Do you need a boyfriend that shares your love of almond milk in your coffee? A girlfriend who understands your need to always have an ample stash of ice cream on hand? India Express reports that a new app popular in Sweden totally gets that — it’s called Refridgerdating.
Everyone knows that staying home on Valentine’s Day is a much better option than eating out, right? A romantic meal at home has so many advantages over a noisy, overpriced, overcrowded restaurant. If you’re not convinced, then here are 30 recipes for your romantic consideration. And they don’t have to be complicated. One-pot shrimp scampi is delicious and simple, although if putting some time in at the stove is your jam, try steak with drunken mushrooms & roasted blue cheese potatoes.
I’ll be the first to tell you that homemade cinnamon rolls are truly something spectacular. But more often than not, when the craving hits, you’ll find me popping open a store-bought tube of the sweet, swirly rolls. You too, right?
There’s no shortage of options, and each has mastered the art of the lightly-sweetened, doughy bun, swirled with cinnamon and sugar and blanketed with an irresistible layer of icing.
Here’s my other trick: I skip the oven and go straight to my slow cooker. Sure, it takes a little more time (although not nearly as much as making these rolls from scratch), but the tender, fluffy result is well worth it. Trust me.
The beauty of Twitter is that anyone can ask the kind of question that really makes you think — and sometimes they even come beautifully illustrated with an animated video. Such was the case this week when user Dave posited, “If baguettes could move, how would they move?” and requested to hear reasoning.
Classic steak dinners are far from the only show in town when it comes to cooking an impressive Valentine’s Day dinner at home. In fact, I’ve pulled together a meat-free menu for two I’m really excited about and I’m certain my husband will adore. The name of the game is fast and fancy, with a generous dose of veggies and a decadent chocolate dessert. What else could you want?
At Kitchn, our editors develop and debut brand-new recipes on the site every single week. But at home, we also have our own tried-and-true dishes that we make over and over again — because quite simply? We love them. And we decided to start sharing some of our absolute favorites with you. Here’s a peek into what we’re cooking and eating in our own kitchens.
People often describe themselves as being a cake person or a pie person. Well, I’m a brownie person (with cake as a close second). And an equal-opportunity brownie person, at that. I love them whether they’re made from scratch or come from a box. But the thing I look for most in brownies is thickness — and big, bold chocolate flavor.
Because of the rich-looking centers and crackly top, I had my eye on these brownies from the second they were first published on our site back in 2017. It was also hard not to be intrigued by the short, budget-friendly ingredient list. Although the lack of actual chocolate anywhere in the recipe threw me off — could they possibly have the intense chocolate flavor I craved and be as impossibly delicious as they looked? The answer is yes and yes. And now it’s my go-to brownie recipe and the only one I make.
A good friend and her family just went dairy-free to see if they can clear up some skin and digestion issues in their littlest kiddo. The rest of the family is lamenting the loss of ice cream, but this mom is missing her family’s favorite dinners that used to make meal planning easy.
This week’s meal plan is a bit self-serving in order to help my own friend (but many readers are looking to go dairy-free too.) Still, I pinky promise that the recipes are easy and delicious as always. Here are five dairy-free recipes to try this week.
I have a personal rule when it comes to my kids: I always say yes when they ask to help with cooking. This doesn’t mean I’m inviting them to cook every meal with me, but when they ask I always oblige. Sometimes that means dinner takes 10, 15, even 20 minutes longer to get on the table, but we always learn something — even if it’s just to make sure the lid is tightly sealed on the paprika.
My 7-year-old has fully embraced being my sous-chef-in-training and cooks along with me two or three nights a week. Here are 12 of our go-to dinner recipes to cook together.
Like many New Yorkers, I have strong feelings about bodegas (adoration born of dependence) that go from the bodega cats to the stuffed shelves (mine appears to carry more items than our Trader Joe’s), to the griddles. I am in awe of the people who cook at them. I am constitutionally incapable of multitasking, I can barely handle simultaneously cooking a dinner and a side dish without setting fire to one or the other, but they make half a dozen different egg sandwiches at a time like its nothing.
I know the BEC (bacon egg and cheese) is the gold standard of bodega breakfast sandwiches, but I like my bacon crisp and on the side, thank you very much, and rarely on a Monday morning. My order is always an egg-and-cheese on rye toast, and truly one of the most blessed things about NYC is that is rye bread is often considered a standard bread option. My only quibble with them is that often the cheese isn’t melted enough either because the cheese was not engineered with melting in mind (ghastly) or because it wasn’t given long enough to heat up. I am not giving cooking tips (please cancel me immediately if I do) to someone making me an egg sandwich for $5 so instead try to make them at home as often as possible where I have my own little method that ensures that the cheese is always melty.
Growing up, I thought there was only one way to make a chocolate chip cookie. You started with the yellow bag of Nestlé Toll House chocolate morsels, followed the directions on the back, and nine to 11 minutes later you were rewarded with a tray of warm cookies. Simple as that.
Fast forward 20 years, and there are now more recipes for chocolate chip cookies than I’d ever have a chance to make in my lifetime (although I’d be down to try). To distinguish themselves from the competition, they all claim to be the best, whether that’s because they’re the easiest, or the most flavorful, or the chewiest, or the softest.
Some have even gone viral. There’s the version adapted from Jacques Torres in the New York Times, which was so thoroughly researched and tested that it likely is the most “perfect” chocolate chip cookie, although you have to wait for it (and pay for it), because science says a chill time of 36 hours yields the best cookie, as does 1 1/4 pounds of bittersweet chocolate disks.
Then there’s Alison Roman’s salted chocolate chunk shortbread cookies (aka #thecookies), in which she took all her favorite parts of the classic dessert and created something new altogether — a buttery, crumbly, salty concoction that proved just how far we’ve come since Toll House. Another Instagram favorite? The giant crinkled chocolate chip cookies from cookbook author Sarah Kieffer, featuring the unique (yet incredibly noisy) technique of banging your cookie sheet on the oven rack as the dough bakes.
But traditionalists, fear not, because some of the internet’s most popular chocolate chip cookies — from Alton Brown, Martha Stewart, and Joanna Gaines — don’t stray too far from classic versions. (We also tossed Toll House into the competition, to act as our control cookie.) There are no chocolate disks or flaky salt, no overnight chill or pan-banging — these are just good old-fashioned chocolate chip cookies. For consistency’s sake, I tested each with King Arthur unbleached all-purpose flour, Nestlé Toll House semi-sweet morsels, and Domino sugar, and baked them all in the same oven, on the same cookie sheet, on the same day.
Here’s how they ranked, from my least favorite to the very best.