Stews are the perfect comfort food for January. They’re loaded with creamy vegetables and fork-tender meat that can only come from a long, slow cook. Most stew recipes begin and end on the stovetop, but a simple change of cooking location can make a better stew. Instead of letting a stew cook away on the stovetop for hours, try this: When your stew is ready for its slow simmer, move it to the oven for a long, slow cook.
Sometimes, a free hotel breakfast includes little more than a tray of stale muffins and a stack of sad mini cereal boxes. But many chains seem to be upping their breakfast games, offering all sorts of goodies worth getting out of bed for. Here’s a look at three top-notch (free!) breakfast spreads available across the country.
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Do you love kitchen cleaning, design, and organizing? Do you love The Kitchn? We’re looking for you!
We’re looking for regular freelance talent to grow our cleaning, organizing, and kitchen design stories. Here’s how to apply.
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If you’re still sprinkling your salt gingerly while seated at the dinner table, you’re living in the past. Take a cue from #SaltBae, the sexy Turkish butcher whose flair and style with salt has brought him scores of internet fans.
It’s so easy to forget how luxurious a properly cooked hard-boiled egg can be. First, don’t actually cook them until they’re “hard,” which is a misleading word to apply to eggs at this point, but it is what we call them so it shall remain. I’m really talking about a seven- or eight-minute egg, preferably made in the pressure cooker, with its firm-yet-creamy whites and yolk the texture of whipped velvet. An egg cooked just like this really doesn’t need more than a shower of salt and pepper to be delicious, but often I even tire of this simple preparation.
So to up the luxe factor in my hard-boiled eggs, I grab my favorite herb and spices, a small skillet, some olive oil, and work a little kitchen magic.
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Turning waste into wine is one of early 2017’s gifts to humankind. There’s recently been a ton of buzz about the Alchema at-home fermentation system, which turns your unused fruit into wine, cider, and mead. You simply pour in the ingredients (measured by an internal scale and tracked by the accompanying app), push the button on the app, and let the Alchema do its thing.
The machine connects via Wi-Fi, so you can check on that batch of cider while you’re out getting cheese and charcuterie to enjoy with it. The app walks you through every step of the fermenting process, includes recipes, and also helps you customize characteristics like the drink’s alcohol content (ranging from 3.2 to 10.8 percent alcohol) and sweetness.
Soup and stew are so similar in character that it can sometimes be difficult to tell them apart. At their core, they both rely on the same foundation of ingredients, but there is one important factor that differentiates these two hearty meals.
For 30 days this month we’re exploring Whole30, the 30-day reset and refocus on whole foods. Whole30 isn’t a diet or a judgment of foods as “good and bad.” It’s actually a short-term reset that has helped many of our readers cook more and figure out the foods that make them feel their best. Read more about our coverage here.
A solid Whole30 breakfast is all about getting back to the basics and filling yourself with a balanced, wholesome meal before your day kicks into high gear. While the program does not allow yogurt or cereal and milk, breakfast favorites like eggs, along with fruits and vegetables, are easy foods to lean on. Here are 20 of our favorite breakfast recipes that are Whole30-approved.
Your smoothie is only as good as the things you put in it. And I should know: I’m a nutritionist and dietitian who understands the importance of eating good food and how it fits into a busy lifestyle. Because you want said blended drink to actually fill you up, here are a few no-fail steps I’ve learned for building the ideal smoothie.
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The first optical illusion of the year has arrived, courtesy of a Reddit user who shared a blurry image of sliced deli ham under the Mildly Interesting subreddit. While we’re all pretty sick of hearing about the next “The Dress,” this ham photo caught our attention. I mean, just look at it!
We need to know: Is the image really blurry or is it a bunch of thin slices of ham, shot in focus, creating the illusion of a blurry image?
