At last night’s Academy Awards ceremony, the women of Crazy Rich Asians basically showed the rest of the crowd how to slay the red carpet: Constance Wu glowing in canary yellow, Michelle Yeoh glittering in silver, and Gemma Chan floating down in a hot pink ruffled Valentino that might, on its own, have won the night. But it gets better. In the words of every girl whose friends have ever complimented a certain dress, “It has pockets!” And Chan, smartly, utilized those pockets extremely well: by stuffing them with snacks.
Recently, a video appeared on YouTube which drew the attention of many a budding businessperson: A couple named Juston and Kristen Herbert, who live in Los Angeles, revealed how reselling cult-status Trader Joe’s products on Amazon has helped them leave the 9-to-5 lifestyle behind. The simple scheme has turned out to be highly lucrative for the Herberts, who say they made nearly $30,000 just by reselling Everything But the Bagel seasoning. Yet some newcomers to retail arbitrage — the practice of buying a product at a low or discounted price and then reselling it online at a markup — might wonder if selling Trader Joe’s items on Amazon is entirely legal.
As much as I love making dessert, I don’t always love the mess that’s left behind. A kitchen sink full of dirty mixing bowls and spatulas isn’t the most fun thing to tackle when I’d rather be digging into a few of the cookies I just baked. That’s where one-bowl treats win; they deliver all the reward without all the dishes.
Here are 10 of the most popular one-bowl desserts from Kitchn, ranging from classic cookies to crowd-pleasing cakes and everything in between.
Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Lebanon.
In Arabic, kibbet raheb translates as “Monk’s Soup,” as this dish, which dates back to biblical times, was often enjoyed during the fasting period of Lent, and on Good Friday among Lebanese Catholics. I love to make this hearty, lemony soup with soft bulgur bites as a warming springtime dinner or lunch, and I’ll often make a big pot of it on a Sunday so I can heat it up throughout the week.
When this lemony and garlicky special scent starts to steep and slowly simmer from the stovetop, as the amazing aroma permeates throughout the kitchen and into my soul, I always think of my Sitto (grandmother) preparing this soulful soup in the springtime in Lebanon for her family. My Sitto was a talented chef and thankfully handed her traditions to my mother, who is a master chef in my eyes. (And who, in turn, taught me the true way to cook authentic Lebanese cuisine.)
I shall always cherish this special gift that has been placed now in my hands. I’m honored and humbled that I am able to share my heritage with wholesome soups like this one with the world and with all of you who take the time to take a taste of my Lebanese soul food.
—Julie Ann Sageer, author of Julie Taboulie’s Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking
Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Spain.
Gazpacho — the classic and refreshing Spanish soup that’s served chilled — is most often associated with the warm days of summer. But with so many versions of it, gazpacho is something that can be enjoyed any time of year.
“We have gazpacho on the menu year-round,” says Mat Schuster, chef at Canela in San Francisco. “Many people think of the traditional tomato gazpacho, which comes from the south of Spain where it’s hot in the summer, so gazpacho is used as a cooling first course. But there are tons of variations on it.”
Schuster explains that the most common ingredients are Spanish olive oil, garlic, onion, a dash of vinegar, and some bread — and then the rest is up to you.
Depending on the season, maybe you swap in avocado, cucumber, or zucchini. (Here are more ideas to get you started.) In chef Ferran Adrià’s version below, mayonnaise is an unusual ingredient, but we like the creaminess it adds to the final dish.
Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Russia.
First, borsch does not have a “t” at the end — somehow the “t” got added on in German (as did a few other unnecessary consonants — borschtsch), so if you want to pass with the Brighton Beach babushkas, lose the “t.”
If you open a Russian restaurant, be prepared to have borsch on the menu — people assume it’s part of the contract. And if you (like us) don’t want to have it on your menu year-round, be prepared for a lot of furrowed brows (by the way, “There’s more to Russia than borsch” is not always deemed an acceptable explanation). Also, be prepared for a lot of opinions about what makes for a good borsch. Then, be ready for those (hint: Americans) who are shocked that borsch has meat in it.
A lot of folks come into my restaurant, Kachka, thinking that borsch is like the stuff in the jars at the supermarket, but that’s just the tip of the iceberg. Borsch is actually a whole category of soups and they are pretty seasonal. Some are cold and refreshing, while other versions are more like a hearty stew. There are even derivatives that don’t contain any beets at all and are still called “borsch.”
This version is inspired by what my mom would make all winter long when I was growing up. Like every good Russian, I learned to make borsch from my mom — and, with just a few tweaks, this recipe is pretty much hers. So, of course in my opinion, it’s the best version out there.
—Bonnie Frumkin Morales, chef, owner, and author of Kachka: A Return to Russian Cooking
One of my personal parenting goals is to have as much fun as possible with my kids before they grow up, so when my daughter bemoaned a dinner of grilled cheese and tomato soup as “so boring, Mom!” it got me thinking about how dinner can be fun.
As the primary cook, any recipe that is fast and low on dish-dirtying is fun, because it makes my life easier. But this week I did set out to meal plan dinners that seemed fun, with my 7-year-old’s input. Here are the five fun, easy, and cozy dinners we are eating this week.
I love brunch, you love brunch — I think we’re all on board for a good weekend brunch, yes? The one problem with brunch, however, is figuring out how to make it without having to get up at the crack of dawn to start cooking. This is why we’re bringing you a roundup of all our favorite make-ahead brunch recipes, both sweet and savory, for whatever plans you may have come the weekend.
Target — the store that you can walk into only for a bottle of Febreeze and a curtain, and walk out with $200 worth of bric-a-brac — has added a new line to its repertoire. They now carry a beautiful-looking set of affordable wines that will definitely end up in carts that really were just there for back-to-school clothes, but what the heck.