “lazy girl pancake bowl” recipe on TikTok caught my attention — and that of a million others. In the recent viral video, Joyner shares how she makes protein-packed pancakes in the microwave in under five minutes. Need I say more?

    As a trained chef, I’m admittedly a bit skeptical about pancakes prepared in the microwave. However, since the recipe is getting thousands of rave reviews and I would be thrilled to finally be able to enjoy homemade pancakes during the week, I figured I have to see for myself!

    How to Make the Viral Pancake Bowl

    While Joyner doesn’t give exact measurements for the pancake bowl, I was able to find a recipe online by Basics with Bails. Here’s what you’ll need to get started: ½ cup of pancake mix, ½ cup of egg whites, and half a banana. According to Joyner, any pancake mix works, but I noticed she and several other TikTokers used Birch Benders Pancake and Waffle Mix, so that’s what I bought. 

    While Joyner dubbed this recipe the “lazy girl pancake bowl,” she actually prepared her pancake in a rectangular glass dish, as did most other creators. In a microwave-safe bowl or dish, mash half a banana, mix in ½ cup of pancake mix, ½ cup of egg whites, and a scoop of protein powder, if desired. While most pancake recipes call for water as the liquid, Joyner recommends using egg whites for added protein and fluffiness. 

    Once the batter is completely mixed, loosely cover and set in the microwave. Joyner says to cook for about two minutes, but I noticed other TikToks said it could take anywhere from a minute to three minutes. 

    When it’s puffed up and there’s no more liquid, it’s ready. Throw on whatever toppings you have on-hand. In Joyner’s video, she enjoyed with a dollop of coconut yogurt, frozen berries, chocolate granola, almond butter, cacao nibs, bee pollen, and a drizzle of date syrup. 

    My Honest Opinion of the Viral Lazy Girl Pancake Bowl

    After making the viral lazy girl pancake, I get why it’s trending. The breakfast came together so quickly, was very filling, and felt indulgent. There wasn’t any clean up because it’s a one-bowl recipe — no kitchen utensils, pans, or griddle. With minimal effort, breakfast was on the table in under five minutes. 

    That being said, I do find that calling this a “pancake” is a bit of false advertising. It certainly isn’t a replacement for the comforting, fluffy pancakes we know and love. The texture is a bit more dense and, given there was so much egg in the batter, it wasn’t great on its own — toppings are a definite must! 

    3 Expert Tips for Making the TikTok Pancake Bowl

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    Sam Schwab

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  • I Tried “Texas Trash Dip” and It’s So Easy I’m Definitely Making It for My Super Bowl Party

    I Tried “Texas Trash Dip” and It’s So Easy I’m Definitely Making It for My Super Bowl Party

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    I may be a born and bred New England girl, but honestly? Texas knows how to create a recipe. Between their meaty bowls of chili to their taste in pie and other delicious desserts, the good people of the Lone Star State know what it means to eat. Needless to say, when I come across any recipe that has Texas in the name — especially something as outlandish as “Texas Trash” like this pie — I have to give it a try.

    Despite Texans insistence on not adding beans to their chili, their dips seem to be a different story. Texas Trash Dip (also known as Mexican Bean Dip) is a cheesy refried bean-based dip perfect for any large gathering, like watching the big game. While there are plenty of renditions of this popular recipe online, I decided to use one from the blogger Foodie Crush.

    So grab your bag of tortilla chips, and let’s give this trashy dip a try.

    Get the recipe: Cheesy Texas Trash Dip

    How to Make “Texas Trash Dip”

    Preheat the oven to 350 degrees.

    In a large microwave-safe bowl, melt 1 package of cream cheese (8 tablespoons) and 1 cup of sour cream on high for one minute.

    Mix in 2 (16-ounce) cans of refried beans, a 7-ounce can of chopped green chiles, 1 package of taco seasoning mix, and 2 cups of shredded Mexican cheese.

    Spray a 9×13-inch casserole dish with a non-stick cooking spray. Spread the bean mixture into the pan, then sprinkle the top with 2 more cups of shredded Mexican cheese.

    Bake in the oven for 25 minutes, then garnish however you would like! Sliced black olives, green onions, dollops of sour cream… it all works.

    This is the kind of dip you could just mindlessly eat and not realize how much you’ve consumed, because it’s that good. It’s creamy, cheesy, salty, zesty; basically everything you want from a Mexican bean dip.

    If I’m being honest, though, I do feel like this dip could have used a little more spice. Doubling the amount of seasoning I think would have really added to the flavor of this dish, as well as the number of green chiles. I also think adding spicy peppers or even a hot sauce could help.

    All in all, I would say this is a bean dip I would absolutely make again. I like it way more than a classic seven-layer dip (given that it’s warm and not cold), but you can still add all kinds of cold toppings to give it that little extra oomph of flavor — like fresh salsa or avocado.

    4 Tips for Making “Texas Trash Dip”



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    Kiersten Hickman

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  • I Tried Taylor Swift’s Favorite “French Blonde” Cocktail and It Was Love at First Sip

    I Tried Taylor Swift’s Favorite “French Blonde” Cocktail and It Was Love at First Sip

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    In a cocktail shaker, add 1 ounce of Bombay Sapphire gin, 3/4 ounce of St-Germain, 1 1/2 ounces of freshly squeezed grapefruit juice, 1/2 ounce of Lillet Blanc, and 1 dash of lemon bitters over ice. Shake until the cocktail shaker is almost too cold to touch (about 15 to 20 seconds). Strain it into a coupe or a short tumbler, then garnish with a grapefruit peel.

    I’m really, really into this cocktail. I’m typically more of a wine drinker, so when I find a cocktail I really like, I hold onto it for dear life. The mixture of the sweet St-Germain and refreshing Lillet Blanc with the tart grapefruit juice and the lemon bitters is just, chef’s kiss good. Adding that grapefruit peel garnish also adds to that sensory experience of the cocktail — giving you a whiff of grapefruit as you sip on that sweet drink. Absolutely delightful.

    I see why Swift loves this one so much, and I really hope bartenders will know the drink when I ask for it next time I’m out.

    Tips for Making Taylor Swift’s French Blonde Cocktail



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    Kiersten Hickman

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  • I Tried This Sleeper Ina Garten Salad Recipe, and I’ve Already Eaten It Twice for Lunch This Week

    I Tried This Sleeper Ina Garten Salad Recipe, and I’ve Already Eaten It Twice for Lunch This Week

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    How to Make Ina’s Butternut Squash Salad

    To start, preheat your oven to 400°. Peel and dice one 1 1/2 pound butternut squash into 3/4-inch cubes. Toss the cubes with 2 tablespoons extra-virgin olive oil, 1 tablespoon pure maple syrup, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread squash into an even layer on a rimmed baking sheet and roast, tossing once halfway through, until tender. This should take about 20 minutes; add 3 tablespoons of dried cranberries to the baking sheet 5 minutes before the squash is finished roasting.

    Meanwhile, make the warm apple vinaigrette. In a small saucepan, combine 2 tablespoons minced shallot, 2 tablespoons cider vinegar, and 3/4 cup cider or apple juice. Bring mixture to a boil over medium-high heat, then boil until reduced to about 1/4 cup. Off heat, whisk in 2 tablespoons Dijon mustard, 1/2 cup extra-virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.

    To assemble, place 4 ounces washed arugula into a large bowl. Add the roasted squash and cranberries, 1/2 cup toasted walnut halves, and 3/4 cup freshly grated Parmesan. Add dressing to taste and season with salt and pepper before serving.

    My Honest Review of Ina’s Butternut Squash Salad

    Made with a collection of simple ingredients, I was surprised just how satisfying this salad was. Every flavor was nicely balanced against the others: acid from the dressing, brightness from the arugula, sweetness from the squash and cranberries, richness from the toasted nuts, and plenty of savory notes from the grated Parm. 

    The dressing alone was delicious, prominently featuring sweet apple flavor balanced with the tang of Dijon mustard. Spooning it over the dish warm makes for a distinctly wintery salad that feels welcoming on a blustery day.

    The mix of textures brings you back for bite after bite, and it’s pretty! It’s the perfect side for a dinner party, but it also makes for a great light lunch or dinner, and could easily be bulked up with a simply prepared protein like grilled chicken.

    3 Tips for Making Ina’s Butternut Squash Salad



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    Lena Abraham

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  • I Tried Blake Lively’s Favorite Roasted Cauliflower and I've Already Made It Twice This Week

    I Tried Blake Lively’s Favorite Roasted Cauliflower and I've Already Made It Twice This Week

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    As someone who loves throwing dinner parties as much as she loves her vegetarian friends, I’m always looking for a plant-based dinner that’s both satisfying and impressive looking. This whole-roasted cauliflower recipe via Blake Lively and Top Chef season 3 winner Hung Huynh appeared to be everything I’ve been looking for: main-worthy, vegetarian, and seriously beautiful. 

    Since I like to do a trial run of any main dishes I plan on serving guests, I grabbed all the necessary ingredients to give this recipe a shot.

    How to Make Hung Huynh and Blake Lively’s Roasted Cauliflower

    The vinaigrette in this recipe requires pre-soaked golden raisins. Especially if you don’t have a high-powered blender, I’d recommend soaking your raisins in water overnight so they’re nice and soft when you’re ready to prepare the dressing.

    To start, preheat your oven to 400° and bring a very large pot of water to a boil. You want your cauliflower heads to be completely submerged, so keep that in mind. Meanwhile, clean 2 heads of cauliflower, removing the bottom of the stem and any loose leaves. Add the cauliflower to the boiling water and blanch for 4 to 5 minutes, or until fork-tender. I blanched my cauliflower heads one at a time because they couldn’t fit in the pot together.

    Transfer your blanched cauliflower heads to a baking pan and drizzle generously with olive oil. I did a little over a tablespoon per head. Next, you’ll be seasoning them with truffle salt and a spice rub. (I don’t recommend adding the truffle salt at this point, but more on that below.) I’m not sure what was supposed to be in the spice rub, so I mixed up one of my own that included brown sugar, ground coriander, chili powder, and paprika. I added about 2 teaspoons of this mix to each cauliflower. I liked it, but next time I’d leave the brown sugar out, since the vinaigrette and the pomegranate added plenty of sweetness. Roast your cauliflower until lightly golden. Mine took about 50 minutes to get a nice color, at which point it was fall-off-the-stem tender.

    While the cauliflower is roasting, assemble your dressing. To a blender or food processor, combine 1 cup of pre-soaked golden raisins, 1 cup of canola or grapeseed oil, 1/3 cup rice wine vinegar, 2 teaspoons of sea salt, a pinch of paprika, and a pinch of black pepper. Blend until completely smooth, then taste and adjust seasonings as necessary.

    To serve, top your roasted cauliflower heads with a generous drizzle of dressing, and a sprinkling of shaved parmesan, pomegranate seeds, and toasted pine nuts.

    My Honest Review of Hung Huynh and Blake Lively’s Roasted Cauliflower

    I’m happy to report that this recipe really did check all my boxes. The contrasting sweet and savory flavors struck a perfect balance, and the variety of textures kept every bite interesting. The dressing has a really unique sweet dried-fruit flavor thanks to the golden raisins — in fact, if you’re not a raisin fan you might want to skip this one because they are the most prominent flavor in the vinaigrette. The cauliflower was incredibly tender, all the way down to the stem, which you could easily cut with the side of a fork. I love cauliflower this way, but if you prefer it with a little more bite I’d recommend roasting it for less time, checking the tenderness with a fork after 30 minutes in the oven. I think a side of crusty bread and a good green salad would make this a complete meal for guests. (Or for a hungrier crowd, a side like French lentils or farro salad would also work well.)

    Unfortunately the truffle flavor didn’t come through at all in the final dish. After a quick Google I found that high heat virtually kills truffle flavor, so if you’re using truffle salt, wait until the cauliflower has finished roasting to add it. This recipe requires some pretty pricey ingredients (truffle salt, Parmesan, pomegranates, pine nuts) so you really want to use them all to their fullest potential. A sprinkling of truffle salt on the final dish definitely made it feel extra special, but if you’re not a fan of truffle flavor or don’t feel like shelling out for the fancy salt, this dish is still delicious without it.

    5 Tips for Making Hung Huynh and Blake Lively’s Roasted Cauliflower

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    Lena Abraham

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  • I Tried the Viral Roast Potato That Has 10 Million Views and I'll Never Cook a Potato Another Way

    I Tried the Viral Roast Potato That Has 10 Million Views and I'll Never Cook a Potato Another Way

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    There’s something about the sound of the words “loaded baked potato” that have always just tickled a chord inside of me. I’ve always been enamored by the taste and smell of a loaded baked potato as well as its ability to hit the spot and stick to your bones no matter the situation. Whenever I need to be reminded of the comfort of home, I feel I can do no wrong by whipping one up, especially on a cold day while enjoying a meal with loved ones.

    Recently, after discovering a video shared to TikTok by Meals with Max of a Giant Roast Potato recipe, I realized it had been far too long since my last loaded potato experience. Max’s method for this giant roast potato involved skinning a massive spud before boiling it for 10 minutes and then tossing in an air fryer for a half an hour. As I watched the video, I was immediately impressed by the way his roasted potato turned out, especially once I realized he would be topping it with pigs in a blanket among other delicious ingredients.

    How to Make the Giant Roast Potato

    For this recipe, you’ll want to do some prepping ahead of time to make things go a little smoother. I would start off by making the pigs in blankets. I used all-beef hot dogs for this part of the recipe and wrapped them in thinly sliced bacon. Bake in the oven for about 25 minutes at 375°F and make sure to flip the dogs halfway through the cooking process. While the pigs get warm inside of their blankets, shred some cheddar and mozzarella cheeses, and then begin peeling the potatoes. 

    Add the potatoes to a pot of boiling water along with some fresh rosemary, thyme, a few whole cloves of garlic, and some salt. Allow the spuds to boil for 10 to 15 minutes, or until they are tender and can easily be poked with a fork. Drain the water from the pot, then give each potato a toss around the inside of the empty pot while the lid is on top to roughen up the edges. 

    At this point, your pigs in blankets should be finished, so go ahead and increase the temperature of the oven to 400°F and prepare a baking sheet for the potatoes. Cover the potatoes in olive oil and more salt, then bake for about half an hour, or until the outside of the spuds are a beautiful golden brown. 

    While the potatoes bake, grab a small pot and heat your favorite type of gravy in preparation for the final steps of the recipe. Once the spuds are golden brown, remove them from the oven and allow to cool slightly before slicing each in half lengthwise. Score the inside faces of the potatoes with a knife, then add butter, shredded cheeses, and some of the chopped-up pigs in blankets. Follow with a drizzle of honey, gravy, and a dash of salt and pepper on top. Serve while still warm and enjoy!

    My Honest Opinion of the Giant Roast Potato

    I don’t say things like this often, but this might be the best loaded baked potato I have ever had. Of course, there are a few adjustments that could be made to cater this recipe directly to my personal tastes, however, I never would have thought to load my baked potato with pigs in a blanket, so I have to give Max the ultimate credit for that decision. I loved the golden brown color of the potatoes after removing them from the oven and their crisp outer edges were absolutely perfect within each bite. 

    As far as where this recipe might fall short, I seriously cannot think of any faults beyond ingredient preferences. Next time I will certainly use some type of sausage instead of hot dogs for the pigs in blankets, and I am also curious as to how other types of potatoes and gravy combinations would work out. And although this recipe didn’t call for it, I couldn’t help but think I was missing a dollop of sour cream and some chopped chives on top to round everything out perfectly. 

    Tips for Making the Giant Roast Potato

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    Nathan Hutsenpiller

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  • I Tried the Most Popular Stuffed Peppers Recipe on the Internet and I Get Why It Has Thousands of 5-Star Ratings

    I Tried the Most Popular Stuffed Peppers Recipe on the Internet and I Get Why It Has Thousands of 5-Star Ratings

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    I know stuffed peppers taste great, but I never seem to have the energy to make them. Actually, if I’m being perfectly honest, I haven’t found a recipe quite yet that is worth the time it takes to make them. A good stuffed pepper recipe isn’t one of those simple 30-minute weeknight dinners; it needs a good stuffing, a delicious sauce, and a decent amount of time in the oven to get that perfectly soft texture of the pepper and crunchy top of the stuffing.

    However, it seems that the internet has a recipe that is worth the time it takes to make stuffed peppers — even on a weeknight. This stuffed pepper recipe (credited to Chef John) is the most popular one on the online. So of course, I had to give it a try myself and see if it really is worthy of being the best of the best.

    Get the recipe: Chef John’s Stuffed Peppers

    How to Make the Internet’s Favorite Stuffed Peppers

    To start, prepare 1 cup of dry white rice. While the stovetop method is the most common, there are many other ways you can also cook rice that may be easier for you. If you choose the stovetop method, cook 1 cup of dry white rice with 2 cups of water covered on medium-low heat for 20 to 25 minutes.

    While the rice is cooking, prepare the sauce. Dice 1 small yellow onion. In a 12-inch skillet, heat 1 tablespoon of olive oil. Add the diced onion and cook for 5 minutes, or until the onion is soft and slightly translucent. Remove half of the onions into a large mixing bowl and set aside.

    In that same skillet, add 2 cups of marinara sauce, 1 cup of beef broth, 1 tablespoon of balsamic vinegar, and 1/4 teaspoon of crushed red pepper. Mix to combine, and let the sauce simmer for 1 minute. Remove from the heat and pour the sauce into a 9×13” casserole dish.

    Preheat the oven to 375 degrees.

    In that medium mixing bowl with the rest of the onions, add 1 pound of lean ground beef, 1/4 pound of hot Italian sausage (casings removed), a 10-ounce can of diced tomatoes, 4 garlic cloves minced, 1/4 cup of chopped Italian parsley, 2 teaspoons of salt, 1 teaspoon of freshly ground black pepper, and 1 pinch of cayenne pepper. Toss to combine. (It may be easier to mix with your hands for this step.) Then mix in your cooked rice and 1 cup of finely grated Parmigiano-Reggiano cheese.

    Grab 4 to 6 colorful bell peppers of your choice. (I chose a combination of green and orange.) Slice off the tops of the bell peppers so you have a flat opening to stuff them.

    Stuff each bell pepper with the rice and meat mixture until they are slightly overflowing at the top. Place each stuffed bell pepper in the casserole dish with the sauce. Once you finish stuffing the peppers, top each of them with extra grated cheese.

    Cover the casserole dish with aluminum foil and bake in the oven for 45 minutes.

    Remove the aluminum foil and bake for another 20 to 25 minutes, or until the meat is no longer pink and the peppers are tender.

    It may have taken me two hours to make, but I promise you that it was worth every second. This stuffed pepper recipe is worth the coveted number one ranking on Google because it really is that good.

    At first, I was a bit skeptical of how this recipe was going to go. Typically when I make stuffed peppers, the recipe calls for you to boil the peppers so you can soften them up a bit before stuffing. However, with this recipe, you simply stuff the uncooked pepper and let it sit in the sauce while it cooks. Surprisingly enough, the peppers were just as soft as they are for any other recipe I’ve tried, while being ten times easier to stuff and handle in the first place.

    The stuffing was really good as well. In my opinion, you can’t really go wrong when you combine ground beef with Italian sausage and tomatoes, and given that the meat is cooked in the pepper while baking in the oven, it makes the pepper even more fatty and flavorful. Plus, while adding in an entire cup of finely grated Parmigiano-Reggiano cheese may seem like a lot, it wasn’t; the cheese melted and baked right in, and it tasted absolutely divine.

    So no, this certainly isn’t the fastest weeknight dinner recipe to make. But if you have the time and patience to make it, I promise you, it is well worth it.

    2 Tips for Making Stuffed Bell Peppers

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    Kiersten Hickman

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  • I Tried Reese Witherspoon’s “Delicious” Lentil Soup, and It’s So Cozy, I’m Making It Every Sunday

    I Tried Reese Witherspoon’s “Delicious” Lentil Soup, and It’s So Cozy, I’m Making It Every Sunday

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    Soup in the winter is pretty much my love language — especially if it’s made in a slow cooker. It makes for easy, cozy meals in the wintertime that don’t take too much effort, and it seems Reese Witherspoon is in agreement. A big fan of the slow cooker herself, she took to Instagram to share her favorite slow cooker lentil recipe. So of course, given how much I loved her pumpkin chocolate chip cookies and her Southern biscuits, I already had high hopes for her take on this traditional wintertime soup.

    Now here’s where the recipe gets a little tricky: Reese doesn’t share any measurements! While she does give a list of ingredients she used in the soup, the actual measurements for each one (besides using two cups of dried lentils) is a mystery. So after doing some initial research, I decided to estimate what the measurements could be in this soup and make my own version. 

    However, the lack of measurements wasn’t the real challenge when making this soup; it was the fact that I hate lentils. But curiosity got the best of me; I wondered if her slow cooker lentil soup recipe could convert me into a lentil lover. Will this soup be the key to unlocking my love for this legume? Let’s find out.

    Watch on Instagram: Reese Witherspoon’s Slow Cooker Lentil Soup

    How to Make Reese Witherspoon’s Slow Cooker Lentil Soup

    First, prepare your vegetables for the soup. Dice one small yellow onion and two celery stalks into small pieces. Dice four carrots into 1/2-inch round circles. Mince four garlic cloves.

    Heat a skillet over medium heat with one tablespoon of olive oil. Toss the onion, celery stalks, carrots, and minced garlic into your skillet and cook for five minutes, stirring occasionally. The vegetables should begin to get soft and translucent. 

    While the vegetables are cooking, rinse and drain two cups of lentils. Reese prefers to use green lentils for her soup, if you have them. 

    Once everything is ready, start to dump the ingredients into the slow cooker. Add the vegetables, the rinsed lentils, as well as a six-ounce can of tomato paste, and two teaspoons each of coriander, cumin, and paprika. Pour in six cups of vegetable broth on top.

    If desired, you can also add in sausage like Reese did! I choose to use three links of sweet Italian sausage in mine by tearing off the casing and pulling apart the sausage into bite-sized pieces. The sausage will cook in the broth (and add flavor!) so no need to cook it beforehand.

    Cook the lentil soup on high for four hours, or low for eight. Serve with slices of thick artisanal bread for dipping, as well as any toppings you desire like fresh parsley or shredded Parmesan cheese.

    I’m not kidding when I tell you that this soup was so good that it did the impossible: it turned me into a lentil lover. After years of thinking that I hated lentils, one bite of this saucy, savory soup, and I am officially a convert.

    First, I have to say that adding in that sausage last minute really was the key to success for this soup. The sausage added that fatty flavor with each bite that really rounded out the vegetable soup nicely. I mean, maybe that was my problem all along–maybe I just needed a fatty sausage to flavor my lentils in order to like them.

    The consistency of the soup was also a winner for me; it was thick and hearty, which is generally not what you would expect with a vegetable soup. The lentils soaked up enough of the liquid making the soup not overly brothy, with each spoonful of soup full of lentil, vegetable, sausage goodness. The flavor is really what wins here, which I think is also a testament to the spices that are added in the soup. 

    So, as a self-proclaimed lentil hater, will I be making this soup again? Yes, 100 percent, sign me up. Maybe even next week. Reese, you’ve done it again!

    2 Tips for Making Reese Witherspoon’s Lentil Soup

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    Kiersten Hickman

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  • I Tried the Viral Parmesan “Broccoli Chips” That Have 55 Million Views, and They’re So Easy, I’ll Be Making a Batch Every Week

    I Tried the Viral Parmesan “Broccoli Chips” That Have 55 Million Views, and They’re So Easy, I’ll Be Making a Batch Every Week

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    The thing I love most about discovering recipes online is the vast variety of ideas available in which you can create something from basically nothing. Whether it’s turning random leftovers into an incredible meal or combining seemingly average ingredients and creating something amazing with them, the possibilities are truly endless. Don’t get me wrong, I love learning from the best cookbooks of 2023 just as much as the next home chef, but there is no denying the sheer amount of creativity bursting at the seams on TikTok and Instagram. 

    After discovering Stella Drivas and her recipe for Crispy Parmesan Broccoli Chips, I was floored by her example of an easy and somewhat healthy snack. As the biggest self-proclaimed fan of broccoli and cheese casserole, my love for the two main ingredients was already not much of a secret. But I had yet to see these two ingredients paired together in such a way. So, there was no way I was going to pass up the opportunity to try her recipe for myself. Here’s how it went. 

    How to Make Crispy Parmesan Broccoli Chips

    Start by preheating your oven to 420°F and lining a large rimmed baking sheet with parchment paper. Set the baking sheet aside and bring a large pot of water to a boil. Add in large florets of broccoli and 1 tablespoon of salt, and bring the water back to a boil. Blanch the broccoli for 1 to 2 minutes, then strain the water and transfer to a platter lined with paper towels to soak up more of the water. 

    Take your prepared baking sheet and sprinkle a layer of freshly grated Parmesan cheese until you have a thin layer of cheese as a base. Transfer the broccoli to the baking sheet, slightly spacing each piece out enough so there is room to smash them. Using a shot glass or a small cup, smash the broccoli pieces down, gently, but firmly. 

    Next, season the broccoli with salt, onion powder, and garlic powder before transferring the baking sheet into the oven and baking for 25 to 30 minutes or until the cheese is golden brown and the broccoli is crispy. When ready, remove the baking sheet from the oven and let it cool slightly before breaking apart and serving. 

    My Honest Opinion of Crispy Parmesan Broccoli Chips

    I was absolutely thrilled by the results of this recipe. I was worried that I might over bake the whole thing and end up with far too crispy of a bottom layer of cheese. However, I only had one corner of the pan get a little too burnt. The rest of the dish came out perfectly, in my opinion, and each bite was just as good as the last. 

    I think that using Parmesan cheese, especially freshly grated Parmesan, is the best option for this type of recipe. The cheese smells amazing while baking in the oven, and its rich and nutty sharpness paired beautifully with the seasoned broccoli. I can see myself making this dish again as an appetizer while hosting guests for dinner, or even as a quick end of the day snack when I’m not in the mood for a full-on dinner. I definitely recommend everyone try this out soon, you can find the full recipe here. 

    3 Tips for Making Crispy Parmesan Broccoli Chips

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    Nathan Hutsenpiller

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  • This 2-Ingredient “Master Sauce” Is So Good, I'm Finding Excuses to Put It on Everything

    This 2-Ingredient “Master Sauce” Is So Good, I'm Finding Excuses to Put It on Everything

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    One of my first EVER TikTok follows was the author of this recipe I’m about to rave over: Chef Jon Kung. He’s a Chinese American chef who appeared on my FYP making different condiments like chili oil, explaining spices, trying different cooking techniques, and talking about food and its place in society and culture. 

    He also introduced me to third-culture cooking, where people blend their unique makeup of food traditions, ingredients, and flavors into their food. As someone who’s learning about their heritage culture (I was adopted from China) and continuing to embrace their adopted culture of Jewish American cuisine, TikTok really said for you (IYKYK).

    All that to say, when I heard he was releasing his debut cookbook, Kung Food: Chinese American Recipes from a Third Culture Kitchen, and was offered the opportunity to get an early look, the answer was an immediate yes! I went straight to the noodle section and immediately found his ginger scallion noodles. The hardest part, I thought, was going to be making the ginger scallion oil. Spoiler: It was not hard. 

    Ginger Scallion Oil Is Liquid Gold (or Something Green)

    Before reading his recipe, I really didn’t know much about this condiment. I tend to stray towards heartier umami flavors like chili crisp as a go-to topping. To me, this recipe is giving light umami. It is an oil, but it’s light, bright, a little salty, and a little savory.

    I decided to make the cooked oil, not the raw version, because it’s less pungent and also because it has a longer shelf life and I will not be rushed.

    Most importantly, it’s easy to make! Any effort is well worth it. You thinly slice scallions (a good reminder to read the recipe first), mince some ginger, mix them with salt, heat up oil, then pour it over the ginger scallion mixture. Wait for it to cool and ta-da! 

    Now for the moment I was so excited about! I love finding new ways to eat noodles. Much like spreadsheets, it really brings me joy. For this recipe, you can choose any noodle you want. Our Culinary Producer James introduced me to these knife-sliced noodles and I immediately wanted to use them for this. They’re long, bouncy, and have rippled edges that hold sauce well. 

    All you do is cook the noodles according to package directions, drain, and mix with ginger scallion oil. The point of this recipe is to emphasize the oil, so the suggested toppings keep it minimal. And so I did. 

    After I scraped my bowl clean, I immediately wanted more. They had a deliciously subtle flavor that’s neutral enough to go with anything. The ginger and scallions balance each other out perfectly. The ginger makes it feel a little zesty and light, but it’s not at all overpowering. 

    What to Serve with These Noodles

    Other Ways to Use the Ginger Scallion Oil 

    Here at The Kitchn we’re very dedicated to introducing you to new ways to fry eggs. Naturally, this oil is supposed to go with everything, so why not eggs? I fried eggs in some of the ginger scallion oil and it was savory, light, and had a hint of ginger. 10/10 recommend. 

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    Andrea Kaufman

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  • I Tried Ree Drummond’s “Chuckwagon Brownies” and Yes, They Are “To Die For”

    I Tried Ree Drummond’s “Chuckwagon Brownies” and Yes, They Are “To Die For”

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    In my opinion, no brownie recipe has ever competed with the quality of a good ol’ boxed brownie mix. Nothing homemade has really ever compared; they are perfectly crinkly, chewy, and fudgy, and they easily come right out of the pan. Any other homemade recipe I’ve attempted has either been too cakey, too gooey, and just overall not as good as the boxed stuff.

    So when I came across Ree Drummond’s chuckwagon brownies recipe, I, of course, was skeptical. Could they really live up to my favorite boxed brownie mix? 

    Get the recipe: Ree Drummond’s Chuckwagon Brownies

    How to Make Chuckwagon Brownies

    Preheat the oven to 400 degrees. Grease a 9×13-inch pan with butter, then set aside.

    In a medium-sized bowl, whisk together 1 cup of all-purpose flour, 1/3 cup of cocoa powder, 1 tablespoon of instant espresso powder, and a pinch of kosher salt. Set it aside.

    In a medium-sized saucepan, melt two sticks (1 cup) of salted butter. Once the butter is melted and slightly bubbly, remove it from the heat and add in 1 1/3 cups of granulated sugar and 1/3 cup of powdered sugar. Whisk until the sugar is incorporated and everything is well combined. Toss in 4 ounces of chopped bittersweet chocolate, then whisk that until combined. Lastly, add in 2 large eggs and 1 tablespoon of vanilla extract, whisking until everything is combined well.

    Sprinkle the bowl of dry ingredients into the saucepan with the wet ingredients. Fold the ingredients together until everything is combined.

    Scrape the brownie batter into the prepared baking dish, spreading the batter evenly at the bottom of the pan. Top the brownies with 8 ounces of chopped semi-sweet chocolate.

    Bake the brownies for 22 to 25 minutes, or until they are just set in the middle. Let the brownies cool on the counter completely before slicing and serving.

    From this boxed brownie lover, I have to admit, I was pleasantly surprised by these chuckwagon brownies. The texture was perfect; chewy and chocolate-y, but the bottom was cooked well enough where these brownies have a nice hold when you pick it up. The taste is also extraordinary; every bite of this brownie is a chocolate-lover’s dream.

    However, my only issue with the recipe is the amount of chocolate on the top. Ree’s recipe calls for two bars of chopped chocolate on top, which felt a little excessive to me. I simply topped it with one bar of chocolate and it was the perfect amount for these brownies — especially given the brownie batter is already chocolatey enough as is. 

    I also think you could top these brownies with a flaky sea salt. They are dark enough that cutting the bittersweet chocolate with a hint of salt might pair really nicely together.

    All in all, I will definitely be making a pan of these again… and I just may be ditching the boxed stuff for good.

    3 Tips for Ree Drummond’s Chuckwagon Brownies

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    Kiersten Hickman

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