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Tag: timing:quick

  • This Creamy Lemon-Dill Sauce Is So Good, I've Already Made It Twice This Month

    This Creamy Lemon-Dill Sauce Is So Good, I've Already Made It Twice This Month

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    Place garlic, lemon zest, 1 1/4 cups heavy cream, 1 1/4 cups low-sodium vegetable or chicken broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large skillet. Bring to a simmer over medium heat, stirring to combine. Add 20 ounces refrigerated or frozen cheese tortellini (it will be halfway submerged in the sauce). Cook, stirring frequently to prevent the tortellini from sticking, until tender and warmed through, about 6 minutes for refrigerated tortellini or 10 minutes for frozen tortellini.

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    Kristina Razon

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  • Parmesan Crusted Carrots Are So Good That Your Friends Will Demand the Recipe

    Parmesan Crusted Carrots Are So Good That Your Friends Will Demand the Recipe

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    Who doesn’t like crispy cheese?
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    James Park

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  • The “Penicillin” Cocktail Will Definitely Cure Your Winter Blues

    The “Penicillin” Cocktail Will Definitely Cure Your Winter Blues

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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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    Rachel Perlmutter

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  • My “Dump Chicken Pot Pie” Is the Easiest Dinner You'll Ever Make (Only 4 Ingredients!)

    My “Dump Chicken Pot Pie” Is the Easiest Dinner You'll Ever Make (Only 4 Ingredients!)

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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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    Rachel Perlmutter

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  • The 3-Ingredient Creamy Soup I Make on Nights When I'm Feeling Lazy

    The 3-Ingredient Creamy Soup I Make on Nights When I'm Feeling Lazy

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    This is a bowl of pure comfort.
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    James Park

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  • The 4-Ingredient Broccoli Recipe I Make Every Single Week

    The 4-Ingredient Broccoli Recipe I Make Every Single 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.

    If you’re looking for a simple side dish that works with practically every main dish, let me suggest roasted broccoli. Perfectly roasted broccoli is crisp-tender with super-flavorful caramelized bits that you’d swear were seasoned with more than just salt and pepper. The secret to serving broccoli that you want to eat every single week starts even before you slide it into the oven. Here’s how to do it.

    Key Ingredients in Roasted Broccoli

    How to Roast Broccoli in 3 Easy Steps

    Do You Need to Wash Broccoli Before Roasting?

    Produce — including broccoli — should always be washed under running water before preparation. This removes any dirt or bacteria that may be present on the broccoli from harvest, storage, or preparation. 

    Is Roasted Broccoli Better than Boiled?

    Is Roasted Broccoli Good for You?

    Roasting broccoli is a great way to keep the nutrients inside the vegetable (and not in the cooking water as can happen with boiled or blanched vegetables). Broccoli is an excellent source of vitamins C, K, and A and minerals like potassium, calcium, and iron. It is packed with antioxidants, a good source of dietary fiber, and is relatively low in carbohydrates with 4.5g of carbs per 100 grams.

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    Patty Catalano

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  • You Only Need 3 Ingredients for This Creamy Strawberry Smoothie

    You Only Need 3 Ingredients for This Creamy Strawberry Smoothie

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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.

    My absolute favorite smoothies to sip are super creamy ones packed with big fruit flavor. It also helps that they’re really pretty. This classic strawberry banana smoothie checks all those boxes: It has the prettiest bright pink color, is bursting with the sweetness of strawberries and bananas, and is just creamy enough thanks to the addition of whatever milk you have in your fridge. Best of all, you only need three ingredients and five minutes to make it.  

    Key Ingredients in a Strawberry Banana Smoothie

    Do You Need to Put Ice in a Smoothie?

    You don’t need ice in a smoothie. Instead, go for frozen fruit. It adds more flavor, keeps the smoothie from tasting watery, and gives the drink that signature icy consistency. 

    How to Make a Strawberry Banana Smoothie

    Strawberry Banana Smoothie Variations

    This creamy smoothie is absolutely delicious as-is, but there are also quite a few variations, whether you want to add a boost of protein, squeeze some greens into your day, or just give it a fun twist.

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    Kelli Foster

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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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    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.

    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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  • This Five-Ingredient Honey Garlic Salmon Is My Family's Most Requested Dinner

    This Five-Ingredient Honey Garlic Salmon Is My Family's Most Requested Dinner

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    Flip the salmon and cook for 2 minutes. Add the garlic and cook until fragrant but not browned, about 15 seconds. Pour the sauce over the salmon. Cook, spooning some of the sauce over salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 3 to 4 minutes. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Garnish with thinly sliced scallions if desired.

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    Kelli Foster

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  • My 4-Ingredient No-Bake Cookies Are Always the First to Go at a Party

    My 4-Ingredient No-Bake Cookies Are Always the First to Go at a Party

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    Amelia Rampe

    Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.

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    Amelia Rampe

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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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  • 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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  • 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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  • “Cheeseburger Casserole” is a Weeknight One-Pot Wonder

    “Cheeseburger Casserole” is a Weeknight One-Pot Wonder

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    It tastes just like Hamburger Helper.
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    Christine Gallary

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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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  • Boozy Holiday Cookie Truffles Are the No-Bake Hack We’re Making All Winter

    Boozy Holiday Cookie Truffles Are the No-Bake Hack We’re Making All Winter

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    So easy and delicious.
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    Abi Balingit

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  • My Southern Thanksgiving Punch Is So Good, You Friends Will Demand It Every Year

    My Southern Thanksgiving Punch Is So Good, You Friends Will Demand It Every Year

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    Renae Wilson

    Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.

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    Renae Wilson

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  • “Thanksgiving Butter” Is So Good, You’ll Want to Put It on Everything

    “Thanksgiving Butter” Is So Good, You’ll Want to Put It on Everything

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    Dried herbs: Dried herbs (besides the parsley) can be used in place of fresh, but the flavor will be sharper. Thanksgiving butter made with dried herbs is best used for basting or placing under the skin of chicken or turkey before roasting. Use 1/4 teaspoon dried sage, 1/8 teaspoon dried thyme, and 1/8 teaspoon dried rosemary in place of the fresh herbs.

    Using salted butter: Salted butter can be substituted for the unsalted; just omit the kosher salt.

    Storage: Thanksgiving butter can be refrigerated in an airtight container or rolled up in plastic wrap for up to 5 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before using.

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    Christine Gallary

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  • My 4-Ingredient Garlic Butter Upgrades Everything It Touches

    My 4-Ingredient Garlic Butter Upgrades Everything It Touches

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    To shape the garlic butter into a roll: If not using immediately, spoon the garlic butter lengthwise onto a sheet of plastic wrap a few inches longer than a stick of butter. Roll the garlic butter up tightly in the plastic wrap. Twist the plastic wrap at each end of the garlic butter (like how a Tootsie roll is wrapped). Holding a twisted end in each hand, roll the log along the work surface to tighten and shape the roll. If the plastic wrap is long enough, tie a knot at each end; otherwise, tie a piece of kitchen twine at each end. Refrigerate or freeze until ready to use (thaw overnight if frozen before using). To use, unwrap and cut crosswise into rounds of garlic butter.

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    Christine Gallary

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  • Your Air Fryer Is the Secret for Cooking Unbelievable Green Beans

    Your Air Fryer Is the Secret for Cooking Unbelievable Green Beans

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    Kristina Vänni

    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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