Grilling might not be for everyone. But delicious, tender BBQ chicken legs certainly should be.
If you don’t have a grill or the weather is keeping you inside, this easy technique for making barbecue chicken in the oven is all you need.
Steak frites, the French version of meat and potatoes found often on the menu at brasseries throughout Europe, is traditionally a juicy, pan-seared steak with a butter sauce and deep-fried, skinny French fries. In this home-friendly rendition, we’re making steak frites in under 40 minutes, in one sheet pan, without the fuss and mess of deep-frying. With a few key tricks, you can successfully make this restaurant staple at home on a weeknight.
<p><a href=’http://www.thekitchn.com/how-to-make-sheet-pan-steak-frites-236646′><strong>READ MORE »</strong></a></p>
Frosted brownies are highly underrated. Whether a thick or thin coating, frosting elevates brownies from simple treat to legitimate dessert fare. While this brownie upgrade requires two different frostings, the technique for these festive brownies is an easy three-step trick.
<p><a href=’http://www.thekitchn.com/brownies-go-boo-with-spider-web-frosting-236515′><strong>READ MORE »</strong></a></p>
With their tube-shaped centers and rounded, ridged bodies, there’s no question that Bundt pans make some pretty beautiful cakes. But that’s not all they can do. This classic piece of bakeware is far from a one-trick pony. Here are five more ways to put your Bundt pan to work (and they don’t involve cake).
<p><a href=’http://www.thekitchn.com/5-non-cake-uses-for-your-bundt-pan-236773′><strong>READ MORE »</strong></a></p>
There’s lot to love about high-protein, hearty chickpeas, including what they can do for your morning meal. They’re endlessly adaptable and, thanks to all that fiber, they’ll help keep you full until lunch. Here are five great ways to add them, in every way, shape, and form, to your morning routine.
<p><a href=’http://www.thekitchn.com/5-surprising-ways-to-eat-chickpeas-for-breakfast-235280′><strong>READ MORE »</strong></a></p>
It’s true, roasted vegetables are pretty irresistible in their own right; they hardly need a helping hand. But try this tasty trio and you’ll want to give them one anyway. This is the finishing touch that brings spicy crunch to your favorite fall side. Try it once and I’m sure you’ll want to use it to amp up the flavor on everything from roasted broccoli and sweet potatoes to cauliflower and Brussels sprouts.
<p><a href=’http://www.thekitchn.com/the-holy-trinity-of-flavor-for-roasted-veggies-236794′><strong>READ MORE »</strong></a></p>
While not a vegan myself, I feel confident that I could be one, thanks to chickpeas — without them I think it would be nearly impossible. That’s because the little beige bean is such a powerful source of protein in the vegan diet. It also doesn’t hurt that it’s ridiculously versatile and tasty, helping you whip up both creamy desserts and savory main dishes.
<p><a href=’http://www.thekitchn.com/v-is-for-vegan-235274′><strong>READ MORE »</strong></a></p>
At the end of July, a generally broiling, sticky month in New York City best experienced somewhere far enough away to catch a breeze not recently emitted from subway grates, I spied a recipe for a pork shoulder braised in chicken stock, aromatics, celery and thyme then torn into bite-sized shreds and tossed with broken-up pieces of lasagna noodles and finished with butter, lemon juice, parmesan and arugula that sounded so good, I had to make it the very next night for dinner. Even though it was 82 degrees out. Even though we’d been to the beach that weekend. I regretted nothing.
If you picked up a few pumpkins at your local farm stand or farmers markets to carve for Halloween, you know that soon enough you’ll be elbow-deep in stringy, slimy pumpkin guts. Make this the year you use them for your next kitchen adventure.
<p><a href=’http://www.thekitchn.com/3-ways-to-use-those-pumpkin-guts-236775′><strong>READ MORE »</strong></a></p>
(Image credit: Gina Eykemans)
Chances are you probably have at least one type of vinegar, if not more, in your kitchen cabinets right now. From plain ol’ distilled white vinegar and apple cider vinegar (or ACV, if you will) to balsamic, red wine, sherry, and Champagne vinegars, vinegar is a staple in our dressings, marinades, and our pickle brines.
And some types of vinegar have a second talent: cleaning! Here’s the science behind what makes vinegar so useful as a cleaning agent.
<p><a href=’http://www.thekitchn.com/what-is-vinegar-and-what-makes-it-a-good-cleaner-236459′><strong>READ MORE »</strong></a></p>
