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Tag: team:recipes

  • This “Legendary” Hot Chocolate Is 100x Better than Boxed Mix

    This “Legendary” Hot Chocolate Is 100x Better than Boxed Mix

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    A good mug of hot cocoa is about balance. It should be sweet, but not headache-inducing. It should be thicker than a glass of milk, but not so thick that you feel like you should be eating it with a spoon. Its chocolate flavor should be deep and rich, not one-dimensional.

    How to Make Jacques Torres’ Hot Cocoa

    To make Jacques Torres’ Legendary Hot Chocolate, start by bringing milk to a boil in a medium saucepan over medium-high heat. When the milk is just boiling, lower the heat to medium and whisk in 60% dark chocolate. When the chocolate has melted, add cornstarch and milk powder to the mixture and continue to whisk until the mixture is smooth and thick.

    That’s it! Divide the cocoa into mugs and garnish with whipped cream or marshmallows if you like.

    My Honest Review Jacques Torres’ Hot Cocoa

    This is the best hot cocoa I’ve had in years. It’s a simple recipe that uses unconventional ingredients to achieve an elevated take on a classic winter treat. Cornstarch thickens the mixture to achieve a silky smooth texture and milk powder adds extra creamy flavor without relying on half-and-half or heavy cream for either. 

    I tested six hot cocoa recipes for our showdown and despite many different combinations of ingredients and flavor profiles, this un-fussy recipe came out on top.

    If You’re Making Jacques Torres’ Hot Cocoa, a Few Tips 

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    Andrea Rivera Wawrzyn

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  • The 3-Ingredient 'Fancy' Cocktail I Serve Every Christmas

    The 3-Ingredient 'Fancy' Cocktail I Serve Every Christmas

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    A splash of orange liqueur and cranberry juice is the most festive way to upgrade a bottle of bubbly.

    Serves1

    Prep5 minutes

    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.

    If you’re a Champagne-lover, this fizzy poinsettia cocktail is perfect for all your holiday entertaining needs — especially if you’re looking for a drink to toast to the new year. You only need three ingredients: cranberry juice, Grand Marnier, and your favorite Champagne or prosecco.

    Making a poinsettia cocktail couldn’t be easier, but packs a surprising amount of flavor, thanks to the tart cranberry juice and orange-flavored liqueur. For extra flair, serve in Champagne flutes and top with fresh cranberries.

    Ingredients in a Poinsettia Cocktail

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    Elizabeth Van Lierde

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  • I Tried the Most Famous Hot Cocoa Recipe — And It's as Good as Promised

    I Tried the Most Famous Hot Cocoa Recipe — And It's as Good as Promised

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    4. The Hot Cocoa That’s Too Much Work: Giada De Laurentiis’ Triple Chocolate Hot Cocoa

    Overall rating: 3/10
    Get the recipe: Giada De Laurentiis’ Triple Chocolate Cocoa

    When I read the ingredient list for this one, I had high hopes. This recipe incorporates chocolate hazelnut spread in addition to dark chocolate, and is the only one to include a pinch of salt. A little bit of salt with your sweet is terrific! This is also the only recipe to lead with non-dairy milk. The curveball for me was the cocoa nibs, which don’t melt and seemed like a possibly problematic texture-add. This recipe uses the blender in addition to the stovetop, putting it squarely in a higher-lift category than every other recipe I tested. Still, I was hopeful it would yield a good cocoa with some added depth of flavor. 

    Before heating the milk on the stovetop you add dark chocolate chips, chocolate hazelnut spread, cocoa nibs, and salt to a blender. Once the milk is warm, you carefully pour it over the ingredients in the blender and allow them to sit for 30 seconds. Then everything is blended until smooth. Unfortunately, despite blending for over 3 minutes (well over the 30 seconds the recipe called for), I could not get the mixture totally smooth. The cocoa nibs remained stubbornly “nibby” and resulted in a gritty cocoa. 

    While blending heated milk and a few other ingredients is not necessarily a lot of work, it was noticeably more (and created more dishes to clean) than every other recipe I tested. Grittiness aside, the flavor of the cocoa was a tad on the bitter side and while the use of almond milk is great for non-dairy folks, the cocoa itself had a distinctly thinner texture than other cocoas I tested.

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    Andrea Rivera Wawrzyn

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  • My Baked Chicken Parmesan Is So Easy, I Make It Every Sunday

    My Baked Chicken Parmesan Is So Easy, I Make It Every Sunday

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    Laura Rege

    Laura Rege is a recipe developer and food stylist living the mid-coastal lifestyle between Dallas and Brooklyn. Formerly a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now creates and styles recipes for websites like ours and cooking videos! When she’s not in the kitchen for work, she is off traveling in the U.S. or abroad searching out the next delicious bite.

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    Laura Rege

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  • French Onion Chicken Soup Is So Good, I've Already Made Two Pots in a Week

    French Onion Chicken Soup Is So Good, I've Already Made Two Pots in a Week

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    I am a soup person. It’s my go-to comfort food. It’s what I make the second the air turns crisp in early fall and all through the winter when I want to warm up. It’s my favorite thing to eat when I feel like I’m getting sick, when I feel down, when I crave something nourishing, if I want to eat a bunch of vegetables, or I just need to clean out my fridge and pantry. 

    So, I make a lot of soup; over the years I’ve made hundreds of pots of it. That said, I’m here to tell you — with absolute certainty — that this French onion chicken soup is hands-down the most comforting soup you will ever eat. It’s exactly what it sounds like: a mash-up of French onion soup and classic chicken soup, all in one bite.

    The soup starts with caramelizing a big pot full of onions, which gives the soup an impossibly rich and indulgent, savory-sweet flavor. Then, in go the carrots, celery, herbs, chicken, and chicken broth for big chicken soup vibes. And of course, no version of French onion soup is complete without a slice of cheesy toast on top.

    This is the soup to make on a weekend or on a day you have an hour-and-a-half to two hours to spend in the kitchen. It will be worth your time — I promise. Plus, it makes a big batch of soup, which also happens to freeze quite well. 

    How to Make French Onion Chicken Soup

    If You’re Making French Onion Chicken Soup, a Few Tips

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    Kelli Foster

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  • These Cheesy Spinach & Artichoke Baked Eggs Taste JUST Like Your Favorite Dip

    These Cheesy Spinach & Artichoke Baked Eggs Taste JUST Like Your Favorite Dip

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    Increase the heat to medium-high. Add the spinach and cook until the spinach is wilted and no liquid remains, 2 to 4 minutes. Add the artichokes and cook until warmed through, about 1 minute. Add 8 ounces mascarpone cheese and cook, stirring until fully melted into the spinach mixture. Add 1 cup half-and-half, stir to combine, and simmer for 2 minutes.

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    Ben Weiner

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  • “White Christmas Margaritas” Are All We're Dreaming of This Month

    “White Christmas Margaritas” Are All We're Dreaming of This Month

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    They’re a holiday miracle.
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    Cory Fernandez

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  • You Already Have All the Ingredients for This Extra-Fluffy Olive Oil Cake

    You Already Have All the Ingredients for This Extra-Fluffy Olive Oil Cake

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    Get baking!
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    Ben Weiner

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  • My Cozy “Creamy Lasagna Soup” Is So Easy, I'll Be Making a Pot Every Week

    My Cozy “Creamy Lasagna Soup” Is So Easy, I'll Be Making a Pot Every Week

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    Using tongs, transfer the chicken to a clean cutting board. Return the soup to a simmer. Break 8 ounces lasagna noodles into bite-sized pieces and add to the soup. Simmer, stirring occasionally, until al dente, 10 to 14 minutes, or according to package instructions. Meanwhile, use 2 forks to shred the chicken into bite-sized pieces.

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    Patty Catalano

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  • The Old-Fashioned Dessert I've Been Making for Over 15 Years

    The Old-Fashioned Dessert I've Been Making for Over 15 Years

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    Baked in a trusty 9×13 pan, my recipe features soft chunks of bread soaked in a rich, just-sweet-enough vanilla custard with a shatteringly crisp, butter-drenched top. This classic bread pudding is the perfect balance of crowd-pleasing treat and easy dessert, with a make-ahead moment if you want to get a head start. 

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    Kelli Foster

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  • These Are the “Most Delicious” Baked Potatoes of All Time, Says Everyone Who's Tried One

    These Are the “Most Delicious” Baked Potatoes of All Time, Says Everyone Who's Tried One

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    It’s the mash-up we’ve all been waiting for.
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    Patty Catalano

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  • My No-Bake Biscoff Cookie Tiramisu Is All You’ll Want for Christmas This Year

    My No-Bake Biscoff Cookie Tiramisu Is All You’ll Want for Christmas This Year

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    It’s unreal.
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    Miro Uskokovic

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  • 30 Red Cabbage Recipes That Add Color *and* Crunch

    30 Red Cabbage Recipes That Add Color *and* Crunch

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    If you’ve yet to join the growing cabbage fan club, this collection of recipes will convince you. When seared and roasted, the veggie becomes meltingly tender and caramelized. But when left raw and thinly sliced, it adds crunch and vibrant color to everything it touches. From warm, veggie-packed salads to tangy taco slaws, here are 30 ways red cabbage will upgrade dinner tonight. 

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    Grace Elkus

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  • This 4-Ingredient Italian Pasta Is Irresistibly Creamy — Without a Drop of Cream

    This 4-Ingredient Italian Pasta Is Irresistibly Creamy — Without a Drop of Cream

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    Restaurant-worthy carbonara is easier to make at home than you think. A little patience and a handful of ingredients are all you need to make rich and creamy carbonara. There are innumerable versions of this dish (as well as opinions about what can or cannot be added), but this classic recipe sticks to just the essentials: pasta, eggs, Pecorino Romano, guanciale (cured pork jowl), black pepper, and a little salt. Here’s how you can pull it off in just 30 minutes. 

    Carbonara is one of several classic Roman pasta dishes that calls for minimal but overlapping ingredients, including Pecorino Romano, black pepper, and cured pork. Unlike pasta alla gricia, amatriciana, or cacio e pepe, carbonara uses eggs to create a rich, silky pasta that’s as perfect at midnight as it is at noon.

    Because this recipe has only a few ingredients, each one is critical. 

    One of the biggest fears in tackling this recipe at home is that you will end up with a jumble of scrambled eggs and noodles. There is no need to let that fear take over. To set yourself up for success, start by tempering the eggs with some hot guanciale drippings and pasta water. When the spaghetti is ready, slowly start pouring the egg mixture into the skillet, pouring into the center over the pasta and not around the edges. Applying a little bit of low heat after the eggs are added, along with vigorous tossing, takes you to creamy carbonara perfection in just a few minutes.

    Carbonara is best enjoyed hot and fresh out of the skillet. If you’re cooking for a smaller group, this recipe halves very easily. The cooking times will all be the same; just use a medium skillet (about 10 inches in size) instead of a large skillet.

    3 Tips for Making Carbonara

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    Melissa Gaman

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  • My Baked Cheesy Crab Dip Always Gets the Party Started

    My Baked Cheesy Crab Dip Always Gets the Party Started

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    Perry Santanachote

    Perry is a food writer, photographer, and recipe developer based in New York City. She cooks every day, and somehow eats even more often. Her recipes have been published in Eating Well, Fine Cooking, Food & Wine, The Kitchn, Thrillist, and Tone It Up. Perry grew up in Denver, Colorado and was raised by two grandmothers who taught her the importance of cooking with all five senses and never adhering to a diet with a name. She has a degree in anthropology and a slightly more practical master’s degree in journalism.

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    Perry Santanachote

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  • This Lemon-Butter Pasta Sauce Is So Good, I've Already Made It Twice in One Week

    This Lemon-Butter Pasta Sauce Is So Good, I've Already Made It Twice in One Week

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    Gradually add 3 cups low-sodium vegetable or chicken broth, and 1 teaspoon kosher salt. Stir to combine. Bring to a simmer. Add 20 ounces refrigerated or frozen cheese tortellini. It will be mostly, but not fully, submerged in the sauce. Cook, stirring frequently to prevent the tortellini from sticking, until tender and warmed through, 5 to 6 minutes for refrigerated tortellini or 8 to 11 minutes for frozen tortellini.

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    Kelli Foster

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  • This Lowcountry Classic Is My Favorite Weeknight Dinner

    This Lowcountry Classic Is My Favorite Weeknight Dinner

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    Rachel PerlmutterCulinary Producer

    Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.

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    Meghan Splawn

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  • I've Made Dozens of Pots of Beef Chili, But THIS Is the Best One

    I've Made Dozens of Pots of Beef Chili, But THIS Is the Best One

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    Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.

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    Kelli Foster

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  • This Whipped Cream Cheese Dip Is Our New Favorite Party Snack

    This Whipped Cream Cheese Dip Is Our New Favorite Party Snack

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    Trust us: It’ll disappear in seconds.
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    James Park

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  • Salmon Teriyaki Can Be Yours in Less than 30 Minutes

    Salmon Teriyaki Can Be Yours in Less than 30 Minutes

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

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    Christine Gallary

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