Stir-fries don’t have to mean just vegetables and rice — they can mean noodles, too! In fact, noodle stir-fries are one of my favorite weeknight comfort foods. Whether made with lo mein noodles or rice noodles, these stir-fries are quick to prepare, and serve as the perfect backdrop for everything from sliced chicken breast to tender bok choy.
One of my weekly rituals is a visit to my local Indian grocery store. I am lucky enough to live in a city that has a strip mall pretty much dedicated to ethnic-style stores, so I can do a lot of my shopping all in one place. I have a couple of stores that I visit regularly to pick up items that I cannot find, or are too expensive, at my regular supermarket. The Indian grocery store is on the top of my list, and these are the items I buy there fairly often.
The Kitchn’s teamed up with Spoon University, Elite Daily, Brit+Co and Domino to bring you a food-filled 3-night trip to the Big Easy. Because a little Mardi never killed nobody. Enter for a chance to win!
A friend from high school texted me a couple weeks ago to say that he’d made the Spinach and Cheese Strata for Christmas morning brunch and it was a big hit. Ever the smartass, I asked him where he’d found a whole room of people willing to eat bread and he said that this was Pittsburgh, where every salad has french fries on it and I said it sounded like a heavenly place and then he pointed me to this to prove his point.
Joking aside, even when Celiac is not an issue, odds are good that in any room these days you’re going to find one or two people who do not — sometimes it’s even me! — and if that room is your living room and you’re hosting brunch, it might mean that your brunch standard is in need of an update.
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If you haven’t heard, there’s a blizzard making its way up the East Coast. It will blanket the ground with upwards of two feet of snow; transportation will come to a halt; and grocery store shelves will be ravaged of Nutella, jelly doughnuts, and frozen pizza. Are you prepared?
This is the weekend to hunker down inside and warm up with some super-cozy, comfy recipes. Here’s what you really need to add to your shopping list before you curl up at home for the next day or two.
Going vegan has taught me a lot — about myself and my ability to act in accordance with my beliefs, about my friends and family, and about veganism. Many of my expectations about veganism have been shattered — mostly in positive ways. Here are some of the things I’ve discovered after two months of eating vegan.
Last summer, by absolute luck, I scored a last-minute reservation at Alice Waters’ Chez Panisse Cafe in Berkley, California. It was during the height of the busy graduation season, and the chances of booking a table on the day of the request was highly unlikely. But it happened, and I was ushered into the cafe to a table near the window and proceeded to order nearly everything on the menu. Now, I’ve always been a fan of Alice Waters, but after that meal, I finally got what she was about. Every ingredient felt like the purest, most potent form of itself. Afterward, I enthusiastically delved into her cookbooks and discovered that with some careful choices, it was possible to achieve something similar at home.
Do you stir-fry at home? Is this easy, healthy method of cooking in your weeknight repertoire? It should be — a simple chicken stir-fry takes only a little work to prep and even less time at the stove. But perhaps stir-frying is intimidating to you. Do you wonder whether you need special equipment or a high-powered stove? We’re here to tell you that no, you don’t need anything special to stir-fry at home; it’s one of the most home cook-friendly techniques.
Last week, we stepped into the New York City kitchen of Grace Young, stir-fry expert and author of multiple books on authentic Chinese cooking, including Stir-Frying to the Sky’s Edge. Grace demonstrated for us (and you!) everything you need to know to make several favorite stir-fry dishes, starting with this delicious, easy chicken stir-fry.
Canned tomatoes are good for a quick soup, marinara sauce, or blender salsa, but they’re also capable of a whole lot more. On their own, canned tomatoes are a simple and inexpensive ingredient, but when put to work, they can help you pull together some impressive and incredible dishes.
I’m in the habit of picking up a can of tomatoes every time I head to the grocery store, but I hardly amass more than two or three cans. Inevitably, I’ll come across a recipe that calls for canned tomatoes and, lucky for me, all I have to do is stroll to the pantry and pull them out. This recipe from Jamie Oliver provides a compelling reason to always keep canned tomatoes on hand if you don’t already — and that reason comes in the form of a rich tomato and red pepper pork stew.
