If you’re a human, you’ve likely complained once (or twice) about the lack of storage space in your life. But there’s a blank two-by-three-foot space you’re likely overlooking, and it’s right in your kitchen.
By adding hooks and installing organizers on the back of your cabinet doors, you can create a custom system in a spot you’ve barely given a second glance.
Nothing says fast and fancy quite like the Italian-American dish of chicken Marsala. A menu staple no matter the restaurant, this dish has seen its fair share of revisions. No matter the update, the pairing of golden, pan-fried chicken with a mushroom-studded Marsala wine sauce hasn’t changed. We’re throwing our hat in the ring with a version we just can’t stop swooning over. With creamy sauce spiked with lots of garlic and, of course, the namesake Marsala wine, this take on chicken Marsala is next-level good.
And while it might sound like a dish that requires hours of cooking, it is actually a super-fast, one-pot chicken dinner that is perfect for weeknight cooking. You can serve the chicken and Marsala sauce over angel hair pasta (just like your favorite Italian restaurant), over cauliflower rice, or, my favorite, with a simple Caesar salad.
When you get hungry between meals, it can be tempting to reach for a muffin from the coffee shop. (I know I have a real weakness for Starbucks’ lemon poppy seed muffins.) But the body digests carbohydrates faster than protein, which means picking a snack that’s high in protein can actually help keep you full longer than a sugar-bomb that leaves you looking for more snacks an hour later.
If you’re trying to fit more protein in your diet, or just looking for convenient, between-meal snacks that will keep you feeling full and focused longer, here are some of the best snacks you can grab.
We are on the brink of fall cookbook release season which, for us at Kitchn, is more exciting than Starbucks’ annual “The Pumpkin Spice Latte Is BACK” announcement. Just like fall fashion magazines, which are typically the biggest issues of the year (TBT to when I’d wait by the door to see who was on the cover of my September issue of Seventeen), fall cookbooks feature the best of the best.
Speaking of the best, these are the cookbook titles we are patiently awaiting. But these aren’t just our predictions for best-sellers — while we’re certain that everyone is going to be clamoring for Ina Garten’s Cook Like a Pro and Chrissy Teigen’s latest Cravings: Hungry for More (so are we), we wanted to feature a few books that caught our eye for other reasons too (yes, there’s an Instant Pot cookbook). Here’s our list.
While yogurt makes a lovely bed for your morning fruit and granola, that’s only the beginning of its wide range of applications in the kitchen. Keep a tub of plain regular or Greek yogurt (preferably full-fat, because fat = flavor) in your fridge, and prepare to experience a whole new world of sweet and savory dishes. Here are more than 25 ideas to prove it.
The Pioneer Woman has helped you out countless times when it comes to figuring out what’s for dinner or what to bring to the potluck. But we wondered if she’d also have your back when it comes to flipping omelets or scrambling eggs.
We recently took a look at two of her collections of nonstick pots and pans to see if they can help you out of sticky situations.
If there’s ever a contemporary remake of A Few Good Men, it might be worth recasting Colonel Nathan Jessup. It’s not that Jack Nicholson won’t be up to reprise one of his most iconic roles, it’s just that there’s someone else who could say “YOU CAN’T HANDLE THE TRUTH!” — and it’s Mary Berry.
Berry, everyone’s fave former Great British Bake Off judge, has admitted that she fudged the truth a bit when she evaluated some of the contestants on the BBC show. Why? Because, like Nicholson’s explosive Base Commander, Berry thought that they (say it with us) couldn’t handle it.
Fact: The convenience of having a pre-portioned, pre-packed snacks in your fridge or pantry to grab and go anytime, whether you’re packing up for work or school, is undeniable. And so I remain eternally grateful to the companies that make the little hummus-and-pretzel packs and sacks of olives. (They’re much healthier alternatives to picking up a bag of chips at the convenience store!)
And yet. As you already know, with convenience comes a price. Yeah, we’ve all known for a while that the price for pre-portioned snacks is going to be higher than if you were to buy the individual items and pack them up yourself.
I wanted to know how much more money we were talking about. Turns out, the convenience prices are nearly double — or more. To figure that out, I perused the aisles of my local Harris Teeter.
Here’s how three of the items broke down.
Don’t tell my doctor this, but I firmly believe that bread’s only purpose in life is to act as vessel to get butter from a dish and into my mouth. I eat — and buy! — a lot butter. I’ve bought generic sticks, super-fancy small-batch containers from a farm in upstate New York, the Trader Joe’s stuff, and everything in between. So, earlier this year, when I was working with the rest of the Kitchn editors to compile this list of the 100 groceries that were making us the most excited, I was curious to see what picks everyone would have when we got to the butter category.
Turns out, we were all in agreement!
There are two butters that belong in every home in America. And we’re not just talking about the basic salted and unsalted varieties, although these do check both of those boxes. We’re talking about the specific brands. (Yes, you can have other butters — like this Vermont Creamery Butter with Sea Salt — but those are more like bonus butters. Who doesn’t love a bonus butter?)
These are the butters every home cook needs in the fridge.
Hoping to take your fruit salad from good to absolutely outstanding? You need this easy honey-citrus vinaigrette. Once you try this tangy three-ingredient dressing, I guarantee you’ll never serve just plain ol’ fruit salad again.
It’s a vibrant mix of orange juice and lime juice, with just enough honey to balance the tartness without adding too much sweetness. Because, hey, that’s what the fruit’s for, right?