Chicken salad is spring and summer food at its best — easy, creamy and cool. Everyone has their favorite, but this incredibly simple version is my own. Just a touch of mayonnaise; scoops of tangy yogurt. Heaps of fresh green dill. Crunchy shallots that add a little glint of pink.
And it only gets better after a night in the refrigerator.
Cult classic The Breakfast Club turns thirty this week. In honor of everyone’s favorite high school misfits, the movie is returning to select theaters for a limited release on March 26th (today!) and March 31st.
If you haven’t watched this movie in a while, it’s time to rectify that situation, whether it’s on the big screen, or at home. If you’re staying in for your 80s nostalgia session, invite your friends over, make all the 1980s-inspired snacks that the misfits would love, and press play.
So, you’re ready to take the next step with that cutie you’ve been flirting with for some time who happens to work at a restaurant. You met them at a party, where they told you about their dream of opening a restaurant or winning Top Chef and now you’re totally smitten. You like food too, so you know it should be a perfect match, right?
Let’s step back for a second.
Whether the love of your life works front-of-house or back-of-house at a restaurant, you need to prepare yourself for your next relationship. From daily foot massages, to scary restaurant dreams, here are the 10 things you should know before you get in the weeds with that special someone.
All our recent posts on organizing your kitchen couldn’t have come at a better time for me. Just a few weeks ago, I packed up all my dishes and glasses, all my pots and pans, and all my canned goods and half-boxes of pasta, and moved into a brand new space.
I had big plans for the new kitchen. I bookmarked all The Kitchn’s organization posts (all of them). I felt ready and excited. Queue the moving truck and bring on the packing tape. Here’s how it really went!
Once you get the hang of the pavlova technique, making them is really a joy. This dessert is like a work of art, and has all the essentials I think a dessert should have. The glossy meringue shell is crisp and rich, the cream topping is soft and delectable, and the exotic fruit adds the perfect dose of color and flavor.
There are a lot of brew methods out there, so how do you know which one’s right for you? It all depends on what you’re looking for, which is why we put together this flowchart. Choosing a brew method has never been easier.
In 2011 we asked our readers to share how they organize recipes. Back then Evernote was all the rage, having launched in 2007 as a smart, easy way to save digital everything, including recipes, which were fast becoming the new normal.
Every year since then we’ve continued to ask readers about organizing recipes to get an overall sense of how systems change with time. Our latest call-out was last week, and here’s what we learned: When it comes to organizing recipes, some things never change … but then again, there’s always room for improvement! Here are the top five ways Kitchn readers are organizing their recipes in 2015.
When we were growing up, my sister and I always got Easter egg cakes on Easter. They came from a bakery and had our names across the tops in delicate icing script. I insisted on chocolate frosting, which meant mine was always a very un-Easter-like dark brown, while hers was pink or yellow. But that egg cake was The Thing in our house.
Now, I see them at New York City bakeries for an unforgivable amount of money. I could bake my own with a special egg-shaped pan, but I don’t have room in my cupboards for a pan I might use once or twice a year. So I set out to make egg cakes with nothing more than a loaf pan and a sharp knife.
Eggs, eggs, glorious eggs! They are the heros of our quick weeknight meals and simple lunches, but they really shine at breakfast and brunch. Recipes with eggs come together quickly and always taste delicious – what else could you want when you’re still a little groggy in the morning?
From breakfast tacos with scrambled eggs, to a roasted radish omelet, to a make-ahead egg casserole with sausage and chilies, eggs will always be there for you. All you need to do is roll out of bed and decide on a recipe to make first.
A thick slice of lemon pound cake and a cup of strong coffee is one of my favorite things on earth. It’s the perfect afternoon snack, and if I had my way, it’s what I’d have in front of me every day around 3 p.m.
Today, I’ll show you how to make my favorite pound cake. It’s soft and tender, but will still cut nicely into those thick slices. Lemon zest and juice guarantee a solid lemony flavor, while the sweet glaze poured over the top just gilds the lily. Whether you’re making this for a quiet afternoon treat or to take to a party, I think this lemon pound cake will make you very happy.
