5 Alternative Ways to Use a Wok — Tips from The Kitchn

I invested in a wok a few years ago, mainly to stir-fry and do high-heat cooking. I didn’t make the decision lightly, though, since a wok takes up a fair amount of room and needs care and maintenance to work at its best. I was worried it would only be able to do one thing well, but it’s actually a really versatile piece of cookware!


20 Quick Dinner Recipes for Busy Weeks — Recipes from The Kitchn

Getting dinner on the table during the week can be a feat even in the best of times. Making that happen when you’re juggling a busy schedule can feel almost impossible. You’re certainly not alone on that one; we’ve been there, too.

Luckily there’s a solid dinner solution, and it doesn’t involve takeout, cereal, or random grazing through the pantry. These 20 meals are just what you need in your back pocket when you want a satisfying dinner, but are short on time and energy.


Recipe: Fresh Herb, Potato, and Goat Cheese Frittata — But First, Breakfast!

There’s nothing I love more than a breakfast recipe that can double as lunch or dinner fare, and this super-herby, substantial frittata does just that. We do a lot of very simple cheese frittatas around here, but recently before a weekend camping trip, I thought about making one that had a bit more heft to take on the ferry for lunch. I sliced some potatoes, found a little log of goat cheese in the refrigerator, and cut up all the herbs we had on hand. Before I knew it, a rather perfect frittata was born.


10 Perfect Snacks to Send in a College Care Package — Recipes from The Kitchn

It’s been a while since I was in college, but when it comes to care packages, I’m quite sure things haven’t changed very much.

A few favorite store-bought things are always nice, but the very best things will always be freshly made snacks and treats. They’re a nice reminder of home and help fuel late-night study sessions and tough exams.


A Week of Fast Dinners for Adventurous Eaters — Meal Plans from The Kitchn

I’ll be completely honest: Being a food writer and photographer means my family is used to eating odd food at even odder times of the day. During the summer holidays, this is not much of an issue – my daughter will happily eat breakfast for dinner if I’ve been shooting pancakes in the bright afternoon light, or sit down for supper at 8 p.m. after I’ve taken advantage of the soft evening light to get a nicely shadowed shot.

But come September, the start of the school year means it’s time to get everyone back in a regular routine. I need a repertoire of simple meals that I can make within 45 minutes (at most!) with only a little planning and prep work. I always fall back on meals inspired by my ethnic background — things like quick curries, stir-fries in the wok, and bowls of lentil dal with easy roti on the side.