The slow cooker is what brought homemade chicken stock into my everyday life. It's just so easy! Throw everything — chicken bones, some vegetables, maybe a bay leaf if you have one — into the slow cooker and let it do its thing. Hours later, you have beautiful, golden stock that's guaranteed to be better than anything you can buy at the store. Here's what to do.
I live in New York City, the home of amazing bagels, so it should come as no surprise that I eat plenty of them. And no matter the filling, my bagel choice is always the same: an everything bagel.
Yes, you can buy the everything bagel spice blend that gives them their signature flavor, but we've got something better: a recipe to make it yourself at home.
There are few foods I enjoy more than a classic roasted chicken — except for, possibly, potatoes cooked until crispy in the fat from that roasting chicken. With this classic one-skillet dish, the bird and the spuds cook in sync and turn richly golden in the extra-hot oven — the chicken fat trickling down to amp up the already-rich flavor of Yukon Golds. This, my friends, is true kitchen synergy.
Toast is certainly having a moment. Avocado toast is popping up on numerous cafe menus around our city, and I've been to a number of spots that serve toast with nut butters "made in-house." And while I love a crusty slice of toasted bread slathered thick with almond butter, I often scoff at the price tag. So lately I've been making my own version at home. It takes half an hour (and much of this is inactive time spent toasting the nuts in the oven), it's cheaper, and you can customize your almond butter to suit your own tastes and preferences.
Mujadara — a traditional Middle Eastern recipe made with long-grain rice, brown lentils, and caramelized onions — is typically served as a side dish. For this meatless dinner bowl version, we're serving up these smoky, cumin-scented lentils with a fried egg, spicy harissa, and toasted pine nuts, and calling it dinner!
Finding a good recipe for frozen yogurt proved to be surprisingly difficult. All I wanted when I started was a simple bowl of tangy, creamy frozen yogurt, which I was craving. Because it's summer. And because I figured making fro-yo couldn't be any more complicated than making ice cream. What I found was that, while it's not that difficult, there are a lot of ways to go about making this tasty, semi-good-for-you treat.
In the end, I tossed out all my notes, all my trials, all my errors, and I went with what seemed to me to be the simplest method: straight yogurt, churned in an ice cream maker, frozen until snack time.
There are so many different bursts of flavors and textures in this grain bowl recipe. We've got a bed of lightly seasoned, fluffy quinoa; spicy gochujang-spiked broccoli, with some crispy edges; miso-flavored shiitake mushrooms; and tangy kimchi to tie it together. What's not to love?
For this burrito-inspired dinner bowl, I ditched the tortilla and layered everything into a big bowl. Tender brown rice, garlicky black beans, spicy roasted corn, fresh cherry tomatoes, avocado chunks, and the most delicious cilantro-lime dressing drizzled over the top — each bite is perfect!
Vegan and gluten- and nut-free, these tasty no-bake bars are the perfect on-the-go breakfast or snack.
The best part about this vegetarian bowl recipe is how easy it is to make. This makes it an ideal candidate for one of those hectic mid-week dinners when all you want is a delicious meal on the table without having to think too hard. It's made with hearty red lentils, fresh ginger, plenty of spices, a couple handfuls of baby spinach, and coconut milk — a perfect balance of heat and creaminess.
It's a glorious summer day when your lunch involves a Nicoise salad and a glass of rosé. Although, truthfully, it would be glorious with just the salad alone. And the only thing that could possibly make it better is if I were actually eating it in France. Maybe next summer.
Nicoise salad is sneaky. It's the kind of meal that feels so classy and refined, but when you make it at home, it becomes an easy summer dinner to have any night of the week.
This deliciously simple and quick weeknight summer recipe is made of fresh corn-studded polenta, perfectly roasted grape tomatoes and zucchini, and a smooth — slightly tart — pesto for drizzling over the top. This dish comes together quickly, and it's a great way to use up all of that late-summer produce.
We started this website to help people cook more often and more joyfully, with the idea that the kitchen is the hearth of the home, the warm place. It is by spending time there that we connect and grow.
But sometimes it gets so hot in the summer, you have to draw the line. A few straight days of humidity and ninety-degree weather, and I do not feel like being in the kitchen at all, let alone put together a big meal.
With a luscious ale gravy and a hearty filling of beef and vegetables, it’s no wonder this pie is well-loved by my friends and me. This is comfort food at its finest — a dish that's easy to assemble and can feed one for days, or a whole crowd for the evening.
We don't need any reminders that there's a serious heat wave washing over much of the country right now. How about I just give you something cool to serve for supper?
Ditch the pre-made, frozen veggie burgers in favor of these smoky, spicy homemade ones — you won’t regret it. They’re a snap to make (even if you don’t have a food processor) and are absolutely packed with flavor.
