Recipe: Café con Leche Pops — Make-Ahead Breakfast Recipes

You can't talk about breakfast in Cuba without talking about coffee, a truth that still holds strong when you talk about breakfast in Miami. Be it cafecito or café con leche or any of the coffee drinks that fall in between, coffee is an important part of the morning meal, with café con leche, a drink of sweetened espresso and lots of steamed milk, being the most popular choice as the first drink of the day. With its milky sweetness, café con leche can even feel like dessert, so why not take it all the way there, turning the drink into an ice pop for a cooler take on your morning buzz?

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Recipe: Oven-Baked Green Bean Fries — Recipes from The Kitchn

Can we all agree that green bean fries are a modern miracle? I love a zucchini stick as much as anyone, but I love a green bean even more, and am sincerely thrilled that this trend has made its way into the mainstream.

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Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon and Thyme — Recipes from The Kitchn

Never has it tasted so good to be straddled between winter and spring until now. Fresh stalks of asparagus mingle with a healthy dose of lemon and thyme to hint at spring's arrival, while this vegetarian supper is anchored with a favorite winter staple.

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Recipe: Classic Mojito — Recipes from The Road

How To Make a Chai Latte — Cooking Lessons from The Kitchn

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I fell in love with the idea of chai through the cartons of this drink mix from the grocery store. The milky sweetness partnered with the astringent black tea drew me in, but the warm spices that lingered between sips kept me drinking. It wasn't long before the sweetness of those chai drink mixes became too much for me and I started experimenting with chai lattes at home.

This chai latte gives you complete control over your chai latte experience, from the tea and the spices, to the sweetener and type of milk. The result is a creamy cup of black tea subtly spiced and fragrant with cinnamon, black pepper, and ginger, and just the right amount of sweetness, so near perfect that you'll skip the coffee shop chai (or the carton) and come home to make a pot of this at tea time.

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SPONSORED POST: Recipe: One-Bowl Orange Olive Oil Cupcakes with Honey Buttercream — Sponsored by Capatriti®

Hands down, olive oil is my favorite baking oil. That may be unexpected, but using extra virgin olive oil is a simple way to increase the depth of flavor in baked goods and works particularly well in these One-Bowl Orange Olive Oil Cupcakes. Combining fresh orange juice with extra virgin olive oil easily elevates them to something special — a more elegant version of sweet-and-salty to leave you craving one bite after another.

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Recipe: Mango and Papaya Fruit Salad — Make-Ahead Breakfast Recipes

Have you ever been subjected to "filler fruit" in a fruit salad? This wasn't even a term I was aware of until a friend who served a truly gorgeous fruit salad at a brunch a while ago used the term to note the absence of melon and banana.

Now, I know some people like these fruits in their salad, but I'm going to go out on a limb here and say, for the most part, that bananas and cantaloupe are the least desirable additions to the whole of it. So now, when I come back to this minimalist fruit salad of papaya and mango tossed in a honey-lime dressing with a hint of mint, I knew it was better for being super simple with not a filler fruit in sight.

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Recipe: Cuban Breakfast Sandwiches — Quick and Easy Breakfast Recipes

It's a very particular kind of morning we're talking about when we say this is the Cuban sandwich you want for breakfast — specifically the kind that starts closer to noon than it does to nine, and one where the night before might've included lots of dancing. That, or those mornings when you wake up ravenous and ready for something truly hearty to eat.

The Cuban medianoche is a close sibling to the more famous cubano. With an identical filling — Swiss cheese, pork, ham, pickles, and sharp yellow mustard — the one distinguishing element here is the bread. Often called pan medianoche or pan sauve, this bread is smaller, richer, eggier, and usually sweeter than the crusty, baguette-like bread used for cubanos. I think it makes for an all-around tastier sandwich, but then I really don't care for bread that scratches up the roof of your mouth with every bite.

With its origins in Havana and a legacy solidified by the numerous shops, stores, and restaurants that offer it day, noon, and night throughout Cuban communities in the States, the medianoche is really the sandwich to sink your teeth into when you want to do breakfast Cuban-style.

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How To Cook Classic Beef Pot Roast in the Oven — Cooking Lessons from The Kitchn

Heat the oven: Arrange a rack in the middle of the oven and heat to 325°F. Season the meat with 1 1/2 teaspoons of the salt and the pepper. Sprinkle 2 tablespoons of the flour over the entire roast until evenly coated.

Pot roast was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking. This dish has long been the Sunday night dinner that makes a large number of servings (and incredible leftovers) while perfuming the whole house. After a few hours of cooking, you have tender pieces of beef in a rich, meaty glaze, surrounded by melt-in-your-mouth carrots, potatoes, and onions all soaked in the beef's gravy. It's a dish only a long, slow braise could deliver.

While it is near impossible to screw up a pot roast, there are a few steps that make this dish worthy of its celebrated status. Choosing the right cut of meat and the best potatoes for braising, and making a lush gravy are chief among them. Now, I haven't tasted your mother's pot roast, but I can say without question that this is the best beef pot roast you can make at home in your own oven.

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Recipe: Easy Sheet Pan Chili Garlic Roasted Shrimp and Broccoli — Quick and Easy Weeknight Dinner Recipes from The Kitchn

"Add it to the roster!" "Why don't we make this every night?" To say this sheet pan supper got my little household of two all riled up is an understatement. This Asian-inspired simple weeknight dinner delivers such a kick of flavor — garlic, chili, sesame, soy, and ginger — that I guarantee you'll be yelling out the exact same things after you make it and are gobbling up forkfuls.

It's a stir-fry in sheet pan form, flavored with the classic combination of soy sauce and ginger, but then amped up with one simple addition: chili garlic sauce. Sriracha's sibling is an irresistible condiment that turns this quick and easy dinner into something with serious depth and heat — and yet, it comes together in less than 20 minutes. Cook up some rice and it's bowl food, meant to be eaten on the most hectic weeknights.

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Recipe: One-Pot Rich Lemon Rice — Quick and Easy Weeknight Dinner Recipes from the Kitchn

Every day I work on cookbooks — those stunningly gorgeous, so-delicious-it-hurts cookbooks we all love. But all of the pretty, all of the time can be, well, too much. So when my eyes can't stand another perfectly styled and crisp food photo, I know it's time to retreat to my vintage cookbook shelf.

We all have those old cookbooks that just mean the world to us, don't we? We hold onto them our whole lives because the feeling they give us is completely irreplaceable.

A vintage cookbook is a doorway to a different time in food life, when people did things in a way that we can't remember anymore. These long-ago authors remind us of forgotten techniques and lost flavor combinations, and they lead us to those unexpected little discoveries we only have when we have a wiser friend with us in the kitchen.

So I'd love to introduce you to one of my favorite old friends: Unplugged Kitchen by Viana La Place. Viana published nine cookbooks in the dozen or so years after 1987, and her recipes have an enduring cult following. I know I'm not the only literary agent or editor with a few Viana gems tucked permanently in her back pocket.

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Recipe: Black Beans and Plantains Breakfast Bowl — Quick and Easy Breakfast Recipes

I feel like there are people who like all the food on their plate to touch and people who like the different dishes to maintain their own space into carefully managed sections of the plate. I am firmly in the first camp and unsurprisingly a great fan of food in bowls for this very reason. Breakfast is probably my favorite time for a bunch of things to get tossed together in a bowl, which is why this meal of cumin-spiced black beans, plantains, and a fried egg is everything I ever wanted from the first meal of the day.

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How To Make Baked Tofu for Salads, Sandwiches & Snacks — Cooking Lessons from The Kitchn

How To Make the Best Lemon Bars — Baking Lessons from The Kitchn

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Let's just get this out of the way — I really love lemon bars. Sure, I love chocolate chip cookies and a very good brownie as much as the next person, but lemon bars light me up like a little kid; their eye-catching brightness and promise of a sweet pucker always reel me in. This lemon bar is what I consider the ideal, with a buttery shortbread crust that is sturdy but tender enough to bite through and a thick and luscious filling with a balance of sweetness and tangy lemon brightness.

A solid recipe for this beloved bakery-style treat remained elusive to me for many years, as I often attempted to turn lemon curd into bars without success. As it turns out, there are just a few key steps to making the very best lemon bars at home, including a secret ingredient for a soft and sturdy crust, smart timing for filling the crust, and a lemon filling (not curd) that bakes up with all the brightness I was searching for. Here's how to make the very best classic lemon bars at home.

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Recipe: Sweet Potato Latte — Recipes from The Kitchn

In Korea, sweet potatoes are more than just root vegetables — they're a celebrated food staple and vessel of the country's culture and kinship. Whether you're using it in soups, snacks, or desserts, or simply eating it steamed and plain, there are many ways to enjoy this comforting tuber.

When I lived in Korea for the second time, as an adoptee returned to teach English for four years, one of my favorite ways to enjoy the Korean sweet potato, or goguma, was in latte form. This beverage consists of only three ingredients: Korean sweet potato, milk, and sugar — not an ounce of caffeine in sight — but it's delightful.

After moving back to the United States, my nostalgia for Korea brought me all around New York in search of the goguma latte of my memories. At the time, I was never able to find it. So I decided to make it myself. And while the drink has popped up, rather unreliably, at a handful of cafes since then, I continue to make it myself, because it's the process that I love.

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Recipe: Garlicky Soba Noodle Bowls — Quick and Easy Weeknight Dinner Recipes from the Kitchn

Noodle salads are a great way to have a meal that contains all the food groups in just one tasty bowl. This weeknight-friendly noodle bowl has chewy, earthy soba noodles, crispy cucumbers, and tender baby kale all tossed in a garlicky, savory sauce built from easy-to-find Asian sauces and condiments. It also comes together lickety-split: In the time it takes to cook the Japanese buckwheat noodles, you can whisk together the dressing, prep the veggies, and, if you're feeling ambitious, poach some eggs for some extra protein and a runny yolk to mix into each bowl.

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Recipe: Guava and Cream Cheese Pastelitos — Quick and Easy Baking

Recipe: Veggie Supreme Egg Bake — Quick and Easy Breakfast Recipes from The Kitchn

Breakfast is the meal of the day that seems the hardest to get some vegetables in, and to be honest, the idea of vegetable chopping first thing in the morning isn't very appealing. That's where this easy egg bake comes in. Loaded with sautéed spinach, carrots, and mushrooms and held together in a creamy cheddar, potato, and egg base, this breakfast casserole is a tasty way to start your morning. And the best part? It has five different types of vegetables that can all be found pre-cut at the grocery store, making this a no-chop breakfast that couldn't be simpler to throw together.

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Recipe: French Bread Pesto Chicken Pizza — Quick and Easy Weeknight Dinner Recipes

When I was a kid, I spent long days at our community pool, swimming, hanging with friends, and, of course, eating. I still crave some of the foods I ate from the concession stand, particularly whole dill pickles and French bread pizza (but not at the same time!). Some of my tastes have changed in the decades that have passed, and microwaveable French bread pizza just doesn't do it for me anymore. So I created this pesto and chicken version with a helping hand from a trip to the grocery store to meet me right where I'm at.

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Recipe: The Most Classic Cocktail, Miami-Style — Recipes from the Road

How To Make Creamy Avocado Pasta — Cooking Lessons from The Kitchn

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package directions. Meanwhile, make the sauce.

I have fallen in love with a creamy, flavorful pasta sauce that could not be easier to make. It's as simple as whirling a couple of ripe avocados, fresh herbs, and a drizzle of oil in a blender while your favorite pasta cooks. The avocado makes for an incredibly creamy mild base, while a generous amount of garlic and basil work together to give the sauce a punch of flavor similar to pesto, but without any cheese or nuts. This pasta sauce is a game-changer for weeknight dinners, potluck pasta salads, and your work-day lunch box. Here's how to make it.

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Recipe: Cuban Grilled Cheese Sandwich — Recipes from the Road

How To Make Basic White Sandwich Bread — Baking Lessons from The Kitchn

Proof the yeast: Make sure the water is warm to the touch. If you can't comfortably hold your finger in the water for several seconds, wait for it to cool. Pour the water into the bowl of a standing mixer or large bowl and sprinkle the yeast over top. Let this stand for 5 minutes until the yeast is dissolved.

What does a loaf of white sandwich bread make you think of? For me, these pillowy, slightly sweet loaves conjure PB&J sandwiches in wax paper, French toast on Saturday mornings, and picnics in the park. If you've been thinking of trying your hand at homemade sandwich bread, here's a great recipe to make first.

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