The beauty of a cast iron pan is its universality — which means if your kitchen is a hub for delicious vegetarian dishes, then this most-beloved pan has a place in it as well. It can help you sear veggie burgers, make a mean tomato cobbler, and cook up frittatas. Consider this list of vegetarian recipes to make in a cast iron pan our love letter to all the cast iron pan can do.
The process of cooking — that by which raw ingredients are transformed into deliciousness — may technically happen only after the oven heats up, or the pan on the stove gets hot, but it really begins before that. It starts the moment you walk into your kitchen and decide to cook something.
Before you pour a little oil into the pan and turn on the stove, stop. Do these five things first, and your cooking session will certainly be less stressful and way more enjoyable. (Seriously — I have started cooking before these things were in place, and I can attest to my stress levels. I wish better things for you.)
I’ve been cooking family dinner for seven years now, and despite a rigorous meal planning routine I still find there are days (or weeks) where I just can’t figure out what to feed my family.
Here are 50 of our favorite family meals — a list that includes everything from chicken fingers to pancakes — that you can pin, bookmark, or save for those nights when you need a dinner recipe that the whole family will love.
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.
There is good spaghetti with meat sauce; there is great spaghetti with meat sauce; and then there is this version, made in an Instant Pot, which lives on a level all its own. Make spaghetti in your Instant Pot once, and you may never make it any other way again. I speak from experience.
I first made this recipe about two months ago, and even now when I think about it, the most warm, satisfying feeling ripples through my belly. It was hands-down the best thing I cooked in 2018 (and I cook a lot), and has been the only way I’ve cooked spaghetti since.
Yes, you’ve had apple cider vinegar (or ACV, if you prefer) in your cabinet for years, but it’s currently having a moment. Whether you’re drinking it straight or getting ready to pickle everything in sight, apple cider vinegar is truly a pantry staple.
If your bottle has sat unused and unloved for too long, you probably just need some new ways to use it. You’re in luck! These 21 recipes rely on ACV to varying degrees, but they all wouldn’t be the same without it. Now the only question you have to answer is: filtered or unfiltered?
If you like the idea of having the option of making espresso and coffee with the touch of a button without needing two devices, now is a great time to save on two of Nespresso’s most versatile machines at Sur La Table. For those unfamiliar with Nespresso’s VertuoLine of espresso machines, think of it as getting two machines in one.
The VertuoLine brews everything from single-serve espresso shots all the way up to a 14-ounce cup of coffee. With dozens of Nespresso models to choose from, it can be a bit dizzying to know which one to get, so here are our two favorite picks from their coffee sale, running through January 21.
There are so many places in your kitchen that you need to clean (or, in the case of sponges) replace regularly, like your cutting boards and sink. But as it turns out, there’s more to be afraid of than germs in your kitchen. As a man in Florida recently discovered, your fridge can actually explode.
He happened to be home when he heard the explosion from the kitchen. Thankfully he and his family were unharmed, but the explosion was so powerful it caused cracks in the ceiling, broke a window in the master bedroom, and completely destroyed his fridge. Turns out, the coils in the back of the fridge had become clogged, trapping hot gas, which resulted in the explosion. Yeah, I didn’t even know there were coils in the back of my fridge.
The word “bucket” conjures certain favorable images of excess when it comes to food. Who among us wouldn’t accept a nice big bucket of salty, buttery popcorn at a movie theater? Who, barring vegans and people watching their diet, wouldn’t want to be tasked with scaling the crispy mountain that is a bucket of fried chicken? And who wouldn’t raise their hands in joy at an economy-size bucket filled with mac and cheese?
Wait. Did I lose you there?
Well, what may be an unfamiliar concept to most of us today, might become a staple of the kitchen another day, at least as far as this warehouse-club store is concerned.
It’s really unfortunate timing, because we’ve got a long year to go and I at one point had many great and luminous cooking plans for it, but they’re all cancelled now because on the afternoon of January 4th, before 2019 had really even kicked in, I ate the best thing I had or will all year or maybe ever — because what would the internet be without some unnecessary melodrama — and I threw it together from a mess of leftovers in my fridge.
Don’t you hate it when those lifestyle guru-types tell you about the meals they threw together from their leftovers, which just happen to be in tip-top shape, chromatically balanced, and Instagram-perfect. In real life, or at least mine, leftovers are a lot of Let’s Never Speak About That Again, the best of intentions cut short by poor planning, the now shamed and guilt-ridden humans responsible for the disgrace vowing to do better by that murky bag of herbs and liquefied cucumber next time.
But not last week. Last week, on January 1st, I made David Chang’s Bo Ssam, something I do once a year or so when I want to make a jaw-dropping feast for a crowd with exactly three ingredients (pork shoulder, salt, sugar) even a person living through the aftereffects of an evening of daquiris can handle. Of course, because most three-ingredient recipes are a lie, there are a few other things you make to serve with it: a Ssam sauce (it’s like a vinaigrette), a ginger-scallion sauce (a riff on the classic Cantonese sauce), rice, and I always like to serve it with marinated julienned carrots and thinly sliced cucumbers so needless to say, these leftovers were well above-average. Bo Ssam makes a lot; we ate it on the 1st, the 2nd, and the 3rd before we were finally out of pork, but I still had a smidge left of everything else so for lunch on that 4th day of the year, I put it all in a bowl and topped it with a crispy fried egg.
For the past 20 days the United States federal government has been shut down. That means that Congress can’t come to an agreement with the president on how the U.S. Treasury should dispense funds for government projects and agencies — in this case, President Trump would like money to build a border wall, and he hasn’t accepted his Democratic opponents’ compromise of $1.6 billion to fund border security.
Chances are you haven’t yet felt the repercussions of this stalemate in your day-to-day life, but the government shutdown has put 800,000 people on unpaid leave, affecting agencies like Commerce, Homeland Security, Transportation and yes, Agriculture and the Health Department, which could have serious consequences for the food you eat.