4.43 / 5 Stars | 25 Reviews
by STELLALUNA17
“This chicken is a variant on the popular Japanese snack yakitori. It makes the juiciest chicken I’ve ever tasted.”
Healthy Appetizers: Juicy Chicken
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Author Archives: artislyfe
Recipe: Baked Oatmeal Cups — Breakfast Recipes from The Kitchn
Grab-and-go breakfasts are pretty much essential if you’re the type of person who likes to spend a few more minutes in bed in the morning. I happen to be one of those people, so simple, filling things like these oatmeal cups are perfect to have around.
8 of Our All-Time Favorite Movie Kitchens — Food on Film
One of our favorite places to turn for interiors inspiration is the silver screen. Think about it, with a substantial budget, they get to create kitchens that some of our favorite characters cook in. And of course because the movies are pure fantasy, they are going to be some aspirational kitchens.
Here are a few of our favorites — they span from the bougie Nancy Meyers kitchens to the more eclectic rooms you’ll find in indie films like Amelie. Don’t forget to tell us your favorite on-screen kitchens in the comments.
Healthy Appetizers: Jill’s Salsa
4.52 / 5 Stars | 24 Reviews
by Jill
“This quick and easy salsa can be made in just a few minutes with a food processor. Green onions instead of white onions give it a nice, mellow flavor to balance the kick of the jalapenos. This recipe also works well with 2-3 habanero peppers instead of the jalapenos. But be sure to remove the seeds and membrane from the habaneros first! Grab a bag of tortilla chips, dip, eat, and enjoy!”
How To Make Perfect Pesto Every Time — Cooking Lessons from The Kitchn
It’s always tempting to eat pesto by the spoonful. It’s so very fresh and so very green. And those flavors of basil, pine nut, Parmesan, garlic, and olive oil just play so very nicely together. Spread it on sandwiches, toss it with pasta, or yes, treat yourself a single happy spoonful, but definitely absolutely positively make pesto any chance you get.
How To Bake a Potato in the Oven — Cooking Lessons from The Kitchn
The perfect baked potato is crispy on the outside and pillowy in the middle. Cracked open and still steaming, it’s ready to receive anything from a sprinkle of cheese to last night’s stew. Here’s how to make one.
How To Make Homemade Sauerkraut in a Mason Jar — Cooking Lessons from The Kitchn
When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. It’s crunchy and delightfully sour, perfect for topping a round of beer-braised brats or layering into a big sandwich. Don’t worry about needing a special crock or making so much you’ll be eating it for months.
Today I’m showing you how to make a small batch of sauerkraut in a mason jar — it’s just enough kraut to get you hooked!
Recipe: Real Irish Scones — Breakfast Recipes from The Kitchn
I once took a work trip to do nothing but learn about Irish milk, cheese, and butter. Lucky for me, the first thing I ate when I arrived, jet-lagged and haggard, was a scone. I still remember this particular scone because it was fluffier and richer than any scone I’d ever had. After spending a few minutes under the spell of this little morsel, I pulled myself together and asked the chef if it wasn’t in fact a biscuit. He insisted, these were his Irish scones, made with Irish butter and milk, and served with a soft pat of butter on the side.
If it really was a scone, it was the best scone I’d ever had, so I asked the chef for his recipe and spent the rest of the trip trying to figure out what, in fact, is a real Irish scone.
Recipe: Spiced Peach Turnovers — But First, Breakfast!
I rarely complain about a glut of any one summery ingredient — except maybe zucchini. That is, until recently. My husband and I work farmers markets in the summer months and have occasion to trade with other vendors, and lately we’ve been coming home with a lot of peaches.
I usually slice one with my morning yogurt and occasionally we’ll have one for dessert, but there are only so many peaches a household of two can eat. So this week I started experimenting with them in the kitchen and developed this simple and delicious spiced morning turnover.
How To Make 2-Ingredient Nutella Brownies — Cooking Lessons from The Kitchn
Seriously, is there anything Nutella can’t do? It’s already basically the most amazing substance known to humankind, and now you tell me I can mix Nutella with just one ingredient to make a batch of fudgy, chewy brownies?
I know — if I hadn’t tried it myself, I wouldn’t believe me either. But here’s exactly how you, too, can make these magical two-ingredient brownies for yourself.