Here’s one more way to get your pork chop fix — in the slow cooker! I particularly love this method when there are a few extra people around my table or when I just want to come home to a meal that’s already done. Since you cook the chops on top of a bed of vegetables, this one also comes with its own side dish.
One-pot pasta recipes have been making their way into our kitchens with increasing regularity over the past few years, and with good reason — it seems like such a small thing, but nixing that big pot of boiling water somehow seems to make weeknight dinners that much easier. And this might just be my wishful thinking, but it feels like the more vegetables you throw into the skillet with your pasta, the better the dish tastes in the end.
“Are you making breakfast nachos?” my husband asked as he wandered into the kitchen and saw me throwing tortilla chips and salsa into a skillet. He wasn’t too far off the money: Chilaquiles is a Mexican breakfast dish traditionally made by pan-frying strips of stale corn tortillas and then simmering them in salsa.
Tender, juicy meatballs are a supper to celebrate. Pick your favorite blend of meat and a sauce to match, and everyone is happy.
But achieving meatball perfection has its tricks and potential pitfalls. Here are five common mistakes to avoid so you can make the meatballs of your dreams.
Q: My father went through major heart surgery earlier this year, and while he is recovering well, my mom is having a hard time adapting to cooking for his new dietary needs. He needs to maintain a low-sodium diet for his blood pressure, and he has to avoid leafy greens due to blood-thinner medication.
The next time you find yourself with just a tiny bit of leftover pumpkin purée, think twice about tossing it. You’d be surprised (and thoroughly delighted) by what you can whip up with even just a few spoonfuls.
From homemade pumpkin spice lattes to smoothies to mug cakes, these 12 recipes rely on no more than a single cup of pumpkin purée.
‘Tis the season for pumpkin! From jack-o’-lanterns on neighbors’ doorsteps to sugar pumpkins at your local grocery store, it’s easy to embrace this ubiquitous orange squash.
This week we celebrate the pumpkin with five recipes designed to make the most of them. You start by roasting a couple of pumpkins. Stuff and eat one for Sunday supper, then use the creamy innards of the other all week long for stew, cookies, and one-pot pumpkin pasta.
Winter squashes, like butternut, kabocha, acorn, and delicata, fall into the category of foods that are super versatile and always handy to have around. Sure, they’ll keep for a while sitting in a dark corner on your countertop, but there’s a much better way to put them to use — even when you don’t have any specific recipes in mind.
Roast a batch (or two) of your favorite kind of squash over the weekend, and you’ll be amazed at all the ways you can use it in meals, from breakfast through dinner, all week long.
The Kitchn’s Baking School Graduation: Your final project!
Join The Kitchn’s Baking School: Sign up and see all The Kitchn’s Baking School assignments
Congratulations! You have completed The Kitchn’s Baking School! What an exhilarating, sugar-filled month it has been. Surely your fridge and freezer are packed with sweet goodies, or you’ve made some awesome new friends and are now the best neighbor ever after having shared all your amazing creations over the weeks. Most of all — you should be so proud of yourselves (insert happy dance around your kitchen)! We did it!
Before you officially graduate, here is your final project: We’re putting together many of the things you learned along the way in the creation of one spectacular layer cake. Are you ready for your final trophy?
