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Tag: team:recipes

  • It’s Not Fall Until I Make This Easy Creamy Soup (I Always Cook a Double Batch!)

    It’s Not Fall Until I Make This Easy Creamy Soup (I Always Cook a Double Batch!)

    Rachel PerlmutterCulinary Producer at The Kitchn

    I went to college to study art history and journalism, and I spent a lot of my free time cooking and planning dinner parties. So after graduating I went to culinary school with the plan to combine my loves of communication and food. I dove into any experience I could find in my hometown of Houston, Texas –– teaching cooking classes, working in food nonprofits, developing recipes, and even farming. Eventually, I moved to New York to work as a recipe developer and food stylist, including at meal kit companies Marley Spoon and Dinnerly.

    In my free time, I continue my quest to perfect kolaches and breakfast tacos that taste like home. You’ll find me shopping at the farmers market, having elaborate picnics, or hosting dinner parties that start with crudité and end with a candy plate.

    Nothing makes me happier than helping create more enthusiastic home cooks — except perhaps a good salad. My favorite way to cook and eat is seasonally, locally, and sustainably. I want to give people the tools and access to do that, too!

    Rachel Perlmutter

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  • I Hated Spaghetti Squash Until I Cooked it This Way (I’m Making It on Repeat All Fall)

    I Hated Spaghetti Squash Until I Cooked it This Way (I’m Making It on Repeat All Fall)

    Rachel PerlmutterCulinary Producer at The Kitchn

    I went to college to study art history and journalism, and I spent a lot of my free time cooking and planning dinner parties. So after graduating I went to culinary school with the plan to combine my loves of communication and food. I dove into any experience I could find in my hometown of Houston, Texas –– teaching cooking classes, working in food nonprofits, developing recipes, and even farming. Eventually, I moved to New York to work as a recipe developer and food stylist, including at meal kit companies Marley Spoon and Dinnerly.

    In my free time, I continue my quest to perfect kolaches and breakfast tacos that taste like home. You’ll find me shopping at the farmers market, having elaborate picnics, or hosting dinner parties that start with crudité and end with a candy plate.

    Nothing makes me happier than helping create more enthusiastic home cooks — except perhaps a good salad. My favorite way to cook and eat is seasonally, locally, and sustainably. I want to give people the tools and access to do that, too!

    Rachel Perlmutter

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  • The 160-Year-Old Italian Chicken Recipe That’s Always in My Dinner Rotation (So Crispy!)

    The 160-Year-Old Italian Chicken Recipe That’s Always in My Dinner Rotation (So Crispy!)

    Christine GallarySenior Recipe Editor at The Kitchn

    I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland’s vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking.

    After culinary school, I learned how to test and edit recipes in test kitchens at Cook’s Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I’ve worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook.

    Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I’m on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.

    Christine Gallary

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  • The 4-Ingredient One-Pan Dinner I Make Week After Week During Fall

    The 4-Ingredient One-Pan Dinner I Make Week After Week During Fall

    Kristina RazonDeputy Food Editor at The Kitchn

    Before joining The Kitchn, I worked for Serious Eats. I was initially hired as the office manager, but quickly transitioned into a role as editor and recipe developer. Prior to my time there, I spent more than 10 years in professional kitchens in Washington, D.C.; Boston; and New York City. I’ve worked as a line cook, baker, culinary teaching assistant, pastry chef, and kitchen manager.

    I have an MS in Sustainable Food Systems from Green Mountain College, and a Culinary Arts Certificate from Boston University. I’m the author of a self-published ebook titled A Guide to Northeast Grains, an introductory guide to baking with regional flours — specifically buckwheat, einkorn, emmer, rye, spelt, and triticale.

    I love teaching home cooks how to make good food in their kitchens, whether it’s sharing a recipe for a quick and easy dinner or a super-delicious dessert, or writing about how to make the best tomato toast.

    Kristina Razon

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  • I’ve Made This Creamy Parmesan Zucchini Every Week This Summer

    I’ve Made This Creamy Parmesan Zucchini Every Week This Summer

    The beginning of August marks zucchini season for me. Sure, it’s been showing up at the farmers market — and my garden, finally! — for the last couple of weeks, but this is when the real bumper crop of summer squash hits. My local farmers are trying to get rid of all their zucchini every Saturday morning. I can score big ones for just $1 each, so I typically walk out lugging way more than I should be — because who can pass up a deal like that?
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    Lindsay Funston

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  • I Make Jar After Jar of This Homemade Creamy Ranch Dressing (Nothing Store-Bought Tops It)

    I Make Jar After Jar of This Homemade Creamy Ranch Dressing (Nothing Store-Bought Tops It)

    Christine GallarySenior Recipe Editor at The Kitchn

    I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland’s vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking.

    After culinary school, I learned how to test and edit recipes in test kitchens at Cook’s Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I’ve worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook.

    Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I’m on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.

    Christine Gallary

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  • The “Juiciest” Pork Tenderloin I’ve Been Making for 10 Years (the Easy Marinade Is the Secret)

    The “Juiciest” Pork Tenderloin I’ve Been Making for 10 Years (the Easy Marinade Is the Secret)

    Jan ValdezAssistant Recipe Producer at The Kitchn

    I got into this field by spending 10 years working in Research & Development and Product Development test kitchens, testing new products and recipes. For nearly eight years, I was the Senior Culinary R&D Specialist at Weber headquarters, where all the grills are designed, engineered, and tested. I’ve helped launch numerous best-selling, top-rated grills across the globe (you should see my grill collection at home!).

    One of my proudest accomplishments happened years earlier, when I had the opportunity to visit the Good Housekeeping Institue in NYC after developing an award-winning Tropical Citrus Shrimp recipe that jumpstarted my career in test kitchens and food editing. Since then, I’ve worked at Serious Eats (one of my favorite food sites) and EatingWell as an updates editor.

    I’m passionate about both classic recipes and new, unique twists. I’m constantly learning and that’s what makes food and cooking so fun (just ask me how to bake light and airy pavlovas on the grill – I’ve tested them countless times!).

    Jan Valdez

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  • The Fudgy Cookie “Cake” I Make for Every Birthday (It’s 100x Easier Than Baking Actual Cake)

    The Fudgy Cookie “Cake” I Make for Every Birthday (It’s 100x Easier Than Baking Actual Cake)

    No one will miss the cake.
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    Lauren Miyashiro

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  • I’m Making This Light & Creamy Shrimp Salad on Repeat This Summer

    I’m Making This Light & Creamy Shrimp Salad on Repeat This Summer

    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 love shrimp in all its forms, whether it’s fried, dished up in a garlicky scampi, or served cocktail-style. However, come summertime, all I want to eat is this avocado shrimp salad on repeat. For this recipe, I toss juicy, plump shrimp with cubes of ripe avocado, creamy mayo, chopped celery, shallot, cilantro, and a squeeze of fresh lime juice. I’ll happily eat it for lunch, dinner, or as a late-night snack, heaped onto a slice of sturdy toasted bread, into a hot dog bun (bonus points if it’s toasted in a pan with melted butter first), or on top of some leafy greens. A colleague once told me that it was so good, she eats it straight from the bowl. Trust me, it’s a guaranteed crowd-pleaser, no matter the preferred eating method.  

    Key Ingredients in Avocado Shrimp Salad

    Kristina Razon

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  • This Old-Fashioned No-Bake Dessert Is 100x Easier Than Baking a Cake (Only 4 Ingredients)

    This Old-Fashioned No-Bake Dessert Is 100x Easier Than Baking a Cake (Only 4 Ingredients)

    I make it every summer.
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    Lindsay Funston

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  • My Homemade Italian Giardiniera Will Be the Star of Every Cookout (1000x Better Than Jarred!)

    My Homemade Italian Giardiniera Will Be the Star of Every Cookout (1000x Better Than Jarred!)

    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.

    Visit any Italian market and, tucked among the olives, capers, and roasted red peppers, you’ll find giardiniera. To Italians, giardiniera (pronounced jar-din-AIR-ah) is a way of saying pickled vegetables. The condiment is also known as verdure sott’aceto, which translates to “vegetables under vinegar.” The vegetables are usually eaten with salads or as an antipasto, often accompanied by cheeses or cured meats, but it’s also delicious stuffed into an Italian beef sandwich.

    Like many Italian dishes, there’s a traditional and an Italian-American version of giardiniera. The latter is referred to as “Chicago-style.” Italian-style giardiniera includes cauliflower, bell peppers, carrots, celery, and sometimes gherkins, and the vegetables are marinated in olive oil, red or white wine vinegar, herbs, and spices. Chicago-style giardiniera adds hot peppers to the mix, and the marinade contains little or no vinegar. This recipe falls squarely in the middle of these two iterations: It’s got lots of vinegary tang, plus the added heat of pepperoncinis.

    Key Ingredients in Giardiniera

    Storage and Make-Ahead Tips 

    Kelli Foster

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  • This “Cowboy Candy” Is Guaranteed to Make You Legendary at Any Summer Cookout

    This “Cowboy Candy” Is Guaranteed to Make You Legendary at Any Summer Cookout

    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.

    Rachel Perlmutter

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  • Why This “So Refreshing” Cocktail Has Been So Beloved for Almost a Century

    Why This “So Refreshing” Cocktail Has Been So Beloved for Almost a Century

    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.

    Rachel Perlmutter

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

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

    Place the steaks on the grill. Cover and cook until dark grill marks form on the bottom, 3 to 4 minutes. Flip the steaks, cover again, and cook until grill marks form on the second side, 3 to 4 minutes. Check the temperature: For medium-rare, an instant-read thermometer inserted into the center of a steak should register 120ºF to 125ºF. If the steaks are not ready, continue to grill, flipping every minute or so, until the steak reaches the right temperature. If the steaks are browning too quickly, turn a gas grill down to medium-high or move the steaks to a cooler part of a charcoal grill.

    Christine Gallary

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  • My 5-Ingredient “Caprese Skewers” Are the First Thing Gone at Every Cookout

    My 5-Ingredient “Caprese Skewers” Are the First Thing Gone at Every Cookout

    Gotta love salad on a stick!
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    Patty Catalano

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  • The Easiest Way to Make the Best Beets of Your Life (You’ll Add Them to Everything)

    The Easiest Way to Make the Best Beets of Your Life (You’ll Add Them to Everything)

    Lizzy Briskin

    Lizzy is a trained chef, food writer, and recipe developer for print and digital outlets including Insider, Real Simple, and the Chicago Tribune. She has a culinary degree from Cambridge School of Culinary Arts and a BA from Amherst College. She lives in New York City, where she runs, eats, and explores as much as possible.

    Lizzy Briskin

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  • “Cowboy Pasta Salad” Is Always the First Side Dish to Disappear (It’s the Only One I Make!)

    “Cowboy Pasta Salad” Is Always the First Side Dish to Disappear (It’s the Only One I Make!)

    You’ve never tasted pasta salad like this before.
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    Patty Catalano

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  • Cherry Pie Mini Cheesecakes Have the Most Brilliant (Store-Bought!) Surprise

    Cherry Pie Mini Cheesecakes Have the Most Brilliant (Store-Bought!) Surprise

    You don’t even have to make a crust or topping.
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    Christine Gallary

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  • My Ridiculously Easy Trick for the “Best Broccoli Ever” (I Can’t Stop Eating It!)

    My Ridiculously Easy Trick for the “Best Broccoli Ever” (I Can’t Stop Eating It!)

    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.

    Right now, I’m all about easy summertime recipes for those hot days, like summer sandwiches and no-oven meals. Instead of heating up the house, I head out to my backyard and reach for the grill. So when I came across Christine’s recipe for cheesy grilled Parmesan broccoli, I knew it had my name written all over it. I made it that night for dinner and it was amazing! The lemony broccoli was slightly charred and caramelized from the grill, and covered in cheesy, crispy bits of Parmesan. I seriously couldn’t stop eating it. Once you try this quick and easy method for cooking broccoli, you’ll want to make it all summer long.

    Get the recipe: Cheesy Grilled Parmesan Broccoli

    What Makes This Cheesy Grilled Parmesan Broccoli So Good

    So what’s the secret to super-flavorful broccoli? Marinate it. The broccoli is tossed with fresh lemon juice, olive oil, and a bit of salt. Then you let it sit for 20 minutes while you get the grill ready. After marinating, the broccoli is sprinkled with a generous amount of grated Parmesan cheese and some red pepper flakes for a bit of heat, then tossed until thoroughly coated.

    This simple lemon marinade does double duty here — it adds flavor throughout the broccoli florets (not just the exterior), and it helps the grated Parmesan adhere to it. When you grill the broccoli, the cheese crisps up and caramelizes around the edges, giving you all the delicious browned bits. The broccoli is also perfectly cooked and crisp-tender from the direct heat of the grill. If you haven’t tried grilling broccoli yet, this is the recipe that will make you a believer.

    Get the recipe: Cheesy Grilled Parmesan Broccoli

    Jan Valdez

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