Our definitive winner of chicken dinners.
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Monthly Archives: March 2019
Memorize This Grilled Chicken Marinade Recipe ASAP
It’s a chicken breast miracle worker.
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How To Make Impossibly Fluffy Japanese-Style Pancakes
These aren’t your average pancakes.
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This Mushroom Tortilla Soup Is Vegan Comfort Food
This smoky tortilla soup contains no animal products, and it’s loaded with black beans and mushrooms.
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The Only Thing You Have to Remember for the Best-Ever Frittata
This one simple trick will set you up for success.
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How To Make the Easiest Instant Pot Cheesecake
It’s so much easier (and tastier!) than traditional cheesecake. READ MORE…
The Best Electric Kettles, According to the Best Experts
We looked at the top picks from other well-respected testers including Wirecutter and Cook’s Illustrated. These were the five that bubbled up to the top. READ MORE…
Recipe: Pork Chop Marinade
No more dry, bland pork chops!
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Recipe: Easy Mini Pierogy & Veggie Sheet Pan Dinner
When you’ve wrapped up a busy workday and are just starting to think about what to serve for dinner, look no further than the most humble of baking equipment you have in your kitchen, the sheet pan. It’s your ticket to an easy dinner made up of cheesy pierogies and crisp-tender veggies, all tossed together READ MORE…
essential french onion soup
[Welcome to the final installment of ✨ Newer, Better Month ✨ on Smitten Kitchen, when I update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously: Perfect Spaghetti and Meatballs, Extra-Flaky Pie Crust, and Extra-Billowy Dutch Baby Pancake.]
French onion soup is not just a forever favorite of mine, it’s — along with the other recipes I updated this month — what I consider a core recipe in my arsenal because it aligns with so much that I think is important in cooking. It’s totally budget-friendly (and downright cheap) to make. It’s made from buy-anywhere ingredients and very few of them — 99% of the flavor comes from just onions, cooked very slowly, transformed by a technique you need no advanced cooking skills to master. And it has a depth of flavor that is unparalleled in almost anything else I know how to make.