I cook often. Most nights I cook from a stash of my tried-and-true, favorite recipes, but I also make an effort to cook with new-to-me ingredients. I love experimenting with different types of produce, spices, and unique finds from ethnic markets.
Want to try cooking with new ingredients in your kitchen? See how I do it. Here are five simple habits that help me cook with new ingredients on a regular basis.
I’ve been getting a lot of requests for fish recipes recently, and so today I thought I would revisit this extra-simple, extra-fast dinner that delivers huge flavor in a foolproof package.
Fish cooks so fast — this dish is so convenient for those last-minute meals. It was one of my first “grown-up” recipes, a quick meal for busy evenings after work. I would turn to this frequently when living alone or with roommates. It never failed to please, with the fresh, aromatic flavors of cilantro, ginger, and sesame.
The Kitchn’s Instagram theme for February was citrus – all those blood oranges, grapefruits, and Meyer lemons that are in season during the dead of winter. Here are some of our favorites that you posted in February (there were so many!), plus a look at March’s Instagram theme.
In the past, I’ve had a troubled relationship with biscuits. My favorite baked good seemed just beyond my reach. Until now.
Folks, you were tempted by the photos of Piper Davis making these jam-filled biscuits, “jammers,” during her kitchen tour a while back and now I’m bringing you her pitch-perfect recipe. Your world will be forever changed for the better!
This month we’re highlighting another section of The Kitchn Cookbook, and diving head-first into what makes things easier, and happy in your home– kitchen organization and design! It’s time to share what inspired you in this section of our cookbook. We’ve partnered with Zwilling J.A. Henckels to give away an awesome prize package worth over $300 each week throughout the month of March. Care to show off your the smart tips or organization in your kitchen?
I have told you that brunch is my favorite meal of the day, and winter is perhaps the high point for brunch. But while I am looking forward to these sleepy morning meals, I have to admit that many brunch recipes are too sweet for me. If this sweet monkey bread with a gooey glaze showed up it certainly wouldn’t go to waste, but I would need something else too, something to nourish and satisfy. I need something savory to start the day off right.
The other requirement for a good brunch recipe, of course, is that it be easy to make ahead. Because who can roll out dough and fry potatoes before breakfast? Not me. So I must tell you about my make-ahead favorite recipe for a big family brunch: savory, garlicky sweet potato hash, roasted with sausage and rosemary, and baked the next day with eggs on top.
Do you love sprinkles in your birthday cake? Was the classic Pillsbury Funfetti cake mix your very favorite? Funfetti cakes were a staple of childhood birthday parties, but I haven’t had one in a long time — probably because I don’t really use boxed cake mixes anymore. I realized, though, that it is still a snap to make a Funfetti cake. Just add sprinkles!
Whole-wheat breads are an acquired taste, in my opinion. Some people love them, some people learn to love them, and some people (like me) never quite warm up to their bitter, earthy flavors.
Enter this new no-knead bread recipe. If you’ve never really liked whole-grain breads but wish you did, you’ve got to give this recipe a try. It’s definitely changed the way I feel about whole-wheat loaves!
