Most marinades are essentially salad dressings masquerading for a part in the main course. Salad-style marinades thin as they pull moisture from the meat, so when the meat hits the grill, the marinade slips right off. The solution lies in one special ingredient: yogurt!
Yogurt makes boneless, skinless chicken infinitely more tender, and a yogurt marinade is as easy as one-two-three: one cup of yogurt, two citrus fruits, and three garlic cloves.
My very first job when I was in high school was at a bakery down the street from where I grew up. In the midst of boxing up cakes, slicing bread, and slinging donuts on Saturday mornings, I developed a deep love affair with crumb cake that opened my eyes to a world way beyond Entenmann’s. The buttery, plush dough, the fat crumbs, and powdered sugar were pure bliss.
This is a crumb cake meets muffin combo that’s directly inspired by the classic bakery breakfast cake. And like their inspiration, these muffins have a fine, delicate crumb with a buttery, vanilla flavor and a thick topping of sweet crumbs. Ready to make them your reality? Let’s get started!
What if I told you that all the stress of grilling could be removed with one marinade? You’d totally be making that marinade tonight, wouldn’t you? Well ready your chicken, friends, because the one marinade you need this summer for juicy grilled chicken is right here!
Even on busy weeknights, I don’t mind taking time to put a homemade dinner on the table. What I don’t want to spend all evening doing? Cleaning the kitchen. Enter: the foil packet, where individual servings are cooked and served straight from a cocoon of crumpled foil.
In this recipe, chicken breasts are nestled into a bed of sweet and juicy pineapple, and the whole thing soaks up a spicy, citrus-spiked marinade for an easy, mess-free meal.
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
No Fourth of July menu is complete without a potato salad recipe. Sure, burgers and hot dogs might be on there, and maybe some grilled corn, but there’s something about potato salad that seems quintessential for long days spent outside on hot, sticky summer days. Do you have a recipe ready to go for the big day? If not, I’d love to recommend this gorgeous potato salad from Half Baked Harvest. It’s creamy, but there’s no mayo! And there are plenty of delicious herbs.
As a mom of two young kids, summer can often slip by in a blur of summer camps, cookouts, and long afternoons of cartoons when its too hot to play outside. One of my personal mom goals is to have as much fun with my kids as possible before they no longer think it’s cool to hang out with me.
This year I’m determined to bust boredom in creative ways that are also low-effort and hopefully leave us all with some summer memories. In other words, this is my summer bucket list! It includes some summer classics like lemonade, a few quick recipes (including one for bubbles), and a few field trips too. Here’s how you can get in on the fun.
I have never once woken up on a cold January day and longed for pesto or summer squash. It doesn’t even occur to my taste buds in the winter. But like clockwork around this time each summer — usually when it’s only the first week of July but already hot enough that I cannot even remember why I live in NYC, where it currently as stagnant and steamy as a bathroom after a shower with none of the hygienic aromatics, seriously, why do I, I digress — it is all I want to eat.
One of my favorite things to do in the kitchen is to give things that are not pasta the pasta treatment. I love and adore pasta. I don’t want to live a life without it. I just think a lot of the things that taste good on pasta taste good elsewhere — see the viral one-pot pasta reimagined on farro, or giant white beans given the baked ziti treatment. Here, something similar happens with smaller white beans. Rolling them around in a pesto vinaigrette and letting ribbons of grilled lemony zucchini wind around them then finishing the whole thing with a blanket of grated parmesan is my current summer fixation. I made it a couple weeks ago because I was craving it. I hadn’t expected anyone else to be into it, but everyone was so enthusiastic, I’ve made it weekly since. I hope you find it equally habit-forming.
Maybe it’s the wide-open windows, or that bright sun shining a spotlight on every bit of clutter in the house, but summertime makes me want to purge, purge, purge my kitchen! Plus, I use the space totally differently in warm-weather months than I do in the colder ones. “Summer means more frequent and casual get-togethers, friends and kids running through the house, and a desire to keep entertaining easy,” says Tanya Whitford of Organizing Wonders.
So to clear my head — and my space — for a season of carefree entertaining, here are five things I’m throwing away this summer. Consider doing the same!
There’s so much to love about summer. The extra hours of daylight! The warm temps! The ice cream! The official Amazon holiday! We especially love this last one and, after waiting all year, we finally have some special details about the fourth annual Amazon Prime Day.
These turkey burgers look beef burgers straight in the face and make them quiver a bit. These are far from the wimpy, dry-as-sandpaper turkey burgers you’ve had before. Instead, they are juicy, spicy from chili powder and cayenne, and fragrant from cumin and chopped shallots. Topped with melted Monterey Jack and lime-scented avocado mash, this is how you make a turkey burger that people will actually want to eat.