Soups are one of the easiest and most reliable dishes to freeze. And by reliable, I mean that you can come home from work, warm up frozen soup, and know without a doubt that it will be delicious. So make a double batch of the soups you love most and freeze some for later with these tips.
Despite my best intentions and my love of meal planning, I do occasionally fall off the meal planning wagon. Even though I share my weekly meal plan here, sometimes things don’t go according to plan and we end up eating a lot of takeout and groceries are left uneaten.
This week I’m really and truly getting myself back on track, which is especially timely because Kitchn just kicked off a month-long series on the subject called Meal Plan Club. I’m using my favorite meal planning template to simplify things and ensure I can easily get back to basic meal planning.
Whole30 isn’t a diet or a judgmental labeling of foods as “good and bad.” It’s actually a simple reset that has helped many of our readers cook more and figure out the foods that make them feel their best. Read more about our coverage here.
I will admit: Once you’ve got a handle on the guidelines of the Whole30 — yes to fruits, vegetables, meat, seafood, eggs, and nuts; no to grains, legumes, dairy, sugar, preservatives, alcohol, and foods impersonating other foods (no cauliflower pizza crust, no egg-and-banana pancakes) — there are not a whole lot of Whole30-approved surprises. It’s exciting to me that scallops are okay (seafood), and I find it sad that chickpeas are out (legumes), but neither is a shock.
And yet there are foods — even, sometimes, conveniently packaged, easily accessible grocery store foods — that do in fact make the Whole30 cut, despite all odds to the contrary. These 10 grocery finds will make a month of Whole30 a little simpler.
According to my calendar, on December 19th I ostensibly signed special ordered books at The Strand and then took my two year-old to a holiday party, but I know the truth, which is that I was actually reading this hilarious piece on Bon Appetit from Alex Delany in which he complains that winter cocktails are usually too unsubtly wintery, that he doesn’t need “seven sticks of cinnamon, half a holly tree or a metric ton of cloves, mulling spices or liquor that tastes like cookies” to entice him to drink booze in the winter, and texting my husband that we should make boulevardiers that night after the kids went to sleep.
Boulevardier, according to Google, means “a wealthy, fashionable socialite,” (aka “what is the opposite of Deb?”) but from that day on, it will be forever be the official drink of the winter of 2017-2018 (this is the official cookie, by the way) because we’ve found it downright habit-forming.
The next time you find yourself with a neglected cup of macaroni or that last serving of spaghetti that no one seems to want, promise me you’ll try this. I’ve been making pasta frittatas ever since another Kitchn writer mentioned it years ago, and it is hands-down my favorite way to use up leftover pasta — along with whatever else is hanging around in the fridge.
Here’s a thing that’s bound to happen when you’re house shopping: You see a place where the previous owner has replaced the kitchen (or bathroom), ostensibly as a selling point, but the new space already looks incredibly dated. It’s especially frustrating if you really like the place otherwise, because then you find yourself in the position of either living with a kitchen that you really don’t like, or ripping out one that’s brand-new.
Faced with this particular conundrum, Nikkia and Daniel found a compromise: They bought the apartment and then went about making small — but significant — changes to transform a kitchen they didn’t love into one that they did.
Successful meal planning is about more than simply selecting a week’s worth of dinners and adding meal prep to your weekend routine — it also largely depends on grocery shopping. We talked to five meal planning pros to see how they tackle this task. Here are their best grocery shopping secrets.
Here’s the thing about shrimp: They are so easy to make. The effort-to-reward ratio is high with this particular seafood. Even pulled straight from the freezer, I can have a platter of quick-sautéed shrimp on the table in 15 minutes flat. Add a bowl of garlicky pasta or a leafy green salad, and dinner is a done deal.
The floor might not be the first thing you think of when planning your new kitchen, but that doesn’t mean a floor can’t make or break a kitchen. Here are kitchens with floors so beautiful, so eye-catching, you may have a hard time looking at anything else.
Did you know that saltimbocca literally means “jumps in the mouth”? That description could not be more fitting for this weeknight version of the Italian restaurant favorite. This dish starts off with crisp, tender potato rounds and soft bundles of garlicky spinach, which creates the base for the herbed chicken that’s covered with salty prosciutto and melted cheese. It’s basically the dish chicken breast has been waiting for.