[ad_1]
James 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.
[ad_2]
James Park
Source link
[ad_1]
Heat 2 tablespoons olive or vegetable oil in a small Dutch oven or pot (about 3 quarts) over medium-high heat until shimmering. Add the onion and 1 teaspoon kosher salt, and sauté until softened, 5 to 6 minutes. Add the garlic, 1/3 cup aji amarillo paste, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin. Cook, stirring frequently, until the aji amarillo caramelizes, 3 to 4 minutes. Add 1/3 cup of the chicken stock and scrape up any browned bits from the bottom of the pot.
[ad_2]
Andrea Loret de Mola
Source link
[ad_1]
If you’re a fan of classic cocktails and mixed drinks, you’ll likely have a bottle of tequila for cocktail parties and happy hour at home. Tequila is a distilled liquor made from the blue agave plant. Tequila blanco, also called silver tequila, is considered the purest form of tequila because it’s typically bottled directly after distillation. It’s the variety of tequila commonly used in cocktails like margaritas and palomas.
We love margaritas in every form — especially pitcher margaritas for a crowd. While the classic margarita is a timeless favorite, our Mexican margarita showcases agave by using 100% agave tequila and agave nectar. It’s the perfect balance of sweet and tart. The Paloma cocktail is a refreshing blend of tequila, grapefruit soda, and lime juice. We also use fresh grapefruit juice to boost the cocktail’s citrusy flavor and pretty pink color. For winter, we have a tart cranberry margarita and a festive cranberry Tequila Sunrise to kick off the holiday season with friends and family.
Whether it’s a hot summer day or a cozy winter evening, there’s a tequila cocktail for every occasion. Here you’ll find our 15 best tequila cocktails that you can sip on any time of the year (not just on Cinco de Mayo!).
[ad_2]
Jan Valdez
Source link
[ad_1]
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.
[ad_2]
Rachel Perlmutter
Source link
[ad_1]
I grew up eating steamed jasmine rice every single day for dinner, and it was lovingly made by my grandmother in an ancient electric rice cooker. The scent of jasmine rice still makes me think of Chinese food and home cooking, and it’s hands-down my favorite kind of rice — and a recipe I know by heart.
[ad_2]
Christine Gallary
Source link
[ad_1]
I used to make my daughter a different birthday cake every year, depending on her special requests or birthday party theme. But one year I served a chocolate sheet cake with peanut frosting that I developed for work, and it was such a hit that I’ve made it at every birthday party ever since. Even when she’s requested a different cake we’ll have two cakes — the one she wants but also this one to serve to the grown-ups at her party (and let’s face it, because I want to eat it too).
This decadent chocolate cake has a pillowy, not-too-sweet peanut butter frosting that has garnered me much attention at her school. Even years later, parents have come to me to talk about the cake. Chances are, if it’s your birthday and you request a cake, this is what I will walk in the door carrying.
Get the recipe: Chocolate Sheet Cake with Honey-Roasted Peanut Butter Frosting
The deep chocolate flavor in the cake comes from mixing boiling water and natural cocoa powder together first. The heat in the water “blooms” the cocoa, or brings out its intense flavors, which in turn gives the cake a super-chocolate-y flavor. I love it because you don’t have to chop up any chocolate or melt it down, and I always have cocoa powder in my pantry.
The frosting is the superstar though. A whole jar (yup, you read that right!) of smooth honey peanut butter gets beaten with butter and powdered sugar until fluffy and ultra-dreamy (make something delicious with that empty peanut butter jar). It spreads onto the cake beautifully and the leftover frosting on the beaters makes for the best baker’s treat ever. When you take a bite of the cake and frosting together, it’s just the perfect blend of dark, moist chocolate cake with a not-too-sweet peanut butter frosting. It’s proof that peanut butter and chocolate are the best of friends.
You’ll need a mixer for both the cake and the frosting, but a stand mixer or a hand mixer work just fine here. The cake batter will seem thin, but bakes up tall in a 9×13-inch baking pan. I’ve made this successfully in a glass or metal baking pan (glass takes a bit longer).
The frosting is easy because you just beat all the ingredients together at once. If you like your frosting on the sweeter side, you can always add more powdered sugar. Once the frosting is spread onto a still-warm cake, you’re left with a cake that stays moist for days. You can make this cake the day before a birthday party, cover it, and store at room temperature until you’re ready to serve. The 9×13-inch baking pan is easy to transport and also easy to serve out of.
[ad_2]
Christine Gallary
Source link
[ad_1]
Pruitt Kerdchoochuen grew up in Thailand, splitting her time between the city of Bangkok and the northeastern town of Muak Lek, Saraburi. Outside of her regular kitchen job, she runs Thaiglish, an occasional Thai(ish) pop-up, as a way to stay connected to the flavors and memories of her childhood. She is constantly on the hunt for fresh Makrut lime leaves.
[ad_2]
Pruitt Kerdchoochuen
Source link
[ad_1]
Lindsay Funston is the Editor-in-Chief of The Kitchn. Prior to joining the best team ever, she was the Executive Editor of Delish, where she mastered the art of the cheese pull. She has held editor roles at O, The Oprah Magazine, Martha Stewart’s Whole Living, and Real Simple, and led content and social media strategy for national brands. She lives in Portland, Oregon with her husband, son, and doodle.
[ad_2]
Lindsay Funston
Source link
[ad_1]
The Kitchn readers have spoken! After surveying thousands of home cooks and culinary experts about how they cook for themselves and their families week after week, there’s one thing they definitely agree on: Quick and easy meals while still experimenting with new recipes and ingredients is key.
Here are our most popular weeknight dinners so far this year, with more to come (we promise!).
[ad_2]
Jan Valdez
Source link
[ad_1]
I am a New Yorker, born and raised in Queens, NY. I was a high school mathematics teacher who went to culinary school with the love of both savory and pastry. I had an opportunity to transition to the pastry world and worked up to pastry sous chef. I’m currently a food stylist for food competition shows and a recipe developer for Food Network and other publications.
[ad_2]
Andy Liang
Source link
[ad_1]
Baking is a science, and the careful choreography of how flour, butter, sugar, and leavening are mixed and managed can result in anything from chewy baked bread to a perfectly crumbly cookie. Luckily culinary innovation also comes from experimentation — often at the cost of just a few ingredients and time spent in the kitchen. I’m convinced that’s how these perfectly chewy peanut butter cookies came into existence. They’re so good, I’ve been making them every week — here’s why.
These peanut butter cookies are among my favorite cookies to make because their flavor and texture far outweigh the effort needed to bake a batch. The recipe calls for just three ingredients: peanut butter, granulated sugar, and an egg. Those are three things that I always have in my kitchen — even if the rest of my pantry is bare.
Without flour or other flavorings to get in the way and muddle the flavor, the rich nuttiness of peanut butter comes through in the most pure and delicious way possible. Plus, with no flour required, these cookies are naturally gluten-free. Make sure to use a jar of peanut butter that you truly love, as you’ll really taste it in the cookie. (Not sure which peanut butter to choose? Here are the results from our peanut butter taste test.)
These cookies are practically perfect as-is, but I can’t help but add my own spin (I am a professional recipe developer, after all). I’ve added vanilla extract, used brown sugar instead of granulated, and added a variety of mix-ins including mini chocolate chips, toffee bits, and chopped honey-roasted peanuts. I’ve also finished the cookies with the classic cross-hatch, topped with flaky salt, and dipped the bottoms in melted chocolate. I’m sure there are even more ways to dress up these simple cookies, and luckily there are still plenty of weeks left in the year for me to do so.
Most cookies — regardless of flavor — start with a similar list of ingredients and standard set of instructions. Most often, cookies (and many cakes) start with the creaming method, in which softened butter and sugar are mixed until light and fluffy; eggs and extracts are added next, then dry ingredients, including flour and leavening, are mixed in at the end.
But in this recipe, there’s no need to wait for butter to soften, nor do you need a stand mixer or other special equipment. All you need is a mixing bowl and a stiff silicone spatula to mix the peanut butter, sugar, and egg together. That means you can start baking as soon as the urge hits, and you only have to wait about 30 minutes until a plate of peanut butter cookies is in front of you.
I love/hate Kelli’s advice to wait for the cookies to cool before taking a bite. There’s nothing better than a warm cookie, but these will crumble if you don’t let them finish cooling first. So I (begrudgingly) wait until the cookies firm up to that crispy-edged, chewy texture before serving them up.
[ad_2]
Patty Catalano
Source link
[ad_1]
I’ve been saying this for years, and I’ll continue to say it: Classic pound cake is the most underrated cake. This timeless dessert is one of the easiest cake recipes you can mix together, and the reward is much higher than the effort it requires. Each tender, dense slice delivers the most unbelievable rich, buttery flavor.
[ad_2]
Kelli Foster
Source link
