In a dream world, every home cook would have a pantry the size of their bedroom and a fridge the size of a car (with an extra freezer, of course). This unfortunately will never be the case. In small kitchens we need to make the most of our space and ensure that the ingredients we want to use (that can’t be in the fridge) have a spot in reach that doesn’t take up counter space (we’re looking at you, potatoes, tomatoes, and onions).
For a special summer dinner or just a random Wednesday night, there’s nothing better than steaks on the grill. But while your beef might be the main attraction, you can’t live on steak alone. With that in mind, we have plenty of ideas for delicious summer sides that will complement that perfectly browned and charred T-bone, rib-eye, or Porterhouse. You can give the classic potato side a salt-and-vinegar update, or add a cool, crunchy slaw to keep things light. And if you need a refresher, here’s how we grill the perfect steak.
The sweet-savory flavors of Korean barbecued meats lure me in every time — especially when served alongside a big bowl of fluffy rice. The combination of honey, soy sauce, and sesame transforms affordable flank steak into a dish that rivals the one at your favorite Korean restaurant.
Here’s how to skip the grilling and make a delicious one-pan bulgogi-style beef rice bowl on a busy weeknight, complete with broccoli so that you don’t have to make an extra side dish or vegetable.
If you’re following a Paleo diet or doing a Whole30, chances are I don’t have to sell you on this dietary approach that prioritizes eating and cooking whole, unprocessed, nutrient-dense foods like veggies, fruits, grass-fed and pastured meats and eggs, and wild-caught seafood. Because you feel pretty awesome, right?
When you’re planning your meals for the week, it can be tempting to put the same five dinners on repeat. If it’s not broke, why fix it, right? That’s all well and good until everyone at the kitchen table, including yourself, can hardly stand another bite. Luckily we’re here to help when that feeling sets in and you’re desperate for something new.
These recipes are sure to add life to your meal plan. From skillet dinners to buttery pasta to meaty salads, these recipes are exactly what you need right at this moment. Oh, and here is the best part: Five of these recipes take no more than 30 minutes to make, and five are ready in 15 minutes.
(Image credit: Joe Lingeman)
Roasted red peppers (or any form of bell peppers, for that matter) are easily one of my husband’s least favorite things. When served this pasta, however, he practically inhaled it. Leave it to heavy cream and cheese to solve all problems.
Blend a jar of roasted red peppers into a classic alfredo sauce and you not only improve on the peppers themselves (which can often be slimy and uninspiring straight from the jar), but you also improve on the sauce itself, giving it a rich, smoky sweetness and the prettiest red-orange hue.
It’s hard to get motivated to clean the kitchen. There’s Netflix to be watched, and Instagram to be checked, and honestly has anyone ever felt truly inspired to scrub the floor? The problem is, if you procrastinate too much on the cleaning, it turns into a really big chore that can take hours to accomplish. So the key is to figure out a happy medium — the least amount of time you can spend on cleaning to be effective and not get burned out either.
We’ve discovered that the magic number is, wait for it, 20 minutes.
There are countless apple cakes in Germany, but this one, in which a rather plain batter rises up and bakes around sliced apples, has to be one of the most popular. Cakes like these are often called Mittwochskuchen (Wednesday cakes) because they can easily be made during the week when time is short.
I love food — cooking it, eating it, and sharing it with others. Sometimes, though, my enjoyment of food can feel like an act of defiance. With so many complex issues bundled up in the act of eating — from health to body image to gender — it can be intimidating to just sit down and really relish a meal.
When I started a food blog in 2011, I knew I wanted to infuse some of that chin-up attitude into my writing. Every food blog needs a snappy name, and I wanted mine to capture the joy I find in food even when it feels complicated.
