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I live in a New York City apartment with two roommates (hi, team!), and along with that comes a narrow (but super-functional) galley kitchen. We share everything — the fridge, the toaster, the blender, the milk frother (*heart eyes emoji*), the French press, and, of course, the shelf space — with one exception. We each buy our own groceries and precariously arrange them, with some semblance of order, in the shared fridge and pantry.
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Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
Chickpeas are my favorite pantry staple. No matter how badly I need to make a grocery run, as long as I see a can of chickpeas in the back of the cabinet, I know I could probably arrange a good meal without having to leave the house. They’re healthful and keep for a long time, and they’re hearty and substantial enough that they’re practically a meal on their own. Chickpeas are so versatile, too. You can season them and toss them in a salad, or roast them until they’re crunchy like peanuts, and they’re perfect in a rich, spicy stew like this one.
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To anyone who doesn’t like food, my mom and I have the most boring text conversations. They mostly cover what we’ve eaten recently, what we’re about to eat, and what happened earlier that day at Wegmans. We text about food a lot. So much so, that sometimes it can all blur together. Did she have mushroom ravioli the other night or was that me? Did I already give her that recipe for roasted chickpeas with fennel slaw? But the other night, she mentioned something that really stood out to me: She and my dad were having Costco’s Street Tacos. FOR THE SECOND NIGHT IN A ROW.
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Chow mein is one of my favorite foods. It always reminds me of my Chinese grandmother, who made a big batch every Sunday for our family lunch. I’ve eaten many (equally delicious) variations of chow mein over the years: deep-fried nests with saucy stir-fried meats and veggies on top, versions where the noodles are tossed with the sauce and protein, the list goes on. Now that I make it for my own family, the most important criteria is that it’s fast and weeknight-friendly.
Here’s exactly that — my go-to chicken chow mein recipe that comes together in just 20 minutes at the stove. It’s chock-full of marinated chicken, crisp-tender veggies, and savory, chewy noodles, making it a complete meal the whole family will be clamoring for.
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Millions of people across the globe wear contact lenses as a comfortable, hassle-free alternative to glasses. Most contact lens wearers simply pop their contacts in their eyes every day with little thought given to hygiene or proper lens care. However, recent research suggests that this may cause serious damage to the eyes or even permanent […]
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Time seems to be the most important thing in one’s life, only behind family and religion. Being a coach, I see time and time again various things come up. From the kids getting sick, to work keeping you late day after day. Regardless, there is always a way to get a workout in. Consistency will beat perfection every time. Even if the workout isn’t what you normally do, that’s not the point.
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Few cuisines are better suited to Instant Pot cooking than Indian. While pressure cookers were long a staple of Indian kitchens, the added settings on the Instant Pot expand that utility even further. There is a world of Indian foods that the multi-cooker can make — and we’re not the first to notice. This fall saw the arrival of both The Complete Indian Instant Pot Cookbook and The Essential Indian Instant Pot Cookbook.
But what should you have for dinner tonight, even before Amazon could bring you one of those cookbooks? We’ve rounded up a few of our favorite Indian Instant Pot recipes from around the blogosphere to help you out.
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As a mom to two macaroni-loving kids, I have made almost every type of macaroni and cheese variation you can imagine: baked, stovetop, one-bowl microwave, and boxed. But none of these techniques has wowed me quite the way this Instant Pot version has.
Instant Pot macaroni and cheese requires just five ingredients (OK, six if you include water) and cooks up perfectly from start to finish in 20 minutes. Between boiling the water and making the cheese sauce, even the best boxed macaroni and cheese can’t beat that timing. Plus, this Instant Pot version is creamier and more unctuous than any other one-pot macaroni around. Here’s how to make the very best weeknight macaroni and cheese in the Instant Pot.
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There are so many trendy appliances on the market right now, from the Instant Pot to the KitchenAid stand mixer — and many of them are investments. If you’re having trouble deciding which one you need the most, you’ll want to thank Joanna Gaines because she just revealed the appliance she thinks every home cook should own: a bread maker.
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Alton Brown has always been the quirky, slightly nerdy-in-a-fun-way guy that I liken to the Encyclopedia of Food Television. He does deep dives into the science behind food and cooking techniques, but always ends with a recipe that makes you want to get into the kitchen and make it yourself. His chicken roasted with 40 (!) cloves of garlic has earned rave reviews for years, so I knew I had to try it for myself.
As written, the recipe only has four main ingredients: a whole chicken (cut into eight pieces), lots of olive oil, fresh thyme, and a ton of garlic cloves. It promises to give off “an aroma that wraps the kitchen like a hug,” and while that part lived up to its promise, I found other aspects of the recipe to be seriously lacking. Here’s what I thought of it all.
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