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Meanwhile, cut 8 tablespoons unsalted butter into 8 pieces and refrigerate until ready to use. Transfer all but 2 tablespoons of the garlic oil to a bowl or airtight container and reserve for another use. Add the mashed garlic, 3/4 cup whole milk, and 1/3 cup heavy cream to the saucepan. Bring to a simmer and cook until the mixture is just warmed through but not boiling, about 5 minutes.
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Alexis deBoschnek
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Of all the different varieties of quiche out there, spinach is my absolute favorite. Whether it’s for brunch, lunch, or dinner, there is just something about its understated simplicity that makes it a timeless classic. This version is as easy as it gets and delivers the most custardy, cheesy result you could hope for.
This recipe calls for either fresh baby spinach or thawed frozen chopped spinach. Whichever you choose to use, neither need to be cooked before adding them to the custard filling. While the thawed frozen spinach is already cooked, the fresh spinach will cook in the heat of the oven.
A great quiche is as much about the vegetable you add to it as it is the cheese you use. Here, we opt for sharp cheddar, which lends a salty bite to offset the richness of the custard, yet it is still nice and melty. Feel free to experiment with the cheese — smoked Gouda provides an even bolder, nuttier flavor, while Fontina gives added creaminess.
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Sheela Prakash
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Whether you’ve been singing its praises for years or just bought your first tub thanks to TikTok, cottage cheese is definitely here to stay. The versatile ingredient adds protein and richness to all sorts of sweet and savory dishes, whether you leave it as-is or whip it until creamy.
From three-ingredient pancakes to lighter stuffed shells, this creative collection of easy, high-protein recipes proves cottage cheese has staying power.
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Grace Elkus
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When I was growing up, spaghetti and meatballs was a meal that regularly appeared in my family’s rotation. And while there are countless ways to prepare this tried-and-tested dish, as long as you stay true to the Italian roots, not much can go wrong when whipping up a batch of meatballs for dinner.
Recently, after discovering Giada De Laurentiis’ meatball salad recipe, I realized that it had been quite some time since I had enjoyed this meaty Italian dish. After my successful experience baking and devouring Giada’s lemon baked ziti, my arm required minimal twisting to give her meatball salad a try. While calling upon my years of childhood memories and countless meatball dinners, I was ready to tackle this tasty-looking Italian classic (with a twist).
Get the recipe: Meatball Salad
This is a really easy recipe that pairs delicious Italian meatballs with an arugula salad for a lighter alternative to the classic spaghetti and meatballs combo. Starting with the meatballs, combine freshly grated Parmesan cheese and breadcrumbs with room-temperature milk and allow the breadcrumbs to absorb the liquid. Add egg and ricotta cheese and mix well until completely combined. Add ground pork, sweet Italian sausage (casings removed) and salt, then use clean hands to mix gently until well-combined.
Heat a medium straight-sided skillet over medium heat and add a healthy amount of olive oil to cover the entire bottom of the skillet. Roll your meatball mixture into heaping tablespoon-sized balls and place each inside the skillet once the oil is hot. Feel free to fill the skillet up with as many meatballs as will fit, making sure not to overcrowd. Heat until each side is golden-brown, rotating as needed, for about 8 to 10 minutes.
When ready, move the meatballs to a plate and pour out the excess oil remaining in the skillet. Add marinara sauce (which Giada has an excellent recipe for) and water to the skillet and bring to a simmer. Toss the meatballs back into the skillet and cover each with spoonfuls of sauce. Allow to simmer for at least 15 minutes before removing from the heat.
For the salad, toss fresh arugula, Parmesan shavings, olive oil, and lemon juice together in a medium bowl. Add any preferred seasonings, then place a bed of arugula salad into a bowl for serving. Spoon in a few meatballs, top with more Parmesan shavings, and enjoy!
I had a feeling going into this that I would have nothing bad to say about Giada’s meatball recipe, and my notion was correct. After eating two servings in one night, I can honestly say that I absolutely loved it. Right off the bat I was a fan of the minimal ingredients required, which made the cooking process pretty much a breeze. And although I decided to add in some chopped basil for a little extra flavor, I can’t say that I would do much differently next time I make this recipe. The arugula salad was a refreshing alternative to spaghetti, and the addition of lemon juice, olive oil, and Parmesan made the salad a standout feature in its own right.
I’ll definitely be keeping Giada’s take on Italian meatballs in my meal rotation. I would rate Giada’s recipe a 10/10 any day of the week — and now that I think about it, I’m going to go ahead and heat up some leftovers for lunch.
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Nathan Hutsenpiller
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Whether you purchased a whole rotisserie chicken or have leftover chicken from last night’s dinner, there are endless ways to put it to good use. In fact, cooked, shredded chicken is one of the very best weeknight shortcuts, instantly turning soups, pasta bakes, pizza, and more into satisfying, protein-packed meals.
From a Buffalo chicken pasta bake to a sheet pan of loaded nachos, here are 43 tasty ways to transform shredded chicken into dinner.
This collection of recipes proves the versatility of shredded chicken. Add it to a cold soba noodle salad (with a two-ingredient dressing!) for a near-instant meal, or stir into a creamy broth for a twist on your favorite Olive Garden appetizer.
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Sliders, tacos, pizza, taquitos … need we say more? This collection of snacky recipes is just plain fun.
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Cozy is the theme of these crowd-pleasing bakes, which range from cheesy enchiladas to a shortcut chicken pot pie.
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Grace Elkus
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Place 2 large eggs, 1 cup unsweetened applesauce, 1/3 cup canola or vegetable oil, 1/2 cup maple syrup, 1/4 cup milk, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add the flour mixture and fold with a flexible spatula until no streaks of dry flour are left.
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Kelli Foster
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Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family’s dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.
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Kristina Vänni
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Kayla Hoang is a freelance recipe developer, writer, and baker. She is a graduate of Johnson and Wales University’s 4-year Baking and Pastry program and has training from Alain Ducasse’s Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France. Her love of food comes from her parents and their Bangladeshi and Vietnamese roots. In her free time, she can usually be found in the kitchen waiting for a fresh batch of cookies to come out of the oven or taking on a new baking project.
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Kayla Hoang
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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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Rachel Perlmutter
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If you’re craving a warm, comforting soup that’s also incredibly hearty, a good creamy potato soup is hard to beat. With countless 5-star reviews, Ree Drummond’s Perfect Potato Soup seems to be an internet-wide crowd favorite. Requiring a handful of simple ingredients and boasting a quick 55-minute cook time, I couldn’t think of a reason not to give this homey recipe a shot.
Get the recipe: Perfect Potato Soup
Start by cutting 6 slices of bacon into 1-inch thick pieces. Peel and dice 6 small russet potatoes. Add the bacon to a large pot over medium heat and cook, stirring occasionally, until crispy. Transfer bacon to a plate and set aside. Pour off all but about 1 tablespoon bacon grease.
Return the pot to medium-high heat and add the 2 diced carrots, 3 diced stalks of celery, and one diced onion. Cook for 2 minutes, then add the diced potatoes. Cook for 5 minutes, seasoning with 1/2 teaspoon Cajun spice, 1/2 teaspoon salt and some pepper. Pour in 8 cups low-sodium chicken or vegetable broth and bring mixture to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes.
Meanwhile, whisk together 1 cup milk and 3 tablespoons all-purpose flour. When potatoes are tender, pour the milk mixture into the soup and allow the soup to cook for another 5 minutes.
Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Taste and adjust seasoning if necessary. Stir in the 1/2 cup heavy cream and 1 teaspoon minced fresh parsley. Serve garnished with grated cheddar cheese and crisp bacon pieces.
I love recipes like this because they show how simple ingredients can come together to create something incredibly delicious. With the rich, smoky flavor of bacon prominently featured, the soup tasted a bit like a loaded baked potato in soup form, in a very good way. Texturally, it reminded me a bit of pot pie filling, with a thick, creamy broth filled with tender pieces of potatoes, carrots, and celery. Typically when I make blended soups I blend the entire soup, but I liked this partial blending technique that yielded both smooth velvety broth and some pleasant texture.
As you might expect, 1/2 a teaspoon of Cajun spice gets completely lost in the 12 servings of soup this recipe yields, so adjust that amount to your liking. And if you don’t already have Cajun spice, I’d skip it. Adding a combination of spices that add some heat, like ground cayenne pepper or hot paprika, along with dried herbs like thyme or oregano, would certainly do the job. I also think this soup is particularly good with a splash of your favorite hot sauce, both for the heat and for the acidity, which will help cut through the richness of the soup. I like pairing a more vinegar-forward hot sauce with this recipe, like Texas Pete’s or Crystal.
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Lena Abraham
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Ann Taylor Pittman is an independent food writer and recipe developer. Prior to freelance life, she built a career of creating healthy recipes at Cooking Light magazine, where she worked for 20 years. She is the recipient of two James Beard Foundation Awards. Ann lives in Birmingham, Alabama, with her husband, their 15-year-old twin boys, one big dog, and one little dog.
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Ann Taylor Pittman
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Cory is a New York City–based associate editor at The Kitchn, who covers food trends, lifestyle, wine, liquor, spirits, food-related travel, and food features. Before working at The Kitchn, he worked as an editor at Food Network Magazine and was a contributor to The Pioneer Woman Magazine. Cory also occasionally develops recipes, tests products, and contributes SEO content for The Kitchn.
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Cory Fernandez
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Sara Haas RDN, LDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, food photographer, media authority, public speaker, and consultant dietitian/chef. Sara is a former culinary and nutrition instructor, and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine, and Today’s Dietitian Magazine.
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Sara Haas
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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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Rachel Perlmutter
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Glazed carrots are a classic side dish that will never go out of style. This simple recipe comes together in 20 minutes or less and delivers a sweet and savory vegetable that pairs well with just about anything, from your weeknight chicken to your Thanksgiving turkey.
These glazed carrots are a simple, three-ingredient (not including salt, pepper, and water) affair. You’ll need the following:
Making glazed carrots is super simple and only requires two steps (after you peel and cut them).
Glazed carrots are a versatile side dish. Here are a few of our favorite mains to pair with them.
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Sheela Prakash
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